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Quick Bites | Local News from the Calgary Scene
food | By SHIVANA MAHARAJ | December 20 2009

- Former executive chef of Newport grill, Heather Gould Hawke- now at District gastropub (formerly Red Door Bistro); 607 11th Ave SW, Calgary.

- New pastry chef Lisa Cheah at Rush; 100. 207 9 Ave SW, Calgary (For More of Rush See the Fall 2009 Issue of City Style and Living Magazine here).

- Spur Gastropub (Penny lane Entertainment) is now open. Part of Pennylane Entertainment Group.

- Taste restaurant : offering small bites for $5, $10 and $20 is now open. Menu designed by Chef Paul McGreevy; 1210 1st Street SW, Calgary (For More of Taste See the Winter 2009/2010 Issue of City Style and Living Magazine here)

- Charcut (in the Le Germain complex) is scheduled to open December 2009. The Roast House is being designed by Montreal-based Lemay Michaud to suit everyday diners as well as small meetings and events; Centre Street & 9th Avenue SW, Calgary

- Former Executive Chef at The Belvedere and Il Sogno, Alain Chabot is now heading Sky 360 restaurant at the Calgary tower.


Kids | Summer School never Sounded so Delicious
food | By SHIVANA MAHARAJ | May 16 2009



Che Osamu “Fuji” Fujita teaches youngsters at his Sushi skool in Miami beach.
Photography Courtesy Loews Hotels.

Top 5 Reasons Why Sushi’s Kool for Kids

5. It’s the only time it’s acceptable to play with your food, because you can eat with your hands!  It adds a fun element to dining out with Mom and Dad.

4. It’s an easy way to sneak in vegetables, including spinach, carrots, avocado, asparagus and other nutrient-rich options.

3. Cool names sound appetizing. Dragon roll, tropical roll, SoBe roll, caterpillar roll and even the Las Vegas roll intrigue older children to try something out of the ordinary. When making sushi rolls at home or in SushiSKool, encourage kids to brainstorm their own wild names for their creation.

2. Kids take pride in eating something they’ve made themselves and sushi is an easy activity to set up for them at the kitchen table before dinner time.

1. Creativity. Making sushi is like an art project. The colors and textures of new foods like mushrooms, bell peppers, tuna, salmon and even nori (seaweed) are the paint to your child’s rice canvas. The fun of putting a roll together makes kids more likely to want to taste their artful creation!

On Saturday afternoons, the one-hour class will coach the next generation of sushi lovers on the basics of ordering, using chopsticks, eating different types of sushi and sushi etiquette.

SushiSkool will take place in Marssa Restaurant at Loews Lake Las Vegas Resort and in Sushi SoBe at Loews Miami Beach Hotel.  The class, which includes plenty of tasting, is $20 per child.

www.loewshotels.com


New Product | Les Frères Cheese from Crave Brothers Farmstead
food | By SHIVANA MAHARAJ | May 3 2009


Photography Courtesy Crave Cheese.

Les Frères (pronounced lay frair), an original creation of Crave Brothers Farmstead Cheese is described as rich, full and savoury, with notes of apple cider, mushrooms and toasted sesame. Les Frères has a creamy-smooth texture, and soft tan-colored rind.

Crave Brothers Farmstead Cheese is well-known for its award-winning fresh cheeses, including Mascarpone and Fresh Mozzarella. Les Frères, their first aged cheese, is also doing the family proud, winning national and international awards. The name Les Frères, French for “the brothers,” refers to the four Crave brothers who own the farm and the cheese plant. The cheese was created to honor the family’s French-Irish heritage.

The Crave family farms 1700 acres of rich land in south-central Wisconsin, growing soybeans, corn and alfalfa to use as nutritious feed for their Holstein cows. Every pound of cheese made by George Crave, a licensed cheese maker, is made with milk from the family’s herd. Crave Brothers Farmstead Cheese also produces Mascarpone, Fresh Mozzarella (also marinated and sliced) and Farmer’s Rope String Cheese.

www.cravecheese.com


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