SHAWNA WAGMAN Rigaud, Que. — Special to The Globe and Mail Published Tuesday, Apr. 07, 2015 12:57PM EDT Jean-Guy Boucher never considered switching to a digital scale from the cast-iron double-pan balance scale he has always… Continue reading
This article appeared in the Interiors edition of Ottawa Magazine in February 2013. YAK TATAKI. Yak tataki. When I first spotted those two words on the menu at Oz Kafe four years ago, I couldn’t… Continue reading
A meal out can be an exercise in international relations. Pass the kimchi, por favor. Published in EnRoute Magazine, NOV 05, 2014 There was a sudden surge of Korean restaurants in Ottawa’s Chinatown,… Continue reading
GATINEAU — Special to The Globe and Mail Published May. 20 2015 Véronique Rivest, the Quebec sommelier deemed to have one of the best palates on Earth, says she was one of those horrible children… Continue reading
SHAWNA WAGMAN Special to The Globe and Mail Published Wednesday, Apr. 16 2014 Molten eggs have become a modern-day short-hand for delicious; a nod to both wholesomeness and pure sensual pleasure. It’s no… Continue reading
SHAWNA WAGMAN Special to The Globe and Mail Published Tuesday, Apr. 09 2014 As far as It ingredients go, citric acid is an unlikely one – it’s the stuff found at the bottom of… Continue reading
SHAWNA WAGMAN Special to the Globe and Mail Published Feb. 12 2014 Thanks to celebrity chefs like Yotam Ottolenghi and David Chang, the once exotic tastes of Morocco, Korea, Japan and others have infused… Continue reading
SHAWNA WAGMAN Special to The Globe and Mail Published Mar. 12 2014 University of Windsor professor Rob Nelson has been chopping, grinding and braising his way through sauce-splattered pages of Saveur ever since his… Continue reading
SHAWNA WAGMAN Special to The Globe and Mail Published, Mar. 19 2014 Nothing like a little cheese controversy to nibble away at a nation’s notion of food culture. Americans are raising a stink… Continue reading
Welcome to Eggville! In this series created for City Bites, I will attempt to test out some of my unscientific theories over breakfast with icons of the city’s food scene. The question: What does… Continue reading
