Culinaire #14.2 (June 2025)

ALBERTA / FOOD & DRINK / RECIPES JUNE 2025

Ribs! Ribs! Ribs! | Modern Moonshine | Cherry Picking | Food Waste

COCKTAIL MIXERS

SIMPLY ADD A SPIRIT

NO ARTIFICIAL SWEETENERS SERVINGS PER BOTTLE 5+

NO ARTIFICIAL FLAVOURS NON CARBONATED

NO ARTIFICIAL COLOURS

9 Chef’s Tips

Chefs from Calgary, Banff, and Edmonton share their recipes and tips for making flavourful ribs 34 Making the Case … for summer wines in interesting times 36 Etcetera… What’s new?

38 Open That Bottle with Kelly Mandeville, of Monster Sauce

What happens when you say to Katarzyna Kowalewska, of Live Your Dream Photography, ’we thought for June it would be good to have a meaty cover or something on BBQ? Her natural instinct means a wonderful, mouthwatering photo that perfectly captures the essence. Thanks so much Kasia!

14 Fermented Goods Are Having Their Moment

And keeping Garage Kombucha’s Vera Baraz and Daniel Calcines busy seven days a week! by Lucy Haines

16 Got an Appetite for Savings?

Almost half of all food produced for Canada still goes to the landfill each year by Lailani Mendoza-Lai

19 Cherry Picking… figuratively and literally! There’s no shortage of ways to use these sweet or tart, juicy globes –including Cherry Bounce! by Linda Garson

20 The Cherry of My Eye …four recipes where cherries are the star! by Natalie Findlay

24 Step by Step: Summer Fun

THE cake of the summer: Berry Brita Cake by Renée Kohlman

26 Raising Spirits: Alberta’s Fearless New Chapter of Moonshine

Today moonshine is a bold, versatile liquor carving out its place in modern mixology by Baden Roth

30 Take a Walk on the Weird Side: Part Two

More interesting and unusual beers that have appeared in our market by David Nuttall

32 June Spirits: Fire and Ice Spirits that show exceedingly well by the fire and some that refresh By Tom Firth and Linda Garson

You can feel the excitement in the air…

As patios open up again, and outdoor dining becomes the norm and not the exception. I know that Albertans are a hardy bunch, and it used to make me laugh before I moved here, that someone would meet me at the airport wearing shorts – in January!

Whether you’re on a busy street sitting outside a pub and enjoying your time with friends, or at home in your back garden on your patio with the family, I’m sure we all appreciate and look forward to these long summer nights: the smell of barbecue in the air from our neighbours if not our own, salads, long cold drinks, and maybe even later, drinks around the fire pit (just remember – white drinks before the meal and brown drinks after it!).

On a different note, have you noticed how lavender is back in fashion

and trending right now? It’s funny, and I can remember remarking after buying a red car that I didn’t see many red cars on the road – until I bought one, and then I saw them everywhere!

Well I wrote the article on lavender in our April issue in time for this year’s blooms, and hadn’t seen much lavender around in Alberta recently, growing in gardens or used in drinks and fragrant dishes – and now it’s like a stalker! I go to a café for a meeting, and it’s in pots and vases all around my table; I see sandwich boards when I’m walking down the streets near me, and posters in cafés and shop windows, all declaring they now have lavender lemonade and lavender cocktails, and lavender lattes too!

I’m always watching, so I’m no stranger to trendspotting and now I’m wondering what’s coming next? In this

issue we have a feature on cherries, again after being invited to the cherry harvest down south last summer, and we have an article on moonshine – will it be a summer of moonshine and cherries?

Wishing a very happy Father’s Day this month to all who are a father or have a father to celebrate with.

Cheers, Linda, Editor-in-Chief

Congratulations to Proof who have been unwaveringly living and breathing cocktail culture for ten years. And they’ve been included in Canada’s 50 Best Bars list seven times in the last eight years and The World’s 50 Best Bars Discovery List for the last four years! 1302 1 Street SW, Calgary, proofyyc.com

Do you know of any Alberta restaurants/ bars having big anniversaries this year? Let us know, so we can spread the word!

At the time of writing, we’re still crossing our fingers for Tu Le, owner of Edmonton and St. Albert’s Jack's Burger Shack. Seven competitors started competing on The Big Burger Battle (streaming on the new Flavour Network and Stack TV) for $25,000, an all-inclusive vacation for two, as well as of course - for bragging rights! Calgary’s Andrew Phung is hosting the show with fellow Calgarian, Charcut/Charbar’s Connie de Sousa, who is judging the competitors along with author, burger expert, and TV personality George Motz. Le is the only Albertan on the show against stiff competition from Montreal and America, and while it’s all ups and downs on TV, Jack's Burger Shack has been declared Best Burger in Edmonton (by the Edmonton Sun), and Best Burger in the World (by the Edmonton Journal). No pressure!

Acme Pizza has levelled upafter being a staple in Calgary’s Sunalta and Renfrew communities for over

three years, the much-loved pizza spot has expanded into a full-fledged Italian restaurant in the old Vendome location, bringing its signature comfort food to Sunnyside as Acme Pizza and Pasta. While you’ll still find their seriously good pizzas on the menu, owners Dean Symonds and Jason Wankel have introduced a bold and elevated Italian menu, crafted with the help of pasta chef Elyse Trimble and executive chef Alex Row. Don’t miss Italian staples like the fresh burrata salad and the beautifully executed chicken cacciatore, but do try the new dishes - Mare e Monte squid ink pasta with prawns, calamari, and oyster mushrooms is rich and flavourful — and the real standouts? Prawns Fritto with salami marmaletta (a surprising and delicious pairing you won’t soon forget) and Chili-Crab Capoletti with Dungeness crab, lemon-ricotta stuffed pasta, and chili-basil lobster sauce – it’s a plate-licker! 940 2 Avenue NW, seven days 4-late, acmepasta.ca

Edmonton’s Next of Kin Cocktail Bar is getting rave reviews, even though they modestly say they’re ‘just a neighbourhood bar’. Open in the former Shojo Izakaya space at 10425 121 Street NW, the latest project from Ben Staley (of North 53, Alder Room, and Yarrow), is first and foremost a bar creating masterful and memorable cocktails and while Chef Brett Barger insists Next of Kin is not a dinner spot, everyone’s absolutely loving the snacky plates: the crisp celery pickles, charred cabbage, cheese covered churros, olives, tuna

sourdough, long tots, and Kin burger, are elevated and carefully crafted –and don’t leave before having the soft serve. Sit at the bar in this stylish room, and watch the very professional and knowledgeable staff, and watch out for ongoing collab pop-ups with guest bartenders. No reservations, walk-in only Tuesday-Saturday 6 pm-late.

Welcome Cavernus, Calgary’s new wine club and lounge, hidden in the historic Alberta Hotel basement (previously The Cellar) on Stephen Avenue. Len and Angela Gostick, along with partner John King, took two years to find the perfect space to create this relaxing atmosphere. They’d wanted a historic building with character and energy - exactly what they achieved with this beautiful sandstone landmark. There’s even a table with four chairs in the centre of the lounge that is rumoured to be where the Big Four sat, drank, and discussed their new venture, the Calgary Stampede! What makes Cavernus unique is that membership brings exclusive benefits if you’re looking to build a wine collection or have a Cavernus wine concierge source exclusive and rare finds for you, and store them in your private locker. You’ll always have a table ready, no corkage fees, and access to member-only events, private rooms, and special tastings. Public reservations are welcome too - try the ever-changing wine flights of three 2.5-ounce pours, with optional food offerings. 137 8 Avenue SW, closed Sundays, cavernus.ca

OTTO Food and Drink has a new concept at lunchtimes. Nine years after opening Edmonton’s OTTO (for us that’s Otto ‘the sausage spot’, and we love that concept too!), Ed Donszelmann has launched Tulip Sandwich Shoppe at his Otto location at 11405 95 Street NW, offering elevated and delicious sandwiches to eat in or take away. Using local ingredients, such as Fuge chorizo, choose from ‘Slappy Joe’ (Otto’s veggie version of a Sloppy Joe!), Tonnato Melt (think Italian tuna melt!), whatever the ‘strata’ of the day is when you visit (Bacon Jalapeno Popper Strata, yum!), or a Roasted Red Pepper Bisque – you’re going to be happy with whatever tickles your fancy on this small menu! Thursdays-Sundays 10 am-1 pm, ottofoodanddrink.com

Bizarre Gastro Pub has officially opened its doors in Ramsay at 2016 Spiller Road SE, and if you’re looking for a unique experience, this is the place. Prepare to be spoiled by the variety of food options and blown away by the creative (and seriously tasty) drinks. So when you hear from Executive Chef Anshul Narula that a molecular menu is on the way, you know things are about to get even more bizarre! While happily delivering on comforting pub favourites, it’s Bizarre’s standout dishes — like the firecracker calamari, strawberry champagne cheesecake, and perfectly crafted lobster rolls — that really steal the show. And you’re sure to love the colourful murals and thoughtfully curated decor that give the space a

distinctly stylish, creative vibe. Seven days 11-late, bizarregastropub.ca

Edmonton’s Don’ya Ukraine’s Kitchen is growing! Not long after launching Canada’s first Ukrainian Kitchen to support newcomers affected by war, Janice Krissa and her daughter Jorgia Moore, have opened a second location in the former Julia’s space at 10405 Jasper Avenue, where you can get your fix of traditional varenyky (cabbage rolls), Ukrainian borscht, Ukrainian perogies, desserts and more, all handmade by Ukrainian newcomers. 8 am-3 pm, Monday-Friday.

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Pie Junkie’s new Calgary location is now open, just in time for their new summer menu, and the return of their fan-favourite, cookie crumble ice cream pies! Nishant has been chef at Pie Junkie for five years and worked in every location: Mahogany, Crowfoot, Spruce Cliff, and the recently closed Kensington store (insider information: there’s a new one coming soon in the west!), and makes sure that the range, quality, and standards, are consistent throughout (consistently excellent, we’d say!), and now you’ll find him here at 180 Legacy Main Street SE. We’ve aways been impressed at Pie Junkie’s choice of sweet and savoury pies, hand pies, brownies and cookies - and now in the freezer, along with the take and bake tart shell, soups, frozen desserts, and a whole gluten-free range, there are single-serve, half savoury/ half sweet, TV dinners to bake at home! Seven days 10-7, piejunkie.ca

Enigma Bar & Kitchen is open in Edmonton’s former On Edge Brewery, with a food and drinks menu designed for everyone to find something that appeals to eat and drink here. From tacos, wings, nachos, and an ‘enigmatic’ selection of warm handhelds (chicken tikka hotdogs!), to pizzas (glutenfree too) and pastas with no shortage of options and add-ons, there’s an extensive selection of cocktails, both alcoholic and – we’re pleased to see, plenty of alcohol-free choices too. 10308 81 Avenue NW, seven days, breakfast, lunch, and dinner. enigmabarkitchen.com

There’s no stopping Holy Grill’s Nick Yee – he has a knack of being in the right place at the right time, and making quick decisions on new locations – and along with 10 Avenue SW, 5 Avenue SW +15, Bow Valley Square, and Silverado, his fifth store is now open at 1000 Centre Street N in Calgary. It’s beautifully bright with a 25-seat southwest facing patio (and a liquor licence), serving up all day breakfast, super generous paninis and burgers (the focus is on the filling not the bread!), five types of fried potatoes, the crispiest and biggest onions rings in the city, and two dozen add-ons. Come hungry! Banker’s Hall location coming soon… 7:30 am-8/9 pm, holygrill.ca

The six Jerusalem Shawarma brothers have opened their fifth Edmonton location! The new central location is at 11305 104 Avenue, serving up the same healthy and flavourful, Middle Eastern dishes (more than 50 choices!) of halal meat and veggie plates, skewers, shawarma and wraps, poutines, salad bowls and rice bowls, just as you'll find in their twelve Calgary locations and four other Edmonton locations! Mmm… just writing about them is making us hungry! Seven days, jerusalemedmonton.com

If you know of any new openings in Alberta that we may have missed on these pages, or any noteworthy achievements that we should be letting others know about too, please contact linda@culinairemagazine.ca so we can try to include them!

Crave - Cupcakes, Cakes, Cookies, and More from an Iconic Bakery

By Carolyne McIntyre Jackson and Jodi Willoughby, Touchwood $45

Crave co-founders Carolyne

McIntyre Jackson and Jodi

Willoughby grew up on a farm in High River, surrounded by family - moms, grandmothers, and aunts - who were all passionate about baking. So it’s no surprise they learned from the best. With recipes passed down through generations, the dynamic duo eventually decided to share their sweet creations with the public, opening Crave’s first location in the heart of Kensington. And it has been a bit hit ever since!

A Calgary staple, Crave has been delighting dessert lovers for over 20 years. If you're a local, you know it's hard to top their iconic chocolate cake with signature buttercream icing, or their red velvet cupcakes with cream cheese frosting. But co-founders Carolyne and Jodi always dreamed of sharing Crave beyond Calgary

- and now, with six locations (four in Calgary, one in Edmonton, and one in Saskatoon), fans can get their fix across Alberta. Next stop? All over Canada!

To celebrate their 20th anniversary, Carolyne and Jodi are giving fans a real treat by sharing some of their most beloved recipes, so we can finally get that Crave cupcake fix from the comfort of our own kitchens. Whether you're an experienced baker or just starting out, this book thoughtfully guides you through each step of the process to help you pull warm, delicious baking out of the oven every time. And after spending days on end perfecting every single recipe (so that we don't have to), Carolyne and Jodi have created the ultimate treats to impress a crowd or satisfy a craving.

Some of our favourites include the Vanilla Buttercream Frosting (because

it's iconic, duh) on page 56, the classic Snickerdoodle Cookies (p.123), and the Coconut Cream Pie (p.185). But the book also takes readers through basic ingredient staples to keep stocked, essential baking tools, and general baking how-tos, like how to fill a piping bag or ice a two-layer cake. No matter what page you land on, one thing’s for sure — your mouth will be watering!

A Good Ribbing

BY KEANE STRAUB PHOTOS BY DONG KIM

Here’s something to chew on: it was only within the last 100 years or so that barbecue ribs as we know them gained popularity. Before that – and before refrigeration – pork was primarily packaged in wood barrels, and butchers couldn’t fit the spare ribs. This meant in places where hogs were being packed and processed, ribs were priced

“Some of my earliest memories are of watching my grandmother by the wood fire,” says Chef Shiv Negi of Your Spot Barbecue in Edmonton. “There were no shortcuts, just instinct and patience. That’s where I first understood the soul of the barbecue.” Working in the United States, he learned the craft of slow cooking, and it was in Eastern Europe that he came to recognize the importance of simple ingredients and cooking from the heart.

For Chef Shiv, cooking ribs is an art that anyone can master with a few things in mind. “Use a dry rub and let it sit, ideally overnight, so that the flavours soak in,” he begins. “If you’re grilling, use hickory or applewood chips, but if you’re indoors a touch of liquid smoke adds nice depth.”

Simple Baby Back Ribs are a great way to get back into grilling this season. “This recipe brings together everything I’ve learned over the years,” explains Chef Shiv. “It’s simple and honest. Let the flavours speak for themselves.”

“Good ribs aren’t just food,” he adds, “they’re a reason to gather. Fire up the grill, share a meal, and enjoy homemade BBQ sauce.”

incredibly cheap, or completely free of charge.

Around the world, the ribs of various animals are also consumed alongside those of pork, and include goat, ostrich, alligator, and kangaroo. Here in Alberta, we’re a little tamer, but that doesn’t stop our chefs from providing tips and tricks to make some of the juiciest, most flavourful ribs in the province.

Simple Baby Back Ribs at Home

Serves 4

2 racks baby back ribs

Your favourite BBQ sauce

Apple juice or water in a spray bottle

For the rub

2 cups white sugar

1 cup fine salt

½ cup ground cumin

½ cup ground black pepper

½ cup mustard powder

Combine all together and mix them nicely.

1. Remove the thin membrane on the back of the ribs (use a paper towel to grip it) and pat them dry.

2. Rub the spice mix all over the ribs. Let them sit for at least 30 minutes — overnight is even better.

3. Wrap ribs in foil and bake at 250° F for 2 hours. Every 30 minutes, spray with apple juice or water to keep them moist.

4. Unwrap the ribs, brush on BBQ sauce, and finish them on a hot grill or under the broiler for 5–10 minutes until the sauce gets sticky and caramelized. 5. Let the ribs rest for 10 minutes, then slice and enjoy.

Alex Sang-Ho Kwon, Chef and owner of SOT in Calgary, is a fan of tradition. “I like to start with flavours and combinations like foie gras with Sauternes, kimchi and pork, or fish and soy sauce. Then I add my own colour and flavour to them.”

His favourite dishes at SOT, the Beef Bulgogi and Braised Short Ribs, are reflections of his dedication and attention to detail. “It took me almost half a year to adjust the recipes and I think they are some of the best bulgogi and short ribs you can find in town.”

When it comes to braising, Chef Alex says it’s important to braise the ribs first. “This adds the depth of flavour to them and adds to the final texture.” And while it takes more time and effort than grilling a steak, you can feed more people for less money.

“Braised short ribs used to be a feast dish in Korea back in the days. I re-created the cooking method by using the oven instead of simmering in a pot. It makes the meat more tender and juicy.”

If you have the time, he says the short ribs can be brined overnight in salt and sugar water, like they do in-house at SOT. “Any roasted root vegetables can be added to the dish with braising liquid. Also, feel free to add any butter or spiciness to it if you like them!”

Serves 4

1.75 kg boneless chuck flat

To taste salt and pepper

1 large onion

2 Tbs ginger

1 large Asian pear

1 bunch green onions

1 cup (250 mL) soy sauce

1 cup brown sugar

6 cups (1.5 L) beef stock

10 garlic cloves

1 chopped carrot

200 g Asian radish

Green onion, chopped, for garnish

Sesame seeds, for garnish

1. Trim excess fat and silver skin on meat.

2. Season with salt and pepper, and sear or grill the meat on high until dark brown, and let it cool.

3. Cut the meat into 140 g pieces.

4. Blend onion, ginger, Asian pear, green onions, soy sauce, and brown sugar.

5. Boil beef stock with liquid from onion ginger blend above, garlic cloves, carrot, and Asian radish.

6. Place seared and cut chuck flat into an oven-safe pot and pour over boiling braising beef, onion, ginger liquid blend above.

7. Cover with parchment paper, foil, and the pot lid.

8. Set the oven at 275º F and braise for 4.5 hours or until tender. It may vary with ovens. If using a convection oven, then braise for 3 hours.

9. Once cooked, take the pot out of the oven, uncover, let it sit at room temperature for 1 hour.

10. Place the short ribs and braising liquid on the plate, and finish with chopped green onion and sesame seeds.

SOT Braised Beef Short Ribs

“I’m inspired by the emotional connection food creates, and how a dish can comfort, surprise, or transport someone,” says Chef Lancelot Monteiro. “I try to let each plate speak with honesty and intention.”

As Head Chef at the Prow at Buffalo Mountain Lodge, he believes that good food doesn’t need to be complicated, just thoughtful. His favourite dish, The Prow Salad, is a perfect example of this: house-made white anchovy and roasted garlic vinaigrette, topped with a grilled chicken breast.

But we’re here for meat, and Chef Lancelot knows a thing or two about that, too. “Alberta has access to excellent quality pork and beef, so start with the best ribs you can source. It makes all the difference.”

Ready to get a little wild? Try this recipe for BBQ Wild Boar Ribs. “I wanted something that blends the rich flavour of Alberta boar with some of the classic smoky-sweet profiles I love from

Southern-style barbecue,” he explains. “This is simple enough for a home cook but delivers restaurant quality flavour.”

Finish with a good barbecue sauce and caramelize them on the grill, he advises. “And most importantly, let your ribs rest before cutting. That’s when the juices settle and texture finishes perfectly.”

BBQ Wild Boar Ribs (with House Rib Rub)

Serves 4

Rib Rub:

Makes about 1 cup, enough for 2–3 rib racks

½ cup (about 8 Tbs) brown sugar

1½ tsp salt

2 Tbs black pepper

1 Tbs + 1 tsp chili powder

1 Tbs + 1 tsp sweet paprika

1 Tbs garlic powder

2 tsp onion powder

2 tsp red chili powder

1. Combine all ingredients in a large mixing bowl and mix thoroughly.

2. Store in an airtight container. Keeps well for weeks in a cool, dry place.

Rib Preparation (for 2 racks of Wild Boar Side ribs):

2 racks wild boar side ribs or pork back ribs

½ cup of the rub (or enough to coat generously)

4 cups (1 L) chicken stock

1 medium yellow onion, julienned

1. Prep the ribs: remove the silver skin from the back of the ribs. Pat dry.

2. Apply rub: coat both sides of the ribs generously with the rib rub. Wrap and refrigerate overnight (or at least 4 hours).

3. Cook low and slow: Preheat oven to 275º F. Place ribs meat-side up on top of the julienned onions, pour chicken stock in the bottom of the roasting pan (about 4 cm), then wrap the pan tightly with aluminum foil.

4. Bake for 3.5 hours.

5. Glaze & finish: unwrap ribs. Brush with your choice of BBQ sauce (we make a saskatoon and whisky BBQ sauce at the Prow). Let ribs rest 10-15 minutes before slicing. Finish on the grill with more BBQ sauce.

Chef Joel Harris, Executive Chef and owner of Calgary’s Aloha Modern Kitchen, just can’t quit the Hawaiian way of life, and we’re all the better for it. “The islands of Hawaii are my constant inspiration for my cooking. I look to old recipes and pay tribute to the cultures and people of Hawaii, using fresh and local produce from local farms.”

Spam Musubi brings back memories of days spent surfing: “It always made the best snack after a good surf session.”

Huli Huli chicken takes him back to Maui with the smell of burning wood akin to sunset fires on the beach.

“The Maui Ribs I’m sharing here is a dish that is near and dear to my heart,” he adds. “Cooking these ribs over an open fire after a long day at the beach, Ohana surrounding the table – the smell takes me back to Hawaii and the time in my life that shaped me into the chef I am today.”

There’s no low and slow here, unless you count the two or three days needed for marinating. “Grill them first at a very high heat to get the char needed, then

move them to the top rack to continue cooking the rest of the way.” They’re done quickly, which makes them an excellent choice for a hungry crowd.

“Get your local butcher to cross-cut the short rib about 2.5 cm thick for the perfect ribs!”

Aloha Maui Ribs

Serves about 4 people

1 kg cross-cut short kalbi-style ribs about 2.5 cm thick (two packs of crosscut short ribs at a store)

1 cup sugar

1 cup (250 mL) soy sauce

5 garlic cloves smashed

2.5 cm ginger, peeled and sliced

1 Tbs toasted sesame seeds

1. Mix all ingredients together apart from the ribs, making sure all the sugar is dissolved into the soy sauce.

2. Add the cross-cut short ribs (kalbi style).

3. Place everything in a bowl to marinate for 2 to 3 days before grilling.

4. If you're short of time, you can let them marinate for 5 hours or overnight.

5. Grill ribs at a very high heat first to get the char needed. Then move them to the top rack to slowly cook the rest of the way.

These ribs don’t take long at all depending on the cut of the short rib you are using, but it's usually 10 to 15 minutes of total cooking time.

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.

WE’RE NOW CELEBRATING OVER 50 YEARS OF THIS FAMILY AFFAIR

For our anniversary last year, we started reflecting on the people and businesses that supported three generations of our family business. We barely scratched the surface on the enduring relationships we’d built, and the incredible growth we’ve witnessed in our partners and have been fortunate to enjoy ourselves.

GATHER AROUND AND MEET

FRANK & ANNETTE

So let us introduce some new faces this year.

Thank you, Calgary, from every one of us in the IZZO FAMIGLIA

Frank and Annette Bonafede are some of my Dad’s oldest friends and their much-loved Tuxedo restaurant, il Chianti, has provided the backdrop to many wonderful family memories –not just for us but for generations of Calgarians. They have the loveliest photos of my dad from when they helped him get his business off to its ‘second’ start over 40 years ago.

They began their own journey building on the recipes of their Southern Italian heritage, Annette in the kitchen and Frank out to greet every familiar face. Consistency and quality are the foundations of their cooking, yet patience, love and laughter are the secrets to their enduring success. - Peter

WE SUPPLY IN-THE-KNOW CALGARIANS WITH LOCALLY ROASTED TRUE ITALIAN-STYLE COFFEE AND PRETTY MUCH EVERYTHING ELSE THAT GOES ALONG WITH IT.

Fermented Goods Are Having Their Moment

BY LUCY HAINES

The pandemic changed things for many businesses – often for the worse – but in the case of Garage Kombucha, it gets some of the credit for imagining it into existence.

Registered dietician Vera Baraz and her chemist husband, Daniel Calcines, had their careers and even a side business teaching Argentine dance. So when Covid put a pause on pursuing that passion, the busy pair found themselves with time on their hands.

“Daniel bought a 400-litre stainless steel fermenter and was experimenting with it in the garage,” recalls Vera, adding that the family was already familiar with making fermented foods – things like pickles, kefir, sauerkraut etc. “He started making kombucha (a slightly fizzy, tangy fermented tea drink), intending to just

give it away, but our kids said it was the best kombucha they’d ever tasted, and we should try selling it.”

That was 2022. Fast forward a few years, and Garage Kombucha (so named because of its origins in the family garage) is a business on the rise, with Baraz, Calcines, and their adult children Bianca and Emilio, (who’ve both studied business at the postsecondary level) all part of the company. That core team, plus a few employees helping in the brewery or with restocking retail shelves and at markets, are onboard to showcase the benefits of this fermented beverage. And, if you’ve been up on health and wellness news, fermented food and beverages are having their moment.

“This has taken over my life,” admits Baraz, adding though she loves her hospital job, Garage Kombucha has demanded

that attention. “We love what we do, so it doesn’t feel like work. But it’s become a seven day a week commitment.” The level of busy-ness may also have to do with the company’s ever-increasing lineup of fermented foods, which now includes kimchi, carrot slaw, sauerkraut, mustard, and apple cider vinegar, in addition to several flavours of kombucha.

Regular Bountiful market customer

Dr. Miranda Pilipchuk describes her own digestive health needs as well served by dietician Baraz and chemist Calcines as, “The exact, perfect combination of people to be making kombucha. Their expertise is outstanding. I’ve been consistently impressed by how well Garage balances smoothness and fizz, and their flavours are delicious without being overpowering or overly sweet.”

“There’s always lineups at the market; I never take it for granted. That’s where we meet people and introduce new customers to the product, some who come from other provinces for it,” explains Baraz. And whether it’s at St. Albert’s outdoor market, Bountiful or Old Strathcona Farmers’ Markets in Edmonton, or Crossroads Market and Calgary Farmers’ Markets down the highway, Baraz, her daughter and other helping hands know that’s the work: showcasing Garage Kombucha to a curious and eager customer base; those interested in fermented products that boast health benefits by way of probiotics and antioxidants.

“All kombucha isn’t created equal. We use a natural, slow fermentation process (30 days; no forced carbonation here) that gives a slight sweetness and bubbly finish; a soft taste profile,” Baraz says, marveling that the company quickly moved from a garage experiment to being a brewery with a rented Edmonton warehouse space that has produced thousands of litres of flavoured kombucha in just a few short years.

Core flavours of the small batch kombucha brews include mango, haskap, guava, peach, raspberry and lemon ginger, though the naked green (featuring organic green tea) is popular too, especially cherished for mixing in cocktails. Rotating limited editions include saskatoon berry, elderflower hibiscus and root beer. “That’s popular with kids,” she says, adding that a lot of customers with young families are looking for low calorie, low sugar beverages like kombucha for its potential health benefits and as an alternative to pop or juice.

Benefits linked to the low-calorie drink revolve around its use of SCOBY (aka: symbiotic culture of bacteria and yeast) fermenting the tea and sugar to create a bubbly, tangy beverage. Garage Kombucha’s raw, always ‘live’ beverage isn’t pasteurized, boasting probiotics and antioxidants which promote a healthy immune system, Baraz says, and can aid digestion and relieve stomach and intestinal issues.

Proponents of the ancient beverage also point to kombucha’s amino acids, B and C vitamins and polyphenols. Its popularity also meets with those seeking a natural beverage that is low in caffeine and sugar –most often made with black tea, cane sugar, select fruits, flowers, spices and herbs, plus the key ingredient: SCOBY.

Since moving to Edmonton from BC, faithful customer Anna Hill says Garage Kombucha has become a mainstay. “When I want to treat myself (and my family), I also buy their Kimchi and pickles. Both are to die for,” she says, adding that in a couple of years, she and her family are enjoying better gut health. “Garage has less sugar, no additives, and all of the active beneficial microbes you would want in a fermented product. I also appreciate that all of their packaging is recyclable, so there’s low environmental impact.”

Farmers’ market customers like Hill and Pilipchuck both mention that buying ‘local’ matters; supporting small business and the local economy, yes, but also building a relationship between vendor and customer. That echoes Baraz’ sentiments, and it’s why she finds herself at markets most weekends, sharing information on the product, on where the returnable,

recyclable bottles are sourced and the overall benefits of adding fermented products to the diet.

Baraz says Garage Kombucha is proud of utilizing reusable, pressure-rated one-litre glass containers and 355 mL recyclable cans to hold its beverage. Customers pay a bottle deposit that they can bring back to Garage Kombucha at markets and at some partner retailers (including Bon Ton Bakery and Community Natural Foods in Edmonton.) Other retail partners include Italian Centre Shops in Calgary and Edmonton and MacEwan University in Edmonton. The ever-busy Baraz is also in talks to have a few flavours of Garage Kombucha in the local section (refrigerated area) of Sobeys/Safeway stores in Alberta.

“We’ve also got plans for a ‘hard’ kombucha (5 per cent alcohol), so that’s in the works with AGLC, and we want to introduce wellness shots,” Baraz says of future plans for the company. (For those that wonder, the pair still operates the Latin dance studio too – passions don’t fall away, no matter how busy one gets). Wellness shots are a newer product on the horizon, often containing ingredients like ginger, turmeric, and lemon. Kombucha falls in line with what these shots are said to offer; a boost to the system to aid in digestion, increase energy levels and immunity with a concentrated dose of vitamins and antioxidants.

“We’ve always got so much on the go. But as my husband says, ‘all good things start in the garage.’

Lucy Haines is a long-time freelance writer, specializing in travel, food, arts and entertainment. When she isn't writing, Lucy is a busy mom to four fantastic kids, and enjoys singing and performing in the local community theatre scene.

Got an Appetite for Savings?

Rising food prices or not, Canadians still love eating out. Calgary resident Janice Chao is no exception. “I love exploring our local culinary scene and trying new things,” says the Calgarian foodie also known as @hungrygirlyyc. For someone who enjoys anything from crunchy pakoras to durian pizza, Chao’s adventurous palate comes with a price tag.

RISING FOOD COSTS

With inflation and an ongoing tariff war, stretching food dollars is especially important – whether you’re a foodie or just trying to feed your family.

Canada’s Food Price Report predicted an additional $800 of food spending per year for a family of four in 2025. Overall, it forecasts Canadians spending three to five percent more on food this year. The highest spikes are meat prices (four to six percent), followed by restaurant food and vegetable prices (three to five percent).

BY LAILANI MENDOZA-LAI

More Canadians now face food insecurity. This could range from lacking access to healthy foods, not having enough to eat, or skipping meals due to cost.

THE FOOD WASTE CRISIS

With this rise in prices, it’s astounding to know that almost half of all food produced for Canada still goes to the landfill each year. The latest research released by Second Harvest, Canada’s largest food rescue organization, reports that as a country, we’re throwing away $58 billion worth of avoidable food waste .

Avoidable food waste is any edible food that was discarded before consumption, and it occurs throughout the food supply chain. In the pre-consumer stage, food could be discarded for arbitrary reasons. Divy Ojha whose company, Odd Bunch, rescues “imperfect” produce from growers and distributors, says anything misshapen, too big, or too small can get rejected by grocery stores. Packaging misprints or

BY LUCY HAINES

non-scannable barcodes also render produce unsellable.

Poor storage, overbuying, and confusion around “best before” dates also lead to more waste. “Best before” dates (versus expiry dates) identify food’s peak freshness for consumption, not food safety. This confusion has led to 23 percent of Canada’s total avoidable food waste.

WASTE NOT, WANT NOT

The good news? Much of this food waste is preventable. One way is by using food rescue apps and services. These companies aim to save edible food from producers and pass on the savings to consumers through discounted prices.

Chao has tried some of these services “because I love eating out, but needed to save money. It seemed like a good way to prevent food waste while getting a good deal too.”

Read on for some options available to Albertans.

ODD BUNCH

Odd Bunch is a produce subscription delivery service with a goal to reduce food waste and make fresh produce accessible. They’ve recently expanded to Calgary and Edmonton.

Odd Bunch sources produce directly from Canadian farms, greenhouses and distributors. Ojha explains, “Anything they’re not able to sell to big box stores because of cosmetic reasons or because of logistical inefficiencies, we’re taking it off their hands, creating a secondary income for them.”

Odd Bunch offers prices up to 50 percent less than grocery stores. There’s a choice of small, medium and large produce boxes containing all-veggie, all-fruit, or mixed. Subscribers can request one free substitution per delivery, or more for an additional charge. oddbunch.ca

TOO GOOD TO GO

With 85 million users worldwide, Too Good To Go (TGTG) is the world’s largest marketplace for surplus food. Since launching in Canada in 2021, the company has saved eight million meals from going to waste.

Using the mobile app, customers can purchase a “surprise bag” from stores and restaurants for a third of the regular price and schedule in-store pick-up. These items have exceeded the “sell by” date but are safe to eat.

Using GPS, the app is handy for finding discounted food while travelling. “It's hyperlocal because what you see on the app is what's local to you,” explains Sarah Soteroff, TGTG’s Senior PR Manager. “You're not going to see stores in Toronto if you're in Calgary.” toogoodtogo.com

FLASHFOOD

Toronto-based app Flashfood connects consumers to groceries offering deep discounts for foods nearing best-before dates.

With the app, customers can shop for meats, dairy, seafood, produce, and prepared foods. Customers can select a store, pre-pay for purchases and choose a pick-up time. Orders can be picked up from the Flashfood kiosk at the store, as early as the same day.

Just like other GPS-based apps, Flashfood lets people find grocery stores nearby. With its partnership with Loblaws, it’s easy to find participating stores in

any of their 2,300 locations nationwide. A recent Loblaws press release credits Flashfood for helping their customers save over $50 million in groceries in 2024. flashfood.com

FOODHERO

FoodHero is a grocery app founded in Montreal in 2019. The app partners with over 1,000 IGA stores nationwide and is used by over 600,000 customers in Canada.

Besides GPS-based store search, the FoodHero app has user-friendly features, such as the ability to search items based on diet (kosher, halal, lactose-free, gluten-free, organic or vegetarian) and filter results based on food items (meat, dairy, seafood, etc). Listed items are also updated at set times twice daily.

The app quantifies the user’s amount of CO2 prevented, the total weight of food diverted from the landfill, and the total amount of savings by using the app, helping users feel good about their environmental contribution and costsavings. foodhero.com

SAVING MONEY… AND THE ENVIRONMENT

“On average, I find myself saving around 70 percent off the regular price [using Too Good to Go] but I have heard of other people getting bags where it’s only around 50 percent savings,” says Chao. “I’ve also tried Odd Bunch… I find their quality and value to be equally good.”

Used strategically, the savings can be significant. In a year, FoodHero user Josée Gupil saved over $10,000 on groceries. Whether through a random box of surplus produce or the mystery of a “surprise bag”, users get to try something new. Chao says, “Even at restaurants I’ve been to in the past, getting a surprise bag lets me try new items I may not normally think to order myself.”

Every item purchased using these services creates a positive environmental impact by reducing people’s carbon footprint and food waste. In a year, Gupil’s app purchases amounted to 300 kg of avoided CO2 emissions and over 1,500 kg of food diverted from the landfill – the equivalent of a Toyota Corolla!

“Food waste accounts for 10 percent of all greenhouse gas emissions; flight travel only accounts for about one percent,” says Soteroff. “(Rescuing surplus food) is

something that everyone can be a part of proactively everyday, multiple times a day (to help solve this issue).”

THE FINE PRINT

There are things to consider to see if it’s the right fit. Some features vary based on location (for example, Odd Bunch has an organic box selection not yet available to Albertans) and offerings can be unpredictable since that’s the nature of surplus.

Quality and value are good in general, but some stores can be hit-and-miss. In this case, try Chao’s hack. “I use Reddit to look at other people’s reviews and haul photos to help decide if I am interested in specific surprise bags.”

When food prices rise, it can be extra challenging to keep enjoying the food we love. With the help of these nifty apps and services, you can still have delicious food while keeping costs down and being kind to the planet. All it takes is some preplanning and an adventurous palate!

Lailani Mendoza-Lai is an Edmonton freelance writer and journalist writing about food, travel, lifestyle, children’s literature and parenting. Her work has been published in Chirp Magazine, Sun Peaks News and The Philippine Daily Inquirer.

Don’tMissOut! RegistrationclosesJuly2

13th Annual

Time is running out, enter your products in the

2025 ALBERTA BEVERAGE AWARDS

A clean, blind tasting methodology where only the best drinks will rise to the top. Judged by leading Alberta sommeliers, retailers, and beverage media, who know the preferences of the Alberta market. Visit culinairemagazine.ca / ABA to enter your products

OPEN TO ANY:

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COMPLETE Results are published with photos and prices in October

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For more information, contact Tom Firth

Cherry Picking… figuratively and literally!

STORY AND PHOTOS BY LINDA GARSON

Can there be a more beautiful time of year than cherry blossom season? We know winter is over, and now there are only good times to come. While we’re a long way from Tokyo, Alberta does have its share of the lovely pink blossoms. Calgary is known for the gorgeous weeping cherry blossoms, but Edmonton is king here with Yoshino cherry blossom (typically associated with Japan) in the Legislature grounds, U of A Botanic Garden, Fairmont Macdonald Hotel, Victoria Promenade, and many other locations.

However, lovely to look at aside, unlike zucchini we’re not eating the blossoms, so what about the cherries themselves?

A visit for the cherry harvest last summer at the picturesque Lautenbach's Orchard Country Winery & Market in Door County, Wisconsin, started the thinking about cherries and how they relate to us here in Alberta.

Well, we developed the Evans Cherry here, and it was rediscovered 49 years ago near Edmonton by Sr. Leuan Evans. It’s a cold-hardy, sour cherry tree that produces tart cherries for baking, preserves, and perfect for Cherry Bounce (see below), and Keith & Carla Gabert’s Cherry Farm, just

west of Innisfail, has more than 600 cherry trees (and they’re available for u-pick in a month or so!).

The trees need at least six hours of sunshine a day, and can take four years to bear usable fruit, and while tart cherries self-pollinate, you can rent bees to pollinate sweet cherries - expect around 5,000 or more cherries from a tree. We know that deer are fond of cherries however, and we learned that a bar of soap, which smells like humans, scares them off!

What can you do with them when you’ve picked them? Apart from the obvious cherry pies, you can make the delightfully boozy Cherry Bounce! This has been a classic southern way of preserving cherries for a few hundred years, and a favourite of George Washington (you can find Martha Washington’s recipe easily online).

Cherry Bounce is a simple liqueur made by infusing tart cherries with (traditionally) French brandy and sugar, although now you’ll find people using vodka and whisky, and preferring honey instead of sugar, and adding cinnamon sticks, cloves, nutmeg and allspice. And… joy oh joy – you can eat the cherries afterwards, particularly tasty on ice cream and cakes!

Cherry Bounce

BY LUCY HAINES

At its simplest, to make Cherry Bounce you’ll need around :

2 cups tart cherries

⅔ cup granulated sugar

2-3 cups good quality brandy, whisky, rum, or other spirit

You don’t have to pit the cherries, but if you don’t then do prick them a few times to help them absorb the liquid. In a large clean jar, combine the liquor and the sugar and shake, shake, shake until all the sugar has dissolved. Then add the cherries and any spices if you like, and with the top on the jar, gently shake. Leave in a warm spot for around a week, and then hide it away in a cool, dark place for three months. At that time strain the liquid, reserving the cherries for another use, and leave overnight. Serve chilled over ice, or mix with other spirits for a cocktail.

You do need patience for Cherry Bounce, but the good news is by making it in the summer it’s ready for the holidays –Thanksgiving or at Christmastime!

Life really can be a bowl of cherries!

The Cherry of My Eye

The heat of the summer has settled in, the cherry trees are dotted with plump, dark, red, cherries that ooze with the warm kiss of the sunshine in every delicious bite. Have you ever been cherry picking? Then you know that for every cherry you put in your basket you’ve already eaten two of those juicy, crimson balls.

While we enjoy cherries for their amazing, summertime taste, they are good on the health front as well. Cherries are high in antioxidants, fibre and vitamin C. They are especially good for the liver due to polyphenols and eyes due to specific antioxidants. Did you know that cherries also contain melatonin which can potentially help you get better sleep?

STORY AND PHOTOGRAPHY NATALIE FINDLAY

There are two kinds of cherries, tart and sweet. Both pair well with many ingredients. You can find fresh, frozen, bottled, dried, powdered, and juiced cherries to complement whatever you are cooking.

Summer is ripe for a bowl of fresh cherries topped with ice cream or a cherry pie but there are many more things we can do with cherries.

Chocolate Crusted Ricotta

Cheesecake with Port-Soaked Cherries

Makes 23 cm tart

¾ cup ricotta

250 g cream cheese

185 g graham crackers

3 Tbs cocoa powder

1 Tbs sugar

¼ tsp sea salt

6 Tbs butter, melted (may need 1-2 Tbs more)

4 cups cherries, pitted (fresh or thawed)

1 cup (250 mL) port wine

¾ cup icing sugar

1 cup (250 mL) whipping cream

2 Tbs (30 mL) kirsch, optional

Mint leaves, whipped cream for garnish

1. Remove the ricotta and cream cheese from the fridge and bring to room temperature. Preheat oven to 350º F.

2. Break up the graham crackers and place in food processor and pulse until completely broken down. Add the cocoa powder, sugar, and salt and pulse to combine. Add the butter and pulse to combine. The mixture should easily hold together, if not, add another tablespoon or two of melted butter until the mixture holds together when pressed.

3. Dump half the mixture into a tart pan. Use your fingers or the back of a spoon to press the mixture into the sides of the pan. Add the remaining crumbs to the bottom of the pan and press into an even layer. Place the tart pan on a

baking sheet and bake 12 - 15 minutes. Remove from oven, and using the back of a spoon, gently press the shell to help it hold together.

4. In medium pot over medium heat, add the cherries and port and let simmer for ½ hour. Turn off heat and leave to cool.

5. Add the cream to a bowl and whip until soft peaks. Add the ricotta and cream cheese to a medium bowl and whip until smooth. Add the icing sugar and whip to incorporate. You may enjoy adding almond extract or kirsch into the filling at this point - optional.

6. Fold the whipped cream into the cream cheese mixture.

7. Once the crust has cooled, fill with the ricotta mixture. Reserve the liquid and top the tart with the port wine soaked cherries. Serve immediately.

You may want to drizzle the port and cherry juice over the cut servings of the tart or reserve to enjoy over ice cream at a later time.

Note: you can make each component the day before, storing in the fridge, and put it together last minute.

LIMONCELLO SPRITZ

Chocolate Crusted Ricotta Cheesecake with PortSoaked Cherries

Cherry, Fennel and Goat Cheese Salad

Serves 4

2 beets

1 Tbs (15 mL) olive oil

Pinch sea salt

½ small fennel bulb

8 cups lettuce (red or green leaves)

1 cup cherries

1/3 cup goat cheese

½ cup nuts (walnuts, almonds and hazelnuts are favourites)

Micro greens, for garnish

Drizzle balsamic vinegar

Cherry Lime Delight

Makes 4

½ cup (125 mL) water

¼ cup sugar

1 cup (250 mL) cherry juice

6 Tbs (90 mL) fresh lime juice (approximately 3 limes)

½ cup (125 mL) soda water

1 cup ice

Whole cherries, lime wedge, and mint for garnish

1. In a small pot, add water and sugar. Bring to a boil and stir to dissolve the sugar. Remove from heat and let cool

1. Preheat oven to 350º F.

2. You can peel the beets before or after cooking to your preference. Wrap beets in foil with a drizzle of olive oil and a pinch of salt. Place in oven on a baking sheet and roast until a fork inserts easily, about 1 hour. Remove from oven and let cool in the foil.

3. Thinly slice the fennel bulb with a mandolin or a sharp knife.

4. Place the greens on a serving platter.

5. Add the thinly sliced fennel, the cooled beets, and the cherries.

6. Crumble the goat cheese and add to the salad. Top with nuts along with micro greens for garnish. Drizzle with balsamic vinegar right before serving.

Do you know: the best thing about setting aside some cherries to freeze? You get a wonderful cherry juice when they thaw. Pour off that juice and you have the base for this drink.

Cherry Salsa

(use your taste buds to guide this recipe)

Makes 1¼ cup

1 cup cherries, pitted, roughly chopped ½ small red onion, finely diced

½ jalapeno, seeded, finely diced

1 lime, juice

¼ cup cilantro, roughly chopped (optional - can substitute with basil)

Pinch sea salt

Pinch sugar (if needed)

and place in the fridge to complete your simple syrup.

2. Juice the limes for a total of 6 tablespoons (90 mL) juice.

3. Prepare your garnishes.

4. When your simple syrup is cold, add to the cherry juice and top with the lime juice. Then add to your glass along with the soda. Garnish as desired.

A nicely balanced drink enjoys

½ cup (125 mL) cherry juice

1½ Tbs (22 mL) lime juice

1 Tbs (15 mL) simple syrup

¼ cup (60 mL) soda water + garnish.

1. Add all ingredients to a bowl. Taste and adjust to your liking. Chill until ready to use.

Goes well with fish, pork, goat cheese, chicken, quinoa. Discover your favourite pairing.

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.

Cherry Lime Delight

Cherry, Fennel and Goat Cheese Salad

bistro |

Summer Fun: Berry Brita Cake

RENÉE KOHLMAN

Every summer needs a special cake to serve to loved ones gathered around your table. Whether you’re celebrating a birthday, anniversary, wedding, or the weekend, no party is complete without a cake. And, dear reader, I’m here to share with you the cake of the summer: Berry Brita Cake. If the Brita cake is new to you, you’re in for a treat! It is a Nordic cake, specifically from Finland, but Sweden and Norway have variations on the cake as well. From what I can gather, the Finnish folk have been devouring this cake for decades, when it was the winner in a baking contest. Essentially, it’s a meringue-topped sponge cake, smothered in cream and berries. What’s not to love about that? The neat thing is that the meringue is baked directly on top of the sponge cake, so you get this wonderful combination of tender cake,

Berry Brita Cake

Serves 8

Cake:

1¼ cups all-purpose flour

2 tsp baking powder

1 tsp salt

6 Tbs unsalted butter, softened

1½ cups granulated sugar, divided

4 large eggs, separated

2 tsp (10 mL) pure vanilla extract

1 lemon, scrubbed

½ cup (125 mL) whole milk

¼ tsp cream of tartar

1 tsp cornstarch

Berries:

900 g strawberries, or any combination of seasonal berries

1/3 cup granulated sugar

1 tsp (5 mL) rosewater extract, or a splash of any spirit such as Aperol, St. Germain, or Cointreau

2 cups (500 mL) whipping cream

1 tsp (5 mL) vanilla bean paste or extract

Icing sugar, for dusting

1. To make the cake: Preheat the oven to 325º F. Butter a 228 x 330 mm pan. Press a piece of parchment paper large

crispy meringue, vanilla cream, and juicy berries. Plus, it is a glorious cake to behold. And it’s particularly perfect for summer, when the berries are at their absolute peak.

There are a couple of steps to this cake, but it’s easy to pull off on a summer afternoon. The vanilla sponge cake is simple, with the touch of lemon zest adding a little brightness. Be sure to wash and dry the mixing bowl well before beating the egg whites. I like to add a bit of cornstarch to the sugar whenever I make meringue - it helps the meringue maintain its structure. Once the meringue is thick and shiny, spoon it on top of the sponge cake, leaving a border around the edges. Bake the cake for about 30 minutes until the meringue is lightly golden and the cake is fully baked. It needs to cool completely before

serving, so you can bake the cake in the morning, then before serving, whip the cream and macerate the berries. I like the combination of strawberries, raspberries and blackberries, but blueberries, saskatoon berries, pitted cherries, or even peaches would be incredible. Your summer, your cake! The rosewater adds a lovely floral note to the fruit, but if you have a well-stocked liquor cabinet, feel free to add a splash of St. Germain, Cointreau, or Aperol to the berries. Ideally, this cake should be assembled right before serving and eaten all at once, which makes it the perfect party cake. But, if you do happen to have a slice left over, it makes for a wonderful summer breakfast with a cup of strong coffee. It might be a little softer, as the juicy berries have their way with the meringue, but it’s still delicious.

enough to go up all of the sides of the pan into the pan. Run your hand across the bottom to adhere it. Butter the bottom of the parchment.

2. In a medium bowl, combine the flour, baking powder, and salt.

3. In a stand mixer fitted with the paddle attachment, cream the butter and ½ cup sugar until light and fluffy, for about 2 minutes. You’ll need to scrape the bowl a couple of times.

4. Add the egg yolks one at a time, blending well after each addition. Add 1 tsp of the vanilla extract and beat to combine. Zest the lemon directly into the bowl and beat briefly to combine.

5. On low speed, add half of the flour mixture, then the milk, then the remaining flour mixture. Mix on low speed just until combined, scraping down the bowl once or twice.

6. Spread the batter into the prepared pan, and set aside. Wash and dry the mixer bowl thoroughly. Using the whisk attachment, beat the egg whites and cream of tartar on medium speed until foamy. Add the cornstarch to the remaining cup of granulated sugar, and gradually add this to the egg whites, beating on high speed until stiff and glossy peaks form. Beat in the remaining

1 tsp (5 mL) of vanilla extract.

7. Spoon the meringue directly on top of the cake batter, spreading almost to the edges. Bake for 30 minutes, until the meringue is beginning to turn golden and the cake is fully baked. A toothpick inserted in the cake should come out dry. Let the cake cool in the pan for 10 minutes, then lift the parchment by the corners and transfer to a cooling rack and cool completely.

8. When getting ready to serve the cake, hull and halve the strawberries. Toss with the sugar, rosewater, or a splash of your favourite spirit. Let the berries sit until juicy, about 15 minutes. If using other berries, I add them to the strawberries at the 15-minute mark and toss well.

9. Combine the whipping cream with vanilla bean paste in a clean mixer bowl and whip until thick and creamy. Spread the cream on top of the cooled cake and top with the berries. Dust with icing sugar and serve immediately.

Renée Kohlman is a busy food writer and recipe developer living in Saskatoon. Her two cookbooks ‘All the Sweet Things’ and ‘Vegetables: A Love Story’ have won awards and been on best-of lists.

Raising Spirits:

Alberta’s Fearless New Chapter of Moonshine

BY BADEN ROTH

hen you think of moonshine, your mind probably doesn’t jump to stainless steel stills or sleek upscale bars. It likely goes somewhere wilder — and darker. To the backwoods. Picture it: stills hidden under the cover of night, the twang of a banjo - off in the distance, and someone rocking on a creaky porch, reminiscing of the good old days. People swearing they are going blind from the

latest batch of bootleg hooch, made with a recipe passed down through generations, each iteration crafted to tame the bitterness a little more.

But today, moonshine is far more than just an illicit spirit brewed in secret under the moonlight — where it gets its name. It is a bold, versatile liquor carving out its place in modern mixology, and Alberta is turning the corner, ready to embrace it. It even has its own distinct category in

The Alberta Beverage Awards.

Before we dive into moonshine’s future, let’s rewind to the golden age of cocktails — the 1860s through Prohibition — when classic cocktails like the Martini, Daiquiri, and Manhattan first shook up the scene. It was a time fuelled by experimentation, resilience, and ingenuity, with bartenders pushing creative boundaries despite scarce resources — not to mention timeless glassware.

That same innovative spirit still runs through the heart of moonshine today.

Rooted in tradition but made for the bold, moonshine captures the craft, creativity, and raw energy that made the era it started in so unforgettable—and it is exactly what makes it so thrilling for modern mixologists and adventurous drinkers.

It is also the spirit of Alberta, captured in a bottle, as you will soon see.

While we often associate moonshine with the southern United States, Canada has its own storied past. When Alberta went dry in 1916 (one year before British Columbia) small bootlegging operations sprang up across the Prairies, driven by the same stubborn grit that shaped the province itself.

Across North America, moonshine emerged to meet a simple demand: people still wanted a drink, whether it was legal or not. Distilled in hidden stills and often under the cover of darknesss, it became an enduring symbol of ingenuity and survival during Prohibition.

Traditionally, true moonshine was not defined by a single recipe or flavour. It could be anything, from the cleanest vodka to the boldest whisky, as long as it was made outside the law. Unlike commercial distillers, who watered down their spirits to meet regulations, moonshiners bottled theirs at full strength, fuelling the spirit’s fierce, untamed reputation.

Speaking of reputation, in Canada, bootlegging reached even greater heights.

During the 1920s, Samuel Bronfman — owner of Seagram’s — partnered with Al Capone to quench America’s Prohibition-era thirst with Canadian rye.

Together, they smuggled vast quantities of whisky across the border, building an empire that made the Bronfman family one of the richest in Canadian history and proving that moonshine was not just survival: it was big business, and it still is.

Skunkworks Distillery

RAISING CANADIAN SPIRITS:

Four distinct approaches

With local pride at their core, Alberta’s distillers are not just making spirits. They are rewriting the rules. Across the province, a new wave of makers is crafting bold, distinctive moonshine in ways as diverse as the landscapes they call home.

SKUNKWORKS DISTILLERY:

The Engineers

Skunkworks Distillery doesn’t just make spirits — they engineer them, with the relentless, bootstrapped precision you’d expect from a team of moonshiners trained at NASA. Based in Calgary, Skunkworks has created something rare: a premium bar-cart beauty that is smooth, neutral, and versatile enough to mix, sip, or stand confidently on its own. Their “Hypersonic” offering, clocking in at up to 110 proof (55% ABV), pushes that innovation even further, bringing serious strength and bold character to any cocktail.

Their secret weapon is Taber sugar beets which are known for being stubborn and sweet and grown right here in Alberta. Taber’s refinery is the last sugar beet plant left in Canada, kept alive by the grit of 200 farm families represented by the Alberta Sugar Beet Growers.

Using sugar beets also keeps Skunkworks' spirits gluten-free, something close to the heart of co-owner Faye Warrington, who shares that some members of her family have celiac disease, so around here, it is not just marketing. It is personal.

They have also crafted a lineup of ready-to-drink cocktails, including their newest addition, Rocket Cola, a bold highball with cola, a twist of lime, and a zippy, refreshing finish perfect for summer. Their creations have even caught the attention of this summer’s upcoming Country Thunder Concert Series.

Their cocktail room feels like a secret Cold War outpost, filled with hidden gems, including a polished, riveted aircraft wing turned into a lounge table.

Signature Cocktail: Berry Moonjito Bright, bubbly, and bold — a refreshing moonshine cocktail perfect for summer.

1 ½ oz signature moonshine

½ oz fresh lime juice

½ oz simple syrup

Fresh mint leaves

Fresh raspberries and strawberries

Soda water

Ice

Lime wedge and mint sprig, for garnish

1. Muddle mint, raspberries, and strawberries in a shaker or tall glass.

2. Add moonshine, lime juice, and simple syrup.

3. Fill with ice and top with soda water.

4. Stir gently. Garnish with a lime wedge and mint sprig.

1905 DISTILLERY: The Scrappy Artists

If Skunkworks is the sleek engineer in the room, 1905 Distillery is the scrappy

artist, crafting spirits with grit under their fingernails and passion in every pour. Tucked away in Bonnyville, 1905 Distillery is a small-batch producer known for bold flavours and an unwavering commitment to quality.

Founded by four friends bound by a love of distilling, they put character into every bottle through double distillation and charcoal filtration. Their lineup leans playful and unpretentious, with flavours like Apple Pie (apple-cinnamon), Winter Shine (salted caramel), Birdie Juice (cinnamon), and Bogey Shot (salted caramel).

These moonshines are made for mixing with sodas and knocking back on a hot summer’s day, not swirling in crystal at a marble-topped bar.

LATITUDE 55 DISTILLERY: The Northern Visionaries

The spirit even carries on further North with Latitude 55 Distillery bringing a bold polish to Grande Prairie.

Their small-batch rye, crafted from a blend of 70 percent rye and 30 percent wheat, is double distilled for a smooth, spicy, and softly sweet finish. At 43 percent ABV, it is a full-bodied reflection of the rugged landscape they call home. Latitude 55 is Grande Prairie’s first craft distillery, and they take great pride in that distinction.

"We wanted to help put Grande Prairie on the map by doing something different and cool in the community," says head distiller Nick Kebalo.

Skunkworks Distillery

Latitude 55 Distillery

Berry Moonjito

Signature Cocktail: Moonshine Dream

Smooth, sunny, and indulgent—a creamy moonshine cocktail made for easy sipping.

¾ oz moonshine

¾ oz Triple Sec

½ oz vanilla simple syrup

2 oz orange juice

1 oz cream

Garnish: orange wheel

1. Shake all ingredients with ice for 10–15 seconds.

2. Double strain into a wine glass over fresh ice.

3. Garnish with an orange wheel, resting half in and half out of the glass.

BOOZE BROTHERS DISTILLING CO.:

The Playful Rebels

As you journey south into Red Deer County, you will find a distillery where tradition and innovation meet in the art of moonshine making.

Founded in 2015, Booze Brothers Moonshine Co. has carved out a bold niche in Alberta’s craft distilling scene

by embracing the province’s colourful bootlegging heritage and giving it a fresh, modern twist. Located at 303 Larch Close, their small-batch distillery is a testament to quality, creativity, and community spirit.

At the heart of their lineup is White Lightning Shine, a robust 45 percent ABV spirit distilled four times through a hybrid column still and polished with carbon filtration for an exceptionally smooth, clean finish. This strong, polished base becomes the foundation for a playful range of flavours like Creamsicle Moonshine, Margarita Shine, and Peach Shine. Their product packaging ties it all together, giving a nostalgic nod to the bootlegger past while delivering a bold and adventurous spirit for today’s drinkers.

Vine & Dine at Flora Euro Kitchen

June 11 and 24

There’s a fantastic menu for our six pairing course dinners of authentic Spanish and Hungarian traditional dishes at the new Flora Euro Kitchen.

One-off Winemaker Dinner at NOtaBLE

June 13

For one special night only, we’re at NOtaBLE with John Griffiths, owner of the prestigious Faber Vineyards in Western Australia.

One-off Champagne Winemaker Dinner at Modern Steak, June 17

We’re at Modern Steak in June, for one indulgent night with ultra-premium Champagne House, Domaine Palmer!

Vine & Dine at Hutch Café

June 20 and 27

Hutch Café and Restaurant weren’t open in the evening, but now they are we’ve planned two Vine & Dine six-course pairing dinners here!

Vine & Dine at Brar Fine Indian Cuisine July 16 and August 21

Parm Brar was the chef at Mango Shiva for ten+ years and with his brother, they’ve opened Brar - we’re excited to come back for one night in July and one in August!

Vine & Dine at Môt To, July 10 and 24

We’re at Mot To to enjoy the modern Viet dishes they’ve developed for their new menu! We love that they have two separate friers – one just for gluten-free.

Indigenous Cuisine Experience at Little Chief, July 19

We’re back in Little Chief’s private dining room for a new, elevated and

THE WILD HEART STILL BEATS

From secret stills hidden during Prohibition to polished craft distilleries across Alberta, moonshine has come a long way.

But the notorious drink comes with a spirit that stays rooted in its shady and illicit past.

Today’s distillers are pushing it further, turning rough pours into smooth sippers, bright cocktails, and fearless new traditions.

Maybe it is elevating your homemade cocktail with Hypersonic from Skunkworks, a Bogey Shot on the back nine from 1905, or relaxing in the sun with a Margarita Shine from Booze Brothers. Either way, it doesn’t matter. In Alberta, moonshine never lost its edge. It just learned how to shine a little brighter, but the wild heart still beats - louder than ever.

Baden Roth blends global storytelling, rockand-roll energy, and a deep love of wine culture—capturing the craft from speakeasy to Champagne.

premium, six-course, creative and modern Indigenous summer Chef’s Table dinner!

Vine & Dine at Aloha Modern Kitchen, July 30

Our first Hawaiian Vine & Dine! Aloha is getting rave reviews and we’re here for 6 pairing courses of tropical flavours capturing the essence of the islands!

Vine & Dine Wine Course

We’re bringing back our Wine Basics course (it sold out 60 times before Covid!) Let us know if you are interested in joining us?

These evenings can – and do - sell out quickly and new events are added regularly, so check vineanddine.ca for details and menus, and email linda@culinairemagazine.ca to reserve your places, and to be included in our bi-monthly updates. We try to cater for all allergies.

Moonshine Dream

PREMIUM EUROPEAN PRODUCTS

Take a Walk Weird Side: PART 2 on the

BY DAVID NUTTALL

Last month we took a peek into the weird and wonderful world of beer with unusual ingredients. Of all the forms of alcohol made, beer leads the league in its ability to employ an almost unending variety of adjuncts to complement the base of malt, hops, water, and yeast. Admittedly, this is only a small fraction of commercial beers, however, they tend to acquire a fair amount of attention, if only because of their uniqueness.

Ordinary fruits, vegetables, herbs, spices, and other ingredients commonly found in the kitchen have been used in brewing since it began 100 centuries ago. The problem arose as brewing became more popular c. 1500 AD and ingredients were sourced from multiple locations. Unfortunately, this led to the inclusion of otherwise inedible or downright dangerous elements such as sawdust, ash, and even poisonous plant parts as part of brewing recipes. This, and other factors, was responsible for the passing of the Reinheitsgebot in Germany in 1516.

Even countries not bound by the decree

began to look at what was going into their beers, and for the next 450+ years, breweries stuck mainly with the four basic ingredients. Today, craft brewers are experimenting with all sorts of (safe) additives, leading to some truly strange beers.

What follows is just a short collection of these unusual beers that have appeared in the Alberta market. Some are only special releases, but any that you can currently find will have their CSPC code and price listed.

KELP

Varieties of seaweed have been used in beers made by coastal breweries for hundreds of years. Now, a few craft breweries, including those inland, have being using it to bring a natural salty flavour that works especially well with stouts, where it blends nicely with its chocolate notes.

The two beers below are separated by the subtle hints of coffee in the Sailor’s Delight. For a non-stout beer, the new release from Luppolo Brewing out of

British Columbia is a Gose with Black Lime and Wild Kelp, which should be available by the time you read this.

Tofino Brewing Kelp

Stout (BC), CSPC 831399, $20 4 x 473 mL cans

Best of Kin Sailor’s Delight Coffee Kelp Stout (Calgary), CSPC 859743, $19 4 x 473 mL cans

GRAPES

Yes, grapes are just another fruit. However, their versatility enables them to appear in hundreds of products in addition to their domination of the wine world. Few people think of them in fruited beers. When they are added, they usually take one of two directions: either as a sweet addition begging comparisons to grape soda, or as grape must, creating a wine/beer hybrid. The first two examples below have different base beers (a saison and a

sour) with the saison fermented with petit verdot and the sour conditioned with white wine juice making the differences quite apparent. SYC Brewing from Edmonton has a new barrel fermented beer made with riesling grape must named Bombacio (not yet out at press time). The Phillips Grape Crusher is brewed with concord grapes, resulting in a sweeter beer.

Abandoned Rail Cellar Door Rose Saison (BC), CSPC 284576, $13

4 x 355 mL cans

Best of Kin Celebration Sour (Calgary), CSPC 874801, $19, 4 x 473 mL cans

Phillips Dinosour Power Grape Crusher (BC), CSPC 112555, $5 473 mL can

ROSES

Flowers remain a hidden ingredient in many beers. Chamomile, elderflower, lavender, and hibiscus are among the most common, but roses are less prevalent. Both rosehips and petals are used to bring a distinct tartness, and of course, floral aroma.

The Hops n’ Roses is a sour with elderflower and hibiscus, giving it a very tangy berry flavour.

Captain Lawrence Hops n’ Roses (USA)

CSPC 100723, $13

500 mL bottle

Rozenlambiek Oud

Beersel (Belgium), is a lambic that contains rose petals and is only available on tap.

ALCOHOL

In the quest for super high alcohol beers (ie above 15 percent), various methods have been used. From employing high attenuation

yeast strains to freezing beers to make eisbock, this journey could be an entire article on its own. However, the simplest method is to just add a distillate to up the alcohol content.

Some question whether the result is still a beer, however it does make for an interesting beverage. At Grain Bin, they distilled the second running of the mash, aged it oak, and added it back to a barleywine base beer. The result is a low carbonated, but sweet tasting, ale with subtle bourbon notes and a nifty 21.2 percent ABV. Beer or not, its name says it all.

Grain Bin Experimental Convergence (Grand Prairie), CSPC 886880, $21 500 mL bottle

OLIVES

Most people don’t consider olives a fruit (they are), since they are used mostly in main dishes rather than desserts, and don’t often appear as a beverage. However, now that drinking olive oil has become a thing, olive beer was not far behind. The Oliba beer below is made with Pyrenean olives, giving it a partly cloudy green colour akin to a St. Patrick's Day pint. Being a pilsner, it is light-bodied, but has a sweet, grassy flavour.

Oliba Green Beer L’ Empeltre (Spain), CSPC 860440, $5 330 mL bottle

Want more? Look for a beer made with prairie oysters (bull’s testicles) at Bottlescrew Bill’s annual Testicle Festival. The list can go on. Nearly everything you can imagine has been thrown into different stages of the brewing process; pizzas, hot dogs, canned tomatoes, wasabi…. well, you get the picture.

Brewers’ imaginations know no bounds. Try them if you can find them, and don’t let the strangeness scare you off; these beers can be eminently drinkable.

David has worked in liquor since the late 1980s. He is a freelance writer, beer judge, speaker, and since 2014, has run Brew Ed monthly beer education classes in Calgary. Follow @abfbrewed.

June Spirits

To oversimplify our choices this month, we are evenly split between whiskies and gin. Call it “fire & ice” if you wish, but we have some excellent spirits that show exceedingly well by the fire, and some that refresh like no other as a clean cocktail – with a little ice. Enjoy!

McLoughlin & Steele Canadian Rye Whisky

British Columbia, Canada

Always love to see what is coming from distillers, and this one is blended by Orchard City Distilling in Kelowna. Not quite sure who is the distiller, but in many cases, the skills going into the final blend and any additional aging or barrel treatment can be just as important as the base product. Clean citrus and cereal notes with lighter spice, and restrained barrel notes move into a flavour profile that has some heat on the mid palate, but also a lighter expression too. Very easy to enjoy neat or on the rocks.

CSPC 751618 $50-55

Hendrick’s Oasium, Scotland

Here we go… Hendrick’s have released their latest Cabinet of Curiosities – limited releases where master distiller Lesley Gracie gets creative, building on the distinctive rose and cucumber flavours of Hendrick’s Gin – and for Oasium, she’s in the desert and using an oasis for inspiration. Boy oh boy, this is one flavourful and intense gin! Easily apparent are recognizable flavours of sweet lemon, melon, a hint of grapefruit, some green herbs, and… is that papaya or passionfruit we detect? Of course it’s good with tonic but get the martini glasses out for me (oh, and one green olive, thanks!)

CSPC 121831 Around $65

Palisson Batch 01 Single Malt Whisky, France

Delightfully French through and through, double distilled, then aged in Limousin oak barrels that were used to age cognac. So, no sherry or bourbon casks to speak of. Deep and earthy on the nose with subtle, pears and grapes, tar, and honey aromas underneath. Brassy and bold on the start with excellent textures, and an almost tannic grippiness holding up some malty flavour. Best enjoyed neat, but a splash of water does open it up a bit more.

CSPC 893651 $80-85

BY TOM FIRTH AND LINDA GARSON

Height of Arrows Gin, Holyrood Distillery Scotland

It may be distilled in Scotland, but its heart is Canadian. Founded by Calgarians Rob and Kelly Carpenter, Holyrood Distillery is known for whisky, but their Height of Arrows gin (the furthest distance an archer could fire an arrow – literally, aiming higher and breaking boundaries) has had a beautiful facelift! This lovely, layered gin made from a barley spirit distilled with juniper, Isle of Skye Sea Salt, and natural beeswax, now comes in a gorgeous sea-glass green bottle.

CSPC 877100 $59-68

Bridgeland Distillery Taber Corn Berbon Whisky 101 Proof, Alberta, Canada

Any Albertan should be aware of Taber Corn (and love it!) so it’s a natural progression to see this “Berbon” utilizing it, and who better than Calgary’s Bridgeland Distillery? Bourbon, of course has to be made in the USA, so “Berbon” isn’t a typo. Rich and sweet aromas on the nose with hints of wax, honey, and vanilla and so much more. On the palate, that 101 makes for some burn, but it’s honestly a fine bottle in its own right, or for transitioning to a well made, local alternative.

Distillery and select merchants $55-60

Winestillery London Dry Gin, Italy

So here’s a thing – a gin from the first (and only) independent craft distillery (and part of the Chioccioli winery) in Gaiole in Chianti, in the heart of the Chianti Classico region of Tuscany. There can’t be too many gins distilled from sangiovese grapes using Tuscan botanicals either! Cardamon is evident, followed by orange peel and rosemary; and as a London Dry, it can’t be sweetened, so we get to enjoy the mouth-coating viscosity and pure herbal qualities of this unique gin.

CSPC 111705 $75-83

MAKING THE CASE Summer is calling

By TOM FIRTH

May you live in interesting times” goes the saying – of somewhat murky origin, and certainly this has been the case so far this year. But if you are still looking for, and hopefully enjoying, interesting wine – I hope the ones on these pages work for you.

We are keeping with some more Canadian picks with a few more bottles from Ontario and Nova Scotia, but also warm weather ready bottles from Australia, France, Spain and Portugal – all fine bottles for when the Celsius is north of 20 degrees. Including some very well-made Cava – the sparkling wines of Spain, which are no stranger to a dry palate in a hot summer. It may seem tough to navigate some of the global trade issues, and who benefits most from your discretionary purchases, but this is as good a time as any to take the chance to try something new from somewhere outside your tried and true previous locations of choice. In the spirit of interesting times being a both a blessing and a curse, a tired palate might find something to excite.

Find these wines by searching the CSPC code at Liquorconnect.com; your local liquor store can also use this code to order it for you. Prices are approximate.

Henry of Pelham Speck Family

Reserve 2020 Pinot Noir

Short

Hills Bench, Ontario

Ontario is continuing to show the world that some of the best pinot noirs to be found around the globe are coming from the cooler climates of Niagara and places like Prince Edward County. Subtle, sleek and sexy with a perfume-like floral character, gentle herb leaf, and polished, restrained cherry fruits. In the mouth it’s balanced, lengthy and absolutely delicious. A top notch pinot for sure.

CSPC 657874 $52-55

Tom has been waxing on (and on) about wine, beer, and spirits for more than 25 years and freelances, consults, and judges on beverages all year long. He is the Managing Editor for Culinaire Magazine, and the Competition Director for the Alberta Beverage Awards.

A phenomenal blend of two grapes rarely seen together, that also brings out the best of both. Brightly laden with fruit and a mild woolly note to go with plum and spice flavours. Highly enjoyable to drink, and certainly a breath of fresh air too with tight acids, balance between earth and fruit notes, and plenty of versatility with food too. CSPC 879443 $21-25

A bit of an unusual pinot noir from the south of France where the heat of the region is making a pinot that brings a little cocoa and smoke to the cherry and raspberry fruits, along with fine spice notes and a slight meatiness. Very well priced, with distinctive pinot noir character, but also the versatility that pinot noir is known for when matching with food – goes with almost anything! I’d want to try this with grilled red meats. CSPC 775795 $22-25

Nova Scotia

A proprietary blend from the big brains at Benjamin Bridge, centered around cabernet franc and gamay, two grapes I love, but don’t see much of from Nova Scotia. Leaner fruits with graphite, cedar, pepper and spice box, with a rather floral backbone on the nose. Lighter bodied with mild but grippy tannins, and fruit that is restrained and supported by intense spiciness. Really enjoyed this one, and it would be great with smoked meats, or grilled steaks.

CSPC 110220 $26-28

Dominio de Fontana 2021 Oveja Tinta Graciano-Malbec, Castille, Spain

Wild Rock 2024 Red Blend

Domaine de Bachellery 2022 Pinot Noir, South of France

Tempranillo-Syrah, Castille, Spain

These two red grapes really seem to play off each other well in this particular blend, with the red fruits and citrus aromas of tempranillo playing off a traditional approach of savoury and spicy syrah. Flavours are fruit-rich and almost juicy, with zippy acids and good tannin weight. An easy pairing with beef or pork, and a wine that can handle a little spice too.

CSPC 879444 $20-24

Silk & Spice 2021 Red Blend, Portugal

Portugal is rife with uncommon and indigenous grapes, which honestly make its wines unique and some of the most authentic in the world. Fruits lean towards cherries and plum here with a gentle smokiness and dried herbal character on the nose. Very well balanced in the mouth with tasty fruit tones, complex spices, and agreeable tannins too. A little off the beaten path, but a tasty, versatile wine to enjoy at a great price.

CSPC 805184 $15-17

Speaking of cava enjoying some renewed attention, it’s a pleasure to find this one here made entirely from the trepat grape – an uncommon variety, almost entirely found in Catalonia. A pale, coppery colour in the glass, the nose is raspberry and blueberry with cranberry and a mild chocolatey undercurrent. Fine balance of fruit flavours and a hint of sweet fruit on the mid palate, it’s a treat slightly cooled, but not cold.

CSPC 782880 $19-21

A relatively uncommon blend of shiraz and cabernet and from the same folks making Angus the Bull, comes the BLK + BLU. A big ol’ fruit bomb, with an abundance of ripe, rich berry fruits, but also a bit of tar and tobacco to go with cedar and spice. Pure, fresh, and balanced on the palate with all those fruits, but none of the sweeter characters the “plush” wines can have. A barbecue all-star, this is a match with grilled red meats, a nice plate of cheese, or a hot day.

CSPC 121784 $40-44

Another extremely well-priced and summer friendly wine from Portugal, the blend here is still undisclosed, however it’s brightly laden with melon style fruits, citrus, spices, and a bit of richness and texture over the mid palate. An easy wine to enjoy, I’d caution against serving too chilled, but it can be served cold too, so allow it to warm up slightly. Tested out with some good halibut to fine effect, and this also works with sushi, or a nice brie.

CSPC 888843 $15-17

Cava is in the midst of a pretty amazing transition. Still made using traditional grapes, more producers are playing around with traditional method sparkling processes, adjusting aging, and in most cases, a laudable focus on quality. Match that with the prices and it’s easy to see why it’s gaining in popularity. Yellow apple fruits with a rich, vanilla scent dominate the nose, but it’s on the palate that this clean and zesty – yet not too lean wine really shines. A fine sipper on its own, it’s very enjoyable too with seafood or light snacks.

CSPC 770313 $19-21

Mathieu & Camille Lapierre 2023 Le Beaujolais, Burgundy, France

The wines of Beaujolais are so much more than the (yes, fun) plonk of Beaujolais Nouveau of November, and primarily led by a number of forward thinking, smaller producers bringing modern techniques and energy while working with the singular permitted red grape of the appellation. This full and intense gamay is bursting with strawberry and black pepper, cherry and floral perfume too. A premium, delicious wine.

CSPC 867378 $45-48

One of those delicious rosés that instantly transport you to some sort of old world plaza, basking in the sun while watching life unfold at a slower pace. Very much bone dry, with restrained fruits, a clean herbaciousness and a little bit of rhubarb character – imagine a watermelon jolly rancher – with zero sweetness. A leader in organic winemaking and also committed more than most to sustainability. One more plus? Excellent at the table too.

CSPC 836586 $22-25

2021 Baco Noir, Ontario

It’s easy to overlook baco noir, a hybrid grape that was uniquely suited to growing in the earlier days of Ontario winemaking. As skill sets and site selection improved for plantings of the grape, the evolution of the grape quality is pretty amazing to experience over time. Here, look for slightly chocolatey raspberry and blueberry fruit, with dried cherries and a touch of earth on both palate and nose. Silkier fruits on the finish, and agreeable tannins really tie it all together. This would be a gem on the table with homemade burgers.

CSPC 461694 $34-38

Poema NV Brut Cava, Penedes, Spain

Dominio de Fontana 2020

Poema NV Brut Rosé Cava Penedes, Spain

Silk and Spice 2021 White Blend, Portugal

BLK + BLU Blend No. 4, Heathcote, Australia

Henry of Pelham Speck Family Reserve

Jasci & Marchesani 2023 Rosato, Abruzzo, Italy

Mostly French: Recipes from a Kitchen in Provence Makenna Held bought Julia Child’s summer house in Provence, ‘La Pitchoune’, nine years ago - sight unseen - after seeing a listing in the New York Times, and it’s the inspiration and setting for this beautiful cookbook. Over the course of 150 recipes, split into three chapters, Held takes us through her journey and philosophy, encouraging us to develop instinct as well as skill in the kitchen. Part 1 covers the “mostly” French approach to cooking: ingredients, techniques, stocks, sauces, ‘L’Apéro’ with cheese and charcuterie boards, patés, terrines, and spreads (do try the umami-rich, Roasted Cherry Tomato “Jam” on page 107), and apéro-hour drinks. Part 2 is Warmer Weather Recipes – salads, cold dishes, and lighter mains, and my copy has so many pages marked for dishes to try this summer! Caprese with Peaches and Strawberries (p.135) and Gazpacho Four Ways (p.151) all look so fresh and inviting, and one for us Canadians - Maple Mustard Pork (p.182) is a must-try. Part 3 is Cooler Weather Recipes, with more hot soups and stews, and heartier dishes – far too many to mention, but I already know Fondant Potatoes (p.236), Roast Leg of Lamb with Roasted Grapes and Honey (p.254), and Lavender Salted Caramels (p.290) are on the menu in my house this winter! Simon & Schuster $54.

Not Guilty Pinot Grigio

Not Guilty describe their range as “Zero alcohol wines that know how to have a good time (and still get up for work in the morning).” That sounds rather appealing to us, and we couldn’t wait to taste the pinot grigio – and guess what? We really like it! We particularly like that they’ve managed to retain some of the mouthfeel, which is often lacking in alcohol-free drinks, and much of the pear, green apple, and citrus flavours you’d expect from a pinot grigio. It’s a lively wine with a little zing, fresh and bright - and chilled down well, perfect for your table and your patio on these long June nights!

CSPC 901400 $10-11

Weber Slate 28-Inch BBQ Griddle

Garlic, Olive Oil + Everything

Mediterranean

Well, we all know the two main ingredients for any great dish: garlic and olive oil. So when Daen Lia’s new cookbook Garlic, Olive Oil, and Everything Mediterranean landed at our office, we couldn’t wait to see what kind of recipes her book had to offer. With fresh takes on some of our all-time favourite Mediterranean dishes — like One-Pan Roasted Fish Puttanesca (p.76), Pasta alla Vodka (p.100), and Lia’s rather internetfamous Crispy Breaded (crumbed) Chicken (p.145) — this cookbook is full of simple, vibrant recipes that are perfect for the warming weather. Simon & Schuster $39.

Just in time for grilling season, Weber hit it out of the park with their newest 28-inch rust-resistant griddle! What did we love about it? Well, the carbon steel cooktop comes pre-seasoned with foodsafe oils, ready to cook straight away, and the non-stick cooking surface reaches 500º F within minutes - and it’s safe to use with metal tools. More? The cooktop has edge to edge even heating and raised wind guards which keep the flames safe and temperature stable. We put it through its paces with breakfast and were impressed with the multizone heat from three burners - we turned the temperature up on one side for our bacon and sausage, while keeping the heat low for our perfectly fried eggs! And our clean-up was quick and easy with the front access grease trap and extra-large drip pan with disposable aluminium trays. You only need vegetable or canola oil and paper towel to clean the surface, and you can use them to recondition it too if food starts to stick. We also love the multiple storage options and add-ons (get the griddle essentials set!) with drip pans and metal cook tools - hassle-free grilling! This is a quality product from premium materials, and will last through all elements of Alberta weather; Weber are so sure of that, that it comes with a 5-year warranty. $700 weber.com

...with Kelly Mandeville

Kelly Mandeville grew up in Yellowknife. “Some of my earliest memories are of coming home in the dead of winter and smelling my mom’s French onion soup or baking. Some of those formative memories are around food — like cooking over a fire in the middle of winter, because that's what you do when you're from the North,” she says.

Naturally, when Mandeville graduated from high school, her first job was at a restaurant. “I'd always wanted to work in a restaurant because you see it on TV, or you think, ‘That looks so fun. It looks like they get to work with their friends.’ That's what drew me in,” she laughs.

While studying communications, Mandeville worked tirelessly at different restaurants to put herself through university. After graduating, she took on various contracts in communications until a job offer to plan an event for a brewery in Victoria piqued her interest. “I really embraced it. I didn’t know a ton about beer, but I was still really engaged.

I planned the event, it was for Phillips Brewing. A bunch of their leaders came in for the dinner and were super happy with it. Not long after, they asked me if I wanted to keep doing that,” she says.

From there, she was pulled deeper into the beverage industry. “The industry grew as my experience grew, and it felt like the tide was finally rising. During that time, so many breweries we know now started, while I was in the thick of it. It was wild. I did the brewery thing for a while, but eventually burned out. I always felt like I didn’t quite fit in — like I was a thorn in the side of all these white men. I was always digging my heels in. Eventually, you just get tired,” she says.

During the pandemic, Mandeville connected with a hospitality industry group who were also fed up with male domination in the field, and together they started Hop Forward, a nonprofit working to eliminate barriers for underrepresented people in brewing and hospitality.

Eventually, Mandeville and her partner,

BY QUINN CURTIS AND LINDA GARSON

PHOTO BY DONG KIM

Paul, decided it was time to start a project of their own. “Paul’s my best friend, and it’s a totally open environment. If I have a crazy idea, he’s the first to say, ‘You’re out of your mind, but let’s go for it,’” she laughs. That’s how Monster Sauce was born. The couple began making batches of their homemade chili crisp oil in a commercial kitchen from 8 pm to 2 am on Fridays and Saturdays — the only time slots they could afford.

“One of our friends, who owns a brewery and is a chef, saw a jar of Monster Crunch in the fridge, and asked, ‘What is this?’ And we said, ‘Oh, we make that.’ A couple of weeks later, he told us, ‘You guys need to get it together and do this — it’s really good, and I want more.’ He even said he’d sell it in the brewery if we started producing it,” Mandeville recalls.

“At that point, I had most of a website built, and we had the kitchen. So we said, okay, let’s just go for it. We went all-in launching the site and building all the supporting materials, then we hit ‘go’ — and we haven’t looked back. It’s been crazy,” she says. Now Monster Sauce (and their new hot honey) can be found at over 50 different grocery stores around Alberta!

And the bottle that Mandeville has been saving for a special occasion?

It's a barrel-aged Tennessee whiskey from Uncle Nearest Distillery. “My partner introduced it to me. He was really drawn to it being black- and female-owned. Their master distiller is a woman, and they’re award-winning — actually, they can’t stop winning awards!” says Mandeville. “I had never heard of Uncle Nearest. So we went there, did the full tour, tried the flight of whiskey, and brought home a bottle. Even though I’ve tried it and I love it — and I really want to drink it — I just haven’t yet. It feels really special to me,” she says. But she does have plans for it. She’s saving that bottle for the day she opens her first Monster Sauce factory. Now that’s a reason to celebrate!

A PARADISE OF AROMATIC HERBS AND BRIGHT FRUITS