Metropolitan Grill I seem to have known I wanted to become a chef since the age of 14, because when we were at restaurants with my family I was always fascinated with the food preparation and watching the dynamics of a restaurant. My career began when I got my first dishwashing job at a hotel […]
Chef Jeff “Heffe” Clements Read More »
Hogshead Canmore Growing up in a small, Ontario town on sixty acres, I was lucky enough to always be surrounded by amazing farm-grown produce and locally raised meats. My Dad, a culinary instructor and my inspiration, was always cooking the most amazing meals using ingredients from our back yard or the neighbouring farms. Being first
Chef Beja Cassiano Read More »
Carino Japanese Bistro and Wine While working in Japan I gained my experience in wine sales, as a sushi chef, and as an apprentice cook in an Italian restaurant. In order to come to Canada I was hired as a sushi chef. Subsequently I was offered a job at Teatro as a cook where I
B.C. Wines and the Success of the Okanagan Valley The accelerated growth of B.C.’s wine industry over the last decade has been nothing short of amazing. Still, the wines of our westerly neighbours have generally flown under the radar of the global wine market. Lately though, it seems the rumblings out of B.C. are getting
Through the Grape Vine Read More »
I had a chance to sit down with David Yipp from Brewster’s and talk about Brewster’s brewpubs. Here’s what he had to say. Was Brewster’s on 11th Avenue the first microbrewery in Calgary? I think it was – not microbrewery – brewpub. There’s a distinction there. A microbrewery is larger volume and has different licensing.
Brewster’s: A Tradition of Innovation Read More »
