BY CARMEN CHENG AND CHANRY THACH
PHOTOGRAPHY BY JARED SYCH
FOOD STYLING BY CHRIS LANDRY
2023
30Best thingsto Eat & Drink
F O O D W R I T E R S C A R M E N C H E N G A N D C H A N RY T H A C H O N C E A G A I N T E A M E D U P T O TA S T E T H E I R WAY A R O U N D C A L G A RY, C R E AT I N G A N E W L I S T O F T H E M O S T D E L I C I O U S F O O D A N D D R I N K P RO D U C T S T H E C I T Y H A S TO O F F E R R I G H T N O W.
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RICE ROLLS From Hung’s Noodles One of my favourite ingredients to include in a hot pot spread is Hung’s Noodles’ rice rolls. These soft, chewy rolls from the long-time noodle and wrapper maker come plain, or studded with green onions. I love to slice and pan fry them to create a crispy crust. —C.T. Multiple retailers, including Lucky Supermarket and T&T, hungsnoodles.com, @hungs.noodles
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STEAK, STOUT & GRUYÈRE PIE From Pie Junkie The classic steak pie gets an upgrade at Pie Junkie, which adds Gruyère and rich, malty stout to the meaty mix inside its legendary buttery crust. This indulgent and hearty pie was originally created for Canmore Brewing Company to feature its Mineside Stout, but became so popular that it’s now sold at all Pie Junkie locations. —C.C. Four Calgary locations, 403-452-3960 piejunkie.ca, @piejunkieyyc
P H OTO G R A P H BY T K T K T K
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BEURRE NORMANDE From Mari Bakeshop Biting into Mari Bakeshop’s flaky Beurre Normande is a heavenly experience. Croissant dough is wrapped around a small stick of butter that has been rolled in a mixture of sugar and salt. It’s then sprinkled with Turbinado sugar just before baking, resulting in a decadent treat that’s slightly sweet, salty and buttery with a light, crunchy texture. —C.C. 103 St. Matthew Sq. N.E., 403-214-0629 maribakeshop.ca, @maribakeshop
avenuecalgary.com
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UBE QUESO ICE CREAM From Abbey’s Creations If you’re a fan of ube desserts, this ice cream is a must-try. Ube, a purple yam, is creamy and nutty with hints of vanilla and coconut; in this flavour, it’s swirled with queso, a popular Filipino ice cream variety made with cheddar cheese, which adds a touch of salty-savouriness. Created by Abbey Claro, who moved to Calgary from the Philippines in 2009, Abbey’s Creations offers a huge lineup of house-made ice creams, many of which nod to Asian flavours. —C.C. Multiple Calgary locations, 403-452-3299 abbeys.net, @abbeys.yyc
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GLUTEN FREE BISON LASAGNA From Soffritto The bolognese for this rich, cheesy lasagna starts with a base of onions, carrots and celery (known as soffritto), before ground bison, tomatoes and a generous glug of red wine join in. The slow-simmered sauce is then layered with corn and rice pasta sheets, as well as Alberta mozzarella cheese, for a comfort meal that’s easy to heat up from frozen any night of the week. —C.C. Four Calgary locations, 403-278-2728 soffritto.ca, @soffrittocalgary
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AJEBUTTER WING RUB By The Spice Bar Spice up your wing game with this savoury combination of black pepper, curry, thyme, ginger, onion powder, paprika, salt and cayenne. Whether you’re grilling, roasting or tossing your wings in the air fryer, this rub adds an incred-
ible depth of flavour. And don’t stop at chicken wings — we love it on turkey wings, roasted veggies and chicken thighs, too! You’ll be licking your fingers and reaching for more. —C.T. spicebaryyc.com, @spicebaryyc
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GINGER BEEF JERKY By Pioneer Butchery & Charcuterie Born on a hunting trip in Kananaskis, Pioneer was created by Taylor Gant and brothers Allan and Greg Dixon to fill a gap in the market for ethically raised and locally sourced meats. The thick-cut Ginger Beef Jerky is a perfect example of this mission: Made with grass-fed beef and bursting with juicy flavour from fresh ginger and garlic, it’s a far cry from the dry, tasteless gas station variety. I eat mine the Cambodian way, with sticky rice and a crispy fried egg. —C.T. Multiple retailers, including Blush Lane and Bridgeland Market, pioneeryyc.com, @pioneeryyc
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DADDY C’S JAMAICAN JERK SAUCE By Daddy C’s Scotch bonnet peppers, warm spices and a touch of acidity combine in this robust sauce that’s great with meat, vegetables, even eggs. I like to marinate chicken thighs in it overnight, throw the pan in the oven and serve with rice and vegetables. Vindel Chang, also known as Daddy C, is a chef from Jamaica and co-owns the business with his partner, Yvonne. Daddy C’s Jamaican Jerk Sauce is available at retailers across the province in hot, mild, and vegan varieties. —C.C. dcjerk.ca, @daddycsjerksauce 71
