Not all Foie Gras is bad. Naddine delves into the subject with 2 local chefs, Chef Xavier Lacaze from Muse Restaurant, and Chef Michael Dekker, formerly of Rouge and now culinary instructor at SAIT. We also speak with Sid Andrews, a waterfowl expert for the City of Calgary parks department and Ian Walker, of Mariposa farms, a farmer who produces naturally raised foie.
Spooning and Forking
- Spooning and Forking
- Hosted by Naddine & Amanda
Next Show: May 27, 2012 @ 12:00 am
CJSW’s original food program. Focusing on the quirky and unexplored side of food culture and is generally local in scope. Episode topics include community gardens, the Slow Food movement, late night eats, urban bee-keeping, and the food featured at some of Calgary’s most popular music festivals.
Most Recent Episode:
#35: Foie Gras (April 25, 2012)
Not all Foie Gras is bad. Naddine delves into the subject with 2 local chefs, Chef Xavier Lacaze from Muse Restaurant, and Chef Michael Dekker, formerly of Rouge and now culinary instructor at SAIT. We also speak with Sid Andrews, a waterfowl expert for the City of Calgary parks department and Ian Walker, of Mariposa farms, a farmer who produces naturally raised foie.
Blog
#35: Foie Gras
April 25th, 2012#34: Dumpster Diving
March 20th, 2012Amanda speaks with a graduate student from the University of Calgary who sources his food partially from “Dumpster Diving”. Ask the Expert gets the official word on Dumpster Diving from the City of Calgary.
#33: Seedy Saturday
March 13th, 2012Naddine spoke with Janet Melrose of the Calgary Horticultural Society about “Seedy Saturday”, an event happening this Saturday, March 17, 2012 at the Hillhurst Sunnyside Community Centre.
#32: Chocolate
February 28th, 2012Amanda talks to local chocolate experts John Fleck of Ephiphane Chocolate and Derrick Pho, Head Chocolatier of Bernard Callebaut, about chocolate’s journey from bean to bar. For ATE, Naddine asks Janet Melrose of Calgary Horticultural Society, “Which flowers are edible?”
#31: French pt. 2
February 21st, 2012What is better than a fresh made pain au chocolat? One that comes from your oven. This week Naddine talks to Pascal Bagioli from Pascal’s Patisserie about French pastry.
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Disclaimer: Welcome to one of many CJSW blogs. Please remember that even though CJSW broadcasts amazing quality 24/7, we are still a volunteer-based station. Not all programmers will be as active on their blog as others. If you have any specific questions on the show, feel free to contact them via their posted email address or call (403) 220-3991 during their show.
