8 minute read
Smoke Show
By GRACE WANGwith files from Savour staff
Whether you’re fine dining or grabbing an ice cream, Calgary’s got some pleasing plates that are as much a feast for the eyes as they are for the palate. We set out to find some of the handsomest head-turners on
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Aush-e-reshteh at Caspian Market
Persian cuisine has a wealth of soups, among them aush-e-reshteh, a thick soup commonly served during gatherings, Nowruz, and Ramadan. It contains an abundance of fresh herbs, beans, traditional noodles, and kashk, a unique Persian yogurt. Farah Soltani of Caspian Market shares that “almost every Iranian food is garnished before serving” and aush-ereshteh is no exception, with fried onions, garlic, and mint artfully arranged on top in complex patterns. Caspian Market | 3404 3rd Ave. N.W.| 587.352.3736 Instagram: @caspiansupermarket
Smoking Jacket at Proof
For Reece Southern, bar manager at Proof Cocktail Bar, a cocktail is appreciated three ways. “First, you drink it with your eyes, then with your nose, and finally, with a sip,” he says. The bar’s “Smoking Jacket” Bourbon cocktail is certainly a treat for the senses. It’s a smoky take on a classic old fashioned, with a mix of peated scotch, bitters and sugar, all covered in a fine haze of cherrywood smoke. Proof Cocktail Bar | 1302 1st St. S.W. 403.246.2414 | proofyyc.com
Photo provided by International Avenue BRZ Photo provided Cut Cooking
Halo-Halo at Pacific Hut Oreo Shake at RE:GRUB Kaieseki at Sukiyaki House
Halo-halo is the quintessential Filipino dessert—a refreshing mix of fruit, flan, sweet corn, nata de coco, red beans, halayang ube, and crushed ice. Halayang ube is mashed purple yam with condensed milk, coconut milk, and butter. Pacific Hut owner Ron Ala says the key to his restaurant’s popular and colorful halo-halo is their homemade flan and halayang ube. Pacific Hut Restaurant | 3223 17th Ave. S.E. 403.248.2466 | pacifichut.ca
Happy Camper Sundae at Made by Marcus
Made By Marcus makes beautiful and tasty sundaes, and as team member Brit Savage describes, “Each component has to be delicious on its own as well as contributing to the flavour as a whole.” That’s certainly true of their Happy Camper sundae, with its generous swirl of vanilla soft serve drenched in hot fudge, dusted with graham crumbs, and finished off with a perfectly toasted marshmallow. Made By Marcus | Multiple locations | madebymarcus.ca RE:GRUB’s gorgeous, perfectly Instagrammable shakes will satisfy any sweet tooth. According to RE:GRUB’s Shumaila Halani, the Oreomania shake is one of the most popular shakes, and with good reason. It’s a hefty Oreo shake with chocolate drizzle, a heaping dollop of whipped cream, and a pair of freshly deep-fried Oreos. RE:GRUB| Multiple locations 403.700.0912 | regrub.ca
Lobster Shrimp at Orchard
Calgary’s Orchard Restaurant promises a blend of European and Asian technique and cuisine. Its lobster shrimp appetizer showcases this perfectly: a crispy potato mille feuille topped with yuzu aioli flavoured lobster and shrimp, finished with a mix of salmon caviar, furikake and pickled red onion. On the visual presentation of this stunning dish, owner Andrew Denhamer says, “The most important step… is how to highlight the main ingredient, from there, we try and find contrast through colours and textures.” Orchard Restaurant | #134, 620 10th Ave. S.W. 403.243.2392|orchardyyc.com Sukiyaki House’s head chef Koji Kobayashi is no stranger to kaiseki, a formal Japanese multi-course dinner which emphasizes the use of seasonal ingredients and a variety of cooking techniques. While kaiseki has been on hold due to the pandemic, Koji shared that a springtime kaiseki at the restaurant would likely involve ingredients with colors reminiscent of cherry blossoms, and in-season fish like Spanish mackerel. Here’s to hoping that kaiseki returns soon! Sukiyaki House | #130, 207 9th Ave. S.W. 403.263.3003 | sukiyakihouse.com
Charcuterie Boards at Brie & Banquet
When you order a charcuterie board from Brie and Banquet, you’re getting an edible work of art. With a background in food and interior design, proprietor Katie Eyre is uniquely qualified to make her boards look as good as they taste. “I’m always on the hunt for the prettiest, most interesting and tasty inclusions,” she says. Her favourite ingredients? Edible flowers, fresh figs, local honeycomb, fresh sprouts and herbs, and her in-house dried citrus. Brie & Banquet | 524 42nd Ave. S.E. 403.874.7006 | brieandbanquet.com
Octopus at River Cafe
This eye-catching ring is River Café’s grilled Pacific octopus. Not only is it hot stuff to look at, it packs a spicy punch with a pepper sauce and salami (both house made) with a gorgeous plating and floral garnish. General Manager Heather Pedhirney says this beauty always garners some ooohs and ahhhs at the table. River Café | 25 Prince's Island Park S.W. 403.261.7670 | river-cafe.com DID WE MISS A STRIKING SPECIALITY THAT’S ON YOUR FAVOURITES LIST? SHOW US ON INSTAGRAM AT @SAVOURCALGARY #SAVOURSMOKESHOW.
Baked Alaska at Modern Steak
Fire is always mesmerizing, and when you pour it over a gorgeous, textured Italian meringue tableside, it becomes spectacular. Modern Steak’s baked Alaska is an experience as much as it is a dish. With a salted caramel gelato, vanilla sponge cake and tart lemon curd all nestled in that flaming meringue, you’ll want the video rolling when this beauty arrives at your table. Modern Steak | Multiple Locations 403.244.3600 | modernsteak.ca 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.
By GRACE WANG Market Report
NILA’S TASTE OF INDONESIA:
The tropical port city of Surabaya feels worlds away from snowy Calgary, especially in January. But thanks to Nila Tulis and her husband Pol Polandari, Calgary is now home to authentic Indonesian dishes and showstopping traditional desserts. The couple started Nila’s Taste of Indonesia two years ago to share cuisine from their hometown with Calgarians. Their stall serves up classics like rendang, a stew of tender beef braised in coconut milk and spices like ginger, turmeric and chili peppers. The rendang is served atop a golden rice, which is cooked with turmeric and coconut milk for an added richness, and finished with homemade spicy, salty sambal, a traditional condiment of chilli peppers, garlic and other ingredients. Another popular dish is their satay chicken skewers, which are flavored with peanut, soy sauce and garlic, and grilled to order. But the hidden gem on the menu is undoubtedly the tossed chicken noodles, a large bowl of springy egg noodles and perfectly seasoned savory soup. Each bite is filled with tender chopped chicken, crispy fried onions, fish meatballs and spicy sambal. While Pol manages the entrées, Nila focuses on her specialty, desserts. Kueh lapis is a layered tapioca dessert, with each colorful layer painstakingly poured by hand. It is flavored with sweet coconut milk and has a delightful chewy texture, similar to mochi. Other beautiful desserts include Nila’s thousand-layer baked cake and serabi, a traditional pandan cake with coconut milk and palm sugar. If a trip to Indonesia seems unlikely, make sure to visit Nila’s Taste of Indonesia this winter — you won’t be disappointed. Nila’s Taste of Indonesia | Crossroads Market 1235 26th Ave. S.E. | 403.681.1223 | Facebook: Nila's Taste of Indonesia, Instagram: @nilastasteofindo
I LOVE BISCOTTI CO.
The thought of biscotti often conjures images of rock-hard cookies, but at I Love Biscotti Co., the exact opposite is true. Monika and Dale Rossi’s biscotti is an original take on the traditional Italian cookie, and provides a satisfying crunch together with a soft, delicate crumb. Each biscotti is handmade and decorated individually, and the care shown comes through in each sweet bite. Instead of conventional biscotti flavors like almond and pistachio, I Love Biscotti Co. focuses on unique flavors like salted caramel, lemon lavender, and coconut white chocolate. Monika, the baker of the duo, loves to test new seasonal flavours. The couple’s passion for creative biscotti led them to launch I Love Biscotti Co. in 2019 — and it’s a family affair. The couple’s children and relatives can often be found helping with the business. I Love Biscotti Co.| Dalhousie Farmers’ Market; Bearspaw Pop-Up Market (February 13th) 5432 Dalhart Rd. N.W. (Year-round); 25254 Nagway Rd.| 587.890.1440| ilovebiscottico.com While 2020 was a challenging year due to the pandemic, I Love Biscotti Co. grew through participation in farmers’ markets in Calgary and nearby communities. Currently, their biscotti can be found at the FRESH.LOCAL Your New Home For COME SEE Dalhousie Farmers’ Market, the Bearspaw AFFORDABLE GROCERIES Pop-Up Market on February 13th, and at Main Street Market & More in Okotoks. While the Rossi’s biscotti are soft enough to enjoy without an OPEN JANUARY 10 accompanying drink, Monday to Saturday 10a-6p; Sundays 11a-5p they are just as delicious dunked in coffee or milk. As Valentine’s Day approaches, I Love SAVE Biscotti Co.’s beautiful biscotti are a tempting $5 on $39 treat for a special someone — or yourself! from January 10 – 23, 2022 at our NEW Fresh & Local Farm Store in Avenida Village
