As the holidays near, we thought it would be a good idea to devote some time and attention to those in need – particularly the hungry. 40% of the food we produce is wasted, while 140,000 Montrealers every month are not getting enough to eat. Moisson Montreal is Canada’s biggest food bank, and its mission…
Category: food
Luca Gamberini of Nemo’s Garden is growing produce underwater – live from C2 Montreal 2018
Luca Gamberini of the Ocean Reef Group has developed an innovative technology with Nemo’s Garden – which promises the first ever underwater cultivation of terrestial plants. In self-enclosed domes under the ocean waves, Luca and the Ocean Reef Group have shown that you can grow food hydroponically, taking advantage of constant temperatures and plentiful sunlight….
Creating a beautiful food future: Colombe Saint-Pierre and John Winter Russel set the table. (Live from C2 Montreal 2018)
In this live interview from The Aquarium at C2 Montreal 2018, chefs John Winter Russel of Montreal’s Candide and Colombe Saint-Pierre of Saint Pierre in the lower Saint-Lawrence region of Quebec talk about the importance of creating synergy between restaurateurs, food producers and diners. At the forefront of the revolution in gastronomic creativity that continues…
Real Eats America’s Dan Wise wants to give you more time.
Dan Wise is the founder of Real Eats America, a meal delivery company with a difference. Utilizing sous-vide technology, Real Eats offers fully-cooked meals designed by chefs that can be reheated in six minutes. So users benefit from healthy and delicious meals while saving time on preparation, and retaining the ability to concentrate on other…
M.Wells’ Steakhouse’s Hugue Dufour really wants a ski-doo hideaway.
Hugue Dufour has come a long way since Alma, Quebec. After moving to Montreal to work with culinary legends Normand Laprise of Toqué! and Martin Picard of Au Pied de Cochon, Hugues met his wife and partner Sarah Obreitis and together they created M.Wells in Long Island City. Today, M.Wells Steakhouse is a Michelin star…
Eataly USA C.E.O. Nicola Farinetti: for food retail to survive, it must be meaningful.
Nicola Farinetti’s father Oscar Farinetti founded Eataly in 2007, in Turin. Since then, this unique blend of food court, retail store and restaurant featuring Italy’s finest foods has spread across the globe. Today, with over 34 highly-individualized locations, the company is experiencing continued growth – at a time when retail is being challenged at every…
GQ Magazine’s Alan Richman says Montreal is the best food city in North America.
Alan Richman is a veteran journalist from Philadelphia who began his career as a food writer in Montreal. He went on to write for The New York Times, The Chicago Tribune, and People magazine. But his life changed when he became a food writer for GQ Magazine. His work at the magazine won him several…
Noah Bernamoff’s indie spirit guides Mile End Deli, his Montreal-inspired New York City eatery.
Noah Bernamoff started Mile End Deli straight out law school, driven by a courageous DIY spirit and by a desire to bring the Montreal food he’d grown up to the people of Brooklyn and New York City. Today, with other restaurants (including Grand Army,) bagel shops (Black Seed) and even a grocery store in upstate…
Showtime with Montreal Plaza’s Charles Antoine Crête, one of Canada’s most innovative chefs and creative personalities.
Charles Antoine Crête defines himself as “a clown and a control freak.” It’s an apt description of a man who is at once a creative whirlwind and a disciplined chef and restaurateur who worked as chef-de-cuisine at Normand Laprise’s Toqué for 14 years before setting out on his own. For the last two years, along…
Langdon Hall’s Jason Bangerter is Canada’s Best farm-to-table chef.
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…
