Profile of Karl Wells

All articles of Karl Wells

  • Lunch with Fred Hutton

    From the early 1990s until this summer, Fred Hutton was co-anchor of the province’s award-winning — and, for the past 14 years running, No. 1 — ...

  • A taste of Bulgaria

    Black Sea Restaurant and BarThe Franklin Hotel193 Water St.Phone 709-754-9028Black Sea Restaurant serves Bulgarian-inspired cuisine. Chefs and ...

  • Lunch at the lighthouse

    Lighthouse PicnicsFerryland LighthousePhone 709-363-7456It’s hard to believe that Lighthouse Picnics in Ferryland has been a going concern for a ...

  • Two restaurants, two causes

    Charities operating food service businesses to generate revenue is not new. I remember the days when the CNIB operated cafeterias, canteens or ...

  • Dining for the class conscious

    “I had a flower garden, and also a large kitchen garden, both of which I carefully cultivated, and my strawberries and celery were superior.”— ...

  • Need-to-know facts about a culinary career

    With more and more people attending cooking colleges and pursuing careers in the culinary arts, I thought it might be useful to speak with a ...

  • Spectacular view, fabulous food

    Atlantica Portugal Cove-St. Philip’s Phone 895-1251 Atlantica is located in a perfect setting. Perched on the very edge of a cliff at ...

  • Bonavista bistro a true delight

    Mifflin’s Tea Room21 Church St.BonavistaTelephone 709-468-2636The name of this Bonavista eatery doesn’t convey much information, but I assumed, ...

  • Christopher Gillard Q & A

    Christopher Gillard is only 39 but he’s been a chef in hot restaurant kitchens since he was 16. That’s 23 years of washing dishes, chopping ...

  • Nothing grim about Rumpelstiltskin's

    Rumpelstiltskin’s 2 Hill O’Chips St. John’s Phone 579-6000 The last time I dined at Rumpelstiltskin’s was in 2009. Michel Autexier (who ...