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CSL Insider | Alberta Ate Chef Collaborative
Inspired by Aboriginal cuisine a group of chefs from Alberta created a seven course dinner paired with wines from Nk’Mip Cellars. Dancers from Tsuu T’ina, Cree and Blackfoot nations performed dazzling sacred movements with the deep resonance of drums beating in the background. Guests at Fort Calgary where the event was held, were tantalized by…
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Restaurant Opening | Market
What do a cow, two forks, a maple leaf and two sheaths of wheat have in common? They are the emblems of the newly opened Market restaurant on 17th Avenue in Calgary. During a grand opening ceremony chefs, owners, managers, bartenders and staff mingled with guests. The crew at Market includes: Vanessa Salopek (owner), Geoff…
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Tasting Notes | The Alcron Prague
[metaslider id=4309] Prague’s transformation after communism occurred not just in major ways but in minor ones as well. If there is a barometer of social change it is surely in a country’s cuisine, the most direct and tangible measure. The Alcron is a one Michelin star amethyst Art Deco style jewel…
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12 Days | Seven Swans A Swimming
Westin Calgary restaurant chef Frederic Hoffmann creates 12 days of Christmas themed seven swans a swimming delicious dessert recipe for Winter 2011.
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Classic | Parmesan Crisp
Ingredients 1 cup (250 ml) grated Parmesan cheese ½ tablespoon fresh thyme MAKES 18-20 Directions 1. Preheat oven to 400°F (200°C) 2. In a bowl, add cheese and thyme and mix together with fork 3. Place tablespoons of mixture on the baking sheet about 2 inches apart 4. Bake for 4 – 5 minutes until…
