9:28am MT Mondays
3:58pm MT Wednesdays
4:58pm MT Friday
3:28pm MT Saturdays
We’ve got the tips to make every dish delish! Each week hear from a different Alberta Kitchen and learn the techniques, tools and ingredients top chefs can’t live without.
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.
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 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 4: Preserve Your Herbs
Chef Steven Brochu of Chartier in Beaumont
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 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.