“This recipe is a whimsical take on our dad’s roast pork recipe,” explains Chef Will Chen of Edmonton's Boa & Hare. “It’s usually served with rice, but our take is to eat it in a bánh mi (a short baguette) slathered in pâté and butter, with cilantro, cucumber, fresh jalapeños, and lightly pickled julienned carrots.”

New Year celebrations are really about the people you’re with, so keeping things simple in the kitchen is a must. Chef Joel Matthew's recipe for Babi Kepac is an excellent addition to your winter menus. “It’s a dish rooted in Bali, Indonesia, and isn’t found anywhere else in the world. Every time I eat it, or even smell it, I’m reminded of home.”

Prawn Toast Bao secures a place in the Dim Sum section of the menu, and is Chef Andrew Fung's favourite, bringing with it a touch of nostalgia. “When I was young, the only time I ever got to eat prawn toast was at wedding banquets. I loved the texture and the richness of it. This dish is my way of recreating those memories — but elevated.”

As brothers growing up on a ranch south of Calgary, it might seem natural that brothers Greg and Allan Dixon would someday come to own a butchery/charcuterie company. And, it was on a snowy day in the woods some 15 years ago when the idea was hatched to do just that. “We love hunting, we love eating – on that trip, we got talking about doing high quality, wild game processing. We saw a gap in the market there,” recalls Allan. At that time, both worked in downtown Calgary i

Sorry chicken, even though you are a staple dinner item, you can be kind of monotonous. Chicken can get boring and repetitive if you are doing the same thing over and over, and nobody really wants a boring dinner. However, being plain is also chicken’s greatest superpower because this allows it to become a chameleon. With the right flavourings, chicken can take you anywhere in the world. Let’s take a quick jaunt over to the United States for Cashew Chicken. Yes, Cashew Ch

We love hearing from you when you’ve had a spectacular dish in a restaurant, and the memory stays with you, such that want to try and recreate it yourself at home for your family and friends. It’s happening more frequently too, which speaks volumes for the standards and quality of our restaurants – it’s good news for everyone! We received an email from Helen S, who had recently attended a dinner at SOT Korean Restaurant, in Calgary’s Inglewood neighbourhood. “We real