Born and raised in the small town farming community of Punnichy, Saskatchewan, Amber Roy is the operating partner and chef under the Station Hospitality Group.
It was as easy as running out to the garden to grab veggies for dinner or collecting fresh eggs every single day.
The room itself inspired me to create dishes that would lend well to having quality and healthy food on your lunch break, sharing appetizers after work, or even coming in for a date night.
This is a take on an Old Fashioned cocktail, where we have introduced our own boozy cherries and curated syrup made from a mix of honey and sugars.
Vinegar! There are so many versions of vinegar that can take a dish to the next level with just a dash or two.
I grew up with a Polish and German background, and at every special occasion or request, my mom would make the most amazing rice and beef cabbage rolls.
We were able to buy ingredients that farmers had on hand, even though we were not able to use them in the kitchen due to pandemic dining restrictions.
Rich sauces go well with rich wine, delicate sauces go well with light wines.