2017 January February

Beer Guy: Barley brothers

It’s time to switch to whisky, we’ve been drinking beer all night. – Corb Lund by Peter Bailey Corb’s right—there are times when a dram of whisky is called for over a pint of ale. On cold winter nights in Edmonton, for example. Don’t feel badly for beer, though; whisky and beer are family, brothers …



Candy is Dandy

Four local entrepreneurs fulfill our growing desire for sweets. by Mary Bailey Caramia Caramels Romance inspired sisters Tammy and Alysia Lok to start handcrafting their own caramels. Tammy had tasted soft caramels on her honeymoon in Europe and, in one of those serendipitous moments, discovered that caramels were Alysia boyfriend’s favourite candy. Not just any …



The Proust Culinary Questionnaire

Gail Hall 1951-2016 In the late nineteenth century, French novelist Marcel Proust participated in an exercise which could be thought of as the Facebook of its era—he answered a questionnaire about himself in a friend’s Confession Album. Proust’s answers have been published, in one form or another, for more than a century. Many have used …



According to Judy

How long Is a longtime? by Judy Schultz That’s how long I’ve been writing this column. A longtime. It’s been eight years of columns, many written from New Zealand or elsewhere. Happily, I’ve never missed a deadline, and it’s been great fun ranting away in The Tomato about anything from soup to nuts; but enough. …



The Cookbooks Chefs Love

Which cookbooks inspire a chef? by Mary Bailey Which cookbooks do chefs deem to be essential in the kitchen? What books were important to their careers? What do they do with cookbooks they love and what are they reading right now? Several of Edmonton’s best chef shared their favourite cookbooks and recipes inspired by them. …



Battle of the Food Champs

Alberta cooks compete at the World Food Championships by Milena Santoro Back in July, 120 competitors from all ends of Canada gathered in Edmonton for the Canadian Food Championships. The competition, open to both professionals and hobbyists, allows home cooks to sear, sauté and slice alongside top-rated professional chefs. The prize? Cash, plus entry to …