Gail Hall was a Red Seal chef, educator, entrepreneur, media personality, food writer and trend setter on both the local and national food scenes. Over two decades, she led 30 culinary tours to local, national and international destinations, bringing the recipes and stories back home to be broadcast on TV and radio. She was a featured presented at Christmas in November at the Jasper Park Lodge for 22 years; a regular contributor to Avenue magazine (and other publications), CBC Edmonton’s food columnist for five years and an original foodie who promoted local producers and the carrying out of good clean, local, sustainable food practices.
Maps, Markets and Matzo Ball Soup is a memoir written by Twyla Campbell, who cooked, ate and judged food events with Gail during their 13-year friendship.
The memoir details Gail’s journey through life as a Jewish kid from Toronto who grew up to challenge religion, explore the world, and leave a corporate job to follow her passion into the world of food. Campbell reveals the highs Gail Hall experienced running an award winning, multi-million dollar catering company, the lows of bankruptcy following the events of 9/11 and her brave re-entry onto Edmonton’s food scene with Seasoned Solutions, a loft cooking school she ran out of her downtown condo for 10 years.
Written by Twyla Campbell
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