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.
October 29, 2013 by Start From Scratch
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!
September 6, 2013 by Start From Scratch
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!
Category Events, News | Tags: , Ayden Kitchen and Bar, Dale Mackay, fundraiser, Leyda's, Mike McKeown, Prairie Harvest Cafe, Renee Kohlman, Saskatoon, Start From Scratch, Tom Brown, Wild Cuisine Catering | No Comments
September 5, 2013 by Start From Scratch
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)!
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!
Grab dinner at one of these 10 food trucks and watch our very own Dan Clapson judge the competition.
Red Wagon Diner
Jelly Modern Doughnuts
Calgary Mini Doughnuts
September 4, 2013 by Start From Scratch
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!
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.
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!
Category News, Recipes | Tags: , barbecue, bbq, bean, corn, Dan Clapson, dinnerwithjulie, food network canada, labour day, long weekend, pork, sorbet, stephanie arsenault, vegan, vegetable | No Comments
August 15, 2013 by Start From Scratch
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
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)
1 pork tenderloin (approx. 2 lb)
salt and pepper
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
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!
Total cook time…1 hour, 25 minutes
June 10, 2013 by Start From Scratch
Treat your dad to pulled chicken tacos this Father’s Day. This recipe from Julie van Rosendaal, uses a slow cooker aka. it’s super easy! Add a selection of toppings and you’ve got yourself the perfect meal for the whole family.
Pulled Chicken Tacos (from dinnerwithjulie.com)
Adapted from Sweet Potato Chronicles
8 boneless, skinless chicken thighs
5-6 garlic cloves, crushed or chopped
1 – 1 1/2 cups salsa
1 Tbsp. chili powder (this sounds hotter than it actually is)
a pinch of salt
soft flour tortillas or hard taco shells
grated cheese, diced tomatoes, shredded lettuce, cilantro, guacamole, sour cream – whatever you like
Put the chicken, garlic, salsa, chili powder and salt in the bowl of a slow cooker and toss with tongs to combine everything; set it on low for 6-8 hours.
Pull the chicken apart with two forks and serve with flour tortillas or taco shells and your choice of additions. Serves 6.