Local Chef Recipes
Daikon Radish Pudding (Lo Bak Goh)
This savoury Cantonese pudding holds generations of tradition, with flavours that balance hearty and delicate in every bite. A meaningful addition to Lunar New Year celebrations, it carries warm wishes for growth and [...]
Umami Chili Oil
Chili oil is a flavourful condiment made by infusing oil, chilis and aromatics. This recipe by chef John Leung is a complex and deeply flavourful chili oil that will transform your culinary creations. [...]
Holiday Gift Guide 2024 – Drinks
A toast to friends, new and old, as Christmas lights sparkle around us. The clink of our glasses as we celebrate, a delicious beverage in hand. Whether you choose whisky or wine, ready-made [...]
Holiday Gift Guide 2024
Unwrap Calgary’s creativity this holiday season with our 2024 holiday gift guide, featuring inspired local gifts that surprise, delight and celebrate the spirit of the season. GIVE LOCAL! Ditch [...]
Duck Confit with Black Currants
Looking to wow your guests at your next dinner party? This recipe is technical but can be prepared ahead of time and is sure to impress. Recipe by: Chef Danny Beaulieu, Änkôr [...]
Papas Arrugadas
These Canary Island "papas" are small potatoes boiled in salty water until wrinkled. A relative of the famous Patatas Bravas, they make a delightful snack, appetizer or side dish and even more tasty [...]
Seared Rainbow Trout Wrapped in Sautéed Greens
My father and I spent hours on the creeks and rivers near our acreage in Central Alberta fishing for trout together. My dad taught me to hunt and fish, to cultivate in me [...]
French Onion Soup
This exceptional recipe comes from Calgary-born chef Nick Atkins and can be found on the menu at 15 Park Bistro at the Watermark Resort in Osoyoos, BC. With a suggested pairing of Meyer Chardonnay, [...]
Barbecue Short Rib Chilaquiles
Barbecue Short Rib Chilaquiles are made easy using lime flavoured tortilla chips and salsa con queso. Local Calgary chefs Connie DeSousa and John Jackson season Canadian Beef short ribs and braise them in a [...]
Egg Yolk and Ricotta Ravioli with Brown Butter and Sage
Recipe by Amanda Lambert Photos by Camie Leard There is nothing more satisfying than being able to make homemade pasta. It tastes so much better and fresher than its store-bought counterpart to say nothing [...]
Ramen
Story by Chefs Kaede Hirooka and Jonathan Chung, Respect the Technique As the cold winter months of Alberta drag on, nothing beats a steaming hot bowl of Ramen to warm you up. We have [...]
Mardi Gras Shrimp
Recipe By Chef Trent Bochek In the spirit of Mardi Gras, we are turning up the heat with a Mardi Gras Shrimp recipe. Starting with the cajun holy trinity of onion, bell pepper and [...]
Stollen
I’ve never understood the near-universal distaste for fruitcake — how it has become a much-ridiculed physical representation of the gaudiness of the holidays. I blame the candied cherries, particularly those neon green ones — [...]
Bison Stuffed Turkey Thigh
Start the conversation around the holiday table by talking about using local products to create something delicious. Chef Liana Robberecht uses Canadian Noble Bison to make this Bison Stuffed Turkey Thigh perfectly balanced with [...]
Yakimeshi
Yakimeshi's literal translation is: Yaki, to cook +fry +grill; Meshi, rice. In Japanese it is also called by the more common name ‘Chahan’. Chahan is the Japanese pronunciation for ‘Choafan’, the Chinese word for [...]
Chimichurri
Chimichurri is a tangy sauce from Argentina made with fresh herbs, vinegar, and olive oil. Traditionally this sauce is served with grilled beef but can also be served with grilled chicken, tacos, or as [...]
Black Tea Panna Cotta
Photos and story by Julie Van Rosendaal Not counting water, tea is the most popular beverage on the planet; it’s the focus of rich cultural traditions worldwide, and though most [...]
Chai Butternut Squash Soup with Apples
Photos and story by Julie Van Rosendaal Not counting water, tea is the most popular beverage on the planet; it’s the focus of rich cultural traditions worldwide, and though most [...]
Pulled Pork with Lapsang Souchong
Not counting water, tea is the most popular beverage on the planet; it’s the focus of rich cultural traditions worldwide, and though most buy the leaves to steep and drink, [...]
Bigoli all’ Amatriciana
Here, the magnificent guanciale (pork jowl) adds depth, flavour and punch to this spicy classic. Bigoli is a type of pasta made with water and hard durum wheat flour. It’s [...]
Rhubarb Charlotte
For spring and summer — from warm cobblers to layered trifles, gelled panna cottas and syllabubs, there’s something satisfying about a pudding beyond the kind that comes out of a [...]
Berry Cornmeal Cobbler
For spring and summer — from warm cobblers to layered trifles, gelled panna cottas and syllabubs, there’s something satisfying about a pudding beyond the kind that comes out of a [...]
Stone Fruit Flummery
Photos and story by Julie Van Rosendaal For spring and summer — from warm cobblers to layered trifles, gelled panna cottas and syllabubs, there’s something satisfying about a pudding beyond [...]
Confit Leek & Shrimp Canapé
By Chef Liana Robberecht Canape's are essentially small appetizers you can eat in one or two bites with your fingers. They are pretty to look at, easy to eat and [...]