All food, no matter how refined or fancy, came from somewhere simple. Often the best food we have ever eaten came from a simple peasant recipe borne out of necessity rather than excess and indulgence. This challenge to produce something beyond sustenance, begat innovation. We should always look past what is on the plate to where it once came from.
Poutine, it’s our national dish. We like it wet, dirty and brown; with hunks of meat or just with strings of cheese which stretch for what seems, impossible lengths. We can’t get enough of this stuff, and here’s a quick look at a few places to get it.
Chinese New Years is on Feb 10 this year. Many way think that ginger beef and chop suey is Chinese cuisine when in fact, Chinese cuisine is composed of dozens of sub-cuisines.
I look at the major influencers in the world of Chinese gastronomy and a few outliers in my newest article.
The Americans are coming, the Americans are coming!
Well, they’ve actually been here for a while now, but there’s a troop surge going on with big name American chefs opening new satellite restaurants in Canada.
In my new article I sit down with Catch executive chef Kyle Groves and chat about what this means for Canada and Calgary.