hard butter? this is why!
Calgary’s Julie Van Rosendaal wrote a terrific article about why your butter is harder than it used to be. The answer may surprise you. Milk without palm oil? Buy Vital Greens, Rock Ridge Dairy and cheese from Lakeside Farmstead. We’ll post other sources of palm oil free milk and butter as we find them. Let’s hope one of these fine companies starts making butter. Until then make your own via Awn Kitchen.
make brunch this weekend
Supposed to be a little chilly this weekend. All the better to make a toothsome brunch dish. Maybe a stuffed French toast from chef Doreen Prei? Or chef Julia Kundera’s crepes? Or fried chicken and waffles by chef Paul Shufelt or bison hash cakes by chef Liana Robberecht. They are all delicious! Find the recipes here.
dine in a dome, banff springs-style
Fairmont Banff Springs now offers the 360° Dome for luxurious family-style brunch in the morning, an intimate wine and charcuterie experience for après ski and a lavish gourmet dinner, for two to six guests. Think about this: executive chef Robert Ash’s family-style brunch with make-your-own mimosa and breakfast favourites such as eggs benedict and buttermilk pancakes ($125/person. The Grapes Wine Bar après experience in the dome is all about fab charcuterie and cheeses, house-made accoutrements and Canadian wine ($125/person). Or dinner—five-courses featuring Brant Lake Wagyu beef carpaccio and bison short rib, ($200/person). The 360° Dome is on the upper terrace with a panorama of the hotel and the Rockies, in other words, a drop-dead gorgeous view. The interior designed by Edmonton’s Cory Christopher is rustic luxury. Reservations are a must: 24 hours in advance for brunch and après and 48 hours in advance for dinner and. Call 403-762-2211, or email banffsprings@fairmont.com to book.
Not going to Banff? Explore Tiramisu Bistro’s heated igloos.
happy alberta ag day
Agriculture is part of the fabric of Alberta, our history and our future. And it’s not all BIG AG. Over 80 per cent of food and beverage companies employ less than 50 people. They are in our neighbourhoods. Do a kitchen audit—what do you have in there that’s from Alberta? What I found in mine—Four Whistle eggs; Highwood Crossing flour, oats and canola oil; Sylvan Star and Fleur Jaune cheeses; Gull Valley tomatoes; Haywire Farms lamb; Messenger Meats ground beef; Irvings, Valbella and Popowich’s sausage.
buy a ticket for the dogs
The Strathcona Rotary is offering a 50/50 raffle in support of Dogs with Wings, an organization that trains service dogs. They need the help—it costs $40,000 to breed, raise, train and place each dog. Support a cause that makes such a difference for individuals with disabilities. Ticket sales end March 1, buy here.
march/april issue drops march 1
It’s Top100 time! Also, read about savoury porridge, mustard and the art of beer labels. Addie Raghavan answers the Proust Culinary Questionnaire and we brought back the Kitchen Sink department. Check it out March 1!
