OUR GREAT MINDS

Culinary Affair Featured Stories:

    • Cuisine: Jiggs Dinner at the Celtic Hearth

      by Tina Olivero

      What’s the big hairy fascination with Jiggs dinner and how come the minute Sunday hits, it’s the one thing that pops into your mind and you think, hmmm, I wonder is Mom cooking that? Could it be the long steeped Newfoundland Sunday tradition, or the thought of being home, or the massive plate of grub […]

    • Event 3Sixty: Creating experiences & ambiance in decor

      by Tina Olivero

      Creativity can be defined as the use of ideas and imagination to produce works of artistic expression. Creativity pushes boundaries. It produces entirely new outcomes. It squashes the status quo. It pulverises mediocrity. It excites, motivates and inspires. The oil and gas industry is a culmination of the greatest minds on the planet who support […]

    • Brian Vallis – A Pizza Affair

      by Kala Noel

      As I enter Piatto Pizzeria, the tantalizing aroma of the wood oven pizza floods my senses. The decor is simple — pictures of fresh and colorful pizzas on the menu and Neapolitan scenery on the walls. The atmosphere is friendly and familiar, yet electric. I watch the Pizzaiolo’s hand toss the dough and I am […]

    • Living better and living longer… With Gluten-free and Vegan

      by Tina Olivero

      There is a gluten-free and vegan craze taking the world by storm. With so much information available on the internet, it’s easy to see why gluten-free and vegan lifestyles are offering a healthier way to live and eat. One individual responding to the demand for the gluten-free and vegan trend is Matthew Finateri of St. […]

    • The Art Of The Palate

      by Tina Olivero

      Bacalao is the Spanish word meaning dried salt cod. A traditional fare of Newfoundland, Bacalao lives in the essence of the Newfoundland culture. Salt cod (Bacalao) is white, delicate, and tender once it’s re-hydrated. Forever a primary staple of fisherman and a hot trading commodity in its day, Bacalao formed the backbone of the Newfoundland economy. […]

    • The Reluctant Chef – An Unconventional Dining Experience

      The Reluctant Chef Exposé

      After a long day of making important decisions, it’s sometimes nice to kick back, relax, and be taken care of. The Reluctant Chef in St. John’s, Newfoundland, Canada offers a truly unique restaurant experience where its patrons trust the kitchen, take a break from the daily routine of decision-making, and allow themselves to be catered […]

    • Creating an Unforgettable Event Just Got a Whole Lot Easier!

      Uptown Exposé

      The days of 9 to 5 work treadmill are thankfully over. Leaders are now responsible for creating a dynamic work experience that fosters growth, contribution, and performance in their corporations. Being a powerful company to work for means architecting experiences in your organization that are unforgettable. That’s what attracts great talent to companies and keeps […]

    • Newfoundland: Captured in Intricate Detail

      by Tina Olivero

      Newfoundland is exquisite and mysterious. It’s got a call like no other place on earth. Stepping one foot into the tiny village of Ship Cove tells you that you’ve been taken out of the new world and transcended into the old. You will be surrounded by the old Newfoundland world where things were precise, simple, […]

    • Food of the Gods

      by Tina Olivero

      We have an undeniable fascination with chocolate. Most people love it, women crave it, and kids will trade their favorite toys for it. What is it about chocolate that puts it right up there with a tim hortons coffee? Why does chocolate elevate your mood to instantly satisfy a craving, heighten your energy, or lighten […]

    • Chopsticks

      by Adam Snelling

      Japanese style restaurants are becoming an increasingly popular dining option for North Americans, who seek them out for the distinctive dining experience as well as the unique cuisine. The great thing about Japanese dining is how varied the restaurants can be, ranging from the casual and fun Izakayas to the more formal and exclusive dining […]

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