Guelph Today Archives

Food Writing by Lynn

You can’t just eat good food. You’ve got to talk about it too.~Kurt VonnegutTASTE DETOURS: Championing and elevating food people and places through exploration and connection. Lynn Broughton is a devotee of all things locally flavoured, loves a good story, has a hunger for urbanism, and an appetite that just won’t quit. Lynn lives in Guelph…

Let’s Eat: Bread. Ingredients. Heat. The panini hits all the right notes

This week’s Let’s Eat looks at the origins of the toasted sandwich adored by more than ItaliansSandwiches were popularized in England in 1762 by John Montagu, none other than the Earl of Sandwich. As legend has it, Montagu had a considerable passion for gambling, which had him spending countless hours playing cards. During one particularly…

Let’s Eat: Atmosphere café + etc. adjusts and pivots during a difficult time

‘It’s been a curious balance of distress and sheer adrenaline, peppered with deep appreciation for the clientele the restaurant has fostered over the yearsIt was March 17 of last year when Nicole Hogg sat down to write layoff notices to her staff. She was in tears. Her staff were like family, and in one case…

BEST BITES: In praise of the precious pierogi

Pierogi came to North America with waves of Polish and Ukrainian immigrants arriving throughout the late 19th and 20th centuriesAlmost every culture and country has some form of dough stuffed with meats, fish or vegetables. From Chinese dumplings, Japanese gyoza and Cornish pasties, to empanadas, ravioli, samosas, and tamales, it really is a handy way…

BEST BITES: Hot, sour and very very, tasty

This edition of Best Bites takes a look at the delicious hot and sour soup at one of the longest-serving restaurants in GuelphIt’s a shiny Lunar New Year and the hardworking metal Ox reigns supreme for 2021.As with previous Best Bites columns thus far, I’ve been hyper-focussed on comfort. Covid continues to demand a little…

BEST BITES: A local offering of historic Lebanese sujek

But let’s talk about Sujek. Also known as Sujuk, Sucuc, Soudjouk, Sudzhuk, Sudžuk, depending on where in the world you are. Traditionally prepared with ground beef and spices such as cumin, salt, paprika, and garlic, the Sujek you’ll find at Retour Bistro has all the makings of tradition rehashed.

BEST BITES: Celebrating the tourtière, a French Canadian holiday classic

The tourtière that we know today was first written about in the 1840 French-Canadian cookbook, La Cuisiniere CanadienneFor many, there’s very little that flavours this season more perfectly than a tourtière. It certainly continues to reign supreme as a traditional dish in Québec for Christmas Eve’s night-long celebration, le réveillon, and New Year’s Eve meals.To understand how…

BEST BITES: A new food column

Let’s talk about squid. Delicious, versatile squid. Local foodie Lynn Broughton brings you her take on an exceptional local dish and the story that comes with it.