Springtime in Alberta is a wild ride — we never know which way the wind is going to blow, or what it will bring with it. And when it comes to cooking, it’s a bit of the same thing: a few fresh ingredients are cropping up, but sometimes they can throw us for a loop when trying to decide what to do with them. Time to call in the experts! This month our Chef’s Table is abundant with unique dishes that bridge the last blasts of winter and give us a glimpse at things to come.   Ch

Żurek, a fermented rye soup, is a standard dish in Poland during the spring, typically served at Easter. For Chef Filliep's version, he encourages you to try fermenting your own rye starter, but don’t be afraid to pick up a premade żurek base. Pair it with a good sausage or two from a local butcher. “The experience of eating and now making żurek is locked in my mind," says the chef at Edmonton's JOLA'S. "It represents the transition of seasons and the arrival of warmer weathe

Peas, asparagus, leeks, and spring onions are just a few of these spring-time favourites that come together to make Soupe au Pistou, an easy dish to recreate at home that brings Southern French warmth to your kitchen. Use your vegetable trimmings to create a deep, flavourful base; for the Pistou, pay attention to the method as it’s crucial to the final dish.

Chef Erika Costa explains that Calgary’s Sumaq is built on trust and family, and the menu is an homage to these pillars. “Two dishes that are my absolute favourites are the Ceviche and Tallarines de la Abuela, both of which were a significant part of my childhood.” One of her favourite ways to bring the warmer weather to a plate in Alberta is by using ingredients found in Peruvian cuisine. “Use fresh herbs like cilantro, mint, or green onions, and pair them with fresh lime or

Deciding on what to cook can be tricky at this time of year. “Farmer’s markets are amazing here, but they don’t really ramp up for a few months,” says Chef Shaun Hicks from Edmonton's Little Wolf. But he adds that even the humble spring radish can turn into an amazing dish when roasted to bring out their sweetness. “Even cellared carrots, when stored correctly, are still available and sweet.”

Gong hei fat choy! Lunar New Year is February 17, 2026, and this year an estimated two billion people worldwide will celebrate with parades, lion dances, red envelopes, lanterns, and of course, food.    2026 is the Year of the Horse and our Alberta chefs galloped to the kitchens to share recipes that highlight just a handful of cultures that observe the Lunar New Year. The flavours, textures, and pure joy that comes from eating them makes them suitable for enjoying with famil