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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
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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)
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Classic | French Baguette

Makes 1 baguette Ingredients 160g flour (approximately 6 ounces) 1 pack of dry yeast 100 mL warm water one teaspoon of salt 1 whisked egg white (optional) Directions 1. Mix flour and yeast. Add the water and mix for one minute. Add the salt, and mix for another 15 minutes. 2. Put the dough in
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Tasting Notes | Mala Ocean Tavern

[dmalbum path=”/wp-content/uploads/dm-albums/Mala Ocean Tavern/”/]   The Restaurant Mark Ellman, originally from California, first opened Maui Tacos in the late 1990’s with great success. Describing his food as “just off the beaten path,” Ellman delights in “the pleasure of the customers. I love the industry and its characters.” Lisa Chappel, general manager at the restaurant, who has
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Rod Lippold | Isn’t It Lovely

Hailing from British Columbia, where he studied at Okanagan University College, Lippold moved to Alberta in 1998. With stints at the University Club, Il Sogno, Mosaic and Capo, which he calls “one of the best experiences I’ve had”, Lippold was versed in Mediterranean cuisine. An asset which has served him well at Rasoi, “we’re Indian
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Gems | Les Touilleurs

  François Longpré and Sylvain Cote have created a mouth-watering mecca for cooking enthusiasts in Laurieur Ouest in Montreal. From kitchen tools (even those devoted exclusively to left handed cooks), tajines, pots, books, and even a cool porcelain water purifier made in Quebec. All cooking classes and events are displayed on an oversized chalkboard near the
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Oliver de Volpi | Quattro Stagioni

Seasonality is at the center of chef Oliver De Volpi’s cooking. “I visit Atwater and Jean Talon markets once a week. You walk through and get inspiration. When wild asparagus come in you see them first in the market it’s not the supplier who calls you up.” “I want to introduce the great products that
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Jean Soulard | Gentle Soul

I have heard a rumour about beehives and an herb garden at the landmark Fairmont Le Château Frontenac. It is a scene I cannot resist, so I make my way to the hotel to seek out its creator, executive chef Jean Soulard. In the service elevator on the way to the rooftop where Soulard keeps
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Douglas Stassi | Traveller

“Italian cuisine is about beautiful ingredients. It takes a really nice tomato to make a really nice tomato sauce. Italian food speaks for itself,” remarks Douglas Stassi. A graduate of the SAIT apprenticeship program, Chef Stassi began working in the kitchen at the age of twelve. “My love of cooking started in the industry. I
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CSL Insider | Las Vegas

Get an up close and personal view of some of Sin City’s best places to eat with CSL’s visually appealing and mouth watering galleries: Payard, and Beijing Noodle No 9 inside the well-known Ceasar’s Palace.