Savour Calgary - Winter 2023

The Easiest Chocolate Fondue Ever

Our delicious chocolate has extra cocoa butter which makes it melt quickly and smoothly

CHOCOLATE FONDUE FOR TWO

PUBLISHER

Debbie Lambert debbie@savourcalgary.ca

EDITOR

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

Re:Grub’s new Ruby hot chocolate shot by Michal Maciaszek of Through The Lens Photography

CONTRIBUTORS

Shelley Boettcher

Josh Dyer Ellen Kelly Camie Leard Michal Maciaszek

• For dipping, your choice of: strawberries / pineapple / apple / banana / dried mango / oatmeal cookies / ladyfingers / pretzel sticks / marshmallows

You’ll need:

• For fondue, 200g (about a cup) of Cococo’s semisweet couverture chocolate drops or morsels (for a sweeter fondue, mix half milk chocolate with half semisweet chocolate)

• Optional flavours to add to the melted chocolate: Boozy fondue: 1tbsp of Baileys Irish cream, Amaretto, Kirsch, or Grand Marnier

Mexican Spice fondue: 1/4 tsp (or to taste) of cinnamon and ancho chili powder

Peppermint fondue: 1/2 tsp (or to taste) of peppermint oil

Alison Martin Tanya Schaap Sue Turnbull Grace Wang

ADVERTISING SALES

Ellen Kelly ellen@savourcalgary.ca

WEBSITE TECHNICAL ADVISOR Todd Robertson web@savourcalgary.ca

All you do is:

1. Place chocolate drops or morsels in a microwave safe bowl. In 15 second increments, warm the chocolate in the microwave and stir thoroughly each time. It will not take long to completely melt couverture chocolate — do not overheat, otherwise your chocolate may burn!

2. If you are adding flavours, add them to the melted chocolate fondue and stir to completely combine.

3. Transfer the fondue to a ramekin or small wide-lidded bowl.

4. Dip your favourite foods (or fingers) into the delicious melted chocolate. Leftover fondue (if there is any!) can be reheated and enjoyed again.

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 FOR MORE INFORMATION SEE US AT savourcalgary.ca

camie@savourcalgary.ca

INSPIRED HISTORY

The meaning of the Greek word Meraki [may-rah-kee] speaks to the very heart of the company. Best defined as a labour of love, meraki is all about soul, passion and creativity.

After graduating from the SAIT Culinary program in 2013, Chef Lambert left Calgary to hone her skills at some of the world’s most prestigious culinary venues including the famed Savoy Hotel in London and the luxurious Fairmont St. Andrews Hotel in Scotland. Upon returning to Canada, she worked at celebrity Chef Mark McEwan’s upscale North 44 until it closed in 2018. She then joined Chef Sash Simpson at Sash Restaurant and Wine bar as Senior Sous chef.

Her partner in both life and work, Chef Chiotelis, shares her love for cooking. A graduate of Toronto’s George Brown College in Culinary Management, Chef Chiotelis grew up on the Aegean Sea island of Ikaria where he developed a passion for Mediterranean cuisine grounded in local, fresh, organic products.

UP FOR THE CHALLENGE

Returning to Calgary in November 2020, with the second wave of the COVID-19 pandemic well underway, Chefs Lambert and Chiotelis knew that finding work as chefs would be an uphill battle. “It was then that we decided to seize the opportunity and open a business, offering high-end catering and personal chef services,” explains Chef Lambert.

In March 2021 with the pandemic still preventing indoor gatherings, they purchased a food truck and expanded the business with Meraki-on-the-Go. “If people couldn’t gather indoors, we’d bring the food to them outdoors,” says Chef Lambert. “We describe it as an upscale, street food vibe with a gourmet twist.” It was the right decision. This past summer alone, their food truck catered over 130 events, sometimes two or three in one day.

CHOOSE YOUR ADVENTURE

Meraki Cuisine offers two different exceptional catering experiences: traditional in-home, on-premise catering for the client looking to elevate their guest experience and Meraki-on-the-Go, a food truck offering a unique catering option for a more laid-back atmosphere.

Proud of their growing client list and repeat customers, the team at Meraki Cuisine is dedicated to providing beautiful, locally-sourced, globally-inspired dishes.

Menu standouts include their Grilled Beef Tenderloin with seared Foie Gras (pictured), black truffles and porcini mushroom ragout or their Tuna Sashimi with Beluga Caviar, Yuzu, Soy, Jalapenos and Cilantro. From their food truck, try their popular Smoked Pork Belly Sandwich with bacon jam, chipotle aioli, shredded lettuce and heirloom tomatoes on a ciabatta bun or their famous Steak Sandwich (pictured).

As a nod to Chef Chiotelis’ Greek heritage, they also offer Greek fries with crumbled feta, an olive oil and lemon vinaigrette and Ikarian dried oregano and Loukoumades, small Greek donuts with cinnamon, honey and walnuts.

Whatever you choose, the team at Meraki Cuisine will not disappoint. With custom-designed menus and a wide-range of catering options such as passed foods, buffets, tapas-style small plates, late-night menus, breakfast, lunch and dinner, Meraki Cuisine delivers on flavour, quality and passion.

Citrus

By ELLEN KELLY Illustration by ALISON MARTIN

I've often written about citrus this time of year. Honestly, it's hard not to. These juicy globes of sunshine come into season in California, Texas and Florida during our winter months and what a blessing it is. Childhood memories of that first box of much anticipated “Japanese” oranges at Christmas aside, they appear when we need them the most.

We see pomegranates and persimmons from afar, but nothing is so essential to our well-being as that hit of citric acid in January and February. Winter is the time when all citrus starts to make a bigger contribution. We begin to find kumquats, Meyer lemons and Ruby Red grapefruit amongst the regular fare. Even Valencia and navel oranges up their game. This year, I’ve actually seen fresh bergamot and yuzu (for the curd and marmalade aficionados), but these require a little more determination to track down. Call Isaac Bignell at Say Cheese Fromagerie for updates and stories. Though we see citrus all year round, this is the time to indulge. Adding orange, grapefruit, lime and lemon to everyday salads, baking and desserts goes a long way to alleviate the tedium of our long winters. Marmalade makers, start checking for Seville oranges about now; they’re here and gone in a trice. Thinking about Christmas cookies (which is often all I actually do) brought me circuitously to a crinkle lemon version of a chocolate standard that would be perfect to make for Easter or any spring celebration. If you’ve ever made chocolate crinkle cookies, you’ll get the process. If not, the key things to remember are as follows: Get as much icing sugar on the dough as you can; don’t shake it off after rolling the balls in it. Cool the cookies completely on the baking sheets before transferring them to a container. And don’t press the balls of sugar-covered dough with a fork, as tempting as it might be, on the baking sheet - leave them round.

Preheat your oven to 160 C (325 F). Sift 575 ml (2¼ cups) of flour with 7 ml (1¼ tsp) baking powder and 4 ml (¾ tsp) fine sea salt. Cream (room temperature) 50 g (8 oz) cream cheese and 150 ml (10 Tbsp) soft butter until fluffy, about 2-3 minutes. Add 2 beaten eggs, 5 ml (1 tsp) vanilla, 10 ml (2 tsp) lemon zest and 60 ml (¼ cup) fresh lemon juice. Mix in dry ingredients until just combined. Refrigerate the dough, covered, for at least 2 hours or overnight. Put about 250 ml (1 cup) icing sugar in a pie plate. Roll balls of dough about the size of a ping pong ball and

And the winner is...

Congratulations to Wing Yeen, the winner of last issue's pop quiz. Here are the correct answers:

1. Nutmeg is native to which country? Indonesia.

2. Cinnamon is taken from which part of the tree bark? The inner bark.

3. The tradition of baking and decorating a gingerbread house originated in which country? Germany.

roll in the powdered sugar. Let them sit for 5 minutes or so and then roll them in the sugar again. Place them on a parchment covered baking sheet 5 cm (2 inches) apart and bake for 20 minutes. Cool on the baking sheets before removing.

Grapefruit tends to be a little under-rated, possibly due to being foisted on several generations as a diet food. It is, in fact, an uplifting addition to so many things, not least a simple cocktail (think Greyhound) or unusual marmalade. It’s pleasantly bitter, floral taste goes well with seafood, too. Grapefruit is low on the glycemic index which means it doesn’t affect blood sugar levels. Alas, some people need to take care as grapefruit doesn’t react well with some prescription drugs. Checking with your pharmacist (they know all) is usually a good idea. It’s likely a hybrid of a pomelo and a sweet orange and has been referred to as the “forbidden fruit.” Oh, and it’s the state fruit of Texas! At least the sweet dark red variety is. An absolute favourite salad of mine this time of year is a combination of sweet red grapefruit, perfectly ripe avocado, and gloriously plump pink shrimp, served on pretty leaves of Boston or Bibb lettuce. A light vinaigrette made with a small amount of finely chopped shallots, white balsamic vinegar, grapefruit juice (collected from sectioning the fruit) and a light grassy olive oil. To serve, arrange the elements however it pleases you on top whole leaves of the lettuce. Simple and classy in pretty pinks and greens. To section a grapefruit, or any citrus fruit, only requires a sharp paring knife and a little determination. Cut off both stem and blossom end just to the flesh. Set fruit upright on one flat end and peel by carefully drawing the knife down from top to bottom, removing as much of the white pith as possible without cutting away too much of the flesh. You can trim it up when you’re finished with the tricky bit. (This peeling method works for melons and pineapples, as well, with very few alterations). Hold the peeled fruit in the palm of one hand over a bowl and gently cut away the segments of flesh from the membranes. Squeeze out the juice into the bowl to use in the dressing.

4. Which fairy tale is said to have started the gingerbread house tradition? Hansel and Gretel.

5. In which decade did we start leaving cookies out for Santa? 1930s, during the Depression

Check out this month's quiz on Page 15.

CHOCOLATE 101

What is it?

Chocolate is made from ground, roasted cacao beans harvested from the cacao tree.

What are some different kinds of chocolate?

White chocolate: contains cocoa butter, milk solids and sugar but does not contain cocoa solids

Dark chocolate (bittersweet or semisweet) contains 50-90 per cent cocoa solids, cocoa butter, milk and sugar.

Milk chocolate contains fewer cocoa solids than dark chocolate and melts easily. Unsweetened chocolate is made from 100 per cent pure cocoa solids and cocoa butter with no added sugar.

Where did chocolate come from?

The history of chocolate dates back more than 3,000 years.

The Maya, Toltec and Aztec people were the first to prepare a beverage from the fruit of the cacao bean.

What’s the difference between cacao and cocoa?

Cacao is the raw material; the seed from which cocoa and chocolate are made.

Cocoa is created after the cacao beans are finely ground into powder.

Story by TANYA SCHAAP

Chocolate

A CRASH COURSE

LINDA GRAYSON

Chocolatiers are expanding beyond traditional sweet ingredients, venturing into a whole new world of herbs and spice. In fact, the team at Cococo Chocolatiers suggests we start incorporating their award-winning, herb-infused chocolate into our charcuterie boards. Intended to be enjoyed with meat and cheese, their Rosemary Fusion bar, a creamy combination of rosemary, thyme and habanero sea salt, won a World Silver medal at the International Chocolate Awards in 2014. Since then, Cococo has introduced its Oregano Fusion and Dill Fusion bars. Try a piece of Rosemary Fusion chocolate with a slice of brie wrapped in prosciutto. Or top a piece of Oregano Fusion chocolate with a slice of old cheddar wrapped in salami.

A piece of Dill Fusion chocolate pairs beautifully with a slice of honey ham, a dill pickle, chips or gherkin. Endless possibilities.

“There is nothing better than a friend unless it is a friend with chocolate.”

“The Royal” from Yann Haute Patisserie. Almond chocolate cake with Valrhona dark chocolate bavaroise & hazelnut crunch.

CHOC-CUTERIE BOARD

WORTH BUZZING ABOUT

If ordering pizza is your idea of Sunday supper, consider elevating your pie with the addition of some hot honey by local company, Monster Sauce. Known for the Chili Crunch, a flavourbomb of a sauce packed with fried garlic, ginger, chilies and peanuts, Monster Sauce is now venturing into the hot honey game. If you’ve never had hot honey on your pizza, or fried chicken for that matter, it’s time to give it a try. Sweet, spicy and sticky, Shorty’s Hot Honey is made with raw honey, whole chilis and a touch of apple cider vinegar. Order online or pick up a bottle (and a pizza!) at Dandy Brewing Company. Also available at The Cookbook Co. Cooks.

Shorty's Hot Honey $12 | monstersauce.ca

HOUSEWARMING

In case you haven’t noticed, it’s hot chocolate season in Calgary. YYC Hot Chocolate Fest , an annual event hosted by Calgary Meals on Wheels, runs through the month of February. With more than 70 coffee shops and restaurants participating every year, the festival is bound to uncover a new favourite. But if venturing out has you shivering, brew your own cozy cup with Belgium’s finest, Barú hot chocolate powder and marshmallows. We picked up a cannister of Swirly Hot Chocolate Powder and Assorted Chocolate Marshmallows at the Italian Centre Shop. The chocolate-covered marshmallows, which come in four flavours--milk chocolate, dark chocolate, sea salt caramel and chocolate raspberry--melt slowly, creating a rich, comforting escape from the cold.

Barú Hot Chocolate Powder and Marshmallows | Hot chocolate $10.49, Marshmallows $27.95. | The Italian Centre Shop | italiancentre.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.

PRIMAL DESIRES UKRAINIAN BORSCHT

delicious and healthy FARE made from highest quality local ingredients.

FEED YOUR DESIRE FOR HEARTY SOUP, warm baked goods and THE freshest meals. ALL In OUR comfortable and inviting space – OR YOURS.

PRIMALGROUNDSCAFE.COM

Baru Swirly Hot Chocolate and Assorted Large Marshmallows

Shorty's Hot Honey

Photo provided

Tanya Schaap

1. Whisk together the flour, confectioners' sugar, baking powder and salt in a large bowl.

2. Whisk together the (room temperature) milk, melted butter, vanilla and egg yolk in a medium bowl until combined.

3. Beat the egg whites and cream of tartar in another large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.

4. Stir the milk mixture into the flour mixture until just combined (it’s ok if there are a few lumps). Stir one-third of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to over mix).

5. Lightly spray the inside of four 3-inch-wide x 2½-inch-high ring molds with nonstick cooking spray

6. Coat a large nonstick skillet with nonstick cooking spray and heat over medium-low heat.

7. Put the prepared ring molds in the middle of the skillet and fill each with 125 ml (½ cup) of batter (it should fill each ring mold about halfway).

8. Cover the skillet with the lid and cook until the batter rises to the tops of the ring molds and is golden on the bottom, about 5 minutes.

9. Release the bottom of the pancakes with a spatula. Grasp the sides of the ring molds with tongs to stabilize them and then carefully flip.

10. Cover and cook until golden on the other side, about 5 minutes more. Transfer to a plate and remove the mold.

11. Lightly spray the ring molds and coat the skillet with nonstick cooking spray and repeat the cooking method with the remaining batter.

12. Serve with butter and maple syrup. The pancakes should be eaten before they deflate.

ABOUT THE CHEF

An experienced chef and educator, Joshua Dyer is the executive chef at The Dorian. Among his many accomplishments, Chef Dyer was chosen as one of the Top 30 Under 30 culinary artists by the Ontario Culinary Tourism Alliance.

SCAN FOR CHEF

JOSH'S LEMON RICOTTA TOPPING

TOP OF THE MORNING

From the same brothers who gave us Bro’kin Yolk comes Bro’s To Go, a new fast-casual breakfast sandwich spot in Brentwood Aiming to fill the gap between quality food and fast service, the brothers have developed a menu with some inventive, crave-worthy breakfast sandwiches. Try the Basic B with smashed avocado and paprika aioli or the Shorty with braised short rib, crispy onions and an egg. Both served with a chocolate chip cookie. Bro’s To Go | 303, 4820 Northland Dr. N.W. | 403.300.2246 | brostogo.ca

GOLD STAR

Two Calgary restaurants recently made the Air Canada enRoute top 10 list for Canada’s best new restaurants. Major Tom, with its soaring city views from the 40th floor of Stephen Avenue Place, landed in eighth place, while Mộ t Tô, a modern Vietnamese restaurant serving classic dishes with modern twists, placed fifth. Congratulations to both hotspots!

Major Tom | 4000 700 2nd St. S.W. | 403.990.3954 | majortombar.ca Mộ t Tô | 1609 Centre St. N.W. | 825.910.8488 | mottovietnamese.com

THAT’S THE STUFF

The most adorable modern Korean pastry concept has to be Stuffies, animalshaped waffle-like pastries stuffed with your choice of filling: soft serve ice cream, custard, even bacon and eggs. Lucky for us, a Stuffies Pastries has a location in South Centre Mall and is opening one at Chinook Stuffies Pastries | Chinook Centre: 6455 Macleod Tr. South Centre: 100 Anderson Rd. S.E. | 604.971.1000 | stuffiespastries.com

TAKES THE CAKE

Calgary-based food writer and cookbook author, Julie Van Rosendaal, has released a new cookbook, You are Human and You need Cake. Available online and at a number of independent bookstores, the new book is chock-full of her favourite cake recipes, including a viral-worthy Nanaimo bar cake that has us drooling. You are Human and You Need Cake | dinnerwithjulie.com

DYNAMITE

The popular T&T Supermarket has opened its fourth Calgary location in Sage Hill Plaza. As the largest Asian grocery store chain in Canada, T&T takes us on a culinary journey through Asia, offering fresh, authentic flavours from many different regions around the world.

T&T Supermarket | 10 Sage Hill Plaza N.W. | tntsupermarket.com

FACE VALUE

A new location for fan-favourite Pizza Face opens soon. From the same team behind D.O.P., Pizza Face has, up until now, been selling its popular pies out of Community Foods. Now it’s putting the final touches on a permanent location in the heart of 17th Ave. We’ll be lining up for the famous Mike’s Big Pickle pizza.

Pizza Face | 140, 515 17th Ave. S.W. | pizzafaceyyc.com

Eclipse Bakery ’s Sangak bread

This is a quick, easy, vegan/ vegetarian freezable soup with lots of flavour. You can add some chopped, cooked rotisserie chicken if you wish, but there are lots of hearty ingredients for a fast weeknight meal from your pantry.

Begin with the base ingredients, then choose the version you want to try and add the remaining veggies, seasonings and garnishes to finish the soup.

Base Soup

30 ml (2 Tbsp) butter

15 ml (1 Tbsp) grape seed or other neutral vegetable oil

250 ml (1 cup) carrots, diced

250 m l (1 cup) green beans, fresh or frozen

3 ml (½ tsp) garlic powder

1-540 ml (18 oz) can petite-diced tomatoes

1L (4 cups) veggie stock

250 ml (1 cup) frozen green peas, optional

Salt and freshly-ground pepper to taste

Heat butter and oil in large stockpot to medium. Add carrot and onion, sprinkle with salt and pepper. Cook 2 minutes, then add green beans and other veggies (except peas).

Sprinkle with salt, pepper and add garlic powder. Cook, stirring occasionally, for 5-7 minutes, or until veggies start to soften and onion is translucent.

Stir in tomatoes, stock and water, plus seasonings. Stir in beans and bring up to a simmer. Cook, covered, for 30-40 minutes until veggies are tender.

Stir in pasta during last 10 minutes of cooking.

Stir in peas, if using. Taste and adjust seasoning, if necessary.

Stir in parsley

Top bowls of soup with grated cheese, crushed croutons, or drizzle with pesto. Serve with crusty bread!

Italian variation add:

1 onion, diced

1 red pepper, diced

1 zucchini, diced

1-398 ml (13 oz) can cannellini beans, rinsed and drained

15 ml (1 Tbsp) dried oregano

15 ml (1 Tbsp) dried basil

2 ml (¼ tsp) Aleppo pepper or chili flakes, optional

125 ml (½ cup) water

125 ml (½ cup) ditalini, macaroni or other small pasta

15 ml (1 Tbsp) parsley Pesto/grated Parmesan, to serve

Nonna approved comfort food.

Grocery. Bakery. Deli. Café. italiancentre.ca

by SUE TURNBULL Illustration by CAMIE LEARD

Fresh & Local Market + Kitchens in Avenida Village is your destination for local food. Come together with family and friends to enjoy a culinary experience from one of our 22 kitchens. Shop the Farmers’ Market for fresh produce, organic meat, bouquets of flowers, bulk food, groceries, and local food artisans. Enjoy our weekly live music Friday and Saturday nights from 5:30p-7:30p in our bar. Come experience our welcoming community.