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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
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CSL Favourites | Valrhona Vintage Estate Gran Couva, Equinoxe Sun Dried Figs, Ballotin Assortment

Valrhona has come a long way since pastry chef Albéric Guironnet first founded Tain L’Hermitage in 1922 (later trademarked as Valrhona in 1947). Long the choice chocolate for pastry chefs the world over, it is renowned for its bean to bar production reflecting a commitment to the particular flavour characteristics of each terroir of origin.
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Tasting Notes | 2010 Visa Infinite Dinner at Charcut

[dmalbum path=”/wp-content/uploads/dm-albums/2010 Visa Infinite Dinner Charcut/”/] The Restaurant and Chefs Chefs Connie De Sousa, John Jackson (Charcut), Paul Rogalski (Rouge), and Chuck Hughes (Garde Manger) delighted the crowd with a collaborative dinner. All of the guests were served family style, adding to the interaction between guests. Canapes From spoonfuls of mushroom risotto to lamb neck
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CSL Favourites | Sahale Snacks

Named for a Northwest Native American word for a ‘high lofty place’, Sahale founders Josh Schroeter and Edmond Sanctis, created the snacks after an intense hike on Mount Rainier in Washington in 2003 that left the pair craving a healthy, and nourishing trail mix- like nibble. Sahale uses whole nuts (cashews, pecans, almonds hazelnuts, peanuts),
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Q & A | Dave Powell

Founded by David Powell in 1994, the winery is so called after the small Scottish town, Torbreck, where Powell worked as a lumberjack.  Torbreck’s roots are well-established in share-farming – using fruit from the very best vineyards in the Barossa Valley. Winemaker, Dave Powell’s production is heavily based on the classic Barossa Valley varietals of
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Wine | 4th Annual Vine and Dine Argentina Wine Festival

 Photography By K & S Media CSL had the pleasure of attending the Argentina wine festival at Escoba, hosted by the gracious Linda Garson. The event, which was open to the public in the evening had an amazing turnout, complete with representatives for each wine. Every style of wine- from Tempranillo, Syrah, Cabernet, and Torrontoeswere
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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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