Spring Plating

Spring is here, well, it's basically here, so you know the food scene is about to get a bit fresher too! Here are the top four ways food will be presented to you, from Canadian chefs:

1) Chef Vanessa Bourget, Vancouver: Tall spirals, with a pop of colour and adding a few vertical inches to your plate be prepared for fun spirals adding a fun twist to lunch out!

2) Chef Craig Flinn, Halifax: Rustic elegance, eating off a slab of wood can enhance any dining experience, fancy food, with a touch of rustic forestry to combine two great elements - comfort and food (not to be mistaken for comfort food of course!)

3) Chef Brett Howson, Toronto: Colour pop, Spring always bring with it fresh blossoming flowers, thawing out the parks and gardens, so adding the zest of colour to a dish with pickled red onion is the perfect welcoming plate.

4)Chef Duncan Ly, Calgary: Soup on the side, a visually pleasing side of soup is a lot better than an entire pot of chili which we all desired in the cold, winter months.

Be prepared to embrace these Spring-inspired plating themes over the next few months.