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Geoff Rogers | Locally Grown
“That was the thought on the food – make it an experience,” explains Geoff Rogers, the restaurant’s executive chef who has worked at a number of restaurants notably Muse, River Café, and Vintage Chophouse, staged in Montreal, Vancouver and worked briefly on a yacht in British Columbia. Dining has changed in the last ten years…
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CSL Insider | Grand Cayman
[metaslider id=2750] Michael’s Genuine Grand Cayman James Beard award winner Michael Schwartz brings his homemade, laid back approach to food at Michael’s Genuine Grand Cayman. The restaurant uses local ingredients and continues a close relationships to local farmers. My sister and I decide to order several small dishes from the eclectic menu, including wood…
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Tasting Notes | Talavera at The Four Seasons Troon North Scottsdale
The Cocktails at Onyx Bar I have drinks at Onyx at The Four Seasons, prepared by cocktail master and assistant manager Alex Ramos. I ask Ramos to whet my appetite with a prickly pear margarita. It comes to the table a bright magenta colour, perfectly chilled, and…
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Tasting | Top 4 Bourbon
Photography (Christina Mah) By Derrick Woo CHARCUT MIXOLOGIST CHRISINA MAH Her Grandfather was a bartender, so it is not surprising that Christina Mah Bar-Chef at Charcut Roasthouse would follow suit. “He was making crazy concoctions and my grandma had to drink them all.” In fact it was one of Mah’s own Bourbon cocktail creations that…
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Ivan Ng | High Fashion Meets Cafe Cuisine
Beginning his career in High school, Chef Ivan Ng knew his path was in cooking from early on. A graduate of NAIT, Ng joined team Alberta and team Canada, participating in culinary competitions throughout the globe, “It was so self-fulfilling. It just reflected – this is what I was born to do. It gave…
