For this upcoming holiday season we are offering our own personalized gift cards & dinner party vouchers. Our gift cards are sold in 100$ denominations and the party vouchers can be for any size party you choose. If you know someone looking for something new and exciting under the tree this year let us be your choice!
Spring is an amazing time of year, especially after a long difficult Alberta winter. We start to see an array of budding color outside and the accessible local ingredient list starts to once again fill up. Our taste buds and culinary desires change and so must my menus. Here is a dish from a recent dinner party that we are … Continue reading →
With the new release of the “400 Calorie Main” Cookbook I was invited to share some recipes with some local television & radio broadcast stations. To Promote the cook book with its many tasty low calorie food ideas I demonstrated “Spark Tuna” and “Blue cheese Beef Tenderloin” I have the links for these videos posted below for the short cooking segments. … Continue reading →
In Alberta it is incredible how adaptive we must be to keep up with the challenges of the change of season. Now that we are almost through November we are finally getting used to fighting the cold, bundling up and let’s not forget shovelling snow. Something I actually enjoy about coming into this chilly season is the way our diets, … Continue reading →
A menu for 14 hungry and diverse guests is usually something which requires a little more planning when writing a menu. But how about 14 guests with 5 different allergies looking for a menu everyone can enjoy? Hmm that is a doozy. We can start things off with the celiac eliminating any sort of gluten on the menu, … Continue reading →
I guess you could say I am a foodie. I don’t just eat to nourish, I eat to taste. I like to analyze my food as I eat and explore foods I’ve never eaten. Good food has always been a big part of my life, my parents were great cooks and I enjoy cooking myself. Sheridan created for me one of the best dinners I have ever had. Every dish had an exquisite flavour profile and enchanting appearance. Hats off to Chef Sheridan.
My wife hired Sheridan to cook a 4 course meal for us and a few friends. I enjoyed how he was interactive with our guests and walked us through the menu at the beginning of the night. Food tasted great and then kitchen was shining when he left. That baseball tenderloin steak was incredible! Keep it up Chef!
