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What Does The Future of Lamb, Pork and Beef Look Like...

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In an increasingly plant-forward landscape, Canadian operators are adapting to sustainability pressures and consumer demand for ethical and locally sourced ingredients. Zero-waste...

Now Open: CHIX Eggshop

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CALGARY — CHIX Eggshop has opened in Calgary, attached to the Alt Hotel Calgary East Village, which opened earlier this year. 

Choice Chillers: Exploring Refrigeration Trends

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Whether it’s the massive demands of a convention centre prepping meals for thousands or a local food truck serving up frozen delights,...

Niagara Icewine Festival Enters 24th Year

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VINELAND STATION, Ont. — Celebrating its 24th year, the Niagara Icewine Festival will kick off this month and feature a wide variety of wine,...

Charred Napa Cabbage with Avocado, Crunchy Seeds, Citrus and Mint 

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Ingredients 2 cups Napa cabbage 2 cups charred Napa cabbage 1 avocado, chopped 2 oranges, segmented 1 tbsp sherry vinegar 4 tbsp olive oil 1 tsp salt, to taste 1/2 cup sprouted...

Employees Want Balance, Advancement Opportunities in Exchange for Their Loyalty

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A love of food may initially attract a person to the restaurant industry, but without a love of people, they are unlikely to remain....

Charbar Set to Open in Calgary with Award-winning Chef

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CALGARY— Jessica Pelland, an award-winning chef from Calgary, will join the city’s most anticipated new restaurant, Charbar, set to open in the Simmons Building...

Model Milk Named Best Restaurant in Calgary

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CALGARY — Avenue magazine has released the 11th edition of its Best Restaurants list, naming Model Milk as the number-1 restaurant in Calgary. “The transformation...

Executive Chef and More Announced for Upcoming Calgary Restaurant

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CALGARY — It was announced earlier this year that Calgary’s historic Simmons Building will house Connie DeSousa and John Jackson’s Charbar in 2015, but...

Charcuterie and Whole-Animal Cooking Spotlighted at CCFCC Conference

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EDMONTON — The educational sessions at the 50th Anniversary National Conference of the Canadian Culinary Federation (CCFCC) got off of to a strong start...