Tastes Untamed
Malcolm Jolley goes local in Niagara… They call it ‘whammo’ but it’s not a...
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Tag: Ryan Crawford
Wine and Art at Backhouse in Niagara
Wine and Art is an ongoing GFR series on the relationship between the two creative endeavours by...
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Pictures from Toronto Food & Wine
I arrived at the Toronto Food & Wine show (Evergreen Brick Works, September 18-20) early on...
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Backhouse Niagara
Beverly Hotchkiss and Ryan Crawford have come home again at Backhouse, their new...
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2014 Six Barrels for Six Chefs
Legend has it that this event was thought of over a barrel tasting between Huff winemaker Frederic Picard and Chef Bryan Steele. While tasting the same grape through various barrel vintages they came up with the idea to match particular dishes with various barrel samples of chardonnay and pinot noir, Six Barrels for Six Chefs was born. Now in it’s 8th year, this event has brought smiles to hundreds of attendees and has successfully raised in excess of $55,000 for charity.
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Stratford Cooks
Join celebrated Chefs in the kitchen to cook local and seasonal food. The GE Café Chefs Series...
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NOTL Chef Takes Ground Hog 2012 Trophy Down The QEW
Chef Ryan Crawford from Niagara-on-the-Lake’s winemaker-hangout Stone Road Grille won Chef Chris McDonald’s third annual Ground Hog Invitational at Cava with a maple bacon ice cream dish that came out of nowhere.
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Cava Cup – Ground Hog Day 2
Never mind the rodents and their shadows, in Toronto the second day of February now means its time for the Ground Hog Invitational Chefs Challenge hosted at Cava by proprietors and chefs Chris McDonald and Doug Penfold. Their all-star chefs competition, which they bill as an alternative to the city of Toronto’s Winterlicious festival, pits some of the city and region’s most ambitious young chefs against each other in a battle of artinasanally-processed pork.
Read MoreCava’s ‘Ground Hog’ Day Piggy Competition
by Malcolm Jolley On February 2nd North Americans from Pennsylvania to the Bruce Peninsula and beyond learned they could looked forward to six more weeks of winter. Chef Chris MacDonald also remarked, tongue-in-cheek, that...
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