Now available in English, Korean and Japanese

English language Edition (Prometheus Books US / Canada / UK)
Korean language edition (Samcheeoli Publishing, South Korea)

Japanese language edition (Hakusuisha Publishing, Japan)

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Canada's only nonfiction literary festival: Oct 17-26, 2014

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Wednesday
May202015

Cook It Raw lands in Alberta: Edmonton, Calgary, Lac La Biche, Kananaskis

Was it only a two weeks ago? I got a phone call confirming a rumour that Cook It Raw founder, Alessandro Porcelli, was flying into Edmonton and that the local chefs and avant-garde thinkers of the international culinary world-alike would be focussing on Alberta in 2015.

It was a lot to grasp, my schedule was already über-packed, but this was a big deal. Edmonton and Calgary chefs were going weak at the knees. It was a big opportunity for Alberta's largely underappreciated chefs, our still-forming sense of culinary energy, and our various culinary communities to be presented with a watershed opportunity. I hoped knew we were up to the challenge. 

I dashed off to meet Alessandro and Ute Werner of Cook It Raw at Tres Carnales Taqueria for lunch that Monday (May 4). I had NO IDEA they had both just arrived from Merida, Yucatan, Mexico, the night before. I guess it was a soft culinary landing. Daniel Braun, one of Tres Carnales owners, immediately recongnized Alessandro, when he strode through the door. Daniel gave me a why didn't you tell me THEY were coming? look and then proceeded to treat us to a feast of flautas, totopos, salsas, and tacos. At lunch, hours into their trip, Alessandro and Ute unleashed their boundless energy on my brain. It was unforgettable.

 

We have Mr. #CookitRaw himself Alessandro Porcelli visiting us for some delicious Mexican eats

A photo posted by Tres Carnales Taquería (@trescarnales) on May 4, 2015 at 2:17pm PDT

 

I'll be unpacking my notes in blog form over the next few weeks. For now, I'm heading up to Lac La Biche  where 14 Alberta chefs and culinary activists have been building an earth oven, catching Northern pike from the shore, chopping wood, spit-roasting pigs, and talking about what the present and future of Alberta's culinary potential is. #rawAlberta is the hashtag du jour.

Read Liane Faulder's excellent article in today's Edmonton Journal on Cook It Raw in Alberta 2015.

Here's a small taste on Instagram.@cookitraw (and then follow all the other accounts posting amazing photos about #rawalberta or #cookitraw).

 

 

 From the press release from the Alberta Culinary Tourism Alliance, who have been working on this culinary happening for a while now:

 

 

 

Cook It Raw – the annual, international gathering of culinary luminaries that explores possibilities of cuisine – has partnered with the Alberta Culinary Tourism Alliance to announce its eighth edition, unrolling from May through September in Alberta, Canada for 2015. The first gathering will be held in Lac La Biche, Alberta from May 19th to 21st and will feature 14 of the region’s most innovative chefs. Conceptualized and directed by Alessandro Porcelli, this year’s program will focus on the discovery and collaborative shaping of the culinary identity of Alberta – a corner of the world with a burgeoning gastronomic scene, ready for global exposure.

Shaping of a Culinary Frontier #rawAlberta #CookItRaw

Twitter: @cookitraw          Instagram: @cookitraw
Facebook: /CookItRaw     Tumblr: cookitraw

Confirmed chef participants are: Brayden Kozak (Three Boars. Edmonton), Shane Chartrand (Sage Restaurant/River Cree, Enoch), Blair Lebsack (Rge Rd, Edmonton), Cam Dobranski (Brasserie Kensington, Calgary), Darren MacLean (downtownfood, Calgary), John MacNeil (Black Pig Bistro, Calgary), Connie DeSousa (Charcut Roast House, Calgary), Paul Rogalski (Rouge, Calgary), Scott Pohorelic (SAIT, Calgary), Duncan Ly (Yellow Door Bistro, Calgary), Liana Robberecht (Petroleum Club, Calgary), Andrew Winfield (River Café, Calgary), Justin Leboe (Model Milk, Calgary) and Eden Hrabec (Crazyweed, Canmore).

Sunday
Apr052015

Edmonton's Duchess Bake Shop

Duchess Bake Shop has launched a cookbook that lets the rest of the country in on Edmonton’s secret—that it’s home to one of Canada’s best pastry and bake shops. Don't believe me? That's OK, the secret's out and the line down the street at opening suggests that something special happens inside this pastry haven. With a new cookbook, the pains au chocolat, macarons, and madeleines that were Edmonton's best-kept-secret won't be "only ours" for much longer. 

My article on Duchess Bake Shop and its new cookbook appears in the April 2015 Western Living magazine.

Friday
Apr032015

What's NEW in the Okanagan Food and Wine Scene

It's that time of the year when friends, friends-of-friends, and friends'-friends'-friends (and relatives) start emailing me wanting to know what's new (and great). They want my personal picks, all curated and ready to roll.

This year, I'm ready, for ya, people! My What's New in the Okanagan Food and Wine Scene is currently in the March / April 2015 edition of City Palate magazine. Read the whole issue. There's loads of good stuff in there. Or you can zip right to pages 36 and 37 for my article.

Sunday
Jan182015

Recent Radio Appearance: CBC's Food Fight, Holiday Edition

Tim Caulfield, author of Is Gwyneth Paltrow Wrong About Everything, and I were commenting on various topics covered by the CBC 180's recently for their "Food Fight: Holiday Edition" episode.

Here's the show:

Monday
Dec222014

Food and the City in Japan

I have been getting some tweets from Japan over the past week. This can only mean that the Japanese translation of the book is now out there.

A big thanks to my translator and my Japanese publisher, Hakusuisha (@Hakusuisha on Twitter).

Here's the link to the book's page on Hakusuisha's website.

 

cover to the Japanese edition of Food and the City, published by Hakusuisha

People are even tweeting photos of it on bookstore shelves.Looks like you get a free package of basil seeds with the book. Nice packaging touch.

 

From twitter