skip to Main Content
Cauliflower Au Gratin

Cauliflower au Gratin with Gouda Aged from Sylvan Star and Egg Yolk

Pioneering Alberta’s Urban-Rustic food scene, CHARCUT Roast House is led by co-chefs and co-owners John Jackson and Connie DeSousa. With house butchered meats, homemade preserves, new menus daily, Canada’s first beer steward overseeing cellared international brews and a bustling open…

The Canadian Whiskey Cocktail

Cocktail: The Canadian

1 small maple leaf sugar candy, no larger than 1 inch in diameter 2 dashes Bittered Sling Kensington Dry Aromatic bitters or Angostura bitters 1 large ice cube 2 oz (60 ml) Canadian rye whisky Handful of ice cubes 1…

Hot Buttered Rum

Cocktail: Hot Buttered Rum

4 cups apple cider, preferably unsweetened 12 oz (360 ml) Newfoundland Screech Rum or dark rum 4 tsp (20 ml) chilled Bakeapple Compound Butter or 4 tsp (20 ml) chilled salted butter 1 tbsp (15 ml) honey 6 cinnamon sticks,…

Arctic Martinez Cocktail

Cocktail: Arctic Martinez

2 oz (60 ml) Arctic Rose Vermouth 1 oz (30 ml) gin 1 tsp (5 ml) Aperol handful of ice cubes 1 edible dried rose petal, preferably Arctic rose, for garnish

Lamb Popsicles With Fenugreek Cream Curry

Lamb Popsicles with Fenugreek Cream Curry

The idea for the signature dish at Vij’s began when my husband Vikram and I went to a dinner party where the host grilled lamb chops, and everyone was grabbing them and eating them with their hands. “I want to…

Ricotta Stuffed Bacon Dates

Ricotta Stuffed Bacon Dates

For Ricotta 4 cups (960 ml) of Rolling Meadow Dairy 3.5 per cent Milk 1 cup (240 ml) heavy cream ¾ cup (180 ml) butter milk ½ tsp (2.5 ml) salt

Orange Cardamom Snowball Cookies

Orange Cardamom Snowball Cookies

1 cup (240 ml) Rolling Meadows butter, softened ½ cup (120 ml) sugar 1 orange, zested ¾ tsp (3.75 ml) ground cardamom ½ tsp (2.5 ml) ground cinnamon

Back To Top
Close search