Articles

Open That Bottle: Darren Maclean

“I love Asian food, period. It's the food I grew up eating with my neighbours. People think of terroir as the taste of place, but terroir is heavily influenced by the people who settled there,” says Darren Maclean, chef/owner of Shokunin. Born in Innisfail, MacLean’s...

Brewery Patios

Patio Season…. two magical words in Alberta’s all-too-short summer. So much so that grabbing the few scant seats available becomes of paramount importance on a sunny day. But the good news is you can now add some new locations for your outdoor dining and drinking...

Keeping Cool With Gelato

Whether you’re looking for respite from the summer heat or just want a reason to smile and celebrate, nothing beats a frozen treat when the mercury hits the high 20s. And with the resurgence of dedicated ice cream shops, finding a frozen dessert on your next stroll...

Open That Bottle: Bill Robinson

“People are drinking slightly less beer and spirits, consumption rates are down, but they're also drinking tastier things. They're looking for quality over quantity, which is a very healthy choice,” says Bill Robinson, president of Alberta Beer Festivals (ABF). Born...

Craft Cider: A Revival…

by Linda Garson and Tom Firth Now Alberta has become firmly established as an ideal location for breweries and distillers, what’s next for our province’s local beverages? Could it be cideries? Cider can be made in any brewery from bought apple juice, or brewed under...

Opening Our Eyes to Canola Oil

Ask just about anyone to pass the EVOO and they’ll know that you’re talking about the Extra Virgin Olive Oil. It’s the primo pick for many, sitting on the counter at-the-ready to be used for cooking, dressings, marinades and more. It’s hard to compete with the...

Recipes

Nanbanzuke

Tomoya Mutaguchi, owner and chef of Japanese tapas bar Izakaya Tomo in Edmonton, wanted to share some of the dining experiences he loved in Japan to a Canadian audience who may not be familiar with all that Japanese food has to offer. If you’re a bit intimidated by...

Salmon Ochazuke

This recipe comes to us courtesy of Chef Owen Wong at Bar Bincho in Calgary, where he loves to create authentic Japanese dining experiences. Whether you’re a master of Japanese cuisine or just starting out, Wong says even though most dishes are fairly simple to make,...

Off The Menu: Carrot Cake With White Chocolate Caramel

We love receiving your requests for recipes from your favourite restaurants in Alberta, but we weren’t sure if we’d be able to help when Kris M wrote: “Would you be able to find a certain recipe? My partner and I loved a restaurant in Calgary called Il Sogno. It...

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 know what is!...

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

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 the best...

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