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The Scoop: A Special Report on Canadian Dairy

“When I’m no longer rapping, I want to open up an ice cream parlor and call myself Scoop Dogg.” – Calvin Cordozar Broadus, Jr., aka Snoop Dogg We live in a world of fast and readily available information. This is in many cases a great thing, but the flipside is…

Staying Afloat: The Sustainability Movement in Canadian Seafood

Between April and November 2017, 12 of the world’s 450 right whales died in Canadian waters. A further five were found entangled in fishing gear, still alive. In response to these events, and following third-party audits of fishing areas across the east coast, the Marine Stewardship Council (MSC) announced in…

On The Hunt For Some Canadian Terroir

The Oxford Dictionary defines the word “terroir” as “the complete natural environment in which a particular wine is produced, including factors such as the soil, topography and climate.” Stéphane Modat, chef at Restaurant Chaplain at Quebec’s Fairmont Le Chateau Frontenac, is often asked to create cuisine from the Canadian terroir.…

Cannabis in Foodservice, the Next Big Thing: Edibles

The growing, production and retailing of two products are permitted today: dried cannabis for vaping and cannabis oil (mixed and diluted). In the future it is possible we’ll see more categories and classifications to be able to sell edibles in the market. Norman Wright, former senior executive of British American…

Virtual Reality for Real Restaurateurs

There are arguably only three activities that engage all five of our senses, and cooking and eating are two of them. Restaurants provide a feast for the senses. From a steaming bowl of noodles to an ice-cold milkshake, it’s the sight, sound, smell, taste and texture of a menu item…

[CLOSED] Enter to Win: KitchenAid Commercial Trio

Subscribe to BITE newsletter for your chance to win this trio of commercial kitchen appliances. Prizes have a MSRP of $2079.97: KitchenAid Commercial Culinary Blender KSBC2F1DP Save time in your kitchen with its patented talon asymmetrical blade, which lets you use large and tough ingredients like whole fruits and vegetables. Lets…

Entertaining with sustainable seafood

Entertaining with Sustainable Seafood Do you Give a F*sh about where your seafood comes from? Serving sustainable seafood means you’re promoting sustainable fishing to keep the oceans healthy for the future. The Marine Stewardship Council (MSC) is an international organization committed to protecting the oceans and keeping them full of life.…

10 Most Common Mistakes of First-time Restaurateurs

10 Most Common Mistakes of First-Time Restaurateurs Opening a restaurant comes with complex challenges and difficult decisions. If you’re a first-time restaurateur, you can expect to make hundreds of decisions before you even open for business. With so many decisions to make, you won’t always be right. The key is to…

Behind the Bar: Beer and cheese

Beer and cheese, for holiday menu magic Michelle Tham is the head of education at Labatt Breweries of Canada and a certified cicerone. Afrim Pristine is the maître fromager of Toronto’s Cheese Boutique. Together they’ve created this tasting guide for pairing beer and cheese on your holiday menus! Align intensity.…