Christina Veira has been working in hospitality long enough to make a difference beyond the bar. Engaging and engaged, she has been a voice for change, leading conversations about sexual harassment and the...
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Chances are, you haven’t prepared a jellyfish steak today or tossed a jellyfish salad, but jellyfish could be in Canada’s—and the world’s—culinary future. Enjoyed in parts of Asia for centuries, jellyfish are now...
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I wrote my first wine list for as much beer as I could drink. It was a great deal, and good beer too. The list was for the Alibi Room, the mecca for...
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I say, with confidence, that most Canadian chefs know of Maître Fromager Afrim Pristine. But Pristine rejects this view. In fact, he immediately sets me straight stating that he is just one person...
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You probably recognize the tattoos and the glasses! There’s also much more to Robin Goodfellow. Bartender, owner and consultant, Robin does it all thanks to a passion for the industry and an addiction...
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Tables abroad are increasingly being set with Canadian wines, in an industry that has been growing since European grape varieties were first planted here in the seventies. In the last five years alone,...
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Calling on everyone across the country and beyond to join in this year’s celebration of Food Day Canada on Saturday, August 4. Started 15 years ago by Anita Stewart, an educator and writer...
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Chef Laura Maxwell has an objective to serve only good food—good for you, good for the environment and good for the livelihoods of those who produce it. She regularly steps out of her...
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Chef Chris Deraiche has been cooking for over 15 years, and he didn’t lose an ounce of passion. Deraiche’s emphasis on fresh, top-quality ingredients and flavour-packed dishes naturally make him a loyal supporter...
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“Canadian whisky is the most innovative, most creative, most adaptable style of whisky today.” – Don Livermore, J.P. Wiser’s On the southern shores of the Detroit River sits a 150-year-old red-brick building with...
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