A Neat tool for designing plates before-hand!

Pan Seared U10 Scallop with Peach Puree, Grilled Peaches and Brown Mustard.   Szechuan Peppercorn Crusted Ostrich Medallions with Mango S...

A great recipe by Chef de Cuisine Stephanie Valentine at Rancho La Zaca in California. My Father was there for a wedding last week and was ...

S o this post is a lil bit different than most on here....here is a blog written by local Writer and Blogger Theresa Wells of Fort McMurray....

Still getting cool nights....but the years first greens are beginning to pop out of their buckets!

 This weekend was the Rodeo here in Fort McMurray. So I hit the grounds early to just laze in the sun and enjoy a Cowboy Breakfast and a lit...

 At the Sawridge Inn we are lucky to have a staff cafeteria. Every day the entire hotel staff can enjoy a free meal and spend a bit of time ...

 One of the things I love about being a cook is the fact that you never stop learning. There are always going to be those Chefs out there th...

The Mitchell Cattle Co. produces the BEST BEEF I have ever had!! It has been my pleasure over the past few years to learn so much from th...

An Amuse to Start...Angry Prawn with Saffron Aioli. Three Some of Ahi Tuna… Thinly Sliced Tuna on a Bed of Avocado w/ Sesame Chili Oil ...