Arguably the most famous Portuguese dish, chef Joãs Diaz’s grilled sardines were a highlight of my dinner at Ferreira Café, a sophisticated presentation of an iconic dish.
Chef Tyler Thomson of Grapes Wine and Charcuterie Bar, Fairmont Banff Springs, shares his Butternut Squash ice cream recipe — cool and rich, but not at all icky-sweet.
It’s a rare privilege to witness the command centre of a massive hotel. The added pleasure was having the top toque of The Banff Springs, Executive Chef jW Foster, guiding us through the labyrinthine kitchen he helms and meeting some of the 160 chefs who work in it.