We drove to Canmore recently to judge Murrieta’s Rioja wine and tapas pairing (which won Highly Recommended!), and stayed for lunch before the drive back. We love a good chowder, and a hearty corn chowder with smoky bacon, shrimp, and a little kick of spice, really hits the spot, especially with wonderful views of the mountains too when you have visitors from abroad. We’ve since been back again with visitors from Italy who really enjoyed it too! We’re very grateful to

Mash-ups seem to be all the rage these days, commonly found in music, cuisine, movies, and more. They occur in liquor as well; however, they tend to be referred to by the more refined word of “blend”. Of course, the wine world has its own, even classier word that has multiple definitions; cuvée. The blending of different grapes or barrels of spirits is a common practice, having been done for centuries. Similarly, the blending of different batches of beers is often used to

Here’s something to chew on: it was only within the last 100 years or so that barbecue ribs as we know them gained popularity. Before that – and before refrigeration – pork was primarily packaged in wood barrels, and butchers couldn’t fit the spare ribs. This meant in places where hogs were being packed and processed, ribs were priced incredibly cheap, or completely free of charge. Around the world, the ribs of various animals are also consumed alongside those of pork, and

For Chef Shiv Negi of Your Spot Barbecue in Edmonton, cooking ribs is an art that anyone can master with a few things in mind. “Use a dry rub and let it sit, ideally overnight, so that the flavours soak in,” he begins. “If you’re grilling, use hickory or applewood chips, but if you’re indoors a touch of liquid smoke adds nice depth.” Simple Baby Back Ribs are a great way to get back into grilling this season. “This recipe brings together everything I’ve learned over the ye

When it comes to braising, Chef Alex Sang-Ho Kwon of SOT in Calgary says it’s important to sear the ribs first. “This adds the depth of flavour to them and adds to the final texture.” And while it takes more time and effort than grilling a steak, you can feed more people for less money. “Braised short ribs used to be a feast dish in Korea back in the days. I re-created the cooking method by using the oven instead of simmering in a pot. It makes the meat more tender and jui

“Alberta has access to excellent quality pork and beef, so start with the best ribs you can source. It makes all the difference," says Chef Lancelot Monteiro of the Prow at Buffalo Mountain Lodge. Ready to get a little wild? Try this recipe for BBQ Wild Boar Ribs. “I wanted something that blends the rich flavour of Alberta boar with some of the classic smoky-sweet profiles I love from Southern-style barbecue,” he explains. “This is simple enough for a home cook but delivers