In this issue of ANNA, Chef Scott Bagshaw pulls together a completely over-the-top grazing meal, introducing us to unusual ingredients like spicy togarashi and taught us that if you cut a pear in half you have the perfect vessel for an appetizer. Bagshaw’s expertise will stretch you as a diner and as a cook and make you see food in an entirely different way.
But while we explore new ingredients, we also pay homage to standbys that will always be relevant and beloved. A golden breakfast featuring the most elegant of pancakes, crêpes, filled with delicious ingredients that will keep you grounded in home and tradition. Along with classic seasonal sides and holiday baking, made special by a dash of finishing salt. –Mari Loewen, founder