By Trevor Lui

Sweet Butter Tamari Roasted Chicken 

"Our family always preferred chicken to turkey because of the flavour and moistness. To make the dish more inclusive, especially for the elders, we found ways to integrate some of our Chinese pantry ingredients into the preparation of the bird. It’s always a hit for everyone."

Holiday Pineapple Fried Rice

"Pineapple Fried Rice would be a special occasion dish at choice family gatherings and as kids, it was always an ‘ooh ahh’ moment when it came out. I always likened its look to a miniature holiday tree so I started serving it around the holidays."


By Chef Joshna Maharaj

Baked Brie with Masala Caramelized Onions

"The masala is a nice little surprise inside this classic holiday appetizer. My family’s Christmas Eve meal was always a little spread of appetizers like this that we’d graze on all evening while playing board games and wrapping gifts."

Gingerbread and Berry Winter Trifle

"This is a winter version of one of my favourite summer desserts. A good trifle has a moist cake, a tart fruity element, and lots of thick cream. The holidays are a time for splurging, and I always get some extra high fat whipping cream from Harmony Organic dairy for this splurge. The colour and consistency of that cream are exquisite, and it’s a perfect topper for this remix on a summer treat. You can easily make the curd from frozen cranberries, too!"

Trevor Lui

Trevor Lui has made a life and career surrounded by the sights and sounds of food and drink. He has helped co-create and develop some of Toronto’s foremost food brands, Kanpai Snack Bar, Yatai Japanese Street Food, Shook Noodle, La Brea Food, Fat Rabbit and stackt market collaborations Makan Noodle Bar, Pop Kitchen and the newest creation, Joybird. Trevor recently co-founded Quell, a talent and consultancy agency dedicated to amplifying the talents and voices of some of Canada’s outstanding BIPOC hospitality professionals.Look out for Trevor’s cookbook, The Double Happiness Cookbook: 88 Feel-Good Recipes and Food Stories, set to hit the shelves in January 2021.

Favourite holiday song: This Christmas, Donny Hathaway

Recommended food bank donation: Brown rice for its flexibility as an ingredient and health benefits—it is easy to use/cook and can be used for so many different components from sides, mains and even dessert. It is a staple. Butterbeans are legumes not often thought of with the go-to standards. They’re high in fibre and flavour, easy to prepare and can be used as a stand-alone dish with a desired sauce or mixed in with side dishes or mains.


Joshna Maharaj

Joshna Maharaj is a chef, a two-time TEDx speaker and activist who wants to help everyone have a better relationship with their food. She believes strongly in the power of chefs and social gastronomy to bring values of hospitality, sustainability, and social justice to the table. Joshna has just released her first book Take Back the Tray about her work building new models for institutional food procurement, production and service. She has won a World Gourmand Cookbook award and has been nominated for a Toronto Book Award for 2020. Joshna teaches post-secondary students, hosts Kitchen Helpdesk, a weekly food column on CBC Radio and co-hosts a food podcast called HotPlate.

Favourite holiday song: Rudolph the Red Nosed Reindeer, Babyface

Recommended food bank donation: If you’re able, please make a cash donation so that food banks can purchase good, perishable food to distribute to folks in need. Everyone needs the benefit of real, fresh, good food.   ​

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Tomato sauce and pasta in a black iron skillet, placed on a wooden table

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