Kobe beef is not what it seems. Kobe is only one kind of the beautifully marbles, fatty and flavourful beef the world knows as wagyu. Even then, real wagyu is only found in Japan as it refers to only seven strains of cattle. This month, I look deeper into what is real wagyu and how we are making wagyu-cross beef right here in Alberta.
You can read my article, ”Fat of the Land” over on my Print Publication & TV Appearances section.
Calgary is hitting the big time in a big way. Vacay’s top 50 list now features 8 restaurants from Calgary, just a paltry two behind Toronto, and ahead of Montreal’s seven and far ahead of Vancouver’s five.
Find out which restaurants made the grade in this week’s article, “City Edges Ahead in Culinary Rivalry” over on my Print Publication & TV Appearances page.
Not all eggs come in a carton. Some of the world’s most expensive and tastiest eggs come from the ocean, a veritable pool of all things tasty. Caviar is one of the world’s greatest delicacies, which was almost made extinct about a decade and a half ago. Due to careful management, it’s back for all to enjoy.
You can read my article, “Eggs of the Sea” over on my Print Publication & TV appearances section.
Food Porn Friday may be getting rarer, but I’m not eating any less these days!
Hit the jump for some hard-core (unsorted) Food Porn Friday…
Continue reading “Food Porn Friday – May 10” »
Eat and Drink.
They were made to go together. Just as chefs get together to push the boundaries of their trade, so do bartenders. This year is the second year of the Made With Love competition in Calgary, a demonstration of the skills and knowledge it takes to fill the other half of the dining equation. I sit in at this year’s qualifiers to see what we’re in store for this summer.
Nothing is better than a good manhattan
You can read about the Made With Love qualifiers in, “Made With Love (and Liquor)” over on my Print Publications & TV page.