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COVID-19 UPDATE: Culinaire Magazine is continuing to publish to schedule, and pivoting to include more topical articles for the community and the hospitality industry in these difficult and uncertain times, and telling the stories of how local food and beverage businesses are pivoting too.
Culinaire was created and founded by Linda Garson, Editor-in-Chief and Publisher, and she heads the tiny trio team of Managing Editor Tom Firth, and Multimedia Editor Keane Straub. Culinaire works with many freelance writers, as well as photographers and designers.
Since its launch in 2012, Culinaire Magazine has quickly emerged as Alberta’s leading, and most widely read food and beverage-focused special interest or lifestyle publication. With a controlled distribution, Culinaire can be found free to pick up in food and beverage outlets of businesses who share a passion for championing the best that Alberta food and drink has to offer. Culinaire is tempting tastebuds and engaging appetites.
In each of the ten issues a year there are articles that tell the stories and connect readers with locally-focused food and beverage content celebrating the best of Alberta. From producer stories, to chef’s tips, along with beverage trends, recipes, and recommendations, every issue of Culinaire is packed with content that speaks to readers’ interests.