Articles

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...

Craft Beverages Continue To Grow In Alberta

craft noun- an activity involving skill in making things by hand. verb - exercise skill in making (something).Oxford English Dictionary They started appearing on Alberta liquor store shelves a couple of years ago, viz. specialty spirits, beers, ciders, meads, and...

Chef’s Tips: Spring Proteins

There’s so much to look forward to come spring - fresh herbs, fully stocked farmers’ markets, and a diet not so reliant on parsnips and potatoes. Food-wise, most of us associate spring with all things green: arugula, asparagus, chives, spinach, and peas. But almost...

April Spirits

It’s spring… finally! And aren’t we all glad. But now comes the uncertainty. Is it sunny and warm, snowy and icy, or blowy and rainy - or all of the above? We’ve been looking for cool products whatever the weather throws at you, and here are a few of our April...

Recipes

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...

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

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...

Pin It on Pinterest