WE’RE CELEBRATING OUR 50TH YEAR OF THIS FAMILY AFFAIR and we are reflecting on the people and businesses that have supported three generations of our family business.
We are so filled with appreciation for the enduring relationships we have built and the incredible growth we’ve both witnessed in our partners and have been fortunate to enjoy ourselves.
We are in awe of your unwavering support.
Thank you, Calgary, from every one of us in the IZZO FAMIGLIA
50 Y EARS OF COFFE E & FAMILY
Pasquale Barile has been offering diners some of the finest Italian fare this city has known – from the same kitchen with mostly his original staff – for over 42 years. Not only is this kind of longevity unheard of in Calgary, but he estimates about 80% of his clientele are regulars who have been coming in since he opened. His three adult children also work with him and have grown to be just as much a part of
what Pasquales on Macleod means to diners as he has. There are no gimmicks here and no mystery to what they offer: It’s the finest quality they know how to create, the best service they strive to provide, and being warm and welcoming to everyone who walks through the door. My dad took us there as kids, and we continue to enjoy his hospitality to this day. – Peter Pasquale Barile | Owner/Chef PASQUALES ON MACLEOD
WE SUPPLY IN-THE-KNOW CALGARIANS WITH LOCALLY ROASTED TRUE ITALIAN-STYLE COFFEE AND PRETTY MUCH EVERYTHING ELSE THAT GOES ALONG WITH IT.
WE CARRY AND SERVICE:
It’s a milestone. It’s a line in the sand. It’s what TV shows use for fake phone-numbers. And it’s the number of years we’ve been fortunate enough to bring you Savour Calgary Magazine Like a long-ago episode of Sesame Street, this issue is brought to you by the Number Five. Our annual Favourite Things feature highlights our favourite five pastries in town, our fave five steaks, sandwiches, you get the picture. It is, of course, a quirky and imperfect list. But we’re a quirky and imperfect bunch here at Savour. Just look at my hair.
Back to the matter at hand. When we launched Savour Calgary five years ago, I was a journalist,
not a food expert. That part I’ve had to learn. And, even at my advanced age, I’ve managed to pick up a few things. Thanks to this magazine, I’ve met passionate and talented people from all facets of culinary life in Calgary and beyond. Thanks to this magazine, I’ve learned the difference between a millefeuille and a mandoline… and that mandoline is spelled with an “e” (I just learned that right now). Thanks to this magazine, I now have friends in kitchens and stores and inns and dining rooms and farms and orchards and wineries all over the world. And thanks to this magazine, I now know what casu marzu is, though I wish I didn’t.
Perhaps more precious than anything, because of this magazine I have you, dear reader. Over the past five years, you’ve continued to pick up our publication, share it with your friends, enter the contests, try the recipes, make suggestions, correct my grammar and, occasionally, bring a tear to my eye with your kind words of support. We’ve built something pretty special here, haven’t we? Thank you so much for being our community and our raison d’etre.
I’d be remiss if I didn’t thank the team of writers, photographers, illustrators, recipe developers, chefs and other contributors who have made this publication what it is. A special thank you to Contributing Editor Ellen Kelly for her wisdom and delightful turn of phrase; to Marketing Manager Wanda Baker without whom there’d be no digital Savour at all; to Cheryl Starr and Rob Rodé at Cheryl Starr Design Group who somehow take the chaos we hand them every issue and transform it into a work of art; and to Publisher Debbie Lambert , who had the chutzpah to take this beast on five years ago, to give me a really fun and fulfilling job and to bring this quirky, imperfect and beautiful magazine to you issue after issue. Here’s to the next five.
Happy eating!
PUBLISHER
Debbie Lambert debbie@savourcalgary.ca
EDITOR-IN-CHIEF Camie Leard
camie@savourcalgary.ca
CONTRIBUTING EDITOR
Ellen Kelly
ellen@savourcalgary.ca
COMMUNICATIONS & MARKETING MANAGER
Wanda Baker wanda@savourcalgary.ca
MAGAZINE DESIGN
Cheryl Starr Design Group stellardesign.ca
CONTRIBUTORS
Wanda Baker
Shelley Boettcher
Erin Jenkins
Ellen Kelly Camie Leard
Alison Martin
Gail Norton Liana Robberecht
Susan Turnbull
ADVERTISING INQUIRIES advertising@savourcalgary.ca
WEBSITE TECHNICAL ADVISOR
Todd Robertson
Savour Calgary is a bi-monthly magazine published by Savour Calgary Ltd. Savour Calgary is published six times per year. Winter, Early Spring, Late Spring, Summer, Fall, Holiday
CONTACT INFORMATION
PHONE: 403.475.5809
EMAIL: info@savourcalgary.ca
POST MAIL: c/o 42 Candle Terrace SW, Calgary, T2W 6G7 FOR MORE INFORMATION SEE US AT savourcalgary.ca
FOR EDITORIAL INQUIRIES CONTACT camie@savourcalgary.ca
In the heart of Marda Loop, newcomer Bonjour Sandwich Shop has captured the hearts of Calgary foodies. Owned by François Berube (Avitus Wine Bar), the eatery offers a delightful selection of sandwiches inspired by French and Italian cuisines. Berube says he’s committed to using only the finest ingredients to create sandwiches that are both delicious and satisfying. Try the popular Caprese sandwich, which is topped with prosciutto and a drizzle of balsamic reduction. This charming little spot offers a welcoming atmosphere and quality food.
Bonjour Sandwich Shop | 1909 34th Ave. S.W. | 403.816.6969 | @bonjoursandwich.yyc
We had a super fun lunch recently at Chicking.YYC Ramen and Onigiri Shop (formerly Boom Boom Ramen House) and enjoyed a warm bowl of great ramen on a cool fall day. Owner Asuka Usui was a lovely host and threw in a couple of her popular onigiri sushi pieces. We love a good play-with-your-food snack, so rolling these up and popping them in our mouths was fun AND delicious.
Chicking.YYC Ramen and Onigiri Shop 1817 Centre St. N. | 403.460.5091| chickingyyc.ca
You have to get up pretty early in the morning to get one past the team at Savour Calgary. So believe us when we tell you: Get up early in the morning for Global’s 2024 Magic of Christmas Cookie Sale Nov. 28 at ATCO Blue Flame Kitchen. Running 7-9 a.m., the cookie sale brings more than 70 chefs together to dazzle cookie lovers with their creativity, talent and heart as all proceeds go to the Magic of Christmas. Every Christmas Eve, this non-denominational charity loads up Calgary Transit buses with hundreds of gifts and volunteers dressed as Santa and his elves. Then they deliver Christmas spirit into the homes and hearts of those who need it most. Despite the fact more than 21,000 individual cookies and squares will be available, these exceptional treats go fast when $25 gets you a baker’s dozen. Make sure you arrive early!
Sunday Supper at The Wilde on 27 | 27th floor, 525 5th Ave. S.W. 403.300.6633 thewilderooftop.com Global’s 2024 Magic of Christmas Cookie Sale Nov. 28, 7-9 a.m.
We were recently invited to the new Sunday Supper at The Wilde on 27 at the Dorian Hotel. Featuring traditional favourites like roast beef, diners choose their main dish and it arrives with family-style sides like cauliflower gratin, roasted potatoes and a deadly Yorkshire pudding. The dinner itself, which includes bread and butter, a green salad, entree and sides is offered at a special price of $68 per person. You can add beverages and dessert à la carte if you wish. Sunday Supper is available on selected weekends. Check the website for details.*
Thanks to Calgary’s talented community of artists, illustrators, photographers, food stylists and graphic designers, we’ve had some pretty great covers over the last five years. Here are five of our favourites.
The OG Holiday 2019
Our publisher, Debbie Lambert, has a soft spot for the cupcake on our first-ever cover. Pulled from an existing library of photos (we were in a bit of a hurry to get this issue out the door), our design team added a celebratory sparkler and Savour Calgary was born.
The CHEESE PULL
Early Spring 2022
Shot by Stephen Burchill, this epic cheese pull is brought to you by the French onion soup at Yellow Door Bistro at Hotel Arts
The BOUQUET
Early Spring 2023
Shot by Mitch Kern, this gorgeous mushroom bouquet was dreamed up, created and modeled by Janine Aube of Red Fox Fungi
The SPICY CHILI
Late Spring 2023
Shot by Dana Pugh, this spicy cover features the photographer’s daughter and a beautiful red chili pepper to illustrate the issue’s salsa feature.
The FISH
Late Spring 2024
Shot by Jarret Twoyoungmen, this cover features chef Shane Chartrand with his about-to-be-seared rainbow trout for that issue’s “Master Class.”
By ELLEN KELLY
Illustration by ALISON MARTIN
The persimmon, an Asian tree-fruit in the genus Diospyros, is actually a berry but isn’t thought of as one. The fruit we usually see here is grown in California or Florida and picked in late fall. Persimmons range in colour from yellow to reddish orange, depending on the type. They can be the size of a ping-pong ball or a small grapefruit, and squat, spherical or acorn shaped. Persimmons often remain on the tree well into the winter creating a pleasing aesthetic of orange orbs decorating an elegant leafless tree.
There are hundreds of types of persimmons — and more being cultivated. However, two Asian kinds — Fuyu and Hachiya — are most common. While persimmons have been cultivated in the US since the 1850s, they were long considered a niche product primarily sold in Asian markets. Astringent or non-astringent? This is the most important question when deciding what to do with this unusual fruit.
Non-astringent persimmons, most commonly the round, squat Fuyu, can be eaten either hard or soft. Fuyu persimmons are good in recipes that call for sliced or chopped fruit, or fruit required to keep its shape. They are ripe when they have just a little bit of give when gently pressed and can be eaten just like an apple. The skin of Fuyu persimmons is entirely edible and provides a boost of added fiber. However, you can peel them if you want a more tender texture. Astringent persimmons, which tend to be much sweeter, need to be fully ripened, becoming dark and soft. The most popular of these is the Hachiya persimmon, slightly oblong and acorn shaped. Hachiya persimmons are almost inedible when unripe; biting into an under-ripe ‘astringent’ persimmon is an unpleasant, mouth-puckering experience. Diospyros, the Latin word for persimmon, means “food of the gods.” Persimmons are aptly named... as long as they’re ripe. Make sure the Hachiyas you’re using are soft. Because they’re so gelatinous and pudding-like when fully ripe, it’s best to treat them as a custard and scoop out the inner flesh before eating. The skin from Hachiya persimmons also has a bitter taste. Slice them lengthwise and scoop out the tender inner flesh with a small spoon, much as you would an avocado. Hachiya persimmons, sweeter than their non-astringent
Fuyu cousins, are mostly used in baked goods, like persimmon bread. You won’t always find seeds inside of persimmons, not all species produce fruit with seeds. If you do find seeds, simply remove them. Apropos of nothing, only female persimmon trees bear fruit with seeds. Hachiya persimmons, like tomatoes that are picked green and ripen slowly, are harvested under-ripe in order to avoid spoilage and damage when shipped.
In the 1970s, the discovery of a method which involves exposing the fruit to air enriched with CO2, thus removing the tannins from astringent persimmons, has made it possible for them to be eaten while still firm. The Sharon fruit, a persimmon grown in Israel and named for the Sharon plain where it’s grown, was the first astringent persimmon to be treated and marketed using this process. Sharon fruit can be eaten hard like Fuyu, but they still have the sweetness astringent persimmons are known for.
Frozen persimmons are a special treat. Just put the whole fruit in the freezer, then eat with a spoon as you would a sherbet or sorbet.
2.5 ml (½ tsp) Maldon salt
30 ml (2 Tbsp) sherry vinegar
1 shallot, finely sliced
15 ml (1 Tbsp) maple syrup
45 ml (3 Tbsp) walnut oil
3 medium Fuyu persimmons, peeled
1 large fennel head, trimmed
240 g (8 ounces) bitter greens like radicchio, chicory leaves, frisée, escarole and/or Belgium endive
120 ml (½ cup) pomegranate seeds
90 g (3 ounces or about ½ cup) lightly toasted walnuts or pecans
Salt and pepper
To make the vinaigrette, add a pinch of salt and the sherry vinegar to the shallots in a small bowl. Let steep for about 10 minutes. Whisk in maple syrup and walnut oil. Season to taste with salt and pepper.
Wash and spin dry the greens. Core and cut persimmons into ½-inchthick wedges and transfer to a low, wide salad bowl. Slice fennel. Salt persimmons and fennel lightly, then dress with vinaigrette. Add salad greens, whatever you’re using, and gently toss with dressed persimmons to coat leaves. Make sure the persimmons and fennel are well distributed and prominent. Scatter over the pomegranate seeds along with any collected juices and a few nice fennel fronds (if you saved any). Garnish with the nuts and serve. Candied walnuts or pecans, bought or home-made, work very nicely as well. Serves 2-4 depending on appetite and occasion.
By ERIN JENKINS
The food halls of Europe are renowned for their vibrant atmosphere and diverse culinary offerings. Darrell Komick , founder of Fresh & Local Market + Kitchens in Avenida Village, knew he had to bring a similar experience to Calgary. “I wanted to explore how a thriving food culture could be supported here,” he explains. So, if you’re itching to taste something new, the Fresh & Local Market is home to 40 vendors and culinary kitchens serving signature dishes from more than 20 countries. The holiday season is a perfect time to visit as the market transforms into a festive destination ideal for all types of gatherings. The talented culinary vendors take the seasonal opportunity to serve holiday favourites from across cultures. It’s a great spot for a group lunch or come by in the evening to enjoy live music and a libation from SIPS, offering wine, beer and spirits. And if you’re tired of the mall, why not shop local this holiday season? Fresh & Local Market has the perfect gifts for the foodies in your life. Check epicurean loved ones off your list with a wide selection of artisan preserves, freshly baked goods, small-batch hot sauces, gluten-free treats and much more. Supporting local businesses isn’t just about giving great gifts — every dollar spent generates $2.80 for our local economy. Now that’s a gift that keeps on giving!
Fresh & Local Market + Kitchens
426, 12445 Lake Fraser Dr. S.E.
403.475.4155 | freshandlocal.ca @freshandlocalmarketandkitchens
When COVID-19 hit, DJ Fendick , also known as Mister Grow it All, got busy. While he’d been selling his conventional soil-grown fruits and veggies at the Bridgeland Farmers’ Market , the pandemic meant he’d have to change his approach.
So, he did what many of us did in that strange time –he went online. The idea of cultivating reliable, locallygrown food sources resonated during supply-chain disruptions, and he wanted to learn to grow more foods at home. He got himself a grow kit and started his own mushrooms. “I fell in love with mushrooms because they pop up like little aliens or works of art that you can eat, and they’re delicious and nutritious,” he explains. Now, gourmet mushrooms are the heart of Mister Grow it All. Fendick has even converted his garage into a ventilated, humidity-controlled mushroom paradise. He grows up to twenty varieties, with seasonal offerings including oyster, lion’s main, chestnut, reishi and cordyceps. “I dabble in a little bit of everything,” he says. Try sautéeing them in some butter and finishing with a touch of lemon juice.
Years ago, a chance meeting in Peachland, B.C. introduced Fendick to kombucha, and a mentor taught him the craft. He now brews and sells Jun, known as “champagne kombucha,” using green tea and honey for a light flavour. Rich in B vitamins and probiotics, it’s great for gut health.
Fendick also sells a mushroom spice mix, perfect for seasoning or dips. His latest offering, Mush Love Elixirs, uses dried mushrooms blended with cacao and chai spices making it a great alternative to coffee to boost energy, immunity and circulation. You’ll find Mister Grow It All at the seasonal Millarville and Bearspaw Farmers’ Markets, or you can order online at mistergrowitall.com, with delivery to the Calgary area every other week. For the holiday season, visit Mister Grow it All is at the Millarvile Christmas Market, where he’ll be offering elixir gift packs, including seasonal flavours like gingerbread and pumpkin spice. How festive!
Mister Grow it All | Millarville Christmas Market 306097 192nd St. W., Millarville 403.619.7094 | mistergrowitall.com
17th ave has 730+ 17thave.ca ready for your holiday from
730+ businesses eat | shop | play | explore holiday shopping!
DOUGHNUT STARBELLY
We’ve said it before and we’ll say it again. This is the best dessert for your dollar in town.
TIRAMISU
As SavourCalgarycelebrates our fifthanniversary issue, we’re tweaking our annual “favourite things” feature to give you our five favourite things in categories our readers ask about. We invite you to play along and share your favourites with us as well.
So, without further ado and in no particular order, here are SavourCalgary‘s fave fives in 2024
40 OZ TOMAHAWK FOR 2
MODERN STEAK SOUTHPORT
Psst. Over here. Don’t say anything, but with a few shared appies and sides, this steak is actually enough for four. Always cooked to perfection, this is our go-to for double-date night.
12 OZ STRIPLOIN
CHAIRMAN’S STEAK HOUSE
Perfectly done by people who know what they’re doing in a beautiful dining room offering an upscale experience.
14 OZ RIBEYE
VINTAGE CHOPHOUSE
When we don’t have the gas money to get to Chairman’s, we go to Vintage. We order this almost every time and it’s always done perfectly. Plus the servers are masterful industry veterans.
LONGVIEW STEAK HOUSE
There’s just something about enjoying a great steak while watching the sun set over the ranchlands it was raised on. A quintessential Alberta experience.
BRANT LAKE WAGYU GOLD RIB EYE
CAESAR’S STEAKHOUSE + COCKTAIL BAR
Caesar’s is a Calgary classic and it doesn’t get much better than Brant Lake Waygu. Expect all of the vintage favourites from table-prepped Caesar salad to cherries jubilee.
ITALIAN CENTRE
Do yourself a favour: Head to the Italian Centre bakery, order a cappuccino and a tiramisu and thank us later.
CARROT CAKE THE GUILD
Served with a house-made caramel sauce and complemented with a scoop of butterpecan ice cream,this carrot cake is golden.
CINNAMON CRUNCH CREPE CAKE
HAWTHORN DINING ROOM & BAR
This stacked dessert has become the stuff of legend in Calgary’s sweet-tooth circles. Treat yourself to a gorgeous brunch at this beautiful dining room while you’re at it.
Sure, you’re expecting a churro for dessert at a taco place, but you will not be disappointed in these delicious donas. And guess what! They come in churro as well as glazed flavours.
THE ITALIAN CENTRE
It’s our go-to for Parmigiano Reggianoespecially when Gino cracks open a new wheel!
SAY CHEESE
You’ll always find a great selection at a variety of price points here. The non-cheese items (charcuterie, crackers, vinegars etc.) are also thoughtfully curated by owner Isaac Bignell, who’s always ready with a warm smile, a quick joke and an epic knowledge of cheese.
SPRINGBANK CHEESE
Carie Lee and Adrian Watters are so knowledgeable about cheese, it’s a joy to visit and discover something new to try.
PEASANT CHEESE
With locations in Mission and Kensington, these cheese fanatics have a positively royal selection with more than 120 cheeses in the display case at any given time.
BRIDGELAND MARKET
This is a small-but-mighty cheese counter carefully curated by expert cheesemongers.
SALT & PEPPER
BONASERA PIZZA & SPORTS BAR
We sang karaoke here in the ’90s, but the chicken wings are why we go these days. Nothing fancy, just plump, juicy wings, salt and pepper and ranch on the side. Bonus: there’s no longer a trio of drunk 20-somethings singing “Total Eclipse of the Heart” while you’re eating.
SMOKED CHICKEN WINGS BEST OF KIN
With a handful of flavours to choose from, they’re smoky, savoury, crispy and delicious. We can’t get enough of the Pickled Jalapeno Aioli that comes with every order.
DILL PICKLE
MUGSHOTZ
It’s easy to get lost in the enormous Mugshotz flavour menu and it’s hard to make a choice. But once you do, you won’t be disappointed.
GARLIC PARMESAN
BUBBLEMANIA
We’ll let you in on a little secret: Some of the best wings in the city can be found at Asian restaurants. And some of the best of those can be found at Bubblemania. They’re big, they’re juicy and the Garlic Parmesan are our favourite. Try the Taiwanese Spice for something different.
KOREAN CHICKEN WINGS LAST BEST
These babies paired with Last Best’s Dirty Bird is just about as good as it gets.
FULL MONTY CRISTO
STACKED, OKOTOKS
This is a new restaurant for sandwich fanatics and it lives up to its name. This take on a old favourite is the perfect blend of sweet and savoury and the dill pickle pasta salad side is fabulous.
CLUBHOUSE CARRIAGE HOUSE
It’s a classic sandwich at a classic Calgary hotel. Always fresh, the turkey is cooked in-house and the ratio of ingredients is always perfect. Sometimes, if they’re feeling generous, they let us have it on challah.
TUNA MELT
GRUMAN’S
Speaking of challah, something about this tuna melt gets us all...verklempt. But that’s Gruman’s for you. As Calgary’s go-to Jewish-style deli, you’ll find all of the favourites from matzo ball soup to lox and cream cheese.
CHEVAPI
MARKO’S KITCHEN
This is the most flavour you can pack in a bun, bar none. The beautifully seasoned beef mini sausages were an instant favourite for us.
SPOLUMBO SPECIAL SPOLUMBO’S
Any favourite sandwich list would be incomplete without a Spolumbo Special. It’s a no-fuss, all-flavour Italian sub with four meats, provolone and Spolumbos’ signature veggie spread on a Vienna roll.
DILL PICKLE SAUERKRAUT
KROOKED PROVISIONS, FRESH & LOCAL MARKET + KITCHENS
The kraut is tasty on burgers and dogs. Or on a fork, right out of the container.
SAUSAGE ROLL
OXFORD BAKE HOUSE, CROSSROADS MARKET
The best sausage rolls, plus authentic and delicious Victoria sponge!
HEIRLOOM TOMATOES
CHONGOS, CROSSROADS MARKET
Grown in the southern Okanagan, these tomatoes add multicoloured brightness to any recipe.
GREEK SALAD DRESSING
2 GREEK GALS, CALGARY FARMERS’ MARKET
Not only is it the best dressing for a Greek salad, we sautéed some leftover chicken in this for a midnight snack and it turned into midnight lunch because we couldn’t get enough.
WE GOJI TOGETHER
TOTALITEA, CALGARY FARMERS’ MARKET
We buy this tea every single month, brew it, cool it and enjoy it over ice.
PULLED PORK TACOS
NOTORIOUS P.I.G.
Packed so full of pulled pork we can hardly eat three of them! But we do. Because we’re professionals.
SUADERO MESTIZO
The fish tacos are a crowd favourite, but we love the suadero tacos at this Fresh & Local Market + Kitchens hot spot.
TACOS MEXICO
JUST ABOUT ANYTHING
While tacos here have become Calgary’s worst-kept secret, they’re still very much worth the wait at their hopping Memorial Dr. location.
HONGOS
NATIVE TONGUE
You couldn’t pack another molecule of flavour into that tortilla...and it’s vegetarian!
PORK BELLY CHICHARRON DON TACO
These are the geniuses behind what used to be Mikey’s Tacos. Since the music venue moved to Bowness, Chef Alli Said put his heart and soul into his 4th St. N.W. location. And you can taste the passion.
ROSEMARY FUSION TABLETTE
COCOCO CHOCOLATIERS
We thought it would be weird. We were wrong. This sweet and savoury bar is a rock star on charcuterie boards.
MILK CHOCOLATE WITH HABANERO CHILI SEA SALT COCOCO CHOCOLATIERS
Sweet and spicy, just like us!
BELLA CHOCOLATE
SMOKY MAPLE CHOCOLATE BAR
The absolute perfect bar for s’mores.
PRETZEL AND CHIPS DARK CHOCOLATE SWEET GYPSY
Pretzels and chocolate are the perfect pairing and we can’t get enough of this dark beauty.
CHOCOLATE PACKAGE
ALBERTA CARES
Thanks to Karen Anderson at Alberta Food Tours, we don’t have to look for the best of Alberta, she’s done it for us. Thanks, Karen. You’re the best!
CRISPY CHICKEN CHIPS
JINBAR
We’re drooling just thinking about these salty, crispy, sinfully delicious snacks. Plus, Jinbar’s fried chicken is killer.
BURRATA TOKRI CHAAT
BOMBAY TIGER
The crispy potato basket, tangy tomato chutney, creamy burrata and vibrant chutneys create such a unique flavour combination. It is at once surprising and addictive.
BANFF MUESLI
CHEF’S EARTH
Fresh and delicious, this is a great way to start your day in a way your body will thank you for.
SALSA TASTING
MILPA
The corn, plantain and taro chips pair perfectly with the house-made salsa.
CHURRO FRENCH TOAST
SALT & PEPPER RESTAURANT
When Mexico and France come together, it’s not just salsas. At Salt & Pepper, they do brunch in the form of Churro French Toast. And trust us, everyone wins.
ZEST KITCHENWARE
We could spend days in this store. And we have. Yvette and the team curate a beautiful selection of kitchenware and gifts, it’s a must when shopping for the home cook in your life.
BRITANNIA KITCHEN & HOME
In what might be one of the most delicious plazas in the city, you’ll find this home-cook’s heaven in the heart of Britannia and you’ll find a great gift for the foodie on your list - or for yourself.
THE COOKBOOK CO. COOKS
Founder Gail Norton opened this gem of a store 40 years ago! See the story on Page 27.
If linens are your weakness, Inspirati is your… in the most beautiful way. Find fine European dish towels, table cloths and more with a colourful collection of kitchen accoutrements you won’t soon forget.
LOCAL THRIFT STORES
We’ve discovered so many fabulous finds for our kitchens at Goodwill, Value Village, flea markets, antique stores and other purveyors of the weird and wonderful. Grab a friend and spend a day hunting for your next gem.
MERAKI ON THE GO
The upscale menu is flavourful and diverse. You’ve got to try their hand-rolled Gnocchi with Truffle Cream, the ‘Nduja Arancini and the Wagyu Beef & Brie Sliders
UZU ICE CREAM
Try any of the unique and flavourful small-batch ice creams –they’re so creamy and totally delicious!
KRAVE
Try the Italian Meat Combo sandwich for a taste of it all. Plus, the 6-oz Beef Chuck Burger with Blue Cheese and Bacon is … awesome.
WONTON NINJA
These ninjas offer the freshest wontons with your choice of shrimp, chicken or pork. The rest of their menu is pretty great too.
MUMBAI BITES
Authentic Indian flavours and made-to-order dishes. You can’t go wrong if you’re in the mood for a taste of Mumbai. Try the Crunch Samosa Chaat or their Mumbai Bites Poutine.
Burrowing Owl Estate Winery, renowned for its exceptional wines, has unveiled a new addition to its potable offerings: the Burrowing Owl Estate Winery CookbookRecipes for a Good Life. Authored by celebrated
food and wine writer Jennifer Schell
Lirag , this cookbook is a culinary journey through the Okanagan. Featuring 50 delicious and easy-to-make recipes, it’s the ideal gift for wine and food enthusiasts. Inspired by the Wyse family’s passion for hospitality and their commitment to green living, the recipes are meant to pair perfectly with Burrowing Owl wines. From appetizers to main courses and desserts, everyone will find something they enjoy. In addition to the mouthwatering recipes, the cookbook includes tips on wine pairing, a guide to seasonal ingredients and fascinating insights into the winery’s namesake, the burrowing owl. Available online or through Indigo stores. Burrowing Owl Cookbook | Burrowing Owl Estate Winery | $39-$45 | burrowingowlwine.ca
nanao kimono in Kensington is a Japanese lifestyle shop that brings the essence of Japan to Calgary through its unique and thoughtful products. Mino, a region renowned for pottery production not far from Nagoya, accounts for a large portion of Japan’s ceramic exports. The pottery is crafted with meticulous attention to detail, showcasing the skill of Japanese artisans. The traditional Japanese bowl sets hail from Mino, Gifu Prefecture, Japan, and include five bowls while the two-piece bowl-sets come with chopsticks. They are a beautiful conversation starter and are designed for practical, everyday use. Use them for meals or display them on your dining table. While you are browsing all of the beautiful items in the store, pick up a cloth furoshiki to wrap your gift. This beautiful and eco-friendly fabric can be used to wrap a variety of gifts including a bottle of sake or wine, or be used as a tapestry or table decoration. Bowls are dishwasher and microwave safe. Japanese Bowl Sets | nanao kimono | $40-$70 | 403.891.9221 | nanaokimono.com
By SHELLEY BOETTCHER
A toast to friends, new and old, as Christmas lights sparkle around us. The clink of our glasses as we celebrate, a delicious beverage in hand.
Whether you choose to drink whisky or wine, ready-made cocktails or a fine liqueur, you can count on these five local businesses to make your spirits bright this holiday season.
Jim and Jaime Love fell in love with the world of wine when they were on their honeymoon in the Okanagan Valley. They talked about starting a winery but didn’t have the budget to create what they envisioned. They didn’t give up, however, and instead created Hello Someday Wine, a label that works with a custom crush operation in the Okanagan Valley to create wines to the Loves’ specifications. Despite a challenging couple of years with the weather in the Okanagan, the results have been excellent so far; since bottling their first wine in 2020, they’ve sold more than 5,000 bottles and won myriad awards.
The 2020 Hello Someday Syrah is full-bodied, deep garnet in colour and peppery, with smooth tannins and plenty of plummy, raspberry fruit notes. A 2024 Stampede Cellar Showdown Silver Medal winner, this wine pairs with Spolumbo’s mild Italian sausages or aged cheddar.
Hello Someday 2020 Syrah | $35 at wine shops around the city | hellosomedaywine.com
Earlier this year, the Burwood Distillery team launched its Smooth Talker Bur-bon Whisky, the newest in the local distillery’s impressive lineup. While Burwood can’t call its new creation bourbon because it’s made in Canada, not the U.S., the flavour profile is certainly similar because it’s made with corn and it’s inspired by the famous beverage to the south.
The Burwood team gives their creation a twist, however, by adding some signature Burwood Honey Eau de Vie, made with honey from its own hives. Then distillers let the spirit rest in rye whisky casks, which add delicate spice flavours and aromas. The result is a warm, smooth, approachable spirit that will take away some of winter’s chill. Looking ahead to 2025, the Burwood team is hopeful the distillery’s impressive Stampede music festival will return for year two. Music lovers, keep your fingers crossed.
Smooth Talker Bur-bon Whisky by Burwood Distillery
$47.49 | burwooddistillery.ca
You know you’re meant to be friends with someone when the universe just keeps sticking you together. Chad Labelle and Bobby Zinkan grew up in the same neighbourhood in Calgary. Then they both played hockey in the WHL (different teams, mind you.) Then they both studied at the University of Prince Edward Island.
Now they’re co-owners of To’ a Tea, after Labelle turned a business class assignment into the real deal in the form of, a line of ready-to-drink cocktails.
To’ a Tea offers gin-based cocktails made with real tea and natural juices. It has three flavours so far: Pineapple Green Tea, Peach Hibiscus and the Half & Half, a blend of tea and lemonade. Low in sugar yet full of flavour, these drinks are all made with ingredients you can pronounce and don’t need to Google. They would be a nice addition to a grown-up Christmas stocking.
To’ a Tea Half & Half | $13.99 for a four-pack Widely available | drinktoatea.com
It took close to 10 years for the team behind Fiesta Brands (Fiesta Margarita) to complete all the permissions necessary to use the word tequila on its label. Now it can make its drinks here in Calgary, with real Mexican tequila and fruit juices sourced from Arizona and Florida.
Three kinds are currently available: the Fiesta Margarita Original (seven per cent alcohol), plus two zero-proof options, Fiesta Margarita Peach and the Original non-alcoholic.
All Fiesta Margarita canned cocktails are non-carbonated and gluten-free, and they’re made with no added sugar or sweeteners.
And that tequila? It’s El Tequileno Blanco from the El Tequileno Distillery, which is owned by Calgarian Wayne Henuset . The former owner of Willow Park Wines and Spirits, he bought El Tequileno in 2019.
Fiesta Margarita Original 7% | $14.99 for a four-pack Widely available | fiestamargarita.ca
When life hands you lemons (and a great recipe), find a way to make limoncello.
Elena Golemme and her sister Franca Flaviano (coowner of Franca’s Ristorante) knew Elena’s limoncello was special, so they decided to bottle it. With the help of Burwood Distillery, Elena now makes the delicious stuff commercially, based on a secret creambased recipe that’s very different from the average (not creamy) limoncello you find in liquor stores. Flaviano now sells it at her eponymous restaurant, where it’s especially popular as an after-dinner elixir. Because it’s made with a dairy product, it has to be stored in the freezer, but because it is high in alcohol, it doesn’t freeze. It is, instead, a creamy, cold, lemony flavour bomb that begs for another sip. Crema di Limoncello by Elena | $75 | Franca’s Ristorante and Il Centro Pizzeria
By CAMIE LEARD
Few things create more holiday spirit than nostalgic carols on the speakers, beautiful food in the oven, and the 40-foot inflatable Santa from Costco. Lawn decorations aside, we’ve put together the ultimate guide to the food serenaded in our favourite Christmas carols. From chestnuts roasting on an open fire to crisp apple strudel, here’s a most delicious guide to holiday eats from the Christmas songbook.
Sure, pumpkins have their moment in October. But we’d like to make a case for rescuing your Halloween jack-o-lanterns from a terrible fate as a front-porch science experiment and making this classic dessert lauded in such holiday tunes as “Rockin’ around the Christmas Tree”, “Over the River’, “Sleigh Ride”, “Through the Woods’ and ‘(No Place Like) Home for the Holidays.’ Try this Doupe Family Pumpkin Pie from the Holiday 2022 issue of Savour Calgary
December 14 is Roasted Chestnut Day (there really is a day for everything). Let’s talk turkey. Actually, let’s talk Turkey. Europeans were introduced to chestnuts by ancient people of Sardis located in what is now Turkey. Turns out, Turkey is a pretty nutty place as it also supplies about 80 per cent of the world’s hazelnuts. For the record, Nutella doesn’t hold a candle to the Turks’ findik ezmesi, which you can find at various Turkish markets including Turca, Anatolia and Istanbul Grand Bazaar & Cafe. Back to chestnuts. Here’s how to roast them.
FIND some shiny, smooth chestnuts (NOT horse chestnuts — they’re poisonous) in late November at any of the Italian stores.
MAKE TWO SLITS (in the shape of an x) with a serrated knife on the round side (not the top or bottom) of the chestnut.
SOAK in a bowl of water for 10-12 hours. If you’re short on time, a few minutes in boiling water is how Roman street vendors do it.
LAY chestnuts slit-side-up in a cast-iron skillet and place them on the hot coals of your fire for 15 minutes, tossing regularly to avoid burning.
As soon as you REMOVE them from the pan, place the hot chestnuts in a damp kitchen towel and form a little bag around them, twist the top and let them sit, sizzling, for 15 minutes.
While the nuts are still warm, PEEL the skin off by pulling back on the “x” you made. Discard any that look suspect.
SERVE them to your soot-covered family.
You can also roast them on a cookie sheet at 350 F for 30-35 minutes if you’re not so handy with a flue.
WTF IS WASSAIL?
Admittedly, we associated this term with boats as children… perhaps the ones of “I Saw Three Ships” fame. Turns out, it’s a warm drink originating in preChristian England and served like punch in small wooden bowls. Translating to “to your health” from the old Norse salutation ves heill, wassail-the-drink evolved from wassailing-the-verb, which was the pagan practise of visiting the apple orchards to sing to the trees and toast a good harvest. This evolved to a door-to-door toasting of this delicious beverage, and the drink took on the name of the practise, now largely replaced by caroling. Which brings us full circle back to the “Wassail Song” or “Here we go a-Wassailing.’
FUN FACT: Wassail is made with beer or cider and mulled wine is made with…well, you know. Otherwise, the two drinks are very similar.
“When they pass around the coffee and the pumpkin pie”
SLEIGH RIDE
The generous suitor in this favourite carol must like a portly sweetheart as they bring a lot of food to the table, including:
Eight dairy cows (complete with milking maids)
Six laying geese, presumably with an egg or two each
One partridge
What must be a great number of pears
Canadian comedy duo Rick Moranis and Dave Thomas (AKA Bob and Doug McKenzie) released a thoroughly Canuck version of the carol on SCTV in 1980. Not only is it hilarious, it also extols many favourites of the Great White North including four pounds of back bacon, three French toast, an indeterminate number of doughnuts and, of course, a beer.
FUN FACT: Partridge and pear pair nicely, particularly with thyme.
If the singers of the “12 Days of Christmas” have a generous suitor, the singers of “We Wish You A Merry Christmas” are a bunch of demanding jerks. If one of our guests insisted on figgy pudding without saying please and refused to leave until it was delivered, we’d slip them a roasted horse chestnut and wish them good night.
As you probably know, the word “pudding” in Great Britain isn’t the same as it is in North America. There, it’s synonymous with dessert. Any dessert. In figgy pudding’s case, it’s any of many medieval Christmas dishes, usually sweet or savoury cakes containing honey, fruits and nuts. So, fruitcake, basically. Imagine pounding your forks for fruitcake. If you do love fruitcake and want a gorgeous one for the holiday season, the Calgary Unitarians have a sale each year to raise funds for … things Unitarians do.
Email fruitcakes@calgaryunitarians.ca to order yours asap as they sell out quickly.
Ok, ok, “My Favourite Things” isn’t technically a Christmas carol, but, like “Die Hard,” some things have become modern-day Christmas-break traditions. And, well, we really really love crisp apple strudel. As Austria is the country of origin, you’ll want to find one of Calgary’s many European bakeries for your apple strudel. We love Edelweiss Imports, European Bakery & Deli and Kruse’s Bakery. For your schnitzel and spaetzle (that’s the variety of noodle served in this dish) you can’t go wrong with the Bav + Tav in Bragg Creek and the Austrian Canadian Cultural Centre, which offers all manner of schnitzel.
OTHER SUCCULENT SONGS
“LET IT SNOW”… and I’ve brought some corn for popping
“IT’S BEGINNING TO LOOK A LOT LIKE CHRISTMAS”… with candy canes and silver lanes aglow
“IT’S THE MOST WONDERFUL TIME OF THE YEAR”... marshmallows for toasting
“CHRISTMAS IN HOLLIS” by Run DMC… Mom’s cooking chicken and collard greens, rice and stuffing, macaroni and cheese
“GRANDMA GOT RUN OVER BY A REINDEER”… she’d been drinking too much eggnog
“HANUKKAH, OH HANUKKAH”… dreidels to play with and latkes to eat
The Grinch is a mean one, but we feel with a couple of small tweaks, this dish wouldn’t be half bad. Swap bread for dough and you’ve got sauerkrautand-mushroom pierogi (find yours at Heritage Deli and Bakery). Did you know that cherry pits and apple seeds contain arsenic? Swap the pits for the fruit and you can add cherry pierogi to your order and invite the Grinch for dinner…he’d know what to do with those figgy pudding people.
“DANCE OF THE SUGAR PLUM FAIRY” You’ll have to let the music speak for itself.
Enjoy Savour Calgary’s Culinary Carols: Droolworthy
Submit your answers by email to info@savourcalgary.ca or by scanning the QR code. The winner will receive a $75 Amaranth Whole Foods gift card what does the true love bring on the third day?
Story and photos by CHEF LIANA ROBBERECHT
Indulge in the warmth and sophistication of the season with this exquisite holiday panna cotta. A blend of creamy parsnips, the smooth, rich notes of Woodford Reserve bourbon and a touch of maple syrup creates a dessert that’s as comforting as it is elegant. Topped with a generous serving of spiced cinnamon carrot crisps, this dish is a true winter delight. And trust me, these crisps are so irresistibly good, you’ll want to make an extra batch for snacking!
I created this recipe to be all plant-based and gluten-free, so everyone at your table can enjoy it. You’ll definitely want to add this one to your favourites list.
Welcome to your new obsession.
Panna Cotta
600 ml (2½ cups) Country Crock vegan heavy cream
60 ml (4 Tbsp) Woodford Reserve bourbon
60 ml (¼ cup) maple syrup, plus extra for drizzling
200 g (2 cups) grated parsnips
5 ml (1 tsp) grated fresh ginger
30 g (2 Tbsp) brown sugar
2 g (½ tsp) cinnamon
2 g (½ tsp) allspice
5 ml (1 tsp) fresh lemon zest
5 ml (1 tsp) vanilla extract
60 g (¼ cup) apple sauce
6 g (2 tsp) agar agar powder
250 g (1 cup) love ♥
Combine Ingredients: In a small saucepan, combine the vegan heavy cream, Woodford Reserve bourbon, maple syrup, grated parsnips, fresh ginger, brown sugar, cinnamon, allspice, lemon zest, vanilla and apple sauce. Heat and Stir: Place the saucepan over medium heat. Stir the mixture occasionally for about 20 minutes, allowing the flavours to meld together and infuse the cream. Add the love, turn on your favourite holiday music (I love Billie Holiday, myself) and stir. Adding the love makes all the difference in the flavour.
Add Agar Agar: Stir in the agar agar powder, then increase the heat to bring the mixture to a boil. Let it boil for 2 minutes, stirring constantly to fully activate the agar agar. Blend and Strain: Carefully transfer the hot mixture to a blender and blend until smooth. To ensure a silky texture, strain the mixture and divide evenly into your desired serving glasses or ramekins.
Set the Panna Cotta: Let the panna cotta cool to room temperature, then cover and refrigerate for at least 2-3 hours, until fully set and chilled.
Prepare the Carrot Strips: Peel 1 large Nantes carrot. Using a mandoline slicer, slice the carrot lengthwise into thin, wide strips. Aim for uniform thickness to ensure even frying.
Rinse and Coat: Rinse the carrot strips under cold water to remove any excess starch. Pat the strips dry with a paper towel, then lightly toss them in a little cornstarch, shaking off any excess for a thin, even coating.
Fry the Carrot Strips: Heat 5 cm (2 inches) neutral vegetable oil in a deep fryer or a heavy-bottomed pan to 160°C (320°F). Carefully add the carrot strips in small batches, ensuring not to overcrowd the pan.
Cook Until Crisp: Fry the strips for 2-3 minutes, or until they become crisp and golden brown.
Drain and Season: Using a slotted spoon, remove the crisps from the oil and place them on a paper-towel-lined plate to drain excess oil.
Season with Spice Mix: While the crisps are still warm, gently toss them in the cinnamon-sugar mixture until evenly coated.
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In a small bowl, combine ingredients. Don’t forget to add the smoked Maldon salt – it’s really delicious. These spiced carrot crisps add a warm, spiced crunch when set on top of the whipped vegan cream, creating a delightful textural contrast with the smooth panna cotta. Enjoy each spoonful with a hint of
Before serving, top each panna cotta with a dollop of whipped vegan cream. Set a few spiced cinnamon carrot crisps on top of the whipped cream for a festive crunch, and drizzle with extra maple syrup for added sweetness. Serves:
Did you know that Lukes Drug Mart has soft serve ice cream? And the ice-cream-dreamteam regularly partners with Calgary culinary luminaries to bring small-batch, limited-time flavours to market. A recent collaboration with Prosperity Bar gave us the Golden Girl, named after the inspiring cocktail and featured pineapple, banana, coconut cream and cinnamon. Mmmm. Other collaborations have included a Lemon Yuzu with Bar Gigi, a Banana Cream Pie with Class Clown Burgers and others. Watch Lukes’ Instagram for the latest developments.
Lukes Drug Mart | 112 4th St. N.E. | 403.266.4142 | lukesdrugmart.com @lukesdrugmart
This fall, chef Darren MacLean introduced After Eight , an intimate eight-seat parlour-style speakeasy located in the Alt Hotel East Village Follow the Instagram account for details.
After Eight in the Alt Hotel Calgary East Village 631 Confluence Way S.E. | @eightafteryyc
Inspired by recent travels in Italy, Chef Yash Sharma at YYC Pasta Bar has refreshed the menu with new and updated dishes and refined the presentation. Visit any of the three locations and enjoy the flavours of Italy, reimagined.
YYC Pasta Bar | yycpastabar.ca
In September City & Country Wine unveiled its latest creation, Dovetail Wine, a bold red wine bottled in its Calgary winery. This exciting new release is the result of a collaboration with Edmonton Oiler Evander Kane and promises a unique flavour experience. Taste it at the winery or purchase online.
City & Country Winery | 544 38a Ave. S.E. | 403.245.0449 | cityandcountrywinery.com
Eau Claire Distillery tours have returned for the first time since 2020. Discover the fascinating history of Alberta’s role in prohibition, the heritage of Diamond Valley whisky trading, and the story of how Eau Claire Distillery came to be. Then travel back in time in the 1920s-inspired speakeasy for a guided tasting of our award-winning spirits. Reserve your spot by visiting the website.
Whisky tours at Eau Claire Distillery | 113 Sunset Blvd. S.W., Diamond Valley 403.933.5408 | eauclairedistillery.com
Italian-Canadian chef and TV personality David Rocco was recently at the Italian Centre in Calgary promoting his new line of pastas to pair with his popular sauces. Made with flour from the Puglia region of Italy, pasta shapes include orecchiette, strozzapreti and fusilli Pugliesi, while the sauces include Pomodoro & Basilico, Arrabbiata, Puttanesca and Ricotta & Pecorino. Pick them up with a chunk of Parmigiano Reggiano at the Italian Centre cheese counter for an easy and delicious pasta dinner.
David Rocco Pasta and Sauces | Italian Centre Shop 9919 Fairmount Dr. S.E. | 403.238-4869 | italiancentre.ca
RAW Hand Roll Bar in East Village is challenging the definition of holiday meals and creating beautiful onigirazu (aka sushi sando) platters that will wow your friends and bring a serving of fresh colour and flavours to your holiday table. Order in advance!
Onigirazu Platters at RAW Hand Roll Bar | 150, 615 6th Ave. S.E. 825.747.5354 | rawyyc.ca
Congratulations to last issue’s winner, Chantal Doyon Her prize is a $75.00 Amaranth Foods Gift Card.
Here are the answers to the quiz.
1 How long to cook angel hair pasta al dente? 3 Minutes
2 Name our four types of pasta? Long / Short / Stuffed / Soup
3 What does orecchiette translate to in English? Little ears
4 On what Italian island will you find su filindeu pasta? Island of Sardinia
5 What’s your favourite pasta dish in Calgary? No wrong answers!
Recipe by SUSAN TURNBULL
Always a crowd-pleaser, shortbread is a holiday staple in most households. The time-honoured combo of butter, sugar and flour is simple to make and there are endless possible variations and mix-ins to add variety.
Cookies
227 g (1 cup) salted butter, room temperature
100 g (½ cup) –
135 g (2/3 cup) brown sugar, firmly packed
.75 g (1/8 tsp) salt
2.5 ml (½ tsp) vanilla
2 hard-cooked eggs (yolks only), cooled, optional
240 g (2 cups) all-purpose flour
34 g (¼ cup) rice flour
10 ml (2 tsp) each orange, lemon and lime zest
30 ml (2 Tbsp) fresh thyme or lemon thyme leaves, chopped slightly
In a stand mixer, beat together butter, sugar, salt and vanilla for 2 minutes on medium speed, scraping bowl occasionally.
Press cooked egg yolks through a fine sieve with the back of a spoon into the mixing bowl and beat 2 minutes more, ensuring that the yolks are fully incorporated.
Stir flours to blend, then add to batter with citrus zests and thyme. Mix lightly only to incorporate, do not overmix.
Form into a disc 1.27-cm (½-inch) thick - this will facilitate easier cutting into shapes when cold.
Cover with a plastic bag and refrigerate overnight. This allows the flour to rehydrate and chills the butter, reducing spreading when baking.
After removing from the fridge the next day, place on a floured counter or board,
sprinkle top lightly with flour, roll top smooth with rolling pin and cut out with floured cookie cutter as desired.
Heat oven to 177 C (350 F).
Place cookies on parchment-lined baking sheets.
Refrigerate cut cookies 1015 minutes if they start to warm to room temperature.
Dock holes in each cookie with a skewer or fork to release steam, sprinkle with sugar or other embellishments if desired, and bake until lightly browned, approximately 16-22 minutes.
Let cool completely on a wire rack before drizzling.
After cooling, drizzle with glaze and sprinkle with leftover zest, if desired.
Glaze
65 g (½ cup) sifted icing sugar
7 g (½ tbsp) soft butter
5 ml (1 tsp) lemon zest and enough fresh lemon juice to make a thin, drizzling consistency.
Mix ingredients together in a bowl.
Let set and store in an airtight container or freeze.
Scan the QR codes for cherry hazelnut and dipped chocolate variations!
PROUDLY BAKING TO ‘BRING PEOPLE TOGETHER’ SINCE 1962.
Once again PaSu is pleased to present our elegant eight-course, plate service, English Victorian Christmas Dinner. These special evenings are held the three Saturdays before Christmas – December 7th, 14th and 21st
$97.50 per ticket, including gratutities. Reservations are essential and tickets sell fast! Please call to reserve. Menu posted on our website
Come savour the flavour of the season. When you give gifts made by local food artisans, you know they’re going to taste great. Locally made gifts have fewer food miles, are convenient to give, and support local jobs.
Bring your colleagues to enjoy a staff Christmas party at the Fresh & Local Market + Kitchens, or work with our culinary kitchens to cater your holiday party.
Show you care about the local economy; give the gift of local.
THURSDAY to SUNDAY, DECEMBER 19 – 22
