Category: Epicure
Gustav Chophouse and Bar: Slow Braises & Sweet Finishes
From his start at George Brown College to cooking for Queen Elizabeth II, Chef Jesse Bell’s career has taken him from the Canadian Rockies to Toronto’s Fairmont Royal York and beyond. Today, as Executive Chef at Gustav Chophouse and Bar, Jesse draws on his wealth of experience to craft dishes that balance refinement with comfort.
By Chef Jesse Bell | Photography by Clay Dolan
Thornbury Craft Co: Brews & Bites
Tucked inside a 1930s-era apple storage building, Thornbury Craft Co. is marking the one-year anniversary of their new kitchen, an addition that has elevated the experience to match the quality of their award-winning ciders, seltzers, and the newly launched Blue Mountain Brewing Co. beer lineup.
By Kennedy Deneau, Thornbury Craft Co. | Photography by Clay Dolan
Station 87: Fired Up
Station 87, a charming reminder of Meaford’s firefighting history, was originally designed in 1887 by architect James A. Ellis. Recognized as a heritage site in 1991, its 2024 restoration blends its historic character with modern touches, ensuring it remains a lively spot where history, flavour, and community converge.
By Robert Saunders, Aragon Restaurants Corporate Chef | Photography by Clay Dolan
Trish Magwood: The Ingredients Tell Us What to Make
From sugar shacks to dinner parties, Trish Magwood’s way of life is guided by the seasons—and the people around her table.
By Elizabeth Rush Brooks | Photography by Ksenija Hotic
Katherine’s Château–Joie de Vivre
Winter on the Escarpment is a season of serene beauty, and Katherine’s Château is the perfect place to savour it in style.
Recipes by Katherine’s Château | Photography by Clay Dolan
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