GoBarley Blog
Chef Inspiration: Chef Daniel Pizarro’s French-Inspired Barley Dish
Chef Daniel Pizarro of Avec Bistro and Provision proves that the very-Canadian grain can be well-incorporated into French dishes.
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Chef Inspiration: How Chef Adam Trotchie Incorporated Barley In a Brewpub’s Menu
The chef de cuisine at Last Best Brewing and Distilling on how he perfectly paired beer and a barley-focused dish and why he continues to experiment with barley for the brewpub’s menu.
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Cooking With Barley: A Q&A With Chef Quinn Staple
The chef de cuisine at Yellow Door Bistro discusses the barley-focused dish he prepared for Beakerhead 2017’s Engineered Eats event.
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Chef Inspiration: Chef Roy Oh’s Korean-Inspired Barley Dish
Chef Roy Oh creatively used barley in a Korean dish for Beakerhead 2017’s Engineered Eats event, making boricha infused puffed nurungji with soon dubu dust.
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Chef Inspiration: How Chef Jamie Harling of Deane House Elevated Barley
The head chef at a fine dining restaurant in Calgary describes how he got creative with barley and why the grain can be a great addition to any restaurant’s menu.
read moreGoBarley Events
FNCE 2016 Oct. 15–18
GoBarley will be exhibiting at the Food and Nutrition Conference and Expo (FNCE) 2016.
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Taste Canada Food Writing Awards
GoBarley is attending the Taste Canada Awards Gala at the Arcadian Court in Toronto on Nov. 14, 2016.
read moreJune 27 – Food Barley Session
In in conjunction with the Canadian Barley Symposium and the North American Barley Researchers Workshop, GoBarley will be hosting a Food Barley Session for members of Canada’s food industry.
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Engineered Eats Workshop: The Many Shapes of Barley
What’s up with malt? Silage? Pearling? Join a handful of Calgary’s best chefs (like yourself) and barley experts to learn all about the history, farming, nutrition, food science and beer-worthy aspects of one of Canada’s most important crops.
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Engineered Eats
Dining is a whole new experience when chef and bartender become scientist!
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