Calgaryʼs eclectic mix makes breakfast the most travelled meal of the day.
From amaranth to spelt, Crash Course goes with the grain.
FOR OVER 40 YEARS WE’VE SUPPLIED IN-THE-KNOW CALGARIANS WITH LOCALLY ROASTED TRUE ITALIAN-STYLE COFFEE.
UP YOUR COFFEE GAME AT HOME!
NOW AVAILABLE IN EASY SERVE ESPRESSO PODS, SINGLE SERVE PODS, AND K CUPS. AND OF COURSE, JUST LIKE OUR BEANS, THEY ARE ALWAYS FRESH AND BRIMMING WITH OUR FINEST LOCALLY ROASTED COFFEE.
AT CALGARY CO•OP AND SELECT SOBEYS, SAFEWAY AND IGA IN ALBERTA.
With summer holidays over and school back in session, we can all use a little more energy!
Ingredients:
3/4 cup raw walnuts or almonds
1/4 cup raw cashews
1 cup pitted Medjool dates* (about 10)
2 tbsp Natural (or Dutched) cocoa powder
Directions:
1. You will need a food processor for this recipe.
1/2 tsp vanilla extract
1/4 tsp sea salt
1 tbsp bittersweet chocolate drops or chopped chocolate Cocoa and/or coconut for rolling (optional)
2. Add walnuts/almonds, cashews, dates*, cocao powder, vanilla, and salt in the food processor.
3. Process until the mixture is well combined and comes together as a dough**. Add chopped chocolate pieces and pulse once more to disperse.
4. Once mixture is combined**, use your hands to form the dough into balls, using about 1 tbsp of dough for each bite-sized ball (See notes below for tips).
5. If you'd like, you can roll balls in cocoa or coconut (or even sprinkles) for added texture and flavour.
6. Place balls into a sealed storage container and store in the fridge for 1-2 weeks or the freezer for up to 3 months.
* Hard or dry dates: If the dates you are using are hard and dry, then you can soak them in warm water for 10-15 minutes to soften. Just drain them well before using.
** Crumbly dough: If the dough seems too crumbly to stick together even when squeezing it together with your hands, you can try adding a couple more dates or adding 1 teaspoon of water at a time until the mixture starts to hold together well enough to form into balls.
chocolate together chocolate together
www.CococoChocolatiers.com
@Cococo_Chocolates @CococoChocolates #ChocolateTogether
PUBLISHER
Debbie Lambert debbie@savourcalgary.ca
EDITOR-IN-CHIEF
Camie Leard camie@savourcalgary.ca
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Ellen Kelly ellen@savourcalgary.ca
COMMUNICATIONS & MARKETING MANAGER
Wanda Baker wanda@savourcalgary.ca
MAGAZINE DESIGN
Cheryl Starr Design Group stellardesign.ca
COVER
These gorgeous loves were created by Barb Wonko of Barb's Beautiful Bread and shot by the talented Dana Pugh CONTRIBUTORS
Ellen Kelly
Alison Martin
Dana Pugh
Karen Ralph
Sue Turnbull
Grace Wang
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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.
One of our favourite meals so far in 2023 has been dinner at the Banff Hospitality Collective’s Lupo in Banff. Located on Wolf (lupo in Italian) St., the view is just as spectacular as Chef David Ryc’s Fairmont Banff Springs, Farm & Fire food.
The enchantment of the experience begins with the soaring two-level space, which is drenched in natural light and transports you to a quaint bistro in an Italian piazza. Fully exploring this menu will take a few visits, but here are some must-tries. From the cold antipasti menu, try the delicious (and Instagramable) beef tartare pizzelle, which marries an Alberta classic with an Italian favourite. From the warm antipasti menu, you won’t go wrong with the spicy pork and veal meatballs in a delicious pomodoro sauce. When the occasion calls for pasta, we were deeply enamoured with the potato and raclette agnolotti – it’s a truly exceptional dish, especially for the vegetarian crowd. For meat lovers, we highly recommend the family-style 45-day-dry-aged pork porterhouse with olive oil, oregano and garlic. Of course, the pizza is fantastic. We enjoyed a classic margherita Neapolitan-style on a thin, chewy crust. For dessert, the Coppa tiramisu features local Park Distillery ’s espresso vodka, espresso and mascarpone. Served in a coffee cup, it was a delightful way to end the meal.*
Lupo: An Italian Restaurant | 208 Wolf St., Banff | 403.985.9180 lupobanff.com
While heading back to the office after summer vacation can be a drag, the folks at the Wilde on 27 have just the thing to ease your pain. This gorgeous dining room on the 27th floor of the Dorian Hotel has officially launched its lunch menu and it’s delicious. Chefs Josh Dyer and Kyle Opel have put together an offering that will impress clients and colleagues while offering a spectacular view of downtown. We loved the beautifully presented Wilde Wedge salad, which hits all the right notes; crunchy organic iceberg lettuce with a creamy green goddess dressing topped with BC tiger blue cheese, smoky boar bacon, heirloom tomatoes and a crispy chicharron. The bison tartare was also great with Black Apron Farms bison, confit quail yolk, nostrala cheese dust, capers, shallot, and preserved lingonberry served with crispy gaufrettes. We recommend the tagliatelle pasta in an Atlantic lobster emulsion with spring peas, fava beans and more of that boar bacon for a touch of smoke. The pasta is topped with a ½ butter-poached lobster making this luxurious lunch a must-try. Lunch is served 11:30 a.m. to 2:00 p.m. Tuesday to Saturday.*
The Wilde on 27 Lunch | 27th Floor, 525 5th Ave. S.W. | 403.300.6633 thewilderooftop.com
If something goes better with barbecue than beer, we’ve yet to find it. So, as Big Rock Brewery welcomes Traylor Parker’s Real Texas BBQ to its southeast dining room, Calgary is in for a match made in heaven. Hailing originally from Austin, founder and pitmaster Tex Parker opened his first restaurant in partnership with his wife, Robyn, in Charing Cross, Ont. Now, the couple has set up shop at Big Rock with four 1,000-gallon smokers and a passion for the perfect smoked meat. The lean-but-moist brisket is among the very best we’ve ever had, and we look forward to many more meals at the brewery. Open 11:30 a.m. to 7:00 p.m. Tuesday through Thursday and until 8 p.m. on Friday and Saturday.*
A recent favourite find is the Spice Bar, featuring a suite of spice blends highlighting the flavours of Africa and beyond. Beginning with the West African staple jollof rice, founder Onome Edha says she has “carefully curated a collection of (more than 15) spice blends inspired by the rich culinary traditions of diverse cultures that will take home cooks and food enthusiasts on a flavorful journey around the world.”
As admitted lightweights when it comes to heat, we started with the Ajebutter wing rub using the recipe card that came with the spice. It was delicious and an easy way to add an instant upgrade to a casual classic. Blending black pepper, curry, thyme, ginger, cayenne pepper, onion powder, paprika, salt, and other seasonings, the Ajebutter rub is the milder sister to the spicy Ajekpako rub. Named with tongue firmly in cheek, ajebutter is Nigerian slang that roughly translates to “bougie,” or someone born with a silver spoon in their mouth, while ajekpako refers to someone with toughness and street smarts. We love food with a sense of humour!*
The Spice Bar | Order online at spicebaryyc.com
Betty Lou’s Library was one of Calgary’s first speak-easy establishments. Discreetly located in The Devenish Building , it remains one of the most unique prohibition-era-style lounges in the city. More than a respite from the ordinary,
it’s a journey back in time. Every detail, from the plush seating to the dimly lit ambiance, evokes the mystique and allure of the 1920s. The menu offers meticulously crafted cocktails complemented by smallplate offerings. Live jazz completes this unique experience.
Betty Lou’s Library | 908 17th Ave. S.W. | 403.454.4774 | bettylouslibrary.com
Begonia Bakehouse is the brainchild of Calgarian and SAIT graduate Elizabeth Reimer. Located just off 17th Ave., Begonia has become a must-try destination. Reimer makes the naturally leavened version of sourdough, which takes three days to ferment before baking. Open Thursday – Sunday, Begonia offers regular and sprouted baguettes with a different variety of fruit and nut sourdoughs every day.
Danish and croissants are popular and the pancetta-potato-and-everything bagel is a top seller. Along with the classics, Reimer fearlessly experiments with seasonal fruits and vegetables, adding new items to the menu weekly.
Begonia Bakehouse | 1502 14th St. S.W. | 587.355.7768 | begoniabakehouse.com
Yemeni food has become a bit of a “thing” in the past couple of years and Calgary has a new purveyor on 17th Ave. A Taste of Yemen goes beyond an authentic Yemeni menu with an aim to create community and a cultural hub with late-night hookah bar and other offerings.
The menu is vast and if you’re not familiar with the cuisine, you may need the help of one of the knowledgeable servers who are happy to assist. We really loved the deeply flavourful, aromatic fahsa beef stew with malawah flat bread. While beef isn’t typical of Yemeni cuisine (lamb, goat, chicken, and fish are far more prevalent), we are in Alberta, so, it’s almost a rule to include it on your menu. Rich with spices like cumin, coriander and turmeric, fahsa is served sizzling hot in a lava-stone bowl. Like most menu items, the fahsa comes with a side of two dips/sauces allowing you to add as much or as little spice as suits your palate. The sahawiq sauce blends tangy tomatoes with green chili, cilantro, mint, basil, and garlic infused with a secret Yemeni spice blend. The yogurt sauce uses many of the same aromatics in a cooling yogurt base. Note – while cool and creamy, it's still quite spicy. If you’re bringing the kids or less adventurous eaters, the menu also offers a crispy, delicious fried chicken that’s worth a visit in and of itself. Plus, the food offering is complemented by a wide variety of non-alcoholic cocktails, smoothies, shakes and other delights.
Chef Anthony Pitoelle and owner Stephen Deere recently debuted a brand-new menu at Modern Ocean featuring delicious twists on seafood favourites. If you’re in with a group, indulge in the Grand Seafood Platter, which includes three Nova Scotia lobster tails, 12 East Coast oysters, 12 cocktail prawns, marinated PEI mussels, shrimp bruschetta, tuna tataki, fresh citrus and all the fixings. Not into sharing? Our favourite cold tapa was the Southwest Prawns featuring garlic prawns and creamy avocado on a delightfully crispy wonton tostada with a chili-lime vinaigrette. Also worth trying is the cheekily named Steak and Eggs featuring sister restaurant Modern Steak’s famous beef tartare (steak) served with BC’s Northern Divine organic Canadian caviar (eggs). Also, fear not, the sinfully delicious Warm Crab in a Jar is still available on the hot tapas list along with a truly remarkable Red Curry Chowder with monkfish, potato and cilantro in a savory red curry broth. If you’re on a date, we recommend the Seafood Spaghetti for Two, which features many of the menu’s seafood offerings in one delicious dish including large tiger prawns, bay scallops, Humboldt squid, monkfish, garlic, white wine, Calabrian chili, tomato sugo and fresh basil. A Surf and Turf platter, caviar service and a suite of entrees round out the menu and the wine list is always thoughtful and well paired.*
Modern Ocean | 10606 Southport Rd. S.W. | 403.300.1424 | or | 107 10a St. N.W. 403.300.1424 | modernocean.ca
When Chefs Kuldeep Kumar and Sumeet Kumar decided to go into the meat business, they had one simple mantra: offer the best quality, handpicked meat and poultry available. The chefs have worked all over the world in luxury hotels, 5-star restaurants and cruise ships, and the level of their craft is evident in all they do.
Alberta Poultry & Meats offers a wide range of fresh, frozen and chef-prepared, ready-to-cook poultry. All chicken products are processed in Alberta. They are antibioticfree, hormonefree, and certified humane. They are cut and cleaned by experts so you can cook them straight out of the package. We love the hand-breaded, ready-to-fry, veal or pork schnitzel. They also carry an impressive selection of lamb, duck, pork, house-made appetizers and meals, condiments, marinades and farm fresh eggs.
Alberta Poultry & Meats | Calgary Farmers’ Market West 25 Greenbriar Dr. N.W. | 403.401.3037 abpoultryandmeats.com
In an ever-evolving tapestry of flavours, techniques and innovation, it takes a truly exceptional chef to stand out in today’s culinary scene. Chef Eric Giesbrecht , owner of Meta4 Foods, is one such chef. With unparalleled skills, unwavering passion and commitment to using Canadian ingredients, Giesbrecht has redefined the culinary landscape in Calgary by elevating specialty foods and ingredients for home cooks. Providing next-level access to gourmet products, Meta4 Foods is a must-visit destination for food enthusiasts looking for the best ingredients.
Meta4 Foods
903B 48th Ave. S.E. 403.214.1478 meta4foods.com
For 25 years, Spud has been providing families with healthy, locally sourced groceries, ordered online and sustainably delivered. It’s become a transformative solution for busy urbanites and families seeking efficient and time-saving ways to manage their households. Working hard to minimize its ecological footprint, it focuses on local products and organic items supporting farmers, offering convenience and promoting a deeper understanding of the food supply chain and efforts required to bring food from farm to table. Spud recently launched the Little Spud Club, a first-of-its-kind child engagement platform offering kid-friendly products and meal suggestions. Kids will get tips on packing smart school lunches, be involved in meal planning, shopping and cooking their meals.*
Little Spud Club | spud.ca
Calgary’s burger game is strong and Bussin (which means totally awesome, for those over 40), is one of the newer burger-and-shake joints to wow the masses. The first thing you notice when you visit this eatery is the bright, vibrant, social-media-loving pink. The burgers feature halal meat and are available in smashed beef and chicken with alternative options. Those wanting lighter fare can try the wraps and wings with one of the tasty sides. Wash it all down with a signature shake but save room for the waffles. Bussin has two locations in Calgary, with three more in the works.*
Bussin
1121 9th Ave. S.E. | 403.689.1200 715 17th Ave. S.W. | 403.951.6100 bussin.ca
Wanda Baker
Illustration by ALISON MARTIN
This versatile vegetable began its journey in Peru, where potatoes in their vast variety have been an integral part of the Inca diet for more than 7,000 years. (The panoply of colour, size and shape staggers the imagination.)
Humble as it may seem today, the welltravelled potato has infiltrated almost every corner of the world.
Brought from South America to Europe by conquistadors in 1536, the potato was slow to be accepted in Europe until, as one story has it, Sir Walter Raleigh took the tuber to Ireland. By 1650, the potato had found safe harbour on Irish soil. It flourished, not because it was novel or especially delicious (although potatoes can certainly be both), but because of nefarious economic, political, even religious, influences of the time.
Potatoes fed Irish tenant farmers and their livestock for almost 200 years, becoming their single staple food: a nutritious-buthomogenous diet. This was a hardy, prolific and easy-to-grow crop, and with only a cow for milk, subsistent farmers could feed their large families while toiling for their masters. But when a catastrophic blight sped through much of Europe in the 1800s, the Great Famine of 1845-1849 killed a million people in Ireland alone and scattered millions more across the globe.
Although this is a dark page from culinary history, potatoes have more than redeemed themselves since. There are thousands of ways to prepare and use potatoes. Sweet or savoury; fried, boiled or baked; scalloped, mashed, sauteed or deep-fried; pastas or doughnuts; hot or cold; breakfast, lunch or dinner... potatoes could be the most adaptable vegetable in any kitchen.
Though the varieties are too numerous to list, three essential types of potato have found their way into today’s kitchens.
Starchy potatoes are low in moisture with a creamy white flesh and a floury texture. They’re great for baking and frying, but not ideal for something like a potato salad. Russet and King Edward are two good examples of starchy potatoes.
Waxy potatoes have less starch, more moisture and sugar. Firm and moist, they’re perfect for soups, gratins, and salads – anywhere it’s important that they keep their shape. Pink, purple and fingerling varieties are usually waxy. All-purpose potatoes are, well, all-purpose, and hit somewhere between starchy and waxy. They hold together well and can be applied to just about any recipe. Yellow-fleshed varieties like Yukon Gold and red-skinned Pontiac are easy to find.
Sweet potatoes, related to morning glories, are tubers too, but not actually potatoes. Solanum tuberosum, the common potato, belongs to the nightshade family and are cousins of tomatoes, eggplants, tobacco and petunias. Look for potatoes that have no blemishes or cuts. Avoid any that are green, wrinkled or sprouting. Don’t wash them before storing; keep them in a dark, cool, well-ventilated spot away from anything that gives off ethylene gas like tomatoes, apples and bananas. Also keep potatoes separate from onions, the association will cause premature sprouting on both sides.
Now that we can have our ovens on again, here’s a great way to get crispy potatoes with a little fun thrown in. By fun, I mean smashing things.
Boil several whole unpeeled waxy or medium-waxy potatoes (like Yukon Gold, Elba or Red Pontiac). The size of a big-ish lemon is ideal, but smaller ones work as well. Cook them in salted water until they can be easily pierced with a knife and drain. Let them cool a little so you can handle them or even keep them in the fridge and use the next day or three. On a slightly oiled foil or parchment-covered baking sheet, set out several of the potatoes and with the help of a flat-bottomed saucer or bowl, gently press down on the spud until it has flattened to about 1-2 cm ( ½ to ¾ inch). Don’t go too far; try to keep the potato more-or-less intact but cracked open and with some flesh exposed. Drizzle the potatoes with a generous amount of olive oil and/or melted butter and season with salt and pepper. Bake for 25-30 minutes, depending on the size of the potatoes, in a hot oven (200 C or 400 F) or until they become golden and crisp.
SCAN THE CODE FOR MORE POTATO RECIPES!
If the bread-making bug has stuck post Covid, why not up your baking game with the attractive Emile Henry Bread Cloche. Designed in 2014, this lovely ceramic piece from the estimable French pottery is essentially a mini oven, perfect for any bread-baking, especially the popular no-knead sourdough loaf everyone has made at least once. While a good Dutch oven does the trick, this beautiful domed cloche takes the process a step further by making it far easier to put the dough in and take the loaf out. Durable, gorgeous, easy to use and extremely well-designed, Emile Henry’s products make lovely gifts and create much-loved family treasures, worthy of many generations’ use.
Emile Henry Bread Cloche | $236.50 | Order at Zest Kitchenware | 5005 Dalhousie Dr. N.W. | 403.286.5220 zestkitchenware.com
The folks over at Good Bread take a different, “breadier” approach to bagels. Foregoing the traditional dense interior and glossy, leathery exterior, Good Bread bagels are light and crisp on the outside and moist and airy on the inside, making for a delightful mouthfeel and delicious breakfast nosh. According to staff, the cheese bagels are most popular, but we opted for the sesame and loved them with herb and garlic cream cheese. In fact, we had two. While bagel purists may pooh-pooh this take on a classic, those with an open mind and a fondness for fluffy bread will want to make their way to Good Bread stat. P.S. The cinnamon buns are also stellar. Sesame Bagel | $1.75 | Good Bread | 8303 Fairmount Dr. S.E. 587.295.0887 | goodbreadonline.ca
While you’re at Britannia plaza, pop into Owl’s Nest Books and buy a copy of Francesca Ekwuyasi’s Butter Honey Pig Bread, which is Queerreads’ October book club pick. An intergenerational saga about three Nigerian women, this is a story of food, family and forgiveness. Queereads meets monthly at Owl’s Nest to discuss a different book with LGBTQ2IA+ themes. Find out more on Instagram at @queereadsyyc.
Butter Honey Pig Bread: A Novel | $21.55 | Owl’s Nest Books | 815A 49th Ave. S.W. 403.287.9557 | owlsnestbooks.com
WE TOOK A DEEP DIVE INTO GOLDEN WAVES OF GRAIN TO BRING YOU THIS CERTAINLY INCOMPLETE, BUT HOPEFULLY INFORMATIVE, GUIDE TO ALBERTA’S AGRICULTURAL SUPERSTAR.
What’s What in Wheat
Alberta farmers grow nine classes of wheat, each with its own characteristics and ideal end uses. While we went down a major rabbit hole researching them all, we found that Alberta wheat can be broken down into a matrix of four: winter and spring, red and white – plus durum, which just had to do it's own thing, That's so duram.
Winter (or northern) wheat is sown in the fall and harvested in the summer. Generally containing a higher protein content, it’s suitable for making pasta and bread. Spring wheat is sown in the spring and harvested in the winter. It’s used for products that do not require highprotein content, like tender pastries and cakes.
Red vs White
Red wheat is higher in protein which makes it better for more rustic, heartier bread loaves. White wheat makes for softer loaves like pan loaves and dinner rolls.
The hardest of all the wheats, durum has a rich amber color and high gluten content. It’s used primarily for pasta, couscous, and some Mediterranean breads.
BRAN is the outer coat of the kernel and is included in whole-wheat flour. It’s an excellent source of fiber.
GERM is the sprouting section of the seed. It is usually separated because it contains fat that reduces shelf-life.
The ENDOSPERM is the bulk of a wheatberry’s mass and is the source of white flour. Enriched flour products contain added quantities of riboflavin, niacin, thiamine and iron to make them more nutritionally rich.
Brought to Alberta either by early Ukrainian pioneers or by Scots via Ontario (we’ll stay out of that one), red Fife wheat is one of Alberta’s seven signature ingredients. Known as halychanka in Eastern Europe, red Fife has high milling qualities and is known for making exceptional baked goods with a distinct red coloring. It’s rich aroma, complex nutty flavour and moist crumb, combined with its golden red crust, are lauded by bakers across Canada.
Red Fife can adapt to a diversity of growing conditions. It can be hard or soft, white or red and be planted in winter or spring.
Since this flour contains wheat germ, which is an oil, red Fife flour will not keep for as long as commercially milled white flour. Don’t purchase more than you expect to consume within a few months. Keep your flour in airtight packaging and store in the fridge or freezer.
Wheat is just one of 15 or so grains defined as the harvested seed of grass plants (cereals) and non-grass plants (pseudocereals) including:
BARLEY: Not just for beer, this grain is great in soups and stews.
OATS: When you’re done sowing your wild ones, settle in with a bowl of Cheerios, which are made with…you guessed it…oats!
RICE: Naturally anti-inflammatory, rice is gluten free and super fun to eat with your hands.
RYE: Canadian rye whisky is among the best in the world. Oh, and you can make bread with it too.
CORN: Corn gets a bad rap for lacking nutritional substance, but it’s actually rich in antioxidants (mostly Vitamin C) and is a great source of fiber.
QUINOA: The darling of health-food fanatics, quinoa is high in fiber, protein, essential amino acids and iron. Plus, it’s fun to say: keen-waaaah.
BULGUR: The dried, ground, precooked kernels of durum wheat, bulgur is huge in the Middle East.
FARRO: Like barley, but Italian.
FREEKAH: Durum wheat harvested earlier than bulgar and perfect for pilaf.
AMARANTH: Looks like couscous, is gluten free and was the grain of choice of the Aztecs.
SPELT: Like farro, but German.
MILLET: Comes in yellow, red, white and gray, and is used to make Indian roti.
BUCKWHEAT: Is the primary ingredient in Japanese soba noodles. Also, it’s actually a fruit related to rhubarb.
KHOROSAN (KAMUT): E is for Egypt where khorosan originated and for vitamin E, which is plentiful in this grain.
Man cannot live on bread alone… but it’s probably worth a try
SHOP LOCAL:
BAlberta produced more than 10.2 million tonnes of wheat in 2019, valued at over $2.5 billion.
BVincent Van Gogh’s Wheatfield with Cypresses is one of three paintings completed shortly after he painted A Starry Night. The July version of the painting last sold for $57 million before being donated to the Metropolitan Museum of Art.
From Highwood Crossing
Find organic, unbleached white flour made from certified organic hard red spring wheat from Grainworks Organic Millers & Tillers at Cultivatr.ca
Find Harvest Moon Mills durum flour (and others) at your local Safeway.
Visit Sunnyside Natural Market for some Heritage Harvest red Fife flour out of Strathmore. Or, if you’d rather leave the baking to the pros, Sidewalk Citizen uses it to make its own organic red Fife loaf.
A purveyor of heritage and ancient grains, the Scottish Mill at Granary Road Market offers stone-ground flour and full wheat berries from local farmers.
Mountainview Granary in Olds not only sells stone-milled fresh flour, but also the equipment to do it yourself.
BChaff is the leftover debris when separating wheat grains from the rest of the plant. Chaff is also a radiofrequency countermeasure released by military aircraft, ships and vehicles to confuse enemy radar.
BOne bushel of wheat (36 liters) can produce 53 boxes of breakfast cereals.
BUntil the 1770s, people used moistened, balled-up bread as pencil erasers.
Tony & Penny Marshall
Red Fife flour can used in place of any whole wheat flour, but, we think, with better results. Highwood Crossing is a family-owned organic farm and food business near High River making organic products in small batches that are minimally processed and simply packaged.
For a Canadian breakfast supreme, add a generous pat of Vital Green Farms cultured butter, a slosh of Canadian maple syrup and some Saskatoon berries.
Ingredients
250 ml (1 cup) leftover or unfed sourdough starter
250 ml (1 cup) milk or buttermilk
45 ml (3 Tbsp) coldpressed Highwood Crossing canola oil
1 large egg
250 ml (1 cup) Highwood Crossing red Fife flour
10 ml (2 tsp) baking powder
15 ml (1 Tbsp) sugar
Method
Preheat waffle iron. Mix starter, milk, 30ml (2 Tbsp) oil and egg into a bowl or large measuring cup. Use a whisk or fork to combine well.
Whisk in the dry ingredients and mix until smooth.
Brush the remaining 15ml (1 Tbsp) of oil onto your hot waffle iron. Depending on your waffle iron, ladle in the recommended amount of batter and cook for about 3 – 5 minutes (again depending on your waffle iron).
1 Why keep red Fife flour in the freezer?
2
In addition to red Fife Wheat, what are the other six signature Alberta ingredients?
3 What are wheat berries?
4 What is another name for durum wheat?
5 Where did wheat originate?
Find the answers to last-issue's quiz on Page 21
Once the egg is cooked to your liking, the tortilla is done. Slide it onto a serving plate and let cool slightly. You should have a golden brown, aromatic, rustic disk.
This is cooking by feel, and the more you try it, the better you will become. You can reuse all the excess cooking oil, simply allow it to cool, strain and pour into a clean container.
While the tortilla is cooling, make the aioli.
To make perfect aioli, ensure that ALL ingredients are at room temperature. Add the egg yolks, Dijon, salt, lemon juice and garlic (if using) to a clean, dry blender and whip. It should start to thicken immediately. Slowly pour in the oil and watch as the sauce thickens. Scrape it into a pretty serving dish and dollops can be added to slices of the tortilla Española.
Turca Breakfast House serves beautifully prepared, authentic breakfast spreads. Resembling a charcuterie board, Kahvalti, is traditionally savoured over conversation and strong black tea. At Turca, the generous breakfast-for-one offers thinly sliced pastirma, a garlicky cured beef, freshly baked sesame bagels known as simit, feta cheese, honey, fresh tomatoes and cucumbers and a smattering of walnuts and olives. The highlight of the spread is a choice between menemen, a shakshouka -like dish with eggs cooked in a fragrant, spicy tomato sauce and a sausage egg scramble using sujuk, a traditional beef sausage.
Turca Breakfast House 2604 4th St. N.W. 403.613.9707 IG: @turcafood
Mana’eesh is a tasty flatbread enjoyed for breakfast in the Middle East. Calgary’s Tasse Bakery makes them to order, cooking the dough until it develops the perfect bubbles and chewy bite. Choose toppings like za’atar mana’eesh, which is a classic.
Tasse Bakery’s version is spread with olive oil and a liberal dusting of za’atar, a traditional spice mix featuring oregano, sumac and roasted sesame seeds. Don’t leave the bakery without inspecting the impressive pastry cases full of traditional sweets.
Tasse Bakery | 14, 3220 5th Ave. N.E. | 403.452.5035 tassebakery.com
Coffee Land serves up an excellent array of breakfast dishes from the Horn of Africa. In Ethiopia and Eritrea, it is easy to find mulawah, a buttery layered flatbread that originates in Yemen. Here, it’s soft and chewy, with a crispy, pan-fried exterior. They also offer fatira/faxira, a popular Ethiopian breakfast street food. Coffee Land’s version is filled with spicy scrambled eggs, diced peppers and tomatoes. It is rich, spicy and very filling. Finally, don’t miss out on fuul, a delicious spicy stew of fava beans commonly served for breakfast in parts of Africa and the Middle East.
Coffee Land
101, 1710 Centre St. N.E. 403.402.5093
IG: @coffeeland2021
Colonized by the British from 1841 to 1997, Hong Kong has a unique fusion cuisine that features prominently in its cafés, known as cha chaan teng Calgary Court Restaurant offers Hong Kong café breakfasts every morning 8-11 a.m. Thick slices of toast are drizzled with condensed milk, hearty bowls of congee (rice porridge) fill you up and classic chicken noodle soup with macaroni and strips of ham make for a brunchy vibe. The requisite accompaniments are also present: deepfried Chinese donuts best eaten with congee, smooth rice crepes and plates of soy sauce noodles with crispy bean sprouts. The heart of breakfast is Hong Kong-style milk tea, which is made with a black tea blend brewed strong. Its rich texture is due to copious amounts of evaporated milk and tea-pulling. Add sugar!
Calgary Court Restaurant 119 2nd Ave. S.E. 403.264.7890
tasteofasiagroup.ca
Mari Bakeshop’s baguette is this French staple as it should be, golden and crunchy on the outside, airy and soft on the inside. French butter can be pricey in Calgary, but do treat yourself to Bridgeland Market ’s imported Normandy butter with a delicately salty, multi-dimensional taste that pairs wonderfully with local jams. Worthy Jams was created by Ashlee Steinhauer, who discovered a passion for making jam during her recovery from addiction. Worthy Jams has a slew of creative flavours, and the Earl Grey Lavender Peach Spread is intensely, deliciously sweet, with pieces of peach and notes of bergamot.
Mari Bakeshop
103 St. Matthew Sq. N.E. 403.214.0629
maribakeshop.ca
Bridgeland Market
1104 1st Ave. N.E 403.269.2381
bridgelandmarket.com
Worthy Jams | Various retailers and available online | 403.831.4634 worthyjams.com
Story and Photos by GRACE WANG
Calgary’s international offerings make breakfast the most travelled meal of the dayTurca's Kahvalti Calgary Court's soy sauce noodles Coffee Land's Mulawah and Fuul
Every weekend, Raja’s Grill is packed with hungry patrons seeking out their halwa puri Halwa puri is deep-fried pillowy puri bread, sweet, fragrant semolina halwa and chickpea and potato curries. The beauty of halwa puri is the marriage of sweet and savory. Want a sweet bite? Take a piece of puri and a scoop of halwa. Want something saltier? Take some puri and some curry. At Raja’s Grill, the puri is soft and freshly fried, the chana masala is smooth and aromatic and the aloo tarkari is chockfull of cumin-and-turmeric seasoned potatoes.
Raja's Grill Calgary
4524 Edmonton Tr. N.E. 403.277.1838 rajasgrillcalgary.com
Bandeja paisa is Colombia’s national dish and is comprised of beans, rice, fried eggs, chorizo sausage, avocado, arepas, plantains, ground beef and fried pork belly. Given Colombia’s strong regional identities, many variations pop up across the country. In Calgary, Norley’s bandeja paisa comes with a generous slice of perfectly cooked top sirloin, seasoned pork belly and chorizo, and tender, caramelized plantains. At Unimarket , you’ll find a platter with a grilled crispy arepa, rich red beans and salty ground beef.
Norley's Authentic Colombian Street Food
1314b 9th Ave. S.E. | 403.764.4000
IG: @norleys_colombianstreetfood
UniMarket | 128 50th Ave. S.E. and 2405 Edmonton Tr. N.E. | 403.255.4479 and 403.984.3373 unimarket.ca
For an intensely cinnamon-flavored, sweet Mexicanstyle coffee called café de olla, drop by Fresh-adilla, Fresh Tortilla, a hidden gem tucked into a northeast office building. After a bite of its street food-style fried quesadillas packed with chicken and melty cheese, you won’t be able to stop thinking about this café!
Fresh-adilla, Fresh Tortilla/Deerfoot Cafe | DJ3, 212 31st Ave. N.E. | 403.837.1056 | freshadilla@gmail.com
You’re accustomed to egg on your toast, but how about in your coffee? Once you’ve had this creamy, fluffy concoction, you’ll understand how a drink created in a crisis became a national favourite. Born in Vietnam in the 1940s during a milk shortage, egg coffee is made by beating together egg yolk and condensed milk to create a whipped topping that is gently stirred into strong coffee before drinking.
Xin Chao Coffee | 3110, 2255 32nd St. N.E. 403.590.9999 | xinchaocoffee.ca
For mellow, smooth, low acidity Ethiopian coffee, check out Bono Coffee Roasters Ethiopia is the birthplace of coffee and Bono Coffee honours that heritage with their blends. Each month, the café hosts a traditional coffee ceremony known as jebena buna, which involves freshly roasting, crushing, pouring and serving coffee. Bono Coffee Roasters
737 1st Ave. N.E. 403.200.2166 bonocoffee.ca
Whether you’re hosting an intimate gathering at home or a black-tie function at one of Calgary’s landmark venues, we love parties and will work with you to ensure an extraordinary event. Holiday party dates are booking fast – we recommend you call or email soon to reserve your date.
Truck is available spring, summer and fall.
Modern Steak is now serving Kobe wagyu beef imported from Hyogo prefecture in Japan. This type of high-grade beef is known for its delicate marbling, intense flavour and buttery texture. Available only at their Stephen Ave. location.
Modern Steak | 100 8th Ave. S.E. | 403.244.3600 modernsteak.ca
YYC Pizza Fest , formerly known as YYC Pizza Week , is an annual event presented by Calgary Meals on Wheels with charity, community and pizza crusts in mind. This year, try the pie from Sept. 15 to Oct. 1, and then vote for your favourite in four awards categories on the website.
YYC Pizza Fest | yycpizzafest.com
If you don’t already have a copy, Julie Van Rosendaal’s wonderful little book, One Smart
Cookie, is perfect to have on hand at this time of year. With 300 recipes to choose from, there’s also credible advice on how to trim the calories from your own favorite recipes without sacrificing flavor.
One Smart Cookie Cookbook by Julie Van Rosendaal $19.95 | Cookbook Co. Cooks | 722 11th Ave. S.W. 403.265.6066 | cookbookcooks.com
Gnu Craft Spirits is Calgary’s gnu-est distillery making a London dry gin already winning awards and gaining international recognition. Both the gin and a ready-to-drink canned cocktail are available online and in liquor stores across Canada. Watch for a bricks-and-mortar location opening soon. Gnu Craft Spirits | gnucraftspirits.com
This summer, Brad Labrenz and MarieLuce Denis, the husband-and-wife team behind French 50 bakery, moved to a heritage home on Elma St. in Okotoks and expanded not only their dining room, but also their hours and menu to include dinner. Find charcuterie, pizzas, desserts, cocktails, a great wine list and local beer. We have our eye on the sweet Pouding chômeur à l'érable: a pan-fried butter brioche with caramelized maple syrup, warmed and topped with vanilla ice cream.
Open Thursday-Saturday 8 a.m. - 2 p.m. and 5-10 p.m. and Sundays 8 a.m. - 2 p.m.
French 50 for Dinner | 10 Elma St., Okotoks 587.429.5906 | french50bakery.com
After an alley fire earlier this year, FinePrint restaurant on Stephen Ave. reopened in the spring. They’ve come back strong by adding a new patio perfect for those warmer fall evenings. Look for happy-hour specials, and Sunday brunch coming soon.
FinePrint | 113 8th Ave. S.W. | 403.475.5655 | fineprintyyc.com
We were lucky enough to stumble on Elite Brewing in Crescent Heights one Thursday and got to enjoy surprise tacos! At $4.25 each, you can choose from pork, birria beef, vegetarian and a weekly feature. We especially loved the pork and beef ones. Go with a group to enjoy a $29.99 five-ounce blended margarita.
Taco Night at Elite Brewing
1319 Edmonton Tr. N.E.
403.277.7099
elitebrewingandcidery.com
Jolene’s Teah House and PARK Distillery have joined forces to present the self-guided Banff Cocktail Trail featuring an assortment of tea-infused cocktails in Banff Hospitality Collective venues including Lupo, Hello Sunshine, Bluebird, and others. We love the Matcha Colada at Hello Sunshine.
Banff Cocktail Trail | Get started at parkdistillery.com
We want to wish our friends at the Italian Centre Shop a happy eighth anniversary in their Calgary location. Visiting Gino Marghella and the team for some peerless Italian cheese, produce, meat and a cappuccino is one of our favourite things to do on a Saturday. Grazie mille for making Calgary a more delicious place!
Italian Center Shop | 9919 Fairmount Dr. S.E. | 403.238.4869 | italiancentre.ca
The summer of 2023 was a busy one with new eateries seeming to open almost daily. We’re still working our way through them all, but if you want to get a head start, here’s a quick list to help you choose your next meal out.
Birdie: Fried chicken in Collingwood at 7, 920 Northmount Dr. N.W.
Four Dogs Brewing Company: Taproom in Victoria Park at 1205 1st St. S.W.
Kaks Bar and Podcast: Casual food, drinks and podcasting in Victoria Park at 1006 1st St. S.E.
The Lodge Kitchen and Bar: Cozy apres-ski vibe in West Hillhurst at 1918 Kensington Rd. N.W.
Milk Ice Cream Club: Unique flavours in Crescent Heights at 110, 1000 Centre St. N.
Modern Love: Casual pub grub and live music in the Beltline at 613 11th Ave. S.W.
Modus Vivendi: Mediterranean flavours and Canadian terroir in the Grain Exchange building at 821 1st St. S.W.
My Little Italia: Italian in Mission at 2015 4th St. S.W.
Namo Café Bistro: Breakfast at a new location in the Beltline at 396 11th Ave. S.W.
Ranchi Cafe and Bistro: A new downtown brunch spot at 475 8th St. S.W.
Royal Taste Dim Sum: From the folks at the Calgary Chinese Cultural Centre restaurant in Sunridge/Horizon at 2825 32nd Ave. N.E.
Seoul Fried Chicken: Korean fried chicken in Mission at 2100 4th St. S.W.
Shoebox Fried Chicken: Fast, international fried chicken on 17th Ave. at 1439 17th Ave. S.W.
Spice and Aroma: Chinese hot pot in Tuxedo Park at 2111 Centre St. N.W.
Streats Kitchen: Tacos at a new Beltline location at 125, 555 11th Ave. S.W.
Tava Wok: Indian and Indo-Chinese cuisine in Saddleridge at 204 80th Ave. N.E.
Soulful recipes inspired by our families straight from the heart of old Italy and made in-house daily.
Our famous sausages are only one part of our story. Check out Spolumbo’s for stress-free office, event and home catering. Our in-house deli and ready-to-eat take-home meals are just waiting for you! Visit
LUCKY #3
Cinnaholic, the gourmet vegan cinnamon roll bakery, has opened a new location in Township Shopping Centre. A variety of items are available including six- or 12-pack cookie boxes and cookie-dough sandwiches.
Cinnaholic | 870, 80 Longview Common S.E. | 833.246.3726 cinnaholic-calgary.square.site
How would you know the Caesar was invented in Calgary? Don’t worry, someone will tell you. We’re pretty proud of the fact, really. Now, from Rachel Drinkle (yep, that’s really her name!), there’s a retail store completely dedicated to our very own Cowtown cocktail. Together with Drinkle’s YYCaesarFest , we’ll make sure no one visits Calgary without trying at least one of our Bloody-Mary-but-not beverages and that Calgarians have everything they need to build their own clamato concoction in style.
The Caesar Shop | 1323 9th Ave. S.E. | info@caesarshop.ca | caesarshop.ca
A new LEED-certified Alt Hotel opened this summer in the University District . Hotel guests can access the many amenities and green spaces in the area like the three-acre Central Commons Park. A full-service coffee shop and restaurant inside the hotel will be opening soon.
Alt Hotel Calgary University District | 482 Mclaurin St. N.W. | 403.648.0482 germainhotels.com
Evil Corporation Brewing is Calgary’s newest brewery with a mission to claim world domination through quality craft beer. They produce small-barrel batches with some interesting combinations including Jalapeno Pilsner and a Lime Gose.
Evil Corporation Brewing | 1220 20th Ave. S.E. | evilcorpbrewing.com
Happy Anniversary to Vincent Dang and family for 25 years of owning Halibut Hut on Edmonton Tr. N.E. in Crescent Heights. Daughter Danica Dang tells us her parents bought the restaurant (which had already been in operation since at least the ’60s according to Danica) to give their daughters part-time jobs. All these years later, the third generation is working part-time and they’re still serving up crispy fish and chips in basa, haddock, salmon, pollock, cod and, of course, halibut!
Halibut Hut | 336 9th Ave. N.E. | 403.230.9021 | IG: halibut.hut.yyc
Pie Junkie, known for its all-butter pastry and made-from-scratch fillings, has made comfort food effortless. They have just launched their new frozen TV dinner line. Each TV dinner includes a savoury pot pie and a dessert Crumble Chicken pot pie with Apple Crumble, Steak and Mushroom with Blueberry Crumble, Butter Chicken with Apple Crumble and their vegetarian Cauliflower, Potato and Leek in a Cheddar Cheese Sauce. A frozen meal without preservatives or fillers, all in a compostable bake-able tray.
A home-cooked meal, including dessert, you can pull right from your own freezer. Added one of their frozen soups to your freezer as well. You will be glad you did. Also launching this fall is Pie Junkie's all-butter pastry featuring two nine-inch pie crusts in recyclable paper bake-able pie plates. If you want to make your own pie but worry about how hard it is to make pastry, these all-butter shells will make your life much more delicious and straightforward. Launching just in time for all those Thanksgiving pies.
Pie Junkie Take-and-Bake | Various locations | Order online at piejunkie.ca
A country oasis offering beautiful mountain views and bucolic landscapes. Relaxing atmosphere to enjoy a drink, a meal or afternoon tea in our restaurant or on the patio. The boutique is a shopper’s delight with a selection of unique and handmade products and gifts. Explore our extensive selection of fully prepared take-home dishes from our freezer. Reserve today for our annual THANKSGIVING SUNDAY LUNCH on Sunday, October 8th.
Here are the answers to last issue’s “Crash Course” quiz on Hot Dogs. How did you do?
1. Name the once ubiquitous shopping mall vendor of hot dogs and a distinctive frothy orange beverage. Orange Julius
2. What unusual seasoning does an authentic Chicago-style hot dog have that you won’t find anywhere else? Celery salt
3. Who served hot dogs at a picnic in Hyde Park to King George VI and Queen Elizabeth? First lady Eleanor Roosevelt
4. What country wraps their hot dogs in a potato flatbread called lefsa? Norway
5. What causes the oft sought after “snap” of a hot dog wiener? Pork or sheep casing (intestine)
6. What wiener-centric treat on a stick is a must during Stampede? Corn dog
Helping our clients live healthier lives – one workout at a time
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 57, I’m a part of the resistance.”
“I chose One on One many years ago as I wanted to gain muscle and become stronger,” says Elizabeth Walsh, a 20-year client. “I knew the best way for me was to be with experts and to have appointments I would not miss.”
There are no fads or gimmicks at One on One. It’s the home of sweat equity.
Workouts for clients looking to reach their goals online or in-person are by appointment only.
“Every client has different goals and different issues to consider. We get it. We understand. We’re aware that getting started can feel overwhelming.
Our aim is to simplify the process for you,” says Sandra. “Together, we’ll sit down and discuss your fitness goals, nutrition, health history, work schedule and so much more. This will allow us to custom design a solid fitness plan for you.”
Congratulations to Savour Calgary reader Wendy Bakgaard , who won the $100 Epicureans Gift Box.
Enter to win yours by completing this issue’s quiz on Page 17.
80 ml (¹/3 cup) dried quinoa, rinsed
45 ml (3 Tbsp)
olive oil, divided
125 ml (½ cup)
coarsely grated carrot (I always have a store-bought bag in the fridge)
500 ml (2 cups)
coarsely chopped white or cremini (brown) mushrooms
250 ml (1 cup)
kale, ribs removed, finely chopped
3 cloves garlic, minced
4 green onions, sliced
1 large Roma tomato, diced
1 398 ml (13 oz) can black beans, rinsed and drained
125 ml (½ cup) feta cheese, crumbled
125 ml (½ cup)
grated Parmesan cheese
20 pitted Kalamata olives, chopped
30 ml (2 Tbsp) dried oregano
125 ml (½ cup) each grated mozzarella and sharp cheddar, mixed and set aside in a small bowl
4 large red/yellow bell peppers, cored and sliced in half lengthwise, ribs removed Salt & pepper
Quinoa
Bring 80 ml (⅓ cup) dried, rinsed quinoa and 160 ml (⅔ cup) of water to a boil.
Reduce heat to a simmer and cook, covered, for 15 minutes.
Fluff with a fork and leave to steam for a further 5 minutes.
Uncover, transfer to a bowl, and let cool.
Filling
Heat oven to 200 C (375 F).
In a large frying pan, heat 30 ml (2 Tbsp) olive oil to medium. Add carrots, cook 2 minutes, then add mushrooms, kale and garlic. Cook 5 minutes, stirring a few times. Sprinkle with salt and pepper.
Add green onions, diced tomato and black beans. Cook for 1-2 minutes, stirring occasionally.
Season with salt and pepper.
Add cooked quinoa, feta and Parmesan cheeses, olives and oregano. Stir to mix well, then transfer to a large bowl to cool slightly. Taste and adjust seasonings, if desired.
Pepper Halves
Drizzle remaining 15 ml (1 Tbsp) oil over pepper halves, turning to coat, then sprinkle inside and out with salt and pepper. Place on large, rimmed sheet pan.
Stuff peppers with filling. Don’t be afraid to pack it in - when they are all stuffed, the filling should used up.
Bake for 20 minutes, then remove from oven and sprinkle tops with the mozzarella and cheddar.
Return to oven and cook a further 15-20 minutes, until peppers are tender, and cheese is bubbling.
Enchiladas
Filling also makes great vegi enchiladas, just omit the feta cheese, reduce oregano to 10 ml (2 tsp) and add 15 ml (1 Tbsp) chili powder. Bake with enchilada sauce, top with grated cheese and serve with salsa.
This is a very forgiving recipe. Make it your own by adding or leaving out veggies you may want to change. You can add peas or chopped zucchini, celery, other beans, onions, etc.
KOBE - JPN A5 - USA - AUS - CANADA
SECOND FLOOR AT STEPHEN AVENUE
WE ARE CALGARY’S AWARD WINNING LOCAL FOOD
Fresh & Local Market + Kitchens in Avenida Village is your destination for award winning local food. Come together with family and friends to enjoy a culinary experience from one of our 22 kitchens.
426, 12445 Lake Fraser Drive SE
(1 block north of the Canyon Meadows LRT) Ph: 403•475•4155
Thursday – Saturday 11a-8p; Sundays 11a-5p
Buy online at www.FreshAndLocal.ca
EAT
• SHARE • ENJOY
Shop the Farmers’ Market for fresh produce, organic meat, floral bouquets, bulk food, groceries, and local food artisans. Enjoy our weekly live music Friday and Saturday nights from 5:30p-7:30p in our bar.
Come experience our welcoming community
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