Langdon Hall Hotel and Spa is a true jewel of the Canadian culinary scene. Located in Cambridge, Ontario, Langdon Hall is situated on a beautiful piece of land surrounded by gardens. Its magical setting has made it a favourite in southern Ontario. Jason Bangerter presides over a kitchen that has slowly and inexorably driven Langdon…
Marie-Claude Lortie, Elise Tastet and Ian Harrison – writing about food in the age of disruption. From C2 Montreal 2017.
We were delighted to have three of Montreal’s leading food writers on our show live from the Aquarium at C2 Montreal 2017. Marie-Claude Lortie is a writer for Montreal’s largest-circulation daily newspaper, La Presse. Elise Tastet’s blog Tastet.ca reaches over 1 million users. Ian Harrison was editor and writer for Eater in Montreal before becoming…
Honest Weight’s John Bil is giving his all so you can eat the best seafood.
John Bil has been called “the in-demand oysterman who shucked his way to the top” by Toronto Life magazine. One of Canada’s most respected seafood experts, John is a true independent spirit who left high school to open an indie record store in Toronto before spending fifteen years working on an oyster farm in the…
Norman Hardie is transforming the Canadian wine industry, one great vintage at a time.
Toronto sommelier Norman Hardie’s life was transformed when he discovered the enchantments of great Burgundy wine. After spending six years working in wineries around the world and unlocking the secrets of pinot noir and other Burgundy-style wines, he set out to create world-class wines in Canada. He founded the Norman Hardie Winery in Prince Edward…
McGill University Desautels Faculty of Management’s Karl Moore trusts restaurateurs to take the pulse.
Associate Professor Karl Moore invites Canada’s top C.E.O.’s to speak to his class at McGill University’s Desautels Faculty of Management, and interviews them on his CJAD radio show “The C.E.O series. ” He is always sure to include figures from the restaurant trade, because, he says, they demonstrate leadership and an ability to adapt quickly….
With Rose and Sons and more, Toronto empire-builder Anthony Rose is hitting his stride.
Anthony Rose worked as a chef in some of the best and most exciting restaurants in San Francisco and New York before returning to Toronto and building a restaurant mini-empire that includes Rose and Sons, Fat Pasha, Schmaltz Appetizing, Swan, and Big Crow. He’s into comfort food in a big way, and, as he navigates…
Lilia’s Missy Robbins just wants to make you happy
Located in Williamsburg, Brooklyn, Lilia is currently one of the hottest restaurants in the New York City area. And that’s no surprise, given the excellent overall experience and great food it delivers in one of the world’s toughest markets. It’s all the result of Missy Robbins’ vision. After making her mark at Spiaggia in Chicago…
Normand Laprise de Toqué – le charmant innovateur
Récipiendaire de l’Ordre du Canada en reconnaissance de son apport novateur à la culture culinaire du pays, Normand Laprise est une personnalité d’une admirable humilité et d’une étonnante discrétion. Dans cette entrevue en profondeur, vous apprendrez que Normand Laprise s’oppose au modèle du chef tyrannique auquel il a eu droit durant sa formation en France…
Milos’ Costas Spiliadis is a man on a mission
Milos is one of the most respected restaurant brands in the world. A beloved icon of the Montreal scene, it was founded by Costas Spiliadis, who has expanded Milos to New York City, London, Athens and beyond, in six locations around the world. Through it all, he has preserved the integrity and quality of the…
Antonio Park: a true cosmopolitan, driven by a passion for excellence
Antonio Park is one of the most celebrated restaurateur/chefs anywhere, with a growing empire that includes Park, Lavanderia, Marché Park and more. A die-hard Montreal Canadiens fan, he’s a favourite of celebrities like PK Subban and Neal Patrick Harris. A true cosmopolitan with roots in Korea and South America, he speaks six languages, and believes…
Michele Forgione of Impasto, Gema and Chez Tousignant embraces community and works from the heart.
Michele Forgione and Stefano Faita have raised the bar in Montreal’s Little Italy, setting a new standard with a local and unique take on Italian food. In this generous interview, Michele, echoing in his book Montréalissimo, explains what sets Montreal’s Italian community – and cuisine – apart. He also recounts his long history in the…
Jean-Philippe Tastet: 20 ans et plus dans les restaurants de Montréal
Jean-Philippe Tastet est critique de restaurants pour le quotidien Le Devoir pour plus de 20 ans. Au cours de notre premier balado GRILLED en langue française, il nous parle de son parcours à travers des millers de restaurants qui font de Montréal sa renommée gastronomique. Comme d’habitude, vous pouvez écoutez en cliquant sur le lien…
