Chef Daniel Pizarro of Avec Bistro and Provision proves that the very-Canadian grain can be well-incorporated into French dishes.
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.
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.
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.
The executive chef at Home and Away discusses the barley-focused dish he prepared for Beakerhead 2017’s Engineered Eats event.
If you’re hoping to understand the malting process without getting into the nitty gritty details, this simple guide is for you.