The holiday season is big at the scenic Pomeroy Kananaskis Mountain Lodge, where executive chef Eric Beaupre is busy making yule logs, meat pies, and of course, planning a massive turkey feast with all the best ingredients Alberta has to offer. Cloves,...
“Gin is often thought of as a summer spirit, however the woodsy tones in many gins can make them a great base for a holiday cocktail,” says Yardarm’s Maya Bartha. “The combination of rosemary, mint tea, gin, and Christmas spices in the Rosemary Milk Punch results in...
As far as Christmas controversies go, fruitcake is often at the centre of much debate. Team Fruitcake enjoys a good mixed peel when they see it, and the more raisins and currants, the merrier. It’s for these exact ingredients that Team No Fruitcake dislikes the...
“For me Christmas is a time of gatherings and festivities with family and friends,” says Calgary Petroleum Club’s Marlene Evanow. “I’ve always loved Christmas, and I love chocolate. I love a drink that is simple to make, and this martini is perfect – it just...
Ryan McDonald, executive chef at the new Urban Fare grocery store in Calgary, says his favourite method for precooking anything is sous vide style. If you don’t know what sous vide cooking is, it involves sealing whatever you’re making in a plastic pouch and letting...
Andrew Fung, chef at XIX Nineteen in Edmonton, suggests some vegetarian finger foods that even the most carnivorous Grey Cup goer will enjoy. Andrew focuses on food that is fresh and not too complicated, and your friends are sure to love this recipe for potatoes with...
