Keane StraubNov 26, 20233 minChef’s Tips: Slow and SteadyThere’s no arguing that filling the home with the scents of slow cooking adds to the overall eating experience once you do tuck in. Along...
Keane StraubMar 26, 20233 minOkawari kudasai: More food, please!When the topic of Japanese cuisine is broached, most minds turn to sushi, and to an extent, rice. But as we discovered from speaking with...
Chef's TipsMar 26, 20231 minChawanmushiBehind a vintage Coke machine in Calgary’s Sho Sushi you will find Ajito, an izakaya, or informal Japanese bar. Here you’ll find...
Keane StraubFeb 8, 20233 minSay Cheese!Perhaps one of the longest, continuous love affairs in gastronomy is that between humans and cheese. For more than 7,000 years we’ve been...
Linda GarsonNov 25, 20223 minOpen that Bottle with Mathieu ParéOn Mathieu Paré’s first day at school, they had to draw what they wanted to be when they grew up. Most boys drew policemen and...
Keane StraubApr 18, 20224 min¡Que Rica Comida!In anticipation of Cinco de Mayo next month, we tapped into the amazing Mexican cuisine Alberta has to offer. Full of flavour and...
Chef's TipsApr 18, 20221 minGiovanni Vasquez's Entomatado de ResRead more about El Chefe's Giovanni Vasquez here