Ultimate Summer Pancakes

peach, blue and blackberry pancakes with more peaches on the side

August is a time for fruit gluttony – at least in my home. I’m just back from a week in British Columbia’s Okanagan Valley where the fruit trees were laden with late season apricots, plums and cherries and early season nectarines and peaches. A case of juicy peaches came home with me and I’ve eaten them standing at the sink with juice dripping down my arm, I’ve made cobbler and crisp and now I’ve made these glorious pancakes that completely satisfied my need to squeeze as much of summer into my body as possible. Read on for the recipe. Continue reading

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Shades of Green Salad with Alberta Vinaigrette

shades of green salad

Looking for an easy breezy summer salad? Here’s one that celebrates two great Alberta ingredients, honey and canola, while maximizing the enjoyment of summer’s bounty of green on your plate. It’s from my latest column for Alberta Health Services Apple magazine and you can read the article and get the full recipe here.

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The Butler did it – with the chef – at The Wandering Long Table Dinner

Bjorgvin 1907 restaurant logo

This is a sponsored post. I was the guest of Bjorgvin 1907 at dinner on July 13, 2018. No other remuneration was received and the sponsor did not see this post before publication. All words are my own. Photo credits to Christopher Chow of #yycexplorer unless otherwise indicated. Truth in advertising is important to uphold in my relationship with you, dear reader. 

Cool Thing no. 56 on this blog

Alberta is full of culinary hidden gems and this is one of them. Bjorgvin 1907 is a rural culinary destination for long table dinners and afternoon teas about one hour north of Calgary in the tiny hamlet of Bergen, Alberta. Andrew Holmes, the founder of Bjorgvin 1907 and  The Wandering Long Table, was born in Calgary, Alberta but grew up in Namibia and South Africa. He studied at Silwood Culinary School in Cape Town and then when onto to do butler training in both Cape Town and in London, England where he sub-specialized in being a Gentleman’s butler.

A butler.

That’s not something most of us in North America know much about. It made me curious about what the role and duties of a butler are. This post will delve into that and share the beauty and elegance of a dinner I attended at Bjorgvin 1907. You can learn more about tickets and pricing for the afternoon teas and dinners here and here.

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Talking Food Travel and Food Artisans of Alberta on CBC Radio’s Alberta at Noon

Local cheeses and charcuterie

People spend 25 per cent or more of their travel budget on food. We need to eat three meals a day and thanks to the influence of TV chefs like the late, great Anthony Bourdain, we want them to be authentically local. That means the food should be made with recipes that are historically relevant for the place we are travelling and that those recipes should be made from ingredients that originate there as well.

While Eric Wolfe, the head of the World Food Travel Association says that Spain, France, Italy and Thailand are still the top food travel destinations (and the top destinations period!) he also says that with some brand building Alberta could become an increasingly popular food travel destination. Listen to this CBC Alberta at Noon podcast to hear how my co-author Matilde Sanchez-Turri and I are working to help build that brand for our province as we talk about our new book, Food Artisans of Alberta.

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Food Artisans of Alberta

Food Artisans of Alberta book launch announcementToday begins an exciting week. After about two years of research, travel, photography, writing, editing and editing some more, the book I co-authored with my friend Matilda (Tilly) Sanchez-Turri,  Food Artisans of Alberta, is for real and is starting to hit the shelves of bookstores, cafes, cooking schools, food artisans and even the odd gas station around the province. It’s even for sale nationally through Indigo/Chapters. Continue reading

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Entertaining Like a Pro: Tips from Four Calgary Cookbook Authors

kebab platter with two dips and rice

Thanks to Avenue Magazine – Calgary for featuring me along with Elizabeth Chorney-Booth, Gwendolyn Richards and Julie Van Rosendaal in this article where we got to share our summer soiree hosting tips.

Click here to read the article at the source: Entertaining Like a Pro: Tips from Four Calgary Cookbook Authors

The recipes follow. Continue reading

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Spring cleaning frittata recipe

a spring fritatta in a cast iron pan

spring cleaning frittata – photo by – Karen Anderson

Spring was very slow to come where I live in Western Canada. We’d almost given up. On the upside, being stuck inside gave me a great excuse to do my spring cleaning and now that the good weather has arrived, I can be outside as much as possible. I think spring cleaning should always include the refrigerator. It’s time to pitch the biology experiments in the back of the condiment section and to take a renewed vow to reduce waste and “use it up by eating it up.”

When my editor at Alberta Health Services’ Apple magazine asked me for a spring recipe, I told her the story of how I get in this spring cleaning groove and that I love to make frittatas as the vehicle to not waste leftover bits of cheese and vegetables. With a thumbs up from her, that’s how the idea for my spring column was born. You’ll find the 100,000 copies of the spring issue on community news stands around the province now or if there’s not one near you, read on to find the recipe for this incredibly versatile and easy dish here. Continue reading

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