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.
Marc Bourg is pacing around my kitchen like an expectant father. “Is the cast iron skillet ready? Is the oven preheated?”
Scan the shelves of any gourmet shop and you’ll find a plethora of honeys. Ranging in colour from pale yellow to a deep amber hue, they often hail from exotic locations like Corsica or Provence not our own backyard. Miels d’Anicet is liquid Canadian gold.
In honour of Canada day we are once again asking ourselves, what does the morning meal entail in different parts of the country?
Located a four-hour drive northeast of Montreal, Charlevoix’s burgeoning food scene is the key to discovering the essence of this charming riverside region. Here are the four must-visit stops along the Flavour Trail, a network of over 40 farmers, producers, and chefs.
Seigo Nakamura, of Aburi Restaurants, revolutionized the sushi scene in Canada with the introduction of flame-seared aburi sushi. His accolades include Miku, Gyoza bar, Minami, and the newly opened sushi-conveyor belt concept Tora in Toronto.