Our 20th anniversary celebrations were a fantastic success! Thank you to everyone who participated. We will be announcing the winner of our gift basket soon, so stay tuned! In response to many requests, Jessica, talented baker and front staff member from our Crowfoot location, has kindly agreed to share […]
Our 20th Anniversary — a Great Success! Read More »
A “divine” finish to the meal: Warm chocolate brownie, organic chocolate raspberry ganache, citrus yogurt, and raspberry coulis, made from scratch. Thank you to all who supported my event designated charity for the evening’s dinner party by donating to Calgary-based www.uend.org. Their philosophy is to have many give a little. If we all donated 5%
Interactive Monday’s main course: Pan-seared sous vide Hangar steak, red wine reduction & Barley risotto. Interested in the ‘how-to’ of sous vide? Check out this link from J. Kenji Lopez-Alt’s food blog at Serious Eats: http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html
Pan-seared Sous Vide Hangar Steak, Red Wine Reduction & Barley Risotto Read More »
Fig and Roasted Scallion Balsamic Dressed Spring Greens with Chevre ~ an original recipe by Dr. Alan Chong Dressing approximately ¼ c pulp of 4 large fresh figs*, well mashed 2 tsp cane sugar 2 Tbsp balsamic vinegar 1/4c red wine vinegar 1/4c + 1 tsp extra virgin olive oil 1 tsp fine sea salt
