Not very many people know this, but the Smos both graduated from NAIT Culinary Arts. Thee diference? We took different routes
People
In the late nineteenth century, French novelist Marcel Proust participated in an exercise—he answered a questionnaire about himself in a friend’s Confession Album
Chef Leeder’s career has taken him to Denmark (Relæ and Noma), France, Muse in Calgary and Woodwork here in YEG. And now? Top table in New York City
For those that live in the northern hemisphere, there is nothing better than Sunday dinner that has been stewed or braised.
Teresa Spinelli, president of the Italian Centre Shops, has become a member of the Ordine della Stella d’Italia Onorificenza di Cavaliere
Christmas is a big deal at the Smos.’ It is all about the food. Not just eating the food but planning what we are going to be eating during the season.
James Vriend and Jenny Birkenbosch of Sundog Organic Farm change the way they farm their 16 certified organic acres
Afraid of bears? “Guess what, they don’t want to meet you either,” says the Chateau Lake Louise Mountain Guide.
Three business owners find synergy and community through shared commitments to local sourcing, cutting down on waste and the Good Goods Market.
Chef Jeremy Charles, Raymonds Restaurant and the Merchant Tavern, St. John’s, NL.
Professional cooking is not for the faint of heart, however glamourous it may look on the Food Network
“My father was an outstanding human being. He won many awards, contributed much to our community and our city. I had very big shoes to fill. No one, including me, was sure that I could do it.” -Teresa Spinelli
My name is Fred Frame and like all the men here, I’m Russ’s brother. Only Rusty called you all brother, and I got stuck with Fritz or Fritzy.