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Karl Wells
Home
Restaurant Reviews
Articles
Podcasts
News
Recipes
Merchandise
About
Cookbooking with Karl
The comfort food to fuel your winter
Brenda O’Reilly is unstoppable
Some Good book review
Green Plate Special book review
Nova Scotia Cookery, Then & Now book review
Into the Joy of Spring
“Eat Delicious” book review
“Storm the Kettle” book review
“Flavours of New Brunswick” book review
“Pantry and Palate” book review
Blind Date with a Star 2018
Sheraton wants to be ‘the’ hotel again
“He’s the real deal”
An Original Italian Chef
My Top 10 restaurants of 2017
Buying and selling sweet and savoury online
Two foodie docs reviewed
Buying and Selling Online video
Foodie documentaries video review
The Catered Dinner
The Catered Dinner
7 Chefs for 7 Dishes
A decade of One Chef One Critic
A Decade of One Chef One Critic
Wannie’s Dawgs of summer
Dinner and “Where Once They Stood”
Top 10 restaurants I reviewed in 2016
A grand house and grand dessert
Gold Medal Plates St. John’s NL 2016
Flying high in style
America’s oldest restaurant
Five courses, five Champagnes – Raymonds hosts Dom Pérignon
Freedom Dinner honours Elinor Gill Ratcliffe
Chefs came a-calling
Nourishing Body Heart and Soul with Cantus Vocum
