Today marks the official launch of Canada’s 100 Best: The Cooking Issue. This magazine covers holiday cooking, and the inspiration and tools you need to make it happen. From holiday cocktails to restaurant design, from a holiday gift guide to the new vegetarianism, it’s a roundup of useful ideas that you can use to enhance your restaurant.
In one of the features, top Canadian chefs share favourite holiday recipes and the stories behind them. Among the highlights:
David McMillan of Joe Beef shares a recipe for Braised Veal Shank with Bread-and-Oyster Dumplings, and talks about cooking secondary and tertiary cuts.
Vikram Vij of Vij’s writes about memories of street kebabs during Diwali, and offers his recipe for Gelouti kebabs.
Dai Lo’s Nick Liu provides a recipe for Chinese Hangover Noodle Soup with Truffles, his perfect cure for the morning after Chinese New Year celebrations.
And Oliver & Bonacini Corporate Executive Chef Anthony Walsh describes his Argentinian Vitel Toné, developed for a warm southern-hemisphere Christmas, as a “umami bomb.”
Check out Canada’s 100 Best: The Cooking Issue for a great look at how some of the top Canadian chefs can inspire you!