by Culinaire | Dec 31, 2018
By Linda GarsonPhotography by Ingrid Kuenzel It’s chilly out there and we’re entertaining, so it’s the perfect time to do things a little differently, to try something new – and impress our family and friends too. This month, we asked two Alberta restaurants...
by Culinaire | Sep 3, 2018
by Tom Firth and Linda Garson with Stephanie Arsenault, Tannis Baker, and Alita Brown The 2018 edition of Alberta’s Finest Drink List was only our second year, and we were floored by the outstanding response. We saw nearly 50 percent growth this year, involving...
by Culinaire | Jul 19, 2018
You won’t recognise the former Delta Lodge at Kananaskis. After an outstanding $36 million renovation, it’s transformed into the impressive Pomeroy Kananaskis Mountain Lodge. Executive Chef Eric Beaupré oversees the four eateries at the Lodge: The Cedar Room, a fine...
by Culinaire | Jul 2, 2018
Print Savoury Summer Kebabs Yield: Serves 10 Ingredients 1.1 Kg pork loin, 5 cm cubes 1.1 Kg chicken breast, 5 cm cubes 20 crimini mushrooms 2 yellow and 2 orange bell peppers, 5 cm cubes 2 red onions, 5 cm cubes 1 yellow and 1 green zucchini, 5 cm cubes 20 fingerling...
by Culinaire | Jul 2, 2018
Print Cotto’s Three Cheese Tortellini with Butter Fondue Yield: 4 servings Ingredients Pasta: 4 cups all-purpose flour 4 large eggs Filling: ½ cup full-fat ricotta ½ cup mascarpone ½ cup Grana Padano 1 egg 2 Tbs breadcrumbs To taste salt and pepper Fondue: ½ cup...
