Let's Eat

These stories about local food, restaurants and people behind the culinary scene in our area are made possible through the continued support of Northside Toyota as part of our Community Leaders Program.

Finnish and French food traditions come together (7 photos)

Combining traditional dishes Tourtière and Rosolli to create an unusual but interesting special dinner

Dec 23, 2020 11:00 AM Read more >

Status quo salsa not allowed in Saultite's passion project

Sidewinder Salsa, by Beth Boskovitch, is exceptional because no two runs of salsa are the same - and they all have really cool names

Dec 17, 2020 3:38 PM Read more >

This holiday season, have the whole enchilada and make it, too

This week, Vin shares a recipe for Breakfast Enchiladas and lets us know what to serve with them

Dec 9, 2020 10:00 AM Read more >

Former Saultite honours her Nonna Ortenzia with recipe for meatballs

Find out how to make Emily Richards' Nonna Ortenzia's Meatballs and tomato sauce. And what wines to serve with it

Nov 25, 2020 10:00 AM Read more >

The Soo’s 'Greatest Baker' turns a cake fail into multiple wins

Virginia Fortchimo takes the cake - to an award-winning level. Needs help to get to next level

Nov 18, 2020 3:45 PM Read more >

Video: 'Food gets people closer together,' says driving force behind Georgie's Shawarma

George Al Khoury tells us his story of coming to the Sault and how proud he is to be sharing his food, music and culture with the people the Great Lakes

Nov 6, 2020 8:00 PM Read more >

Video: Restaurateur behind The Taj says you've got to try the dosa

We talked to Das Kumar, a local restaurateur who wants to bring a big city dining experience here to the Sault

Nov 6, 2020 2:00 PM Read more >

Oh those flavoured oils and aged balsamic vinegars!

Chicken Toscano with Balsamic Vinegar, Tuscan Herb Olive Oil and Creamy Oven-Baked Polenta

Nov 4, 2020 10:00 AM Read more >

'Old Stone House' Pumpkin Bread Pudding with Caramel Rum Sauce

Make this popular classic dish at home with Vin's help

Oct 28, 2020 10:00 AM Read more >

From chutney to chocolate glaze - it's worth the effort

How to make tomato Chutney with Seared Haloumi, Chicken Ballotine, and Profiteroles with Red Velvet Cream Filling and Chocolate Glaze like they do at Tempo

Oct 14, 2020 10:00 AM Read more >

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