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The Wickaninnish Cookbook
A review of The Wickaninnish Cookbook.
Anne DesBrisay
Anne DesBrisay is an award-winning Canadian food writer, restaurant critic, editor and culinary judge.
- Posts: 9
- Website: http://www.capitaldining.ca/
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Auberge Saint-Antoine
A hotel with history in Quebec City
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A Lush in Las Vegas
Nathan Fong shares a highlight of an unexpected detour to the Seychelles while on his honeymoon.
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Arguably the most famous Portuguese dish, chef Joãs Diaz’s grilled sardines were a highlight of my dinner at Ferreira Café, a sophisticated presentation of an iconic dish.
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Portuguese Treats in Montreal
The heart of the Portuguese community in Montreal is still found in a few square blocks
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Pastéis de Nata
The custard tart recipe was created under a dome of secrecy in the seafaring town called Belém, on the outskirts of Lisbon.
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Butternut Squash Ice Cream
Chef Tyler Thomson of Grapes Wine and Charcuterie Bar, Fairmont Banff Springs, shares his Butternut Squash ice cream recipe — cool and rich, but not at all icky-sweet.
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Local Mission Banff Springs
It’s a rare privilege to witness the command centre of a massive hotel. The added pleasure was having the top toque of The Banff Springs, Executive Chef jW Foster, guiding us through the labyrinthine kitchen he helms and meeting some of the 160 chefs who work in it.
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Cairo Kitchen
“The pharaohs themselves would recognize the breads we eat today… baked in the same way they have been for centuries.”