Blogs

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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Taste of Iceland

Icelandic Chef Hakon Mar Orvarsson says he doesn’t use a lot of seasoning in his dishes, but you’d never know that to taste them. His cured salmon in Brennivin is full of flavour on its own but punctuated by an intense hit of freshness when mixed with the lemon-sour cream he pairs with the dish. Preparing traditional Icelandic food, according to Orvarsson, isn’t about adding extra flavours to the dishes, it’s about bringing out the already delicious flavours of the food, often done through brining, drying, smoking and pickling. From March 5 to 8...

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Best Restaurants 2014 Launch Party

It was a night of great company, and even better food. Avenue feted its annual Best Restaurants list with a celebration at Ernest's Restaurant at NAIT on Monday, March 3, 2014. Approximately 300 guests sampled delicious hors d'ouevres from a diverse group of restaurants...

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Chasing the Leprechaun

It's St. Patrick's Day. Enjoy a little taste of the Irish — and maybe it will bring you luck, or even a pot of gold.  While people tend to lump them all together, there are multiple kinds of Irish whiskey. That being said, if it comes from Ireland, it’s an Irish whiskey, says Dave Scott, manager of Keg N Cork. A lot of Irish whiskey is triple distilled, making it smooth enough to drink straight. “It’s par for the course for Irish whiskey to be pretty clean, pretty neutral. Irish whiskey is more floral,...

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