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Tasting Notes | Murrieta’s and Carmen Wines
[dmalbum path=”/wp-content/uploads/dm-albums/2010 Murrietas and Carmen Wines/”/] The Winemaker Winemaker Juan Ramsay joined a select group (including CSL) for a five course luncheon at Murrieta’s. Carmen wines, has recently updated the packaging, and updated their product offerings, including the Gran Reserva range. The Wine list Gran Reserva sauvignon blanc 2009: tapas Gran Reserva Chardonnay 2008:…
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Cheryl Wallbank | Comfort Baking Rebel
TRAINING: This is my second career. I was a working artist. I graduated from ACAD with a major in ceramics and minor in painting and drawing. I eventually ended up at SAIT in the two year program for baking and pastry arts, and I have four advanced certifificates in ingredient technology from the American institute…
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Alison LaFrance | Queen of Cakes
TRAINING: In high school I used to decorate cakes, and the artistic bug bit me. I ended up going to university for a Bachelor of Commerce, but something about sitting behind a computer all day wasn’t for me and something was missing. I then went back to school in 2004 – SAIT’s baking and…
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Tasting Notes | Sorrentino’s by Di Gennaro: Mushroom Harvest
[dmalbum path=”/wp-content/uploads/dm-albums/Sorrentinos by Di Gennaro Mushroom Harvest/”/] The Restaurant and Chef Chef de Cuisine Scott Mason, originally from Whistler Vancouver came to calgary to pursue his culinary dreams. Antinori Wines The Antinori family has been making wine for over six hundred years in Tuscany, Italy. Today, the vineyard is still a family endeavour, being run…
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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…
