In a recent roundup for Menu Magazine entitled ‘A Report From The Frontlines’, Ivy Knight interviews a slew of industry types for their take on the year gone by, including Montreal chef/owner Dyan Solomon (Olive et Gourmando, Foxy, Caffe Un Po’ Di Più).

“Winter is lean. So when COVID came about in March we were all coming out of our leanest season, and we missed the opportunity to stuff some money in the mattress to make it through this winter,” says Solomon.

On the upside, she notes: “...there’s also a huge shift to focus on what is wrong with our industry — worker’s rights, abuse, people being underpaid. Our industry is in a lot of trouble, it already was, and this has made the movement strong.”

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In Vancouver, the team at St. Lawrence are back from a well-earned holiday break and launching their second-annual Cabane à Sucre dinner series that takes centre stage at the beloved and award-winning Quebecois-inspired restaurant throughout January and February.

The menus pay homage to Chef/Owner J-C Poirier’s heritage and the annual seasonal event in La Belle Province when families flock to old-growth maple forests to enjoy rustic habitant meals at the Sugar Shacks (a.k.a. Cabane à Sucre).

Unlike the temperatures outside, these tickets are hot stuff and getting snapped up quickly — book yours today via stlawrencerestaurant.com.

Sad to relate a ridiculous COVID-19 confrontation story from the frontlines of the restaurant industry in BC about an abusive patron who has been making life miserable for a beloved little neighbourhood restaurant in Kelowna called Frankie We Salute You.

Recently, Global News detailed the abuse that owner Christina Skinner suffered for simply trying to get a customer to comply with COVID-19 health and safety protocols. The customer in question refused to wear a mask in the establishment and was upset that her name and number was written down for contact tracing.

She then posted a video online and launched a “hate campaign’ against the restaurant.

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