Savour Calgary - Late Spring 2023

ELEKTRA BELLE EPOQUE RIFORMA LIMITED EDITION

This profoundly beautiful centerof-attention espresso machine is one of only 70 ever made. It was a project born to celebrate the 70 years that Elektra has created prestigious and unique finishes on their most famous and recognizable model: the timeless Belle Epoque column machine.

Cappuccino King has but a single one waiting to be put into service in your oneof-a-kind space.

Come see what a legend looks and performs like.

WE SELL, SERVICE & SUPPLY EVERYTHING FOR HOME OR COMMERCIAL COFFEE EXPERIENCES.

Idon’t care what Andy Williams says, THIS is the most wonderful time of the year. I feel like I’m crawling out from my hibernation cave, stiff, squinting and hungry…actually… that’s not much different from most mornings. Either way, there’s a lot going on this spring to keep us happy and fed. Gardeners are gearing up for the season with their little seedlings waiting patiently at their south-facing windows to go outside. We’ve got some great gardening articles at savourcalgary. ca for those who might want to test their green thumb this spring.

If you’d rather dig into some great food than in the dirt, there’s plenty of that to go around too. We’re looking forward to the Deane Hous e’s Third Annual Rosé & Croquet Garden Party in June, as well as the multitude of Mother’s Day brunches, Father’s Day barbecues (#unnecessarilygenderedmeals) and YYCaesarFest for those who love Calgary’s own cocktail.

We welcome two new contributors in this issue. Renu Chandarana brings us “Meet the Producers” and indigenous chef Arne Fulton shares his foraged spruce-tip jelly recipe. We’ve got spring sips for you in “Shop Local,” and we celebrate National Salsa Month this May with a “Crash Course in Salsa" and a controversial (you either love it or hate it) “Fresh Market” on salsa staple cilantro…try to keep it civil, folks.

This spring, we salute you, Savour Calgary readers. You’ve survived another long winter. You deserve a treat. There’s a ton of inspiration inside to get you started. Happy eating!

Savour Calgary tells the food stories that happen at Mohkínstsis, located in the traditional territories of the Niitsitapi and the people of the Treaty 7 region and the Métis Nation of Alberta, Region 3. We acknowledge the indigenous people of this area as keepers of the land and water that make these stories possible and thank them for their hospitality and stewardship of this place.

Camie Leard, Editor

camie@savourcalgary.ca

SAVOURCALGARY.ca

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2023 ISSUE SCHEDULE

Watch for Savour Calgary on newsstands throughout 2023.

Summer | July 5-7

Harvest | September 6-8

Holiday | November 8-10

11

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25

Cococo’s Best Truffles

Cream and melted chocolate make this recipe an easy favourite.

Ingredients:

250 g (about 1 cup) chopped Cococo Semisweet Couverture Chocolate Drops or Bittersweet Couverture Chocolate Drops 125 g (1/2 cup) full fat 35% whipping cream (VEGAN option – substitute 3/8 cup + 1 tbsp full fat coconut milk, well shaken)

Directions:

1.5 oz (3 tbsp / 45 g) unsalted butter (VEGAN option – omit butter or use vegan butter)

Cocoa Powder (optional)

Chocolate Shavings (optional)

1. Place finely chopped chocolate into a high-sided bowl or the bowl of a blender. Place cream and butter in a saucepan over medium heat until hot but not simmering; remove the pan from the heat. Stir well.

2. Pour hot cream mixture over the chocolate and mix thoroughly with a blender or a hand-held immersion blender until you achieve a smooth consistency. You can also stir by hand with a sturdy whisk, spatula or wooden spoon.

3. Pour and spread the mixture into a baking tray with a minimum 1” rim. Let cool in fridge till the mixture is hard; about an hour.

4. Scoop small pieces with a melon-baller or a coffee spoon. Roll pieces by hand into round or oval shapes. (Tip: wear gloves, or dust your hands with cocoa powder or icing sugar before shaping the truffles into balls).

5. Roll the truffles in cocoa powder, icing sugar, or anything light. We used : cocoa powder / crushed candy canes / crushed ginger snap cookies / toasted coconut / a blend of Matcha tea and icing sugar / hazelnuts and cocoa nibs / cherry sugar crystals (like Jello crystals) / a blend of ground coffee, sugar and cinnamon / colourful sprinkles

6. Store finished truffles in the fridge in a sealed container for up to 14 days (the crunchier coatings will soften the longer they are in the fridge).

7. Allow truffles to warm to room temperature for 20 minutes before enjoying the full flavour of the chocolate.

8. The truffle centre mixture freezes well and can be thawed in the fridge until it is workable (about 24 hours), at which time you can roll it and enrobe it in any coatings of your choosing.

9. Yields about 24 truffles, depending on the size you make them.

Copper Box of Truffles

If you like this recipe, you'll love our 24 piece box of assorted truffles ~ $44

chocolate together chocolate together

www.CococoChocolatiers.com

Your recipes deserve our chocolate!

www.CococoChocolatiers.com/recipes

PUBLISHER Debbie Lambert debbie@savourcalgary.ca

EDITOR-IN-CHIEF

Camie Leard camie@savourcalgary.ca

CONTRIBUTING EDITOR

Ellen Kelly ellen@savourcalgary.ca

COMMUNICATIONS & MARKETING MANAGER

Wanda Baker wanda@savourcalgary.ca

MAGAZINE DESIGN

Cheryl Starr Design Group stellardesign.ca

COVER

This spicy cover was shot by Okotoks photographer Dana Pugh

CONTRIBUTORS

Renu Chandarana

Arne Fulton

Bernice Hill

Ellen Kelly

Camie Leard

Alison Martin

Dana Pugh Grace Wang

ADVERTISING INQUIRIES advertising@savourcalgary.ca

WEBSITE TECHNICAL ADVISOR

Todd Robertson web@savourcalgary.ca

DISTRIBUTION

James Norman distribution@savourcalgary.ca

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

@Cococo_Chocolates @CococoChocolates @ChocBernCal

FOR EDITORIAL INQUIRIES CONTACT 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.

Savour selects

THE COMPETITION HEATS UP

A new season of Fire Masters debuted on April 16 featuring several Canadians including some well-known faces from Calgary. Tune in to catch local chef and Twitch-channel host John Leung , who is influenced by his Cantonese background and childhood where he learned to cook using glowing red charcoals in a brick pit. Executive chef Kaede Hirooka, who is one half of Respect the Technique, approaches cooking with fire by using all five senses like the sound of wood crackling or the sight of burning coals to indicate it’s time for some sizzle. Andrew Plaza is a self-taught pitmaster who loves cooking over an open flame while blending southern and midwestern flavours. All chefs in this series go head-to-head in each episode, airing on Food Network Canada and STACKTV, for the chance to walk away with $10,000.

Fire Masters Food Network Canada and STACK TV

PETIT DÉ JUNER, BIG FLAVOURS

Next time you're in Canmore, treat yourself to breakfast at Chez François. With traditional Québécois cuisine at the heart of the menu, there's really something for everyone and they have what might be the best French toast we've ever had. We also loved the fruit salad waffle which was a real looker and just as delicious.*

Chez Franç ois 716 Bow Valley Tr., Canmore 403.678.6111 restaurantchezfrancois.com

PUMP UP THE JAM

Jam’s Diner opened its second location in February taking over Kane’s Harley Diner, which quietly closed its doors last year. “I’d had my eye on this space for a while,” says owner Brad Stefaniuk “But we pretty much went broke before we opened fixing things.” Noticeable changes include less orange and more brick, new floors, and the pool room has been turned into a lounge area to play board games and visit with friends. Stefaniuk is no stranger to working in the industry having worked at the Cactus Club Café, Earls, Midtown Kitchen + Bar and Citizen Brewery, to name a few. He’s now happy creating an atmosphere for chefs to be creative and try new things. Everything is made in-house and items like jam, hot sauce, back bacon and sausage are available for sale. The diner is co-owned with his wife Joni Klaassen, and together this duo hope to keep growing and giving back to their community.*

Jam’s Diner 1209 9th Ave. S.E. 403.452.5174 jamsdiner.ca

John Leung

Croque Ma-Damn

Wanda Baker

TOP DOG

What goes around comes around and for Calgary’s favourite hot dog joint, a glow-up to a trendy cocktail bar is just that. Tubby Bar is the rebirth of Tubby Dog , whose 17th Ave. location was an iconic destination for Calgary’s alternative music scene, video gamers and anyone who loved a good hot dog. When leasing issues during the pandemic caused a closure of the well-loved location, owner John Truch took stock and began to reminisce about his days serving free hot dogs to Night Gallery patrons. And so, Tubby Bar was born. The team reimagined the former Starbucks location on 12th Ave. and 8th St. S.W. as a chic mid-century modern lounge with a gorgeous bar as the focal point. Patrons can enjoy a fantastic line-up of local beer and a small-but-lovely wine list along with classic cocktail favourites. On the food menu is, of course, hot dogs with some of Tubby Dog’s favourites. We opted for the A-Bomb with mustard, ketchup, mayo, bacon, potato chips and space cheese (a zesty cheese sauce) drizzled on top. Messy, salty, crunchy and chewy, this is everything a hot dog should be and more. Just like the Gen-Xers who made Tubby Dog an icon, this business has grown up (just a little) and added a touch of refinement while maintaining its rock-and-roll attitude. We’ll be back!

Tubby Bar | 100A, 1210 8th St. S.W. 403.452.1896 | tubbybar.com

GARDEN PARTY

CARROT CAKE

delicious and healthy FARE made from highest quality local ingredients. FEED YOUR DESIRE FOR DIVINE DELIGHTS, warm baked goods and THE freshest meals. ALL In OUR comfortable and inviting space – OR YOURS.

PRIMALGROUNDSCAFE.COM

Deane House, located in the historical neighbourhood of Inglewood, presents the Third Annual Rosé & Croquet Garden Party on Thursday, June 22. Wander the lush and colourful gardens while you wine and dine on a selection of canapés from Deane House and River Café. Or discover the shellfish bar, Taittinger Champagne, premium rosé libations, The Prosecco Cart, Gnu Gin, the Reifel Rye Whisky bar and local craft beer. Don your best garden party attire or (modern western outfit) and get your groove on with DJ Joanna Magik. Tickets are going fast, visit deanehouse.com/ roseandcroquet for more information.*

Rosé and Croquet Garden Party | 806 9 Ave. S.E. deanehouse.com

TEQUILA-CENTRIC COCKTAILS

Codo Agave Social House is a fresh concept located inside the recently renovated Delta Hotels by Marriott Calgary Airport in-terminal offering guests an exploratory dining experience with a tequila-forward cocktail menu. It offers an innovative take on classic comfort foods and Latin American-inspired tapas created by executive chef Eric Beaupre and executive sous chef Chi How Kit . The light bites complement the tequila-based cocktails invented by assistant food and beverage operations manager Justin Beachell. The restaurant seats 270, has a private dining room, and three booths they call “The Pods”. Make this unique experience your next date night or stop in before catching a flight.*

Camie

GET SUM DIM SUM

The folks behind TEAmo Fruit Tea in Fresh and Local Market and Kitchens have added dim sum to their offering and it’s as much a feast for the eyes as it is for the palate. Chef Clement Ng apprenticed under a 30year dim sum expert before setting sights on his own menu, which launched in the TeAmo space this spring. We were treated to the deluxe dim sum set for two with eight different pieces. Highlights for us were the crispy fish skin dumplings and the abalone box featuring meaty abalone presented on the shell with TEAmo’s signature garlic sauce (delicious) and glass noodles. Also in the box is a sweet and sticky mochi rice cake, and our favourite course, the Golden Egg Lava Bun. This gorgeous bite has that perfectly balanced fluffy/chewy texture of the steam bun in the colour of granite and brushed with real gold. Inside, molten salted duck-egg custard brings the sweet and the heat. As tea is at the heart of dim sum, TEAmo has a 30-year-old black tea on the menu, which Chef Ng says is a must-try of the selection of 10 specialty teas including the basic green with rose petal tea we enjoyed.*

TEAmo Dim Sum | Fresh & Local Market & Kitchens D42, 12445 Lake Fraser Dr. S.E. Instagram: @yycdimsum

Beachell assistant food and beverage operations manager

Wanda Baker

recipes

recipes

From working boardroom breakfasts and lunches to elegant fully serviced events, we bring you an unforgettable experience.

THE VERY BEST IN STRESS-FREE CORPORATE CATERING

Soulful recipes heart

part of our story. Check out Spolumbo’s for stress-free office, event and home catering. deli and ready-to-eat take-home meals are just waiting for you! us in Inglewood at 1308 9 Avenue SE | spolumbos.com

part of our story. Check out Spolumbo’s for stress-free office, event and home catering. deli and ready-to-eat take-home meals are just waiting for you!

us in Inglewood at 1308 9 Avenue SE | spolumbos.com

Don’t forget our in-house deli and take-home meals.

Soulful

inspired by Mamma Aurora straight from the heart of old Italy and made in-house daily.

Soulful

inspired by Mamma Aurora straight from the heart of old Italy and made in-house daily.

Cherry on Top Pierogies

A TALE OF LOVE, WAR AND PIEROGI

Every now and then we come across a story that demonstrates the power food has to heal bodies and spirits, to unite people in shared experience or to create an unbreakable tie to home. The story of The Tisto Factory has all three. This particular food story begins with Russia’s invasion of Ukraine on February 24, 2022. Hailing from the small town of Konstantinovka, near the Eastern front, the Posikera family was close to the fighting and threatened daily with falling bombs and gunfire. In a gut-wrenching decision, Anna and Vladimir packed up their car with a few toys, some clothes, their two small children (Illia and Nikita), Anna’s mother, Inna Malmyhina, and fled west, away from the fighting. “We could only travel about 300 km a day, as our youngest son was just one year old and couldn't handle the constant road trips,” says Anna. “Everywhere we stopped, we heard sirens, explosions and gunfire, as the entire country was being bombarded with missiles. It was a harrowing experience, and we knew we had to keep moving to keep our family safe.”

But the fighting was always just at their heels and after driving thousands of kilometers, the family decided Ukraine was no longer safe and they had to make a fresh start somewhere else. That somewhere else was Calgary. On the advice of relatives who’d emigrated years before, the Posikeras took advantage of the Canada-Ukraine Authorization for Emergency Travel Measures (CUAET) and headed to Calgary with very few belongings and even less English. But Calgarians came through for them.

“We were initially apprehensive, but we were met with warmth and kindness at every turn,” says Anna. “(Calgarians) were incredibly supportive, offering us toys, household items, and anything else we needed to help us get settled.”

Settling included making friends and soon the family was invited to a potluck. As the Posikera children were notoriously picky eaters, Anna had developed a pierogi recipe that integrated vegetable pastes like carrots, beets. spinach and cabbage, making them colourful and bright and far more interesting to the kids and party goers.

The gorgeous (and delicious) striped pierogi were a hit at the party and the Posikeras were soon convinced to start a business making and selling them. Selling their car to cover start-up costs, the family rented a commercial kitchen and began experimenting with colours, textures and great names for the different flavours, including Bumble Bee, Agent Spinach, Blue Ninja, Chicken-in-law and others. Today, The Tisto (meaning “dough” in Ukrainian) Factory is a going concern with a full range of products available for sale online. Creating these quintessentially Ukrainian dumplings has given the family an opportunity not only to share their story and their culture with their new Canadian neighbours, but also to remind them of their history, their home and to honour the friends and family who are still fighting. Order your Tisto Factory pierogi online.* The Tisto Factory | the-tisto-factory.com

THE GRAND DAME OF CALGARY

We recently enjoyed the unveiling of a $3.1-million renovation to Fairmont Palliser’s event and meeting spaces, which modernized nearly 20,000 sq. ft. of the hotel including the gorgeous and iconic Crystal Ballroom. General Manager Ken Flores says the project started pre-pandemic and happened over the last three years and included upgrades to electrical, HVAC, air quality and other systems that presented challenges in the 1914 building. The renovations weren’t for the physical spaces alone. The hotel also unveiled a new service delivery model that is in line with the needs of modern events in terms of furniture, technology and dining options. Flores likened the model as more like having dinner at a manor, rather than at the club – with a focus on intimacy, authenticity and class.

What hasn’t changed is the Palliser’s world-class food and beverage offering under the leadership of Executive Chef Gregor Dunki

If a meeting or a regular event isn’t on the horizon for you, do treat yourself to an evening at the hotel’s Hawthorne Dining Room, which features live music Wednesday through Saturday and has a beautiful food menu complemented by a delicious and Instagram-worthy cocktail bar.

Fairmont Palliser | 133 9th Ave. S.W. | 403.262.1234 | fairmont.com/palliser-calgary

The Fairmont Palliser's $3.1 million renovation

Photo provided

HIDDEN GEM: CONGRESS COFFEE

At the east end of an unassuming strip mall in Calgary’s Greenview Industrial area is a delicious little time warp called Congress Coffee. Created by long-time Calgarian arts fixture Johanna Schwartz and partner Nick Papai, the café is modeled after a ’90s coffee house and pays homage to the local live music scene from those days up until today with regular live music programming on the café stage. The décor is brilliant with gig posters from the Republik , Night Gallery and other clubs of yore as well as vintage furniture, custom art pieces and a ton of other memorabilia that will keep your eyes popping from one thing to the next as you enjoy a great cup of coffee by roast master Shawn McDonald of Paradise Mountain Organic Coffee.

The menu is sandwich-focused with options for vegans and meat-eaters alike with the turkey being a best seller. This yummy sandwich features roasted turkey, dried cranberries, house-made pesto, cream cheese and green apple, served on grilled ciabatta. With regular, community-based music, poetry, film and art programming, Congress is destined to become a popular hub in this up-and-coming part of the city.

Congress Coffee | 1A 215 36th Ave. N.E. | 403.452.7320 congresscoffeeyyc.com

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.

Camie Leard

Cilantro

By ELLEN KELLY

Illustration by ALISON MARTIN

It’s interesting how such a seemingly innocuous leafy herb can be so polarizing. Cilantro, however, does it with bells on, creating a love-itor-hate-it forum at almost any meal it appears at. When I discovered that it’s actually our genetic predisposition that determines whether we like or dislike cilantro, it was a definite “aha” moment. For some, it has a pleasantly tart, citrusy flavour while others just taste soap.

Cilantro refers to the young pre-flowering growth of the coriander plant. Knowing this goes a long way to understanding the distinctive taste of the leaves. Coriander seeds (a spice in this form, no longer an herb) are quite pungent and, for many, an acquired taste as well.

Coriandrum sativum isn’t anything new, having first been cultivated in 2000 BC. Utilized as a culinary enhancement as well as an ingredient in perfumes and unguents, cilantro/coriander was popular in ancient Egypt and Greece and could even be found in the Hanging Gardens of Babylon. It made its way from north Africa, west Asia, and south Europe to the new world where it has since become ubiquitous in southern cuisines from Texas and New Mexico to Central and South America.

If you feel the need to have a constant source of cilantro at hand, growing it indoors is a good way to go. A self-seeding annual, it's easy to grow; fast growing albeit short-lived, only needing good drainage, moist soil, and indirect light.

A winter plant can be moved outdoors into the garden in spring with varying success... it’s always worth a try. Growing your own from seed also gives you the opportunity to try different varieties.

As you prepare meals, you can snip off what you need from the living plant, which will defer flowering, as it does with most herbs. Regardless, the plant only flourishes for a couple of months at most before it begins to go to seed, rendering it useless as a culinary plant. Something to note – if you’re growing coriander for the seeds, don’t plant a non-bolting variety. For the rest of us, cilantro can always be found at grocery stores and markets. Unless you’re extremely keen on Mexican, South American, Thai cuisines and the like, it’s doubtful you will want to utilize cilantro at every meal, but I don’t judge... love-it-or-hate-it, remember?

Cilantro is often only a secondary addition to recipes like salsas and guacamole or merely used as a garnish, but its distinctive taste can easily make or break a dish. For lovers of the herb, cilantro pesto, Asian slaw, and Thai dipping sauce are quick recipes giving it a more prominent role. Find them online at savourcalgary.ca. Lime is cilantro’s natural and constant companion, it seems; they are rarely apart. The entire plant is edible. Picking off the leaves, which is a task even more fiddly than cleaning parsley, is unnecessary unless the stems are bitter, so taste them first. Choose bunches of cilantro as you would parsley; look for bright green, perky leaves, avoiding those that are wilted or yellow. It’s easier to handle when relatively dry, so roll in paper towel after washing. If you’re keeping it for a few days, trim off the ends of the stems and keep in a jar of water, lightly covered, in the fridge.

DUCERS

By RENU CHANDARANA

Savour newcomer Renu Chandarana introduces us to two unique producers –one who farms in the city and one who brings a taste of the Himalayas to Alberta.

Here who's on our radar:

MEET THE PR

ROOT AND REGENERATE FARMS

As the climate crisis and food insecurity become more and more problematic, Alberta farmers are exploring resiliency and innovation to find solutions. Root and Regenerate Farms (R&R) is a Calgary-based urban farm that focuses on regenerative methods, which involve little-tono tillage; improving soil fertility with organic matter like manure, mulches, compost and crop residue; animal grazing; and planting with biodiversity in mind to protect and enhance each crop. Regenerative farming also considers social justice when it comes to farm workers and the environmental and economic impact (and opportunities) on the larger food system.

Founded by Dennis Scanland and his two sons in 2015, R&R (originally called Dirtboys) is one of the longest-running urban farms in Calgary. In 2019, the current owner, ecologist and farming enthusiast Michael Gavin, took over and Scanland transitioned to his new business, SunnyCider

Under Gavin’s direction, R&R aims to disrupt the farming industry by creating a more resilient, locally sourced food system. “I worked for a few years doing studies with universities and consulting companies on the impacts of (large scale industrial) agriculture on native pollinator species,” he says. “I saw many of the damaging techniques used in agriculture and the consequences it had on our environment. So, I decided to try farming for a summer and things just went from there.”

R&R is spread out among nine plots throughout Calgary following regenerative farming guidelines including a “no-dig” practice that is about minimally disrupting the soil.

“We do a number of other things to try and improve the diversity and health of the ecosystem…such as diverse plantings, wildflowers and creating homes for insects and birds.” says Gavin. “We are also organic (though not certified). The only things we add to our soil are compost, mulches, worm castings and the occasional bit of calcium supplement. We don’t use any insecticides or fungicides as we are trying to promote both of those in our plots.”

The long-term vision is a non-profit organization that helps with food security in Calgary. “I would love to be able to have my farm be a not-forprofit farm in the next five-10 years,” says Gavin. “Growing for profit limits the amount of food I generally grow (to avoid) a loss. That, for me, is a huge shame as there are people in our city struggling to get food, let alone good high-quality produce. If there was a way to do that sustainably, I’d love to do it.”

In the meantime, R&R offers weekly CommunitySupported Agriculture (CSA) boxes throughout the summer. This weekly box of fresh produce grown right here in Calgary not only creates revenue for R&R, but also provides Calgarians with a lowcarbon-footprint option for nutrient-dense produce. Sign up on the R&R website. Quantities are limited. Interested in getting involved? Anyone can donate land (back-yards or green space near a business) to be converted into mini farms. Gavin currently farms 10 donated plots including one rooftop. Check out rootandregeneratefarm.ca for more information.

Michael Gavin

WEST GIMLET FARM YAK

When Shane Juuti attended an auction in Alder Flats in the late ’90s, he was looking for buffalo, elk, and deer. What he found, however, were yaks. The ox-like animals, native to Nepal and Tibet, are a primary source of protein in those countries and thrive at higher elevations…like here in Alberta, for example.

Intrigued, Juuti bought a bull and a cow from the auction, and a surprise came a couple of weeks later when he discovered his cow was pregnant. Almost 30 years later, Juuti raises about 450 yaks on 1120 acres near Rimbey. His operation uses every part of the animal. While raised primarily for meat, West Gimlet yaks also produce fibers that can be spun like wool to make yarn, warm blankets, or socks. The remaining heads and hides are sold as home decor for those seeking a cozy prairie look for their interiors.

Before Juuti started West Gimlet Farms , he raised beef cattle and worked with Canadian horses — the national horse of Canada — which he trained to ride and drive. Today, he focusses solely on yak.

West Gimlet’s products are sold in local farmers’ markets and specialty grocery stores throughout Alberta. Yak is a lean meat that tastes like beef (unlike bison) and given it’s raised without chemicals or hormones, many customers prefer yak over commercially farmed red meat. West Gimlet yaks are strictly grass fed, so their meat is easily digested and are less likely to cause allergic reactions.

CONSIDERED A LUXURY FIBER, YAK WOOL (ALSO KNOWN AS KHULLU) IS WARMER THAN SHEEP'S WOOL, JUST AS SOFT AS (BUT MUCH MORE DURABLE THAN) CASHMERE AND IS LIGHT, BREATHABLE AND STRETCHY.

FIND THESE YAK BLANKETS AND OTHER PRODUCTS HERE:

A v a i l a b l e M a y 9 t h

E L E V A T E Y O U R

L U N C H E X P E R I E N C E

N o w O p e n F o r L u n c h | T u e s d a y - S a t u r d a y

B o o k Y o u r R e s e r v a t i o n s O n O p e n T a b l e

t h e w i l d e r o o f t o p t h e w i l d e r o o f t o p t h e w i l d e r o o f t o

Market Report

OXFORD BAKEHOUSE

One bite into Oxford Bakehouse’s signature sausage rolls and you know you’re tasting something truly special. Flavoured with onions and sage, the housemade pork sausage is tender and juicy. The sausage is wrapped in buttery, flaky, from-scratch puff pastry baked to golden perfection. According to the May family, who run the Oxford Bakehouse, these bite-sized sausage rolls have been their bestsellers from the start.

Oxford Bakehouse started off in England as the Handmade Cake Company, with Suzanne May and her mother at the helm. When Suzanne moved to Canada, she quickly began receiving requests for her baking. From classic scones to custard tarts to a rotating slew of cakes, the May family’s talent for baking is easy to see. Suzanne, Tom, Bethany, and Eleanor May run the kitchen, while Natalie Morris mans the counter. As Suzanne says, “We all love working together because it is lovely to have a job where you can be creative and make products that make people happy.”

The Oxford Bakehouse joined Crossroads Market this past Christmas, and Cornish pasties have become a market favourite. These pocket-sized pies stuffed with beef, onions, potatoes and swede are delicious. While their savoury offerings are an absolute delight, Oxford Bakehouse’s sweeter treats are not to be missed either. The bakery offers different cakes by the slice weekly and always has the classic Victoria sandwich cake on offer (an airy vanilla sponge cake with a generous layer of buttercream and jam). Now, excuse me while I finish scarfing down these sausage rolls!

Oxford Bakehouse |Crossroads Market | 1235 26th Ave. S.E. | 403.603.0120 oxfordbakehouse.com | @theoxfordbakehouse

Calgary’s bustling First Street Market is where you’ll find Raw by Robyn, a stall serving delicious and healthy smoothies, juices and salads. Four years ago, Robyn Taylor started selling smoothies online and soon branched into freshpressed juices before opening a storefront on 15th Ave. S.W. Smoothies at Raw by Robyn are wildly creative and filled with loads of fruits and vegetables — who couldn’t use a little help getting their daily dose of greens?

Robyn says she created Raw by Robyn out of a desire to “make healthy eating easier for people who are busy.” She came up with the idea of smoothies as a convenient solution. Today, Raw by Robyn offers a range of signature smoothies, including the popular Strawberries and Cream, which is a blend of strawberries, hemp hearts, coconut cream and vanilla protein powder, making it both tasty and filling. Robyn shares that her favourite smoothie is the Glowing Green smoothie, a sweet blend of mangos, bananas, avocados and spinach with a coconut water base. When First Street Market began looking for vendors, Robyn felt it was the right time to expand her business. Together with Michaela Gardiner, who manages the market stall, she began experimenting and testing salad recipes. Today, Raw by Robyn offers fresh salads in addition to smoothies and juices, and continues to test new recipes. The best part of being a market vendor? Robyn says, “Getting to meet all the people!”

Raw by Robyn | First Street Market: 1327 1st St. S.W. Beltline: 342 15th Ave. S.W. | 587. 391.8238 @rawbyrobyn | rawbyrobyn.com

we’ll find it for you.

RAW BY ROBYN

Story and photos by GRACE WANG

For thousands of years, some version of what we know today as salsa was so ubiquitous to the Aztec, Maya and Inca that they didn’t even have a name for it. A diet of mild corn, beans, squash, along with fatty meats, benefited immeasurably from a mash-up of spicy chiles, squash seeds, tomatoes, onions, lime juice and cilantro. They probably put that stuff on everything. Today, salsa is the most popular condiment in the world, outselling even ketchup.

In its many permutations, salsa’s common denominator is always peppers. While tomatoes, onions, lime, and cilantro play important roles in the most basic salsa fresca, chiles are pivotal in all salsas.

CHILI OR,CHILE OR CHILLI

HOW TO SPELL THAT PEPPER ?

CHILE is the Spanish spelling and used almost exclusively in the American Southwest, Mexico, Central and South America. This spelling is often used to differentiate the actual pepper from the spice powder and stew.

CHILI is the most common spelling, covering the various peppers, the spice mixture (chili powder), and the stew (chili con carne), and is interchangeable with chile.

CHILLI is common in Britain, but not really found anywhere else.

CHILE, of course, is also a country in South America and doesn’t have anything directly to do with salsa... just covering all our bases.

CHILLY, well, now we’re just having fun with homophones.

Story by ELLEN KELLY

Salsa

A CRASH COURSE

PETER PIPER’S PECK

HERE ARE A VERY FEW (THERE ARE SO MANY!) FRESH, SMOKED AND DRIED CHILES TO HELP EXPAND YOUR SALSA REPERTOIRE.

JALAPEÑO Probably the most common and easiest to find. They are usually sold green and have a bite, but the flavour is mostly bright and tangy, imparting a freshness to your salsa.

Ripened and dried jalapeños are called chipotle chiles, often reconstituted in adobo sauce and sold in small tins.

SERRANO Hotter still, with a deeper more savoury flavour profile. A good rule of thumb: the smaller the chile, the hotter it will be. Some say the salsa Pico de Gallo (rooster’s beak) is named after the pointy shape of this chile.

POBLANO These can be purchased dried and then reconstituted (they are called Ancho chiles when ripened to red and dried), but the fresh green chiles are worth buying for their unique fruity flavour. They are milder than jalapeños and are often prepared stuffed.

GREEN CHILES, FRESNO, NEW MEXICO, HATCH These long green, relatively mild peppers are indispensable in Southwestern cuisine. The air is redolent with charring peppers during the season all throughout the southern states, but roasting and peeling is a pain, so I tend to look for them in cans, already peeled (and sometimes chopped).

HABANERO This is a very hot pepper and should be used with some caution. It is also incredibly addictive with a flavour unlike any other pepper. What to do? Find a balance and don’t deprive yourself of this delectable chile. They’re one of the prettiest peppers as well. Cute, but deadly.

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“Life without salsa is like no life at all.”

SALSA VERDE

MISCELLANY

❥Capsaicin, the active element in chiles, is predominately found in the membranes. The seeds are not really the source of the fire, as is commonly believed, but are only affected by being attached to the white pith and thus covered in the oil.

TOMATILLOS

Tomatillos, often called husk tomatoes, are not especially common in this neck of the woods, but they can be found. They are from the nightshade family and grow encased in a papery calyx - think Chinese lanterns or golden ground cherries. We are lucky to have several excellent Latin markets full of prepared salsas as well as the ingredients needed to make your own.

Not only is a salsa verde superb as a dip, but it also makes one of the best chicken tacos around, and nothing is easier than making a taco.

Salsa Smarts

1-2 serrano or jalapeño peppers

450g (1 lb) tomatillos, husked and rinsed

250 ml (1 cup) cilantro, packed

1 clove garlic, chopped

¹/³ medium white onion, roughly chopped

45 ml (3 Tbsp) lime juice

2.5 ml (½ tsp) ground coriander

2.5-5 ml (½-1 tsp) honey

5 ml (1 tsp) salt

15 ml (1 Tbsp) olive oil

Stem the peppers and remove the seeds and membranes (where most of heat reside)* Put the whole lot into a blender and puree until quite smooth. Taste to adjust salt and lime juice. You’re done.

This salsa will stay fresh for a few days refrigerated, but it freezes very well too.

❥The Scoville Heat Unit (SHU) chart really helps to get an idea of what to expect from chiles vis a vis hotness. For example, bell peppers are 0 on the scale with the Carolina Reaper weighing in at up to 2,000,000.

MAKE TACOS! To make one of the best tacos you’ll ever eat, gently simmer shredded chicken in salsa verde. Toast small flour (or corn) tortillas in a very hot pan and build your taco with the chicken, the warm sauce, cold crisp shredded cabbage slaw, sliced avocado, and grated mild cheese. Squeeze some fresh lime over it all and dig in.

¡Ya está!

A WORD ON FRUIT SALSAS

Since tomatoes, peppers, avocadoes (yes, guacamole is a salsa!), and tomatillos are technically fruits, all salsas are fruit salsas. However, mangoes, pineapples, papayas, oranges, jicama and even cucumbers come together to create something else entirely. Served as a chopped salad next to spicy grilled porkchops or swordfish, a tropical mango and pineapple salsa, with the crunch of chopped jicama and doused in lime juice and cilantro, is sublime.

❥You can moderate the spiciness of any chile by removing the insides... or not.

❥It’s a good idea to use gloves and resist the urge to touch your eyes and other mucous membranes.

❥If a recipe calls for Mexican oregano, don’t substitute the Italian pizza sort – just do without. The Mexican variety has a minty, citrus-y flavour that, just can’t be duplicated.

❥Roasting your vegetables (tomatoes, onions, peppers, tomatillos, etc.) before chopping or blending imparts an added layer of smoky charred flavour. Different, but not necessarily always better.

❥Many salsas are prepared raw and meant to be consumed within a short period of time, if not immediately. Many are cooked, however, and are ideal for canning and enjoying out of season, right out of the jar. Just be sure the recipe you use is properly adapted to the canning process. Ph balance is important.

What is the active ingredient in chile peppers?

What fruit is most commonly used to make salsa verde?

If you can’t find serrano peppers, what makes a good (and easy to find) substitute?

What could you use to make a fine textured salsa if you didn’t have a blender or food processor?

How is heat measured in chili peppers?

Find the answers to last issue's quiz on Page 29.

Submit your answers to info@savourcalgary.ca to enter to win a large gourmet box from Epicureans Co. in Canmore.

*Be careful with hot peppers: the heat varies from chile to chile. Start slow and increase the heat as desired.

TOP OF THE CLASS

Lovers of wine, spirits and beer can be … passionate. And let’s face it, once you start learning about your favourite sips, you discover that the more you learn, the less you know. Fortunately, Calgary’s independent liquor stores will keep you at the top of the class with dozens of courses, seminars, workshops and tastings available every month. Take your Wine and Spirit Educational Trust (WSET) training or go for something less formal at Willow Park Wines and Spirits, whose courses start at $25 and range from pairings for your Stampede barbecue to a master class in pinot noir to a lesson on making gin cocktails. If whiskey is more your speed, check out Kensington Wine Market ’s Scotch Malt Whisky Society Canada membership and events for access to single malts you can’t get anywhere else with tasting events both in-store and online.

Willow Park Wines and Spirits Classes

Starting at $25 | willowpark.net

Scotch Malt Whisky Society Membership

Kensington Wine Market | Starting at $125 smws.ca

Shop Local!

By SAVOUR CALGARY STAFF

A GOOD QUALITY OF LIFE

Last fall we discovered Tomato Wheels Lambrusco at an event and have been fans ever since. Local indigenous entrepreneur and Tomato Wheels founder Moirae Choquette saw a gap in the market for this variety and took a leap of faith working with local sommelier Brad Royale and a fourthgeneration, family-owned-and-operated vineyard in Italy to create a lovely, dark purple Lambrusco. This sparkling red wine is designed to be sipped chilled. Made with the salamino grapes native to Emilia-Romagna in Italy, it’s available in several liquor stores throughout Alberta. Pair this wine with the usual suspects like pizza and charcuterie, or try with fried chicken, burgers or poured over vanilla ice cream.

Lambrusco | Tomato Wheels | $30 tomatowheels.com

IT’S A WRAP

Patio weather is fast approaching making it a good time to pick up some new glassware. Check out the seagrass-wrapped glasses from The Curated Home for those warm summer evenings spent outside on the deck. Made from recycled glass, each lightweight tumbler features a woven removable seagrass cover for easy cleaning. The natural texture brings a timeless element to your casual gathering, modern table or the comfort of your backyard patio. We recommend filling the glasses with your favourite wine (like Tomato Wheels Lambrusco), or fresh berries topped with heavy cream, a dollop of Greek yogurt or whipped cream.

Seagrass Wrapped Glasses

The Curated Home $14 | thecuratedhome.ca

Seagrass wrapped glass

Skipping into spring is thirsty work and we've got you covered with these great local products for your spring sips.

Tomato Wheels Lambrusco is female- and indigenous-owned.

WHAT LIES BENEATH

Like many businesses affected by the pandemic, Fortress Mountain in Kananaskis Country had to pivot. Partnering with Rapid Ascent Brewing , they created rök Glacier Water. This pure, potable water, untouched by natural disasters and pollutants, is sourced deep underground at the base of a rock glacier on the mountain. From rock to can, rök says it leads the industry with its canning and carbonation process reducing wastewater output ensuring sustainability from the ground up. Find rök glacier water in cans made from 95 to 100 percent recycled aluminum at various Sobeys and Safeways throughout Calgary (and Alberta) as well as select restaurants, hotels and cafes. All products are also available for takeout at the Rapid Ascent Brewing Taproom and online.

Sparkling and Spring rök Glacier Water | rök Glacier Water

6-pack $4.99 + | rokglacier.com

with simple, graceful lines, the little beak spout produces a delightful chirping sound when it pours your favourite wine. With a drip-free pour, stainless steel tubes, a dripfree silicone rubber body and stopper, the Chirpy Top fits all standard cork or screw-top wine bottles. Handwash this little chirper to keep it in top shape.

Chirpy Top Wine Pourer | Britannia Kitchen and Home | $39.95 britanniahome.ca

Photo provided

CULINARY ADVENTURES

Experience France & Italy through authentic flavours

Culinary cultural adventures curated for you and hosted by a passionate and dedicated Chef-Sommelier couple

Imagine you’re creating your own Bordeaux blend in a vineyard with a French friend who knows all the best places to eat and drink. Next, you’re sampling charcuterie in a Florence butcher shop you never would have known about if it weren’t for your local friend who has the inside scoop. Meet your new friends, Val and Anthony. Join this Canmore couple, and Epicureans Co. owners, Valérie Trudel and Anthony Rabot, on the culinary adventure of a lifetime. Their authentic travel experiences will immerse you in the local culture unlike any other!

Hailing from Bordeaux, France, Anthony is a seasoned Chef. Val, who came to Canmore from Quebec, is an avid traveller and Sommelier. As the former owners of the Market Bistro at Three Sisters and current owners at UnWined Wine, Beer and Spirits, Val and Anthony are the perfect pair to guide you through the culinary offerings of Bordeaux in France and Tuscany in Italy.

Your home-base in France is the exquisite Chateau de Pitray in the heart of the St. Emillion vineyards. In Italy your home is

a luxurious Tuscan villa in Poggibonsi, near Florence, the centre of this famous wine region.

Once you reach your destination and put down your luggage you’ll settle into the local community. Val and Anthony curate a series of day trips for you to deep dive into local wine, food, and culture through immersive culinary activities, workshops, tastings, and farm visits. By late afternoon, you’ll be back home to relax by the pool and gardens before you enjoy a home cooked meal by your personal local Chefs and/or Anthony and his family. And, every night you’ll dine at a long “al fresco” table, where you’ll share fantastic meals, make new friends, and create fond memories.

Val and Anthony select their locations, activities, and partners based on their insider local knowledge and personal experiences. Whether you’re a novice traveller, a globe-trotting gastronome, a mother-daughter team, a long-married couple, or girlfriends on a getaway, you’ll experience something different and create new friendships. Passionate about professionalism, simplicity, and conviviality, this dynamic duo create memories that last a lifetime.

“WE’RE FORTUNATE TO BE ANCHORED IN TWO DISTINCT CULTURES. IT IS A UNIQUELY AUTHENTIC EXPERIENCE TO VISIT ANTHONY’S FAMILY IN FRANCE. THROUGH OUR BORDEAUX/ST-EMILION CULINARY ADVENTURE, YOU’LL EXPERIENCE FRANCE AS WE HAVE: LIKE A LOCAL.” VALÉRIE TRUDEL

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By BERNICE HILL

Oh, what joy! Food boards are having a moment (or is it more like a long pause?) and foodies all over are HERE for it. All at once, images of creatively arranged nibbles arranged categorically upon boards for our drooling pleasure are popping up on every platform from Reddit to TikTok.

Whether you’re an OG cheese board fiend or a trendy butter board maniac, there’s a board for you!

The Mediterranean Mezze Board is a board style that has withstood the test of time because it checks every box on the list of what it takes to be one of the greats. A mezze board is packed with snack sized flavour bombs from the ubiquitous chickpea hummus to grapevine-wrapped dolma. This style of grazing board is also incredibly easy to tailor to a wide variety of diets, including vegan, vegetarian, gluten-free, dairy-free and nut-free. The best part is that each component can be purchased from local Mediterranean markets and restaurants. Small alterations to local products are a great way to add a bit of personality as you arrange your board. Swirl some beet root purée into the hummus or add a sprinkle of sumac and a splash of olive oil. Dip labneh balls into crushed chili peppers or za’atar. Make

Dried Black Olives, Macedonian Feta (for whipped feta)

For millennia, the people who live in this area have used the local conifers as a food source. Tips, cones and needles are edible and quite delicious when prepared well. Pine is the strongest and most acquired taste of the conifers with many likening the flavour to cleaning products. The spruces offer a more subdued and nuanced flavour and this recipe is one of my favourites.

By ARNE FULTON

Spruce Tip Jelly

5 hrs needed

2-3 cups of washed spruce tips

6 cups water

2-4 cups of sugar, sweetened to preference

1 pkg pectin

1 pea-sized ball of butter or margarine (to prevent foaming and boil-overs)

¼ cup of lemon juice, fresh is best but squeezy juice is fine

Boil water and pour over cleaned spruce tips. Ensure all tips are covered. Allow to steep for 4 hours. The liquid may not be a palatable colour at this point but don't worry, good things happen later on.

Strain the spruce-tip water into your boiling pot. Gently press the tips to obtain as much liquid as possible without squishing them too much.

I live in Dalhousie, and there are plenty of well established conifers and lilacs in the area which makes urban foraging an easy and sustainable adventure. Walking around the neighbourhood, I was able to collect enough spruce tips for several batches of spruce tip jelly. Foraging this delicious delicacy takes a thoughtful approach as an aggressive harvest could stunt a year's worth of growth for the tree, but foraging several trees should not have an impact on any of them.

Peonies and lilacs can also be substituted for the spruce tips in this recipe with a much longer steeping time (12 hours). Make sure you wash your peony blooms carefully and use a fine sieve to ensure no critters make it into your jelly. This year I added some chilli peppers to some of the jars, as spicy peony jelly makes an interesting addition to my charcuterie boards. I've added a half cup of cabernet sauvignon to a batch as well, white fruity wines can be added instead of the robust reds.

Arne Fulton is a semi-retired indigenous chef who loves suburban foraging for ingredients.

Bring the spruce tip water to a boil, add sugar, pectin and butter. Return to a hard boil. Add lemon juice. Return the liquid to a rolling boil. Cook the jelly until it is above 105 C (220 F).

Experienced jelly makers can use other techniques to determine the consistency of their jelly such as the spoon test or the ice-water test. Process or store as desired. For canning instructions, follow steps 2-5 on SavourCalgary.ca’s pickled carrots recipe.

(Scan the QR code to get there.)

THIS YEAR I ADDED JUNIPER BERRIES TO A BATCH OF SPRUCE TIP JELLY ADDING A DELICATE BUT UNMISTAKABLE PEPPERY LAYER TO THE CITRUSY NOTES. ALSO TRY ADDING A 125 ML (¼ CUP) OF OF FRESH GINGER WHILE BOILING THE JELLY, THEN REMOVING IT BEFORE PROCESSING.

IN THE LOOP

What is going on in Marda Loop, lately? Every time we turn around, there’s a new restaurant opening up. We’re not complaining, mind-you. It’s always fun to visit one of Calgary’s funkiest neighbourhoods. In the last year, we’ve seen brand new eateries and new locations for some Calgary favourites including: Big Fish & Open Range for your surf-and-turf pleasures, La Hacienda Mexican-inspired speakeasy, a second Diner Deluxe restaurant making that two, with the first location being on Edmonton Trail in the N.E., Banzai Sushi and Teriyaki House (with other locations in Capitol Hill and Kingsland), Le Comptoir by Francois (a Fraser and

FOR THE BIRDS

Earlier this year, Tippa Distillery launched Tippa’s Bearded Tit Vodka. Named after the bird. It’s clean, smooth and Alberta-made using beet sugar. “The gluten and wheat free vodka took time to perfect the proprietary technique for filtering the vodka” says distiller Paul Poutanen, “but I’m finally satisfied with the outcome.” Find Bearded Tit available online, in markets and (liquor) stores throughout Alberta.

Tippa’s Bearded Tit Vodka tippa.ca

NEW LOCAL COOKBOOK

EAT ALBERTA FIRST

Our friend Karen Anderson recently released her latest cookbook, Eat Alberta First. This homage to our province presents 90 tried-and-true recipes in celebration of local farmers, ranchers, and food artisans. Equal parts cookbook and manifesto, this beautifully photographed collection is the ultimate guide to local eating in Alberta. Cookbook Co. Cooks 722 11th Ave. S.W. 403.265.6066 cookbookcooks.com

MOTHER’S DAY AT THE RANCHE

Treat your mother to a memorable culinary experience filled with delectable flavours and locally sourced ingredients. This year’s brunch features seared B.C halibut with grenobloise, cauliflower, frisée and fingerling potatoes, and for dessert, a chocolate cremeux with meringue, edible flowers and, of course, chocolate. Available Friday, May 12, Saturday, May 13 and Sunday, May 14. Bow

bvrrestaurant.com

IT’S NOT NOT BUTTER

Mark your calendars for the Say Cheese Fromagerie butter sale happening throughout May, while supplies last. Owner Isaac Bignell has purchased his weight in butter for this locally made spring butter sale. Expect wild foraged ramp butter and custom salted butter with French grey sea salt as well as an unsalted variation.

Say Cheese Fromagerie | 1235 26th Ave. S.E. | 403.291.5208 Instagram @saycheeseyyc

STAYIN’ AFLOAT

New Camp Bar & Table has reopened in West Market Square following an unexpected pre-Christmas flood. They’ve taken the opportunity to revamp the restaurant interior and menu, focusing on great food and memorable customer experience.

New Camp Bar & Table | 1851 Sirocco Dr. S.W. | 403.879.8198 | new-camp.ca

BECAUSE REBELS DESERVE HALOS

Toast your favourite people with an exquisite bottle of Saintly wine. A good sparkling rosé never tastes better than when shared with those you love. This easy drinking, refreshing rosé is delightful enjoyed on the patio with a burger or seared tuna. You don’t have to be a saint to drink Saintly’s good still rosé, an excellent choice for those who like their rosé without bubbles. We’re enjoying it with grilled chicken and fish. Or skip rosé and go right for the good sauvignon blanc, a white wine loved for its dry, herbal flavours and acidic nature. We relish this wine with gouda or goat cheese and crackers. Pick up a bottle to celebrate mom or dad or share a bottle with your bestie. You don’t have to be a saint to drink good wine.

Saintly Rosé, Sparkling Rosé or Sauvignon Blanc | saintly.com

COMINGS AND GOINGS

Chef Paul Stoffel, former owner and head chef at Q Haute, has joined the Murrieta’s Bar & Grill team adding his keen eye for detail, a passion for quality, and strong drive for refined, modern cuisine. Chef Paul launched his first menu April 17.

Murrieta’s Bar & Grill 200, 808 1st St. S.W. 403.269.7707 | murrietas.ca

BRUNCH AL FRESCO

Bonterra Trattoria is launching Sunday brunches following Mothers Day weekend. Launching May 21 and continuing every Sunday after that, enjoy frittatas, eggs benedict and other brunch favourites in the restaurant or al fresco on the patio.

Bonterra Trattoria | 1016 8th St. S.W. | 403.262.8480 | bonterra.ca

MADE FOR YOU

Farmers & Makers Market in Beltline debuts Wednesday, May 24th and runs until Oct. 4th. Visit the market from 3-7 p.m. at Central Memorial Park and enjoy live music, arts, crafts, plus food and beverage vendors. Dinner in the park never sounded better.

Farmers & Makers Market | 1221 2nd St. S.W. | farmersmakersmarket.ca

OFF TO MARKET

Currie Market is a brand-new summer market happening in the community of Currie in Parade Square every Saturday in July and August, 12-8 p.m. Starting July 1, enjoy local artists, makers and vendors lining Parade Square. Local food trucks will be feeding hungry shoppers and there will be a craft area onsite to engage young creators.

Currie Market | Parade Square, 4040 Breskens Dr. S.W. | curriemarket.com

NIGHT OWL

Bar Chouette is the latest addition to the Calgary restaurant scene by chef Duncan Ly. This new wine and cocktail bar located in the District at Beltline pays homage to Chef Ly’s classical training in French cuisine promising an exquisite snack and small bites menu, enticing hand-spun cocktails, large-plate options, and a fun night out. For the opening menu, Chef Ly collaborated with Michelin-starred chef Neil McCue of former Whitehall Restaurant who currently resides in Toronto, ensuring each bite is perfectly paired with the wine and cocktail offering. Amanda Hamilton Interior Design helped freshen up the space creating a look to compliment the menu. We are particularly excited to dip into the cheese souffle with apple brandy sauce, and freshly griddled crumpets with honey butter.

Bar Chouette | 227 11th Ave. S.W. | Instagram: @thebarchouette

SECOND LOCATION FOR BONO COFFEE ROASTERS

Family-owned Bono Coffee Roasters has opened its second location in Bridgeland, hot off the heels of a successful first café. The central location makes it an obvious choice for those visiting the heart of this community.

Bono Coffee Roasters bonocoffee.ca

YOU SAY TOMATO, I SAY CLAMATO

YYCaesarfest is a two-day sampling event and market celebrating Canada’s National Cocktail. On May 20 and May 21, sample more than 40 unique Caesars, local food and craft beer at The Big Four in Stampede Park

YYCaesarfest in the Big Four Building 1801 Big Four Tr. S.E. calgarycaesarfest.com

Photos by Brandon Ball

ALBERTA RAISED WAGYU BEEF

RA, RA RAS-POUTINE

A taste of Montreal has landed on Edmonton Tr. with the opening of Poutinarama. Offering authentic poutine with fresh, hand-cut fries, squeaky cheese curds and homemade gravy. In addition to the classic poutine, diners can try specialty flavours like pulled pork or butter chicken. If you want to go all in on the French theme, try the merguez, which is a spicy, lamb-based sausage that came to Quebec via France and to France via Algeria. We’re hearing great things about their burgers too, so we can’t wait to get over there and nous nous empiffrons

Poutinarama | 718 Edmonton Tr. N.E. | 403.454.1168 | poutinarama.com

FROM LAST ISSUE

Mushrooms Quiz Answers

1. Name both the scientific name and the nickname for the largest organism on earth. A. Armillaria ostoyae and humungous fungus.

2. There is an entire species of mushrooms called Laetiporus suphureus that tastes like fried chicken. What is it more commonly known as? A. Chicken of the woods

3. Mushrooms grow above ground. Where do truffles grow? A. Unlike mushrooms, truffles grow underground.

4. What is Japan’s most popular mushroom? A. Shiitake

5. In which popular video game do mushrooms provide a boosting power? A. Super Mario Bros.

Check out this issue's quiz on Page 17.

Congratulations to Savour Calgary reader Leah Thermoset , who won a $100 gift card to Fresh & Local Market and Kitchens for her correct answers to last issue’s “Crash Course” quiz.

By CAMIE LEARD

A Metaphor for Life

I’m willing to put money on the fact there’s a jar of pickled beets in the back of your fridge. How do I know? Because every fridge has a jar of picked beets relegated to the nether regions. Perhaps it was a gift from gardening aunt Gladys or a neighbour who moved six years ago.

I, in fact, don’t remember where mine came from. But it’s been there so long, I can’t bring myself to throw it away. And so begins the story of how my fridge is a metaphor for my life.

I’d be lying if they told you I: a) knew what a crisper drawer was for, and b) used it for crisping things. This is, obviously, where the things that are too big to go anywhere else go. The watermelons, the roasts, a six-pack of Fahr Hefe and, yes, a cucumber I bought with great intentions of making Greek salad, but is now anything but crisp … thank god for those air-tight plastic sleeves, amirite?

In my fridge, the door is dedicated to the misfits who don’t seem to go anywhere else. Often, it’s something I needed a teaspoon of once, but it only came in a 500 ml size, which is too much to throw away. I’m talking to you, squeeze-bottle of wasabi. Occasionally you’ll find a jar of pesto that may or may not have a layer of fuzz inside but I’m too scared to check, that weird liqueur that insists on being refrigerated after opening and a few packs of soy sauce from that time we ordered Chinese food and my husband said that’s the ONLY soy sauce he likes and why doesn’t it come in 500 ml sizes?

The stars of my fridge live at eye level on the top shelf: oat milk for cereal, eggs (two cartons because I actually went and picked something up from the list on the kitchen chalk board, and now I have to make quiche), yogurt and a brick of that $6.99 cheddar cheese I eat way more of than I’d like to admit.

If someone’s fridge says something about their personality, mine portrays a person who has little time, less attention and not nearly enough responsibility for her wellbeing. It also shows I’m one of the fortunate ones who regularly eats at Calgary’s great restaurants and is frozen with performance anxiety when it comes to making something myself. As spring moves into summer, maybe it’s time I bite the bullet and clean out the fridge. A fresh start, a new attitude and a commitment to actually putting vegetables in the crisper (I Googled it). The beets, however, stay. Some things are sacred.

ESCAPE ORDINARY EXPLORE OPTIONS

Looking for a unique way to WOW your guests?

Bring the hippest street food vibe to your special day. Meraki On The Go is our gourmet ‘chef’s at the wheel’, food-focused travelling kitchen.

It’s available for private functions –spring, summer and fall.

From classic food truck fare to out of this world gourmet, you can personalize your food truck experience.

Prefer a more traditional style of dining?

Need to feed 2 – 120 people? Meraki Cuisine will cater and deliver, or seriously impress your guests with on-site chef services.

3, 4 or 5 course customized and inventive menu options for lunch, brunch, afternoon tea or dinner. Now taking orders for Easter and Passover.

CALLING

ALL FOODIES. Let’s Eat {together}

Calgary’s food scene is rich with culinary excellence. In just one place, foodies will experience culinary food trends from 22 award winning restaurants.

One stop. 37 Platinum Award Winners. 67 Overall Awards.

Let your taste buds decide your own favourites when you visit Calgary’s Best Farmers Market, the Fresh & Local Market + Kitchens in Avenida Village. Our kitchens won 37 Platinum awards for best Asian, Pizza, BBQ, Burgers, Fusion, Fries, Hawaiian, Noodles, Sushi, Italian, Spaghetti, Latin, Chicken, Soup, South American, Middle Eastern, African, Thai, Korean, Baking, European, Desserts, Mediterranean, Vegan, Gluten Free, Indian, Homecooking and Mexican.

There’s a dish for everyone.