Dan Clapson
Dan Clapson is a best-selling author and award-winning food and travel writer based in Calgary. The accomplished writer has contributed to a wide range of acclaimed publications including Out Magazine, The Globe & Mail, Air Canada enRoute, Eater, Xtra, Canada’s 100 Best, Calgary Herald, Food Network Canada online and many more. Clapson’s debut cookbook 'Prairie' (co-authored by Edmonton writer Twyla Campbell) became a The Globe & Mail No. 1 Bestseller in September 2023. Clapson is also a frequent culinary expert for news outlets and programs such as Global News Calgary, The Good Stuff with Mary Berg, CTV Morning Live, CBC, and more. Outside of the food realm, Clapson is the founder of the award-winning Blue Jay Sessions music event series as well as a co-owner of The Prairie Emporium in Calgary.
YEW Seafood + Bar launches new cocktail collaboration with Lauren Mote
A series of cocktails inspired by the world's oceans
5 reasons to watch Chopped Canada Season 2
Why you need to tune in this season
Behind the line: Vancouver chef Dawn Doucette
The chef's thoughts on cooking, from reality TV to working with one of the biggest restaurant groups
Chai caramel sauce
Make a batch of this sauce for your friends, or just for yourself.
Behind the line: Halifax chef Craig Flinn
Halifax chef talks about his undying passion for food and cooking for himself vs. others.
Homemade Baileys-style Irish cream liqueur
Take five minutes to create this cheaper and more delicious version of the popular Irish cream liqueur.
Behind the line: Vancouver chef Geoff Rogers of Blacktail Florist
What the chef has learned about being humble and his thoughts on food bloggers.
Amy Jo Ehman's 5 Canadian wartime food facts
Dig deeper into Canada's food history with wartime food trivia
Behind the line: Winnipeg chef Scott Bagshaw of Deseo Bistro and Enoteca
The chef on how Winnipeg stacks up against other Canadian cities, his food and cooking trends.
Dissecting enRoute's top 10 list of Canada's best new restaurants with writer Andrew Braithwaite
The writer on his approach to judging the most talked about food list of the year