At Atelier, there’s no name on the two story, grey brick facade. Is this paying homage to another avant-garde cuisine restaurant located in Chicago, Alinea? On entry, the three and a half year old, compact dining room has strategically placed tables, sans white linen and…
My first experience with Charlie’s Burgers was the event that most likely got the most media attention, “The Insect Dinner” at OMG Baked Goodness on Dundas Street West. This does actually tie in nicely to what Charlie’s Burgers is all about – unique one off…
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I’m pleased to announce that starting in Spring 2012 I’ll be writing an article 3-4 times a year for Canada’s Foodservice and Hospitality Magazine – www.foodserviceworld.com
The focus of these articles will be on restaurant trends in North America and around the world. Their ingredients, menus, techniques, use of unique equipment and of course, the taste of their dishes.
I’ll continue to write an article called “culinary odyssey” for Food in Canada magazine as part of their “Research Chefs in Canada” quarterly feature, as I have done for the past 3 years – www.foodincanada.com
