TORONTO – McDonald’s Canada relaxed on Tuesday its policy for how it handles allergens such as peanuts, a move critics say reverses its long-standing position as a safe place for people living with allergies.
The fast-food chain introduced a Skor McFlurry on its menu, its first product containing peanuts or tree nuts not contained in an individual, sealed package. The dessert contains chopped almonds in the pieces of chocolate bar used to make the frozen treat.
WINNIPEG — The year started with munching on salads at The Nook, The Peaks Restaurant and the Capital Grill, then progressed through the delectable offerings of beef tartar at Sous Sol and Segovia. The peanut butter and jam chicken wings were a hit at the Silver Heights as well as the peanut butter and jam buster at Bronuts.
Midyear brought the Sunday brunch buffet at Gasthaus Gutenberger and out of town treks to Jonsey’s and Hillside Beach.
WINNIPEG — Simon’s Cuisine is part of the snazzy new Food Hall at The Forks Market. Winnipeggers were out in droves on this particular balmy winter day and so finding a parking spot took a bit of patience. Simon’s delectable offerings made one forget about the extra effort. The new hall had a grand open feel, even though the seating is still food-court style.
Simon’s has been on my radar for a long time. I had intended to visit their original location on St. Mary’s Road and never got the opportunity.
TORONTO – The head of McDonald’s Canada wants you to know one thing as the Golden Arches prepares to mark their golden anniversary.
“I will tell you straight out that the reputation we have for food is absolutely unfair, unrealistic and a total … fill in the blank,” says president and CEO John Betts, slamming his hand on a table during a recent interview.
WINNIPEG — My husband caters a few special events each year and when that happens I get kicked out of the kitchen. This created an unexpected opportunity to order in and Fusian Experience (612B Academy Road) immediately came to mind. The phone line went immediately to voice mail so I suspected they were busy on a Saturday evening. Since they are right in our neighbourhood, I nipped over there to place my order in person. Only three of the half dozen tables were occupied but the phone orders were really keeping the kitchen hopping. Owner Lisa Le-Taing (with her husband owner/Chef Chris Taing) took my number and told me that she would phone me when I could return to pick up our fixings. This gave me an opportunity to survey the tiny but sleek restaurant. The bar stools at the open kitchen would be a fun spot to perch in the future.