Champagne and caviar
Nothing says celebration like champagne and caviar. Savour the exquisite taste of sustainably-raised Canadian caviar in a Sunchoke Veloute with Meyer Lemon and Brioche.
Romancing the Rockies
After a crisp, glorious winter day on the trails, guests at Chateau Lake Louise are ready to be dazzled by Swiss-born Executive Chef Felix Pfister’s creations, like his Bison Tenderloin with Black Currant Sauce.
Crowning Achievement: “Mr. Sam” brings royal touch to Gimli distillery
Watch mixologist Christina Kuypers make a Crown Royal Maple Mule.
Closeup on Chef Talia Syrie
At Winnipeg’s Come ‘N Eat Café, Talia Syrie knows that sometimes all you really need is a soul-warming bowl of 3 Sisters Soup. Follow it with her Prairie Baklava.
Closeup on Chef Vikram Vij
Vikram Vij brings flavour and finesse to everything he does, like his elegant Sturgeon, Mussels and Baby Carrots in Cream Curry.
Planting seeds for the future
Richmond Chef Ian Lai teaches kids to cook, eat well, and eat mindfully. They love his Cheese and Yogurt Pita Pockets and Rainbow Couscous Salad.