The youngest contestant from season three of Top Chef Canada, Rory has a passion for butchery and charcuterie (and loves nothing more than to escape from the city to hunt, fish and forage for Canadian delicacies). Currently Rory wows the patrons of the Royal Canadian Yacht Club and this month he is curating the January edition of the Chef's Box.
Since storming onto the Toronto singer-songwriter scene in 2011, Whitney Rose has endeared herself to just about everyone with her songwriting, authentic country voice and throwback style influenced by Patsy Cline and Kitty Wells. Here Whitney tells us about her travels across Canada and her perfect food day.
Toronto's Devin Cuddy (yes, son of Blue Rodeo's Jim Cuddy) is carving his own niche. His unique style effortlessly marries New Orleans Blues and Country Music with a distinctive element of Canadiana. Here Devin tells us about the state of his kitchen, best meals for an up-and-coming artist and most romantic thing he's ever done for a girl.
Chef Sébastien Houle spent several years as head chef on some of the world's largest yachts. In 2005 he returned to Québec and opened Restaurant sEb l'artisan culinaire. His inventive cuisine is inspired by his many voyages throughout the world, while using the very best local products in the Laurentians and throughout Québec.
Sustainable seasonal and regional cuisine is the focus, and this Ottawa restaurant's gardens provide the kitchen with the freshest of vegetables, herbs and edible flowers. I recently nabbed a few moments of top chef Charlie Part's time to learn more about how he got started and what drives his pursuit of local excellence.
Subscription e-commerce usually charges customers a monthly fee, but most of these subscription services don't ship to Canada, and especially not in the food niche. FoodiePages.ca's team launched its own online marketplace for small, independent Canadian foodmakers last summer offering subscription.. but with a tasty twist.
Much in the way Nirvana begat Puddle of Mudd, the top chefs of the food renaissance have brought with them a new sub-group of preening, self-important windbags. I'm referring, of course, to people who call themselves "foodies." "Foodies" are people who feel the need to distinguish themselves from the rest of us who eat food. It all just makes me crave a Big Mac combo.
For a true burst of flavour, pick up a jar of local raw honey gathered from local bee hives. Because bees don't travel very far from the hive, the honey tastes like everything that blooms in the area, rather than a single distinctive note. Raw honey is fresh from the comb. It's not heated excessively and therefore is brimming with nutrients and enzymes. It's these enzymes which make raw honey so digestible to humans. Here are some more benefits of honey.
This year, the French gastronomic group, Omnivore, went international, and selected Montreal as one of its 12 destinations. The focus is on the young, innovative talents taking on the food scene. The event took place at the Société des Arts Technologiques (SAT) -- four days where chefs from Paris and Quebec, plus one invitee from Toronto, demonstrated their techniques for local (and sometimes not so local) foodies. And boy was it delicious!