Blogs

Farm-to-Fork Pioneer Comes to NAIT

He’s considered the focal point for the farm-to-fork movement in Canada. And German-born chef Michael Stadtländer spent the week with NAIT’s culinary students. Stadtländer’s time at NAIT culminated in a special luncheon Thursday, where he and the students prepped a meal that celebrated winter and uniquely Canadian ingredients. “This is one of the most sophisticated chef schools I have been to in Canada,” Stadtländer said. The chef came to Canada after watching National Film Board shorts that celebrated our wilderness...

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Baking With the Stars

The red carpet was rolled out for Sherwood Park baker Kathy Leskow last month as she took her sweet treats to the stars at the Oscars. Leskow, who owns and operates Confetti Sweets in Sherwood Park, was invited to Hollywood — along with her now-famous cookies — to take part in the festivities surrounding the 87th Academy Awards, which took place on Feb. 22. For her part, though, Leskow didn’t get very starstruck. “There was everybody from actors in TV sitcoms to movies to NFL stars to reality TV stars. But me, personally, I’m not...

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O'Flynn Rehearses Ahead of Gold Medal Plates

Ryan O’Flynn hates gimmicky cooking-contest shows. Ask him what he thinks about Chopped, the famous TV franchise where chefs are tasked to make cohesive dishes from a black box filled with ingredients that shouldn’t go together. He’ll tell you it’s embarrassing. That it’s degrading to chefs. That, when he sees it, it just makes him mad. But O’Flynn, who oversees the massive kitchen at the Westin Edmonton, will be off to Kelowna in early February 6 and 7 for an, ahem...

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Cookbook by Duchess

When crafting a dessert at Duchess Bake Shop, the pastry chefs have a list of ingredients, but not a full recipe. So, when they take the delicate pastry from the oven, the sight, and the smell will indicate if the dessert is ready. “We don’t want them to just follow a recipe step by step. It’s important for them to always be mindful of the process,” says Giselle Courteau, co-owner of Duchess Bake Shop. ...

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A Night in Foodie Heaven

For the foodie looking for a challenge, Dishcrawl presents the perfect opportunity: Instead of having the standard one meal per evening, try three different restaurants in the span of about three hours. The event entails guests sampling three courses each at three different restaurants. Each place serves up two savoury dishes and one sweet. Often, the evenings are themed around a specific type of food. This month's Dishcrawl in Edmonton will not be themed, but rather, will take place in the same area: 124th Street....

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Taste of Edmonton

In Alberta, most people are pretty familiar with perogies, those Ukrainian dishes that are usually stuffed with cheeses or potatoes. They can be boiled or fried and they’re often smothered in butter and sour cream. But where some see familiarity, others see the opportunity for innovation. Enter the chicken masala perogy, a creative fusion affair that will be presented by Select restaurant at Taste of Edmonton. Paul Lucas, general manager of Events Edmonton, says the perogies are an...

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High-School Pals Will Recreate L.A. Vibe in Edmonton

Alex Sneazwell and Mike Maxxis were high-school buddies at St. Francis Xavier. Sneazwell went on to establish a culinary career — earning praise as the executive chef at the Manor Casual Bistro, before moving on to Von’s. Maxxis left Edmonton for Los Angeles, and earned an international reputation as a music-video director, creating clips for the likes of Our Lady Peace, Billy Talent, Alexisonfire and City and Colour.  Two videos that Maxxis made were nominated for 2014...

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Sage's Aboriginal Menu

Shane Chartrand stood before a long table of media people, who were eager to sample a preview of a five-course meal at Sage in the River Cree Resort and Casino. The meal was created to celebrate National Aboriginal Day, and it’s one Chartrand is obviously excited to share. “I have to give some heavy props to the general manager,” says Chartrand. It was a great opportunity, he explains, to not only be creative with the dishes but to explore his own...

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Limeaggedon

Nobody saw it coming. Sangria without limes. Authentic fish tacos minus the citrus zing. Coronas without a bright green piece of fruit tucked into the neck of the bottle. “Limes used to be $30 a case. They are now somewhere around $160 a case,” said Liezl Swanson, chef at Tres Carnales, when I spoke with her in May. The great lime shortage of 2014 was a result of the perfect storm: The citrus disease, Huanglongbing, which causes mottled leaves, and small, bitter fruit...

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Fort Edmonton's New Menu

Everything that’s old is new again — everyone’s heard this saying in reference to fashion. But maybe not when referring to food. But it's something that Jasmin Kobajica, a chef that's been working at Fort Edmonton since January, believes. He believes that the old ways of creating dishes using timeless ingredients can tell the story of our history. He joined a team of culinary experts at the park to completely change the way the facility presents its food services. Fort Edmonton will now take over all the catering in the park, and a new kitchen that will...

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