Profile of Karl Wells

All articles of Karl Wells

  • Bridging cultures with food and proximity

    I was introduced to the former novel many years ago by John Crosbie, a longtime reader of this column. His Honour was in Government House at the ...

  • A fine feed at Jack’s

    Conspicuously located on the St. John’s Harbourfront — next to The Keg and Legros and Motti — it’s hard to miss, especially with three-foot-tall ...

  • A soupçon of Saigon

    No doubt, like me, those folks are delighted to be able to now visit Saigon Bistro at 11 Freshwater Rd., just up the street from the landmark, ...

  • Krug Champagne visits Raymonds

    That’s why I was pleased to learn a dinner I’d agreed to attend would be a black tie affair. I was invited by Krug Champagne to attend a ...

  • Dining at sea

    Then there are those who go in a completely different direction. All they want to do is get on the high seas and cook. That’s what 35-year-old ...

  • Newfoundland on a plate served at Mallard Cottage

    At the time he was freelancing and operating a bed and breakfast establishment called Chef’s Inn. Did I doubt that he’d pull it off? Not for a ...

  • Biking Ned Bell

    I met Bell (executive chef of the Four Seasons Vancouver) recently at a Canada Day reception to launch his Chefs for Oceans bike ride, a journey ...

  • Rocky Mountain sugar high

    Maybe he had forgotten it was Father’s Day weekend, or perhaps he had vastly underestimated the popularity of the well-established North American ...

  • Dinner, dessert and ABBA

    Last week I saw Spirit’s tried-and-true ABBA show. (They had me so revved up, I felt like I was channeling Meryl Streep in “Mamma Mia.”) From ...

  • Blessed are the cheesemakers

    The Atlantic Canada Opportunities Agency and the Business Development Bank of Canada have helped fund a six-figure expansion that will soon see ...