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Culinaire Magazine Alberta/Food & Drink/Recipes Culinaire is a controlled distribution food and beverage magazine tempting tastebuds, engaging appetites based out of Alberta.

Sharing their secrets are chefs, sommeliers, brewers, mixologists, restaurateurs, and local food and beverage experts. Culinaire serves up features on dining in, dining out, wine, beer, spirits and cocktails, and pairing them all, along with local culinary events and festivals. Published 10 times per year, Culinaire can be found in the food and beverage outlets of businesses and people who share our passion. Have questions? Comments? Our team is happy to help!

It's our Taste Tour Treasure Hunt today and we love our participants - particularly those who dressed up, look how won...
14/09/2025

It's our Taste Tour Treasure Hunt today and we love our participants - particularly those who dressed up, look how wonderful...! ❤️❤️❤️

🥒There are almost no limits as to what you can pickle, and now is the time to get your hands on the best produce and pre...
10/09/2025

🥒There are almost no limits as to what you can pickle, and now is the time to get your hands on the best produce and preserve them for the winter months…if they’re not all eaten before then! We’ve got not one, not two, but SEVEN quick pickle ideas for the fall that will brighten up your meals. Head to the link in our bio or start at culinairemagazine.ca/post/pickled

We were honoured to be invited to the first showcase and tasting of in Canada at the residence of -GeneralofJapaninCa...
05/09/2025

We were honoured to be invited to the first showcase and tasting of in Canada at the residence of -GeneralofJapaninCalgary this week.
The Consulate's new chef Keisuke Oyama
together with of and created five outstanding dishes of Nagasaki Wagyu.
It was truly special (there are a very limited number of these special animals) and we experienced that the beef literally melts in your mouth as it has a high concentration of oleic acid, which has a very low melting point (under 20º C!).
They brought salt from Nagasaki, a beautiful soy sauce, and sake too!
A memorable lunch, thanks very much for inviting us to this tasting.

It was a full house for our evening TELUS Spark Science Centre last week, and it was so fun and so delicious! Guests got...
01/09/2025

It was a full house for our evening TELUS Spark Science Centre last week, and it was so fun and so delicious! Guests got to experience science in their welcome cocktail (with an elk meatball too!) then take in the fully interactive "Banquet" exhibition at leisure, before sitting down to enjoy five different (and generous) freshly made food stations from each with a wine pairing!

Check out all the photos:
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The evening of August 20 was one filled with curiosity and cuisine as Culinaire hosted over 50 Calgary foodies, in collaboration with TELUS Spark, to explore the intersection of culture, and taste through the lens of BANQUET, the immersive touring exhibition which takes a closer look at the science....

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Culinaire is a free food and beverage magazine tempting tastebuds, engaging appetites based out of Alberta. Sharing their secrets are chefs, sommeliers, brewers, mixologists, restaurateurs, and local food and beverage experts. Culinaire serves up features on dining in, dining out, wine, beer, spirits and cocktails, and pairing them all, along with local culinary events and festivals. Published 10 times per year, Culinaire can be found in the food and beverage outlets of businesses and people who share our passion. Have questions? Comments? Our team is happy to help!