Ragu Bolognese

Kathryn Joel How To, Recipe

It has been a challenging time the past few weeks, with many of us scrambling to reinvent who we are, and what we do. Each differently, yet all together and all at once: we have lost our jobs, our customers, our way of life. But we are evolving. And coping. And finding new ways to congregate, and to share our …

Stirred, Not Shaken, at our First Ever Whisky Class

Kathryn Joel From Our Classes, How To, Mixology, Recipe, Uncategorized

Whisky was once a classist quaff for the well-heeled. I used to imagine stodgy, waistcoat-wearing old men with David Attenborough accents bonding in silence over a neat Speyside, or Colonel Sanders-esque white suit-wearing American plantation owners languishing in the summer heat, a Tennessee sippin’ whisky their only solace from the elements. However, this beautiful marriage of smoke and peat systematically …

Chef Ben Staley is quickly becoming Edmonton’s shaman

Kathryn Joel Class Information, Guest Presenters, How To, Our Friends

“You ate it!” Chef Ben Staley retorts as I tell him that me and Debra Krause found a wild, underripe gooseberry the other day. Ben’s been documenting all the wild foods that grow in and around us in this bizarre hillbilly meets handsome-academic (with perfectly well-kempt hair) montage he seems to be living these days. Ben has been on a bit of an under-ripe …

Cocktail Classes with Brendan Brewster

Kathryn Joel How To, Mixology

Next week we’ll be hosting our first in a series of three Cocktail Classes with Brendan Brewster.  His first class will be on The History of the Cocktail, and will include 3 hours of cocktail education along with some delicious canapés to match, prepared by Chef Eric Hanson. Cutting his teeth in pubs of Ireland, honing his craft on Canada’s west …