2015 Foodies of the Year: Justin O’Reilly and Tania Friesen

The Green Gourmets’ Nosh Eatery is the new inspiration to eat vegetarian.

Living in a town the size of Saskatoon, you get used to people describing restaurants as “good for Saskatoon,” the implication being that it wouldn’t necessarily be good for New York. And vegetarian restaurants—even if they’re good—live with the modifier “good for a vegetarian restaurant.” But since it opened last year, Nosh has been that rare bird—a modifier-free spot that simply blows its patrons away with an upscale casual approach to healthy eating. Sure, most of its entrees are vegetarian, but in true Sask tradition they have local walleye with creamed spinach, too. And they’re good . . . like, San Francisco good.

Q&A with TANIA FRIESEN

Greatest thing about working/cooking in Saskatoon?The people! We have really awesome staff and fantastic guests. Saskatoon is this place that no one wants to go to, and then they arrive and spend some time here and find out that it’s a pretty cool little city.Food trend for the coming year?Savoury yogurts.One ingredient everyone raves about but you just don’t see the fuss about?Truffle oil. Don’t get me wrong, it’s delicious, but when you start to see the same ingredient used over and over again, it gets a tad boring.Most memorable dish/meal of the past year?Vancouver’s Acorn, start to finish.  Veg-O-Matic
Stuffed avocados and hipster interiors are creating SK converts.