Auberge Ripplecove: Summer Lunch in Bistro Le Cove

 

Perched on the shores of Lake Massawippi, the Ripplecove Hotel & Spa is a haven of peace and tranquility in Quebec’s Eastern Townships, and has come a long way since its entertained fishermen and hunters on 11 acres of wooded land. History is, however, still alive in the modern hotel’s Scottish-inspired lounge, virtually untouched for decades, which has an intricately carved sideboard adorned with hunting and fishing motifs that are a tribute to the region’s heritage. highlighted in Ripplecove's Bistro Le Cove where we arrived for lunch with dear friends. 

Adirondacks looking out to Lake Massawippi

The award-winning Ripplecove wine cellar holds 4,000-5,000 bottles of fine wines and spirits, 

honored with the prestigious "Award of Excellence" from Wine Spectator

Le Salon Vert at Auberge Ripplecove is a landmark common room reflecting the property's rich past

The wood and stone bar in Bistro Le Cove 

Fresh cut flowers in the Auberge Ripplecove lobby

Bistro Le Cove luncheon menu

Domaine Bergeville Le Blanc Brut 2024

Domaine Louis Moreau Petit Chablis 2024

Bowl of mixed olives

Potage Parmentier, a luxurious potato and leek soup garnished with with Louis d'Or olive oil, 

pommes allumettes and crème fraîche aux fine herbes

Tartare aux Saumon with cucumber, radishes, fresh dill and sour cream

garnished with red vein sorrel

Les Bobines Smoked Trout Gravlax with Birch Syrup Vinaigrette,

with chicory, radishes, red vein sorrel and brioche croûton

Burger de Boeuf AAA with tomato, bacon, cheddar, frites and salad

Ripplecove Executive Chef Vincent Levasseur

ripplecove.com

Jewelled Freekeh Pilaf: A Feast for the Eyes

 

Consumed throughout the Eastern Mediterranean since the 13th century, freekeh is harvested while still young and then roasted to develop its signature smoky flavour. Typically made from durum wheat, freekeh undergoes a unique processing method where the wheat stalks are burned to remove the chaff, leaving behind tender, immature grains. These grains are then rubbed to separate the edible kernels from the charred husk, a process reflected in its Arabic name “faraka,” meaning “to rub.”

In recent years, freekeh has enjoyed a global revival, embraced by chefs and health enthusiasts as part of the ancient grain trend, alongside quinoa and farro. Its flavour and nutritional profile have made it a favourite in modern kitchens, and it’s now featured on menus around the world. The subtle smokiness of this Palestinian Jewelled Freekeh Pilaf teams perfectly with tart cranberries and juicy apples to make a delicious pilaf that is healthy and also a feast for the eyes. 

Jewelled Freekeh Pilaf

Recipe courtesy of Zeytoun

Serves 6

7 oz green wheat freekeh, rinsed

2 sticks of celery, sliced

1 medium red onion, chopped

2 tbsp extra virgin olive oil

2 small apples, cored and cubed

1 small clove garlic, minced

1 1/2 cups vegetable stock

7 oz dried cranberries

3 spring onions, finely chopped

Handful of fresh parsley and mint leaves, coarsely chopped

3 1/2 oz walnuts, roasted and chopped

Coarse sea salt and black pepper to taste

1/2 Pomegranate, seeds removed

Cover the freekeh in twice the volume of water and let soak for 15 minutes. Rinse, drain and set aside. Heat up the olive oil in a sauté pan on medium-high then add the red onions, celery and apples, and sauté for 3 minutes. Add the minced garlic, salt and pepper to taste, then toss together for another minute or two on medium heat. Mix in the drained freekeh then top up with the vegetable stock allowing it to bubble for a few minutes. Cover and turn the heat down until it comes to a simmer.

After 5 minutes stir in the dried cranberries, cover again and simmer for another 7-10 minutes or until all the liquid has been absorbed and the freekeh is tender or al dente according to your taste. Allow the mixture to cool then mix in the spring onions, parsley, mint and finally top with the toasted walnuts and pomegranate arils..

The Greenspot: Authentic Québécois Cuisine

A Montreal institution since 1947, stepping into the Greenspot Restaurant feels like entering a time capsule of the past. A local gem known for its authentic retro atmosphere, complete with original red vinyl booths and a vintage jukebox at every table. While the machines no longer function, some people still try to feed coins inside for some old songs. Music now is piped in via a Bell satellite. A beloved greasy spoon with decades of history in St. Henri, it's a great place to grab a classic poutine or a smoked meat sandwich with good friends. A family-owned institution, currently owned by Jon, Nick Ioannidis, Louis Stavropoulos and Stellios Kiliaris, it's in the heart of St-Henri, this beloved restaurants is next to the Atwater Market — a personal favourite of mine. As for the staff, there are several mainstays. Chef Denis Vavougios has been opening the place up at 3:30 each morning for 45 years now, and Max is the man hehind the legendary poutines. But restaurant staff say it's mostly the cheap eats that attract much of the clientele — young and old. The Greenspot isn't just a restaurant — it's an institution. For those in the know, it's a nostalgic trip down memory lane. 

A vintage jukebox is perched on every table, and while the machines no longer function, some people still try to feed coins inside for some old songs

The Greenspot's laminated menu is a classic hallmark of this Montréal institution

Montréal Blonde Beer

Cheers!

Classic Poutine — one of 30 variations served at the Greenspot

The servers are on the go all day

Smoked Meat Sandwich with Swiss Cheese

The World's Best Onion Rings

Toasted Western Omelet Sandwich with tomatoes

Fellow diner with smoked meat sandwich and mound of golden frites

The chef in charge of Greenspot's famous poutine

The Greenspot has been a Montréal institution since 1947

greenspotrestaurant.store

Turmeric Grill: Fine Indian Cuisine in Sarasota

 

Located in the heart of Sarasota's Rosemary district, Turmeric serves a range of Indian dishes that showcase the vibrant cuisines of the East, West, North, South and Central India, creating a rich and exciting menu thanks to chef Sarabjit Singh, who brings to life some of the most iconic dishes from the rich culture of India with traditional favourites from samosas, paneer, biryanis, tandoori, vindaloos, kormas, to many types of naan and dal. Arriving for dinner before going to the Westcoast Black Theatre Troupe production of 'Lies, Spells & Old Wives Tales', we are greeted by warm aromatic spices that permeate the modern main floor dining room which is a sea of sunny yellow seating with rich teal green booths and sleek wooden tables.

With an extensive menu we began with two starters, Vegetarian Samosas and Chicken Momo Dumplings, following with our favourite Dal Makhani, Goat Bhuna, and Balti Chicken, as well as Aged Basmati Rice and Garlic Naan. The server thoughtfully asked for our preferred level of heat on a scale of one to four: one is mild and four is described as "Indian hot." Usually up for a challenge, we choose medium heat the time before. Lesson learned — this time we turned up the heat throttle to a full flavoured number three and it was absolutely perfect.

Exterior of Turmeric in Sarasota

Turmeric menu of Indian dishes

A small bottle of Ruffino Prosecco to begin the evening

Crispy savoury Vegetarian Samosas made with seasoned potatoes and green peas

served with Tamarind Chutney and Sweet Chilli Chutney

Chicken Momo Dumplings

Goat Bhuna, a delectable North Indian braised dish made with goat, on the bone, browned onions, fragrant spices and yogurt

Luscious and creamy Daal Makhani is a popular North Indian dish where whole black lentils and red kidney beans are slow cooked with spices, butter and cream is my favourite dish

Balti Chicken cooked in kadai made with fresh tomatoes, mixed bell peppers, onions 

aromatic spices and fresh herbs

Basmati Rice with fresh peas

Garlic Naan

Executive chef Sarabjit Singh Assi

“Lies, Spells & Old Wives’ Tales.”  was the brand new, world-premiere musical comedy 

that ran from April 8 – May 17, 2026 in The Donelly Theatre of WBTT

www.turmericsarasota.com

Lila in Sarasota: Inspired Plant-Based Cuisine

 

One of our favourite restaurants in Sarasota is 'Lila', an inspired plant-based restaurant from chef Ryan Boeve. Located in a restored storefront on Main Street, Lila's industrial-chic setting with exposed ceilings, open kitchen and handsome restored terrazzo floor, the menu is absolutely sensational. Opened in 2016, the restaurants concept is based on the Sanskrit word 'Lila', meaning "creative play". Health focused and vegan friendly, local farms and business such as Aloe Organics, Geraldson Farms, Grove Ladder and Global Organics are the driving forces providing Lila with a stock of fresh vegetables and unique ingredients. With rich lush flavours, innovative exciting vegetarian cuisine, and a new menu every month, Lila creates culinary magic each and every time.

Glass of Albariño

Lila's luscious Pumpkin Soup

Smokey Chicken Bowl with grilled marinated chicken, charred zucchini, cauliflower, 

fresh vegetables and a bold smokey pepper sauce

Grilled Tofu with Lila's Dragon Sauce, Chinese Mustard and Cilantro Sauce

www.lilasrq.com

Vegan & Gluten-Free Apple Tart

Makes eight 4-inch tarts

Recipe inspired by tart made by Arthur Lopes 

5 Granny Smith apples, peeled

Apricot glaze

Coconut oil

For the crust:

4 cups almond flour

1 tsp baking powder

1/2 cup coconut oil, melted

6 tbsp coconut milk

1 tbsp vanilla extract

For the almond-rum butter:

1/2 lb vegan butter

1 cup granulated sugar

4 tbsp ground flaxseed

3/4 cup filtered water

3/4 cup dark rum

4 tbsp almond extract

4 1/2 cups almond flour

Mix all of the crust ingredients in a bowl. Press into four-inch tart pans greased with coconut oil. For the almond-rum butter, cream the vegan butter and sugar in a stand mixer. Add the remaining ingredients and mix for two minutes.

To assemble the tarts, add three to four tablespoons of almond-rum butter to the centre of the tart crust. Slice the Granny Smith apples thinly and layer them on top of the tart. Brush with apricot glaze then sprinkle with ground cinnamon. Cook in a preheated 375°F oven for approximately 30 minutes or until browned. Serve warm with vegan ice cream.