Culinaire Magazine

You don’t often think of a brewery as a community hub; where local stand-up comedians can try out their act; where trivia nights, beer yoga, or weddings are part of the goings-on or – how about this – with a cafe on site, complete with pastries and site-roasted java. But that’s exactly what’s happening at Endeavour Brewing and Coffee Roasters, and founders Matt and Georgia Atkin...

Springtime in Alberta is a wild ride — we never know which way the wind is going to blow, or what it will bring with it. And when it comes to cooking, it’s a bit of the same thing: a few fresh ingredients are cropping up, but sometimes they can throw us for a loop when trying to decide what to do with them. Time to call in the experts! This month our Chef’s Table is abundant wit...

Żurek, a fermented rye soup, is a standard dish in Poland during the spring, typically served at Easter. For Chef Filliep's version, he encourages you to try fermenting your own rye starter, but don’t be afraid to pick up a premade żurek base. Pair it with a good sausage or two from a local butcher. “The experience of eating and now making żurek is locked in my mind," says the c...

Peas, asparagus, leeks, and spring onions are just a few of these spring-time favourites that come together to make Soupe au Pistou, an easy dish to recreate at home that brings Southern French warmth to your kitchen. Use your vegetable trimmings to create a deep, flavourful base; for the Pistou, pay attention to the method as it’s crucial to the final dish.

Chef Erika Costa explains that Calgary’s Sumaq is built on trust and family, and the menu is an homage to these pillars. “Two dishes that are my absolute favourites are the Ceviche and Tallarines de la Abuela, both of which were a significant part of my childhood.” One of her favourite ways to bring the warmer weather to a plate in Alberta is by using ingredients found in Peruvi...