The Fine Art of Making Natural Wine in Quebec
How a winemaker and an artist collaborated on natural wines that stand up to Quebec's brutal climate.
We’re Not Quiet About Thanksgiving
A very Canadian response to Pete Wells' discovery of the the Great White North's Thanksgiving tradition.
Are Fiddleheads Really a Delicious Delicacy or Just Hyped-Up Hipster Food?
Not trusting my own amateur palate, I sought out two of Montreal’s top chefs, Danny Smiles of Le Bremner and David McMillan of Joe Beef, to get their very different opinions on fiddlehead mania.
Earth Day 2016
How Norman Hardie Is Blurring the Line Between Old and New World Wines
We spoke to Norman Hardie about making wines in Canada’s harsh and changing climate, and why his wines hold up against Burgundy’s finest.
Sous Vide and Psychology with Montreal’s Pasta Queen
We spent an afternoon making sous vide tagliatelle and discussing the finer points of kitchen psychology with Nora Gray chef and co-owner Emma Cardarelli.
The Art of Bartending Means Becoming Invisible
Claude Masson, one of Montreal's legendary bartenders, regards restaurant service as a true art. His style is one that’s rooted in the bistros of Paris, where waitstaff steer clear of impressing customers, and focus instead on what they don’t see.