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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…
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CSL Interviews | Calgary Horticultural Society’s Stephanie Pollock
Director of Communications and Marketing, Stephanie Pollock talks to CSL about community gardens, Calgary’s growing season and what to plant in your own backyard. CSL: When did CalHort’s community gardens start, and how has the reception been? Pollock: Community gardens are organized and run by Calgarians who get together in their neighbourhoods. The Calgary Horticultural…
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Micheal Laird | Canadiana Master
Artwork injects a subtle presence into the food at Creations in Edmonton. Most of the artwork depicts landscapes, and the natural world, something that appeals to Executive Chef Micheal Laird (yes this is how he spells his name), “I love the way First Nations culture is about respecting the environment and nature.” At Creations, Sawridge put…
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Daniel Vézina | The Star Chef
At his Quebec City restaurant Laurie Raphaël named after his two children (he has another restaurant of the same name in Montréal) Daniel Vézina assumes various roles – chef; owner; teacher. For a chef who has achieved star status in Québec, with cooking shows, books and restaurants, I expect that Vézina had long ago left…
