Paprika isn’t background seasoning—it’s a system. In Hungary, it’s the backbone of cooking, dissolving into fat and building flavour quietly while stews take the credit. Elsewhere it changes accents: Spanish pimentón brings smoke and swagger. I built a three-course menu around Hungarian paprika—some dishes traditional, some happily not—to show how one red powder can anchor a meal, bend the rules, and still hold everything together. Cheers.

Calgary may be buried in December snow, but I found a spark of joy in a full Rioja tasting paired with cheeses- a tiny rebellion against winter. From bright Joven to stately Gran Reserva, matched with everything from soft and mild to gloriously stinky, it became a cosy ritual of seasonal denial. For one evening, the blizzard felt less like a burden and more like a reason to sip, savour, and pretend the tundra was Spain.

Margarita, anyone? The perfect warm-up before we dive into the real star of the night: succulent duck breast lacquered in a glossy Cointreau glaze, its bright citrus cutting through all that glorious richness. With that, a trio of caramelized winter veggies! Together? A cold-weather symphony of zingy citrus, cozy textures, and deep seasonal comfort… best enjoyed with a drink in hand and zero restraint.