Chef’s Tips: Spring Proteins

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...
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...
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...
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,...
Chef’s Tips: Braising

Chef’s Tips: Braising

The holidays are over, the New Year is here and now it’s time to hunker down and hibernate. Low and slow, braising is the ultimate technique for making those rich dishes that fuel us through the cold months. Yielding large portions perfect for freezing and reheating,...

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