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Eats of the Week

Eats of the Week

Bar Von der Fels  Bar Von Der Fels’ menu changes regularly, so you may not find these exact dishes when you visit, but I have to say recently two of us devoured six dishes here – and any of them could have graced this page - they were all so good! It was a tough...

About Alberta’s Finest Drinks Lists

About Alberta’s Finest Drinks Lists

by Tom Firth and Linda Garson with Stephanie Arsenault, Tannis Baker, and Alita Brown The 2018 edition of Alberta’s Finest Drink List was only our second year, and we were floored by the outstanding response. We saw nearly 50 percent growth this...

Drinks of the Week

Drinks of the Week

Three great value summer wines!    Monte Creek Ranch Foch, Kamloops, BC  This is one of those wines that you'd never guess what it is from smelling and tasting. You’d recognise the nose of raspberry and blackcurrants with a little herby sage behind, and smoke, and on...

8 Road Trip Destinations: Northern Alberta

8 Road Trip Destinations: Northern Alberta

The days are long, the sun is hot, and it's the perfect time to get outta town. It's road trip season, and Northern Alberta is packed with delicious eats!  East of Edmonton, Wainwright’s Honeypot Eatery & Pub (823 2nd Avenue) has been the go-to spot for locals for...

Summer Sipping: Rosé

Summer Sipping: Rosé

Whether you're looking for a delicious glass of wine on the patio with friends, something to pair with your latest BBQ or grilled fish, or just need to relax at the end of a long day, Rosé is a versatile choice that screams summer. Here are three great bottles that...

Open That Bottle: David Yip

Open That Bottle: David Yip

“When I first came to Calgary you could only get frozen fish. You might get a few items fresh, but otherwise people are eating meat, meat, meat. Now people are starting to eat healthy,” says David Yip, co-owner of City Fish. Yip came from Hong Kong to Calgary in 1982...

Chefs’ Tips & Tricks: The Art of Italian

Chefs’ Tips & Tricks: The Art of Italian

Pasta, prosciutto, Parmigiano Reggiano... there are so many foods unique to Italy that are highly revered (and salivated over) in the western world. Italian food is about quality, but it’s also about connection. Walk into any Italian home, and you’re likely to meet...

Open That Bottle: Dario Berloni

Open That Bottle: Dario Berloni

“We have the best selection of large format bottles (at Teatro) as I call myself a bon vivant, which is about sharing and enjoying the finer things in life – but not by yourself,” says Dario Berloni, President of Teatro Group. “And if you have so many friends like I...

Open That Bottle: Jim Button

Open That Bottle: Jim Button

“It’s hard to always do it the right way. There’s a lot of short cuts that can come along, and to have a partnership group that says, “let’s not take that shortcut” has always been our saving grace,” says Jim Button, co-founder of Village Brewery. Born in Germany to a...

Bee Prepared To Sweeten Up Your Kitchen

Bee Prepared To Sweeten Up Your Kitchen

Honey – there is a reason that people risk their lives for this sweet elixir. This divine ambrosia is filled with vitamins and minerals, rich in antioxidants, and a natural antibiotic – the people’s nectar of the gods. The lighter colour of honey tends to be milder in...

Chefs’ Tips & Tricks: Smoking

Chefs’ Tips & Tricks: Smoking

There’s a signature sign that summer is here in Alberta. It’s not the short-shorts, the blaring sun or even patio beers. It’s that hazy float of backyard smoke in the air that can only come from one thing: barbecue. As barbecue-forward restaurants line summer menus...

Open That Bottle: Terry Andryo

Open That Bottle: Terry Andryo

“My journey started on a farm, and agriculture was always a part of life. I’d never have thought I would have landed back in it, but you fall back into it through passion and love,” says Terry Andryo, Director of Community Initiatives at ATB Financial. A fourth...

Hot Okanagan: Wines that Shine

Hot Okanagan: Wines that Shine

Working in a young wine region can be risky. Established growing areas like Europe have known signature grapes and styles, but for the new world, that history is still in the making. In British Columbia, winemakers and viticulturists are listening closely to the land...

Inside Job: Founder of Mini Kitchen

Inside Job: Founder of Mini Kitchen

In 2012, Damini Mohan was feeling anxious about the future. She had been laid off from her job in Edmonton, and work opportunities were scarce. She applied for grad school, law school, and spent a lot of time in the kitchen, cooking her favourite meals. "I would just...

Step by Step: Soufflés

Step by Step: Soufflés

A soufflé is like magic. Eggs and a few pantry ingredients are transformed into a lofty masterpiece just by incorporating air. Puffed to perfection, a soufflé really is quite the sight to behold before it collapses with the first spoonful. While there are a few rules,...

Mexico’s Culinary Resurgence

Mexico’s Culinary Resurgence

Is there more to Mexican food than tacos or enchiladas? Is tequila only for shots? Fact: Mexican people are very proud of their cuisine, and so they should be; in 2010 UNESCO declared Mexican food a cultural heritage of humanity. “Traditional Mexican cuisine is a...

Chef’s Tips & Tricks: French Cooking

Chef’s Tips & Tricks: French Cooking

A sip of bright Beaujolais, the irresistible aroma of mirepoix bubbling in butter, the delicate crack of your spoon breaking a burnt sugar brulée crust... the French have a knack for making us fall in love with food. French cuisine is often treated like an elixir,...

Open That Bottle: Roy Klassen

Open That Bottle: Roy Klassen

“Being in estate planning, I’m curious as to how these family businesses continue and keep their relevance as a younger generation takes over the brand, but needs to respect the name, and enhance and protect it,” says Roy Klassen, Honorary Consul of France. Klassen...

April Shout Outs!

April Shout Outs!

Winter’s nearly over (we hope!) and it's almost time for planting. So to help with the planning and to get the most out of your edible garden from seed to supper, ATCO Blue Flame Kitchen has released a brand new digital cookbook, “Grow Gather Graze” - and it’s...

What’s new in April?

What’s new in April?

Inglewood’s 500 Cucina has a new name– Scarpetta (when you wipe your bread around your plate to mop up the last drops of that delicious sauce– that’s scarpetta!). Chef/owner Rocco Bartolotti has embarked on a refresh after 5½ years, installing roof insulation to...

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