Manresa

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Canadian restaurants fail to place in the S. Pellegrino Top 50—again

The triumphant Noma crew, with bearded chef René Redzepi in the middle (Image: World’s 50 Best Restaurants 2012 sponsored by S.Pellegrino and Acqua Panna)

Let the ritual speculation and recrimination commence. Once again, no restaurants from Canada made it to the list of the world’s 50 best restaurants, as compiled by Restaurant magazine (and sponsored, conspicuously, by S. Pellegrino). And just like last year—but unlike 2010—no Canadian restaurants made it to the consolation prize list of numbers 51-100. Is it because Canadian cooking is insufficiently ambitious? Perhaps there’s too much plaid and reclaimed wood in our dining rooms. Or maybe the 800+ judges just aren’t familiar enough with this country’s food? Or perhaps—to get all conspiracy-theory on this—the top end Canadian restaurants don’t serve enough S. Pellegrino (yes, some Canadian chefs offer this as a reason for this country’s absence on the annual list).

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Terroir 2011 roundup: we talk to Toronto’s top chefs and restaurateurs at the foodie symposium

Fergus Henderson (St. John’s) and Arlene Stein (event chair) at Terroir

A couple weeks back, 400 members of the food and hospitality industry gathered at Hart House for Terroir V. The annual symposium saw chefs, restaurateurs and members of the food media musing over this year’s theme: “the balance of artistic creation and traditional craftsmanship in our hospitality industry.” We caught up with some top chefs—including Jason Bangerter (Luma), Mark Cutrara (Cowbell), Matt DeMille (Parts and Labour) and keynote speaker Fergus Henderson—who shared with us what they took away from the day.

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Q&A with David Kinch: the celebrated California chef on terroir, Terroir and Toronto

David Kinch at last year’s Terroir (Image: Alexa Clark)

Last week, we brought you a Q&A with “nose-to-tail” pioneer Fergus Henderson (St. John Bar & Restaurant), who will be making the keynote speech at tomorrow’s Terroir symposium. Recently, we also had the opportunity to speak with last year’s keynote speaker, David Kinch, about his impressions of the event (he’s attending this year as well). Kinch, chef and proprietor of Manresa in Los Gatos, California, is renowned for his terroir-driven cuisine, made possible by an exclusive partnership with LoveApple Farm in the Santa Cruz Mountains. His food has garnered high praise from critics and gourmands, winning him the James Beard Award for Best Chef: Pacific in 2010. Manresa also has two Michelin stars and is listed as the world’s 86th best restaurant by Restaurant magazine.

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