Eatdrink #63 January/February 2017
The LOCAL food and drink magazine serving London, Stratford & Southwestern Ontario since 2007
The LOCAL food and drink magazine serving London, Stratford & Southwestern Ontario since 2007
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№ 63 | <strong>January</strong>/<strong>February</strong> <strong>2017</strong><br />
London’s Destination<br />
for Culinary Excellence<br />
34<br />
Years of<br />
Extraordinary<br />
Service<br />
Reserve for<br />
Valentine’s Day<br />
at London’s<br />
Most Romantic<br />
Restaurant<br />
dining + weddings + receptions<br />
concerts + dinner shows<br />
tour groups + private functions<br />
For parties of 2 or 200, in 3 gorgeous rooms<br />
REVIVAL … our inspired dining + events venue<br />
BELFRY … a chill upstairs gastrolounge<br />
CONFESSION … Stratford’s VIP hideaway<br />
Reopening after<br />
seasonal break<br />
on Friday, Jan. 27<br />
70 Brunswick St.<br />
Stratford<br />
519.273.3424<br />
celebrate@revival.house<br />
www.revival.house<br />
Lunch Tuesday to Friday<br />
Dinner 7 Nights a Week<br />
1 York Street<br />
519-672-0111 Free On-Site Parking<br />
Visit www.michaelsonthethames.com<br />
to make your reservation online<br />
LIVE JAZZ<br />
Thursday through Saturday<br />
from 6pm<br />
Gift Certificates<br />
Make the<br />
Perfect Gift<br />
distinct and diverse cuisines. Berbere, baharat,<br />
dukkah, ras el hanout, tsire and other<br />
traditional African spice blends are achieving<br />
broader use and emerging as the new ethnic<br />
inspiration for cooks.<br />
10<br />
Offering authentic<br />
flavours and<br />
showmanship, handpulled<br />
noodles are<br />
expected to be the big<br />
on-trend taste in urban<br />
Chinese restaurants. Pasta<br />
is also poised to make a strong comeback.<br />
11<br />
Food symposiums and culinary events<br />
are a very effective way to gauge the culinary<br />
zeitgeist. To celebrate 150 years of Canada,<br />
the <strong>2017</strong> presenters of Terroir will showcase the<br />
history, diversity and leadership of our culinary<br />
landscape in a program<br />
titled “Our<br />
Home and Native<br />
Land: Celebrating<br />
Canadian Gastronomy”<br />
at The Art<br />
Gallery of Ontario<br />
on May 29, <strong>2017</strong>.<br />
The Terroir Symposium<br />
is a non-profit<br />
educational event designed to bring together<br />
innovative and creative influencers from the<br />
field of hospitality, including chefs, food and<br />
beverage experts, writers and business leaders.<br />
It is an opportunity to champion the connection<br />
between “taste and place,” showcase<br />
culinary innovation and raise the global profile<br />
of Canadian cuisine.<br />
12<br />
Anyone who has chanced upon a menu<br />
with a strong focus of wild and foraged<br />
seasonal ingredients, or that draws inspiration<br />
from traditional indigenous<br />
cooking techniques such<br />
as cedar plank barbecuing,<br />
has tasted the influence of<br />
contemporary Canadian<br />
cuisine. Rich with culinary<br />
history, Canadian indigenous<br />
cuisine is full of the seasonal<br />
flavours of traditional First<br />
Nation’s cuisine as well as the culinary<br />
practices of early settlers and immigrants.<br />
13<br />
Chefs continue to be preoccupied<br />
with cured, pickled, fermented, foraged<br />
and house-made or artisanal food and<br />
beverages like kombucha, pickles, sausages
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