In honour of Lethbridge College’s 60th anniversary, our chefs have again looked to the Culinary program’s past for inspiration and updated an old favourite with a modern twist.

In celebration of Lethbridge College’s 60th anniversary, Wider Horizons asked the chefs to find recipes that link the Culinary program’s past and future, as well as ones that are easy to make and delicious to eat.

- This slow-cooked Moroccan stew is the ideal way to showcase some of fall’s most luscious flavours.

Every semester, students in the Lethbridge College Culinary program showcase their skills using the region’s best locally-grown or produced food at various lunches, dinners and celebrations.

The history of gelato dates back to the 16th century, although the origins can be traced back to ancient Rome and Egypt, where frozen desserts made of snow and ice brought down from the mountaintops and preserved below ground were welcome treats.

From our kitchens:

From our kitchens

It’s a recipe that has been around since the Middle Ages in one form or another – and perfecting it will provide endless options for main courses and desserts.

With its radiant red colour and savoury smells, jambalaya is the perfect choice to dress up a dinner table this autumn.

Lethbridge and southern Alberta are great places to find local products, such as savory cheeses, fresh, full-bodied yogurts, seasonal fruits and vegetables and succulent, sustainably-raised meat.