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Thursday, November 20, 2014

On The Move and The Root Cellar Organic Café, Bakery and Juice Bar.


Community-focused, local, sustainable and responsible are the key words used to describe The Root Cellar, an organic café, bakery and juice bar in Old East Village. A culinary team led by chef Dani Murphy produces organic specialties from food grown and produced within a 45-minute radius of London.

The kitchen’s repertoire of “from-scratch” seasonal menu offerings and in-house artisan baked goods are made from locally sourced and organic grains. All offerings are organic (with minor exceptions), and 80% of the food is procured locally. If you are looking for a sustainable water buffalo burger or a tasty vegan Shepherd’s pie or some kale and potato samosas, you have come to the right place.  

From a design perspective the restaurant is perfection.  Everywhere your eyes travel you will notice interesting design elements, cohesive surfaces or something recycled, reclaimed or original. From bike frames fused to a counter at the traditional storefront window to the duo bicycle rims repurposed as practical and decorative cup hanging racks. Other design features include interesting wall sconces and the rebar that has been welded into light fixtures on the ceiling. The exquisite sheet metal flowers that are suspended above the bar area reflect the café's artisan sensibility. There are many comfortable seating options that add to the eclecticism of the space. For the politically minded, the “Radical Reading” bookshelf near the kitchen door is not to be missed.

The idea and concept for the restaurant grew out of a desire to bring the community together with local organic farmers and producers to build solidarity within the local food system.  The Root Cellar is a spinoff of On the Move Organics cooperative. The cooperative connects people to local certified organic food producers through its community supported agriculture home delivery service and its organic green grocer booth at the Western Fair Farmers' and Artisans' Market. On the 2nd floor of the market, On the Move Organics also features an organic juice bar and production facility. The worker-owned cooperative has four principles – Jeff Pastorius (founding partner of On the Move Organics), Aaron Lawrence, Joel Pastorius and Root Cellar manager Ellie Cook.

The business embraces the tenets of the slow food movement (a non-profit educational organization dedicated to supporting and celebrating regional culinary identities while embracing the purity of the organic movement, survival of endangered animal breeds, heirloom varieties of fruit and vegetables, traditional artisanal products and to slowing the deterioration of the environment to name but a few of Slow Food’s mandates.) while consciously attempting to offer affordable and accessible healthy eating options to the larger community.

 We believe that food is political, that the choices we make about food--what we choose to eat and who we choose to support by doing so--resonate through our community, our economy, and our planet. At the foundation of this project is a commitment to invigorating our community, discovering the plentitude of our local foodshed, supporting sustainable agriculture, and working cooperatively,” states the On the Move Organic website.

Since its beginning in July of 2012 as a small 20 seat cafe, the Root Cellar Organic Café has evolved into a 70 seat café/pub, takeaway and anglophone Canada's first worked-owned cooperative nano-brewery, the London Brewing Co-operative.

Whether you're looking for a filling breakfast, a simple and healthy lunch, something vegan, or just proof that organic muffins really are tastier than conventional, the café has plenty of options. In addition to ethical coffee locally roasted by Patrick’s Beans, the Root Cellar also features a fresh juice and smoothie bar where customers can choose from a full menu of nutritious, energizing, detoxifying, or just plain refreshing signature drinks. Try the Jitterbug with beet juice, spinach, medjool date, banana, hemp hearts, coconut oil and house-made maple cashew milk.

Breakfast/brunch, lunch and dinner (Mon-Tues 8am -7pm, Wed-Sat  8am-11pm).

623 Dundas Street, 519-719-7675

Saturday, November 8, 2014

London's Old East Village: Stepping up to the Plate

Stepping up to the Plate in London’s Old East Village

By Bryan Lavery

It isn’t surprising that London's Old East Village (OEV) has been selected as the People's Choice for Great Neighbourhood in the 2014 Great Places in Canada contest. The contest is run annually by the Canadian Institute of Planners as a way to showcase the best of the best across the country. Winners of the contest were announced November 7th 2014, and London, Ontario’s OEV received the most votes in the Great Neighbourhood category in online voting by Canadians.

Old East Village is just a stone’s throw east of downtown London. It is bordered to the north by the CP rail yard at Central Ave, to the west by Adelaide Street, to the south by the CN rail lines at York Street, and to the east by Ashland Avenue and the CN/CP feeder lines at Kellogg’s on Dundas Street.

One of the oldest and most culturally-diverse neighbourhoods of London, OEV is known for its affordable homes and its “friendly front porch mentality,” with residents who embrace cultural diversity and not just give it lip-service. The Dundas Street corridor has a reputation for the avant-garde and as a haven for artists, artisans and musicians whose support has helped sustain important cultural venues such as the Aeolian Hall, the Palace Theatre, the Potter’s Guild and an indoor farmers’ and artisans’ market that attracts thousands of visitors on Saturdays. The area is also home to the Western Fair District.

Saying all that, I wonder how many Londoners’ are familiar with the great resource that is the OEV Hub? The mandate of the OEV Hub is to heighten awareness – and attract visitors to – the vibrant and rapidly emerging food and cultural district located in the OEV. The OEV Hub is an informative, virtual and all-in-one resource, with the purpose of promoting businesses, artists, artisans, food and culture.

“The OEV Hub considers culture to be a “lived” and living part of the local fabric here in the OEV. Culture is about the people, the art, the food, the creativity, the history and heritage of a particular location. Culture to us includes: arts, crafts, music, food, sustainability, gardens, restaurants, destination shopping and more.”

The corridor is also known for its high concentration of social agencies, second-hand shops and the St. Regis Tavern.  According to the OEV Hub, “The St. Regis Tavern is the second longest-operating hotel/tavern in London, Ontario, though the exact date “The Reeg”, in its current form, was built remains a mystery. However, the site has housed and operated as a hotel and tavern since 1883 and under the St. Regis banner since 1931. It is a verifiable neighbourhood cornerstone of the Old East Village and has long been a gathering place for the blue collar workers of the OEV. It isn’t too often that a stranger will enter “The Reeg” and not make a friend or two before leaving. Indeed, it has one of the more friendly atmospheres of all the bars in London, and no person is ever made to feel unwelcome. An interesting fact: This tight ship is owned and run solely by women, perhaps lending to its warm and welcoming atmosphere.”

The Old East Village Business Improvement Association (OEVBIA) is directed by manager Sarah Merritt. A grassroots-driven revitalization initiative, it works in partnership with the City of London and the OEVBIA. The OVEBIA has taken a “build it and they will come” stance that’s led to façade restoration and cultural initiatives supported by a range of financial incentive programs that apply to development or property improvements.

Identified as a “food desert” in 2008 by a study co-authored by Dr. Jason Gilliland of Western University, the OEV has since emerged as a burgeoning food and cultural district. In follow-up analysis, it was revealed that the formation of the Western Fair Farmers’ and Artisans’ Market (WFFAM) in December 2006, has significantly elevated the selection and lowered the cost of nutritional foods available in an area that had previously been without access to retailers of healthy, affordable food. Further research, however, confirmed that the OEV was no longer a food desert and attributed the market with improving both economic and physical access to food in the area.

It is in this context that the WFFAM started operating and although the area has characteristically been considered challenging for retailers, WFFAM has had no trouble attracting market-goers. In fact, the WFFAM, draws between 3,000 and 4,000 people Saturdays, and is respected as an informal incubator for culinary innovation and new businesses which can then expand by creating store-front locations in the community and across the city.

Farmers’ markets are ideal “incubators,” Merritt says, because they offer entrepreneurs both low startup costs and opportunities to get immediate feedback from shoppers sampling products. In recent times the area has seen a renaissance of food enthusiasts, innovators, restaurateurs and entrepreneurs.

Creative independent businesses like Unique Food Attitudes and The Root Cellar Organic Cafe with its nano-brewery add another level of sophistication and culinary innovation to the OEV. The Artisan Bakery, Hungary Butcher and All ’Bout Cheese have also contributed in a significant way to that mix and helped strengthen a blend of commercial activities along Dundas Street. The WFFAM itself has an unsurpassed mix of quality culinary artisans.

In the present stage of the revitalization initiative, the OEVBIA has reinforced its partnership with the Western Fair District (WFA) to create a local economic development plan for the Old East Village. With a representative on the OEVBIA Board of Directors, the WFA has been a partner in the revitalization initiative since its inception.

 The WFA receives its non-profit organization (NPO) status because of its agricultural relationship with the surrounding five counties. However, its principal attractions are mostly unrelated to agriculture: music, dining, gaming, trade shows, sports and ice rink facilities. The main agricultural links that the WFA seem to have are the WFFAM, Wine and Food Show and the annual Western Fair. A more prominent role in stabilizing and upgrading the infrastructure and amenities at WFFAM seems reasonable given the WFA’s commitment to agriculture, and would be a much welcomed capital investment in the community and sustainability of the WFFAM.

In the current phase, the OVEBIA, the WFA, and a range of local partners are expected to continue to explore opportunities to develop educational and awareness opportunities around food production and consumption, technological exchange and learning opportunities between farmers and the community, and closer interaction between agri-food producers and users, in order to foster innovation and business expansion activities in the OEV.

In closing, Merrit has stated, “We have undertaken longitudinal research that has established that neighbourhood food production, retail and services are key economic generators in the village. Based on the research and the support that we provide to food-related and other businesses, we continue to focus development efforts on strengthening the OEV food and culture district.”

Read my latest story in eatdrink magazine about revitalization in the OEV and a list of some interesting dining options.

Read more about the OEV Hub

Streetscape Photos : OEV Hub

Friday, November 7, 2014

A Look at The Canadian Artisan Tasting Fair at Wychwood Barns in Toronto

The Canadian Artisan Tasting Fair at Wychwood Barns in Toronto

Back for its second year on Sunday, November 30, the Canadian Artisan Tasting Fair at Wychwood Barns takes place from 11am to 4pm.
The conception and development of the tasting event is driven by the dedicated people at Toronto's Leslieville Cheese Market. Tickets are $40 at the door for an all-inclusive sampling experience and the opportunity to purchase and discover foods from the best artisanal cheese makers, bakers, charcuterie butchers, craft breweries and restaurants.

The organizers are assembling some seriously committed food lovers to represent Ontario’s artisanal food community again this year. Be sure to watch for the Organic Work’s Bakery, specializing in recipes made with organic, gluten-free, nut-free and vegan ingredients that tantalize the palate. Other bakeries on site are: Epi Breads, Dough Bakeshop and Glory Hole Doughnuts, creators of the fluffer nutter doughnut. Some notable artisanal cheese vendors include: Gunn’s Hill Artisan Cheese, Monforte Dairy, Back Forty and Fifth Town with their handcrafted cheeses using traditional old world methods.

A variety of the award-winning Seed to Sausage’s small scale hand-crafted charcuterie that is prepared by hand, one by one will be on offer for the public to sample. Sanagan's Meat Locker, an old fashioned butcher shop in the heart of Kensington Market, specializing in ethically-raised meats from small local farmers will be serving up all-local meats and pies. Another of the charcuteries vendors, Harrington Lane Farms is committed to actively maintaining and promoting biodynamic sustainable food systems and permaculture.
The tasting fair also features local craft beer and Sawdust City Brewing Co; Granite Brewery and Barnstormer Brewing will be among those craft breweries pouring their small batch brews.

Supporters of the fair are people who seek out and appreciate high-quality and artisan foods. They are food enthusiasts and proponents of buying and eating local. There will be the opportunities to engage with producers and artisans while you taste and shop.

 Due to last year’s success and large crowd the organizers have two different entry times for attendees, 11 AM and 1:30PM. Please check and make sure you select your correct preferred entry time, you will be welcome to stay as long as you like until the end of the event at 4PM.

601 Christie St. just south of St.Clair

Arrive at Christie subway station to meet your complimentary 5 minute shuttle to Wychwood. Service will be for the duration of the Fair.

Tuesday, October 28, 2014

Another Look at The One and Only, The Only on King

Another Look at The One and Only, Only on King


In its seventh year, The Only on King, with its fully realized farm-to-table philosophy, devoted acknowledgement of the local terroir and support of local farmers and producers, remains the personification and outstanding archetype of the virtuous up-to-the-minute Ontario restaurant. The restaurant’s kitchen, led by Paul Harding is a self-proclaimed “labour of love.” When Harding is not chained to the stove, he continues to find new ways to integrate the locavore ethic into all aspects of “The Only”.

Harding began preparing family meals in his youth and developed a passionate enthusiasm for cooking. After high school, Harding moved to Toronto to attend George Brown College. Harding worked in Toronto at Café Societa and Michelle's Brasserie, honing his skills and was later employed as the chef de partie at Auberge du Pommier and the much heralded JOV Bistro, an internationally acclaimed neighbourhood bistro in its heyday. 

The difficulties and disciplines of local food procurement and executing an ever-changing daily menu with a deep appreciation of the seasonal palate has been evidence of the kitchen’s continuing dedication. And it needs to be just that, to keep up with the demands and disciplines of an ever-changing daily menu.

This style of farm-to-table menu is unique by London standards and something that very few chefs/restaurateurs would be in a position to execute with the kind of success that Harding has achieved. The menu is distinctive, accessible and highlights the best local products and ingredients available. Believe me this is no easy feat – it is a very labour-intensive, hands-on approach given the traditionally slim profit margins in this style of restaurant.

The cooking repertoire emphasizes the traditions of classic French and Italian cuisine and the aesthetics of modern British cuisine.  Located in a historic building and former dairy on King Street in the London downtown dining district, the restaurant has a welcoming character with just that right amount of off-the-cuff insouciance that often comes with success. The conversational hum can be loud when the restaurant is hopping – which is most nights.

Incidentally, “The Only” was voted number 6 of “Canada’s Best New Restaurants in 2008” by enRoute magazine. It has lived up to its early accolades and the kitchen does not rest on its laurels. “The Only” is collaborative by nature and there have been many events where “The Only” has partnered with other culinary notables like: Victor Barry of Splendido, Vineland’s Tawse Winery and Nick and Nat 's Uptown 21", a gourmet hot spot in Waterloo.  A  collaboration with Michael Caballo and Tobey Nemeth of Edulus restaurant in Toronto (which was voted number 1 of “Canada’s Best New Restaurants in 2012” by enRoute magazine) was a much talked about sold-out success.

Dinner at “The Only” on King begins with a basket of warm, white-linen-wrapped house-made bread accompanied by long, crisp, melt-in-your-mouth breadsticks and a pot of salty, creamy butter. In keeping with their philosophy of local food procurement, flour, grains and legumes are sourced from Mike Mathews, owner of the historic Arva Flour Mills.

The list of local producers that “The Only” supports is extensive.  Farben Farms is Harding’s choice for Berkshire Pork raised in a natural environment with no additives, hormones or drugs. Another producer, Lo Maximo Meats is an outgrowth of Spence Farms, a 5th generation family farm located in Chatham- Kent. Paul and Sara Spence’s  Lo Maximo Meats offers traditionally raised beef, pork, chicken, goat, lamb and eggs with no hormones or steroids, aged and flash frozen by a local abattoir and sold at regional Farmers’ Markets but with a Latin American sensibility.

The Only on King’s classic Boudin (white sausage) of  chicken has become a delicious signature dish, on this occasion it was served with a fried egg, Swiss chard and garlic sauce.  Our charismatic waiter, Margeaux Levesque, gave me a binder with a dossier on candidates for my dinner entitled “From Our Family Farm To Your Fork” – “Meet Your Chicken!”  There was a dizzying array of potential contenders and all had lived a happy life on the Spence family farm where they “had the opportunity to roam in an open area with fresh air, sunshine, bugs, grass and weeds to feed on”.  The information provided included: date of birth, markings/distinguishing characteristics, likes, dislikes and other personal information that included questionable hobbies and diet.

In addition to Harding’s often ironic sense of humour he is proficient at butchering and making many house-made specialties: bacon, sausage, terrines, galantines, pates and confits. Charcuterie, once considered the dominion of bourgeois cooking, was practically a lost art until the emergence of the farm-to-table movement and the tattooed hipster chef. Butchering, poaching, braising, sautéing, and sauce-making are the fundamental skills the kitchen employs to attain their objective: superb taste. 

“The Only’s” kitchen has an aptitude for cooking lesser-known cuts of meat to great versatility. I have many memories of organic flat-iron steak, braised shin and grilled organic beef heart  cooked to perfection. Simple sauces at this restaurant accentuate flavour elevating a good piece of meat or fish to a superior one.  An appetizer that the kitchen turned into an entrée of golden-brown, FisherFolk-sourced tuna meatballs, were braised in tomato with olives, capers and pine nuts, accompanied by knock-out gnocchi.  

This kitchen crafts silky crème brûlées and a yummy pavlova-like dessert aptly named Eton mess with berries sourced from Heeman’s Berry Farms.

Guests are allowed to bring their own wine for a corkage fee. The wine list is interesting and varied featuring good quality VQA's. There are always several house made seasonal cocktails with a varied selection of bottled and draft beer. The restaurant is a supporter and proponent of Food Day Canada and is listed in Where to Eat in Canada.

Harding plays to all his strengths with a tight grasp on the tenets of terroir and sustainability. Chef’s culinary viewpoint and cooking repertoire continue to astound while drawing farm-to-table enthusiasts, to the intimate 40-seat dining room. If you are looking for your inner gastronome this is the ticket.


The Only on King

172 King St,


519- 936-2064

Authentic Taste of Thailand at Downtown London's Thaifoon

Authentic Taste of Thailand at Downtown London's Thaifoon


Manisay Visouvath and Fouzan (Rafael) Beg are the new proprietors of Thaifoon, downtown London’s upmarket Thai restaurant. The restaurant still remains a family affair. Visouvath is the youngest sister of Eddy and Alex Phimprhrachanhs mother, Arounvaty, who is the head chef at Thaifoon and the matriarch of a Thai food dynasty in the city. Several of Arounvaty’s sisters have opened successful Thai restaurants in the city after being mentored in the kitchen by her. Eddy remains involved at Thaifoon by offering the new owners advice and professional input, says Rafael. 

Visouvath was born in the Southeast Asian country and came to Canada with her parents in 1980. Rafael is from Hyderabad India. (Hyderabadi cuisine comprises a broad repertoire of rice, grains and meat dishes and the skilled use of various spices – Indian cuisine has a longer, slower burn, rather than the sharper, built-up spiciness of Thai cuisine.) The couple met and married in Mississauga and just recently had a child. Thaifoon’s with-it and tasteful take on the ancient Thai culture, with a décor that honours the past while embracing modernity, has earned both raves and admiration. The restaurant continues to set itself apart with bang-on exuberant flavours and an eye for detail and presentation.

The 38-seat restaurant is a tasteful and refined take on the ancient Siamese culture, with a soothing décor and a rich palette of browns and blacks with golden accents and pleasing Thai iconography. The minimalist room is sleek, with a sexy, Buddha Lounge style soundtrack, rich dark woods and ultra-soft leather banquettes with cushions. The kitchen’s oeuvre is a consistent showcase of Thailand’s regional flavours of hot, sweet, sour and salty, honouring tradition while embracing modernity. Thaifoon is careful to give you just the level of spicing you want. The restaurant is popular with vegetarian and gluten-free clients. 

Won-ton bundles are flawless — well-executed crispy and crunchy parcels of chili-infused minced chicken accompanied by a ginger and plum sauce. The Avo Moon Shine dumplings with fragrant minced chicken, tamarind and cashews are served with fresh sour cream and avocado dipping sauces. Savoury curries surpass expectations with richness and variations on spiciness that are tempered with velvety coconut milk and fragrant aromatics The pad Thai continues to be properly prepared with perfectly cooked noodles, firm tofu with a silky interior, egg, crisp bean sprouts, scallions, fragrant cilantro, minced peanuts, lime juice and the crucial sweet and sour tanginess.

The secret to their success is sticking to the basics of authentic Thai cooking and offering a mixture of spicy, sweet and salty but also rich coconut flavours mixed with fresh herbs like kaffir, lime leaves and lemongrass. Coconut milk is the foundation of the Thai curry. Rafael tells me that they use pure coconut milk and do not dilute their coconut milk like many other restaurants in the city. 
Arounvaty has kept her recipe grounded in how she was used to making and eating pad Thai back home — rice noodles cooked with fish sauce, sugar, tamarind, a few other spices and a touch of soy for the caramel colour. This summer they subtly tweaked signature dishes like their pad Thai and pad gra paw to offer more of a street style version of these dishes.

Thaifoon continues to receive raves and praise for their consistently well-prepared cuisine and responsive, knowledgeable service. Coconut and green tea ice creams are made in-house.

This is London’s premiere upscale go-to Thai restaurant. There is a top-shelf cocktail list, mangotinis, lycheetinis and Mai Thais, and an above average selection of imported beers and complementary wines. Singha beer, a pale lager, pairs nicely with the spicy flavours of Thai cuisine. There are plans for an exotic, secluded patio that will front on Carling Street. Thaifoon offers an extensive menu for dine-in, take-away and delivery. 

120 Dundas Street (East of Talbot)


Thursday, October 23, 2014

Air Canada's enRoute magazine announces 2014 Canada's Best New Restaurants and People's Choice Award winner

Air Canada's enRoute magazine announces 2014 Canada's Best New Restaurants and People's Choice Award winner

Air Canada's enRoute magazine announces 2014 Canada's
Best New Restaurants and People's Choice Award winner

Tofino, B.C.’s Wolf in the Fog named Canada's Best New Restaurant, and
Saskatoon, SK’s Ayden took top votes on

TORONTO - October 23, 2014 - Canada's award-winning inflight magazine, Air Canada's enRoute, is pleased to announce the Top 10 list of Canada's Best New Restaurants 2014, as well as the winner of the Air Canada enRoute Canada’s Best New Restaurants 2014 People’s Choice Award. On a month-long culinary journey that took noted food writer Andrew Braithwaite from Tofino, British Columbia to St. John’s, Newfoundland, he discovered a group of chefs, sommeliers and restaurateurs who continued to explore this country’s terroir and redefine what it means to dine out in Canada.

The Top 10 restaurants in order are:

1. Wolf in the Fog (Tofino): “On the extreme west coast of Vancouver Island, where rainforest meets ocean, you stumble up a flight of stairs and into a soaring cedar-clad room above a surf shop where chef Nick Nutting leads a crew trained in the precise details of fine dining.”

2. The Farmer’s Apprentice (Vancouver): “Each small plate – more often, a bowl – conjured by owner David Gunawan is a precise jumble of textures and flavours. Digging in is a sort of black magic.”

3. Le Vin Papillon (Montreal): “Long-time Joe Beef guru Vanya Filipovic fills massive chalkboards with organic wines to run with a vegetable-focused cuisine from boyfriend and chef Marc-Olivier Frappier.”

4. RGE RD (Edmonton): “The heart of Blair Lebsack’s kitchen is a wood-burning oven that consumes birch and maple at 700° F, curing honey ham and smoking Salt Spring Island mussels or even dehydrated local milk during the off-hours.”

5. Mallard Cottage (St.John’s): “Todd Perrin spent two years restoring a heritage property in Quidi Vidi Harbour for this brilliant mash-up of fine dining and comfort cuisine on the outskirts of St. John’s.”

6. Bar Buca (Toronto): “Rob Gentile’s restaurant likes to pretend it’s a simple bar for sipping Barolo. You’re here to drink, sure, but you’re also here to eat things like tiny fried smelt dusted with fennel salt.”

7. The Chase (Toronto): Chef Michael Steh doesn’t lean on molecular trickery or audacious ingredients to wow. His food is more direct and more delightful than that, in an atmosphere that makes you want to say yes to things.

8. Ayden (Saskatoon): Top Chef Canada winner Dale MacKay gambled that Saskatoon was ready for lime- and lemongrass- and ginger-dusted chicken wings. Ayden isn’t about showing off Prairie cooking to the world – it’s about bringing the world home.”

9. Légende (Quebec City): Northern Quebec is the culinary hunting ground that Frédéric Laplante mythologizes at his capital-city bistro. Cornish hen gets a boreal accent from balsam fir fleur de sel.”

10. Edna (Halifax): Jenna Mooers’ North End bistro digs up treasure from the fertile soils of Nova Scotia’s Annapolis Valley and hauls it out of the brisk Atlantic waters.”

Shot behind-the-scenes at the top three restaurants, short films directed by John Cullen and Chris Muir can be viewed onboard Air Canada flights and on Winners will be profiled in the November issue of Air Canada’s enRoute.

The Top 10 restaurants will officially receive their awards during the annual Canada’s Best New Restaurants Gala celebration on November 20 in Toronto.


Tofino, British Columbia 150 Fourth St, Tofino, BC | 250-725-9653 |

Nº 2 The farmer’s apprentice 
Vancouver, British Columbia
1535 W. 6th Ave., Vancouver, BC | 604-620-2070 |

Montreal, Quebec 2519, rue Notre-Dame O. |

Edmonton, Alberta 10643 123rd St. N.W. | 780-447-4577 |

St. John's, New Foundland 8 Barrows Rd. | 709-237-7314 |

Toronto, Ontario 75 Portland St. | 416-599-2822

Toronto, Ontario 10 Temperance St. | 647-348-7000 |

Saskatoon, Sakatchewan 265 3rd Ave. S. | 306-954-2590 |

Nº 9 Légende 
Quebec City, Quebec  255, rue Saint-Paul | 418-614-2555 |

Nº 10 Edna        
Halifax, New Brunswick
2053 Gottingen St. | 902-431-5683 |

Voted by the people for the people : Chef Dale Mackay's
 Ayden in Saskatoon

In partnership with lead sponsor Jaguar Land Rover Canada, Air Canada's enRoute encouraged Canadians to select their favourite new restaurant on Ayden, the Saskatoon restaurant from Top Chef Canada winner Dale Mackay, received Air Canada enRoute Canada’s Best New Restaurants 2014 People’s Choice Award. The contest offered a chance to vote to win a trip for two to the 2014 Canada's Best New Restaurants gala event in Toronto, with the use of a vehicle.

"The quality and diversity of this year’s restaurants are incredible, and provide our readers with a resource for where to dine in cities like Montreal, Vancouver, Toronto, St. John’s, Edmonton, Halifax, and Saskatoon," said Louise McKenven, Senior Director, Marketing, Air Canada. "Pairing our annual feature with a compelling in-flight video series of the top three restaurants will provide Air Canada passengers with a full course of dining options from coast to coast."

"This year's search proved the diversity of Canadian cuisine and that chefs are continuing to further the culinary experience," explained Ilana Weitzman, editor-in-chief, Air Canada’s enRoute magazine. "Once again we went looking for good people who've dedicated themselves to delivering memorable experiences. There was a clear favourite in Dale MacKay’s restaurant Ayden, which ranked in our Top 10 and took the lion’s share of Canada’s votes on"

About Jaguar Land Rover Canada ULC

• Jaguar Land Rover is the UK’s largest automotive manufacturing business built around two iconic British car brands with a rich heritage and powerful consumer appeal and loyalty. Additionally, Jaguar Land Rover is at the centre of the UK automotive industry’s drive to deliver technical innovation in all areas of vehicle development.
• Jaguar Land Rover has two state of the art engineering and design facilities and three advanced manufacturing plants in the UK.
• Jaguar Land Rover employs 25,000 people and sells vehicles in 170 countries around the world.
• Headquartered in Mississauga in Canada, Jaguar Land Rover Canada ULC is represented by 23 retail outlets.

About Air Canada

Air Canada is Canada’s largest domestic and international airline serving more than 180 destinations on five continents. Canada’s flag carrier is among the 20 largest airlines in the world and in 2013 served more than 35 million customers. Air Canada provides scheduled passenger service directly to 60 Canadian cities, 49 destinations in the United States and 73 cities in Europe, the Middle East, Asia, Australia, the Caribbean, Mexico and South America. Air Canada is a founding member of Star Alliance, the world’s most comprehensive air transportation network serving 1,269 airports in 193 countries. Air Canada is the only international network carrier in North America to receive a Four-Star ranking according to independent U.K. research firm Skytrax that ranked Air Canada in a worldwide survey of more than 18 million airline passengers as Best Airline in North America in 2014 for the fifth consecutive year. For more information, please visit:

enRoute is Air Canada’s award-winning travel magazine with over one million readers each month. The magazine — available exclusively on all Air Canada flights and in Maple Leaf Lounges worldwide as well as in select hotels and boutiques across North America — is an inspirational authority for the global traveler, known for its strong visual presence and innovative design. Air Canada’s enRoute is published by Spafax, one of the world’s leading content marketing agencies and providers of in-flight media, with offices in 14 cities around the world.

Follow on Twitter and Instagram @enroutemag #enroutetop10.