Off The Menu: Foreign Concept’s Red Curry Sauce

Off The Menu: Foreign Concept’s Red Curry Sauce

Some restaurant dishes are so memorable that you dream about them at night. This Red Curry Sauce from Foreign Concept is one of those dishes, and much requested by people who’ve enjoyed it. Many thanks to chefs Duncan Ly and Jinhee Lee for sharing their recipe....
Off The Menu: 4th Spot’s Moderno Bruschetta

Off The Menu: 4th Spot’s Moderno Bruschetta

Once tasted, never forgotten – this bruschetta is one of the best in Calgary. Everyone who tries it wants the recipe! Many thanks to 4th Spot and Spot On Executive Chef Trent Bochek for sharing his recipe for this super delicious and easy to prepare dish.  PrintOff...
Open That Bottle: Paul Rogalski

Open That Bottle: Paul Rogalski

“As far as being a chef goes, I just liked to eat! But everyone thought it was a good idea as they didn’t know what else to do with me,” says Chef Paul Rogalski of Calgary’s Rouge Restaurant. Food was always a large part of Rogalski’s family; his maternal...
Organic Okanagan by 2020

Organic Okanagan by 2020

There’s new growth in British Columbia’s Okanagan Valley; a passionate group of community leaders are hoping to transition the entire valley to organic practices by 2020. We wine lovers automatically think of grapes and vineyards, but Organic Okanagan’s vision is much...

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