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DIGITAL EDITION

Flavours Autumn Issue

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SIPS

Craft Beer + 15 Craft Breweries to Try Now!

We sat down with a few craft beer aficionados to discuss the craft beer trend that is exploding across Western Canada. We also offer up our suggestions on the 15 craft breweries you need to try today!

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CLOSEUP

Chef Dave Straub

Taking a page from old-world sausage makers, chef Dave Straub is reviving cured meats like tête pressé and blood sausage to showcase in modern dishes.

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RECIPE

Beer and Cheese Chowder

Douglas Stassi, executive chef for The Grizzly Paw Brewing Company in Canmore, AB, uses the Grizzly Paw Powder Hound Pilsner in thsi soup, but if you don't have access to it, you can substitute another good-quality craft pilsner.

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FEATURE

Roasting 101

7 easy steps to make the most of your roast.

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VIDEO

Test Kitchen: Learn how to make Rutabaga and Potato Gratin with Pecan Broesel

This gratin makes a delicious and elegant side dish to festive holiday meals, and once you  learn the steps, it’s a recipe you’ll make again and again. They’re easy to master – just follow these 1-2-3s from our Flavours chef

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FLAVOURS AT HOME

Making the most of the roast

Our favourite gadgets, decor and items for your home!

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FEATURE

Fielding the Finest Farmers’ Markets in Western Canada

From farm to table a quick round up of 6 of Western Canada's finest Farmers' markets and their recipes.

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RECIPE
Pumpkin Crème Brûlée
Bursting with amber autumnal goodness and enticing with warming spices, pumpkin crème brûlée is an exquisite finishing touch for a glorious harvest meal. This rich custard, the domain of kings and queens from the 17th century, is a delightful change from pumpkin pie for dessert.