With Thanks

We’re proud to be celebrating our 10th anniversary this year but we know we can’t be the only ones, so we did a little sleuthing to congratulate other Alberta food and beverage businesses. Join us in cheering on: A Wish Cake & Café Carino Japanese Italian Kitchen Cilantro & Chive Cucina Enotri Wine Marketing Heaven Restaurant Bar Kitchen By Brad Lambtastic Farms Minhas Micro Brewery Model Milk National Beer Hall, 17th Avenue Pig & Duke Pubs Sho Sushi Tool Shed Brewing Tres Carnales Taquería Village Brewery And to the Peace Bridge, also celebrating 10 years this year!

’M THE LUCKIEST PERSON as I have an email folder called I ‘compliments’ that has 309 emails in it, and it really boosts my spirits to read them. Thanks to everyone that has written, you have no idea how much your kindness is appreciated, Linda.

“Thank you for April’s copy. Found a great recipe for gyro’s and am going to get my husband the air fryer cookbook recommended. Always finds gems in the magazine! Thanks again,” SS

“I really do think your magazine is great and very informative. I identified at least 6 businesses I want to check out for myself and also found two glutenfree places my son and his girlfriend are sure to visit. I will also investigate the cooking classes mentioned in this edition because they sounded like something fun to do while we wait for spring to arrive. Thanks so much for all the time and effort you put into this excellent publication. Best regards,” SB

Our Readers Speak:

BY LINDA GARSON

We were blown away to see this Instagram post from Chris Lem when, after reading March Culinaire, his 10-year-old son was inspired to bake his own focaccia. Someone has a very bright future ahead of him, congratulations Joshua!

“Super proud of my son. He was reading @culinairemag and decided to make hand kneaded focaccia over spring break. It was absolutely delicious. Thanks Joshua! I'm proud of you. I look forward to eating whatever you make next. And thanks to @grandeamoreyyc for sharing your recipe.”

“Good Lord Linda, congratulations on achieving such a fantastic milestone! I cannot believe that issue #1 was really that long ago. We are so honored to have been a part of that – and all of the other publications, partnerships and exchanges that have grown out of that first feature. This special anniversary really is a celebration for all of us in the industry – so YAY US – and thank you for your important contribution to the local landscape. We remain large fans of both Culinaire and Linda Garson. With complete admiration and friendship,”

Spolumbo’s Fine Foods & Deli

“Dear Ms. Garson, I’m so glad your magazine has weathered the last 2 years of the pandemic. It’s been a struggle for everyone. I’ve been meaning to write for some time. While I’m a recently retired healthcare worker, I started my working life as an assistant editor in Toronto many, many years ago. So I know quality when I see it. Love everything about your magazine - from the feel and quality of the paper stock to the wonderful content. I read every issue cover to cover. In fact, I pick up 2 copies - one for myself and one for the sister of a good friend who thoroughly enjoys cooking, baking and entertaining. Are we nearly there yet? Not quite but keep the faith. Many things are beyond our control. You are doing so many things right. Thank you for not gutting the quality and consistently putting out a quality product. Wishing you many more years of success,” BH

“Hello Linda, We just picked up the April issue of Culinaire magazine and I was very impressed with your editorial. You expressed the feelings that so many of us are experiencing now. So, we want to thank you for bringing some cheerful, encouraging articles about our city, our brave restaurant owners and staff, and recipes to give us a bit of enjoyment. Both my husband and I love to work together in the kitchen - an outlet with pleasure and appreciation in the mix. Please keep up the good work and thank your staff for their devotion to the cause. We look forward to every edition - you are a ray of light shining in the darkness and we need you! Best wishes to you all,” VS

Alberta / Food & Drink / Recipes

Editor-in-Chief/Publisher

Linda Garson linda@culinairemagazine.ca

Managing Editor

Tom Firth tom@culinairemagazine.ca

Multimedia Editor

Keane Straub keane@culinairemagazine.ca

Sales, Southern Alberta

Denice Hansen 403-828-0226 denice@culinairemagazine.ca

Sales, Northern Alberta

James Jarvis 780-231-7511 james@culinairemagazine.ca

Design

Kendra Design Inc

Contributors

Elizabeth Chorney-Booth Natalie Findlay, Lucy Haines Dong Kim, Renée Kohlman David Nuttall Kelly-Anne Riess

To read about our talented team of contributors, please visit us online at culinairemagazine.ca.

Contact us at: Culinaire Magazine #1203, 804–3rd Avenue SW Calgary, AB T2P 0G9 403.870.9802 info@culinairemagazine.ca @culinairemag @culinairemag facebook.com/CulinaireMagazine For subscriptions and to read Culinaire online: culinairemagazine.ca

Our contributors

Kelly-Anne Riess

Kelly-Anne is a journalist living in Cold Lake, where she enjoys gardening, reading on the beach, bonfires with friends, and walks in the forest. Her work has appeared in the Globe and Mail, Chatelaine, Canadian Geographic, and on CBC. She’s from Regina and a Prairie girl at heart. Last year, she started theflatlander.ca, where she writes about important issues impacting the Canadian Prairies. Follow her @kellyriess.

Lucy Haines

A long-time freelance writer, Lucy specializes in travel, food, arts, and entertainment. In a 30-year-plus career writing newspaper and magazine features, Lucy has interviewed celebrities, reviewed restaurants and food festivals, and enjoyed it all immensely! When she isn't writing, Lucy is a busy mom to four fantastic kids, and enjoys singing and performing in the local community theatre scene.

Natalie Findlay

After a brief period with an Easy Bake Oven, Natalie’s mom allowed her to use the big girl’s oven and set her on the course for a life filled with delicious outcomes. Since graduating from Le Cordon Bleu, Natalie has worked in restaurants, hotels, bakeries, and her own business. Currently, Natalie is a freelance writer, recipe developer, and photographer, and is loving every minute of it.

Culinaire Magazine acknowledges that we live, work and play on the traditional territories of the Blackfoot Confederacy (Siksika, Kainai, Piikani), the Tsuut'ina, the Îyâxe Nakoda Nations, the Métis Nation (Region 3), and all people who make their home in the Treaty 7 region of Southern Alberta.

All Trademarks presented in this magazine are owned by the registered owner. All advertisements appearing in this magazine are the sole responsibility of the person, business or corporation advertising their product or service. For more information on Culinaire Magazine’s Privacy Policy and Intention of Use, please see our website at www.culinairemagazine.ca. All content, photographs and articles appearing in this magazine are represented by the contributor as original content and the contributor will hold Culinaire Magazine harmless against any and all damages that may arise from their contribution. All public correspondence, which may include, but is not limited to letters, e-mail, images and contact information, received by Culinaire Magazine becomes the property of Culinaire Magazine and is subject to publication. Culinaire Magazine may not be held responsible for the safety or return of any unsolicited manuscripts, photographs and other materials. Reproduction of this publication in whole or in part without written consent from Culinaire Magazine is strictly prohibited.

FELIZ ANIVERSÁRIO!

Happy 10th BIRTHDAY CULINAIRE! GRATOS PELA PARCERIa WE ARE HAPPY TO BE PART OF YOUR JOURNEY!

#EATATMINAS

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