A brain tumour, a weekend with a celebrity chef, and 2 well-decorated chef brothers reuniting in, of all places, Portugal Cove, Newfoundland. These seemingly unrelated events have blended together to cook up what might become greater St. John’s greatest new restaurant. You can go be the judge of that yourself when they open June 2nd.
Eldin Husic and his wife Adnela Halebic-Husic are bringing the cuisine of the Balkans to Cookstown Road. The menu is small and thorough: about…
Founded in 2000, the San Francisco World Spirits Competition strips away by enforcing a blind tasting of all entrants in its competitions, by 20+…
Yesterday, The Conference Board of Canada held the first ever “Newfoundland & Labrador Food Forum” at the Marine Institute, to discuss what the future of food in Newfoundland & Labrador will look like.
Nothing says Sunday dinner at my Nan’s like Blueberry Pudding. It was there without fail every time. And it was gobbled by the whole lot of us at the end of every gathering. Drizzled in the sweetest, warmest “brown sauce” and occasionally topped with some Fussel’s canned cream (for those who are so inclined). To me, the pudding was home, and more “Newfoundland” than a feed of scrunchions or fish and chips I ever came across.
So you can drink your buddy under the table … but can you tell him a thing or two about those drinks while you’re at it?
A lot’s been brewing at Quidi Vidi Brewery, literally, including some delicious new craft beers like a crab apple saison, a crazy good “Mad Mike’s Big Bad Belgian,” and a “Calm Tom’s Double IPA.”
Dawson makes his living from searching the Newfoundland wilderness for edible mushrooms, seaweeds, berries, molluscs, weeds, herbs, and teas. The man is a walking, talking field manual of what to look for a where to find it.
“Gardening is like a marriage. If you take something from a marriage, or from your garden, you have to put something back into it.” – Garfield White
The St. John’s brunch scene is growing. As would be expected, the cream is rising to the top. But with more and more options popping up, deciding where to go for brunch can be challenging.
Ross Larkin is the latest local to throw their chef’s knives into the ring on the country’s most-watched culinary competition, Top Chef Canada.
In Newfoundland & Labrador, poverty, the unique geography of our province, and a flawed food system combine to limit our access to fresh, affordable, and healthy food. Food First NL’s Everybody Eats project has been addressing these issues for years, and has just released action points for 2018.