BY ANDREW COPPOLINO | OCTOBER 2021 A cross-section of chefs, restaurateurs and culinary instructors agrees that the food […]
by Andrew Coppolino | October 2021 As fall claws back the finest of our summer weather,
by Andrew Coppolino | October 2021 From Brisbane, the capital of southeastern Australia’s Queensland “Sunshine State,”
By Andrew Coppolino | September 2021 My late uncle used to tell a story about some
Taste the Countryside – currently ramping up to run September 23 to October 3 – is a ten-day prix fixe (set menu) dining event designed to support Waterloo Region’s rural food businesses. It’s an important initiative not only for sustaining business but for economic and community growth.
When you crunch down on a cob of corn, you’re biting juicily into 10,000 years of history. Domesticated in Mexico, corn is a large grass that was an elemental foodstuff for a variety of American cultures – and at this time of the year, it’s also a particularly delicious local food in Waterloo Region
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.
Adopting “green” strategies and maintaining them during a pandemic is no easy matter.
The patios in the Charcoal Group of Restaurants have been open since February 25, according to managing partner Jody Palubiski. More than ever during the pandemic, patios have become a critical part of a restaurant’s business model.
Maple syrup is a year-long favourite condiment and ingredient and one with a very long history that needs to be acknowledged. Long before Europeans arrived in North America and introduced the honeybee, Canada’s indigenous peoples were drawing sap from trees and creating the sweet elixir: maple syrup
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.
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.
One of the biggest lessons learned in the year that was 2020 is just how adaptive and innovative our restaurant community is, We checked in with several Waterloo Region restaurateurs and other food operations to see what kind of changes might represent a new normal in the future.
When it comes to local craft beer, names are not trivial and bereft of meaning. They provide lots of insights – and fun – when you consider Waterloo Region’s craft beer names and the brewers who named them.
While hearty German and Mennonite fare easily pop to mind when visitors think of Waterloo Region’s food scene, those dishes are only some of what’s on our table. Our restaurant scene continually evolves to provide a taste of who’s calling Waterloo Region home.
Kitchener-Waterloo Oktoberfest will be quite different this year with traditional festhallen closed. However, Canada’s largest Bavarian festival is re-imagining itself when it comes to food with a restaurant program, and Arabella Park Beer Bar is participating as a Micro-Festhalle
Summertime and the grillin’ is easy. Here’s a collection of just a few Waterloo Region burgers for you to check out over the summer months! (Note: in virtually all locations where they serve hamburgers, there is some sort of vegetarian or vegan offering as well.)
TravelMammal.com – A day filled with delicious grub, refreshing drinks and stunning art on a beautiful sunny day with friends? Sign me up! Ontario’s Waterloo Region took a bold step and decided to combine both art and food. and recently launched the Art Fresco Public Art Project.
The milkshake – and its forgotten great-grandfather “the malted” – has a long and storied history. Now or 100 years ago, the frosty beverages are a perfect summer treat. And they’re perfect, too, for saying goodbye to summer, sad though that is.
At once fluffy and crispy and sweet and savoury, the humble doughnut has made significant strides in Waterloo Region as a delectable and artisanal treat – but one which has never lost its delicious sense of humour and food fun!
What if you don’t like – or simply want a bit of a change from – the traditional holiday meal? The choice is excellent in Waterloo Region: between specialty food shops, butchers, and farmers’ markets, as well as local restaurant fare, there are lots of sources for alternatives.
By Andrew Coppolino – Keep the chilly blast and miserable rain at bay with some comfort food – warming dishes from a host of rich food cultures that will be sure to soothe the body and the soul in the face of blustery autumn cold.
Oktoberfest grew out of agrarian and harvest celebrations — and that of course includes fêting the barley and hops used to make beer. Because Oktoberfest is front-and-centre each fall in Waterloo Region, it makes sense that local brewers are inspired by that brewing history in a glass.
The thing about a meal in a bowl is that it suddenly becomes comfort food, no matter what the ingredients. Whether conventional proteins and vegetables or straight-up vegetarian or vegan, these dishes pack flavour punch and healthy nutrients in a quaint concave vessel.