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  1. Applications for our Winter 2014 Sessions open December 16th!

    December 13, 2013 by Start From Scratch

    Start From Scratch students cooking

    With our fall sessions wrapping up just last week, it’s time for us to relax and enjoy the holiday season. That being said, we are also looking forward to gearing up for a new set of classes in the new year! Check back to our site on Monday, December 16th to apply for our winter sessions beginning in Calgary and Saskatoon on January 28th!

    Full details will be available on Monday. Have a great weekend and we can’t wait to see all of the fantastic applications we’ll be getting in this time around!


  2. Eat North

    October 29, 2013 by Start From Scratch

    eatnorth

    Have you heard about Eat North yet? It’s the new online source for all things culinary in Canada. Crafted by Start From Scratch’s very own Dan Clapson and his good friends,  up! magazine web editor Diana Ng and web guru Dave Wilkinson, Eat North features stories on all aspect of Canada’s food scene. From interviews with chefs, recipes and where to eat across the country, to fun lists like the sexiest food costumes for Halloween, Eat North has you covered.


  3. Briggs Kitchen + Bar

    September 28, 2013 by Start From Scratch

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    If you haven’t heard yet, 10th Avenue S.W. got a new addition late this summer. Briggs Kitchen + Bar has opened up along the same stretch as Craft and National on 10th. The majority of the menu is share plates, with items like Briggs Paella, flatbreads, charred local sausages and poutine. But there’s also salads, burgers and sandwiches if you want more of a traditional meal. Make sure you save room for dessert, the lemon pie is to die for.

     

     

     

     

    briggs1

    Briggs Kitchen + Bar, 100, 317 10th Avenue SW, @briggskandb


  4. Cilantro’s 25th Anniversary

    September 12, 2013 by Start From Scratch

    A few weeks ago, the entire Start From Scratch team descended on Cilantro, one of Calgary’s best restaurants, for a pizza competition in honour of its 25th anniversary. Dan was one of the judges, while Vincci and Laura competed. Though neither of them won (Laura even tried to bribe Dan with cookies), but the pizza that did win was downright delicious. Winner Misty Hamel’s Long Island-inspired Grandma’s pizza is on Cilantro’s menu through the end of the week. Go give it a try!

    photo


  5. Start From Scratch Sunday Brunch Fundraiser in Saskatoon!

    September 6, 2013 by Start From Scratch

    SFS Brunch Poster

    Who doesn’t love a good brunch? We certainly do! Join us at Prairie Harvest Cafe on Sunday, September 22nd for an amazing four course brunch. We have a line-up of some of Saskatoon’s most talented chefs who will whip up an unforgettable brunch experience for 50 lucky folks!

    Tickets are $40 and are available here!


  6. Food Blogger Bake Sale and Sundown Chowdown

    September 5, 2013 by Start From Scratch

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    We’ve got two great ideas for your Friday night, and they’re happening in the same place — Calgary Farmers’ Market —  at the same time — 5 to 9 p.m. — (insert Batman joke here)!

    1) 3rd Annual Calgary Food Bloggers Bake Sale

    This year all proceeds will go to the Calgary Foundation’s Flood Rebuilding Fund. Come meet and eat some goodies from your favourite YYC food bloggers, including the entire Calgary Start From Scratch team!

    2) Sundown Chowdown

    Grab dinner at one of these 10 food trucks and watch our very own Dan Clapson judge the competition.

    Naaco Truck
    Perogy Boyz
    Red Wagon Diner
    Sticky Ricky’s
    Cheezy Biz
    Braizen
    Farm Girls
    SteakOut
    Fiasco Gelato
    Avatara Pizza
    Jelly Modern Doughnuts
    Calgary Mini Doughnuts


  7. Brunch with Us in Saskatoon!

    September 4, 2013 by Start From Scratch

    Photo by: Laura Lushington

    Photo by: Laura Lushington

    Support a great cause by attending a one-of-a-kind four course brunch created by five talented Saskatoon chefs. Dale Mackay and Nathan Guggenheimer (the upcoming Ayden Kitchen and Bar), Renee Kohlman (Leyda’s), Mike McKeown (Prairie Harvest Cafe) and Tom Brown (Wild Cuisine Catering and Start From Scratch: Saskatoon) will each serve a delicious course throughout the Sunday morning.

    Since it’s not brunch without a tasty beverage, a drink pairing will accompany each course, along with coffee and juice service.

    Buy your tickets at sfsbrunchsk.eventbrite.com. See you there!


  8. A Long Weekend Barbecue

    August 29, 2013 by Start From Scratch

    Are you ready for the last long weekend of summer? While you might be getting ready for the first day of classes, it’s important to take a little time out for some rest and relaxation before all your assignments and tests begin! Here’s a menu for an easy barbecue to have with family and friends.

    Photo courtesy dinnerwithjulie.com

    Oven Roasted BBQ Ribs (by dinnerwithjulie.com)

    Photo courtesy globaldish.ca

    Black Bean Salsa Salad (from globaldish.ca)

    Photo courtesy foodnetwork.ca

    Grilled Vegetable Kebabs (from foodnetwork.ca)

    Photo courtesy dansgoodside.com

    Vegan Strawberry Sorbet (from dansgoodside.com)

    And…don’t forget to apply to Start From Scratch for the Fall 2013 classes! They start October 1st and 3rd in Calgary and Saskatoon!


  9. Applications for Fall 2013 Now Open!

    August 15, 2013 by Start From Scratch

    startfromscratchapp1

    What are you waiting for? Fill out the application and apply for Start From Scratch! We want to help you learn to cook, bake and be a kitchen genius. We will be offering classes in Saskatoon and Calgary.

    SASKATOON – Tuesdays (Starting Oct. 1) 6:30PM-9:00PM
    CALGARY – Tuesdays (Starting Oct. 1) 6:30PM-9:00PM
    CALGARY – Thursdays (Starting Oct. 3) 6:30PM-9:00PM

    Apply now!


  10. Summertime Cherries

    July 30, 2013 by Start From Scratch

    A couple of us from Start From Scratch have been visiting the Okanagan and have been indulging in the fresh food and wines that this region is known for. Whenever I visit Kelowna, I eat copious amounts of cherries (in fact, I’m munching through a bowl right now). There is just something about big, juicy B.C. cherries that I can’t get enough of. I’ll be grabbing an extra bag to get me through the road trip home. Here’s a fancy yet simple recipe from Dan that uses cherries and another great summer food, pork!

    But before you head to the fruit stand, we’d like to let you know that application for the Fall 2013 session of Start From Scratch opens August 11! This year in Calgary, we’ll be accepting application from students at the U of C, MRU and now, SAIT!

    Plus, VANCOUVER get ready! You’re getting your very own SFS too!

     

    Roast Pork Tenderloin with Balsamic Fig Reduction and Pickled Cherries (from dansgoodside.com)

    What you’ll need…

    Roast Pork:

    1 pork tenderloin (approx. 2 lb)
    salt and pepper
    olive oil

    Balsamic Fig Reduction:

    2 shallots (thinly sliced)
    1 garlic clove (minced)
    3 mission figs (ends trimmed, loosely chopped)
    1 1/2 cups balsamic vinegar
    2 TSP white sugar
    salt and pepper
    olive oil

    Pickled Cherries:

    1 1/2 cup white vinegar
    3 TSP salt
    2 TSP sugar
    1 TSP pickling spice
    1 cup fresh cherries (pitted and halved)

    Start off by pre-heating your oven to 250 degrees. Rub the pork tenderloin with some olive oil and season all sides with salt and pepper. Pop it into a prepared baking dish and let cook in the oven for 1 hour, 15 minutes.

    While that’s cooking, move onto the reduction. Place the shallots and garlic in a small pot with some olive oil and cook until softened, about 5 minutes. Add the figs to the pot and let cook for another 5 minutes, stirring occasionally. Next, pour in the vinegar and sugar. Once the pot comes to a bubble, reduce to low heat and let the liquid simmer until it reduces by two thirds. Season with salt and pepper to taste and leave warm on the stove until ready to serve the pork.

    The pork is still cooking, right? Ok, time to quick pickle cherries! Combine the first 4 ingredients in a small pot, bring to a boil and pour over sliced cherries. Strain liquid while pouring to catch the small bits of pickling spice. Let sit for 15 minutes, drain and set aside until ready to serve.

    Remove pork loin from oven. Finish by searing on all sides in a large, hot pan to form a crust. Let sit for at least 5 minutes before slicing. To plate, serve sliced pork over a bed of wilted greens (like spinach or swiss chard), top with balsamic fig reduction and a small spoonful of pickled cherries.

    That’s it, that’s all!

    Serves 5-6

    Total cook time…1 hour, 25 minutes