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Chicken Remains a Culinary Standby for Chefs

Chris Jones and Josh Goyert are counting on Canadians’ ongoing love affair with roast chicken to launch their new Ruby café in Victoria. The menu...

Food File: The Global Pantry

From modern Korean to Italian, Greek and Chinese, ethnic cuisine continues to impress. At Calgary’s Anju restaurant, chef Roy Oh is on...

Beef

Where’s the Beef? As many restaurant operators and chefs know, these days beef is big. Whether the protein is on the lunch menu or...

Where’s the Catch

The debate over sustainable seafood moves into a new era As the old broken-heart placation suggests, there are plenty of fish in the...

Meet Your Meat

Whether it’s chicken, beef or pork — and many parts thereof — meat reigns supreme Let’s get one thing clear right off the top:...

Outside The Lunchbox

Soup, salads and sandwiches stay stylish Without a doubt, today’s urban office-tied diners have more lunchtime choices than their brown-bag forebears; but despite the...

On Board

Local artisan charcuterie and cheese trump menus across the country While most youngsters were making peanut butter and jam sandwiches, Michael Steh was making klobasa....

Burger Time!

Chefs and consumers flip for gourmet, super-premium hamburgers Back in the day, when Magnum P.I. ruled the airwaves, men wore short shorts and drank...