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FOOD

Daniel Vézina | The Star Chef

At his Quebec City restaurant Laurie Raphaël named after his two children (he has another restaurant of the same name in Montréal) Daniel Vézina assumes various roles – chef; owner; teacher. For a chef who has achieved star status in Québec, with cooking shows, books and restaurants, I expect that Vézina had long ago left
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Tasting Notes | Chef Exchange: Rush and Splendido

[dmalbum path=”/wp-content/uploads/dm-albums/Chef Exchange Rush and Splendido/”/] The Concept What happens when two chefs who have known each other for more than a decade decide to embark on their very own restaurant exchange? Well, fun and playfulness ensue. CSL was invited to Chef Victor Barry (Splendido Toronto) and Chef Justin Leboe’s (Rush, Calgary) very own chef
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Tasting Notes | Chefs Table at Kensington Riverside Inn

[dmalbum path=”/wp-content/uploads/dm-albums/2010 Chefs Table at Kensington Riverside Inn/”/] Chefs Table: The New Chef Chefs table was alive with a full house on Saturday February 20 for CSL’s dinner with new Executive chef Jeff Park.  Formerly a chef at Araxi in Whistler, Park’s seamless transition is proof of his talent ( as a side note, according
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Tasting Notes | Creations: Edmonton

[dmalbum path=”/wp-content/uploads/dm-albums/2010 Creations Edmonton/”/] The Chef Chef Micheal Laird, a NAIT graduate, has worked at several Sawridge properties and respects the philosophy of the company. “I love working for Sawridge. When I was working at Slave Lake I got to speak with the elders and I learned so much there– people sometimes don’t realize the
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CSL Interviews | Brad Churchill of So Choklat

THE CALGARY CRUSADER: A talk with So Choklat founder Brad Churchill Brad Churchill is a man on a mission. After learning that the expensive chocolate he had purchased was merely bought from a manufacturer, melted down and molded, he began experimenting in his own kitchen with cocoa beans from South America. “I felt deceived and
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CSL Interviews | Paul Hughes of Calgary Food Policy Council

Chair of the Calgary Food Policy Council (CFPC) , Paul Hughes spoke to CSL about advocacy, the Calgary food system and why the CFPC got started. CSL: What is a Food Policy Council? Hughes: Food Policy Councils (FPCs) are comprised of individuals from all aspects of a local food system. They are often officially sanctioned
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Justin Leboe | Risk Taker

Growing up in Vancouver, food was an important part of the Leboe household, whether picking chanterelles in winter on Vancouver Island, collecting beach oysters or crabbing with cousins. For ten years, the chef worked in some of the top kitchens in North America (The French Laundry, Daniel, Jean-Georges). Sensing that the best way to advance his
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CSL Interviews | Andrea Raimondi of Ingenium Design Group

Principal and founder of Ingenium Design Group, Andrea Raimondi has partnered with Jenn Air for the launch of their newest collection. CSL: Tell us about the new Jenn Air Line and your involvement? Raimondi: The launch is exciting because the line offers a huge range to a serious kitchen, more integrated appliances, very exclusive engineering
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Best | David Pick’s His Top 5

The choice of wines at 100 wines by David Walker. Photography by Robert Bunka These wines pack a double punch – great tasting and easy on the budget. Click here to view full article on Page 20 of the Fall 2009 issue of City Style and Living magazine


Hugo Ortega | Mexican King

Originally from Mexico, Chef Hugo Ortega immigrated to the United States working as a night janitor and dishwasher in restaurants, gradually becoming a line cook in Houston in 1990. “I worked on my English skills and was able to graduate from Houston Community College Culinary Program and I became a working chef at Backstreet Café
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