Our recipe marries the everyday potato salad with a vinaigrette chive flower dressing to show how easy it is to incorporate edible blooms...

From our 60th parallel northern border down to the 49th parallel and our border with the US, Alberta covers a lot of land – around 158 million acres of it, almost the same as Texas and slightly larger than France. Almost 10 percent of our province is covered in water, with over 600 lakes as well as rivers and wetlands, so that leaves a vast area - much of which is farmland - almost 50 million acres is home to just over 41,500 farms. Figures vary, but it’s safe to say we g

Yuksel Gultekin, chef and owner of Edmonton’s Zula, sees cooking as an opportunity to put his own spin on tradition. “Traditional Turkish cooking and my mother's cooking inspire me to reinvent and reinterpret these foods for contemporary food lovers.” When it comes to choosing favourites on Zula’s menu, Chef Yuksel is nostalgic. “Grilled lamb has been my favourite since I was a boy and was the first thing I cooked.” But the menu at Zula is a snapshot of the diversity in M

When it comes to cooking, Chef Scott MacKenzie of Calgary’s River Café relies on communication to stay inspired. “Most of my influences come from the seasons and what grows around us. I find you must really stay on top of what is rooting and shooting by chatting with the farmers,” he says. This helps you discover if they’re planting anything new, and what they’re excited about. River Café’s menu is about as seasonal as it gets, and some of Chef’s favourite dishes are fish,

One of the core values at Edmonton’s RGE RD is to help educate people about the cuisine found in their own region. “We want to connect them to producers that support a more intentional and ethical way of growing food,” says owner and chef Blair Lebsack. In addition to the restaurant, there is also a butchery that focuses on whole animal preparation. Nothing goes to waste, which can make for some pretty interesting dishes, says Chef Blair. “One menu item called The Questio

Often, the chefs we speak to are inspired by culture and cuisine from places across the globe. For Ming Shen, Executive Chef at The Derrick and Untitled in Calgary, it’s the opposite. “My cooking is influenced by North American culture and my personal experiences,” he explains. Dishes like Montreal Smoked Meat or a simple Applewood Smoked Chicken Breast score high with Chef Ming. “In the world of cooking, smoking and BBQ are like a slow dance with flavours, and it is big i