Guide Des Restaurants Dining Guide

Total Page:16

File Type:pdf, Size:1020Kb

Guide Des Restaurants Dining Guide DINING GUIDE GUIDE DES 2017 RESTAURANTS PRESENTED BY PRÉSENTÉ PAR AMERICAN EXPRESS 1 Want a card that keeps date night fresh? Welcome to the Voici le From specially crafted menus to meticulously chosen wine pairings, American Express Invites®* is what your inner foodie has been waiting for. The American Express® Gold Rewards Card gives you Invites access – so pull up a chair and bring your appetite. Gold Rewards Card Visit amex.ca/gold ® *, TM: Used by Amex Bank of Canada under license from American Express. * American Express Invites provides access to dining and other entertainment events and is available on all Canadian American Express Cards. Purchase must be charged in full to an American Express Card. Subject to availability, event and ticketing agent terms, conditions and fees. All sales final. No refunds. No exchanges. Dining Guide / Le guide restos 2017 Date: Aug 24, 2017 Approvals: Date: Signature: Filename_ Version# Proofreader: ABC171569_2017_enRoute_Date-Night_Ad_FNL Acct Mngr: Client: Amex Artist (build): Ross Studio Mngr: Desc: Artist (edits): Preflighter Supplier: Acct. Mgr: Keith Copywriter: Trim: 5.25" x 8.25" # Colours: 4/0 Art Director: 559 College Street, Suite 401 Toronto, ON M6G 1A9 Bleed: 5.5" x 8.5" 4 Col Process 416-323-3282 Safety/Live: 4.75" x 7.75" Client: File Built at: 100% (1:1) PMS PMS Want a card that keeps date night fresh? Welcome to the DINING GUIDE Voici le 2017GUIDE RESTOS From specially crafted menus to meticulously chosen wine pairings, American Express Invites®* is what your inner BAR VON DER FELS foodie has been waiting for. The American Express® Gold Rewards Card gives you Every year, Air Canada enRoute haque année, Air Canada enRoute Invites access – so pull up a chair and bring your appetite. C criss-crosses the country to choose sillonne le pays en quête des Meilleurs Canada’s Best New Restaurants. In nouveaux restos canadiens. Dans the following coast-to-coast guide, ce guide pancanadien, nous avons we’ve rounded up the 2017 Top 10 rassemblé les 10 lauréats de 2017, winners, plus greatest hits from the en plus d'incontournables tirés des magazine’s archives. Pull it out and archives du magazine. Détachez-le Gold Rewards Card pack it in your carry-on, so you’ll et glissez-le dans votre valise afin de Visit amex.ca/gold always know where to eat, whether toujours savoir où manger, que vous you’re craving oysters in Halifax or ayez envie d’huîtres à Halifax ou d’œufs eggs Benny in Edmonton. bénédictine à Edmonton. ® *, TM: Used by Amex Bank of Canada under license from American Express. * American Express Invites provides access to dining and other entertainment events and is available on all Canadian American Express Cards. Purchase must be charged in full to an American Express Card. Subject to availability, event and ticketing agent terms, conditions and RESTAURANT LISTINGS, ORGANIZED BY LE RÉPERTOIRE DES RESTOS, CLASSÉS PAR fees. All sales final. No refunds. No exchanges. HALE ALANNA PHOTOS: REGION, START ON PAGE 6. RÉGIONS, DÉBUTE EN PAGE 6. 3 Date: Aug 24, 2017 Approvals: Date: Signature: Filename_ Version# Proofreader: ABC171569_2017_enRoute_Date-Night_Ad_FNL Acct Mngr: Client: Amex Artist (build): Ross Studio Mngr: Desc: Artist (edits): Preflighter Supplier: Acct. Mgr: Keith Copywriter: Trim: 5.25" x 8.25" # Colours: 4/0 Art Director: 559 College Street, Suite 401 Toronto, ON M6G 1A9 Bleed: 5.5" x 8.5" 4 Col Process 416-323-3282 Safety/Live: 4.75" x 7.75" Client: File Built at: 100% (1:1) PMS PMS BATTUTO ITALIAN > CUISINE ITALIENNE 527, boul. Langelier, Québec 418-614-4414 battuto.ca Dining Guide / Le guide restos 2017 CANIS BAR VON DER FELS MAK N MING CONTEMPORARY > WINE BAR > FRENCH-JAPANESE > CUISINE CONTEMPORAINE BAR À VINS CUISINE FRANCO-JAPONAISE 746 Queen St. W., Toronto 1005A 1st St. SW, Calgary 1629 Yew St., Vancouver 416-203-3317 587-349-2656 604-737-1155 canisrestaurant.com barvonderfels.com maknming.com CLEMENTINE CAFÉ LINNEA RIVIERA FRENCH > FRENCH > FINE DINING > CUISINE FRANÇAISE CUISINE FRANÇAISE CUISINE GASTRONOMIQUE 11957 Jasper Ave. NW, Edmonton Holland Plaza, 10932 119th St. NW, 62 Sparks St., Ottawa 780-756-4570 Edmonton, 780-758-1160 613-233-6262 barclementine.ca cafelinnea.ca dineriviera.com BROTHERS MARCONI ALDER ROOM FOOD & WINE SEASONAL > CANADIAN > MEDITERRANEAN > CUISINE DE SAISON CUISINE CANADIENNE CUISINE MÉDITERRANÉENNE 45, av. Mozart O., Montréal 10328 Jasper Ave., Edmonton 1240 Bay St., Toronto 514-490-0777 780-244-3635 416-804-6066 marconimontreal.com alderroom.ca 5 BRITISH COLUMBIA MAK N MING Colombie- Britannique Dining Guide / Le guide restos 2017 VANCOUVER ISLAND ASK FOR LUIGI MAK N MING AND GULF ISLANDS ITALIAN > CUISINE ITALIENNE FRENCH-JAPANESE > L’ÎLE DE VANCOUVER 305 Alexander St. CUISINE FRANCO-JAPONAISE ET ÎLES GULF 604-428-2544, askforluigi.com 1629 Yew St. 604-737-1155, maknming.com AGRIUS BAUHAUS SEASONAL > GERMAN > CUISINE ALLEMANDE MISSION CUISINE DE SAISON 1 W. Cordova St. SEASONAL > CUISINE DE SAISON 732 Yates St., Victoria 604-947-1147, bauhaus-restaurant.com 2042 W. 24th Ave. 778-265-6312, agriusrestaurant.com 604-739-2042, missionkits.ca BOTANIST LITTLE JUMBO SEASONAL > CUISINE DE SAISON NIGHTINGALE CONTEMPORARY > Fairmont Pacific Rim CANADIAN > CUISINE CANADIENNE CUISINE CONTEMPORAINE 1038 Canada Pl. 1017 W. Hastings St. 506 Fort St., Victoria 604-695-5500, botanistrestaurant.com 604-695-9500, hawknightingale.com 778-433-5535, littlejumbo.ca CACAO ROYAL DINETTE PILGRIMME LATIN AMERICAN > SEASONAL > CANADIAN > CUISINE CANADIENNE CUISINE LATINO-AMÉRICAINE CUISINE DE SAISON 2806 Montague Rd. 1898 W. 1st Ave. 905 Dunsmuir St. Galiano Island / Île Galiano 604-731-5370, cacaovancouver.com 604-974-8077, royaldinette.ca 250-539-5392, pilgrimme.ca CIBO TRATTORIA SAI WOO SUMMIT RESTAURANT CANADA’S BEST NEW RESTAURANT 2009 > ASIAN FUSION > ITALIAN > CUISINE ITALIENNE LE MEILLEUR NOUVEAU RESTO CUISINE FUSION ASIATIQUE 600 Ebadora Lane, Malahat CANADIEN DE 2009 158 E. Pender St. 250-856-0188 ITALIAN > CUISINE ITALIENNE 604-568-1117, saiwoo.ca villaeyrie.com/summit-restaurant 900 Seymour St. 604-602-9570, cibotrattoria.com SAVIO VOLPE WILD MOUNTAIN ITALIAN > CUISINE ITALIENNE CANADIAN > CUISINE CANADIENNE CINARA 615 Kingsway 1831 Maple Ave. S., Sooke CONTEMPORARY > 604-428-0072, saviovolpe.com 250-642-3596 CUISINE CONTEMPORAINE wildmountaindinners.com 350 W. Pender St. TORAFUKU 604-428-9694, cinara.ca ASIAN > CUISINE ASIATIQUE WOLF IN THE FOG 958 Main St. CANADA’S BEST NEW RESTAURANT 2014 > THE FARMER’S 778-903-2006, torafuku.ca LE MEILLEUR NOUVEAU RESTO APPRENTICE CANADIEN DE 2014 SEASONAL > SURREY SEASONAL > CUISINE DE SAISON CUISINE DE SAISON 1535 W. 6th Ave. MY SHANTI 150 4th St., Tofino 604-620-2070, farmersapprentice.ca INDIAN > CUISINE INDIENNE 250-725-9653, wolfinthefog.com 15869 Croydon Dr. FAYUCA 604-560-4416, myshanti.com VANCOUVER MEXICAN > CUISINE MEXICAINE 1009 Hamilton St. SQUAMISH-WHISTLER ANCORA 604-689-8523, fayuca.ca PERUVIAN-JAPANESE > BAR OSO CUISINE PÉRUVIENNE-JAPONAISE GRAPES & SODA SPANISH > CUISINE ESPAGNOLE 1600 Howe St., #2 WINE BAR > BAR À VINS 150-4222 Village Sq., Whistler 604-681-1164, ancoradining.com 1541 W. 6th Ave. 604-962-4540, baroso.ca 604-336-2456, grapesandsoda.ca ANNALENA THE SALTED VINE CONTEMPORARY > KISSA TANTO SEASONAL > CUISINE CONTEMPORAINE CANADA’S BEST NEW CUISINE DE SAISON 1809 W. 1st Ave. RESTAURANT 2016 > 37991 2nd Ave., Squamish 778-379-4052, annalena.ca LE MEILLEUR NOUVEAU RESTO 604-390-1910, saltedvine.ca CANADIEN DE 2016 JAPANESE-ITALIAN > CUISINE JAPONAISE-ITALIENNE 263 E. Pender St. 778-379-8078, kissatanto.com 7 Special Advertising Feature by American Express® Special Advertising Feature by American Express® FOOD AND DRINK EXPERIENCES BY AMERICAN EXPRESS American Express Lounge at the Taste of FROM COAST TO COAST Toronto festival. He touched on what inspires him in the kitchen and his experience on hit TV series Chopped and MASTERCHEF. After the Q&A, guests were treated to champagne and canapés before exploring the Taste of Toronto festival grounds for an evening of eating, drinking and entertainment. GIRO D’ITALIA Toronto’s Italian Restaurant Week pub Cardmembers were invited to reserve tables at hot restaurants like Enoteca Sociale, Noce and L’Unità before the public at Giro D’Italia, the summer edition of Italian Restaurant Week in Toronto. Each restaurant served a four-course prix fixe menu inspired by different regions in Italy. Guests were delighted to receive a complimentary bag of Baracco coffee beans when they paid for their meal with Amex. EAT! VANCOUVER INTERNATIONAL Culinary Collaboration from Top Chefs NOMA POP-UP IN TULUM Cardmembers received presale access The acclaimed Noma Mexico residency to Vancouver’s much anticipated EAT! offered Amex Cardmembers exclusive Vancouver Food + Cooking Festival. They access to a once-in-a-lifetime experience in were also invited to participate in unique the beachside jungle of Tulum, Mexico. In an Dining should be memorable, and FESTIVALS evenings of culinary collaboration at some that’s why American Express provides informal open setting, Cardmembers joined TASTE OF TORONTO of Vancouver’s hottest restaurants like access to special food and drink René Redzepi and the entire Noma team to A Foodie Wonderland Burdock & Co and AnnaLena. offers for Cardmembers. experience an original menu that celebrated Taste of Toronto transforms Garrison the depth and vibrancy of Mexico’s culture Common at Fort York into a foodie Whether it’s gourmet meals to your and cuisine. wonderland, and Cardmembers savoured doorstep, the chance to mingle with exclusive benefits like passing the entry line CLOSING DINNER AT your favourite celebrity chef or your with the American Express Priority Lane, ELEVEN MADISON PARK table at a restaurant everyone is reserved seating at special onsite events Cardmembers enjoyed an elevated talking about, we’ll make sure it’s an like cooking classes, demonstrations and nine-course dinner at Eleven Madison Park experience you won’t forget through mixology lessons, relaxing with food and before the restaurant closed for intensive American Express Invites.
Recommended publications
  • May Be Xeroxed
    CENTRE FOR NEWFOUNDLAND STUDIES TOTAL OF 10 PAGES ONLY MAY BE XEROXED (Without Author' s Permission) p CLASS ACTS: CULINARY TOURISM IN NEWFOUNDLAND AND LABRADOR by Holly Jeannine Everett A thesis submitted to the School of Graduate Studies in partial fulfillment of the requirements for the degree of Doctor of Philosophy Department of Folklore Memorial University of Newfoundland May 2005 St. John's Newfoundland ii Class Acts: Culinary Tourism in Newfoundland and Labrador Abstract This thesis, building on the conceptual framework outlined by folklorist Lucy Long, examines culinary tourism in the province of Newfoundland and Labrador, Canada. The data upon which the analysis rests was collected through participant observation as well as qualitative interviews and surveys. The first chapter consists of a brief overview of traditional foodways in Newfoundland and Labrador, as well as a summary of the current state of the tourism industry. As well, the methodology which underpins the study is presented. Chapter two examines the historical origins of culinary tourism and the development of the idea in the Canadian context. The chapter ends with a description of Newfoundland and Labrador's current culinary marketing campaign, "A Taste of Newfoundland and Labrador." With particular attention to folklore scholarship, the course of academic attention to foodways and tourism, both separately and in tandem, is documented in chapter three. The second part of the thesis consists of three case studies. Chapter four examines the uses of seal flipper pie in hegemonic discourse about the province and its culture. Fried foods, specifically fried fish, potatoes and cod tongues, provide the starting point for a discussion of changing attitudes toward food, health and the obligations of citizenry in chapter five.
    [Show full text]
  • Jamie Kennedy
    Jamie Kennedy One of Canada’s most celebrated chefs, Jamie Kennedy is known for his legendary commitment to environmental issues and his support for organic agriculture, local producers and traditional methods. This translates into choices about the fish we buy, the meat and vegetables we serve and increasingly the wines we choose to offer. Jamie makes every effort to minimize the impact of our operations on the environment and we are continuously on the look out for like-minded suppliers and better methods of work. His respect for traditional practices exerted its influence early on in Jamie Kennedy’s culinary endeavors, precipitating his decision to pursue an apprenticeship. Over the course of three years, Jamie worked for one Chef, under whose tutelage he learned basic kitchen skills, including how to manage staff and strike a balance between life and the demands of being a Chef. Having graduated from the apprenticeship program at George Brown in 1977, Jamie finessed his training and experience as Journeyman Cook in Europe from 1977 to 1979. In this ever- evolving learning environment, Jamie experienced what he describes as “a gradual awakening to gastronomy”. The Restaurants of Jamie Kennedy Returning to Toronto, Jamie opened what is now one of Toronto’s most renowned and respected restaurants, Scaramouche. Modeled on the French three-star system, Scaramouche was heralded as a new phase in Canadian culinary history and solidified Jamie’s reputation as a pioneer of contemporary Canadian cuisine. However, it was not until 1985 when he opened Palmerston Restaurant and established relationships with a number of local artisan producers that Jamie began to identify and develop what would become his own definitive style.
    [Show full text]
  • Culinary Chronicles
    Culinary Chronicles THE NEWSLETTER OF THE CULINARY HISTORIANS OF ONTARIO SUMMER 2010 NUMBER 65 Marie Nightingale’s classic cookbook, Old of Old Nova Scotia Kitchens, will enjoy a fortieth anniversary reprinting in October by Nimbus Publishing in Halifax. Included will be a new introduction from Marie, some new recipes, and a forward from Chef Michael Howell of Tempest Restaurant in Wolfville, Nova Scotia. Marie and Michael both contribute to this issue of Culinary Chronicles too. The original hard cover edition of 1970 will be replicated for the fortieth anniversary edition. (Image courtesy of Nimbus Publishing) Cover of the ninth printing, August 1976, with drawings by Morna MacLennan Anderson. (Image courtesy of Fiona Lucas) _____________________________________________________________________________________________________________________ Contents President’s Message 2 CHO Members News 10 Newsletter News 2 Tribute: Margo Oliver Morgan, It’s Only Too Late If You Don’t Start 1923–2010 Helen Hatton 11–13 Now: A Profile of Marie Nightingale Book Reviews: Mary Elizabeth Stewart 3, 10 Atlantic Seafood Janet Kronick 14 Celebrating the Fortieth Anniversary The Edible City Karen Burson 15 Of Marie Nightingale’s Out of Old CHO Program Reviews: Nova Scotia Kitchens Michael Howell 4–5 Talking Food Janet Kronick 16, 19 260 Years of the Halifax Farmers Apron-Mania Amy Scott 17 Market Marie Nightingale 6–7 Two Resources for Canadian Culinary Dean Tudor’s Book Review: South History: Shore Tastes 7 Back Issues of Culinary Chronicles Speaking of Food, No. 1: Bakeapples A Selected Bibliography 18 and Brewis in Newfoundland CHO Upcoming Events 19 Gary Draper 8–9 About CHO 20 2 Culinary Chronicles _____________________________________________________________________________________________________________________ President’s Message Summer is a time for fresh local fruits and vegetables, farmers' markets, lazy patio meals, and picnics.
    [Show full text]
  • “Steak, Blé D'inde, Patates”
    SANDRA ROY “Steak, Blé d’Inde, Patates” Eating national identity in late twentieth-century Québec This paper explores the connections between pâté chinois and Québec national identity during the second half of the twentieth century. The respective French, British, and Native roots of the ingredients are highlighted and discussed, with a particular emphasis on socioeconomic and cultural terms that also extends to the analysis of the historical preparation of the layered meal, more akin to “daily survival” than to gastronomy. Special attention is also given to the significance of the dish’s origin myths, as well as to cultural references on a popular television series. Those origin myths are separated along the French/English divide, thus evoking the often- tempestuous relationship between these two languages and their speakers in Québec. The progression of the discourse surrounding pâté chinois, from a leftover dish prior to the rise of nationalism in the ’70s, to a media darling in the decade following the 1995 referendum, corresponds with efforts to define and then to redefine Québécois identity. The history of the dish tells the tumultuous history of the people of Québec, their quest for a unique identity, and the ambiguous relationship they have with language. Pâté chinois became a symbol, reminding French Canadians of Québec daily of their Québécois identity. Keywords: pâté chinois, food, Québec, national identity, La Petite Vie (TV series), French language INTRODUCTION As a little girl, pâté chinois was my favourite meal—but only my grandmother’s version. The classic recipe is simple: cooked ground beef at the bottom, canned corn—blé d’Inde—in the middle, mashed potatoes on top, warmed in the oven for a few minutes.1 Grandma did it differently: she mixed all the ingredients together without putting them in the oven.
    [Show full text]
  • ©Catherine Turgeon-Gouin 2011
    THE MYTH OF QUÉBEC’S TRADITIONAL CUISINE CATHERINE TURGEON-GOUIN, ENGLISH LITERATURE MCGILL UNIVERSITY, MONTREAL A THESIS SUBMITTED TO MCGILL UNIVERSITY IN PARTIAL FULFILMENT OF THE REQUIREMENTS OF THE MASTERS DEGREE OF ENGLISH LITERATURE ©Catherine Turgeon-Gouin 2011 Table of Contents ABSTRACT 3 RÉSUMÉ 4 ACKNOWLEDGMENTS 5 INTRODUCTION 6 CHAPTER 1 21 1: ELECTING A NATIONAL MEAL 21 1.2: FOOD AS NATIONAL SYMBOL 22 SECTION 1.3: HOW FOOD CARRIES MEANING 23 SECTION 2: A PROVISIONAL CANON OF TRADITIONAL QUÉBEC DISHES 24 2.2: NATIONALIZATION PROCESS 28 2.3: FROM NATIONAL PRODUCT TO NATIONAL SYMBOL 33 CONCLUSION 39 CHAPTER 2 40 PART 1 40 SECTION 1 - EXPLAINING THE BASIC STRUCTURE OF BARTHES’ NOTION OF MYTH 44 SECTION 2 - EXAMPLE AND TERMINOLOGY 45 PART 2 50 SECTION 1 - AU PIED DE COCHON AS MYTH 50 SECTION 2 – INGREDIENTS 54 SECTION 3 – MENU 61 SECTION 4: FAMILIAL, CONVIVIAL ATMOSPHERE 66 CONCLUSION 72 CHAPTER 3 74 PART 1: MAKING A MYTHOLOGY OF MYTH – THE THEORY 76 PART 2: O QUÉBEC RESTAURANTS AS MYTHOLOGY 80 2.1 ROOTED IN THE MYTH OF QUÉBEC’S TRADITIONAL CUISINE 80 2.2 – THE ‘ORNAMENTED’ AND ‘SUBJUNCTIVE’ FORM: THE DISNEY INFLUENCE 86 2.3 THE CONCEPT: THE GAZE AND THE STAGE 92 2.4 THE FINAL SIGNIFICATION: MYTH UNCOVERED BY MYTHOLOGY 95 CONCLUSION 98 WORKS CITED 104 2 Abstract Ever since Brillat-Savarin famously claimed that “we are what we eat,” thinkers and critics have tried, in this generation more than ever, to articulate what, precisely, can be observed about identities through culinary practices. Nowhere is the relationship between identity and foodways as explicit as in a nation’s traditional cuisine.
    [Show full text]
  • Jamie's Great Britain the Creation of a New British Food Identity
    Jamie’s Great Britain: The Creation of a New British Food Identity Bachelorarbeit im Zwei-Fächer-Bachelorstudiengang, Anglistik/Nordamerikanistik der Philosophischen Fakultät der Christian-Albrechts-Universität zu Kiel vorgelegt von Hermann Dzingel Erstgutacher: Prof. Dr. Christian Huck Zweitgutachter: Dennis Büscher-Ulbrich Kiel im September 2014 Contents 1. Introduction .....................................................................................................2 2. Cultural Appropriation .....................................................................................4 3. A fragmented British Identity...........................................................................8 4. Identity, Food and the British ..........................................................................9 5. British Food and Television...........................................................................13 6. Jamie Oliver and ‘his’ Great Britain...............................................................15 6.1 Methodology............................................................................................17 6.2 The Opening............................................................................................18 6.3 The East End and Essex.........................................................................20 6.4 The Heart of England ..............................................................................25 6.5 The West of Scotland ..............................................................................28 7.
    [Show full text]
  • Edible Oil Market in Haiti
    Edible Oil Market in Haiti Prepared by Timothy T Schwartz with assistance from Rigaud Charles December 22, 2009 Monetization Marketing ACDI/VOCA PL-480 Title II Multi-Year Assistance Program - Haiti ACDI/VOCA/Schwartz Edible Oil Table of contents 1. Introduction……………………………………………………... 1 2. Consumption of Edible Oils …………………………………… 3 3. Preferred Type of Oil…………………………………………… 5 4. Sources of Edible Oils………………………………………….. 6 5. Quantity of Oil Imported……………………………………….. 7 6. Distribution……………………………………………………... 14 7. Costs and Profits………………………………………………... 17 8. Recovery………………………………………………………... 19 9. Recommendations………………………………………………. 21 Annex A. Contacts and People Interviewed………………………... 22 A1. Contacts and People Interviewed…………………………... 22 A2. Institutional Contacts………………………………………. 22 A3. List of distributors……………………………………......... 23 A4. Letter to Missionaries………………………………………. 24 A5: Responses to Email to Missionaries……………………...... 25 Annex B: Publicity/Marketing Company…………………………... 29 B1. Company: Mediacom…………………………………......... 29 B2. Costs………………………………………………………... 30 B3. Flier for Redistributors and Merchants…………………….. 31 Bibliography………………………………………………………… 32 Notes………………………………………………………………… 33 i ACDI/VOCA/Schwartz Edible Oil Charts Chart 1.1: Price of Edible Oil by Price of Petroleum…………………………... 1 Chart 5.1: Types of Oil Imported………………………………………………. 7 Chart 5.2: Oil Importers Market……………………………………………….. 7 Chart 5.3: Cost of Soy Compared to Palm Oil………………………………… 7 Chart 5.4: Percentage More in Cost of Soy over Palm Oil……………………. 8 Chart 5.5: Types of Edible Oils Imported into APN by Year…………………. 8 Chart 5.6: Origin of Edible Oil by Year………………………………………… 9 Table 6.1: Total Oil Imported Based on Estimated Per Capita Daily 11 Consumption of Calories from Fat……………………………………………… Chart 6.2: Registered vs. Missing Edible Oil…………………………………… 11 Chart 6.5: Comparison: Data from Bailey (2006) to Recent AGD Data (2009)... 12 Chart 6.4: Reported Oil Imports and Time Line for Changing Governments….
    [Show full text]
  • Haitian Historical and Cultural Legacy
    Haitian Historical and Cultural Legacy A Journey Through Time A Resource Guide for Teachers HABETAC The Haitian Bilingual/ESL Technical Assistance Center HABETAC The Haitian Bilingual/ESL Technical Assistance Center @ Brooklyn College 2900 Bedford Avenue James Hall, Room 3103J Brooklyn, NY 11210 Copyright © 2005 Teachers and educators, please feel free to make copies as needed to use with your students in class. Please contact HABETAC at 718-951-4668 to obtain copies of this publication. Funded by the New York State Education Department Acknowledgments Haitian Historical and Cultural Legacy: A Journey Through Time is for teachers of grades K through 12. The idea of this book was initiated by the Haitian Bilingual/ESL Technical Assistance Center (HABETAC) at City College under the direction of Myriam C. Augustin, the former director of HABETAC. This is the realization of the following team of committed, knowledgeable, and creative writers, researchers, activity developers, artists, and editors: Marie José Bernard, Resource Specialist, HABETAC at City College, New York, NY Menes Dejoie, School Psychologist, CSD 17, Brooklyn, NY Yves Raymond, Bilingual Coordinator, Erasmus Hall High School for Science and Math, Brooklyn, NY Marie Lily Cerat, Writing Specialist, P.S. 181, CSD 17, Brooklyn, NY Christine Etienne, Bilingual Staff Developer, CSD 17, Brooklyn, NY Amidor Almonord, Bilingual Teacher, P.S. 189, CSD 17, Brooklyn, NY Peter Kondrat, Educational Consultant and Freelance Writer, Brooklyn, NY Alix Ambroise, Jr., Social Studies Teacher, P.S. 138, CSD 17, Brooklyn, NY Professor Jean Y. Plaisir, Assistant Professor, Department of Childhood Education, City College of New York, New York, NY Claudette Laurent, Administrative Assistant, HABETAC at City College, New York, NY Christian Lemoine, Graphic Artist, HLH Panoramic, New York, NY.
    [Show full text]
  • Newsletter 2Nd Quarter 2012 English
    IN THE ZONE nd Newsletter #4, 2 quarter 2012 “IN THE ZONE” a tribute to the Sustainable Tourism Zone of the Greater Caribbean. EDITORIAL Welcome to the fourth edition of “IN THE ZONE”, which we have endearingly dubbed, “IN OUR KITCHEN”. The Wider Caribbean is truly a unique destination. As a collective of almost 30 Member States there is so much to explore. From breath-taking mountain ranges, to white, pink or black sandy beaches or the adventurous nature trails, it is recognized that the Region’s offerings are plenty. It is also unanimously agreed that in addition to the scenic beauty and hospitality experienced; the most enticing treasures are the many exquisite culinary delights. Whether it be a “Bake and Shark” at Maracas Bay in Trinidad and Tobago, a “Javaanse Rijstafel” in Suriname, Dominican “Mofongo” , a “Reina Pepiada” in Venezuela, or Salvadorian “Pupusas” accompanied by either some Blue Mountain Jamaican Coffee or a Cocktail of Curacao Blue or even a nicely aged Rhum Clément of Martinique, we all keep coming back for more. Sharing our national dishes and beverages provides the opportunity to share a part of our rich heritage. This one tourism product allows for a genuine interaction between the local community that produces, prepares and presents the fruits of the land and the tourists who sit at our tables and enjoy the offerings. Hence, the potential of securing return visits through gastronomic tourism should not be When in St. Lucia you have to underestimated. visit Anse La Raye "Seafood Friday" held every Friday This edition of “IN THE ZONE”, invites you into the kitchens of the Greater Caribbean, with various delightful contributions from Mexico, Haiti, Venezuela, night.
    [Show full text]
  • WILDLY CANADIAN Our Country’S Best Kept Secrets Disasters HELL OR HIGH WATER Navigating Natural Navigating
    Menu- JuneJuly17 Front COVER Clean.pdf 2 2017-07-07 10:18 AM THE INDIGENOUS GASTRONAUT CANADA’S FOODSERVICE MAGAZINE Find it, source it, and bring it back. WILDLY CANADIAN Our country’s best kept secrets disasters HELL OR HIGH WATER Navigating natural Navigating EVENTS & PARTIES MARVELOUS MARGIN BOOSTERS July / August 2017 400009977 menumag.ca WRAP UP HAPPINESS IT’S TIME TO CELEBRATE SEAFOOD Delighting today’s consumer takes innovation. That’s why we’ve evolved. For years, we’ve been an expert in sourcing quality seafood from around the globe. Now, we’re your trusted partner in delivering new dishes that keep your customers smiling. We’re High Liner Culinary, and we’re here to make seafood the hottest thing on your menu. highlinerculinary.com ™ SEAFOOD IS BETTER © 2017 High Liner Foods. All rights reserved. HIGH2115_WUH_TradeAd_AdResize_Final.indd 1 2017-01-27 1:47 PM Summer is here and as a foodservice operator you know first- hand that we’re in peak travel and event season—the time when Canadi- ans hit the open road, soak up the sun on local patios, and celebrate wed- dings and graduations. Tourists are arriving in record numbers, drawn to Canada’s culinary landscape as much as its scenery and attractions. The Honourable Bardish Chagger, Canada’s Minister of Small Busi- ness and Tourism, attended our Nation’s Feast event at RC Show 2017, and a few weeks later announced that the government is embarking on a strategy to make Canada a top destination for culinary tourism, noting: “Whether they involve visiting a restaurant or food festival, culinary experiences are as essential today to a tourist's experience as climate, geography and accommodations.” It’s easy to see why the government has put a sharp focus on culinary tourism; approximately one fifth of spending ($3.56 billion) by inter- national travellers in Canada is on food and beverages.
    [Show full text]
  • New Irish Cuisine a Comprehensive Study of Its Nature and Recent Popularity
    New Irish cuisine A comprehensive study of its nature and recent popularity An MSc thesis New Irish cuisine A comprehensive study of its nature and recent popularity Pedro Martínez Noguera [email protected] 950723546110 Study program: MSc Food Technology (MFT) Specialisation: Gastronomy Course code: RSO-80433 Rural Sociology Supervisor: dr. Oona Morrow Examiner: prof.dr.ing. JSC Wiskerke June, 2020 Acknowledgements I would like to express my sincere gratitude to various people without whom nothing of this would have been possible. First, thank you Oona for your fantastic supervision. Digging into the sociology of food has been truly eye-opening. Second, many thanks to all the warmhearted Irish people I have had the pleasure to meet throughout this journey: chefs, foodies, colleagues of the postgrad office at UCC, and the marvelous friends I made in Cork and Galway. Third, thanks to Irene and Gio. Their generosity deserves space on these lines. Finally, this thesis is especially dedicated to my family, my brothers and particularly my parents, for their incalculable support and for having let me freely pursue all my dreams. 3 Abstract Irish gastronomy has experienced a great transformation in the last couple of decades. High-end restaurants have gone from being predominantly French or British throughout the 20th century to depicting today a distinctive Irish tone. I have referred to this fashion as new Irish cuisine (NIC), a concept that attempts to enclose all fine-dining ventures that serve modern Irish food in Ireland and their common cooking ethos. This research has aimed to investigate thoroughly the nature of this culinary identity from a Bourdieuian perspective and to contextualize its emergence.
    [Show full text]
  • Chapter-1 International Cuisine
    CHAPTER-1 INTERNATIONAL CUISINE: THE COOKING OF GREAT BRITAIN Historical Background Unlike the French, the British have no Grande cuisine or customs of elegant restaurant eating. Almost everyone royalty and commoner ate the same food, however fancy or plain. The royal kitchens merely drew on a wider variety of foodstuffs and in greater quantities. Britain was a worldwide trader since the 16 th century and could afford to import the best the world had to offer from tea, coffee and rice to exotic spices and fruits and all these found their way into home cooking. The British Breakfast The British consider it their finest meal. A truly traditional British breakfast would include Baps (a soft round roll) or some other traditional bread with preserves, bacon, sausage, tomatoes, mushrooms, eggs - boiled, fried or scrambled, ham kedgeree, stewed prunes, sautéed kidneys, smoked haddock or kippers, cereals with milk and of course tea. The English breakfast owes, in particular much to the Scots. They eat an even more substantial breakfast that the English and the Welsh or the Irish. They consume vast quantities of porridge and considerable amount of bread usually in the form of a breakfast roll called a ‘Bap” and drink large quantities of tea sometimes laced with whisky. Aberdeen was the birthplace of the breakfast sausage, while Dundee is the home of marmalade without which no breakfast is completed. Bacon is in original entirely English. Ham, which also often figures on the breakfast table, is the cured hind leg of the pig. Only the English cured the pig, usually by salting, while the rest of Europe ate it fresh.
    [Show full text]