Sidebars | Food & Wine

canadian invasion

Return to main article

Email Article
Print Article

Last May, chef Robert Feenie of Vancouver's Lumière Restaurant packed up his recipe for milk-poached black-cod salad and began spending one week each month at Le Régence at New York City's Hotel Plaza Athénée. (He brings 50 pounds of smoked cod with him on each Big Apple run.) Feenie is a member of a stateside community of Canadian culinary stars that includes Norman Laprise, as well as Costas Spiliadis at Estiatorio Milos in New York City, Elmar Prambs at the Four Seasons, Austin, and Kerry Sear at the Four Seasons, Seattle. Feenie believes that American restaurateurs are bringing in talent from across the border because they recognize the high quality of Canadian cooking. And why do the chefs come? As Feenie says, "It gives us a chance to showcase our talents on a global scale."