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

With a menu that changes every week, pastry chef Larissa Costella has plenty of opportunity to tap into her creativity at Calgary’s Salt & Brick. “I am very lucky to have a lot of creative freedom at my job and I have so much fun coming up with new weird ideas every week,” she says. “I love being able to bring a playful lightheartedness to fine dining and bring people joy through my work.” Some of her favourite creations in-house are the result of putting a unique twist on

For Chef Greg Sweeney at Edmonton’s Arbour, cooking is all about quality, seasonal ingredients used in dishes that reflect his travels. “I find the regionality of the countries and diversity of cuisines to be very interesting and inspiring.” The menu at Arbor reflects this global view in one of two ways: front and centre, or cleverly placed. Massaman Braised Chuck, one of Chef’s favourites, is exactly as it sounds. The fried chicken, however, uses Thai curry batter and fre

Comfort and creativity come together at the hands of Chef Andrea Harling at Calgary’s Lil’ Black Rooster and the newly opened Sweatered Hen. Inspired by locally sourced ingredients, Chef Andrea says, “My dishes bring an element of fun to the dining experience.” “Good food should be available in all forms, from high end dining all the way down to soups and sandwiches,” she continues. The latter is certainly covered at Lil’ Black Rooster with a menu boasting classics like BL

The best thing to come out of the craft beer explosion of the past forty plus years is variety. After been stuck in a rut of bland lagers...