Recipe
Alumni Feature: Sean Collins | The Red Rabbit, Old Man & Son, Okazu | SCS Class of 2008
I remember cooking alongside my grandmother as a child and feeling very at home in the kitchen. She would cook soups from scratch and hand-make pierogies all afternoon. I apprenticed at The Old Prune with Chef Bryan Steele and over the past…
April Recipe of the Month: Young Jackfruit Salad (Goi mit Chay)
Chef Cameron Stauch (SCS Class of 1999) recommends this recipe as an intro to his book “Vegetarian Viet Nam”. It’s bursting with fresh herbal flavours, crunchy textures and a sweet chili dressing. Most of the ingredients can be found at major grocers…
March Recipe of the Month: Grilled Sardines with Ajo Blanco and Fingerling Potatoes
Try this recipe from Chef Mike Booth, SCS Alumnus, SCS Instructor and Sous Chef at The Prune.
February Recipe of the Month: Fresh Goat Milk Custard with Farm Fruit
Here’s a delicious dessert recipe from SCS Alumnus and one of this month’s Canadian Guest Chefs, Eric Robertson, of The Restaurant at Pearl Morissette. Perfect for that special Valentine…
January Recipe of the Month: Vegetable Bayaldi
Our 2019 International Chef in Residence Ryan Brown (Class of 2006) still uses this recipe from his SCS days!
December Recipe of the Month: Potato Latkes
Latkes (potato pancakes) are a delicious reminder of the Hanukkah story, and have origins in the eastern European countries of Germany, Austria, Russia and Poland as a peasant food. Potatoes were cheap, plentiful and easy to store, making them a staple and…
November Recipe of the Month: Coffee-Roasted Carrots with Red-Eye Miso Gravy
I have come to appreciate the role coffee can play as a partner at the table, not just in desserts or as an after-dinner beverage, mind you; the range of Revel’s meticulously sourced and roasted coffee beans work beautifully in the savoury…
September Recipe of the Month: Peach Compote Crepe Cake
Peach season is upon us and why not take advantage while we can! This wonderful Crepe Cake with Peach and Apricot compote makes for a delicious Sunday Brunch item or a seasonal dessert. The combination of the delicious peaches and sweetness from…
October Recipe of the Month: Cranberry Sweet & Sour Goose Breast
Autumn is a very busy time for many people. For the Wet’suwet’en, it is a time to hunt, preserve, and prepare meats and vegetables for the winter season. It is also a time to come together to enjoy the abundance of fresh…
