Profile of Karl Wells

All articles of Karl Wells

• 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 ...
• A taste of Shanghai — and jellyfish
  Shanghai 210 Water St. Phone 753-2378 It was lunchtime and we’d just settled into what felt like a white cocoon at the Shanghai Restaurant ...
• N.L. chef gets international recognition
  Chef Jonathan Gushue, a Newfoundlander with many credits to his name, can now say he runs one of the world's best 100 dining rooms. That's ...
• The blueberry farmer
  Dining out - Jeff Milner has turned approximately 300 acres of leased land in Central Newfoundland into prime blueberry fields. The retired RCMP ...
• Valentine's most delicious
  Tomorrow is Valentine's Day and among the jewelry, perfume, roses and other gifts given will be plenty of chocolate. One Valentine's couple with ...
• On Bones and Braising
  After I left home in my early 20s, I began to cook for myself. It was either that or live on whatever a tin might provide: beans, bully beef, ...
• Karl's top 10 restaurants 2009
  Dining out in 2009 provided more evidence that St. John's and environs has a vibrant and rapidly developing restaurant scene. Three restaurants ...
• Remembering Nov. 22, 1963
  Many of you won't remember because you were either too young or not yet born. But I, like millions of others, remember hearing the news of U.S. ...
• King of the field
  We praise all the flowers that we fancy Sip the nectar of fruit ere they're peeled, Ignoring the common old tater W
• Being the best we can be
  It may be a hangover from Confederation-era rhetoric that fostered the notion that all things associated with the mainland are better. Who knows? ...
• The Making of 'One Chef One Critic'
  The neat thing about doing a TV series in your house is that instead of going to work, your work comes to you. That's pretty cool. Of course, ...
• St. John's Farmers' Market
  It was an overcast but warm morning. I was told to be early if I wanted to catch the best of the St. John's Farmers' Market. As I drove to the ...
• 'Julie & Julia' offers a visual feast for foodies
  "You are the butter to my bread, and the breath to my life." With those words, Paul Child, husband of the larger than life, peculiar speaking, ...
• Salt
  In her book, "The Sea Around Us," the great American environmentalist and writer, Rachel Carson, wrote: "When the animals went ashore to take up ...
• The world's longest barbecue
  Canadian culinary activist and author, Anita Stewart, is inviting Newfoundlanders to take some time today to enjoy a meal of locally produced ...
• Cookies for Canines
  I walked into Jenny Wilcox's small kitchen and found the happiest baker I've ever met in my life. There she was in her apron flashing the ...
• Swiss with a twist
  "What happens to the hole when the cheese is gone?" - Bertolt Brecht I learned recently that the distinctive holes in Swiss cheese are actually ...
• Avalon Rhubarb Wells preserved
  I was strolling through the produce section of my neighbourhood supermarket the other day when I came across some beautiful locally grown ...
• ANCIENT Beverage meets NEW World
  Every autumn I drive across the island to see the colours. We may not have the variety and volume of leaves seen in New England or Quebec but the ...
• A quartet of Canuck cookbooks
  Every year, international publishing releases an avalanche of cookbooks. They come in every conceivable style, from celebrity-penned recipes - ...
• The woman who sold Canadians on kiwifruit
  This may surprise you, but prior to 1988 few Canadians had ever heard of kiwifruit. Now we see the fuzzy, brown vine fruit in every supermarket, ...
• The mentor chef
  Big Night is a movie about two brothers who run a restaurant. Two brothers run downtown's The Cellar Restaurant. While Big Night is one of their ...
• No-frills take-out dishes up delicious Chinese food
  Dining out - Monroe Take-Out 84 Monroe St. Phone 753-3450 Monroe Take-Out is nothing but a take-out and it doesn't pretend to be anything more ...
• From Russia with love
  When Rafael Safine was a schoolboy in Moscow during the 1970s he was made to sing the following song. Lenin is always with you In sorrow, in ...
• A cookbook to curl up with
  Someone thinking of a novel, or maybe a biography probably invented the phrase, "a good book to curl up with." Not many would think of a cookbook ...
• Charismatic Cumin
  If I can be allowed to call a spice "charismatic" then I choose cumin. My Oxford Canadian describes charismatic as meaning "strong in character," ...
• Smart food shopping
  The market research firm Ipsos Reid recently surveyed Canadians, who claim the current economic situation has affected the way they shop for ...
• Celebrating Greek Easter
  Fans of the film "Mamma Mia" will not be surprised to learn of the effect it's had on Greek tourism. Apparently, travellers - especially the ...
• Golden cuisine
  Dining out - Atlantic Chefs Meet Senior Culinary Contest College of the North Atlantic Prince Philip Drive "No thanks. I don't eat jewelry." ...
• At the Boston Seafood Show
  It was a bright, beautiful day as my plane touched down at Boston's Logan International Airport. Landing at Logan was a bit like landing on a ...