The Chefs from Murrieta's share their recipe for Corn Chowder with Smoked Bacon and Shrimp
10 Chef’s Tips
We asked chefs at Calgary and Edmonton tourist attractions for easy bite recipes to make at home
Making the Case
…Let's hear it for summer!
Etcetera…
What’s new?
38 Open That Bottle with Sebastian Sztabzyb of Phil & Sebastian's
With Food Day Canada (and Canada Day!) on the horizon, we asked Katarzyna Kowalewska of Live Your Dream Photography for a refreshing summer drink that truly embodies Canadian culture. And what's more Canadian than the iconic Caesar? A big thank you to Kasia for perfectly capturing the spirit of summer sipping and our national pride in a glass. Elbows up!
14 Eat your way through Southern Alberta and Lethbridge
Southern Alberta’s culinary gems worth pulling over for by Lynda Sea
18 Calgary Entrepreneur is Baking up a New Beginning
Jon Betke, of Delissitude bakery, shares his journey from oil patch worker to gluten-free baker by Lucy Haines
20 Bright, Light, and Fresh - Summer Salads
Quick and easy recipes so you can spend less time inside this summer by Natalie Findlay
22 Banff’s Best Bites
A delicious dive into Banff’s newest and most buzzworthy eateries by Linda Garson and Carmel Loria
26 The Heat is on!
Watermelon and Tomato
Salad with Miso Lime Dressing by Renée Kohlman
28 Beer Mash-ups
Combining two different styles can result in something new and tasty by David Nuttall
32 Summer Sippers
Coolers and ready-to-drink beverages that help take the edge off the summer heat By Tom Firth and Linda Garson
Time to relax…
Summer’s here! And I hope it is a time for taking a break from our busy lives and maybe hopping off to another province or country – or exploring our own province. In this issue we have plenty of ideas and suggestions for places to visit to the west and the south, and I hope they inspire you to get out and discover a new favourite destination.
In the summer we do take time to step back, regroup, and think ahead, planning strategies, themes, future articles, and events for the next few months – and we have two new dates for your diary! On August 20 we’re taking over Telus Spark for an exclusive and delicious evening for you to experience the interactive exhibition ‘Banquet’, where you’ll use all five senses to delve deeper into food, its culture, and the science behind it all – followed by food from their chef,
with drinks! Reserve your place at sparkscience.ca
And we can announce that our Edmonton Treasure hunt is on Sunday September 14, and it’s now open for registration! For one of the most fun and rewarding discovery days of the year, sign up as a team of two or solo, at culinairemagazine.ca/treasure-hunt.
July is filled with the Alberta Beverage Awards for us, judging hundreds and hundreds of wines, beers, spirits, premixed cocktails, and everything in between, then tallying up all the scores (a very sizeable task too!) to be able to announce the winners of around 75 different categories of drinks in time for you to stock up your home bars, cellars, and fridges for autumn and winter!
And let’s not forget Food Day Canada on August 2 – it’s a day for all of us across the country to celebrate those who grow, raise, catch, and make our food: our
farmers, our ranchers, our fishermen, our chefs, and our home cooks too. So please raise your hands and shout out in support, and shop Canadian, cook Canadian, and dine Canadian on August 2 this year!
I hope it’s a wonderful summer for you, filled with deliciousness wherever these months take you.
Until September, Cheers,
Linda, Editor-in-Chief
Alberta / Food & Drink / Recipes
Editor-in-Chief/Publisher
Linda Garson linda@culinairemagazine.ca
Editor Carmel Loria carmel@culinairemagazine.ca
Managing Editor Tom Firth tom@culinairemagazine.ca
Lynda is an awardwinning writer based in Calgary. She is also a freelance copywriter/editor and currently works in communications for the Faculty of Nursing at the University of Calgary. Her stories have appeared in Avenue, WestJet Magazine, EnRoute and Flare, SPUR and Create Calgary. You can usually find her out in the Canadian Rockies or hiking or eating her way through southern Alberta. Follow her @lyndasea.
David Nuttall
David has worked in liquor since the late 1980s. He achieved his Beer Judge Certification in 2012, and is the head judge for Calgary International Beerfest, as well as judging the Alberta Beverage Awards and Alberta Beer Awards. He has appeared on radio, television, and in the movie Aleberta: Our Beer History. He is also a freelance writer for print and online, speaker, and has run Brew Ed beer courses since 2014. Follow him @abfbrewed.
For subscriptions, competitions and to read Culinaire online: culinairemagazine.ca
Carmel Loria
Carmel is the newest member of the Culinaire team. She has recently worked within the University of Calgary Social Work department in research and brings a unique perspective and experience to the team. She is a passionate traveller and culinary adventurer, learning all she can about wine and spirits. Carmel enjoys gardening, yoga, and spending quality time with her family and friends.
Culinaire Magazine acknowledges that we live, work and play on the traditional territories of the Blackfoot Confederacy (Siksika, Kainai, Piikani), the Tsuut'ina, the Îyâxe Nakoda Nations, the Métis Nation (Region 3), and all people who make their home in the Treaty 7 region of Southern Alberta. We are committed to support Indigenous chefs and amplify their voices to bring awareness of the food and culture of the First Nations.
Congratulations to Tu Le of Jack’s Burger Shack on winning Flavour Network’s Big Burger Battle! We were biting our nails watching it all unfold, but in the end Le brought the heat (and the beef) all the way to the finish line. Representing Edmonton and St. Albert against some serious competition from Montreal and the US, he kept his cool and brought his serious burger brilliance to impress judges Andrew Phung, Connie DeSousa, and George Motz, taking home the $25,000 prize, an all-inclusive vacay — and of course serious bragging rights. Le's already crowned with ‘best burger in Edmonton’, and now the title is official: Tu Lee is Canada's burger royalty!
Calgary’s JinBar is revitalised and reinvented, with a new evening menu, new drinks list, and brunch at weekends. GM Amane Kanai is heading the team, so there’s now a sake list and sake cocktails (beautiful Rose-Ume Sake-Mosa at brunch!), and Head Chef Hyungjae Lim and Sous Chef Seulchan Eom are killing it in the kitchen with their expanded menu of modern panAsian cuisine. Fan favourites Fried Chicken, and Korean pizzas are still on offer, along with new must-try plates of Crispy Chicken Skin Chips, Salt & Pepper Crispy Mushrooms, Roasted Black Cod, and now sushi too, with a terrific salmon, ahi tuna, and tempura prawn Flame Roll! More treats await on the new weekend brunch menu: the excellent Bulgogi Rice Bowl, very generous Chicken Cutlet & Croffle (croissant waffle!) drizzled with honey
butter and a side of potato wedges, and a craveable Smoked Pork Belly Benny. Hungry yet? 24 4 Street NE, closed Mondays, jinbar.ca
Edmonton Chef Andrew Fung has opened his newest restaurant! After launching sister restaurant XIX just last year, Fung has now unveiled Juu Ku — an intimate and refined space just steps from XIX, yet worlds apart in atmosphere and experience. Expect contemporary Japanese-, Chinese-, and Korean-inspired cuisine, with inventive dishes of Truffled Lamb and Prawn Shumai and Thai Red Curry Coconut Wontons, or try a few small platesCrispy Sushi Bites and Sunrise Spicy Tuna Rolls – yes please! Seven days for dinner, and Friday-Sunday lunch. 5946 Mullen Way, juuku.ca
Roy’s Korean Kitchen is back! And very welcome it is too, particularly for those in and around Calgary’s Heritage Square. Tucked away in a peaceful corner of this beautiful, plantfilled, public atrium, Roy Oh, Anna Jeong, and their team are cooking up many of our favourite snacks (those famous Fried Brussels Sprouts and Oxtail Tortellini!) as well as rice and noodle plates of Bibimbap, Mushroom Ramen Carbonara, and Mozzarella Kimchi Fried Rice, grilled short ribs… all outrageously good value, to sit and eat in this garden oasis or to take back to your desk. And there’s more – a market where you can buy freshly made soups, salads, kimchi, and banchan to eat at home. It’s a gorgeous space for
corporate and private events – and it’s licensed too! 8500 Macleod Trail SE, 10-8 pm, closed Sundays.
Edmonton’s Downtown Farmers' Market now has Entertainment District designation—meaning you can stroll along 104 Street with a drink in hand! With summer weather on the horizon and red tape finally unwinding, you can purchase beverages from participating businesses and sip while you shop and browse the market. Just a heads-up: any sealed liquor purchased from stores or vendors must stay sealed while you're on the block. Cheers to sunny strolls and local finds!
Bodega Tapas Bar by Sabor has headed south, and opened a new Calgary location. And not before time –lucky Edmonton, until now you’ve had Christian Mena and Lino Oliveira and their seven northern properties all to yourselves! Now it’s Calgary’s turn to wonder at the eclectic, signature white wall and take a deep dive into the flavours of Spain. Choose from the extensive list of tapas (try Seared Scallops, Patatas Bravas, Boar Cheeks, Bacon-Wrapped Dates!) or one of many excellent rice dishes (the fabulous paella is huge!), grill plates, charcuterie, and beautiful fresh-baked baguettes. Daily features include six complimentary oysters on Sundays and three tapas on Tuesdays with a bottle of wine, and eight tapas and a bottle of wine for $88 on Thursdays! From 2 pm at 2204 4 Street SW, closed Mondays. Resos recommended. bodegabysabor.ca
4 4 a selection of elevated bites. TuesdaySaturday from 5 pm, 10126 100 Street NW bartrove.ca
Calgary’s exclusive Sushi Jun is open upstairs at Ryuko South, and it’s an experience for all the senses. Omakase is one of the most special and memorable ways of dining, and it’s the focus of this new eight-seat, detailoriented, restaurant concept. Watch Ryuko culinary director, Chef Jun Young Park, and Chef John Lee craft the 18 plates in front of you - it’s like theatre! Five delicate and beautifully prepared appetizers are the opening act, followed by nine precisely sliced sushi – some aged, dried for weeks, hay smoked, torched… it’s a mesmerizing performance – and you’ll learn, like we did, to eat them in one bite for the perfect proportion of fish to rice and seasoning! Then futomaki (gigantic sushi roll), a noodle dish, Ochazuke, dessert – and maybe surprise dishes added too! A timed playlist and optional curated sake pairings complete the experience, also in a smaller format for weekend brunch. Thursday-Sunday 5 and 7:30 pm, and weekends noon and 1:30 pm, reservations essential, 13200 Macleod Trail, ryuko.ca/omakase
Bar Trove has opened in Edmonton! This passion project by Lauren Kyle— wife of Edmonton Oilers captain Connor McDavid—is designed to transport you to the streets of Paris or London. Located in the Canada Permanent building downtown, Bar Trove is an elegant escape from the hustle and bustle, featuring expertly crafted cocktails, fine wines, and premium spirits, complemented by
Classic meets contemporary at Calgary’s new Lusi. Broken Plate owners, Ervin and Michelle Bushi, have opened this gorgeously refurbished restaurant (named for their children Luca and Sila) in the former Sauce space at 1772 33 Street SW. Along with Executive Chef Michael Scarcelli (ex-Vintage, Teatro, Modern Steak) they’re doing things differently with their deliciously modern takes on Italian classics. Whether an everyday meal or a special occasion in their 18-seat semi-private room, you’ll love this upscale, yet casual, menu, housemade, bronze die-cut pasta (gluten-free pasta too!) and the OO flour, minimum three-day ferment Napolitana-style pizza (crispy outside and soft centre!). Don’t miss the warm burrata with mostarda di Cremona, crispy battered calamari (so good it’s on the Broken Plate menu too!), and boar dishes (pappardelle and chop). 11-10 pm, closed Mondays. lusiyyc.ca
Aura Cocktail Bar makes a bold debut on Edmonton’s Gateway Boulevard, with its confidently stylish interior and luxurious details — including a 600-pound gold ceiling and a shimmering jaguar mural. It’s perfect for late-night dates or post-dinner cocktails, with an expertly crafted menu featuring drinks like the “Japanese Heat” with togarashi-infused vodka, dry vermouth,
and yuzu juice, and a decadent Tiramisu Cocktail. They clearly know how to mix something memorable. If you're feeling peckish, a variety of elevated small plates - fried Brussels sprouts, beef tartare, lobster dip, and more, are on offer. 3759 Gateway Blvd NW, 4–late, closed Monday. aurathecocktailbar.ca
Fine dining is back, and it’s kicked up several notches at Calgary’s new Gatsby’s. Exclusive and intimate, this tiny 24-seat, 20s-era restaurant, whispers opulence (you’ll be speaking quietly too) in The Oliver’s former Treno coffee/prosecco bar, at 524 10 Avenue SW, now decorated in black and gold. Stepping through the curtain you’re transported to a place of elegance, evident in every detail, from Kintsugi-style plates to the superlative personal service from GM sommelier, Jay Likely, and his team. Choose the 6-course (also offered vegetarian) or 9-course tasting menu, and a carefully curated Premium or Elite guided wine pairing – and prepare for an unforgettable culinary experience of the highest level. Chef de Cuisine Asher Wilson, ably assisted by Sous Anton Ksondzyk, take you on a sensory journey of exquisite regional specialties and optional add-ons too. Gatsby’s is also the only House of Hazelwood Keyholder in the country with a choice of two ultra-exclusive bespoke whisky flights to add to your luxurious experience! Reservations Recommended, Tuesday–Saturday 5–10 pm, gatsbysyyc.com
Murrieta’s Signature Corn Chowder with Smoked Bacon and Shrimp
STORY AND PHOTO BY LINDA GARSON
WE DROVE TO CANMORE recently to judge Murrieta’s Rioja wine and tapas pairing (which won Highly Recommended!), and stayed for lunch before the drive back.
We love a good chowder, and a hearty corn chowder with smoky bacon, shrimp, and a little kick of spice, really hits the spot, especially with wonderful views of the mountains too when you have visitors from abroad. We’ve since been back again with visitors from Italy who really enjoyed it too!
We’re very grateful to Murrieta’s and Chefs Paul Stoffel and Mitchell Carey for generously sharing their recipe – we can tell you, it’s worth the drive!
Murrieta’s Signature Corn Chowder with Smoked Bacon and Shrimp
Serves 4
Corn Purée
2 Tbs butter, cubed
1 cup corn kernels
½ medium yellow onion, small diced
2 cloves garlic, minced or puréed
1 cup (250 mL) water
1¾ cups (440 mL) vegetable stock (divided)
Aromatics
½ carrot, small diced
½ leek, small diced
½ small jalapeño, diced (adjust for spice preference)
1 Tbs (15 mL) canola oil
2 Tbs (30 mL) white wine
Seasoning
1 tsp fresh thyme leaves
Pinch cayenne
½ tsp ground black pepper
½ tsp smoked paprika
1 tsp kosher salt
1 cup corn kernels
To Finish
1½ cups (360 mL) (homo) milk
¾ cup (180 mL) 35% cream
2 Tbs (30 mL) lemon juice
To taste salt
8 shrimp, blanched with Cajun seasoning, to garnish
110 g smoked bacon, crumbled, garnish
Optional: cornstarch slurry, only if thickening is needed
1. Make the Corn Purée: in a medium pot, sweat butter, corn, onion, garlic, and water over medium heat. Once vegetables are tender, add 1 cup of vegetable stock and simmer for 5–10 minutes. Carefully transfer to a blender and blend until silky smooth. Set aside.
2. Cook Aromatics: in a clean pot, sweat
the diced carrot, leek, and jalapeño, in canola oil until softened. Deglaze with white wine and simmer briefly.
3. Seasoning: roast thyme, cayenne, pepper, paprika, salt, and corn, on a tray at high heat until lightly charred (or use a dry skillet). Add to the pot with the cooked vegetables along with the corn purée.
4. Simmer: add remaining vegetable stock, milk, and cream. Simmer for 15 minutes over low heat to meld flavours.
5. Finish: season with lemon juice and sea salt to taste. If needed, thicken with a small amount of cornstarch slurry — just be sure to cook it out fully to avoid chalkiness.
6. Add smoked bacon and shrimp blanched with Cajun seasoning to garnish just before serving.
DRINK IN THE VIEWS DINE ON THE HEIGHTS
Experience Cal gar y from above at Bow & Bend Rooftop, a vi brant bar and lou nge.
From golden hou r to city lights, enjoy sweepi ng views of the Bow River, locally sou rced cu isi ne, and handcrafted cocktai ls.
Bow & Bend Rooftop is you r new go -to desti nation.
Bite into Summer
BY KEANE STRAUB PHOTOS BY DONG KIM
When it comes to cooking – and eating – in the summertime, there’s one thing we likely all agree on: less is more. Less time prepping, less time cooking, and lighter dishes that are designed for grazing or devouring in one bite as you mingle at outdoor gatherings.
“My happy place is creating delicious food that can be shared with my family and friends,” says Chef Jacqui Woodward of Red Deer’s Cronquist Tea House. “We have a pretty limited menu, but the rotating desserts and high tea treats are my favourite.” She enjoys the creative aspect of the job, and the freedom to use seasonal ingredients in memorable ways, like chocolate strawberry mousse cheesecake and peanut butter pie.
Her best trick in the kitchen is keeping things simple. “You don’t need to make crazy elaborate dishes for it to be delicious,” she says. “Pick one ingredient and add a couple more to complement and elevate the star of the plate.”
Keeping it simple doesn’t mean you can’t be adventurous. “I like to play with different flavours and ingredients,” Woodward says. Her recipe for Whipped Goat Cheese and Mango Dip was created when a bride and groom requested a dip bar for one of their stations at their wedding reception. “I asked the bride for two flavours and the groom for three. Luckily, they all worked well together!”
From there, the dip was created and
What we don’t cut back on, however, is flavour and variety. We asked chefs at some of Alberta’s most popular tourist destinations to give us their best bites that are easy to recreate and versatile. From dips to sticks, bannock and Brussels sprouts, you’re going to circle back for seconds (and probably thirds too!).
is now one of Chef Jacqui’s favourites for potlucks and backyard barbecues.
“Let your cheese warm up a bit before whipping,” she adds. “And if you’re not a fan of goat cheese, you can substitute feta.” Lastly, get creative with the toppings, anything from fresh fruit to sautéed bacon and onions.
Whipped Goat Cheese and Mango Dip
Serves 4
165 g cream cheese
165 g goat cheese
1 clove garlic chopped
Pinch salt
2 Tbs (30 mL) olive oil
½ cup dried apricots, diced
1 jar mango chutney
Roasted pistachios
Drizzle honey
1. In a food processor or stand mixer, mix cream cheese, goat cheese, garlic, salt, and olive oil until smooth and fluffy. Add apricots, and mix.
2. Transfer mixture to a serving dish of your choice.
3. Top your cheese mixture with about ¾ jar of mango chutney. Drizzle with honey and finish with roasted pistachios.
4. Serve with your favourite vegetables, breads, and crackers.
“I’ve always loved working with my hands and creating experiences that bring people joy, with some of my fondest memories being in the kitchen, spending time with my Mama,” says Chef Tobias Larcher. “As much as I loved being outside, I was just as happy learning, helping, and creating alongside her in the kitchen. Those early moments are a big reason why I’m a chef today.”
The Director of Culinary Services at Calgary’s Heritage Park, Chef Tobi (as most people call him) is surrounded by a multitude of menu items spread out over 14 food outlets. Choosing just one favourite is no easy task. “If I had to choose, I’d say the Millarville Ranchers Steak Taco at the Selkirk Restaurant. The fresh bannock is made in-house at the Alberta Bakery, and the chimichurri aioli features herbs straight from our kitchen garden.”
His garden at home, as well as his family, are the inspirations for his recipe Garden Herb Beef Skewers. “These are my daughters’ favourite,” he says. “My wife and I make them a lot throughout the summer, using fresh ingredients from our garden. Plus, they’re perfect to take on camping trips.”
Keep food prep straightforward and manageable, he says. “With a bit of planning, most of the hard work can be done in advance. This way, you get to spend less time in the kitchen and more time enjoying good company.”
Garden Herb Beef Skewers with Roasted Tomato and Arugula Salad
Serves 2
3 Tbs (45 mL) olive oil
1 medium lemon, juiced and zested
2-3 cloves garlic
½ bunch fresh dill
2 stalks fresh oregano
1 tsp onion powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp chili flakes
½ tsp ground black pepper
2 tsp salt
225 g striploin or flank steak, cubed
1. In a bowl, combine olive oil, lemon juice and zest, garlic, and spices.
2. Add beef and marinate for at least an hour.
3. Thread the marinated beef onto
skewers and grill for 8–10 minutes, turning occasionally, until perfectly seared. Let rest before serving.
Roasted Tomato–Arugula Salad
225 g cherry tomatoes
1 Tbs (15 mL) olive oil
To taste salt and pepper
4 cups arugula
1 cup of kalamata olives
1–2 Tbs toasted nuts (optional)
Dressing:
2 Tbs (30 mL) extra virgin olive oil
1 Tbs (15 mL) lemon juice
To taste salt and pepper
1. Roast tomatoes at 400° F for 15–20 minutes.
2. Toss arugula with tomatoes, olives, and nuts.
3. Mix dressing ingredients well, and drizzle over salad. Serve immediately.
Chef Sa Hyun Kim’s style of cooking is rooted in his experiences. His mother’s influence helped him develop a deep respect for tradition but, “At the same time, I’m always inspired by travel, the people I meet and their stories, and the authenticity of different cuisines and their techniques.”
As Executive Chef at Fort Edmonton Park, everyone calls him “Chef Sam”. Here, menus reflect his style of balancing between traditions. “One of my favourite dishes is braised duck on bannock with berry compote. It celebrates heritage while integrating modern ingredients with an edge of culinary creativity.”
“In Indigenous communities, bannock is a symbol of strength and creativity. Slow braised duck is very rich, tender, and full of flavour, and is appreciated in many cultures including my own. Using local berries like Saskatoons for the compote ties it back to the land and the seasons.” The result truly is a story on the plate.
Chef Sam suggests collecting the rendered duck fat to baste the duck or use in the bannock. “Don’t overmix
the bannock,” he adds. “Mix until the dough comes together, use a hot pan with shallow oil and serve right away.”
Braised Duck on Bannock with Berry Compote
Serves 2
2 duck legs, bone-in, skin on
1 tsp salt
1/8 tsp pepper
½ tsp roasted paprika powder
1 tsp onion powder
1 tsp garlic powder
1. Mix all dry ingredients together thoroughly.
2. Apply dry rub over duck legs and place into a well-greased pan.
3. Bake at 300º F for 2 hours, then increase to 375º F for 10 more minutes
- it helps the skin brown up and crisp beautifully.
4. Once an internal temperature of 165º F has been achieved, remove from oven and rest for 25 minutes. Shred the duck meat.
Tip: For the duck, go low and slow. It makes for a much more tender duck. Duck has rich fat, so be sure to collect the rendered fat to baste your duck or reserve the fat to use in your bannock or for other recipes. Use chicken if needed and just adjust the cooking time.
Bannock
3 cups all-purpose flour
2 Tbs baking powder
1 tsp salt
¼ cup sugar
½ cup margarine or shortening
Cold water
1. Add all dry ingredients to a bowl.
2. Cut into the mixture half a cup of margarine or shortening.
3. Add enough cold water to make a dry dough.
4. Place in a greased frying pan and bake in 400º F oven for 30 minutes.
Tip: Don’t overmix the bannock. Mix until dough comes together. Use a hot pan, with shallow oil (you can use the duck fat if you wish) and serve right away.
Berry Compote
2 cups your choice of berries, fresh or frozen
3 Tbs (45 mL) water
¼ cup sugar
2 Tbs (30 mL) lemon juice
1. Combine 1 cup of berries, water, sugar, and lemon juice in a small saucepan. Cook over medium heat about 10 minutes until berries have broken down and all ingredients are smooth and incorporated.
2. Add the rest of the berries and cook for 8 minutes more, stirring frequently. Serve warm.
Since he started cooking, Chef Krish Nair says he’s evolved as an environmental chef promoting food sustainability and resilience. “I grew up surrounded by the vibrant flavours of my family’s farm that have taught me to be grateful for everything that I have.” Passionate about exploring ingredients, he says he’s fortunate to be surrounded by mentors and chefs, learning invaluable lessons along the way.
As Corporate Chef at the Wilder Institute/Calgary Zoo, he creates dishes that emphasize local produce and a commitment to sustainability. “We work closely with local farmers and ranchers as well as our own horticulture team to source our ingredients.” The result are dishes such as his favourite Smoked Alberta Beef Brisket with Saskatoon Berry Demi-Glace, and the Vegan Watermelon Poke Bowl.
His recipe for Charred Brussels Sprouts Succotash is another dish that highlights locally sourced, sustainable ingredients. “This is a simple, fresh dish that celebrates the beauty of
vegetables,” he explains. It’s easy to make, and pairs with just about anything you can think of, which makes it perfect for any outdoor affair.
“A recipe is just a script,” adds Chef Krish. “The magic happens when you fall in love with the process. When you cook from the heart, you’ll naturally start adding your own favourite ingredients, making the dish uniquely yours. That emotional connection is the most valuable and irreplaceable ingredient in any recipe.”
Charred Brussels Sprout
Succotash
Serves 4
1.1 kg Brussels sprouts
1 cup diced yellow onion
1 cup diced red pepper
2 cups fresh corn
1 Tbs minced garlic
1 Tbs minced thyme
Fresh mint (to taste)
¼ cup butter
Aged balsamic glaze
1. Clean, trim and roast Brussels sprouts at 400° F until they begin to char.
2. In a pan sauté onion, red pepper, corn, garlic, thyme, and mint in butter. Season with salt and pepper.
3. Once the onions are translucent, add the roasted Brussels sprouts and mix well.
4. Remove from heat and serve warm or cold. Finish with a drizzle of aged balsamic glaze.
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.
Eat your way through Southern Alberta and Lethbridge
BY LYNDA SEA
Day tripping between Calgary and Lethbridge?
Taste the pride of local farmers, small business owners and producers at these Southern Alberta culinary gems worth pulling over for.
Boasting nearly 4,500 farms, 11,000 businesses and more than 4.2 millions of acres of land, Southern Alberta is a major
THE HIVE (Nanton)
With two locations in Nanton and Claresholm, The Hive is a great shop that features gifts and goods from over 200 local Alberta vendors where you can find soaps, jewellery, art and baked goods. Inside the Nanton location, The Beestro is a cafe that’s a great pit stop for homemade soups, sandwiches, desserts and even bubble tea. Their popular grilled chicken pesto can be ordered as a sandwich or wrap but definitely opt for the sandwich as all of the Beestro sandwiches feature homemade bread by Fort Macleod’s Grandma Num Num’s Baking. Order Stu’s Morning Glory muffins to go, and pick up other road snacks like the confetti squares or cookie sandwiches for your drive. thehivenanton.com
ANTREE (Claresholm)
While many use Claresholm as a fuel stop between Calgary and Lethbridge, you won’t be disappointed to make a lunch or dinner stop in this rural town right along Highway 2. At Antree, a great Korean and Japanese sushi restaurant, find made fresh to order rolls and hot dishes like beef bibimbap, fish katsu (Japanese style battered Atlantic cod with salad, rice and homemade tartar) and soft tofu soup. The House sushi roll is a California roll topped with salmon and tuna with masago, and the delicious Lobster Roll is a deep-fried whole lobster tail with cucumber, avocado and tobiko. If you like squid and some heat, order the Spicy Crunch, which is
food corridor in Canada. Once you hit the Bridge City, you’ll be surprised at how many great food spots are hiding in plain sight in Lethbridge. It’s an underrated, thriving culinary city teeming with cultural flavours and farm fresh ingredients, given its great growing conditions and climate.
crispy giant squid legs with cucumber, spicy tempura bits, tobiko and spicy mayo. antreerestaurant.com
THE DINING CAR AT HIGH RIVER STATION (High River)
Next to the historic railway stationturned museum and visitor centre, The Dining Car is a unique breakfast and lunch spot right in the heart of High River. You dine in an actual Canadian National railcar built in 1947 that was converted to a dining car in 1965 as part of the Transcontinental rail line. There’s a map that spans the railcar showing the historic railway route that served Southern Alberta to Edmonton. The menu features all-day breakfasts named in honour of Alberta passenger trains (Dominion, Chinook and Stampeder)
as well as burgers (chicken, salmon and cheeseburgers), but the highlights are their build your own eggs benedicts. Save room for the flapper pie, a cream pie with graham cracker crust with toasted meringue or the cheesecake on a pretzel crust. There are only ten tables inside so reserve a table in advance. thediningcar.ca
LITTLE GEM WINERY (Nobleford)
Just 20 minutes’ drive outside Lethbridge in Nobleford, there’s a 28-acre orchard and winery that’s worth a visit and tour. It’s all about the homegrown haskap berry here – a super berry known for its nutrients and antioxidants. From haskaps, Little Gem makes two reds including an oak-aged reserve haskap wine that tastes similar to a pinot, a rosé, a haskap cider and a
The Dining Car, High River
fortified dessert wine. The tasting room offers charcuterie and Dutch-style eats like Frikandel (pork and beef sausage), spiced beef dough croquettes with Dutch mayo and ketchup curry, and breaded pork schnitzel. There’s also a shop which carries an array of cheeses, honey, meats and unique Dutch imports. littlegemwines.ca
TACOS MADE IN MEXICO (Lethbridge)
The Balderas family from Tlaxcala Mexico run this local restaurant that’s a cornerstone of downtown Lethbridge. Right across from the Southern Alberta Art Gallery, you’ll find this quaint Mexican restaurant which has colourful flags hanging from the ceiling, cozy
booths and authentic dishes such as tortas, tostadas, quesadillas and more. Don’t miss the pork in salsa verde tamales, the Sopa Azteca tortilla soup, and enmoladas (corn tortillas filled with chicken or rice covered in mole sauce). For classic taco flavours, you have the choice of the usual, like carnitas, barbacoa and pastor, but there’s also longaniza (pork sausage) and lengua (beef tongue). tacosmadeinmexico.ca
TWO GUYS & A PIZZA PLACE (Lethbridge)
Ask anyone about pizza in the city and you’ll consistently hear about Two Guys – a Lethbridge institution since 2002 and one of the city’s top recommended places. John Catucci of You Gotta Eat Here featured this pizza place in 2015
on Canada’s Food Network and with right reason. They do pizzas that are full of inventive flavours that range from pulled pork to cheeseburger and philly cheese steak. The Italian Club pizza placed 5th in the 2012 International Pizza Challenge. It has a basil pesto base, mozzarella cheese, loaded with capicola and pancetta, white onion, and provolone cheese all finished with fresh tomato, arugula, parmesan and balsamic glaze, and the perfect crust is finished with garlic butter. This place is beloved by locals and tourists, and always full in the evenings and weekends. twoguyspizza.ca
UMAMI SHOP (Lethbridge)
Patricia Luu and Sven Roeder are the husband-and-wife team behind this
Little Gem Winery
Umami Shop
Two Guys & A Pizza Place
Tacos Made in Mexico
specialty grocery store in downtown Lethbridge. Shelves are stocked full of imported and local products that range from condiments, canned foods, jams, rice and grains, to international snacks and seasonal vegetables. The entire back wall of the store is full of frozen goods like seafood, meats, dumplings and more. It’s the kind of place where you can shop for Momofuko goods (get the chili crunch, IYKYK), Umami house brand sauces, kitchenware, Italian pasta and sauces, imported cheeses, but also linger to have lunch. The kitchen/deli offers Vietnamese subs, lunch bowls, and Asian and European fusion dishes like ginger beef pasta. There’s also a bubble tea bar in the centre of the shop. umamishop.ca
MILKMAN MILK BAR (Lethbridge)
You won’t regret making a stop at this cute spot on 9th Avenue South that features small-batch, old-fashioned ice cream made from scratch. Enjoy it by the cone or cup or buy take-home pints for later. Brother and sister duo, Braden and Ashley Ohno, are behind Milkman’s “Tried and True” flavours like honey vanilla, salted caramel, strawberry malt, bad coffee, earl grey, and chocolate staples in the freezer. But they also do fun seasonal flavours that rotate “Just Because.”
Depending on the month, you’ll get creative flavours like upside down pineapple, black sesame and raspberry brownie. One of Milkman’s most popular “Just Because” flavours that makes a comeback every so often is the Cereal Killer — cereal milk base swirled with banana caramel topped with caramelised cornflake clusters. Both nogstalic and new, the ice cream here is seriously addictive. instagram.com/milkman.yql
PENNY COFFEE HOUSE (Lethbridge)
You can often tell a city’s culture by its coffeehouses, and Lethbridge’s downtown gathering spot says a lot. Open since the early 90s, the Penny Coffee House has been the city’s central spot to catch up with friends, where many have first dates and others hold business meetings. Come for the free-trade, freshly roasted coffees as you enjoy an Americano or cafe au lait and stay for the pure, relaxed vibes where local art dots the walls and conversations abound. There’s always a hubbub of activity inside, and on any given day, you’ll find fresh-baked goods like pie, squares, pastries and muffins, as well as soup, salads and sandwiches to satisfy your appetite. Try the turkey and bacon sandwich on homemade focaccia, the popular pasta salad or the Portobello mushroom, onion and cheese melt. There are daily specials and vegan and gluten-free menu options available. pennycoffeehouse.com
TARO NOODLE HOUSE (Lethbridge)
Locals rave about this noodle joint across from Galt Gardens and the Park Place mall downtown. Since it opened in 2018, Taro Noodle House is known for its noodle soups as all the broths and egg, udon, and rice noodles are made in-house. They also do stir-fries, bento boxes, and Asian appetizers like char sui steamed baos and basil karaage (deep fried chicken bites with fried basil leaves and house dill sauce). The generous portions mean that dishes like the Dan Dan Ramen can be shared but you likely won’t want to – it’s a hearty bowl of thick hand-pulled Bang Bang noodles with spicy minced pork, roasted onions, green onions and bean
sprouts in a Tonkotsu broth. Order at the counter and the food is brought out quickly with great, friendly service. instagram.com/taronoodlehouse/
TELEGRAPH TAP HOUSE (Lethbridge)
This gastropub is housed in Lethbridge’s historical telegraph building right next to Festival Square, and is the place to enjoy some craft beers with friends and family. The menu features locally sourced ingredients. Order the marbled Alberta rib eye steak that comes in a sizzling hot cast iron skillet topped with Café de Paris butter sauce, served with grilled polenta and seasonal veggies. Or try the Poutine Overload, which is house cut fries with cheese curds from local Crystal Springs Farm, and gravy. This is the kind of place to enjoy chicken wings (get the honey garlic made with local Thrive Farms honey) with a cold glass of craft beer and watch the game on TV inside or snatch a table outside for laid-back dining and people-watching. taphouse.pub/
THE PIE STORE (Lethbridge)
Tucked in the industrial part of town, The Pie Store is run by retirees Lois and Ken Dyck, who make mouthwatering pies that draw lineups from locals, especially around major holidays. You can find them at the Lethbridge Farmers' Market, but this location in the city’s north is the place to find all their flavours of fruit, savoury, custard and other fillings of pies in family or single serve sizes. They’re most famous for their signature Saskatoon Pie which uses berries from Ravenwing Farms, a family-owned orchard in central Alberta. Their frozen Caramel Toffee Crunch – a frozen dessert pie which features a cookie crumb crust, a layer of caramel and frozen cream topped with chunks of caramel toffee and drizzled with caramel sauce – is a deliciously cold treat for your tastebuds this summer. thepiestore.ca
Sea is a writer/editor based in Calgary. Her writing has appeared in Avenue, Westjet Magazine, enRoute and Flare. You can often find her hiking in the Canadian Rockies and eating her way through Alberta.
Lynda
Milkman Milk Bar
PREMIUM EUROPEAN PRODUCTS
Calgary Entrepreneur is Baking up a New Beginning
BY LUCY HAINES
Gluten-free baking wasn’t even on Jon Betke’s radar less than a year ago when, after 15 years working in the oil patch, the Calgary native found himself needing a re-set. The pandemic was part of it, as Betke had already started a side hustle setting up walk-in fridge/freezers for food industry customers when he had time to spare; handy connections and knowledge he’d gained years earlier after graduating from SAIT’s culinary program. But it was the untimely loss of his wife from cancer in 2021 that turned the now 43-year-old’s world upside down.
“I was definitely a hermit for a time, but so lucky to have amazingly supportive family and friends,” says Betke, adding he eventually got out into the fresh air and sunshine playing soccer and slo-pitch and, of course – throwing himself into work. “Randomly, I installed a freezer for Renay Eng-Fisher, the longtime owner of
Delissitude. She said she was looking to sell the business, and I started to think it might be something for me.”
Betke laughs that he had gotten into bread making during COVID, the same way many others did, so it was funny to then buy a gluten-free bakery. Calling the last year eye-opening would be an understatement, he agrees, saying the learning curve about promoting the business through social media, navigating a wholesale operation, testing new recipes and discovering different gluten-free ingredients has been a 24/7 job.
“Renay was celiac and got very good at baking for herself. She’s a mentor to me now on what works and what doesn’t, and I’ve also got my mom and sister –fantastic bakers – to try recipes at home. So far, we’ve had more failures than successes, updating the recipes for our muffins, cupcakes, cookies and pastries. But I also have three full-time bakers to
BY LUCY HAINES
help through the process.”
As recipes for breads, cakes and more are being tweaked in the 2,000 square foot kitchen and store front on Calgary’s 42 Avenue SW, Delissitude is settling into a different way of connecting with customers – storefront versus farmers’ market. But because he’s looking for word of mouth exposure and customer input on the taste of new recipes, Betke says he’s put his name in to return to market sales too.
A couple of part-timers work the store front or do deliveries for Delissitude’s wholesale business of gluten-free perogies. Betke says he relies on the thriving wholesale side of the operation, which now accounts for well over half of his business.
That’s where the continued growth looks brightest, Betke admits, adding he’s definitely had jittery moments – even tears – in knowing it’ll take time to bring the business to the vision he has for it. He thanks stalwart family and friends for
picking him up and holding him steady when he has had those wobbles – best called growing pains.
“I just got a new machine to help with product automation, because handpinched perogies take time,” he says, adding Delissitude frozen perogies (gluten-, dairy-, nut-free, some vegan options) are in demand from as far away as Grande Prairie, Fort McMurray – even Winnipeg, “I’ve been working to find new wholesalers (current spots include Sobeys/ Safeway/FreshCo, IGA, and independents like Amaranth Foods), as the celiac community is active on social media, and they tell each other about great products like our perogies – potato cheddar and potato onion are top sellers.”
Betke says he’s barely been able to get into the kitchen himself – he’s swamped with the administrative side of the business –but adds he’s grateful for the support of fellow gluten-free bakers in Calgary that send customers his way when they don’t have what someone is looking for. “Being totally gluten-, nut-, and dairy-free is pretty unique in a bakery,” Betke adds, “so sometimes we’re the only spot people can
get what they need.”
Betke’s desire to be part of the community (gluten-free and otherwise) is already taking shape. Delissitude has signed on with Cubbi, a local platform for corporate catering, (a huge, untouched market, he says) and is selling cupcakes to schools in the area. “I want to support kids in the community; maybe a children’s charity,” he says. Delissitude has also added French macarons (which are always gluten-free) from Edmonton’s Bakenary Pastries to its storefront business. Owner Darya Naidenkova (the pair met when both had a booth at the recent lifestyle expo in St. Albert), says Betke is a supportive partner with plenty of ideas for their collaboration. “it’s been very successful to have our macarons at Delissitude. In Calgary, we’re only there and at the Christmas markets. It’s rare to have a totally gluten-free bakery that is successful – and with such tasty products. I’m hearing from customers – people are loving it.”
A busy entrepreneur (who admits he’s putting in more than 12-hour days for now), Betke sources the necessary wheat flour replacements – rice flour, oat, millet,
quinoa, chickpea and more – as much as possible with local suppliers, using just the right option for texture, chew, and flavour, depending on what’s being baked. He’s also considering customer requests for pretzels, English muffins, and multi-grain artisan breads.
“We’ve pulled off a white loaf and hamburger/hot dog buns, plus our top sellers, muffins and cupcakes – all great,” adds Betke, who says he’s a cook at heart, wanting to hear the good and bad reviews from customers, whether he’s experimenting with custom specialty cakes of vanilla and chocolate, tweaks on cupcake flavours like pumpkin spice, carrot cake, lemon and red velvet, or playing with the structural results when trying yet another gluten-free alternative. “I offered one customer who wanted a gluten-free sheet cake to try the cupcakes using my flour blend recipe. She keeps coming back, so that says something.”
“It’s all part of the plan – to connect with the gluten-free community in person and on social media and to meet customers and other vendors/businesses at lifestyle expos or markets. I want a storefront bakery that’s also a marketplace, to work with other local makers and import other readymade, gluten-free products.”
Betke’s likely got a good bet going – the gluten-free food market continues to see growth, whether thanks to wellness trends or out of necessity for those who cannot tolerate gluten. Gluten-free is now mainstream, with sweet and savoury goods in the frozen food section of the supermarket, along with keto, paleo, sugar-free, low-carb options, at specialty groceries or at the local farmers’ market with cookies, buns and more on offer. Betke says it can still be a more expensive option though, so he’s on a mission to keep products competitively priced, meet his local grocery store operators, and sell himself along with his gluten-, nut-, and dairy-free creations.
“I knew from the start there was massive potential in the business – it will take time, but I’m just getting going.”
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.
Bright, Light, and Fresh
Summer Salads
STORY AND PHOTOGRAPHY BY
NATALIE FINDLAY
Summer is made for spending time outdoors, so when it comes to meal prep we want quick and easy. The easiest foods to reach for are fruits and vegetables. Most don’t need any cooking time at all and aside from some chopping, salads come together quickly, can be made in large or small batches and can be kept in the fridge until needed.
Which all adds up to more time for summer fun outdoors.
Fruits and vegetables have a high water content which helps keep us refreshed on hot summer days. Prepping your salads and storing in the fridge keeps them cold and ready to eat at a moment’s notice.
There are an impressive amount of delicious flavour combinations, inspiring
Fabulous Fruit Plate
Serves 4
This is not just a fruit plate. The lime, mint and honey make it special, and it takes no time at all. Make sure everything is cold from the fridge.
2 Tbs mint, roughly chopped
1 Tbs lime zest
2 Tbs (30 mL) lime juice
2 Tbs (30 mL) honey
1 cup cherries
1 cup blueberries
1 cup raspberries
1 cup watermelon
1 cup kiwi, sliced
1 mango, sliced
Chive blossoms and mint, for garnish
1. In a small bowl, combine mint, lime zest and juice and honey.
2. On a large platter, lay out the fruits.
3. Drizzle the lime juice mixture over the fruits, garnish and serve.
vegetable combinations, cool cutting options and the care-free days of summer give you permission to mix and match to your personal preferences.
Mastering these salads (which basically means chopping and stirring) will make your summer full of flavour, nutritious, and easy so you can spend more time outside doing what you love.
Note: All these salads can be made ahead. If doing so, keep the dressing and the salad mixture separate and refrigerated, and combine before serving.
Thai Noodle Salad with Peanut Sauce
Serves 2
1/3 cup (80 mL) peanut butter
1½ Tbs (22 mL) soy sauce
2 tsp (10 mL) fish sauce
¼ cup (60 mL) avocado oil
1 Tbs (15 mL) lime juice
½ Tbs (22 mL) honey
1 cup vermicelli noodles
1 mango, remove skin and cube
1 red bell pepper, thinly sliced
½ English cucumber, cubed
1 cup red cabbage, thinly sliced
2 Tbs cilantro, roughly chopped
2 Tbs mint, roughly chopped
3 Tbs peanuts, crushed
1. In a medium bowl, whisk together peanut butter, soy sauce, fish sauce, avocado oil, lime juice, and honey. Set aside.
2. Cook vermicelli noodles as directed on the package. Run under cold water to cool.
3. In a large bowl, add the noodles, mango, bell pepper, cucumber, and cabbage.
4. Top with cilantro, mint, and peanuts. Drizzle with peanut sauce and serve.
Note: you can replace the vermicelli noodles with 2 cups of roughly chopped lettuce per person. Add your favourite protein if desired.
Shrimp Salad
Serves 2
1/3 cup (80 mL) mayonnaise
1½ Tbs (22 mL) lime juice
2 tsp lime zest
1 clove garlic, minced
¼ tsp sea salt
¼ tsp freshly ground pepper
1½ Tbs fresh dill, roughly chopped
1 Tbs tarragon, roughly chopped
454 g shrimp (size 21/25)
½ English cucumber, cubed
2 green onions, thinly sliced
1. Make the dressing by combining the first eight ingredients in a medium bowl and store in the fridge until needed.
2. Bring to boil a large pot of water and add the shrimp. Cook for
2-3 minutes until cooked through. Pour into a colander and rinse shrimp with cold water. Remove the tails (if not already removed).
3. Chop each shrimp into 3 or 4 pieces and place in a medium bowl.
4. Add the chopped cucumber and green onions.
5. Pour the dressing into the bowl and stir to combine.
Note: You can also use parsley, cilantro, or a combination of them with the dill and tarragon. Serve this salad as is or in lettuce wraps, stuffed in avocados, a tortilla, or as a sandwich filling.
Daikon Cabbage Sesame Salad
Makes 4 cups
8 cm daikon, cut into matchsticks
3 cups savoy cabbage, thinly sliced
2 green onions, thinly sliced
12 snap peas, sliced on diagonal
2 Tbs (30 mL) tahini, pourable
1 clove garlic, minced
1 Tbs (15 mL) soy sauce
1 tsp (5 mL) rice wine vinegar
¼ tsp sea salt
1 Tbs (15 mL) water
2 tsp (10 mL) mirin
1 Tbs (15 mL) toasted sesame oil
Toasted sesame seeds and a generous sprinkle of furikake, garnish
1. Add the daikon, savoy cabbage, green onion, and snap peas to a large bowl.
2. In a medium bowl add the rest of the ingredients except for the garnish. Whisk together until completely incorporated.
3. Pour over the cabbage mixture and toss together.
4. Place on a serving platter and garnish with sesame seeds and furikake.
Corn Salad
Makes 4 cups
3 corn on the cob or 3 cups kernels
3 Tbs (45 mL) mayonnaise
1½ Tbs (22 mL) lime juice
1/8-1/4 tsp chili powder
½ tsp sea salt
½ jalapeño pepper, seeded, finely chopped
3 Tbs cilantro, finely chopped
¼ cup cojito or crumbled feta
Tajin spice blend and micro greens, garnish
1. In a small bowl combine mayonnaise, lime juice, chili powder and salt, and reserve in the fridge.
2. Grill corn cobs on the barbecue for 10 minutes, turning every 2 minutes.
Remove from heat and cut kernels from the cob. If using frozen kernels, bring a medium pot of water to a boil and cook kernels for 5 minutes, strain and let cool.
3. In a large bowl add the corn kernels, mayonnaise mixture, jalapeño, cilantro, and cojito. Stir to combine.
4. Garnish with tajin spice and micro greens.
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.
Thai Noodle Salad
Daikon Cabbage Sesame Salad
Shrimp Salad Corn Salad
Banff’s BestNewest
BY LINDA GARSON AND CARMEL LORIA PHOTOS
Everybody loves the Mountains; being so close to them is one of the reasons we live here, right? And when friends and family come to visit, they’re always high on the list - if not right at the top, of places to take them and show off our ‘back yard’.
Of course we come for sightseeing, skiing, stunning scenic views, and spotting wildlife… but what about dining in the Mountains? Where do you eat and drink? We’ve been watching, and we’re happy to report we’re seeing a culinary
GOOD FOLK
WHY IT’S COOL: Open for breakfast and dinner in the upscale new Otter hotel, Good Folk lives up to its motto: Good food, Good times, Good folk!
MUST TRY: Breakfast Croque Madame, Rosti Bravas, and Banana Caramel French Toast; and Alberta Bison Tartare, West Coast Sablefish, and Alberta Wild Boar Chop at dinner
Good Folk is Banff’s newest dining destination and one of several restaurants owned and operated by Banff Lodging Company. Dwayne (Corporate Chef) and Alberta Ennest (Food and Beverage Director) are heading up the team; you
renaissance – it’s started, and like a snowball, it’s on a roll and gathering speed!
We all have our favourite places to hang out in Banff, and the classics are still good, still here, and going strong, but we wanted to let you know of a few of the newer options that we haven’t talked about before, and that you may not know about or had the opportunity to try. They’re all worth the drive (although do check out explorethepark.ca for the best ways to get around!).
may recognize them as the creators of Calgary’s iconic Diner Deluxe, Open Range, and Big Fish, and they’re now settled in Banff adding their creative culinary concepts to mountain dining. It may be difficult to choose from these menus, as everything is GOOD! We mean literally, as all their menu selections are named Good - from the Good Morning Breakfast and Good Pours morning menus to the Good Bites and Good Indulgence dinner menus. Choose from the Good Blends cocktail menu, Good Vintage wine list, Good Brews and Good Spirits menus, and of course - Good Clarity zero proof drinks list!
Whether breakfast or dinner, dishes are elevated and inviting in this modern mountain setting, and there’s a wonderful mix of veggie, meat, and dishes from the sea, with local ingredients. Head Chef Victor Bonilla is also incorporating a little of his heritage with the breakfast Huevos Rancheros. Add an orange or grapefruit Good Mimosa and your day is off to a very GOOD start. goodfolkrestaurant.com
GRAPES + ZA
WHY IT’S COOL: New ultra-cheesy pizzas in "the Castle in the Rockies"
MUST TRY: 72 Pep Pizza with San Marzano, fior di latte, and so much pepperoni (count them!)
Fairmont Banff Springs has been attracting visitors since 1888, and is known
for its many restaurants and bars, from the acclaimed 1888 Chop House to Castello Italiana, the Bavarian dishes at Waldhaus Restaurant to BBQ in Stanley’s Clubhouse, and of course indulgent afternoon teas and small plates to go with your cocktails in the Rundle Bar.
The Grapes wine bar has stayed under the radar, quietly serving artisan cheeses and meats, along with wines from around the world in this dark wood and stone walled, old-world setting – until now! “Grapes + Za” has emerged in this intimate space with a new menu of antipasti - three salads: Caprese, Caesar, and the vegan Chopped Salad, and ten pizzas!
Executive Chef Atticus Garant spent a lot of time developing the 00 flour, threeday ferment dough to his satisfaction, resulting in a classy, light and elegant, thin and crispy crust. Do try ‘Aria Di Campo’
Good Folk
BY LINDA GARSON
Grapes + Za
Bites
topped with San Marzano, smoked mozzarella, finocchiona, roasted onion, and arugula; and delightful ‘Bianca’ with vegan fromage blanc, zucchini, potato, artichoke, olives, and rosemary topping! banff-springs-hotel.com/dine/grapes-pizza/
LOUIZA
WHY IT’S COOL: Dine on the patio overlooking the lake MUST TRY: The showstopping Mediterranean Platter
Not too far from Banff, Fairmont Chateau Lake Louise has a new dining experience, Louiza – and you don’t need a reservation, walk-ins are welcome for lunch and ‘Tapas Hour’ (4-5:30 pm)!
Louiza is a modern, sleek and elegant space; however it doesn’t get much better on a sunny day, than to sit on the patio with a signature Spritz (try the Rosé with aperitivo, Cointreau, rosé wine, and soda), and your choice from the Mediterranean menu, and be mesmerized by the emerald colour of Lake Louise, and the Victoria Glacier in the background.
Louiza’s lunch menu includes a lovely selection of salads, sandwiches, and pasta dishes, to suit all tastes (and there’s a Kid’s Menu too), but the star of the show is undoubtedly the very substantial, and jaw-droppingly impressive, Mediterranean Platter. Temptingly displayed on an enormous wooden board, it serves three to four people, and includes delights such as Ibérico ham crostini and vine ripe tomato bruschetta with whipped ricotta; charcuterie of shaved chorizo, Spanish blue cheese with brandy-soaked apricots, and Manchego cheese; marinated olives with pickled peppers, as well as chilled prawns with garlic & chili aioli and calamares frito with romesco sauce. Magnífico! chateau-lake-louise.com/dine/louiza/
PARK DISTILLERY TOUR
WHY IT’S COOL: The first distillery in a Canadian national park MUST TRY: Blending your own gin
Utilizing local Rocky Mountain glacier water and grain from high altitude Alberta foothills farms, Park Distillery produce in small batches and also hand mill, hand mash, and hand distil. See it for yourself with a 30-minute distillery tour, it’s free (maximum 25 people), and includes a 10% discount at the onsite liquor store, but don’t leave straight away – there’s more!
Add on a guided craft spirit tasting of their most popular spirits. Choose four of the many options of popular spirits, and don’t miss the delicious, limited edition, Strawberry Fields Gin. According to our guide, Jacob, this barrel-aged gin makes the best Strawberry Negroni!
After your educational tasting flight, add on and stay to blend your very own gin. Get creative, smelling, and choosing your botanicals of rose petals, lavender, cardamom, coriander, spruce tips, citrus, berry blends, angelica, and flavour of the month - lavender chai tea! Once you have crafted your gin, customize the label with your spirit’s name and date. Now wait ten days to enjoy your personal Park Gin and share your experience with friends and family. How cool is that! Booking ahead recommended parkdistillery.com
PIZZERIA SOPHIA
WHY IT’S COOL: Eclectic, retro, and modern all at the same time!
MUST TRY: 50-layer Lasagne Bolognese
Banff Hospitality Collective have 16 downtown Banff restaurants within a five-minute walk of each other, and you may already be familiar with Bluebird, The Bison, Lupo, The Balkan, The Maple Leaf, Chuck’s Steak House, and Hello Sunshine – and here’s their latest – Pizzeria Sophia! They've kept it quiet and not shouted the opening from the top of Mount Rundle, so it’s almost a Mountain secret, and you’ll find it warm and comforting like an old friend, and may be ready to believe it’s been on Caribou Street forever!
Louiza
Park Distillery
There’s a fun, modern, yet retro, vibe - as you’ll see from the name sign and menus, and funky interpretations of Italian classics – and it’s a cool place to hang out for lunch and dinner any day of the week. The menu may sound familiar, but you’ll be happily surprised when the dishes arrive: snack and share family style arancini stuffed with bolognese, and meatballs made from mortadella. If you’re here for pizza (of course you are!) we can definitely recommend the Salsiccia & Potato with housemade sausage, and the Fennel Salami with Confit Artichokes – with scissors provided for you to cut them into pieces! And did we mention the cocktails? Try a Park 75 or Chili Mango Marg, and Happy Hour (3-4pm) when pizzas and cocktails are half price! pizzeriasophiabanff.com
SUDDEN SALLY
WHY IT’S COOL: Pastries are freshly made in their bakery upstairs MUST TRY: Aussie Meat Pie and Halloumi Caesar Salad with an add on of candied salmon
Another new restaurant from Banff Lodging company, Sudden Sally is located inside the Hotel Canoe and Suites, right next door to the Otter hotel. Designed by Frank Architecture & Interiors, they’ve incorporated the light and airy lake vibe of the hotel, and created a modern café ambience with a pastry counter at the entrance, overflowing with sweet and
savoury baked goods, sandwiches and more, to take away.
We recognize more of Corporate Chef Dwayne Ennest’s creative touch in dishes such as the Halloumi Caesar Salad that comes with oyster mushrooms and pea shoots, and dressed with anchovy and confit egg yolk. The Aussie meat pie too; made with juicy beef tenderloin, it comes with mushy peas, dark ale gravy, and topped with red pepper jelly. It’s a very filling ‘Small Plate’! Add an order of the hand-cut fries and you’ll be more than satisfied. Enjoy breakfast/ brunch or the casual dinner menu, or sip one of the signature cocktails with half price, happy hour small plates on the patio! suddensally.com
THE BOSS KITCHEN AND BAR
WHY IT’S COOL: Named for Banff’s famous 600 lb resident Grizzly MUST TRY: Duck wings
Family owned and operated, The Boss Kitchen and Bar is the new and exciting dining experience that has taken over the former Earls location. If you were a regular, don’t worry - you can still get your favourite dishes as they’ve kept some of the most popular Earls staples on their menu.
Owner and GM Stephen Sachkiw, is no stranger to this kitchen: he’s been coming to help every summer since the age of 10, learning his trade hands on! Having operated the franchise, Sachkiw is super proud of overseeing and running his own restaurant now, and is really enjoying the freedom it allows, and creativity to grow. Using locally sourced ingredients is high on the list of priorities, as well as working with local companies, such as Cochrane’s Half Hitch Brewery.
Tip: start with the Duck Drumettes: they’re umami and sticky with maple soy sauce, chives and sesame seeds – and totally moreish. And follow with another house favourite - the Banff Burger, where a bison patty is topped with Saskatoon berry
chutney, garlic aioli, arugula, caramelized onions, tomato, pickle, and Gouda – all on a brioche bun! Wash it down with the Farmer’s Daughter Pale Ale while taking in the scenic views of Cascade Mountain, and you’ll be a happy camper. thebossbanff.com
THE EDEN GRANDE FINALE DINNER
WHY IT’S COOL: The Eden is still Western Canada’s only Five Diamond dining experience MUST TRY: Eden's Grande Finale Menu
It’s no secret that the iconic Rimrock Hotel will be closing early October for a substantial and comprehensive refurbishment, and it will be Spring next year before we see the resulting transformation. The good news though, is that you’re still in time for Eden’s special Grande Finale six-course tasting menu (with a veggie option too), celebrating the most well-loved dishes from over the last three decades, available until August 30.
Optional curated wine pairings have been carefully chosen to complement Executive Chef Sebastian Brand’s menu, beautifully executed for our dining experience by Sous Chef Miroslav Halamicek, who has been in the Rimrock kitchen for seven years, with desserts from Executive Pastry Chef Julia Palfrey. At risk of using too many superlatives, there’s no other way to describe this absolutely outstanding, indulgent, culinary journey – it’s first-class, both the meal and service are exemplary, and you’re going to feel very special.
For wine enthusiasts and connoisseurs, you’re also still in time for the bespoke, behind-the-scenes, Eden Cellar Experience before the restaurant opens for service each night, where four rare and exceptional vintages are selected, each perfectly paired with a complementary small bite, for a luxurious personal tasting guided by sommelier Julien Morissette. rimrockresort.com/dine-drink/eden/
Pizzeria Sophia
Sudden Sally
The Boss Kitchen and Bar
The Eden Grande Finale Dinner
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 Fine Indian Cuisine – and we’re excited to come back for more!
Vine & Dine at Môt To July 10 and 24
We’re coming back to Môt To to enjoy the creative and modern Vietnamese 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
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 – for one special night only!
Vine & Dine at My Little Italia
August 11 and 12
We couldn’t get dates at My Little Italia last year so we’re thrilled to be coming back in August for two nights of their everything made from scratch dishes, carefully paired to complement the flavours!
Vine & Dine at Fence & Post
August 26 and 27
Vine & Dine at SOT
September 4, 11, and 14
Everyone who came to these dinners last year was full of praise for these outstanding dishes, and this year SOT was awarded Calgary’s Best New Restaurant 2025, so we’re excited to come back again this year!
Vine & Dine at Aama Restaurant
September 17 and October 30
We’re back at one of Cochrane’s top restaurants for outstanding Nepalese food, carefully paired to complement Chef G’s menu!
These evenings can – and do - sell out quickly and new events are added regularly, so check vineanddine.ca for details and menus.
We’re back in Little Chief’s private dining room for a new, elevated and premium, sixcourse, creative and modern Indigenous summer Chef’s Table dinner!
25 Culinaire | May 2025
Another first - two nights this summer at Fence & Post in Cochrane! We’ve been wanting to come here for quite some time, and now we’ve managed to snag two nights just for Vine & Dine in this regularly very busy restaurant!
Email linda@culinairemagazine.ca to reserve your places, and to be included in our bi-monthly updates. We try to cater for all allergies.
The Heat is on!
Watermelon and Tomato Salad with Miso Lime Dressing
STORY AND PHOTOGRAPHS BY RENÉE KOHLMAN
There are many things to love about summer. Bonfires under starry skies. Iced lemonade. The perfect sundress. Peonies and poppies. And of course, juicy, juicy watermelon. I swear that nary a summer’s day goes by when I’m not eating watermelon. Ice cold from the fridge, it soothes the summer soul, and as the juices dribble down my chin, I’m reminded of being a kid, sitting on a stoop without a care in the world except who’ll win the next bout of tag. Choosing a watermelon is always a little
bit of a guessing game. Sure, I check that it feels heavy and has that tell-tale yellow spot which is supposed to ensure that it was ripened in the field, and then picked. And I try to find a round (never long and oval) melon that has no bruising. But, at the end of the day, I cross my fingers and leave it up to chance. Kinda like when I buy a lottery ticket. But, when you get a melon that is sweet, juicy, ripe, and no mushiness in sight - it’s the stuff of summertime bliss.
It has no seeds, of course. Do they even
make watermelon with seeds anymore? I think we all have memories of being kids and sitting on picnic tables, having watermelon seed spitting contests. Now, the seeds are those small, pallid pips. The black watermelon seeds of our youth are long gone, like Sony Walkmans and phones with cords.
The cool thing about watermelon is it’s pretty much a blank slate, making it the perfect base for a summer salad. I could have gone the traditional route with feta and mint, which is lovely of course,
but for this I wanted to incorporate the bounty of heirloom tomatoes, and make it a little spicy, because it’s summer and I’m already sweating. I was inspired by Southeast Asian flavours, so I wanted the salad to be sweet/salty/spicy/savoury.
Tomatoes and watermelon are lovely partners, and they match nicely with the acidic and slightly funky miso dressing. Cucumbers add crunch, and of course you can’t have a summer salad without a tumble of fresh herbs, just picked from the kitchen garden. Crispy shallots have a role to play here too, and they’re a cinch to make. Their earthiness really jives with the sweet and spicy notes already playing.
I sliced up a small red chili - one of the super hot ones - and it provides plenty of heat. If you’re serving this salad to those who may not love spicy food, give the chili a pass, as there’s mild heat in the dressing. Roasted peanuts are the perfect finishing touch, and while they may not be the obvious choice to pair with watermelon, here it totally works.
Find your largest, prettiest platter for this salad, and arrange the ingredients in a complementary fashion. Besides being delicious and full of vitamins and minerals, this salad is a real beauty. It’s sure to emit oooohs and ahhhhhs from those gathered around you. And, feeding loved ones al fresco is another thing to love about summer. Maybe the most important of all.
Watermelon and Tomato Salad with Miso Lime Dressing and Crispy Shallots
Serves 4-6
2 shallots
1 Tbs all-purpose flour
¼ cup (60 mL) canola oil
½ small seedless watermelon
454 g assorted heirloom tomatoes, halved or quartered
2 mini cucumbers, sliced
1 cup assorted fresh herbs such as mint and basil, torn
1 small red chili pepper, thinly sliced
¼ cup (60 mL) roasted, salted peanuts
Black pepper
Dressing:
2 Tbs (30 mL) canola oil
2 Tbs (30 mL) fresh lime juice
1 Tbs (15 mL) fish sauce
2 tsp (10 mL) miso paste
2 tsp (10 mL) honey
1 tsp (5 mL) sriracha
brown and crisp, about 2 minutes. Be sure to remove any that are browning too quickly as you don’t want them to burn. Drain the shallots on a paper towel lined plate.
2. Peel the watermelon and cut it into flat, triangular pieces. Arrange the watermelon on a large platter and top with the cucumber slices, tomatoes, herbs, chili, and peanuts.
3. To make the dressing: Combine all the ingredients in a small bowl and whisk well to combine. Drizzle the dressing over the salad. Top with the crispy shallots and grind fresh black pepper over top. Serve immediately.
Sippin’ CANADIAN MAPLE WHISKY
Beer Mash-ups
BY DAVID NUTTALL
Mash-ups seem to be all the rage these days, commonly found in music, cuisine, movies, and more. They occur in liquor as well; however, they tend to be referred to by the more refined word of “blend”. Of course, the wine world has its own, even classier word that has multiple definitions; cuvée. The blending of different grapes or barrels of spirits is a common practice, having been done for centuries. Similarly, the blending of different batches of beers is often used to achieve consistency, add complexity, or balance to the final product. Aged beers often mix different barrels to achieve the brewmaster’s desired result; for example, Belgians combine young
WHITE IPA
While it’s not too often we know who brewed the first beer of a new style, the White IPA is an exception, with Chainbreaker debuting from Deschutes Brewery of Oregon in 2012. An amalgamation of a Belgian Wit and a West Coast IPA, it has now been copied in countless breweries. Combining two continents’ worth of brewing history creates something unique. The result? A hoppy wit or a spicy, wheaty IPA? You decide. This style is recognized by the Beer Judge Certification Program (BJCP).
Trolley 5 First Crush (Calgary), CSPC 821819
$16 6 pk. cans
Pile O' Bones White IPA (Saskatchewan), CSPC 831234
$20 4 pk. cans
Troubled Monk Famous Five (Red Deer), CSPC 122817
$20 4 pk. cans
lambics with older vintages. Finally, there is the homemade or common pub blend exemplified by the popular Black and Tan, a marriage of light and dark beer.
However, the focus here is the combining of two different styles that results in something new. Many of these are relatively modern, given that specific beer styles were not really categorized until about 50 years ago. Even so, the originators of most of these creations are lost in time. All the examples below (except two) are not even considered recognized beer styles by major beer groups. Below are some that you should be able to find in Alberta stores with a few, mostly local, examples.
IPA
WHITE STOUT
When people think of stouts, they invariably picture a dark brown/ black beer with chocolate and/ or coffee notes. White stouts are a blend of golden ale and stout where the clear golden colour belies the unexpected flavours of coffee, vanilla, and cocoa nibs in a lighter body than dark stouts. Being relatively new, when you can find it, it is commonly a seasonal, with only a couple in the Alberta market in any given year.
Propeller Flat White (Nova Scotia), CSPC 116197
$5 473 mL can
The India Pale Ale (IPA) has been around for over two hundred years. First brewed by the British and now also common in North America, it is a staple of almost every brewery’s lineup. Yet, no one seemed to ever think of translating this high hopped beer into a lager. Until now. Take the lighter body of a lager but add the hops that would otherwise go into an ale, and you get an India Pale Lager (IPL). It will still be crisp and clean but with more bitterness on the back end. The Bavaria 8.6 version is made with lager yeast and has a subtle citrus nose and flavour to it.
Bavaria 8.6 India Pale Lager (Netherlands), CSPC 895893,
$5 500 mL can
SHANDY/RADLER
The shandy (UK) and radler (Germany) arrived over a century ago as a combination of lager and fruit soda. These beers are so popular today, even Big Breweries are marketing them. Companies like Waterloo Brewing (Ontario) and Pump House Brewery (New Brunswick) have become virtual cottage industries for radlers with variety packs and multiple singles available in Alberta.
Any variety of fruit can be used with the beer, which is usually a lager, but sometimes is an ale. The main difference stems from whether the fruit portion is soda or juice and what proportion the mixtures are. The result is a beer that normally ranges between 2-3% ABV, although some are higher. The fruit defines the beer, with different degrees of intensity and colour in each. Find a fruit you like, and you’ll love the beer. They are not recognized beer styles and tend to get lumped into broad fruit beer category
Waterloo Mango Passionfruit Radler (Ontario), CSPC 105675, 2.5% ABV, $4 473 mL can
Alley Kat Lemon Lime Radler Ale (Edmonton), CSPC 126530, 3.3% ABV, $19 4 pk. cans
CASCADIAN DARK ALE/ BLACK IPA
First brewed in the US Pacific Northwest in the 1990s, the Cascadian Dark Ale (CDA) or Black IPA is a mixture of a dark ale and an IPA. Essentially, they have some of the same characteristics of a West Coast IPA but with a chocolate/coffee addition coming from the black malt. They have less perceived bitterness than you would think, as the dark malt masks some of the piney/ grapefruit flavour from the hops. However, they are still more hoppy and have less body than a standard stout. Their popularity seemed to peak around five to ten years ago, so now they usually appear only as special editions. They fall under the Black IPA category in the BJCP guidelines.
Apex
Brewing Baracus
Cascadian Dark Ale (Bragg Creek), CSPC 124801, $20 4 pk. cans
Beer styles continue to evolve and thanks to brewers’ imagination, they know no bounds. Try some beers that explore new boundaries and see how creative breweries can be.
NO NAME ???
A few beers are so new, they represent no named style. Such is the case of Calgary’s Dandy Brewing Peli-Can. Released in April 2025, it is a blend of a traditional German hefeweizen and a West Coast IPA, so they naturally call it a West Coast Hefe. The appearance is golden and partly cloudy with a nose of clove and banana. The spicy wheat notes are followed by a tangy citrus hoppiness, making it slightly bitter but refreshing. A trend has to start somewhere, could this be the beginning of a new one? In the same vein. New Level Brewing of Calgary have combined the popularity of hard iced tea and sours to create Iced Demon Sour. The two together taste exactly like you would think, exposing a tart lemony tea flavour.
Dandy Peli-Can West Coast Hefe $20 4 pk. cans available from Dandy
New Level Iced Demon Sour only in the Demon Mixer Volume 2 CSPC 123573 $22 4 pk. cans
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.
AN EXCLUSIVE TASTE OF SCIENCE
Hosted by Culinaire Magazine and TELUS Spark Science Centre
Pull up a chair for this unique dining experience for Culinaire readers at TELUS Spark. Inspired by BANQUET, an immersive exhibition that explores food, culture, and science through all five senses.
AUGUST 20 AT 5:30 PM
Save your seat. Spots are limited.
TELUS Spark is Calgary’s science centre and an educational charity. Proceeds support science programming for future changemakers.
sparkscience.ca
Summer Sippers
BY TOM FIRTH AND LINDA GARSON
Given the heat of the summer months, we've decided that rather than focusing on spirits, we could talk instead about all those coolers or ready to drink beverages that help take the edge off the summer heat. As we were working through a few of these new brands and offerings, it emerged that we were having a bit of a battle of the Caesars and a bit of a showdown of the hard iced teas too! Surely, if you enjoy a grown up drink now and then, you probably fit into at least one of those two camps!
We also have a few other and a few new RTD brands to cover from the lighter, sugar-free products that are so popular these days, but a few pretty exciting ones that have a big presence on the palate. Hopefully, we’ve caught your attention for at least a few of these that might deserve some space in your fridge!
Sipp “You Bet!” Smooth Ice Tea and Sipp Caesar, Canada
Both made with the Phantom Light Distillery’s (very, very good) vodka, these two summery drinks are a far cry away from the “flavour-lite” approach to cocktails. First off, the Iced Tea is bound to evoke memories of being a “Good Host” and making your own, sweeter iced tea with lots of flavour, maybe some ice, and vodka too, but alcohol flavours are quite subtle, and the Caesar is rich and muddy with lots of pepper and saltiness with a bit of zip. The only thing it was missing was the garnish. Both excellent, and refreshing. 4-pack cans. CSPC 111185 for You Bet and about $12, Caesar, CSPC 125703 and about $14
Wow! If you’ve visited Bridgeland Distillery and enjoyed time sipping some of their classic in-house cocktails along with your pizza, fondue, and snacks, then you may have already enjoyed one of their Bridgeland Favourites – the “Berbon Peach”. And the good news is that they’ve now bottled it to drink at home! And it is a peach: a blend of Bridgeland’s signature Taber Corn Berbon, responsible for those buttery Werther’s Original caramel notes; a glorious white peach syrup (maybe they could bottle that and sell it for our bellinis!), and house made bitters to ground it. A little ice is all you need. CSPC 130882 $42 at the distillery
Matt & Steve’s Hot & Spicy Caesar, Canada
In addition to Matt & Steve’s popular range of pickled cucumbers, asparagus (asparagoos!), beans, rimmers, and their original, lightly spiced premixed Caesar, for those looking to kick it up a notch, they’ve now introduced a Hot & Spicy Caesar. It’s very close to its little sibling: made with premium Canadian vodka; tomato paste made from vine-ripened tomatoes; and always their Extreme Bean brine to thin it down and give a smoother mouthfeel, but now they’ve turned up the heat with the spices! We won’t judge, drink it straight from the can or go posh and add ice and garnishes from their Hot & Spicy range to your glass. Yahoo! CSPC 834805 $4-5 473 mL
Shore Break Rum + Soda, Canada
Brand new to the market and currently available in four flavours, Lychee Mint, Mango Lime, Passionfruit, Blood Orange and Guava, and finally Pineapple and Coconut. Not too sweet, and closer to the “nude” or light flavour trend in drinks they are lightly sparkling, and have rum to bring the “kick”. We were a bit divided as to our personal favourites, but these should be served nice and cold, and they’ll likely appeal to newer or younger consumers, or those looking for something a little different. About $12-14 and also available in a mix pack.
Fever Tree Margarita, Mojito, and Caesar Cocktail Mixes, England
Fever-Tree are such a class act. They’re respected worldwide for their emphasis on natural ingredients in their range of mixers, and it follows suit in their new range of Cocktail Mixes. Margarita, Mojito, and Caesar cocktail mixes come in 750 mL heavy glass bottles (each making five drinks), for some of the easiest and tastiest cocktails on the market. We’ve tried them all (several times, they’re that good!), and a quick shake/ stir with ice and around 1-1½ ounces of tequila, rum, or vodka respectively, you have a lip-smacking, bar-worthy, tasty cocktail with a heavier body weight than you might expect too! 750 mL around $9-13
Bridgeland
Sortilège Peach and Pear Whisky Lemonade, Canada
It’s not easy to make ready-to-drink, sparkling, fruit-flavoured cocktails in commercial quantities. We know, as we try hundreds of them to be able to tell you of products that we can hold up our hands and say, ‘this is good’. And we can tell you – sadly, many of them don’t make it onto these pages. However, the new Peach and Pear Whisky Lemonade from Sortilège, we’re thrilled to say we can stand behind – it’s really good! They’ve managed to get the balance just right: not too sweet, not too tart, and the right amount of sparkling water.
You’ll know it’s peach and you’ll know it’s pear, and you’ll know there’s whisky there too. CSPC 127215 (4-pack) around $15
A collaboration between Cappuccino King and Bridgeland Distillery last year resulted in a deep, rich roast, full-on coffee brandy, and this year the clever folk at the distillery have taken it one step further. Using the coffee brandy as a base, they’ve added chocolate nibs and then their Orange Brandy to produce a small-batch, readymade, orangey, chocolatey, coffee (or you might call it mocha) cocktail with a smooth and slightly oily (in a good way) mouthfeel, that calls for one of those big crystal-clear ice cubes that doesn’t melt too quickly –and life is good. CSPC 126125 $42 at the distillery
Sun Cruiser Iced Tea Vodka, Canada
Things have come a long way since knocking back "Long Island Iced Teas" from back in the day — or at least in my day. Sun Cruisers is offering a more refined, teacentric, bubble-free iced tea that is about 4.5% ABV too. So, it's a more reasonable sip for today’s pace. Not too dry, but not cloying either, well-chilled and enjoyed by the waterside is the way to go, or at the very least with scads of ice, a wedge of lemon, and maybe an umbrella! Iced tea is the best (of course) but available too in a mixed pack with lemonade, peach, raspberry, and the classic. CSPC 129449 (variety pack) 12-pack - $26-$30
Slammables “Pink Drink” Strawberry Banana, Alberta
This one is a little on the crazy side – your brain thinks pink lemonade, but its actually strawberry banana flavoured. With an impressive amount of natural ingredients, lightly carbonated, and not too much sugar, and not too much alcohol taste, it’s impressively casual, and will be a hit around the lakeside, campsite, and bonfire. At 7% it’s a bit more of a party drink but will find some enthusiasts for sure this summer.
CSPC 125665 (4-pack) About $18-19
Smirnoff Vodka Cocktails
So glad that the trend of very lightly flavoured drinks seems to be waning – just like the impact these drinks have on the tastebuds that want a little excitement. Naturally, they are vodka-based, and come in three sparkling flavours currently in a 12 can mix-pack. These are a little on the sweet side, but the Cosmo Bellini is a new favourite with lots of cranberry flavours, the Raspberry Mule is a must for raspberry fans with a wee kick of ginger. Passionfruit was enjoyed by the tasting panel, but more so by the passionfruit enthusiasts. Served cold, these are better in a glass, but certainly easy to enjoy. CSPC 121936 $33-36
Hitachino Nest Yuzu Lager and Red Rice Ale, Japan
Such a lovely pair of products for beating the heat and taking a break from the sun. The Red Rice Ale is a great beer for the evenings with some malt-style flavours but also a lifted, cleaner rice flavour too that just seems so civilized – serve cool but not too cold. The Yuzu lager seems like a perfect pairing with the bright citrus notes of yuzu with a refreshing, clean lager. Served icy cold, it’s a delicious treat and perhaps tastes best pulled out of an ice-filled cooler on a scorching hot day. Each sold singly. CSPC 740191 Red Rice Ale, 831210 Yuzu Lager CSPC $5-6
Distillery Espresso Chocolate Orange Martini Canada
MAKING THE CASE
Let’s hear it forsummer!
By TOM FIRTH
hew! Felt under the gun to get these summery recommendations put together before things get really busy for our Alberta Beverage Awards - where our judges do all the tasting in mid-July, and we spend the summer months completing the results for October’s issue of Culinaire!
The early transition to the heat of summer when we are normally still hoping for those spring rains meant it was rather easy to get in the mood to think about those wines for hot days – though I have to confess I like the mid-20s more than the 30+ days, and it does affect how I choose beverages around my place.
This month, we have a somewhat eclectic selection of wines to recommend, from a few well priced “patio pounders” suitable for the casual get together, but also a few pricier bottles sure to knock some socks off. To round things out, we have a non-alcoholic wine that was a pleasure to taste, and some BC/ USA wines to suggest. I spent a week in Ontario this June trying hundreds of Canadian wines at the All Canadian Wine Championships and tried (blind) around a hundred of these wines that were made from both BC and American grapes, but made in Canada entirely at BC wineries. I’m happy to report that most of these wines are quite tasty, and virtually all were well priced and appropriate for summer enjoyment. If you can, try them out or even order directly from BC wineries that are still struggling a bit.
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.
Hester Creek “Columbia Valley Collection” 2024 Rosé Cabernet Franc, BC/USA
My ongoing love affair with cabernet franc is a poorly kept secret, and another rosé to try too! Awesome! Full flavoured and almost lush on the palate with about six grams of residual sugar bringing fruits to the riper, strawberry and raspberry side of things, and a slightly candied finish. Loving the spice and aromatics too, this is the epitome of refreshing wine for summertime. $23 at the Winery
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 beautiful bottle of wine at an exceptional price for this zesty, fresh blend that shows off lemony and apply fruits, flinty mineral notes, and a slightly saline finish. Very dry with a tightly wound finish, I found this most enjoyable well chilled with seafoods like seared scallops or lighter fish, but also creamier cheese would work well here.
CSPC 885045 $21-23
Quails’ Gate “Field & Flight” 2024 Rosé, BC/USA
A beautifully crafted pinot noir-based rosé, that is restrained, quite dry, and finely balanced. Loads of summery fruits with lively floral tones and a mild herbaceous or dried leafiness. Very much a crowd-pleasing style of wine, that is a little lighter, but also a little more food friendly too. A happy match with lighter seafood dishes, sushi/ sashimi, charcuterie, and saltier snacks. $20 at the winery, with some availability at Alberta liquor stores.
It seems as though the modern expression of alcohol-free wines are here to stay, and they seem to be getting better every day - the selection in Alberta grows by leaps and bounds. Layla, by Huber is made with both grape juice and grape must, so it’s nice and flavourful with some good balance and moderate sweetness. Bubbles are awesome! And a refreshing one like this for toasts and whetting the whistle too is a good thing to have. An excellent alternative!
CSPC 121794 About $20
Chateau de Mus 2022 Roussane/Rolle France
Huber “Layla” Non-Alcoholic Sparkling Wine, Austria
Mirada Organic Rosé, Castilla, Spain
A completely refreshing and somewhat juicy rosé to enjoy over those summer months, made from bobal grapes, which we don’t see often outside of Spain. Having about three grams of sugar, it’s barely off-dry, but that little bit of sweetness allows the strawberry and watermelon fruits to come to the fore, and that citrusy finish really calls for
Made with about half riesling, with sauvignon blanc and chardonnay, this is the sort of juicy, easygoing wine that we really should be enjoying on those hot summer days. Here the riesling brings the texture and some mineral, plus a little sweetness, the sauvignon blanc brings a little grassiness and pepper, and the chardonnay seems to tie it all together and bring a little restraint. An absolute crusher, no food required. About $18 at the Winery
In a slightly patriotic turn of events, “Mus” here is pronounced like “Moose” –so don’t worry about a language barrier. A fine blend of two great grapes, syrah and cab franc, look for the right combination of savoury spices and a slight meatiness on the nose, but coupled with leaner cherry and blackberry style fruits and agreeable tannins. A barbecue star for those red meats, but burgers or striploins are a heavenly match here.
CSPC 885046 $21-23
A 90 point Judge’s Selection wine at the 2024 Albert Beverage Awards, Wirra Wirra’s Church Block is a consistently good, barbecue-friendly wine that is chock-a-block with deep red fruits, spice and earth notes, and the right amounts of acid and tannin. Plus, no one barbecues quite like the Australians. Pair with barbecue of course, but this really sings with smoked meats and charcuterie too.
Pinot
The Noble Ridge offerings of the recent change to allow some international grapes in a BC winery bottle, really has some fun with it. A very reasonably priced viognier stood out for me from among the line up (the rosé is another!) with all the intensity one loves in this grape with white flowers, tropical fruits, and a silky texture leading into a slightly bitter finish. Don’t serve too cold or you might miss out on the finer details. A fine match with poultry or lighter dishes.
About $21 at the Winery
CSPC 19380 $25-28
For anyone who loves cool and exciting cabernet franc, this is one for getting your paws on. A showstopping cab franc from Austria, and worth savouring for pure enjoyment or matching with red meats on the grill. Deep, chewy red fruits with brilliant floral aromas and nicely weighted tannins, this was something I was very grateful to try, and something I’ll circle back on in the very near future to enjoy again! For the table, any match when a red would be suitable would be a pleasure.
CSPC 110958 $38-41
Caparra e Siciliani 2022 “Ciro” Rosso Superiore, Sicily, Italy
A lovely Sicilian wine made from the highly uncommon gaglioppo grape, and one of the best reds to enjoy when the mercury rises. Technically, it’s meant to be enjoyed close to room temperature, but even a few degrees colder make this crisp and dry, with sleek tannins and a slightly bitter finish. The tartness, spice, and almost sour cherry fruit sing with charcuterie boards, firm cheese, or grilled beef too. I’m a fan of this gem.
CSPC 881592 about $26-28
Deeply impressed by this well-priced and rather quaffable sparkling wine from Spain. Cava is wonderfully unique in the wine world, especially when made with the classic grapes of xarel-lo, macabeo, and parallada. Look for lean, almost pithy citrus fruits of lime and apple flesh with intense mineral characters and a great mousse. An easy match to have with seafoods of any stripe, but also an excellent, casual wine for enjoying in the sun.
CSPC 875769 $18-21
It was pretty big news that a Chilean wine topped the list at Wine Spectator’s Top 100 list last year, but it wasn’t much of a surprise that it was Don Melchor taking the podium when it did happen. Absolutely sublime cabernet sauvignon (with very small amounts of blending grapes), wildly intense, vividly perfumed, and just incredible too. Certainly can cellar if desired, but this made for an exceptional glass even this youthful. Available in limited quantities, and if the budget allows, stock up.
CSPC 1070756 About $300-325
Seegut Lentsch 2021 Cabernet Franc Austria
Château de Mus 2021 Syrah/Cabernet Franc, France
Wirra Wirra 2022 Church Block Cabernet Sauvignon, Shiraz, Merlot, McLaren Vale Australia
Noble Ridge “Vilicus” 2024
Grigio, BC/USA
Bartier Bros. “Pristine” 2024 White BC/USA
Don Melchor 2021 Cabernet Sauvignon Puente Alto, Chile
Vita Vivet NV Organic Cava Brut Penedès, Spain
STAUB Macaron Fresh & Save Bowl Set
We've covered the Staub Macaron mug set previously, but the matching 12 cm bowls are just as sharp looking in the kitchen or at the table in classic macaron colours. Three colours, in two slightly different hues, These are great for mis en place, dips (or snacks) and even just getting a little prep done ahead of time. Dishwasher and oven safe too. $200 for 6 bowls.
Zwilling Vacuum Sealed Bowl Lids
Break free from constantly reaching for zipper bags (like Zip-Lock) or wrestling with the cling-wraps, these very high quality BPA and dishwasher safe vacuum lids are perfect for keeping smaller amounts of food fresher longer. Sized to fit 12 cm bowls (like the Staub) they provide a gentle seal that can be easily opened with one hand or wet hands - but not quite the best fit for bringing food on the daily commute. About $10
Zwilling Xtend Cordless Hand Mixer
No more cords cluttering your kitchen with the sleek new hand mixer from Zwilling. The stateof-the-art ion technology charges quickly and gives you 120 minutes of cordless use. With three speed settings, mixing, whipping, and kneading, it is just as powerful as a plug-in mixer but much quieter. It comes with two whisks for making the fluffiest pancakes and two dough hooks perfect for kneading Nona’s pizza dough! The flat bottom makes it easy to set it on the counter between mixings. And a bonus is the battery is interchangeable with all the Zwilling Xtend cordless appliances so you can start your clutter free collection. $250, Zwilling.ca
Eat To Love – Where Health Meets Flavour
By nutritional chef Mikaela Reuben, this book is presented so beautifully you forget it is a cookbook. She explains in her intro how food represents love, and food was how her family expressed love, which is evident in these thoughtfully created, plant-based recipes. The tonics and smoothies are especially fun to try: the Turmeric Orange Strawberry Smoothie (p.50) is suggested after a night out, and the Acai Bowl (p.56) is packed with antioxidant acai berries. And who knew that the Garlicky Roasted Portobellos (p.188) recipe was so easy and with a meat-like texture, grilled to perfection, could be a wonderful plant-based meal with the simple, but flavourful, Lemon Garlic Spinach (p.184).
$40 Appetite by Random House
Since 1969, Foothills Creamery has been serving up everyone’s favourite scoops. But when household favourites range from peanut butter to bubblegum, picking one tub for the whole family to share can be tricky. That’s why we’re so excited that Foothills just released a new single-serve multi-pack of ice cream! Inside the nostalgic ice cream truck box, you’ll find vanilla, lactose-free strawberry, cookies and cream, chocolate peanut butter, cotton candy, and grape float—each in a 237 mL cup, the same size as a large scoop at your favourite ice cream shop. Available for around $25 at Co-op and select Sobeys locations.
Pop star Selena Gomez has collaborated with OREO to release a delicious new flavour of the legendary cookie—and we love it like a love song, baby! The sweet-andspiced flavour combo adds a unique kick and is inspired by Selena’s love of horchata. With a layer of chocolate and cinnamonflavoured creme atop a layer of sweetened condensed milk-flavoured creme, these cookies are ideal for an after-dinner sweet treat — and perfect with a glass of milk. And the best part? OREO will be donating to the Rare Impact Fund, founded by Gomez in 2020, to increase access to mental health services and education for young people worldwide. Around $5, available for a limited time only. rareimpactfund.org
Foothills Ice Cream
Selena Gomez Oreos
Our 6th Annual
Treasure Hunt Taste Tour
Everyone has gone home a winner at our Culinaire Treasure Hunts and Taste Tours; they’ve been so popular that the spots sell out every year, so now we’ve planned a new and exciting World Taste Tour with new treats to enjoy. And it’s all in location – just park up and walk, no driving across town!
It’s another very fun and rewarding day, so grab a partner and sign up as a team of two, or sign up solo at culinairemagazine.ca/treasure-hunt. Mark the date: Sunday September 14! Registration is now open!
You’ll answer questions to learn and enjoy different foods or beverages at each stop, and use your new knowledge and skill to complete the culinary puzzle to win fabulous prizes! There are also prizes for the best costumes, the funniest team names, best social media... and lots more!
...with Sebastian Sztabzyb
When Sebastian Sztabzyb and Phil Robertson graduated from engineering school together at the University of Calgary, they never imagined that years later they’d be running one of Calgary’s most beloved coffee shops. After working engineering jobs out of school, the duo’s passion for culinary endeavours grew, and they began exploring coffee more deeply in their free time.
“In 2002, when Phil and I first became interested in coffee, it was really hard to get information. You couldn't find coffee shops that were doing high-quality coffee. There were a handful in North America, and so it just became this kind of dark web search. And so, we became really nerdy about it. And we would try to go visit a cafe in Seattle and drive there and see what this coffee thing was all about,” says Sztabzyb.
And the more they started researching coffee and investigating different methods, the deeper they fell down the rabbit hole. “It became this thing where I had a nice
machine at my house and my neighbours would randomly knock on my door at 6 pm and be like, can I have a cappuccino? I was like, all right, let's do a cup. And I enjoyed it. So I became like this community café at my house,” laughs Sztabzyb.
In 2005, with no formal experience owning (or even working in) a café, Sztabzyb and Robertson took the leap and bought a coffee shop at the farmers’ market previously known as Bit O Beans, owned by Bob Whitworth, owner of Simple Simon Pies.
“I showed up with a six-pack of beers, and I put it on the counter, and I said, Hi Bob, my name is Sebastian, and I want to buy your coffee shop,” says Sztabzyb. “We created an agreement where we paid Bob for his business over time. He took all his equipment, we brought in all new equipment, and we sort of remodelled the space. We obviously renamed it and everything. But from the very beginning, he was very proud of playing a role in our story - in a very fatherly way,” says Sztabzyb.
BY QUINN CURTIS AND LINDA GARSON
PHOTO BY DONG KIM
And Bob should be proud, as Sztabzyb and Robertson now have nine Phil & Sebastian locations around Calgary. Sztabzyb says that their focus has always been on providing the highest quality coffee and building strong relationships with their suppliers around the world - from Colombia all the way to Ethiopia.
“I think for us, we don't have any big plans when it comes to expansion. I think we want to continue to reach more people. One of our goals is to get more people drinking good coffee, however that happens,” he says.
“My hope is that someone drinks a certain coffee and goes, ‘well, now it's kind of hard to go back’. Large-scale coffee production is kind of gross. It's sort of a factory beverage that you're drinking that has little to no regard for quality. When you go there and you see how it's handled, you're like, ‘I'm drinking that?’ And then you see how a small producer in Colombia who's really committed to quality, how they treat their coffee, and you go, I want to drink that every day of my life,” says Sztabzyb.
And the bottle that this king of coffee has been saving for a special occasion? Well, it's a bottle of 2008 Barolo from the Italian winery, Barolo Mascarello.
“So this was in 2012,” Sztabzyb explains, “Phil and I were invited to be part of the Canadian delegation to Terra Madre. And so, my wife and I went a week early and we stayed in a little tiny village right around Barolo and just visited different wineries.”
Sztabzyb bought two bottles of 2008 vintage Barolo and was confused to hear that he had to wait 20 years to open them so that the flavours could properly mature. When he opened one of the bottles six months later, he understood why he’d been told to wait. “It was borderline undrinkable,” laughs Sztabzyb.
After learning his lesson, Sztabzyb says he will be saving the next bottle to open in 2028 in honour of his third son, whose arrival was announced right after he and his wife returned from that trip to Italy.
