Food & Drink

When Gail Simmons began working as a judge on Top Chef, she had no way of knowing that she was about to become part of an enduring cultural phenomenon.

At a time when health experts are urging people to dramatically cut down on their alcohol consumption, Anika Sawni, BA&Sc’19, the co-founder of Grüvi, is inviting consumers to give her company's award-winning non-alcoholic beers, wines and sangria a try.

Mordecai Richler wrote about it. Anthony Bourdain called it a “national treasure.” As the co-owner of Wilensky’s Light Lunch, Sharon Wilensky, BA’82, DipEd’87, isn’t just looking after the family restaurant, she is co-managing an iconic Montreal institution. 

PhD student and community organizer Leonora Indira King, MSc’17, is the driving force behind the Parc-Ex Curry Collective, an initiative that provides non-status immigrant women with an empowering opportunity to benefit from their culinary skills. 

The discipline he learned as a McGill graduate student has served Hugo Duchesne, MA’02, well in his role as one of Quebec’s most highly regarded sommeliers. He shares his thoughts on recent wine trends, his favourite wine and cheese pairings, and the stress associated with international competitions.

Restaurants are struggling through the pandemic - and the costs associated with food delivery services aren't helping. The McGill grads who created CHK PLZ are offering Montreal restaurants an affordable alternative to UberEats and DoorDash.