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Chris Picek | From Inuvik To Calgary
In 1998, Picek graduated with a red seal from SAIT’s culinary arts program, eagerly clamouring for the opportunity to flex his skills in the real world. “This is an industry that is very much about on the job training,” he concludes. The chef worked at the Rimrock and Wedgewood hotels in Canada before spending time…
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Mark Ellman | Local Island Flavour
Owner [of Mala Ocean Tavern] Mark Ellman has created a jovial seaside restaurant. Describing his food as “just off the beaten path,” Ellman delights in “the pleasure of the customers. I love the industry and its characters.” Lisa Chappel, general manager at the restaurant, who has worked with Ellman for twenty years, tells me,…
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David O’connor | All About An Experience
Raised in England where he was also trained, Chef David O’Connor polished his skills at the Savoy in London, a Michelin star restaurant near London, and the Hauptbahnhof, the largest train station in Switzerland renown for gourmet dining. Adept in food art, he won gold in the Salon Culinaire competition. Eventually O’Connor made his way…
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Wine | Fruity Sauvignon Blancs are Made for Simple Barbecues
AVONDALE Winemaker: Corné Marais CSL: What is your (or the winemaker’s) favourite memory with Avondale sauvignon blanc? Marais: Avondale’s winemaker, Corné Marais, is a keen angler and for him there is nothing better than standing with a line in the icy Atlantic Ocean and a chilled glass of Avondale Sauvignon Blanc in his hand.…
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Classic | Lemon Ice
Ingredients 2 cups (500 ml) water 1/3 cup (75 ml) fresh lemon juice 1 tablespoon (15 ml)chopped mint Mint simple syrup to taste (recipe follows) Mint sprigs to garnish Mint Simple Syrup 1 cup (250 ml) granulated sugar 1 cup (250 ml) water 2 tablespoons (30 ml) chopped mint Add sugar, water and mint…
