FOOD | City Style and Living
FOOD

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
read more


CSL Insider | Houston

The Steakhouse at The San Luis Resort [dmalbum path=”/wp-content/uploads/dm-albums/Steakhouse San Luis/”/] “I make my way to the San Luis Resort, where all the rooms overlook the ocean.  There are beach amenities right outside the door including H20 their swim up bar.  There is a parrot mascot inside that begins talking to me as soon as
read more


Classic | Herb Roasted Chicken

Ingredients 1 plump chicken (3- 4 pounds) Kosher salt (to your taste and diet) Freshly ground black pepper (to your taste) 1 healthy bunch of thyme, rosemary (other fresh herbs optional and to your taste) 2 tablespoons Dijon mustard Directions Preheat the oven to 450°F. Rinse the chicken, pat dry with paper towels. 1. Salt
read more


Theo Schoenegger | Be Italian

Growing up in the town of San Candido in Northeastern Italy, Theo Shoenegger was surrounded by an environment where, “at one point you had something to do with everything on the table. so if it was a mushroom, you went to pick it, if it was a potato, you grew it.” Chef shoenegger cites his
read more


Photography by K&S Media
New Twist | Fresh Figs with Vanilla Ice Cream

Ingredients 2 1/4 Cups Sugar 6 tablespoons custard powder Pinch salt 5 Cups Milk, Scalded 6 eggs 4 Cups Heavy Cream 4 ½ Teaspoons Vanilla (or simmer vanilla bean pod in custard mixture) Directions 1. Combine sugar, custard powder and salt in a saucepan and mix custard powder in until completely integrated and smooth. 2.
read more


Gems | The Italian Store Scarpone’s

I enjoyed a marvellous day at Scarpone’s. Beginning in the deli section where unfilled cannoli were piled high in the display case, I made my way through aisles filled with cheese, olives and pasta. Besides the Italian fare, I was pleased to see sprats (a personal favourite), Portugese canned seafood and Croatian wafers. Another great
read more


Ingredient | International Herbs

For many recipes, we use International Herbs, available at most grocery stores in Western Canada. The company is a Canadian based company from British Columbia. “International Herbs was the first in the industry to develop special herb blends to compliment the most common types of Pasta, Poultry, Beef, Pork and Seafood dishes. International Herbs also
read more


Tasting | Highland Park

[dmalbum path=”/wp-content/uploads/dm-albums/Highland Park with Gerry Tosh/”/] Photography Courtesy Highland Park Made in the windy, turbulent Orkney Islands in Scotland (the islands have been inhabited for 5500 years), Highland Park whiskey benefits from the climate. As Tosh refers to the rugged landing on the islands “you know you’re going to hit something, you just don’t know
read more


Tasting Notes | Lunch at Taste in Calgary

[dmalbum path=”/wp-content/uploads/dm-albums/2009 Lunch at Taste in Calgary/”/] Spiced Almonds These almonds should come with a warning- all in one sweet, spicy and delicately salty.  If you’ve ever tried to make these spiced nuts for yourself it can be a slight challenge.  If your caramel is below temperature, your spiced nuts will be chewy- too high
read more


Classic | Carrot Nut Cake

Makes 1 large cake or 24 cupcakes. Ingredients 2 cups all purpose flour 1 teaspoon cinnamon powder ¼ teaspoon nutmeg 2 teaspoons baking powder 1½ teaspoon baking soda ½ teaspoon salt (optional) 1cup chopped nuts (your choice) 2 cups white sugar 1 cup oil 4 eggs 1 teaspoon vanilla 1- 250 ml can crushed pineapple (drained)
read more





MUST READ