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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…
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CSL Favourites | Emile Henry Flame Casserole in Red
No ordinary dutch oven, emile Henry’s Flame Top ceramic Casserole weighs 30 per cent less than conventional cast iron, resists scratching, and is dishwasher safe. The cookware is versatile moving from freezer to oven or microwave straight to table top for serving (it can also be used on electric, gas or halogen ranges). plus, its…
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CSL Favourites | Natures Catch Smoked Salmon Jerky (Original and Teriyaki)
We were struck by the modern, sleek packaging of Nature’s Catch smoked salmon jerky. Thin slices of marinated wild Alaskan salmon (an eco-best fish) smoked with Alderwood, then dried and encased in a bold black matte resealable pouch. Established in 1966, in Blaine Washington, the folks at Nature’s catch know what they’re doing. The jerky…
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Classic | Christmas Cake
Ingredients For Rum-Cured Mixed Fruit 1 pound raisins 1½ pounds pitted prunes ½ pound currants ¼ pound preserved cherries ¼ pound mixed peel (if you don’t find any, replace with more raisins or prunes) ½ cup brown sugar 1 x 750 ml good dark rum, plus more if needed 1 cup mixture of port…
