Culinaire #12.5 (October 2023)

2023

Hundreds of winning drinks from the 2023 Alberta Beverage Awards

A NOTHER L EVEL OF S MOOTHNESS.

departments

6 Salutes and Shout Outs

News of restaurant openings in Calgary, Edmonton, and Canmore!

8 Chefs’ Tips and Tricks

Highlighting the Harvest: this month’s talented quartet of Alberta chefs have shared inspired recipes highlighting sweet potatoes, squash, pears, and more, all perfect to grace our harvest feast tables, and brighten our plates and spirits.

74 Etcetera…

Five new products for your kitchen, your plates, and your tummies, and deliciously deadly recipes to inspire you this Halloween!

14 Step by Step: Honey Roast

Carrots with Dukkah

Around since ancient times, this Egyptian condiment is having a moment, and it’s easy to see why. Made from toasted nuts, sesame seeds, and spices, it’s delicious on dips, vegetables, and so much more.

by Renée Kohlman

16 Fall for the Plethora of Pumpkins and Winter Squashes

Which squash is your favourite? Acorn, butternut, honeynut, buttercup, delicata, kabocha, red kuri, spaghetti, sweet dumpling, these are just a few that you’ll see at the grocery or farmers’ market this fall.

2023

18

ON THE COVER

We’re celebrating the eleventh anniversary of the Alberta Beverage Awards and our cover shows only a small selection of our Best in Class winners. Thanks very much to Kendra Roberts for creating such a striking cover design for this issue!

by Natalie Findlay

The Results of the 2023 Alberta Beverage Awards

Our judges at this year’s Alberta Beverage Awards tasted, sipped, and swirled wines, beers, spirits, and everything in between for three days in July to find the very best – and here are the results, this year split out into four broad sections - and with scores too.

by Tom Firth

19 Alberta Beverage Awards: Beer

From Saisons to Sours, Pale Ales to Pilsners, find out which beers have taken the top spots!

30 Alberta Beverage Awards: Wine

From Malbec to Moscato, Sparkling to Syrah, which winning wines will be on your dinner table this winter?

46 Alberta Beverage Awards: Spirits

The ABC of Spirits – Amaro, Brandy, and Creams – along with whisky, rum, vodka, gin, tequila, and liqueurs, the winners are here!

62 Alberta Beverage Awards: Everything Else!

From Sake to Sodas, Ready to Drink Cocktails to Alcohol-Free, what will be in your glass this season?

Giving thanks… T

hanksgiving is almost upon us and while, being British, it’s not a holiday I ever celebrated, it is a time that has me thinking of all the wonderful things this country has given me and why I choose to live here.

You are a big part of the picture, and I’ve been told many times that I’m in a unique position as a publisher and editor, of getting feedback first hand from so many people.

I receive lovely emails like this one that arrived on my birthday last month: “Hello, please include me on the Vine and Dine email distribution list. I really enjoy reading Culinaire Magazine, it’s a great resource that I rely on often for restaurant and wine selections. Thank you.”

Lorraine M.

Wouldn’t that make your day when it’s the first thing you read after opening your eyes in the morning?

And I truly appreciate the message from Paulette K on the same day, who let me know that the recipe for Crab and Shrimp Bisque in our June issue omitted to say when to add the whipping cream. (The ingredients in our recipes are always in the order they are added, so #4 should have read “Stir in the cream, crab and shrimp”). Everyone that comes to my events goes home with a current issue of Culinaire, and I’m very lucky to hear which stories were your favourites, which recipes you made, which restaurants you visited, and which wine (or beer or spirits) you drank after

reading about them in the magazine. And on that note, we have a whole issue full of the winners of our 2023 Alberta Beverage Awards – our eleventh edition! There are hundreds of winning products here for you to try, judged blind by our expert beverage professionals over three days, and I so hope you find your next favourite bottle or can here. We give thanks to our amazing stewards and team in the back room who poured around 5,000 samples for them to taste!

Cheers

Linda Garson

Editor-in-Chief

Editor-in-Chief/Publisher

Alberta / Food & Drink / Recipes

Linda Garson linda@culinairemagazine.ca

Managing Editor

Tom Firth

tom@culinairemagazine.ca

Multimedia Editor

Keane Straub keane@culinairemagazine.ca

Communications Assistant

Katherine Puhl katherine@culinairemagazine.ca

Design

Kendra Design Inc

Contributors

Jason Dziver

Natalie Findlay

Dong Kim

Renée Kohlman

Keane Straub

Jon Timms

Our contributors

Jason Dziver

Jason Dziver has been a professional photographer for the last 25 years, and has happily worked on the Alberta Beverage Awards since the beginning. If you ask what he shoots, he’ll probably say “anything short of a wedding”, but most frequently that means architecture, food and beverage, and portraiture. You’ll find examples at jasondziver.com. Jason is also a little bit obsessed with all aspects of cycling...

Tom Firth

Tom is a drinks writer, consultant, and beverage judge who has been travelling the world and pulling corks for over twenty-five years. He is the Managing Editor for Culinaire Magazine and

tasting first thing in the morning, and his desk is covered in paper and bottles - somewhere under all that, a corkscrew might be found.

Contact us at: Culinaire Magazine

#1203, 804–3rd Avenue SW Calgary, AB T2P 0G9 403.870.9802

info@culinairemagazine.ca

@culinairemag

@culinairemag

facebook.com/CulinaireMagazine

For subscriptions and to read Culinaire online: culinairemagazine.ca

digital content. If they don’t answer your text message, it’s likely because they’re out of range in Kananaskis or immersed in a really good book. Follow them on Instagram @keane_larsen

Culinaire Magazine acknowledges that we live, work and play on the traditional territories of the Blackfoot Confederacy (Siksika, Kainai, Piikani), the Tsuut'ina, the Îyâxe Nakoda Nations, the Métis Nation (Region 3), and all people who make their home in the Treaty 7 region of Southern Alberta.

2023

Opa! is celebrating 25 years with a new location in Canmore at 712 Bow Valley Trail, and a contest to win a trip for two to Athens, Santorini, and Mykonos when ordering through the dedicated app before November 15. From one location in Calgary in 1998, there are now 110 restaurants nationwide.

Modus Vivendi is Chef Christopher Picek’s pop-up in Calgary’s Meat & Bread after they close on Thursdays and Fridays from 5:30 pm. He’s cooking up simple (but not simplistic) flavourful dishes with mostly local ingredients – many of which he has grown himself. Try his Gnocchi with merguez beef and beet ragu or Rabbit and Bacon Terrine, and wash it down with one of chief bartender, Murphy Mason’s excellent cocktails from the small, curated drinks list. 821 1 Street SW, modusvivendiyyc.com

Edmonton has a new authentic Egyptian restaurant! Pharaoh’s Restaurant is the city’s first halal Egyptian restaurant and we’re hearing great things about their Hawawshi (pita stuffed with beef, pepper, onion, and spice), Alexandrian sausage, and Musaka. 5524 Calgary Trail NW, lunch and dinner seven days.

Da Vinci’s is a new steak restaurant in Calgary in the former Escoba location on 8 Avenue SW. Chef/owner Dean Christoforidis has been cooking in Central Alberta – 3 Hills and Innisfail - since he was 13, and his menu is full of dishes he loves to eat. While steak is his passion (his prime Alberta beef ages a minimum of 28 days), being of Greek origin, the spanakopita is a must-have. Christoforidis makes his own flavoured butters and

salts, and even his own steak boards! davincissteakhouseandlounge.com. Closed Sundays.

Edmonton’s new Leonardo’s Coffee and Sandwich House offers authentic Italian sandwiches and locally roasted organic coffee, smoothies, salads, and soups - and they’re getting rave reviews not only for the food and coffee but for their great service and welcoming atmosphere inside the restored, historic John Lang Home at 9908 112 Street.

Calgary’s new Ora is a café, wine bar, and bread bar, with a choice of coffees, a sprinkling of classic cocktails, and soft drinks too. Choose artisan focaccia, ciabatta, sourdough, rye, wholewheat, baguette, and brioche buns to take home and enjoy them in Chef Ryemuel Intes’ snacks and brunch dishes (try the braised lamb benny!) too. Head baker, Anthony Laniohan, develops his own recipes for his brioche Boston cream donuts and cinnamon rolls, and gluten/dairy-free cranberry muffins and cookies. 465 8 Street SW. Closed Mondays. orabreadwine.com

Vine Arts Wine & Spirits has opened in Edmonton! Four years after opening their first Calgary location in 2012, the boutique store opened a second location on 17 Avenue SW, and now their third location, managed by Edmonton wine industry professional, Cheata Nao, is fully

stocked with fine wines as well as spirits, liqueurs, bitters, and syrups for cocktail enthusiasts. Seven days, 10961 124 Street, vinearts.ca

The Unicorn has opened in Calgary’s Mission district and it feels like it’s been there for years! After 44 years on Stephen Avenue, the location dropped into the laps of Wendy Irvine, Paul Worby and Mark Jenning, and came together in two months. It’s had a lick and polish but much feels familiar - the colour scheme and the classic menu items: nachos, their notable wings, ribs and share platters - but with new short rib Yorkies, quinoa arugula salad, and flatbreads. There are dart boards and a Golden Tee golf simulator as well as 10 TVs for game nights ($5/lb wings!) and daily specials. superpub.ca

Butter Chicken & More is open in Edmonton at 6875 Ad Astra Boulevard NW, and Chef Deependra Singh is serving up… butter chicken in samosas, on pizza… and many more dishes too including lamb, panner, and veggie dishes as well as a Hakka Indo Chinese menu. Lunch and dinner seven days, butterchickenandmore.ca

Onyx Restaurant & Café is Calgary’s new contemporary fine dining restaurant, where Chef Justin Lall (ex-Starbelly), is focusing on international cuisines with local ingredients. Signature dishes include arancini with beet risotto and saffron truffle aioli, a bison burger, steak and blue salad, and a trio of crème brulee to finish, with plenty of cocktails, beer, and fine wine choices to complement them. Lunch and dinner seven days, grab ‘n go coffee shop from 7 am. 237 8 Avenue SW, onyxrestaurantyyc.com

Our first

Meal Prep Competition

and Showcase is Friday October 27!

We’re shining a spotlight on Calgary’s Meal Prep companies, their food, and their menus!

It’s another fun, entertaining, informative - and very delicious evening, so sign up at culinairemagazine.ca/mealprep and try these meals for yourself!

There are some extremely good options - and more options than ever - for having ready to eat meals delivered to your door - no kits and no cooking - so come along to the East Village on October 27 evening for our first meal prep competition and showcase to learn about the city’s best meal prep offerings and try the meals for yourself.

We’ll be having some fun with a competition to find the best, with four prominent local food personalities judging the meals –and we want your help to find the people’s choice winner by voting for your favourite too, with prizes for the winning businesses.

Registration is now open Friday October 27, 2023

Proud winner at the Alberta Beverage Awards 2023

Highlighting the Harvest

BY KEANE STRAUB PHOTOS BY DONG KIM

We’ve all got our favourite dishes when this time of year comes around – soups and roasts, and braising and slow cooking go well with sweaters and thick socks, don’t you agree? And with so much amazing produce coming in from the harvest, it can be a bit of a challenge to figure out where to start cooking.

Lucky for us, this month’s talented quartet of Alberta chefs have shared inspired recipes highlighting sweet potatoes, squash, pears, and more, all perfect to grace your harvest feast table, and brighten our plates and spirits as the days grow just a little bit shorter.

Chef Chris Joyce of Calgary’s Flores & Pine has a laid-back approach to cooking, and looks for inspiration from his team. “I’m pretty much all over the place when it comes to cooking,” he explains. “I usually sit on an idea for a couple of months, talk about it with my colleagues, and then see it hit the plate.”

Currently, he doesn’t play favourites on the menu, but the change of season may change his tune. “Right now, I really love cooking on the wood fire and the rotisserie, and I’m looking forward to seeing what I do with those for the fall menu.”

Risotto is a dish that can’t be rushed, and that suits Chef Chris just fine. “It’s a labour of love. It takes 45 minutes of you stirring it and making sure every single

grain is cooked the same way. Using squash lets me know that summer is over and to start focusing on fall and winter vegetables and slow cooking.

There’s nothing fancy about the method with this risotto. “It’s just cooking,” Chef Chris adds. “Have fun, and don’t stress out.”

Coal Roasted Delicata Squash Risotto

Serves 4

Note:

• If you cannot find Delicata squash substitute another type of squash.

• Chef likes to roast the squash over a coal BBQ. If you don’t have one, roasting in the oven is completely okay.

1 Tbs (15 mL) extra-virgin olive oil

1 medium yellow onion, chopped fine

1 cup sweet potato, 5-7 mm cubed

3 garlic cloves, chopped fine

4 sage leaves, chopped fine plus extra for garnish

1 cup uncooked Arborio rice

1 cup (250 mL) dry white wine

10 cups (2½ L) warm vegetable broth

3 cups roasted squash, 5-7 mm cubed

To taste salt and pepper

½ cup parmesan cheese for garnish

1. In a large skillet, heat oil over medium heat. Add onion and cook for 3 minutes. Add sweet potato and cook for 6 minutes.

2. Add garlic, sage and rice. Stir and let cook for 1 minute then add wine and stir and cook for three minutes or until wine is reduced by half.

3. Add broth, 1 cup (250 mL) at a time, stir continuously so rice cooks evenly.

4. Halfway through add roasted delicata squash.

5. Cooking of the risotto will take at least 45 minutes, stirring constantly until the risotto is soft and creamy. Season with salt and pepper.

6. Garnish with parmesan and sage. Risotto thickens up fast, so it is best to serve straight from pan to plate.

“I was raised in a small farming town in Ontario and grew up in a home where cooking from scratch was simply a way of life,” says Brett van Allen, Executive Chef for The Harvest Room at Edmonton’s Fairmont Hotel MacDonald. “The strongest influencers in my culinary career are my mother and grandmother.”

His career has taken him far afield, and Chef Brett maintains that local produce is the most important component to any dish. “Supporting our local farmers and producers is more than just about incredible flavours, it is also about sustainability and celebrating our local communities.” The Alberta trout with curried carrot and buckwheat risotto on the Harvest Room menu reminds him of farm-to-table ingredients of his hometown.

His Sweet Potato and Caramelized Pear Flower Tart is a perfect example of simple ingredients coming together to create what he calls a ‘stunning, rustic showstopper.’ Here’s a few tips to recreate it: “Start in the

middle and work your way to the outside. Take your time – it’s all about enjoying your time in the kitchen!” Keep the uniform thickness of the sweet potato slices, and be sure they’re covered with a good coating of oil, salt, and pepper!

Sweet Potato & Caramelized

Pear Flower Tart

Serves 6

Short crust pastry

750g sweet potato (about 3 long and large), peeled

7 Tbs (105 mL) olive oil

To taste salt and pepper

3 yellow onions

3 Tbs sugar

2 pears

5 sprigs thyme

50 g hard cheese or Parmesan, finely grated

2 eggs

3 Tbs (45 mL) crème fraîche

1. Line a 23 cm diameter tart tin with a removable base with short crust pastry, patching as needed and leaving the excess pastry untrimmed. Chill for 20 minutes.

2. Preheat the oven to 375º F.

3. Prick the pastry base several times with a fork and line with baking paper. Fill the centre with baking beans or uncooked rice to weigh the paper down. Set on a baking tray and cook for 15 minutes until the pastry no longer looks raw. Remove the paper and beans and return the pastry case to the oven for a further 5 minutes or until it turns a pale golden colour. Trim off the excess pastry flush with the top of the tin and set aside.

4. Reduce the oven temperature to 340º F.

5. For the sweet potatoes: to make long ribbons, it is best to slice the sweet potatoes from top to bottom with a sturdy peeler or a mandolin using a hand guard. The slices must be long, very thin and able to bend. Put the potato slices in a mixing bowl and toss with 2 tablespoons (30 mL) olive oil. Make sure each slice is coated well with oil and season with salt and pepper.

6. Thinly slice your onions and add 1 tablespoon of sugar and cook on low heat with olive oil. Once they have caramelized take them out of the pan. Let cool.

7. Peel your pears and cut them in half and remove the core and seeds. Put your pears into a pan with 2 tablespoons (30 mL) of olive oil and the remainder of the sugar. Cook until tender and caramelized. Let cool.

8. Spread the caramelized onions and pears evenly in the base of the tart.

9. Strip the thyme leaves from two of the stalks and combine with the grated cheese, eggs, and crème fraiche in a small bowl. Season lightly. Spread this mixture over the base of the tart and top with the sweet potato, arranged vertically in a concentric circle from the outside to the inside. The potato slices should begin to form a ‘rose’ effect.

10. Scatter with the remaining thyme springs and drizzle with the remaining olive oil. Bake for 40 minutes covered with aluminum foil. Remove foil and bake for 10 minutes until the sweet potato is tender. Serve warm.

Photos by Jon Timms

Two heads are better than one, right? That’s certainly the case for Jordan Marzano and Ryan Pauls, co-head chefs of Edmonton’s Boxer. “Our food is a mirror of who we are as people,” explains Chef Jordan. “This really allows us to explore our creativity and show our customers how different people can see the same things and create something completely different.”

Smoked olives and beetroot carpaccio are among the flavours you’ll find on the menu, but it’s the pork cassoulet that wins the hearts of both chefs. “It’s a unique combination of textures and flavours: soft to crunchy, with a dash of saltiness finished with acidity,” says Chef Ryan.

“Everyone loves pasta,” he continues. “It can take some prep time, but it’s always a fan favourite.” Enter Browned Butter and Sage Sweet Potato Gnocchi. “The beautiful part about gnocchi is there’s so many ways to change it around and put your own twist on it.”

“You want to be careful not to overwork your dough,” advises Chef Jordan. “It can make the texture of your gnocchi very chewy and not as pleasant to eat.” Brown your butter just enough to get a nutty aroma – you don’t want to burn it. Pine nuts can be substituted with toasted walnuts or eliminate nuts altogether and try pumpkin seeds.

Browned Butter and Sage

Sweet Potato Gnocchi

with Pecorino and Toasted

Pine Nuts

Serves 4

Sage Browned Butter

180 g butter

4 sage leaves

1. In a pot over medium heat, melt butter and when the cream starts to bubble add sage leaves, stirring the butter every few minutes to ensure it’s melting evenly.

2. Once the sage starts to get crispy, pull it from the butter and put on a plate with

paper towel to catch any excess moisture.

3. Once the butter starts to smell nutty and get some colour and dark specs, remove from heat right away so you don’t burn it, if it gets too dark we recommend just starting it over.

Sweet Potato Gnocchi

800 g sweet potato

2 tsp sage

1½ tsp salt

2 eggs

1 egg yolk

15 g confit garlic

280 g all-purpose flour

1 packet pine nuts

Canola oil, for frying

50-60 g Pecorino cheese

1. Stab sweet potatoes with a fork and bake at 400º F until soft, about 1½ hours.

2. Remove skin and push through a course sieve.

3. Combine all ingredients except flour and pine nuts, mix well.

4. Cut flour into your mixture being careful not to over mix. Cut your dough into

workable pieces and roll into long strips and cut them about 2.5 cm long x 8 mm wide.

5. Heat a pan of water and boil your gnocchi for about 2½ to 3 minutes, then transfer to an oiled sheet so they don’t stick.

6. Put pine nuts in a pan over medium heat moving them around often not to burn. Once at your desired toast remove from pan to stop the cooking.

7. Heat a pan over medium heat, add canola oil and your gnocchi. Cook for a couple of minutes to get some colour, flip then and add a couple tablespoons of your browned butter to finish (measure with your heart).

8. Microplane a tiny bit of pecorino cheese to finish and transfer to your plate. Microplane pecorino on top, add your crispy sage leave from your butter and the toasted pine nuts.

Inspired by the food that is prepared around him all the time, catering chef Dan Blunt is all about taking it in – and then taking it apart. “I’m processing the method, how it could be made in a different way, was it too over the top, or did it lack something obvious?” he explains.

It’s easy to get carried away when the word ‘harvest’ is attached to ‘dinner’. “Don’t overwhelm yourself with too many dishes, and consider the time to cook each one,” advises Chef Dan. If you’re at the market buying ingredients, talk to the farmers about their offerings. The stories they share can end up making great dinner conversation.

Here, Chef Dan puts a new twist on a fave side dish. “We have all heard of potato gratin, but what about a cauliflower gratin? And to make it just a bit different, why not a cauliflower with a roasted butternut squash gratin?” Don’t worry about being exact on everything, he adds. “Lead with your instinct. Want to add more cheese? Add more cheese!”

Cauliflower and Roasted

Butternut Squash Gratin

Serves 4

2 cups butternut squash cubes

3 Tbs (45 mL) extra virgin olive oil

1 head of cauliflower

6 Tbs salted butter, divided

¼ tsp nutmeg, grated

¼ Tbs smoked paprika

3 Tbs all-purpose flour

2 cups (500 mL) warm milk

1 cup grated Gruyere cheese, divided

¾ cup Parmesan cheese, grated

1 cup panko

To taste salt and pepper

Parchment paper to line baking sheet

1. Preheat oven to 375º F. Utilize the convection option if you have it.

2. Peel your butternut squash, cut each end off and discard. Cut the squash in half and scoop out the seeds with a spoon. Cut each half into 2.5 cm cubes. Place in a bowl and drizzle with half the olive oil. Mix well and spread out on half of a baking sheet lined with parchment paper. Set aside.

3. Remove all the green outer leaves from the cauliflower. Slice off the bottom. Cut cauliflower in half, then in half again. Cut off the core. Break off the florets and cut the pieces into uniform sizes to ensure consistent cooking. Place in the bowl and drizzle with remaining olive oil and place on the other side of the baking tray that has the squash on it. Place the tray into the oven and cook for 20 minutes, or when the vegetables are easily pierced with a fork. Once they have finished roasting, remove from the oven and set aside.

4. Melt 4 tablespoons of butter in a medium pan over a medium-low heat setting. Add your nutmeg, paprika and flour, stir to combine. This is the base to thicken your sauce. Next, begin to slowly add your milk while gently mixing it into your roux. Keep stirring until the mixture coats the back of your spoon, approximately 8-10 minutes. Bring this to a boil while constantly stirring. Set heat to low and begin to add half a cup of gruyere and half a cup of the parmesan to your sauce. Keep stirring until the cheese is melted into the sauce evenly, around 3-5 minutes.

5. Add the cauliflower and butternut squash to a 20 x 27.5 cm (8x11”) baking dish, stir to mix.

6. Pour your sauce over the cauliflower and butternut squash. Stir carefully to combine. Sprinkle the remaining gruyere and parmesan over top, then sprinkle on your panko.

7. Melt remaining 2 tablespoons of butter and drizzle over top of your panko crumbs. Add a few dashes of salt and pepper. You can add more later if you need.

8. Bake for 25-30 minutes. Every oven is a bit different, so keep an eye on your panko crumbs. You want a nice brown colour on top. Serve hot.

Keane Straub has travelled from Tofino to Charlottetown, sampling the different flavours Canada offers. The passion people have for their craft and culture inspires Keane to tell their stories.

Boom Baby Food

We like to know where our food comes from. Whether we visit a farmers’ market or get to know our local butcher, we look to make good food choices. As parents we make these decisions for our entire family. Teenagers can be more than willing to share their preferences, and while it might be a struggle to get them to eat it, we can put broccoli on their plates. But what about the little ones in our lives? Finding good, convenient, and nutritious foods for babies is now that much easier – thanks to Matt and Tannis Leitch of Boom Baby Food in Lethbridge.

After the birth of their second child, the Leitchs realized there was a significant lack of real food for babies on the market. One sunny October afternoon in 2021, the two came up with an idea of starting a baby food company that would offer the whole foods they were seeking as busy new parents

themselves. Convenience wasn’t the issue – there are plenty of convenient options on grocery store shelves. But what Matt and Tannis noticed was a lack of options for truly nutritious foods: vegetables, proteins, and foods rich in nutrient density. Ideas turned to plans, and their initial roster of products was launched in September 2022.

“After becoming parents, we saw a need for good, convenient, nutritious, whole food for babies and we got to work”, explains Tannis. Sourcing local ingredients was important, not only for contributing to the local economy but also to know where their food was coming from. “Being able to talk with the farmers directly, see how they grow their crops and raise their livestock, that’s important to us and our family.”

Matt and Tannis wanted to create baby foods that are nutrient-dense, easy, and convenient. As parents of two young

children, they understand the time pressures on parents. “We wanted to focus on good food for babies”, says Matt. “Our food is delicious, and that’s what baby food should be. We’re so happy to be one of the resources to help parents who don’t have time, are working, or maybe don’t love cooking.”

The couple saw a huge gap in the market for vegetables and meat, specifically grassfed Alberta beef. “So much of what was available seemed to focus on fruit or simply tasted… not great”, says Tannis. “We believe good food and the introduction to a variety of tasty flavours is so beneficial in those first few years.”

As so many parents, Matt and Tannis also had a steep learning curve when they started Boom Baby Food. Parenting is one thing, but parenting and launching a new business is another. “Once we started the planning process, we knew we had a lot of learning to

do”, says Tannis. “It was a bit of a snowball from there, because we were entering uncharted waters.” Starting a company isn’t easy and being parents to two young kids while doing it is a challenge.

With help from others who walked the entrepreneurial path before them, the duo has found their way. “We’ve had amazing mentorship from all sorts of people willing to share their wins and losses in the food industry”, says Tannis. In that vein, the Made in Alberta program has played a significant role in Boom Baby Food’s trajectory.

“It’s a no brainer for sure”, says Matt. “To be a part of a community where we’re all on the same path is a great asset and support for us.” That sense of camaraderie and community is a common thread in the program, both officially and unofficially. Sourcing locally is a fundamental part of the program and a requirement for the Leitchs.

“We source mainly from farms around our area, which keeps the cashflow in and around our city”, explains Tannis. “That allows our community to flourish. Being in this program puts that local stamp on our package and helps our customers recognize what we’re doing and why we do it.” Southern Alberta is rich in farmland and Tannis and Matt are fierce supporters of the farmers they work with. “Most of the produce we use is within a 100 km radius.”

Matt and Tannis visit the farmers and growers they work with and have conversations about how the produce or meat is grown or raised for Boom Baby Food, giving customers confidence in

quality. “Being part of the Made in Alberta program feels like a badge of honour, to be a small business that’s growing because of agriculture in southern Alberta.”

All Boom Baby Food is high in nutrients, retaining essential vitamins and minerals while introducing healthy fats. “Our foods are veggie-focused with no preservatives and have a low sugar content compared

to leading baby food brands.” From purées from smooth and creamy to chunky with texture for when it’s time to introduce solids, Boom Baby Food focuses on vegetablebased products frozen into convenient, ready to thaw and serve pucks. They also produce ready to go protein and snacks.

Look for the easy to use, nutrientpacked conveniently sized Made in Alberta Boom Baby Food products online at boombabyfood.com and ask for them at your local grocer.

Our unique Made in Alberta label clearly identifies local food and beverages that are made right here in Alberta. By purchasing Made in Alberta products, you are supporting Alberta’s growers, farmers, producers, and processors. When we choose local, we choose our neighbours. madeinalberta.co

Honey CarrotsRoast with Dukkah

STORY AND PHOTOGRAPHS BY RENÉE KOHLMAN

much a homemade blend, and there are as many variations as there are Egyptian cooks. The idea behind dukkah is to use up any leftover nuts and seeds kicking about the kitchen, but there are some staple ingredients such as sesame seeds. And you want warm spices in there, such as cumin, coriander, and fennel seeds. Cayenne can be included if you like spicy things. Nuts can be hazelnuts, pistachios, pecans, almonds, or even peanuts, but likely a combination of a couple of these. The nuts and seeds get roasty toasty in a skillet, then everything is added to a food processor for chopping into a coarse mixture. Not too fine - we want the crunch factor here.

Now that you’ve got dukkah, you’ll find yourself adding it to everything. Pretty jars of the stuff make for great gift-giving too.

Dukkah

½ cup raw hazelnuts

½ cup shelled pistachios (pecans, almonds)

¼ cup sesame seeds

½ tsp fennel seeds

2 tsp ground coriander

1 tsp ground cumin

½ tsp salt

½ tsp pepper

It’s always fun to come up with secret weapons in the kitchen. We all have them. Mine include store-bought gnocchi and naan. The former is fantastic for sheet pan dinners, and the latter for quick and fuss-free pizzas. Now, I can add another kitchen keeper - dukkah. This Egyptian condiment is having a moment, and it’s easy to see why. Composed of toasted nuts, sesame seeds, and spices, it’s delicious on dips, vegetables, and so much more. It’s the sort of seasoning that instantly perks up scrambled eggs, avocado toast, and salads.

Dukka (pronounced doo-kah) has been around since ancient times, and translated from the Arabic, it means “to pound”. That’s because traditionally, one would use a mortar and pestle to pound the nuts, seeds, and spices until they form a coarse and crunchy mixture. For the sake of convenience, I like to use a food processor, but if you have any frustrations you need pounding out, then go ahead and use the old school method.

So, what exactly gets pounded together? This nutty mixture is very

1. Add the nuts to a large skillet and place over medium-low heat. Give it a stir every 30 seconds, for 3-4 minutes. You want the nuts to get lightly golden and toasty. Turn the heat to low and add the sesame seeds and fennel seeds. Stir for another 2 minutes until fragrant, but watch carefully so the sesame seeds don’t burn. Let cool until room temperature.

2. In a food processor, pulse the nut/ seed mixture and remaining spices until it resembles a coarse meal, with pieces not larger than the size of a pea. You want the mixture to have some crunch so it shouldn’t be too fine.

3. Transfer the dukkah to a bowl and serve with a small bowl of olive oil and fresh pita bread for dipping, or sprinkle over vegetables, salads, fancy toast, eggs, and more.

4. Let cool, and store in an airtight container or jar for up to 2 weeks.

Honey Roasted Carrots with Dukkah

Serves 4

Tossed with aromatic spices and honey, this is a wonderful side dish that celebrates how delicious the humble carrot can be. Use rainbow carrots if you have them - if not, the usual orange will do.

2 bunches carrots, about 900 g

3 Tbs (45 mL) extra virgin olive oil

2 tsp (10 mL) honey

½ tsp ground cumin

½ tsp ground coriander

½ tsp salt

¼ tsp pepper

For Serving:

¾ cup (185 mL) sour cream, or full-fat

plain Greek yogurt

2 Tbs (30 mL) extra virgin olive oil

2 Tbs (30 mL) fresh lemon juice

½ tsp salt

¼ cup dukkah

Fresh herbs such as mint, parsley, cilantro, or dill

1. Preheat the oven to 400º F. Line a baking sheet with parchment paper.

2. Wash the carrots thoroughly. Trim the tops off the carrots, leaving a little nub, if desired. Save the carrot tops for pesto, chimichurri or vegetable stock. There’s no need to peel the carrots, just give them a good scrub and pat them dry.

3. Place the carrots on the baking sheet and drizzle with olive oil and honey. Sprinkle with the herbs, salt, and pepper. Toss well. Roast for 20-30 minutes, until the carrots are fork-tender. Timing depends on the thickness of the carrots. Remove from the oven, let cool for a few minutes, then slice any thicker carrots in half lengthwise.

4. In a small bowl, stir together the sour cream, olive oil, lemon juice, and salt. Spread this mixture on a platter and top with the roasted carrots. Sprinkle with the dukkah, and garnish with fresh herbs.

Renée Kohlman is a busy food writer and recipe developer living in Saskatoon, Saskatchewan. Her second cookbook, “Vegetables: A Love Story” has just been published.

Fall for the Plethora of Pumpkins and Winter Squashes

STORY AND PHOTOGRAPHS BY NATALIE FINDLAY

Whether you refer to them as winter squash or pumpkins - all are edible with their own unique flavour, level of sweetness and texture. Some, though edible, are better left for the carving station because they are watery and bland. Many different kinds of pumpkins and winter squashes are

delectable and adaptable for eating, such as: acorn, butternut, honeynut, buttercup, delicata, kabocha, red kuri, spaghetti, sweet dumpling, just to name a few beauties that you will see at the grocery or farmers’ market this fall. Try them all to discover which you love the most.

Acorn Squash and Bacon

Pasta

Serves 4

1 roasted acorn squash (with carrots, onion and garlic, see note)

5 strips thick-cut, double smoked bacon (cut into 2.5 cm pieces)

1 medium sweet, white onion, peeled and thinly sliced

2 cloves garlic, thinly sliced

½ tsp ground thyme

½ tsp ground sage

To taste sea salt

4 servings pasta

1½ Tbs (23 mL) rum (optional) Gruyere cheese, for garnish

Fresh thyme and sage leaves, finely chopped, for garnish

1. Remove flesh from the squash and along with the carrots, onion and garlic, place in a blender or food processor and blend until creamy and smooth. Add water to thin as needed. Reserve.

2. Put on a pot of water to boil for pasta.

How to Roast Squash

Squash or pumpkin of choice

Drizzle of oil

Pinch of sea salt

1. Preheat oven to 375º F and line a baking sheet with parchment paper. Using a sharp knife, cut pumpkin in half lengthwise. Scoop out the seeds and strings.

2. Rub with oil and sprinkle with sea salt and place flesh side down on parchment. Pierce the skin with a sharp knife. Bake

for 30 - 60 minutes depending on the size of the squash.

3. Check for doneness - when a fork pierces the skin easily. Remove from oven and enjoy. Or let cool and scoop out the flesh and use for another dish.

Note: if using for savoury dishes, roast other veggies along with the squash, such as carrot, onion and garlic. For garlic, peel and tuck the cloves inside the part where the seeds were. They get a nice steam in there and are soft and luscious when done.

3. In a large sauté pan, add the bacon and let the fat release. Add the onions and sauté with the bacon until translucent.

4. Add the garlic, thyme, sage, and salt and let cook another 2 minutes.

5. In the meantime, add the pasta to boiling pot.

6. Deglaze the bacon pan with rum (if desired) or stock.

7. Add the pumpkin puree to the sauté pan and gently stir ingredients together. Add pasta water to pan if needed to thin sauce. Drain pasta and add to sauté pan, stir to incorporate. Serve with grated gruyere cheese, fresh thyme and sage.

Pumpkin Coffee Cake

Makes 1 - 23 x 33 cm cake (9x13”)

1/3 cup almond flour

½ cup walnuts

¼ cup all purpose flour

½ cup packed brown sugar

½ tsp salt

½ tsp cinnamon

¼ tsp allspice

½ tsp ground ginger

8 grates nutmeg

5 Tbs (75 mL) melted butter

2 large eggs

1 Tbs (15 mL) molasses

½ cup (120 mL) avocado or other

vegetable oil

½ cup (120 mL) sour cream

½ cup (120 mL) milk

1 cup (240 mL) pumpkin puree

2 tsp (10 mL) vanilla extract

3 cups all purpose flour

1 cup sugar

1 Tbs baking powder

½ tsp baking soda

1 tsp salt

1½ tsp ground ginger

2½ tsp ground cinnamon

¼ tsp allspice

1. Preheat oven to 350º F.

2. Lightly grease a baking pan and line with parchment (you can also use a spring form pan for easier cake removal).

3. In a medium bowl combine first 10 ingredients and set aside (topping).

4. In a large mixing bowl, mix eggs, molasses, oil, sour cream, milk, puree, and vanilla together.

5. In a medium bowl combine flour, sugar, baking powder, baking soda, salt, ginger, cinnamon and allspice together.

6. Add dry ingredients to wet ingredients and mix well. Pour half into prepared baking pan. Add half the reserved topping. Add the other half of the batter and remaining topping.

7. Bake for 25 - 35 minutes or until a toothpick inserted comes out clean with only a few crumbs attached.

Pumpkin and Apple Galette

Makes 2

2 Tbs (30 mL) sour cream

¼ cup (60 mL) ice water

1 cup + 1 Tbs all purpose flour

1 Tbs corn meal

1 tsp sugar

½ tsp salt

6 Tbs cold butter, cubed

2 Tbs golden raisins

2 Tbs boiling water

2 tsp brandy

1 apple, cored and thinly sliced

10 slices kabocha squash (thin sliced)

Drizzle olive oil

Drizzle honey

Pinch sea salt

Pinch ground sage

1 Tbs (15 mL) melted butter

1 Tbs pepitas

1. In a small bowl combine sour cream and water.

2. In a food processor, add flour, corn meal, sugar and salt, and pulse to incorporate. Add the cubed butter to the bowl of the processor and pulse a few times until the butter is the size of peas.

3. Drizzle the sour cream mixture as you pulse the ingredients together, a little at a time until the mixture just comes together.

4. Turn out onto a lightly floured surface and form into a ball.

5. Split in 2 and form each into a disk. Wrap with plastic wrap and refrigerate for at least ½ hour.

6. In a small bowl, add the raisins, boiling water, add brandy, cover and reserve.

7. Preheat oven to 425º F. Remove dough and roll each ball out to approximately 20 cm. Layer the pumpkin slices and apple slices filling the centre with a 4 cm edge left bare. Drizzle the centre with olive oil and honey.

8. Add a pinch of sea salt and sage. Strain raisins and tuck half the raisins in each galette. Fold the bare dough edges onto the centre. Brush with the melted butter and sprinkle a few pepitas on top.

9. Bake for 20 - 25 minutes or until lightly browned on top and bottom.

Natalie is a freelance writer, photographer, and pastry chef. A graduate of Cordon Bleu’s pastry program, she manages her own business too to create custom-made cakes.

THE RESULTS OF THE 2023 ALBERTA BEVERAGE AWARDS

BY TOM FIRTH, COMPETITION DIRECTOR, ALBERTA BEVERAGE AWARDS • PHOTOS BY JASON DZIVER

Sometimes, one has to look back on things in order to look ahead. It was in a few conversations over the past year, that we were talking about drink competitions and specifically how it relates to the Alberta Beverage Awards. It’s now our 11th year – which is a pretty good milestone if I’m being honest. Over those 11 years, we’ve continually refined our process, looked at better ways of doing things, and learnt with our colleagues in every regard.

By my reckoning, I’ve personally judged now just shy of three dozen double-blind competitions (a double-blind competition is when the judges may know something, like the grape or style of a wine, but wouldn’t know what is in the lineup or what labels are being tasted) – in six different countries, but at the same time, I’ve been involved behind the scenes or managed 23 competitions – yikes!

So what does this vast wealth of information between my ears tell us? One, first and foremost, there are lots of ways to screw this up – especially if you don’t take this seriously. Two, if you don’t have a good team – you are completely effed facing a difficult uphill battle. It’s a continuous source of pride and amazement that our staff of stewards and the rest of the team at the ABAs are so damn good. I honestly don’t know what I would do without them. And finally, judging is hard work. We ask our judges to focus and assess over 100 samples blind each day, they have to know their stuff, the academia of the styles, grapes, and so on, but also what those samples “should” taste like, and finally, apply a score to them. Good judges are hard to come by!

A point that emerged in discussion while we were judging this year’s competition is why we don’t have any international judges or judges from outside of Alberta. The simple reason is that Alberta is a unique market: our collective palates are different from regions further away and the timing that new products arrive here is often quicker than other parts of Canada might be used to (our lack of government liquor stores does

help). Our Alberta-based judges are intimately aware of what is in the market, what Albertans are looking for, and to be so trite, what the “Alberta Advantage” is when it comes to the beverage sector.

This year, we’ve made the change to include scores. This wasn’t something we took lightly, but some folks really like seeing those scores. We are still presenting the results with a “Best in Class”, which is the top performer in its category, followed by “Judges’ Selection” which are the other high performing products in the category.

As every Alberta liquor store is different, in many cases we’ve included a rough range for the retail price – but it also never hurts to check the producer’s website to see about going right to the source. Each product also has a “CSPC” number, which can be used to help you find it at your local retailer or at liquorconnect.com. Some products also have a symbol to identify products that not only did well this year, but also in previous years, so you know that this product is consistently good. Tastes change, and we love seeing these consistent award winners gracing these pages.

We’ve also split out the results into 4 broad sections: wine, beer, spirits, and all the other wonderful, diverse products that encompass the world of beverages. Please take special note of categories you currently enjoy, but take a look in the other sections – your new favourite tipple might be in there.

Thanks to our diligent and hardworking stewards and the rest of the team - Len Steinberg, Mairi, Danielle, Chelsea, Grant, Patrick, Lana, Travis, Clint, Paul, and Colleen; our sponsors: Medium Rare Chef Apparel, The Import Vintners & Spirits Association, The Alberta Liquor Store Association, Rök Water, and Spirit Wares; to our venue: Calgary’s Carriage House Hotel & Conference Centre with their wonderful crew, our photographer Jason Dziver, and to our valued judges who are featured later in these pages.

LAGER

Growing up, I think most people assumed lagers are easy to make, as we were inundated with them when most people actually got into beer (better selections now though). The truth is lagers take longer to ferment and are actually hard to make as there are no flavours to hide behind. Usually lagers are super refreshing and light on the palate; and our winners definitely fit the light and refreshing label.

Dave Gingrich

JUDGES SELECTION

AlbertaBeverageAward s 90

Big Rock Brewery

Wayfinder Vienna-Style Lager

Alberta, Canada

$15-17 (4-pack cans)

BEST IN CLASS

Annex Ales Quiet Skies

Mexican-Style Lager

Alberta, Canada

$18-20 (4-pack cans)

CSPC 892761

High River Brewing High River to Hell Black Lager

Alberta, Canada

$18-20 (4-pack cans)

CSPC 870922

Annex Ales Idle Hands Lage

Alberta, Canada

$16-18 (4-pack cans)

CSPC 846683

Lager Canada

$27 (24-pack cans)

CSPC 834163

AlbertaBeverageAward s 91 Culinaire Magazine

POINTS

PHILLIPS BREWING TILT LAGER

British Columbia, Canada

$15-17 (6-pack cans)

CSPC 888515

Township 24 Meridian Black Lager

Alberta, Canada

$16-18 (4-pack cans)

CSPC 815759

Apex Brewing Lager

Alberta, Canada

$16-18 (4-pack cans)

CSPC 871146

The Establishment Brewing Company Gold Past Life

Alberta, Canada $18-19 (4-pack cans)

Granville Island Brewing Island Lager

British Columbia, Canada

$16-18 (6-pack cans)

CSPC 876175

Alberta Ale Works Fly Day Lager

Alberta, Canada

$19-20 (4-pack cans)

CSPC 888509

Balzac Brewing

Vienna Lager

Alberta, Canada

$18-20 (4-pack cans)

CSPC 843778

FRUIT BEERS

Judging fruit beers can be like comparing apples and oranges. Tasting beers with flavours and adjuncts (anything added to a beer) ranging from raspberries to blood orange, rhubarb to passionfruit and peach, can be a daunting prospect. We found it best to sit back, close your eyes, and imagine yourself on a sunny patio, which is exactly how these are meant to be drunk.

Bill Bonar

JUDGES SELECTION

BEST IN CLASS

AlbertaBeverageAward s 89 Culinaire Magazine

DISTRICT BREWING

AlbertaBeverageAward

Prairie Dog Brewing

Berry Burrow

Alberta, Canada

$20 (4-pack cans)

CSPC 888037

Marda Loop Jenkins

Grapefruit Ale

Alberta, Canada

$17-18 (4-pack cans)

CSPC 828266

Best of Kin

Summer Crush

Alberta, Canada

$19-20 (4-pack cans)

CSPC 876604

BLACK AND BROWN ALES

Revival Brewcade

Violet Beauregard

Earl Grey Kolsch

Alberta, Canada

$18-20 (4-pack cans)

LEMON GINGER RADLER

Saskatchewan Canada

$17-19 (4-pack cans)

CSPC 846625

BEST IN CLASS

This category includes beer styles that are often overlooked by the average consumer. Too dark to fall in the clear, yellow beer group, but neither dark nor sexy enough to hang out with the porters and stouts. These beers come in around 5 percent ABV, and depending on their colour, have flavours of toffee/caramel or brown toast, to cold coffee for the black. Still, they are an easy drinking group that should have more love.

David Nuttall

JUDGES SELECTION

Siding 14 Brakeman

Brown Ale

Alberta, Canada

$15-17 (4-pack cans)

CSPC 865835

AlbertaBeverageAward s 88 Culinaire MagazinePOINTS

Meta Hexagon

Honey Brown Ale

Alberta, Canada

$19-20 (4-pack cans)

CSPC 877678

VILLAGE BLACKSMITH

ALBERTA BLACK ALE

Alberta, Canada

$17-19 (4-pack cans)

CSPC 780553

With its roots as a refreshing beverage for seasonal farmworkers in Wallonia, the Saison is now one of the most diverse styles in modern craft beer. Ranging from pale straw to nearly black in colour, and showcasing everything from mild spicy yeast esters to intense tartness and funk from mixed-fermentation, there is plenty of beautiful variation to behold. In the end, Wild Wind’s Zephyr charmed the judges with its true-to-style dryness and refreshing nature coupled with delicate notes of banana, white pepper, and orchard fruit. Stephen Bezan

Bill is a seasoned veteran of the restaurant industry, and one of Canada’s first Certified Cicerones (Beer Sommelier). Over his 25-year career, he built a reputation as the beer guy at wine restaurants. In February 2020 he left all that behind to open Rain Dog Bar, and that’s where you can find him now. He’s there near every day.

SOURS AND GOSE

This can be a polarizing category. However, the number of new sour beers seems to represent the positive. There is a large latitude for what defines these beers, from the tart and acidic styles that make your face pucker to the milder farmhouse ales. Today many breweries add fruit to balance out the funk, but all employ wild yeasts or bacteria to achieve their sour status. Goses tend to lean to the salty side, but all represent a unique interpretation of the brewer’s vision.

David Nuttall

BEST IN CLASS

Meet the Judges

Matt Stortz

TRIAL & ALE SEPARATED TO A DEGREE

Alberta, Canada

$20-24 (750mL)

CSPC 862467

Brewsters Jammin

Berry Vanilla Sour

Alberta, Canada

$17-18 (6-pack cans)

CSPC 868021

CREAM ALES

Grizzly Paw Nine Lives Sour

Alberta, Canada

$19-20 (4-pack cans)

CSPC 891951

Trial & Ale Writer’s Blanc

Alberta, Canada

$19-22 (4-pack cans)

CSPC 868986

Cork’s General Manager, Matt Stortz, began his wine journey over 20 years ago as a server in the restaurant industry. During his time in hospitality, he developed an all-consuming passion for the world of wine and spirits. His diverse experiences as a restaurant manager, wine importer, and wine director gave him a broad range of knowledge in the beverage trade. Matt takes pleasure in demystifying wine and cultivating enjoyment for wine enthusiasts of all levels. His philosophy is simple: “There is never the best wine; there is the right wine for today.”

Cork Fine Wine Liquor and Ale

BEST IN CLASS

Cream Ales are of pre-Prohibition (before 1920) origin in North America, developed to give similar characteristics to the popular lager beers of the day. Made with malted barley, they may also include some corn grain in the mash mix, creating a corn-like malt character in the finished beer. A top fermenting yeast produces Cream Ale, but it undergoes a cooler and longer maturation process (lagering), so is referred to as a hybrid beer style. Straw to light gold in colour, cream ales have moderate hop aroma and flavour coupled with smooth, creamy malt and a soft bitter finish.

Andrew Paulsen

JUDGES SELECTION

Alberta Ale Works

Chinchaga Cream Ale

Alberta, Canada

$19-20 (4-pack cans)

CSPC 885740

SIDING 14 SWITCH POINT HONEY

Asymmetrical Brewing

Resurrection Cream Ale

Alberta, Canada

$18-19 (4-pack cans)

CSPC 891309

CREAM ALE

Alberta, Canada

$16-18 (4-pack cans)

CSPC 865806

2023

STOUTS AND PORTERS

Beers that are mostly black in colour have enjoyed a renewed growth with craft breweries in recent years. Originally, stouts and porters were representative of the UK style: full of coffee and deep chocolate notes thanks to the use of dark malts. Now we find all manner of styles, including flavoured versions, smoky variants, sumptuous barrel aged beauties, and high alcohol imperial interpretations. Each has its place as either an everyday drink, a great companion to BBQ or braised foods (and oysters), or as an after-dinner sipper.

David Nuttall

BEST IN CLASS

META SPECTRUM STOUT

Alberta, Canada

$19-20 (4-pack cans)

CSPC 877679

Alberta, Canada

$15-17 (4-pack cans)

CSPC 862424

Alberta, Canada

$19-20 (4-pack cans)

CSPC 878228

Alberta, Canada

$19-20 (4-pack cans)

CSPC 859743

Alberta, Canada

$16-18 (6-pack cans)

CSPC 813154

Alberta, Canada

$17-18 (4-pack cans)

CSPC 846115

Alberta, Canada

$19-20 (4-pack cans)

CSPC 877427

Cold Garden All Nighter Vanilla Cappuccino Porter

Good Mood Porter

Bow River Brewing Prairie Night Smoky Porter

Stronghold Brewing Interstellar Stout

Best of Kin Sailor’s Delight Coffee Stout

XhAle Brew Co. Aunty Rene’s Christmas Pudding Porter

Wheat beers are growing in popularity as craft brewers seek out more styles to attract the consumer. Once mostly found in Germany and Belgium, they are now brewed everywhere. True hefeweizens use more than 50 percent wheat in the grain bill, but wheat ales and wits can use varying amounts. Cloudy beers rule here, but clear versions also exist. Hefes provide banana and clove notes, but other wheat ales may be fruited or have spices added to them. However they are made, they make great patio beers.

David Nuttall

BEST IN CLASS

Good Mood

Hefeweizen

Alberta, Canada

$16-18 (6-pack cans)

CSPC 820909

Vaycay Brew Co El Hefe Dry Hopped Hefeweizen

Alberta, Canada

$18-20 (4-pack cans)

CSPC 886513

Apex Brewing Distant Howl Hefeweizen

Alberta, Canada

$16-18 (4-pack cans)

CSPC 869571

Alberta, Canada

$15-17 (4-pack cans)

CSPC 816039

Buffalo 9 Brewing Dear Aunt Emma Mango

Passionfruit Wheat Ale

Alberta, Canada

$18-19 (4-pack cans)

CSPC 872869

Marda Loop

Raspberry SoCal Wheat Ale

Alberta, Canada

$18-19 (4-pack cans)

CSPC 861132

Bitter Sisters Tarty

Cousin Sue Cran/ Raspberry Wheat

Alberta, Canada

$17-18 (4-pack cans)

CSPC 843731

Originally brewed in Cologne, Germany, as an answer to the crisp and clear pilsners coming out of the Czech Republic, you can expect the same from a well made Kolsch. They are a hybrid style though, so while brewed at colder temperatures, they are made with ale yeasts and have some subtle and delicate fruit notes derived from those. Don’t be scared by the wine talk though, these are beers meant to be drunk ice cold and in numbers. Bill

Bonar

JUDGES SELECTION

Siding 14 Brewing

Crossbuck Kolsch

Alberta, Canada

$18-20 (4-pack cans)

CSPC 865830

Alberta, Canada

$18-19 (4-pack cans)

CSPC 818449

AMBER & RED ALES

Popular amongst Canadian craft breweries, the style developed in the 1980s by American craft brewers as a go-between differing from American Pale Ales and American Brown Ales, and often being referred to as a Red Ale with “Irish” sometimes tacked into the North American red ale beer names too.

Once the froth settles, a light to dark amber colour glows in the glass. A rich, malt base creates caramel and toast flavours, balanced with citrus, pine, resin, and tropical fruit hop notes, and alcohol levels varying from 4.5 to 6.2 percent contributing to the body. Be on the lookout for further local offerings in this category.

Andrew Paulsen

BEST IN CLASS

DOG ISLAND RISE FROM THE ASHES RED ALE

Alberta, Canada

$18-19 (4-pack cans)

CSPC 893431

GOLDEN ALES

Brewsters

Hammerhead

Red Ale

Alberta, Canada

$17-18 (6-pack cans)

CSPC 829565

Marda Loop Red

Trolley Amber

Alberta, Canada

$18-19 (4-pack cans)

CSPC 827773

Bow River Brewing

High Country

Scottish Amber

Alberta, Canada

$18-19 (4-pack cans)

CSPC 878218

Buffalo 9 Brewing First

In Last Out Red Ale

Alberta, Canada

$18-19 (4-pack cans)

CSPC 890320

District Brewing

Bavarian Dark Saskatchewan Canada

$16-18 (4-pack cans)

CSPC 844058

Prairie Dog Brewing

Midnight Combine

Alberta, Canada

$18-19 (750mL)

CSPC 881940

BEST IN CLASS

Clean, balanced, and highly approachable, Golden Ales are known for their well-rounded and refreshing nature. While there is room for variation within the category, placing a beer more within a North American versus British-influenced interpretation, the immense drinkability of the style is a constant. Despite the relative simplicity, it was clear from the entrants this year that there can still be subtle complexity and nuance that make this an intriguing… and delicious category! High River Brewing’s offering stood out with its beautiful aromatics, elegant mouthfeel, and incredible balance.

Stephen Bezan

JUDGES SELECTION

Balzac Brewing

Backyard Harvest

British Golden Ale

Alberta, Canada

$20 (4-pack cans)

CSPC 845706

Annex Ales

Good Authority

Golden Ale

Alberta, Canada

$16-18 (4-pack cans)

CSPC 826629

CSPC 852655

INDIA PALE ALES

2023

I was one of those, “I don’t like IPA” people. That changed the more I learned about hop varieties and flavours. Now I know I do like IPAs but they have to be very forward in certain hops. Yes, I’ve become “that” beer snob. The IPAs submitted this year were full of juicy, citrus, balanced hops, and although I didn’t love them all, they were very well made. It may be time to revisit your idea of IPAs and the winners here are a great start.

Rachel Drinkle

Meet the Judges

Nathalie Gosselin

BEST IN CLASS

AlbertaBeverageAward s 91

Culinaire Magazine POINTS

BANDED

Alberta, Canada

$16-18 (4-pack cans)

CSPC 842027

A graduate of the University of Quebec, Montreal native Nathalie moved west in 2004 and embarked on a 10-year adventure as Conference Manager at the Banff Centre. Recruited to partner in business, she pursued her passion and became Vine Styles’ CED (Chief Experience Designer). With hard work, dedication and amazing multi-tasking skills, Nathalie has been the sole owner of Vine Styles since 2019.

Vine Styles

AlbertaBeverageAward s 91

Culinaire Magazine

Meta Dynamic Double IPA

Alberta, Canada

$20-22 (4-pack cans)

CSPC 880577

AlbertaBeverageAward s 89

Culinaire Magazine

Cold

Alberta, Canada

$15-17 (4-pack cans)

CSPC 862700

AlbertaBeverageAward s 90

Culinaire Magazine

AlbertaBeverageAward s 90 Culinaire Magazine

Bitter Sisters Second Chance IPA

Alberta, Canada

$17-18 (4-pack cans)

CSPC 843733

AlbertaBeverageAward s 89

Culinaire Magazine

Revival Brewcade Hypercolor IPA

Alberta, Canada

$17-18 (4-pack cans)

AlbertaBeverageAward s 89

Culinaire Magazine

Village Nomad IPA

Alberta, Canada

$17-18 (4-pack cans)

CSPC 863673

Banded Peak Brewing Microburst Hazy IPA

Alberta, Canada

$18-20 (4-pack cans)

CSPC 841941

AlbertaBeverageAward s 89

Culinaire Magazine

Apex Brewing White Raven IPA

Alberta, Canada

$18-19 (4-pack cans)

CSPC 783190

AlbertaBeverageAward s 88

Culinaire Magazine

Vaycay Brew Co The Weekender West Coast IPA

Alberta, Canada

$18-19 (4-pack cans)

CSPC 887237

PEAK BREWING SUMMIT SEEKER IPA

Garden This Must Be The IPA

NEW ENGLAND INDIA PALE ALES

Coming out of Vermont (the NE stands for New England) in the early 2010s, this new style has dominated the IPA category the last half decade or so. Also called Hazy or Juicy, it differs from regular IPAs by the use of oats and/or wheat in the grain bill. The hops employed often lead to tropical fruit or citrus flavours, and the colour is often bright yellow to orange, and always hazy. With usually less alcohol than other IPAs, they are eminently drinkable.

David Nuttall

BEST IN CLASS

AlbertaBeverageAward s 91 Culinaire Magazine POINTS

BUFFALO 9 BREWING

THE RIDGE BY MIDDAY NEIPA

Alberta, Canada

$18-20 (4-pack cans)

CSPC 859819

Village Misheard Lyric

Alberta, Canada

$18-19 (4-pack cans)

CSPC 866775

AlbertaBeverageAward

Bow River Brewing Lazy River Hazy NEIPA

Alberta, Canada

$18-20 (4-pack cans)

CSPC 871295

Polyrhythm Snare Buzz NEIPA

Alberta, Canada

$19-21 (4-pack cans)

CSPC 891896

XhAle Brew Co.

Tripawd Penelope NEIPA

Alberta, Canada

$18-20 (4-pack cans)

CSPC 866683

Meta Brewery Nucleus NEIPA

Alberta, Canada

$19-20 (4-pack cans)

CSPC 870249

Wild Winds Brewery Wind Warning NEIPA

Alberta, Canada

$18-19 (4-pack cans)

CSPC 885211

PALE

ALE Meet the Judges

Pale ale can mean more than one style of beer unfortunately. While it can refer to something more British or Belgian in style, like a cross between a lager and a brown ale, now those are more commonly called ambers. The ones submitted to this category were more in line with American pale ales, both New England style hazy and not, which are hop driven, but sessionable, lower alcohol IPAs. Enjoy!

Bill Bonar

PHILLIPS BREWING GLITTERBOMB HAZY PALE ALE

British Columbia, Canada

$16-17 (6-pack cans)

CSPC 824474

Dean Norris

I’ve been creating and overseeing the beverage programs for the Vintage Group for over thirteen years. It has given me the opportunity to travel the beverage world, enriching me with a deep comprehension of the world I find myself in. Gatherings of professionals is the most rewarding. It ignites the thoughtful, intelligent and creative pulse, that makes this experience so outstanding.

Vintage Group

AlbertaBeverageAward s 89 Culinaire Magazine

Bitter Sisters Big Brother

Butch Pale Ale

Alberta, Canada

$17-18 (4-pack cans)

CSPC 854201

Asymmetrical Brewing Cumulus

Lupulus Hazy Pale Ale

Alberta, Canada

$18-20 (4-pack cans)

CSPC

Marda Loop

Passchendaele Pale Ale

Alberta, Canada

$17-19 (4-pack cans)

CSPC 827788

PILSNERS

The Pilsner style - synonymous with lager - is so named after the town of Pilzen in the Czech Republic. Pilsner Urquell, produced in 1842, surprised and delighted consumers at the time due to its much paler colour than other Bavarian and Bohemian lagers of the day. Advances in technology and a soft water supply also aided pilsner’s now benchmark status. Today Pilsner is the most emulated beer style in the world.

Andrew Paulsen

BEST IN CLASS

JUDGES SELECTION

AlbertaBeverageAward s 91

$17-19 (4-pack cans)

CSPC 835003

JASPER BREWING CO. CRISP

Alberta, Canada

$17-18 (6-pack cans)

CSPC 793110

Meet the Judges

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Stephen Bezan is the Purchasing Manager at Edmonton’s Sherbrooke Liquor. Over the past 10 years, Stephen has curated and expanded Sherbrooke’s craft beer selection helping them receive the honour of Retailer of the Year at the Alberta Beer Awards and earning the title as one of the Best Bottle Shops In The World according to Ratebeer.com. In addition to managing one of the world’s widest selections of craft beer, Stephen is also designated as an official Sake Sommelier and Educator through the London UK-based Sake Sommelier Association. Sherbrooke Liquor

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Bottlescrew Bill’s Brewing Italian Pilsner Alberta, Canada $15 (Growler)

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Vaycay Brew Co

Vezpa Italian Pilsner

Alberta, Canada

$18-20 (4-pack cans)

CSPC 886525

Apex Brewing Rushing Waters

Bohemian Pilsner

Alberta, Canada

$17-19 (4-pack cans)

CSPC 806446

Village Pet Peeve

Alberta, Canada

$18-19 (4-pack cans)

CSPC 888346

Originally from Australia, Andrew studied wine from a marketing perspective, and over the last 30 years living in Canada, he has been involved in food and beverage at restaurant and retail levels, becoming a certified ISG sommelier, level 3 WSET, and instructing for both. Andrew is also a Certified Cicerone – the beer sommelier equivalent. A student of history and a penchant for travelling has made a career in wine and beer a natural fit for Andrew, now in his ninth year as a sommelier with Co-op Wine Spirits Beer in Calgary.

Co-op Wine Spirits Beer

Andrew Paulsen

Stephen Bezan

PILS

CHARDONNAY

Some of the most famous white wines in the world are made from chardonnay. Far too often, it is stereotyped of being oaky and buttery. Yes, that is one style, but depending on where it is grown and how it is treated in the winery, chardonnay can also be crisp and mineral. My preference tends to land somewhere in the middle. I want a chardonnay that has freshness, finesse and depth of flavour. This year in the competition, the winners came from several different regions and represented a broad range of styles.

Laurie MacKay

$23-26 CSPC 864914

$34-36 CSPC 858597

California $32-35 CSPC 366948

Marlborough, New Zealand

$22-24 CSPC 326728

CSPC 883255

$14-17 CSPC 142117

CSPC 421644

OYSTER BAY 2022 MARLBOROUGH CHARDONNAY

Folktale 2020 Alias Chardonnay California

Upper Bench 2021 Chardonnay aramata Bench, British Columbia

a Crema 2021 Sonoma Coast Chardonnay Sonoma Coast,

L.A.S Vino 2022 Wildberry Springs Chardonnay argaret River, Australia $65-72

Lindemans 2021 Bin 65 Chardonnay South Adelaide, Australia

Chateau St Jean 2020 Chardonnay Sonoma Coast, California $20-23

Moraine 2021 Chardonnay Naramata Bench, British Columbia

Wente 2021 Morning Fog Chardonnay Central Coast,

Sandpoint 2021 Chardonnay

Giusti 2021 Dei Carni Chardonnay Veneto, Italy

FRUIT WINES

Like tasting the rainbow. A fruit wine flight in a competition is a kaleidoscope of colour and a marvel of flavour. The best capture the essence of the fruit being used and amplify the result. None better this year than Shin’s premium Yuzu wine from Japan, perfect for a rip of citrus if you’re craving, or a dash in a cocktail for a little zing. Local hunters should snap up of a bottle of Joosed Moose’s Raspberry Kiss from Grande Prairie. It’ll take you right back to your grandmother’s raspberry bush in the back yard. Brad Royale

BEST IN CLASS

SHIN

Katsuragi, Japan

$34-37 CSPC 801668

$25-27 CSPC 854568

GEWÜRZTRAMINER

2023

Gewürztraminer is most well-known from Alsace but BC is eking out quite the reputation for it as indicated by their very strong showings in this category. A combination of ample sun and cool nights produces wonderfully intense and aromatic expressions of gewürztraminer. Juicy peach and lychee fruits with rose and ginger spice were in full swing in the best of the category. I love the glossy mouth feel in these textural whites, and am always excited to pair gewürztraminer with roasted white meats such as chicken and pork in particular. Jenny Book

JUDGES SELECTION JUDGES SELECTION

505206

BEST IN CLASS

WILD

GEWÜRZTRAMINER

Okanagan Valley

British Columbia

$23-27 CSPC 414748

The Joosed Moose 2021 Raspberry Kiss Alberta, Canada $28-30

Broken Tine 2021 Has Ras Alberta, Canada $25-27

Field Stone Black Currant Fruit Wine Alberta, Canada $25-27 CSPC 783516

Field Stone Blueberry Fruit Wine

Alberta, Canada

Field Stone Raspberry Fruit Wine

Alberta, Canada $25-27 CSPC 792628

PREMIUM YUZU WINE

GOOSE 2022

Hillside 2022 Gewürztraminer

Naramata Bench, British Columbia $23-27 CSPC

Moraine 2022 Gewürztraminer Naramata Bench, British Columbia $21-25 CSPC 885744

RED BLENDS

The most beloved wine regions of the world are known for their outstanding blends: Bordeaux, Chateauneuf du Pape, Rioja, Veneto, South Africa, and even our own Okanagan Valley. Blending grapes allows a winemaker to design a wine that is a perfect harmony between acidity, tannins, body and fruit. Bordeaux blends of cabernet, merlot, cabernet franc, and petit verdot are replicated around the world from South Africa to North America, while Rioja’s blending of tempranillo, garnacha, graciano, and mazuelo has evolved to join the ranks of the most esteemed wines.

Dean Norris

BEST IN CLASS

SPIER 2018

CREATIVE BLOCK 5

Coastal Region, South Africa

$34-38

CSPC 752024

JUDGES SELECTION

$18-20 CSPC 270363

$60-65

$32-36 CSPC 521021

Red Mountain, Washington

$45-50 CSPC 858552

Similkameen, British Columbia

$35-40 CSPC 216622

Boutinot

Côtes du Rhône, France

$36-40 CSPC 789016

$25-28 CSPC 731708

Okanagan

$30-34 CSPC 887904

Marques

Rioja, Spain

$25-27 CSPC 103887

Okanagan Valley, British Columbia

$46-50 CSPC 806117

$23-27 CSPC 877775

Wild Goose Winery 2020 Cabernet Merlot

Valley, British Columbia

10000 Hours 2019 Red Blend

Clos du Soleil 2021 Celestiale

Les Coteaux 2020 CDR Villages

de Caceres 2018 Crianza

Moon Curser 2021 Dead of Night

Beronia 2018 Reserva Rioja Rioja, Spain

Castillo De Almansa 2018 Reserva Almansa, Spain

Hillside 2016 Mosaic Naramata Bench, British Columbia

Twisted Cedar 2019 Petite Sirah Petit Verdot Lodi, California

Coppola 2019

SAUVIGNON BLANC

Sauvignon blanc is one of the world’s most popular wines. Refreshingly crisp and loaded with flavour, this wine can be enjoyed on it’s own and is very versatile when paired with food. With many styles to choose from, sauvignon blanc’s tropical fruit notes and herbaceous, mineral undertones always tickle the palate. Great examples are available from New Zealand, the Loire Valley, Bordeaux, and North America - just to name a few.

Bruce Soley

JUDGES SELECTION

BEST IN CLASS

JABBER 2022 SAUVIGNON

Casablanca Valley, Chile

$22-24 CSPC 869949

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POINTS

Culinaire Magazine

Western Cape, South Africa

$25-28 CSPC 884035

Marlborough, New Zealand

$24-27 CSPC 717171

Lodi, California

$22-25 CSPC 783728

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Lodi, California

$22-24 CSPC 881627

Culinaire Magazine AlbertaBeverageAward

Lost

Lake County, California

$32-35 CSPC 832536

Western Cape, South Africa

$24-26 CSPC 885147

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France $20-22 CSPC 472555

BEST IN CLASS

Magazine AlbertaBeverageAward s 88

MagazinePOINTS

Giusti

Merlot Veneto, Italy

$20-24 CSPC 767180

LA STORIA 2021 PROPRIETARY BLEND Alexander Valley California $45-50 CSPC 890664 AlbertaBeverageAward s 91 Culinaire Magazine POINTS

BLANC

Casa de Baleia 2022 Sauvignon Blanc

Spy Valley 2022 Sauvignon Blanc

Sandpoint 2021 Merlot

IDUN 2021 Seul Amour

Hog 2020 Sauvignon Blanc

2020

Sandpoint 2022 Sauvignon Blanc

Francois Lurton 2022 les Fumées Blanche Gascony,

PINOT NOIR

The great red grape of Burgundy – a (much loved) classic, yet often called a heartbreak variety. Within ideal conditions, pinot noir produces some of the most sensual, transparent, and ethereal wines. Aromas vary from the typical red cherry, raspberry, rhubarb to earth, mushroom, and game. La Crema’s stood out for its elegance, freshness and balance between beautiful ripe strawberries, juicy plums, and velvety tannins.

Dhira Roy Chowdhury

BEST IN CLASS

LA CREMA 2021 MONTEREY PINOT NOIR

Monterey, California

$32-36 CSPC 737431

DESSERT WINES

Noble Vines 2021 667 Pinot Noir

Monterey, California

$20-22 CSPC 757406

Folktale 2021 Alias Pinot Noir California

$23-26 CSPC 864913

Banshee 2021 Pinot Noir

Sonoma, California

$35-38 CSPC 760481

Moraine 2021 Pinot Noir

Naramata Bench, British Columbia

$27-30 CSPC 483057

Sandpoint 2021 Pinot Noir

Clarksburg, California

$23-25 CSPC 795035

Encompassing a broad range of styles there is a dessert wine for every person, and every meal. As an unabashed lover of this category of wine I am forever trying different options from different regions and am always on the hunt for a new favourite. Dessert wine can either accompany a dessert or replace one at the end of the meal. All are excellent value and extremely well-made from respected producers. This style of wine is often a labour of love and the winemakers take great care and offer a wine value that can’t be beat. Margaux Burgess

BEST IN CLASS

KOPKE 10 YEAR OLD

TAWNY PORT

Douro, Portugal

$39-44 CSPC 775949

Douro, Portugal

$20-24 CSPC 23366

Alberta, Canada

$23-25 CSPC 777795

Sandeman Ruby Port

Field Stone Black Currant Dessert Wine

CABERNET SAUVIGNON

Cabernet sauvignon doesn’t generally require much of an explanation! Easy to love, with its power, structure and dark fruit notes, cab is a grape that likes warmth and abundant sunshine… just like most of us! Yet, it will also strive in slightly cooler climates, where the herbal and savoury notes will come out more predominantly. Regardless of the style or provenance, cab’s complex and distinctive taste profile is a sure bet with Alberta beef, rack of lamb, old cheddar, and stews. Nathalie Gosselin

BEST IN CLASS

BERINGER 2018 CABERNET SAUVIGNON

Knights Valley, California

$40-45 CSPC 352583

JUDGES SELECTION

Freemark Abbey 2018 Cabernet Sauvignon Napa Valley, California

$80-84 CSPC 728673

1884

Mendoza, Argentina

$20-24 CSPC 740170

Rodney

Alexander Valley, California

$33-36 CSPC 725352

Ivory and Burt 2020 Cabernet Sauvignon

Lodi, California

$29-32 CSPC 896424

10000 Hours 2018 Cabernet Sauvignon ed Mountain, Washington

$45-50 CSPC 858551

Cabernet Coonawarra, Australia

enley

$23-26 CSPC 797879

Tierra

Chile

$17-19 CSPC 887468

Château

2017 Satyr Cabernet Sauvignon Bekaa Valley, Lebanon

$30-33 CSPC 863270

Scooter 2021 Cabernet Sauvignon Lodi, California $29-32 CSPC 886463 Sandpoint 2020 Cabernet Sauvignon Lodi,

Barossa Valley Estate 2021 Cabernet Sauvignon Barossa Valley, Australia $21-24 CSPC 888974

Estate 2022 Grown Cabernet Sauvignon

Strong 2019 Alexander Valley Cabernet Sauvignon

2021 Phoenix

Rica 2020 Cabernet Sauvignon

Marsyas

SYRAH

With origins from the Rhône valley in France, syrah is grown widely with styles varying greatly based on terroir. We tasted a range of examples from the Okanagan, that often share resemblance to softer, elegant northern Rhône styles, to Australian and South African styles, where wines, known as shiraz, typically tend to be rich, jammy and bold. Clos du Soleil’s 2021 Syrah stood out for its old-world charm, while Barossa Valley Estate Shiraz 2021 from Australia was dense and generous with ripe plums, blueberries balanced with rich tannins. Dhira Roy Chowdhury

JUDGES SELECTION

City

Okanagan Valley, British Columbia

$29-33 CSPC 893958

BEST IN CLASS

MONTGRAS ANTU

2021 CERTIFIED SUSTAINABLE SYRAH

Colchagua, Chile

$19-23 CSPC 80275

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Okanagan Valley, British Columbia

$40-44 CSPC 878627

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Hester Creek 2020 Syrah

Similkameen, British Columbia

$32-35 CSPC 993295

Barossa Valley Estate 2021 Shiraz

Barossa Valley, Australia

$21-25 CSPC 767371

MOSCATO D’ASTI

Okanagan Valley, British Columbia

$33-37 CSPC 876336

The Black Chook 2020 Shiraz

McLaren Vale, Australia

$20-25 CSPC 171991

Moscato d’Asti is a delightful, sweet and slightly sparkling wine from Italy’s Piedmont region. It’s made from the Muscat grape, with intense orange blossom and peach/apricot aromas and a similar wide range of inviting flavours on the palate. The light fizz, low alcohol and moderate acidity make this the perfect pairing for cheese plates and appetizers, or try it with a slice of NY cheesecake! Matt Stortz

Santa Vittoria 2020 Moscato d’Asti

Asti, Italy

$18-22 CSPC 862423

BEST IN CLASS

BATASIOLO 2021 MOSCATO D’ASTI

Asti, Italy

$18-22 CSPC 288449

Culinaire Magazine POINTS AlbertaBeverageAward s

& Country 2021 Syrah

Hello Someday Wine 2020 Syrah

Clos du Soleil 2021 Syrah

2023 2023

PINOT GRIS/ PINOT GRIGIO

Pinot grigio offers an easy, comfortable option with bright acidity, fresh citrus fruit, and a relatively simple finish. It is a very safe choice for summer BBQs, or bigger events and weddings, as it does not interfere with the food too much, and is easy to understand and like. Although there are some beautiful, more serious examples of this grape in Alsace, in Northern Italy (Trentino/Alto Adige), and as pinot gris in BC, the market is very often filled with more of the cheap and cheerful options.

Nathalie Gosselin

BEST IN CLASS

MANDORLA 2022

PINOT GRIGIO

Veneto, Italy

$12-13 CSPC 828360

JUDGES SELECTION

Similkameen, British Columbia

$28-32 CSPC 822220

Naramata Bench, British Columbia

$29-31 CSPC 733118

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Naramata Bench, British Columbia

$21-25 CSPC 885746

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Veneto, Italy

$19-22 CSPC 713540

Okanagan Valley, British Columbia

$25-28 CSPC 560037

MALBEC

Malbec is a nearly perfect wine suited for Alberta’s love of red meat, and there are few other wines that can complement barbecued dishes quite the same. It should be no surprise that all of this year’s winners hail from Argentina, and show off big fruit, protein-friendly tannin, and excellent value.

Tom Firth

JUDGES SELECTION

Tilia 2021 Malbec

Mendoza, Argentina

$20-24 CSPC 760785

BEST IN CLASS

Mendoza, Argentina

$22-25 CSPC 811330

Escorihuela 1884 2020 Limited Production Malbec

Mendoza, Argentina

$34-37 CSPC 138584

Clos du Soleil 2022 Pinot Gris

Poplar Grove 2022 Pinot Gris

Moraine 2022 Pinot Gris

Lagaria Pinot Grigio

Hester Creek 2022 Pinot Gris

ITALIAN REDS

Italy grows thousands of different grape varieties, some known and others almost forgotten indigenous varietals. We tasted blends from the Alps to the islands - from Sicily, Veneto, Tuscany, and Umbria. The lineup of single varietals was terrific, with aglianico, nebbiolo and barbara as well as less well-known wines made from nero di Troia or perricone. These wines can range from easy-drinking quaffers, ideal with pizza, to complex wines to complement your osso buco. Take a risk, try something new and broaden your wine horizons with any of these engaging wines.

Mary Bailey

ITALIAN RED BLENDS

JUDGES SELECTION

Corto Di Passo 2019 Appassimento Sicily, Italy

$20-24 CSPC 876684

Aldegheri 2019 Ripasso Veneto, Italy

$28-32 CSPC 792080

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Idi di Marzo 2019 Passionale Chieti, Italy

$45-50 CSPC 845085

Righetti 2019 Valpolicella Ripasso Valpolicella, Italy

$22-25 CSPC 848143

$45-50 CSPC 868839

TUSCAN REDS

JUDGES SELECTION

Cecchi 2021 Chianti

Tuscany, Italy

$20-24 CSPC 231712

Tuscany, Italy

$21-24 CSPC 245241

Masi 2018 Campofiorin Veneto, Italy

$28-32 CSPC 155051

BEST IN CLASS

CANALICCHIO DI SOPRA 2019

ROSSO DI MONTALCINO

Tuscany, Italy

$39-43 CSPC 741822

AlbertaBeverageAward s 91

San Felice 2020 Chianti Classico

Brad Royale

As a beverage and event sommelier in Western Canada, Brad works with The Forks in Winnipeg, Hotel Grand Pacific in Victoria, 1st Street Market, and Major Tom in Calgary. He also owns Kitten Swish, a tiny wine negociant that is about to release a gnarly

piquette. BradRoyale.com

ITALIAN SINGLE RED VARIETIES

BEST IN CLASS

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BATASIOLO 2018 BAROLO

Piedmont, Italy

$31-35 CSPC 178541

JUDGES SELECTION

Duca di Saragnano 2021 Puglia Nero di Troia

Puglia, Italy

$24-28 CSPC 836921

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Lagala Maddalena 2019 Rosso

Basilicata, Italy

$33-37 CSPC 890737

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Santa Vittoria 2019 Barbera

Piedmonte, Italy

$20-24 CSPC 862419

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Culinaire Magazine POINTS

Zorzettig 2016 Schioppettino

Friuli, Italy

$30-34 CSPC 807827

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Torre Zambra 2019 Villamagna

Abruzzo, Italy

$45-50 CSPC 824812

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Culinaire Magazine

Ciro 2019 Rosso Classico Superiore Calabria, Italy

$28-32 CSPC 881592

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Culinaire Magazine

3 reasons your baking deserves our chocolate

It’s couverture. Couverture is the highest quality of chocolate, and it’s the only kind of chocolate that pastry chefs and artisan fine chocolatiers use. Just think what it can do for your recipes!

It’s delicious. Our chocolate is exclusive, made only for us using our exacting recipes. You can only buy our chocolate from Cococo online or in our retail stores, not in grocery stores or bulk stores.

It’s sustainable. Cococo Chocolatiers uses only third-party certified sustainable and fair trade couverture chocolate made with Rainforest Alliance Certified™ cocoa and cocoa butter to help drive positive change for farm communities in West Africa.

There is a certain level of decadence that emerges when drinking a sparkling rosé. We don’t reach for the sparkling wines often enough – perhaps there is still that reluctance about what makes a special occasion, but when it comes to the sparkling rosé, they just become fun in the glass. A wine to enjoy for the sake of enjoyment, special occasion or not. The quality of winners in this category is excellent, and the range of prices here should also help to promote some cork popping!

Tom Firth

BEST IN CLASS

CLOVER HILL WINES NV ROSÉ

Tasmania, Australia

$42-47 CSPC 870310

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SPARKLING WINES

The single biggest problem about sparkling wines is that we don’t pop the corks on them often enough. The “go-to” bottle for celebrations –that is a wonderful thing indeed. But if one’s partner were to just order a bottle of bubbly, or have one in the fridge, the first question would be “Why? What are we celebrating?” And that is a bit of a shame. It’s a wine that doesn’t need a reason, just good people around you, and the simple enjoyment of a moment in time. This year’s Best in Class came from Brazil – which is pretty awesome for those that want to try something new.

Tom Firth

BEST IN CLASS

MIOLO NV SEIVAL BRUT Campanha, Brazil

$19-22 CSPC 891924

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Culinaire Magazine POINTS

Pommery NV Brut Rosé

Champagne, France

$79-85 CSPC 722940

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Corvezzo Extra-Dry Rosé Prosecco 1956 Italy

$25-28 CSPC 878474

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Gigglewater Rosé Prosecco Italy

$20-22 CSPC 845517

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Anna De Codorniu Rosé Cava

Spain

$22-24 CSPC 760243

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Hester Creek NV Old Vines Brut

Okanagan Valley, British Columbia

$35-38 CSPC 62139

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Pere Ventura NV Primer Reserva Brut Cava Spain

$20-24 CSPC 854113

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Giusti 2021 Vino Spumante Green Label Veneto, Italy

$17-20 CSPC 818424

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Culinaire Magazine

Anna De Codorniu NV Reserva Brut Cava

Spain

$22-25 CSPC 156075

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Parés Baltà NV Cava Brut

Spain

$22-25 CSPC 717779

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RED SINGLE VARIETALS

With no other grapes to help balance acid, tannin, sweetness, and colour, etc you should really get a sense of place from a single varietal, and it’s apparent in our winners here that they all come from regions known for producing quality examples of these individual varietals - Puglia is famous for its primitivo for example, as is Lodi for zinfandel, and South Africa’s Western Cape for pinotage… This must also be one of the highest scoring categories with so many wines displaying exceptional typicity. Well deserved awards to all!

Linda Garson

JUDGES SELECTION

Tenuta del Pajaru

2020 Primitivo

Puglia, Italy

$38-42 CSPC 860256

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Louis Jadot 2021 Combe aux Jacques Beaujolais Villages

Beaujolais, France

$22-25 CSPC 423210

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Michael David Winery

2019 Zinfandel

Lodi, California

$26-30 CSPC 853605

BEST IN CLASS

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LA STORIA 2020 PETITE SIRAH

Alexander Valley California

$45-50

CSPC 734657

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Monte Creek 2021 Living Land Cabernet Franc

Okanagan Valley, British Columbia

$22-26 CSPC 869401

Spier 2017 21 Gables Pinotage Stellenbosch, South Africa

$40-44 CSPC 764174

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Seghesio Sonoma Zinfandel

Sonoma, California

$32-35

CSPC 710681

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Spier 2019 Seaward Pinotage Coastal Region, South Africa

$20-24 CSPC 824161

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Domaine d’Argenson 2020 Cote Etoilee Premier Cuvee Brouilly, France

$35-40 CSPC 884563

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ROSÉ

My ideal rosé is versatile, with bright fruits, an expressive nose, and a zip that can beat afternoon summer heat or pair with a weeknight dinner. This year’s winners are both based on pinot noir and showcase their regions wonderfully. The zing of the Babich pairs effortlessly with lazy days and backyard sunshine. The JoieFarm has loads of strawberry, watermelon and a classic note of herby sage that begs for a fresh summer salad. Cool factErnest Hemingway favoured Tavel, a rich and broody rosé from Southern France. There is a rosé for everyone and it works year-round!

Matt Stortz

BEST IN CLASS TIE

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BABICH 2022 MARLBOROUGH

PINOT NOIR ROSÉ

Marlborough

New Zealand

$22-25

CSPC 794415

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JOIEFARM 2022 ROSÉ

Okanagan Valley

British Columbia

$35-39 CSPC 731772

Perrin Studio 2022 Rosé by Miraval Côtes de Provence, France

$19-23 CSPC 817822

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Monte Creek 2022 Living Land Rosé Thompson Valley, British Columbia

$20-25 CSPC 880054

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Culinaire Magazine

Hester Creek 2022 Rosé Cabernet Franc

Okanagan Valley, British Columbia

$25-28 CSCP 781690

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Culinaire Magazine

Zenato 2022 Rosé San Benedetto Veneto, Italy

$23-26 CSPC 885233

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Hillside 2022 Below the Road Rosé Naramata Bench, British Columbia

$35-38

AlbertaBeverageAward s 87

Vine & Dine at Fonda Fora

October 12, 22, and 28 Join us for one of these superb, authentic, Mexican 6-course pairing dinners in Fonda Fora’s private dining room. Every dinner here sold out last year and the year before!

A One-Off Premium Pairing Dinner at Flores & Pine

October 19 Join us for a chef-crafted menu of inspired seasonal dishes, with a sparkling reception and canapés, followed by a fabulous four course dinner!

Harvest Vine, Dine and Demo at Sunterra Market Lounge

Le Bijou de Sophie 2022 Valrose Rosé Côteaux de Béziers, France

$20-23 CSPC 863718

Culinaire Magazine 2022

AlbertaBeverageAward s 87 Culinaire Magazine

scratch, upscale dishes! For only 20 people each night.

October 26 Join us for a six-course “From the Farm” pairing meal, with Chef Mo demonstrating a part of each delicious dish. His recipes are the most requested of any of our dinners!

Meal Prep Showcase & Competition!

October 27 Try all the dishes from Calgary’s meal prep companies and vote for your favourites to win prizes!

Vine & Dine at One18 Empire

November 16, 21, and 29 Join us in the private dining room for six pairing courses of Chef Sean Cutler’s delicious, made from

Luxury Wine & Culinary Tour of Northeast Spain

May 27–June 5, 2024 Experience the real Spain - just two places available now for this all-inclusive tour!

New events and dinners are added regularly so check vineanddine.ca as these evenings sell out rather quickly! Email linda@culinairemagazine.ca to reserve your places, and/or to be included in our bi-monthly updates so you hear about events before the rest of the city. We try to cater for all allergies.

WHITE SINGLE VARIETALS

Some of my favourite grapes appear in the White Single Varietals category, but they may not be familiar to everyone. To see an inzolia taking top spot makes me want to rush out and buy it as it’s known primarily as the main varietal of the fortified Marsala wines of Western Sicily. My mouth is watering at the thought of these South African chenin blancs, pecorino and verdicchio from the east of Italy, grüner veltliner, viognier… all such terrific food wines now we might not be spending much time on our patios!

Linda Garson

Spier 21 Gables Chenin Blanc

Cape Town, South Africa

$35-40 CSPC 260646

Step into History

Gruber Röschitz

2022 Grüner Veltliner

Weinviertel, Austria

$25-29 CSPC 785338

From

Torre Zambra 2021 Pecorino Chieti, Italy

$27-30 CSPC 864903

Cono Sur 2022 Bicicleta

Viognier

Central Valley, Chile

$14-17 CSPC 566836

Spier 2021 Signature

Chenin Blanc

South Africa

$16-19 CSPC 659037

Spier 2020 Seaward

Chenin Blanc

South Africa

$19-24 CSPC 824163

Pievalta 2021 Verdicchio

“Tre Ripe” Castelli di Jesi Marche, Italy

$27-30 CSPC 793700

WHITE BLENDS

2023

British Columbia has really carved out a niche for its aromatic blends of gewürztraminer, riesling, and pinot gris, with three rising high in our category this year, yet the less common blend of chenin blanc and viognier is a consistent winner. Tradition shows its class with Clos Du Soleil’s sauvignon blanc/semillon blend, and Sogrape’s indigenous Portuguese grapes of bical, arinto, and alvarinho taking top spot.

Linda Garson

BEST IN CLASS

SOGRAPE 2021 SILK & SPICE WHITE BLEND

Portugal

$16-19 CSPC 888843

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Magazine

JoieFarm Winery 2022 A Noble Blend

Okanagan Valley, British Columbia

$34-37 CSPC 138263

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Pine Ridge 2022 Chenin Blanc Viognier

Napa Valley, California

$24-26 CSPC 746997

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Culinaire Magazine

Clos du Soleil 2022 Fumé Blanc

Similkameen, British Columbia

$27-29 CSPC 636936

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Culinaire Magazine

Moraine 2022 Cliffhanger White

Naramata Bench, British Columbia

$24-27 CSPC 494997

AlbertaBeverageAward s 88

Culinaire MagazinePOINTS

2022

Peak Cellars 2020 Goldie White

Okanagan Valley, British Columbia

$28-30 CSPC 882138

AlbertaBeverageAward s 88

Culinaire Magazine

RIESLING

Riesling, along with chardonnay and sauvignon blanc, is a noble white grape variety. Not only can it make both still and sparkling wine, but it is also capable of producing a wide spectrum of styles from dry to sweet. I tend to gravitate to rieslings grown in the cool climates of France, Canada, Germany, and Austria. Canada is not an easy place to grow grapes but for those that persevere the rewards can be great.

Laurie MacKay

JUDGES SELECTION

Monte Creek 2022

Ancient Waters Riesling

Thompson Valley, British Columbia

$25-30 CSPC 890411

AlbertaBeverageAward s 90 Culinaire Magazine

AlbertaBeverageAward s 88 Culinaire MagazinePOINTS

BEST IN CLASS

PEAK CELLARS 2020 RIESLING

Okanagan Valley British Columbia

$32-35 CSPC 834290

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Naramata Bench British Columbia

$24-27 CSPC 782571

Moraine 2022 Riesling

PROSECCO

2023

The popularity of sparkling wines shows no sign of slowing; a beloved category of wines for its celebratory image, sparkling wine has made it into the mainstream. Prosecco particularly has found a way into many a glass. This style of bubbles is known to be fresh and light with lots of floral and fruit character, and this year’s leaders do not disappoint. Look to one of our roses for a little more complexity and red fruit character or stay with the classic styles here made for the vibrancy and versatility quality prosecco can offer.

Margaux Burgess

BEST IN CLASS

DRUSIAN NV PROSECCO

DI VALDOBBIADENE

SUPERIORE BRUT

Veneto, Italy

$25-28 CSPC 820072

AlbertaBeverageAward s 91

Culinaire Magazine POINTS

Corvezzo NV “1955” Extra-Dry Prosecco

Treviso, Italy

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$25-29 CSPC 878476 Villa Teresa NV Organic Prosecco

Veneto, Italy

$18-22 CSPC 723968

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Culinaire Magazine

La Gioiosa NV Prosecco

Treviso, Italy

$15-19 CSPC 770999

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Vaporetto NV Prosecco

Veneto, Italy

$21-24 CSPC 761873

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LIQUEURS

Liqueurs are one of the most exciting categories to judge blind. Imagine tasting quality spirit blended with so many different fruits – pomegranates, raspberries, haskap berries, lemons, passionfruit, blackcurrants, and cherries, or with spices such as ginger, and then sweetened with honey or sugar – the possibilities are endless! We’re thrilled to see such a wide range of countries represented amongst the winners, in Europe and closer to home too..

Linda Garson

BEST IN CLASS

Pivot Spirits Haskap and Honey Liqueur Alberta, Canada

$47-51 CSPC 863514

Zuidam Café Liqueur Netherlands

$60-65 CSPC 810896

Strega Alberti Limoncello di Sorrento Italy

$42-48 CSPC 819932

Chinola Passion Fruit Liqueur

Dominican Republic

$45-50 CSPC 880864

Irish Mist Honey Liqueur Ireland

$37-42 CSPC 20768

Zuidam Cassis Liqueur Netherlands

$38-42 CSPC 795797

Meletti Limoncello Italy $37-41 CSPC 810010

The King’s Ginger United Kingdom $48-52 CSPC 872403

Back 40 Distillery Cherry On The Rocks Alberta, Canada $38-42 CSPC 879164

Domaine De Canton French Ginger Liqueur France

CSPC 731934

FLAVOURED VODKA (AND NEUTRAL BASE)

Ready to drink vodka cocktails continue to be a hot market trend. Why, I wonder isn’t the same true for the flavoured vodkas that are the base of these canned cocktails? Two flavoured vodkas that really stood out this year are Van Gogh Double Espresso and the Taynton Bay Raspberry. The next time I host a dinner party, I plan to start with a Taynton Bay Raspberry Fizz cocktail (from their website). It combines raspberry vodka, soda water, and hibiscus bitters. I may garnish with a sprig of rosemary or mint. Quick, easy and a nice change of pace as an aperitif!

Laurie MacKay

BEST IN CLASS

AlbertaBeverageAward s 92

AlbertaBeverageAward s 92

Culinaire Magazine POINTS

Culinaire Magazine POINTS

VAN GOGH ESPRESSO VODKA Holland

$50-55 CSPC 721256

JUDGES SELECTION

Taynton Bay Blueberry Bombshell Vodka British Columbia Canada

$32-35

CSPC 892423

Meet the Judges

Tom Firth

With over 25 years in the beverage world, Tom has been sharing, educating, and talking about wine, beer and spirits long enough to see a trend or two come and go. Having participated as a judge at over three dozen competitions domestically and internationally, plus management rolls in over 20 competitions, he knows his way around running a good, objective, blind competition.

Culinaire Magazine/ Alberta Beverage Awards

Meet the Judges

Taynton Bay Raspberry Vodka British Columbia Canada

$45-47

CSPC 818105

Van Gogh Double Espresso Vodka Holland

$50-55

CSPC 725350

Dave Gingrich

Dave Gingrich started his beverage career at Willow Park Wines and Spirits over 23 years ago. Through trips around the world and those 23+ years of experience, Dave has really built quite a name for himself and the Willow Park Beer section with his ‘Dave The Beer Guy’ persona. Over the years Dave has also embraced two other specialty categories, Sake and Mead, which add a fun dynamic to the sales floor.

Willow Park Wines and Spirits

CLASSIC GIN AND GENEVER

There are countless ways to enjoy gin and I was feeling particularly inspired after tasting through this wildly diverse category. Martinis, Gin & Tonics, Gin Fizz, Fruit Cup, Gin & Cucumber, and so much more, each bottle inspires a different approach. Best here offer aromatic and flavour characteristics that are persistent, and authentic with balanced complexities. It’s fantastic to see some Canadian gins in the top spots, and really hits home the exciting growth of the local gin market. Jenny Book

JUDGES SELECTION

Sheringham Kazuki Gin British Columbia Canada

$54-56

CSPC 816747

AlbertaBeverageAward s 91

793071

BEST IN CLASS

PARTY LINE

GIN

Alberta, Canada

$45 CSPC 893006

828668

793629

Zuidam 1 Year Old Rogge Genever Netherlands

$68-72

AlbertaBeverageAward s

781978

CSPC 805410

AlbertaBeverageAward s 90

Eau Claire Distillery Parlour Gin

Alberta, Canada

$50-55 CSPC 766512

Park Distillery Flora and Fauna Gin

Alberta, Canada $55 (Distillery)

I was teasing someone recently saying there’s more flavoured gin than regular gin these days, but I’ve got to admit there’s a growing market for gins with unique or non-traditional flavours! I was impressed by a rhubarb gin as well as a cucumber gin recently. The next time you have guests over - give them a Collins with a twist and try a flavoured gin. Will Trow

JUDGES SELECTION

MEZCAL AND TEQUILA

Mezcal and Tequila are two of the fastest growing spirits in North America. These Agave spirits differ in flavour profile and production. Tequila is produced solely from the Blue Weber agave, and Mezcal can be produced from several different agave plants with production only allowed in nine Mexican states. Both have become popular in cocktails and often enjoyed “straight up”. The smokey and artisanal nature of Mezcal is delighting spirit qeeks and mixologist globally, while Reposado and Anejo Tequila in its finer and rare forms is taking on the nuances of high-end bourbons and single malt scotches.

Dean Norris

AGED TEQUILA AND MEZCAL

BEST IN CLASS TIE

Will Trow was born and raised in West Island of Montreal; his first jobs were at some of Canada’s most prestigious golf courses. He moved to Calgary and opened Von Der Fels in 2015 which quickly became a top restaurant destination. After deciding to close Von Der Fels in 2021, Will became General Manager of the historic Ranchmen’s Club.

Bourbon is a category of spirit that has exploded in variety and availability in Alberta liquor stores. Loaded with complex notes of spice, vanilla, dried fruits and nuts, and a whiff of corn silk, this spirit is as versatile as it is popular. From entry level labels to top shelf rarities, there should be a bottle or two of this American classic in every home bar. Bruce Soley

BRANDY

Often described as the drink of kings and rappers, brandy could be one of the most misunderstood spirits, as the name is a bit of a catch-all for liquor distilled from grapes as well as other fruit. Our winners are made from three different grapes: folle blanche for Casterede from the Armagnac region of France, ugni blanc for Deau further north in the Cognac region, and moscato for the most northern of them all – Bridgeland Distillery, in Calgary!

713433

VODKA

When describing great vodka, one should look for pure, neutral or delicate flavours, and a smooth taste with no burn on the finish. Enjoyed in an icy chilled martini, a shot straight out of the freezer, or in a mixed cocktail, great vodka is a smooth and versatile liquor. Alberta’s craft distillers are producing great examples of tasty vodkas that are well worth exploring.

Bruce Soley

JUDGES SELECTION

BEST IN CLASS

POINTS

Buckle Vodka

Alberta, Canada

$25 CSPC 890633

AlbertaBeverageAward

90 2021

Culinaire Magazine POINTS

Foothills Gluten Free Vodka

Alberta, Canada

$26 CSPC 774526

Park Distillery Classic Vodka Alberta, Canada $45 CSPC 778452

Old Prospector Vodka

Alberta, Canada

$50-56 CSPC 866663

AlbertaBeverageAward s AlbertaBeverageAward s 90 Culinaire Magazine 2021 2021 2022

Taynton Bay Vodka Canada

$40-42 CSPC 818103

Wild Life Wild Wolf Vodka

Alberta, Canada

Diamond Crossing Vodka

Alberta, Canada

$20-24

Lone Pine Distilling Field Corn Vodka

Alberta, Canada

$43-45 CSPC 841588

AlbertaBeverageAward s 90

Wayne Gretzky No.99 Ice Storm Four Grain Premium Vodka Canada

$38-40 CSPC 877779

Tippa’s Bearded Tit Vodka

Alberta, Canada

$40 CSPC 896110

RUM

2023

BEST IN CLASS TIE

YOUNG RUMS (NO STATED AGE)

$55-58 CSPC 830116

AlbertaBeverageAward s 91 Culinaire Magazine POINTS AlbertaBeverageAward s 91 Culinaire Magazine POINTS AlbertaBeverageAward s 91 Culinaire Magazine POINTS

JUDGES SELECTION

ROMERO

SHERRY CASK

Newfoundland, Canada

This year’s winners: Alberta Beverage Awards

Cecchi Chianti

91 Points

Tuscany, Italy

Ruby red cherry and floral notes.

Perrin Studio Rose by Miraval French Riviera

Elegant, lively and well balanced.

San Felice Chianti Classico DOCG

90 Points

Tuscany, Italy

Smooth, pure and earthy with black cherry.

Sandeman Ruby Port

90 Points Portugal

Full rich and round flavours balanced in the mouth.

King’s Ginger United Kingdom

Sweetness followed by bite of lemon and ginger.

Montgras Antu Syrah

90 Points Chile

Blackberries and plums with spicy notes.

Silk & Spice White Blend

92 Points

Portugal

White flowers and melon, with a touch of vanilla

Batasiolo Moscato

D’Asti

91 Points Italy

An intense, clean palate of rose and peach.

Batasiolo Barolo

93 Points Italy

Sweet and spicy with a complex finish.

SINGLE MALT SCOTCH WHISKY

While Single Malt Scotch is still top of the pile when it comes to accolades and column inches – despite the rest of the world stepping on Scotland’s heels, there is a reason they are so good, from the grains selection, the climate, the know-how, and yes - the water, Scotland has it going on. We were thrilled to see a great combination of very well-established bottles showing up here, but also some newer bottles to try a wee dram or two.

Tom Firth

BLENDED SCOTCH BEST IN CLASS

AlbertaBeverageAward s 92

Culinaire Magazine POINTS

BUNNAHABHAIN ISLAY 12 YEAR OLD SINGLE MALT WHISKY Scotland

$78-85

CSPC 752142

JUDGES SELECTION

AlbertaBeverageAward s 92

Culinaire Magazine

AlbertaBeverageAward s 92

Culinaire Magazine

Tamdhu Speyside

15 Year Old Single Malt Whisky

Scotland

$135-145

CSPC 845148

AlbertaBeverageAward s 88

Culinaire MagazinePOINTS

While all the flaunt and pomp are usually reserved for single malts, most drams quaffed around the globe are blended malts - the staple of any home back bar and certainly the most value orientated of all whiskies. A smart consumer will always have one or two favourites in their pocket for when travelling or hosting thirsty guests. If you’ve been pre-occupied with the starlight of single malts, here are some top picks of blends that are a must to taste. The Islay Mist 8 year at around $40 is a steal.

Brad Royale

BEST IN CLASS

AlbertaBeverageAward s 89

Culinaire Magazine

Glengoyne Highland 15 Year Old Single Malt Whisky

Scotland

$120-130

CSPC 880580

AlbertaBeverageAward s 88

Culinaire Magazine

Tamnavulin Speyside Double Cask Single Malt Whisky Scotland

$59-63

CSPC 832053

AlbertaBeverageAward s 88

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Lochlea Our Barley Single Malt Whisky Scotland

$85-90

CSPC 874957

Deanston Highland Single Malt Virgin Oak Whisky Scotland

$53-58

CSPC 782668

Dalmore 12 Year Old Sherry Cask Select Single Malt Whisky Scotland

$145-155

CSPC 892278

AlbertaBeverageAward s 91 Culinaire Magazine POINTS

BIG PEAT ISLAY 12 YEAR OLD BLENDED SCOTCH WHISKY

Scotland

$95-105

CSPC 862568

JUDGES SELECTION

AlbertaBeverageAward s 90

Culinaire Magazine

Islay Mist 8 Year Old Blended Scotch Whisky Scotland

$35-40 CSPC 333070

AlbertaBeverageAward s 90

Culinaire Magazine

The Epicurean Lowland 12 Year Old Blended Scotch Whisky

Scotland

$90-95 CSPC 862592

APERITIVO, AMARO, ABSINTHE, AND HERBAL INFUSIONS

While most North American palates aren’t quite as ready to reach for a bottle of these intense, often bitter, and herbal liquids, they have a prominent place in cocktails, as a digestif, or even as a fine sipper or aperitif when the need strikes. The most important thing? Don’t be afraid to try them! (Though it might be worth trying them from the hands of a professional during a night out!).

Tom Firth

BEST IN CLASS TIE

Meet the Judges

Laurie MacKay

Laurie MacKay is a sommelier and drinks columnist on CBC Radio One, a lifestyle contributor to Impact Magazine and founder of Soulvines Inc. She has recently teamed up with Expedia Cruises to curate and host Craft Beer & Wine River Cruises, and she’s always astounded at the wide range of products tasted over the course of 3 days at the Alberta Beverage Awards! soulvines.com SoulVines/ CBC Radio

Meet the Judges

Bruce Soley

Bruce has been with River Cafe since the beginning of the millennium, first employed as Bartender/ Supervisor and for twelve years as Wine Director/ Sommelier. Bruce has spent his 30 years in the hospitality business learning the trade and trends in kitchens, bars, cellars and dining rooms all over Calgary. When not working, he can be found hiking, cooking, traveling, exploring wine regions, or on a golf course…. River Café

INTERNATONAL WHISKIES

This year we received enough entries to have an International Malt Whisky category – all on its own! While first thoughts of malt whisky often turn to Scotland or perhaps Ireland, it can be produced anywhere in the world and most countries do make some version. The whisky must contain only malted barley and can vary greatly in levels of peatiness, richness and strength. Our winners exhibit varying levels of these characteristics but all are complex and well made. This was an exciting flight to taste through with many high quality options, any one of these winners is a real gem and worth seeking out.

Margaux Burgess

JUDGES SELECTION

INTERNATIONAL WHISKIES

BEST IN CLASS

Meet the Judges

Dhira Roy Chowdhury

Dhira’s journey in wines and spirits started at the Ritz-Carlton Hotel in India, but continued in Canada organizing the wine cellar and purchasing wines at The St. Regis, Toronto as Assistant Manager, 6 years ago. Later Dhira opened Vino Volo at Toronto Pearson as the General Manager. In 2023, Dhira moved to Alberta to work as the Director of Food & Beverage at Sky Bistro, Banff, and from the summit of Sulphur Mountain, she shares her passion.

$65-70 CSPC 742019

Sky Bistro

AlbertaBeverageAward s 91

Hinch 5yo Double Wood Irish Whiskey Ireland

$62-65 CSPC 826653

AlbertaBeverageAward s 91

Kujira Ryukyu Whisky Inari Japan

$70-80 CSPC 885622

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Magazine

Hwayo X. Premium Rice Whisky South Korea

$130-140

CSPC 859987

AlbertaBeverageAward s 89

Powers Gold Label Irish Whiskey Ireland

$50-55

CSPC 784365

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Magazine

Kaiyo Mizunara Oak Whisky

Japan

$145-155

CSPC 820852

AlbertaBeverageAward s 90 Culinaire Magazine

Kanekou Okinawa Whisky Japan

$68-73 CSPC 858040

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Nomad Outland Whisky Spain

$75-80

CSPC 778451

$100-110 CSPC 882133

JUDGES SELECTION

Creek Hut Special Edition Single Malt Whisky Alberta,

AlbertaBeverageAward AlbertaBeverageAward s 91 Culinaire Magazine POINTS

Owner of Calgary’s Caesar Shop and YYCaesarfest, B.Ed., B.LA, Certified Beer Server, Rachel is passionate about turning tourists into locals and locals into tourists. Working hard on a line of savoury vodka, and vegan-friendly Caesar mix. Storyteller of Alberta and Canadian beverage artisans. Strangely her happy place is the one bar in town that doesn’t do Caesars. Firm believer in “caes-ing” the day!

FLAVOURED WHISKIES 2018 2021 2020 2022 2022

JUDGES SELECTION

2023

RYE AND CANADIAN WHISKY

There is no better time than now if you are a fan of Canadian whiskies, or even rye whisky. While Canada is undoubtedly associated with rye whisky, there doesn’t have to be ANY rye in the mash to be called Canadian whisky. Where on the other hand, rye is more popular than ever, and seeing a huge level of interest across the whisky world, notably in the USA and in Canada where consumers are loving the craft influence in spicier, and more complex characters rye whisky can bring to the glass. We’ve separated as best we could, the ryedominant whiskies on this page from Canadian whisky – but there may be some overlap – I hope you can forgive us. Tom Firth

JUDGES SELECTION

AlbertaBeverageAward s 92

Ninety 20 Year Old Canadian Whisky Canada

$65-70

CSPC 755637

Meet the Judges

CANADIAN WHISKY

BEST IN CLASS

AlbertaBeverageAward s 93

Culinaire MagazinePOINTS

BRIDGELAND SINGLE BLEND WHISKY

Alberta, Canada

$63-68

CSPC 893609

David Nuttall

David has worked in liquor since the late 1980s. He achieved his Beer Judge Certification in 2012, and is the head judge for Calgary International Beerfest, as well as judging the Alberta Beverage Awards and Alberta Beer Awards. He has appeared on radio, television, and in the movie Aleberta: Our Beer History. David is also a freelance writer, speaker, and has run Brew Ed beer courses since 2014. @abfbrewed.

Culinaire Magazine/ Calgary International Beerfest

AlbertaBeverageAward s 92

J.P. Wiser’s 13 Year Old Collector’s Series “Hickory Expression” Canada

$48-55

CSPC 881686

AlbertaBeverageAward s 90

Culinaire Magazine POINTS

Bearface Triple Oak Canadian Whiskey Canada

$40-45

CSPC 807202

AlbertaBeverageAward s 90 Culinaire Magazine

Wayne Gretzky No.99 Double Oaked Whisky Canada

$40-45

CSPC 868731

AlbertaBeverageAward s 90 Culinaire Magazine

Blackstone Canadian Whisky Canada

$18-22

CSPC 880114

AlbertaBeverageAward s 89 Culinaire Magazine

J.P. Wiser’s Triple Barrel 10 Year Old Canadian Whisky Canada

$32-38

CSPC 877328

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Culinaire Magazine

Gibson’s Finest Bold 8 Year Old Canadian Whisky Canada

$33-38

CSPC 779073

RYE WHISKY

BEST IN CLASS

BEST IN CLASS

High-quality cream liqueurs can add texture to cocktails, elevate your weekend coffee, or sub in as an indulgent dessert. The best examples meld rich dairy cream with a base spirit - classic styles show notes of chocolate, coffee, vanilla, or spices. Our top pick did a stellar job of blending velvety creaminess with the subtle warmth of the alcohol and tasted just like chocolate and salted caramel. There is an art to highlighting ingredients and not just dumping in sugar - the Velvet Dream’s flavours were immediately recognizable and a universal hit. I can’t wait to try it on top of some locally made ice cream! Matt Stortz

APPLE CIDER

Refreshing, complex, and delicious, cider continues to be a burgeoning category here in Alberta. Indeed, the number and quality of options at our fingertips is astounding! With so many entrants this year, the category was divided between classic apple cider and fruit ciders. Overall, the apple cider category showcased a wide range of profiles and flavours from dry, rustic, and elegant to sweet, juicy, and crushable. In the end, Eden Grove’s offering impressed with its sweet candy-like nose and subtle hints of vanilla, giving way to a dry crisp finish.

Stephen Bezan

JUDGES SELECTION

Sunny Cider Apple Cider

Alberta, Canada

$20-21 (4-pack cans)

CSPC 871647

BEST IN CLASS

ZERO SUGAR CIDER

Canada

$17-20 (4-pack cans)

Sunny Cider

Michelin Heritage Cider

Alberta, Canada

$20 (750mL)

CSPC 873161

FRUITED CIDER

Elite Brewing Kittyhawk Dry Cider

Alberta, Canada

$19-20 (4-pack cans)

CSPC 806569

Rock Creek Dry Apple Cider

Alberta, Canada

$15-17 (6-pack cans)

BEST IN CLASS

Who would have thought that eating a simple apple as a kid would one day be served to you as a fermented beverage in a glass. As cider is only made from apples, it limits possibilities of super fruity or tropical flavours (still can be achieved though). Well all you have to do is add other fruits into the mix and this beverage takes on absolutely wondrous excitement in taste. The following winners were no exception.

Dave Gingrich

JUDGES SELECTION

Elite Brewing Pacific Command

Pineapple Cider

Alberta, Canada

$19-20

(4-pack cans)

CSPC 806569

Village Blueberry

Yuzu Cider

Alberta, Canada

$17-20

(4-pack cans)

CSPC 869621

$16-18 (6-pack cans)

CSPC 877152

Strawberry Cider British Columbia Canada

$17-19

(4-pack cans)

CSPC 884802

Village Pineapple Mango and Guava Cider

Alberta, Canada

$17-20

(4-pack cans)

CSPC 854290

EDEN GROVE

JUDGES SELECTION

SODAS AND MIXERS

One of the best parts of being an adult is that you can have a bottle of coke and put some rye, rum, vodka, or any distilled product you’d like into it. As there are so many types of spirits it is always great to have a good companion to help these strong liquids to be more enjoyable, you can change the flavour and finish with a lemon, or a hint of elderflower. It is always fun to play with flavour in cocktails, but when you don’t feel like being too adventurous these folks did it for you. Dave Gingrich

BEST IN CLASS

Alberta, Canada

$3 (355ML)

TONIC WATER

2023

Until 2005, the tonic water market was dominated by only a couple of players, but today it’s close to a billion dollar market. As taste changes and consumer spending rises, people look for more variety and premium products. Fever-Tree is a favourite but try Barker and Quinn’s Light at Heart next time you want to try something new. PS: look up the new trend of espresso tonics... Will Trow

JUDGES SELECTION

Barker and Quinn

Light at Heart

Tonic Water

South Africa

$11-13

(4-pack bottles)

Barker and Quinn

Finest Indian

Tonic Water South Africa

$11-13 (4-pack bottles)

Barker and Quinn Marula

Tonic Water South Africa

$11-13

(4-pack bottles)

Fever-Tree

Refreshingly Light

Premium Tonic Water

United Kingdom

$9-10 (4-pack bottles)

Fever-Tree

Refreshingly Light

Ginger Beer

United Kingdom

$9-10 (4-pack bottles)

Annex Ales

Saskatoon Lemonade

Alberta, Canada

$13-14 (4-pack cans)

BEST IN CLASS

FEVER-TREE REFRESHINGLY LIGHT CUCUMBER

TONIC

United Kingdom

$9-10 (4-pack bottles)

ANNEX ALES GINGER BEER

MEAD

With honey being one of Alberta’s superfoods it is not surprising that the mead samples submitted were exceptional. I highly recommend taking a trip to one of our many Alberta Meaderies to hear the story of this historical beverage that is making a modern-day comeback. Or take a trip in your backyard by picking up the winners in this category. I assure you, you will find something you enjoy.

Rachel Drinkle

TAMARACK JACK’S MEADERY MEAD-A-COLADA

Alberta, Canada

JUDGES

XhAle Brew Co. Queen Bee Honey Blond (Braggot)

Alberta, Canada

$18-20 (4-pack cans)

CSPC 866597

Tamarack Jack’s Meadery Surveyor

Alberta, Canada

$5-6 (355mL can)

$5-6 (355mL can)

FALLENTIMBER MEADJITO SPARKLING MEAD

Alberta, Canada

$16-18 (4-pack cans)

CSPC 858778

Tamarack Jack’s Meadery Hell on the Hillside

Alberta, Canada

$5-6 (355mL can)

Tamarack Jack’s Meadery Meadmosa

Alberta, Canada

$5-6 (355mL can)

Tamarack Jack’s Meadery Buzzsaw

Alberta, Canada

$5-6 (355mL can)

CSPC 824041

Birds & Bees Tease Me Honey Organic Raspberry Mead

Alberta, Canada

$35 CSPC 853253

Stolen Harvest Rhubarb Melomel

Alberta, Canada

$36-38 CSPC 162299

CSPC

Stolen Harvest Saskatoon Syrah

Alberta, Canada

$36-38 CSPC 162183

TRADITIONAL STYLES

SELECTION

Meet the Judges

AlbertaBeverageAward s 89

Spirit Hills Flower Winery

Wild Rosy Alberta, Canada

$26-27 CSPC 756235

Mary Bailey

The editor of Edmonton’s

Fuhr Estate Winery and Craft Distillery Honey Mead Alberta, Canada

$20

Spirit Hills Flower Winery Dande Alberta, Canada

$26-27 CSPC 756234

The Tomato food & drink, Mary is a certified sommelier, WSET Diploma holder, and Canadian Culinary Competition judge. She loves judging at the Alberta Beverage Awards as the products are top notch, the competition stiff, and the judging lively. Tasting wines, spirits, and related products blind is the true, unbiased measure of a palate for Mary, as is judging with fellow wine and spirit professionals. The

BEST IN CLASS

A growing trend in the market due to increased consumer demand, the quality of non-alcoholic wines has greatly improved over the years. A de-alcoholized wine starts off as a regular wine from which the alcoholic content is removed resulting in a drink that looks, smells, tastes, and feels like a regular wine minus the alcohol.

Dhira Roy Chowdhury

JUDGES SELECTION

$14-16 CSPC 874736

$24-26

$24-26

BEST IN CLASS

A tricky category for sure, these alcohol-free beverages are in a class by themselves. They aren’t mixers or sodas, they aren’t wine, beer, or spirits, but trying to fill this wide open segment that replaces premixed cocktails, coolers, and RTDs. Whatever your reason for abstaining, these might warrant a closer look for a get together, morning or afternoon tipple, or just as an alternative.

Tom Firth

JUDGES SELECTION

NON- ALCOHOLIC SPIRITS

This is such a crazy category for me. I don’t mix a lot of my own drinks at home, so I absolutely love the convenience that can be found here. Many of these bottles can make for a refreshing drink, but have such utility in a punch, family friendly cocktails, and even just something a little different. Best to ask at your local bottle shop, but these also might be showing up on some grocer’s shelves too.

Tom Firth

JUDGES SELECTION

CSPC 871707

BEST IN CLASS

$28-32

CSPC 871708

NON-ALCOHOLIC BEER

The days of your local bar or bottle shop only having one option, and that option being the same as everywhere else, are thankfully behind us. Like the rise of craft beer in general, there is now a wealth of options, and within that wealth are some that don’t just stand out as good non-alcoholic beers, but delicious beverages in their own right. If your local still only has one barely passable option, maybe leave them a copy of this list...

Bill Bonar

JUDGES SELECTION

Spruce Grouse

RTD, or Ready to Drink, are canned beverages. COVID brought an explosion to this category as producers canned everything for ease of delivery and a sort of “pivot” to taproom offerings. This meant that this category was filled with a range from Caesars to Old Fashioneds. RTDs must taste like delicious versions of the cocktail they are representing and must be done well. It’s not an easy task. The winners were well crafted and thought out, and quality was never compromised in large batch productionl.

Rachel Drinkle

GIN-BASED RTD

JUDGES SELECTION

AlbertaBeverageAward s 88

Culinaire MagazinePOINTS

Grizzly Paw Brewing Gin Squeeze

Alberta, Canada

$14-16 CSPC 835237

COCKTAIL STYLE RTD

AlbertaBeverageAward s 87

Culinaire Magazine POINTS

Gnu Craft Spirits The Gnu Gin and Soda – Grapefruit

$15-17 CSPC 893606

BEST IN CLASS

AlbertaBeverageAward s 88

Culinaire MagazinePOINTS

Founder’s Original Tequila Paloma Canada

$15-17

CSPC 831157

LAST BEST GIN-ARITA

Alberta, Canada

$15-17 CSPC 873424

Hail Caesar Korean BBQ Canada

$4-5

CSPC 871667

Black Diamond (unofficial)

World’s Largest

Caesar

Alberta, Canada

$18-20

CSPC 893038

AlbertaBeverageAward s

Black Diamond Watermelon Summer Heat

Alberta, Canada

$16-17 CSPC 888600

HighlightPassion Fruit Canada

$15-17 CSPC 880045

Jaw Drop Sucking Lemons Canada

$16-18 CSPC 781591

AlbertaBeverageAward s 91 Culinaire Magazine POINTS

Pivot Spirits Girl Boss Pink Lemonade

Alberta, Canada

$15-17 CSPC 890958

s

Jaw Drop Tickling Pink Lemonade Canada

$16-18 CSPC 781590

Old Prospector Distilling Adventure Cran-tastic Cherry

Alberta, Canada

$13-15 CSPC 885883

Eau Claire Prickly Pear Pink Lemonade Alberta, Canada $15-17 CSPC 867182

JAW DROP SQUIRTING ORANGES Canada

$16-18 CSPC 781589

Pivot Spirits Hawaii Five-oh

Alberta, Canada

$15-18 CSPC 856720

Jaw Drop Gushing Grapes Canada

$16-18 CSPC 828925

Highlight – Pineapple Canada $15-17 CSPC 880220

Coco Original Rum United States $15-17 CSPC 847616

Lone Pine Mango Orange Vodka Soda Alberta, Canada $20-22 CSPC 869912

Granville Island Apple-Yuzu Sake Cooler British Columbia, Canada $17-18 CSPC 821131

Erin discovered her love of wine while working in the hospitality industry; from cellar rat to General Manager, she’s worked nearly every front-of-house position and even had a stint as a wine rep, before ultimately realizing her true passion is wine retail. Constantly learning, she has completed the ISG and

courses and is underway with the Champagne Master Program with the Wine Scholar Guild. Erin has a deep appreciation that while the study of oenology is complex, enjoying a glass of wine is completely effortless!

KOMBUCHA

2023

Well - this was a tough one for me as “Dave the Beer Guy” isn’t much of a ‘Bucha guy. Maybe I was being as close-minded as the average person about this because of its strange introduction to existence is spawned of a symbiotic culture called a scoby. This category really surprised all the judges, turns out Alberta isn’t half bad at making this weird beverage taste great! Here are the ones we thought were the best.

BEST IN CLASS

AlbertaBeverageAward s 90

Culinaire Magazine POINTS

DISTRICT SUBURBIA HARD KOMBUCHA LEMON + GINGER

Alberta, Canada

$4-5 CSPC 889797

JUDGES SELECTION

AlbertaBeverageAward s 88

Culinaire Magazine

Hard Kombucha

Exotic Berry + Gin

Alberta, Canada

$4-5 CSPC 889798

SAKE

AlbertaBeverageAward s 88

Culinaire Magazine

Pivot Blueberry

Haskap Hard

Kombucha

Alberta, Canada

$22 (4-pack cans) CSPC 883912

Meet the Judges

Margaux Burgess

With over 20 years in the wine biz in just about every aspect of the industry, from hotels to government relations and with a particular focus in Spanish and Australian wine, Margaux looks forward to the homegrown Alberta Beverage Awards every year. There is no better way to keep a wine professional honest than a few days of blind tasting! Even better is judging with a room full of the province’s best tasters and discussing many of the great wines available here in Alberta.

Linguavina/ Alberta Liquor Store Association

BEST IN CLASS

The days of low-quality, warm sake with sushi are bygone as our pallets discover what the Japanese have known for centuries. We are discovering the exquisite, refined taste of this ancient and well-crafted beverage, made simply from fermented rice, water, koji mold and yeast. Finer sakes use very traditional methods and absolutely no additives. Sake breweries are now popping up throughout North America, and while alcohol consumption in Japan falls, sake grows in popularity around the world. Consumption has nowhere to go but up as we all discover its desirability and its versatility.

Dean Norris

JUDGES SELECTION

$77-83

$58-64

855746

CSPC 877423

Magazine POINTS TATENOKAWA

Culinaire

$24-27 CSPC 852165

Akaiwa

Junmai Daiginjo

FRUIT FORWARD

We always have a few things that don’t quite fit into other, more established categories, but still show well and show off at the same time. These two products were some of those. We have a melon soju from South Korea that is remarkable refreshing (and versatile in a cocktail!) and a ready to go sangria that saves a lot of time in a pinch, and is pretty darn good too.

Tom Firth

BEST IN CLASS

South Korea

$11-12 (360ML)

CSPC 870201

JUDGES SELECTION

Half Korked Rowdy Red Sangria Alberta, Canada

$19

Meet the Judges

Jenny Book

Wine educator, contract speaker, freelance writer and wine judge. With over 20 years’ experience in the industry Jenny has dabbled in many facets of the wine world. Currently her main gig is in wine education, sharing her passion and knowledge of wine with many local and international students. She runs WSET courses and exams with Fine Vintage across Canada and the USA, and teaches a broad array of international students through WSET Global.

Fine

Vintage

Localon ho o ked

naturSource Salad Toppers

We were so impressed with naturSource tamari and ‘olio d’oliva’ almonds that we included them here last year, and now the masters of crunch from Quebec have brought out new flavours of their Salad Toppers and we can’t stop popping them straight from the bag! We’re particularly fond of the mildly spiced Sriracha with dry roasted pumpkin and sunflower seeds, nuts, cranberries, and crunchy noodles; and similarly, Wildberry that includes cashews and soy too – and the good news is they’re bottomless bags – they seem to go on forever! At major grocery stores, 575 g around $10.

The Horror Movie Night Cookbook

“60 Deliciously Deadly Recipes Inspired by Iconic Slashers, Zombie Films, Psychological Thrillers, Sci-Fi Spooks, and More.” Richard S. Sargent hosted horror movie nights with three films each inspiring a different course and cocktail pairing – and now he has a killer new cookbook of these recipes –real recipes not kitschy severed fingers, although with kitschy names that make me laugh, like Zombie Guts Cookies (The Evil Dead) and Bloody Floaties (Jaws); his intros to the recipes are hilarious too! $27 Ulysses Press

Von Slick’s Finishing Butters

We all know that everything’s better with butter and now it gets even better with these frozen, flavoured finishing butters from Von Slick’s in Middlebro, Manitoba. Landon Kroeker and Rob Sengotta won the “innovation and originality” award as well as the dairy category at last year’s Canadian Grand Prix New Product Awards, and we’re not surprised – just push up the bottom of the eco-friendly tube, cut off the ‘coin’ or ‘puck’ size you want, and pop the rest back in the freezer. Four savoury flavours (Garlic Confit, Mushroom Duxelles, Roasted Red Pepper and Olive Tapenade) and the sweet Wild Blueberry and Salted Caramel make for endless possibilities to up your food game. 140 g (about 14 servings) around $10. Available across Alberta, vonslicks.ca for stockists.

Ninja 12-in-1 Double Oven

We’ve been using Ninja’s digital air fryer for smaller items and our big oven for roasts and casseroles for a few years, and it’s a good and economic solution, but now with the countertop Ninja Double Oven we may never use our main oven again! Two independent ovens heat and cook separately - the top oven for baking, broiling, toasting, and baking, and the bottom oven for air frying, roasting (it’s big enough to cook a whole chicken), convection baking, dehydrating… and you can even sync them to cook a full meal with your veggies or carbs up top and your protein roasting below and have them finish at the same time! It’s very clever technology and fortunately now widely available, $380-500, ninjakitchen.ca

Super Magic Taste

Toronto foodies, Stephen, Nicole, and Bruno were work colleagues at Shopify, who moved from software to sauce for their love of Super Magic Taste –a chili crisp they’ve been producing in small batches and selling direct to customers for the last three years, and now the rest of the country has woken up and it’s available across the province! Vegan, gluten- and MSG-free, caramelized garlic and onion along with tamari give a super umami depth with sesame seeds and almonds adding flavour and texture too. It’s a gentle heat and just the right amount of it, making the chili crisp even more versatile for adding to everything from eggs to pizza, salads to rice and noodle dishes, soups, and even cheesecake! 270 mL $15, supermagictaste.com for stockists.