Chefs We Love
Try Signature Dishes From Award-Winning Canadian Restaurants
Updated on July 26, 2023
Canada’s Best New Cookbook edited by Amy Rosen is a collection of the most memorable recipes from 20 years of Air Canada’s enRoute magazine. The cookbook celebrates some of the country’s best restaurants and dishes, including Vancouver favorite Ask for Luigi‘s Campanelle with Wild Boar Ragù or Fogo Island Inn’s signature Cod with Cellared Vegetables and Pea Pudding. You’ll also find essays from notable Canadian writers on what makes each province’s food scene unique.
Scroll down for three recipes from these award-winning restaurants!
Mushrooms, Poached Egg and Brown Butter
This recipe comes from Marconi in Montreal. Even though the restaurant has an ever-changing menu, this dish by chef Mehdi Brunet-Benkritly is so popular that they can’t take it off the menu.
Get the recipe here.
Campanelle with Wild Boar Ragù
Chef Kevin Risos from Vancouver’s Ask for Luigi is known for his antipasto platters and fresh pasta dishes. This Campanelle exemplifies the restaurant’s ethos, with the pasta being the perfect shape to scoop up all of that delicious ragù.
Get the recipe here.
Fogo Island Cod with Cellared Vegetables and Peas Pudding
Newfoundland and Labrador’s food culture is based on its roots as a stop for merchant vessels. Fish mongers often had to salt fish to preserve it and cellar vegetables to keep them edible. Now, Fogo Island Inn’s chef Timothy Charles uses those same techniques and ingredients to create elevated, beautiful dishes.
Get the recipe here.
Spafaxina
Recipes excerpted from Canada's Best New Cookbook edited by Amy Rosen, published by Indigo Press.