New Kids On The Block “Japalian” at Carino’s Bistro By Linda Garson Toshi Karino hails from the “beer city” of Sapporo in Japan, where his university was twinned with Lethbridge. He spent some time in Alberta as part of his economics degree exchange program, so on graduating he chose to come to Calgary, taking a job as a sushi chef at Sukiyaki House on 9th Avenue SW. He learnt how to cook there and how to speak Chinese - even before he could speak English! A few years later he was back in Japan, first as a sushi chef and later in a wine boutique, only to return to Calgary and Sukiyaki House in 2000. From there Karino moved to Teatro, working as a chef while he studied for his ISG qualification to further his passion for wine. A brief stint at Chicago Chop House in 2005 helped him on his way as a “wine guy” before moving back to Teatro and dividing his time between wine and the kitchen. He was 4th in the pecking order, but by 2007 his three superiors had all moved on, and he was promoted to Wine Director.
Karino had always wanted to open a restaurant serving tapas and sushi, but working at Teatro had sparked a love for Italian ingredients too. In the kitchens there, he met Chefs Kazu Kawashima and Mitsuru Hara, and together they dreamed of opening their own Japanese/Italian restaurant. When the opportunity arose to take over AKA Wine Bar in Bridgeland, they jumped at it, opening in March this year. Fusion cuisine was carefully introduced a little at a time, and when people liked a dish, it went on the menu. By August, the new menu was set and the time was right to re-launch as Carino’s. The Geisha on a Vespa logo was Karino’s own idea, and perfectly sums up the unique and fun approach to delicious fusion food that is Carino’s Bistro. You’ll find them at 709 Edmonton Trail NE. www.carinobistro.ca
Pairing With Moods Stephanie Arsenault Cool late-autumn evenings evoke a feeling of cosiness like no other; I love to sit by a fire with a blanket, a good book, and a glass (or two) of full-bodied red wine.
Leonard Brown When I’m at home on a hot summer’s day, gardening or relaxing on my deck with a good book, I want something refreshing so I’ll make spiked iced tea by brewing a herbal tea, such as mint, and adding just a splash of vermouth or liqueur. I find hot teas refreshing too and my favourite is to add a drop of Grand Marnier to blueberry tea. When I’m
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cooking in the evening, a gin and tonic, or with soda and maybe eve a splash of lemon syrup, is my ‘go to’ aperitif.
Wendy Brownie The Côtes du Rhône with a hearty beef or lamb stew at Cassis warms the soul – whether a glass on one’s own or a bottle shared with a friend, it’s so comforting – autumn memories, autumn’s divine flavours.