Burger season is upon us, and I couldn’t be happier. Who doesn’t love a big, juicy burger, loaded with all your favourite toppings? While...

Anyone who pays close attention to menus at finer dining restaurants in Calgary has probably seen the words “Lambtastic Farms” listed...

This recipe first appeared in Chef's Tips in the April 2019 issue of Culinaire Magazine courtesy Chef Anthony Pittoello at Modern Steak...

This recipe first appeared in our March 2013 issue courtesy Chef Ray Bear. "With the sweetness of the peppers, apples and sultry kick of curry, this has been one of my favourite cold weather soups for years. Mulligatawny is traditionally made with either chicken or lamb and even sometimes beef. My version uses lamb. The rice and cream in this soup is what really rounds everything out, creating a smooth richness, allowing the layers of flavours to mix and mingle wonderfully."