Julie Van Rosendaal has been a long time presenter on the Calgary Co-op Kitchen Theatre stage and her passion for cooking is obvious to everyone who knows her, reads her blog, Dinner with Julie,  or listens to her on the CBC Eyeopener every Tuesday morning.

Julie will be back cooking on the  Calgary Co-op Kitchen Theatre stage (July 8th at 2:30 p.m. , July 9th at 12:30 p.m. & July 10 at 11:30 a.m.) in the Western Oasis, BMO Centre Halls D & E

For a full list of presenters on the Calgary Co-op Kitchen Theatre stage please visit the Western Showcase website


Calgary Stampede (CS):  Briefly tell us about yourself and what your typical day looks like. 

Julie Van Rosendaal:  I don’t think any of my days are typical! The only typical days are Tuesdays, when I get up early and cook something to bring on the Calgary Eyeopener – I’m the food columnist on the show every week. Otherwise, a typical day includes writing, usually photographing food for some publication or other, or doing an event – a cooking show, a live event – it’s all over the place but all fun!

CS:  When did you know you wanted to be involved in the food industry?

Van Rosendaal:  My mom likes to tell the story of when I was 3 and asked when I could cook by myself… she said “when you can read a recipe by yourself, you can cook by yourself.” So I went off and learned to read with a stack of cookbooks. I’ve always wanted to work in the food industry, but also knew I didn’t want to be a traditional restaurant chef, instead I had a catering business, opened a bakery, and now write about and talk about food. And eat it, of course.

CS: What do you love about your job?

Van Rosendaal:  The food, the people, the passion for this industry – there’s a lot to love! And I do love working from home, although I also envy people who can separate work from home, and who get a regular paycheque and benefits!

CS: Do you have a favourite memory of the Calgary Stampede or Kitchen Theatre? 

Van Rosendaal:  I have so many great memories – one of my most memorable was winning the Calgary Stampede Chili Cook-Off at age 12 – competing against the grown-ups! Darryl Janz interviewed me for the 6 o’clock news. The Kitchen Theatre has been a blast for the past decade or so – one of the most memorable years was when I was 8 1/2 months pregnant with my son, and doing the food styling for the other visiting chefs. Everyone kept telling me I could have the baby any minute…

CS: Do you have a recipe you would share with our readers?

Van Rosendaal:  People love this one – it’s the best peanut butter cookie recipe out there – and it’s gluten and grain free, which is very big these days!


The Quintessential Peanut Butter Cookie

This is both the simplest and most delicious peanut butter cookie you’ll ever eat; as it doesn’t contain flour, there’s nothing to dilute its peanut buttery flavour. Three ingredients produce a velvety, melt-in-your-mouth texture – extremely tender, as they contain no gluten.

1 1/2 c. peanut butter
1 c. sugar (white, brown or half and half)
1 large egg

Preheat the oven to 350F.

In a medium bowl, stir together the peanut butter, sugar and egg; it will be pasty at first, but the more you stir the thicker it will become. Stir until well blended and thick enough to roll into balls.

Roll into 1-inch balls and place an inch or two apart on an ungreased baking sheet. Press down on each cookie once or twice (crisscrossed) with the tines of a fork. Bake for 12 minutes, or until just set and pale golden around the edges. With a thin spatula, transfer to a wire rack to cool.

Makes about 2 dozen cookies.