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