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
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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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The Art Fresco project has re-launched in Waterloo Region, providing beautiful public art that complements a restaurant’s patio setting. But more than that, the project supports the arts and hospitality sectors and pleases patrons at the same time.
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The pandemic has put the brakes on many aspects of our food culture, but it hasn’t completely slowed entrepreneurial spirit when it comes to food trucks. There are a number of new additions to the food-truck circuit. Here is a short guide to some of the new food trucks and the people operating them.
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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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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.
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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
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