Springtime in Alberta is a wild ride — we never know which way the wind is going to blow, or what it will bring with it. And when it comes to cooking, it’s a bit of the same thing: a few fresh ingredients are cropping up, but sometimes they can throw us for a loop when trying to decide what to do with them. Time to call in the experts! This month our Chef’s Table is abundant with unique dishes that bridge the last blasts of winter and give us a glimpse at things to come.   Ch

Żurek, a fermented rye soup, is a standard dish in Poland during the spring, typically served at Easter. For Chef Filliep's version, he encourages you to try fermenting your own rye starter, but don’t be afraid to pick up a premade żurek base. Pair it with a good sausage or two from a local butcher. “The experience of eating and now making żurek is locked in my mind," says the chef at Edmonton's JOLA'S. "It represents the transition of seasons and the arrival of warmer weathe

Peas, asparagus, leeks, and spring onions are just a few of these spring-time favourites that come together to make Soupe au Pistou, an easy dish to recreate at home that brings Southern French warmth to your kitchen. Use your vegetable trimmings to create a deep, flavourful base; for the Pistou, pay attention to the method as it’s crucial to the final dish.

Chef Erika Costa explains that Calgary’s Sumaq is built on trust and family, and the menu is an homage to these pillars. “Two dishes that are my absolute favourites are the Ceviche and Tallarines de la Abuela, both of which were a significant part of my childhood.” One of her favourite ways to bring the warmer weather to a plate in Alberta is by using ingredients found in Peruvian cuisine. “Use fresh herbs like cilantro, mint, or green onions, and pair them with fresh lime or

Deciding on what to cook can be tricky at this time of year. “Farmer’s markets are amazing here, but they don’t really ramp up for a few months,” says Chef Shaun Hicks from Edmonton's Little Wolf. But he adds that even the humble spring radish can turn into an amazing dish when roasted to bring out their sweetness. “Even cellared carrots, when stored correctly, are still available and sweet.”

Gong hei fat choy! Lunar New Year is February 17, 2026, and this year an estimated two billion people worldwide will celebrate with parades, lion dances, red envelopes, lanterns, and of course, food.    2026 is the Year of the Horse and our Alberta chefs galloped to the kitchens to share recipes that highlight just a handful of cultures that observe the Lunar New Year. The flavours, textures, and pure joy that comes from eating them makes them suitable for enjoying with famil

Bringing a fun, communal experience to any table is important, and is the reason why Duck Báhn Xèo is a favourite dish on the menu. “It’s interactive, fun, and perfect for sharing, which reflects the warmth and abundance we want every guest to feel,” explains Chef Hieu of Calgary's An An.  These crispy Vietnamese pancakes filled with pulled duck are easy to make in a skillet at home and are perfect for sharing. “It’s a celebration dish,” adds Chef Calvin. “Golden, crispy, and

“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.”

We’ve always featured chefs found in Alberta establishments, from tea houses to brewhouses, fine dining rooms and casual cafés. But this year we’re doing things a little differently and putting the spotlight on Alberta chefs who work with food charities. Everyone deserves nutritious, delicious food, and these four chefs bring these experiences to those experiencing food insecurities year-round.  For December’s Chef’s Tips, Alberta chefs give to thee… three bread puddings – tw

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...

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...

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...

“Alberta has access to excellent quality pork and beef, so start with the best ribs you can source. It makes all the difference," says...

The origin of the word ‘breakfast’ is in the word itself: to break one’s fast which occurs while sleeping. Of course, with dishes like...

Spanish Baked Eggs with Saffron Yogurt Chef Ethan Campbell, of Calgary's Our Daily Brett, shares his top tip for making breakfast: “Make...

Queen's Bolognese Poutine The key to this one is obviously the sauce. Gather and prep your ingredients, follow instructions precisely –...

Tiramisu Pancakes “My wife and son love both pancakes and tiramisu, so I needed to find a way to combine them into one dish," explains...

We’ve talked to a lot of chefs over the years, and whenever we ask them about what drives them to cook, there is almost always some...