Savour Calgary 2020 Jan Feb Issue by savourcalgary

JANUARY » FEBRUARY 2020

FRESH. LOCAL. STORIES FOR FOOD LOVERS.

Letters

Chefs Dish on Valentine’s Day

Eating in the 2020s

Jamaican Cuisine

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

Contents

BE K NOW N FOR

GR EAT

COFFEE... IN YOUR OW N HOME

hew, what a ride!

As you can imagine, launching a new magazine is quite the undertaking and

as soon as you put one out… it’s already time for another! I’ll admit it: we’ve

been basking a little. The way the food community has embraced Savour Calgary has been overwhelming. We received dozens of notes of praise, encouragement and suggestions. Keep them coming! Thanks to reader Brian K., we were turned onto Little Lebanon as this month’s Hidden Gem. Check it out on Page 10. A suggestion by Judith H. has us now putting contact information for every venue we mention in our Quick Bites and Savour Selects regular features. We hope you get as much joy out of reading our Letters to the

FOR OVER

Editor as we did – you’ll find them on page 6.

40 YEARS

Shelley Boettcher brings us our cover story as she examines the food trends

WE’VE BEEN SUPPLYING

we can watch for as we embark on a new decade. I’m particularly excited

IN-THE-KNOW

about the exploration of Middle Eastern food as I enjoyed one of my favourite

CALGARIANS

meals of 2019 at Sidewalk Citizen’s new restaurant in Central Memorial Park.

WITH EVERY-

On page 12, Julie Van Rosendaal tackles dumplings (what’s better than food

THING FOR

stuffed with more food?!) while Lisa Monforton talks romance with local chefs

INCREDIBLE

in her Valentine’s Day feature “Love, Food and Sticky Fingers” (page 20.)

COFFEE AND ENTERTAINING

We also have a new column, “Back of House” (page 30), which shares industry

EXPERIENCES.

news. Let us know what you think and if you have any insider tips for chefs, sommeliers and restaurateurs.

UP YOUR COFFEE

Please consider supporting a local restaurant this week. Not just because

GAME AT HOME!

they need our support (and they do), but also because some exceptional chefs are creating incredible food every day and it’s one of the things that makes Calgary a great place to live. Get out and Savour Calgary! ALONG WITH BEAUTIFUL ACCESSORIES AND GREAT PRODUCTS... WE ALSO CARRY AND SERVICE

Camie Leard, Editor camie@savourcalgary.ca

403.277.5169

410 23 AVENUE NE, CALGARY

CAPPUCCINOKING.COM

16 Features 16 Eating in the 2020s 18 Jamaican Cuisine 20 Chefs Dish on Valentine’s Day

The Regulars 7 11 12 14 22 25

Savour Selects Fresh Market Julie’s Kitchen Shop Local Masterclass Quick Bites

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Welcome | F R O M T H E P U B L I S H E R Group, and Ellen working with our advertisers – thank you! To our loyal and supportive advertisers, without whom we could not have done this – I am so grateful to you all. Finally, to our wonderful readers! You are the reason we do what we do! Thank you for your letters, your comments, your compliments and your feedback.

PUBLISHER

Debbie Lambert debbie@savourcalgary.ca EDITOR

Camie Leard camie@savourcalgary.ca

Savour Calgary magazine’s fresh, clean look along with our local features, articles, photos and regular departments has been achieved through hours of collaboration internally with our entire team, and externally with restaurateurs, local business owners and readers. But, the process isn’t over. We look forward to partnering with you on this journey as we introduce exciting new elements to our publication. Once again, I encourage you to send us your feedback, like us on social media and visit our website.

A S S O C I AT E E D I T O R

Wanda Baker wanda@savourcalgary.ca MAGAZINE DESIGN

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

Mariella Villalobos (cover) CONTRIBUTORS

Ellen Kelly Julie Van Rosendaal Wanda Baker Lisa Monforton Bernice Hill Shelley Boettcher Erin Lawrence Ron Shewchuk

CHOCOLATE FONDUE FOR TWO

ADVERTISING SALES

Ellen Kelly ellen@savourcalgary.ca Ivy Patton ivy@savourcalgary.ca Debbie Lambert debbie@savourcalgary.ca

You’ll need: o / oatmeal cookies / ladyfingers / s / pineapple / apple / banana / dried mang • For dipping, your choice of: strawberrie pretzel sticks / marshmallows or morsels (for a sweeter fondue, mix half co’s semisweet couverture chocolate drops • For fondue, 200g (about a cup) of Coco late) milk chocolate with half semisweet choco d chocolate: • Optional flavours to add to the melte , Amaretto, Kirsch, or Grand Marnier Boozy fondue: 1tbsp of Baileys Irish cream er taste) of cinnamon and ancho chili powd Mexican Spice fondue: 1/4 tsp (or to oil t ermin pepp of ) taste to (or tsp Peppermint fondue: 1/2 wave All you do is: ments, warm the chocolate in the micro a microwave safe bowl. In 15 second incre otherwise eat, overh not do — 1. Place chocolate drops or morsels in late choco rture take long to completely melt couve and stir thoroughly each time. It will not burn! your chocolate may to completely combine. to the melted chocolate fondue and stir 2. If you are adding flavours, add them small wide-lidded bowl. 3. Transfer the fondue to a ramekin or ver fondue (if there is any!) can be into the delicious melted chocolate. Lefto 4. Dip your favourite foods (or fingers) reheated and enjoyed again. ocolatiers.com/blogs/recipes See more recipes at www.CococoCh

WEBSITE MANAGEMENT

Todd Robertson todd@vilya.com

As we kick off the new year, I’m excited to share with you that the entire team at Savour Calgary is going LOCAL for 2020. Join us and shop, drink, dine, do LOCAL!

appy New Year!

As we enter 2020, I reflect on the first few months of the wonderful adventure we’ve begun at Savour Calgary magazine. Being a part of a great team of creative, passionate and talented people has been a truly wonderful experience with its ups, downs, deadlines, endless cups of coffee, little sleep and ultimately its success! I owe such a debt of gratitude to so many. To our editor, Camie, and the writers telling the stories. To Cheryl and Rob at Cheryl Starr Design

It’s no secret that many independent businesses have had challenges and obstacles in the last few years. We urge you to explore the unique districts in and around Calgary and watch Savour Calgary for hidden gems suggested by other readers.

It’s an eco-choice. When you shop at your local butcher, bakery, grocery store or farmer’s market, there’s a great chance that many of the foods have had a short field-to-fork journey resulting in fresher food with a smaller carbon footprint. Response, supply and demand. Often, the owner-operator of a local business is available to listen to customers’ demands and requests. If a certain product is popular, your local business can respond to and adjust the supply based on customers’ needs and desires quickly. Added Value. Local bakers may throw in an extra bagel for regulars and are sometimes able to negotiate on price. Your local business owner can use their discretion to reward their regular customers and will frequently make suggestions on products, menu items, gifts, wines and spirits. If you have a specific dietary requirement or restriction, your local culinary business owner can often tell you which products might be suitable. The list goes on. You might have your own personal reasons for ‘living local’ and we’d love to hear them. Enjoy this issue of Savour Calgary and to all of you, a happy, healthy and prosperous 2020!

There are so many compelling reasons to shop local: You’re boosting the local economy. Consider the estimate that every dollar spent at a local business generates six dollars in the community.

Debbie Lambert, Publisher debbie@savourcalgary.ca

C O LL A B O R AT I V E S O F T WA RE A D M I N I S T R AT O R

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 M A I L : c/o 153 Somercrest Circle S.W., Calgary, AB T2Y3H1 PHONE:

MODERN DINER

EMAIL:

POST

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

savourcalgary.ca

@SavourCalgary

SavourCalgary

Hearty take on old favourites

Veggie options a-plenty

All day breakfasts

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

camie@savourcalgary.ca 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.

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

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

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T O P P I C K S f rom Savour staf f | S A V O U R S E L E C T S

Savour | L E T T E R S

Madelainne K.

I loved the fresh feel of the articles and the photos. I LOVED the pot luck article – it was so fun to read about how our cooking adventures might not go quite as planned. I thought it was a funny and charming piece. Thanks for your hard work! I look forward to issue two and beyond. Christina

Being an original is always in style and Linda is one of the best!

It’s always nice to know we’re not the only ones burning our kitchens down.

Just picked up your magazine at a liquor store in Seton and I loved it. I am not really a “foodie,” but I really enjoyed reading and flipping through your inaugural issue! Good luck… I will be looking for the next issue!

Awesome. I enjoyed reading it cover to cover and then went back to read it again! Great variety of content. I love Julie Van Rosendaal so happy to see her as a contributor. The ads are even informative. Keep up the good work!

Lori

Lori R.

Glad to hear you liked it, Lori! We’ll turn you into a “foodie” yet! Love the magazine! It is always a plus when the addresses are mentioned when talking about an eating/drinking establishment. Recipes had ingredients I knew about (hate reading recipes when you have no idea what an ingredient is or where to buy it). Love the story “My Bad Pot Luck” by Linda Kupecek. Good to hear not everyone is of chef standards. Keep up the good work and always include a recipe or two. Best part is the “Quick Bites”. Nice to keep up to date! Susi F. We love the Quick Bites too! Thanks Susi! I am so glad that Savour has expanded outside the central core of Calgary to reveal gems in the suburbs where this fan lives. You are on the right track and I applaud you in continuing a tradition during these tough economic times. Kim K. There are some great eats in the ‘burbs. Your inaugural edition of Savour is definitely worth the read. Great to see a focus on local restos, bars and products, current affairs (edibles), convenience comfort food and fun seasonal recipes. Congratulations! Suzanne S. Local is where it’s at. Kudos to BJ for paring down what could have been basically a book about coffee entrepreneurs! We are honoured to be a part of that community and thrilled to have a little bit of our story told. Joan Coleman, Baya Rica Café BJ is a great storyteller. Thanks for being a part of our inaugural issue, Joan. 6

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Julie’s the best. So are our advertisers. Thanks for noticing. I enjoyed this first issue. Easy and interesting! Maybe in future the “Quick Bites” could have phone numbers for the eating establishments? Thanks. Judith H. Done! Great idea, Judith. I was at the Italian Store on Edmonton Trail and happened to see your November/December magazine. I always like to read the tidbits of information on foods and check out the different venues, who advertises in there and what they carry. I find, even at my age of 73, one still is learning new things. I am going to check out that Ruby Cacao chocolate very soon. Keep up the great job on your magazine and I will be looking for the next issue. Charlotte K. Cococo’s ruby cacao is every bit as delicious as it sounds, Charlotte. I picked up a copy of Savour Calgary as I was leaving Sunterra. Lucky for me! Congratulations and wishing you tremendous success! I enjoyed a coffee earlier today while reading through the fabulous inaugural issue. Really enjoyed the issue. One of my favorite coffee/breakfast/lunch places is ATCO Park Café at 5302 Forand St. S.W. (near 50th Ave. and Crowchild Tr.) I am a regular customer. The building is fabulous, lots of tables and comfy chairs, gas fireplaces and lots of windows. Would be great to showcase in a future issue. Marilyn We look forward to checking it out for ourselves, Marilyn. Thanks for the tip.

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I was reading your inaugural issue of Savour Calgary Magazine, and I want to congratulate your team for doing it. It’s a great magazine, and I’m sure you will have great comments on it. So cheers to you all and I wish you lots of success in this new venture! Joao Dachery, Executive Chef/Founder, Pampa Brazilian Steakhouse Obrigado, Joao!

Camie Leard

Might I suggest to Linda (Kupecek) as per her “Bad Pot Luck” article: impressing and fitting in these days, my dear, is so gauche. Flip a couple of pages in the new mag and put some coin down for the Mixtape Potluck by Questlove. It looks like a dandy (cookbook) and who knows, it might just turn your “Bad Pot Luck” experience into a pleasant one.

I wanted to let you know that I just loved the inaugural issue of Savour magazine in Calgary!

Just wanted to say I loved the first edition of Savour. I like the style of the new magazine. It’s clean and stylish and easy to read, with a great selection of features. I also wanted to put a plug in for a future article. The J. Webb Wine Merchant on 17th Ave. is a great local option. They have amazing service, a wide range of prices for all budgets (some great deals on their sale days), and incredible knowledge about a wide range of wines. My husband and I view them more as our wine friends than business people as they really enjoy their wines and their customers. Keep up the great work, I look forward to the next edition! Cathy H.

Alvin’s broccoli Caesar salad

Thanks for giving kudos to a great local business, Cathy! We always love to hear about them. I just wanted to congratulate you on your inaugural issue of Savour Calgary magazine! I thoroughly enjoyed the variety of articles which highlighted select eateries and the tasty treats they offer. I can’t wait to get out and try some of these local collections. I very much look forward to your next edition. Thanks for giving us foodies another reading option! Cheers and great eats to you!

Taking over the former Headquarters space in the Journey Club at Westman Village, Alvin’s Jazz Club (named for owner Jay Westman’s jazzloving father) features live jazz Thursday through Saturday. The menu, designed by chef Chris Chabot (Vin Room), draws on the era when Jazz hit New York in the 1920s. “We wanted to go back to a time when dining out was a big deal,” says Chabot. “Think the Waldorf and Delmonico’s.”

Jane Bond BBQ is one of the only places in Calgary to experience an authentic Louisiana crawfish peel. Available daily, treat yourself and a friend to an avalanche of brilliant red, steaming crawdads complemented with a delicious seasoned butter that will have you licking your fingers. A platter for two comes in 1-lb and 2-lb sizes Jane Bond’s crawfish boil and features Cajun corncobs (so delicious), sesame slaw, chorizo links, house beans and the amazing coconut cornbread inspired by chef Jenny Burthwright’s Caribbean heritage. Wash it all down with a Jane’s House sweet tea and finish with the peach cobbler. Watch for a new location this year – rumour has it they’re looking at a space on Blackfoot Tr.*

We tried the broccoli Caesar salad that had a great New York take on croutons with thin, crispy everything bagel sections placed on top small florets tossed in a classic creamy Caesar dressing. The chicken Kiev was juicy and crispy and rested on a bed of thick, creamy, buttery broccoli mashed potatoes with Chabot’s signature coffeeroasted carrots. Deep fried cheesecake for dessert is a great twist on a New York classic and is reminiscent of fried ice cream.*

Tucked inconspicuously into a side-door off Mission’s 4th St. on 18th Ave. Mr. Lu Japanese Street Food is a fun spot for hot soup on a cold day. Featuring unique individual hot pots, diners can eat their own or share with friends as bubbling broth cooks your choice of meat and vegetables right at the table. Mr. Lu also has a great selection of small plates and shareables including the delightful takoyaki octopus balls of which we could have eaten several servings if we weren’t so full from the generous hot pots.

Right back atcha, Briggitte.

Brian W. Thanks Brian, we paid them a visit! Check out the write-up under Hidden Gem in the “Savour Selects” feature.

The November/December feedback winner of a $100 gift certificate at any Savour Calgary advertiser was Briggitte G. She chose the wonderful Murrieta’s! Send your feedback to info@savourcalgary.ca to enter this issue’s draw.

LICENSE TO GRILL

HOT POT FOR ONE AND FOR ALL

Briggitte G.

Congratulations on your first issue. I’ll take you up on your offer to hear suggestions from your readers. I recommend Little Lebanon in southwest Calgary. Best shawarma and donairs in town! Check out their meat pies and Lebanese “pizzas.” It’s been family owned and operated for decades. You’ll be greeted and offered a free baclava while you wait for your order.

ALL THAT JAZZ

Alvin’s Jazz Club | 176 Mahogany Centre S.E., 403. 313.1051 | alvinsjazzclub.com

Camie Leard

Way to go SC — nicely laid out and informative, I enjoyed your first edition.

Camie Leard

Savour selects

We’re blushing

Personal hot pots at Mr. Lu

*Hosted our meal, but did not approve the story

Mr. Lu Japanese Street Foodz 1800 4 St S.W., 403.453.5598

Jane Bond BBQ | 2014 36 St S.E., Calgary, 403.277.7064 | janebondgrill.com

raclette: an event consisting of melting

cheese and then oozing it onto anything and everything. caution: will result in full bellies, laughter, independent culinary creations and utter satisfaction.

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

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T O P P I C K S f rom Savour staf f | S A V O U R S E L E C T S

Gluten-free cinnamon buns

Mountain Rhino Gluten-free Artisan Foods Bay 1R, 7635 44th St S.E., | 403.922-1324 mountainrhinodonuts.com

Korean tacos at Takori

Café Wisk | 1314B 9th Ave S.E. | (403) 455-9475 cafewisk.ca

Takori Beltline | 1011 1st St S.W. 403.719.7288 | takori.ca

AMEN TO GREAT FOOD

@alloraYYC www.allorarestaurant.com Located in Aspen Landing Shopping Centre 8

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Sidewalk Citizen Restaurant | 340 13th Ave. S.W., 403.263.2999 | sidewalkcitizenbakery.com

Wanda Baker

Nights & Weekends is a pop-up restaurant and bar, backed by some of Calgary’s most experienced chefs and industry staff. Currently located inside Shiki Menya in Bridgeland, Thursday through Saturday night, the current menu is simple with small plates focused around Japanese drinking food, cocktails and wine. We “popped” in for a few small bites and fell in love with the kohlrabi salad, tamago and handmade pasta. They paired perfectly with the Iwai old fashioned and sake magarita. Reservations are available online and limited so book early. Nights and Weekends Pop-up| Located in Shiki Menya, 827 1st Ave. N.E. | nightsandweekends.ca

LOCALS SUPPORTING LOCAL Queens Breakfast Cocktails, sister restaurant to Vero Bistro, officially opened in September of last year, but has been keeping a low profile as the team perfects the offering. As word is slowly getting out, Queens Breakfast Cocktails is becoming a popular destination for breakfast, brunch, evening tapas and cocktails. What we love about this place, besides the great food, is that they work with other local businesses to support each other in the area. You’ll find both Citizen Brewery beer and Burwood Distillery beverages behind the bar.

Sake margarita

Queens Breakfast Cocktails 3927 Edmonton Tr. N.E. | 403.764.0878 Eggs benny on croissant

MAT’S DINER

Camie Leard

Fresh from Italy, Made in Calgary.

Walking into Sidewalk Citizen’s new restaurant in Central Memorial Park is almost like walking into a temple. Sun streams through lofty latticed ceilings onto reverent diners. Gothic-shaped windows line the west wall and two gas fireplaces keep the space cozy. There’s much to celebrate on this menu that venerates the foods and flavours of Israel. We indulged in three mezze plates including whipped labneh, tahini and za’atar butter with sidewalk’s famed sourdough, and a beautiful cucumber and raw barramundi ceviche. We also shared the baharat-braised bison which was so fragrant and beautifully plated A beatific spread at Sidewalk Citizen with vibrant peppers, mint and couscous. This meal was one of our favourites of 2019 and we can’t wait to go back for what is becoming one of the city’s favourite brunches.

In South Korea’s palli-palli (hurry up) culture, folks rely on quick bites and sips on their way to and from commitments in their busy lives. Sound familiar? The Koreans’ answer is the Pojangmacha, or Pocha: a mobile tent that vendors pop up with plastic chairs and tables for an impromptu bite or glass of soju with friends that can often go late into the night. Calgary’s answer is (fully indoor) Takori Beltline. One of chef Duncan Ly’s latest projects, Takori was inspired by this informal, fun gathering place for friends to eat, drink and shake off the week. Bringing over menu gems from the Avenida location, Takori’s chef Eric Um (River Café, Sky 360, Vintage, Chophouse) marries Korean and Mexican favourites for treats like bulgogi beef brisket, pulled gochujang chicken and char siu pork tacos. The soft ones are our favourites. Don’t miss the honey butter chips (seriously, don’t) and we loved the refreshing kimchi michelada to wash it all down.*

POP INTO NIGHTS & WEEKENDS

Wanda Baker

Café Wisk is the product of a friendship-turnedpartnership of former military medics Evan Dunn and Jordan Castrillon. Both avid keto eaters, the pair jumped on an opportunity to open Wisk as a way of sharing their passion for low-carb living. The inviting, sunsoaked space on 9th Avenue S.E. already has an air of community as customers pop in for a chat with the effusive Castrillon and a leanback – Wisk’s lowcarb version of a cream doughnut or éclair. The thin pastry is merely a vehicle for the real treat: a thick, luxurious cream filling in vanilla butter cream, cocoa or lemon custard. We also tried the “bee’s cheese” Jordan Castillon (l) and Evan Dunn opened Wisk to share their passion panini – a cheesefor low-carb living lover’s dream – and the “Smurf turf” mushroom soup. Even a carb-loving eater will find a few delicious items on this menu on which everything is five net carbs or lower.

SEOUL FOOD

Camie Leard

Few treats conjure warm childhood memories like cinnamon buns. Now, thanks to the efforts of the team at Mountain Rhino, gluten-sensitive folks can reminisce with everyone else. Founders Steve and Ruth Fletcher-Beck say cinnamon buns are on the list of things most missed by people who can’t eat gluten. The cinnamon buns are the latest addition to an extensive selection of completely gluten-free (and often vegan) baking that can now be found in bakeries across Calgary and beyond. With dozens of options to choose from, there’s something for every palate in Mountain Rhino’s lineup. We particularly liked these new cinnamon buns as well as the lemon meringue tart. Look for Mountain Rhino products at a number of Safeways and other local grocers all listed on their website at mountainrhinodonuts.com.*

HEALTHY BITES FOR NEW YEAR’S RESOLUTIONS

Camie Leard

CINNAMON BUNS FOR THE PEOPLE

This Kensington beauty offers the best of all worlds with a red-seal-equivalent chef making breakfast food in a casual, diner setting. Having bought The Daily two years ago, partners Mat Nagaraj and Vino Manickam overhauled the menu after really looking at what Calgarians want. What we wanted was breakfast. And Indian food – but not too spicy. We wanted affordable, tasty, Instagrammable, accessible food in a great neighbourhood. And they delivered. The breakfasts here are really a marvel. We had the croque madame The belt-busting croque madame at Mat’s Diner which was enormous and beautifully plated with ruby red and golden beets and delicate green sprouts. We had a hard job to finish it…but we managed. Chef Mat tells us the breakfast poutine and butter chicken bennies are also popular choices. Watch for a new location opening in 2020!* Mat’s Diner | 1126 Kensington Rd. N.W. 403.283.9400 | matsdiner.ca

*Hosted our meal, but did not approve the story

Less thinking, better drinking.

We believe everyone should be able to enjoy world-class coffee without the fuss. The Ratio Six coffee brewer was designed for flavour, precision, and simplicity, with one-touch brewing at your fingertips. Visit us in store at Eight Ounce for honest advice and hands-on experience brewing at your very best at home or work. #1–4005 9TH STREET SE, CALGARY SHOWROOM MON-FRI 9-5 SAT 10-4

(403) 457-9844 or shop online at eightouncecoffee.ca

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OVER THE MOON French pastry shop Éclair de Lune, Patisserie & Catering has relocated from Cambrian Heights to a larger space in Highland Park joining Master Meats and Burwood Distillery in the area. We stopped into the new bakery and enjoyed a little more space for seating and a sampling of a large assortment of French pastries both savoury and sweet. The selection of espresso and hot drinks warms our bellies and our hearts as does the frozen section offering take-home baking. Éclair de Lune, Patisserie & Catering 4127 6th St. N.E. | 403.398.8803

Wanda Baker

Éclair and macarons

The Ms. Piggy breakfast sandwich

HATCHED IN EAST VILLAGE CHIX Eggshop is the latest offering of Connie DeSousa and John Jackson (CHARCUT) along with Jackson’s wife, Carrie Jackson. This “fast-fine diner” is open 7 a.m .– 3 p.m. daily offering breakfast sandwiches, sweet options, classic breakfasts and espresso beverages. Our current favourite, the Ms. Piggie breakfast sandwich, is loaded with bacon, vine tomatoes, cucumbers, a cage-free egg and finished with a creamy cumber dressing. For those looking to lunch, the menu also features burgers, salads and, yes, cocktails. It’s always 5:00 somewhere! Counter service allows customers to seat themselves in the sleek setting in the new ALT Hotel in the East Village. CHIX Eggshop | 624 6th Ave. S.E. | chixeggshop.com

HIDDEN GEM: LITTLE LEBANON One of our readers, Brian W. suggested we try out the hidden gem in his neighbourhood: Little Lebanon on 17th Avenue S.W.. Owned and operated by Hussein and Basitah Rafih and their family, Little Lebanon opened in 2008. Eleven years later, we’re tasting the results of their labour as we savour a manakeesh jibin – a four-cheese “pita pizza.” It. Was. Awesome. Fresh dough is made daily and we got to watch the staff pull and stretch it before putting a blend of nabulsi, halloumi, akawi and tortillon cheeses and sending it through the conveyor oven. At The delicious manakeesh jibin two for $5.50 this is a great deal. We also tried the spinach and feta “pocket” which blends spinach and feta cheese with onions, lemon, pepper and fresh sumac that gives it a memorable zip. This is a perfect place for a family outing that won’t break the bank, will allow parents to have a bit of a culinary adventure while the kids can enjoy a safe-and-delicious “cheese pizza.” Little Lebanon even throws in a free baklava pastry for every customer.

Simply Citrus

Camie Leard

Wanda Baker

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

B y E L L E N K E L LY

Sadly, fresh and local gets a little thin on the ground this time of year. Luckily, we are saved by imported sunshine in the clever guise of seasonal citrus, most notably oranges. It’s hard to think of these fruits as being seasonal… they’re always in our markets and grocery stores. And while it’s true that some citrus trees bear fruit throughout the year, winter is when we see an influx from Arizona, California, Texas and Florida. Little Lebanon 3515 17th Ave. S.W. 403.217.0500 littlelebanonpita.com

A kitchen without a lemon is tantamount to a kitchen without an onion, so essential is that bright, acidic element to almost any preparation, sweet or savoury. Recent years have brought us Meyer lemons, a delightful addition to the citrus pantheon. It hails from China and was brought to the U.S. in 1908 by Frank Meyer where it was primarily grown as a backyard ornamental. Smooth, thin-skinned and often golden in colour, this juicy lemon is quite sweet (for a lemon), with a distinctive floral note that lends itself to marmalades and specialty cocktails. Of course, a Meyer lemon can be used in place of the common variety in any recipe. Tip: As with any citrus, use fresh juice; the bottled product pales in comparison. If you have a glut, you can freeze the juice without much loss of flavour, but lemon juice rapidly loses its vitamin C immediately upon being squeezed.

The Cara Cara, with attractive pink flesh and a subtle berry-like flavour, is a newcomer on the citrus scene. The following simple, multicoloured orange salad is guaranteed to perk up any winter dinner table. Choose two Cara Cara oranges, two regular navel oranges and two blood oranges, all about the same size. Using a very sharp knife, cut off the blossom and stem ends. With a flat side of the orange down, cut from top to bottom in a curving motion to remove the peel and white pith, retaining as much of the flesh as possible. Squeeze the peel with the residual flesh into a small bowl for the dressing. Slice the peeled oranges into ¼ inch rounds. Do this on a plate to save the juice, again for the dressing. Arrange the slices on a platter with sliced rounds of red onion, mint leaves and pomegranate seeds. Add the juice of a lime to the reserved orange juice, add a pinch of Maldon salt and drizzle over the slices. Finish with a very good fruity olive oil. Sliced fennel and/or avocado slices are also nice additions and make for a heartier dish. Tip: Put the onion slices in ice water in the refrigerator for an hour or so before patting dry and garnishing the salad. They will be cool and crunchy, and much milder tasting. Of course, there are limes and grapefruits in abundance and any treatise on citrus wouldn’t be complete without a mention of kumquats. These cute little ovals are unusual in that the juice is very sour and the peel is delicate and sweet. They are often full of seeds, but, for a fun treat, cut them in half, squeeze out the juice and seeds between two fingers, and just pop them in your mouth. Don’t forget to use the juice in your next vinaigrette. Tip: For juicier fruit, choose citrus that is heavy in the hand with relatively smooth skin.

The popularity of easy-to-peel mandarins has made these mostly-seedless sweet oranges much more common today than in the past. Remember how we used to wait impatiently for that first box of “Japanese” oranges to appear? Around the holidays and into the new year, we see clementines, satsumas and tangerines in grocery stores, Italian markets and specialty stores. These are often graced with stems and leaves, creating a lovely display. For the serious marmalade makers, Seville oranges should be appearing in late January, early February. These sour oranges can’t be eaten out of hand, but, marmalade aside, they make a considerable contribution to the kitchen. Tip: I buy more than I need for the annual marmalade extravaganza, then freeze the juice and dry the zest (removed with a vegetable peeler) to use in osso buco, tagine-style stews and sauces for grilled duck breast or roast chicken.

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Blood oranges, previously grown primarily around the Mediterranean, are now coming to us from California. However, some Italian markets still bring in moro blood oranges directly from Italy, sometimes individually wrapped in colourful paper. Blood oranges can be substituted for any other orange. Some have described the flavour as a happy collaboration between an orange and a raspberry. Tip: Curd and hollandaise sauce, to name just two preparations, can be endlessly re-imagined using a different citrus fruit. A chance meeting with friend and culinarian Grayson Sherman, resulted in this tasty cocktail recipe… he calls it a Venetian Sunset: Combine 2 oz of a reliable London gin, 2 oz Campari, 1 oz Solerno liqueur (use Cointreau if you can’t find Solerno), a dash of orange bitters, 2 oz freshly squeezed blood orange juice, a little lemon juice if you’re using Cointreau, and 2 oz San Pelligrino blood orange soda. Over ice, combine everything in a large old-fashioned glass, top with soda and garnish with a slice of orange and a sprig of mint or basil. JA N UA RY » F EB RUA RY 2020

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DISHING | JULIE’S K ITCHEN

W hat’s cooking | J U L I E ’ S K I T C H E N

Dumplings Photos and story by J U L I E VA N RO S E N DA A L

Dough 2 cups all-purpose flour ¼ tsp salt ½ cup warm water 1 large egg Filling

Dumplings, in their many forms, have helped feed communities around the world affordably for almost as long as people have been eating. Created as a filling, economical means of using up all kinds of leftover scraps of meat and vegetables, often bound and stretched with inexpensive starches like wheat, rice and potatoes, they also happen to be the ultimate comfort food — soft little pillows that have been poached, steamed or fried, simmered in broth or even baked in the oven, depending on your definition of a dumpling. Imagining a dumpling may bring to mind the image of a little package, filled and pinched shut, like a gyoza, potsticker or perogy. But then there are solidly doughy dumplings, like gnocchi and gnudi, and those that are dropped by the spoonful and steamed atop bubbling stew or fruit. If filling isn’t a defining characteristic, perhaps it’s texture — though I love to fry boiled perogies in butter or bacon drippings until they’re golden and crisp, I envision a dumpling as something that has been boiled, steamed or simmered; when water is used as the heat conduit, they stay soft. Here are two classics: Turkish manti are a lesser-known dumpling, but in essence very similar to Eastern European perogies, filled with lamb or beef instead of potatoes. Blueberry grunt is a classic eastern Canadian dessert, named for the sound the dumplings make as they cook on top of a pot of simmering berries. To make the dumplings golden and crunchy, you could bake it in the oven instead.

½-1 lb ground lamb or beef 1 small onion, coarsely grated 1 tsp baharat* ½ tsp salt Fresh ground black pepper Garlic yogurt: 1 cup plain full-fat yogurt

Manti with Garlicky Yog ur t and Tomatoes These lamb manti fit the bill as a perfect example of a dumpling: they’re small and soft, made with a flour-egg-water dough, simmered in water perogystyle. Adapted from several sources, including Feast: Food of the Islamic World, by Anissa Helou, Saveur magazine, and advice from the family at Anatolia Turkish Cuisine in downtown Calgary and the Crossroads Market. I love to “melt” tomatoes that are becoming overripe, or which I’ve tossed directly into the freezer before they do — they go perfectly with the dumplings and garlicky yogurt.

1 garlic clove, finely crushed Pinch salt Melted tomatoes 2-3 tbsp olive oil or butter (or both) 2 cups cherry or grape tomatoes, halved Pinch Aleppo pepper or dried chili flakes Sumac (optional)

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To make the dough, combine the flour and salt in a large bowl, stir in the water and egg and stir until you have a soft dough. Knead it for a few minutes, until smooth. Cover with a tea towel and let rest while you prepare the filling. In a medium bowl, blend the lamb, onion, baharat, salt and pepper with your hands until well combined. Stir the garlic and salt into the yogurt and set aside or stash in the refrigerator. To fill the manti, divide the dough into four pieces, and working with one at a time (keep the others covered with a tea towel), roll the dough out thin and cut into strips 1½” wide, and again across, making 1½-inch squares. (Or go 2-inch if they’re too small to handle.) Place a tiny amount of filling on each square and gather up the corners to meet in the middle, pinching down the seams to seal. (These can be filled in advance and frozen, or kept covered in the refrigerator until you’re ready for them. To cook the manti, bring a large pot of salted water to a boil and drop them in; boil for 6-8 minutes, until tender. Remove from the pot with a slotted spoon. Meanwhile, heat the oil in a skillet set over medium-high heat and cook the tomatoes along with the pepper and a big pinch of salt until they break down and become thick and jammy. Divide the yogurt between 4 shallow bowls and top with the manti, tomatoes and a pinch of sumac, if you like. Serves 4-6.

Berry Grunt To make a grunt on the stovetop, simmer the fruit in a large, deep skillet until it starts to break down and release its juices, then drop the dumpling batter in spoonfuls on the surface, cover and cook until they’re springy to the touch. Or if you like crunchy, golden biscuits on top, bake it in the oven. 4 cups fresh or frozen berries (blueberries, raspberries, blackberries, etc.)

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½ cup sugar 1 tsp cornstarch Dumplings: 1½ cups all-purpose flour 2 tbsp sugar 1½ tsp baking powder ¼ tsp salt ½ cup milk 1 egg Preheat the oven to 375˚F. Put the berries into a deep-dish pie plate or baking dish. Stir together the sugar and cornstarch, sprinkle over the berries and gently toss to combine. Slide into the oven for 20 minutes while you make the dumpling batter. In a medium bowl, stir together the flour, sugar, baking powder and salt. In a small bowl or measuring cup, stir the milk and egg together with a fork. Add to the dry ingredients and stir just until you have a sticky dough. Remove the pan from the oven, give the berries a quick stir, and drop large spoonfuls of the dumpling batter over the surface. Return to the oven for 20 minutes, or until the dumplings are golden and the fruit is bubbly. Serves 6.

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T R E A T S & eats | S H O P L O C A L GREAT PRODUCTS FROM LOCAL VENDORS

Shop Local B y WA N DA B A K E R

COFFEE WITH A CAUSE

THE WORLD’S STINKIEST, HEALTHIEST FOOD

Amaranth is a locally owned and operated family-run natural food store with four locations in Alberta. It sources a wide variety of products to serve a range of diets and lifestyles. Many of their products are sourced locally and chosen for the health of its customers and of the planet. While Amaranth has many products we adore, we were particularly moved by the story of Kingdom Coffee. Kingdom Coffee was inspired by Jim, a homeless and addicted father who had landed at the Calgary Dream Centre with nowhere else to go. There, he was able to kick his addiction and even become a pastor himself. When Jim died from a work-related accident in 2015, his son Jesse and wife Steph started roasting and selling coffee beans to raise money for other folks like Jim. For every bag of Kingdom Coffee sold, a $2 donation goes to the Calgary Dream Centre.

It’s a new year and many of us are trying to make better food choices to help us get healthy. Naturally, we were intrigued to learn one of the world’s superfoods, Japanese natto, is now being made organically in Calgary. What is natto? Simply put, its fermented soy beans.

Nicaragua Medium Roast & Honduras Medium Roast | Kingdom Coffee Amaranth | $14.99

A NEW PINK CONFECTIONARY TO LOVE Ruby couverture arrived in North America last year much to the delight of chocolate lovers everywhere. Ruby is the first innovation in chocolate since the invention of white chocolate about 80 years ago. It is the fourth type of chocolate following dark, milk and white. It is a pure cocoa product made entirely from cocoa beans, offering a tart, fruity flavour profile and is created by the Swiss-Belgian company Barry-Callebaut (no relation to Bernard Callebaut.) Currently in Canada, Ruby can not be called “chocolate” until the CFIA approves the product, however “Ruby”, “Ruby Cacao” or “Ruby Couverture” are allowed. Local chocolate company Cococo Chocolatiers has taken the required training to be able to use the pink chocolate. It is currently offering Ruby couverture in a block, bar, and Raspberry Sea Salt Caramels finished with Alaea Hawaiian sea salt. With an interesting flavour profile, Cococo predicts all kinds of future pairing possibilities and Ruby Cacao creations. We think this couverture is the perfect Valentine’s Day treat. Ruby Raspberry Sea Salt Caramels | Cococo Chocolatiers | $28.50

ADD A LITTLE SMOKE TO YOUR COCKTAILS Wow your guests at your next dinner party by smoking their cocktails right in front of them. The popularity of making cocktails at home continues to grow and we love finding local products to help make it easier without costing an arm and a leg. Hand-crafted cocktail smoking boards are available for the at-home cocktail enthusiast by Calgary’s Spirits with Smoke. Inspired by his grandfather’s woodworking expertise, Antonio Querin makes all the smoking boards. He and partner Meredith McNamara offer the boards in a cocktail smoking kit, or individually on their website. Boards can be used many times and each kit contains two hand-crafted aromatic bitters, one boutique 100 per cent organic maple syrup from Quebec, and three classic aromatic woods. Choose between cherry, hickory, maple, oak and walnut when you place your order online. They even offer cocktail-making classes. Smoking can influence the flavour, aroma and appearance of any cocktail, elevating a simple drink to something extraordinary.

WHIMSICAL, FLAVOURFUL FRENCH PATISSERIES

Local Artisan craft Natto maker Megumi Ross, along with her husband Ely, are using methods learned from Megumi’s family in Japan to craft their natto. Using bacteria shipped here from a lab in Japan, then mixed with Canadian organic soy beans and Rocky Mountain spring water, the mixture is fermented for three days before it’s ready for consumption. Although not for the faint of heart due to its slimy and sticky nature, natto boasts a lineup of health benefits including having the highest source of vitamin K2 of any food source available. Megumi’s natto is certified and approved by Alberta Health and she plans to continue making and selling more fermented products in the future. Try eating natto as is, or add fresh ginger, scallions, avocado, soy sauce or ponzu. Check the website for where to buy it in Calgary. Natto – 50g container Kiyoko Fermentation Company kiyokofermentation.com

Award-winning pastry chefs Marie and Yves Ghesquière opened their first store in France in 1988. Their sweet creations gained the attention of the culinary world awarding them many accolades in France and enabling them to supply the Grand Prix in Monaco for more than 10 years. The lure of the great Canadian outdoors lured them away from France and landed them in Calgary, where they owned and operated a café for 14 years before changing gears. Their new venture, She Bakes Bouquets, is located in the Calgary Farmers’ Market. They offer handmade and decorated French patisseries both online and in the market location. With many options to choose from, a few of our favourites are their French gourmet marshmallows, chocolate covered berries, and floral cream tart cakes. The cakes are wonderfully whimsical, flavourful and not too sweet. They combine two layers of almond shortbread, fill them with dollops of pastry cream mousseline and decorate with a mélange of meringues, fruits, macarons and buttercream flowers. Check online to see the different flavour and shape options available. Ensure you allow at least five days when placing an order. A beautiful treat for any celebration. Heart Shape Cream Tart Cake She Bakes Bouquets | $65 - $95

Starter Smoked Cocktail Kit | Spirits with Smoke spiritswithsmoke.ca | $65

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Ten Foot Henry’s Brussels sprouts, ponzu, bonito flakes and crispy vermicelli Photo by Camie Leard

EATING IN THE 2020s

Baharat braised bison at Sidewalk Citizen.

Trends come and go in the culinary world. One year, we’re all jonesing for kale chips, quinoa, kombucha and charcoal. The next year, we’re searching for something new to tantalize our tastebuds – and, let’s be honest, our social media followers, too. As a new decade dawns, what will we be eating? Here, in alphabetical order, are 10 trends we’re seeing as we head into 2020.

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1 | CANNABIS-INFUSED EDIBLES

3 | HAPPY HOUR

Your favourite chef may not list their marijuanaladen treats on the menu, but they may well be experimenting with cannabis in the kitchen.

As belts continue to tighten in Calgary in 2020, we’ll see happy hour’s popularity grow. A few fine examples: Bridgette Bar, Calcutta Cricket Club, Hawthorn (in the Fairmont Palliser) and Modern Ocean.

Chef John Macneil, formerly at Teatro and on Chopped Canada, is now the Corporate Red Seal Cannabis Chef at Zenabis and Namaste Recreational cannabis brands. Then there’s Paracanna founder Andrea Butterworth. She offers a DIY kit so you can make your own cannabis gummies at home. She’s had interest from Canadian restaurants and Blush Lane has ordered kits too. Buy them at paracanna.com.

2 | COLOURFUL More than one billion people are on Instagram and more than 364 million Insta’ pics are hashtagged food. The more colourful (or odd) the dish, the more likes you’ll get; blue and red pics do better than, say, beige, according to every Instagram marketer. That’s free marketing for restaurants, so expect the trend to continue. That said, a plain brown egg is the most-liked pic in Instagram history. Yes, an egg.

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4 | MIDDLE E ASTERN FOODS Calgarians have long loved Lebanese food; consider the popularity of Cedars Deli, Tazza Deli and Grill and Jerusalem Shawarma. Now Israeli food is weaving its way into our culinary fabric with the opening of Sidewalk Citizen’s first full-fledged restaurant. What is it about Middle Eastern food we love so much? “It’s very fresh, with clean flavours,” and lots of fresh herbs, says co-owner Michal Lavi. “And cooking methods are relatively simple, involving charring, blanching and grilling.”

Roasted grapefruit mojito “mocktail” at Waalflower.

5 | NON-ALCOHOLIC COCK TAILS

7 | RE VAMPED KIDS’ MENUS

Health-conscious millennials don’t want booze, but they do want cocktails. Ingredients are creative (muddled herbs, fresh juices) and innovative. Seedlip leads the way, with its intensely flavoured non-alcoholic distillations, but look for competitors in the market soon. And these days, most cocktail bars offer creative concoctions for those who want their drinks to be buzz-free.

Gone are the days when every children’s menu featured chicken fingers, French fries and hot dogs. Via Cibo children’s menu, for instance, lists pollo parmigiana (parmesan chicken) with pasta, salad or fries. Gaucho Brazilian Barbecue scales down its famous rodizio skewers for its kids’ menu. And at Saigon Pearl, the children’s menu includes a kid-sized vermicelli bowl with spring rolls.

6 | PL ANT-BASED DIE TS By SHEL L E Y BOET TCHER

Camie Leard

Plant-based diets are growing in popularity, as documentaries such as Forks over Knives and The Game Changers find audiences around the world. That’s part of the reason why Bryan Kinney founded Gift A Green. With the help of a chef friend at Joey’s Canada, Kinney and his wife, nutritionist Tanya Bayda, developed greeting cards embedded with organic microgreen seed blends. Simply water each package and in a couple weeks, you’ll have fresh greens at home — no restaurant or garden required.

8 | REGIONAL GR AINS Local chefs may draw culinary inspiration from faraway cultures, but the best also rely on regionally grown ingredients. That doesn’t just mean tomatoes and potatoes. It means grains and legumes: lentils, millet, you name it. At Sidewalk Citizen, you’ll find chickpeas from Saskatchewan and organic heritage wheats from Alberta; Highwood Crossings’ myriad offerings and Heritage Wheat’s Red Fife are favourites.

“From our first loaf of bread, we were committed to using local wheat,” says baker and “They’re trendy and they’re super-good for you,” restaurateur Aviv Fried. “Our relationship with Kinney says. Mark from Heritage Wheat, a farmer and an “We try to eat healthy and organic as much as we can, artist, goes back to our first loaf and his first crop. Mark used to deliver it to us in Ziploc and this really fits in with our lifestyle.” bags. It’s stone-milled to our specifications.” Want more plant-based food? The Coup and Ten Why does it matter? Because it tastes better, Foot Henry offer some of the best in Canada. Fried says. “It’s the taste of Alberta—the prairies, the soil and warm summer winds.”

Herbologie’s single-origin, traceable spices.

9|S INGLE-ORIGIN, TR ACE ABLE SPICES A year ago, Aga Wajda-Plytta, founder of Herbologie, began importing fresh spices from Zanzibar. The farmers grow everything— peppercorns, cloves, cinnamon, nutmeg— biodynamically, on the same land. “The peppercorns grow next to the cloves, which grow next to the cinnamon,” she says. “It’s akin to the trend we’ve been seeing for a few years with coffee and cacao. Now we’re bringing that attention to spices.” Edmonton eateries Rge Rd, Kind Ice Cream and Central Social Hall are customers, and so are Toronto caterers Chef & Somm.

10 | SUSTAINABILIT Y From an environmental perspective, the world needs all the help it can get, and restaurants are doing their part. We’re talking more than reusable coffee cups, however. Compostable takeout containers are becoming commonplace and, soon, we’ll see more opportunities to take our own containers for leftovers.

SAVOUR CALGARY INVITES YOU TO MAKE EATING LOCAL YOUR FOOD TREND FOR 2020. TRY ONE OF THE GREAT RESTAURANTS OR PRODUCTS IN THIS ISSUE, OR VENTURE OUT ON YOUR OWN AND DISCOVER SOME THING NEW.

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Meanwhile, on a winding road about 20 miles north of Kingston, in the famed Blue Mountains, a local restaurateur is emerging as a kind of Alice Waters (eat local activist and pioneer) of Jamaica. Robyn Fox and her father Michael have built a winning combination of restaurant, vegetable farm and guest house. They’re fusing Jamaican cuisine with European cooking techniques and following a farm-to-table philosophy that originated back in the ’70s at Waters’ famed California eatery, Chez Panisse. The restaurant is called EITS, an acronym for “Europe In The Summer.” Grilled lamb with homemade black mint jelly sits on the menu next to barrel-roasted chicken topped with Blue Mountain herb pan gravy. Guests choose between two sides: Irish potato croquettes or traditional Jamaican-style rice and peas. Robyn brings in chefs from Europe who teach her kitchen staff how to make sauces; in turn, she shows them how to make island classics. EITS’s customers are mainly tourists on their way to coffee plantations and expats who’ve retired in the Blue Mountains. So in 2019, Jamaican cuisine isn’t easily pigeonholed as either purely laid back or clearly aspirational. Surely, though, many see no need to mess with success. There’s something timeless and perfect about a foil-lined take-out container packed with juicy jerk chicken, with cabbage slaw and a couple of deep fried “festival” fritters on the side. Or a plate of ackee and saltfish, callaloo and green bananas. Or a fast food outlet’s Jamaican beef patty, hot from the fryer and packaged in a grease-stained paper bag. Such satisfying, ritualistic, purely Jamaican bites offer some of this country’s most unforgettable culinary adventures.

B y RON S H E WC H U K

FUSING TRADITION AND INNOVATION CUtline

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

calgary's best fried chicken for 60 years!

Scotchie’s in Montego Bay is a road-side favourite for all things “jerk” for locals and visitors

Inglewood Eatery est. 2016

Today, Jamaican cuisine is still evolving. A handful of culinary leaders, both local and from away, are taking up the torch of modernizing what may be one of the world’s greatest fusion foods. It’s a challenge. When Jamaicans go out on the town, they’re happy to visit their local bar or jerk centre to eat simple, unadorned dishes like jerk pork, grilled local fish or oxtail with broad beans. It’s all washed down with Red Stripe beer, or highballs made with fiery white rum mixed with a sweet grapefruit soda called Ting. There’s little effort to build on these popular favourites, and perhaps no improvement is necessary. Over at the fine-dining restaurants, mostly located in resorts and hotels, Jamaican dishes occupy a small corner of menus that are dominated by standard tourist fare like steak and lobster and crab cakes. The head chefs in these establishments are mostly from somewhere else. One of them is Kevin Hildebrandt, a Florida-based executive chef who fell in love with Jamaica years ago as a tourist. In 2018, Hildebrandt jumped on an opportunity to develop a fine-dining program for a hotel chain building a new resort in the capital city, Kingston. He had a vision – to “tweak” traditional Jamaican dishes by giving them more depth of flavour and making them look more modern on the plate. But he soon found out that Jamaican cooks and eaters have something in common with foreign travellers who, no matter where they are, expect their food to be familiar. Jamaicans are extremely conservative, food-wise, says Hildebrandt. “They want the same thing, the same way as their grandmother’s grandmother’s grandmother used to make it.” Compounding the challenge of a change-averse native food culture are extreme trade restrictions and punitive tariffs on imported foods, making chef-y ingredients like microgreens, beets, leeks and well-marbled beef hard to bring in. Hildebrandt took baby steps as he adjusted menus in the restaurant and bar at the Courtleigh Hotel & Suites. He and his crew took extra care to fine-tune dishes like the traditional jerk they smoked on the premises, which helped build a big local following. And he promoted a novel way to serve Jamaica’s national dish, ackee and saltfish, serving it bruschetta-style, piled on toasted slices of baguette. Not necessarily revolutionary moves, but thoughtful and lip-smacking interpretations.

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Ron Shewchuk

Jamaica is a destination in transition. The island’s tourism industry has steadily grown over the last 20 years, with 2019 numbers expected to come in around 4.5 million. For Calgarians, direct flights to Montego Bay make it an easy-to-reach vacation spot. But the island still grapples with poverty, violent crime and political unrest, even as it strives to integrate and heal its colonial past.

Centuries of Spanish and British rule wiped out Jamaica’s indigenous peoples and brought waves of African slaves and indentured Indian and Chinese labourers. Each of those cultures brought something to the table. Aboriginal wood-fired cooking methods merged with African influences and introduced wild boar to spawn spicy jerk pork. The Cornish pasty was filled with Indian curry, becoming the Jamaican patty. Soy sauce, called “China sauce” by Jamaicans, became a key ingredient in marinades, sauces and stews.

Online Ordering available: chickenOnthewaycalgary.ca

Saltfish and ackee with calaloo and green bananas

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Sunset on the Lake

1/3⅓ each Bombay

Sapphire Gin, Campari Aperol Fresh orange juice

Food,love stickyfingers

CHEFS DISH ON VALENTINE’S DAY FAVOURITES

What is it about food that can make us swoon? It’s not just the meal itself, but also who you’re sharing it with and where you are. Sometimes it just comes down to how much wine you’ve had.

Canadians spend an average of $164 on Valentine’s Day, according to Statistics Canada, and those expenses can include chocolates, roses, lingerie or a romantic meal. The spending trend started way back in 1913 when the famous card company established the “Hallmark Holiday.” But it’s not for lovers alone – many of Canada’s 12.5 million singles say Feb. 14 is an excuse to celebrate with friends or family.

Shake in a martini shaker and garnish with candied orange

B y L I S A MON F ORTON

For Calgary and area chefs, Valentines means a long and stressful workday.

“Yes, it’s probably the craziest day of the year,” says Tracy Little, chef of The Sensory (upstairs) and Wit Bar (downstairs) in Canmore which opened in 2018. “We’re already mentally preparing ourselves.” For Little, this is a day to have a little fun and show diners some new flavours.

Here’s what some local chefs and a cookbook author think about romance, food and what can make the palate go pitter-patter.

TRACY LITTLE, THE SENSORY, CANMORE

What do you consider to be sexy foods? “Definitely truffles. But I also love oysters … being able to take the raw approach that we take is pretty cool. I also think mead is fun for a wine pairing.”

Serve in a martini glass

(l to r) Shared charcuterie by the fire at River Cafe, octopus at The Sensory in Canmore, the view from The Lake House, oysters at The Lake House, sticky buns from Julie’s book, Dirty Food.

What’s your idea of a romantic meal? There’s a sense of romance and grandeur and awe when you see the mountains (The Three Sisters peaks can be seen from the windows of the second-floor of The Sensory dining room). “When you’re excited about where you are, it’s so gratifying.” If you were going out on Valentine’s Day, what would you want someone to cook for you? “I love going to other chefs’ restaurants and just saying ‘feed me.’” Little has her own three-course Trust Me menu. “I think it’s a great opportunity to introduce people to ingredients they’ve never had before. When we read menus, we go to the comfort of what we know. But with the Trust Me menu, there’s the element of surprise, there’s a certain playfulness to it.”

ROSS BOWLES, RIVER CAFÉ What’s your idea of a romantic meal? “Shared items, carefully prepared, things that take a lot of time – pastas like gnocci. Something that warms you up a bit.” Honey cake is also on Bowles’ list of tempting foods. “It’s like a sticky toffee pudding style, with gooey honey dripping from it. We have lots of couples who sit by the window with the fire going. It’s an ideal kind of thing to share.” Can food be an aphrodisiac? “Yes, I think it’s all connected. A good meal puts you in a good mood and it’s all part of your evening. The oysters and honey cake would definitely set the mood.”

or gooey pull-apart Pimento Cheese Bread (all recipes in Dirty Food) – something that you pull apart, that requires you to lick your fingers.” or someone who wants to impress a new love by cooking a meal, but aren’t super adept in the kitchen, what would you recommend? “Stick with something simple, like a roasted chicken. Braised beef ribs or Beef Bourguignon doesn’t require much effort. The oven does most of the work. Don’t try to go overboard with something elaborate… it’s the act of cooking for someone that’s romantic – it doesn’t much matter what you’re eating!” People immediately think dinner and romance. How can you amp up brunch or lunch? “Breakfast and brunch are great for Valentine’s Day especially after a sleep-in. One of my favourite things to make is sticky cinnamon buns, which you can make the night before and stick in the fridge to slow the rise, then bake the next morning. The smell of cinnamon buns baking as you wake up, and then serving them in bed with some good coffee is about as romantic as it gets.”

The

ltimate n efined iving

If you didn’t have to work on Valentine’s Day, what would you cook? “My fiancée and I would cook perogies, or linguine, something we can make together that’s warm – and a giant bottle of Riesling. That’s my ultimate day-off selection.”

GARETH COLVILLE, THE LAKE HOUSE, BONAVISTA What’s your idea of a winter romantic meal? “Something to share, obviously. We always give free oysters when people arrive. Beef Wellington, I’ve done that for Valentine’s Day. It’s nice with celeriac puree which goes well with the beef.” What kind of foods come to mind when you are thinking of romance? “Sharing a charcuterie or cheese board with nice glass of red wine.” The perfect pre-dinner cocktail? “Sunset on the Lake. I named that one. It’s a take on Negroni, served in martini glass.”

JULIE VAN ROSENDAAL, FOOD WRITER AND COOKBOOK AUTHOR Julie “I’m not really into Valentine’s Day” Van Rosendaal published Dirty Food in October. It’s not what you might think, but we thought it was apropos for people staying in on V-Day. I’m thinking Dirty Food wasn’t intended for romantic dinners… What comes to mind when you think of making a meal to stoke the flames? “I think cooking a meal together is pretty romantic! Working together in close quarters in the kitchen, preparing a meal to feed each other, and something different that you wouldn’t make on a regular Tuesday. And set the table – make an extra effort!” If you were planning a romantic meal from your new cookbook, what would you make? “I’d make whatever the person on the receiving end loves – perhaps Eton Mess or the Sunken Chocolate Cake filled with berry fool, 20

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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

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NO-KNE AD PUMPKIN BRE AD

S t or y a n d ph ot o s b y BE R N IC E H I L L

Few things in life are as satisfying as baking your own bread. From the moment you plunge your hands into the supple dough, to the aroma that fills your home, the process is spellbinding and the result is miles beyond anything you can buy at the grocery store.

Traditionally, bread baking is a laborious, time consuming process that involves a great deal of kneading. Kneading by hand allows long gluten strands to develop, providing structure to the dough and the finished loaf. Without the mechanical combination and conversion of gluten proteins (mixed with water) to long gluten strands, the finished loaf would be dense with a tight crumb structure – more like brick than bread. So, what to do if you love fresh bread but don’t need the knead? This light and tasty no-knead pumpkin bread is perfect. In no-knead bread baking, time replaces kneading. While the dough ferments, natural enzymes break down gluten proteins and combine them with water to form long gluten strands. Other hallmarks of noknead bread dough include higher hydration (the extra water assists in enzymatic activity) and minimal use of commercial yeast resulting in a more complex and flavourful bread. Making no-knead bread still requires a bit of handson time as you mix the dough. Once combined, though, the bread (and the baker) rests while the

1 natural enzymes go about their business. The long fermentation period (12-16 hours) allows the dough to fully develop on its own sans kneading. The second ‘hands-on’ phase is entirely optional. Giving the dough a few stretches and folds will produce a nice tight boule. Otherwise, it’s entirely fine just to place the dough in a small bowl lined with a floured cloth or a floured banneton basket. The best way to achieve the perfect outer crust is to bake it at a high temperature in a pre-heated Dutch oven. Just before baking, a quick slash with a sharp knife will help the loaf to spring up. One of the best things about no-knead bread is that you can adjust the timing to suit your own schedule. For example: mix up the ingredients before you leave for work in the morning, then come home and finish it that evening. One of the most popular no-knead bread recipes of all time is Mark Bittman’s New York Times recipe. The accompanying spin on it includes puréed pumpkin and a variety of seeds for the topping. It goes well with a bowl of homemade vegetable soup. Happy baking!

Instructions

No-Knead Pumpkin Bread 2/3

cup pumpkin pureé

¼ tsp active yeast 1 cup warm water

Place pumpkin purée, water, salt, yeast, and honey in a large mixing bowl. Mix well. Add 1 cup of flour and thoroughly combine, repeat with 2 remaining cups of flour. Reach into the bowl and mix well with your hands. Knead dough until it is smooth and elastic. Tidy dough into a ball and cover. Let rise 12-16 hours; until the dough has more than doubled and bubbles can be seen on the dough surface.

1 tsp honey

Carefully remove dough from the bowl and place onto a clean countertop.

½ - 1 tsp salt

Grab the side of the dough farthest away from you, stretch up (about 3 times the height of the dough) then fold over the dough. Repeat on the right side of the dough, the side closest to you, and finally the left side.

4 cups flour Assorted seeds For this loaf, plain shelled pumpkin seeds, white and black sesame seeds

Flip over the dough ball so that the smooth side is on top. Cup your hands around the ball and slide it slightly forward on the countertop. Rotate, and repeat until the dough is a neat ball. Carefully place the dough ball (smooth top facing downward) in a well floured banneton. Alternatively,

line a medium bowl with a well floured tea towel and place the dough ball in there. Cover and let rise until doubled, approximately 1-2 hours. To Bake Place Dutch oven in your oven and pre-heat until it reaches 450° F. Cut a circle of parchment paper a bit bigger than the bottom of your Dutch oven. Place it over the basket (or bowl). To remove bread from basket/bowl, place a cutting board over the parchment paper, grab the basket/bowl with your thumbs and flip the whole thing over using a quick motion. Moisten hands and lightly rub over the surface of the boule. Scatter the seeds over the bread surface. You may need to press them in slightly.

Notes

Score the bread with a sharp knife or bread lame. Remove hot Dutch oven from your oven and carefully lower the boule into the pot (by holding onto the parchment paper). Cover and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes. Baking time may vary from oven to oven.

The temperature and humidity in your home will affect dough rising times. Oven temperatures may vary. If you have an average or cooler oven, try starting at 450° F then reducing to 425° F after you remove the lid.

Remove bread from Dutch oven and place on rack to cool.

Handmade Sweet & Savoury Pies

PieJunkie.ca

All Butter Crust

8 Spruce Centre SW 403.452.3960

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Made From Scratch By Hand

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Small Batch Fillings

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A series about what it takes to become a professional in the food and beverage industry

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

So, you want to be a … chef?

Quick Bites AN EAT-LOCAL EXTRAVAGANZA

A FRESH START

YYC Food & Drink Experience 2020 returns Feb. 28 to March 15, 2020. For 17 days, more than 60 restaurants will feature multi-course prix fixe value-priced menus, along with optional Wines of British Columbia pairings. Watch for one-of-a-kind chef collaborations, chef exchanges, intimate winemaker’s dinners, brunches and other delectable culinary events. Follow the website for updates. foodanddrinkexp.com/calgary

Midtown Kitchen & Bar in Kensington is getting a fresh new look and will be closed Jan. 1–12 while renovations happen. It’s brought on executive chef Brian Diamond (Il Sogno, Blink) to offer fresh new ideas to the menu and their soon-to-be-implemented take-home meals in phase one of its renos. Watch for new collaborations, new concepts in the restaurant and exciting new promotions throughout the year. Midtown Kitchen & Bar | 302 10 St. N.W. | 403.474.2555 | midtownkitchen.ca

SWEET SIPS FOR A SWEET CAUSE

Savour Calgary (SC): What do you love about being a chef? Chef Michael Allemeier (MA): I love that I have never had a job. Of course it’s a career, but I regard it as a lifestyle! My career is very much part of who I am and defines me. I love the fact that I am still learning all the time — this craft requires one to consistently keep learning and investing in one’s skills. I love the experiences, travels and all the people I have worked and cooked for over the years. I especially love that no two days are the same, I’m not a creature of routine and crave organized chaos!

SC: What makes a GREAT chef? MA: In one word: heart! Cooking is a very personal thing. One prepares something that will be eaten by someone. It takes caring and the act of giving to make this happen. The best food comes from people with huge hearts. The hospitality business is about giving and looking after people’s needs while they are under your roof. SC: What did you study, or what experiences led you to becoming a chef? MA: I did a traditional three-year apprenticeship in a large hotel. This was great, as it introduced me to all the disciplines of the kitchen. I have also earned my CCC (Certified Chef de Cuisine, the highest rung on the career ladder for cooks in Canada) and CMC [Certified Master Chef] designations for my craft.

GET CRACKIN’

SC: What do you recommend students do in terms of education or experience to become a great chef?

Outgoing, charismatic, positive, enthusiastic, self motivated and professional Love the freedom of creating your own schedule and believe in unlimited earning potential Have a burning desire to succeed and create impact in your local community Have proven sales experience and success in print advertising Love meeting new people and have a natural ability to quickly develop rapport with clients Thrive on developing and fostering long-term positive client partnerships

Did we just describe you?

MA: My advice to someone learning is to enroll in a good culinary school with a good hands-on reputation, or commit to a three year apprenticeship. Both are amazing ways to learn the craft. Ultimately, surround yourself with people who have a great work ethic and standards. Eat, breathe and live food; be obsessive about it. Surround yourself with likeminded people and never lower your standards. SC: What do you wish you knew about this career sooner? MA: It’s a very physically demanding career, so I would have been kinder to my knees sooner. Look after yourself! Keep in shape and stay strong.

Looking to get schooling to become a chef?

If you’re in search of a stress-free sales opportunity where you can work from home, we’d love to talk to you!

In Calgary, SAIT has culinary programs through the School of Hospitality and Tourism, including professional university-level education as well as single-topic courses. You can find more information on SAIT’s website or check out the evening and weekend class options at sait.ca.

Send us an email or give us a call info@savourcalgary.ca 403-475-5809

NAIT in Edmonton also has culinary arts programs (nait.ca) and Saskatchewan Polytechnic in Saskatoon offers a diploma program in Culinary Arts (saskpolytech.ca.)

Chef Michael Allemeier, CMC, has been a culinary instructor at SAIT for the past 11 years after an illustrious career as an executive chef at restaurants like Mission Hill Winery, Teatro, Fairmont Whistler and Bishops in Vancouver.

Poached YYC is a new breakfast destination now opened in Silverado Shopping Centre. It is featuring upscale dishes such as a variety of eggs bennies, signature breakfast bowls as well as classic breakfast dishes. Sourcing local ingredients is important to the team at Poached ensuring quality ingredients in all their dishes on the menu. An extensive coffee program is being offered including several of your favourite espresso drinks. The coffee is made from sustainable organic coffee beans and roasted locally. Looking for more than coffee? Poached offers unique mimosas and Caesars along with healthy fruit shakes and bottle craft beers. Poached YYC | 1202, 19369 Sheriff King St. S.W. | 403.719.0256

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Winefest returns Feb. 21 and 22, 2020 for another year of all-inclusive sampling of wines from all over the world. Enjoy trying new wines and sampling some of your favourites. An array of hors d’oeuvres is available to enjoy as you make your way through the festival. Winefest is at WInefest | Stampede Park BMO Centre, Hall D 20 Roundup Way S.E. 403.228.0777 | celebratewinefest.com

COLLABORATIONS LEFTOVER BREAD BECOMES BEER AND BENEFITS THE CALGARY FOOD BANK The Hawthorn Dining Room & Bar has partnered with Last Best Brewing & Distilling to combat food waste and give back to the community. Hawthorn provides Last Best with leftover bread and the brewery turns the bread into beer dubbed ODB (Our Daily Bread). The beer is a blonde ale made with unused, unserved bread. This beer is currently available for purchase at Hawthorn Dining Room with $1 from every pint sold going to the Calgary Food Bank. We were on hand when the first cheque (for $3,365!) from the collaboration was presented to the Calgary Food Bank. The newest batch of ODB (now available) features rye bread. (l to r) Shawna Ogston, Calgary Food Bank, Shelley Hooey, Director of Finance, Fairmont Palliser, Natasha Peiskar, Head Brewer, Last Best Brewing & Distilling.

PEANUT BUTTER JELLY TIME After selling a previous business, PB and J owners Aws Abdullatif and Carol White decided to act on an idea they’d been throwing around for a couple years. They wanted to open a unique breakfast spot that was not your traditional breakfast of eggs and bacon, but one that offered a healthier fast-food option. When a spot came available in Kensington, the partners acted quickly and set their plan in motion. PB and J offers a self-serve nut-butter station including peanut, almond and cashew to take home. Fifteen creative sandwiches are available at their sandwich bar with sweet options currently on the menu. Watch for savoury versions coming this year. PB&J | 1119 Kensington Rd. N.W. | 403.452.3725 | pbandjyyc.ca

SWIRL, SIP AND SAVOUR

Wanda Baker

Is food your passion? Just because you’re quick with the knife or can pair berries with balsamic doesn’t mean you’re cut out to be a chef. We spoke with Certified chef de cuisine chef Michael Allemeier about what this dynamic career is really all about.

Calgary’s sweetest festival is back for another year. Calgary Meals on Wheels brings you YYC Hot Chocolate Fest 2020, Feb. 1-29. Throughout the event, participating cafés, restaurants, and chocolatiers will compete for the coveted titles of YYC’s Best Hot Chocolate, Best Spirited Hot Chocolate, and the special Cup That Runneth Over Award. Sip and vote on your favourite hot chocolate to determine the blend that roasts them all. A portion from every cup sold supports Calgary Meals on Wheels, helping to ensure all Calgarians have access to healthy, nutritious meals when they need it the most. yychotchocolate.com

Hawthorn Dining Room and Bar | 133 9th Ave. S.W. | 403.260.1219 hawthorndiningroom.ca

CRACK AN OKAMI KASU The worlds first sake-infused beer, Okami Kasu, was the brainchild of Calgary chef and restaurateur Darren MacLean. He wanted a beer to pair with his Japanese cuisine served at his restaurant Shokunin Isakaya in Mission. Sake kasu is the leftover mash or grains of sake production sourced from Granville Island in Vancouver. All additional ingredients in the beer including hops, rice and barley are Canadian making this beer 100% Canadian. Local brewery Ol’ Beautiful collaborated with Chef Darren and they started producing the beer in 2017. Find this very popular beer at Shokunin and Ol’ Beautiful Brewery as well as in cans at several retailers in Calgary. Shokunin | 2016 4th St. S.W. | 403.229.3444 shokuninyyc.ca JA N UA RY » F EB RUA RY 2020

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

PIZZA ALL' ANGOLO A new pop-up pizzeria in the corner of

It’s a new concept, featuring authentic Italian pizza and made with a lot of passion.

COME TOGETHER Cassis Bistro’s private dining room is open and perfect for parties, off-site meetings or family gatherings. Offering a variety of options from its awardwinning kitchen, Cassis specializes in French-inspired appetizers and familystyle or private-menu meals featuring their signature dishes - all lovingly prepared by a talented team. Equipped with private bar and AV equipment, the private space seats 10 to 23 and is available daytime and evenings. Also check out The Cassis Bistro catering and take-away menu! Classic French dishes ready for you to enjoy at your table, wherever that table may be. Order on-line for pick-up and delivery at thecassisbistro.ca.

THE FRIDAY CLUB TOASTS A NEW AMARO We can all relate to the joy of coming together with your buddies for a drink after a long week of work. In the spirit of the season this past Christmas, a group of Calgary entrepreneurs known as the Friday Club commissioned a new amaro spirit from the folks at Bridgeland Distillery. Tony Spoletini, Mike Palumbo (Spolumbo’s), Frank Mafrica (Maf-Worx Concrete), Russ Kalinowski (Big Dog Lumber) and Joe Ferraro (Calbridge Homes) put their names on 100 bottles each as gifts for friends, family and customers. The remaining bottles, available at Bridgeland, are dubbed Spolumbo’s Amaro. This herbal brandy liqueur is aromatic with a hint of sweet vanilla and star anise. The palate comprises bittersweet chocolate, lightly spiced, with a touch of sweet caramel. The finish is mainly orange, fennel and a long, lingering gentian brightness. Bridgeland Distillery | 77 Edmonton Tr. N.E. | 403.988.4446 bridgelanddistillery.com

HAPPY HOUR AT MURRIETA’S Head to Murrieta’s for Happy Hour 3-6 p.m. Monday through Saturday for halfprice lounge appetizers and flatbreads, as well as five-dollar wine, draught and highballs. There is also live music every Friday and Saturday Night starting at 10 p.m., so stay for dinner, drinks and dancing! Murrieta’s Bar and Grill | 200, 808 1st St. S.W. | 403.269.7707 | murrietas.ca

Cassis Bistro | 2505 17th Ave. S.W. | 403.262.0036 | thecassisbistro.ca

ROYALE’S SUNDAY SUPPER As the saying goes, a Sunday well spent brings a week of content! Spend your Sunday night with loved ones, without the cooking or clean up. Royale offers a weekly rotating Sunday Supper menu served family-style. Serving only the freshest ingredients, the Sunday Supper menu is announced every Saturday for the following Sunday. All reservations and walk-ins welcome! Royale | 730 17th Ave. S.W. | 403.475.9457 | royaleyyc.ca

WOMEN FOR MEN’S HEALTH BIG BALL GALA The third annual Big Ball Gala benefiting Women for Men’s Health at the Calgary Prostate Cancer Centre takes place at Hotel Arts on Jan. 31, 2020. Tickets are now on sale for this evening of epic proportions with a giant night of libations, live auctions, luxurious cuisine and live music. Proceeds from the Big Ball will support thousands of Calgary men and their families dealing with mental health issues through the Women for Men’s Health Initiative chaired by Dr. Shelley Spaner. Hotel Arts | 119 12th Ave. S.W. | 403.266-4611 | hotelarts.ca

HOCKEY AND TACOS – A MATCH MADE IN CANADA Takori, the Asian fusion taqueria by award-winning chef Duncan Ly, is offering a taco-licious special for Flames home games.

CLASSES AT THE CELLAR

Sunny, our Master Pizzaiolo, worked in the busiest pizzerias in Rome before moving to Calgary. Over time, he learned the art of making pizzas, searching for, and finding, the right ingredients to create the very best tasting pizzas. He traveled around North America to explore pizzamaking and its massive popularity. From San Francisco, he learned what pizza means in California. Montreal taught him he could use his imported ingredients to make his pizzas taste just like the ones he remembered from back home.

Sunny won third place in Toronto at the Pizza Chef of the Year competition, competing with a unique pizza - a special saffron crust with speck, Valbella sausage, Grana Padano cheese and arugula. He named it Bel Villaggio, which means “Beautiful Village”, because, at home in Italy, that’s what they used to call Canada. That’s only a part of our story… come in and taste for yourself and experience the difference that passion and 00 flour can make!

Open every Friday & Saturday 7-10pm visit www.pizzaangolo.com to find store hours & events! 2202 Centre St NE, Calgary - 403 277-9166

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Join the team at The Cellar Wine Shop for a new year of exciting events, including: Thursday Jan. 23 – The Difference a Bank Makes; Friday Jan. 31 – Love the “Wood” You’re With; Thursday Feb. 20 – Keep your Barolo close but your Brunello Closer. Tickets available on the website. The Cellar Wine Store | 137 8th Ave. S.W. | 403.503.0730 | cellarwinestore.com

FASTA PASTA Carbonara on a time crunch? Linguine for a nice lunch? E.A.T. is swirling them all! Located on the second floor of Eighth Avenue Place on Stephen Ave. fresh and custom pastas are available every weekday starting at 11 a.m. With rotating varieties available, you’ll be able to enjoy your favourite pasta on a “fasta” timeline! E.A.T. | 210, 525 8th Ave. S.W. | 403.263.9909 eattrattoria.ca

Takori Beltline 1011 1st St. S.W. 403.719.7288 takori.ca

Get three tacos and a pint of beer for just $15 at the Takori Beltline location, tucked in beside Foreign Concept Open TuesdayThursday 5-11 p.m. and Friday-Saturday 5 p.m. to 12 a.m. Taco options include slow-roasted bulgogi beef brisket, smoked pork belly and kimchi, Korean Fried Chicken (KFC), chili prawn, and spicy tuna poke. The second Takori location is in The Avenida Food Hall and Fresh Market at 12445 Lake Fraser Dr. S.E.

Partnership

Spice

is the

of life

We want to hear from you!

Provide your feedback to info@savourcalgary.ca and be entered to win a $100 gift certificate at any Savour Calgary advertiser!

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N E W S , notes & happenings | Q U I C K B I T E S WE’RE BEET RED: CORRECTION

ALL HAIL THE DOUGHNUT

In the January issue of Savour Calgary, we reported that Cliffhouse Bistro is at Nakiska. Of course, it is actually at Norquay, just outside of Banff, and we apologize for any inconvenience this may have caused. Allow us to take this opportunity to put in another plug for this beautiful and delicious dining destination at the top of the Mt. Norquay chairlift. That’s at Mt. Norquay Ski Resort. Did we mention Cliffhouse Bistro is at Norquay? It is.

It’s only appropriate that doughnuts dubbed Dapper are found at the fashion-forward Market Mall. Served hot (even at off-site catering events) Dapper Doughnuts are cake-style: moist and a little crispy and drizzled with proprietary toppings like birthday cake and “loco coco”. These magical minis are made in front of you, so you can get a good drool going while you wait.

Cliffhouse Bistro | Mt Norquay Scenic Dr., Improvement District No. 9 | 403.762.4421 banffnorquay.com/dining/cliffhouse-bistro

EAT, DRINK AND BE LOCAL! Free House Local Beer & Food Hall is a casual beer hall with a passion for fresh local food and awesome local beer. Having opened its doors in Kensington in Dec. 2019, you can find them in the old Molly Malone building. Free House features 24 rotating beer taps and a menu that focuses on North American cuisine — think a sophisticated twist on traditional Canadian comfort foods. All dishes are made in house from scratch, using the best local producers and farmers as much as possible. Free House Local Beer & Food Hall | 1153 Kensington Cres. N.W. | freehouseyyc.com

Dapper Dougnuts | 3625 Shaganappi Tr. N.W. Market Mall Kiosk Z002 403.614.8014 | thedapperdoughnut.com

PASSING THE TORCH: NICOLE GOURMET BECOMES GATHER CATERING After 11 years of service, celebrity chef Nicole Gomes, has transitioned her Nicole’s Gourmet Catering business to Gather Catering under the leadership of culinary power-couple Camilla Sherret and Newell Orfei. An emotional Gomes made the announcement in November indicating Savour editor Camie Leard (l) and chef Nicole Gomes she’d be off to Vancouver for a while to help care for her ailing mother. Gomes and her sister, Francine Gomes, also run Cluck N’ Cleaver, a crispy fried rotisserie chicken take-out joint, priding itself on providing good food, fast. This business will soon be expanding in Calgary and across western Canada. Gather Catering | 403.454.8933 | gathercatering.ca

SMOKE, SEAR AND EVERYTHING IN-BETWEEN Every pit-master and amateur-but-adventurous griller will want a piece of this. Weber’s SmokeFire Pellet Grill’s design takes all the complicated, faulty pellet problems out of the equation and gives you a smoker as easy to use as any ordinary convection oven. Use these wood-fired pellets to achieve that true, authentic and enviable smoky flavour on any big brisket, or wood-fired pizza, without the 12-14 hour wait time you might have on a regular charcoal smoker. Enjoy a prime rib roast, beer-can chicken and pulled pork the right way. Barbecues Galore | 3505 Edmonton Tr. N.E. | 403.250.1558 | barbecuesgalore.ca

HAPPY BIRTHDAY! Some of our favourite food folks have recently celebrated milestones and we extend a most heartfelt congratulations to: Avenida Food Market, Confluence Distilling and Cabin Brewing Company on one year in business, and our friends at Modern Steak, who celebrated the five-year milestone in November. What an accomplishment and a testament to Stephen Deere and his team’s dedication to quality, innovation and a superb experience. Get out and support local this month! Have a celebration coming up? Let us know at camie@ savourcalgary.ca. Camie Leard

Have a seat at Have at our ourtable, table, where food food and drink where drinkbecomes become an anexperience. experience.

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Calgary’s First and Only Food Hall and Culinary Market just turned one year old!

Located at 12445 LAke Fraser Drive S.E. Café. Bakeries. Specialty foods. Over 20 restaurants. Florist. Artisan & Unique shopping. Licensed for beer and wine. Join us for lunch and dinner Thursday – Saturday 11am – 8pm Sunday 11am – 5pm www.avenidamarket.ca Follow along @avenidamarket on:

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I N DUST RY N EWS | BACK OF HOUSE SMOKE AND COCKTAILS Spirits with Smoke offers hand-crafted cocktail smoking boards available in a variety of options for local bars and tasting rooms. Available in full circles, half circles rectangle boards, they can be used many times over for all of your smoked cocktails. Aromatic wood options include cherry, hickory, maple, oak and walnut. Woodworkers also create restaurant-specific offerings like table-card holders, etc. spiritswithsmoke.ca

VIRTUAL REALITY TRAINING FOR CALGARY RESTAURATEURS Jose Azares is best known for his popular Calgary burger and milkshake chain, REGRUB. As an experienced restaurateur, Jose was experiencing employee turnover, staffing issues, low employee engagement, costly and ineffective training practices and no way to measure if a new hire would be a good fit. This inspired Jose to create NIDUM, a startup designed to solve serious staffing problems for restaurants and other high-turnover industries while creating more opportunities for unemployed and underemployed Calgarians. NIDUM creates immersive and engaging virtual reality training modules that help with recruitment, on-boarding and training while being accessible to people of different abilities. After piloting the program at REGRUB, it is now available to other Calgary businesses. nidum.buzz

FOOD NETWORK CANADA WALL OF CHEFS Wall of Chefs is a new Canadian original series on Food Network Canada putting amateur cooks to the ultimate test by testing both their skills and nerves as they battle in a stateof-the-art kitchen under the watchful eye of “The Wall.” The Wall is comprised of a revolving panel of Canada’s most notable chefs including Calgary’s own Darren MacLean (Shokunin) and Jinhee Lee (Foreign Concept). Competitors battle it out until the final round where the wall of culinary chef icons declares the winner. Wall of Chefs premieres February 3 at 10 p.m. ET/PT on Food Network Canada.

Napoli

LOCALLY MADE CHEESE FOR YOUR KITCHEN

#EATATMINAS

(403) 454-2550 136 2nd STREET SW minassteakhouse.coM

Churrascaria & Restaurante 30

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Chinook Cheese uses 100 per cent Canadian milk to make its fresh, nutritious artisanal Mediterranean cheese and yogurts. It has kept traditional cheese making methods and combined them with new technology here in Calgary to create a variety of cheese available in-store and wholesale. Offerings include fresh clotted cheese, labneh, nabulsi, akawi, feta, string cheese and halloumi. Chinook is currently the only business currently making halloumi in western Canada. You’ll also find Mediterranean treats like Syrian ice cream, kunafeh, fatayer plus so much more. chinookcheese.com

authentic wood - fired pizza and pasta made in the true napoletana tradition ,

with all the heart — and character — of gritty , crazy , beautiful napoli

pulcinella.ca

THE DEFINITIVE DESTINATION FOR SEAFOOD IN CALGARY

HOUR MODERN OCEAN HAPPY MONDAY TO FRIDAY 2-6PM STEPHEN AVE - 100 - 8 AVE SE | 403.244.3600 | MODERNOCEAN.CA

HALF PRICE OYSTERS & BOTTLES OF CHAMPAGNE

SUPPORT LOCAL - BUY LOCAL - EAT LOCAL

MODERN STEAK STEAKHOUSE OF THE YEAR 2016/17/18/19

100% RANCH SPECIFIC

KENSINGTON - 107 - 10A STREET NW STEPHEN AVE - 100 - 8 AVENUE SE MODERNSTEAK.CA

403.670.6873 403.244.3600