Author: Renee Morrison

MICHELIN Unveils Its Key Standard for Hospitality

14 October 2025

The latest distinction celebrates hotels that pair culinary soul with inspired design and sense of place.

For over a century, the MICHELIN Guide has defined the pinnacle of dining — those coveted stars signalling where to find the most extraordinary meals on earth. Now, the brand synonymous with culinary excellence is turning its discerning eye toward hospitality with the introduction of the MICHELIN Keys, a new global standard for hotels that deliver not just comfort, but character.

This year’s rollout recognizes 2,457 hotels across more than 120 countries, each evaluated with the same meticulous approach that made the guide a byword for quality. The aim is simple yet ambitious: to help travellers navigate an increasingly crowded world of boutique hotels, eco-lodges, and design-driven stays — and to spotlight the properties that transform a night away into an experience worth crossing the world for.

Much like MICHELIN’s restaurant stars, the new system awards One, Two, or Three Keys, reflecting a property’s mastery of atmosphere, design, and service. A single Key signals a hotel with distinctive personality or flair; Two Keys mark a destination where every detail works in harmony; Three Keys are reserved for the rare few that feel transcendent — where everything from the linens to the lighting tells a story. (Vancouver Island’s Clayoquot Wilderness Lodge, pictured above, is among them.)

Wakax Hacienda
Warren Street Hotel

In North and Central America, fifty hotels earned upgrades this year, including Wakax Hacienda – Cenote & Boutique Hotel in Tulum and New York’s Warren Street Hotel, both elevated from One to Two Keys. Across Asia, Europe, and Oceania, new designations highlight a diverse mix of modern icons and quietly luxurious retreats — proof that excellence takes many forms, from mountain lodges to urban hideaways.

The message is clear: hospitality now stands shoulder to shoulder with gastronomy in the MICHELIN universe. For travellers, the Keys offer something increasingly rare — a trusted benchmark in an era of endless choice. For hotels, they’re an invitation to join a new generation of luxury defined not by opulence, but by authenticity, artistry, and heart.

Appellation Healdsburg: A New Kind of Wine Country Stay

14 October 2025

In Sonoma’s newest stay, the tasting menu never ends — from house-milled pasta at Folia to honey cocktails under the stars.

If you’ve been considering a fall visit to Sonoma, here’s your sign to book your flight. Appellation Healdsburg, the newly-opened hotel from chef Charlie Palmer and hospitality veteran Christopher Hunsberger, has officially opened its doors, inviting guests to experience wine country through a culinary lens.

Spread across eight and a half acres on the edge of downtown Healdsburg, the property unfolds like a modern-day village: gardens, outdoor lounges, and winding paths connecting a mix of suites, studios, and communal spaces. It’s the kind of setting that feels as if it’s been quietly growing here for years — natural, welcoming, and unmistakably rooted in Sonoma’s agricultural rhythm.

But make no mistake: this is a chef’s hotel. Every detail, from the scent of firewood drifting from the open kitchen to the house-milled flour for handmade pasta, is a nod to food as both craft and connection. The hotel’s signature restaurant, Folia Bar & Kitchen, is led by Reed Palmer (Charlie’s son), whose menu leans into elemental cooking — think smoked duck breast, ember-grilled rockfish, and wood-fired vegetables that taste like they’ve been kissed by the surrounding hills.

Upstairs, Andy’s Beeline Rooftop offers a lighter, livelier take on the region’s flavours, pairing vineyard views with inventive small plates and cocktails infused with honey, herbs, and local citrus. It’s as much a social space as it is a dining one — a place where the sun lingers, the glasses clink, and the line between bar and terrace blurs beautifully.

Beyond the restaurants, food weaves through every part of the guest experience. Welcome bites replace front-desk formality. Culinary workshops and garden tastings invite guests into the creative process. Even the on-site spa embraces the region’s bounty, with treatments inspired by botanicals and wine-country harvests.

In a landscape already rich with luxury retreats, Appellation Healdsburg stands out for its sense of purpose. It’s a property built not around opulence, but around a love of flavour — proof that in Sonoma, the true essence of hospitality still begins at the table.

Four Top-Rated Recipes for That Leftover Turkey

14 October 2025

These four recipes turn leftover Thanksgiving turkey into delicious new meals.

Turkey Tetrazzini — Spend With Pennies

This creamy, cheesy pasta bake by Holly Nilsson has earned cult status among Thanksgiving survivors. Tender turkey, mushrooms, and spaghetti are folded into a rich homemade sauce (no canned soup shortcuts) and baked until golden and bubbling. It’s comfort food at its finest — and with hundreds of rave reviews, it’s a guaranteed crowd-pleaser.

Leftover Turkey Panini — Ree Drummond 

Leave it to the Pioneer Woman to make leftovers feel indulgent. Ree’s hot-pressed turkey panini layers slices of roasted turkey with cheese and cranberry sauce, creating a crisp, gooey sandwich that feels like a post-holiday reward. Watching her make it might be half the fun.

Thanksgiving Quesadilla — AllRecipes

Turkey, cheddar, green onion, jalapeño, and cranberry sauce — folded in tortillas and grilled to perfection. This quesadilla recipe has become a repeat favourite on Allrecipes because it’s fast, fun, and cleverly balances savoury and sweet.

Leftover Thanksgiving Salad — Delish

When you’re ready for something lighter, this salad brings new life to the leftovers in your fridge. Stuffing turns into crisp croutons, roasted vegetables and turkey make it hearty, and cranberry sauce is whisked into a bright vinaigrette. It’s refreshing without feeling like a compromise.

Where to Savour Canada’s Indigenous Culinary Scene

30 September 2025

Canada’s Indigenous culinary scene is blossoming, rooted in tradition yet boldly innovating with cafés, restaurants, breweries and farms that honour both the land and culture. Here’s a look at some of the newest openings and product launches across the country. 

Featured: Nk’Mip Cellars. Imagery and list courtesy of the Indigenous Tourism Association of Canada (ITAC).

Bernadette's

Cafés & Restaurants

Ancestor Café by Tradish (Fort Langley, BC)
Tradish tells stories of culture, sustainability and respect for the land through its food. At Ancestor Café, guests can enjoy bannock tacos filled with bison or elk, sweet bannock bites, artisanal jams and herbal lemonades — a menu where tradition, wellness and storytelling meet.

Salmon n’ Bannock Bistro – New Bannock Mix (Vancouver, BC)
A Vancouver institution, Salmon n’ Bannock brings modern Indigenous flavours to the table. Now, travellers can take a piece of it home with a signature bannock mix, soon available at YVR duty-free shops.

Bernadette’s (Edmonton, AB)
Opened in 2025, Bernadette’s is raising Indigenous cuisine to fine-dining heights. Founded by Chef Scott Iserhoff and Svitlana Kravchuk, the restaurant is named after Iserhoff’s grandmother and serves dishes like raw bison, Saskatoon-berry brisket on bannock, and rabbit ragu with potato dumplings.

Kahnawake Brewing Co.
Nk’Mip Cellars

Wineries & Breweries

Locality Brewing (Langley, BC)
This Métis-owned farm brewery grows and malts every ingredient on site — from barley and hops to berries and honey — crafting truly farm-to-glass beers that taste of the land they come from.

Nk’Mip Cellars (Osoyoos, BC)
North America’s first Indigenous-owned winery, Nk’Mip Cellars offers wine flights, reserve tastings and food pairings like the Four Food Chiefs experience, set against sweeping South Okanagan vineyard views.

Kahnawake Brewing Co. (Kahnawake, QC)
Canada’s first Indigenous-owned microbrewery pays homage to Mohawk ironworker heritage while producing creative, small-batch beers that have built a loyal following both locally and beyond.

Kekuli Café
Tea Horse

Coffee & Tea

Kekuli Café (Kamloops, BC)
With the motto “Don’t panic, we have bannock!”, this café puts a fun spin on Indigenous staples, serving tipi tacos, harvest bowls and baked bannock treats. New locations are expanding its reach across Canada, including soon in St. John’s, Newfoundland.

Tea Horse (Thunder Bay, ON)
Founded by Denise Atkinson, Anishinaabe ikwe, Tea Horse blends Indigenous traditions with global tea culture. Its wild-rice teas and custom blends make for a uniquely Northern Ontario sip.

Moccasin Joe Coffee Roasters (Kanehsatake, QC)
Family-owned and award-winning, Moccasin Joe focuses on ethical, small-batch roasting that puts sustainability and flavour at the forefront.

Unique Food & Farm Experiences

Pollen Nation Farm (Little Rapids, NL)
An Indigenous-owned farm and beekeeping project, Pollen Nation offers bee tours, foraging walks and fireside meals showcasing raw honey and land-based food traditions at its rustic “Beestro.”

Upper Humber Settlement (Cormack, NL)
On a historic veteran farming site, this Indigenous-owned B&B and farm-stay offers guests the chance to forage, dine farm-to-table, and hear stories around the fire, blending cultural history with regenerative farming.

To discover more Indigenous food and beverage businesses across the country, visit IndigenousCuisine.ca.

The North America’s 50 Best Restaurants 2025 List is Out

30 September 2025

On September 25, 2025 at Wynn Las Vegas, the inaugural North America’s 50 Best Restaurants list debuted with Atomix (New York) crowned No. 1. Junghyun “JP” and Ellia Park’s intimate, design-driven counter marries Korean flavours with meticulous technique and hospitality, setting the tone for a ranking that celebrates both heritage and innovation across the continent.

Canada made a powerful showing — Mon Lapin (Montreal) landed at No. 2, Restaurant Pearl Morissette (Lincoln, ON) at No. 3 and Tanière3 (Québec City) at No. 5 — while the broader lineup highlights a vibrant mix of tasting-menu temples, neighbourhood gems and destination dining from the U.S. and the Caribbean. Pictured above? Le Violon in Montreal, No. 29 on the list, where Katy Perry and Justin Trudeau were spotted having dinner this past July.

Atomix (Photo by Evan Sung)

The List

  1. Atomix — New York

  2. Mon Lapin — Montréal

  3. Restaurant Pearl Morissette — Lincoln

  4. Smyth — Chicago

  5. Tanière3 — Québec City

  6. Dakar NOLA — New Orleans

  7. Kalaya — Philadelphia

  8. SingleThread — Healdsburg

  9. Le Bernardin — New York

  10. Le Veau d’Or — New York

  11. Quetzal — Toronto

  12. Baan Lao — Richmond (Steveston)

  13. Benu — San Francisco

  14. Californios — San Francisco

  15. The Four Horsemen — New York

  16. Friday Saturday Sunday — Philadelphia

  17. Moon Rabbit — Washington, DC

  18. Via Carota — New York

  19. Chubby Fish — Charleston

  20. Locust — Nashville

  21. Saison — San Francisco

  22. Montréal Plaza — Montréal

  23. Kono — New York

  24. Aska — New York

  25. Lazy Bear — San Francisco

  26. Kato — Los Angeles

  27. Kann — Portland

  28. Published on Main — Vancouver

  29. Le Violon — Montréal

  30. Emeril’s — New Orleans

  31. Kasama — Chicago

  32. Royal Sushi & Izakaya — Philadelphia

  33. Saga — New York

  34. Albi — Washington, DC

  35. Jungsik — New York

  36. Corima — New York

  37. Dōgon — Washington, DC

  38. César — New York

  39. Café Carmellini — New York

  40. Penny — New York

  41. Buzo Osteria Italiana — Bridgetown

  42. Holbox — Los Angeles

  43. Alma — Montréal

  44. Mhel — Toronto

  45. Alma Fonda Fina — Denver

  46. Atelier Crenn — San Francisco

  47. Providence — Los Angeles

  48. Quince — San Francisco

  49. Stush in the Bush — St. Ann

  50. Beba — Montréal

A Fall Classic: Homemade Apple Strudel

30 September 2025

Apple-picking season is in full swing across Canada, which means baskets of crisp fruit just waiting to be transformed into something special. Enter apple strudel: layers of flaky pastry wrapped around tender apples, sweet raisins and a buttery crunch. It’s easier than you think with this recipe, which keeps things simple using store-bought puff pastry. 

Apple Strudel Recipe

Ingredients

  • 3 to 4 large apples, peeled, cored and thinly sliced

  • ½ cup raisins

  • ½ cup sugar

  • 1 tsp cinnamon

  • 1 tbsp lemon juice

  • 1 sheet frozen puff pastry (about 225 g), thawed

  • 2 tbsp butter, melted

  • ¼ cup bread crumbs

Method

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

  2. In a large bowl, combine apples, raisins, sugar, cinnamon and lemon juice. Toss to coat.

  3. Roll out puff pastry on a lightly floured surface into a rectangle, about 12 x 14 inches.

  4. Brush pastry with melted butter, then sprinkle evenly with bread crumbs.

  5. Spoon the apple mixture along one long edge, leaving a 1-inch border. Carefully roll up the pastry over the filling, tucking in the sides as you go, to form a log. Place seam-side down on the prepared baking sheet.

  6. Brush the strudel with remaining melted butter.

  7. Bake for 35 to 40 minutes, or until golden brown and crisp.

  8. Let cool slightly before slicing. Serve warm, dusted with icing sugar, alongside whipped cream or vanilla ice cream.

 

Atlas Ocean Voyages Just Announced an Impressive New Dining Experience

30 September 2025

Atlas Ocean Voyages is raising the bar on culinary travel with a newly enhanced dining program designed to immerse guests in the flavours and traditions of the destinations they explore.

Under the leadership of Corporate Executive Chef René Afleñzer, who recently returned from a sourcing journey across Argentina, the luxury cruise line has unveiled menus that spotlight locally inspired dishes and seasonal ingredients sourced directly from regional farmers, vintners and artisans.

“Food is an integral part of exploration,” said Chef Afleñzer. “Guests deserve a culinary journey as rich and inspiring as the destinations we visit. Our menus are designed to surprise and delight, blending creative presentation, exceptional quality and fresh regional flavours.”

A Taste of the World on Board

Guests can now enjoy Chef Afleñzer’s creations across all dining venues, including the elegant main restaurant, the alfresco 7Aft Grill, casual Paula’s Pantry, and 24-hour room service. Highlights range from raw Hamachi with soya-parsley and dill salad, to lobster ravioli with garlic butter sauce, to plant-based options such as roasted white onion with wild mushroom ragout and hazelnut cream.

The curated menus also include a standout dessert program featuring treats like infinity chocolate peanut butter cake and pistachio caramel sauce crumble. Beverage pairings, sommelier-led wine tastings and market-to-table dinners round out the expanded offering, creating a holistic dining experience designed to connect travellers to the culinary traditions of the regions they visit.

Expanding the Epicurean Experiences

Atlas Ocean Voyages has also announced the return of its popular Epicurean Expeditions for 2026 and 2027, sailing the Mediterranean with a line-up of guest chefs, wine pairings, market-to-table excursions and shoreside tastings.

“As one of the cornerstones of the Atlas experience, our culinary program continues to evolve,” said James A. Rodriguez, President & CEO of Atlas Ocean Voyages. “Our guests’ feedback and strong ratings confirm that dining with Atlas is truly exceptional.”

With its expanded menus, expert-led experiences and commitment to sourcing sustainably, Atlas Ocean Voyages is charting a course to make dining at sea as memorable as the destinations themselves.

Pack Your Appetite: Taste of Shangri-La is Back

30 September 2025

From Paris to Phuket, the luxury hotel group’s annual Taste of Shangri-La celebration returns this October with more than 100 hotels showcasing exclusive dishes, signature menus and immersive dining events.

Shangri-La Hotels & Resorts is inviting travellers to savour the flavours of the world with its much-anticipated Taste of Shangri-La culinary festival, running throughout October 2025. The month-long event spans the brand’s legendary portfolio of hotels and resorts across Europe, Asia, the Middle East, India and the Americas, each presenting multi-course menus and signature creations that reflect local traditions and global influences.

Highlights include foie gras dumplings with fruit chutney in Paris, Bánh Xèo with chicken quang noodles in Ho Chi Minh City, and hand-dived scallops with miso butter in London. In Dubai, Shang Palace will showcase Cantonese flavours with dishes such as King Oyster Mushrooms with Charcoal-Steamed Buns, while in Abu Dhabi, Bord Eau will serve French gastronomy with dishes like Rose de Saumon paired with green apple and miso gel. Guests can also expect curated wine pairings, immersive dining events and exclusive menus designed by Shangri-La’s award-winning chefs.

More than 28 signature restaurants and 14 hotels will participate in this year’s edition, giving travellers the chance to discover new flavours while celebrating Shangri-La’s rich culinary heritage. 

Learn more on the Shangri-La website.

Bon Appétit Just Released Its List of the Best New Restaurants in the US for 2025

15 September 2025

Every September, food media rolls out its picks for the year’s most exciting places to eat — and Bon Appétit has just dropped its 2025 Best New Restaurants list. While it’s not the only voice in the conversation, the roundup offers a useful snapshot of how dining in America is evolving. This year’s collection of 20 restaurants leans heavily into storytelling: chefs using their menus to explore identity, migration, and memory.

Instead of headline-grabbing gimmicks, the restaurants Bon Appétit highlights are rooted in personal history and a sense of place. In San Francisco, Fernay McPherson’s Minnie Bell’s Soul Movement feels like a homecoming, with soulful plates that link her family’s past to the present-day Fillmore district. In Seattle, Lenox channels chef Jhonny Reyes’s Puerto Rican roots into dishes that also celebrate the bounty of the Pacific Northwest. His crackling lechon with farm-fresh mustard greens bridges San Juan, New York, and Seattle in a single dish.

Lenox in Seattle

The list also celebrates bold expressions of cultural fusion. In Atlanta, Avize looks like a traditional Alpine restaurant until a plate of frog legs dusted with Atlanta’s own lemon-pepper seasoning lands at the table. The dish captures the dual identity of chef Jason Paolini’s project: European at first glance, Southern at its core. Meanwhile, in Washington, DC, Dōgon marks the triumphant return of star chef Kwame Onwuachi, who pays homage to the city’s Ethiopian and Trinidadian communities with Wagyu short ribs in smoky awaze sauce and fried lamb surrounded by curried chickpeas.

Not every entry is high-profile. In Pittsburgh, Fet-Fisk has transformed a Little Italy bar into a Nordic-leaning hotspot where diners sip marigold schnapps alongside pickled mackerel. In New York, Ha’s Snack Bar (pictured above) has become the city’s buzziest reservation, serving Vietnamese-French small plates from a chalkboard menu that changes nightly — a place so coveted that reservations vanish as soon as they’re posted.

What unites these 20 restaurants isn’t cuisine or geography, but intimacy. Bon Appétit’s editors describe them as meals you won’t experience anywhere else, each one shaped by the specific journey of the chef who created it. In a year where dining out has to be more than just dinner, this list proves that the most exciting restaurants in America are memoirs you can eat.

Compass Group Hosts the World’s Largest Culinary Celebration for Chef Appreciation Week

15 September 2025

Most of us rarely think about the people cooking behind the scenes — the chefs who fuel hospital wards, campus cafeterias, stadium crowds, and company dining halls. But for one week every September, Compass Group makes sure the spotlight is firmly on them. The global foodservice giant marked Chef Appreciation Week 2025 (September 7–13) with what has grown into the largest culinary celebration in the world.

The initiative began with Donald and Lisa Crutch, founders of Chef Appreciation Week and advocates for recognizing chefs’ dedication both inside and outside the kitchen. When Compass partnered with the Crutch family in 2018, the event expanded beyond the U.S., eventually becoming a worldwide movement. Today, Compass brands in healthcare, education, business, sports, and senior living all take part, creating a ripple of gratitude across continents.

The 2025 edition introduced a fresh look, curated with input from Compass’s Global Culinary Forum — a council of chef leaders across its business. The result was a celebration that felt both premium and purposeful, reflecting the sophistication and diversity of the company’s culinary teams.

So what does a global thank-you look like? All week long, Compass sites hosted Appreciation Stations and Shoutout Boards, giving colleagues and clients a chance to share messages of gratitude. Cafés and restaurants rolled out Chef Specials featuring signature dishes with personal backstories, while kitchens organized family meals that brought front- and back-of-house staff together at one table. Certificates of recognition and social media spotlights rounded out the festivities, with #ChefAppreciationWeek and #LoveMyChef buzzing across platforms.

Behind the campaign is a recognition that chefs do more than cook. “Our chefs and frontline teams are the unsung heroes who bring our culinary vision to life, day in and day out,” said Chef Chris Ivens-Brown, Chief Culinary Officer for Compass Group North America. “Their commitment to safety, excellence and flavor make Compass a leader in our industry.” Deborah Lee, Group Chief People Officer, echoed that sentiment, calling chefs and culinary staff “the heart and soul of our operations.”

Appreciation Week is an invitation to look beyond the plate. It’s a reminder that every salad tossed in a café, every soup ladled in a hospital, every burger flipped at a game is the result of countless hours of skill, care, and creativity. And sometimes, the most meaningful way to honour that is the simplest: just saying thank you.