It’s Not How Big Your Greens Are…

It’s Not How Big Your Greens Are…

…it’s what they can do for you that counts! Microgreens may be tiny but they pack a big flavour punch; they’re nutrient-rich, and you don’t need to be an expert to know how to use them. They’re also quite easy to come by, gracing the shelves at farmers’...
Nanbanzuke

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

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,...
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...

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