Yesterday I wrote about the East Side Mario’s and Barilla Pasta Challenge held at The Chef’s House, George Brown College, in Toronto. And today I’m pleased to announce the winner: Miranda McLaughlin of...
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Nova Scotia wine: The old and the new One of the newest and most exciting wine regions in North America is also one of the oldest. Nova Scotia first cultivated grapes for wine...
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Naomi Duguid Naomi Duguid spoke at Terroir 2017 last month on three observations about working with food that she picked up from her travels. I spoke with Duguid after her talk, to get more insight...
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“By shopping Canadian we are creating a brand – and a competitive advantage – that no other nation on earth can emulate.” – Anita Stewart, founder of Food Day Canada What are two...
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Road Map to Exceptional – Part Two Last week, I wrote about two of the presenters who spoke at Terroir’s “The Road Map to Exceptional.” Today I’ll fill you in on what we...
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The Road Map to Exceptional Earlier this week, I wrote that Terroir 2017 was full of inspiring presentations by leaders in the foodservice and hospitality community. “The Road Map to Exceptional” featured four...
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We’ve just returned from Terroir 2017, and can’t stop talking about what a great symposium it was. We’ll be writing about what we learned over the next few weeks, but here are a...
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One country, twelve beers Canada’s 150th birthday is being celebrated in many ways, but one of the most delicious is Central City Brewing’s cross-Canada 12-pack, which features one bottle of beer from each...
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PASSING THE TORCH AS A RESTAURATEUR Is your business ready for sale, today? Is your business firing on all cylinders? If you had to sell today, would you get top dollar for it?...
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Young people in foodservice, in their own words: Aidan Fisher, 21 years old Fisher has worked as a customer service associate for a national foodservice retailer for over five years. He has spoken to...
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