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12 Days | Seven Swans A Swimming

Westin Calgary restaurant chef Frederic Hoffmann creates 12 days of Christmas themed seven swans a swimming delicious dessert recipe for Winter 2011.


Classic | Parmesan Crisp

Ingredients 1 cup (250 ml) grated Parmesan cheese ½ tablespoon fresh thyme MAKES 18-20 Directions  1. Preheat oven to 400°F (200°C) 2. In a bowl, add cheese and thyme and mix together with fork  3. Place tablespoons of mixture on the baking sheet about 2 inches apart 4. Bake for 4 – 5 minutes until
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CSL Favourites | Michel Cluizel Milk Chocolate Tin Sardines

  Trompe l’oeil is a particularly delightful chocolate. Wrapped in foil to resemble fish, this real tin of sardines is filled with five chocolate fish. Fun, delightful and a hit with kids especially, this is just the sort of charming gift perfect for a stocking stuffer. ($17.95, 75g, www.qualifirst.com)


Edible Ephiphany | Tableau Bistro Bar

“Dark hard wood floors and a royal blue and gold colour palette recall Lyonnais cuisine with touches of West coast flair. The one year old restaurant declares it is a bistro from the tufted leather seats all the way down to the daily specials written on black chalkboard. Gazing at he open shutter style windows,
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Cider | Michel Jodoin

[dmalbum path=”/wp-content/uploads/dm-albums/Michel Jodoin 2010/”/] Michel Jodoin was one of CSL’s later stops on our tour around Monteregie and the Eastern townships of Quebec. We were taken for a tour of the facility as well as a cider tasting (one of many that dat. Note: don’t try this at home). We were amazed at the difference
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Classic | Blueberry Scones

Ingredients 2 cups (480 mL) all purpose flour 2½ (12.5 mL) teaspoons baking powder ½ teaspoon (2.5 mL) ground cinnamon ¾ teaspoon (3.5 mL) kosher salt 4 tablespoons (60 mL)white granulated sugar 4 oz cold (57 g) unsalted butter 1¼ cups (300 mL) fresh blueberries ¼ cup (60 mL) whole milk ¼ cup (60 mL)
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Exotic | Pelau

  Ingredients 3 pounds (1500 g) chicken cut up 2 tablespoons (30 ml) green seasoning 2 teaspoons (10 ml) finely grated garlic 1 tablespoon (15 ml) Worcestershire sauce 1 tablespoon (15 ml)soy sauce 1 tablespoon (15 ml)tomato ketchup Salt and pepper to taste 2 tablespoons (30 ml) vegetable or canola oil 3 tablespoons (45 ml)
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herbal notes
Cocktails | Herbal Notes: Abattoir, Vancouver

  Herbal Notes 30 ml Zubrowka vodka 15 ml Del Maguey Mezcal 15 ml Fresh lime juice 15 ml Yellow Chartreuse 60 ml Lager 1/2     Birds eye chili Method: Rim a collins glass with salt (a smoked salt preferably). Remove the seeds from the chili and muddle in the bottom of the glass.
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Laphroaig Simon Brooking
Tasting | Laphroaig Whisky

      Photography K&S Media; courtesy Laphroaig While reciting classic Scottish toasts brand Ambassador Simon brooking gives CSL  the lowdown on the characteristically smoky single malt scotch whisky. “My whisky is all about peat,” insists Simon brooking of the single malt Scotch from Islay with a characteristic smoky flavor, “for a lot of folks
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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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