In the heart of Cape Breton, located 350 km from the province’s capital of Halifax, you'll find yourself in the quaint little town of Big Baddeck where you're more likely to win the lottery than snag a reservation at this restaurant.
After nearly a decade of cooking at one of Canada’s trendiest boutique hotels, Chef Alexandra Feswick is embracing a new venture where creating change is at the heart of everything she does, and her ultimate definition of success.
In the heart of Cape Breton, located 350 km from the province’s capital of Halifax, you'll find yourself in the quaint little town of Big Baddeck where you're more likely to win the lottery than snag a reservation at this restaurant.
After nearly a decade of cooking at one of Canada’s trendiest boutique hotels, Chef Alexandra Feswick is embracing a new venture where creating change is at the heart of everything she does, and her ultimate definition of success.
#EdibleTransparency: a simple hashtag with a big impact on the future of food that also serves as the ethos for Flourist, a Vancouver-based bakery, flour mill, coffee shop, pantry, and all around powerhouse.
Executive Chef and Partner of the Toronto-based restaurant iQ Food Co shares her recipe on how to keep it together, even when it feels like it’s falling apart.
Executive Chef Christine Flynn of iQ Food Co in Toronto says Eggplant Parmesan is just as delicious (and arguably even better) served cold the next day.
Les Sabilano of Toronto’s Lamesa dishes up his classic recipe so you can sit back, unwind, and indulge in every bit of nostalgia while it simmers on the stove.
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