A Tasting Tour Of MLSE's e11even

Tiffany Leigh | Posted 11.24.2015 | Canada Living
Tiffany Leigh

When a restaurant is owned by a company whose vision and mandate does not address food -- but rather sports and entertainment -- it gives me cause for concern. MLSE: Maple Leaf Sports and Entertainment, is an archetype of this business model. But of course, a company such as this would (inevitably) expand into food-focused outlets, regardless.

Orlando's Dining Scene Is Experiencing A Revolution

Tiffany Leigh | Posted 11.13.2015 | Canada Travel
Tiffany Leigh

Yes, there's still a litany of chain restaurants that reside in the endless string of plazas and strip-malls one sees on International drive. But, as far as the perception goes that it represents Orlando's dining scene -- is an outdated notion -- a relic of the past.

I Ate At Fring's And Broke My Cardinal Rule Of New Restaurants

Tiffany Leigh | Posted 10.27.2015 | Canada Living
Tiffany Leigh

I should have known better. Generally, you need to offer some leeway for new kids on the block -- at least three months to work out kinks. But I didn't. Because at the time, I thought -- "Bumpy ride, be damned! Imma get me some Hotline Bling." Oh, how naively hopeful I was.

Cheese Boutique Host the League of Extraordinary Chefs

Tiffany Leigh | Posted 07.30.2015 | Canada Living
Tiffany Leigh

A few steps inside and already-- I'm engulfed in awe; this shop is teeming with artisan delicacies, the stars of which are the seemingly endless chees...

This Toronto Restaurant Serves Up a Tossed Salad of Culture

Tiffany Leigh | Posted 07.07.2015 | Canada Living
Tiffany Leigh

My latest dining experience reminded me of something that is quintessentially Canadian. Partners Derek Valleau and Harsh Chawla of Pukka fame, team up with Chef Masayuki to open Concession Road, their latest addition to the Toronto restaurant scene. The trio are a tossed salad of cultures brought together for the love of good food and a desire to share it with others.

The Other CO2 Problem Is in Our Oceans

Alex Mifflin | Posted 05.15.2015 | Canada Impact
Alex Mifflin

When carbon dioxide (CO2) is emitted into the atmosphere it doesn't just stay there -- about 25 per cent of emissions are absorbed into the ocean, increasing the acidity of the ocean. An ocean increasing in acidity is not a very friendly place for its creatures, many of which play critical roles in marine food webs and are vital sources of human food. I recently travelled to Italy and across North America investigating how ocean acidification could impact marine life. While I like to remain hopeful in most things, what I learned has made me very worried about the future of the ocean.

The Big Footprint of Tiny Shrimp

Alex Mifflin | Posted 05.05.2015 | Canada Impact
Alex Mifflin

I used to eat a lot of shrimp, but based on my travels examining foreign shrimp farms and various unsustainable and sustainable fishing practices, now I am much more selective. Supporting more sustainable options is a good start but with the vast majority of the global shrimp industry based on destructive harvesting methods, widespread change will take a long time.

A Fish And Chips Recipe With All Of The Flavour, Less Of The Fat

Carolyn Berry | Posted 08.16.2014 | Canada British Columbia
Carolyn Berry

I love fish and chips just as much as the next person, but I sure don't like the heaviness of a deep fried batter. So the question is, how can we indulge in the texture and flavour that we love with traditional battered fish and chips, but without all of the fat and calories?

How Citizen Scientists Can Fill in Information Gaps About Fukushima

David Suzuki | Posted 03.31.2014 | Canada
David Suzuki

An Internet search turns up an astounding number of pages about radiation from Japan's Fukushima Daiichi nuclear power plant meltdown that followed an earthquake and tsunami in March 2011. But it's difficult to find credible information. With the lack of data from government, the Woods Hole Oceanographic Institution is asking the public for help.

Despite Fukushima, Scientists Say Eating West Coast Fish is Safe

David Suzuki | Posted 01.23.2014 | Canada
David Suzuki

Due to continued contamination following the Fukushima disaster, social media is now abuzz with people swearing off fish from the Pacific Ocean. Given the lack of information around containment efforts, some may find this reasonable. But preliminary research shows fish caught off Canada's Pacific Coast are safe to eat.

Keep Your Seafood Consumption Sustainable With This List

Rose Reisman | Posted 09.17.2013 | Canada Living
Rose Reisman

The health of fish is undoubted. A great source of lean protein, omega fatty acids and low in fat. But the problem today is that our fish supply is contaminated with mercury and PCB's and the oceans are being overfished. The following fish have been put into three groups. Those to avoid, those that are good to consume and those that can be eaten on an infrequent basis.

RECIPE: Secrets to the Perfect Lobster Roll

David Garcelon | Posted 08.07.2013 | Canada Living
David Garcelon

I vividly remember the best lobster roll I have ever tasted. My mouth is watering just thinking about it. Creating a lobster roll for our restaurant Peacock Alley was one of my first tasks when I came to the Waldorf Astoria. It's now one of our most popular items. My recipe is below.

Pro Tips On Buying Fresh Seafood

David Garcelon | Posted 07.27.2013 | Canada Living
David Garcelon

The people who eat in the Waldorf Astoria's restaurants want to know how the food they are eating came to be on their plates. You should too; especially when it comes to seafood. Fish deteriorates more quickly than any other protein. Freshness and quality are critical. Here's what I suggest asking your fish monger about your seafood purchase.

The Best Ways To Cook Fish

CP | Susan Greer, The Canadian Press | Posted 07.27.2013 | Canada Living

LONDON, Ont. - "I never met a fish I didn't like," Jeff Morrison of Ottawa states with conviction.The avid sportsman, known as "The Outdoors Guy" in h...

Valentine's Day Recipe: Seafood Au Gratin

CP | Alison Ladman | Posted 04.10.2012 | Canada Living

Warm and creamy, au gratin are perfect for a cold winter night. And what better way to say "I love you" than with a little indulgence of seafood and c...

Rare Orange Lobster Dies, Mourned

CP | Nelson Wyatt, The Canadian Press | Posted 01.18.2012 | Canada

MONTREAL - It wasn't boiling water but possibly a variation in temperature in his saltwater tank that wound up cooking Youpi, the celebrity lobster.Pl...

Learning the Value of Respect on Haida Gwaii

David Suzuki | Posted 10.25.2011 | Canada
David Suzuki

One of the first lessons I learned from First Nations communities was about the importance of respect. Without respect for each other, we don't listen and we fail to learn. But respect should extend beyond our fellow humans, to all the green things that capture the sun's energy and power the rest of life on Earth.

Is Cape Breton Lobster The Next Culinary Trend?

The Huffington Post Canada | Posted 10.11.2011 | Canada

Could lobster from Fourchu, Nova Scotia, a small town on Cape Breton Island, be the next culinary trend to sweep New York? Time Magazine's Josh Oze...

Mislabeled Fish Shows Seafood Industry's Floundering Conscience

Kathryn Maroun | Posted 10.05.2011 | Canada
Kathryn Maroun

As a professional angler I have the ability to identify the species of fish I'm served, something I put to use when the halibut I had ordered arrived and I could immediately tell it was a snapper. Alarmed by how often this happens, I decided I needed to tell someone and try to do something about this.

One-In-10-Million Orange Lobster Avoids Hot Water

THE CANADIAN PRESS | Posted 09.06.2011 | Canada

THE CANADIAN PRESS -- MONTREAL - Youppi, the one-in-10-million orange lobster, has found a new home -- far from a scalding pot of boiling water. Th...