All about the MEAT!

At CharCut, Calgary's new meaty, hot spot, there is no getting away from it. Being a carnivore rules. The pigs head mortadella is spiked with pistachios and truffles. The shaved lamb ham has been cured and 'slowly aged' before being topped with grated Gruyere. Crispy chicken skin makes it to the menu in a salad with buttermilk dressing. A heart stopping version of poutine is smothered in truffle gravy. Mains are char-boiled and wood-smoked. Butchering is done on site and hung till tender and perfect. Attention to flavour, locale and detail continues to dessert...saskatoon berries are layered with cheesecake in a small Mason jar. Cookie crunch gelato are served in sea salt sugar cones and if you crave chocolate, the cookies are still warm when they're served along side, what else, a tiny mint/vanilla milkshake. MMMmmmm....

Details: CharCut is on 9th Avenue in Hotel Le Germain.

And to go with the wines....

Students not only learn to make wine, they create their own charcuterie - great with the Dean's List Pinot Noir. The simple College White was spectacular with the Niagara Culinary Institute (NCI) maple-glazed duck breast...awesome!

Traditional Foods

The Gulf of St. Lawrence surrounds and feeds the people of Les Iles de la Madeleine. Snow crab and lobster, shellfish and, of course, seal. Survival depended upon harvesting and using whatever food was at hand and, today, the islanders, serve it forth with pride.

Jamie Oliver's Speech at TED

Jamie Oliver is a man on a mission. His TED prize allowed him to speak to a room filled with America's top movers and shakers. His wish is to teach children about food. It's a powerful and extremely important message! It needs to be shared.

Coming Home!

Planted firmly in a snowbank beside my front door when I arrived late at night was a 6 foot reminder of how we are a winter nation. My neighbours have a sense of humour but the beauty of it made me smile as much as a bouquet of flowers. Think I'll decorate my front yard with giant icicles.