Culinaire Magazine – March 2022
English | 44 pages | pdf | 32.02 MB
It feels like it’s been a while since we’ve chatted. Our Culinaire Magazine January/ February issue is a joint issue, and in a province like Alberta – that never seems to stand still – a lot can happen in two months.
Certainly a lot has happened ( and still happening) on the political front, but that’s not what I’m here to talk about – I’m here to tell you what’s happening on Alberta’s food and beverage scene, and when you flick over the page to our Salutes and Shout Outs, you’ll see for yourself that we needed two pages to fit everything in – a staggering 23 new openings!
And it’s not only the number of brave souls launching new ventures in the world of hospitality ( and a time when lesser mortals would sit on their hands and wait for things to settle down and be a little more predictable), it’s the quality of these new endeavours that’s blowing my mind.
In my quest to keep you in the know, I’ve personally experienced some of the most outstanding food – and service too – in the last few weeks, and couldn’t be happier to tell you about them. Not everything makes it onto these pages, but if you’re in the business of food and/or beverages and opening a new location, don’t forget to let me know …
This is our fifth ‘all things Italian’ issue, and it’s always a popular one – the love affair in Alberta for Italian food, drink, and lifestyle, is unwavering and we’re happy to keep that flame alive with more recipes, recommendations, and stories.
It’s also St. Patrick’s Day, a celebration for many too important to ignore; and hopes for renewal and a brighter year ahead with the first day of Spring just around the corner.
While I don’t believe I’ve ever talked apart departures here, sometimes while so many new doors are opening one door closes, and it’s with great sorrow that we say goodbye to our friends at Escoba, where I’ve run many memorable Vine & Dine evenings, and wish them every success and happiness as they relocate to their new home in Nova Scotia.
Linda Garson, Editor-in-Chief
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