Savour Calgary - Summer 2022

Summer’s here and the time is right, for eating in the streets! Summer, Motown and eating are three of my favourite things on planet Earth and we’re celebrating at least two of those this issue. The city has come to life, hasn’t it? My inbox is full of event invitations and my pantry is full of great local produce as Alberta farmers and ranchers make the most of a very short season. Meet two of them in Catherine Van Brunschot ’s annual “Meet the Producers” meat edition on Page 12.

Tanya Schaap scores a “Hole in One” with her doughnut feature on Page 14 as well as in her new role as Savour’s associate editor as Wanda Baker takes on the digital media editor role. Congrats to both of these Savour stars.

We also welcome a few new contributors to the team this issue including Dana Pugh, who shot our sticky, melty, yummy cover as well as the FA-BU-LOUS “In My Kitchen” feature on Page 16. Also welcome Janey Bevan as the brains behind the “Master Class” with her photographer Leia Gao

You’ll notice a few new touches that begin to meld our print and digital offerings throughout the issue. Let us know what you think. AND, watch for the launch of The Snack, Savour’s e-newsletter launching this summer. Not on our list yet? Get it done by scanning that QR code down there.

In the meantime, visit a food truck, spill some barbecue sauce on your shirt, sticky-up your fingers, picnic in the park and dance in the street – summer is sweet and oh so short.

Camie Leard, Editor camie@savourcalgary.ca

Chocolate Sauce

Camie Leard camie@savourcalgary.ca

DIGITAL MEDIA EDITOR Wanda Baker

ASSOCIATE EDITOR Tanya Schaap tanya@savourcalgary.ca

MAGAZINE DESIGN

Cheryl Starr Design Group stellardesign.ca

COVER

Cover photo by Okotoks photographer Dana Pugh, who also shot this month's In My Kitchen.

CONTRIBUTORS

Wanda Baker

Janey Bevan Leia Gao

Ellen Kelly Linda Kupecek Alison Martin Dana Pugh

Tanya Schaap Catherine Van Brunschot Grace Wang

ADVERTISING SALES

Ellen Kelly ellen@savourcalgary.ca Martin Robillard martin@savourcalgary.ca

WEBSITE TECHNICAL ADVISOR Todd Robertson web@savourcalgary.ca

Directions: 1. In a cold medium saucepan whisk together salt, sugars, and cocoa until they are well combined and lumps disappear. 2. Slowly add water and whisk to combine. 3. Turn heat to medium and bring a boil, whisking frequently. 4. Reduce the heat to medium-low, stirring occasionally. Allow the mixture to simmer until it has slightly reduced in volume and has thickened. 5. Remove from the heat and stir in vanilla, combining well. Pour into a mason jar and allow to come to room temperature. Cover and store in the refrigerator for 7-10 days. Makes about 2 1/2 cups.

www.CococoChocolatiers.com

@Cococo_Chocolates @CococoChocolates @ChocBernCal

Ingredients: ALL ARTWORK © COCOCO CHOCOLATIERS. NOT TO BE REPRODUCED OR ALTERED WITHOUT WRITTEN PERMISSION.

2nd

DISTRIBUTION James Norman distribution@savourcalgary.ca PRINTING CentralWeb

Savour Calgary is a bi-monthly magazine published by Savour Calgary Ltd. Savour Calgary is published six times per year. Winter, Early Spring, Late Spring, Summer, Fall, Holiday

CONTACT INFORMATION

PHONE: 403.475.5809 EMAIL: info@savourcalgary.ca

POST MAIL: c/o 42 Candle Terrace SW, Calgary, T2W 6G7

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,

and

photographs

Savour selects

COMMAND CENTRAL

Things continue to heat up in the District at Beltline. In addition to the food hall featuring the likes of Modern Burger and Roy’s Korean Kitchen, this evolving downtown neighbourhood is now home to Central Taps, a new concept from the team behind Craft Beer Market . The 35-item food menu at Central Taps, curated by Pat and Betty’s executive chef Mike Pigot and executed by executive chef Adam Clark , includes dishes like Pigot’s Signature Wings, Spicy Pork Belly & Miso Ramen and Mexican Street Chicken. And save room for dessert. Try their house-made mini donuts with blueberry lemon curd and powdered sugar. Don’t miss the expansive, 75-seat patio. With the addition of Central Taps, the adjacent 33 Acres Brewing Company and Chef Kenny Kaechele’s new restaurant, Kama, this Beltline district is fastbecoming a gastronomical sweet spot.*

Central Taps | 110, 224 12th Ave. S.W. 403.984.1698 | centraltaps.com

PURSUIT OF EXCELLENCE

Banff Jasper Collection by Pursuit recently debuted Brazen in Banff Opened June 14, Brazen seeks to offer diners a “bold dining experience” through classic, shareable plates with a modern twist all inspired by Banff’s adventurous characters of the past. Centrally-located on Banff Ave. in the historic Mount Royal Hotel, the space pays homage to the original lounge from the 1900s known as The Alberta Bar. Executive Chef Scott Hergott ’s standouts include a table-side Smoked Beef Tartare with garlic aioli, truffle oil and buckwheat crisps, Ginger Beef, a modern riff on Calgary’s famous dish with blistered shishito peppers and ginger syrup, and a Salt Cod Cake, a play on classic fish n’ chips, served with remoulade, lemon caviar, tobiko and gaufrettes. Take a road-trip up to Jasper to try Pursuit’s other new kid, Terra featuring foraged ingredients or the perennial favourite Maligne Canyon Wilderness Kitchen.* Brazen | 138 Banff Ave., Banff, AB | banffjaspercollection.com/dining/brazen/

Soulful recipes inspired by our families 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

Photo provided

Photo provided

A "brazen" new eatery launches in Banff

Central Taps in the District at Beltline

ROSÉ ALL DAY

Established in 2019, Garneau Block is an Alberta-based naturalwine liquor agency that imports biodynamic, lowintervention wines from sustainable, family-run wineries around the world. Natural wine is produced from grapes that are free of pesticides, herbicides and other chemicals. Producers usually yield smaller inventories. Our choice sip goes La Goutte DuseigneurCotes Du Rhone 2020 by Domaine Duseigneur, a family-run vineyard

GARDEN VARIETY

Recognized as one of Calgary’s premier finedining establishments, Bow Valley Ranche’s new seasonal menu in the Lirac AOC. Certified organic since 1988 and biodynamic since 2002, the harvest at this vineyard is done completely by hand. This fresh summertime rosé is made from Syrah and Cinsault. It offers vibrant fresh notes of redcurrants and wild strawberries. Find Garneau Block wines at a variety of local spots like A1 Café, Our Daily

Brett , Crowfoot Wine & Spirits, Major Tom, Lulu Bar, Vine Arts and Willow Park Wines & Spirits Garneau Block | garneaublock.com

features many locally-sourced components. Try Executive Chef Bern Glatz’s, Sudo Farms Organic Beetroot Salad made with whipped feta, pistachio, orange and dill or the Yellowfin Tuna Crudo, served on delicate coconut leche de tigre with pickled pineapple, jalapeno and Thai basil. Other must-haves include the Canadian East Coast Oysters, the Pan Seared B.C. Halibut and the Grilled Pacific Octopus with black garlic and smoked paprika aioli.* Bow Valley Ranche Restaurant | 15979 Bow Bottom Tr. S.E. | 403.476.1310 bvrrestaurant.com

Photos by Brandon Ball

Wanda Baker

Photo provided

Pacific grilled octopus at Bow Valley Ranche

La Goutte DuseigneurCotes du Rhone 2020

BEER BUDDIES

Tailgunner Brewing Company recently opened in the West Village Retail and Entertainment District . Owners Mike MacLeod and Cael Tucker have been friends since they were five, owning businesses together throughout. Award-winning head brewer Blake Enemark oversees the production of the brewery and the craft beer line-up that includes the Lint Stephenson Pilsner, Dame Dorthey Hazy Pale Ale and seasonals, Bombshell Altbier, Johnny Lake IPA, and Bobby Sox sours. A simple menu of nosh complements the beer perfectly and cans are available to go.

Tailgunner Brewing Company | 1602 10th Ave. S.W. 825.407.8599 | Tailgunnerbrewing.ca

SIP, EAT, ART

After much anticipation, The Artist Lounge is open in Capitol Hill This fun space is at the front of the Ruberto Ostberg Gallery offering a European feel with the concept designed by lounge co-owner and general manager Khalid Omokanye Executive Chef Trent Bochek (4th Spot Kitchen and Bar, South Block Barbecue) has designed the menu consisting of an assortment of tapas-style plates. We are coming back for the Halloumi with Tomato Jam and Basil, Kimchi Pork Wonton served in a gochujang broth and the Bourbon Caramel Donuts. Beverage Director Jimmy Nguyen has created a whimsical cocktail menu including Bean Soup featuring milk clarified coffee vodka, and Carrot Goggles made with, you guessed it, carrot juice. Guests can also enjoy a simple selection of local craft beer and wines by the bottle or glass. The art in the gallery will change monthly. Open Thursday to Saturday, 4pm – close. *

INTO THE WILD

The Dorain Hotel

525 – 5th Ave. S.E. 403.300.6630 thedorian.ca

The Dorian Hotel is an experience unlike any other. Playing homage to Oscar Wilde’s book The Picture of Dorian Gray, the hotel is filled with design elements from that era, his humor influences and playful discoveries. Comprised of both The Dorian, Autograph Collection from the 15th floor and up and the Courtyard by Marriott Calgary Downtown on floors below the 15th level, the hotel is positioning itself and Calgary to be on the leading edge of cultural and economic progression. Under the direction of Executive Chef Kevin Birch, the hotel will feature three restaurants. Bistro Novelle is open for breakfast, lunch and dinner. Enjoy blueberry pancakes, club sandwiches and sous vide Pacific salmon. Prologue is an art-deco delight serving special coffees, loose leaf teas and snacks from collaborators Black Sheep Pâtisserie and European Bakery & Deli. In the evening the bistro turns into a lounge with cocktails and colourful food. The Wilde overlooks the city, has an exclusive patio, is bar centric with half the restaurant an eclectic lounge and the other half elevated dining. Located on the 27th floor, it boosts 80 seats and a progressive DJ playing throughout the night. Plates are organic, sustainable and sourced from Canadian farmers, ranchers, growers and producers. Future plans include a produce and herb garden. Birch says he’s focused on conscientious eating and wants people to feel good about what they are eating and where it comes from.

The Artist Lounge

1840 20th Ave. N.W. 403.455.0992 thetartistlounge.ca

Historeats

With LINDA KUPECEK

EGGS

Due to a shortage of good laying hens, eggs were scarce in pioneer days. “In 1884 in Pincher Creek, Alberta, eggs cost $1.00 each.” Women of the homestead would pack away eggs in bran, salt, or in a water glass solution and put in the cellar.

Canadian Prairie Homesteaders, Barss/Kerr

COFFEE

Prairie settlers often could not afford coffee. Dandelion root coffee was common. “To make dandelion coffee, boil four cups of water, and add about 3 tablespoons of ground dandelion root

along with a shake of salt. Let the brew come to a boil. Remove from the heat and let steep for a few minutes.”

Canadian Prairie Homesteaders, Barss/Kerr

THE LOST ART OF THE TAFFY PULL

During January blizzards, children on homesteads made their own molasses pull taffy. The recipe requires one cup of molasses, three cups of white sugar, one half cup water and one tsp. cream of tartar. When syrup is cooked, pour into a greased pan.

Then cut off pieces and pull (and pull some more) into a rope.

Canadian Prairie Homesteaders, Barss/Kerr

THE ARCHITECT IN THE KITCHEN

“The fine arts are five in number, to wit: painting, sculpture, poetry, music, architecture – whose main branch is confectionery.”

Antonin Careme, known as the Cook of Kings, famous for his pieces montees, complicated creations of sugar and cake.

The Victorian Kitchen Book of Milk and Honey

Wanda Baker

Photo provided

Photo provided

Executive Chef Kevin Birch

The Artist Lounge

Cael Tucker and Mike MacLeod

AFTERNOON TEA, BRUNCH OR COCKTAILS

Mount Engadine Lodge in Canmore has reopened its famous afternoon tea service and Sunday brunch to day travelers. Served daily from 2-5 p.m. guests can enjoy tea, coffee, a mouth-watering charcuterie spread, fresh pastries and fruit. Additionally, they’ve created four signature summer cocktails using local spirits: The Chili Palomita, The Hibiscus Gin Sour, The Black Bear Mojito and The Shaft

Mount Engadine Lodge | 1 Mount Shark Rd., Canmore 587.807.0570 | mountengadine.com

TEATRO NEW MENU

This spring Teatro Ristorante welcomed David Leeder as the new executive chef. A hospitality veteran, Leeder hails from Edmonton and has worked around the world. He brings a globally informed, yet local perspective to Teatro. The existing menu has been revamped as a modern offering with an Italian twist. The Ravioli Solari featuring ricotta, brown butter and hazelnuts is currently one of our favourite things.*

Teatro Ristorante | 200 8th Ave. S.E. | 403.290.1012

Longtable, shortsummer

Don’twasteaminuteofit! FarmtoForkalfrescodining July23,Aug27,Sep10.Reservenow. poplarblufforganics.com/events

The Strawberry

By ELLEN KELLY

Illustration by ALISON MARTIN

The strawberry perfectly illustrates the convoluted, often arduous, journey many fruits and vegetables have taken to our plates. How this odd little fruit, indigenous to most of the world for thousands of years, compares with the sweet, plump, juicy creature we crave today is a marvel of serendipity.

Happenstance brought the tiny, wild strawberries of the Americas, Virginia in the east and Chile in the west, to France between the 16th and 17th centuries where they met the local variety and fell in love, botanically that is. A bit simplistic, perhaps, but true romance is often like that.

And we do love strawberries. So much so that the flavour and scent has been artificially reproduced and used in everything from lip balm and soap to candy and beverages. Read your labels, is all I can say.

Unlike the exotic lemons and pineapples of the day, the hardy strawberry could be grown in a home garden and be enjoyed by prince and pauper alike, a most egalitarian fruit. While hardy in that respect, the strawberry is a fragile fruit. You won’t find a bin of berries to sift through like cherries. They will be in punnets or the ubiquitous clear plastic clamshell containers, sadly hard to avoid. Try to avoid any obviously moldy fruit and overly soft berries. Look for a green pliable calyx and a bright red colour. Check your berries as soon as you get home and discard any moldy ones (one rotten strawberry, as they say... or is that apples?).

Here’s a treat found a few years ago in a Bon Appétit magazine, called Frosé or frozen rosé. Start by freezing a bottle of fairly robust rosé, possibly a Pinot Noir, in a 13 X 9 pan the night before your brunch or garden party. Bring 125g (½ cup) sugar and 125 ml (½ cup) water to a boil. Add 300g (8-10 oz) hulled sliced strawberries, remove from heat to infuse for an hour at room temperature. Strain the syrup into a jar without pressing on the solids and chill. On the day of your gathering, scrape the rosé (the alcohol keeps it from freezing solid) into a blender with about 150g (½ cup) fresh sliced strawberries, 75 ml (2½ oz) freshly squeezed lemon juice, 100 ml (3½ oz) strawberry syrup, 250 ml (1 cup) crushed ice and puree.

ESCAPE ORDINARY

Looking for a unique way to WOW your guests?

Bring the hippest street food vibe to your special day. It’s available for private functions – spring, summer and fall.

Put the blender container directly into the freezer for at least another 30 minutes to an hour. Puree again and serve right away in pretty chilled glasses, garnished with a whole berry and a sprig of mint. This is really good and very festive and sounds like more work than it is – a good combination!

Don’t refrigerate strawberries unless you aren’t going to use them right away, which you really ought to. If you do, poke a few holes in a plastic bag and line with a couple of paper towels... moisture is the enemy when storing strawberries, even for a day or two. And don’t wash them until right before you use them.

My preference is to eat fresh, local and, most importantly, seasonal strawberries simply, with only a dollop of cream. The exception is strawberry shortcake, in my estimation the perfect dessert. If you happen to grow lemon verbena, tear a few leaves into some heavy cream, cover and refrigerate overnight. Strain and whip with a bit of sugar for your shortcake. A strawberry trifle can also be a thing of joy. Splash a little Cointreau on the cake instead of sherry and use lots and lots of berries, most sliced and some slightly mashed. Or you can mix in a little of the roasted strawberries with the fresh. This is a good trick for shortcake too.

Roasting strawberries might sound a bit odd, but roasting intensifies the flavour. Hull and quarter about a pound (450g) of strawberries, and then, in a 13 X 9 baking dish, toss with a good drizzle of balsamic vinegar and a little lemon zest. Roast for 15-20 minutes in a hot 425 F oven.

Just as rhubarb and asparagus represent spring, strawberries are the quintessential fruit of summer. The good fortune to eat fruit so exquisite, locally grown and in season, is impossible to resist. Check out Sunterra’s new endeavour, Sunterra Greenhouse in Acme. Their Duchess strawberries, picked ripe, are available at their markets. As well, Broxburn’s Strawberry Festival, held the Saturday before labour day in September, is lots of fun and you can buy strawberries already picked or pick your own.

EXPLORE OPTIONS

Prefer a more traditional style of dining? From intimate dinners to large groups occasions, Meraki Cuisine will cater and deliver, or seriously impress your guests with on-site chef services.

FRESH MARKET SPONSORED BY:

CHECK OUT ELLEN'S PRO TIP ON HOW TO MAKE USE OF STRAWBERRIES THAT ARE A TAD PAST THEIR PRIME.

We’re tucking into summer with a few fresh favourites.

YOU ARE LOVED

Canadian influencer and award-winning blogger Ryan Massel, aka Mr. Fabulous, is a well-known friend and LGBTQ ally to many in Calgary. After being inspired at the Pride Parade in Nashville in 2008, Ryan returned to Calgary and started the LOVED. Collection: a charitable initiative that partners with brands to create products that share the past, present and future of the LGBTQ community all while reminding them they are LOVED. In four short years, Ryan has collaborated and co-created more than 20 products telling LGBTQ stories with most products launching this year in mid-August. A collaboration with local artist and AUArts alum Mike Hooves for a new Local Laundry t-shirt resulted in a garment that will be available all year long. Another product we love is Broken Spirits Distillery ’s line of LOVED. cocktails in pride colours including hot pink and turquoise, the two colours removed from the original pride flag in 1979. Follow immrfabulous.com for regular updates and all the items in the LOVED. Collection.

LOVED Cocktail Collection | Broken Spirits Distillery | $18.00+ | brokenspirits.ca

Shop Local!

By WANDA BAKER

KETCHUP MADE BETTER

Fermentation is one of the oldest practices in human history. In fact, the Journal of Anthropology reports evidence of fermented fish in a Scandinavian dig dating back 9,200 years. Fermentation transforms and preserves food using microorganisms. Fermented foods are becoming more popular in grocery stores, kitchens and daily life and we’re always blown away when we find new fermented products, like say, ketchup. A graduate of Le Cordon Bleu in Sydney, Australia, Calgarian chef Kyle Hanna has worked around the world. His discoveries of fermented foods through his travels led him to create Culture Shocked, a passion project focused on fermentation, upon his return home. He experimented using ancient methods until he was ready to bottle his products. We are all about gut health and really love his ketchup, kraut and hot sauces. Small-batch, limited-release items like blue agave and lime hot sauce and naturally fermented pickled jalapenos show up seasonally and are available at local markets. When asked what the future looks like, Kyle says “I'd like to continue honing my craft and expanding my reach to share it with even more amazing people.” Find his products at The Apple Lady, For Goodness Bake, The Magic Pantry, The Mainstreet Market in Okotoks, Community Natural Foods and online.*

Fermented Ketchup | Culture Shocked $10 cultureshocked.ca

TASTES LIKE HOME

Abbey Claro and Paul Hopfner saw a void in international ice cream flavours in Calgary and decided to take a leap of faith and open Abbey’s Creations

Before opening, Abbey travelled back to her native Philippines, looking for what was popular with the locals and the tourists. Armed

with a trove of ideas, the business partners set to work opening their first location in Bowness. They quickly became a popular destination offering a large assortment of hand-crafted, small-batch ice cream featuring exotic flavours from around the world. Find traditional favourites like maple walnut and new and exciting flavours like macapuno, ube queso, salted egg, coco pandan, guyabano, tiramisu, Vietnamese coffee, pineapple Dole whip and more. We love the ice cream sandwiches that come in a variety of ice cream flavours carefully slathered onto house-made cookies. With their popularity continuing to grow, the team has already opened locations on McCall Way N.E., Pacific Place Mall, Inglewood and Cochrane

Also try the frozen cakes, cupcakes, smoothies, coffee and bubble tea.*

Ice Cream Sandwiches | Abbey’s Creations $5.99 - $12.99 | abbeyscreations.com

Summer has arrived and with-it come greener pastures, long hot days, al fresco dining, sizzling barbecues with friends, spontaneous picnics, enjoying the fruits and vegetables of the season and supporting local businesses.

Ryan Massal Wanda Baker

LOVED cocktails

Ice cream sandwiches

Photo provided

JUICING MADE EASY

When summer produce is at its freshest, we make room on our kitchen counter for the Hamilton Beach Whole Fruit Juice Extractor

In just nine seconds, you can transform whole fruits and vegetables into a nutritious anytime snack. The extra-large, three-inch chute on the juicer fits whole fruits and vegetables so less time is spent chopping. The 700-watt dual-speed motor is large and in charge, extracting juice from hard and soft produce. The BPA-free pitcher is dishwasher safe making clean up easy. One of our favourite daily pick-me-ups is fresh ginger and lemon juice mixed with a dash of cayenne and turmeric. Or we like to start our day with a glass of juice made with two carrots, half a large apple, a dash of turmeric and a quarter-inch slice of fresh ginger. When combined with a balanced diet, juicing comes with remarkable health benefits plus it’s an easy way to get more servings of fruits and veggies.*

Hamilton Beach Whole Fruit Juice Extractor London Drugs, Bed, Bath & Beyond | $104.99 hamiltonbeach.ca

A STORY SPREAD WITH MUSTARD

Many see mustard as simply a burger or hot dog topping, salad dressing ingredient or complement to a baked ham. But it’s so much more. Cian’s Mustard is comprised of four Mustateers: Colin Venn, an English master butcher who made mustard to serve with roast beef dinners, Colin’s daughter Colina Clark , her husband Cameron Clark and their son Cian Mustard sandwiches were a mainstay in this family circle and regular table conversations led to the formation of their mustard-making empire. Cian’s Mustard is different than traditional mustard. Their delicious beer mustard is a favourite among the seven currently available including two seasonals: Moonshine and Truffle

“Mustard is such a tough seed that it is usually soaked in vinegar to soften it, with the flavour result being vinegar with a hint of mustard. Cian’s Mustard grinds the mustard seed, releasing and capturing the flavour where the mustard is the star and not the vinegar," says Colina. And they’re cutting the mustard as they continue to grow. We suggest you up your mustard game this summer and mix some Cian’s into cheese sauces, rib sauces, potato salads, grilled cheese sammies, egg dishes, sloppy Joe's or even brownies! Mustards | Cian’s Mustards | $8.00 - $12.00 | ciansmustard.com

West opening august

Photo provided

Photo provided

Hamilton Beach Whole Fruit Juice Extractor

Cian's mustard family

DUCERS

BECAUSE ALBERTA LAMB IS GRAIN-FINISHED,

CUTS ARE GENERALLY LARGER WITH A MILDER FLAVOUR THAN IMPORTED LAMB.

DON’T OVERCOOK LAMB. IT IS TENDER AND JUICIEST WHEN SLIGHTLY PINK IN THE MIDDLE.

MARK AUGUST 13 & 14 ON YOUR CALENDAR

FOR ALBERTA OPEN FARM DAYS . SEE ALBERTAOPENFARMDAYS.CA FOR FARM LOCATIONS, ACTIVITIES AND A ROUTE PLANNER.

By CATHERINE VAN BRUNSCHOT

WHISPERING CEDARS RANCH

FOOD, FIBRE, ENVIRONMENT AND ENERGY

When nurse Janna Greir and her powerlinetechnician husband, Ryan, decided to farm a decade ago, they had no idea they’d be doing what they’re doing now.

“We always wanted to raise our kids on a farm,” says Ryan. “Originally, the intent – if I’m being honest – was just a few sheep and a few goats and maybe a horse or something.”

Now they’re selling lamb year-round from their Whispering Cedars Ranch, a 350-ewe herd of purebred Rideau Arcott on 93 acres near Strathmore. And they’ve jumped feet-first into the difficult conversation around preserving the environment while feeding the planet.

“I go in every Wednesday with a truck and trailer and pick up from three stores,” says Janna.

“And then I basically divvy that up to the sheep throughout the week… The sheep love it.”

But the Greirs are eager to take their environmental stewardship further. Starting this summer, their flocks will be grazing Capital Power’s new 320-acre, 41-megawatt Strathmore solar facility.

“Solar installations have historically been viewed as a loss of land. Why not utilize that land for food [and] fibre… and utilize sheep to give back carbon sequestration and fertilizer?” says Ryan.

Here are two on our radar

MEET THE PR

The Greirs are the first to admit it was a steep learning curve. Breeding programs. Animal health. Predator control. Biosecurity. To tackle it all, they found mentors and tapped information resources; took training programs from Olds College and Guelph University; sourced and integrated agtechnology; joined the board of the Alberta Lamb Producers. They built their farm business pieceby-piece while continuing to work off-farm. “We’ve just spent the years picking and pulling from things we’ve seen and experienced,” says Janna.

A major concern was regenerating the property they purchased four years ago. “When we took it over, we recognized we needed to find ways to bring it back to life,” says Ryan. “Part of that was creating a rotational grazing scheme.”

With moveable paddocks of electric fencing, sheep are permitted to graze only one area at a time, while other paddocks regrow. “It’s really allowed us to improve our soil base.”

To supplement summer pasture, the sheep are fed alfalfa hay and whole barley. And for the past year, the ranch has participated in the Loop program, which sees unsaleable grocery store surplus diverted from the landfill to farmers for use as livestock feed.

Several studies, including one from Temple University published just this year, have demonstrated the carbon sink capabilities of rotational sheep-grazing on solar energy sites. And in a win/win scenario, ranchers get access to pasture they might not otherwise be able to afford, while sheep reduce the need for mechanical and chemical maintenance of the facility grounds.

“We all have a responsibility to contribute to the succession of our planet,” says Ryan.

“We all have a responsibility to find ways within our own area – and ways to support each other – to make that transition.”

With Janna now full-time on the farm with the couple’s two toddlers, a growing dairy herd, and a newly-minted certificate in pasteurization, look for sheep milk products to appear on the market in 2023. A farm-stay program, spearheaded by Janna’s mother, Jennifer Franssen, is also in the works.

You can purchase lamb directly from Whispering Cedars Ranch or through Country Lane Farms (delivering to Calgary, Chestermere and Canmore.)

Janna and Ryan Greir in their wool-insulated shed

Catherine Van Brunschot

Zoe Schaeffer on UnsplashCreative Commons

CRYSTAL RILL TROUT FARM

SHIFTING PERSPECTIVE

Think “farming on the prairies” and it’s fields of grain or livestock on pasture that likely spring to mind. Jonathan Young grew up on a farm, but somewhere along the way he developed a different vision of what farming could be. Inspired by neighbour Bob Allen (one of the first commercial fish producers in Alberta), Jonathan recognized the potential of his property in the Springbank area where his family has ranched since 1886. On a corner where cold springs from the Elbow river basin percolate through the gravelly soil, Jonathan dug a fish pond into the high water table and began to raise rainbow trout in the mid-1990s. One pond became three; three became six, and in 1998 he and his wife, Shannon, established Crystal Rill Trout Farm, raising fish for recreational pond-stocking throughout the province. When the discovery of whirling disease in Alberta waters decimated the pond-stocking industry in 2016, the Youngs switched to food production.

THE UNITED NATIONS GENERAL ASSEMBLY HAS DECLARED 2022 THE INTERNATIONAL YEAR OF ARTISANAL FISHERIES AND AQUACULTURE, AIMING TO FOCUS WORLD ATTENTION ON THE ROLE THAT SMALL-SCALE FISHERS, FISH FARMERS AND FISH WORKERS PLAY IN FOOD SECURITY AND NUTRITION, POVERTY ERADICATION AND SUSTAINABLE NATURAL RESOURCE USE.

WHIRLING DISEASE IS NOT PRESENT IN THE MEAT OF FISH AND POSES NO DANGER FOR HUMAN CONSUMPTION.

ALL FISH FARMS IN ALBERTA ARE EVALUATED TO ENSURE THE PROPOSED SITE AND SPECIES DO NOT THREATEN NATIVE FISH SPECIES. REGULAR INSPECTIONS AND REPORTING ARE REQUIRED.

“To be honest with you, the first two years, it was a rough go,” says Jonathan. The shift required scaling back production and returning to an off-farm job to pay the bills. But he knew his product was a good one – a sentiment echoed by the chefs on whose menus Crystal Rill trout has since appeared, including at Two Trees Bistro in the Kananaskis Nordic Spa, The Bavarian Inn in Bragg Creek , Fence & Post in Cochrane, and The Nash, Mercato, and Marriott Hotel restaurants in Calgary.

Crystal Rill trout are slow-grown on organic feed that includes off-cuts from ocean-caught fish – a feed practice that reduces the waste generated in the West-coast fishing industry. Jonathan harvests his fish year-round by net, cleans them immediately in his onsite AHS-approved facility, and delivers his product to customers within 24 hours of netting. Since 2019, Shannon has sold fresh Crystal Rill trout at the Cochrane Farmers’ Market to a steady clientele. Predators – like bald eagles, blue heron, mink, and the like – are also fans of the product, pilfering through holes in the protective pond nets that are chewed regularly by coyotes. But as a longstanding outdoorsman who loves to fish and hike, Jonathan appears unfussed. “I love just working down there [at the ponds],” he says. “And getting to know some of the chefs… working with good people… it’s nice.” www.crystalrilltrout.com

Jonathan and Shannon Young

View near Crystal Rill Trout Farm

Crystal Rill Trout Farm

Catherine Van Brunschot

Story by TANYA SCHAAP

ne of my fondest memories growing up in Canada was “Doughnut Day” in elementary school. Every Wednesday, without fail, stacks of oversized pink cardboard boxes lined the counters in the school kitchen filled end to end with the freshest, softest, stickiest glazed doughnuts you could imagine. If by some cruel fate, your mom or dad forgot to fill in the yellow slip the week before, you were out of luck, consigned instead to begging and pleading for just one bite from a friend. These kinds of core memories are hard to shake.

How did this popular treat become one of North America’s most-loved confectionaries? And why the hole in the centre?

Deep-fried dough dates all the way back to ancient Roman times. And the “doughnut,” in one form or another, shows up in history, culture and cuisine around the world. France boasts the beignet, Mexico the churro, Italy the zeppole… the list goes on. But the classic American doughnut with the hole in the middle has a much shorter history.

The origins of the modern doughnut begin around the 1700s when Dutch settlers first introduced the sweet snack to North America through Manhattan, known at the time as New Amsterdam. Back then, doughnuts went by the less-thanappealing name, “olykoeks” or “oily cakes.” And due to their round shape, the dough at the centre of the cakes didn’t

always cook through. To solve this problem, resourceful bakers of New Amsterdam cut a hole in the middle before frying. At least that’s one story. Another, arguably more interesting, tale involves a sailor named Hansen Gregory who, in 1847, found himself at sea during a storm. Needing to keep both hands on the wheel, Captain Gregory didn’t know what to do with the precious doughnut he was enjoying. Instead of tossing it overboard, he impaled his doughnut on one of the pegs of the steering wheel. From that moment on, as the story goes, doughnuts in America were made without their centres.

’s famous, super-sized ’s delicate hand, Calgary’s certainly not lacking in the doughnut department. And while there’ll always be a soft spot in my belly for a bucket of Stampede Mini Donuts, I thought I’d expand my repertoire beyond cinnamon sugar and try something new. The humble doughnut, I discovered, is an ideal blank canvas for an endless array of toppings. chocolate, salted caramel, raw cookie dough, rhubarb crumble, graham crackers and toasted marshmallows … everything bagel spice? It seems there’s nothing doughnut makers won’t try. Welcome to Doughnuts 2.0

RITUAL DOUGHNUTS

If they haven’t already, Ritual Doughnuts need to find their way onto your doughnut radar. Made with a signature brioche dough in a range of exciting flavours, Ritual Doughnuts are available at Blush Lane locations every Thursday morning, the Bridgeland Market Thursday-Saturday and Monogram Coffee shops Thursday & Saturday. Try their apple fritter! You won’t be sorry.

Ritual Doughnuts | Bridgeland Market 1104 1st Ave. N.E. | ritualdoughnuts.com

HOLY COW GELATO

Nestled next to Vendome Café in the heart of Sunnyside, Holy Cow Gelato is fairly new to the doughnut scene having only opened its doors in November 2020. Come for the house-made doughnuts for sure, but stay for the freshly-churned gelato. Holy Cow Gelato | 938 2nd Ave. N.W. | 403.719.1092 holycowgelato.com

GLAMORGAN BAKERY

Made fresh daily, the supersized Texas Doughnut comes in three flavours: glazed, chocolate dip, and chocolate dip with sprinkles. These doughnuts have been selling out since 1995 so come before noon to get yours. Texas Doughnuts also make a popular school fundraising item. Schools can contact the bakery for more details.

Glamorgan Bakery | 19 - 3919 Richmond Rd. S.W. 403.242.2800 | glamorganbakery.com

Doughnuts or donuts? Fried dough? Vanilla-glazed deep-fried rings of happiness? Breakfast…? Whatever you choose to call them, it’s hard not to love this ubiquitous American classic.

This photo was provided by Ritual Doughnuts

Tanya Schaap

UGHNUTS

With three locations around the city including , Jelly Modern has certainly made a name for itself as one

A1 CANTINA, FONDA FORA & CENTRAL TAPS

Doughnuts are popping up on dessert menus at many Calgary restaurants. Try the cinnamon sugar or glazed doughnut at A1 Cantina, the churros at Fonda Fora or the fresh mini-donuts with blueberry lemon curd and powdered sugar from Calgary’s newest neighbourhood gathering place, Central Taps

A1 Cantina | 829 49th Ave. S.W. | 403.454.8976 a1cantina.com

Fonda Fora | 630 4th Ave. S.W. | 403.764.6260 fondafora.com

Central Taps | 110 – 224 12th Ave. S.W. | 403.984.1698 centraltaps.com

FRANKIE D’S DONUTS

Jelly Modern Flagship Store | 100 1414 8th St. S.W. 403.453.2053 | jellymoderndoughnuts.com

HOOPLA DONUTS

Created by Head Chef Leslie Morrow of Phil & Sebastian Coffee Roasters, Hoopla Donuts are sold at all Phil & Sebastian locations. You can also pre-order for pickup or delivery online. Their most popular flavours are London Fog, Crème Brûlée and Death by Chocolate Hoopla Donuts | All Phil & Sebastian locations, including Chinook Centre at 6455 Macleod Tr. S.W. 403.261.1885 | hoopladonuts.ca

A day trip to the mountains for doughnuts? Why not? If you find yourself in Canmore, try to get your hands on one of the oversized doughnuts from Frankie D’s. Named after their beloved pup and founded in 2020 by Canmore couple Makaylah Rogers and Fia-Lynn Crandall, Frankie D’s Donuts is all about bringing community together one donut at a time. All doughnuts must be pre-ordered on their website and can be picked up on “Donut Day” at Tavern 1883. Donut Day varies and you must subscribe to be notified of upcoming pre-orders.

Frankie D’s Donuts | Side door at Tavern 1883 709 9th St., Canmore, AB | frankiedsdonuts.com

A D

Many cultures around the world have their own version of fried sweet dough. While this is by no means an exhaustive list, here are ten you should try.

CHECK OUT TANYA'S MOTHER-INLAW'S RECIPE FOR DELICIOUS DUTCH DOUGHNUTS!

Grocery. Bakery. Deli. Café. italiancentre.ca

Photo by DANA PUGH | Costume by SMOTHER THERESA | Wig by ELEKTRA KUTE

What's your favourite meal to cook for company?

Whenever I want to cook for people it’s a fresh pasta. Whether it be ravioli or fettucini, my pasta roller is usually always involved in a nice dinner with friends. When it’s just us at home, my husband likes to call my go to dish, “mix of random fridge ingredients.” Sounds like puttanesca to me?

What ingredient couldn't you live without?

Honestly, anything dairy. I love cooking with cheese, butter and cream. Goat cheese is probably number one though. The fact that I’m lactose intolerant is a taboo subject in my house.

What tool or appliance gets used most in your kitchen?

I have an orange Le Creuset pot that I use for EVERYTHING. I got it as a wedding gift from a very close friend. Sometimes I talk to it while I’m cooking.

What is your guilty food pleasure?

HOTDOGS. Extra mustard and a bit of mayo and ketchup. And, like, the no name hot dogs. That’s how guilty it is. What do you love most about your kitchen?

I love how open the whole kitchen is and how much counter space I have. There is so much room for activities in here.

What would you change about it?

The only thing I would change about it is how low the pots and pans come down. I’m tall, especially in heels, so I need that extra space to turn around and not get hit with a cast-iron pan. What's your favourite 10-minute meal to make?

A nice quick taco spread. Ten minutes to brown the beef and while it’s cooking you chop up your tomatoes and onions. (Or open a jar of salsa if you’re lazy.)

What's your favourite restaurant in the city? It’s a tie for first place. I LOVE Moti Mahal on 14th St. S.W. It’s a little mom and pop that has been going strong for almost 30 years. Everything is made fresh in house and it is just the BEST Indian restaurant in Calgary. The other one is Noodle King on 32nd Ave. N.E. It’s the quickest service with the biggest Thai flavors you’ll find in this city. It is also family run and makes you feel at home. What's something you wish everybody knew about drag queens?

The one thing that I want people to know about drag queens is that in my experience, we do it for the audiences, cheer and community.

EDITOR'S

By JANEY BEVAN Photos by LEIA GUO

ROUGH PUFF PASTRY

Almost all my favourite desserts involve pastry: my mother’s apple pie with its crisp shortcrust; creamfilled, chocolate-covered choux pastry buns; the simplicity of tarte citron with melt-in-the-mouth buttery pâte sucrée and the crisp, delicate layers of a millefeuille made with puff pastry.

Puff pastry is quite the endeavour, but worth it if you have the time and commitment. If you have neither, say hello to your new pastry friend, rough puff. This pastry has plenty of buttery layers, cooks to a crispand-tender finish and is versatile: use for hand pies, but don’t just think desserts, beef Wellington, fish pie and even that retro favourite, the vol-au-vent!

Ingredients

Makes 500g/1lb pastry

250 g or (1 ½ cups) allpurpose or pastry flour

3 ml (½ tsp) salt

150 g (2/3 cup) unsalted butter, cut into 2.5 cm (½ inch) cubes (take the butter out of the refrigerator half an hour or so before you use it, it should be cold but not rock-hard)

125 ml (½ cup) ice cold water

Sift the flour and salt into a bowl. Add the cubes of butter and turn them in the flour to coat each cube. Add 100 ml of the cold water and mix quickly with a knife, turning the bowl as you stir. The flour and water will form large flakes, attaching themselves to the cubes of butter. Push the flakes to the side of the bowl and add 8 ml (½ Tbsp) of water at a time, incorporating the dry flour and butter in the bottom of the bowl.

This is the only tricky part, you need enough water to bring the flour and butter together, but it mustn’t be wet. A wet dough will give you a tough final result.

Squeeze some of the mixture between your fingers and if it feels damp, with no large amounts of dry flour in the bowl, bring the dough together into a ball. If it still feels a little dry sprinkle another 8 ml ( ½ Tbsp) of water over the dough, mix with the knife and test again. Gather the dough into a ball, covering any exposed butter with flour and water. Work quickly so the heat of your hands doesn’t start melting the butter.

Shape the dough into a block about 12 x 17 cm (5 x 7 inches) and 2–3 cm (1 inch) thick, wrap it in plastic wrap and put in the fridge for 20 minutes.

When the 20 minutes are up, lightly dust your work surface and rolling pin with flour and put the dough on the surface with the short end facing you. Use the rolling pin to ridge rather than roll the dough, patting up and down, keeping the rolling pin parallel to your

body. Try to keep the sides straight and the corners square, a palette knife or your hands is great for this but keep hand contact to a minimum to prevent the pastry from warming up. When the dough is about 2-3 cm (1 inch) thick start to roll, gently encouraging the pastry to lengthen rather than applying too much pressure and stretching it. Pay attention to the top and bottom, keeping the dough the same thickness along the whole length, without rolling over the edges, which will stretch the top layer creating an uneven rise. Keep rolling the pastry until it is 3 times as long as it is wide, and about 1.5 cm (½ inch) thick.

Check that the sides are straight and corners square, then fold the bottom third of the pastry up over the middle third and the top third down and over the bottom and middle third. Turn the pastry so the folded side is to your left. Repeat the

ridging, rolling and folding one more time, making sure the pastry is cold to the touch and the butter is not becoming greasy. If it feels at all warm or soft, wrap it up and put it back in the fridge for a few minutes. If the pastry is still cold but a little butter breaks through on the surface, then scatter some flour over it, dust off with a pastry brush and continue. Wrap the pastry up and put it in the fridge for another 20-30 minutes.

Take the pastry out of the refrigerator and repeat the ridging, rolling and folding two more times, until the pastry is streak-free and smooth. Keep well wrapped in the fridge until needed. The pastry also freezes well for up to a month.

NOTE: I have given the ingredient amounts in grams as well as cups. When I am baking, I prefer the accuracy of measuring the ingredients on a scale, and I urge you to do the same, if you can.

THESE LITTLE HAND PIES ARE PERFECT FOR PICNICS AND SUMMERS IN THE BACKYARD, SERVE WARM WITH VANILLA ICE CREAM OR A SPOONFUL OF CRÈME FRAICHE

SCAN THE CODE FOR JANEY'S HAND PIE RECIPE AND TIPS

Market Report

HOMESTEAD BREAD

While some of us picked up baking during the pandemic, Kristen Gillis has been baking bread since 2015. Homestead Bread was initially envisioned as a baking school with the support of Calgary’s Fresh & Local Farm Outlet , but when the pandemic hit in 2020, it became a micro-bakery instead. Today, along with her assistant Belle Winsor, Kristen creates hundreds of loaves of sourdough a week, all made from locally milled, organic flour. Homestead Bread focuses on sourdough loaves, and Kristen’s dedication to sourdough breadmaking is palpable. Baking bread using a sourdough starter instead of yeast is the original method of breadmaking and goes back thousands of years. She says, “Many people tell me that my bread is the first they’ve been able to eat in years without any consequences to their digestion,” and she credits this to the sourdough breadmaking process.

The bakery has several bestsellers, including a hearty cheese-and-herb loaf and a lightly floral lavender-and-honey loaf. Its rainbow loaf is a truly unique, oneof-a-kind showstopper. Unlike most colorful baked goods, which use artificial food coloring, Kristen’s rainbow loaf is created with purées of carrots, purple potatoes, peas and beets. As a result, not only does the loaf have beautiful swirls of color, it is also one-third vegetables and a hit with children and adults alike. Though she plans to enjoy the summer, Kristen is already looking to the fall, when she'll have a new apple-cinnamon sourdough loaf available. In the meantime, her delicious, healthy rainbow loaf will be a standard fixture on our countertops. Homestead Bread| Multiple locations including delivery options in S.E. and S.W., and The Magic Pantry Marketplace and Local Goods YYC Marketplace in the N.W. 6324 Bowness Rd. N.W. and 4039 Brentwood Rd. N.W. | 587.356.0038 and 403.828.7792 | homesteadbread.com

CÉLESTE’S COOKIE JAR

It’s rare to find a cookie that is as beautiful as it is delicious, but in Calgary, look no further than Céleste’s Cookie Jar. Céleste Raymond has been baking and decorating cookies for more than a decade, and after working in business management for almost as long, she finally took the plunge this year and opened her eponymous bakery. A one-woman show, Céleste designs, tests, bakes, decorates and packages all the cookies herself. Like many, Céleste’s love of cookies stems from childhood when she baked and decorated Christmas cookies with her mom every year. Baking has always been a passion of hers and she is constantly perfecting her cookie and icing recipes, as well as her decorating skills. These days, her seasonal collections of vanilla and chocolate sugar cookies are her most popular hit. Her cookies offer a delicate crunch, strong flavors of vanilla or chocolate, and are beautifully decorated with royal icing at the perfect sweetness level – not overwhelmingly sweet, but definitely a treat! We visited Céleste in the spring when her Easter cookies were so popular that they sold out at the Hillhurst Sunnyside Farmers’ Market . This summer, she plans to have Pride cookies in time for the Calgary Pride Festival As a new small business owner, Céleste is enjoying the journey; she loves to make people smile with her baking and Céleste’s Cookie Jar is letting her do just that. Céleste’s Cookie Jar Online orders, Hillhurst Sunnyside Farmers’ Market, 1320 5th Ave. N.W. and Bridgeland Riverside Farmers’ Market 917 Centre Ave. N.E. celestescookiejar.com Instagram: @ celestescookiejar

Story and photos by GRACE WANG

Quick Bites

COOL BEANS

Last March, Fringe Coffee opened in the heart of Montgomery Co-owners, Ali El Mokdad and Melissa Echtner, have created a friendly gathering spot. In addition to classic coffee shop fare, enjoy Lebanese treats like Turkish coffee or knafeh.

Fringe Coffee | 4628 Bowness Rd. N.W. | 403.288.6923 | fringecoffee.ca

WHAT’S ALL THE BROUHAHA?

Brouhaha in Hillhurst makes a welcome addition to Calgary’s brunch scene. Try their Brekkie Steak Bites Bowl or their Korean Kimchi Omurice Brouhaha | 609 14th St. N.W. | 403.453.0577 | thebrouhaha.ca

SPICE UP YOUR LIFE

After 11 years in business, The Silk Road Spice Merchant has moved a few doors down to the aptly named Juniper Block. The Silk Road Spice Merchant | 1419 9th Ave. S.E. | 403.261.1955 | silkroadspices.ca

THE MOST REFRESHING SUMMER AWAITS

MELT MY HEART

There’s no better way to drown your playoff sorrows than with a pint of Foothills Creamery ’s C of Red Cinnamalt Swirl. The Saddledome's popular soft-serve flavour is now available in a traditional hard ice cream format. Available at Calgary Co-op Calgary Flames and Foothills Creamery foothillscreamery.com

THERE’S AN APP FOR THAT

Now available in Calgary is Too Good to Go, an app that connects consumers to businesses with surplus food. Consumers pay ¹⁄³ the retail price and can pick up surprise bags of perfectly good food.

Too Good to Go | toogoodtogo.ca

WESTCOAST VIBES

Rising Tides, a new Tofino-inspired taproom, recently opened in Montgomery. Billed as an inclusive community taproom with coastal vibes, Rising Tides hopes to amplify BIPOC, LGBTQ2S+ and female-led craft beverage companies.

Rising Tides | 4545 Bowness Rd. N.W. risingtidestaproom.com

NUE KID ON THE BLOCK

An intimate, elegant cocktail bar opened in the heart of 17th Ave. in April offering a selection of daring cocktails, timeless classics and crowdpleasing snacks.

Nue Cocktail Bar | 608 17th Ave S.W. | nuecocktailbar.com

HAWK, STOCK AND BARREL

Hawk Tail Brewery in Rimbey, Alberta, has released its Organic Malt Lager. Developed with the Kettle Ridge Organics and Replenish Nutrients, the beer focuses on soil health.

Hawk Tail Brewery Taproom | 6311 52nd St. Rimbey, AB 403.843.3034 | hawktailbrewery.com

CANADA’S TOP 100

Major Tom Bar has been recognized as the best new restaurant in Canada by Canada’s 100 Best Other notable Calgary honourees include D.O.P., Eight , Nupo, Jinbar, River Café, Shokunin, Ten Foot Henry, Lulu Bar, Orchard, and Foreign Concept .

Canada’s 100 Best | canadas100best.com

FESTIVAL OF MEAT RETURNS

On Sunday, August 21st, Brewery & the Beast returns to Calgary for the first time since 2019. Chefs and beverage makers create a feast of fire-kissed bites and beverages. Advance tickets are online. Brewery & the Beast | breweryandthebeast.com

SUMMER SIPS

Eau Claire Distillery launched the ready-to-drink Prickly Pear Pink Lemonade, which blends lemon, berries and their award-winning Prickly Pear EquineOx Vodka

Eau Claire Distillery | 113 Sunset Blvd. S.W. 403.933.5408 | eauclairedistillery.ca

ON THE GROW

Named as Canada’s best growing community by the Canadian Home Builders’ Association, Calgary’s University District offers the Farm Stand summer pop-up with YYC Growers + Distributors’ market Marketspot! on the last Wednesday of each month.

University District | 4410 University Ave. N.W. 403.288.0280 | myuniversitydistrict.ca

DINE AROUND THE PROVINCE

Alberta on the Plate is back with fine-dining restaurants, breweries and eateries from around the province participating to highlight locally sourced food. Check website for details. Alberta on the Plate | albertaontheplate.com

CHOCOLATE FACTORY

cōchu chocolatier opened its new retail space and production facility in July under the direction of Anne Sellmer. cōchu’s award-winning, artisanal chocolates are surprising, playful works of art, with flavour combinations that push boundaries.

cōchu chocolatier 429 8th Ave. S.E. 825.431.2402 | cochu.ca

Escape to the Farm

Pasu Farm is a country oasis offering elegant simplicity. Take in magnificent mountain views and bucolic landscapes from our restaurant or patio.

The boutique is a shopper’s delight with a selection of unique and handmade products and gifts. Enjoy a home cooked meal at the farm and explore our freezer for fully-prepared take-home dishes. We offer a variety of “special day” options (indoor and outdoor, casual or formal) for all your special occasions.

TWO ARE NEW

Vintage Group’s Royal Exchange Bar & Grill is a new concept located in the former Township Bar & Grill space in Bow Valley Square Toro Bravo Taqueria has moved into the space previously occupied by Butcher and the Baker

The Royal Exchange Pub & Grill | 181, 250 6th Ave. S.W. 403.265.3837 | theroyalexchange.ca

Toro Bravo Taqueria | 181, 250 6th Ave. S.W. | torobravo.ca

AN ITALIAN MARKETPLACE

The Oliver Residences and Vintage Group have created an Italian marketplace. Culinary director Giuseppe Di Gennaro (Cotto Italian Comfort Food) oversees Fleetwood Lounge (cocktails and shareables,} Luca Mercato (specialty market,) Luca Restaurant (fine dining,) Pazzi Pizzeria and Treno (espresso, pastries)

Restaurants at The Oliver | 524 and 538 10th Ave. S.W. vintagegroup.ca

A TASTE OF THE SOUTH

Backyard Boil has introduced its Southern Style feast featuring crawfish, easy-peel shrimp, spicy sausage, baby potatoes, corn, onions, lemon, garlic, and Backyard seasoning. Order online.

North Sea Fish & Farms | 3320 9th St. S.E. 403.243.4475 | northsea.ca

A PATIO IN THE MOUNTAINS

Nestled in the mountains, Pomeroy Kananaskis Mountain Lodge has officially opened its patio for the season. Enjoy a drive to the mountains, a locally crafted menu, and signature cocktails.

Pomeroy Kananaskis Mountain Lodge | 1 Centennial Dr. 403.597.7711 | lodgeatkananaskis.com

PERFECT BLEND

Analog Coffee opened its sixth location in April in the lobby of Jamieson Place downtown.

Analog Coffee | 215, 308 4th Ave. S.W. | 403.452.7715 analogcoffee.ca

SUMMER NIGHTS

The Inglewood Night Market has expanded. Drop in and visit any of the three inner-city markets to support food trucks and local vendors. inglewoodnightmarket.ca | mardaloopnightmarket.ca 4thstreetnightmarket.ca

WHAT A HOOT

The Owl Patio and Bar opens this summer with classic lounge bits and bites, a tantalizing list of local brews and carefully curated cocktails

The Owl Patio and Bar at The Westin Calgary 320 4th Ave. S.W. | 403.465.2335 | owlpatioandbar.com

e work with people of all shapes and sizes but we love working with clients who want to fight ageing every step of the way,” says One on One owner Sandra Bueckert (pictured below). “Age is the great equalizer and at 55, I’m a part of the resistance.”

“I chose One on One many years ago as I wanted to gain muscle and become stronger,” says Elizabeth Walsh, a 20-year client. “I knew the best way for me was to be with experts and to have appointments I would not miss.”

There are no fads or gimmicks at One on One. It’s the home of sweat equity.

Workouts for clients looking to reach their goals online or in-person are by appointment only.

“Every client has different goals and different issues to consider. We get it. We understand. We’re aware that getting started can feel overwhelming. Our aim is to simplify the process for you,” says Sandra. “Together, we’ll sit down and discuss your fitness goals, nutrition, health history, work schedule and so much more. This will allow us to custom design a solid fitness plan for you.”