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Tasting Notes | The Alcron Prague
[metaslider id=4309] Prague’s transformation after communism occurred not just in major ways but in minor ones as well. If there is a barometer of social change it is surely in a country’s cuisine, the most direct and tangible measure. The Alcron is a one Michelin star amethyst Art Deco style jewel…
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12 Days | Seven Swans A Swimming
Westin Calgary restaurant chef Frederic Hoffmann creates 12 days of Christmas themed seven swans a swimming delicious dessert recipe for Winter 2011.
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Classic | Parmesan Crisp
Ingredients 1 cup (250 ml) grated Parmesan cheese ½ tablespoon fresh thyme MAKES 18-20 Directions 1. Preheat oven to 400°F (200°C) 2. In a bowl, add cheese and thyme and mix together with fork 3. Place tablespoons of mixture on the baking sheet about 2 inches apart 4. Bake for 4 – 5 minutes until…
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CSL Favourites | Michel Cluizel Milk Chocolate Tin Sardines
Trompe l’oeil is a particularly delightful chocolate. Wrapped in foil to resemble fish, this real tin of sardines is filled with five chocolate fish. Fun, delightful and a hit with kids especially, this is just the sort of charming gift perfect for a stocking stuffer. ($17.95, 75g, www.qualifirst.com)
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Edible Ephiphany | Tableau Bistro Bar
“Dark hard wood floors and a royal blue and gold colour palette recall Lyonnais cuisine with touches of West coast flair. The one year old restaurant declares it is a bistro from the tufted leather seats all the way down to the daily specials written on black chalkboard. Gazing at he open shutter style windows,…
