Sweet and Bitter: The Negroni

Sweet and Bitter: The Negroni

1 part gin, 1 part Campari, and 1 part sweet vermouth, stirred with ice until well-chilled, strained into a rocks glass filled with large ice cubes, and garnished with orange peel or a slice of orange. What could be easier? And what could be easier to remember than...
Eats of the Week: August 31, 2020

Eats of the Week: August 31, 2020

EATCROW Completely reimagined and renewed, after 10 years Brasserie Kensington has become EatCrow, a cool and casual eatery focusing on snacks, cocktails and beer. You’ll be spoiled for choice for veggie dishes here, and we couldn’t decide which was out fave as we...
Eats of the Week: August 24, 2020

Eats of the Week: August 24, 2020

Vendome Café Now renewed and refreshed, and now open for breakfast, lunch and dinner, Vendome Café has a completely new menu as well as a new vibe with Chef Alejandro Buzzalino at the helm. These smoked salmon donuts with flaked smoked salmon, potatoes, and fresh...
Off the Menu: Camp Cookhouse Brown Butter Cornbread

Off the Menu: Camp Cookhouse Brown Butter Cornbread

How many of us upped our baking game while saying safe at home? Camp Cookhouse’s brown butter cornbread recipe was so popular when we published it last year that we thought it was the ideal time to revisit it for you to add some variety to your repertoire. It was...
Open That Bottle : David Farran

Open That Bottle : David Farran

“We really wanted to create an industry for Alberta, and I think we’ve accomplished that. We now have 37 distilleries in the province, and we are a force in the beverage industry here,” says David Farran, President of Eau Claire Distillery and of Alberta Craft...

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