JANUARY » FEBRUARY 2021
FRESH. LOCAL. STORIES FOR FOOD LOVERS.
Beyond the Dumpling
Perfect Pairings
Ramen Masterclass
Stews and Braises
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Welcome | F R O M T H E E D I T O R
Contents W
ell, here we are. Again. While we’re thrilled to leave the dumpster fire that was 2020 behind, our eyes are still watering from the fumes. At press time, we’re in lockdown once again, and by the time you read this, you’ll either be clinking a glass with a friend you haven’t seen for ages, or you’ll be drinking from the bottle with your cat. Either way, enjoy the wine.
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That’s what it’s all about, isn’t it? Finding a way to make the best of a bad situation? While the second-wave lockdown has been a painful banishment from our favourite dining rooms, Calgary’s food family sure learned a thing or two during round one that have made this one just a little bit smoother... if not easier. The 24 businesses comprising the Best of Calgary Foods online market has made online ordering fast, easy, delicious and free from crippling third-party delivery commissions. Check out their origin story in this issue’s “Back of House.” Local favourites like Cannibale, Calcutta Cricket Club, and the Ship and Anchor have all winterized their patios to make outdoor dining possible in the colder weather – something we hope will continue once we’ve cleared this Covid hurdle. There’s a complete list of winter patios on our website. The news is full of folks who have turned the lockdown into an opportunity to help others: like Eggs Oasis who donated 500 meals to the hungry (after having lost their entire inventory twice to shutdowns) and Modern Steak saved its scraps for the wolf dog sanctuary. Oh, and they brought their Modern Burger back with Covid pricing. Yum! One of the most positive things to come out of these trials and tribulations is a renewed awareness of and commitment to shopping and eating local. Large chains and multinational corporations have access to resources to get them through this that your local eatery can only dream of. Their lifeline is you and me. As much as you can afford to, support the restaurants and food businesses owned by your neighbours. Seek out the advertisers in this issue – Savour Calgary wouldn’t exist without them. We believe the eat-local message is getting out and the industry is working hard to remove the barriers, make their products easily accessible and win your patronage. So, let’s raise a glass (or bottle) to the fighters. To the innovators who keep finding new ways to rise to the surface every time a new wave hits them. To chefs and owners and line cooks and servers and cashiers and producers and truckers and mask makers (we’re looking at you Medium Rare Chef Apparel – your masks are the bomb!) and all of those who have, frankly, taken this pandemic on the chin more than most. Thank you for making it possible to still enjoy the wine.
Camie Leard, Editor camie@savourcalgary.ca
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18 Features 4 Crossword Answers 12 Beyond the Dumpling 15 Perfect Pairings 18 Masterclass
The Regulars 5 7 8 10 21 22
Savour Selects Fresh Market Shop Local Julie’s Kitchen Quick Bites Back of House
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Crossword Puzzle Answers F I R ST A N N I V E R S A R Y
PUBLISHER
Debbie Lambert debbie@savourcalgary.ca EDITOR
Camie Leard camie@savourcalgary.ca 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 COVER
Yiting Hui is a local artist, illustrator and muralist specializing in revealing the magic of the beautiful ordinary. CONTRIBUTORS
Wanda Baker Carmen Cheng Jonathan Chung Kaede Hirooka Ellen Kelly Dong Kim Alison Martin Janeen Norman Tanya Schaap Julie Van Rosendaal
What a fun way to celebrate our oneyear anniversary! Thank you to everyone who submitted their crosswords for a prize of a $100 gift certificate from any Savour Calgary advertiser! Watch for the winner and runners up on social media in January and February – we've got some great prizes to give away.
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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.
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 selects
Note: At press time, restaurants were closed for dine-in and may still be offering limited service when you pick up the magazine. Please check online or by phone to confirm level of service.
STRONG SANDO GAME
Wanda Baker
Last year saw its share of eateries finding innovative ways to do business. In some cases, restrictions have given business owners the chance to re-evaluate what they offer, like Percilla Gutscher owner of Sammie Café and Brekkie Café did. When Brekkie was forced to close, she changed the menu to feature takeout sandwiches and poutine. Customers loved them so much that Gutscher opened Sammie Café last Fall in Marda Loop with Chef Neil Maclean at the helm. Try the iced-tea lemonades using Tea Trader tea and Phil & Sebastian coffee.
Sammie Cafe breakfast sandwich
Sammie Café | 113, 2205 33rd Ave. S.W. 403.457.9682 | sammieyyc.ca
Village Craft Winemaker Looking after the winemaker in you™ Cooped up at home? Let Village Craft Winemaker craft your favourite wine and you take home 30 bottles in 4 to 6 weeks.
Calgary’s #1 Brew-on-premise and Wine kits store!
villagecraftwinemaker.ca | 105, 358 58 Ave SE, Calgary | (403) 276-1967
Brendan Bohan
A LONG TRADITION WITH A NEW CHEF
St. Louis ribs
Once a Lilydale poultry plant, then a discount fashion outlet, then a restaurant, the home of Bookers BBQ Grill & Crab Shack has seen a lot of history. And with 23 years in service, it’s become a part of Calgary’s history too. Serving southernstyle barbecue and seafood since 1998, Bookers continues to offer the signature dishes they are known for like buckets of crab, jambalaya, St. Louis ribs, and brisket, plus some glutenfree and plant-based options. Red Seal Chef Brendan Bohan joined Bookers to assist with the re-opening after the first lockdown bringing his own recipes and personal touches to an already established menu. Bohan has kept busy during lockdown with one of his favourite pastimes: pickling and preserving. Look for some of his creations on the menu sometime this year.
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.
Bookers BBQ Grill + Crab Shack | #10, 316 3rd St. S.E. 403.264.6419 | bookersbbq.com A T D A L H O U S I E S T A T I O N 403.286.5220 www.zestkitchenware.com
*Hosted our meal, but did not approve the story JA N UA RY » F EB RUA RY 2021
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Wanda Baker
THE MILANO TASTE
RIPE FOR THE PICKING
Master Roaster Brian Turko’s Milano Café is more than just coffee. It offers take-home beans, tea beverages, a fusion of French and Mediterranean bites including items like housemade quiche, chocolate pecan babka and a variety of sandwiches. A cozy patio features a fireplace to warm your toes while you sip your cuppa joe. At press time, Café Milano was in the process of creating an online ordering system for large scale baked goods and turning the café into a market offering baked goodies to go.
Stepping into Jenny Kang’s Orchard restaurant is like stepping into a magical Mediterranean garden where you can dine al fresco under the warm light of a chandelier in the dead of a Canadian winter. It’s really a must-see space. And the menu is a must-taste. Complemented by an innovative wine list and cocktail menu, Orchard’s menu is focused on quality, not quantity. We enjoyed the duck and the beef tenderloin, both of which were beautifully presented, perfectly done and nicely portioned. Born during the pandemic, Orchard has pick-up and delivery mastered and offers staged pick-up times Tuesday through Sunday to ensure the food is the best it can be when you arrive. And, when we’re free to dine together once again, do stop by for the in-person experience.
THAT’S THE SPIRIT! Sweet treats and a lovely latte at Milano Cafe
Milano Café 100, 602 11th Ave. S.W. 403.452.6311 milanocoffee.ca
Sometimes you just can’t wait three (let alone 10) years for whisky! So, the masterminds behind Great Plains Craft Spirits, Mike Gordon and Victor Mah, took a different approach. They acquired several batches of 17-year-old 100 per cent corn whisky from the old Potter's distillery in Kelowna and put one of them into 22 freshly emptied vintage Brandy de Jerez casks for 12 months. The result was a winner! It won the Gold Medal Award of Excellence for best new whisky at the 2020 Canadian Whisky Awards. Find this and other Great Plains products at fine local liquor stores.* Great Plains Craft Spirits 520 5 Ave. S.W. #2500, 780.699.6850 greatplainscraftspirits.com
Your view from our table! PaSu Farm is a country oasis with an air of elegant simplicity that nourishes the soul. Find warmth in the Gallery Shop and take in magnificent mountain views from the restaurant. Our customers enjoy a peacefulness that comforts and calms their spirits.
Every year Pasu Farm does something special for Valentine’s Day. This year we are planning a wonderful brunch on Sunday, February 14th. Call for details. 40 minutes north of the city of Calgary | 1.800.679.7999 | www.pasu.com 6 JA N UA RY » F EB R UA RY 2021
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LET JD MIX THEM Hit by the pandemic shortly after launching their specialty drinks agency, the team at Cocktail Concierge rolled up their sleeves and developed a product they’d been dreaming about for over a decade. The Drinksmith Collection, a select series of re-imagined classic cocktails, is the brainchild of JD Darnes, a Calgary-based master mixologist who once worked at the famous Savoy American Bar in London. These premixed luxury cocktails, barrel-aged in American white oak, are a tailored blend of top-line spirits, select spices and fragrant botanicals. Their starting line-up includes a Smoked Walnut Old Fashioned, Chai Negroni, Paper Plane, Wild Rose Vesper, and others. Available at Vinestone Wine Co. in Cochrane and Vine Arts in Calgary. The Drinksmith Collection 927 17th Ave. S.W. 403.797.1532 cocktailconcierge.ca
Camie Leard
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
Beef tenderloin at Orchard
Orchard 134, 620 10th Ave. S.W. 403.243.2392 (text only) orchardyyc.com
W H A T ’ S F R E S H this season | F R E S H M A R K E T
Garlic B y E L L E N K E L LY I l l u s t ra t i on b y A L I S ON M A RT I N I admit, my youth (spent for the most part in southern Alberta) was not blessed with garlic. I had Italian and Eastern European friends; dinner at their homes was often an eye-opener, but I didn’t know why. My mother and grandmother, both good cooks in their own rights, would not have known what to do with a clove of fresh garlic. It was only in later years that my mother discovered garlic salt and powder and her version of “spaghetti sauce” took a decidedly tastier turn. Before you roll your eyes at garlic powder or salt, know that they are good products and a boon to any pantry. Fresh garlic, when chopped and used raw, is hot and aggressive, sometimes too much so. A vinaigrette needs that sparkle of raw garlic. Cooked whole, however, garlic is sweet and mellow. I always toss 3-4 (or more) peeled whole cloves in with boiling potatoes for mashed. The flavour is much different than if I had added minced raw garlic at the end. Roasting garlic, another approach, achieves a rich luscious flavour enhanced by caramelization. It wasn’t until the late 1970s, early 1980s that I was properly introduced to Allium sativum. Les Blank made a marvelous film called Garlic Is As Good As Ten Mothers, Alice Waters came on the scene and the Gilroy Garlic Festival was born… garlic had officially arrived. The first of many trips to Northern California gave me Potter Valley roasted garlic heads squeezed onto crusty bread and oeil de perdrix-style rosé, before the local winemakers began to snub their collective noses at anything pink. White Zinfandel has a lot to answer for! As far as food revelations go, it was right up there with eating raw tuna for the first time.
Add to good mayonnaise and serve with grilled fish, poached shrimp, raw vegetables, boiled potatoes, or simply spread on a sandwich. When buying garlic, look for heads wholly enclosed in their papery skin that are tight, hard and unyielding. Eschew those with blemishes and soft spots. If later in the year you come across cloves that have just begun to sprout, they can still be used if you cut out the bitter green centres. Hardneck garlic has a rigid stem. The heads are often streaked with red or purple, the cloves are bigger (and fewer) and the flavour tends to be more complex… but the bulbs don’t keep as long as the softneck variety. Softneck garlic is snowy white, easier to grow, more uniform in size and can be braided for ease of storage. All excellent garlic, but now we have a broader selection in our farmers’ markets with so many local farmers experimenting with different varieties and that’s always a good thing. Fresh local garlic is generally in season during the summer and into the fall, but it is truly indispensable throughout the year. Happily, it keeps well if stored properly – dark, dry and cool, but not in the refrigerator. And while, unless you are a rabid fan, there are relatively few dishes that feature only garlic, the very presence of this “stinking rose” in many of our savoury dishes is often what makes them irresistible.
An obsession with pesto came next and although it has waned somewhat, an herb pesto is still one of the most versatile things to have on hand. I make it once or twice a year and freeze the result. Although basil pesto is most wellknown, don’t be afraid to use a different herb, nut and/or cheese. One of my favourites is parsley, garlic, walnut and tangy Pecorino Romano. Pound about 4-5 garlic gloves in a large mortar and pestle with a good sprinkling of kosher salt. Add about ¼ cup lightly toasted walnuts and continue to pound away. Roughly chop a generous bunch of sweet (taste the stems) flat-leaf parsley (about 1 to 1½ cups) and add to the mortar, with more grinding to achieve a desired consistency. Combine ¼ cup walnut oil and ¼ cup olive oil and slowly add to the garlic/walnut mixture, stirring vigorously. Stir in ¼ cup grated Romano cheese (or Parmesan, if that’s what you have), a good grinding of black pepper and salt for taste. Adjust texture with a little more olive oil if required. This lovely sauce can be tossed with pasta or roasted vegetables, added to vinaigrettes, spread on sandwiches and dolloped on baked potatoes. It can also be made in a food processor, just watch you don’t over process. Aioli is another versatile condiment and if you’re not inclined to make your own mayonnaise, it couldn’t be easier. Crush several cloves of garlic, chop finely and work it into a paste with the side of your knife, using salt as an abrasive.
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The new year is finally upon us and we, like many others, are happy to say adios 2020. We are starting the new year full of optimism and hope that life will return to some sort of normalcy. We continue to focus on community and the creative locals who manage to stay fresh and innovative in the toughest of times.
SWEETS FOR YOU AND YOUR SWEETIE Ollia Macarons & Tea is known for its classic French macarons with a modern touch. A gluten-free bakery, they offer an assortment of goodies online and instore. With Valentine’s Day approaching, Ollia’s is offering an exotic Ispahan macaron cake. Made famous by French pâtissier Pierre Hermé, Ispahan is a macaron shell topped with white cake, rose white chocolate ganache, lychee butter cream, and raspberry coulis. It’s finished with raspberries, rose petals and lychee, and perfect for two, measuring four inches across. Place your order online for pick-up, take-out or delivery.
Shop Local!
TOP O’ THE MORNIN’ TO YA, SOUPS ON Owned by Inglewood resident and longtime entrepreneur Jill Hawker, The Apothecary is Calgary's original refillery and a destination for essential oils, wellness, natural body care and a zero-waste home. The store opened in 2012, and the refillery in 2017 allowing customers to drop in with their own jar or pick one up to fill with favourite products. They also offer a small selection of culinary items including soup mixes, teas, herbs, sprouting seeds, gums, salts, soups and zero-waste kitchen essentials like reusable containers and Weck glass jars. We like the jarred artisan dry soup mixes for making a quick, easy dinner. Each jar will make 8-12 cups of soup and requires only the addition of a protein, tomatoes, or coconut milk. Choose from several combinations and purchase online. We recommend the coconut chicken curry, taco bean and the always-popular chicken noodle. Last year, The Apothecary started offering curated kits and the Top o’ the Mornin! is the perfect morning wake-up call. The box includes granola and maple syrup, pick-your-own coffee, jam, nut butter and dried fruit all for one set price. Add-ons are available for an additional fee and all ingredients are Canadian. The Apothecary | the-apothecary.ca | Soups $9 | Kits $24
Ollia Macarons & Tea | $12.00
B y WA N DA B A K E R
A WELL TRAVELED SPICE RACK Stephen Gollan is a travel photographer and blogger who dabbled in kitchens at an early age as a sous chef. His passion for traveling led him around the world learning more about spices and meeting local farmers. Upon returning home to Calgary, he began blending and selling the spices he brought back with him. Interest in these blends and success as a photographer meant more traveling and to date, Gollan has traveled to 8 JA N UA RY » F EB R UA RY 2021
more than 100 countries, built relationships with farmers during his travels, and imports more than 300 whole spices. He and his mom, Mary Gollan, blend the spices in Calgary offering a variety of unique combinations through their small shop in the Crossroads Market. The Spice Merchant highlights include Ethiopian bebere, Sumatra rendang, West African jollof, Georgian svaneti spice, and Afghanistan char. A few of the whole
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spices you can try are Kampot red pepper, Icelandic arctic thyme salt, grains of Selim and Greek mastic. A story accompanies each spice blend making it even more interesting. Questions? Ask any of the team members working the booth in the market or send a query online. The Spice Merchant | thespicemerchant.ca | $6.00 - $44.99
T R E A T S & eats | S H O P L O C A L SUSTAINABLE, LOCAL, DELICIOUS Born-and-raised Calgarian Vanessa Rundell knows a thing or two about cooking. Having started in the kitchen as a child, by age 15 she was a line-cook at a local eatery. By 20, she was a red-seal chef. Rundell continued to work her way through the restaurant industry honing her skills while focusing on quality, finding the best local ingredients, and bringing people together over food. Today, she’s the talent behind Preserved, an online artisanal foods boutique with a brick-and-mortar store in Bragg Creek. With Alberta’s short harvest season, Rundell supports local farmers by choosing items picked at their peak for optimum freshness. She collaborates directly with producers and farmers like Gull Valley Greenhouses to create products in her lineup that include salsas, candied chilies and bread-and-butter pickles. Rundell features seasonal offerings and curated boxes for gift giving throughout the year. We love the jams paired with cheese and crackers, and always add the mustard pickles and antipasto giardino to our charcuterie board.* Preserved YYC | preservedyyc.com | $8.25- $9.75
DRINK FOR YOUR HEALTH Rviita Energy Tea was started by Mitch Jacobsen, an engineer by trade who wanted an energy drink that wasn’t straight coffee, tea or like the other high-test energy products currently on the market. Looking for a healthier alternative to match his active lifestyle, he joined forces with Robert Wigg and Karly Jacobsen to develop a natural coffee alternative. After a couple of years of experimentations and testing with a food scientist, the team came up with a formula and a name that worked. Rviita is a lowcalorie, caffeinated beverage made using natural caffeine from tea and guarana seed, plus organic honey to sweeten. The packaging leaves a low carbon footprint, is recyclable and can be repurposed by filling with water to turn it into an ice pack. Rviita Energy Drinks are available in six flavours and can be found at the Italian Centre Shop on Fairmount Dr. S.E. in the beverage aisle.* Italian Centre Shop | rviitalize.com | $4.49
When it’s cold outside - we’ve got everything you need to keep warm and cozy, inside! Grocery. Bakery. Deli. Café.
Italiancentre.ca
EDMONTON Little Italy | Southside | West End
CALGARY Willow Park
* This product was gifted, but the article was not approved by the provider.
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Carbonnade Flamande A Belgian carbonnade is like beef bourguignon made with beer… this is my grandma Leggett’s recipe, and the measurements are pretty flexible — in the end, you want enough liquid — in this case beer and stock — to come about halfway up the meat. (If you like, substitute red wine — you’ll have more like a beef bourguignon, which you can finish with some peeled pearl onions or quartered mushrooms, sautéed in butter.)
Stews & Braises Photos and story by J U L I E VA N RO S E N DA A L
Braised Chicken in Milk
Low and slow has been the way to go this winter. With more time to make some long-simmered stews and braises. Few cooking techniques are so fundamental, useful and versatile as stewing and braising, which require very little effort, not much in the way of technique, and allows liquid and the heat of the oven (or stove-top) to do all the work. Stews and braises are similar — the difference, essentially, is the amount of liquid you utilize both as a heat conduit and to keep things from drying out during their longer-than-usual cooking time. Tougher cuts of beef, pork and lamb — think shanks, shoulder and ribs — are often the focus of braised dishes; a few hours in the oven gives their connective tissues a chance to break down, making it fork-tender and far more flavourful than most lean, quick-cooking cuts. And, of course beans, vegetables and even fruit can be stewed or braised, requiring far less time; you could even braise chicken, swapping the crisp skin of a traditional roast for extra-moist, juicy meat. The key to a flavourful sauce is browning your meat first — because the Maillard reaction can’t occur in the presence of liquid (it requires a higher temperature than that of boiling water) meat is ideally browned before any wine, beer or stock is added to generate those dark bits traditionally used as a base for gravy. Adding your liquid will loosen those bits, but also act as a cooking medium — for braising, the liquid usually goes half to three-quarters of the way up the meat; in stews, it completely covers it. There’s no need to precisely measure; eyeballing it will take care of any fluctuations in the size of your roast or pot. Vegetables require far less time, of course, so if you have multiple elements combined in one dish — like a pot roast you want to cook along with carrots and potatoes — let the meat braise for a couple of hours first before adding vegetables for the last half-hour or so to prevent them from getting too soft.
A roasted chicken is classic, and gorgeous, but never as tender and juicy as one that has been braised with the lid on — if you’re willing to swap crispy skin for juicy meat. The combination of milk, lemon and heat creates this split sauce that’s delicious (albeit unphotogenic) over the chicken, and requires no making of gravy. 1 whole chicken Salt and freshly ground black pepper, to taste Canola oil or butter, for cooking Finely grated zest of a lemon Small handful of fresh sage leaves 1 head garlic, divided into cloves (no need to peel their skins) 2 cups 2% or whole milk 1 cinnamon stick (optional)
Preheat the oven to 375˚F. Pat the chicken dry, season it with salt and pepper, and heat a heavy, oven-proof pot on the stove-top over medium-high heat. Add a drizzle of oil and brown the chicken all over, turning it with tongs. Add the remaining ingredients to the pot, cover and bake for 1½ hours, removing the lid for the last half an hour if you like to brown the top a little more. To serve, pull the meat off the bones and drizzle with sauce; add a few cloves of garlic from the braise. Serves 4-6.
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W hat’s cooking | J U L I E ’ S K I T C H E N Canola or olive oil, for cooking 3-4 slices bacon, chopped 2-3 lb (1.25 kg) stewing beef, chuck or blade, cut into 1-inch cubes Salt and pepper 1 large onion, chopped or thinly sliced 2 garlic cloves, crushed 2 cups beef or chicken stock 1 can or bottle dark stout (or more stock) 1 Tbsp brown sugar 1 Tbsp balsamic vinegar A few sprigs of fresh thyme Egg noodles or mashed potatoes, for serving Butter, for serving
Preheat the oven to 300°F. Set a wide pot or braising dish over medium-high heat, add a drizzle of oil and cook the bacon until crisp; transfer to a shallow bowl, leaving the drippings. Brown the beef in the drippings on all sides, working in batches, sprinkling with salt and pepper in the pan and setting it aside on a plate as it gets browned and crusty on the edges. Add onion to the pot and cook until golden; add garlic and cook for another minute or two. Add the beef stock to the pan, scraping up any browned bits on the bottom. Return the beef to the pot, pour over the beer, stir in the brown sugar and balsamic vinegar and add the sprigs of thyme. Cover and cook for 2½-3 hours, until the meat is very tender. Remove the lid, and if the gravy is too thin, set the pan on the stove-top and simmer uncovered until it thickens. Serves 6-10.
Braised Lamb Shanks Shanks are best when braised, and are ideal for feeding a group — it requires the same amount of time to braise one shank as to braise ten, so you can put as many as you have people to feed into the oven and forget it for a few hours. Plan for mashed potatoes or polenta to catch all the saucy drips. 4-6 lamb shanks Salt and freshly ground black pepper, to taste Olive or canola oil, for cooking 1 onion, peeled and chopped 2 carrots, peeled and chopped 3 garlic cloves, crushed or left whole 2 cups red wine 3 cups chicken, beef or vegetable stock 2 Tbsp tomato paste 1-2 sprigs rosemary or thyme 1 bay leaf
Preheat the oven to 300°F. Season the lamb shanks with salt and pepper. Heat a drizzle of oil in an ovenproof pot or Dutch oven set over medium-high heat and brown the lamb on all sides, working in batches if you need to so you don’t crowd the pan. Transfer to a plate and sauté the onion, carrots and garlic for a few minutes, until softened. Return the lamb shanks to the pan, add the wine, stock, tomato paste, rosemary and bay leaf — the liquid should come about halfway up the sides of the meat. Cover and braise for 3 hours, or until the meat is very tender. Skim any excess fat from the surface and if you like, remove the shanks and reduce the cooking liquid on the stove-top until it thickens to your liking — you could even purée it with a hand-held blender if you like. Serve the shanks and sauce with mashed potatoes or polenta to catch the sauce. Serves 4-6.
Soulful recipes inspired by Mamma Aurora straight from the heart of old Italy and made in-house daily.
Our famous sausages are only one part of our story. Check out Spolumbo’s for stress-free office, event and home catering. Our in-house deli and ready-to-eat take-home meals are just waiting for you! Visit us in Inglewood at 1308 9 Avenue SE | spolumbos.com
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Dong Kim
B y C A R M E N C H E NG
BEYOND THE DUMPLING
A DEEP DIVE INTO CALGARY’S ASIAN FOOD OFFERING FOR EVERY OCCASION What is “Asian food,” exactly? With more than 40 countries in Asia and a wide range of service from late-night takeout to fine dining banquets, calling a dish “Asian food” is sort of like calling a hummingbird an Earthling – while technically accurate, you’re missing a whole world of nuance and meaning. This broad category has been gaining popularity in Calgary for years with longstanding favourites and exciting newcomers expanding the offering all the time. We invite you on this curated tour of some of the city’s best Asian eats for any occasion, including a few recommendations to celebrate the Lunar New Year. Foreign Concept's squid ink noodles
INDULGING IN DATE NIGHT OR FRIEND’S NIGHT
SHARING A FAMILY MEAL
Foreign Concept | 1011 1st St. S.W. | 403.719.7288 foreignconcept.ca Duncan Ly is a highly decorated chef, well known for his bold flavours and modernized Asian dishes. The menu at Foreign Concept is rooted in Vietnamese and Korean ingredients which Ly brings to life through techniques from his French culinary training. The chic dining room, fragrant dishes, and approachable service set the stage for an enjoyable evening. Sukiyaki House | 130, 207 9th Ave. S.W. 403.263.3003 | sukiyakihouse.com In this stylish space, diners can take pleasure in the thoughtful service and food quality. The attentive service team at Sukiyaki House is always ready to recommend a new sake or fish feature. The vast menu comprises an extensive sushi list, a multitude of Japanese dishes and, as the name suggests, sukiyaki and shabu-shabu hot pots too. With advance notice, guests can indulge in a beautiful omakase experience, a tasting dinner that allows Chef Koji Kobayashi to take the reigns. When it comes to Japanese fine dining, Sukiyaki House on occasion hosts special kaiseki dinners which chef Kobayashi is trained in. Kaiseki is a meticulously prepared multi-course meal incorporating ritualized techniques and beautiful plating to honour the seasonality of ingredients.
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Song Huong | 8, 2915 19th St. N.E. | 403.313.9509 songhuongyyc.square.site Many Calgarians have their favourite spots for pho, Vietnamese beef noodle soup. Vietnamese cuisine is also known for fresh flavours and family style sharing dishes. The menu items at Song Huong highlights this well. In addition to noodle soups, their signature items include pork and shrimp tapioca dumplings, deep fried spring rolls wrapped in fresh lettuce leaves, and Bo Tai Chanh which is a dish of thinly sliced rare beef seasoned with lime, peanuts, and herbs. Golden Inn | 107 2nd Ave. S.E. | 403.269.2211 goldeninn.ca Golden Inn has been serving Calgarians for 43 years! Operated by the same family since 1977, this Chinatown staple is beloved for their spicy salt and pepper squid and lobster with crispy noodles in a creamy butter sauce. Golden Inn’s Raymond Lau says, “It’s traditional for Chinese to share dishes communally. Sharing is caring. Family-style sharing encourages you to communicate and bond. It’s also wonderful being able to eat and try everything.” Families dining at Golden Inn around Chinese New Year may notice red lanterns, kumquat trees, and even a traditional lion dance performance to bring luck and prosperity for the year of the ox.
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CELEBRATING A SPECIAL OCCASION Chinese Cultural Centre Cuisine 88 - 197 1st St. S.W. | 403.457.9988 chineseculturalcentrecuisine.com Chinese families often celebrate special occasions such as weddings or milestone birthdays by bringing their friends and loved ones together to share a decadent meal. Chinese banquets often encompass eight or 10 courses of family-style dishes. Families splurge on luxurious ingredients like scallops, abalone, and lobster to honour the occasion. Chinese Cultural Centre Cuisine is located on the lower floor of Chinatown’s iconic Cultural Centre and is a great spot to enjoy this splendid banquet-style meal. Moti Mahal | 1805 14th St. S.W. | 403.228.9990 motimahal.ca With the décor and charming space, Moti Mahal is often described as a “fine-dining” Establishment. But co-owner Jesse Mann says that description is misleading as their family-style menu is really approachable, “We are an Indian restaurant serving authentic Indian food accessible to everyone with a high level of service. The service standards at Moti Mahal is why they have remained an institution in the city for 29 years. Servers are happy to walk through the menu with guests. Try the papaya prawn curry or gobi alu matter, a dish made with cauliflower, potatoes and peas.
Dong Kim
All photos Carmen Cheng except where noted
Clockwise from top left: Bun Bo Hue Deli soup ingredients, Bun Bo Deli soup, Tropical Delight takeout, JINbar fried chicken, Sukiyaki House, Golden Inn lobster on crispy noodles.
A QUICK AND SATISFYING MEAL
A FUN TIME WITH FRIENDS
PERFECT FOR TAKEOUT
Calgary Court | 119 2nd Ave. S.E. | 403.264.7890 tasteofasiagroup.ca
JINBAR | 24 4th St. N.E. | 587.349.9008 | jinbar.ca
Tropical Delight Noodle House 10089 Hidden Valley Dr. N.W. | 403.475.6886
Calgary Court serves casual and satisfying Hong Kong café cuisine. The quick-service menu is lengthy and consists of dishes that blend Chinese dishes with re-imagined Western-style diner dishes. It’s not out of the norm for diners to be enjoying fluffy scrambled egg sandwiches and silky Hainan chicken and rice in the same visit. The cheesy baked pork chop with rice in tomato sauce is a staple item here. During Chinese New Year, guests can also purchase New Year cakes and pastries which are customary gifts for friends. Hodu Namu | 33B S - 4604 37th St. S.W. | 587.356.3565 hodunamukoreanrestaurant.godaddysites.com In the cold weather, it’s hard to beat a piping hot bowl of soup. Hodu Namu focuses on just that – Korean homestyle soups served in stone bowls to keep the broth steaming hot with rice and small side dishes called banchan. Two soups to try – Gamjatang, a spicy pork and potato stew, and Galbitang, a brothy soup made from simmering aromatics and beef short ribs until they are tender. Pro-tip: broth type Korean soups are often served under seasoned with a side of salt to allow the diner to season to taste.
JINBAR is Chef Jinhee Lee’s newest venture in Bridgeland. Lee designed this concept to be an approachable space to catch up with friends over a drink and some ridiculously addictive food. Dishes like honey garlic butter fried chicken and spicy buldak (fire chicken) pizza will get your tastebuds in the mood for their beautifully crafted cocktails or a beer.
In 2014, owners of this popular Malaysian restaurant closed their dine-in business due to health reasons. A year later they reopened as a takeout business in their current location in Hidden Valley. Orders of laksa noodles, beef rendang, and wonton kolo mee are served up and packaged quickly, generally within 15 minutes of orders being called in.
Respect the Technique | For updates on upcoming events: www.respectthetechnique.com
Bun Bo Hue Deli | 4909 17th Ave. S.E. | 403.248.3030
Innovative and fun describe the concept that Chefs Kaede Hirooka and Jonathan Chung have developed. Past pop-up menus have included karaage style fried chicken, gyoza stuffed chicken wings, and brisket udon. Dishes are generally made with Japanese technique but incorporates twists born from the chefs’ background and training. Through pop-up dinners, private classes, and lunchtime bento boxes, Hirooka and Chung have found different ways to serve their everchanging menus to Calgarians.
Located on International Avenue, this business is predominantly known for one item – bun bo hue, a central Vietnamese spicy beef and pork noodle soup scented with lemongrass. Customers bring their own pot which is filled with the soup and accompanied with bags of rice noodles, condiment, and herbs. You are charged for the volume of soup, $20 will generally get you enough soup to feed 4 people.
Check out Respect the Technique's Ramen Masterclass on Page 18.
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We're not just another delivery service. We're the Best of Calgary Foods. Delicious, local and direct to your door — shopping for food has never been better. A top-drawer food delivery service that brings 24 of Calgary’s culinary legends and artisan foods together under one umbrella and delivers them straight to your door.
www.bestofcalgaryfoods.com Authentic Greek food made with love.
Calgary Heritage Roasting Company was founded by Wildland Firefighters and is located in the Historic C.C Snowdon Building in Ramsay. CHRC serves up delicious coffee that is bold but never bitter, smooth, and easy drinking – Come Taste A Coffee As Wild As You Are!
Alpine Sausage proudly provides locally sourced, quality meat and poultry products with a Danish influence and contemporary taste. We have been family owned and operated since 1981.
Gull Valley Greenhouses is a family-owned-and-operated farm in central Alberta offering fresh, locally grown farm-to-plate produce for almost 30 years!
Forty years of baking for you. Still using basic ingredients you can name and that were used in your grandma’s kitchen. Fresh daily. Famous for our cheese buns but we bake many other items. All are shown on our website.
Lakeview Bakery has been providing Calgary with delicious and nutritious breads, buns and desserts for the past 30 years. We carry gluten-free, lowcarb, diabetic, organic, dairy-free, yeast-free and egg-free baked goods.
Chinook Honey Company is a family-owned business founded in 2004 with the goal of supplying quality honey and honeymade products to Calgary and area. We also strive to educate about honey bees and the many benefits of hive products.
“We love cheese, the flavours, aromas, textures are a true delight. Slicing into a new wheel just to watch the paste ooze, that is what we live for. Some see for yourself in Kensington or Mission.”
There’s something really satisfying about sitting down to a meal that you prepared with ingredients you produced yourself. We know what went into raising that delicious lamb and we can say it to a customer with confidence: you will taste the difference.
Take your palate on an adventure with Sweetsmith’s inclusive candies. Gluten free, vegan, soy free and keto options. There's something for everyone!
Sweet, savoury and sublime pies. Now OPEN in Calgary Farmers’ Market. www.piecloud.ca 403.813.6747
We think of Soffritto as a little store with a big heart. We’ve packed a lot of amazing products into our space, and we’re always there to help you find the hidden gems. We also make fresh pasta EVERY day.
Eat Better. Eat Bison. Premium bison meat sustainably ranch-raised on Canadian grasslands. No hormones, no antibiotics – just pure powerhouse protein.
Rock Ridge Dairy specializes in farm-fresh goat milk and organic Jersey mild and cheese products. Rich in A2 protein and easy to digest, from grass to your glass you have never tasted better.
Lovingly hand-crafted frozen artisan soups. Gluten free. Marketsourced ingredients. Serving Calgarians our soups for decades.
1991 – 2021 Thirty years of passion, experience and community
Order local craft beer, cider and hooch with Best of Calgary Foods. Villagebrewery.com
Ukrainian Fine Foods has been serving Albertans delicious Ukrainian food for over 30 years. We offer a wide selection of frozen products for you and your family to make at home. We use the best ingredients available and have no additives, no preservatives and no msg.
Fresh Tortillas, Salsas and Meals to go. Committed to providing authentic Mexican food, products and meals made from scratch with local organic and natural ingredients.. 3514 19 Street SW Marda Loop 403.243.5335
Wild Tea Kombucha is a female-founded kombucha producer currently brewing three delicious products: cocktail-inspired kombucha, low-sugar kombucha sofa and new hard kombucha cider. Wild Tea Kombucha is brewed with love and care right here in Calgary, AB.
Torill’s Table is a Calgary-based manufacturer of wholesome and nutritious waffle and pancake mixes. It was founded by Torill Myre, originally from Norway and known for her waffles since childhood. Our mission is to be the best quality and taste is our category, whether you eat wheat or are gluten free.
An importer and retailer of tea situated in Inglewood, the oldest community in our city. We have been been in business since the early 1990s, selling tea in our shop, as well as to mail-order customers throughout North America.
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We are all about making eating healthy easy & delicious!
Tres Marias
CHAMPAGNE & FRIED CHICKEN
You might have expected chicken and waffles here. And you wouldn’t be wrong. Chicken and waffles make for an undeniably good combo. To fulfill that craving, track down YYC food truck Waffles and Chix or pop into one of the three Bro’Kin Yolk locations. But since it’s Valentine’s Day, we’re pairing our fried chicken with champagne. Why does it work? The natural acidity from the champagne along with its notes of brioche pair perfectly with the crunchy, savory chicken. Here we paired a bottle of Veuve Clicquot with Calgary’s Cluck N’ Cleaver fried chicken. Cluck N’ Cleaver | 1511 14th St. S.W. | 403.266.2067 | cluckncleaver.com
WHISKEY & COOKIES
For you Scotch lovers, this combination will be familiar. Nibbling on a Walker’s shortbread cookie while sipping on a glass of Glenfiddich 12-year-old is about as Scottish as it comes. But whiskey and cookies also make an ideal pairing. Elizabeth Roach of the Bourbon Review along with renowned drinks specialist, Adam Geissler tested a number of combinations in 2016, pairing things like Girl Scout Thin Mints with Basil Hayden’s and Peanut Butter Patties with Woodford Reserve. Next time you pour yourself a dram, check your pantry for a buttery sweet companion.
B y TA N YA S C H A A P Certain flavour combinations will be together for life. I’m talking peanut butter and jelly, chicken and waffles, salt and vinegar, bacon and eggs, wine and cheese. These couples are in it for the long haul.
PERFECT PAIRINGS
Simply put, some things taste better together. The humble baked potato reaches new heights when topped with a dollop of sour cream. Pasta transforms into a glorious rich bowl of cacio e pepe with the addition of a little Parmesan and pepper. Okay, maybe a lot of Parmesan and pepper. Even a dish as complex as ramen hits another level with a jammy soft-boiled egg. In his most recent cookbook, Flavor, best-selling cookbook author Yotam Ottolenghi explains how flavour can be “dialed up” by the pairings within a dish. According to Ottolenghi, the four most important pairing components are sweetness, fat, acidity and chile heat. You won’t always find all four, he says, but in every great dish you’ll find at least two: “Satisfaction is about the combination, the layering, the contrasting of tastes.” A quintessential pairing like wine and cheese works so beautifully because the acidity in the wine cuts through the fattiness of the cheese and vice versa. Peanut butter and jelly work because the sweetness and acidity from the jam balances the rich fatty saltiness of the peanut butter. The result? A symbiosis of flavour. The whole is greater than the sum of its parts. This, of course, is nothing new. Yet once you start paying attention to the components of perfect pairings, you become a better cook. Add an acidic component like oranges to an overly sweet chocolate dessert. Finish roasted asparagus with some olive oil, butter or even a poached egg to add some fatty unctuousness. Once you understand why certain ingredients go together, even the simplest ingredient becomes a canvas for new flavour combinations. In the spirit of Valentine’s Day, let’s explore some exciting culinary couples sure to please your palate on February 14 and all year long.
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T EXT
I love the pairing of coconut curries with a rich Chardonnay. They both have a creamy and buttery texture that complement each other perfectly. Chef Duncan Ly | Foreign Concept I like pairing brown spirits with a maple glazed or burnt sugar roast. Our candied pork belly dish comes with an egg in a nest, maple butter, and pickled onions, which makes a perfect pairing with our spiced vanilla old fashioned! Sugars cooked at a high temperature can complement characteristics of charred oak barrels. Christina Mah | Partner and Cocktail Curator Klein & Harris
MA
WE ASKED YYC FOOD & DRINK PROS TO SHARE THEIR FAVOURITE FLAVOUR COMBINATIONS.
ARO
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TASTE
We have a single malt in the store, the Glenmorangie Quinta Ruban 14-year-old that is finished in a ruby port barrel, lending an inviting red hue to the glass. It has elements of chocolate and cherry (think cherry blossom chocolate bar). To sip on it and nibble on a piece of dark chocolate... heaven. Darryl Corbett | Spirits Expert at Willow Park Wines and Spirits From a barbecue point of view, one of the best and most classic pairings has to be pork and apple. There are so many ways to combine these flavours together in the barbecue world. From injecting a pork butt with apple juice before smoking, to spritzing pork ribs or pork shoulder with apple cider vinegar and apple juice while smoking, to using apple sauce as a base for a barbecue sauce – this pairing is quintessential for good BBQ. Darren Clark & Graham Sherman | Owner Tool Shed Brewing Co Calgary-based Pitmasters for the Notorious P.I.G. competition BBQ Team My favorite pairings are all ones that create perfect balance like a seafood ravioli accompanied with a rich but acidic beurre blanc paired with a crisp, medium bodied Riesling. The wine cuts into the beurre blanc, creating this wonderful balance that complements the flavours of the seafood." Chef Jenny Kang | Orchard Restaurant
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MEAT & CHEESE
A charcuterie and cheese board might be one of the best places to flex some pairing know-how. As Karen Kho of Calgary’s Empire Provisions, explains, “Charcuterie and cheese boards are a cornucopia of flavours and textures. When you’re building a board, the key is to create balance. Meat and cheese will obviously provide the salt and fat components, so you need to compliment these flavours with both sweetness and acidity.” At Empire Provisions, a specialty grocer and café featuring house-made butchery specialties from Albertaraised livestock, this is achieved by pairing things like a fine local honey or fruit compote alongside sharp or blue veined cheeses or pickled vegetables alongside salumi. “We love grainy mustard with our patés and rillettes,” explains Kho. “And I personally love heat, so tangy and fiery Spanish piparra peppers are a must for me.”
Empire Provisions | 8409 Elbow Dr. S.W. 403.244.0570 | empireprovisions.com
BLUE CHEESE & HONEY
While not uncommon on cheese boards, the blue-cheese-and-honey duo is worth celebrating. This combination has been known to convert even the most ardent blue-cheese haters. The bold, stringent flavour of the blue cheese is mellowed by the sweet honey. Next time you put out a wedge of blue cheese, drizzle it with some Calgary-made, raw honey by Drizzle and serve alongside toasted baguette slices. Then let the naysayers decide. Drizzlehoney.com
PEANUT BUTTER & JELLY
We don’t need to say much more about this nostalgic pairing. But why not try it in new ways? Like a peanut-butter-and-jelly thumbprint cookie. Next time you bake some peanut butter cookies, pop them out of the oven a couple of minutes before they’re done. With the back of a teaspoon, make a small indentation, fill it with jam and pop them back in the oven for the final two minutes.
Celebrating
YEARS
Fresh and flaky.
Yum! #EATATMINAS KENS ING TO N
1081 2ND AVENUE NW 403.287.8544
(403) 454-2550 136 2nd STREET SW minassteakhouse.coM
S P RU C E C L IFF / WIL D WO O D
8 SPRUCE CENTRE SW 403.452.3960 M A H O G A NY
2171 MAHOGANY BLVD SE 587.623.1144
DELIVERY & PICK–UP
@piejunkieyyc | piejunkie.ca
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R AMEN As the cold winter months of Alberta drag on, nothing beats a steaming hot bowl of Ramen to warm you up. We have many fond memories of escaping a freezing city by ducking into a warm Ramen-Ya, blasted with the aroma of pork and chicken broth. It doesn’t get better than that! The Chinese introduced ramen to Japan in the late 1800s, but due to food shortages, it really started gaining popularity as a cheap, filling meal after WWII. Now, more than 10,000 ramen shops operate in Japan, all stemming from four main types: shio (salt-based), shoyu (soy sauce-based), miso (soybean pasteflavored), and tonkotsu (pork bone broth). Ramen also has four components: Tare (flavour base), noodles (which vary as much as types of pasta), broth (varies from region to region) and toppings. Today we’re making Tokyo-style shoyu ramen because the most common noodles that can be purchased premade in Calgary are the fatter wavy noodles that pair well with a lighter broth. It seems like a lot of work but it’s a basic stock (bone broth). Set and forget it! So, wrap that bandana around your head and throw on that apron. Let’s make ramen! Serves 4 | Requires overnight soaking
Ramen Stock 1 chicken carcass 400 g chicken wings 200 g onion 200 g daikon 120 g bonito 30 g kombu (kelp) 40 g dried shiitake 200 g cabbage 5 L water Soak bones/wings in water in the fridge overnight. Rinse bones/wings off with cold water then place in boiling water for 2 min. Dump boiling water out with the bones/wings in a strainer then give the bones a good rinse. We use a mix of wings and bones to get the right flavor and collagen into our broth.
Cooking Time: 5-6 hours
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Shoy u Tar e The first three steps are very important because it gets rid of all the impurities in the bones/wings leading to cleaner flavored broth. The same technique of blanching the bones and rinsing the bones is quite common in French cooking. Place bones, wings, shiitake and pork shoulder into the stockpot, add water, set burner to high and bring to angry boil. Skim stock then bring to a rapid simmer for 4 hours. While stock is cooking away, rough chop daikon and onion and add to stock at the two-hour mark. At the three-hour mark, add kombu and bonito to stock to simmer for the last hour. After four hours, strain stock and set aside. Place pork shoulder in shoyu tare. Reserve shiitake, compost the rest.
225 g shoyu (type of soy sauce) 20 ml fish sauce 20 g ginger 20 g garlic 30 ml mirin (type of rice wine) 30 ml sake Add all ingredients into pot bring up to boil do not reduce. Add shiitake from ramen broth and let it cool.
Charsiu Pork Shoulder 1 kg pork shoulder 250 g Shoyu tare
Clean the pork shoulder, remove any tough sinew or bits of bone that may still be attached. Add the pork to your stock and allow for it to simmer for 4 hours. Depending on the size of your pork, this may take longer. Check the tenderness with a knife test. If the knife slides out with ease, then your pork is tender enough. If not, allow an extra 30 minutes before checking again. Place your pork in your Shoyu tare and allow for it to marinate for at least 1-2 hours. Slice up that pork shoulder against the grain and serve with ramen. If you own a circulator (for sous vide), sous vide with the shoyu tare for 4-6 hours at 64 degrees Celsius or 147.5 Fahrenheit.
S t or y b y C H E F S K A E DE H I RO OK A a n d JON AT H A N C H U NG , R E S PECT T H E T EC H N IQU E
1 egg 1 tsp baking soda 1 tsp salt Bring some water up to a boil. Add baking soda and salt. The baking soda will make for easy egg peeling! On the round side of the egg, poke small holes into the shell. This allows the air from the air sack to escape, in other words, no exploding eggs, only beautiful ramen eggs! For soft delicate eggs, 7 minutes and 30 seconds. For soft boiled eggs, 10 minutes. When the eggs have finished cooking, gently place them into ice water. Allow for them to cool for a few minutes before peeling away. Rinse off potential shards of shell and place into your shoyu tare with the pork shoulder for 1-2 hours before eating. You can omit the marinating if you want.
Ramen Noodles Noodles can be purchased at the Asian supermarket in pre-portioned packs Bring 3 parts unsalted water up to a boil and boil noodles for 2.5 minutes.
Assemble and Garnish Place about 35ml of shoyu tare on the bottom of your bowl. Adjust the amount of tare to taste. Add in 300 ml of ramen broth. Add in your cooked ramen noodles Garnish with your pork and egg. You can also add green onions, beansprouts, seaweed, you name it! You choose what you want to eat your ramen with!
FIND SUPPLIES AT A-mart 6112, 8650 112th Ave. N.W. 1324 10th Ave. S.W. 4, 7400 Macleod Tr. S.E. E.Mart 3702 17th Ave. S.W. True World Foods Bay 6 826 25th Ave. N.E.
Curated by you
Respect the Technique is owned and operated by two Calgary chefs who specialize in pop ups and cooking classes.
Appreciate your masterpiece. Slurp those noodles up loud and proud!
Dark chocolate only? Milk chocolate and nothing but milk chocolate? Maybe you’re nuts for nuts?
Respect the Technique
Ramen Egg
Chose anything from our incredible Chocolate Case and we’ll customize a beautiful Copper Box just for you, or someone you love. It’s that easy. SHOP IN PERSON: Victoria Park • Bankers Hall • Signal Hill • Southcentre CURBSIDE PICKUP: Cococo Chocolate Factory in Mayland Heights SHOP ONLINE: www.CococoChocolatiers.com chocolate together
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LOVE WHERE YOU LIVE #EATLOCAL #SHOPLOCAL #SUPPORTLOCAL #YYC
MODERN STEAK
MODERN OCEAN
MODERN BURGER
A N A L B E R TA P R I M E G R A D E S T E A K H O U S E
A S U S TA I N A B L E F I S H & S E A F O O D H O U S E
CRAFT BURGERS & CONCOCTIONS
MODERNSTEAK.CA | MODERNOCEAN.CA | MODERNBURGER.CA
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Quick Bites
Note: At press time, restaurants were closed for dine-in and may still be offering limited service when you pick up the magazine. Please check online or by phone to confirm level of service.
SMOKIN’ Sorrenti’s Catering is at it again with the launch of YYC Barbecue offering a travel-friendly, menu of smoked brisket, chicken, ribs and sides a-plenty. A truly post-COVID-era offering, YYC Barbecue is delivery only. Find them on UberEats and SkiptheDishes. yycbarbecue.com
COME TOGETHER
A COUP DEVILLE
Watch for a new Deville Coffee in Kensington. In February, they're hosting Deville Week donating a portion of the profits to Inn From The Cold.
DevilleCoffee.ca
BEERS CHEERS Kudos to Common Crown Brewing Co. for winning the 2020 Canadian Brewery of the year award, as well as three gold medals at the Canadian Brewery Awards and Conference. Common Crown Brewing Co. | 943 28th St. N.E. | 587.356.4275 | commoncrown.ca
Twenty-four of Calgary’s finest food companies have said NO to third-party deliveries and created their own online market with just a $10 delivery fee. Best of Calgary Foods may just be the tastiest website online. Bestofcalgaryfoods.com
GREEN ONLINE ReWorks Upcycle Shop’s online store specializes in the local, recycled, ecofriendly products you need to live a greener lifestyle. Find recycled drinking glasses, 3D printed coasters, food storage, serving dishes and so much more. ReWorks Upcycle Shop | reworks-on-1st-street.shoplightspeed.com
THANK YOU VERY MUCH
KICKING BURGERS UP A NOTCH The Calgary Farmers’ Market welcomes Chuck-N-Shoulder – an artisanal burger and sausage maker. All items are made in-house using locally sourced products and fresh ingredients. Chuck-N-Shoulder in the Calgary Farmers Market | 510 77th Ave. S.E. 403.973.2545 | chucknshoulder.com
MOSEY UP TO THE BAR STAR Late last year BAR STAR BUCH launched a new line of single-serving to-go bottles of kombucha in seven core flavours. It’s organic, low in sugar and a portion of the profits benefit local charities. Available in select stores or order online.
Thank You Hospitality Group recently opened A1 Cantina, a casual Mexican restaurant and taqueria in Britannia Plaza and little sister to Native Tongues. Call ahead for pick-up, take-out or delivery.
BAR STAR BUCH | ilovethisbar.ca
A1 Cantina | 829 49th Ave. S.W. | 403.454.8976 | a1cantina.com
Congratulations to Jeff Popiel (President) and Fraser Abbott (VP Marketing and Community) on their new leadership roles at Village Brewery.
A LITTLE ITALY
IT TAKES A VILLAGE Village Brewery | 5000 12a St. S.E. | 403.243.3327 | villagebrewery.com
The Little Tavern Pizza Project in Strathcona Park is a comfortable gathering place where people feel at home. With head Chef Peter Paiva at the helm, expect to enjoy refined pizza, inspired pasta, and hand-crafted spuntini. The Little Tavern Pizza Project | 5555 Strathcona Hill S.W. | 403.475.8875 littletavernpizza.com
STEEPED INN HISTORY The Inn on Officers’ Garden was originally known as the Officers’ Mess of Currie Barracks where soldiers ate their everyday meals back in the ’30s. Today it’s a restaurant and event hall offering private dining and games plus 13 suites highlighting The Inn’s architectural details. The Inn on Officers’ Garden | 150 Dieppe Dr. S.W. 587.885.1995 | theinncalgary.com
THE RETURN OF ROYS KITCHEN, PART TWO Roy’s Korean Kitchen was set to open a new space in Mission just as the second wave of lockdowns hit. For now, they are offering take-out and delivery. Expect several of the delicious items from Chef Roy Oh’s previous menu, with a weekly set menu for two. Roy’s Korean Kitchen | 2024 4th St. S.W. | royskoreankitchen.com
CHOCOLATE FOR CHARITY YYC Hot Chocolate Fest returns for another year Feb. 1–28. Connoisseurs can sample sweet delights from local cafés, restaurants and chocolatiers across Calgary and a portion of each hot chocolate sold supports Calgary Meals on Wheels. YYC Hot Chocolate Fest | yychotchocolate.com
January sale!
We’ve selected a palate and budget pleasing Canadian and European cheese for each week in January. Find us at Crossroads Market, 1225 26 Ave SE | Fri-Sun, 9AM-5PM For sales and specials, follow us on Instagram @SayCheeseyyc, Facebook at Say Cheese Fromagerie, and Twitter @Saycheeseshop. JA N UA RY » F EB RUA RY 2021
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I N DUST RY V I EWS | BACK OF HOUSE
Banding Together:
How 24 local, artisan food vendors are weathering the Covid storm Photo courtesy of Best of Calgary Foods
B y J A N E E N NOR M A N , A L PI N E S AU S AG E
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Small businesses shutting down, restaurants closing and grocery store shelves sitting empty have all become common news stories during the pandemic. But not all COVID-era food stories end badly. The story belonging to this happy ending began three years ago when our family business’ run at a local farmer’s market was coming to an end as the market prepared to close. There was a lot of discussion between vendors about where to relocate. With the recession and the usual challenges of running a small business, I suggested the solution was not a brick-and-mortar location at all, rather an online shop. It was a bit of a foreign idea at the time, so we put it aside and everyone went about finding what was next for them. But the more I thought about how great the products were and how well they all went together, the more determined I became to create an amazing virtual grocery store. It would be the answer to so many of our small business problems. And it was certainly where I wanted to shop. I could just imagine every product I wanted to buy for myself, all online, in one place. I started developing the project. Called Best of Calgary Foods, we launched in November, with 24 local culinary all-stars joining forces to form a food delivery service for over 1,000 artisanal foods under one umbrella. Delivering direct to consumers’ doors, it’s a tasty, time-saving amalgamation of the city’s best edible offerings, and it’s changing how Calgarians shop for food. It’s booming. People were more than ready for it and it’s been crazy! Without the perfect storm of COVID-19 and the severe downturn in the economy, we would never have achieved this together. Like lone trees in a windstorm, we were all fighting to survive, but working together, we could weather the economic storm with the strength of a forest. We’re all little guys, working really hard and being totally committed to producing great food. It was really a David and Goliath scenario, with large chain stores making all the money. When the pandemic came along, this project was already in development and we were able to launch it right when consumers, and the companies involved, needed it most.
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22 JA N UA RY » F EB R UA RY 2021
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It was time to say enough is enough to third-party delivery companies, distributors and wholesalers that profit from the hard-won efforts of small businesses and pass on needless mark-ups to consumers. Determination to take back the power (and profit), bypass huge commission structures and become self-reliant, Best of Calgary Foods is a game-changer in the food industry. We’re run by the same people who make and handle the food. It is the first owner-operated food delivery company in Calgary. With its head office in Calgary, the tax base, employment opportunities and revenues also stay in this city, at a time when it is so sorely needed. This foodie collective is already talking to groups of small businesses across the country, inspired by the Best of Calgary business model, to help them take their own crucial steps toward autonomy. The views of Back of House columnists are their own and don’t necessarily reflect the views of Savour Calgary.
NEW YEAR SAME PLAZA
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To Feed Calgary Fresh & Local Market & Kitchens is Calgary’s premium destination for locally produced food and brilliant local chefs. Calgary’s Local Food Hub connects passionate shoppers with sustainable local food ideas all year long.
In-Market Shopping • Takeout • Curbside Pickup
Calgary’s Local Food HUB Avenida Village • 426, 12445 Lake Fraser Drive SE Thursday – Saturday 11a-8p; Sundays 11a-5p
www.FreshAndLocal.ca
