NEW STORIES
Mini Crispy Haddock Sammies with Chili Papaya Slaw
Here’s a simple and unique sharable creation geared towards millennials.
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Southern Fried Shrimp Salad with Honey Bourbon Dressing & Corn Bread Croutons
Here’s a simple salad dish that is a great balance of indulgence and guilt-free goodness!
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Spice up your summer menu with Korean fried shrimp
Looking for the perfect summer dish to seduce flavour-seekers? Look no further than the on-trend Korean flavours of this sizzling sharing plate.
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Middle Eastern Cuisine is definitely hot right now (pun intended)! Check out my latest dish that draws its inspiration from Israel— Schug-Crusted Salmon with Israeli Couscous Salad.
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High Liner Culinary at the Restaurants Canada Show
Held from Feb 26 -28 in Toronto, the Restaurants Canada Show is the big show of the year for the Canadian Foodservice industry.
We challenged our new High Liner Culinary Team to own the stage for a 45 minute presentation each day.
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Meet Chef Philman George
Born in Toronto and influenced by the city’s diverse network of restaurants, Philman constantly finds himself inspired by new cuisines and cooking techniques.
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Meet Chef Claude LeBlond
With 36 years of experience, Claude Leblond maintains three industry positions, including his role as a seafood specialist, and still manages to volunteer with local organizations.
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Meet Chef Claude-Philippe Grisé
Claude-Philippe pursued a career in the culinary arts after being inspired by the camaraderie and movement in kitchens. He still enjoys these aspects of the kitchen after many years of working for a variety of upscale restaurants and chains.
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Meet Chef Karam Badrudin
Graduating with honours from the Culinary Program of Southern Alberta’s Institute of Technology, Karam has successfully opened and managed both a small catering company and an award-winning lounge and eatery.
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