For about three decades I've been on a quest to discover...to really pin down...the essence of Canadian cuisine. For years it seemed to be a moving target. Now, finally, I've eaten and traveled widely enough to share insights and tastes and experiences. My education was like so many others, through sometimes-raw, sometimes star-blessed experience. I have come to the realizaton that there's no mystery to cooking. Great cooks listen to their hearts. Here you'll get opinions, read about some very special places and taste, as I have, the pure sensual pleasure of our country.
A Complete Culinary Education
Submitted by Anita on Mon, 12/12/2011 - 14:04
At Niagara College Teaching Winery, students not only learn to make wine, they create their own charcuterie – great with the Dean’s List Pinot Noir.
A simple College White was spectacular with the maple-glazed duck breast! Niagara is host to some of the top culinary and wine academics in the world, and is turning out many new generations of our future chefs and
gourmands and has recently been rebranded as the Canadian Food and Wine Institute. Chef Michael Olson works behind the scenes at the student-run restaurant, BenchMark and is busy creating a great to-go menu where anyone can pick up a salad or sandwich.
And to wash it down, try a glass of Cherry Lane Orchards sour cherry juice or, if you’re in the fully licensed dining-room, a bottle of the Niagara College Brewery beer, First Draft. This great brewing classroom, which houses only a handful of lucky students and constantly has a waiting list, is another first for Canada. 
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