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Karl Wells Karl Wells

Karl Wells Karl Wells
  • Home
  • Restaurant Reviews
  • Articles
  • Podcasts
  • News
  • Recipes
  • Merchandise
  • About

Cookbooking with Karl

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

cc

“Eat Delicious” book review

“Storm the Kettle” book review

c

“Flavours of New Brunswick” book review

b

“Pantry and Palate” book review

c

Blind Date with a Star 2018

m

Sheraton wants to be ‘the’ hotel again

f

“He’s the real deal”

An Original Italian Chef

c

My Top 10 restaurants of 2017

v

Buying and selling sweet and savoury online

Two foodie docs reviewed

x

Buying and Selling Online video

Foodie documentaries video review

k

The Catered Dinner

The Catered Dinner

7 Chefs for 7 Dishes

yy

A decade of One Chef One Critic

A Decade of One Chef One Critic

Wannie’s Dawgs of summer

S

Dinner and “Where Once They Stood”

tt

Top 10 restaurants I reviewed in 2016

cp

A grand house and grand dessert

Gold Medal Plates St. John’s NL 2016

rou

Flying high in style

Oldest

America’s oldest restaurant

Domsheild

Five courses, five Champagnes – Raymonds hosts Dom Pérignon

Elinor Gill Ratcliffe greets guests at the Freedom of the City reception

Freedom Dinner honours Elinor Gill Ratcliffe

Sheldon O'Neill holds his Sailor's Thyme

Chefs came a-calling

Cantus Vocum at Caribou Memorial Veterans Pavillion

Nourishing Body Heart and Soul with Cantus Vocum

Point 2 Point One Chef One Critic
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