Last year was a first. Never before had restaurant leaders sat down to a professional event with such a high-minded name as Terroir, A Sense of Place. Essentially, terroir means that you can taste a place because the land and meteorology imparts unique flavours to the food that emerges from it, the animals who feed […]
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Iâ€™ve been following pastry chef Charmaine Baanâ€™s career for years. The first time I heard about her was through Andrew Gardner, when he was at Splendido, back in the day. Her name would crop up in the food press from time to time, and I finally met her in person at Terroir in March. She […]