Saskatoon’s culinary scene offers unexpected, innovative, and delicious dishes that just might knock your mukluks off this winter.
Twenty years ago, the name Pourcel was front-row centre on every foodie’s top-chef list. There was not one but two Pourcels, brothers Jacques and Laurent, both chefs and identical twins at that.
Vogue Café, a restaurant run by media giant Condé Nast, offers chic decor and exquisitely plated dishes, appealing to guests who wish to step straight into the pages of a luxury magazine.
With a population of just 200 and no working train station, Garzón certainly isn’t the kind of place you’d expect to find a restaurant launched by one of the world’s most famous chefs. Yet, there I was, about to have dinner with Francis Mallmann of Chef’s Table fame at Restaurante Garzón.
From plant-based 2.0 to nouveau miso to urban grain mills, here’s a look at what you can expect from restaurants in the new year.
A chef’s career can have many twists and turns, yet you’d be hard pressed to find one that has as many as Jonathan Gushue’s.
The Atoma collection of 3-D printed flavour molecules suggests a future in which we could make a salad that would satisfy us the way a burger does.
Chef Andrea Carlson’s commitment to exceptional, locally sourced ingredients has left an indelible imprint on Vancouver’s food industry. Now the powerhouse restaurateur is releasing her own cookbook.
“Good things come in threes” goes the old adage. So what do you get when you add a crunchy, chewy base to an unctuous middle and top it all off with a crisp chocolate coating? Do the math and you find a Nanaimo bar in your hand.