By Keith Edwards Gion Duck Noodles Japanese culture, simplicity, attention to detail, continuous improvement, and the concept of ichigo ichie, often translated as “in this moment an opportunity” provoked some radical thinking about dining for me. I’m not against tasting menu’s but enough is enough.…
Uncork elegance Radiant wines for Spring splendour By Natalie MacLean Ruinart Brut Blanc De Blancs Champagne, Champagne A.C., France. (LCBO: 62984, $159.95). From Ruinart, a toasty, elegant and fruity Blanc de Blanc bubble, smoky on the nose with ripe apple, apricot, tropical fruits, citrus zest and…
By Sheila Centner @sebandsheila @sheilacentner @eatertainment Spring brings not just warmer weather, but the joy of outdoor gatherings on the horizon. With the cold months behind us, it’s time to reunite with friends in backyards or lakeside settings. As blooms emerge, thoughts turn to lighter…
Described as seafood forward, Pacific Northwest cuisine guided by French and Italian influences, Wild Blue serves the very finest of sustainable local ingredients accompanied by attentive service. A multi-award winning restaurant led by Chef Alex Chen, Executive Chef, Derek Bendig, and Restaurant Director and Partner,…
The Gourmand’s Egg: A Collection of Stories & Recipes By Ananda Pellerin Poached, scrambled, boiled, whipped into a cocktail, transformed into a painting medium, tossed at an enemy’s house. The egg exists in happy suspension between humble household ingredient and ever-powerful source of life.…
Tuscan Sourdough Bread Bread is just flour, water, yeast, and salt, aptly named artisan baker Jim Cook tells me as I sit down with him at the Picnic Café at the Brickworks one sunny fall day. Which is like saying a Van Gogh is just…
Sauvage Welcome to Sauvage, ‘nature’s kitchen’ in the booming town of Canmore, Alberta. Restaurant regulars know that it’s Chef Tracy herself who is the mastermind behind each dish and each extraordinary dining experience. Others, here for the ski season, don’t take long to figure it…
These robust wines will keep you warm by the fireside après-ski By Natalie MacLean Vilmart et Cie Grande Réserve 1er Cru Champagne, Champagne A.C., France. (LCBO: 65110, $92.95). Vilmart et Cie Grande Réserve Premier Cru Champagne is a rich, toasty, full-bodied bubble with a vibrant,…
Jacques Pépin Art Of The Chicken: A Master Chef’s Paintings, Stories, and Recipes of the Humble Bird By Jacques Pépin Chicken may not be an extravagant ingredient, but for master chef Jacques Pépin, it is the one he turns to most frequently—to cook and to…
Let’s fall in love with these wines By Natalie MacLean Caymus-Suisun The Walking Fool Red Blend 2020, Suisun Valley, California, United States (LCBO 3031, $49.95). Caymus-Suisun The Walking Fool 2020 is a deep and dark, medium-bodied red wine blend of Zinfandel and Petit Sirah fragrant…
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