MARCH » APRIL 2021
FRESH. LOCAL. STORIES FOR FOOD LOVERS.
Breakfast Epiphanies
Forged by Fire
A Mountain Fairytale
My Fun Easter
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Welcome | F R O M T H E E D I T O R
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M
arch is the cruelest of months in Calgary. Elsewhere in the world, March is in like a lion, out like a lamb. In Calgary, it’s in like a lion and out like a lion… with a hangover and an ingrown toenail. But once the inevitable mid-March blizzard has blown through, Calgarians dig out their cars and tentatively allow themselves to dream of spring. This being the March/April issue of Savour Calgary, we’re taking a stand and calling it spring. We’re hardy folk, aren’t we? Speaking of hardy, one of the first sure signs of spring on the prairie are the rumpled green balls pushing through the snow that will soon become the surprising, enormous (if not poisonous) leaves of the rhubarb plant. Leave the leaves, but take the stalks and join Ellen Kelly in “Fresh Market” for all of the wonderful things you can do with this vegetable (admittedly, I was today years old when I learned that rhubarb is a vegetable.)
March 8 is International Women’s Day and Catherine Van Brunschott’s “Forged by Fire” tells the stories of three chef/entrepreneurs who started something new during the pandemic. Jenny Kang, Connie de Souza and Jinhee Lee are local culinary superstars who leaned into adversity to bring us some innovative new offerings over the last year. We celebrate our favourite women, our moms, a bit early to give you time to plan for an early Mother’s Day this year with Tanya Schaap’s “Breakfast Epiphanies.” She gives us lots of great local options plus some insight into how brunch became a symbol in the women’s rights movement. With St. Patrick’s Day also landing in March, Julie Van Rosendaal demonstrates that Guinness isn’t the only beer that finds a home in the kitchen with her “Ale and Stout” feature in “Julie’s Kitchen.” We also welcome two new contributors this issue in travel writer Debra Smith who, grounded by COVID-19, found herself in Banff with all of the great new culinary offerings. Chef Amanda Lambert is a SAIT culinary graduate who has been making a name in Europe and Toronto before heading home this winter. Her egg yolk and ricotta ravioli recipe is this month’s "Master Class." It’s a delicious challenge for home cooks looking for something to test their skills. As always “Shop Local,” “Savour Selects” and “Quick Bites” round out the offering with dozens of local people, products and places. We love that you hardy, loyal Calgarians have become so dedicated to supporting local as the pandemic wears on. Your support means so much to the lion-hearted small business owners who put it all on the line to make sure Calgary remains one of the best places to eat in Canada – any time of year.
Camie Leard, Editor camie@savourcalgary.ca
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22 Features 10 Breakfast Epiphanies 16 Forged by Fire 19 A Mountain Fairytale
The Regulars 5 Savour Selects 9 Fresh Market 12 Shop Local 14 Julie’s Kitchen 22 Master Class 24 Quick Bites 30 Funnybones
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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
Maya Corona is a Mexican-born, Calgary-based artist whose colourful and playful watercolours always delight. CONTRIBUTORS
Wanda Baker Ellen Kelly Linda Kupacek Amanda Lambert Alison Martin Tanya Schapp Debra Smith Catherine Van Brunschott Julie Van Rosendaal
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Make it with Chocolate! Easy, delicious chocolate recipes at www.CococoChocolatiers.com/recipes chocolate together
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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
Lamb kebab dinner
Anatolia Turkish Food Crossroads Market and 237 8th Ave. S.E. 403.616.2238 anatoliaturkishfood.ca
PASSING THE REIGNS
Before coming to Canada, Chef Mahmut Elbasi was a culinary student in his hometown of Kayseri, Turkey. While studying for his red seal designation, he worked as head chef at Elmacioglu Iskender. When an opportunity to work in Calgary arose, he took a leap of faith and moved to Canada, leaving his young family behind. Once reunited, the family opened Anatolia’s Turkish Cuisine in the Crossroads Market. Offering braised lamb shanks, kebabs, borek, pide, simit and other Turkish delicacies, the booth’s popularity soared and, on the request of many customers, they took another leap and opened their restaurant in the Burns Building across from Olympic Plaza five years ago. With his wife Selma Elbasi serving as head pastry chef (and indispensable business partner, he raves) Elbasi’s ingredients are local and fresh, and with spices coming from Turkey, he puts his own twist on Turkish classics. Some of our favourites include borek, baklava and anything eggplant. When not running his eateries, you’ll find Elbasi volunteering with newcomers and in the community working on bridging the gap between cultures. Both Anatolia's locations are open for take-out, catering and currently dine-in, although we recommend you check before going.
Things are moving and shaking in Fresh & Local Market & Kitchens, as Takori Avenida has closed and The J Spot Culinary Kitchen has opened under the leadership of Chef Joel Harris. Many will know Harris from his days at Foreign Concept, and more recently as the head chef at Takori in the market. He’s trained with several Calgary chefs, Arizona restaurateur Kevin Binkley, and chefs Sheldon Simeon and Jeff Sheer in Hawaii. When Duncan Ly announced Takori’s closure, he handed the reigns to Harris, who took over the equipment, rebranded the space, and kept inspiration from the Takori menu to develop something new. Harris regularly The J Spot Chef Joel Harris and wife Chera Harris adds new menu items like burgers, frozen meal kits, jarred sauces, and specials like Sunday’s beef bulgogi eggs benedict served with triple-cooked fries, or honey-butter chips that typically sell out by noon. He sources local ingredients from the market and draws inspiration from his father, his grandmother's comfort food, his travels and chef mentors like Duncan Ly, Jinhee Lee and Darren MacLean. Harris exudes a contagious passion for his craft and a boundless Soft tacos enthusiasm The J Spot for what the Culinary Kitchen future holds. 12445 Lake Fraser Dr. S.E. 403.971.2508
Calgary Co-op
STOCK YOUR FREEZER
Shefs Fiery Kitchen butter chicken
Shef’s Fiery Kitchen 510 77th Ave. S.E. 403.975.2475 shefsfierykitchen.com
Operated by sisters Shefali (Shef) and Sharon Somani, Shef’s Firey Kitchen has become a popular lunch spot in the Calgary Farmers’ Market. With roots dating back to the market at Currie Barracks, the eatery offers a variety of dishes from India, Thailand, Pakistan, Burma, and east Africa. They proudly source natural, antibiotic- and hormonefree beef and chicken, make the curries glutenfree and change the menu every three weeks. Shef and Sharon use a traditional tandoor oven to grill lamb, beef and chicken and the menu is full of fresh-made items and frozen, heat-and-serve curries large enough to feed two adults. As more customers are stocking their freezers in uncertain times, these products have gained popularity. The butter chicken is a hot seller, and we know why: it’s everything we dream about in a butter chicken. The team has created a line of basic Indian spices, pastes, and powdered blends for take-home. Pick up meals in the market and at a handful of retailers around town including Calgary Co-op, Bite Grocer and Eatery and Sunnyside Market in Kensington. At press time, restaurants and markets are open to limited capacity. Take-out and delivery are available.
TJS photo
A TWIST ON TURKISH CLASSICS
TJS photo
Anatolia Turkish Cuisine
Savour selects
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If the heavenly aroma of freshly baked bread isn’t enough, one look in the display cases at La Boulangerie Bakery Café in Mission and you know you’re in for a treat.
Assorted nut tart
La Boulangerie 2435 4th St. S.W. 403.984.9294 la-boulangerie-calgary.com
Husband-and-wife team Navot Raz and Shosh Cohen say they’re living their dream by offering new and loyal customers a wonderful selection of freshly baked items. Everything is made in-house using only the finest and freshest ingredients. It has an air of a classic Paris café with indoor and outdoor seating available at small round tables in the quaint patio. It’s a popular spot, so get there early while the selection is at its best. The menu features a selection of savoury and sweet treats, all to have while sipping on a hot chocolate, latte or cappuccino. Stop in for daily soups, a selection of sweet and savoury crepes, sandwiches, breads, baguettes, French pastries, tarts, croissants, cookies, macarons and cakes. Our favourites include the mozzarella and sesame seed croissant, the assorted nut tart and Mediterranean cookie. Next time you’re out for a stroll along 4th Street, stop in and have yourself a treat.
GREEK EATERY REIMAGINED
Mykonos Street Grill
Chef Aki Hatzistamatis was born into the restaurant business. From age 12, he worked in his father’s restaurant Mykonos Greek Restaurant on Centre Street North until it closed in 2011. Aki worked his way through various positions in the family-run restaurant, eventually ending up in the kitchen learning the family recipes. Business partner and wife Ebony Gooden is a Black deaf artist, filmmaker and activist, committed to making their eatery a space that is accessible to Mykonos Street Grill 12445 Lake Fraser Dr. S.E. the deaf community, while educating other eateries on doing the same. Together, the pair opened Mykonos 403.815.3218 Street Grill last year in Fresh & Local Market & mykonosstreetgrill.ca Kitchens, formerly Avenida Food Hall, with a limited menu testing out tried and true family favourites from former restaurant days. Aki does the prep, cooking and recipe development while Ebony runs the front counter, does the marketing and assists where needed. Opening during a pandemic is not for the faint of heart, and this dynamic duo manage to keep costs down by shopping smart for ingredients and keeping the menu small while focusing on day-to-day operations.
Mykonos Street Grill gyro with fries
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HAVING A BALL When life handed Chef Masoud Mehrabi lemons, he and his wife Atieh didn’t care much for lemonade, so they made balls instead. The cheekily-named Delish Ballz are Mehrabi’s take on Persian/Latin fusion as he puts traditional Iranian ingredients and flavours into empanadastyle balls in an oh-soCanadian mash-up of multicultural deliciousness. A graduate of SAIT’s culinary program, Mehrabi was a victim of COVID-19 layoffs from both the Westin Hotel and Charbar where he learned from local luminaries Michael Batke, Connie deSouza, John Jackson, Jessica Pelland, and Chef/Instructor Michael Allemaeir. He took inspiration from each of them as well as tapping into their business acumen as mentors to guide him through the process of starting his own business. Thanks to Atieh’s marketing expertise, we found the company on Instagram and were intrigued.
Delish Ballz
Delish Ballz delishballz.ca
The website and ordering process are super simple, they offer delivery and the flavours and textures are exceptional. We very much enjoyed the mushrooms and truffle sea salt old cheddar and the spicy organic chicken kebab, marinated with amarillo saffron sauce – made extra special with a delicious sumac green chimichurri sauce.
BRAMBLE ON! If you haven’t tried Bramble Cider’s rockin’ lineup of fresh, crisp and fruity blends, it’s high time you did. Named after Led Zepplin songs, the headlining flavours include Wild Child farmhouse style, Bramble On blackberry, blueberry and raspberry blend and Lotta Love MacIntosh apple, which re-ferments the base cider on California Zinfandel wine skins for a month. We love, love, love Bramble On for its fruity-but-dry, clean finish. Bramble On also uses The rockin' Bramble Cider lineup contact fermentation with whole berries for two months after its original fermentation. Bramble Cider works with the folks Bramble Cider/ over at SunnyCider to make their product and you SunnyCider can find it on tap in SunnyCider’s tap room along 1 - 3300 14th Ave. N.E. with the latter’s own exceptional lineup. Try the 403.454.0638 Saskatoon apple cider, it’s one of our favourites. bramblecider.ca Also grab a limited release Spanish-style perry sunnycider.ca while you’re at it before the pear-y goodness is gone for good!* *Hosted our meal, but did not approve the story
Camie Leard
BUTTER ME UP… WITH A FRESH CROISSANT
Camie Leard
La Boulangerie
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
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
WHILE YOU’RE IN LAMBDA MARKET, ALSO CHECK OUT KING’S FRESH SEAFOOD AND FAT KEE MEATS OR SIMPLY E XPLORE PRODUCTS AND PRODUCE YOU MAY NOT SEE EVERY DAY AT YOUR USUAL GROCERY STORE.
If you’re already an aficionado of authentic Chinese cuisine, chances are you already know about Maxima Bakery. Hidden inside the Lambda Asian Grocery in Crescent Heights Village, Maxima is a sort of out-of-the-way space that you’d never know was there… unless you were already in the know. Fortunately, you’re a Savour Calgary reader and now you’re on to this hidden gem too. While Maxima has a broad variety of Chinese sweet treats like roll-up cakes and tarts, you’ll find us at the bun oven drooling over their savoury buns. We’re talking about the barbecue pork buns, of course, for which Maxima is well known. But you will also find curry beef and chicken rolls and our new favourite, the barbecue pork crisp, which is a marriage of delicious, sweet barbecued pork (just like the buns) but enveloped in a crispy, flakey pastry like a turnover. Let the staff help you get your treat out of the oven – they look self-serve, but they’re not. While you’re in Lambda Market, also check out King’s Fresh Seafood and Fat Kee Meats or simply explore products and produce you may not see every day at your grocery store.
Camie Leard
HIDDEN GEM: MAXIMA BAKERY
Maxima barbecue pork bun and pork crisp
Maxima Bakery | 1423 Centre St. N.W. | 403.277.8988
Fresh.
MADE BY HAND. LOCALLY OWNED.
KE N S IN GTON
1081 2ND AVENUE NW 403.287.8544 SP R UCE CLIFF / WILDWO O D
8 SPRUCE CENTRE SW 403.452.3960 M AHOG ANY
2171 MAHOGANY BLVD SE 587.623.1144
@piejunkieyyc | piejunkie.ca
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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
W H A T ’ S F R E S H this season | F R E S H M A R K E T
Rhubarb 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 seldom disagree outright with the inimitable Englishcookery writer Jane Grigson; I quite enjoy her acerbic wit and opinionated stance on pretty much everything. But we part ways when it comes to rhubarb. While she apparently suffered from British nursery pap and tasteless boarding school fare (imagine puddles of undercooked stringy rhubarb with globs of suspiciously yellow Bird’s custard), I happily grew up learning about the “pie plant” and all the wonderful treats one could produce from it. My grandmother was an exemplary prairie cook and thrifty to the bone. The prolific rhubarb plant, first up and free for the picking, was a boon. Additionally, my grandfather, a huge proponent of the plant, considered rhubarb a spring tonic which of course it is, being a natural diuretic. Rhubarb means spring to me as no other fruit or vegetable can. It marks that first shift from last year’s wrinkly apples, frozen peas and jarred peaches (not that I’m ungrateful) to something homegrown and costing only the effort it takes to pick it. Technically rhubarb is a vegetable, but it most often appears in pies, crisps, crumbles, muffins, cakes, and squares, not to mention its unrivaled contribution to jam and chutney making. A jam recipe I make every year came to me from a dear friend, Alice Schuld, and is one I rarely gift as I can never seem to make enough to spare. She called it apri-barb jam, as I still do, and it came to me thus: 750 ml (3 cups) apricots, 250 ml (1 cup) rhubarb, 60 ml (¼ cup) lemon juice, 50 ml (¼ cup) orange zest, 625 ml (2½ cups) sugar. I will fill in a few blanks by adding the following; stone and chop apricots, chop rhubarb, use fresh lemon juice. Proceed as you would with any jam, adding the sugar once the fruit is slightly cooked. Because I make jam by weight, I usually start with 900 g (2 lbs) of apricots, 450 g (1 lb) of rhubarb and about 1 kg (2½ lbs) sugar, increasing the lemon juice and orange zest by half. This should give you 7 or 8 – 250 ml (1 cup) jars. If you tire of having it on toast, it makes a wonderful glaze for ham or pretty much anything else pork-related in need of embellishment. Simpler still, an orange and rhubarb compote, more commonly served as dessert fare with a dollop of cream, can be presented
alongside a pork roast or chops. The acidic counterpoint of the tart rhubarb to the sweet fatty pork easily puts applesauce to shame. Or serve it with slices of foie gras and brioche toast points for the same contrast, but with bells on. Baking rhubarb instead of cooking it on the stovetop keeps the fruit somewhat intact and helps to avoid overcooking. Take about 1 ½ litres (6 cups) of clean, trimmed rhubarb, cut into 2 cm (¾ inch) pieces, and toss with the juice and zest of 1 large orange and 120 ml (½ cup) sugar in a nonreactive baking dish. Cover with foil and bake at 175°C (350°F) for about 25 minutes, then, uncover and cook for another 10 minutes, or until the rhubarb is tender. The addition of a little mint sauce or jelly to the rhubarb before baking creates a sauce for lamb as well. In the dessert column, a perennial favourite is lunar rhubarb cake, a classic Canadian recipe revived by cookbook author and food editor Elzabeth Baird. I found it in a cookbook of hers years ago. I’ve made it with frozen rhubarb as often as fresh; it’s a great way to clear out the cache of last year’s frozen rhubarb before making room for the new. When I want cake, this is invariably what I want. The topping creates candied craters while it bakes, hence the “lunar” designation. Preheat the oven to 175°C (350°F.) Butter and flour a 23 x 33 cm (9 x 13 inch) baking pan. Make the streusel topping by mixing 250 ml (1 cup) packed brown sugar, 10 ml (2 tsp) cinnamon and 60 ml (¼ cup) soft butter with a fork or your fingers; set this aside. In a large bowl, cream together 120 ml (½ cup) room temperature butter with 325 ml (1 ½ cups) sugar and 5 ml (1 tsp) vanilla. Add a large egg and mix well. Sift 5 ml (1 tsp) baking soda and 2½ ml (¼ tsp) salt into 500 ml (2 cups) flour. Add dry ingredients alternately with 250 ml (1 cup) buttermilk to the butter mixture. Toss the chopped rhubarb with about 15 ml (1 Tbsp) flour and stir into the batter. Spread the batter in the baking pan and crumble the streusel over the top. Bake for about 45 minutes or until golden and cake bounces back when pressed. Serve warm or cold, with vanilla ice cream or whipped cream. While always a treasure to savvy country folk, rhubarb saw its heyday in the late 18th century in Yorkshire, grown as a valuable forced crop and shipped far and wide. It fell out of fashion when sugar was scarce after the second world war and more exotic fruits and vegetables became available. Today, with the blossoming of a renaissance in homegrown, seasonal and healthy foods, rhubarb’s star has begun to rise again. Rhubarb does not care for heat and does its best in cool climes with cold winters. This makes it truly a blessing for those of us who wait well into late spring and summer for local produce of any kind. Caution: Use only the stalks. As tempting as the large meaty leaves are, rhubarb leaves and roots contain toxic amounts of oxalic acid. If you have exhausted your patch (and your neighbours’) and can’t bring yourself to skulk down alleys at night (GoPro and balaclava, optional), you can find rhubarb for sale in more and more places. Look for firm, slender stalks with clean cut ends and without any blemishes. Rhubarb freezes well; chop, freeze on a tray and bag the pieces for future pies and such. The red variety is often considered superior, but I take what I can find, or am offered, and am happy with it all. M A RC H » A P R I L 2021
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Going Nuts
Going Nuts Mother's Day brunch box
B y TA N YA S C H A A P
B r e a k fa st
Epiphanies
Did you know that when you treat mom to brunch on Mother’s Day, you’re actually celebrating a major milestone in the women’s movement?
BRU NCH I N
According to history books, it’s West Virginia’s Anna Jarvis we have to thank for Mother’s Day. Working tirelessly at the turn of the century, Jarvis petitioned every U.S. state governor and national celebrity (including Theodore Roosevelt and Mark Twain) to establish a designated holiday in honour of mothers. In 1914, she got her wish when President Woodrow Wilson assigned the second Sunday in May as a national celebration of mom.
BLACK SHEEP PATISSERIE
But why do we treat mom to brunch on her special day? How did we jump from simple domestic celebrations of the 1920s to eggs Benny, mushroom frittatas and two (maybe three) mimosas before noon?
PROOF COCKTAIL BAR
It turns out that gender played an important role in the development of brunch as a social institution, according to Farha Ternikar, author of Brunch: A History. Back in the late 1800s, a woman wasn’t permitted to dine alone in a restaurant unaccompanied by a man. But by the turn of the century all that changed when suffragettes, after a hard-fought battle, won the right to dine in public…at least during daytime hours. Over the years, brunch evolved into a symbol for women’s freedoms and victories. From 1930-1950, Sunday brunch exploded in popularity. In those days, brunch was marketed as a way to “give mom a break.” Since it combined two meals in one, it was sold as a meal that saved both time and money. Plus, eggs are hard to mess up, making it the perfect meal for the novice cook. Then, during the ’60s and ’70s, brunch became the working woman’s weekend respite — a way to gather with friends at a restaurant. How we feel about brunch hasn’t changed much since the early days. As Guy Beringer wrote in Hunter’s Weekly in 1895 (in what is now regarded as the first mention of the word brunch): “Brunch is cheerful, sociable and inciting. It is talk-compelling. It puts you in good temper, it makes you satisfied with yourself and your fellow human beings, it sweeps away the worries and the cobwebs of the week.” We have to agree. 10 M A R C H » A P R I L 2021
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Planning to spoil the mom in your life with breakfast in bed? Consider adding these local treats to the tray. You can’t go wrong with almond croissants, pain au chocolate, or kouign-amann. Choose from a selection of Parisian pastries made by a classically-trained French pastry chef at Black Sheep. Black Sheep Patisserie | 140, 815 17th Ave. S.W. | 587.210.5063 | black-sheep.ca Gift mom with a Mother’s Day cocktail kit from Proof. This year’s kit is for a hibiscus lemon rose cordial and includes Ketel One vodka, Peychaud’s bitters and St. Germain elderflower liqueur. Proof Cocktail Bar | 1302 1st St. S.W. | 403.246.2414 | proofyyc.com
GOING NUTS If mom’s more of an oats, nuts and seeds kind of person, consider a Going Nuts Mother’s Day brunch box filled with Honey Sunrise granola, maple fudge walnuts and other healthy treats. Order online or at the Calgary Farmers’ Market. Going Nuts | Calgary Farmers’ Market | 510 77th Ave. S.E. | 403.818.7520 | goingnuts.ca
YANN HAUTE PATISSERIE From that cute little yellow house with the purple door in Mission, choose from The Snuggle, The Hug or the Group Hug – pre-packaged selections of frozen treats such as butter croissants and demi-baguettes. Yann Haute Patisserie | 329 23rd Ave. S.W. | 403.244.8091 | yannboutique.com
BRO’KIN YOLK While (at press time) Bro'kin Yolk locations are open for both dine-in and takeout, you can also order pre-packaged grocery items like their famous Belgian waffles with salted caramel or white chocolate lavender sauce. Bro’kin Yolk | Multiple locations | 403.685.3316 | brokinyolk.ca
Black Sheep Patisserie
brunch evolv e d in to
for wom e n ’ s f r e e dom s and v ic tori e s a sy m bol
Proof
Brekkie
OV ER the years,
Brekkie's featured Mother's Day orange marmelade and white chocolate custard French toast
Pastries by Black Sheep Patisserie
BRU NCH OU T Looking for someone else to do the work? Here are a few dine-in and takeout options that have us drooling.
BOW VALLEY RANCHE RESTAURANT No list would be complete without the traditional eggs Benny and mimosas at Bow Valley Ranche. Open for Mother’s Day brunch and afternoon tea. Book your spot early! Bow Valley Ranche | 15979 Bow Bottom Tr. S.E. | 403.476.1310 | bvrrestaurant.com
ALFORNO CAFÉ & BAKERY Open for dine-in and take-out services with special Mother’s Day features. Grab some food and combine it with a walk along the Bow River. Al Forno | 222 7th St. S.W. | 403.454.0308 | alforno.ca
BREKKIE CAFÉ Try their Mother’s Day feature: orange marmalade and white chocolate custard French toast with shortbread crumble, whipped cream, candied orange and fresh berries. Dine-in and take-out options. Brekkie | 130, 20 Westpark Link S.W. | 403.454.9005 | brekkie.ca
VENDOME CAFÉ Choose from breakfast poutines, French omelettes and a long list of eggs Benedicts. Walk-ins only, but available for pick-up and delivery. Vendome | 940 2nd Ave. N.W. | 403.453.1140 | vendomecafe.com
Proof's Mother's Day cockail box
g n i d a He e to th ins? a t n u o M
DONNA MAC Named after a grandmother of a former owner, Donna Mac is all about honouring the ladies in our lives. Here you’ll get fresh flowers, mimosas and an amazing line-up of brunch offerings. Mother’s Day Brunch available from 11 a.m. to 3 p.m. Donna Mac | 1002 9th St. S.W. | 403.719.3622 | donnamacyyc.ca
MONKI BREAKFAST CLUB & BISTRO Since 2012, Monki Bistro has been delivering twists on traditional breakfasts serving up an eclectic vibe in the Beltline and Inglewood neighbourhoods. Available for dine-in and take-out options. Monki Bistro | Two locations | 587.352.7131 | monkibistro.ca
NAMO CAFÉ & BISTRO
Visit our downtown pub at
622 Main Street, canmore
scan to view the menu & order
Open 7-days a week! Enjoy our heated patio or pre-order your meal to go!
In addition to classic options like eggs Benedict and French toast, Namo offers “lunchy-brunchy” options like shawarma bowls, a duck confit Monte Cristo or their gouda B.E.L.T sandwich. Namo Café | 824 Edmonton Tr. N.E. | 403.475.7010 | namonaturals.com M A RC H » A P R I L 2021
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Photo supplied by Kricket's
With dreams of spring on our minds, we’ve been playing with grow kits, Alberta-made products and zero-waste items. Growing herbs and mushrooms indoors has kept us busy. Once they are ready, we like to sauté them and serve with steamed dumplings drizzled with chili oil. Toss any odd bits into your new compost bin completing the zero-waste cycle. Purchase any of these products through their individual websites or browse each site to find a list of local retailers.
Shop Local!
Krickets self-watering herb jars
B y WA N DA B A K E R
Liz and Lottie compost bin
THERE’S DUMPLING YOU SHOULD KNOW
Composting has become a part of our everyday lives here in Calgary, and one we take seriously to help eliminate food and yard waste. Portable, kitchen-sized bins make it easy to toss kitchen scraps in, and we much prefer a pretty compost bin we can leave on our counter. We were excited to find these lovely compost bins from Liz and Lottie, a lifestyle and curated gift boutique in the East Village. Owners Heidi Blanchette and Nikki Maas were inspired to name the boutique after their Oma Liz and Grandma Lottie, offering a selection of products that are cute, practical, affordable and fun. The bins are vintage-inspired and include one odor-absorbing, charcoal-activated filter that typically lasts three months. The stainless-steel handle makes it easy to carry outside and the bins are Canadian made, designed by a company in Vancouver. Purchase online or contact them directly to find out if they have re-opened for business.
Honest Dumplings is an Edmonton-based company producing gourmet Chinese-style dumplings with wholesome ingredients and bold flavours. Creators Ray Ma and Chris Lerohl were disappointed with the selection of dumplings available in stores, so they decided to try selling Ma’s homemade dumplings in the local market. The venture was so successful, it inspired them to move forward with pop-ups and grocery-store deals. The packaging is eye-catching, the dumpling colours bright (dough is infused with vegetable juice, herbs, and spices) and the flavour combinations unique. A fan favourite is the Truffle Oil Mushroom Madness, inspired by Ma and Lerohl’s favourite pizza: funghi misti. It combines oyster, enoki, shiitake and white button mushrooms mixed with caramelized onions and drizzled with white truffle oil. Find the full line-up online including plantbased dumplings, meat varieties like, May Contain Traces of Sincerity – Ginger Beef Bites, and even limited edition flavours. We adore their dumplings and love the fact they take the leftover dumpling dough and create zero-waste noodles also available for purchase.
Liz and Lottie | $36.00 | lizandlottie.ca
Honest Dumplings $15.00 | honestdumplings.ca Honest Dumplings
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Honest Dumplings
Liz and Lottie
NO TRASH TALKING HERE
Red Fox Fungi is a mushroom farm geared towards sustainable, chemical-free and responsible farming practices. Family owned and operated; Red Fox says it grows the highest quality gourmet mushrooms in southern Alberta and are currently offering mushroom kits through the spring. The mushroom grow-kits are perfect for those looking to channel their inner green thumb and have some fun…ghi. Kits are available in: lion’s mane, phoenix oyster, blue oyster, and pearl oyster. Once you’ve started growing your ’shroom kit, you can continue on in your garden, patio container, or even along your pathway all summer long. In addition to the grow kits, Red Fox Fungi is offering dehydrated-mushroom seasoning blends crafted with at least half a pound of dried mushrooms in each jar. This spring they are adding a new product to the mix; original sweet and spicy mushroom jerky. Plan to visit the farm in August during Alberta Open Farm Days.
In case you haven’t noticed, chili oil is all the rage these days, despite a long history in Italian (olio di pepperoncino) and Asian (sichuan garlic oil) cuisines. We’ve been sampling some of the oils made locally and are smitten with Oil Jefe Co. products. Currently taking up residence in our refrigerator is the Jalapeno Cherry Bomb chili oil. It’s smoky, sultry and loaded with flavour from the chili flakes, garlic and shallots. It’s the mildest of three oils and perfect for our taste buds, though we may graduate to the Roasted Habanero chili oil next. Admittedly we are too chicken to try Ghost Life. Founder Shaun Albert spent seven years testing before coming up with a recipe he loved. Most of the ingredients are local, with the exception of the peppers sourced south of the border. Drizzle these oils on stir-fries, soups, egg dishes, pasta dishes, roast vegetables, rolls and dumplings.
Red Fox Fungi | $25.00 | redfoxfungi.ca
Red Fox Funghi
A store with its roots deep in the community, Kricket’s originally existed in Mission and has since relocated Garrison Gate in Marda Loop. When you drop in, you will note a large variety of items inspired by travels around the world, plus an assortment of curated local items. Browse and discover lifestyle products, home décor, jewelry, accessories and these really cool self-watering herb jars made by Modern Sprout. I’m a confessed fresh herb fanatic, but sadly also a fresh herb killer, so these herb jars are exactly what I need support my indoor growing obsession. Choose from cilantro, parsley, basil, pansy, oregano and mint plus you get the vintage-inspired mason jar outfitted with a passive hydroponic system, and non-GMO seeds to get you started. All you need to grow your herb jars is water and a sunny window.
CONDIMENTS ON FIRE
Oil Jefe Co. | $9.99 - $12.50 | oiljefe.com
Moments Marketing Photography
ROOTS GROW DEEP
GROW YOUR OWN
Kricket’s | $28.95 thecardroom.ca
Red Fox Fungi mushroom kit
Oil Jefe chili oils
Goose Tempura Panang Are you a curry lover? If you haven’t tried panang yet, it’s time to make this Thai favourite. It’s very much a chef’s personal dish, so you won’t get the same panang at two restaurants. To make a just-as-impressive wild game version at home, we use a variation on Hank Shaw’s Tempura Shad recipe, which lends itself perfectly to a curry bowl. The extra ingredients and effort are worth it!
PREP TIME 16H
(INCLUDES MARINATING)
COOK TIME 25M TOTAL TIME 16.5–20H
Ingredients: Tempura: • 4–6 goose breasts, sliced lengthwise (about 12 strips) • 2 cups buttermilk • 2 quarts frying oil (peanut, canola or vegetable oil) • ¼ cup cornstarch • 1 ¼ cups ice cold apple cider or soda water
SERVINGS 6 kCal/SERVING 620
CANADA GOOSE
Energy (kCal) Protein (g) Fat (g) Cholesterol (mg)
133 24.31 4.02 80
Based on a raw, 100g portion of skinless goose breast. Source: USDA Agricultural Research Service.
• • • • •
1 egg 1/8 tsp baking soda ½ cup coconut flour ¼ cup all-purpose flour ½ tsp kosher salt
Curry: • 1 large red onion • 4 bell peppers (assorted colours) • 1 cup sugar snap peas
• 2 tbsp peanut butter • 1 tbsp sesame oil • 2 cloves garlic, minced • 1–2 tsp green curry paste • 1 litre coconut milk • 2 cups jasmine or basmati rice
For full directions and more recipes, visit:
HarvestYourOwn.ca M A RC H » A P R I L 2021
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Ale and Stout Photos and story by J U L I E VA N RO S E N DA A L
Braised Beef and Ale Stew Beer of all kinds is a classic cooking liquid for stews and braises; it’s especially well-suited to beef and pork. Pastry-topped Guinness pie is a classic, but it doesn’t have to be stout—any beer or ale, even nonalcoholic varieties, work well in a long-simmered stew. Canola or olive oil, for cooking 1-1.5 kg (2-3 lbs) beef chuck, cut in 2-4 cm (1-2 inch) pieces
Canadians love their beer — and we in the prairies are particularly lucky to have close access to some of the best barley in the world. And lucky us — not only is it great for drinking, it’s excellent for cooking.
buttercream frosting, ice cream, dense cakes (chocolate is fantastic), puddings and sauces.
Brews of all kinds add a nutty, hoppy, caramel-like flavour to a wide variety of dishes, and though cooking is a perfect solution for opened bottles that have been neglected and gone flat, its carbonation can provide added lift to quick breads and sweet or savoury baking powder-leavened baked goods. It makes a fantastic cooking medium for long-simmered beef or pork stews or braises (for tacos!), or can be used to poach fish and steam mussels and clams. Beer batters provide a light, crisp coating for fish, onion rings, even Mars bars: whisk together equal parts seasoned flour (I use salt, pepper, garlic powder and paprika — unless you’re frying something sweet) and beer. And for a sort of stiff version of Welsh rarebit, blitz random cheese ends in the food processor with a pour of beer, enough to make it spreadable, and serve on toast or with crackers. For dessert, beer lends wonderfully complex caramel notes to
Spring tends to bring a flurry of Guinnessinspired dishes around St Patrick’s Day, but stouts aren’t the only option in the kitchen — they all have their place. Deciding what kind of beer to cook with is a lot like choosing which to drink; darker stouts are far more robust and will add a darker colour and deeper flavour to whatever it is you’re making. Pilsners and pale ales are far less bold and might be better suited to light batters and steamed seafood, or for a quick pan sauce like you might otherwise make with a splash of wine. Expect the tartness of sours and bitterness of hops to come through in whatever it is you’re cooking, though many flavour nuances may be lost in long-simmered stews and braises. (And yes, nonalcoholic beers are just fine.) Just make sure the ale you use in the kitchen is something you also like to drink — chances are you’ll be the one to finish the bottle.
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Salt, to taste 1 onion, peeled and chopped 1 bottle or can of dark ale or stout 250-325 ml (2-3 cups) beef or chicken stock 2 thyme sprigs or 5 ml (1 tsp) dry thyme 2 carrots, peeled and diced 125 ml (½ cup) frozen peas Pastry for a single crust pie, or ½ pkg frozen puff pastry, thawed 1 egg, lightly beaten, for brushing (optional) In a large, heavy pot, brown the meat in a drizzle of oil in batches (without crowding), seasoning with salt, over medium-high heat. Transfer to a bowl
and cook the onions in the same pot. Pour in the stout or stock and bring to a simmer, scraping up the browned bits on the bottom of the pan. Return the meat to the pot, add the thyme, cover and put into a 150°C (300˚F) oven for 2 ½-3 hours. Remove from the oven and add the carrots and peas, stirring them into the gravy, cover and return to the oven for 20 minutes, or until the carrots are tender. On a lightly floured surface, roll the pastry out slightly larger than the diameter of your baking dish (or dishes). Remove the stew from the oven, turn the heat up to 200°C (425˚F), and if you like, divide the stew into smaller baking dishes. Cover with pastry, allowing it to overlap the edges of your baking dishes, or tucking in the surplus. Brush the top with some beaten egg, if you’d like it glossy, and cut a few holes in the top to allow steam to escape. Return to the oven for about 15 minutes, or until the pastry is golden. Serves 6.
W hat’s cooking | J U L I E ’ S K I T C H E N Welsh Rarebit
Stick y Guinness Tof fee Puddings
Though most have heard of Welsh rarebit, not everyone could describe what it is — essentially a thick cheese sauce made with cheddar and beer, poured over toast and sometimes broiled until blistered on top. It’s fantastic comfort food, and a great way to utilize days-old bread and any cheese ends you might have in your fridge.
Beer and caramel are a match made in culinary heaven — and dark stout adds a particularly robust flavour.
15 ml (2 Tbsp) butter 15 ml (2 Tbsp) all-purpose flour 250 ml (1 cup) beer or ale 125 ml (½ cup) half and half or whipping cream 10 ml (2 tsp) grainy mustard 5 ml (1 tsp) Worcestershire 500 ml (2 cups) grated extra-old cheddar Salt and pepper to taste, if needed
In a medium saucepan, whisk the butter and flour over medium-high heat. Whisk in the beer or ale, cream, grainy mustard and Worcestershire and bring to a simmer; cook for a minute or two, until thickened. Reduce the heat and whisk in the grated cheese until melted and smooth. Season with salt and/or pepper, if it needs it. Spoon onto toasted bread and if you like, run under the broiler for a minute to blister the top. Serves 4.
Thickly sliced bread, toasted or not, for serving
250 ml (1 cup) chopped, pitted dates
250 ml (1 cup) packed brown sugar
300 ml (1 ¼ cups) Guinness or other stout
2 large eggs
5 ml (1 tsp) baking soda 1 very ripe banana 80 ml (¹/³ cup) butter, softened
Sticky Toffee Sauce 250 ml (1 cup) packed light brown sugar 60 ml (¼ cup) Guinness or other stout
5 ml (1 tsp) vanilla
60 ml (¼ cup) heavy cream
400 ml (1 ¾ cups) all-purpose flour
60 ml (¼ cup) butter
5 ml (1 tsp) baking powder 1.25 ml (¼ tsp) salt
60 ml (¼ cup) Roger’s Golden syrup or maple syrup 1.25 ml (¼ tsp) salt
Preheat the oven to 175°C (350°F.) In a small saucepan, Whipped cream or vanilla bring the dates to a simmer with the stout. Cook for a few ice cream, for serving minutes, until the dates are very soft, then remove from the heat and stir in the baking soda. (It will get foamy.) Pour into a bowl, squish in the banana and roughly mash with a potato masher or a fork. In a large bowl, beat the butter and sugar together until sandy; add the eggs and vanilla and beat for a few minutes, until pale and light. In a small bowl, stir together the flour, baking powder and salt. Add half the dry ingredients and stir (or beat on low) just until blended. Stir in the date mixture, and then the remaining dry ingredients, stirring just until combined. Pour the batter into a well greased Bundt pan or divide between 12 greased (not paper-lined) muffin tins. Bake for 30 (for muffins) to 45 minutes (Bundt), or until deep golden and springy to the touch. Let cool slightly on a wire rack, and invert onto a plate while still warm. To make the sauce, bring the brown sugar, Guinness, cream, butter, syrup and salt to a boil in a medium saucepan over medium-high heat, whisking until well-blended and smooth. Remove from the heat and let cool slightly — the sauce will thicken as it cools. Serve individual cakes or wedges drenched with toffee sauce, with whipped cream or ice cream. Serves about 12.
ESCAPE ORDINARY
Imagine you’re traveling – order an Afternoon Tea Box
All occasion catering for 2–50 Little Girls Birthday Tea Package Themed dinner menus for weekend take-out
Corporate Functions • Birthdays • Engagements Shabbat Dinners • Shiva Meals Baby/Bridal Showers • In-home Chef Services High Holidays • Simchas Intimate Dinners • Backyard Barbecues • Individual or Group Cooking Lessons • Cooking Demonstrations
www.merakicuisine.ca 403.619.COOK (2665)
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B y C AT H E R I N E VA N BRU N S C HO T Ph ot og ra phy b y M I TC H K E R N A global pandemic is hardly an optimal scenario for opening a new restaurant venture. But many Calgary chefs did exactly that – proving that where passion and ingenuity ignite, there's no putting out the flame. What does it take to be a chef-entrepreneur during times of adversity? We turned to these three culinary leaders to find out.
CHEF
Jenny Kang
ORCHARD | ORCHARDYYC.COM
By the time Chef Jenny Kang and her partners opened the doors to Orchard Restaurant's glorious room and Mediterranean-inspired menu in October 2020, plans had been two years in the making. “Nick (Suche, of Shelter) had the plan,” explains Kang, “And said ‘would you like to be the chef?’” A lease was signed and a May launch date set — only to be stymied by the first lockdown when Covid-19 rolled into town. Orchard’s eventual launch brought two months of near sell-out reservations — before doors were closed again (except for takeout) by the second-wave lockdown.
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“It was kind of like a roller-coaster,” says Kang. “And (when) there was suddenly no one in the restaurant for the first time, it was very emotional, very sad. ...But when IS the right time? Before Covid existed, Calgary was already going through difficult economic times... and we will be battling these tough economic times for years to come. “What we CAN count on,” she says, “is Calgary's love for dining and food.” It’s a confidence gleaned from her years of experience through previous economic recessions as executive chef at Bow Valley Ranche, and later at Shokunin, with whom she won the Calgary leg of the Canadian Culinary Championships in 2019. What keeps her going through all the uncertainty? “My passion for food and cooking gets me out of bed every day, despite how hard
the previous day was... Orchard allows me to cook the food that I am passionate about, as well as surrounds me with the things I love most: my family (including her husband, Food and Beverage Director, Andrew Denhamer, and her kitchen team) — and lots of plants!” She has a perspective on hard work that she tries to pass on to her cooks. “Maybe because I had a late start in my career... my thinking is the more work I do, the more experience I gain. ...You’re not working too much; you’re improving your skills.” But she cautions it’s important to not lose sight of the joy in creating something new. “I love creating happiness with food. It brings me so much pleasure to surprise friends, family and other diners with flavours that I have created.” Her advice to would-be chef-entrepreneurs? “Every day is a new surprise... Never give up, and always be learning.
Calgary is and always has been very loyal and very supportive of local entrepreneurs pasta pop-ups called Connie & John’s Italian, as restrictions lifted. None of these ideas sprang out of thin air.
CHEF
Connie DeSousa
CHARSHOP BUTCHER AND CONNIE & JOHN’S PIZZA | CHARCUT.COM
Just weeks after Charcut Roast House celebrated its 10th anniversary, the first lockdown of the pandemic closed its doors for months – as well as Char Restaurant Group’s other venues and its events and catering arm. But in the kind of on-yourfeet thinking that has marked her performance at so many culinary competitions (including two appearances on Top Chef Canada), Chef Connie DeSousa and her partners made a quick pivot.
“Butcher Shop ...is something that we had always wanted to do... but we were always running around so busy,” says DeSousa. And they’d been testing the pizza and pasta concepts already, in anticipation of opening a restaurant in the forthcoming ALT Hotel University District. “Calgary is — and always has been — very loyal and very supportive of local entrepreneurs,” says DeSousa. But what do chef-entrepreneurs need to bring to the table? “You need to have a passion — and the work ethic, the drive, the dedication, the determination. And now, more than ever... resiliency.” Partnership is huge. “We all wear different hats in our business. We created that structure going in and... we lean on each other′s strengths. I would say that’s probably the most beneficial part of having partners and I can't imagine going into business on my own.”
The chefs pride themselves on their mentorship program that has kept staff long-term, and has seen Chefs Jessica Pelland, Brody Ashton, and Chad Rittenhouse work their way up to be leaders of charbar, Charcut, and Char Events respectively. “That’s something that’s really, really important to us and is one of the core values of our company.” “We've worked really hard to create work-life balance in our company, as well” — which includes making room for parenthood and encouraging physical activity. Both co-chefs have young children and both incorporate fitness into their daily routines. “I feel like it starts from the top down...If you can't commit to it as a leader, then it’s not going to happen in the company.” Her advice to potential chef-entrepreneurs? “Take your time with it. I worked in the industry for 10 years before we started our company. And not everyone needs to own their own restaurant. What’s cool about the industry is there are so many different avenues and outlets to be able to use your skills.”
She and co-Chef John Jackson launched Charshop Butcher and provisions store online in the spring, featuring a selection of their choice cuts and house-made charcuterie. Connie & John’s Pizza takeout followed, as well as regular M A RC H » A P R I L 2021
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In Calgary, the people are so warm- hearted, so supportive. And Calgary chefs are really bonded. CHEF
Jinhee Lee
Enhance your skills with the proper tools
JIN BAR | JINBAR.CA When the pandemic struck, Chef Jinhee Lee was in Korea with no thoughts of opening a new restaurant anywhere. Her rise into the spotlight had brought multiple appearances at the Canadian Culinary Championships (which she won in 2017), a finalist's berth on Top Chef Canada, and a judge's slot on Food Network's Wall of Chefs. But the pace had taken its toll. Years of pushing through painful sciatica with Red Bull and adrenalin had left her body broken, her spirit exhausted. It was time to step away from her role as Foreign Concept's executive chef; to re-evaluate and to heal; to savour her mother's cooking and fetch takeout with her dad. But her Calgary home tugged hard. “In Calgary, the people are so warmhearted, so supportive,” says Lee. “And Calgary chefs are really bonded.” So, when flights re-opened in summer, she returned. An invitation to launch a new restaurant came within weeks of touching the tarmac. She resisted at first, loathe to give up her new-found balance and health. But when she sat down to put her thoughts to paper, a new concept fell full-formed onto the page. “I wanted something exciting, but humble and comfortable... sharing Korean flavours and my memories of family and fun.” In November 2020, she launched Jin Bar, a cozy local spot with a takeout-friendly menu featuring punchy Korean-style fried chicken and pizza. Shifting from chef to entrepreneur required a new mindset, says Lee: parking a chef's desire for the finest ingredients to make a dish shine, to focus on hitting the sweet spot of affordability and customer satisfaction, particularly for the economic long-haul. She's trying a new business model, too. “We pick the numbers and prepare a certain amount - when we sell out, we sell out. We know exactly how many staff we’ll need. All staff are trained for every position, so when it’s busy, anyone can step in...When I hire someone, I want to be sure I can give them enough [hours] to make a living.” What kind of leadership does it take to run a successful kitchen? “I grew up with the old-fashioned style. But ... I realized yelling was not going to work. Being an Asian girl and a female chef – no one would listen to me.” She's adopted instead a “big sister” approach: making meals for her staff before each service; learning to listen first and to clarify expectations; working side-by-side, sharing her knowledge and experience.
A T
D A L H O U S I E
zestkitchenware
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S T A T I O N zestkitchenware.com
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And her advice to others making the leap from chef to entrepreneur? “Be positive when things go wrong. Work together to find a solution.” And keep your own passion alive. For her, that means taking time for herself with regular journaling and yoga.
B y DE BR A S M I T H
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E V E N I N A PA N DE M IC , B A N F F S U R PR I S E S A N D DE L IGH T S
Mountain Fairytale
Banff never fails to bring the magic any time of year. Ordinarily, people from all over the world come to take it all in, but this year, it’s all ours to enjoy and support. Fortunately for food lovers, the culinary offering has expanded and evolved this year as well. Après ski or après shop, tote back some takeout to your mountain getaway. If your pod doesn’t want to dine out in person, everything from appies to cocktails are ready to go. FARM & FIRE
THREE BEARS BREWERY & RESTAURANT Chris Amat
If home is where the hearth is, Farm & Fire has you covered. Head Chef David Ryc favours a “simplified approach to food with clean and simple flavours that make you feel at home”. It’s an aesthetic that’s echoed in the Scandinavian influenced blonde wood and clean lines of the restaurant, designed by Frank Architecture of Calgary. The fire at the heart of the restaurant is the rotund forno oven that’s capable of reaching temperatures of 900 degrees. It gives a particularly nice char to vegetable laden pizzas, and dishes like Ryc’s favourite, roasted butternut squash with burnt white chocolate vinaigrette. In the open kitchen, roast chickens tumble in lazy, golden revolutions on a rotisserie imported from France. Thanks to an exceptionally intelligent timed app on the website, all menu items are available for takeout only when they are at their best: brunch from 8 a.m. to 2 p.m. daily; flatbreads from the oven 4 to 5 p.m. weekdays and 2 to 5 p.m. Saturday and Sunday; and the complete dinner menu from 5 p.m. to 9 p.m. Like mom says, come and get it, dinner’s ready.
The original to-go, a sandwich from Stock
STOCK FOOD AND DRINK In 1762, John Montagu had a problem. A gambling problem, to be precise. Rather than leave the table, he asked to be served a piece of meat between two pieces of bread, thereby inventing the item named after his title, the 4th Earl of Sandwich. In the lobby of Banff’s own castle in the mountains, the Banff Springs Hotel, you’ll find STOCK Food and Drink. Observe how sandwiches have evolved into pinnacles of tasty goodness from their humble English beginnings. Order one and you may find it adorned with sunflower sprouts from the indoor greenhouse and proteins from Valbella Gourmet Foods in Canmore. All the breads, including gluten free loaves, and delicious pastries, are scratchmade daily in-house. The STOCK-To-Go menu offers hearty dinners like Guinness beef stew with Irish soda bread, vegetable korma and Jamaican meat patties. Open at 6:30 a.m. daily for early risers and all-night gamblers.
Debra Smith
Debra Smith
Once upon a time in Banff there was a magical brewery where a pine tree grew indoors, up past the second floor until it almost touched the skylight. In the summer, all the windows and doors would open, along with the retractable roof, to welcome the outdoors in. Beside the shining towers of the open brewery was a lifesize carving of a famous cougar named Doug, and painted park birds perched in the greenery. Classic brews flowed through the taps of the first-floor bar, and the wizardly brewmaster added an infuser to one line, creating enchanting new beers that tasted of botanicals, herbs and even tea. Three Bears is casting a spell over Banff. Its pizza dough is created by a 72-hour reverse ice water ferment; sandwiches, salads, and a kid’s menu are all ready to fly home with you.
Dry ribs at Three Bears
Debra Smith
Rotisserie chicken ready to go
Banff Springs store
Stephane Prevost
BANFF HOSPITALITY COLLECTIVE
banffcollective.com
Pork katsu curry rice bowl
BLOCK KITCHEN + BAR Six years of living in Japan gave Stephane Prevost, chef and managing partner of Block Kitchen + Bar a love for izakaya, tiny, collegial bars serving sake and small plates. In a space that’s just big enough to swing a Hello Kitty stuffie, guests sample shared plates with pan-Asian and global influences. The rotating lunch menu features six or more dishes daily like curry ramen noodles, miso squash broth and green tea noodles. Dinner curries with rice and naan are popular dinner items. If you’d prefer a more Zen and less cozy experience, everything is available for take-out. Following on the success of Block, Prevost opened Shoku Izakaya in December, in a space just down the street. It’s twice as large, but still intimate at 50 seats. The bar menu focuses on a larger selection of premium sake and beer, chosen by bar culture guru Jonathon Posselt. Nibble on sushi, sashimi, and kushiyaki (grilled skewers) while enjoying a creamy sake cocktail.
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
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CALGARY Willow Park
Stephane Prevost
Hard core hibernators take heed. This website was made for you. Offering deliveries from seven of Banff’s best restaurants including Park Distillery, High Rollers, The Eddie and Balkan, you’re sure to find something that exceeds expectations. Expect generous pours from the Beer and CocktailsTo-Go selection, because: a. you’re pouring, and b. someone else is doing the driving. Spirits are by Park Distillery and feature their outstanding Park Glacier rye and Park chili vodka, while the six-month barrel aged cocktails Glacier rye Manhattan and Alpine dry gin Negroni and Martinez are stand-outs. Draft to Your Door will also deliver growlers and assorted brews on tap. Deliveries to your den never tasted so good.
Takoyaki
A D V E R T I S E M E N T
A PL ACE T O C A L L HOME E IGH T OUNC E C OF F E E F IND S I T S H A P P Y P L A C E IN I T S NE W S HO W R O OM A ND WA R E HOUS E The per fect cup of cof fee is eight ounces. It strikes the ideal balance bet ween bean and water with just a lit tle room for milk – to enhance the flavour of an ar tisan roast, not to cover it up. More than a few of us have taken to a deeper exploration of life’s little pleasures as we stay home to wait out the pandemic. And for many, that pleasure is coffee. Fortunately for Calgary cafephiles, Jen and Wes Farnell have assembled a team that brings the knowledge, experience and caffeine-fueled passion to the table – and to your mug. Of course, in the beginning, Eight Ounce Coffee was just a couple of corporate refugees sipping on a dream in their garage. “It was actually a maternity project gone terribly awry,” laughs Jen. “We’ve grown and expanded so much over the years it’s hard to believe that Wes’ hobby has become what it has.” What it’s become, is the biggest specialty-coffee equipment distributor in Canada, selling to over 4,000 cafes, roasters, hotels, kitchen and lifestyle stores across the country and into the States. They distribute to some of the biggest and best names in specialty coffee around the world with team members in Calgary, Montreal and Toronto. They help organize and sponsor barista competitions, AeroPress competitions, Brewers Cup and Cup Tasters, and are one of the founders of the Prairie Coffee Collective. And now, they’re moving into their dream home.
The beautiful, sunlit café/showroom/warehouse space in the up-and-coming Ramsay area is the result of an exhaustive search that almost had the team run out of time as their last lease expired. “Because one of our greatest priorities is the happiness and wellbeing of our people, we had a number of non-negotiables, but we started looking two years ago and thought we had lots of time,” says Jen. Stipulations included being centrally located, high ceilings and sunlight in the warehouse area. Turns out, even in today’s lessor’s market, it was a tougher challenge than expected – until a creative, last-minute Hail Mary from their realtor turned out to be the perfect fit. Fortunately, the long-standing HBI office furniture company was pivoting their business and no longer needed the warehouse space and because of the nature of the business, it made for a gorgeous showroom and, if you can believe it, already had a café right in the space. “It was just so serendipitous,” says Wes. “It ticked all of the boxes and then some. There were no compromises, we doubled our space, we have great neighbours and we’re even able to start a new project or two thanks to the in-house café.” One such project has the Eight Ounce team offering their café as a pop-up space for those wanting to try the business before starting their own, or for more established cafes to test new concepts and ideas before bringing them to market.
“It’s not a profit-generating model,” says Jen. “It’s a way to contribute to the growth and wellbeing of the coffee scene in this city – which is important to us.” As for the showroom itself, it’s the comfortable, beautiful and hands-on experience retail customers have come to expect from the Eight Ounce team. With offerings ranging from a Japanese Hario egg cooker to Department of Brewology wall art, Eight Ounce’s collection goes deep into all things coffee, but also reaches far beyond the brew. Each product is carefully curated for functionality and design making it a destination for those who know their shower screens from their portafiller baskets as well as for those who simply appreciate good design and a great cup of coffee. “Don’t expect a sales environment in our showroom,” says Wes. Our team are experts and have the knowledge to get technical, but they’re also just really great people who love to talk about coffee.” Tr e a t y o u r s e l f t o a v i s i t t o t h e n e w Eight Ounce Cof fee showroom at
2 0 4 0, 2 6 0 0 P OR T L A ND S T. S .E .
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R AVIOLI EGG YOLK AND RICOTTA RAVIOLI WITH BROWN BUTTER & SAGE
Pasta dough
There is nothing more satisfying than being able to make homemade pasta. It tastes so much better and fresher than its store-bought counterpart to say nothing of the pride you’ll feel once you’ve mastered the art and it’s on the dinner table for your family or guests. If you’re already a pasta-making pro, it’s time to try your hand at a recipe that will definitely wow the crowd. This dish is a little more time consuming and difficult to make compared to everyday pasta, but the oohs and ahhs at the table are well worth it. Make the raviolis ahead of time if need be: they are good to sit in the fridge for up to two days. Note: Using a pasta maker is really the only way to make the pasta thin enough for the recipe to work well. You can find excellent pasta makers at the Italian Centre Shop. Makes 16 large ravioli.
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Yields 450 g (1 lb) Fresh Pasta 4 large eggs 600 ml (2 ½ cups) “00” flour 15 ml (1 Tbsp) olive oil 5 ml (1 tsp) kosher salt Place the flour in a mound on a large cutting board. Use your fingers to create a well in the middle of the flour mound. Add the eggs in the center of the well. Sprinkle the salt and drizzle the olive oil on top of the eggs. Use a fork to whisk the eggs until they are combined. Then begin to gradually whisk some of the flour into the eggs adding slowly until the egg mixture is thick. Use your hands to fold in the
rest of the flour until it forms a loose ball. Knead the dough for about 10 minutes or until the dough is smooth and elastic, sprinkling some extra flour on the cutting board if needed to prevent sticking or if the dough seems too wet or sticky. If the dough seems too dry, add in a little water, but you want the dough to be fairly dry. Form the dough into a ball and wrap it tightly in plastic wrap. The dough should be smooth. Let the dough rest in the fridge for at least 30 minutes. Take ¼ of the dough and run it through a pasta machine a few times on each number setting until long and very thin. Cut 8 cm (3-inch) squares out of the dough using a knife. Repeat with the remaining three parts of dough.
Ricotta filling 300 g (11 oz.) ricotta cheese 60 ml (¼ cup) freshly grated Parmesan
Bacon 4, 15-cm (6-inch) pieces of thick-cut bacon Pan fry, chop and set aside.
Zest from 1 lemon
Egg wash
Pinch salt and ground black pepper
Beat one egg with a fork and set aside.
In a small bowl mix all ingredients together and set aside in the fridge.
S t or y b y A M A N DA L A M BE RT Ph ot os b y C A M I E L E A R D
Celebrating
6
YEARS Calgary, thank you for one more year of your support!
Fried sage
Brown butter
Assembly
125 ml (½ cup) vegetable oil
125 ml (½ cup) unsalted butter
10 sage leaves
15 ml (1 Tbsp) chopped parsley
Place 15 ml (1 Tbsp) of the ricotta mixture in the center of one pasta sheet and with your fingers make a small indent in the middle of the mixture. Carefully place one egg yolk in the center. Egg wash around the mixture.
Put the oil into a small sauce pot over low — medium heat. Test the oil by adding a pinch of salt to the oil. If it spitters right away, it’s ready. Very carefully put the sage leaves into the oil. Use an oil splatter guard or the lid of a sauce pot quickly after dropping the sage. It WILL spitter out. Leave the sage in the oil to fry for about 15 seconds. Remove and place on a paper towel to dry. This well help keep the crispness.
Pinch of salt 5 ml (1 tsp) lemon juice Preheat a small saucepan over medium heat, once the pan is hot, add the butter. It should sizzle right away. Swish the butter around until it smells nutty and you see the color changed to a light brown. Add the parsley, lemon juice and salt. Continue to stir the butter the butter will turn golden brown. Some foam will subside and the milk solids at the bottom of the pan will be toasty brown. Remove from heat and use right away.
Very gently put a pasta sheet on top. Using your fingers press around the mixture until it is closed and all air bubbles are out. Be careful not to break the yolk. Place in a slotted spoon and gently drop into simmering water as many raviolis as comfortably fit in your pot without the yolks overlapping (generally 2-3) for about 2 minutes. Remove with slotted spoon. Drizzle with brown butter, bacon, and fried sage. Buon Appetito!
#EATATMINAS
(403) 454-2550 136 2nd STREET SW minassteakhouse.coM
Churrascaria & Restaurante OPEN FOR DINE-IN, TAKEOUT, DELIVERY & CATERING
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Quick Bites POP-UP BURGER SHOP
GRAB AND GO
Pigots Burger Club (pronounced pee jo) is a burger and fries pop-up shop created by Chef Mike Pigot. The pop-up operates out of Craft Beer Market on 10th Ave. S.W. serving up burgers, fries, dirty tots and kale salad.
Pulcinella has opened a fresh Italian market inside the restaurant featuring a variety of fresh-made sauces, pasta, pastries and more. Eat your pizza and grab some groceries to go. Pulcinella Italian Market and Coffee Bar 1147 Kensington Crescent N.W. | 403.283.1166 | pulcinella.ca
OH MY CURD Poutine With Purpose is back for another year of curd crushing madness. From April 23 – May 1, visit local participating restaurants and eateries to try their specialty poutine, with proceeds supporting Mealshare. Poutine With Purpose | poutinewithpurpose.com
LUCKY NUMBER 3 Lina’s Italian Mercato has opened a third location, open seven days a week in Britannia. Find all your favourite Italian goodies in the store including new items and classic ingredients. Lina’s Italian Mercato | 5108 Elbow Dr. S.W. | 403.454.8323 | linasmarket.com
GET PUFFED UP Cream Puff Emporium is Chef Cam Dobranski’s latest creation inspired by cream puff shops in other cities and a love for cream puffs. Available for preorder in packs in a variety of flavours. Pickup at Eat Crow Snack Bar in Kensington.*
Pigots Burger Club | 345 10th Ave. S.W. | 403.514.2337 pigotsburgerclub.com
FINGER LICKING GOOD Chef Jenny Burthwright is at it again. She’s opened Urban Shack Fried Chicken, operating out of her Jane Bond BBQ eatery. The southern shack style fried chicken menu has an assortment of flavourful bites and catchy names including bird attack and chopped bird. Don’t forget the dips. Urban Shack Fried Chicken 723 46th Ave. S.E. 403.277.7064 urbanshackfriedchicken.com
Cream Puff Emporium 1131 Kensington Rd. N.W. 403.457.4148 creampuffemporium.com
BRIDGE, LAND, ICE AND FIRE Bridgeland Distillery has released a Canadian baijiu to commemorate the Year of the Ox featuring Penhold wheat grown by the Hamill family of Red Shed Malting. Available in 375 ml bottles, Baijiu is said to be the most consumed spirit in the world. Available at the distillery. Bridgeland Distillery | 77 Edmonton Tr. | 403.988.4446 bridgelanddistillery.com
THE LITTLE CAFÉ THAT COULD
PIZZA FOR THE SEOUL
Opened in early February in Sun Life Plaza downtown, Li’l E Café provides employment opportunities to individuals with intellectual and developmental disabilities. This is the second cafe of its kind to open in Calgary in recent years. Drop-in for a tasty assortment of local products and coffee.
Newly opened Pink Door Pizza is part of the Starbellly Group featuring Starbelly Open Kitchen & Lounge, The Beltliner and a new Mexican concept currently in the works. This ghost restaurant has classic pizzas on the menu as well as funky options like Pickle Me Fancy and Okey Dokey Artichokey.
Li’l E Coffee Cafe | 140, 140 4th Ave. S.W. 403.300.1400 | lilecoffee.ca
SHARP KNIVES ROCK The team at Knifewear is creating a kitchen knife TV show called Sharp Knives Rock. Follow them on YouTube and watch for this show to debut in April. Sharp Knives Rock | YouTube Knifewear channel
Pink Door Pizza | 180, 4307 130th Ave. S.E. 403.764.7465 | pinkdoorpizza.com
FONDUE MADE EASY Chinook Cheese has created an easy, seasoned fondue cheese package for your next fondue night. Add your favourite liquid to a sauce pan (apple juice, milk, water, beer, wine), mix in the seasoned shredded cheese, transport to your fondue pot and enjoy with your favourite dippers.* Chinook Cheese | 2015 32nd Ave. N.E. | 403.764.9764 | chinookcheese.com *Hosted our meal, but did not approve the story
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Ask for the
Good Stuff
Look for Canadian beef that makes the grade for you.
canadabeef.ca
Grade Expectations
When you bite into a juicy steak or roast, you want to enjoy the highest quality beef. Canadian beef grades help ensure that your beef has been meticulously chosen to deliver a delicious experience every time. Here’s how to choose from Canada’s best – and some of the world’s finest – beef to inspire your inner chef and tantalize your taste buds.
CANADA AA GRADE A good value choice offering lower levels of *marbling and typically fewer calories than Canada AAA and Prime Grades. Canada AA beef can be tender and flavourful and performs well with all popular cooking methods.
CANADA AAA GRADE (TOP TIER) Canadian beef brands that include only the most marbled (Top Tier) beef within the Canada AAA grade are an excellent choice for steakhouse-quality beef. These brands offer beef with the very best marbling, flavour and juiciness within the AAA grade.
CANADA AAA GRADE A great choice for high-quality beef. Canada AAA offers higher levels of marbling than Canada AA and is well suited for all popular cooking methods. Canada AAA will become a delicious family favourite when grilled, broiled, simmered or roasted to perfection.
CANADA PRIME GRADE An extraordinary choice for exclusive steakhouses, hotels and serious home chefs. Canada Prime is selected for maximum marbling, flavour and juiciness and only available in limited supply.
* Marbling is the small flecks of white fat distributed throughout the meat. The amount of marbling influences beef juiciness, texture and flavour.
STARTING A CULINARY BUSINESS CAN BE REALLY DIFFICULT. FINDING THE PLACE TO COOK FROM SHOULDN’T BE!
Short and long-term rental of fully equipped commercial kitchens so you only have to worry about running and growing your business! Find out more at: www.kaladikitchens.com Calgary – Edmonton
N E W S , notes & happenings | Q U I C K B I T E S ALBERTA REPRESENTS
MERAKI
The Great Canadian Baking Show is back and season four features two amateur contestants from Alberta. Larry Harris from Edmonton is always sharing his creations on Twitter and local Calgarian Oyaks Airende combines arts and science in his baking. Tune in weekly on CBC and Gem.
MAY-RAH-KEE – doing something with soul, creativity, and love.
Great Canadian Baking Show | cbc.ca/life/greatcanadianbakingshow
DRIVE-THRU, THE NEW LOCAL TAKE-OUT A new drive-thru only café has opened on Macleod Tr. To Me Vietnamese Sub might be tiny but they are big on flavour. Choose from a small assortment of bowls, banh mi subs, spring and salad rolls delivered fresh and hot right to your window. To Me Vietnamese Sub | 5250 Macleod Tr. S.W. 825.882.2828 Note: 825 is a new Alberta area code
BURGER FOR A CAUSE Mealshare has partnered with A&W Canada to help end youth hunger. Pick up a Cheddar Bacon Uncle Burger combo on Mondays or turn any item into a Mealshare item by adding $1 to your bill to support this cause. A&W Canada | aw.ca
Chef Amanda Lambert (North 44 and Sash Restaurant in Toronto) has moved back home to Calgary and with partner, Miltos Chiotelis, has opened Meraki Cuisine, a catering and personal chef services company. They offer a variety of options. All-occasion catering for two to 50 guests, In-home chef, cooking lessons and demonstrations, Catering for Jewish celebrations including Shabbat, Shiva meals, Passover and high holidays plus weekly dinner specials on weekends. A truly unique offering is their traditional afternoon tea box. Take your tastebuds on a culinary adventure. From comfort foods and all-time favourites to new tastes and gourmet dishes. Meraki Cuisine | 403.619.2665 | www.merakicuisine.ca
GRUMANS – NOW OPEN LATE AND READY FOR PASSOVER With the success of their takeout and delivery program, the downtown Grumans location is now open later: Mon.-Wed. 10 a.m. to 3 p.m. and Thurs.Fri. 10 a.m. to 8 p.m. including dine-in service. Also, the Britannia store is geared up for the Jewish holiday of Passover which kicks off March 27.
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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N E W S , notes & happenings | Q U I C K B I T E S ELEVATE YOUR PANTRY WITH MARKET BASKET Chef Paul McGreevy (The Nash, Vintage Group, Craft Beer Market) has teamed up with entrepreneur Alexandra Olson to provide chefcurated grocery boxes through Olson’s new project, Market Basket YYC. The platform features products from dozens of local companies including Prairie West Meats, Deepwater Farms, Peppinos and many more. McGreevy helps curate the best ingredients while creating new recipes and meal kits for shoppers to choose from. We recently enjoyed the truffle perogy from Perogy Guy through Market Basket YYC featuring black and white truffle oils, Balderson white cheddar cheese and gruyere. Drool.* Market Basket YYC | marketbasketyyc.ca
FUN TO SAY, EVEN MORE FUN TO EAT! A new tapas and cocktail experience opened Feb. 15 with a focus on diversity and connection. Located in the former World Bier Haus location on 17th Ave. S.W., Chakalaka is a modern tapas restaurant and bar combining the conviviality of table barbecue experience with creative delectable cocktails and world-class wines and cordial hospitality. Chakalaka | 1410 17th Ave. S.W. | 587-891-6872 | chakalaka.ca
WATER FUELS FORTRESS REVITALIZATION Sourced at the outflow of an underground rock glacier in the Fortress Mountain ski area, the newly launched Rök Glacier Water is part of a strategy to sustainably finance redevelopment of the legendary resort. Rök Glacier Water | rokglacier.com
WELL-DESIGNED AND DELICIOUS Congratulations to the folks at Sidewalk Citizen restaurant in Memorial Park as it recently won Canadian Interiors design award for 2020. The second award, this time national, after winning the HD international award in October 2020. If you haven’t been to experience the beautiful solarium, make time. The food is delicious and it’s one of our favourite places to eat in Calgary! Sidewalk Citizen Memorial Park | 340 13th Ave. S.W. | 403.263.2999 sidewalkcitizenbakery.com
GATHER… AT HOME! Gather Catering recently launched its weekly Dinner-at-Home menus, which offer a four-course menu with wine pairings and cocktails, available for delivery or pick-up on Saturdays. Every week's menu is inspired by a different season, theme, holiday or event. The menus launch every Tuesday on the website and social feeds, and orders can be placed until Thurs. at 2 p.m. Dinners are delivered on Saturday afternoons or picked-up at City & Country Winery, which offers a wine pairing with each week's menu. All menus are made from scratch with locally sourced ingredients. We had an Italian feast, which was easy to prepare and plate and took our take-out game up a notch.* Gather Catering | 3, 4220 23rd St. N.E. 403.454.8933 | gathercatering.ca
Escape to the Farm Enjoy a home cooked meal, shop with ease and drink in the view. You’ve earned this peaceful break. PaSu Farm is a country oasis that offers elegant simplicity and nourishes the soul. Take in magnificent mountain views from our restaurant, which has 25-foot ceilings and large windows to
enjoy the bucolic landscapes. The boutique is a shopper’s delight for all ages, and our customers enjoy a peacefulness that comforts and calms their spirits.
40 minutes north of Calgary | 403.337.2800 or 1.800.679.7999 | www.pasu.com *Hosted our meal, but did not approve the story 28 M A R C H » A P R I L 2021
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Spring Plaza at the
REFRESH YOUR LOOK, YOUR HOME AND YOUR SPIRIT YOUR FRIENDS AT BRITANNIA PLAZA ARE WAITING
Elbow Drive 49 Avenue SW britanniaplaza com
.
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F U N F O O D T A L E S f rom the f ront line | F U N N Y B O N E S
By
Your one-stop connection to Brazil!
N LI
DA
KU
P
E EC
I am closer to the Easter Bunny than I have ever been to Santa. Sure, Santa’s jolly, but his love is conditional. All that ‘naughty or nice’ business? Too much pressure. The Easter Bunny is another matter. Like Santa, he has roots in pagan and religious tradition, but his love is democratic, unconditional, joyful, and never scary. His lovable cuteness bounces him through the countless visits he makes to children and adults, bearing treats, and ultimately, bestowing in all the promise of Spring and renewal. He brings baskets to all and sundry, no strings attached, the notable exception being the insensitive households in which rabbit recipes are posted on fridge doors. The Easter Bunny may be innocent and joyful, but he also has a strong sense of self-preservation. Years ago, on Easter Sunday, my doorbell rang. I opened the door just in time to see a rusted-up car zooming away. Hanging from my mailbox was a bright Easter basket with chocolates and eggs galore. This touched me so much, that when a family with small children moved in next door, I fell into the habit of sneaking over early Easter morning and leaving a basket at their door. After two years, I discovered that they were nervous about the anonymous basket and wouldn’t let their kiddies eat the chocolates. Whoops. After that, I included a card, so they would realize it was a wannabe Easter Bunny, not the neighbourhood psychopath. Easter heralds the joy of spring, along with all the tulips, birdies, pastel colours and yes, hope. Hope takes many forms: for some, no more crazy people making important global decisions; for others, the mood-enhancing sunlight, for the practical, absolute exultation in the end of snow shovelling, spinning tires and elegant dives into snowdrifts, and for the culinary minded, the return of Asparagus! Fiddleheads! Spring chicken!
We deliver anywhere in Canada.
136 2 Street SW, Calgary AB BRAZILCONNECTION.CA
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I love making Easter dinner. In the good times, just a few friends or close relatives sit at a table adorned with bunny napkin rings, vases, and candleholders. Break out the bunnies! It’s Easter! I sing as a I trot around, arranging tulips, putting on my springtime CDs, and generally feeling a heck of a lot less stress than that accompanying the often obligatory Christmas feast. Yes, the light peach tablecloth, the pink candles, the pale green napkins! Sometimes, in the midst of this trance of spring celebration, I even manage to present a decent dinner. No matter how hackneyed it may seem to the young and hip, retro deviled eggs are a must at the Easter table. A ham from the supermarket, a jolly roast chicken with lemon and apples, a platter of asparagus, and the constant on my table, a Hungarian cucumber salad, and I improvise the rest, while singing ‘Here Comes Peter Cottontail.’ Every year, I consider trying to create the famous Faberge egg cake (sort of like the Sistine Chapel of baking) and every year, I decide it is better for my mental health, and society, if I put this off for another year. But that is what Easter is about, anticipating tomorrow while living in the now. I know the Easter Bunny wouldn’t want me to knock myself out slaving over an Easter feast. I figure he wants the spotlight, pattering around, leaving little treats for those of us who still believe in spring.
K
Catch the Vibe MODERN OCEAN
MODERN BURGER
MODERN STEAK
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
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
LICENSED. DINE-IN. In-Market Shopping • Takeout
We are
OPEN
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.
Calgary’s Local Food HUB Avenida Village • 426, 12445 Lake Fraser Drive SE Thursday – Saturday 11a-8p; Sundays 11a-5p
www.FreshAndLocal.ca
