She has a passion for her ever-expanding cookbook collection, and the cooks and the stories they tell provide inspiration for her own cooking style. She believes cooking is meant for sharing and has taught many styles of cooking classes as well as being part of the Calgary Dishing girls producing two cookbooks. Mallory is a food writer and PhD candidate living in Montreal.
She combines her two passions, food and psychology, to help people develop healthier relationships with food. Mallory is a regular contributor to publications such as Eat North and Eater Montreal where she writes on a variety of food and psychology-related topics.
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After working at Nicole Gourmet for the last year, husband and wife, Camilla Sherret and Newell Orfei, have now taken over the company from Nicole Gomes. In addition to their Spruce Cliff and Kensington stores, the new Mahogany location is now open in Westman Village serving up those super delicious, buttery, savoury and sweet pies seven days a week! For teas, tea wares, custom tins and more! Open 7 days.
The new location on Street NW serves up cocktails, beer, wine, alongside fresh, locally sourced, grab-and-go food from around the world, and a choice of more than 50 arcade games! Popowich Meat Company is now open at Street, Edmonton. Closed Sunday and Monday. Monday December 2 Christmas is always special in the romantic wine room upstairs at Bonterra.
A sparkling welcome reception is followed by an indulgent four course premium pairing meal. Join us for six flavourful pairing courses at this little gem. Monday December 9 Brian Keating is taking us on brand new adventures! A superb 6-course pairing meal awaits, with Brian himself entertaining us with his never before seen videos and hilarious commentary of fascinating places and sights. A very special evening! Check out culinairemagazine. Melt butter and semi-sweet chocolate over a double boiler.
Once both parts are chilled, take 1 tablespoon of the ganache and press it into the centre of the chocolate pudding. Should be gooey in the middle. Best served with a scoop of ice cream. Over a double boiler combine bittersweet chocolate and heavy cream to make ganache, then chill until set.
I think we would agree that eating most food is typically messy. Shredded Pancakes p. This in turn became the subject matter for the first in her series of single topic cookbooks. No one is more capable to tackle this subject than Julie. She is a prolific cook who lives, eats, and breathes all sorts of food, always sharing her experience with as many fans and followers as possible.
This small format book is so easy to use, with satisfying recipes to make a delightful solitary midnight snack or fuel a hungry crowd. Share the book at least, so we can all enjoy all our food with no guilt involved. If the rest of the cookbook series is anything like the first, we are in for a treat. This season, gather your family, friends or colleagues around our tables for inspired and memorable celebrations. Local ingredients may seem scarce during the chilly snowscape that is December, but Rocky Mountain cuisine offers a plentiful array of locally sourced protein and veggies perfect for cozy holiday dinners.
Plus, eating local helps mitigate waste, protect the environment, and support local communities and farmers. For our special holiday issue, we spoke with four Alberta chefs about dishes that evoke the feelings of the mountains, and picked up some tips and tricks for making them at home. For Daniel Nelson, executive chef at Deer Lodge, located just on the cusp of glimmering Lake Louise, mountain fare is inspired by things like bison, elk, berries, and pine trees. His strategy for a hearty holiday dinner is picking his base first — venison, pheasant, or.
Serves 4. Start by cutting both ends off the butternut squash, and then cut in half lengthwise. Using a large spoon, remove the seeds. Place squash halves on an oiled baking sheet, and bake for 45 to 60 minutes, or until a fork slides smoothly into the center.
While squash is cooking, soak the raisins in beer. When squash is finished, remove from oven and let cool. In a large saucepan on medium heat, start. Once melted, add juniper berries and chili flakes. Simmer until golden brown, approximately 10 minutes. Scoop roasted squash out of its shell into a large mixing bowl.
Lightly mash with hands. Strain brown butter into the bowl. In the same saucepan, add beer and soaked raisins. Bring to a boil. Reduce sauce by half, approximately 5 minutes on medium heat. Mix butter and squash together, and place in serving dish. Garnish with raisin beer sauce, freshly grated cheese and pistachios.
Cloves, cranberries, sage… these are all flavours that to Beaupre, represent Christmas in the mountains, and are also ingredients you can find locally. Mix well, and refrigerate overnight. In another bowl, mix all ingredients for the centre dough except the water together with a fork or whisk.
Gradually add water. Form dough into a ball, wrap in cling wrap, and place in fridge. Place half of the potato cubes on top. Place dough on top of first layer of meat and potatoes. On top of the dough, layer the remaining meat and potatoes. Slowly pour about 2 cups mL water in the center of hole until it just slightly overflows.
Tip: For more flavour, substitute water for beef broth. Cook in the oven until it comes to a boil. Nestled in beautiful Banff, The Bison restaurant is known for its spectacular traditional turkey dinner served at Christmas. We also get a great variety of mushrooms that grow all year round. Set up a steamer on the stove. Drain chicken and discard the brine. Put chicken in the steamer basket. Turn heat to medium, and set lid of the steamer slightly ajar. Steam for 40 minutes, and then remove and place on cooling rack.
Put the chicken in the refrigerator. Fry chicken in batches, turning once until the. Pat chicken dry. Mix all brine ingredients together and add the chicken pieces, cover or seal. Refrigerate for at least 1 hour, and no more than 6 hours. Last but not least: dessert. Combine the first five ingredients into a mixing bowl.
Whip until smooth, and then refrigerate. To make base, line jars with crumbled graham crackers, or ground gingersnap cookies for gluten-free.
Try it yourself, and top of your perfect holiday meal with a perfect holiday dessert! Anna Brooks is an award-winning journalist and graduate student currently living and studying in New York City. Sanok and his husband Paul Chambers had moved to town after both had retired from successful careers as professional ballet dancers, but while Chambers came to Calgary for another job in the arts, Sanok was facing a crossroads in his career.
After dedicating such a huge chunk of his life. While he was mulling over his career choices, Sanok took a job in a local cheese shop and discovered he loved learning about different cheeses,. His deep love of animals led him to meet and milk a goat on a small farm, and he used that milk to make a batch of his own cheese just for fun. Cheese making became a hobby and Sanok slowly realized that it was a pastime he could turn into a full-time business.
In , Sanok and Chambers bought a farm near Acme, and in Dancing Goats released its first cheese. The couple run the company together, with Sanok as the chief cheese maker.
Of course, the other partners in the business are the goats themselves. Dancing Goats has a closed herd with 58 goats, 41 of which are milked. I did as much research as I could and visited a couple of farms before starting my herd.
But really, I think the best way to learn about taking care of goats is to just take care of goats and do some hands-on learning. The signature is the Waltz, a fresh and spreadable product that people will immediately recognize as a classic goat cheese.
The other varieties are the beerwashed Two Step, the feta-like Trata, the natural rind Jitterbug and the ash-aged Pavane. He and Chambers have been pleased that their product has been so well embraced in Alberta, but he also urges local food lovers to continue to seek out new and different local products to keep the local industry thriving.
If we want to diversify and expand our food culture as Albertans, one of the most important parts of that is the consumer. While he has hired an employee to help on the farm, there are no plans to expand. Sanok started the business because he loves working with the animals and the product, and wants to be able to continue to remain hands-on. Cookbook author and regular contributor to CBC Radio, Elizabeth is a Calgary-based freelance writer, who has been writing about music and food, and just about everything else for her entire adult life.
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.
The secret? No mixed peel! No fake cherries! If you want more booze action, reduce the amount of boiling water and add more whiskey. Nuts are necessary to any good fruitcake, and I added toasted almonds here. I love biting into a bit of chocolate and a bit of fruit. Glory be, this is good fruitcake! It can be served as a centrepiece dessert after the holiday feast, or slices can be served with afternoon tea.
Dessert for breakfast is definitely a thing in December, so keep in mind that a wedge of fruitcake and a cup of coffee go together like Bing Crosby and White Christmas. Scrape the sides. Repeat with the flour, then milk, then flour. When the batter is smooth, stir in the chocolate and almonds by hand. Pour the batter into the prepared pan and smooth the top. Bake for minutes, or until a toothpick inserted in the centre comes out clean.
A few notes about the recipe. Be sure to use a inch 25 cm spring-form pan. You may look at your 9-inch and think you can cram all the batter in. If you try to bake this cake in a smaller pan, I guarantee that there will be fruitcake overflowing onto the bottom of the oven, the smoke alarm will go off, and the bit of Christmas spirit you had will go up in… smoke.
Be sure to use a inch 25 cm spring-form pan And, about the booze: I used Canadian Club whiskey, but if you have a bit of brandy about, or want to use up that bottle of Amaretto your aunt gave you, by all means add it to the fruit.
And, have a little sip for yourself. It is the holidays after all. Let the cake cool on a wire rack for 20 minutes then carefully remove the sides of the pan. Let the cake cool to room temperature before serving. Carefully remove the bottom parchment. If making ahead, the cake can be tightly wrapped and kept in the refrigerator for up to 2 weeks.
Dust with icing sugar before serving. Place the dried fruit in a medium bowl. Add water and whiskey. Stir once or twice. Let the mixture sit for 3 hours. Drain and set aside. Grease a inch 25 cm spring-form pan with removable sides. Line the bottom with parchment and grease that too. In a medium bowl, stir together the flour, spices, salt, baking powder, and baking soda.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and brown sugar until light and fluffy about 4 minutes. Add the eggs one at a time, beating after each one, and scraping the bowl down too. In a 2-cup mL measuring cup, stir together the molasses, milk and almond extract. Her debut cookbook All the Sweet Things was published last year. Is there a more iconic cheese pairing than blue cheese with a glass of port, preferably in front of a crackling fire?
Bring that cozy, festive feeling into your entertaining this season with this delicious selection of blues. Luxurious, rich, with the texture of butter, St Angel Blue is covered in a velvety white rind and might easily be mistaken for brie. Hints of earth and mushroom round out the depth of its creaminess. It shines best on a cheese plate with crisp grapes or green apple to contrast with its lushness. This rich, creamy blue from the region of Gorgonzola in Italy comes in two different varieties: Gorgonzola Dolce, which is sweeter and milder, and Gorgonzola Piccante, its more mature, stronger relative.
Try it melted into a risotto, stirred into pasta, or on top of a homemade pizza. Delicate and creamy, this is a fantastic gateway blue, tempting even those who are scared off by the idea of blue cheese. With a smooth, tender texture and a nutty, mild flavour, Bleubry is begging to be warmed and served dripping off slices of baguette with a dab of spiced cranberry jam.
Huntsman is an unusual layer-cake kind of cheese, a combination of two classic English countryside cheeses. A thick layer of strong, salty Stilton is sandwiched between bookends of mellow, tangy Double Gloucester, creating a cheese that is perfectly balanced.
Candace is passionate about food — eating it, making it, and talking about it - and is up to try any and all new culinary experiences, especially with friends.
This sheep milk cheese can only bear the revered Roquefort name if it is aged in the caves of Roquefort-sur-Soulzon in the south of France.
It was first mentioned in writing in 79 AD, making it one of the oldest cheese recipes around. With a sharp, bright tang, Roquefort delivers a wide range of complex sweet, smoky, and salty flavours. It is delicious at room temperature, paired with a sweet wine and a selection of figs and nuts. Travel is big business in our province, and a sector that has remained strong despite economic pressures. In , tourism brought in 8. Hoteliers and chefs agree: the game has changed.
Airbnb is a low cost alternative, travelers are more savvy than before, and few patrons walk through the doors without checking an online review - so the stakes are high. Check out these six Alberta hotel restaurants that are leading the way.
Poolside Hotel Arts, Calgary Hotel Arts has received such a positive response for their fun, upscale Poolside Restaurant that their idea was both bold and simple: give people more of what they like. Executive Chef Quinn Staple has always wanted to keep things fresh. Hotel Arts has worked with a local company to design an inflatable dome that covers the entire pool and courtyard area, with a heated pool and deck too for all-weather comfort.
When you enter the new Braven Restaurant, General Manager Kyle Stefanato knows that there will be something to catch your eye. With more than wines on the list, upscale snacks, and the chance to try both historic cocktails and brand new creations, Alchemy is a great start or end to your night. There are. When the Delta Downtown underwent a massive renovation recently, the hotel decided to do something different as they reimagined the restaurant.
To tell a uniquely Canadian story, they focused on cartographer David Thompson, who mapped much of western Canada. Operations Manager, Jeffrey Johnston, talks passionately about honouring this unsung Canadian hero, and how Shoe and Canoe is keeping his adventurous spirit alive.
We named some of our cocktails after the nicknames they had for him, Koo-Koo-Sint and Stargazer. The wine list is exclusively Canadian, and draft beers draw from the local craft beer scene. We try and live that. Seamus Dooley. To create the best experience for tourists and locals, Dooley says it starts with incredible ingredients.
Fairview Bar and Restaurant Fairmont Chateau Lake Louise The Fairview Bar and Restaurant is the perfect place to enjoy an incredible view of the Rockies while you enjoy the best of the mountains in your glass and on your plate. But now after a transformation that reimagined every aspect of the hotel restaurant, Thomsons has reopened as a whole new restaurant. The contemporary menu focuses on sharing plates that invite a communal dining experience in line with the spacious feel and grand live-edge tables.
Executive Chef Simon Samad, and world-class bartender Nils Schabert, work closely together to elevate these beautiful ingredients by drying, preserving, or creating unique cocktail syrups and shrubs, so guests can enjoy these flavours all year round. With a strong focus on showcasing the best local cuisine in a unique way, roasted Alberta bone marrow and Alberta bison tartare are just a couple of ways to enjoy Alberta, while empanadas and grilled haloumi are great vegetarian choices.
With the redesigned menu comes a redesigned space, divided into three sections: Moody, Chatty, or Spirited, depending on the atmosphere guests are looking for. From people-watching on Stephen Avenue to making a new friend at the communal table, guests and locals should all check out how Thomsons made the leap to chic and modern from top to bottom. Eager to try new things, Dan balances his love of cooking with his love of eating, and can be found scouring the city for new restaurants and recipes to share.
Here are four food charities in Calgary and Edmonton that are making a difference. Community Kitchen Community Kitchen started 28 years ago as a cooking program to help vulnerable populations in Calgary with food insecurity and poverty. It has since evolved into a multifaceted organization running seven different programs with 16 staff and 2, volunteers, all with the mission of reducing hunger in the city.
Community Kitchen. She says the philosophy behind the food-based charity is giving people a hand up, not a hand out. In , Community Kitchen served , people in Calgary and area with all its programs, providing healthy food choices and enabling people to educate, equip and feed themselves.
Good Food Box, one of its fastest growing programs, is where low-income individuals or families can purchase produce at a low cost from their nearest location of different depots all around Calgary. They often prepare around. Make a monetary donation online at ckpcalgary. In kind-donations of food or materials are also accepted. In , the World Health Organization declared that this was the first generation of children to die before their parents due to preventable nutritional diseases.
By educating students, teachers and parents about healthier food and physical activity choices, the hope is to create the foundations of healthy habits early on. They learn skills like how to read nutrition labels, proper food handling and how to make healthy meals from scratch. Schindel says changes they see in youth who go through NSTEP are sometimes as simple as kids choosing to drink more water instead of sugar-sweetened beverages. Donate by visiting nstep.
Several somethings are busy cleaning up the kitchen, wiping down surfaces and mopping the floors. Earlier that day, they were baking a giant Black Forest cake to celebrate one of their members hitting the three month mark at the organization.
Courtesy Leap Frog Photography. Everything is facilitated through food and the community. One day they may be preparing homemade tacos with hand-pressed tortillas or an Indian buffet the next. They also regularly cater community events in Bowness and at the Grand Theatre. She describes a childhood where abuse was prevalent for the first I found it was my escape. Purchase a cooking class to work with the Krew or donate food or your time.
In Alberta, the company has supported more than schools with programs like their School Nutrition Grants. Students who need it are provided well-balanced meals for breakfast and lunches. You can often find her hiking in the Canadian Rockies and eating her way through Alberta. Add a splash of dry vermouth and olive brine to taste. Shake, strain into a glass and garnish with a cheese-stuffed olive. Chocolate; it has been around for thousands of years, but like all foods, has continually evolved with time.
Over the centuries, and finally come the Industrial Revolution, chocolate evolved into more of a confection, with the addition of sugar and milk powder to reduce cost and increase the shelf-life of the end product.
Similar to how third-wave coffee has brought traceable, ethically sourced coffee beans to the masses, leaders of the bean-to-bar movement have made it their mission to see the whole process from start to finish, and thus control the quality and ethics of the finished product.
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