High altitude dining in the Canadian Rockies MASTER CLASS Make änkôr’s duck confit
Take a walk on the culinary wild side HAUTE CUISINE
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.
GATHER AROUND AND MEET DANIEL
We are in awe of your unwavering support.
Thank you, Calgary, from every one of us in the IZZO FAMILIA
50 Y EARS OF COFFE E & FAMILY
Daniel grew up in Bridgeland like I did. Funny, our paths probably crossed many times over, but we’d only met recently through an entrepreneur group we’re part of. We knew all the same people, and my family knew all of his family. The Italian community has been so tight and supportive, so it was no surprise that working with Daniel was like family. He and his partner have built an award-winning enterprise right here in the
neighbourhood. They make premium craft spirits – using Alberta grains and local suppliers. And when we wanted to mark our anniversary, Daniel created for us Brandy Caffe, a blend of his Gold Medal brandy and my dad’s Italian roast coffee. Cin Cin to coffee with the neighbours! - Peter Daniel Plenzik | Co-founder and Distiller Bridgeland Distillery | bridgelanddistillery.com
WE SUPPLY IN-THE-KNOW CALGARIANS WITH LOCALLY ROASTED TRUE ITALIAN-STYLE COFFEE AND PRETTY MUCH EVERYTHING ELSE THAT GOES ALONG WITH IT.
How often have I heard people say they moved to Calgary to be closer to the mountains? Well, I don’t know. I haven’t counted. That would be weird. But let’s just say it’s been often. And who can blame them? We live right next door to one of the world’s greatest playgrounds. With playgrounds come picnics, and I’d argue Banff, Canmore and Jasper have some of the best al fresco dining opportunities anywhere. This issue is our ode to haute cuisine; the high altitude dining that pairs so well with the delicious scenery of the Rockies. We tapped the exceptional Chef Tracy Little to create the dish featured on our cover this issue. You can taste it on the vegetarian “The Gatherer” tasting menu at her restaurant, Sauvage, in Canmore. Also making waves in Canmore is Chef Danny Beaulieu’s änkôr, winner of Canada’s Top 100’s first-ever People’s Choice award in 2024. We have Danny’s delectable duck confit in this issue’s “Master Class.” It will be a great challenge for the accomplished home cook. Lisa Monforton also takes us on a culinary adventure by helicopter with Canadian Mountain Holidays
Shop the Rockies with Shelley Boettcher in “Shop Local” and get wild with Tim Williams in his “Crash Course” on wild game. Visit the exceptional Lodge at Bow Lake in our Hidden Gem and find the latest news and notes throughout the issue. I’d also like to welcome Savour newcomer Erin Jenkins to the fold as she takes over our “Market Reports.”
Friends, take some time to get outside and drink up the miracle that is summer in southern Alberta. Whether it’s at one of the dozens of food and cultural festivals or in the farmers’ markets or in the Rockies, you will taste something spectacular from a local chef, venue or producer. Happy eating!
Savour Calgary tells the food stories that happen at Mohkínstsis, located in the traditional territories of the Niitsitapi and the people of the Treaty 7 region and the Métis Nation of Alberta, Region 3. We acknowledge the Indigenous people of this area as keepers of the land and water that make these stories possible and thank them for their hospitality and stewardship of this place.
Milk Chocolate Guinness Ice Cream
This custard-based ice cream recipe from chef David Lebovitz pairs the delicious earthy flavour of Guinness with creamy sweetness of milk chocolate.
Ingredients:
7 ounces (just under 1 cup) milk chocolate, finely chopped (or skip the chopping by using our milk chocolate drops instead)
1 cup whole milk
1/2 cup sugar
Directions:
pinch of salt
4 large egg yolks
1 cup heavy cream
3/4 cup Guinness Stout
1 teaspoon vanilla extract
1. Put the chocolate pieces in a large bowl and set a mesh strainer over the top of the bowl.
2. Warm the milk, sugar, and salt in a medium saucepan (the key word here is “warm” — be careful not to boil).
3. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the milk chocolate, then stir until the chocolate is melted. Once the mixture is smooth, whisk in the cream, then the Guinness and vanilla. Stir until cool over an ice bath.
5. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
PUBLISHER
Debbie Lambert debbie@savourcalgary.ca
EDITOR-IN-CHIEF
Camie Leard | camie@savourcalgary.ca
EDITOR
CONTRIBUTING
Ellen Kelly | ellen@savourcalgary.ca
COMMUNICATIONS &
MARKETING MANAGER
Wanda Baker | wanda@savourcalgary.ca
MAGAZINE DESIGN
Cheryl Starr Design Group | stellardesign.ca
COVER
Shot by Michal Maciaszek, the cover features Rundle Mountain behind Chef Tracy Little’s beautiful English pea flan from “The Gatherer ” menu at Canmore’s Sauvage
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
Savour
Savour selects
MOXY MAGIC
Moxy Banff, the first western Canadian location for the spirited hotel brand, brings a fresh take on hospitality. Originally built in 1964, the hotel previously operated as the Voyager Inn. After receiving a $30-million makeover by Marriott Bonvoy and Canalta Hotels, this authentic midcentury hotel has entered into a league of its own. This reimagined gem offers a playful atmosphere with super groovy interiors, exciting food and beverage options and unique room formats. From the unconventional check-in at Bar Moxy to the year-round heated courtyard and funky art installations, Moxy Banff encourages guests to embrace a playful spirit and connect with fellow travelers. Unwind in the listening room with vintage records, hit the slopes and store your gear in the 24-hour lockers or grab a fresh-made naan flatbread from the restored 1966 VW Kombi food truck. Moxy Banff is your basecamp for an unforgettable adventure.*
Remi Guzel wasn’t always a baker and cake decorator. Her first life was a world away from flour and sugar, amidst the beakers and equations of a chemistry lab. But yearning for a more creative outlet, with a few twists and turns along the way, she took a leap of faith and traded test tubes for rolling pins. After studying baking and pastry arts, and working under chef Richard Harris, she moved west and opened Ola Luna. “Ola” is the Spanish word for wave and symbolizes the constant flow of creativity, and “luna,” the moon, represents aspirations. Guzel’s pastries are works of art. Meticulously crafted with a focus on “you eat with your eyes,” Guzel ensures they look as good as they taste. Specializing in artisanal cakes and pastries with unique flavour combinations and designs, Ola Luna also offers small-batch cupcakes, savoury bites and coffee drinks. Top sellers include the double-baked almond croissant, garlic feta roasted tomatoes croissant bun and German chocolate cake. “I see the people who visit our bakery not just as customers, but as part of the Ola Luna family,” says Guzel. “Our goal is to create a warm, welcoming environment where everyone feels like they are a valued part of our community.”
Ola Luna Cake & Bakeshop | 1047 40th Ave. N.W. | 587.231.6606 | olaluna.com
Meraki Cuisine
Catering
Large, small or intimate. Formal, casual, indoors or outdoors.
We would love to create with you to impress your guests.
Meraki On the Go
Moxy Banff’s groovy interior with check-in located at the bar
Owner, baker and cake decorator Remi Guzel
Photo provided
Photo provided
GUARDIANS OF THE MOUNTAINS
Fairmont Hotels and The Rimrock Banff, cornerstones of Canada’s Western Mountain Collection, are doubling down on sustainability. From Fairmont Jasper Park Lodge’s state-of-the-art cogeneration plant to Fairmont Chateau Lake Louise’s partnership with ecoSPIRITS to tackle single-use glass, these iconic resorts are leading by example. Fairmont Banff Springs contributes to a greener future with Redux’s responsible kitchen oil recycling program. Meanwhile, Orbisk ’s smart camera and scale combo empower chefs across Fairmont Chateau Whistler, Fairmont Jasper Park Lodge and Fairmont Banff Springs to streamline operations and combat food waste. The Rimrock Banff, the first hotel in Canada to partner with Hotels for Trees, has already planted over 400 trees. “We’re incredibly proud of our sustainable legacy,” says Patrick Jones, regional director of sustainability for Canada’s Western Mountain Collection. “As guardians of these mountain landscapes, we’re resolute in our pursuit of a greener future for all.”
Canada’s Western Mountain Collection | fairmont.com, all.accor.com
THAT’S 10
Congratulations to Stephen Deere and the team at Modern Steak on 10 years of bringing innovative and delicious cuisine to Calgary. At an event in June, Deere introduced new chefs and a GM at the Stephen Ave. location, while debuting the new summer menu. Paired with cocktails made with Appleton Rum, the new menu offers great variety from the light and tangy Modern Ceviche and Whipped Feta to the earthy Truffle Gnocchi, of course, the signature Benchmark steak and a host of new sides. We can’t wait to see what the next 10 years brings!*
Modern Steak Stephen Ave. | 100 8th Ave. S.E. | 403.244.3600 modernsteak.ca
BEYOND BREAKFAST
Vendome Café, an icon in Calgary’s Sunnyside community, celebrates its 15th anniversary this year. Established in 2009 as part of the family-run Teatro Group, the restaurant resides in an historic building called the Vendome Block, which was once a general grocery store. Known for its delicious breakfast fare and strong coffee program, it prioritizes locally sourced ingredients like farm-fresh eggs and Alberta-grown potatoes, while most of the bread is baked inhouse at one of its sister restaurants. Chef Eben Brummit , along with Culinary Director Matt Batey, curate the menu, ensuring it’s innovative, casual and approachable. Enjoy dishes like a falafel burger or a crispy chicken sandwich or dive into one of the classic breakfast staples. Vendome is open seven days a week until 3 p.m. for brunch. In the evenings it transforms into Close de la Oyster Barre, an oyster and champagne eatery. Convenient parking and a grab-and-go service ensure a smooth visit. Whether you crave a classic two-egg breakfast with protein, a decadent blue crab Benedict, or a juicy burger paired with a local craft beer, make sure you enjoy it on the sunny, colourful patio. Vendome Café offers a diverse and delicious menu to satisfy every palate.*
Summer at Fairmont Banff Springs Hotel
Eggs Benedict is hearty and filling
Photo provided Wanda Baker
HIDDEN GEM: LODGE AT BOW LAKE
The privilege of telling the culinary stories of the region has given Savour the opportunity to visit awe-inspiring places, eat amazing food and meet exceptional people. Our stay at the incredible Lodge at Bow Lake is no exception. We dined with an Olympic decathlete, a photographer for Canadian Geographic, an equestrian horse trainer and a former Canadian diplomat to Russia. To say the conversation was a fascinating side dish to the delicious alpine-inspired menu is an understatement.
Recently taken over by former Lake O’Hara Lodge CEO/Operator Bruce Millar, The Lodge at Bow Lake (formerly known as Num Ti Ja) has been a fixture in the national park since its construction by Scottish explorer Jimmy Simpson in 1922. Over the last three years, Millar has used his extensive expertise and experience to recruit a crack team of hospitality professionals, renovate the rooms (they’re gorgeous, comfortable and feature Canadian-made products) and common spaces, add quality staff housing and hire a seasoned lodge chef to take on the culinary program.
A native of Nelson, B.C., Chef Chris Parnell is a graduate of SAIT ’s famed culinary arts program and has built a career on creating fine dining experiences in rustic settings. He worked with Millar as a cook at Lake O’Hara for five years and then became head chef at Talus Backcountry Lodge. When he got the call in 2022 to design the culinary program at the Lodge at Bow Lake, he jumped at the chance to work with his old colleague.
“I love lodge life and I was excited about the opportunity here,” he says. “We wanted to create a culinary program that fit the philosophy of being as local and as sustainable as possible.” Drawing from alpine cuisine around the world (think schnitzel from the Swiss Alps or barbecue from the Andes), the program is aimed at bringing people together before and after a day of exploring the Rockies. Breakfast is served daily at 8 a.m. with warm and cold options. We loved the quiche, the buttery, crispy crust of which still makes our mouth water.
The team sends you off on your adventure with a packed lunch (which you order at breakfast) in an adorable lunch bag. A hearty sandwich, fruit and something sweet and house-made makes for the perfect pickme-up on a hike (we recommend the nearby Helen Lake hike.)
Dinner is served daily at 6:30 p.m., long-table style and is different every day. We enjoyed a hearty pork schnitzel one night and a tender prime rib the next, all paired with B.C. wines and accompanied by delicious sides and beautiful desserts.
The lodge is open June through October for the summer and February through April for the winter. Whether you’re an ice-plunge and crosscountry ski type or a nap and a book by the fire kind of person, it’s a spectacular visit any time of year.*
The Lodge at Bow Lake Icefields Pkwy, Lake Louise 403.522.0148 lodgeatbowlake.com
GET SOME SPRAGG IN YOUR STEP
By Erin Jenkins
Spragg’s Meat Shop is the definition of a true farm-to-table operation. Their pigs and lambs are raised on the family’s farm near Rosemary, Alta. The animals enjoy sunlight, fresh air and open pasture. The meat is then processed on-site before being sold at one of Spragg’s several retail locations, including its newest spot at Calgary Farmers’ Market West , the original market location at Calgary Farmers’ Market South, and their storefront businesses in Calgary and Rosemary.
All of their pork and lamb products come from the Spragg family farm, and chicken is sourced from Bowden Farm Chickens. The Spraggs say small-scale food processing is essential for environmental sustainability and high-quality products.
“When you know the farmer, you know that the animal was raised right, and your food tastes better,” explains. “Plus, you can’t beat the freshness of our meats. All of our products are made on Monday and are in Calgary for sale by Wednesday – it doesn’t get fresher than that!”
This summer, watch for thick-cut pork chops, ribs, smokies and kebabs, all perfect for grilling during barbecue season. Customers can head to Spragg’s Facebook, Instagram and website to find recipe ideas and current specials.
Spragg’s Meat Shop | Calgary Farmers’ Market West | 25 Greenbriar Dr. N.W. | Calgary Farmers’ Market South | 510 77th Ave. S.E. | 403.255.1232 | spraggsmeatshop.com
GOING A LITTLE MAISIE
Irish-born “restaurantrepreneur,” Barbara Spain (Cleaver, Gringo St.) has partnered with the Calgary Stampede Foundation to open her latest venture, Maisie Eatery. Located within the Sam Centre in Calgary’s developing Culture and Entertainment District , Maisie gives visitors a natural place to connect on the area’s history. Spain’s concept for the restaurant is based on innovative culinary/cultural partnerships she saw in Europe. “Maisie was created to celebrate sensation through sensational food and defiance of convention. Our dishes and beverages are designed to spark conversations and foster connections. It’s a place people come to be wowed,” says Spain. Named for Spain’s grandmother, Maisie is open daily, from early breakfast right through to half-past happy hour. The format is cafeteria-style, but this is unlike any “line” you’ve seen before. Gorgeous gourmet salads, creative sandwiches and eye-popping pastries elicit one “oooh” after another as you make difficult decisions moving down the line. Fortunately, many of the chefs who created the dishes are right there to help you choose. We enjoyed a three-salad plate with spiced chickpea carrots with halloumi and mint; broccolini with mushroom, ketchup, nori and peanut; and potato chaat masala with tamarind, cilantro and chutney. The brisket sandwich was exceptional and the smoky harissa lamb flatbread with lime crème fraiche, cucumber and mint was a delight. A highlight was the pork chorizo sausage roll, which found that perfect balance between a light and flaky pastry and a bold, savoury filling that left us wanting more. For dessert, light, fluffy, one-personsized cheesecakes abound. The peanut-butter cheesecake was surprisingly delicate, while the key lime was a beautiful dance between tangy and sweet. Pair your meal with local brews, prosecco or a cocktail if a celebration is in order.*
Hot dog buns
French roll top slice for bratwurst & sausages
Burger buns: white & brown sliders, XL and brioche
As is typical of so many fruits and vegetables, thousands of varieties of table grapes exist, while only a very few make it to our markets and groceries.
The grape is one of the earliest cultivated plants, likely originating in the Caucasus. Dried grapes (raisins, to the uninitiated) travelled from Greece in the Middle Ages to Northern Europe, especially Britain, where their touch of sweetness, then considered quite exotic, was much prized.
There are three categories: white (encompassing green grapes), red and black. Table grapes grow where wine grapes grow, of course, so B.C. and Ont., as well as many parts of the U.S., provide us with most of the fruit we see.
To name but a few: Concord grapes are deep purple with that recognizable grape jelly flavour. Champagne grapes are tiny and sweet, a novelty grape mostly found in food service. Sweet Globe, Cotton Candy and Autumn King are large, sweet green grapes and are common, as are Flame Seedless and Red Globe, round crunchy red grapes. I especially watch for muscat grapes – small and round, green and pink-tinged, with a delicately floral flavour. Here are some fun ways to use grapes:
Grape Juice: Simply crush the stemless grapes thoroughly with a potato masher and let the mash sit for a few hours to let the skins colour and flavour the juice. Strain, pushing down hard to extract the most juice. Taste, sweeten if desired, and serve chilled over ice with soda and a small bunch of frozen grapes
Frozen Grapes: Freeze grapes stemless or in small neat bunches, after washing and drying thoroughly. Since they won’t dilute your beverage, they make a charming substitute for ice cubes in cocktails, punch and white wine. Add frozen grapes to smoothies; they taste like sorbet.
Sparkly Grape Garnish: Paint small clusters of grapes with an egg white which has been beaten with 15 ml (1 Tbsp) water. Dust the grapes with granulated white sugar and set aside to dry before serving. This is a fun thing to do with kids if you’re so inclined.
Salads: Fresh grapes are lovely eaten out of hand but can be used in other ways as well. Aside from the once considered adventurous chicken salad or questionable Waldorf salad, grapes add a pop of sweetness and colour to salads of all sorts. Add them fresh to yogurt, granola and smoothies.
Roasted Grapes: While they sound a bit unlikely, they’ll be a pleasant surprise, I promise. Toss stemmed grapes with mild olive oil, Maldon salt and freshly ground black pepper, and roast in a 220 C (425 F) oven for about 30 minutes. The grapes will soften and become jammy, intensifying in sweetness. Eat them with roasted meats, toss into a salad, top grilled bread slathered with goat cheese (alla bruschetta) or spoon over ice cream. The smallest drizzle of balsamic vinegar just out of the oven adds another dimension.
Salsa: Grapes in a salsa do what other chopped fruits like mango, melon and papaya do, add sweetness, flavour and texture. Combine halved or chopped grapes with chopped red onion, cilantro, jalapeno, lime juice, oil and salt. Serve this salsa with your favorite chips or alongside grilled fish or chicken.
Dressings: Grapes make a delicately flavoured vinaigrette, perfect for light summer salads. Blend together fresh grapes and grape seed oil with a squeeze of lemon juice, salt, pepper and your choice of fresh herbs. Clean and bright, this is a great way to use up grapes that are still tasty but soft and little past their prime.
I don’t usually recommend sampling the produce but buying grapes does require a taste test. As there are always loose grapes rolling around, most grocers don’t mind as long as you’re discreet and don’t take more than one. Quality can vary wildly, and you can’t really tell from just looking. Do, however, look for plump, firm fruit that is securely attached to flexible vines. Grapes should smell sweet; overripe fruit will smell fermented and vinegary. Once home, remove any soft or spoiled grapes to avoid spoiling the rest. Keep grapes, ventilated, for up to a week in the fridge and store away from strong smelling foods. Don’t wash your grapes until you’re ready to eat them.
Mans Organics Lethbridge,
Sunworks
Poplar
One of the joys of summer is eating outside in the sun. Whether you’re hiking to the top of a mountain or simply finding a scenic place to picnic, you can load your backpack, basket or cooler with fine beverages and culinary offerings from local makers in Banff, Canmore and Jasper. Then, all you’ll need to do is find a spot to spread out, nosh and relax.
SMASHING SUMMER
Limoncello — a sweet, lemon-flavoured liqueur from Italy — is one of this year’s hottest summer flavours and the team at Park Distillery in Banff is leading the way locally with its Limoncello Vodka Smash. Made with fresh lemons, a hint of vanilla and, as you probably guessed from the name, vodka, this cocktail-in-a-can has a sweet-tart lemony flavour that will get the patio party started. Keep a few tins in your fridge as a post-hike reward this season, or stick some in the cooler for sipping around the campfire. If limoncello isn’t your thing, try the Chili Pineapple; you’ll find them both at Park Distillery on Banff Ave. and various liquor stores throughout Alberta.
Rained out of your camping trip or hike but you’re already in Banff? Sign up for the new blend-your-own-gin experience at Park’s distillery/restaurant/bar. You’ll choose your own botanicals, create a custom gin label and bottle your own gin. Cool stuff.
Limoncello Vodka Smash | Park Distillery | $14 for four 355-mL cans.
Shop Local!
DELIGHTFUL DOUGHNUTS
Is a visit to Canmore on the horizon? If you’re lucky, you’ll be there on a day when Frankie D’s Donuts are available.
Frankie D’s isn’t just any doughnut company. Makaylah Rogers and Fia-Lynn Crandall started the business a couple of years ago, naming it after their sweet labradoodle, as a way to: a. make people happy by eating tasty things, and b. bring mental health into regular conversation. “Doughnuts bring people together and help reduce loneliness,” says Rogers. “Frankie D’s is about helping the community to understand that mental health affects us all and affects us differently depending on the identities and privileges that we have.” I don’t know about you but my mental health improves when I eat a doughnut. They’re a great hiking food, too, as a reward for how hard you’ve worked. Flavours vary: Raspberry Mojito and Blueberry Basil are just two, made with real mint and basil on top.
By SHELLEY BOETTCHER
GRAB AND GO
Frankie D’s Donuts | Available on select days at Take a Hike Market in Canmore’s Solera Resort and Spa | Starting at $5.50 | Sign up online at frankiedsdonuts.com for exact availability and doughnut decorating class schedule.
BREAK BREAD
Every time my family is in Banff, we stop by Wild Flour Bakery. It’s a reward for biking from Canmore to Banff, and it’s a must for a Banff breakfast that won’t break the bank. Fill your Thermos with Caffe Monte coffee, ethically sourced and roasted in Calgary. Then buy cookies or sandwiches to tuck in your backpack; choices vary but you can’t go wrong with their legendary grilled cheese or one of the vegan offerings. Or, if you have other fixings, get a rustic loaf of bread to accompany them. Don’t count on a table, though; this place is busy with a capital B. Get your stuff to go if there’s no place to sit inside; then find a pleasant place to perch outdoors. And keep an eye out for Olympic athletes. I’ve seen a few here over the years. The thrill never gets old.
Visit one of two locations: Wild Flour on Bear St. and Little Wild (which now offers Mario’s Gelati) on Banff Ave.
Grilled cheese sandwich to go Wild Flour Bakery | $15
A smokehouse and cafe located at Maligne Canyon’s trailhead in Jasper, Maligne Canyon Wilderness Kitchen offers hot and cold sandwiches, salads, bowls, gelato and baking to either eat inside, on the patio, or to pack along with you as you explore. (Well, gelato doesn’t do well in a backpack, so eat dessert first!)
The Bow Valley Brisket Sandwich is a favourite; it includes smoked brisket made in-house, garlic aioli, caramelized onions, gouda and kale. Or try the Southern BBQ Pork Sandwich with gouda and garlic butter. And don’t stress if you’re a vegetarian, there are options for you too.
Maligne Canyon, incidentally, is the deepest canyon in Jasper National Park, but you can explore it via six bridges which criss-cross the canyon at various points. It’s pretty easy walking, too; you don’t have to be an Olympian to hike it.
Bow Valley Brisket Sandwich | Maligne Canyon Wilderness Kitchen in Jasper | $18
PAWFULS OF POP
Sure, you can pack your water bottle on your climb, but a can of pop at the top will be so much sweeter. Canmore’s Grizzly Paw Brewing Company started as a small brew pub in 1996. Nearly 30 years and more than a million pints later, it has become an integral part of the Bow Valley’s culinary scene. The beer is great, but sometimes a non-alcoholic beverage is needed, and that’s why their line of pop is popular. Made with cane syrup and a slew of natural ingredients, the Grizzly Paw Soda Company Root Beer is the top-seller but flavours like Black Cherry Cola, Orange Cream, Cream Soda and many more fill coolers throughout the region. Look for new packaging, which will be rolling out across the province this summer. Grizzly Paw Soda Company Root Beer Widely available | $14 for a six-pack
Vodka Smash Limoncello
Frankie D variety pack
Brisket on the banks of the Maligne River Root Beer
Photo provided
Photo provided
Photo provided
Photo provided
Wild Flour’s Grilled Cheese
Photo provided
FAIRMONT JASPER PARK LODGE
By CEILIDH PRICE
Our non~traditional Tradition CHRISTMAS in NOVEMBER
The festive ambiance of the fireplace and lively conversations among friends both old and new envelop the lodge like garlands on a designer Christmas tree. With the holiday season fast approaching, folks are ready to ignite the spirit of the season and, most importantly, share it with loved ones.
Millions of sparkling Christmas lights line scenic paths and the anticipation of the next three days set a magical scene at Fairmont Jasper Park Lodge. Against the backdrop of majestic mountain views at one of Canada’s oldest and most luxurious hotels, food and wine lovers gather for top-shelf wine, gourmet food and the opportunity to learn how to recreate this atmosphere at home.
Christmas in November (CIN) at Fairmont Jasper Park Lodge is a tradition unlike any other in Canada. The country’s grandest holiday festival, CIN offers an exclusive and inclusive three-day celebration of food, festivities and unforgettable experiences.
It features classes hosted by celebrity Food Network chefs, local restaurateurs, decorators, florists and, of course, plenty of Christmas cheer to create a vibrant energy for the season.
“It’s the most anticipated event of the year, not just for our guests, but for our presenters and staff,” says Stefanie Hamilton, Director of Marketing for Fairmont Jasper Park Lodge. The team spends more than 1,800 hours creating the magical atmosphere – from hundreds of elaborate Christmas trees lighting the way to the lodge, to fireplaces draped in festive greenery and a life sized, walk-through gingerbread house.
It’s irresistible.
So much so that guests often book for the following year before departing the current event.
“Christmas in November has become an annual tradition for so many of our guests, and that’s one of our favourite parts of the experience – watching everyone greet each other warmly and with familiarity year after year,” says Hamilton. “And, it’s not just the guests. The presenters and celebrities really engage with the experience, and everyone truly becomes part of the CIN family.”
This year’s celebrity guests include Anna and Michael Olson – Anna, a pastry chef whose shows on Food Network have become iconic, and Michael, a chef and cookbook author of the highest regard.
Corbin Tomaszeski of Restaurant Make-Over fame will also bring his unique perspective on food and design.
David Adjey, the critically acclaimed Iron Chef and TV personality brings his charm and big ideas to the table.
Visit
christmasinnovember.com
Market Report
By ERIN JENKINS AND SAVOUR CALGARY STAFF
JEBB’S JOINT
For Jebb Fink , a passion for cooking started at an early age. “I told my mom I didn’t like some of the things she was making; she told me I’d better learn to cook.”
If this foodie-origin story makes you giggle, it’s for good reason; not only is Fink a purveyor of delicious foods, he is also a successful comedian. He won a Gemini award as co-creator of the CBC comedy An American in Canada, and Calgarians will remember him from his time as a host and weatherman for A-Channel’s The Big Breakfast For Fink, running Jebb’s Joint at the Crossroads Market is a “retirement job” – a way to keep busy and have fun.
Fink’s food philosophy is all about comfort food (“I hate kale,” as he puts it). At Jebb’s Joint, you’ll find a rotating menu of ready-to-go favourites, from spicy pasta sauces and marinaras to lasagna and cannelloni to his extremely popular shepherd’s pies. Fink also serves a hot lunch using whatever seasonal ingredients inspire him. Past offerings have included shrimp étouffée (a classic New Orleans stew) and chicken and dumplings. Fink sources his ingredients from other vendors at the Crossroads Market, using cheese from Say Cheese, pork from Regina’s Fine Meats and cherry tomatoes from Broxburn Vegetables For the summer, expect a return of seasonal favourites like a “killer” potato salad, perfect for summer picnics. Fink also plans to bring back fresh pasta with a smaller machine, allowing him to make pasta on-site so his customers can watch.
For Fink, farmers’ markets are all about neighbours supporting neighbours. He prides himself on the relationships he builds with his customers and will even take special requests. “I had a customer bring me their mother’s recipe for lasagna, and I made it for them!” Jebb’s Joint | Crossroads Market | 1235 26th Ave. S.E. | 403.542.7937 @JebbFink
TIPZY COW
Sometimes it can feel like kids have all the summer fun. But if Katie Vogt has anything to say about it, the grownups will also savour summer this year with her new shop at Fresh & Local Market + Kitchens. The baker-turned-icecream-maker recently opened the Tipzy Cow and offers ice cream, shakes, floats and other creamy, cold concoctions all with a dreamy, boozy zing.
The inspiration came from an ice-cream-making course Vogt and her mom, Cathy Wade (who now herds goats near Raymond, Alta.) took in Florida a number of years ago. After the 2013 flood wiped out her bakery ( The Cakery) in High River, and Covid interrupted her home-based business, Vogt decided it was time to pull the trigger on her dream of an ice creamery for adults.
While the Alberta Liquor and Gaming Commission (AGLC) presented numerous hoops to jump through by way of licensing for this unique product within a market setting, seven months elapsed before Tipzy Cow was given the green light. But we can confidently say it’s been worth the wait.
We tried a flight of four flavours;
Baja Strawberry (with Baja Rosa tequila), Salted Caramel (with bourbon and butterscotch schnapps, a dairy free Pina Colada with Malibu rum and chewy chunks of real coconut and Vogt’s favourite, 50 Shades, which has a little something of everything with Irish cream, butterscotch schnapps and double chocolate vodka. We loved them all, with a special preference for the salted caramel. If you’re worried about your alcohol consumption, fear not. “The cow is tipsy, you won’t be,” says Vogt. She says the alcohol content is three to four per cent depending on the flavour.
We’re looking forward to new flavours this summer including a Roasted Strawberry Buttermilk with tequila and a Smoky Old Fashioned with bourbon, hints of bitters, orange, cherry and an orange ribbon.
Tipzy Cow Creamery | Fresh & Local Market + Kitchens | 12445 Lake Fraser Dr. S.E. IG: @tpizycow
Jebb Fink
Katie Vogt at Tipzy Cow
Photo provided
Photo provided
By LISA MONFORTON
H aut e Cuisi ne
SAVOURING SKY-HIGH MOUNTAIN CUISINE WITH EPIC VIEWS
A chef’s job can be hectic enough in a kitchen, now add prep and delivery via helicopter – on a mountaintop no less.
For Chef Randy Luft , it’s just another day at the office as culinary program manager of Canadian Mountain Holidays (CMH).
You could say the chefs selected to create and cook for the company’s Alpine Appétit weekends during the May-to-September heli-hiking season have just as much fun as the guests. “It’s something outside of the box for us,” says Luft of Alpine Appetit, now in its third year.
While the chefs get a charge out of creating dishes, the guests come for the thrill of being transported by helicopter to hike untouched alpine passes and glaciers in B.C.’s Purcell Mountain range. The added benefit is three days of elevated dining. Alpine Apetit is intended to be a weekend of lofty dining for guests to show off the bounty of proteins, produce and spirits from Alberta and British Columbia and it’s as far from standard backcountry food as you can get.
“We try to do as much farm to table as we can,” Luft says. The chefs — most with at least 15 years of experience — get to create their own menus “and we just let them play.” Another perk of the job is when a chef or kitchen staff have a few spare hours they get to join the guests for heli-hiking.
Here’s a taste of what the three-day Alpine Appetit is like from my experience last summer, a journey that included 12 guests from all over the world.
The excitement starts at the helipad where we wait for our chopper to arrive and whisk us in just 10 minutes over the mountains to the legendary Bobbie Burns Lodge, surrounded by pine trees and mountain peaks. There’s a swimming hole next to the lodge for anyone who wants a brisk dip or a hot tub on a lower deck to relax after a day of hiking with a beverage from the lodge’s extensive selection of drinks. Or, you can book a massage over the next 72 hours.
Upon arrival, lunch is served and then we’re off for a helicopter safety briefing, followed by another helicopter ride deep into the mountains for a hike led by engaging and knowledgeable guides. We spot two playful marmots, breathe in the mountain air, follow a stream through a forest and marvel at the rocky spires all around us. By 5 p.m. we are back at the lodge, hungry for the evening’s food. On the menu are platter upon platter of hearty tapas. Think seared scallops and octopus, elk tartar and roasted figs with goat cheese among the many choices. The delicious mouthfuls are all paired with cocktails from
Wild Life Distillery (WLD) in Canmore. We get to sip and savour specially crafted shaken and stirred cocktails. It’s tough to decide which of the four drinks to try first: the cheeky twist on a WLD rye-based Manhattan called the Wild Man or the Pinata, a gin-based riff on a margarita.
Matthew Widmer, one of the owners of WLD was in his element. “Our whole premise is the adventure lifestyle and its connection to the mountains and bringing our spirits and beverages along when you’re in the wilderness.”
By the end of the evening, the heady mountain air and our full bellies have us more than ready for our comfy beds. Over the next two days the hiking is as epic as the food.
While some of us hike all day with a robust bag lunch, others challenge themselves to the Via Ferrata, (“iron bridge” in Italian), a series of climbing and scrambling courses. The whole day sets us up for dinner number two, a casual barbecue held on the rooftop deck with perfectly prepared elk, beef and venison, local corn, salads and desserts to die for. (see recipes below) It’s day three, and the best is yet to come. After a morning of hiking, we are whisked mid-day
Alpine Appétit offers epic hikes, spectacular views and chef-prepared dining in the backcountry.
Photo provided
Pinata
A riff on the Margarita with gin
White chocolate cheesecake with a blood-orange gelée
Graham cracker crust
320 g (1¼- 1½ cups ground) Graham cracker cookies
115 g (½ cup) unsalted butter
White chocolate Cheesecake
170 g (¾ cup) white chocolate
240 ml (1 cup) heavy cream
680 g (2½) cups cream cheese
170 g (1¼ cups) powdered sugar
5 g (1 tsp) vanilla essence
Blood Orange Gelee
Line an 8-inch round springform cake pan with greaseproof paper. Blend the graham cracker cookies and melt the butter and add to the biscuits. Tip the mix into the cake pan and press onto the bottom to create a flat layer. Put in the fridge to cool.
In a medium bowl, stir together white chocolate and ½ of the cream. Microwave on high for 40 seconds, then stir until completely smooth (heat another 15 seconds if necessary). Place in the fridge to cool to room temperature.
In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar, vanilla, and remaining cream and beat on high until light and fluffy, 2-3 minutes.
Add cooled melted white chocolate and beat on medium speed until incorporated. Pour the filling into the cake pan and flatten, knocking the sides to remove any air bubbles.
to an out-of-this world scene. The chefs are barbecuing lamb chops amid a postcardperfect scene above an impossibly blue lake. Blankets are spread out on the rocks around the lake and we take in the scene while eating the tender chops alongside mixed berries and a serving of the best farro salad I’ve tasted. It’s paired with zippy non-alcoholic beverages from WLD. We feel like we’ve been dropped into a culinary TV show in a dream location.
“I like when you can give (guests) food that complements their mountain experience,” says James Pringle, a chef for CMH since 2019.
Another gorgeous afternoon of hiking on a glacier, then it’s back to the lodge for the final night’s dinner. A four-course meal with five wine pairings from Phantom Creek Estates of Osoyoos, B.C. The chefs outdo themselves with an exquisite meal and fine wine, including a sparkling brut aged for four years. The guests wear Cheshire cat smiles all evening. Scott Freeman, a guest along with his wife Laura from San Jose, CA, summed it up best. “It is just phenomenal. You wouldn’t get this anywhere else.”
60 ml (2 oz.) WILD LIFE Gin
2.2 ml (½ tsp) Cointreau
2.2 ml (½ tsp) cilantro syrup
2.2 ml (½ tsp) lime juice
2 ml (dash) coriander bitters
3 sprays mezcal mist
Mix all ingredients in a shaker with ice. Sugar or salt half rim of a rocks glass. Garnish with a lime wheel
300 g (1¼ cup) blood orange juice
150 g (2/3 cup) sugar
100 ml (just under ½ cup) water
8 leaves of gelatine
Chill for at least 4 hours. While chilling, soak the gelatin in cold water to soften. Warm up the blood orange juice with the water and sugar. Once it has boiled, add the gelatin and leave to cool to room temperature.
Once cooled to room temperature, pour slowly over the cheesecake, and set in the fridge for a further 4 hours.
Once chilled, take the cheesecake out of the pan and serve.
Cutline
Fine dining meets the backcountry.
Photo provided
Photo provided
are 700+ to spend all summer long
700+ reasons long with us!
eat | shop | play | explore
By TIM WILLIAMS
Wild Game
A CRASH COURSE
This issue celebrates high altitude dining in the Alberta Rockies.
We can’t tell the story of eating in the mountains without talking about the incredible game used by local chefs and offered in local butcher shops. Some, of course, hunt their own. Here’s your crash course on wild game.
GAME THEORY
We’re hunter-gatherers by nature. But with life being what it is, the only hunting most of us to do these days is online. Since the instinct is hard-wired into us, it’s understandable there exists an appetite beyond just scouting for bargains on Facebook Marketplace. We think that appetite deserves to be indulged and rewarded. And just as you should never go swimming without a buddy, you should always have a knowledgeable guide when hunting. While we’re not exactly flush with camo and ammo, Savour Calgary’s happy to take you on this crash course on wild game.
Why game? Well, you’ve heard the expression “think outside the box.” The supermarkets where many of us shop are big boxes that feed us a comforting array of sameness, week after week, season after season. Adding some variety and shaking things up a bit can do wonders for a culinary routine that’s become too… routine. From a health and nutrition standpoint, many wild game meats are rich in protein and nutrients that can’t be found in the same amounts in everyday domestic fare like beef, pork and chicken.
Bring it Home
The
hunt is not just for food, but for connection with nature and our primal instincts.
RULES OF THE GAME
Before we get down to business, let’s set the table. What are we talking about, when we talk about game? We went hunting for a definition and after a YouTube spiral that ended up on whale sharks (don’t ask), we got back to work and found several. Simply put, in gastronomy, game is the flesh of any wild animal or bird. Game can be further classified into three categories:
Small birds, like quail; Game proper, which is larger birds like goose and duck plus small ground animals like rabbit and hare; and Big game, which includes deer, elk, moose and boar.
That leaves us asking, what about fish? Are fish game? Yes, fish are game. In Alberta, more than a dozen fish species are considered game fish, caught for sport or food. Our most famous is probably the rainbow trout, and Alberta waters are world famous for extraordinary trout fishing opportunities.
Wander through online fishing forums, and you’ll find plenty of testimony to the superb taste of walleye and burbot–both found in Alberta–as well as perch and high mountain trout. At a barbecue last summer, we were surprised by a friend’s offer of smoked rainbow trout as an appetizer–it was sublime, and made for an unexpected and delightful treat.
The folks at Rocky Mountain Game Meats have been satisfying their loyal customers with locally sourced artisanal meats for almost four decades. Their selection of game meats includes bison, venison, elk, caribou, wild boar and rabbit.
A little hunting, after yoga? Head to Urban Butchers in Calgary’s Mission neighbourhood and choose from its expertly curated selection of meats including, elk, bison, and wild boar. You can also keep the hunt at home, and order online for next-day delivery within Calgary.
Bon Ton Meat Market is another venerable Calgary institution, with a stellar reputation for quality, service, and selection. In addition to its always-comprehensive variety of beef, pork, etc., it offers an impressive selection of more wild choices including bison, venison, elk, quail, pheasant, rabbit, goose, duck and more.
They’re all out there, roaming the great outdoors. And let’s face it, some of them are pretty darn tasty, especially when prepared with skill. Many Albertans are in touch with the splendor and the spoils of the outdoors, and hunt themselves. Others prefer to let someone else do the “dirty work” but still enjoy a wild game dish. Fortunately, local restaurateurs and butchers are expert at serving up the bounty our province provides. Here are a few of our favourites: Big Fish & Open Range: Now with a location in Marda Loop as well as their Renfrew spot, Big Fish & Open Range has long been one of our go-to choices. Try the Elk Sirloin, or the Bison Short Ribs
You just can’t go wrong with lunch or dinner at the River Café. Treat yourself to a walk on the wild side of the menu, which includes immaculately prepared, seasonal selections of fish, bison, boar and duck.
A trip to Banff becomes more memorable with a visit to the legendary Banff Grizzly House In addition to the beef and lobster fondue, you can also choose the Hunter Fondue — buffalo, wild boar and venison — or go truly exotic with a selection of alligator, rattlesnake or ostrich.
When preparing game meats, it pays to keep in mind that as a rule they will have less fat than domestically farmed meats. Elk, for example, won’t have the marbling that you’re used to seeing in the ribeyes from your butcher shop. A good marinade can work wonders, and cooking methods such as braising and roasting will yield great results. Leaner meats also tend to cook faster, so lower the temperatures a bit and be careful not to overcook.
Game Show
1 Are fish game?
2 What category of game does rabbit fall into?
3
Name a Calgary butcher that offers game meat.
4
Name a local restaurant that serves game meat.
5 Where can you go for advice on hunting in Alberta?
WANT TO TAKE A SH T AT HUNTING?
Alberta has a great resource for those interested in exploring the prospect of bringing game to their table.
HarvestYourOwn.ca is an online resource and social community, dedicated to helping with the learning curve of harvesting your animal and transforming it into delicious meals to be proud of. With education, hunting mentors, recipes, podcasts and more, Harvest Your Own is a great place to get started!
Story by DANNY BEAULIEU
ÄNKÔR’S DUCK CONFIT WITH BLACK CURRANTS
Looking to wow your guests at your next dinner party?
This recipe is technical but can be prepared ahead of time and is sure to impress.
This is a planahead recipe. You will need to complete several steps a few days in advance of your dinner party, some of which involve multiple days.
Special Tools
Immersion circulator (sous-vide machine)
Vacuum sealer (not required)
Food processor (not required)
Blender
Squeeze bottle
Duck Cure
Make ahead
8 duck legs
300 g (11 oz) kosher salt
150 g (5 oz) brown sugar
5 g (1¼ tsp) fresh thyme sprigs
4 g (1 tsp) star anise (crushed)
6 g (1½ tsp) cinnamon stick (crushed)
2 g (½ tsp) juniper berries (crushed)
12 g (1 Tbsp) peppercorn (whole)
Duck Confit
Make ahead
8 cured duck legs
250 g (9 oz) duck fat 2
5 g (1¼ tsp) fresh thyme sprigs
30 g (1 oz) fresh garlic (crushed)
Pistachio Crumble
Make ahead
100 g (3½ oz) pistachio
¼ g (1/8 tsp) star anise (ground)
1 g (2/3 tsp) kosher salt
1.5 g (¾ tsp) dry spinach powder 1
Macerated Black Currants
Make ahead
150 g (5¼ oz) dried black currants
50 g (1¾ oz) crème de cassis
Black Currant Gel
Make a few days before
60 g (2 oz) dried black currants
300 g (11 oz) water
2 g (½ tsp) agar agar powder
1½ g (1/3 tsp) citric acid
10 g (2 tsp) Crème de Cassis liqueur
Demiglace
Make a few days before Duck or veal demiglace (store bought is easier for home use) 3
Butter to taste (cubes)
Extras
Beets or other root vegetable as a side Microgreens for garnish
Duck Cure
Mix all ingredients for the cure together in a bowl and rub all around the duck legs in that same bowl. Once all legs are covered, place them in a large resealable bag and use leftover cure mix to layer between them making sure to use all the cure.
Leave in the fridge to cure for 48 hours flipping the bag upside down every 12 hours or so.
Rinse the duck legs in running water and then soak in fresh water for 24 hours, changing the water 2 to 3 times. Make sure there is a good ratio of water to absorb the salt out of the legs properly.
Take the legs out of water and let them dry in your fridge before going onto the confi t part of this process.
Duck Confit
Set your immersion circulator to 76 C (169 F). If you have a vacuum sealer, use this technique. If not, you can do the same step with a Ziploc bag and the water displacement technique.* Add duck legs to the bag of your preferred method with the duck fat, fresh thyme sprigs and crushed fresh garlic.
Seal the bag and place it in your water bath for 14 hours. Make sure it is well submerged.
After 14 hours, take the duck out of the water, strain out of the bag right away and take the meat off the bones, discarding the skin and the bones. Make sure to strain the liquid fat properly and save for later use.**
Shred the meat a little smaller, roll it tight with cling wrap and put aside in either fridge or freezer for later use. You should get 2 rolls about 15 cm (6 inches) long and 5 cm (2 inches) in diameter.
CURRANTS
Pistachio Crumble
Start by roasting pistachios in the oven at 175 C (350 F) until lightly coloured.
Let them cool down and chop in a blender with the ground star anise and salt.
Macerated Black Currants
Place black currants in a vacuum-seal or resealable bag with the crème de cassis and cook sous vide at 63 C (145 F) for 1 hour then keep in the fridge until needed.
Black Currant Gel
In a blender, place the dried black currants, water, and citric acid. Blend until smooth and add everything to a pot. Add the agar agar and bring the pot to a light bubbling. Let simmer slightly for a minute to make sure the agar agar is activated properly and place the liquid in the fridge in a different container.
After the liquid has properly set in the fridge, place everything in a blender again with the crème de cassis and purée until you reach a smooth texture. The whole mixture might need a little bit more water to get properly smooth. Add mixture to a squeeze bottle and return to the fridge until ready to use.
Duck Demiglace
We make our own at the restaurant and you are more than welcome to make your own, but usually for home purposes a good quality store-bought one will do just fine. Once your demiglace is ready, I would recommend whisking cold butter into while it’s warm until the desired flavour is reached.
When You’re Ready to Serve
Remove confit roll from fridge or freezer and cut into 5-cm (2-inch) thick slices.
Place slices on a cooking sheet and warm in the oven with some of the duck fat at 175 C ( 350 F) for 8-10 minutes.
Warm a prepared side vegetable of your liking. We use beets.
Place demiglace in a saucepan and warm on low until it suits your preferred temperature. When it’s warm, whisk in 30 ml (1 Tbsp) of cold butter at a time until it reaches your preferred taste.
Plating
Have your pistachio and macerated black currant at room temperature, ready to use.
The gel can be cold from the fridge.
Once all your components are almost ready, make a circle of black currant gel in the center of your serving plates.
Take duck confit out of the oven, cover top surface with pistachio mixture and place in the center of your circle. Plate your beets or vegetable of choice around the circle. Also place macerated black currants around the circle. Spoon your demiglace inside of your gel circle to keep everything in place.
Garnish with micro greens if desired.
Serves 6.
THIS YEAR, CANMORES, ÄNKÔR WON CANADA’S 100 BEST’S FIRST-EVER PEOPLES’ CHOICE AWARD WITH CHEF DANNY BEAULIEU AT THE HELM.
À LA MODE
Summer is here, and Pie Junkie has the perfect refreshments for your outdoor gatherings.
Pie Junkie has partnered with the skilled local artisans at Parlour Ice Cream to bring you a sensational selection of large ice cream pies, available in a variety of flavours. This year, it’s also unveiling irresistible mini pies, perfect for any occasion. Indulge in these delectable treats at the YYC Ice Cream Fest or anytime.
Pie Junkie’s new picnic baskets, available in savoury, sweet, or both, feature all scratch-made, preservative-free goodies. Whether you’re planning for Stampede events, family reunions, birthdays, or summer festivals, Pie Junkie has catering options to meet all your needs. Enjoy the best of summer treats with Pie Junkie, online or in-store. Ordering a picnic basket or catering from Pie Junkie makes a wonderful gift too—after all, pie’s the limit! Pie Junkie | Various locations | piejunkie.ca
E KOMO MAI
Chef Joel Harris (The J Spot) and his wife Chera are bringing Hawaiian vibes to the former Gaucho Brazilian BBQ space with Aloha Modern Kitchen. Fueled by his time training under Top Chef finalist Sheldon Simeon, chef Harris brings the aloha spirit and vibrant flavours of Hawaii to Calgary with innovative cocktails alongside upscale Hawaiian cuisine. Buckle up Calgary, for a fresh take on island flavours as Aloha Modern Kitchen debuts this fall.
Aloha Modern Kitchen | 9823 Macleod Tr. S.W. | IG @alohamodernkitchenyyc
IT’S ELECTRIC
The team behind Basecamp Resorts and Rhythm & Howl have created a new concept, Electric Wolf Café. This new all-day neighbourhood café in Canmore serves coffee, pastries, sandwiches, desserts and more. Their commitment to delicious, healthy and homemade, makes it the perfect stop while on the road.
Electric Wolf Café | 610 8th St., Canmore | 403.688.9653 electricwolf.ca
Electric Wolf Café opens in Canmore
Pie Junkie’s picnic baskets
Photo provided
Photo provided
UNLEASH THE SPIRIT
Calcutta Cricket Club has partnered with Last Best Brewing & Distilling to create Snow Leopard Expedition Gin marrying together floral and spicy elements. The gin is available to taste and purchase at both locations.
Calcutta Cricket Club | 1213 1st St. S.W. | 403.719.1555
calcuttacricketclub.com
Last Best Brewing & Distilling | 607 11th Ave. S.W. | 587.353.7387 lastbestbrewing.com
GET YOUR BRIT ON
Elephant & Castle Pub and Restaurant , the renowned British-inspired pub chain, has officially announced it will be opening a Calgary location in the historic site of the former Rose & Crown pub. As it makes its return to Calgary this summer, it brings a rich tradition of British pub culture and a love for soccer.
Elephant & Castle Pub and Restaurant 1503 4th St. S.W. | 403.263.4323 elephantcastle.com
In support of the Alberta Children’s Hospital through Calgary's Community Kitchen Program
BMO Centre at Stampede Park - Hall C
Saturday, Sept. 14th, 2024: 10 am - 5 pm
Sunday, Sept. 15th, 2024: 10 am - 3 pm
Entry Fee: $10, Weekend Pass: $15 Free entry on Sunday after 12 pm Youth 12 and under free Scan here for tickets and details!
Calcutta Cricket Club and Last Best Brewing & Distilling partnered to create Snow Leopard Expedition Gin
Photo provided
TASTE THE CITY
Taste of Calgary returns August 1st – 5th giving visitors the chance to sample the city’s best food, beverages and other cool things while enjoying live music. Admission is free, while taste tickets will be available to purchase. Go early, stay late.
Taste of Calgary | Lot 6, 311 8th St. S.W. tasteofcalgary.com
TASTE OF SUMMER
FinePrint restaurant and Executive Chef Francis Martinez have launched a new spring and summer menu celebrating the best of the season. Find them located in a historical building in downtown Calgary on Stephen Avenue
Congratulations to Eau Claire Distillery for being awarded Platinum status at the San Fransisco World Spirits Competition for Rupert’s Whisky. This smooth operator is available online and in-stores.
Eau Claire Distillery awarded Platinum status for Rupert’s Whisky Photo
CELEBRITY CHEF SHOWDOWN
The District at Beltline’s 2nd Annual Stampede Chef Showdown returns on Monday, July 8th. This event showcases some of Calgary’s finest chefs and celebrity judges. Guests will have the opportunity to indulge in delectable Stampede dishes prepared by each participating chef, to be judged by a panel.
The District at Beltline | 227 11th Ave. S.W. 403.750.0505 | thedistrictbeltline.com
SEASONAL FLAVOURS ARRIVE
Our Daily Brett recently launched exciting new dinner and summer cocktail menus. The online and in-store shop offers its inhouse “Good Honest Food” product line, as well as curated gift boxes, making giftgiving for your favourite foodie a breeze.
Congratulations to Chef Matthias Fong and the team at Primary Colours on their grand re-opening in June. A refreshed space complements a revised menu and an all-Canadian beverage program.
Chef Matthias Fong with the Seafood Tower on Primary Colours Café’s new summer menu.
SUMMER SWEETS
Fresh & Local Market + Kitchens recently welcomed Sugarberry Sweets to the family under the leadership of baker, chocolatier, restaurateur and all-around great guy Michael Roth. Featuring sweets from vintage candy to soft-serve ice-cream treats, Sugarberry is Roth’s ode to joy as bringing smiles to faces and “yums” to lips are two of his greatest pleasures. Watch this summer for two new products: Swirlers and Swirler milkshakes.
Sugarberry Sweets
12445 Lake Fraser Dr. S.E. freshandlocal.ca
Congratulations to Rusha Barua, winner of last issue’s quiz. Find this issue’s quiz on Page 21.
Here are the answers to last issue’s “Crash Course” quiz.
1 There are now two Métis regions in Calgary, what are they? Five: Calgary Nose Hill and Six: Calgary Elbow.
2 What’s another name for Lamb’s Quarter? Pigweed.
3 What’s the name of Chef Tracy Little’s restaurant in Canmore? Sauvage.
4 Why can you eat stinging nettle cooked, but not handle it raw? Cooking removes the stinging hairs.
5 How do you keep wild asparagus fresh? Put it in water.
Treat yourself in our café with our made-in-house Gelato ‘55’, a panini, pastry, coffee, and so much more.
We offer a wide variety of imported and local deli meats and cheeses, in season produce, a diverse selection of groceries, dinnerready preservativefree meals. You’ve got to try the MEATBALLS!
Michael Roth with a red velvet waffle cone.
Camie Leard
A STAMPEDE CLASSIC
A little sweet and mildly spicy, this is a hearty addition to a Stampede breakfast, or served at your next gathering alongside barbecued beef on a bun! Can be made ahead and reheated.
To make it vegetarian, omit the bacon, add 5-10 ml (1-2 tsp) smoked paprika to the sauce and cook the vegetables in 60 ml (2 Tbsp) olive oil. If you don’t have a slow cooker, you can use a casserole dish or Dutch oven on low for 15-30 minutes.
6-8 slices thick cut bacon
2-3 onions, diced, approximately 600 g (4 cups)
1 large red bell pepper, diced, approximately 250 g (1½ cups)
5-10 ml (1-2 tsp) chili powder
90 ml (6 Tbsp) maple syrup, preferably medium or dark
30 ml (2 Tbsp) molasses
15ml (1 Tbsp) Dijon mustard
10 ml (2 tsp) instant espresso
5 ml (1 tsp) Worcestershire sauce
30 ml (2 Tbsp) ketchup
30 ml (2 Tbsp) balsamic vinegar (dark, if you have it)
125 ml (½ c) red wine vinegar
2.5 ml (½ tsp) cinnamon
3 – 398 ml (14 oz) cans beans in tomato sauce
1 - 398 ml (14 oz) can chickpeas, rinsed and drained
1 – 398 ml (14 oz) can black beans, rinsed and drained
Cook bacon until crisp. Drain and crumble, set aside.
Reserve 30 ml (2 Tbsp) bacon fat in the pan and add onions. Cook 10 minutes on medium-low, stirring occasionally. Stir in red pepper and cook 5 minutes, adding chili powder after 3 minutes, stir occasionally. Add 15-30ml (1-2 tbsp) water to deglaze the pan, scraping up and mixing in the fond on the bottom of the pan.
Cool and transfer to crockpot or casserole dish, along with the crumbled bacon. Meanwhile, in a small saucepan stir together maple syrup, molasses, Dijon, espresso, Worcestershire, ketchup, vinegars and cinnamon. Heat over medium-high, stirring with a whisk, till bubbling. Turn heat to medium-low and simmer 5 minutes. Cool slightly. Add all beans to the crockpot along with sauce and stir thoroughly to combine.
Heat on high for 2-2½ hours, or on low for 4-6 hours.
TREAT YOURSELF
Experience great taste. Fresh & Local is a global collection of amazing chefs and small businesses who build community with our food. Join us for an award winning meal and personable customer service at any one of our 40 culinary kitchens and market vendors. Experience Calgary’s most innovative chefs and food artisans, browse through local producers, and take some local cooking home.
Treat yourself to a taste of summer: Tipzy Cow Boozy Ice Cream, Sugarberry Sweets soft serve ice cream in a gluten free cone, Istanbul Kitchen hard ice cream; Sprinkles & Co frosty lemonaide or Fresh & Local vegetables and BC fruit.
