Chef Bri Campbell’s (now at Dolly’s Cocktails) delicious parsnip dish will change your mind about this often maligned root vegetable
Bri Campbell
Chef Bri Campbell’s milk toast with buttermilk fried chicken won out as nominator’s favourite May dish
Edmonton’s Kitchen Party regional qualifier happened last week at the Convention Centre with eight fine, hard-working chefs participating
Kitchen Party bronze medalist chef Bri Campbell (Restaurant May) makes a delicious fall dish featuring parsnips
Got your tix? Kitchen Party is October 12
Community Natural Foods opens Old Strathcona store
Five newbies and four veterans will compete for the chance to go on to the Canadian Culinary Championship in Ottawa, February 2-3, 2024
Doreen Prie is now at the Glasshouse. Bri Campbell is now at May. Julia Kundera is now at Cattail Crossing Golf Course. Confused yet? Congrats and good luck to the chefs
Time to ease off the root veg. Instead, enjoy the fresh spring flavours of asparagus, radishes, ramps and strawberries.
“This is such a quick, easy and bright way to preserve wild mushrooms. -Chef Bri Campbell, Three Vikings
Edmonton chefs and cooking instructors welcome the season with recipes brimming with fresh spring flavours.