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Miku's Bourbon Sidecar
Although you probably have a trusty bottle of Cognac at home, you can swap that out for bourbon for your next Sidecar cocktail if you prefer whisky. Nick Meyer, head bartender of Miku Toronto (known for its wide variety and expertise in torched sushi), shares his recipe for Miku's version of the Sidecar.
The Emerald Supper Club's Brandy Alexander cocktail
We've told you how to make homemade Baileys. Now, Rachel Zottenberg, co-owner of Vancouver's The Emerald Supper Club, shows you how to make homemade Kahlua and how to use it in this Brandy Alexander cocktail that is featured at the lounge.
The Cascade Room's black walnut Manhattan
Drink and do good this November. The Cascade Room, located on Main street in Vancouver, makes a mean cocktail and for Movember, $2 from the sale of each black walnut Manhattan cocktail will go to the Cascade Team Movember Fund.
This Manhattan uses Forty Creek Copper Pot whisky, which makes for a bold and rich drink.
CinCin's ravioli with fire-cooked squash, brown butter, sage and hazelnuts
Fewer things are as primal and satisfying as cooking over fire, and CinCin in Vancouver has mastered this in an elegant setting. Try making this fire-cooked squash ravioli at home, recipe from executive chef Andrew Richardson. You can roast the squash if you don't have access to a barbecue.
Virtuous Pie's SuperFunghi pizza
Whether it's for a health concern or an ethical choice, a vegan diet is not always easy to follow, especially for foods like pizza, which usually calls for lots of cheese. Thankfully, there's Virtuous Pie, which offers plant-based pizza and ice cream in Vancouver.
Earls mocha Kahlua pie
It might be hard to believe, but Earls, has been around for three decades, adapting to food trends and delivering consistent dishes across its restaurants.
Alberta beef tenderloin with parmesan-prosciutto potatoes, ash-roasted onions and salmoriglio
Most people think of meat or pizza when they think of wood-fired ovens, but at Vancouver's CinCin Ristoranted and Bar, a wood-fired Italian cucina, the method of cooking is used right down to its garnishes to bring layers of smokiness to its various dishes. In this dish, chef Andrew Richardson puts onions into the fire to serve alongside its beef tenderloin.
Flourless chocolate torte
For the chocoholics of the world, this torte is as decadent as it gets. There’s nothing quite as satisfying as cutting into a fudgy wedge of rich chocolate. The almond flour adds substance and structure to the torte without any gluten.
Hibiscus cinnamon mulled wine
If you've ever been to Festival du Voyageur in Winnipeg or Carnaval de Quebec, chances are that you've sipped on the famous drink, Caribou.
Top Chef Canada: All-Stars episode nine in a nutshell
Here's everything you need to know about what happened on Top Chef Canada: All-Stars episode nine.
The Salted Vine's Mixed Emotions gin cocktail
Bar manager Dave Warren named the raspberry gin cocktail after one of Squamish’s popular climbing routes.
ICYMI: Lavazza, purchases Kicking Horse, better airport dining and a new version of healthy fast food in food news this week
Better food options on the go, #meatlessMonday and more food theft in this past week of food news.
An inside look at making bean-to-bar chocolate at the new Cacao 70 Factory in Montreal
We chatted with head chocolatier Gaiia Kim about the new location and what customers can expect
Wine enthusiasts get their fill of BC VQA and expert food pairings at Chef Meets BC Grape
While chefs across the country are getting excited about all the vegetables springing up from the ground and the new menus they inspire, one thing remains a trustworthy staple on the dinner table: B.C. wine.
Top Chef Canada: All-Stars episode eight in a nutshell
Here's what you need to know about the latest episode of Top Chef Canada: All-Stars.
Talking tableside: James Werner of Hotel Arts
A peek into the job of director of food and beverage at one of Calgary's top hotel groups
L'Abattoir Adieu Mon Coeur cocktail
Make this bittersweet cocktail from L'Abattoir your go-to this summer
Urban Butcher Alberta lamb rack
Make the perfect rack of lamb with the help of Calgary's newest butcher shop, Urban Butcher.
ICYMI: Spot prawn season kicks off, UberEATS arrived in Calgary and the launch of the new Trump parody beer in food news this week
This week, it's all about sustainability and convenience on the Canadian side of food.
The window for spot prawns is small, and the season kicked off in B.C. this past week, so look for them on your next restaurant visit. On the topic of sustainable foods, the Conference Board of Canada introduces provincial food report card.
10 Weirdest 2017 Calgary Stampede midway foods
New foods from the midway that will pique your morbid fascination
Get ready for local brews, food and music during Vancouver Craft Beer Week 2017
Events and special collaboration brew for Vancouver Craft Beer Week
Top Chef Canada: All-Stars episode six in a nutshell
It's hard to believe that last night's episode of Top Chef Canada: All-Stars meant that we're only six chefs and four episodes way from finding out which alumnus is going to be crowned the culinary champion.
Spicy honey ginger sauce
A little lemon and fresh ginger adds brightness to this Asian-style sauce that goes amazingly well with grilled prawns, vegetables, pork chops and more. Use it as a marinade before heating up that grill or serve it up on the side for your guests to dress your quality grilled edibles as desired!
One day in Calgary: PARK co-founder Kara Chomistek
Kara Chomistek, co-founder of PARK shares her top places to eat in Calgary in her favourite neighbourhood, Inglewood.