Culinaire #6:3 (July/August 2017) by Culinaire Magazine

ALBERTA / FOOD & DRINK / RECIPES :: VOLUME 6 NO.3 :: JULY/AUGUST 2017

N AL AL FR O I T ES SA N CO U S

D IN

IN G

BREWING

PAELLA

HYPER-LOCAL

BEERS

WAYS The Place Of Prosecco | Creative BBQ Side Dishes | Summer Spirits

22 16

32 VOLUME 6 / ISSUE #3 JULY/AUGUST 2017

Features 14

Prosecco – What’s Really In The Glass? A happy trend that just keeps growing and getting better, you might think all prosecco is created equally – not so! by Marcia J. Hamm

So Many Ways to Enjoy Good Paella Paella is versatile dish ideal for a family supper, a romantic dinner, or to feed a crowd – here are three of Alberta’s best by Leilani Olynik

26 Take Your Eats Outside: It’s Picnic Time! Anything eaten outside under a tree, on the beach, or in your backyard somehow always seems to taste better… by Natalie Findlay

20 In the Land of Herbs …Lovage is the Lion by Morris Lemire

36 Alberta Beer More local than local by Kirk Bodnar

Departments 6

Salutes and Shout Outs

38 Summer Spirits Perfect for summertime refreshments by Tom Firth with Linda Garson

Off The Menu – Sirocco Golf Club’s Seared Wild Salmon with Coconut Green Curry and Jasmine Rice

40 Making the Case The wines of summer by Tom Firth

Book Review

Soup Kitchen

Chefs’ Tips – and Tricks!

Four Creative Takes… on classic barbecue side dishes by Anna Brooks, Tom Firth, Linda Garson and Vincci Tsui

32 Refreshing Summer Cocktails – and mocktails! by Linda Garson

34 Variety Beers Might as well go for a soda! by David Nuttall

42 Open That Bottle Linda Olsen, News Anchor Global Calgary by Linda Garson

On the Cover: Many thanks to Las Canarias in Calgary for the outstanding paella on our cover this month – and yes, it does taste as good as it looks! And thanks to our photographer, Ingrid Kuenzel, for capturing the deliciousness of the dish.

Letter From The Editor stomping sounds of Stampede in Calgary and K-Days in Edmonton too! As one of our two annual joint issues, our July/August magazine holds special meaning for me – we have no August issue, so I have a month without deadlines! Now where shall I head to, will it be a staycation or should I zip off to discover another part of this amazing country and learn a new culture and try new food?

Ah July… welcome back, we’ve missed you! We’re pleased to see your sunny face and enjoy those long evenings eating and1408_CO_Croft drinking al fresco. And hear the 1 Pink_Bubbles & Pink to Ad_PRINT.pdf

I loved my trip to tour the vineyards of Nova Scotia last July, what a great place! You know when you get it in your head that you want to eat lobster and drink wine every day for eight days – and do it? Magnificent! But there are so many festivals on our doorstep to enjoy in the summer too; I’m always excited for Taste of Calgary and look forward to seeing you for the8:09 demos on our Foodies Stage 2017-06-01 AM

again, and hopefully this year I’ll get to experience Taste of Edmonton for the first time. I hear great things! We have a lot to do at Culinaire behind the scenes during the summer; judging for our 5th annual Alberta Beverage Awards starts July 17th – always a fun time of hard work and long hours, and this year it will be followed by judging for our new Alberta’s Finest Drinks List Awards. If you are a restaurant, bar, café, or pub and haven’t yet entered your wine, beer or spirits list – then hurry, hurry, hurry! It’s free to enter at culinairemagazine.ca/finest. If you're in Edmonton and haven’t yet registered for our 2nd Annual Edmonton Treasure Hunt on September 9th, then hurry too as we’re already over half sold out! Cheers, Linda Garson, Editor-in-Chief

ALBERTA / FOOD & DRINK / RECIPES Editor-in-Chief/Publisher: Linda Garson linda@culinairemagazine.ca Calgary Sales Director: Greg Mitchell 587-224-3270 greg@culinairemagazine.ca Edmonton Sales Director: Lisa Wolansky 587-338-8780 lisa@culinairemagazine.ca Creative Director: Dan Clapson dan@culinairemagazine.ca Managing Editor: Anna Brooks web@culinairemagazine.ca Contributing Drinks Editor: Tom Firth tom@culinairemagazine.ca

Our Contributors < Marcia J. Hamm

Marcia is the manager and buyer at Hicks Fine Wines in St. Albert. She holds the WSET Diploma in Wine & Spirits and is an Italian Wine Ambassador through the Vinitaly International Academy. Her expertise comes from both passion and accredited learning, and she runs educational tastings through her wine consulting business, Joy of Wine. Marcia is truly a wine geek who considers wine a gift that must be shared.

Contributing Photographer: Ingrid Kuenzel Design: Emily Vance Contributors: Kirk Bodnar Anna Brooks Dan Clapson Natalie Findlay Marcia J. Hamm Dong Kim Morris Lemire Robyn MacLean Karen Miller David Nuttall Leilani Olynik Vincci Tsui

To read about our talented team of contributors, please visit us online at culinairemagazine.ca. Contact us at: Culinaire Magazine #1203, 804 -3rd Avenue SW Calgary, AB T2P 0G9 403-870-9802 info@culinairemagazine.ca www.facebook.com/CulinaireMagazine Twitter: @culinairemag Instagram: @culinairemag For subscriptions, competitions and to read Culinaire online: culinairemagazine.ca

< Natalie Findlay

Freelance writer, photographer and pastry chef, Natalie’s food aspirations started at an early age as she baked desserts for her family and friends as soon as she could use a mixer. Natalie’s love of food resulted in her graduating from The Cordon Bleu’s Pastry Program. Over the past 10 years, Natalie has been a pastry chef and cook while managing her own business creating custom-made special occasion cakes.

< Karen Miller

Karen is a lawyer by trade, giving her a knack for picking apart a cookbook for Culinaire reviews. She claims to have been on the “know where your food comes from” bandwagon sooner than most. Always willing to impart knowledge to absolutely anybody who asks, Karen is practical but creative, having taught many styles of cooking classes. She was also part of the Calgary Dishing girls (producing two cookbooks).

All Trademarks presented in this magazine are owned by the registered owner. All advertisements appearing in this magazine are the sole responsibility of the person, business or corporation advertising their product or service. For more information on Culinaire Magazine’s Privacy Policy and Intention of Use, please see our website at www.culinairemagazine.ca. All content, photographs and articles appearing in this magazine are represented by the contributor as original content and the contributor will hold Culinaire Magazine harmless against any and all damages that may arise from their contribution. All public correspondence, which may include, but is not limited to letters, e-mail, images and contact information, received by Culinaire Magazine becomes the property of Culinaire Magazine and is subject to publication. Culinaire Magazine may not be held responsible for the safety or return of any unsolicited manuscripts, photographs and other materials. Reproduction of this publication in whole or in part without written consent from Culinaire Magazine is strictly prohibited.

Salutes... Two Alberta chef wins! Congratulations to Trevor Connie, a plumber/gas fitter from Edmonton, who outcooked 23 other ambitious home cooks over an intense 12-episode culinary battle to win the sought-after title of Masterchef Canada and the $100,000 prize! And in the same week, Calgary chef Nicole Gomes, of Nicole Gourmet and Cluck ‘n’ Cleaver, fought her way to the top to beat eleven other Top Chef Canada alumni in the All-Stars series becoming the show’s first female winner, and also taking home a $100,000 prize as well as a $25,000 GE Monogram kitchen! Chef Gomes

Nicole Gomes

also hosted viewing events during the series, raising over $40,000 for Foothills Medical Centre Neonatal Intensive Care. Mealshare’s ‘Tonight For Tomorrow’ fundraiser, held across Vancouver, Calgary and Ottawa was a runaway success! Calgary Tower was lit up in

orange, and 16 Calgary restaurants donated 50% of their evening's food sales, matched by sponsors, to raise more than $63,000 to end youth hunger. And 15 more Calgary eateries have joined the roster of partners to support Mealshare’s buy-one, giveone model!

and Shout Outs... Chef Lawrence Hui has brought a taste of the Hawaiian Islands to downtown Edmonton, a step away from the Ice District, with his new Ono Poke Co. Signature dishes of ahi and albacore tuna, salmon, spicy pulled Kalua pork, and a vegetarian option, come on a choice of seasoned rice, quinoa or mixed greens, dressed with fresh and pickled veggies, and topped with a crunch. You’ll find Chef Hui's Hawaiian Chili Water on your table too! Also in Edmonton, Vaticano Cucina (Vatican’s Kitchen) has opened in the old Koutouki Taverna location on Gateway Boulevard. Chef Dione Harwood is cooking up a storm of handmade pastas, grilled meats, fish and poultry, and a choice of nine trademark Neapolitan and Montanara (deep-fried) pizzas all named after saints, and cooked in the Italian wood-fired oven. We can’t wait for Arctic Char Focaccia Eggs Benny! Chef Ben Staley’s Alder Room has opened next door to sister Edmonton restaurant, Alta, offering one prepaid 6

dinner seating at 7:00 pm, and serving 12-20 courses with wine or nonalcoholic pairings over two to three hours, to a maximum of 12 people. The interactive experience of Chef Staley’s highly technical cuisine focuses on ingredients from producers in Alberta and close by.

big pork- and gluten-free meatballs, which you can also have as a Guiseppe Disordinato (untidy) sandwich in two sizes. Grab a seat at the bar or on the enclosed patio, and enjoy shared dishes and head bobbing beats. Open 11:00 am to late, Wednesday to Sunday.

Meanwhile in Calgary, Chef Keith Luce has opened Tavernetta on Edmonton Trail, with Chris McKinnon of Cilantro, and Proof’s Tony Migliarese. This little Italian tavern/wine bar is serving up Northern Italian inspired dishes marked by region, along with “Bastardo” for those of mixed origin. It’s unfussy and easy-going with a lovely touch of quirkiness. Try the Polpette – three 1918 Tap & Table

Tavernetta

There’s a surprise waiting for you at the brand new Kensington Legion, now open next door to the old location on Kensington Road. 1918 Tap & Table is the first of its kind in Canada – a modern, family restaurant for members and non-members, seating 140 diners inside and 56 on the patio, with all

locally sourced ingredients, and a small made-from-scratch menu of less than 20 items changing every three months. Executive Chef Chris Murphy CCC, of Earl Grey Golf Club and Deane House, is focusing on seasonal lunches and dinners; we loved his kale salad with goat cheese and his heavenly green goddess dressing – and that ling cod! Mmm! There’s a Calgary beer list, and Jake Stanley, from Cleaver and the Guild, is behind the bar making cocktails. Meals here are great value, and all profits go to support the community. The “Grand Cru” of tea, Singapore’s TWG Tea, has launched the world's most luxurious collection of iced teas. Choose from 15 varieties of whole tea leaves, luxuriously packaged in hand sewn silk teabags, free of metal staples and glue. There are seven Iced Teabags in each beautiful gift box, (we’re using ours for jewelry afterwards!) each containing 7.5 g of tea – perfect for a large carafe of iced tea. Order from Vancouver at vansingdg.com.

TWG Tea Courtesy TWG Tea

so we know they’ll be good! For kids, the 37-acre, imaginative, outdoor Active Learning Park has 11 educational themed exhibits including a giant ant farm, orchard treehouse, slides, wetland aquarium, animatronic spiders and frogs, and a Bat Cave! Visit granaryroad.com

We’re excited for Calgary’s newest entertainment, dining and market destination, Granary Road, opening its doors! The 20,000 sq. ft. market houses over 30 hand picked vendors, including favourites like Soffrito, Chocolate Lab, The Perogy Guy, Urban Butcher, The Salt Cellar, Luc's European Meats, Going Nuts, Taste of Quebec, and Sweet Relief, and an on-site greenhouse growing vegetables just metres from where they are sold. Three distinct eatery concepts – The Loft Bakery, Kitchen and Lounge – are by Canadian Rocky Mountain Resorts,

We’ve been playing with ways to simplify summer dinners and have been impressed with the recipes from Irene Ngo, Head of Culinary at HelloFresh. You can choose the Family Plan, the Pronto Plan, or the Veggie Plan, all delivered (at no extra charge) in a box containing three meals for two or four people. All the meals come portioned and prepped, and take under 30 minutes to make – no shopping, no planning; easy to prepare, healthy and flavourful, fresh meals, for around $10$12 a meal. The portions are generous, and by sending the exact amount of every ingredient, household food waste is cut by more than 60 percent. Boxes and packaging are also 100 percent recyclable. Check out hellofresh.ca.

Are your wines, beers, spirits, ciders, and coolers entered in the 5th anniversary 2017 Beverage Awards?

Judging starts on July 17 so be there with the best - but hurry!

Go to culinairemagazine.ca/aba and enter today! Results are published in October’s Culinaire Magazine, so be sure to get your copy – it’s a keeper! culinairemagazine.ca/aba

sponsors:

Off The Menu by LINDA GARSON

This dish is so good that when we ate it at Sirocco Golf Club’s Siraia Restaurant recently, all six people at the table wanted the recipe! Many thanks to Executive Chef James DeLong for letting us have his recipe, and in a way that we can make it at home too. Siraia Restaurant's Seared Wild Salmon with Coconut Green Curry and Jasmine Rice Serves 4

Salmon 4 – 170 g filets of salmon prepared by your favourite fishmonger ¼ cup (60 mL) canola oil, to season ½ cup (120 mL) canola oil, to sear To taste salt and pepper

Season each filet with canola, salt and pepper and hold in refrigerator until ready to serve. Leave the second measure of canola aside until ready to sear salmon. Vegetable Julienne 1 cup red onion, julienned 1 cup carrot, julienned 1 cup celery, julienned 1 cup zucchini, julienned

Mix together and set aside until ready to serve. 8

Coconut Green Curry Sauce

Jasmine Rice

2 Tbs (30 mL) green curry paste (I like to use Mae Ploy brand) 1¼cups (300 mL) coconut milk ²⁄³ cup (150 mL) chicken stock 1 Tbs (15 mL) soy sauce 1½ tsp (7.5 mL) fish sauce 15 g fresh lemon grass, finely chopped Pinch fresh cilantro. finely chopped Pinch fresh basil, finely chopped Pinch fresh lime leaf, finely chopped To taste salt and pepper 3-4 Tbs (40-60 mL) plain stirred yogurt

1½ cups jasmine rice 2 Tbs green onion, finely chopped 700 mL water To taste salt and pepper

Combine all ingredients EXCEPT yogurt in a high-speed blender until smooth. Set aside in refrigerator until ready to serve. Keep your yogurt separate!

Garnish with a fresh sprig of cilantro or pea shoots, serve and enjoy!

In a medium pot combine water and rice. Bring to boil then reduce heat to low and let simmer, uncovered until all the liquid is absorbed. Stir in your green onions and season with salt and pepper. Keep covered and warm until ready to serve.

To serve:

1. Place a large (at least 14”)

skillet (cast iron is best) over high heat and add the second measure of canola oil. Heat until oil is just about to smoke then carefully lay each salmon filet down. Sear for about 2-3 minutes on high heat until salmon starts to get a little bit crispy.

2. Add your vegetable julienne

mixture and continue to cook for another minute or two.

3. Remove the pan from heat and

flip each filet over. Pour your green curry sauce over the salmon, and put back on medium heat and allow sauce to come to a simmer.

4. Continue to simmer for

fam·i· ly style: [fam-uh-lee, fam-lee]

(adj.) of or being a sit-down meal where dishes of

about 4-5 minutes until sauce has reduced by a third and salmon is cooked through.

food are placed

5. Remove from heat and stir in

which diners

yogurt. Taste and adjust seasoning with salt and pepper if needed. Keep warm while you assemble your plates.

6. Spoon your rice into each plate

then gently place your salmon on top of the rice then spoon the cooked veggies over top the salmon and lastly pour sauce over top of everything. Garnish with a fresh sprig of cilantro or pea shoots, serve and enjoy!

on the table from serve themselves

a. We relish the enthusiasm and zeal with which traditional Italian dining is to be enjoyed. b. Our open kitchen showcases our chefs preparing fresh and local ingredients.

2. a. Join us for dinner, enjoy a relaxing evening, our unique family

style service and the traditional Italian Piatti (courses). Your table comes alive when we present a variety of large offerings on platters or bowls within easy reach of all.

3. a. Our favourite nights are the ones where the room is alive with

sounds of clattering cutlery on plates, clinking of glassware, the bustling kitchen, all intermingled with animated discussion.

b. Available at vivo downtown. vivo downtown

10505 106 Street | 587-525-7500 downtown@vivoristorante.ca If there’s a dish in a local restaurant that you’d love to make, let us know at culinairemagazine.ca/contact-us, and we’ll do our very best to track it down for you!

vivo ristorante westend

18352 Lessard Road | 780-756-7710 westend@vivoristorante.ca

www.vivoristorante.ca

Book Review

by KAREN MILLER

Great Canadian Masters

Canadian Museums Association 2016 $30 This is Canada’s year to celebrate, 150 years! This book celebrates two different aspects of Canadian creativity, paintings from Canadian masters and recipes inspired by those paintings from revered chefs working across Canada. The canvas to plate interpretations by the chefs vary greatly in style. Some recipes are very literal with their visual recreations (Montreal Melon with Onions and Basil by Derek Dammann on p. 30 clearly echoes Emily Carr’s Melon), while other chefs executed their interpretations on a more spiritual level showcasing the bounty of that part of the country or highlighting life there at that time.

Celebrating 150 years of Canada’s creative excellence with recipes by innovative Canadian chefs inspired by paintings from Canadian museums and galleries.

The Ranchmen’s Club’s Executive Chef Kenneth Titcomb represented “Buffalo on the Bow River” by Frederick Arthur Verner with a recipe for Fire Grilled Bison (p. 80) cooking things indigenous to the area. Cornelius Krieghoff’s “Still Life with Game” is turned into a harvest time

Game Bird Cassoulet (p.68) by J.W. Foster, Executive Chef of The Fairmont Banff Springs, showcasing his favourite time of year and the glorious bounty of the prairies. In addition, the book also highlights recipes from up and coming members from Junior Culinary Team Canada! The pages are overcrowded with reproductions, recipes and stories, but these masters, both artistic and culinary, will definitely inspire us to explore Canada’s rich history as displayed. We must continue to support those who draw inspiration from all that Canada has to offer. Karen Miller is a former lawyer who got on the “know where your food comes from” bandwagon earlier than most and now focuses on foraging her daily food from local growers.

Our 2nd Annual E dmont on Trea s ure H unt ! Sa turday, Septemb e r 9 th , 9 :00 a m – 5:00 p m

Our Edmonton Culinaire Treasure Hunt and three Calgary Hunts have all sold out, and been so popular and successful, with everyone going home with great prizes! We are thrilled to have so many returning participants already registered for this year’s 2nd Edmonton Treasure Hunt!

On Saturday September 9th, from 9:00 am to 5:00 pm, you too can be one of the lucky people to take part in Culinaire’s 2nd annual Edmonton Treasure Hunt. You’ll answer trivia questions about the 30 participating restaurants, markets and stores, to reveal where to dash off

to receive your treat, get your passport stamped, and maybe come away with a little culinary gift too! And there are fabulous prizes for the people who visit the most locations, wear the best costumes, have the funniest team names, tweet the funniest photos … and lots more!

We’re planning a very fun and rewarding day in Edmonton, so grab a partner and sign up as a team of two, or sign up solo. Visit culinairemagazine.ca to register now before we sell out again!

 

/CulinaireMagazine @culinairemag

 

culinairemag culinairemagazine.ca

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Soup Kitchen story and photography by DAN CLAPSON

Summertime isn’t necessarily a soup’s busiest season. Much like we don’t associate a big baking dish full of a cheesy, saucy lasagna with warm weather eating, heavy creambased soups or anything brimming with potatoes are the last things you want to eat on a midsummer night’s eve.

That being said, gazpacho (i.e. cold soup) continues to remain an underrated and refreshing meal, especially when it’s made with herbs picked fresh from your garden, like this recipe below.

Fresh Herb Green Gazpacho with Grilled Prawns Serves 5-6 Total prep and cook time 2½ hours

Gazpacho: 1 English cucumber, halved, seeds removed and roughly chopped 1 romaine heart, bottom trimmed and roughly chopped ¼ cup fresh dill ¼ cup fresh basil leaves ¼ cup fresh Italian parsley leaves 4 cups (1 L) vegetable broth 1 Tbs (15 mL) apple cider vinegar Cold-pressed canola oil, enough to emulsify (about ¹⁄³ cup (80 mL) To taste salt and pepper

1. Place the first 7 ingredients in a

food processor or blender and puree until very smooth.

2. Continue to puree while slowly

pouring in the oil. Soup should lighten in colour noticeably.

2 Tbs (30 mL) seafood sauce Ground black pepper, to finish Fresh dill, for garnish

3. Season to taste and allow to

1. Pat prawns dry and place in a large

chill in the fridge for at least two hours before serving. Prawns: 15 large prawns, shells and tail removed 2 Tbs (30 mL) canola oil 2 Tbs (30 mL) honey 12

bowl, drizzle canola oil over-top and place on skewers, about 5 per skewer.

2. Place onto a high heat BBQ

grill and cook for 1½ minutes per side, pressing down while you grill to produce nice grill marks.

3. Remove from grill and let cool

slightly before placing in a bowl with honey and seafood sauce. Toss until evenly coated.

4. To serve, portion gazpacho out into 5 or 6 small bowls, top with grilled prawns and fresh dill.

Dan Clapson is a freelance food writer and columnist in Calgary. When he’s not writing about Canada’s amazing culinary scene, he is likely listening to 80s rock or 90s boy bands. Follow him on twitter @dansgoodside

Prosecco: What’s Really In The Glass? by MARCIA J. HAMM

Everyone loves bubbles right? From champagne all the way down to a simple, fruity sparkler, bubbles make us happy.

is prosecco and what might be the difference from one bottle to the next? That’s where you couldn’t be more wrong!

Prosecco is often chosen above a champagne or cava, not only because of its price, but also because it has bigger, sharper bubbles than that of its champagne counterpart. Champagne’s sparkling wine is made via the traditional method— a second-fermentation in the bottle giving it a creamy mousse with fine bubbles — while prosecco is made via the tank or Martinotti-Charmat method.

The prosecco pyramid is made up of four zones, representing various levels of quality. The bottom level is represented by Prosecco DOC (Denominazione di Origine Controllata), comprising 556 communes (villages). An area this large in size would most assuredly have varying levels of soil types, microclimates and exposures. There are many Prosecco DOC to be had and some can be very lovely, however, there are also many that might be a cheap, industrial style available in copious quantities everywhere.

Prosecco is a happy trend that just keeps growing and getting better The bubbles are created during the second fermentation in large stainless steel tanks or autoclaves, and then bottled under pressure. That being said, there are many producers embracing the traditional method, and will have offerings in that style. Before 2009, the grape used in making prosecco was actually called prosecco. 14

With the complications of the area(s) the grape was grown (which also bore the name prosecco), the name change also became necessary to reduce any possibility of sparkling wines outside of Italy to bear the name prosecco on the label. Although most prosecco is 100% glera (the prosecco grape’s new name), there can be additions of chardonnay and pinot bianco, along with lesser known Italian native grapes verdiso and bianchetta trevigiana, which help to supply extra acidity and structure respectively. You’ll see varying degrees of sweetness too, with labels on the bottle stating brut, extra brut, extra dry and dry, with the latter being the sweetest. Prosecco is a happy trend that just keeps growing and getting better. Usually having strong aromas of peach, apricot and varying floral notes, one glass will rarely suffice. In terms of quality, one might think prosecco

For more quality Prosecco DOC wine, try Tenuta Santa Anna (CSPC +779291) about $22 or Emotivo (CSPC +745154) about $19.

Next up on the pyramid is the Treviso Prosecco DOC that can be made in 95 townships. Like the basic Prosecco DOC, these wines can range from insipid to solid, and even outstanding. They will almost always have more texture and complexity of flavours than the entry level Prosecco DOC, but the price point doesn’t always show that. There are many Treviso Prosecco out there for $20 and even less!

cold breezes at bay, yet bringing in warm wind from the southern Venice lagoon. The soils of Conegliano are rich in clay, providing firm, structured wines, whilst the higher hillsides of Valdobbiadene translate to highly aromatic and fresh wine. Producers will often blend grapes from these two areas to create the perfect wine. In the Valdobbiadene zone, 43 single vineyard sites have been identified, being noted with the word rive on any label of the DOCG wine. In other words, grapes grown on steep hillsides — like Mosel in Germany — must be harvested by hand. There are a lot of hours involved to make not just Valdobbiadene wines, but Valdobbiadene rive wines also.

Try Le Contesse (CSPC +782505) about $21, or Bellenda (CSPC +762563), around $26. Valdobbiadene-Conegliano is the DOCG (Denominazione di Origine Controllata e Garantita) for a reason: in a band of both flatland and hillside vineyards that extend from the towns of Conegliano to Valdobbiadene, it’s here that some of the best prosecco is made. Located approximately 50 km north of Venice, the region boasts a unique microclimate with the Dolomite mountains to the north keeping the

While rive prosecco certainly have a caché of their own, the top of the prosecco food chain undoubtedly belongs to Cartizze. With only 106 hectares of land making up this Grand Cru, it’s here that you will find some of the most varietally correct, intensely perfumed, elegant (and expensive) prosecco. If you happen to have a spare $1.2 million lying around, you too can have a piece of Cartizze!

Due to its great reputation, Cartizze is currently the most expensive vineyard land in all of Italy. Keep your money though — there’s no land for sale anyway. It just might be a lifechanging moment when you taste some, so ensure you’re in good company when you do. For DOCG Valdobbiadene, try Ruggeri Giall’Oro Extra Dry (CSPC +377457), about $30, or Nino Franco Rive di San Floriano Valdobbiadene Prosecco Superiore DOCG (CSPC + 712223), about $33.

/ S P I E R W I N E F A R M

For Cartizze, look for Bisol (CSPC +771232), around $50 or Adami Rive Colbertaldo (CSPC +756137) for about $41. Marcia is a lover of wine, life and people. On warm days, she might be found in her backyard hammock sipping on an Aperol Spritz or something else with ice.

@SPIERWINEFARM

Fishing for Change:

The Sustainable Seafood Revolution by ROBYN MACLEAN photography by INGRID KUENZEL and DONG KIM

Since the beginning of time, humans have established communities next to life-giving oceans to harvest what seemed like a never-ending supply of bountiful proteins. Fast forward to today. The demands on our oceans are at a record high, and we’re dangerously close to depleting the majority of the world’s edible fish. We’ve treated our waters like an allyou-can-eat buffet, in turn destroying habitats of the sea species to the point of extinction. Scientists predict that by 2048 there will be a worldwide fisheries collapse, which is why it’s more important than ever to eat seafood caught or farmed in a sustainable way. Fortunately, industry leaders have increased awareness through programs such as Ocean Wise and SeaChoice, two prominent advocacy programs that actively promote better farming practices and sustainment initiatives for the fishing industry.

Seared Albacore Tuna with Marinated Shitake Mushrooms and Wakame Salad

Chef Jinhee Lee

Foreign Concept, Calgary Chef Jinhee Lee, 2017 Gold Medal Plates winner and executive chef at Calgary’s new modern Pan-Asian restaurant Foreign Concept, says

We’re dangerously close to depleting the majority of the world’s edible fish As more chefs get on board with serving sustainable seafood in their restaurants, there comes more opportunity to help change consumer demand. We asked two Alberta chefs what sustainable fish they bring to the table, despite the challenges of cooking in a seafood-loving, but landlocked province. 16

she learned quickly how critical it is to source seafood from reputable suppliers to help keep oceans healthy. “It’s our responsibility to be educated on the topic, but we’re also responsible for educating our guests,” she explains. “Taste can be a powerful motivator! Through different preparations and techniques, we can get them excited about what they’re eating.” Avoiding “fan-favourites” like salmon or Chilean seabass — species of fish that don’t fall under the sustainable scope — Chef Lee says it can be challenging offering sustainable options at a higher price.

Chef Jinhee Lee

“The more we normalize these practices and the more restaurants become Ocean Wise certified, the better understanding the customers will have,” she says. “My strategy isn’t

necessarily educating them on why certain fish costs more, but rather why non-sustainable options cost so much less.” Lee says she uses local, trustworthy suppliers like Meta4foods and City Fish for fresh and sustainable options. For the home cook, Lee says one of her favourite fish is arctic char, which can be found at both specialty seafood shops and regular grocery stores like Calgary Co-op.

Seared Albacore Tuna with Marinated Shitake Mushrooms and Wakame Salad Serves 6

330 g albacore tuna 12 whole, dehydrated shitake mushrooms ¾ cup (180 mL) soy sauce 1 cup (240 mL) mirin (rice wine) ¼ cup (60 mL) rice wine vinegar ½ cup (120 mL) sake Salt and pepper

“Discover Your Perfect Pairing” ampersand27.com

1. Season tuna with the salt and

pepper. In a hot sauté pan, sear all sides of the tuna for about 10 seconds per side. The tuna should be rare. Slice into 12 thin slices.

2. In a small saucepan, combine

liquids and bring to a boil. Pour the marinade over the mushrooms and allow them to rehydrate overnight. Slice into thin pieces. Wakame dressing: ¼ cup (60 mL) soy sauce 2 Tbs (30 mL) sake 2 Tbs (30 mL) mirin 2½ Tbs (37 mL) rice wine vinegar 1 Tbs (15 mL) lime juice 1 Tbs minced ginger ¼ cup (60 mL) canola oil 1½ Tbs (22 mL) sesame oil Salt & pepper

Combine all ingredients in a mixing bowl and whisk together. Season with salt and pepper.

Wakame Salad: 50 mL dried wakame 1 cup (240 mL) cold water 1 tsp (5 mL) sesame oil 1 tsp toasted sesame seeds 1 Tbs (15 mL) mirin 1 Tbs (15 mL) rice vinegar ¼ tsp Thai chili, chopped

Taste can be a powerful motivator!

1. Re-hydrate dried wakame in water, then drain. Add sesame oil, toasted sesame seeds, mirin, rice and chopped Thai chili. Toss to combine.

2. Place mushrooms on a plate. Layer

the tuna over the mushrooms, then top with wakame salad. Finish with a drizzle of dressing.

@ampersand27yeg

Chef Jesse Morrison-Gauthier

Salad Niçoise with BC Albacore Tuna Serves 4

225 g mixed baby potatoes ¼ cup pitted niçoise olives 275 g BC albacore tuna ½ cup blanched green beans ½ cup blanched snap peas 450 g mixed salad greens 4 medium boiled eggs, peeled and halved 8 anchovy fillets sliced thinly 1 cup (240 mL) lemon vinaigrette ¼ cup chopped fresh parsley 2 Tbs (30 mL) canola oil 1 tsp (5 mL) olive oil Salt and pepper

Chef Jesse Morrison-Gauthier Grandin Fish N Chips, Edmonton

Chef Jesse Morrison-Gauthier heads Edmonton’s trendy, new fish and chip shop offering seafood that’s both delicious, and sourced from sustainable producers. “Knowing that fish stock worldwide is rapidly dwindling, I realized the importance of sourcing responsibly,” he says. “Once you have the knowledge and hear (or see) the facts, it’s impossible to ignore the responsibility to be more socially conscious.” Morrison-Gauthier says the first step begins with a solid relationship with a fishmonger. Grandin Fish N Chips works with Fins of Sherwood Park and Edmonton’s Effing Seafood to haul in their supply of sustainable “catches of the day” like basa, haddock, cod, oysters, and clams. “We avoid non-sustainable species like prawns, sea bass, and skate fish due to overfishing, low spawning rates, and unchartered processing regarding filler and plumping agents,” he explains. “Guests may question why we don’t carry certain species, but we feel comfortable with our choices knowing we are doing our part.” 18

1. Bring a large pot of salted water to

a boil. Add potatoes and cook until fork tender, about 15 minutes. Drain, cool and halve potatoes.

2. Heat canola oil in a wide frying

pan. Season tuna with salt and pepper on all sides, and gently sear on each side

for about 1 minute. Set aside to rest, and then slice into thin pieces.

3. In a large bowl, combine

potatoes, olives, green beans, snap peas, tuna and olive oil. Refrigerate for 30 minutes.

“Once you have the knowledge and hear (or see) the facts, it’s impossible to ignore the responsibility to be more socially conscious”

4. Toss greens with vinaigrette, and top with chilled potato mixture. Garnish with eggs, anchovies and chopped parsley.

Robyn is a public relations professional and occasional writer, with a passion for food and beverages. Despite city hopping from her home in Calgary to Texas, you can still find her on Twitter @robynalana

Salad Niçoise with BC Albacore Tuna

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The Land Of Herbs: Lovage The Lion by MORRIS LEMIRE

In the kingdom of herbs, lovage is a lion. It is powerful, prolific, hardy and versatile. Not only is the whole plant edible, it’s also ridiculously easy to grow. Lovage (levisticum officinale) is a tall perennial herb, part of the large family that includes parsley, celery, fennel, coriander and cumin. The familiar flavour of lovage draws from this family profile, providing the culinary context that guides its use in the kitchen. Noted food historian Joan Thirsk observed that, “all herbs, vegetables and fruit had a stronger flavour then (c.1585) than now” — lovage is an exception. It’s always had a distinctive character, and those who’ve grown

up cooking with it know that it’s herbaceous, with ample chlorophyll. We’ve also learned to handle it with restraint! It has never been commercialized, and luckily is one of the rarities to have been saved from agricultural “improvement.” A kitchen garden is a living larder, and lovage rounds this out beautifully. It doesn’t need a lot of care, water or full sun. It can be started from seed, but it is faster to propagate from a clump with roots. Gardeners that grow it will be happy to share a section of root, which you can transplant anytime between frosts. At the Edmonton Organic Growers Guild, one plant supplies five cooks and another dozen occasional users. It’s little wonder Eastern Europeans utilize the saying, “when you have a little lovage, you have a lot.” So don’t be shy to share!

Lovage leaves can be used in salads, soups and stews. I use them to make pesto blended with other herbs like basil and parsley, which I freeze in ice cube trays. One cube of lovage pesto (see recipe below) puts the pop in a fresh soup or savoury stew. The leaves are also excellent in a Bloody Mary (er, Caesar), but don’t muddle them — aim for a light bruise.

A kitchen garden is a living larder, and lovage rounds this out beautifully What’s great about lovage, is how many purposes it serves. The hollow stems can be used fresh or frozen, in one-pot dishes, candied like angelica, or used as a stir stick or straw in bar drinks. How cool is that? Whatever you do, allow some of the plant to bloom. The flower has a lovely umbrelliferous shape that attracts many different pollinators from butterflies to bumble bees. Following flowering, the resulting seeds are spicy, similar in shape and taste to caraway and celery seed, and once dried, keep very well. River Café has remained one of the finest dining destinations in Calgary in a very competitive market. One element of their success is the kitchen garden

right beside the restaurant, tended by their very own chefs. And guess what? They grow lovage! The chefs use the plant in many creative ways. As a purée it has an eye-catching lime green colour that is used in plating as a drizzle, or a swirl. As a mousse, it acts as a bed for other vegetables. And, of course, it also ends up in many of their delicious dishes.

food processor on low, slowly pour the olive oil into the other ingredients until everything is well blended. Season with sea salt and fresh ground black pepper.

2. Transfer your fresh lovage pesto into

a standard 12 cubed ice-cube tray and freeze. Within 24 hours, transfer the frozen lovage pesto cubes into an airtight plastic bag. They will keep for several months.

When you have a little lovage, you have a lot Cooking with lovage will expand your flavour palate and boost your nutrition. From garden to kitchen, let your lovage roar!

Lovage Pesto

3 cups fresh lovage leaves, (tip: May and June picks are milder) 1 cup basil or celery (or half and half) 2 garlic cloves (picked within the year, if possible)

3. Each cube is 2 Tbs (30 mL) giving you

1½ cups (360 mL) of pesto, approximately half the recipe. You may wish to use some of your lovage pesto fresh, or depending on frequency of use, freeze a second tray. 2 Tbs (30 mL) fresh lemon juice. 1 Tbs grated lemon zest. ¼ cup pine nuts (or cashews, or a nut of your choice) ¾ cup (60 mL) extra-virgin olive oil To taste sea salt and ground pepper.

Note: If you are using your frozen pesto lovage as a garnish or in a plain pasta dish, add incrementally and taste. Cooking and mixing makes lovage milder, bringing out its sweet side, but it still packs a punch.

1. Add all the ingredients, except the

Morris worked in the wine trade for 25 years. A keen gardener living in Edmonton, he writes on wine, food and the environment.

olive oil, to a food processor. With the

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So Many Ways To Enjoy Good Paella! by LEILANI OLYNIK photography by INGRID KUENZEL and DONG KIM Tzin Wine & Tapas: Paella

Dating back to the early 1800s, classic paella consists of saffronscented rice cooked in a shallow skillet with rabbit, chicken, snails (yes, snails!) and three types of beans. These days, tinkering with the recipe and adding your own flair seems to be inherent in the culture of paella. The key to making a perfect paella is perfecting your socarrat (the crusty, nearly burnt, layer of rice at the bottom of the pan) so enticing that your guests will keep reaching for more. The trick? Don’t be tempted to keep stirring up the rice. Once cooked, let it 22

cling to the bottom of the pan and wait for the magic to happen. Chef Corey McGuire with Tzin Wine & Tapas in Edmonton loves working with paella and putting his own spin on things.

Don’t be tempted to keep stirring up the rice “Paella is a boundless, versatile canvas to showcase various seafood, meats, and seasonal vegetables,” he says. “I like to change it up frequently, and am inspired by local producers and the current season. Our winters are long and cold, so our paella may feature a hearty sausage, while our summer offering will be lighter and with more emphasis on seafood and local vegetables.”

Tzin Wine & Tapas: Paella

Serves 4 Total prep and cook time 30 minutes 2 Tbs (30 mL) olive oil, plus extra for marinade 1¹⁄³ cup smoked Bomba rice 4 cups (1 L) broth (chicken, vegetable, or seafood) ½ white onion, small dice 1 clove garlic, minced 5 oven dried tomato wedges 10 marinated side stripe prawns 85 g B.C. Rockfish 225 g small Manila clams To taste salt and pepper Rouille, to garnish Chopped green onion, Hot smoked paprika, to garnish 1 lemon, cut into wedges

1. Clean prawns and marinate in reserved olive oil with salt and pepper.

2. Coat the rockfish with salt. Let

stand 10 minutes, then rinse. Cut into thin strips.

3. Heat olive oil in a 10” paella pan over medium heat.

4. Sauté onions and garlic until translucent.

5. Add broth and bring to a simmer. Lower heat and add rice.

6. Stir the rice twice, and leave it to

simmer for 15 minutes, or until broth is absorbed and rice is cooked.

RAMEN FROM SCRATCH

7. Arrange the tomatoes, shrimp, and rockfish on top of the paella.

8. Bake in 450° F oven for

5 – 10 minutes, or until shrimp and fish are cooked.

9. Meanwhile, steam clams in a separate pan with white wine and butter.

10. Once clams are cooked, arrange on top of the cooked paella.

11. Garnish with rouille, green onion, and smoked paprika.

12. Serve with a lemon wedge.

And best of all, children love it!!

Paella is a great way to highlight regional ingredients, but Chef Florin Serban from Las Canarias in Calgary says it’s also a fun dish to make to bring friends and family together around a big pan full of your favourite ingredients. “And best of all, children love it!!” Chef Serban jokes. “We offer six different traditional paella at Las Canarias, including the traditional Valenciana, as well as the Fideuà variation made with pasta rather than rice.”

THIS. CHANGES. EVERYTHING. nomiyarestaurant.com

Las Canarias: Paella Mixta Valenciana

Chef Meiko Pennock from Willow Park Wines & Spirits takes a less traditional approach to making paella, but elevates the dish with ingredients like fireroasted tomatoes. She cooks and seasons each component separately, and then combines them at the last moment to serve a large number of guests.

Oven-Baked Paella

Serves a hungry crowd Total prep and cook time 30 minutes

Las Canarias: Paella Mixta Valenciana

Makes 6 to 8 servings Total prep and cook time 45 minutes 6 garlic cloves, finely chopped 10 g finely chopped fresh flat-leaf parsley pinch saffron threads, crumbled pinch sea salt 1 medium onion, finely chopped 1 medium red bell pepper, finely chopped 1 medium tomato, finely chopped 300 g rabbit meat (saddle, loin, legs) 300 g chicken breast, bite size pieces 300 g cod, monkfish or grouper, bite-size chunks 6 cups (1.5 L) chicken stock ²⁄³ cup (150 mL) olive oil 250 g large shrimp in shell 250 g fresh mussels pinch Spanish smoked paprika 600 g Spanish Bomba or other paella rice

4. Add the chicken and rabbit and cook, turning occasionally, until browned but not fully cooked.

5. Transfer to the platter. Add fish to the pan and cook until browned. Transfer to platter.

6. Add the onion and bell pepper

and cook, stirring, until softened. Stir in tomato and cook for a minute more, and add the paprika.

7. Add the rice and stir to coat

well with the pan mixture. Add chicken stock and the mortar mixture and cook on medium heat, rotating and shaking the pan occasionally, until the bubbles rising from the pan look slightly thick and the rice begins to be visible.

8. Add fish, rabbit and chicken

chicken stock and keep hot until needed.

and cook until the rice is no longer soupy, but enough liquid remains to continue cooking the rice. Top up with more chicken stock if needed.

2. In a mortar or small food processor,

9. Arrange shrimps and mussels

1. Preheat the oven to 400° F. Heat

mash garlic, parsley, salt and saffron.

3. In an 18” paella pan, heat the oil

over medium heat. Add the shrimps and cook, stirring until pink then transfer to a platter. 24

over the rice, transfer to the oven and bake 10-12 minutes or until the liquid is absorbed and the rice is almost al dente, tender but still firm to the bite. Garnish with lemon wedges and serve hot.

¾ tsp saffron threads 1 Tbs (15 mL) hot water 3 Tbs (45 mL) extra virgin olive oil 1 large onion, finely chopped ¹⁄³ cup (60 mL) white wine 3 large garlic cloves, finely chopped 1 chorizo sausage, sliced into ½ cm pieces 2 large red pepper, cut into 1 cm pieces 1½ cups (360 mL) of canned fireroasted tomatoes or 2 medium tomatoes, diced 5 cups (1.25 L) chicken stock 2½ cups Bomba rice 4 boneless, skinless chicken thighs cut into bite-size pieces 16 shelled, deveined shrimp (size 21-25) 1 Tbs chopped flat leaf parsley 1 lemon, cut into wedges To taste salt & pepper

Paella is a great way to highlight regional ingredients

1. Pre-heat oven to 350° F. 2. Infuse the saffron threads in the hot water.

3. Season chicken pieces with salt, pepper, and 1 tsp garlic.

Set aside. Add wine to the skillet and stir up the bits remaining in the skillet. Add the tomatoes, cook for another 2 minutes. Pour over the chicken.

Oven-Baked Paella

7. In the same skillet, add rice and

chicken stock and saffron. Bring to a boil, stirring often.

8. Cover with foil and bake in the

preheated oven on the lowest rack for 15 minutes. Remove from the oven.

9. Check the seasoning. Top with

vegetables and chicken. Cover and bake for another 8 minutes. Remove from the oven and gently stir in the shrimp. Cover and cook for approximately 8 minutes (or until shrimp is just cooked).

4. In a large skillet cook the

onion in 1 Tbs (15 mL) olive oil until transparent. Add the remaining garlic and red pepper and cook for another 3 minutes. Season with salt and pepper. Set aside.

5. While the vegetables are cooking,

cook the chorizo in another small pan. Add to the onions.

6. In the same skillet, add 2 Tbs oil (30 mL) and brown the chicken.

Wife, mother, and food lover, Leilani has a diverse background in digital marketing, writing, and event planning. She can be found buzzing around the Calgary Farmersâ&#x20AC;&#x2122; Market as their Marketing Coordinator.

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Take Your Eats Outside:

It’s Picnic Time! story and photography by NATALIE FINDLAY

There’s no doubt about it — summer is officially here. The blue skies and the sun’s rays invite us to linger on the green grasses. We bring our blankets, a good book to read or a ball to throw around the park. And before you know it, you’re hungry! Eating outside should not be a stressful event. Anything eaten outside under a tree, on the beach or in your backyard always seems to taste better, merely because it’s, well… outside. Planning is key to keeping this day as stress-free as possible — remember, family fun is the most important part of the day! Here is a guide to help you pack up quickly and stay out longer.

Hibiscus Mimosa

make sure it fits all your essentials. A list of foods that you, your family and friends like so you can put a picnic together without having to do too much running around at the last minute. Ice! Critical for keeping food and drinks cool.

The Gourmet Picnic-er

Prep work at the beginning of the summer season goes a long way for spontaneous outdoor eating.

This picnic is as easy as heading to your favourite cheesemonger. They will always have a great assortment of cheeses and a smattering of accoutrements. Select a few different kinds of cheeses, meats, pickles and olives, and crackers or a baguette.

The essentials – lightweight, resealable food containers, plates, cutlery, napkins, glasses, and an extra bag for garbage (to keep our parks clean and free from unwanted animals) A blanket – obvious, but not one you want to forget! A good travel bag. – whether it’s a cooler, beach bag or backpack,

If you can get your hands on your favourite roasted nuts and really good chocolate, that would round out the spread. To dress this picnic up, add linen napkins, fancy cutlery, a beautiful wood board as a platter for the food, a soft blanket and a few pillows. And of course, a good drink served in champagne flutes!

Getting ready to picnic

Hibiscus Mimosa

Serves 4-6 (who'd want only one glass?) ¼ cup dried hibiscus leaves ½ cup sugar 1½ cups (375 mL) water 1 bottle champagne, prosecco, or cava (whatever tickles your tastebuds)

Anything eaten outside under a tree or in your backyard always seems to taste better

1. In a small pot over high heat, bring the

water, hibiscus, and sugar to a boil. Stir to make sure all sugar has dissolved. Remove from heat.

2. Let cool. Strain and then refrigerate overnight.

3. At your picnic, add 1 part hibiscus

mixture to 2 parts bubbles. For a nonalcoholic version, add lemonade or club soda instead of sparkling wine.

The Family Picnic

Upholding The Tradition

Pinwheels are fun mini-wraps that will keep kids going all day, and are just as good for adults too. Anything you would put in a wrap will work in a pinwheel. Pinwheel ideas for kids: peanut butter and jelly, ham and cheese, tuna, egg salad, the list is endless! When it comes to dessert, keep it simple. If you can, homemade cookies are always a hit but there’s a bounty of fresh, ripe fruits in season at this time. In addition to food, activities are the main stay of the family picnic. Make sure to load up on balls, frisbees, and games for kids of all ages! Easy-Peasy Pinwheels

Red Cup Distillery is a craft distillery in Vegreville using local Healthy Easy-to-Make Bars

Healthy Easy-to-Make Bars

and prairie

2½ cups roasted nuts trail-mix 20 medjool dates ½ cup dried apricots 2 Tbs almond butter ½ cup unsweetened shredded coconut 3 tbs ground flax ¼ tsp ground cinnamon ½ tsp sea salt ¼ cup chocolate chips

moonshine

baking tin with foil.

2. Pulse the nuts and add to a medium bowl with coconut, flax, cinnamon, chocolate and salt.

Take a flat tortilla and spread your favourite mixture all over the round. Roll the tortilla into a log. Cut the roll into 2cm sections – and that’s it. Store in a container.

The Hiker Picnic Being out in nature, especially in the sun, really fuels the appetite. For this kind of eating, you will want to pay attention to your food containers (you don’t want to be carrying around heavy glass containers on a 20 km hike). Consider foods that provide good calories to keep you strong. And don’t forget to bring plenty of water!

green malt

Makes 12 bars

1. Pre-heat oven to 350º F. Line an 8x8

Easy-Peasy Pinwheels

grain, in house

3. Pulse the dates and apricots in a food

recipes in a locally made 250 and 1,000-gallon Edmonton-made pot stills. Available in liquor stores across Alberta in April.

processor until they are pasty. Add the date mixture to the coconut mixture and mix together with your hands until fully incorporated. Scrape into the foil lined pan.

4. Bake for 15 minutes. Remove from

oven and let cool. Refrigerate for at least 1 hour or overnight.

5. Remove from foil. Cut and wrap into individual servings and keep handy for a snack while you hike. Will keep for 1 – 2 weeks in the fridge.

Natalie is a freelance writer, photographer and pastry chef. A graduate of Cordon Bleu’s pastry program, she manages her own business too to create custom-made cakes.

www.redcupdistillery.ca  @redcupdistillery  RedCupDistillery2015 Vegreville, Alberta, Canada

Four Creative Takes On Classic Barbecue Side Dishes by ANNA BROOKS, TOM FIRTH, LINDA GARSON and VINCCI TSUI

There’s something to be said about a juicy burger sizzling away on the grill, but a barbecue isn’t a barbecue without some refreshing side dishes to enjoy as well. We teamed up with some local outdoor eaters (and drinkers) and came up with four great recipes perfect to bring to a party outdoors!

Watermelon Salad with Feta and Mint (LG) This is such a refreshing and delicious salad – and it doesn’t get soggy if it sits for a while. You can play with the ingredients: slice the olives or leave them whole, substitute lime juice for lemon juice, and add cucumber if you like, too. Add more Tabasco if you want more kick (I add a lot more, as the heat is cooled by the watermelon), but don’t skimp on the mint!

Serves 4 4 tsp (20 mL) olive oil 1 Tbs (15 mL) lemon juice ½ tsp salt ¼ tsp Tabasco, or more to taste Fresh ground pepper 3 cups seedless watermelon, cut into 3-4 cm chunks 1¹⁄³ cups feta cheese, cut into small cubes ¾ cup pitted kalamata olives ½ small red onion, sliced thin ²⁄³ cup coarsely chopped mint leaves

1. In a large salad bowl, whisk the oil, lemon juice, salt, Tabasco and pepper together for the dressing.

2. Add the watermelon, feta, olives, onion and mint.

3. Toss everything together gently to combine.

Greek Orzo Chickpea Salad (VT) Pasta salad is one thing, but orzo has become a new favourite around the patio table. A spin on Greek salad, this is both a healthy and flavourful dish to eat on its own, or with some classic barbecue fare. Serves 8-12

Dressing ¼ cup (60 mL) red wine vinegar 2 Tbs (30 mL) lemon juice 1 tsp (5 mL) honey ½ cup (125 mL) olive oil

Whisk together vinegar, lemon juice and honey. Slowly drizzle in olive oil, whisking continuously. Season with salt and pepper to taste. Set aside. Salad 3 cups (750 mL) water 225 g orzo ½ (540 mL) can chickpeas, rinsed and drained (about 1 cup) 1 pint grape tomatoes, halved

Photograph by Vincci Tsui 1 large cucumber, chopped 1 medium bell pepper, chopped 1 cup fresh basil, chopped 1 cup green onions, chopped 200 g feta cheese, cut into 1 cm cubes (about 1½ cups)

partially and simmer, stirring occasionally, until al dente.

1. Prepare orzo by bringing water

3. Mix remaining ingredients into

to a boil in a large saucepan. Stir in orzo, reduce heat to medium, cover

2. Drain in a colander and

rinse in cold water. Transfer to a large bowl. orzo. Add dressing and toss to coat. Serve immediately or chilled.

Have you entered your wine list, beer list and spirits list in the inaugural Alberta’s Finest Drinks Lists awards yet? Hurry! Judging takes place July 19 and 20! EJudged by industry experts

sponsored by:

ENo cost to enter your list

Be sure to get your copy of September’s Culinaire Magazine for the results! Go to culinairemagazine.ca/finest for more details.

Coconut Cornbread (AB)

1. Preheat your oven to 400º F.

There shouldn’t be anything to feel guilty about, but cornbread is definitely one of my hidden pleasures. I honestly could eat it for breakfast, lunch, dinner and even a midnight snack. How excited was I when I came across this simple recipe for coconut cornbread!

2. Grease a small baking pan and pour in

Serves 6

Asian Barley and Wild Rice Salad (TF) We’ve recently been bringing this easy and flavourful salad to a number of large family gatherings. Featured (on the cover) of the Go Barley cookbook by Pat Inglis and Linda Whitworth, it feeds an army (but can be halved or doubled), can be prepped well ahead of time, and works well for a quick side a few days later too – if you have leftovers. We’ve adapted it a little to suit our tastes, but once you’ve tried it, you’ll want to put your own spin on it for sure.

Combine cornmeal and coconut milk in a small bowl and let stand for about five minutes. Whisk together flour, baking powder, salt and sugar in a large bowl. Add eggs, butter and cornmeal mixture, and mix until smooth. the batter. Bake for 30 – 35 minutes, or until a toothpick poked into the centre of the bread comes out clean.

1½ cups cornmeal 2½ cups (600 mL) coconut milk 2 cups flour 1 Tbs baking powder 1 tsp salt ²⁄³ cup white sugar 2 eggs, lightly beaten ½ cup butter

Optional: I like to mix a little brown sugar, butter and shredded coconut (sweetened) and spread evenly over the warm cake once it’s out of the oven. Broil until lightly browned, about four minutes (keep an eye on it as it burns easily if left for too long!).

1. In a large saucepan over high heat,

3. Let cool. In a large serving bowl add

bring wild rice and broth to a boil. Reduce heat and simmer for 15-20 minutes.

2. Add barley and simmer for 20-40 minutes until liquid is absorbed.

remainder of ingredients (except nuts if using) and mix well.

4. Cover and refrigerate a few hours

or until needed, adding nuts just prior to serving. Will keep in fridge 3-5 days.

It works well for a quick side a few days later too – if you have leftovers 1 cup wild rice 4 cups (1 L) chicken or vegetable broth 1 cup pearl or pot barley (we use pearl) 2 medium red, yellow, or orange peppers 1 341 mL can of whole kernel corn ¼ cup chopped green onions ¼ cup (60 mL) soy sauce ¼ cup (60 mL) rice vinegar 2 Tbs (30 mL) sesame oil (optional) 2 cups chopped pecans, roasted in 350º F oven for 5 minutes (optional) 30

Courtesy GoBarley

Experience the wonders of farm to table. Visit your rural neighbors across the province at Alberta Open Farm Days. Plan your farm and culinary events at albertafarmdays.com. August 19-20, 2017

Farm to Table Culinary Events & Farm Tours

Refreshing Cocktails – And Mocktails! by LINDA GARSON photography by INGRID KUENZEL

Oh those lazy, hazy, crazy days of summer when we all want to be outside on the patio with tempting smells from the barbecue wafting over. And of course, a cooling cocktail in hand while dinner is cooking. But not everyone wants to (or can) drink alcohol in the heat, so we asked two Alberta mixologists to create recipes for refreshing cocktails that also taste great as mocktails for the family, too!

Chris Krock

Ampersand in Edmonton Mixologist Krock says he has the perfect, peachy summer cocktail easy to batch for large summer parties.

“This drink is the essential taste of summer,” says Krock. “With B.C. peach season coming and amaro being really popular right now, this drink lends itself to patio days.” For mocktails, Krock says to leave out the amaro, bourbon, and bitters if you like, and just add the cherry juice from maraschino cherries.

Just Peachy 1 oz Amaro Montenegro 1 oz Wild Turkey 101 Bourbon 4 frozen or fresh peach slices, a bit defrosted if frozen 8 mint leaves ½ lime, sliced thin in half rounds Ginger ale 3 dashes of cherry bitters Mint leaves and peach for garnish

In a tall Collins glass add peaches, lime and mint. Muddle quickly, then add ice to the glass and add the amaro and bourbon, and stir. Top with your favourite ginger ale and bitters, and stir again. Garnish with mint and peaches and enjoy!

Franz Swinton

Raw Bar in Calgary Swinton’s Thai Basil Cooler is a light, effervescent drink that actually came about by accident, believe it or not! “The inspiration was from things I found in my kitchen,” explains Swinton. “I happened to be making Thai coconut curry, and the easily paired flavours just came together.” “I picked sparkling kombucha as I find that the natural acidity from fermentation is great in long drinks. It adds a unique tang to cocktails similar to a using a shrub,” he adds. Bombay Sapphire East gin features the added botanical pop of lemongrass and black peppercorns, adding a herbaceous note to an otherwise light drink. For a delicious cooling mocktail, just leave out the gin.

Thai Basil Cooler 1 large coin sized slice of ginger, peeled and julienned 6-8 Thai basil leaves 2 oz Bombay Sapphire East gin ¼ lemon, seeds removed and sliced 4 oz sparkling citrus kombucha Edible flowers and Thai basil for garnish

In a mixing glass muddle ginger well, then add basil and lemon and muddle lightly. Add gin to the mixing glass and stir to combine. Transfer everything into a wine glass, and add ice. Top with sparkling kombucha, and garnish.

Variety Beers:

Might As Well Go For A Soda! by DAVID NUTTALL

It’s simple math: more breweries equal more kinds of beer. From tweaking common recipes to adding unusual ingredients or even just resurrecting long-dormant styles, breweries today revel in brewing variety. One style has that’s arisen recently straddles the line between what is and isn’t beer, and that is the world of malt-based beverages. Brewing beer with the addition of roots, spices, fruit, bark, and all things botanical is as old as brewing itself. When hops took over as the main bittering ingredient about 1,200 years ago, only a few specific beer styles continued to employ the extensive use of fruit, vegetables, and spices. As beer became more commercialized by the end of the 19th century, the soda pop era was in its infancy, and the two beverages stayed pretty much on their separate paths until the end of

the 20th century. Non-alcoholic sodas and breweries have long had a relationship; it was soda production that kept many breweries alive during Prohibition, and it’s also common among today’s craft breweries. Calgary’s Annex Ales and Canmore’s Grizzly Paw are two examples. The equipment needed to make sodas is similar to that used in brewing beer, and the method of bottling, canning, and/ or kegging the final product is exactly the same. To be clear, when one is talking about the two products, if only the name (i.e. root beer, orange soda, ginger beer) is mentioned, it’s the soda pop we are talking about. If the words alcoholic or hard (more common in

the U.S.) precede the variety, then it’s the version containing alcohol. You can blame wine coolers and taxation for the blurring of the lines. In the 1980s, California wineries figured out a way to sell off their, ahem, less desirable product by mixing it with fruit juices and sparkling water. Voilà, the wine cooler was born. Its lower alcohol content allowed it to be sold in multiple locations, but in 1991, U.S. Congress sextupled the excise tax on wine, which resulted in most producers substituting cheaper malt extract for the wine content to keep the prices down. Even so, no one would confuse this product with a beer, nor was it marketed that way.

The best versions don’t have any alcoholic taste to them In Canada, wine coolers continued to be made with wine, and added the spirit-based cooler, which is still the more common version found today. In the U.S., these hard liquor coolers never took off for a variety of legal and taxation reasons, but mostly because the product could not be sold in most states in the Holy Trinity of American Consumerism: grocery stores, convenience stores, and gas stations. Enter the craft brewing industry in the last part of the 20th century. In addition to brewing beer styles which hadn’t been produced for over a century on this side of the Atlantic, a little commercialism never hurts. By introducing malt-based “beers” with recognizable flavours and marketing them to the mainstream beer drinker, they expanded their customer base.

To produce flavoured malt beverages, brewers brew a fermented base of beer from malt, and then remove most of the malt character. By eliminating the colour, bitterness and taste of beer, this base can be combined with any flavour, usually in the form of sugars or syrups, to achieve the desired taste profile and alcohol level. The best versions don’t have any alcoholic taste to them and most are at “beer strength,” (less than 6% ABV). Now offered in a variety of flavours, it’s root beer, ginger beer, and iced tea (non-carbonated) that dominate the market. Not considered “real beer” by most people, their sales figures can’t be ignored, so expect to see more on the market. Here is a selection of popular malt-based alcoholic sodas available in Alberta.

Royal Jamaican Alcoholic Ginger Beer, Jamaica

This beer is spicy with a peppery back end. Tastes very much like the pop they serve in the Caribbean. Often mistakenly used in Moscow Mules (it’s supposed to be the nonalcoholic version with vodka in your copper mug, people!) 4.4% ABV CSPC +741988, $18, 6 pack.

Crabbies Alcoholic Ginger Beer, Scotland

Much sweeter than Royal Jamaican. Also comes in Raspberry Ginger. 4% ABV CSPC +738008, $6, 500 mL bottle.

Coney Island Orange Cream Ale, USA

Tastes like cream soda with a hint of orange. Also available in root beer. 5% ABV. CSPC +782062 $18, 6 pack.

Not Your Father’s Root Beer, USA Probably the first malt-based alcoholic root beer, now brewed by Pabst. 4.5% ABV. CSPC +784528 $19, 6 pack.

Boxer Hard Root Beer, USA

Calgary’s own Minhas group dominates the Alberta market with multiple flavours produced through their Boxer and Lazy Mutt lines brewed in their Calgary and Wisconsin breweries. While rather sweet, they definitely bring back memories of your childhood soda pop. 5.5% ABV. CSPC +780741 $16, 6 pack.

Twisted Tea Original, USA

The Boston Beer Company (Sam Adams) has made alcoholic iced tea into a monster stateside, and it’s beginning to take off in Canada. Also available in Half and Half (iced tea and lemonade) and raspberry. 5.5% ABV. CSPC +750232 $17, 6 pack.

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Alberta Beer: More Local Than Local by KIRK BODNAR

If it seems to you like there is a new brewery opening up in Alberta every week, you wouldn’t be too far off. Though still faced with many risks and regulatory hurdles, more breweries have experienced success in the current environment. But it’s not only breweries that are able to benefit from the rise of craft beer. Alberta produces some of the highest quality malting barley in the world. Many regional as well as international breweries, micro and macro alike, can trace at least some of their malt back to Alberta sources. This has become especially true since the federal government made the somewhat controversial decision to dissolve the Canadian Wheat Board back in 2012. Like it or hate it, the decision provided barley farmers with some very interesting opportunities.

Red Shed Malting, located on the Hamill family farm in Red Deer County, is one of a very small number of boutique, micro-maltsters that have set up shop as of late. As fourth generation barley farmers, the Hamills know a thing or two about growing barley, and now the addition of a malting facility allows them to provide a value-added product directly to brewers. They are also able to trace the source of their barley directly to the field that it was grown on – very cool, and something that brewers definitely appreciate.

Though barley is abundant in Alberta, hops are not. It’s the Pacific Northwestern States in the U.S. who produce the majority of North American hops. Although this isn’t about to change anytime soon, two sisters from central Alberta are providing a home-grown option for Alberta brewers. Catherine Smith and Karin Smith Fargey decided to plant just under an acre of hops on a farm in Darwell back in 2013, and Northern Girls Hops was born. Now, three hop harvests later, the farm is producing well, and it could even be said that the hops are beginning to express a certain “terroir,” so to speak. “The Goldings hops in particular are beginning to take on unique characteristics quite different from the UK, U.S or BC grown Goldings,” Smith says. She explains that they also impart a slight mango characteristic, something that is unlike the UK version, which has more of a floral note. The ability for Alberta’s brewers to source high quality, local ingredients allows brewers to truly showcase Alberta in a way that many other regions simply cannot do. It’s not only a unique opportunity to source hyper-locally, but such practices provide economic benefits and sustainability as well.

Courtesy Alberta Barley 36

malt as well as Alberta-sourced rose petals, honey, and elderberries – along with a plethora of other northern Canadian items such as dandelion root and juniper. CSPC +TBD 6 pack $16

Farmer’s Daughter Pale Ale

With so many breweries sprouting up all over the province, we can expect to see much more of this as Alberta’s beer industry grows over the coming years. Here are some favourite Alberta beers that feature Alberta ingredients:

Bat out of Helles

A refreshing and summer-focused beer, this is one for the patio. A Munich Helles style blonde lager, Alley Kat uses malt from Red Shed Malting and hops from Northern Girls Hops. A true Alberta-sourced beer in every way! Available by mid-July. CSPC +791675, 6 pack $18

Hibernation Ale

Included as a part of the Canada 150 variety pack, Big Rock’s Hibernation Ale is a rustic ale intended to represent Canada’s North. It includes Alberta

Cochrane’s Half Hitch Brewing Company is committed to using local ingredients where possible. The Farmer’s Daughter Pale Ale consists of Alberta-grown 2 row and a good dose of Red Shed malting’s Biscuit malt – which provides a nice, light toasty and, well, biscuit character to the beer. CSPC +790719, 6 x 355 mL cans $15.39

Golden Brown Dandy

The Golden Brown Dandy is The Dandy Brewing Company’s take on English Pale Ale. It has a lovely toasty malt character which is again, largely provided by Red Shed Malting’s Biscuit malt (truly a favorite among local brewers). The base malt is also Alberta-grown. CSPC +776679, 650 mL bottle $8.39 Kirk Bodnar is a Certified CICERONE®, BJCP beer judge, beer consultant, history teacher, home brewer, and Education Director for CAMRA Alberta. Follow him on Twitter @beersnsuch

Alberta Barley Barley has been grown for more than 10,000 years and documented history shows it’s been the vital ingredient in beer making for the last 5,000. It’s helped take the edge off of a long day for sandal-clad Romans just as it has for modern day hipsters and everyone in between. Alberta grows about half the barley in Canada annually, about four million metric tonnes. Of that, more than 300,000 tonnes is malted. Alberta Barley recently began Combine to Craft to connect Alberta beer and spirits lovers with the province’s 11,000 barley farmers. “Many Albertans enjoy great local craft beverages, but don’t necessarily realize that the world-class malt in these drinks is grown by local farmers right in their own backyard,” says Shannon Sereda, program director. The barley gods have smiled on Alberta, our long, warm days and cool nights allow for great protein development, which produces quality starch-degrading enzymes, and that’s key to successful brewing. The dirt helps, too. Alberta soils, such as clay-loam, have excellent moisture retention, which is a plus for growing the barley; and the overall cooler provincial climate means less disease, resulting in naturally healthier plants.

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Summer Spirits by TOM FIRTH with LINDA GARSON

Although we seek out refreshing wine (and beer) for those hot summer months, there's a wide world out there for spirits that are more than perfect for summertime refreshments. Whether you like a piña colada, a G&T, or a little whisky on the rocks by the bonfire, we’ve got you covered.

hot on the nose with butter ripple, molasses, and citrus… the flavours are spicy and dominated by blackstrap molasses, and Christmas spice — the right sort of kick for mixing. CSPC +177808 $23

Wyborowa Vodka, Poland

You can’t make a Caesar without a rimmed glass or some celery stalk (though a piece of crispy bacon will also suffice), and the folks who made one of the finest Caesar mixes have come out with the perfect blend of savoury, spice and just the right amount of sweetness. Highly recommended for your Caesar game, I’d also suggest using it as a rub or in the kitchen instead of seasoning salt. Retails for about $5 for 140 g jar, the mix runs about $8

Made from 100 percent rye grains, I was really surprised at the flavour and smoothness of this Polish vodka that has just a little spiciness to keep it interesting. Would be an excellent addition to cocktails or punches that need a little “flavour” without being harsh. If you want to say the name like a champ, try VEE-Bo-Rova… CSPC +5363 About $18-20

Stampede Root Beer

Provided by Jeff Savage, Proof Bar. 1.5 oz. Wyborowa Vodka 5 oz. root beer Dash of absinthe

Combine the vodka and root beer in a tall glass with ice. Dash absinthe on top of the cocktail for aromatics and to boost the root beer.

Dalmore 12 Highland Single Malt Whisky, Scotland Sure, for most whisky is meant to be savoured by a roaring fire on a cold winter’s night, but why does it have to be winter? Wouldn’t a summer’s eve bonfire do the trick? Roasting marshmallows, praying the mosquitos don’t find you…maybe it’s time to break out the rocks glass. Bourbon and Oloroso sherry casks lend a rich and slightly smoky nose while rolling on your tongue, creamy, sweet textures with vanilla and a medium spiciness. CSPC +736561 $60-62

Appleton Estates V/X Signature Blend Rum, Jamaica

A mainstay rum to keep on hand with all my rum drinking friends, the Signature Blend label is the new bottle to replace the V/X. Somewhat 38

Walter Craft Caesar Rim

Luxardo Aperitivo

Brand new in Alberta from northern Italy, the Luxardo family has released this unmistakable bright orange aperitivo liqueur at the perfect time for summer sipping. It’s bittersweet, with flavours of rhubarb, orange peel and gentian, and an ideal pre-dinner drink mixed as a spritz over ice with prosecco and topped with a splash of soda. CSPC +792228 A great value at around $17

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Making The Case: The Wines Of Summer by TOM FIRTH

A cold beer is often the order of the day during summer months for sheer versatility while dining al fresco, but a bottle of wine is de rigueur for many.

Radio Boka NV Tempranillo Valencia, Spain Yes, it’s a bag in a box, but don’t let that scare you. Enticing cherry fruits with savoury herbs on the nose lead into generous fruits with a little spice on the back end. It isn’t outrageously complex, but it certainly goes down easy. Have on hand for a barbecue or two this summer. 3L box, CSPC +775545 $40 (also available in smaller formats)

Joseph Drouhin 2014 “Domaine des Hospices de Belleville” Brouilly Burgundy, France One of the “Crus” of Beaujolais, Brouilly is miles away from the Beaujolais Nouveau you might be familiar with. Lighter in colour, this gamay shows softer fruits of plum, a mild jamminess and pepper. Quite the refreshing wine, a little cheese or grilled seafood would be very nice here. CSPC +194548 $27 Not only does bringing a bottle of wine as a gift for the host look good, it often means you can help control the quality of wine you’ll enjoy. Personally, I love relaxing and savouring a nice bottle of wine on a hot day in the shade with your feet up. I also like not taking wine too seriously during that precious downtime — I want to enjoy reasonably priced wines meant for casual enjoyment, and best of all – sharing them with friends, family and visitors. Tom Firth is the contributing Drinks Editor for Culinaire magazine, and the competition director for the Alberta Beverage Awards. 40

Castaño 2013 Hécula Monastrell Yecla, Spain Heartwarming berry fruits leaning towards blueberry and wild raspberries with lovely peppery spice and a touch of cocoa on the nose. Flavours are very consistent with slightly edgy tannins and a nice bit of fat-friendly acidity. Homemade burgers or even a nice cheese/charcuterie board would work oh-so-well here. CSPC +711017 $18

Fleur du Cap 2014 Cabernet Sauvignon, Western Cape, South Africa

Casa Ermelinda 2013 Vinha da Rosario, Setubal, Portugal

Trapiche 2014 Broquel Malbec Mendoza, Argentina

I don’t usually drink a lot of South African reds, but that really should change. Cedar and cherry cola-style aromas on the nose with medium weight bell pepper underneath, while the palate is slightly smoky with good fruits and appropriate tannin for a cab. Pull the cork, and you’ll want to pair it with ribs or lamb. CSPC +778263 $12-13

Using a blend of traditional Portuguese grapes with syrah and cabernet sauvignon, look for slightly rustic aromas with fresh blueberry and cherry fruits on the nose and palate. Very well priced — the slightly juicy fruits should prove very appealing to your next barbecue’s whistle wetting. CSPC +752977 about $13

A well-known, classic malbec that easily overperforms for the price. Intense fruits, lots of floral characters, and dried herbs on the nose lead towards a nice full body with medium, but balanced tannins and good depth all around. A fine choice for hanger steaks, game meats or any high protein barbecue choice. CSPC +1093573 $18

Joseph Drouhin 2014 “Domaine des Hospices de Belleville” Fleurie Burgundy, France

Fleur du Cap 2015 Chardonnay Western Cape, South Africa

Castaño 2014 Monastrell Yecla, Spain

Lovely lifted apple, peach and lime aromas on the nose with nicely restrained wood tones lead into fresh and tropical flavours. Well priced, it’s an easygoing, fun little number calling out for grilled seafood or herb-rubbed poultry. CSPC +778267 $12-13

Well-known as a great deal, the Castaño monastrell brings to the party an abundance of genuine raspberry fruits, wild berry, and spice on the nose, which carries through on the palate. Quite the crowd pleaser for mixed groups, but will really shine when served with game meats, sausages, or kebabs. CSPC +583690 $15

Lolea Sangria, Spain

Dunavar 2015 Pinot Grigio, Hungary

Want to enjoy a little sangria without the trouble of mixing one up? I was cautiously optimistic about whether a good pre-made sangria was really out there, and happy to have found one. Juicy, almost over-the-top fruity, and with a generous amount of sweetness, fizz, and a touch of tannin, Lolea is easy to quaff. Serve chilled with a fruit garnish. CSPC +765190 $15

I swear, I can remember when this wine was less than $7. It was a deal then, and it still is today. Look for apple and peach fruits that have a soft undercurrent of nectarine and vanilla bean. Light, easy going, and very well priced. Keep a few on hand for unexpected entertaining or just because you might need wine on a Tuesday, too. CSPC +438119 $9-10

Another Beaujolais Cru, Fleurie is a big improvement over other expressions of gamay. White pepper, a little mint, strawberries, and herb leaf on the nose continue on through the palate. Finely balanced, it’s screaming out for rotisserie-style poultry, sausage, or burgers. CSPC +862870 $29

El Petit Bonhomme 2014 Blanco Rueda, Spain Another tremendous deal, the wines of Nathalie Bonhomme kick *ss and take names. The blanco is made from verdejo grapes and shows plenty of apple and citrus fruits with a little flinty mineral character to boot. No food required, though lighter seafood dishes or soft cheese would be a treat here. CSPC +79046 $12

Open That Bottle

story by LINDA GARSON photography by INGRID KUENZEL

“I feel it’s important to stay connected to the local community, to know what’s happening down the street — even if you take it in small doses,” says Global Calgary news anchor, Linda Olsen. Olsen’s parents left their native Denmark in 1957 for adventure in Canada, her father recruited as an electrician to help build the west. Despite opportunities to go to other cities, Olsen has stayed in Calgary. “Calgary is my home,” she says. “My family’s here, my parents are both still alive and here, I’m raising my kids here, and I absolutely love this city.” As a child, Olsen was a prolific writer and wanted to to be an author, although she didn’t know how to make a career of it. She studied business at Mount Royal University, but math wasn’t for her. Her sister-in-law suggested a career in broadcasting, and Olsen studied Broadcast Journalism at SAIT, although was offered a job at STV in Saskatoon before she even graduated, missing her convocation. Within six months, however, a maternity leave opportunity opened up at CFCN (now CTV), and she took it. “I went right out of school to my first job, right to my next job,” she says. “I was there for seven years and then an opportunity came up at Global, and I have been here 22 years. I love the work that I do, I love the journalism, I love the anchoring, 42

I love the live breaking news, and the opportunity to write more.” “As an extension of my job I’m also out in the community sharing the vision of the non-profit groups that we partner with. I really love that part of it too,” she adds. What is the bottle that Olsen’s looking forward to opening? “Through the years I’ve discovered I like a pinot grigio, Santa Margherita. I’ve been buying it for years,” she says. “I’m a single parent, so the once in a blue moon I’d go out for dinner I would have a glass of pinot grigio.” “But now my kids are young adults, so I allow myself to make a nice dinner. And I have a glass of wine while I’m making dinner, so it’s a treat for me.” And when will she open it? Olsen has been running for eight or nine years and loving it. “That’s my gift to myself. I finally elevated it to the place in my life where it was important above, ‘Well I’ll squeeze it in when I’ve looked after everybody else,’” she laughs. “I decided I would try for a half marathon, so I had been training and I felt so good.” “Then I started to get a little tweak, and I thought I’ll stretch and maybe it will go away,” she adds. But after hosting an event for March of Dimes with the cast from The Young and The Restless, they all went bowling.

“We had the most fun, but a few days later I felt a pain that I hadn’t felt before.” Olsen had a herniated disc and was told she couldn’t run for six to eight weeks at least, and couldn’t do the half marathon. “I’ve had a bottle sitting in my cupboard. It’s very small and has room for two bottles squeezed in among my cookbooks,” she says. “Every time I’d look in that cupboard I’d see the bottles, but I put my white wine on hold.” “In the last couple of weeks I’ve started to feel better, so now that I’m off medication I can open that bottle of Santa Margherita,” she says. “I can celebrate the next phase, which is to continue to get better and hopefully be able to run a half marathon.”

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