The Calgary Herald takes a look at the village-style space planned for the charbar's RiverWalk location near the Bow River in the East Village. Calgary Municipal Land Corporation announced Wednesday that the development on 10,872 square feet of land by Calgary’s XYC Design + Development will take place immediately east of the historic Simmons Building.
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In the News
We spoke with Meghan Cole of the Canadian Press recently about cooking at home -- with gas. Here are some excerpts from the story that appeared in the Calgary Herald.
“People are becoming better cooks because of the food networks,” says John Jackson, co-owner and co-chef of Calgary’s Charcut Roast House. “Cooking is fun and trendy. Homeowners are learning about different ingredients and are trying different things. The more homeowners expand their culinary interests, the more need they have for similar setups as a professional kitchen.”
As a chef, picking a stovetop and oven for his home was as important as choosing one for work.
Jackson says because he was trained to cook with a gas cooktop, and is used to using it, he wanted to have a gas stove at home.
“I’m a chef so obviously I have a particular preference,” he says. “Basically I have cooking with gas worked out to a science, and I didn’t want to adapt to another form of cooking.”
Jackson says the reason he prefers gas is that it provides instant heat, and the cook is able to see how high the heat is because of the flame.
Jim Byers, Toronto Star contributor, took time to talk with CHARCUT about the fruitful culinary collaborations that make Calgary cook! Watch the video here.
A collection of the country's top chefs and culinary critics were charged with the task of casting their most critical eye on the nation's most notable -- and some lesser known -- restaurants to craft a list of the very best. It's an annual undertaking taken very seriously by its organizers, judges and the industry. Other media take note too. Here is some coverage (including the picture above) that appeared in the Huffington Post.
CHARCUT Roast House can be spotted in Air Canada's inflight magazine enRoute with insights from Connie into the spark for her love of food, Alberta's relevance on the Canadian culinary landscape and how CHARCUT passions relays to customers. In more ways than one, it comes down to family.
Congratulations to Calgary and The Rockies winners of the 2014 Vancouver International Wine Festival Wine List of The Year.
Platinum: Cilantro and Divino Wine & Cheese Bistro
Gold: Deer Lodge, River Café, Vin Room Mission, Vin Room West
Silver: Buffalo Mountain Lodge
With Bar C, CHARCUT is happy to accept honourable mention accolades. Cheers to Matt LaRocque for tuning the list. Story here in the Vancouver Sun
The Chicago Tribune's Josh Noel took a trip through Calgary and came away with a culinary take on the city that may surprise people who've taken a while to visit. CHARCUT took the lead and upped its cred with this positive review from one of America's most-read travel journalists and culinary trendspotters, Noel. He writes:
"Among the reigning darlings of Calgary dining is ... Charcut which serves an ambitious menu of smart, modern comfort food. Its arugula and tuna conserva, served with shaved celery and lemon preserve, was tangy and bright, while the poutine was devilishly decadent. The steak cut, and preparation, changes regularly. And the pig's-head mortadella is the most complex and comforting cold cut imaginable. Throw in a clever cocktail list and sumptuous dessert menu, and you have a memorable evening. ."