New York hospitality magnate Danny Meyer once said: “A cocktail done right can really show your guests that you care.” The ladies below must really care about the patrons, friends and regulars they serve, because they’re all known for their superior beverages and service. Summer usually means experimenting with flavours, staying cool and relaxing somewhere…
Food
How did you get that f*#king awesome job Emily Wight?
A few months ago my trend-spotting, news hounding little brother Zach rang me to tell about a cookbook he thought I would love. Soon, I had Well Fed Flat Broke in my hands and I was whipping up rib-sticking, lip-smacking dishes that are family-friendly, delicious and not hard on the bank account.(See my Vitamin Daily review). Emily Wight,…
Guest Post: Chomping down on the King of Fruit in Malaysia
By Deborah Tan & Ian Muirhead If you eat one thing in Malaysia, make it a durian. Durian is one of the most acquired tastes in the world. A hard, spikey shell houses this intimidating “king of fruit” and certainly makes it worthy of its moniker. It reigns in every way: the smell, the taste, the…
Motivation Monday ~ Eat Love Local
Lately, I’ve been feeling really lucky to live in an area where there is so much abundant, fresh and delicious food. Did you know that there are 49,631 farms in Alberta (according to the 2006 census). For a place with 4.1 million people that’s about one farm per 83 people.
Chefs Name their Ultimate Canadian Ingredients
Happy Canada Day! I recently asked a handful of Western Canadian Chefs: “What is your ultimate Canadian ingredient?” Here are their answers. I love berries, berries and more berries. I’ll eat them all: saskatoons, strawberries, salmon berries, huckleberries, soapberries. I grew up picking saskatoons, soapberries and strawberries with my grandma and as an adult discovered…