Reverse Seared Ribeye

Reverse Seared Ribeye

Want to take your steak to the next level? Try it yourself with this recipe for reverse-seared ribeyes! This recipe comes to us from Aron Pakan, head chef at the restaurant Meat in Edmonton- if that isn’t qualification to teach proper grilling, I don’t...
Off the Menu: Chorizo with Saffron Broth

Off the Menu: Chorizo with Saffron Broth

Our Rioja in Alberta Grand Finale was hosted by Workshop Kitchen + Culture in Calgary. When the second dish came out, there were gasps of delight at this robust and flavourful dish, with many requests for the recipe. Many thanks to Chef Kenny Kaechele for sharing the...
Mushroom Toast with Poached Eggs

Mushroom Toast with Poached Eggs

Brad Tebble, head chef at PIP in Edmonton, is all about comfort food – the heart of every good brunch menu. After all, what’s more comforting than slugging down prosecco and gorging yourself on a decadent platter of French toast? “Salt, pepper, and butter are...
Truffle Squash Ragout

Truffle Squash Ragout

Simple little touches, like garnishing eggs with microgreens or serving up strawberries and melted chocolate for dipping are all easy (and affordable) tricks Mauro Martina, chef and founder of OEB Breakfast Co. in Calgary, says will make your brunch extra special. The...
Spatchcocked Cornish Hen with Salsa Verde

Spatchcocked Cornish Hen with Salsa Verde

Don’t let Cornish hen intimidate you, splitting the hens in half (or spatchcocking) and opening them up like a book helps the chicken cook quickly and evenly. Spatchcocking is a great skill to practice on a small manageable bird and then move up to chicken and...
Grilled Spring Flank Steak

Grilled Spring Flank Steak

As the weather warms up, this is a perfect option to throw on the grill. If the weather isn’t cooperating, feel free to try this recipe on the stove top and finish it off in the oven for a fresh taste at any time of the year! PrintGrilled Spring Flank Steak...

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