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Edible Epiphany | 5th & Wine

“For dinner I walk into 5th and Wine feeling like I’ve discovered a secret hangout combining wine, music and amazing food…… I opt for the Portobello burger and fries, and tomato and mozzarella Panini with sweet roasted tomatoes and a glass of chenin blanc-viognier. My burger eats like meat, juicy with caramelized onions, goat’s cheese,
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Tasting Notes | George

  [metaslider id=2759]   Photography K&S Media Headed to Toronto? Don’t miss one of the best restaurants in the city, George. Located on queen Street, George is set within an unassuming 55, 000 square feet space encompassing a women’s club and small boutique hotel. At the helm is Executive Chef Lorenzo Loseto. “The chef here
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Classic | Zucchini Bread

Makes 2 loaves. Ingredients 1 cup all purpose flour ½ cup whole wheat flour 2 teaspoons cinnamon powder 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt (optional) ½ cup chopped nuts (your choice) Directions 1. Mix all dry ingredients in a bowl. 2. Place oil and sugar mix in blender for 2
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Tasting | Mount Gay 1703

International Brand Ambassador and mixologist at Mount Gay Distilleries, Chesterfield Browne visits Calgary and speaks with CSL about the rum that invented rum. Except for the Caribbean, rum has been given a bad name worldwide, mainly due to the lack of quality products on the market. This, coupled with the cloyingly sweet fruity drinks served
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Shonn Oborowsky | Creative Appeal

“I LOVE WHEN CUSTOMERS FEEL AT HOME.  Sometimes they’ll walk in the back door of the kitchen. I like that. It makes me feel like I’m doing my job right when they’re that  comfortable,” says executive chef and owner of Characters Shonn Oborowsky. With a menu that announces “the only thing in the world not
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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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michaels genuine grand cayman dessert
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
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