The Return of Celebration The holiday season is crucial to the bar and hospitality industry. That’s nothing new, of course, but this year the stakes are undeniably higher. As we enter the holiday...
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MENU Magazine is thrilled to shine a light on RC Show’s Garland Canada Culinary Competition runner-up and Sous Chef at Larry’s, Montreal, Quebec, Chef Ruby Gatt Growing up, Chef Ruby Gatt was hard-pressed...
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MENU Magazine is thrilled to shine a light on RC Show 2022 Garland Canada Culinary Competition first-place winner and Chef De Cuisine at La Palma, Toronto, Chef Samantha Medeiros. Taking part in the...
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GUELPH, ON [August 10, 2022] – Diversify your summer cooking with corn! Corn has been part of Canadian agriculture for hundreds of years and has long been considered one of the most diverse food...
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This summer is incredibly important for many foodservice operators across the country. With patios opening earlier this month in Ontario, restaurants are keen to make the most of the warm weather. With this...
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Boreal Botanical Brewing creates “adaptogenic botanical tonics brewed with real chaga and reishi mushrooms”. This might sound like a confusing mouthful, but these healthy, benefit-adding ingredients and drinks should be on your radar....
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Jane Tran wasn’t always a chef. In fact, in a previous life she worked in the world of finance. But after years of working away at a desk, she opted to trade in...
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For many, January and the beginning of the new year, is a time for resolutions. Starting 2020 off on the right foot, consumers may be emphasizing a healthier approach to eating. For some...
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Liesbet Vandepoel likes to think of a household’s sourdough as an extension of the family. Like a pet. Afterall, it is a living, ‘breathing’ organism you feed, grow and care for. So maybe...
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