Listen Live

On Air Now
""

Host: Various

9:28am MT Mondays
3:58pm MT Wednesdays
4:58pm MT Friday
3:28pm MT Saturdays

 

Food! We eat it, we prepare it, we talk about it and we can’t live without it. Looking for a way to make your food experiences even better? CKUA and PF Custom Countertops in Edmonton bring you Alberta Kitchen where we share techniques, tools and ingredients chefs and producers from across the province.

 

Episode 33: That’s Aquafaba!

Evanne Foley of The Coup in Calgary


Episode 32: A Decadent Brunch

Chef Lisa McSween of Upper Crust Café e in Edmonton


Episode 30: The Crispiest Chicken

Chef Theo Psalios from Little Village in Edmonton


Episode 29: Let That Roast Rest!

Corey Meyer from Acme Meat Market in Edmonton


Episode 28: Not All Olive Oils are Created Equal

Teresa Spinelli of Italian Centre Shops in Edmonton and Calgary


Episode 27: Burning of the Butter

Tony Krause of Revel Bistro & Bar in Edmonton


Episode 26: Choosing the perfect knife

Kevin Kent of Knifewear in Calgary and Edmonton


Episode 25: Keep It Simple

Chef Kathryn Joel of Get Cooking Edmonton in Edmonton


Episode 24: The Amazing World of Sunchokes

Jenny Birkenbosch of Sundog Organic Farm 45 min NW of Edmonton


Episode 23: Play by the Baking Rules

Chef Maggie Britton of Mitchell’s Café in Fort McMurray


Episode 22: Dairy Free Druthers

Ev Foley of The Coup in Calgary


Episode 21: The Place Where Gluten-Free and Delicious Crepes Meet

Chef Kerry Bennett of Care Bakery Care Bakery in Calgary


Episode 20: Moist Turkey…Gluten-Free Dressing

Chef Lisa McSween of Upper Crust Café in Edmonton


Episode 19: Sloooooow Roasting a Pork Shoulder

Chef Theo Psalios from Little Village in Edmonton


Episode 18: Making Your Steak Sizzle

Corey Meyer from Acme Meat Market in Edmonton


Episode 17: Get Knowledgeable About Gnocchi

Teresa Spinelli of Italian Centre Shops in Edmonton and Calgary


Episode 16: Cooking under pressure? No problem with a sous vide!

Chef Tony Krause of Revel Bistro & Bar in Edmonton


Episode 15: Look sharp!

Kevin Kent of Knifewear in Edmonton and Calgary (and beyond)


Episode 14: Salt the Mountain (not a Mountain of Salt)

Chef Doreen Prei of Get Cooking Edmonton


Episode 13: Alberta-grown Carrots Rule!

Jenny Birkenbosch of Sundog Organic Farm, 45 min NW of Edmonton


Episode 12: When is Jam HAPPY Jam!?

Sam Berthelet-Down from Mitchell’s Café in Fort McMurray


Episode 11: The Best Basmati? Think pasta!

Selva Naidoo from Narayanni’s in Edmonton


Episode 10: How Well Do You Know Your Fish

Rob Tryon of Effing Seafoods in Edmonton


Episode 9: Getting the Gritty Out of Gluten Free

Chef Kerry Bennett of Care Bakery in Calgary


Episode 8: The King of Cheeses – Time to Step Up Your Game!

Chef Robert Jewell of Double Zero in Calgary

Bonus tip: If you’re looking for restaurant style shaved Parmesan, use your vegetable peeler to get the nice thin ribbons of cheese.


Episode 7: Keeping Fries Crispy

Chef Rieley Kay of Cilantro and Chive in Lacombe

Bonus tip: Flavour your homemade mustard with herbs and spices to pair it with any dish.


Episode 6: Making Your Mustard

Chef Shane Chartrand of the River Cree Resort & Casino in Enoch

Bonus tip: Flavour your homemade mustard with herbs and spices to pair it with any dish.


Episode 5: Don’t Waste the Whey!

Chef Lindsay Porter of Woodwork in Edmonton

Bonus tip: If you make your own almond milk, dry out the strained pulp on a baking sheet and you’ve got homemade almond meal.


Episode 4: Preserve Your Herbs

Chef Steven Brochu of Chartier in Beaumont


Episode 3: Bold & Bright Beet Soup

Chef Eden Hrabec from Crazyweed, Canmore

Bonus tip: Experiment with flavours in your beet soup. At Crazyweed, Chef Hrabec makes her stock with lemongrass, cilantro, lime zest, coconut cream and curry paste for an Asian kick.


Episode 2: Turn your barbecue into a DIY smoker

with Chef Ryan O’Flynn from The Guild, Calgary

Bonus tip:  If you want a really thick black crust on your brisket use Cherrywood!


Episode 1: The Key To Cooking Duck – Render the Fat

with Chef Paul Shufelt from Workshop Eatery, Edmonton

Bonus Tip: Save the rendered fat and use it to pan fry baby potatoes that have been halved and boiled until just tender. Try fingerling or blue potatoes from your local market.


 

Sponsored by:

Host

    Various