Canada's Urban Food Scene

Canadian trend watcher Dana McCauley shares what’s new in the Vancouver's food scene.

Farm-to-table cuisine defines the overall Toronto food scene, with notable farmers’ markets such as Evergreen Brick Works and Green Barn giving chefs and shoppers easy access to area ingredients. Mini-chain Buddha Dog uses local meat for its hot dogs and commissions celebrity chefs to make condiments from local produce such as the Bacon Jam made by Chef Nick Liu of Niagara St. Café. At My Place Pub, Food Network Canada Chef Brad Long uses local foods to reinvent the Canadian pub experience with an organic and sustainable menu. Housemade charcuterie epitomizes the commitment of many fine-dining restaurants to elevate local fare to gourmet status. Eateries such as The Black Hoof, Petite Thuet and Pangaea, all offer great charcuterie. Torontonians love specialty grocers. McEwan’s, operated by restaurateur Mark McEwan, is a destination for chef-quality prepared foods. All the Best Fine Foods showcases ready-to-eat meals and its famous cheese straws, while Absolutely Fine Foods carries trendy ingredients such as artisan dry-aged Ontario Prime beef and black garlic.–Dana McCauly and Vanessa Facenda

0 comments