Savour Calgary - Early Spring 2023

FRESH. LOCAL. STORIES FOR FOOD LOVERS.

The Mushroom

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There’s something dark and mysterious about a mushroom. Neither plant nor animal, fungi permeate the earth in vast networks of mycelium that carry nutrients, information and maybe even a plot for world domination. One never knows when it comes to our fungal friends. What we do know, is that when they’re not killing us, decomposing us or causing psychedelic hallucinations, mushrooms are absolutely delicious. And, so, we dedicate this issue to the mighty mushroom.

Check out Janey Bevan’s mushroom-themed “Master Class” and Ellen Kelly ’s forage into fungi flavours in “Fresh Market.” This issue’s “Crash Course” also reveals everything you ever wanted to know about mushrooms.

That gorgeous cover was shot by our friend (and AUArts photography instructor) Mitch Kern and the mushroom bouquet was designed and modelled by our friends at Red Fox Fungi, which supplies some of Calgary’s best restaurants with home-grown ’shrooms.

April is national afternoon tea month, so we took a deep dive into the topic with tea fanatic Sue Turnbull Tanya Schaap’s “Shop Local” is also tea themed with some great local products to inspire you. Hopefully, by the time you’ve finished reading the issue, you’ll know a little more about the ubiquitous (and perhaps empire-building) mushroom. I, for one, welcome our new fungi overlords. (Never can be too careful.)

Camie Leard, Editor camie@savourcalgary.ca

SAVOURCALGARY.ca

2023 ISSUE SCHEDULE

Watch for Savour Calgary on newsstands throughout 2023.

Late Spring | May 3-5

Summer | July 5-7

Harvest | September 6-8

Holiday | November 8-10

20

22

Spring for the good stuff.

You feel satisfied choosing quality over quantity and you embrace the idea of less but better. We do, too.

That’s why every day in our Calgary factory we handcraft our delectable award-winning chocolate confections using the best ingredients, no artificial preservatives, and our delicious couverture chocolate made with Rainforest Alliance Certified™ sustainable cocoa and cocoa butter.

Shop in person: Dalhousie Station • Victoria Park • Signal Hill • Southcentre

Curbside pickup: Cococo Chocolate Factory in Mayland Heights

Shop online: www.CococoChocolatiers.com

Free Shipping over $75 ~ use code FreeShip75 at checkout

Make it with Chocolate!

Easy, delicious chocolate recipes at www.CococoChocolatiers.com/recipes

chocolate together chocolate together

@Cococo_Chocolates @CococoChocolates

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

Shot by Mitch Kern, this beautiful bouquet was designed (and modeled) by our friends at Red Fox Fungi

CONTRIBUTORS

Janey Bevan

Ellen Kelly

Mitch Kern

Linda Kupecek

Tanya Schaap

Sue Turnbull

Grace Wang

ADVERTISING SALES

Ellen Kelly ellen@savourcalgary.ca

Shona White shona@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

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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.

L to R: Snuggle Bunny, Bunny with Big Ears, large and small.

Savour selects

ALPINE DREAMS

Apres ski, before ski, maybe skip ski? With breakfast comforts like Prime Rib and Egg on Toast, a happy hour that features half-price food and cocktails and a dinner menu that serves rich steakhouse classics, any time’s a good time to check out Banff ’s newest hotspot, Bluebird. Situated in the former Melissa’s Missteak building, Bluebird captures the alpine charm of ski chalets of the past while at the same time preserving a strong sense of place in modern-day Banff.

Bluebird boasts wood-fired, slow-roasted Canadian Prime Rib as its signature dish, with other fire-roasted meats, fish and vegetables rounding out the menu. Prepared traditionally with jus and served tableside with horseradish cream to elevate the experience, the beef is something special. Enjoy the $35 Prime Rib Dinner with traditional trimmings every Sunday starting at 5 p.m. (except holidays).

Bluebird Restaurant and Lobby Bar | 218 Lynx St., Banff | 403.985.9163 bluebirdbanff.com

TASTING TABLE

Chef Roy Oh is certainly no stranger to Calgary’s restaurant scene. The early 2020 closure of Anju, his award-winning modern Korean restaurant on 4th St., was a sad day for many. Not one to stay down, Oh pivoted and opened Roy’s Korean Kitchen, first as a takeout version in March 2020 and then a brick-and-mortar location in Mission in 2021. Thankfully, the menu is full of many of Anju’s greatest hits including the Soy and MapleGlazed Brussel Sprouts, Crispy Tofu, Gochujang Wings and KFC Sliders

What you may not know is that Roy’s Korean Kitchen also offers three exceptional tasting menus with separate price points to suit your budget: $50, $75 or $100 per person. Dining with a party of eight, we chose the $50/PP menu. Each dish, perfectly timed, was a delight. Standouts included the Oxtail Tortellini, the Spicy Salmon Tacos and the interactive KBBQ for the table made up of Ginger Soy Chicken Thigh, Marinated Beef Short Rib, Spicy Marinated Pork Belly, rice, kimchi and banchan. We left full with a promise to return. Roy’s Korean Kitchen | 2024 4th St. S.W. | 825.863.8849 | royskoreankitchen.com

NACHO AVERAGE TACO

Native Tongues has opened a second location in Britannia Plaza. With the same menu as the original location, Native Tongues Britannia serves up a

range of bold, balanced dishes that please fans of classic Mexican street food. Led by Regional Chef Enrique De La Torre Martin, Native Tongues is inspired by the cantinas of Mexico City.

“Mexico City is world renowned for its incredible street food,” explains owner Cody Willis While their salsa tasting, tostadas and selection of tacos al carbon shouldn’t be missed (try the Pork Belly Pibil! ), consider ordering the Barbacoa de Cordero, slow-roasted, fall-off-the-bone lamb neck served in a rich consommé with salsa roja, corn tortillas and a variety of other accompaniments.

Native Tongues Britannia | 829 49th Ave. S.W. 403.454.8976 | nativetongues.ca

Tasting menu at Roy's Korean Kitchen

Barbacoa

Aerial view of Bluebird main floor

Photo provided

Photo provided

Photo provided

PEAK MOMO

Half of the team behind Calgary Momo House has branched off and opened the new Aama Nepalese Cuisine in Cochrane. With a gorgeous dining room featuring a great view of the Rockies to the west, Chef Gyanendra Sharma and his wife Tara Sharma bring the magic of Nepalese home cooking to an enthusiastic local crowd. With an eye to bringing dishes from all over Nepal, Chef G has brought an underutilized meat to the menu in yak. We had the braised yak short rib served with wilted greens and poleko aloo (charcoal-roasted potato). It was everything a short rib should be: tender and infused with flavour from Chef G’s spice mix. You can’t visit Aama without having the momo. These beautiful dumplings are the crown jewel of Nepalese food. We had the yak (obviously) in jhol momo sauce and the dish was not only gorgeous, but delicious too. The chef even gave us a chance to make our own momo as the team is planning to offer classes sometime this year. Ours were… not beautiful…but it was so much fun to learn. Every order of momo is entered into a draw to win an all-expenses-paid trip to Nepal, including Mount Everest base camp. As soon as they reach the goal of 8,850 orders (the height of Everest in meters), they’ll make the draw.*

Aama Nepalese Cuisine | 2106, 100 Horse Creek Rd., Cochrane | 403.376.6165 | aamanepalesecuisine.ca

YOU ARE WHAT YOU EAT

After working in restaurants around the world (they met in one), Kevin and Robyn Birch have turned their focus to whole food, conscious eating and living a healthier life. Their new eatery, Chef’s Earth, is conveniently located in the Calgary Farmers’ Market and showcases the local food within arm’s reach. Kevin’s menu has something for everyone including create-your-own salad, or hot meal from any of 52 ingredients. From the menu, we recommend the Buffalo Cauliflower Wrap, the Back 40 Bowl or the Brickle Chicken Bowl. At press time Kevin announced a second location opening in April on 8th Ave. downtown. Congrats!

Chefs Earth | 510 77th Ave. S.E. | 403.993.1299 | chefsearth.ca

MI CASA ES TU CASA

Milpa is a new Mexican small-plates restaurant and cocktail bar by Chef Elia Herrera, a third-generation chef and classically trained pastry chef. She owns and operates Colibri and Tecolote restaurants in downtown Toronto and is a former contestant on both Top Chef Canada and Top Chef Mexico. The stunning dining room features turquoise-lit arches while the bar takes centre stage embodying the importance of community and celebration. The seasonal menu focuses on Mexican techniques and local ingredients. Must tries include Cochinita Pibil Panuchos, Rajas Poblanas and Tres Leches. General manager Franz Swinton (Anejo) is a pioneer in Calgary’s cocktail scene and bar manager, John Fairholm has more than 20 years in the hospitality industry. He created the cocktail program at Milpa, showcasing beverages weaved with Mexican stories and traditions. Milpa is open for dinner Tuesday through Saturday. Milpa | 1531 5th St. S.W. | milpa.ca

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SOUTH OKANAGAN AND THE SIMILKAMEEN VALLEY

Savour Calgary headed west to the South Okanagan and Similkameen Valley last fall and came back with some great news: there’s a LOT of fantastic food and wine waiting for you on your summer vacation this year. Perhaps lesser known than it’s northern cousins Kelowna and Penticton, the south Okanagan is a mecca for gastronomes and wine-lovers alike. We discovered the delightful Bartier Brothers Vinyard and winery where we had to pick up the 2020 Cab Franc. The heat in this part of the Okanagan allows for bold reds you can’t find elsewhere in B.C. Treat yourself to the Founder’s Cellar Experience at Phantom Creek Estate Winery featuring a five-course fine dining experience paired with library and exclusive wines from Phantom Creek’s cellar. Make your home base the Watermark Beach Resort in Osoyoos where the house restaurant, Park 15 Bistro is run by Calgary-born chef Nick Atkins and serves up fresh local produce paired with regional wines

Over in the Similkameen Valley, make sure you stop at Row Fourteen at Klipper’s Farm in Cawston. Here you will be treated to a harvest lunch or dinner featuring ingredients picked right there on the farm. Also hit Clos de Soleil Winery and Grist Mill in Keremeos as well as Covert Farms and the District Wine Village in Oliver.*

Wine tasting at Covert Farms in Oliver, B.C.

Chef Elia Herrara of Milpa

Chefs Earth

Photo provided

Photo provided

Photo provided

BEYOND DONUTS

Amaido Café has reopened in Chinatown under the same roof as owner Melissa Luu’s store Urban Pop Shoppe. New flavours are introduced weekly alongside classic flavours customers love. In addition to the famous mochi doughnuts, the café has coffee, cookies, breads, muffins, mochi brownies, matcha Rice Krispie squares and ice-cream pints to go. Mochi doughnuts can be ordered in advance or onsite and are available individually, or by the half dozen.

Amaido Cafe | 202D Centre St. S. | 825.561.8597 amaidocafe.com

MASH UP

Cabeza Grande Tacos & Tequila quietly opened last summer in the space directly behind Mari Bakeshop in Bridgeland. It’s the third restaurant of the same name for owners Jerry Beasty, Matt Urbanowicz and Gradey McMahon, who describe them as Mexicaninspired eateries with a little southern California flair. Nick Isaac brings extensive restaurant management experience to the team as general manager.

Try the Quesadilla Salad with mixed greens tossed with cheese, tomatoes, black beans and a hatch-chili vinaigrette topped with pineapple salsa, tortilla strips, a chipotle aioli and served with a cheese quesadilla. Barbacoa Mushrooms and Crispy Avocado are stand-outs in the taco department and the Tijuana Dog pairs nicely with any of the tequila flights.

Cabeza Grande Tacos & Tequila | 60 9th St. N.E. 403.474.8226 | cabeza-grande.com

BUILDING COMMUNITY THROUGH COFFEE

The team behind Monogram Coffee has opened Primary Colours Café in Britannia Plaza Shopping Centre taking over the space formerly occupied by Elbow Room. Executive chef Matthias Fong has created brunch and dinner menus showcasing Canadian ingredients. Even the wine list is entirely comprised of Canadian wines. All items are made in-house including the smoked bacon, cultured butter, pickles, preserves, sauces and more. Watch for a mini market featuring prepared food, marinated meats and all kinds of delicious in-house made items in the near future.

Primary Colours Café | 205, 4915 Elbow Dr. S.W. | primarycolours.cafe

Amaido Café doughnuts

Cabeza Grande Bridgeland

Primary Colours Cafe

Photo provided

Photo provided

Photo provided

PRAIRIE GEM : PaSu Farm surprises and delights as a peaceful oasis

in the heart of farm country

It’s common knowledge among gastronomes that those who are willing to venture off the beaten path are often rewarded. In the case of PaSu Farm, just outside of Carstairs, AB, the reward is exceptional as this is a place unlike any other in southern Alberta. Founded and run by Patrick and Sue Crocquet de Rosemond for the last 40 years, PaSu has become a favourite destination for great food with a spectacular view, a unique shopping experience and the perfect venue for events.

THE FOOD

With warm pine panelling, soaring ceilings and a panoramic mountain view stretching from Rocky Mountain House to the north and (almost) to Airdrie to the south, PaSu’s dining room offers a feast for all of the senses.

African art, woolen tapestries and even the occasional original piece by Patrick himself adorn the walls creating a truly magical space in which to enjoy the delightful menu. Hailing originally from Mauritius, an island nation off the east coast of Africa, Patrick learned to cook from his French mother who was heavily influenced by the flavours and techniques of the island’s large Indian population. With these two cuisines as his foundation, Patrick designed the menu at PaSu to be an eclectic offering with something for every taste. From a “pulled” beef bourguignon sandwich to a prawn curry to a traditional shepherd’s pie, the menu takes inspiration from both Patrick’s culinary influences as well from a strong sense of place on the Alberta prairies – including the famous Saskatoon berry and apple pie, which is just one of an incredible array of desserts on the menu.

Treat yourself to lunch or tea from 12-4 Tuesday through Sunday. If 15 or more reserve for Sunday, guests are treated to an all-you-can-eat traditional English carvery with roast lamb, beef and fried chicken, vegetables, salad bar, homemade soup, homemade bread and dessert for $45. Oh, and try the scones. You won’t be disappointed.

PaSu also offers a fridge and freezer full of prepared meals for take out that allows you to bring the flavours of the farm home with you.

EVENTS

Now imagine having all that great food, ambiance and amazing view to yourself with a private event. Perfect for weddings under 100 people, PaSu offers a unique and beautiful venue at which to celebrate with family and friends. With pricing that makes this gem accessible to most families, Sue and the PaSu team take care of the details so you can simply enjoy your special day.

PaSu is an inclusive and accessible venue that welcomes all to come and celebrate.

PaSu also hosts its own monthly events around culinary themes including Celtic Night in March and a Seafood Evening in April. Held the third Saturday of the month, these events offer special menus and entertainment. Seasonal celebrations for Mother’s Day, Father’s Day and Thanksgiving make for a wonderful family outing and the Victorian Christmas dinners held the five Saturdays before Christmas are an experience not to be missed. This summer, experience the South African Barbecue hosted every Saturday throughout the summer (with the exception of the special evenings, of course.)

Lamb ribs, steak, tandoori chicken and house-made sausage are grilled to perfection and accompanied by corn on the cob, fresh salads and more. The 44 spots for these special events fill up quickly, so make your reservations early. Visit the website for more details.

SHOPPING

PaSu curates a collection of wool and other products from around the world bringing international quality, beauty and utility to rural Alberta. From shearlings made in Ontario to wool sweaters made in Ireland to moisturizing lotion made right there on the farm, the boutique at PaSu Farm offers an eclectic mix that will have you discovering something new around every corner. Wool products offer unique properties that make them great gifts. Sheepskin shearlings offer relief to those suffering from arthritis, while a wool mattress cover keeps you cool in the summer and warm in the winter. Wool stays warm when it’s wet, making it the perfect material for winters in Alberta. Wool also has natural antimicrobial properties, which means it’s ideal for footwear like socks, slippers and insoles. Products are ethically sourced and often from local suppliers.

Mushrooms

By ELLEN KELLY

Illustration by ALISON MARTIN

Of the more than 10,000 known types of mushrooms, very few are edible and many are even deadly. Mushrooms are the fruiting bodies (propagated by spores) of vast underground mycelial networks, and are neither animal, vegetable nor mineral. They were cultivated by the early Greeks and Romans and have been used culinarily and medicinally worldwide for thousands of years.

Until quite recently, mushrooms were thought to have little or no nutritional value. But mushrooms contain amino acids called glutamates and research strongly indicates the presence of antioxidant, antiinflammatory, and possibly, anticancer properties. Furthermore, these same glutamates embody the oft enigmatic fifth basic taste: umami (alongside sweet, sour, salty and bitter). In other words, mushrooms are delicious. Like icing on the cake, mushrooms are low in fat and calories. Environmentally, without fungi, the rapid accumulation of biological waste would choke us right off the planet. Pick up a copy of Entangled Life by Merlin Sheldrake for a most entertaining and informative read. Written with wit and authority, it’s all you’ve ever wanted to know about fungi and then some.

Cultivated common white ‘button’ mushrooms are the easiest to find and their flavour is mild yet bestows a pleasant earthy counterpoint to countless preparations from soups, sauces, stews and risottos to savoury vehicles for a vast variety of fillings. Mix them with more exotic (and expensive) varieties for a bigger bang for your buck.

Closely related, and considered a little more flavourful, are cremini. These small brown mushrooms are in fact baby portobellos. When fully mature and opened like an umbrella at 7-10 cm (3-4 inches), they can be marinated and grilled, providing a tasty alternative to meat. As a matter of fact, because of their pronounced umami flavour, mushrooms generally, stand in wonderfully for meat in countless recipes. When buying button mushrooms, both white and brown, look for specimens that are firm and unwrinkled, with caps that are closed at the stem (no gills showing).

Oyster mushrooms have been successfully domesticated and are now quite easy to find. They grow, fan-shaped, in taupeshaded clusters. Slightly more assertive, they have an agreeable mushroom flavour, nonetheless. The edges tatter easily; look for firm specimens without any bruising or sliminess. Most mushrooms are quite fragile and should be handled gently. It’s become ubiquitous to sell mushrooms in plastic punnets covered with cling film. Best to avoid those when you can. Moisture prior to cooking is a mushroom’s nemesis. Store them in something porous (use the little brown paper bags provided).

The shiitake mushroom, originally from Korea and Japan, has a deeper, more pronounced flavour. It’s being cultivated extensively in the Pacific Northwest. A sturdy darker brown mushroom with a curled edge and classic shape, it shines in Asian-influenced recipes, holding its own against soy and sesame sauces. The stems are tough, but don’t throw them out. They’re full of that prized umami flavour and a welcome addition to your freezer collection of stock ingredients. That can be said for any mushroom stems or those past their prime. To keep for future use, mushrooms dry better than they freeze, particularly Boletus edulis, known commonly as porcini. A jar of dried mushrooms is a boon to any pantry. Reconstituted in hot water, wine, or brandy, they can be chopped fine and added to other mushrooms or almost anything savoury. Don’t forget to utilize the strained liquid as well.

Mushrooms, if they’re particularly dirty and you’re short of time, can be gently washed, contrary to a common dictum. Be quick and only rinse right before using. Usually all they require is a delicate brushing. They do need to be dry before sautéing, however. Mushrooms are 80-90 per cent water to start with and don’t need the extra moisture, especially if you want them browned and crisp.

In the last edition of Fresh Market, we neglected to include 300ml (1-¼ cups) sugar granulated sugar in addition to the icing sugar in the lemon crinkle recipe. We apologize for any inconvenience (our sour cookies) this may have caused.

Teatime!

Did you know afternoon tea was invented to curb hunger? In England during the mid-19th Century, Anna, the Seventh Duchess of Bedford, found herself a little peckish in the late afternoon. With lunch served early in the day and dinner not expected until the fashionably late hour of 9 p.m., she rang for a tray of snacks to quash her cravings. The ritual became a habit and the rest is history.

Not to be confused with high tea, which, as Calgary’s etiquette coach Ms. Modern Manners explains, is a hearty supper served between 5 and 7 p.m., afternoon tea is a selection of finger foods served between 2 and 4 p.m.. “Unless you’re serving cake, you usually don’t need forks at afternoon tea,” says Ms. Modern Manners. “Moving from savoury to sweet, you start with small sandwiches on the bottom of a three-tiered stand, then scones, jam and clotted cream in the middle, finishing with bite-size sweets on top.” To learn more about the art of etiquette, follow @msmodernmanners on Instagram.

Calgary offers some tea-rific options to help us enjoy this ritual at home.

JAPANESE CRAFT

As one of Calgary’s boutique tea vendors, The Naked Leaf prides itself on reintroducing tea as it was meant to be — “all natural and unhurried.” This cast-iron teapot, available at the Kensington shop, is designed and produced in a small workshop in Japan by Hisanori Masuda. It blends the elegance of traditional Japanese style with modern aesthetic elements. Available in five different styles and six different colours.

The Naked Leaf will be hosting a teapot exhibit by the Alberta Potters Association on May 11. Drop by to see some beautiful, locally-made ceramics! If you’re a potter and would like to be involved, applications are open until April 7.

Hisanori Masuda Cast Iron Teapot | $194

The Naked leaf thenakedleaf.ca

Shop Local

By TANYA SCHAAP

SWEET SPOT

Founded during the COVID-19 pandemic as a way to connect with community, Fine & Dandy Jelly is a small, local e-business that produces gourmet jams, jellies and sweet-treat gift boxes. Owned and operated by a self-professed sweet tooth, Fine & Dandy uses locally-sourced ingredients to create unique, themed boxes. The Fine & Dandy Teabox comes with a jar of homemade Meyer Lemon Curd, Blueberry and Ginseng

Herbal Tea Jelly, handcrafted Chai Tea Caramels and Earl Grey Vanilla Mini Marshmallows

Tea Box | $40| Fine & Dandy Jelly fineanddandyjelly.com

BOTANICAL BLENDS

Tender Living Farm produces small-batch, botanical tea blends with ingredients grown and foraged from the picturesque Sheep River Valley, Treaty 7 Territory. With a variety of tea blends including Cold Aid Tea for those pesky sore throats or CoyoTea, a blend to help restore balance and energy, these blends make a great addition to your collection. Available online or locally at Our Daily Brett and Luke’s Drug Mart

Oolong Tea House in Kensington is another great spot for unique tea products. They sell more than 120 varieties of loose leaf tea (not just oolong tea!). Their new amber glass tea sets come in a variety of themes and make a great gift. Plus, the jars are refillable.

Tea Blends | $15 | Tender Living Farm tenderlivingfarm.ca

Amber Glass Gift Set | $44 | Oolong Tea House oolongteashop.ca

Oolong Amber Glass tea set

Hisanori Masuda teapot

Earl Grey and vanilla bean marshmallows

Photo provided

Photo provided

Photo provided

JAM SESSION

We stumbled across a unique jam from Preserved Foods Boutique that pairs well with scones: Carrot Cake Jam. Made with “Cam’s Carrots,” grown just outside of Strathmore and distributed by Poplar Bluff Organics, this jam is full of all the winter spices we associate with carrot cake. “We like to show off our local farmers’ hard work by turning their produce into elevated, but approachable, preserves,” says owner, Vanessa Rundell

Consider pairing this jam with the drop scones or jam tarts from the Alice Eats Cookbook by Pierre Lamielle and Julie Van Rosendaal, available at T he Cookbook Co. Cooks

Preserved Foods jams are available online and at various retailers around town. See the website for a full list.

Carrot Cake Jam | $8.75

Preserved Foods Boutique preservedyyc.com

ROYAL-TEA

Elevate your afternoon tea with Eau Claire Distillery ’s Earl Grey Gin, developed in partnership with Calgary’s Dorian Hotel

Best described as classic, juniper-forward gin with a twist, it is layered with flavours reminiscent of Earl Grey tea. The addition of tea leaves in this distillation yields a slightly tannic finish which pairs perfectly with the subtle citrus notes and herbaceous flavours of juniper and coriander. The design on the bottle is a showstopper as well. Available at liquor stores around the city.

THE VERY BEST IN STRESS-FREE CORPORATE CATERING

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

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

Earl Grey Gin | $52.95 Eau Claire Distillery | eauclairedistillery.ca

Preserved Foods Carrot Cake Jam

Eau Claire Distillery Earl Grey Gin

Photo provided

Photo provided

Story & photos by TANYA SCHAAP

Mushrooms

It’s hard to find the right words to describe umami. The science says the “certain something” comes from amino acids and nucleotides like aspartate, inosinate and glutamate… whatever those are. As one of the five basic tastes — sweet, salty, bitter and sour being the others — the word means “essence of deliciousness” in Japanese. Resounding and rich, deep and intense, umami is the flavour we get from seaweed, soy sauce, parmesan cheese and… well, mushrooms.

Mushrooms are undeniably rich in umami flavour. On their own or blended with other ingredients like cream, beef or tomato sauce, mushrooms deliver a dark savouriness to a dish. In fact, they make a great substitute for meat due to their brawny character and buttery intensity.

A CRASH COURSE

THE 101

◆ Neither plant nor animal, mushrooms claim a kingdom all their own: fungi.

◆ Humans share almost 50 per cent of their DNA with fungi, making mushrooms closer to humans than plants.

◆ Move over Moby Dick! The largest living organism is a fungus, not a blue whale.

◆ Existential crisis? Blame mushrooms. As key decomposers in our ecosystem, fungi are crucial to our existence.

◆ Mushrooms are fat-free, cholesterolfree and rich in B vitamins.

in

MAKE ROOM FOR MUSHROOMS

BUTTON (white): Easily-adaptable, mild in flavour, sturdy

CREMINI (brown): Easily-adaptable, deeper flavour than button, dark and firm

PORTOBELLO: Large and dense, often used in Italian cooking, great for grilling and stuffing

SHIITAKE: Mild, woodsy flavour, dried shiitake mushrooms provide intense umami

OYSTER: More expensive, smooth and cluster-shaped, delicate briny flavour

PORCINI: Popular in Italy and France, aromatic and flavourful, great in pastas and risottos

MOREL: Prized mushroom with distinguishing honeycomb cap, must be eaten cooked ENOKI (snow puff): Thin-stemmed with small, delicate white puffs, great raw CHANTERELLE : Yellow and trumpet-shaped, peppery, great with rich butters and creams

MAITAKE (Hen of the woods): Also called “dancing mushroom,” cluster-shaped, earthy and spicy

TO CLEAN OR NOT TO CLEAN

Pineapple on pizza? Coke or Pepsi? Flames or Oilers? Wait, that’s not a debate.

The real question is whether you should rinse your mushrooms under water or leave as is. Mushrooms are prone to absorb any liquid they encounter, which is great when that liquid is garlic butter or olive oil, but not so great when that liquid is water. To preserve their taste and texture, professional chefs suggest gently brushing mushrooms with a pastry brush or wiping them with a soft, damp towel.

“Mushrooms grow

damp places. That’s why they are shaped like an umbrella.”

Alphonse Allias

COOKING WITH MUSHROOMS

DO select mushrooms that are firm to the touch.

DON’T choose mushrooms with damp-looking dark spots.

DO store your mushrooms in cool temperatures like the fridge, preferably in a brown paper bag.

DON’T salt your mushrooms too early in the cooking process. To avoid releasing too much liquid, add salt towards the end of the browning process.

DO cook them on medium-high heat for big flavour and crispy edges.

DON’T cut your mushrooms too small or thin. Mushrooms will shrink during the cooking process.

AN ODE TO MUSHROOM TOAST

Sometimes the simplest of dishes are the most impressive. That’s what I was thinking as I watched my friend Jen toss two or three different kinds of mushrooms, a knob of salted butter, a generous glug of olive oil and some fresh chopped garlic into a flat-bottomed pan. The kitchen filled immediately with that promising aroma of fried garlic. Grabbing a few thick slices of toasted artisan bread, she spooned the sautéed mushroom mixture on top, capped it with a drizzle of truffle oil, a quick shave of some parmesan and voilà. Heaven. Few meals (can we call it a meal?) are as easy and unfussy as mushroom toast. The epitome of rustic charm, mushroom toast tucks in nicely at breakfast, lunch or dinner with a kind thoughtful, farmhouse elegance. Bold, rich and easy to execute, the dish will likely change every time you make it. Did I add sage last time or thyme? Was it butter or oil? Should I try this with oyster mushrooms? Ooooh, let’s add cream! No matter what you might tweak, the result is the same: mushrooms, in all their unctuous, earthy glory, shine as the real star of the show.

Mushroom

Toast on East End Sourdough

30 ml (2 Tbsp) butter

500 g (approx. 4 cups)

Portobello and cremini mushrooms, chopped

1 shallot, diced

2 garlic cloves, minced

5 ml (1 tsp) fresh thyme, chopped

15 ml (1 Tbsp) balsamic vinegar

Grated parmesan to garnish

Salt and pepper to taste

Toasted bread

Toast some thick slices of artisan bread in either a cast iron pan or in the oven. Set aside. Heat a skillet over medium to high heat and add butter. Once the butter heats up, add the mushrooms and shallot. Stir until brown, 5-6 minutes. Add the garlic and thyme and continue to sauté for 1-2 minutes. Add the balsamic vinegar, season with salt and pepper and let simmer for 1 min. Spoon a generous portion of the mushroom mixture onto the bread slices and garnish with grated parmesan cheese. Variations: Slather the bread with ricotta or goat cheese before adding mushrooms. Or top the mixture with arugula tossed with olive oil and lemon juice. Or add walnuts or pistachios to the mushroom mixture as it’s cooking.

Mushroom Mania

Name both the scientific name and the nickname for the largest organism on earth.

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

Mushrooms grow above ground. Where do truffles grow?

What is Japan’s most popular mushroom?

In which popular video game do mushrooms provide a boosting power?

We highly recommend you get your hands on a loaf from Calgary’s East End Bread. It sells its loaves on Fridays at Our Daily Brett and Saturdays at NHBR Coffee in Inglewood and Altadore

Market Report

KROOKED LUCY’S

Drop by Krooked Lucy’s and you’ll find someone behind the counter with an infectious enthusiasm for perogies, borscht and Reuben sandwiches.

Leanna Parent-Hertz , Lyndon Hertz and Jared Salekin are responsible for Krooked Lucy’s, which launched at the Inglewood Night Market in 2021 before finding a permanent home at Fresh & Local Market & Kitchens

Krooked Lucy’s is a mashup of Krooked Kraut , a passion project that chefs

Leanna and Lyndon started during the COVID pandemic, and Grandma Lucy, who contributed the perogy recipe the team uses. Leanna explains that Krooked Kraut’s goal was to “make approachable and fun flavours of sauerkraut with shorter ferments, so it has more crunch.” Krooked Lucy’s massive Reuben sandwich features both fennel-and-garlic kraut and dill kraut, which lends a refreshing tang to the hefty slices of pastrami, toasted sourdough, creamy Dijon aioli and melted Swiss cheese. It’s a masterpiece that requires extra napkins — there’s no delicate way to eat this sandwich.

The star of Krooked Lucy’s menu is the hand-pinched perogies, which Jared makes every week by the thousand. The perogies are generously stuffed with potato and cheddar or traditional cottage cheese and dill and beautifully fried up to order. Leanna says Krooked Lucy’s aims to make delicious, time-intensive comfort food to make people feel good. They’ve certainly accomplished that with their menu, and we look forward to new flavours of perogy on the horizon — including truffle mushroom.

Krooked Lucy’s | Fresh & Local Market & Kitchens | 12445 Lake Fraser Dr. S.E. Instagram: @krookedlucys | krookedlucys.com

PRIMAL SOUP COMPANY

This “mushroom issue” of Savour Calgary proves that mushrooms are a versatile and endlessly delicious ingredient. Primal Soup Company founder Margaret Nemeth agrees — one of her bestselling soups is Cream of White Mushroom, a velvety from-scratch creation featuring white mushrooms, herbes de Provence and a splash of chardonnay. Equally intriguing is the Cream of Shiitake Mushroom soup, which is full of hearty shiitake mushrooms, roasted red peppers, and potatoes. Both soups were created by chef Martin Brock , who has been with the Primal Soup Company for the past decade.

Primal Soup Company opened as a neighbourhood café some 30 years ago, but after a developer bought their original building in 2014, they relaunched with an expanded soup menu at the now-closed Kingsland Farmers’ Market. Eventually, Margaret and her team found their way back to Killarney and now have a café location in the neighbourhood, as well as a market location at Fresh & Local Market & Kitchens. Margaret says, “Each location has its own charm and there is nothing more exhilarating than introducing our soups to others.”

And there are a lot of soups to try! Customer favourites range from Thai Coconut Chicken to Jambalaya to the always popular Old Fashioned Chicken Noodle soup. A rotating selection of the soups are available fresh and frozen year-round at both locations. Margaret credits the longevity of her business to “a loyal community of customers that have supported us through thick and thin.” Here’s to many more years to come!

Primal Soup Company | Fresh & Local Market & Kitchens and Primal Grounds Cafe and Soup Company | 12445 Lake Fraser Dr. S.E. and 5255 Richmond Rd. S.W. | 403.454.5282 primalsoupcompany.com

Story and photos by GRACE WANG

I love tea. Black, green, white, oolong or blue, hot or iced, with or without milk, tea-infused simple syrup mixed in a cocktail or fizzy water. Anytime, anywhere. Looseleaf or a simple tea bag. Earl Grey baked into shortbread. There are more than 3,000 varieties, and after water, tea is the most-consumed beverage in the world. Even if you don’t normally drink tea, chances are you’ve turned to it when you are feeling less than stellar.

My journey into looseleaf tea began with a little box called Tea Aficionado containing five tubes of loose tea, gifted to me by my daughter. Who knew what an interest it would spark?

I began to try new teas and steeping methods, learned about the health benefits, and about tea entrepreneurs like Steven Smith, who started Tazo and Stash Teas. I also started visiting tea houses for Afternoon Tea. This is an experience not to be rushed. It is a time for a quiet chat, or raucous laughter with friends and family, a break from all that is the rest of your life. It is a time to enjoy a hot cup of your favourite brew (or perhaps try something new), eat some fancy, tasty finger foods, and take a big, deep breath. Instead of lunch out with friends, why not organize a Tea? Most teahouses are happy to customize a gluten-free, vegetarian, or dairy-free option to suit a particular diet, and if arranged prior to arrival, all you have to do is sit back and relax. Or host a Tea at home. I have done this for years. All you need is fresh scones, a few sandwiches and some sweet treats.

A few suggestions for your at-home Tea

Sandwiches: Egg salad rolled into a spiral with a piece of gherkin or olive at the centre, then sliced is fun; try thinly sliced cucumber layered with cream cheese mixed with dill; pimiento cheese in a soft multigrain; chicken salad, smoked salmon, shaved roast beef, or ham and cheese are all great choices

Scones are a must. Plain, with raisins or currants, mixed with dried fruit, crystallized ginger, vanilla bean or cheese are a few options, but always serve with jam, butter and, if possible, double or clotted cream. A tart lemon curd is a welcome addition.

Desserts: Tea desserts are always tiny. Try chewy, rich chocolate brownies, airy madeleines, creamy fresh-fruit tarts, ethereal macarons with the perfect combination of shattering outer shell and soft-inside chewiness, darkly caramelized canelés, choux filled with pastry cream, or any tiny decadent sweet.

Make it a potluck and ask everyone to contribute. Hosting is so much easier when the prep is divided.

Story by SUE TURNBULL

Photo by Sue Turnbull

ALL TEA COMES FROM ONE PLANT. TEAS HAVE DIFFERENT LEVELS OF CAFFEINE AND FLAVOUR DEPENDING ON OXIDIZATION AND FERMENTATION PERIODS.

BECAUSE OF THE DIFFERENT OXIDIZATION PERIODS, BREW TEMPERATURES AND TIMES VARY AS WELL. POURING THE CORRECT TEMPERATURE WATER OVER THE LEAVES IS IMPORTANT TO BREW PROPERLY.

GENERALLY, USE 5 ML (1 TSP) LOOSELEAF PER 180 ML (6 OZ) CUP OF BOILING WATER IN A PRE-WARMED POT.

Types of Tea

Black teas such as Assam, Ceylon, Keemun, Earl Grey, and Darjeeling come mainly from India, Sri Lanka, Africa, and China. Black tea is fully oxidized and brews a dark amber colour. It is higher in caffeine, approximately 50 mg per 180-ml (6-oz) cup. Brew 3-7 minutes.

White tea contains withered and dried leaves with slight oxidation.

The result is a mild and sweet tea with low caffeine (15-20 mg) and light colour.

One of the nicest white teas is Silver Needle. Brew with 75-80 C (165-175 F) water. Brew 1-3 minutes.

Green teas like Jasmine, Sencha, Gyokuro, Mao Feng, Gunpowder and Genmaicha are not oxidized and brew to a pale green or gold colour. Most originate in Japan or China. Green teas are mild and delicate and can have a light grassy or vegetal flavour, or even, in the case of Gunpowder, a smoky taste. Be careful to use boiled water that has cooled for a minute or two, to 75-80 C (165-175 F), otherwise the leaves will be burned and cause the tea to have a bitter taste. Caffeine content is low, about 20-30 mg per cup. Brew 1-3 minutes.

Matcha is a type of finely-ground green tea, usually from Japan. It is made not by steeping and removing the tea, but by whisking the powder into hot water and drinking the brew as is. Use not-quite-boiling water as for green tea.

Oolong is a partially oxidized tea and lies somewhere between green and black. It can be re-steeped several times. Caffeine content is between 30-40 mg. Steeping temperature is 90-100 C (195-210 F). Brew 1-3 minutes.

Purple tea is relatively new. Discovered growing in the Assam region of India, it’s now grown commercially in Kenya. It has a pleasant, sweet taste, not unlike green tea, but without the vegetal or grassy notes. It is low in caffeine, somewhere between white and green. Steep in 75-80 C (165-175 F) water. Brew 2-4 minutes.

Pu-erh is a fermented tea and has an earthy flavour. It is also higher in caffeine, approximately 30-100 mg per cup. Also use boiling water. Brew 3-5 minutes.

Herbal teas, also called tisanes, do not contain any tea or caffeine. They are an infusion of boiling water and botanicals like herbs, flowers, roots and berries. Brew 5-7 minutes. Blue is a caffeine-free herbal tisane made from the butterfly pea flower. It steeps into a beautiful blue colour and has a light taste. Try adding a squeeze of citrus, which turns the tea’s colour to a pale mauve. Steep and brew as for herbal tea. Rooibos, also called red tea, is an herbal tisane made from fermented leaves of a shrub called Aspalathus linearis, usually grown in South Africa. It does not contain any tea or caffeine. Use boiling water to brew. Brew 5-7 minutes.

I’ve have had many conversations, laughter and a few tears over tea. It’s about gathering around the table, being together.

All made perfect with a good cup of tea.

Photo by Sue Turnbull

Story and photos by JANEY BEVAN

WILD MUSHROOM RAGOUT WITH SOFT

Ingredients

Mushroom Ragout

30 g (1 oz) dried wild mushrooms

30 ml (2 Tbsp)

unsalted butter

2 shallots, finely chopped

2 garlic cloves, crushed

5 sprigs of thyme

Spring in Calgary is often bonechillingly cold, and we still look for food that warms and soothes, filling your kitchen with the rich scent of the forest, along with that hint of the spring we long for. Fresh wild mushroom season is still a few weeks away, but dried wild mushrooms fill the void until our native ’shrooms show their shaggy heads.

Dried chanterelle and porcini are readily available, and if you can find dried morels then rush to use them, their intense flavour is sensational. I like to use a mixture of cultivated mushrooms too, for a variety of texture and taste.

The Italians have always known how to cook and eat mushrooms and a classic pairing is this wild mushroom ragout with soft polenta.

Instructions

Ragout

450 g (1 lb) mixed mushrooms, chestnut, shiitake and oyster, sliced

120 ml (4 fl oz) white wine

120 ml (4 fl oz)

vegetable stock

60 ml (2 fl oz)

heavy cream

Salt and freshly ground black pepper

Polenta

1L (32 fl oz) water

30 ml (2 Tbsp)

unsalted butter

250 g (8 oz)

instant polenta

250 ml (1 cup) Parmesan cheese, finely grated

5 sprigs of thyme, leaves picked off the stem

Salt and freshly ground black pepper

Soak the dried mushrooms in 250 ml (1 cup) of boiling water for 20 minutes. Meanwhile melt the butter in a large frying pan and sauté the shallots for five minutes over a medium heat, until soft and translucent. Add the garlic and sprigs of thyme and cook for another 30 seconds. Add the sliced fresh mushrooms, season with salt and pepper and continue to cook over a medium heat until soft.

Drain the soaked dried mushrooms (reserving the soaking liquid) and add them to the pan. Pour in the white wine, turn the heat up to high and cook until the wine has evaporated. Pour in the stock and reserved mushroom soaking liquid and cook again until the liquid has evaporated. Turn the heat back down to medium, fish out the sprigs of thyme which will have given up their leaves, and add the cream, letting it bubble for a minute or two.

Set the pan aside in a warm place.

Polenta

Bring the water to a rolling boil with a teaspoon of salt and the butter. Pour the instant polenta into the boiling water in a steady stream, stirring all the time. Turn the heat down and stir for another minute or two until the polenta comes away from the sides of the pan.

Stir in the Parmesan cheese and season to taste.

Warm the mushroom mixture, pour the polenta into a large serving dish, tip the mushroom ragout over the polenta and garnish with the thyme leaves.

Serves 4

Quick Bites

A CULINARY CELEBRATION RETURNS

YYC Food & Drink Festival is Calgary’s premiere culinary festival celebrating food, drink, producers, chefs, restaurants and community. After a pandemic hiatus this highly anticipated event returns March 17-26.

YYC Food & Drink Experience | foodanddrinkexp.com/calgary

FELIZ ANIVERSÁRIO

The Savour Calgary team extends a warm happy eighth birthday to our friends at Mina's Brazilian Steakhouse. Here's to eight more!

Mina's Brazilian Steakhouse | 136 2nd St. S.W. 403.454.2550 | minassteakhouse.com

THINK PINK

Offering double-smashed beef burgers, waffles, buttermilk fried chicken sandwiches and signature shakes in a range of crave-worthy flavours, Bussin is a new 100% Halal take-out restaurant in Inglewood. With its “insta-worthy” hot pink décor, it’s impossible to miss. Bussin | 1121 9 Ave. S.E. | 403.689.1200 | bussin.ca

33 YEARS STRONG

We work with people of all shapes and sizes but we love working with clients who want to fight ageing every step of the way,” says One on One owner Sandra Bueckert (pictured below). “Age is the great equalizer and at 56, I’m a part of the resistance.”

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

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

time

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

“Every client has di erent goals and di erent issues to consider. We get it. We understand. We’re aware that getting started can feel overwhelming.

Our aim is to simplify the process for you,” says Sandra. “Together, we’ll sit down and discuss your fitness goals, nutrition, health history, work schedule and so much more. This will allow us to custom design a solid fitness plan for you.”

SAVE THE DATE

Terroir Symposium dates have been announced for 2023. Mark your calendars for Sept. 30 to Oct. 2 and check the website for ticket information coming soon.

Terroir Symposium | terroirsymposium.com

ADVENTURES IN BREAKFAST

Egg & Spoon is a new breakfast eatery in Kingsland featuring classic breakfast fare, new creations and a build-your-own breakfast.

Egg & Spoon | 7729 Macleod Trail S. 403.300.3347 | eggandspoon.ca

IF YOU KNOW, YOU KNOW

East End Bread, owned and operated by Londontrained baker, Maggie Archibald, has created a bit of a cult following. And no wonder. Available only on weekends (Friday mornings at Our Daily Brett and Saturday mornings at NHBR Coffee Altadore and Inglewood), East End Bread sells fresh-baked focaccia, sourdough loaves and baguettes made with locally-sourced, stoneground, fresh-milled grains.

East End Bread | at NHBR Coffee 4038 16 St. S.W. eastendbread.com

FROM LAST ISSUE

Chocolate Quiz Answers

Testing, Testing

1. A double boiler is sometimes used to melt chocolate. What is its correct French name? A. Bain-marie.

2. What was the first chocolate bar produced by the Mars Company? Milky Way (we will also accept its original name, Mar-o-bar)

3. What is the longest running M&M slogan? Melts in your mouth, not in your hand

4. Which chocolate dessert was named after the second longest river in the US? Mississippi Mud Pie

5. Which famous Australian cookie has a chocolate cream filling coated in a thin layer of chocolate? Tim Tam

Check out this month's quiz on Page 13.

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.

Shabbat Dinners • High Holidays • Passover

Shiva Meals • Simchas

With new Health Canada guidelines on drinking, Linda

During my university days, I toted a carton of milk to parties, while my pals downed bargain basement beer, Black Tower and Baby Duck. Finally, I yielded to peer pressure and during a theatre tour (in which, surprisingly, I was the female lead) obligingly bought a bottle of wine at a northern Alberta liquor store. It was Prince of Denmark Cherry Heering. I downed the whole thing over several hours, passed out and this made everybody happy. Funny how people are thrilled to see a teetotaller drink.

I have not bought a bottle of that stuff since. But I am no longer a goody two shoes. I have learned to tell the difference between a fine buttery chardonnay and the stuff that comes in cardboard boxes.

On a stressful children’s theatre tour in northern B.C., the other woman in the company and I drowned our sorrows at dives and bars in too many towns to remember. She taught me to drink white rum and seven, and also how to behave in a bar fight, which is surprisingly useful information.

When I lived in Los Angeles, my drinking was limited to inexpensive wine and margaritas. When a gentleman friend invited me to the Polo Lounge, the quality of cocktail was higher, but I have no memory of what I drank, only that a famous actor liked our looks and bought us a round of drinks. Then I became a scotch drinker. This is when I served on several national boards, and decided I was A Person To Be Reckoned With. I drank gallons of scotch, mostly in late night strategy sessions in Toronto hotel suites with The Men of the West. I felt that to be taken seriously, I absolutely had to match the men (all huge and brawny) drink for drink. I will never forget one gothic hangover, in which I opened the door to room service at 7 a.m. (after falling into bed, drowning in scotch, at 4 a.m.) to see the room service waiter, a lovely Spaniard, literally recoil in shock at the sight of me. He held out his hands as if to quell a baby, and in a very distressed, yet comforting voice, said, “Madam, it will be okay. I will be back with more coffee right away. It will be all right.”

Those days are gone. I can’t imagine being able to drink like that again. The first time I was invited to appear at Wordfest, I was so full of myself that I bought a bottle of absinthe to celebrate, thinking I was channeling Toulouse Lautrec, Hemingway, Gertrude Stein and whoever else hung around the Boulevards de Paris. I have not bought a bottle of absinthe since, not only because of the cost, but also because of its potency. I wonder if my liver has ever forgiven me.

Older, a little wiser, still a pandemic hermit, I drink with more curated taste. Now I limit my very pleasurable drinking to smooth chardonnay, and Writer’s Tears Irish Whiskey. This makes life much simpler. For many, alcohol has become a way to dull the boredom and anxiety. I think we are all just trying to do the best we can, and if a drink (or two a week, if we're obeying the doctors) helps, so be it. And who am I to judge?

Kupecek muses on boozes.

YYC FOOD & DRINK EXPERIENCE

March 17-26, 2023

Celebrate Calgary’s largest prix-fixe dining festival at over 70 of YYC’s favourite restaurants. Enjoy 10 delectable days of dining and creative culinary events.

— YYC EXP SIGNATURE EVENTS—

River Café with Vancouver’s St. Lawrence, FRIDAY MAR 17

Rancher’s Dinner at Modern Steak, SATURDAY MAR 18

Clos de la Oyster Barre with Vancouver’s Boulevard at Teatro, SATURDAY MAR 25

Fortuna’s Row with Top Chef Canada Winner Tre Sanderson, SUNDAY MAR 26 and more to come!

foodanddrinkexp.com | #YYCEXP2023