Nick Benninger is a Waterloo Region-based chef and restaurateur, and together with his wife Natalie they own Fat Sparrow Group. He spoke with food writer Andrew Coppolino about re-opening again during Covid-19, and how the pandemic has changed the local food scene, in some cases for the better.
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Culinary Tourism Alliance - Indoor dining is currently shut down across Ontario, but that doesn’t mean you can’t enjoy some of the best restaurants our province has to offer. Here are some of our favourite spots to order takeout in Wateroo Region.
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Adopting “green” strategies and maintaining them during a pandemic is no easy matter: such strategies cost money, and businesses try hard to not pass along those costs to consumers. Yet, that doesn’t deter them from working hard to do the right thing when it comes to sustainable food operations.
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Head chef Annie Street is in the kitchen at Uptown Waterloo’s popular Loloan Lobby Bar. For Street, a few years of work in a restaurant front-of-house after high-school graduation evolved into a decision to attend Conestoga College’s School of Hospitality and Culinary Arts.
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From its first appearance at the Kitchener Market in 2019, to its current location in the Preston area of Cambridge, La Lola Catering has provided an authentic Spanish cooking experience to Waterloo Region.
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KitchenerToday.com - With nine local restaurants participating, there's a rainbow of mouthwatering dishes to pick from at this year's Uptown Comfort Food Crawl. Tracy Van Kalsbeek of the Uptown Waterloo BIA said this year, there will be nine different restaurants participating.
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Culinary Tourism Alliance - With our series, Kitchen Party, we’re sitting down with Feast On Chefs to get to know them and the local foods that inspire them a little better. Meet Chef Denis Hernandez of Swine and Vine restaurant in Kitchener.
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While the pandemic has knocked down a lot of businesses, Sourabh Gandotra is positive in the face of dining room closures and other Covid-19 restrictions. He maintains an excitement for what he has been able to do – and to learn – as a young cook at Public Kitchen & Bar.
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