Chef Dale MacKay is the Executive Co-Chef and owner of Ayden Kitchen and Bar in Saskatoon, Saskatchewan. Over the last year, Ayden Kitchen and Bar has been rated #10 in Canada by Vacay.ca and was named People’s Choice for best new Restaurant by EnRoute Magazine in 2014. Canada’s first Top Chef and multi-award winning culinary artist, Chef MacKay was previously a protégé to world renowned Chef Gordon Ramsay at his restaurants in Tokyo, New York and London, and was Executive Chef at Lumière in Vancouver, managed by celebrated New York Chef Daniel Boulud’s Dinex Group. www.aydenkitchenandbar.com
PASTA-MAKING TIP: Choose sauces according to the shape of pasta. Hearty and meaty sauces work best with heartier, short-cut noodles that can carry the weight of the sauce – think penne and braised beef Ragu. Lighter sauces are recommended for longer-cut noodles that can be lightly tossed and still hold the flavour, such as linguine vongole.
SUMMER 2016 FOOD TREND: Heritage legumes, such as calypso beans. Thanks to advanced farming techniques making it more economical to produce heritage legumes, healthy, harvest-driven diets are trending and Canadians will have more opportunity to enjoy the pronounced flavour and interesting textures of these foods.
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