Eat North
Eat North aims to tell stories of the Canadian food scene and the people behind it. From liquor distillers and sodas made from Canadian produce to the wide array of ingredients grown and the chefs who manipulate them into perfection, Eat North tells you why food matters to Canadians.
Blue Lagooni by PrettyUgly
A blue version of the classic Negroni
Forth's Low Tide Negroni
With just a few key ingredients –Campari, gin and vermouth– a classic Negroni can be done in countless ways with just a couple of unique additions.
Tennessee Tavern's classic Negroni
A cocktail with Beefeater gin, Campari and Dolin vermouth
The Strawberry Sbagliato from Vine Arts
Though its not a bar, Calgary's Vine Arts is one of the go-to spots in Western Canada for purchasing unique, micro-distilled spirits from across North America.
Ploughman's Caesar
A gin Caesar with a side of charcuterie
Bonetti’s sweet Italian sausage with caramelized onions and apples
One of many amazing recipes from Eating Local in the Fraser Valley cookbook
More Than Maple Syrup: Episode 9 (part two)
Hear exclusive interviews from Top Chef Canada judge Mijune Pak and finalists Mark Singson and Ross Larkin in this bonus podcast episode
DeVine Intervention cocktail
A simple gin and tonic made with Genever Gin
More Than Maple Syrup: Episode 9 (part one)
Top Chef Canada season six ends with a bang and co-hosts Emma Waverman and Phil Wilson dissect it in our latest Eat North Podcast
The Wickaninnish Inn's roasted asparagus salad
Chef Filatow's recipe for a roast asparagus salad with miso dressing and Farm House Alpine Gold cheese