Savour Calgary 2019 Nov Dec Issue: Inaugural Issue by savourcalgary

NOVEMBER » DECEMBER 2019

FRESH. LOCAL. STORIES FOR FOOD LOVERS.

Holiday Gift Guide

Crossing Borders for Coffee

An Italian Christmas

Enter Edibles

Welcome | F R O M T H E E D I T O R

Contents

SO M AN Y GR EAT

GIFT IDEAS... SO LITTLE SPACE

elcome to the inaugural issue of Savour Calgary Magazine!

We are so excited to introduce to you the fresh new face of Calgary’s culinary

scene. Over the last few months, I have had the pleasure of being a neophyte

in Calgary’s food scene. I couldn’t have asked for a better group of mentors, artists, chefs, entrepreneurs, food lovers and storytellers to show me the ropes. Thanks to your wisdom, passion and generosity, I can confidently say I know a solid one per cent of what there is to know. Our work here has just begun! This is your magazine. It belongs to the restaurateurs and the connoisseurs, FOR OVER

the bakers, growers and in-the-knowers. It tells the stories of entrepreneurs

40 YEARS

and eaters, the drinkers and the distillers. Calgary’s culinary scene is a

WE’VE BEEN

bountiful table of delicious stories and we know there’s an appetite for them.

SUPPLYING

Given this is your magazine, we want to hear what you think. What sorts of

IN-THE-KNOW CALGARIANS

stories do you want to read? Is there a hidden gem in your neighbourhood

WITH EVERY-

we absolutely must try? Did we miss the mark on something in our inaugural

THING FOR

issue? Tell us about it. My inbox is always open and I always love hitting up

INCREDIBLE

one of Calgary’s spectacular coffee shops for a chat.

COFFEE AND

Speaking of coffee shops, check out BJ Oudman’s story about a few intrepid

ENTERTAINING

Calgarians who actually grow their own beans in pursuit of the perfect cup

EXPERIENCES.

10 Features 10 Holiday Gift Guide 13 An Italian Christmas 14 Gourmet Convenience 16 Enter Edibles 19 Crossing Borders for Coffee

of coffee. It wouldn’t be a holiday issue without a gift guide! Wanda Baker and

DROP BY TO

Tom Firth tackle what to put under the tree this year, while the inimtable Julie

FIND THAT

Van Rosendaal gives the goods on how to host a rad cookie exchange.

PERFECT GIFT!

I am enlivened by the possibilities we can create together through Savour Calgary. I still have a lot to learn and I’m excited to continue building my ALONG WITH BEAUTIFUL ACCESSORIES AND GREAT PRODUCTS... WE ALSO CARRY AND SERVICE

knowledge and experience through the wonderful relationships I’ve built with all of you.

Camie Leard, Editor camie@savourcalgary.ca

403.277.5169

410 23 AVENUE NE, CALGARY

CAPPUCCINOKING.COM

The Regulars 5 9 22 24 26 28

Savour Selects Fresh Market Julie’s Kitchen Masterclass Funnybones Quick Bites

SAVOURCALGARY.ca N OV EM B ER » D EC EM B ER 201 9

S AVO U RC A LG A RY.c a

T O P P I C K S F R O M Savour staf f | L O C A L

Totally new, this is not the couverture you’re used to tasting.

MAGAZINE DESIGN

Cheryl Starr Design Group stellardesign.ca A R T & I L LU S T R AT I O N

Eden Thompson CONTRIBUTORS

Julie Van Rosendaal Tom Firth Wanda Baker Ellen Kelly Erin Lawrence Karen Ralph Linda Kupecek BJ Oudman ADVERTISING SALES

Ellen Kelly ellen@savourcalgary.ca

• Creamy fresh berry ﬂavours with sweet and tart notes • No colours or fruit ﬂavours added • Derived entirely from the ruby cocoa bean

BOTTOMS-UP IN BANFF

C O L L A B O R AT I V E S O F T WA RE

Ingredients: 4 oz (1/2 cup) couverture white chocolate 1 oz coconut oil 4 oz (1/2 cup) Ruby cacao, chopped into chunks Toppings: whole pistachios, sliced almonds, candied ginger pieces, dried berries (cherries, cranberries, raspberries). VARIATION: You can use semisweet couverture chocolate in place of white couverture chocolate if you want your bark to be less sweet. Directions: 1. In a microwave-safe bowl at 30 second increments, melt 4 oz white (or dark) couverture chocolate with 1 oz coconut oil. Do not melt the Ruby. 2. Stir until completely combined. 3. Cover a small tray with parchment paper. 4. Spread chocolate mixture evenly on tray using a spatula. 5. Sprinkle with your toppings and the chopped Ruby on top of the melted chocolate. 6. Let set at room temperature for 2 hours or until ﬁrm, then break into chunks. 7. Share and enjoy the spicy compliments!

A D M I N I S T R AT O R

Park Distillery

WEBSITE MANAGEMENT

RUBY & WHITE CHOCOLATE GINGER BARK

Jane Pratico PRINTING

CentralWeb DISTRIBUTION

Gallant Distribution Systems Inc Savour Calgary is a bi-monthly magazine published by Savour Calgary Ltd. Published six times per year, issue dates are January/February, March/April,May/June, July/August, September/October, November/December. C O N TAC T I N FO RM AT I O N

403.475.5809 info@savourcalgary.ca P O S T M A I L : c/o 153 Somercrest Circle SW, Calgary, AB T2Y3H1 EMAIL:

FO R M O RE I N FO RM AT I O N S E E U S AT

www.savourcalgary.ca @SavourCalgary

SavourCalgary FO R E D I T O RI A L I N Q U I RI E S C O N TAC T

RUBYRUBYRUBY

Camie Leard

23 g solid Ruby bar for tasting / Ruby Raspberry Sea Salt Caramels for sharing / 300 g solid Ruby Ingot for making

Heading back to Calgary, the new Flores & Pine in Bearspaw is absolutely worth a stop. In fact, it’s more than worth a special trip. The significantly renovated space that was once the Bear’s Den is now bright, airy and modern with large windows and soaring ceilings that allow for multiple indoor “trees” that really bring the outside in. With a lounge, grill room, atrium, estate room and gorgeous sheltered patio, this space is fresh, new and flexible. But let’s face it, we’re here for the food. And it’s exceptional. Chef Rory McGouran, a gifted Toronto import, uses the gorgeous wood-fired rotisserie and grill to bring a hint of smoke to cuts of beef, pork, lamb and chicken that have all been sous vided for tenderness and flavour. We loved the pork tomahawk which is also brined for two days before it hits the sous vide bath. Don’t miss the copetta on the dessert menu. To be honest, we’d drive to Bearspaw just for that and a sip of the Taylor Fladgate 40-year Tawny port.

Speaking of distillers, there’s some pretty cool stuff happening at Park Distillery in Banff as master distiller Matthew Hendriks (Hendo to his friends) released the Exploratory Whiskey Project: a limited-edition collection of experiments in technique, mash bills, barrel characteristics and flavour profiles, trying to find the perfect whisky that will one day become Park’s signature rye. “I love this project, it’s one of the most exciting things I’ve ever done,” says Hendriks. We were lucky enough to sample one of only 65 bottles released in September and we have to say…we’re excited about it too, Hendo!

SKY-HIGH SNACKS

PHONE:

OUR RUBY LINE UP...

BEARSPAW BECKONS

Daniel Plenzik (l) and Jacques Tremblay toast their new distillery.

Debbie Lambert debbie@savourcalgary.ca Todd Robertson Todd@vilya.com

As Calgary and area’s distilling scene continues to grow, the new Bridgeland Distillery in… well… Bridgeland, is concocting something a little different. While most distillers are perfecting their gins, vodkas and introducing some whiskies, Jacques Tremblay and Daniel Plenzik have something else in mind. “You have to do what you’re passionate about,” says Tremblay. “Or you won’t put your heart into it.” And these two are passionate about grappa and brandy as well as whisky. We love the connection between the grappa, limoncello and Bridgeland’s deeply-rooted Italian community. The cocktail menu, designed by mixologist London Richard, brings out the best of these beautiful spirits. We invite you to try the Badabing featuring Bridgeland Brandy Blanc.

Carmen Cheng.

Camie Leard camie@savourcalgary.ca

While we’re in Banff, we must send a shout out to Cliff House Bistro whose delightful chairlift ride up the hill at Nakiska ($35/ticket) makes for a great date for those who’d rather munch than mountain climb. As a modern take on the traditional mountain tea house, Cliff House uses none other than Park spirits in sweet, colourful and oh-so-Instagrammable tea-infused cocktails. Enjoy the delicious soft, hot pretzel with two cheese dips for a snack while you take in the spectacular view of Mount Rundle, Banff and the Fairholme range. Or, dive into something more substantial with one of the delicious panini’s or bao buns. We had the Turkey Reuben’s panini and it was excellent. The kettle chips are addictive, though, so beware

Flores & Pine’s pork tomahawk

IS THERE A PL ACE YOU LOVE AND WOULD LIKE US TO TRY? FIND US ON FACEBOOK AND INSTAGRAM TO SUGGEST YOUR PICKS!

DEEP DIVE Stephen Deere is at it again as he brings the local, sustainable and delicious philosophy of Modern Steak to his new project, Modern Ocean. Replacing Bar Modern on the main floor of the space at 100 8th Ave. S.W. Modern Ocean is a deep dive into sustainable seafood using line-caught, trap-caught or sustainably farmed products from Canada. We had the seabass from Deep Water Farm, which grows leafy greens and raises the fish in a closed-loop vertical farm. Crusted in cornflakes and topped with a rich bearnaise and king crab it was a delight. Stop in for the Sunday Seafood Boil for two with all the fixings for just $99. Modern Ocean

CACAO

MEET YOU AT THE BRIDGE

EDITOR

Camie Leard

Ruby

Savour selects

PUBLISHER

Debbie Lambert debbie@savourcalgary.ca

camie@savourcalgary.ca

Shop in person at select Cococo Chocolatiers Chocolaterie Bernard Callebaut® stores or online: www.CococoChocolatiers.com

Calgary Locations: Victoria Park / 17th Avenue / Signal Hill / Southcentre Mall / Bankers Hall / Dalhousie / Crowfoot / Calgary International Airport

N OV EM B ER » D EC EM B ER 201 9

S AVO U RC A LG A RY.c a

Savour Calgary has made all efforts to ensure that content in the magazine is accurate on the date of publication. The views expressed in the articles reflect the author(s) opinions and do not necessarily reflect the views of the publisher or editor. The published material, advertisements, editorials and photographs along with all other content is published in good faith and Savour Calgary cannot guarantee and accepts no liability for any loss or damage of any kind caused by any errors, omissions and for the accuracy of claims made by the advertisers or any other contributors. All trademarks presented in this magazine are owned by the registered owner and Savour Calgary will be held harmless in the event that the advertiser or contributor has submitted trademarks for which they do not have authorization from the owner. All rights reserved by Savour Calgary and nothing can be partially or in whole be reprinted or reproduced without the written consent of the publisher at Savour Calgary Ltd.

N OV EM B ER » D EC EM B ER 201 9

S AVO U RC A LG A RY.c a

Savour S T R I P

Savour Selects | L O C A L COMFORT FOOD AT ITS FINEST

Camie Leard

Savour Selects | L O C A L

MANI/PEDI WITH A SIDE OF BROCCOLINI As the road construction on 17th Avenue progresses, it’s important to show the restaurants along the Red Mile some love. We stumbled into a cool little bistro, market and spa…yep, spa…called Elate Lounge at 927 17th Ave. S.W. While Elate’s been open for a couple of years, construction has hampered its efforts to really introduce Calgary to this cool concept where one can enjoy a glass of wine, a pedicure and a snack from Chef Aaron D’Amico’s small-but-mighty kitchen. The menu is creative, accessible, sharable and vegetarian friendly. We loved the ahi tuna crudo, but the standout during our visit was the miso cashew cream that accompanies the broccolini. So rich and flavourful with just a hint of kick, this dish is a must-try…and, it’s vegan!

Chef Duncan Ly’s latest outing gets back to basics as he translates Chef Aaron preps small plates at Elate Lounge. his love of traditional French cooking into a chic downtown eatery with a carefully designed opening menu. Just up the block from Ly’s Foreign Concept on 11th Avenue S.W., Mélo is the realization of Ly’s longtime dream to return to his roots in French cuisine. With a focus on the French tradition of eating what’s fresh, local and in season, Mélo combines traditional and modern techniques to offer a special experience (and a great wine list)! We very much enjoyed the beef tartare, a salty chicken-liver paté on sweet jam and waffle wedges as a starter. A perfectly-done steelhead trout was accompanied by beautiful potato croquettes, a delightful maple-roasted Brussels sprout and garlicky mushroom sides – family style. We’ll be back to try out the dessert menu!

Ellen Parker.

BACK TO BASICS

Camie Leard

Frank’s split pea soup and wagyu beef balls.

VINTAGE PORT

POINTS

JAMES SUCKLING

POINTS

JAMES SUCKLING

POINTS

JAMES SUCKLING

3 whole star anise ¼ tsp black peppercorns Chef Duncan Ly with Savour Calgary Editor Camie Leard at Mélo.

Camie Leard

Beautiful bennies at Mt. Engadine Lodge,

HIDDEN GEM: CORNERSTONE MUSIC CAFÉ

¼ c. sugar (omit for the cider) 2 small chunks peeled fresh ginger 1 lemon peel 1 orange, thinly sliced For spiced cider: 3 L apple cider For mulled wine: 1 bottle (750ml) red wine 1 L apple cider Place all the ingredients in a saucepan and simmer for about 30 minutes. Serve hot. Add a cinnamon stick or orange slices to the mugs before serving.

If you’re not a resident of Deer Run, Cornerstone Music Café is easy to miss in its unassuming strip-mall location at 14919 Deer Ridge Dr SE. But what’s inside is most definitely worth stopping in for. Owners Sylvia and Jim Johnston marry music and food in a most delicious way as the café and music school give parents a topnotch nosh while waiting for little ones to complete their lessons. Head down on a Saturday for live music by local artists and enjoy Sylvia’s exceptional soups, stews and curries – many of them gluten-free.

Mulled wine and hot cider are best enjoyed the same day they are made.

Cornerstone’s practically-famous butter chicken topped with fresh greens.

S AVO U RC A LG A RY.c a

I love to have a pot of mulled wine or cider on the stove when I have guests over during the holidays. The apple cider option is great for kids, and a nice mug of warm mulled wine will be sure to warm people on a chilly winter’s day.

2017

3 cinnamon sticks, plus extra for serving

Do yourself a favour and take a delicious drive through Peter Lougheed Provincial Park for a meal at the secluded, rustic and gorgeous Mt. Engadine Lodge. Located off Highway 40, this quaint little lodge boasts some spectacular views and an even more beautiful brunch. By reservation only, Sunday brunch at Mt. Engadine is a no-menu adventure offering featured eggs Benedict (we had a prosciutto and a smoked salmon), breakfast favourites like bacon, sausage and hashbrowns as well as delicious whole wheat cinnamon pancakes served with peaches. Brunch not your bag? Stop in after a cross-country ski at nearby Mt. Shark for daily afternoon charcuterie and tea 2-5 p.m. and indulge in the The Mount Engadine Mountain Caesar, a delicious backcountry creation, made with Park Distillery’s chili-infused vodka to warm you up this winter.

N OV EM B ER » D EC EM B ER 201 9

Yield, 10 to 12 cups

Just Released

Using fresh spices will ensure that your mulled wine or cider comes out very flavourful and aromatic.

DELICIOUS DRIVE

Mulled Wine or Cider

You can always count on the quartet of restaurant spaces at 6920 Macleod Trail, anchored by the iconic Smugglers Inn for a great meal. Between the tradition of late-night fine dining at Smugglers, the fresh DYI approach at Open Sesame and the gorgeous Brazilian BBQ of Bolero, there’s something for everyone. Now, add Frank’s on Macleod (named for owner Frank Krowicki) which now fills the former Tango space, and lunch just got a whole lot homier. Just like the beautiful dining-room fireplace, Frank’s menu is all about comfort. From split pea soup to pot roast pie, the menu starts with nostalgic favourites and moves through three types of meatballs, the millennial staple toasts, sandwiches, bowls and more. We had the hearty, salty, savoury split pea soup and the wagyu beef balls. Both warm, filling and perfect for an early-winter lunch. For dessert, a cinnamon-bun sundae that somehow managed crispy, chewy, gooey, crunchy and sweet all in one.

Inglewood Eatery est. 2016

A classic vintage BEING COMPARED TO THE LEGENDARY 1945’S!

CROFT

+819703 | 750ML X 6

FONSECA

+819700 | 750ML X 6

TAYLOR FLADGATE +819697 | 750ML X 6

To Find a Retailer Visit: LIQUORCONNECT.COM Also available in 1.5L or 375ML bottles.

Recipe courtesy of Duchess at Home cookbook. See the gift guide on page 10 for details. N OV EM B ER » D EC EM B ER 201 9

S AVO U RC A LG A RY.c a

W H A T ’ S F R E S H this season | F R E S H M A R K E T

Parsnips and Pears

B y E L L E N K E L LY

Illustrations by Eden Thompson

After a cool wet summer followed by a far too early cold and snowy fall, we should be completely inured to the reality of an Alberta winter. Put the reverie of perpetual summer aside (at least until January!), and find solace in the best place possible, your kitchen. It’s time for festive gatherings with family and friends, cozy fireside snacking and everything in between. Embrace winter! Despite seeing pears since late summer, I consider them a winter staple. Unlike most other fruits, pears must be harvested under ripe and kept in cold storage before ripening slowly at room temperature. This goes a long way toward protecting this otherwise easily damaged ripe fruit from the perils of travel and handling. This is good news for the consumer, but does require some determination to arrive at pear nirvana. Pears can be refrigerated for a few days, but beware, this will all too quickly diminish both texture and taste. Ideally, keep them in sight and check daily, applying gentle pressure to the stem end for that slight give indicating ripeness. There are thousands of varieties, but much like apples, we see too few. Bartlett pears are early and don’t keep especially well, but are a good choice for both cooking and eating out of hand. The much sturdier D’Anjou is easy to cook with, but lacks that quintessential pear aroma and flavour; Bosc, firm-fleshed and golden, longnecked and slightly russeted is a better choice, in my opinion, for poaching and just cooking in general.

The pretty, rosy-cheeked Seckel pear, small and spicy, is perfect for poaching and pickling whole. Sadly, not easily found, the Doyenné du Comice (meaning best of show, essentially) is true pear heaven. The Comice has silky, luscious flesh with a heady fragrance… absolutely wonderful with cheese. Unfortunately, this pear prima donna does not travel well and only a few stalwart grocers will risk bringing it in. Pears can be used anywhere you would use apples; butters, chutneys and jams; pies (tarte Tatin), cakes and muffins; and on to many savoury applications. Pears pair particularly well with pork and a splash of the pear eau de vie, Poire Williams wouldn’t go amiss in the sauce. Here’s a riff on poached pears done in the oven, with thanks to Elizabeth Baird. Peel and neatly core (think melon baller) 6 ripe, but firm pears. Place 6 halves in the bottom of a deep heatproof dish. Stir ¼ t. freshly ground nutmeg and ½ t. lemon zest into ½ c. sugar. Sprinkle half the mixture over the pears. Add the other 6 halves and sprinkle them with the remaining half of the sugar mixture. Add 1/3 c. white wine (I like a Gewurztraminer) and 1 t. lemon juice and cover tightly with foil. Bake for about 2 hours at 325 F. Let cool, still covered, until room temperature, then chill well. Serve in clear glass coupes or bowls with custard or whipped cream. Just because parsnips are related to carrots doesn’t mean they can go in the kids’ lunches or on a crudité platter. It’s only after they have been thoroughly cooked that the parsnip’s true character comes to the fore.

Winter is their peak time. Parsnips have a very long growing season (3-4 months) and will really only develop their sweet, rich, nutty flavour after a frost or a long period in cold storage. Look for smooth unblemished skin and choose medium sized parsnips. If too big, you run the risk of hard woody cores with spongy outer flesh and if too small, you won’t be left with much after peeling. The inimitable Jane Grigson advises not peeling them at all, but unless you are lucky enough to find dry, pristine parsnips not already packaged in plastic, the terrible habit many supermarkets have of spraying everything indiscriminately makes peeling necessary. I have long made a lovely pureed soup with carrots, parsnips and white wine, but I’ve recently switched the carrots out for sautéed pears and the result is lovely. You can use a bit more of the same wine you baked the pears in, or just use the white wine you’re drinking. If you’re concerned about the alcohol (almost all of it cooks off), don’t use it at all and increase the stock to suit. Peel, trim and coarsely chop 4-5 medium sized parsnips. Sauté the parsnips in butter with ½ c. chopped shallots and ½ t. salt for about 10 minutes. Roughly chop 3-4 peeled and cored pears and add to the parsnips; continue to cook over medium heat. Add a bit more butter, a generous squeeze of lemon juice and a pinch of ground coriander. Increase heat and pour in 1 c. white wine and reduce for 2-3 minutes. Add 6 c. good chicken stock, bring to a boil and reduce to a simmer. Continue to cook until parsnips are soft. Remove from the heat and puree with a hand-held blender, being careful of the hot liquid. (A regular blender can be used, of course, but puree in batches.) Check for seasoning, especially salt, and add in ½ c. heavy cream. Continue on low heat for another 10 minutes. Swirl a bit of crème fraiche on the top of the ladled soup and garnish with a sprig of chervil to serve.

SALE Calgary’s best fried chicken for 60 years! Online Ordering available: chickenOnthewaycalgary.ca

watch fOr bi-mOnthly specials On Our hOme page! We’re in your neighbourhood with seven locations in Calgary & Airdrie.

congratulations savour calgary on the launch of your magazine!

N OV EM B ER » D EC EM B ER 201 9

S AVO U RC A LG A RY.c a

30% off Le Creuset *in-stock products only

1331 - 9th Ave SE 403.532.8222

savourfinefoods.com N OV EM B ER » D EC EM B ER 201 9

S AVO U RC A LG A RY.c a

T R E A T S & tools | S H O P L O C A L GREAT GIF TS FROM LOCAL VENDORS FOR THE EPICUREAN ON YOUR HOLIDAY SHOPPING LIST.

Holiday Gift FRY ME TO THE MOON Guide

Air-fryers are the latest darlings on Pinterest. An air fryer is a small convection oven that fits on your countertop and fulfills your choice of several functions, including roasting, toasting, dehydrating, proofing and air frying, using hot air circulation. It works by coating food in a thin layer of oil at hot temperatures while circulating heat to initiate a reaction. Make French fries at home without the fuss of a deep fryer. Find this item online or in the Williams Sonoma CF Chinook Centre.

B y WA N DA B A K E R

Philips XXL Airfryer, Williams Sonoma, $359.95

THERE’S A PIE JUNKIE IN ALL OF US Occasionally everyone needs a pie fix. At Pie Junkie, you’ll find sweet and savoury pies baked in a fouringredient butter pastry available all year round. This holiday season, Pie Junkie is offering two 16 cm pies of your choosing in a lovely wood box. There’s a space in the box for your favourite libation, or sparkling water, to be added later. Try the Turkey Dinner Pie, Tourtiere or the Cranberry Bakewell. Order in advance to ensure you get ‘em on time. Pie Gift Box, Pie Junkie, $70.00

GIVE THE GIFT OF AN EXPERIENCE Give someone a unique experience by purchasing a gift certificate for a cooking class at The Cookbook Co. Cooks. Classes are all listed on the website, or purchase a preset gift card amount and let the recipient pick their own class. One of several perks of these classes includes receiving two glasses of wine selected by the staff at Metrovino to enjoy throughout the evening.

COZY UP WITH A NEW BOOK THIS WINTER For the everyday baker who wants to have warming soups or stews on the table for dinner, or longs to try a new cookie recipe like “Feuillantines” for an annual holiday swap, check out the newly released cookbook, Duchess at Home. This gorgeous cookbook is from the founder of Duchess Bake Shop in Edmonton, Giselle Courteau. She draws on her French and FrenchCanadian heritage to share the food she loves to make at home. Included are chapters for breakfast and lunch, French favourites, Québécois cuisine, dishes for Christmas and special occasions.See Courteau’s recipe for mulled wine or cider on Page 6. Duchess At Home cookbook - Giselle Courteau, Indigo Books & Music Inc., $35.00

REFILL, RECYCLE, REUSE We’re all about doing our share for the environment, so any time we can find products we can refill, recycle or reuse, it’s a good day. Canary Goods in Kensington is a relatively new “refillery” and zero-waste market. It’s Ultimate Zero Waste Kit, available online or in the store, offers a variety of helpful items including beeswax food wraps, copper pads, Stasher reusable silicone bags, a dish brush, a tote, and even a cotton gauze produce bag. Ultimate Zero Waste Kit, Canary, $129.00

The Cookbook Co. Cooks Cooking Program gift certificates, The Cookbook Co. Cooks, any amount

CRYSTAL GLASSWARE

THE GOOD OLD MELTING POT In 18th-century Switzerland, families had little access to fresh foods during winter months, so they would dip their stale bread into a flavourful melting pot of aged cheese, sometimes with wines, garlic and herbs. This way of cooking together over one pot and eating by a warm cozy fire became the Swiss winter tradition we know as fondue. Great fondue starts with a great pot. Edelweiss Imports carries Boska Holland pots in small or large pots, cast iron, ceramic, even copper, gas or tea-light fuelled. Our favourite fondues: chocolate, cheese, and meat cooked in broth.

Making classic cocktails at home has become all the rage and it’s made that much more fun with the right glassware. Savour Fine Foods and Kitchenware offers a selection of glasses including the Nachtmann Crystal Highball glass sets. Suitable for serving everything from fine whiskies to cocktails, they can also be used to fancy-up your juice, sparkling water and soft drinks. These lovely glasses are available in sets of four and are sure to add a touch of sparkle to your table or home bar this holiday season. Nachtmann crystal highball glass set, Savour Fine Foods. $33.00-$45.00

Boska fondue pots, Edelweiss Imports, $29.95 - $199.95

CREATE YOUR OWN CHOCOLATE BAR With one Master Chocolat store already in Marda Loop and a second in the works for South Calgary, fourthgeneration chocolatier Bernard Callebaut continues to stay on trend with his chocolate. The new create-yourown 80-gram chocolate bar station allows you to choose your chocolate, select from 20 toppings including candy canes during the holiday season, and watch the result go into the blast chiller to firm up. Once solid, it’s wrapped in foil and given a fancy bar wrapper, and the store will even personalize it with a name on the wrapper. Create-your-own chocolate bar station, Master Chocolat, $7.99

N OV EM B ER » D EC EM B ER 201 9

S AVO U RC A LG A RY.c a

N OV EM B ER » D EC EM B ER 201 9

S AVO U RC A LG A RY.c a

Holiday Gift Guide: Libations

UPWARDS OF 20 PEOPLE WOULD EAT,

B y TOM F I RT H

L AUGH AND ARGUE

Nadia Carinelli & Sara Marghella of A Tavola

IN THE EARLY DAYS,

ABOUT WHOSE HOMEMADE WINE

DOM PÉRIGNON 2008 CHAMPAGNE

WAS BE T TER

It’s the gold standard of sparklers and the champion of Champagne. The 2008 edition (and yes, it’s the current release) is the first vintage under the guidance of the new chef de caves, Vincent Chaperon, who formally took the reins in early 2019. Dom Pérignon shows austerity or finesse rather than plumpness, but the 2008 is rife with mineral presence, citrus and almost bracing acids.

Frank Spinelli had a gift for bringing people together. From his earliest days of importing Italian newspapers and espresso for his friends and neighbours in Edmonton, he and his wife, Rina, always had a place for people to come together, talk politics, drink coffee and, of course, eat.

Price: $250

The 10th iteration of Glenmorangie’s Private Edition series, Allta is a small, limited release that uses wild indigenous yeast growing on the distillery’s own barley – a first for whisky. Bottled at cask strength of 51.2 percent ABV, the whisky’s nose is delicate, with bread-crust, hard caramel, and mild citrus tones. A small splash of water opens up the toffee and caramel characters, which are accompanied by spicy heat.

Camie Leard

GLENMORANGIE ALLTA PRIVATE EDITION NO. 10 SINGLE MALT WHISKY

Price: $195

TAYLOR FLADGATE 2017 VINTAGE PORT Part of the joy of cellaring wine is that it’s an investment in your future enjoyment. These wines – made only in the finest years in Portugal’s Douro Valley – are massive, powerful beasts in their youth; with 15-20 (or more) years in the cellar, they become nuanced, polished treasures. Taylor Fladgate, the pinnacle producer of port, in its 2017 vintage, delivers blackest berry fruits with pressed herbs, and wonderfully intense floral character. Price: $150

LUSTAU VERMUT Vermut (or vermouth) is a fortified, aromatized wine. The root of vermouth is “wermuth,” or wormwood, which has a long history as a medicinal ingredient. Hailing from Spain, the Lustau white vermut utilizes fino sherry and muscatel for the base, while the red uses Amontillado and pedro xinemez sherries. Earthy, tropical and richly herbal, these are excellent to have on hand for the cocktail buff on your list. Price: $28

CABIN BREWING RETROSPECTRUM PALE ALE Locally made beer is always a treat, and it’s a beautiful little glimpse into wherever you are. Are the local beers cheap or thin? Big and brassy? I’m thrilled about, and proud of, the quality of craft beer being made here at home. Cabin’s Retrospectrum hits all the high notes of rich tropical tones, with a weight that makes every sip an adventure. Price: $16

N OV EM B ER » D EC EM B ER 201 9

S AVO U RC A LG A RY.c a

The Spinelli Christmas table overflows with food, family and laughter.

Sixty years after Frank and Rina opened their first Italian Centre Shop in Edmonton, their daughter, Teresa, celebrates that legacy of community and hospitality in what has become a large family of three stores in Edmonton, one in Calgary and two more on the way, each carrying more than 30,000 items that bring the flavours of Italy to Alberta. Legacy, tradition, quality and family are at the heart of Teresa’s aspirations for the stores and for her community – and never is that more apparent than at Christmas. “Christmas has always been a big deal,” she says. “Everyone would come over to our house. Anyone who didn’t have somewhere to go was welcome at our table. We had people from all over the world and from all walks of life at our house for Christmas. And it’s still that way today.” In the early days, upwards of 20 people would eat, laugh and argue about whose homemade wine was better around a table laden with meats, fruits and cheeses, with braciola and chicken cutlets, with green peas, rapini and salad and nuts. From noon until 9 p.m., friends, family and newcomers would come and go from the Spinelli dining room.

AN ITALIAN CHRISTMAS Another sweet treat that stands out for Teresa is struffoli, a dish made of deep-fried marbles of sweet dough arranged in a wreath shape.

And from all that food, drink and communion, a few dishes stand out for Teresa as the definitive Christmas favourites in the Spinelli home.

While Frank passed away in 2001, and the Christmas lunches have moved to her cousin’s house, Teresa still hosts Christmas Eve. In the Italian Catholic tradition, that means serving the Feast of Seven Fishes. The tradition comes from southern Italy, where it’s known as La Vigilia – a celebration that commemorates the wait for the midnight birth of Jesus.The Spinelli family adapted the tradition to include 12 fish dishes – bringing a whole new realm of flavours and textures to the table.

“Mom’s ricotta and spinach ravioli was always there,” she says. “And panettone (Christmas cake). To this day, everyone brings a panettone. Growing up, I wasn’t a big fan, but today they make them lighter and there are more flavours.”

One of Teresa’s favourites is actually not Italian at all, rather a traditional Portuguese dish called bacalhau bras – a salted codfish, egg and potato layered casserole. While the dish is Portuguese, baccalà, or salted cod, is also a southern Italian Christmas Eve staple.

If you’d like to infuse your holiday meals with a little Italian gusto, but would rather leave the prep to the professionals, Teresa says many delectable offerings can be found in Massimo’s Cucina Italiana line of foods, the Italian Centre Shop’s own brand of heat-and-eat meals, sauces, fresco-to-go salads, dips and soups. She also says mountains of panettone in all sorts of flavours fly out the doors during the holidays, adding that the Italian Centre Shops sell more today than they ever have. However you choose to prepare your holiday meals this year, we hope your table sees as much love, laughter and community as the Spinellis have at theirs. Buon Natale! Teresa’s recipes for spinach and ricotta ravioli, bacalhau bras and struffoli (above) can be found at www.savourcalgary.ca.

N OV EM B ER » D EC EM B ER 201 9

S AVO U RC A LG A RY.c a

CELEBRATING EST.

1959

YEARS

SERVING ALBERTANS

The Churro Donut from Hoopla

War won ton soup by Wonton King

B y E R I N L AW R E NC E

GOURMET CONVENIENCE

Eat. Drink. Be Merry. Repeat.

Whether you’re a seasoned pro at holiday entertaining or hosting your first festive gathering, we have a bounty of fresh and imported ingredients and recipes to inspire. Pressed for time? Bring your own board and our deli team can put together the perfect cheese or charcuterie platter.

Grocery. Bakery. Deli. Café. EDMONTON Little Italy | Southside | West End

Italiancentre.ca CALGARY Willow Park

At-home empanadas from Latin Food Specialties

Once upon a time, convenience food meant Twinkies, Swanson TV Dinners or those little packages of airline pretzels. But life has become busier and more complicated, and we’ve evolved into 24/7 tech-loving beings with time to Instagram our food, but not to make it. Now, our convenience foods have adapted to be more in step with our expectations of gourmet, gorgeous and ready to go. During the busy holiday entertaining season, these foods will impress your guests and give you more time to spend with them. Gourmet breakfast without the work Gourmet donuts from Hoopla Donuts When the family is here and you all stay up late sipping wine and honey Medica from Burwood Distillery, the last thing you want to do is get up and slave over breakfast. Be the wake-up hero by opening up a box of doughnuts from Calgary’s Hoopla Donuts. This gourmet bakery-cafe is actually under the banner of Phil & Sebastian, creators of one of Calgary’s first artisan cafés. The doughnut flavours change regularly, but try to get your hands on the Churro donut or the Dole Whip. Frozen chocolate croissants from Manuel Latruwe Bakery When only fresh-baked will do, stop into this Macleod Trail institution. Not only are fine French pastries and macarons that will amp up your dessert tray on offer, but Manuel Latruwe has a whole freezer full of takeaway options. The croissants are buttery, flaky and oh-so-delicious — especially when they’re minutes from your own oven, on, say, Christmas morning.

N OV EM B ER » D EC EM B ER 201 9

S AVO U RC A LG A RY.c a

Bake-at-home chocolate croissant by Manuel Latruwe Bakery

Lunch is served Frozen cheese buns from Glamorgan Bakery Killarney’s Glamorgan Bakery has been supplying baked goods to Calgary since 1977, and if you mention the name to most Calgarians, you’ll be guaranteed to get one response – “cheese buns.” While you can, and should, stop in to get a bag of the freshest, tenderest, tastiest and most savoury cheese buns anywhere, these iconic pastries are also available frozen. Bake up a batch and then use them to make tea sandwiches, or just tear into that chewy, cheesy goodness all on its own. Wor won ton from Wonton King Before there was ramen on every corner, there was King’s and Wonton King wor won ton soup. It used to be that you had to head to the northeast restaurant location to find it, but these days, it’s available to go from Co-op grocery stores in the convenience foods section near the deli. With oodles of tender noodles, veggies, and packed with plump won tons, this soup should always have a place in your fridge for a quick and convenient lunch. Frozen, bake-at-home empanadas from Latin Food Specialties Avenida Food Hall Craving something flaky, hearty and meaty, or want to serve something to your guests that they don’t need to sit down and eat with a knife and fork? Pick up a bag of frozen handmade empanadas from Latin Food Specialties in the Avenida Food Hall. These Latin meat pies come with just the right crust-to-meat ratio, and you can choose from chicken or beef. Bake them up at home on a cookie sheet for a hot and handy mid-day meal.

Jalapeno loaded potato from Jenny’s Delectabless

Divine dinner options Loaded potatoes from Jenny’s Delectables Got a roast in the oven but don’t want to fuss with whipping potatoes, or pommes puree, Thomas Kellerstyle? Jenny’s Delectables is a small Calgary business with a single specialty: stuffed loaded potatoes. Its frozen two-packs of potatoes look like they wanted to be ice creams in another life, with their perfectly rounded domed tops, speckled with goodness like cheese, broccoli, jalapeños and more. Pop them in the oven and you’ve got gourmet sides in a jiffy, with no extra dishes to do!

Instagrammable decadence from Pie Junkie

Decadent & easy desserts Pies from Pie Junkie For some of us, baking a pie is the ultimate show of love. For others, finessing the perfect pastry and getting just the right filling is a job best left to professionals. If you’re tasked with bringing dessert to a holiday event, order a pie from Pie Junkie. Its crust is out-of-this world perfect, and , with a variety of fillings available, there’s sure to be something that will please your crowd. Plus the rustic wood rings that keep the pies together make them Instagrammably chic. Pro Tip: bring home some of their brownies or meat pies, as well. The Aussie Beef pie is outstanding. N OV EM B ER » D EC EM B ER 201 9

S AVO U RC A LG A RY.c a

L AWS ON EDIBLES Source: Health Canada THC Limit: 10 mg of THC per package Product Rules: No added vitamins or minerals, no nicotine or added alcohol, limits on caffeine

Other Considerations: Must not be appealing to youth Must not make health claims Must not make dietary claims

Packaging: Must be Must not make childcosmetic claims resistant and plain

By E R I N L AW R E NC E

EDIBLES

Manufacturing of cannabis products in the same building as food products is prohibited.

AND WINE… IT BECAME REALLY EVIDENT TO ME THAT CANNABIS WAS THE NEX T EVOLUTION IN DINING.”

“The market doesn’t actually want a gummy bear or a brownie. We’re adults, and I know what adults eat, and candy isn’t something that I eat all the time or, or would want to eat,” says Freedman. “So, one of the big things that I consider always is how that savoury category is going to work into the whole world of edibles.”

Andrew Freedman is a cannabis sommelier. His job is to help newbies and connoisseurs navigate the brave new world of legalized cannabis. A WSET-accredited wine expert with experience in Canada’s other once-forbidden vice, alcohol, Freedman started thinking about applying the same dedication, specialization and research to cannabis. And his consultancy is taking off. “After seeing the relationship between food and wine, then thinking about it also as an intoxicant, as a social lubricant, it became really evident to me that cannabis was kind of the next evolution in dining, and there was a way to build a bridge for a different demographic,” Freedman explains, “I teach cannabis and wine pairings, cannabis and craft beer pairings, how to make cocktails with cannabis.” High on the cannabis interest level is edibles. Edibles and other cannabis products are legal across Canada as of October 17, 2019, but Health Canada says it will likely be closer to the end of the year before products become widely available. Edibles are a different game altogether. While smoking cannabis has a certain effect, the effect you get from eating the key compounds in cannabis, is different. You’ll see two compounds popping up when it comes to edibles; THC (tetrahydrocannabinol, the chemical responsible for most of marijuana’s psychoactive effects or its ‘high’) and CBD (cannabidiol, a non-psychoactive compound without the strong effect on cognitive brain activity, that doesn’t cause the same high). Freedman says that finding just the right food and cannabis combination is an art, just like wine pairing. “If you’ve ever been to a wine tasting, and you love a wine then you look to your tasting partner and see them scowling, you’ll understand. My philosophy of pairing is contrast; Mexican and southeast Asian cuisine are amazing because of the balance of spice, acid, fat, salt and umami.”

N OV EM B ER » D EC EM B ER 201 9

Only those with the appropriate licence from Health Canada under the Cannabis Act are authorized to manufacture edible cannabis products for sale.

“AF TER SEEING THE REL ATIONSHIP BE T WEEN FOOD

While some are still shy about talking about it, many of Calgary’s chefs, restaurateurs and sommeliers are making plans. Plans to infuse cannabis into their business model as edibles enter the legal realm. All sorts of opportunities are emerging, including entirely new career paths.

Framework for cannabis does not permit restaurants to prepare and serve meals containing cannabis to the public.

S AVO U RC A LG A RY.c a

When it comes to pairing cannabis and beer or wine, Freedman has some favourites. “Find some cannabis that smells like ginger, like Congo x Kandahar, and get a wine with tastes of mandarin — your mind will be blown! Beer is exceptionally easy to pair. If you’d like a deeper complexity of your beer with cannabis go for hops. If you’d prefer to highlight the cannabis, crisp lagers or gose is great. Saison is also a great option.” Considering cannabis is a multimillion-dollar industry, it’s no surprise plenty of folks are looking to get into the edibles game. While I spoke to several people about their plans for edibles, plenty of them were secretive and refused to be quoted for this story, though they admitted investing heavily in recipes, and research and development. Chefs, restauranteurs and what we might previously have termed ‘respectable businesses’ are making plans around edibles. One entrepreneur who wasn’t about to shy away from his involvement in the pot industry, and the edibles market, is Ross Rebagliati. The Olympic gold medal-winning former snowboarder is founder of Legacy Brands, a CBD consumables company, and Ross’ Gold, a medical cannabis merchandise company. Rebagliati has seemingly had the last laugh after he tested positive for cannabis following the Nagano games

in 1998. Cashing in on his infamy much the same way Kim Kardashian capitalized on her sex tape, Rebagliati has parlayed his notoriety into a serious business. “I think there’ll be an explosion of interest [in edibles]. I think people are looking at what cannabis has to offer. Edibles are interesting to athletes and people who are post-op and that sort of thing. There’s also the drinks, and CBD infused water. One day restaurants could be able to pair their food with different dosages of CBD or THC for their clients just as they would with wine.” Indeed, this is just the kind of stuff Freedman has been working on. He hosts private, invitation-only ‘Elevated Dinners’ for clients and special guests where noted chefs will pair various strains of cannabis and food, and wine. Think an infused curried squash puree, cannabis-infused fois gras donut, or maple smoked Spring salmon with horseradish crème fraiche, and “herb” oil. These events are private because Health Canada regulations say restaurants aren’t allowed to serve food containing cannabis. When it comes to what’s allowed when it comes to edibles (see sidebar), there’s a hard ‘no’ on cannabis-infused alcoholic beverages and cannabis products containing tobacco, or caffeine. Health Canada has set strict rules on labelling to prevent companies from making cannabis more attractive to young people. Their guideline for packaging: plain. Edibles also cannot be appealing in any way to youth, whether that’s in the colours, flavours or style. That doesn’t bother some manufacturers — or foodies.

Margot Micallef has been considering it too. As founder and CEO of Calgary-based Gabriella’s Kitchen Inc., she’s been working not just on an edibles strategy, but on actually creating products, which, up until Canada’s law change, have been available in California only. “We have a line of flavoured olive oils. We have garlic, a truffle and an extra virgin olive oil. One line is CBD-infused, and the other line is CBD and THC infused.” Adds Micallef: “We just bought a chocolate company that does CBD-infused chocolates”. Micallef says her customers aren’t looking to get baked on a Friday night by smoking. Instead they want something they can make part of their diet or meal, that will also take the edge off their anxiety, or to help them relax and rest. “The number of people who use THC for sleep is on the rise. Anecdotally, as well as from a research perspective, THC has had tremendous benefits assisting people with sleep,” Micallef recounts. “People who are suffering from cancer often don’t eat because the chemotherapy or the therapy that they’re under suppresses their appetite. So THC can be a pain reliever as well as an appetite stimulant, which helps the patient maintain health during that process of treatment.” Will edibles be the cannabis product that makes pot use more mainstream? Freedman thinks so. Even his mother is getting in on the act. “It’s amazing to see how quickly normalization is happening. That’s always been my goal; I want to make my mom feel comfortable with the whole idea of cannabis, and I just gave her a vaporizer for their birthday. So, you know if that says anything, it’s that normalization in those different communities — the older demographics, higher wage earning demographics — is definitely changing and cannabis is becoming more socially acceptable way quicker than I could have assumed.”

N OV EM B ER » D EC EM B ER 201 9

S AVO U RC A LG A RY.c a

FO OD & D RI NK

FASHI ON

Britannia Wine Merchants

Ginger Laurier

Starbucks Sunterra Market

HOUSE & HO M E

Village Ice Cream

Britannia Kitchen & Home

P ERSONAL & P R OFESSI ONAL SE RVI CES

BOOKS

Britannia Dermedics Britannia Hair Company & Esthetics Britannia Pharmacy Chinook Optical Britannia Medical Clinic The Ritual Fitness Studio The Tech Shop

O PE N 7 DAYS A W E E K E L B OW D R I V E & 4 9 AV E N U E SW

B R I TAN N I AP L AZA.CO M

Owl’s Nest Bookstore | Owlets

PE TS Bon-A-Pet-Treat!

Crossing Borders

for Coffee

Canadians love their coffee. With Tim Hortons being one of our most recognized national brands, and the right to claim the third-most Starbucks stores per capita in the world (2017), we are a nation of java junkies. The more discerning drinkers are often dedicated to local, independent establishments. And then there are the truly obsessive: those who not only roast, but also cross borders to grow their own beans. Joan and Randy Coleman describe themselves as unconventional. Moving from Vancouver Island, where they lived a 100-metre lifestyle (they had a vast garden and a couple of cows), to Calgary and renovating a home that Joan wanted to “make feel like a comfortable place where the coffee was always on,” they were developing the blueprint for a life yet undefined. Randy headed to Costa Rica for a wedding in 2005 and fell in love, vowing to find a reason to someday return for good. After scouring online ads for three years, he took another field trip and returned with four options for Joan as places they could grow “something” to create some passive income for future retirement. Given the fact that the couple fell in love over coffee in Toronto years prior, the resulting decision seemed destined.

UPPING YOUR COFFEE GAME Savour Calgary supporters Cappuccino Photo courtesy of Rob Oudman

Local. Unique. Convenient.

By B J OU DM A N

King and Eight Ounce Coffee both sell equipment to improve your home coffee experience, ranging from a variety of espresso machines and accessories to locally roasted coffee. Eager to take it even further? Try roasting your own green beans at home. Start with

Growing coffee in remote areas of Guatemala isn’t always easy.

In 2012, they took the plunge and purchased 16 hectares of land on the slope of the highest mountain on the Nicoya peninsula. The land was already planted with Costa Rica 95, a bean that most locals grow in their garden, and has no export value. They ripped out all those plantings, met with local university and research groups and planted all the varieties that had great taste but, in theory, were not ideal for that specific region. “When people ask ‘why?’ we say ‘why not?’ – they call us visionaries,” chuckles Joan. In 2013, the couple opened Baya Rica Coffee in Bridgeland, where they use their own beans, as well as those purchased from farmers they know (all from Costa Rica, except for two Ethiopian beans). The neighbourhood café also sells snacks ranging from muffins to burritos, and is licensed, with a quiet, west-facing patio where you can enjoy a plantation-to-table brew.

simple frying pan or popcorn machine methods before graduating to a small home roasting device. Instead of a wine tasting, organize a morning cupping party, giving your guests a variety of coffees to try and discuss. Brew small amounts of coffee using a cup or bowl, coarsely ground coffee, and hot water. There’s no filter and no device – just the coffee immersion brewing in a cup. The best part: you don’t need a designated driver!

N OV EM B ER » D EC EM B ER 201 9

S AVO U RC A LG A RY.c a

Photo courtesy of Phil & Sebastian

So why go to the trouble of growing their own beans? Joan says the reasons are twofold. One was simple — to give them reason to eventually move to Costa Rica, with a source of income. The second is “to be involved in the kind of impact on the world you want, to control the watershed, protect disappearing species of flora and fauna and to just generally protect the environment.”

Beautifully curated custom gift baskets for the holidays. Showcasing local, national and international cheeses together with a selection of gourmet edibles.

Photo courtesy of Rob Oudman.

Phil Robertson and Sebastian Sztabzyb followed the complete opposite route. Building up an established and popular brand name as an independent café, they expanded their coffee empire from the Calgary Farmers Market in 2007 into, currently, seven Phil & Sebastian locations throughout Calgary. Quality was important to them from the get-go, and they worked directly with farmers to control the beans they were importing. Their science backgrounds pushed them to another level when they purchased four acres of land in Honduras in 2017, not for the bean supply itself (the land’s yield will be less than one per cent of their stores’ annual rate of consumption), but for the purpose of R & D. The decision to get their hands dirty came down to affordability.

Kids from the community centre funded by the plantation help work the crops.

“WE WANT TO UNITE FARMERS IN DIFFERENT COUNTRIES TO CREATE A ‘SUPER FARM,’ SHARING WHAT WE LEARN FOR THE ULTIMATE GOAL OF CONSISTENT QUALIT Y.”

“It’s a two-step process. First, acquire the land and try things out on the agricultural side to understand the root cause of quality, what factors can we control in the field instead of just being reactive to nature. We can afford to fail at our own cost rather than having our farmers take those risks,” explains Sztabzyb. The second step is to set up their own processing, using science and technology not affordable to the average farmer. Their eye is on eventually forming larger partnerships and developing bigger projects. “We want to unite farmers in different countries to create a ‘super farm,’ sharing what we learn for the ultimate goal of consistent quality.”

Rob and Leslee Oudman (full disclosure: Rob is my brother) grow beans in Nicaragua for a completely different reason. Born and raised in Taber, AB, Rob took over the family farm in 1988. He replanted most of the land with potatoes and built up North Paddock Farms before handing those reigns to his daughter in 2013. He had been working with farmers in Nicaragua, teaching them methodology to grow viable bean and sorghum crops through an agricultural project called La Semilla (The Seed), when he recognized a greater need in the impoverished country. “I just love farming,” he says. “I use my common sense and the local agronomists finetune the details.” Committed to being as self-sustaining as possible, Rob bought an abandoned coffee plantation in 2015, pruning to salvage what he could and planting an additional 8,500 plants over three years. The resulting coffee, called Casa De Mi Padre, is currently sold by pre-order on the couple’s Facebook page (RobLesleeOudman), but with Rob’s vision of expansion, he has sent samples to independent roasters with the goal of larger-scale export. All proceeds go directly to a seniors care facility (El Dulce Refugio, or “sweet refuge”) and a community/child development centre that provides clean water, health services and education – all built and maintained by the Oudmans’ Casa de mi Padre Foundation. All these Calgary coffee pioneers have followed their passion in the pursuit of something better: better product, better for the environment, better for the world… and a better cup of coffee.

Find uS at CroSSroadS Market | 1235 26th ave Se 403 819 6706 | SayCheeSeFroMagerie.CoM

N OV EM B ER » D EC EM B ER 201 9

S AVO U RC A LG A RY.c a

2 2

4 3

1 Anatolia Turkish Food

Authentic hand-crafted Middle Eastern cuisine

Billingsgate Seafood Market

Regina’s Fine Meats

Naturally raised and butchered locally

Say Cheese Fromagerie

Curated selection of local, national and international cheeses

FIND THESE FINE PURVEYORS AND MANY MORE AT THE PEOPLE’S MARKET! CROSSROADS MARKET | 1235 26TH AVENUE SE | CROSSROADSMARKET.CA N OV EM B ER » D EC EM B ER 201 9

S AVO U RC A LG A RY.c a

D I S H I N G O N what’s cooking | J U L I E ’ S K I T C H E N Chocolate-tahini Rugelach Everyone loves a fancy-ish cookie during the holidays, and these look elaborate but require no actual decorating. Rugelach dough is similar to shortbread, made tangy with cream cheese; you roll it into a circle, spread with any kind of filling here (apricot jam is traditional, Nutella is delicious, as is this sweetened tahini topped with dark chocolate), cut into wedges and roll each wedge up into a small crescent. This recipe makes four balls of dough — plenty for a cookie swap, and enough for each kid to get their own to experiment with, if you have little hands around.

Sweet Swap

Dough: 1 c. butter, at room temperature 1 8 oz pkg cream cheese, at room temperature

B y J U L I E VA N RO S E N DA A L

¼ c. sugar

HOSTING A HOLIDAY COOKIE EXCHANGE

¼ t. salt

Few foods are as tightly bound to the holidays as cookies. They’re gifted and decorated, shipped and left out for Santa — they’re the first consideration when you ponder holiday baking (assuming your fruitcakes have been safely tucked away in October).

Filling:

HOSTING If you’re planning a swap, consider accommodating a wide range of cookie needs by letting everyone know they can simply bake as many as they’d like to take. Pick up some extra containers and zip-lock bags at the dollar store, and consider asking everyone to print out copies of the recipe (or even just one, to snap on your phone).

ATTENDING If you’re an attendee, consider bringing logs of refrigerator cookie dough (they look great in holiday wrap) for everyone to take home to slice and bake as needed. Besides being less work, dough is more compact, keeps longer, and who doesn’t love having the means for a batch of freshly baked cookies at the ready? Bars can also be less fussy, and easy to wrap, freeze and transport in a stack. Resist the urge to attempt to make your entire quota at once by tripling or quadrupling a recipe — with baked goods, you can usually get away with doubling it, but more than that can send things out of whack.

2 c. all-purpose flour

½ c. tahini ¼ c. sugar 1 t. cinnamon

Chewy Ginger Molasses Crinkles Cookie dough you roll into balls that spread and crack in the oven are perhaps the easiest to make; you could turn these into chocolate gingerbread cookies by swapping ½ cup cocoa for ½ cup of the flour. As with drop cookies, the key is to not overbake them — they should be set around the edges, but still soft in the middle. Remember that they’ll firm up as they cool.

Once you’re at the point of packaging cookies up to take home, try to keep soft and crisp ones separate — packed together, the crisp cookies will soften, the moist ones dry out, and the flavours will mingle. Separate them if you can, and tuck any you won’t eat in a few days (or didn’t eat on the ride home) into the freezer. (If you have sneaky housemates, outsmart them by saving empty frozen vegetable bags to tuck cookies into for safe storage.)

1 large egg 2 c. all-purpose flour

1 t. cinnamon

1 c. butter, at room temperature ½ c. icing sugar 1¾ c. all-purpose flour ¼ c. cornstarch ¼ t. salt

Preheat the oven to 325˚F. In a medium bowl, beat the butter with the icing sugar until creamy, or for whipped shortbread, beat it for several minutes, until pale and light. Stir in the flour, cornstarch and salt. Stir in any additions you like. To shape, roll or pat 1/3-inch thick and cut into shapes, squares or bars; roll the dough into balls and flatten with a cookie stamp or the bottom of a glass; or roll up into a log to chill and slice. Bake on an ungreased cookie sheet for 12-15 minutes, until pale golden and set. Transfer to a wire rack to cool. Makes about 2 dozen cookies.

N OV EM B ER » D EC EM B ER 201 9

S AVO U RC A LG A RY.c a

Cut the circle into quarters, and then each quarter into three, making 12 wedges. Roll each one up like a croissant, and place on a parchment-lined baking sheet. Make for 15-20 minutes, or until golden. Makes 4 dozen rugelach.

Though it’s called a torte, this is like a big, fancy almond butter cookie you serve in wedges — the dough is mixed quickly in the food processor, pressed into the bottom of your pan as a base, with some reserved to crumble on top. It’s fantastic filled with mincemeat, but makes use of any type of preserve you happen to have, from lemon curd to fig jam to Nutella. I used the last of the cranberry sauce once, bulked up with a big spoonful of orange marmalade. In summer, it’s fantastic with berry or rhubarb preserves. Feel free to swap toasted hazelnuts or pecans for the almonds.

¼ c. dark molasses

Standard shortbread dough is a ratio of 1:2 butter to flour, with about a half-part sugar. (Often, a portion of the flour is replaced with rice flour or cornstarch, which, containing no gluten, adds a fine, sandy texture.) But you can do so much with it, and your technique makes a difference: whipping the butter and sugar first makes for a light, melt-in-your-mouth cookie, and simply blending the three together (by hand, with your mixer or in the food processor) makes an equally buttery, but denser, Scottish-style shortbread. However you combine them, a basic formula can act as a blank template for any number of flavours and additions — grated lemon or orange zest, spices like ginger or cardamom, instant espresso, vanilla, or chopped chocolate, nuts or candied ginger. Bonus: with a high fat content and little liquid, shortbread tends to last longer than other cookies.

On a lightly floured surface, roll each piece out into a 10-inch circle. Spread with a spoonful of tahini (about 2 T.). In a small bowl, stir together the sugar and cinnamon, and sprinkle about 1 T. overtop. Sprinkle with dark chocolate.

Tor ta Sbrisolona

1 c. sugar

2 t. baking soda

Divide the dough into quarters and let rest for 10 minutes, or wrap and refrigerate for an hour, or overnight. When you’re ready to bake, preheat the oven to 350˚F.

floresandpine.com

½ c. butter, at room temperature

Classic Shortbread

½ t. ginger

2 c. all-purpose flour

Preheat the oven to 350˚F.

¼ t. salt

1½ c. sliced or slivered almonds

In the bowl of a food processor, pulse the flour, almonds, sugar and salt until they’re well-blended and the nuts are finely ground. Add the butter and vanilla or almond extract and pulse until well combined and crumbly — the mixture should hold together when you squeeze it.

sugar, for rolling Preheat the oven to 350˚F. In a large bowl, beat the butter, sugar and brown sugar until well blended and sandy. Beat in the molasses and egg. Add the flour, baking soda, cinnamon, ginger and salt and stir or beat on low speed just until the dough comes together. Roll into 1-inch balls, and roll each in a shallow dish of sugar to coat. Place the balls a couple inches apart on a parchment-lined sheet and bake for 12 minutes, or until spread, cracked on top and slightly darker around the edge. Transfer to a wire rack to cool. Makes about 2 dozen cookies.

Have a seat at our table, where food and drink becomes an experience.

½ c. (approximately) chopped dark chocolate

½ c. brown sugar

TAKING THEM HOME

In a large bowl, beat the butter, cream cheese, sugar and salt until smooth and creamy; add the flour and beat on low speed until you have a soft dough.

¾ c. sugar ¼ t. salt 1 c. butter, at room temperature 1 t. vanilla or almond extract 1 c. mincemeat, fruit preserves, fig jam or lemon curd

A vibrant new event space and restaurant only 20 minutes from downtown Calgary.

Divide a little more than half the mixture between two 8 or 9-inch cake pans, 8x8-inch pans or fluted tart pans, pressing evenly into the bottom. Spread with mincemeat, jam or preserves, then sprinkle the rest of the crumble mixture over top, squeezing lightly. Bake for 40-45 minutes, or until golden and set. Makes two dozen wedges (or more).

events@floresandpine.com N OV EM B ER » D EC EM B ER 201 9

S AVO U RC A LG A RY.c a

R E C I P E S for the ambitious | M A S T E R C L A S S

LE T THEM E AT CAKE B y K A R E N R A L PH

PANFORTE AND TRADITIONAL FRUITCAKE

serving healthy, wholesome dine-in and take-out in calgary's east village www.harthealthyfood.com @hhf.yyc #hhfyyc 612 - 5th Street SE

Traditions occasionally need a little update, and while a radical change to a classic Christmas dinner might result in anarchy, who wouldn’t love a dense, nut and fruit-laden dessert? And who, specifically, wouldn’t love panforte, an Italian spiced bread that closely resembles fruitcake? Originally from Sienna and found throughout Tuscany, panforte is rich, dark and chewy, with just the right amount of sugar and spice. Easy to make, it’s a welcome addition to the festive table. Use this recipe as guide, feeling free to adjust the dried fruits and nuts to those of your liking. I suggest buying nuts that are pre-toasted, for simplicity’s sake. Some recipes call for both black and red pepper, although this recipe calls for white pepper and a little cayenne. The pepper choices are yours to make. A cooking supply store like The Cookbook Co. Cooks will have everything you need.

Start the day with Panforte ½ c. almonds ½ c. walnuts ¾ c. pistachios ½ c. soft dried figs ½ c. dried cherries 2 c. candied lemon and/or orange peel 1 c. unbleached all-purpose flour 1 T. cocoa powder 1 t. cinnamon ½ t. nutmeg ½ t. ground white pepper

Christmas tree ... by

1/8 t. cayenne

½ t. coriander seeds, ground ½ t. cloves, ground ¾ c. white sugar

A T D A L H O U S I E S T A T I O N 403.286.5220 www.zestkitchenware.com

½ c. runny honey Icing sugar, to serve

N OV EM B ER » D EC EM B ER 201 9

S AVO U RC A LG A RY.c a

Makes 1 x 8” round cake. If you are toasting the nuts,

pre-heat the oven to 400°F, pour the nuts onto a parchment-covered baking tray, toast for five minutes, remove from oven and allow them to cool slightly. Turn the oven down to 350°F.

Grease an 8” tart or springform pan with a removable base and line the bottom with parchment or rice paper. Combine the toasted almonds, walnuts and pistachios. Place 1/3 of the nut mixture in a food processor and grind into small pieces. Coarsely chop the rest or crush them with a rolling pin. Roughly slice up the figs, cherries and candied peel. Using a large, heatproof bowl, combine the flour, cocoa and spices, whisk until thoroughly mixed, and then stir in the fruit and all of the nuts. Put the white sugar and honey into a medium pan and gently heat until a pinch of the mixture forms a soft ball when dropped into cold water. Immediately pour the honey and sugar mixture into the other ingredients, stir to combine, and scrape the dough into the prepared pan, pressing it down with wet hands. Bake for about 30 minutes, until just firm, and allow it to cool. Once it has cooled down, remove it from the pan and lightly dust with icing sugar. Keep your panforte wrapped in cheesecloth and wax paper in a cool, dry spot in an airtight container… or eat it all right away.

2202 Centre St NE - 403.277.9166 www.linasmarket.com

Tried and True Christmas Cake Make this around Remembrance Day, giving it time to ripen. Don’t worry too much about what nuts and dried fruits to put into it -- adjust it to your palate. This recipe makes five loaf-pan-sized cakes. This recipe takes two days.

Part 1 1 c. candied pineapple, 1 c. whole glacé cherries, 1 c. whole raisins, sultana mixed with golden 1 c. cut mixed candied peel 1 10 oz can of crushed pineapple with syrup 1½ c. sliced blanched almonds, or whichever nuts you like a handful of dried whole apricots Mix it all up and add: 1 c. unbleached white flour

At this point, you can add: ½ c. or less brandy or dark rum Let Part 1 mixture sit overnight.

Part 2 1½ c. salted butter 2½ c. brown sugar ½ c. molasses 8 whole eggs 1 tsp vanilla extract 4 c. of flour 4 t. baking powder 1 t. ground cloves

Stir the mixture together. Butter and line with parchment paper five loaf pans, approximately 5” x 7.” Put the batter in the pans, filling each one completely. It’s a heavy cake and it won’t rise. Put a small pan of water in the oven to steam the cakes, and pre-heat the oven to 325°F. Cook the cakes all at once. They should take about 2 hours. When you stick a toothpick into each cake and it comes out clean, and the cakes feel dry on top, they’re done.

1 t. powdered cinnamon

Remove and cool.

1 t. powdered nutmeg

Wrap the loaves in cheese cloth, pour some more rum or brandy on them, and let them sit in a cool ,dark spot for up to two days to soak up the booze. Wrap them in tinfoil, place them in a plastic freezer bag and freeze until Xmas. They will keep for a year.

Cream these ingredients together, then stir in your fruit mixture. Add: ¾ c. fruit juice (orange or pineapple) ¼ c. brandy or dark rum

Share our selection of torrone, panettone,baked goods, Christmas ﬁxings, imported charcuterie and imported groceries for the Holiday season. Lina's is now oﬀering you chef-made meals, porchetta, ham or turkey meals, catering that suits your needs and gift baskets! N OV EM B ER » D EC EM B ER 201 9

S AVO U RC A LG A RY.c a

FUN FOOD TA LES

f rom the f ront line

FUNN Y BONES

Celebrate your holiday event in style! Legacy Estates, my new home, has an active social committee, and its members are gung-ho on pot luck buffets, scheduling one every few months. I agonized over my first pot luck. As a new resident of the community, I wanted to show I was part of the team, ready to slave over a stove and produce a dish that would attract praise and admiration. I imagined people rhapsodizing over my exquisite dishes, perhaps writing little odes to my achievements on the lobby bulletin board. I came up with steamed asparagus with a touch of lemon, anise and olive oil, surrounded by marinated cucumber, presented on a vintage Grimley platter. It looked wonderful. Unfortunately, 50 people showed up at the pot luck, with each guest getting half an asparagus spear. I vowed I would make things right next time. I would create something beautiful and healthy, showing my social conscience. I opted for a Hungarian cucumber salad, accompanied by kale sautéed in olive oil, butter, kosher salt and garlic.

Home of AUTHeNTIC ITAlIAN sAUsAge IN INgleWooD

The kale was a disaster, tough, tasteless, a testimony to coarse dining. But I had slaved to make the danged dish, so I threw it onto a platter and crafted a little sign, “Failed Kale.”

Warm Hospitality, Brazilian Style

Nobody touched it, wisely. A lady in line at the buffet said to me, gently, “You know, it’s a good idea to take the kale leaves off the stem.” At least a few people tried the cucumber salad, which was perfectly okay. I think. Third pot luck. I rallied. I would not be defeated. I would make a spectacular dish that would show I was part of the gang. This time, I found a decades-old recipe for curried lentils and rice from Gourmet Magazine. Yes! This would please any vegans in the crowd, and it would be economical to make. This recipe, which might have been simple in the hands of a confident cook, required about eight steps, all very precise and demanding. The result: curried sawdust. I ended up carting my beautiful serving dish back to my condo with most of the sawdust intact.

JoIN Us for A greAT lUNCH, or orDer qUAlITy CorporATe CATerINg for yoUr WorkplACe.

The

ltimate n efined iving

My Bad Pot luck B y L I N DA K U PE C E K

Prior to this year, I had contributed to maybe three pot lucks in my entire life. Just not my thing. I was reintroduced to the world of the pot luck when I moved into a condo complex.

Premier 40+ Resort Style Community Located on Calgary’s Picturesque Fish Creek Park Wine Cellar | Movie Th eatre | Games Room Fitness Centre | Swimming Pool | Bowling Alley Woodworking Shop & Much More 2330 Fish Creek Blvd S.W. Calgary, Alberta www.sandersonridge.ca Phone: 403-460-3771

N OV EM B ER » D EC EM B ER 201 9

S AVO U RC A LG A RY.c a

THIS RECIPE,

Another pot luck loomed. I felt like a lemming, about to go over the cliff one more time. A friend suggested chicken paprikas with rice, which is tasty enough, but preparing it for 50 people would mean I would have to live on Cheerios from Dollarama for the next month. My solution was chopping a chicken breast into tiny pieces and cooking it with a massive amount of rice and paprika. Whaddya know. It was a hit. I got two and a half compliments on it.

WHICH MIGHT

So, when the Saint Patrick’s Day potluck was announced, I felt hopeful. I just had to find a green recipe. I narrowed it down to either sautéed bok choy or Hungarian cabbage noodles. I decided on the latter, remembering the time I had served the dish at a birthday party and people raved about it for months, but forgetting the time I took it to a writers’ potluck, at which I witnessed many looking desperately for a napkin and wastebasket after trying the dish.

CONFIDENT

The day of the St. Paddy’s pot luck, I suffered a major allergic reaction. Although still alive to stagger to the kitchen, I was not a cook to be reckoned with. Sure, I sautéed the cabbage, but in my Benadryl, prednisone, Epi-pen fog, couldn’t find the egg noodles, and cooked up several mismatched kinds of pasta. It was tasty enough, but it looked like a dog’s breakfast. I went back to my condo with my tail between my legs and a full bowl of pasta. Do I have a future in pot luck? I think not. In fact, there might be a collective sigh of relief throughout the complex if I just showed up with a package of buns from Sunterra. But there is a warm-hearted aspect to communal dining, with people sharing food with tremendous goodwill and kindness. And perhaps I should remember that as a life lesson: kindness trumps culinary brilliance every time.

HAVE BEEN SIMPLE IN THE HANDS OF A

COOK,

Churrascaria & Restaurante

REQUIRED ABOUT EIGHT STEPS, ALL VERY PRECISE AND DEMANDING.

(403) 454-2550 136 2nd STREET SW info@minassteakhouse.com www.minassteakhouse.coM

#EATATMINAS

N OV EM B ER » D EC EM B ER 201 9

S AVO U RC A LG A RY.c a

N E W S , notes & happenings | Q U I C K B I T E S

Quick Bites

WE ALL SCREAM FOR GUILT-FREE ICE CREAM

CHEERS TO THE THREE WISE MEN Eau Claire Distillery’s redesigned Christmas Gin is a seasonal spirit that combines typical gin botanicals like juniper and coriander with the gifts of the three wise men: frankincense, myrrh and gold. This unique spirit leaves an almost balsamic, lemony aroma from frankincense, and a rich mouth-feel provided by myrrh resin to create a long, floral finish. Try it in an Aviation or a Festive French 75.

SUSTAINABLE SUSHI Calgary is getting Canada’s first sustainable sushi hot spot. Aptly named Greenfish, this food-hall fresh face is backed by Chef Darren MacLean (Shokunin/ Netflix’s The Final Table) and Chef Duncan Ly (Foreign Concept/Mélo). The concept is accessible, sustainable sushi. Greenfish is the latest addition to Avenida Food Hall & Fresh Market. D426, 12445 Lake Fraser Drive S.E.

FROM LA CHAUMIERE TO THE RANCHE Executive Chef Antonio de Angelis joins BVR with over 20 years’ experience in perfecting the art of classical cuisine at a number of fine dining restaurants in Canada, Switzerland and Italy. The iconic La Chaumiere Restaurant in Calgary was his most recent and longest culinary experience where he worked as executive sous-chef for almost a decade. 15979 Bow Bottom Tr. S.E.

Created in collaboration with Calgary chef Alex Hamilton (Cookbook Co. Cooks), Cookie Mama’s new soft serve is made with organic, all-natural ingredients, with a sweet, creamy taste for kids and adults alike. With flavours like vanilla coconut and campfire chocolate, they’re offering the classic soft serve swirl and sundaes featuring house-made toppings, as well as affogato created with Rosso-roasted coffee. We’ve decided affogato is the new pumpkin spice. Mmmmm. 1508 14th St. S.W,

GOOD FOR YOUR GUT… AND YOUR DANCE MOVES Burwood Distillery and Happy Belly Kombucha have joined forces to create crafted cocktails that bring you the best of Burwood spirits with an effervescent twist of kombucha. Flavours include Fruit N’ Funk featuring gin and pinapple hops, Ginger Donkey with vodka and purple ginger and Summer Slam with Burwood’s signature honey eau de vie and haskap berry. These ready-todrink boozy ‘booch cocktails are available in cans in Calgary in a limited quantity.

SALUD Y PROVECHO

THE SAIT SUPPER CLUB

Salt and Pepper Inglewood is getting a makeover! Following a great renovation in Bowness, Alex Solana and the team are giving the Ninth-Avenue location a facelift too. The heritage space, built in 1914, will close October 16 for about 10 weeks while the core team stays on to serve guests at Salt and Pepper Bowness as well as at Lolitas Lounge.

Second-year SAIT culinary studies students are cooking up an exciting pop-up restaurant experience. Students have paired with industry heavyweights to create a unique dining series. The experience includes a reception with small bites and a threecourse, family-style meal with pairings. Cash bar available for additional beverages. Coming pop-ups include: Dec. 10 at Anju, Jan. 21 at Bread and Circus, Feb. 11 at Empire Provisions, March 10 at Gorilla Whale and April 21 at Model Citizen. Tickets are just $40 and are available at sait.ca/supperclub.

As a side note: Leticia Solano one of the original “S&P Three” retired last year on her 80th birthday and sold her 30-year-old Macleod Trail Salt and Pepper. Her grandson Alejandro will continue as lead in Inglewood after the renovations. 1413 9th Ave. S.E.

CHOW DOWN IN CHINATOWN ’80Ate Fusion House is a new halal restaurant in Calgary’s Chinatown serving Hakka Chinese and East Indian fare. Family owned and operated, ’80Ate offers a unique Asian fusion just the way Mom made it. Find weekly features which will fuse North American favourites with Hakka Chinese flavours, like a Hakka-style hamburger. Enjoy a traditional East Indian brunch Saturday and Sunday. #101, 111 2nd Ave. S.E.

BEYOND THE BEACH LATravel Group is offering a unique travel experience to Mexico through a curated, allinclusive Street Eats food tour. Eat and drink like a local in Playa del Carmen, Mexico in the Riviera Maya. They’ve done all the research and legwork finding hidden local gems and hotspots so all you have to do is take in the sights and enjoy. Departs May 23, 2020 for seven days. Book at latravelgroup.com/street-eats.

FRIED-CHICKEN FANS GET JOLLY

MODERN DINER

Hundreds of fried-chicken mega fans lined up for the 7:00 a.m. grand opening of Filipino chicken chain Jollibee on September 20th at the Pacific Place Mall. Known as the “McDonalds of the Philippines” Jollibee’s Alberta openings have set records for the company. We can’t wait to check it out…when the line-ups die down a little. 999 36th St. N.E.

GARRISON GUSTO

Hearty take on old favourites

Veggie options a-plenty

All day breakfasts

Annabelle’s Kitchen is loving homage to the owner Leslie Echino’s Italian roots is a cozy, casual spot that serves nostalgic Italian comfort food with a side of fun and sass. With pizzas named after ’80s pop hits (we’ll take a Hungry Like the Wolf, please) you’re getting a well-considered menu with a little something for everyone. Open seven days a week for lunch, dinner, or weekend brunch. 3574 Garrison Gate S.W.

CRAFT BEER MARKET

6920 M a c l e o d Tra i l S o u t h

N OV EM B ER » D EC EM B ER 201 9

S AVO U RC A LG A RY.c a

| 4 03.252.4365 | f ra n k s o n m a c l e o d.c o m

Part night club, part brew pub, part indoor campground, CRAFT Beer Market’s newly renovated Beltline location is an experience. With a passion for local craft beer, CRAFT Beer Market features more than 100 kinds of beer on tap. New features include turf courts for bocce and other backyard-style games. It’s also developed its cocktail program and added a cocktail camper within the restaurant. A cocktail camper! An extensive menu features all your pub favourites and then some, all reasonably priced. 345 10th Ave. S.W.

NAUGHTY OR NICE? Twelve Nights of Wine is back, and for the first time ever, you have two options to choose from: Naughty or Nice. Select the version that applies to you (or the person you’re gifting)! Countdown to the holidays with a different glass of wine each night. Bold reds for fireplace chats. Rich whites as refreshing as a mad dash through the snow. The boxes include 12 single glasses of wine individually packed in 100 ml glass bottles. All wines are sourced from premium European wineries and are available exclusively in Calgary at Richmond Hill Wines, Market Wines (Calgary Farmer’s Market), Vine Arts Wine & Spirits and Kensington Wine Market.

THE FUTURE OF FOOD CultivatR, Calgary’s only farm-to-table home delivery service, is partnering with three local Calgary breweries to offer a unique intimate dinner and discussion series called The Future of Food. The goal of The Future of Food is to start a broader conversation on the future of our food system and for attendees to enjoy incredible local food and beverages. Each dinner is curated by the breweries’ chefs and showcase their unique specialties. The chefs will develop a menu using CultivatR products harvested and grown using techniques that increase the sustainability of land such as predictive agriculture and no-till farming. These agricultural techniques mitigate the negative effects on animals and the environment, values that align with CultivatR and crucial to their search for producers. It’s not too late to catch the last of three dinners Nov. 28 at SunnyCider at 6:30 p.m. Tickets at cultivatr.ca/products/The-Future-of-Food. SunnyCider is at Unit 1, 3300 14th Ave. N.E.

Let’s do it! Let’s fall in love with Savour Calgary! inspirati wishes Calgarians many happy moments during this holiday season. Help us design a tea towel for our amazing city Please send your artwork and ideas to wendy@inspirati.ca

We’ll create the Calgary 2020 tea towel for everyone to love and use everyday. After all, we at inspirati know tea towels. Please check out the tap-s-tri collection at inspirati.ca

Congratulations, Savour Calgary!

N OV EM B ER » D EC EM B ER 201 9

S AVO U RC A LG A RY.c a

C U L I N A R Y N E W S , notes & happenings | Q U I C K B I T E S

CO M I N G SOO N TO N E W H O R IZO N MALL

On the bookshelf DIRTY FOOD by Julie Van Rosendaal • Can. $19.95; Trade Paperback

BAKED BOUQUETS Neither cakes nor flowers have ever been so stunning. We love these gorgeous cakes by the gifted Marie Ghesquiere at the new She Bakes Bouquets stall in the Calgary Farmer’s Market. These will wow any recipient, or buy one for yourself. You deserve it… if you can bring yourself to eat something so beautiful.

FLAT-OUT FABULOUS Rocky Mountain Flatbread has finally made it’s way over the Rockies as the franchisor recently opened it’s first Calgary location at #234 - 4916 130th Avenue S.E. Specializing in fresh, organic ingredients, the new location features a full bar and a wood stone pizza oven for the crispiest of thin crusts. Owners Dominic & Suzanne Fielden are also recruiting franchisees to expand their Alberta offerings. Visit rockymountainflatbread.ca for more information.

Eating is a deeply personal thing, reflective of our tastes, feelings, environments, relationships, cultures and histories. Food is the centre of so many celebrations and social occasions; it’s sentimental and emotional, a means of personal connection, and of expressing affection and support. So much of this is lost when it’s stripped clean. Dirty Food is a playful pushback against the current trend toward “clean eating;” applied to food, the notion of “clean,” with its universally virtuous connotations, plays into all the usual guilt traps we have around what we eat. Like life, food is inherently messy — and often the messier it is, the better it tastes. Available at Cookbook Co. Cooks and other fine bookstores.

MIXTAPE POTLUCK by Questlove • Can. $37.99; Hardcover

Downtown Culinary Campus: Nov. 16 & 23, Introduction to Cooking; Nov. 21, Vietnamese; Nov. 23, Artisan Bread; Nov. 28, Portuguese; Nov. 30, Viennoiserie; Dec. 7, Christmas Cookie Exchange; Dec. 13, Date Night; Dec. 14, Christmas Cookie Exchange.

In Mixtape Potluck, Questlove imagines the ultimate potluck dinner party. He invites more than 50 chefs, entertainers, artists, thought leaders, and musicians and asks them to bring along their favorite recipes. He also pairs each guest with a song that he feels best captures their unique creative energy.

Main Campus: Nov. 2, Sausage Making, and Viennoiserie; Nov. 12, Knife Skills; Nov. 16, Viennoiserie, and Baking Cakes; Nov. 22, Sushi; Nov. 26, Knife Skills: Butchery; Nov. 29, Date Night; Nov. 30, Butchery for Hunters, Chocolate, and Fondant Basics; Dec. 3, Thailand; Dec. 6, Curry; Dec. 7, Viennoiserie, and Chocolate; Dec. 10, Desserts; Dec. 14, Butchery for Hunters, and Bean to Bar.

The book starts with a charming foreword by fellow potluck aficionado Martha Stewart and finishes with Questlove’s tips on how to make the perfect playlist. The result is not only an accessible, entertaining cookbook but also a collection of diverting musical commentaries.

SAIT COOKING CLASSES

The Tastemarket by SAIT: Nov. 15, Date Night.

It wasn’t just a summer fling.. our handcrafted ready-to-drink cocktails are sticking around!

Ginger beer & Alberta Vodka 30

N OV EM B ER » D EC EM B ER 201 9

Grapefruit soda & Alberta Vodka S AVO U RC A LG A RY.c a

prairiehorizonfreshmarket.com

TO AIRDRIE & RED DEER

TR. - HWY

here’s a fresh new market coming to New Horizon Mall. Packed with the best regional and imported produce, delicious gourmet foods and original hand-crafted items.

DEERFOOT

Visit us on-line for more information or to become a part of the Prairie Horizon Fresh Market vendor community.

LOWES

CROSS IRON MILLS

COSTCO

HWY 566

CENTURY DOWNS

CROSS IRON DRIVE

NEW HORIZON MALL

METIS TRAIL

Conveniently available in a four-pack of cans for any adventure you encounter.

HWY 566

TO CALGARY

STONEY TR.

THE DEFINITIVE DESTINATION FOR SEAFOOD IN CALGARY

MODERN OCEAN STEPHEN AVE - 100 - 8 AVE SE (1st FLOOR) 403.244.3600 MODERNOCEAN.CA

STEPHEN AVE. ROOFTOP EVENT SPACE NOW OPEN STEAKHOUSE OF THE YEAR 2016/17/18/19

MODERN STEAK

“FILET TRIO”

100% RANCH SPECIFIC

KENSINGTON - 107 - 10A STREET NW 403.670.6873 MODERNSTEAK.CA STEPHEN AVE - 100 - 8 AVENUE SE (2ND FLOOR) 403.244.3600 MODERNSTEAK.CA