Upstairs at Four Twenty Five, the tables are set with crisp linens, and if you order bottled water it will arrive with a slim brass coaster on which to rest the vessel between pours. Benno’s offerings are appropriately pitched to anticipate the desires of a clientele that wants to be pleased but not challenged. A … Read more
Ask John Wildenborg if he thinks Canadians will be paying more for steak during future barbecue seasons, and the owner of Calgary specialty butcher shop Master Meats doesn’t hesitate. “Prices are definitely going to go higher, no ifs, ands or buts about it,” he said. “It keeps me up at night, actually, thinking about coming … Read more
The Current24:29Will lab-grown meat ever reach our plates? What’s cultivated, meat-like, and could help lower greenhouse gas emissions? Lab-grown meat â and it could be the future of protein. Sometimes known as cultured meat, lab-grown meat is unlike plant-based alternatives from companies such as Beyond Meat or Impossible Foods. Instead, it’s made by taking a few stem … Read more
Sometimes you just want a plain, simple hamburger. However, the arms race that chefs and restaurant marketing teams conjure often goes quite over the top. We all know what a basic burger should be – a reliable beef patty between nice, pillowy buns. Toppings are where you can go posh or extravagant, from gourmet cheese … Read more
McDonald’s is expecting to go through a growth spurt. The Chicago-based burger giant wants to establish thousands of new locations around the globe in the next few years, aiming to have 50,000 locations operating by 2027. That’s up roughly 25 per cent from more than 40,000 McDonald’s locations in operation today. The company says its anticipated expansion would represent the … Read more
