PLANT-BASED — DINE Magazine

WELLNESS

Plant-based? Gluten-free? Halal? Today’s dining public is increasingly specific in their dietary needs. Restaurants that don’t cater to this reality are missing the boat. This forum is written by and for diners who need to know what is new and exciting that respects all our dietary sensitivities.

Buchun Gulf, Michelle Valberg

Canadian Cuisine: Nunavut

A far greater exploration is required to fully appreciate both traditional and modern cuisine across the vast expanse of this territory. In brief, traditional Inuit cuisine is based on survival, to stay warm and...
Aurora Borealis, northern lights, winter, Old Crow, Pocupine River, arctic

Canadian Cuisine: Yukon

The discovery of gold in the Klondike during the 1890s brought an influx of prospectors from the Pacific Northwest. Newfound wealth and outside influences modernized the region. Dawson City was dubbed “Paris of the...
Muskoxen (Ovibos moschatus) herd, Victoria Island, Nunavut, Arctic

Canadian Cuisine: Northwest Territories

Yellowknife has become multicultural and the influences from seasoning to saucing reflect that. There is international representation in the dining scene from Ethiopian to Vietnamese. “There are a lot of foodies up here from...
Dr. Sun Yat-Sen Classical Chinese Garden

Canadian Cuisine: British Columbia

Most of the population lives on the coast and that’s only a sliver of the province. Salmon is the definitive iconic west coast ingredient. It’s all about salmon: sockeye, pink, chum, Coho, Chinook, steelhead,...
Bison

Canadian Cuisine: Alberta

From Rocky Mountain proteins to Prairie produce, Alberta cuisine is has to do with what is happening on the farms now. Canada beef is the pride of menus across the country, and renowned throughout...

Let Them Eat Cake! (Cupcakes)

Wonderfully whipped frosting Adorned with a rainbow of candy confetti, Resting on a soft cloud of moist cake. The alluring aroma of oven-warmed spices. The sweet taste of frosting on your tongue. Blissful. Sink your teeth into a fluffy cloud...
Canola and Flax, Saskatchewan

Canadian Cuisine: Saskatchewan

The culinary traditions of the Cree First Nation include pemmican and bannock, and the abundance of Saskatoon berries, wild blueberries and chokecherries. Today, Saskatchewan is known as “the bread basket of the world,” Chef...
Manitoba

Canadian Cuisine: Manitoba

Raised on Red River cereal, Sara Waxman (DINE and Destinations magazine) tells me, “The thing about growing up in Winnipeg was that we had no lettuce in winter. Everyone learned to bake, and everybody...
St. Jacobs

Canadian Cuisine: Ontario

Ontario cuisine is in the stories and the conditions of the farmers and the hunters, and in the various regional settlements from Mennonites to Scandinavians. Northern cooking is game-driven: duck, goose, grouse, partridge, rabbit,...
Quebec

Canadian Cuisine: Quebec

Culinary identity for Quebec begins with the First Nations hunting and gathering, and teaching the settlers about the land. The Europeans bring the techniques, seasoning and preserving methods. Hearty recipes from early settlers provide...

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