FOOD | City Style and Living
FOOD

Appetizer | Chickpea Patty

Ingredients 2 cups dried chickpeas soaked overnight Water Salt and black pepper to taste Oil 1 cup diced onions 1 tablespoon minced garlic Minced hot pepper to taste ¼ teaspoon ground turmeric 1 heaped teaspoon ground coriander 1 heaped teaspoon ground cumin (jeera) ½ cup chopped cilantro 1 tablespoon fresh lime juice ¼ cup chickpea
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Cheryl Wallbank | Comfort Baking Rebel

TRAINING: This is my second career. I was a working artist. I graduated from ACAD with a major in ceramics and minor in painting and drawing. I eventually ended up at SAIT in the two year program for baking and pastry arts, and I have four advanced certifificates in ingredient technology from the American institute
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Alison LaFrance | Queen of Cakes

  TRAINING: In high school I used to decorate cakes, and the artistic bug bit me. I ended up going to university for a Bachelor of Commerce, but something about sitting behind a computer all day wasn’t for me and something was missing. I then went back to school in 2004 – SAIT’s baking and
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Tasting Notes | Sorrentino’s by Di Gennaro: Mushroom Harvest

[dmalbum path=”/wp-content/uploads/dm-albums/Sorrentinos by Di Gennaro Mushroom Harvest/”/] The Restaurant and Chef Chef de Cuisine Scott Mason, originally from Whistler Vancouver came to calgary to pursue his culinary dreams. Antinori Wines The Antinori family has been making wine for over six hundred years in Tuscany, Italy. Today, the vineyard is still a family endeavour, being run
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CSL Insider | Grenada

La Belle Creole at Blue Horizons La Belle Creole Restaurant/ Blue Horizons www.grenadabluehorizons.com/restaurant.htm


Tasting Notes | Ka’uiki Hotel Hana Maui

[dmalbum path=”/wp-content/uploads/dm-albums/Ka-uiki Hotel Hana Maui/”/]   The Restaurant Chef Diane Tsurumaki the executive chef, is a recent addition to Hotel Hana-Maui.  Having previously worked at The Peninsula Hotel’s Felix restaurant in Hong Kong, and in the kitchens of Switzerland, “I really just wanted to come back home,” she confides. Kobocha Pumpkin Soup A mild version
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Wine | Wines of Chile at Hotel Arts

[dmalbum path=”/wp-content/uploads/dm-albums/2010 Wines of Chile at Hotel Arts/”/] CSL was invited to the Wines of Chile event at Hotel Arts, displaying some of the most popular wines and food from Raw Bar. Situated between the Andes and the Pacific Ocean, Chilean wine is world renoun for its Mediterranean climate (dry summer and moderate winters), producing
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Ryan Urig | Island Flair

Chef Ryan Urig, began his career at Le Cordon Bleu Scottsdale and is currently at the Ritz- Carlton, Kapalua. The Banyan Tree Maui serves seasonal worldly fare at this Signature Ritz- Carlton, Kapalua restaurant. Featuring an outdoor bar, lounge and covered terrace, the restaurant overlooks the Pailolo Channel (whales are spotted during their migrating season).
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DeeAnn Tsurumaki | Island Chef

Dee Ann Tsurumaki, the executive chef, is a recent addition to Hotel Hana-Maui. Having previously worked at The Peninsula Hotel’s Felix restaurant in Hong Kong, and in the kitchens of Switzerland, “I really just wanted to come back home,” she confides. Growing up on Oahu, Tsurumaki remembers “fishing on the south shore and grilling the
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Chris Picek | From Inuvik To Calgary

In 1998, Picek graduated with a red seal from SAIT’s culinary arts program, eagerly clamouring for the opportunity to flex his skills in the real world. “This is an industry that is very much about on the job training,” he concludes. The chef worked at the Rimrock and Wedgewood hotels in Canada before spending time
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