Michael Frayne

Chef, audiophile, outdoorsman, gamer, scotch aficionado, Star Wars enthusiast

[Michael Frayne @chefmikefrayne]

Thanks for stopping by the restaurant!! Was great to cook some of my fav dishes for you both ! @CindygWhite @vineanddine @CulinaireMag #airdrie #eatlocal https://t.co/YWECxEaHot

[Michael Frayne @chefmikefrayne]

Country style pâté. With cognac, pistachios, dried cranberry. Delicious.
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#charcuterie #housemade #madewithlove #yyc #airdrie #airdrie360 #tasteairdrie #classics #foodyyc https://t.co/WI3O4JffFu

[Michael Frayne @chefmikefrayne]

Sunday morning prep tunes. This is Ghost Rider, permission to flyby? Negative Ghost Rider the pattern is full. #dangerzone #buzzthetower #needforspeed #watchingthislater #beachvolleyball #brunch https://t.co/KFhnMWPypy

[Michael Frayne @chefmikefrayne]

#Repost @firstandvine with @get_repost
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Did you know? Every school day in Alberta 10,000 kids go hungry-and the amazing people @brakemenyyc are working to change that. For every bottle of this proprietary Merlot, Syrah and Cabernet blend, $5 goes… https://t.co/K8c7vqEtZA

[Michael Frayne @chefmikefrayne]

More prep space.... #outtaroom #makeroom #ouichef #prepindiningroom #christmasseason #airdriechristmas #intheweeds #dinnerservicein110minutes #fastgram https://t.co/7aYQ8Db02c

[Michael Frayne @chefmikefrayne]

Thanksgiving sausage party, beautiful bratwursts made with the wife and mother/father-in-law. These are soo soo g… https://t.co/dTrhBwPIc0

[Michael Frayne @chefmikefrayne]

Seen this floating around, To great not to share. If this is a consular ship, where IS the ambassador? #starwars #… https://t.co/XwB3dSnE4F

[Michael Frayne @chefmikefrayne]

Gimme those meat sweats... 45+ day aged 12 oz AAA Alberta ribeye. With daily accompaniments $44. So good... #aird… https://t.co/4INEA4riUf

[Michael Frayne @chefmikefrayne]

Salmon gravlax coming out of the cure for tomorrow's mead dinner. The salmon has been scaled and left with the sk… https://t.co/uKeMbJh3JW

[Michael Frayne @chefmikefrayne]

Delicious Coq au Vin on the fall menu... crispy skin braised local chicken thigh, white wine, potatoes, lobster mu… https://t.co/C9FkMZSCtw

[Michael Frayne @chefmikefrayne]

Jelly setting for our duck liver pâté- birch and maple syrups, 20 year port, aged sherry vinegar. New menu drops t… https://t.co/ydAGxxRefP

[Michael Frayne @chefmikefrayne]

Sunday morning prep jamz.... thanks for the intro to this way back in '08 @eheadson #throwback #goodtimes #chillou… https://t.co/CzjxdvIpcN

[Michael Frayne @chefmikefrayne]

Amazing dinner @bearsdenlounge in celebration of our wedding, thanks to @darnell1010 for all the amazing food!!!
#… https://t.co/OLjCKOqbND

[Michael Frayne @chefmikefrayne]

Pheasant getting the rub down for confit... mise en place....
#falliscoming🍁 #pheasantravioli #airdrie #eatlocal #… https://t.co/4U46YPxg4x

[Michael Frayne @chefmikefrayne]

Starting to see signs of my favourite season just around the corner... woke up cold this morning ♥ #falliscoming #… https://t.co/ka1Qg4cxwA

[Michael Frayne @chefmikefrayne]

Dammit you can't just sub me in I'm not a piece of meat!!! #printergremlins #longweekendsillys #yyc #ihavefeelings… https://t.co/yuj4OAVAh8

[Michael Frayne @chefmikefrayne]

Morning pasta dough prep... for the citrus and ricotta ravioli. #pasta #basics #chefstuff #pastalife #winebar #sm… https://t.co/808VfuhNnH

[Michael Frayne @chefmikefrayne]

Pork tenderloin marinated for 24 hours in acheote, garlic, bay leaves and charred onion. Summer stone fruit and h… https://t.co/qU7wVBUjOm

[Michael Frayne @chefmikefrayne]

Tool... about to start!!! Epic concert with @chef_labossiere https://t.co/M57o9I1tCQ

[Michael Frayne @chefmikefrayne]

Ambient air temperature in the kitchen currently... gonna be a long summer!! #itsonlymay #ouichef #sweatitout #hot… https://t.co/eT57unNWmL