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

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

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