Chefs Michael and Marshal Crowchild are on a mission to share the voice of their people through the food they create. Working at Calgary’s Grey Eagle Resort and Casino on the Tsuu Tina Nation allows them freedom to create endless combinations of local ingredients. “Everything is told through food, stories, history, and culture,” explains Chef Marshal. Southern Alberta has a vast range of ingredients that can be used, like fish, poultry, beef, and wild game. “Using wild ga

It’s always fun to come up with secret weapons in the kitchen. We all have them. Mine include store-bought gnocchi and naan. The former...

This year we celebrated Canada Food Day with a segment on Global TV, and featured dishes from local restaurants’ Alberta On The Plate menus that showcase local farmers. One of the dishes was from Laetitia Chrapchynski, chef at Donna Mac, who included both Highwood Crossing's organic wholewheat flour and their rolled oats in her Alberta on the Plate Dessert, inspired by the Bouchon cookbook as well as by Montreal pastry chef Patrice Demers' book. These delicious madeleines wit

This recipe first appeared in Chef's Tips in the April 2016 issue of Culinaire Magazine courtesy Chef Kai Salimäki.