Profile of Karl Wells

All articles of Karl Wells

  • Karl Wells: Five courses, five Champagnes

    “There were some Champagne wines before Dom Pérignon, but (Pérignon) brought three major innovations to the wine making process. He decided to ...

  • Karl Wells: Freedom dinner honours deserving Elinor Gill Ratcliffe

    As the new resolution conferring the Freedom of the City of St. John’s on Elinor Gill Ratcliffe said, “Her support to the arts, to heritage, to ...

  • Karl Wells: In a word, yum

    Chef Rob Somers has been making things happen at Get Stuffed since it opened. Many of the restaurant’s comfort food selections have been on the ...

  • Karl Wells: Nourishing body, heart and soul

    St. John’s piano and voice teacher Chad Stride founded Cantus Vocum (meaning “the musical sound of voices”) in 1995 with encouragement from ...

  • Karl Wells: Spice is the star at Shalimar

    Shalimar seemed more European backstreet bistro than St. John’s greasy spoon. Although it did have some grease about it, especially on the large ...

  • Karl Wells: Chefs came a-calling

    With respect, I do not agree with “mixologist” as an accurate descriptor for O’Neill. According to Merriam-Webster, mixology is “the art or skill ...

  • Karl Wells: Seto is superb

    Pittman is proud of his granddad who ran Snow White Laundry in Rabbittown, the last Chinese laundry in St. John’s. To honour and keep his ...

  • Karl Wells: A perennial favourite

    Pasta Plus’s established popularity was confirmed when our greeter quickly scanned the room to see if there was an available table. In jig time ...

  • Karl Wells: Tasty and satisfying

    But don’t expect to find creations like ginger-maple marinated trout or sorbet-chilled fresh peach and pear yogurt soup with basil on ...

  • Karl Wells: A bigger prize

    It’s about Gold Medal Plates St. John’s, the annual culinary competition and fundraiser for the Canadian Olympic Foundation and its Own the ...