contents
Volume 12 / No. 6 / November 2023
departments 6
Salutes and Shout Outs
9
Book Reviews
10
Chefs’ Tips and Tricks
News from Alberta’s culinary scene
10
Okanagan Eats by Dawn Postnikoff and Joanne Sasvari Slow and steady
38 Making the Case ...for greatness!
26
40 Etcetera…
What’s new?
42 Open That Bottle
With Chris Fodor City & Country Urban Winery & Tasting Bar
8
22 Off the Menu
Sensei Bar’s Shiitake Baklava By Linda Garson
Calgary’s Dr. Robert Berdan has discovered that tartaric acid crystals (“wine diamonds”) can produce beautiful images when photographed with a polarizing microscope at 100x. Many thanks to Dr. Berdan for the outstanding photograph of Niagara-on-the-Lake’s Icellars Estate Winery Sauvignon Blanc crystals on our cover. See more of Dr. Berdan's photography at canadiannaturephotographer.com/wine_ crystals.html
26 A Taste of Heritage and Success
…preserving authentic Filipino cuisine by Katherine Puhl
16 Ultimate Comfort:
28 November Spirits
18 International
30 Curry Around the World…
Rich and beefy, classic pot roast by Renée Kohlman
ON THE COVER
30
Cookbook Roundup Six books to spark your imagination
by Culinaire Magazine
20 They Could Stand the Heat… but it was time to get out of the kitchen by Lucy Haines
22 Spice Up Your life:
Alberta-based spice companies trade in freshness and flavour by Elizabeth Chorney-Booth
Whiskies from afar By Tom Firth and Linda Garson
from India, the Caribbean, and Japan by Natalie Findlay
34 Spice Up Your Winter Simple suggestions for popular spices By Erika Ravnsborg
36 Don’t Waffle on Belgian Style Beers
Common styles and local examples by David Nuttall November 2023 | Culinaire 3
