Zoe + Bailey, a screenplay

Starring (in order of appearance): Bailey Kerluke (as himself), Zoe Slusar (as herself) and Peter Worden (as the interviewer and voiceover/narrator) Setting: A short-film set, at night, in the treasure-like –and so tiny one might overlook it –Town of Black Diamond. The scene opens at a place called The Stop, a cultural hotspot bustling with [...]

Friday Family Fun in High River

Good Dawg!

Ask Jordan Procyshen where he’d be if he’d never heard of Dawgs baseball and he will tell you – probably at home on the couch. Entering the academy five years ago, he was a self-described short, stubby kid with no athleticism, just “a mind for the game.” By Peter Worden Baseball culture in Alberta is [...]

Summer Recipes

  Grilled Caesar Salad Print: Grilled Caesar Salad Ingredients: 3 romaine lettuce hearts cut in half – keep stem ends attached 12 slices of bacon diced and cooked until crispy (save drippings) 4 slices of thick whole wheat bread ½ cup Parmesan cheese grated into large flakes Caesar salad dressing (recipe follows) Method: Heat bacon [...]

So SWEET!

Congratulations to Sheena of Sheena’s Sweets on her move over to 3 ave in High River. Great new shop…go check it out soon!

Chef Profile from Stirr! Adventures in Food

Jason Rossington is a regular chef at Stirr! and the owner of Dude with Pig, a full custom catering business in Calgary. How long have you been a chef? It’s been 17 years. I attended a culinary school in Kelowna, B.C. I have worked all over western Canada, most notably at Emerald Lake Lodge, and [...]

Involtini Al Sugo

INVOLTINI AL SUGO (Stuffed Veal Rolls in Tomato Sauce) By Madrina’s Ristorante, Bragg Creek (serves 4) Ingredients: ¼ cup olive oil 2 ½ cups chopped mushrooms 1 garlic clove, peeled and crushed 1 tbsp chopped parsley 4 – 6 tbsp chicken stock salt and freshly ground black pepper 1 cup ground cooked pork or chicken [...]

Raspberries in Pinot Grigio Jelly

By Pavel Krupicka and Carl Tenove, owners of Madrina’s Ristorante, Bragg Creek Photo by Neville Palmer Ingredients: (Serves 6) 750 ml bottle Pinot Grigio 1 1/3 cup raspberries 1 vanilla pod, split lengthways 5 sheets gelatin 1 cup caster sugar Method: Soak gelatin sheets in cold water for 5 minutes. Combine wine, sugar, and vanilla [...]

From the Editor

The fall issue will mark Routes’ 2nd anniversary. It has been quite a ride. With the start of our 3rd year, we have some new additions to the magazine. Routes challenged writer and copy editor, Pat Fream, to contribute on a regular basis with her column, The Motherload, a witty and insightful look at raising [...]

Gnocchi di Patate

(Potato Gnocchi Roman Style) By Mike Perrotta, Wild Thyme Café, Nanton Gnocchi di Patate PDF Serves: 6 Ingredients: 4 ½ pounds russet potatoes salt 1 3/4 cups all purpose flour 2 egg yolks melted butter grated parmesan cheese Method: Wash, but do not peel the potatoes.  Boil them in salted water until soft. Remove potatoes [...]