8 minute read
A breathtaking view of Edmonton and Calgary's restaurant scene offering insight and attitude
FEAST UPON OUR CULINARY SNAPSHOTS FROM THE WILDS OF ALBERTA, where restaurants adapt to the wild landscape created by the crisis with social media – a crucial lifeline between restaurateurs and their invaluable Canadian customers.
IT TAKES A VILLAGE ICE CREAM CALGARY
Offering scoopfuls of cool, essential comfort
Billy Friley, owner of Calgary’s Village Ice Cream’s 3 locations, found triple-scoop success through the contactless curbside pickup of 11 liter (3 gallon) pails. He also donated ice cream packs to local hospitals and frontline works, generously donating 5,905 scoops (and counting). Billy credits his real MVPs: his fantastic, dedicated staff who crush the summer/fall lines each and every day. #VillageIceCream
GO BIG, OR GO... BANFF
Canada's big attraction...goes biggest!
In the heart of world-heritage Banff National Park's world famous Banff Springs Hotel, Canada's "Castle in the Rockies," has changed up how they offer products. Executive Chef Robert Ash and Executive Pastry Chef Lloyd DeSouza’s new concept, "Go Big or Go Home," offers larger-thanlife cinnamon buns. Made with 8-inch cake pans for a single serving that inevitably are Instagram-worthy social media shares. #FairmontHotels #GoBigOrGoHome Where the takeaway is: Takeaway Charbar/Charcut Owners/Chefs Connie DeSousa and John Jackson counteract the crisis with ingenuity-in-overdrive. From curbside menu, they next opened up a Detroit-style pizza joint, a concept so popular that our warehouse can’t keep Ezzo pepperoni in stock! Next came their Turntable Brunch concept – bring your own vinyl with pints of Turntable lager. Their innovation meets excellence continues with "Picnik Takeout" coordinated with Calgary’s most sought after summer events in amazing outdoor spaces. @charbar_yyc @charcut
ONE, TWO, THREE, 4296...TEN! CANMORE
Feeling at home with Family-style
Slated to open right when covid hit, 4296’s Owner/Chef Blake Flann and Owner Kale McIvor had a fire as well as Covid which set them back. They’ve now been open 5-weeks and have been sooo successful. Their elevated Asian-fusion concept is garnering wide attention with impeccable and inspired tapas/family-style plates and gorgeous, spacious interior and patio seating have allowed them to socially distance better than ex
CHARBAR. CHARCUT. CHARISMA .
CALGARY
pected, with customers feeling great comfort. #4296
Alberta's newest bakery is on a roll...
Kan You Cake’s Owner/Pastry Chef Kayan Ngan couldn’t have planned a more challenging time to open a new venture, but open she did. She’s risen to the challenge, and her surprising, delightful creations crafted in small batches using sustainable, direct trade and premium ingredients have been offering inspiration aplenty. She believes the quality of the ingredient makes the big difference for the success in the sustainable development in this food industry. We wish her the greatest success. #kanyoucake
BRIDGING THE CONTINENTAL DIVIDE ALBERTA
Canadians helping Canadians.
High River Food Rescue helps get surplus food to local charities. Our warehouse donated food and pantry items to fulfill drop-off hampers for families that couldn’t afford groceries. CW Alberta also supports Brown Bagging for Calgary Kids, which dedicates itself to addressing the serious problem of kids going hungry. CW Alberta supplied products so that they could produce sandwiches and cookies for the kids, alongside Callebaut’s Anusha Prabhakar. Rouge Restaurant and Devour Catering have been locations used to prepare the meals amongst several Calgary Chefs donating their time, including Chef Xavier Lacaze and Chef Christine Beard: Over 600+ deliveries, 39+ volunteers. @wildrosecommunityconnections @bb4ck
Why is SeaFresh USA's The Right Squid the Best?
Chefs are a lot like us fishing boat captains. We work hard, we’re honest, sleep deprived. We like doing what we do. Our jobs are an adventure. We’re more than just a fully-integrated seafood business. We’re a tradition. Our The Right Squid is harvested right here in Pt. Judith, Rhode Island, known as the source for the world's most flavorful calamari.
Our clean, pristine squid goes from right off the boat into our state-of-the-art production plant. And it’s not filled with phosphates, which gives you a better value – and greater taste. We care about our seas and our squid, which has been awarded a ‘Best Alternative’ rating by the Seafood Watch program. Try us. You'll taste the difference.
Calamari "Fritti" Elegance is simplicity. Here’s our simple recipe that lets the delicate flavors of our SeaFresh USA Rhode Island Calamari shine through.
1 lb calamari rings and tenticles 1 cup all purpose flour 1 cup semolina flour Sunflower oil for frying Kosher salt Lemons
Heat oil to 350º. Sift flours together. Dredge calamari in flour; sift with large strainer. Fry in hot oil for 3-4 minutes in small batches. Season with Kosher salt and lemon.
100 years of history to build a new future
The globe and the world of nutrition are facing increasingly complex, multifaceted challenges. Sustainable development not only concerns the environmental dimension but also has an important socioeconomic aspect. Unhealthy lifestyles and food safety alerts undermine individual and collective health and well-being.
In our first 100 years, we've endured challenges that have led to greater resilience, better choices, and stronger relationships. Our relationship with The Chefs’ Warehouse is an enduring one that spans decades, forged by two family businesses with a shared passion for quality that extends across our teams, families, and customers. This shared passion extends to our commitment to fight climate change through actionable steps, starting from the field. We invite you to discover our 10-year plan that includes planetfriendly packaging solutions, hands-on nutritional education for school children, and the planting of 1 million new trees: objectives we gave ourselves to create an agricultural model in harmony with the environment, able to preserve all the values of biodiversity: monini.com/en/sustainability
We wish you and your families a steadfast, sustainable recovery.
Among Monini's new products are their Monocultivars, an award-winning range of 100% Italian, Organic, varietal EVOOs that stack up like a row of fine Italian wines. How should chefs approach these three high-quality ingredients?
Monini's National Sales Manager of Foodservice, Chris Moccia discusses the solutions and opportunities Monini's premium finishing EVOOs provide to the shifting demands of today's restaurant menus. Key among Monini's benefits: Quality and Value.
Frantoio The Perfect Pairing
With Frantoio you'll perceive intense vegetable aromas: artichoke, thistle, along with notes of green almond. "This cultivar is indigenous to Umbria and perfect for Umbrian or any rustic cuisine," Chris says. "From grilled meats, soups, lentils, to pasta and plant-based cuisine." And though it's a hard choice, Frantoio is also his favorite.
100% ITALIAN
"OUR MONOCULTIVARS represent a unique shift in the olive oil category," says Chris Moccia, Monini Nat'l Sales Manager of Foodservice. And how should chefs utilize them? "Like a choose your own adventure novel," he replies. "You decide. There are no rules."
Coratina Pungent, Spicy
"From the south of Apulia, the Coratina varietal is what makes the GranFruttato grand." Fresh, with intense notes of green almond, rocket, and a spicy hint of white pepper. Chris highlights its uniqueness and rarity, as few companies bottle Cortina. "It's pungent and spicy. Chefs trip their lids over this," he says. "It's super-bitter in the best way with the strength to hold up to a ribeye."
Nocellara The Crowd-Pleaser
Native to Sicily, the Nocellara aroma is reminiscent of tomato leaves, mown grass, mint and sweet almond. Chris highlights its quality and versatility, "You can do whatever you want with it. It's perfect with any type of seafood" he says. "Not many Italian EVOOs are buttery – but this one is. It's a crowd-pleaser. It's so versatile and well-liked. And it works great with vegetables."
100% ITALIAN SELECTION FINISHING WITH A BOLD KICK
GranFruttato
GranFruttato is Mr. Monini’s brainchild. Personally sourced by Zefferino, it has unmatched quality standards. "It's fantastic," Chris says. "It's all at once fruity, peppery, fresh, spicy. And perfect for raw vegetable preparations."
GranFruttato is also your go-to salad dressing oil. With its unmistakable, intense flavor, it also has a convenient pop-up pourer for accurate dosage and improved hygiene.
Amabile
Mellow and crafted from late-harvest olives, Amabile has a medium fruity fragrance and a floral, grassy flavor. It's ideal for the chef seeking nuance, subtleties of flavor – who's looking for something that’s not as bold, that's less bitter.
Amabile pairs great with seafood, like lobster, or a yellow-tail crudo. It also has a convenient pop-up pourer, for accurate dosage and improved hygiene.
Premium Coupage VERSATILE, BALANCED, EVERDAY
Originale
Monini's workhorse does everything. It's versatile, balanced – characterized by its unmistakably Italian taste profile reminiscent of freshly cut grass and almond with a slight peppery finish.
Chris says, "Originale's phenomenal packaging – a 7-layer space age bladder and no-drip spout means it's protected from the 3 enemies of olive oil: there's no oxidation, no light penetration, and kept away from heat it stays totally fresh, protecting your bottom line."
METICULOUSLY AGED & HAND-CUT BY MASTER BUTCHERS
