From Hawaii to Canada — Poke Bowl
Poke began in Hawaii as a fisherman’s snack: fresh cubes of raw fish, lightly seasoned and eaten straight from the catch. Today, it has become a vibrant, layered bowl of rice, seafood, and colourful toppings. In Canada, especially along the West Coast, poke found its home through sashimi-grade tuna from BC waters and the influence of Japanese food culture. What began as island simplicity is now a Canadian favourite — fresh, modern, and deeply multicultural.
Chicken, Veg and Brie
Canadian winters call for food that’s both comforting and celebratory — the kind of meal that feels like gathering around the table after a day in the cold. This dish brings together roasted chicken wrapped in prosciutto and sage, sweet root vegetables caramelized in the oven, and a baked wheel of brie that melts into luxurious softness. It’s rustic yet elegant, hearty yet indulgent — a perfect reflection of how Canadians embrace winter cooking, turning simple ingredients into a feast that warms both body and spirit.