Blog — Spring dishes

As you will see over time, I tend to gravitate toward simple treatments when I am responsible for making the meal. The beauty of that approach is that meals with few ingredients let each flavour shine. Spring vegetables are perfect for this type of treatment – asparagus, tender greens, crisp radishes, and early cucumbers. The spring veggies aren’t quite ready here in Alberta (we just had another big snowstorm the other day), but baked sweet potato, sliced fennel, and a good Alberta steak, all elevated by one of our salt blends, made for a perfect meal while we wait for...

Had the most fantastic time over the weekend, creating delicious and beautiful food to be photographed by super-fun John Wenzel.  Although the thought of making 8 main courses to plate was a little overwhelming, it all came together and looked as lovely as it tasted! Of course, the objective was to feature the versatility and dynamism of Lift Flavours' culinary offerings.  On the menu were: Fragrant Lamb Curry with Pink Peppercorn & Rose Petal Sea Salt (steamed basmati rice and wilted spinach) Pan-Seared Tuna Steak featuring Lavender & Green Tea Sea Salt (wasabi mashed potatoes and steamed asparagus) Pomegranate-Glazed Chicken (done in two...