Shows, slot machines, shopping … that’s what you hear about trips to Las Vegas. But the food doesn’t take back seat to anything: on a recent visit to the city, I tasted more...
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Soup, by a significant margin, is the leading type of appetizer on Canadian menus, according to Kristin Menas of Technomic. Looking further, the fastest-growing soup varieties are consomme, pho and ramen, indicating an...
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O Canada! Want to know more about the original Canadian cooking vessel, the bentwood box? Check out the Food Day Canada post to find out more about this indigenous cooking method and what...
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A Taste of the West Be inspired by Vancouver, by making a virtual trip to four of its most exciting restaurants! Vancouver’s hospitality is legendary. Walking into L’Abattoir in Gastown, you’ll feel...
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Leading Fish Entrees Salmon is among the top fish entrees on Canadian menus, according to Technomic’s MenuMonitor database. Frequently billed as a healthy option, salmon easily adapts to a variety of flavours, ranging...
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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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How has the digital revolution hit your foodservice operation? We asked a few Restaurants Canada members how they’ve adapted to the digital revolution – and incorporated technology into their businesses. From monitoring employee...
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