Little Chief Restaurant’s Braised Tear Drop Cabbage with Cilantro Labneh and Chorizo Sauce 10 Chef’s Tips
Shining a spotlight on Alberta chefs who work with food charities
Making the Case …for the Holidays!
38 Open That Bottle
With Cindy Luterbach of Bubbles and Brew Canada
The end of the year is often a time for baking cookies, cakes, tarts, and treats, for gifts and for enjoying yourself, but not all Holiday baking is sweet. Many thanks to photographer Katarzyna Kowalewska who has captured the warm, traditional, festive feeling with a savoury Christmas bread ring for our cover this month. We can only imagine how wonderful her house smells when she takes it out of the oven!
14 Bringing the Holidays Home!
For many, the holidays are where memories are made and moments cherished, and here’s our guide to hosting a successful gathering by Quinn Curtis, Tom Firth, and Carmel Loria 18 On Trend - Festive Alcohol-Free Cocktails
Catering for non-drinkers? There are more options than ever for making good alcohol-free cocktails! by Linda Garson
20 Savoury Holiday Mornings Recipes for savoury breakfasts - with many leftover ingredients from dinner the night before! by Natalie Findlay
Molasses Cookies make truly delicious edible gifts (or for enjoying yourself!) by Renée Kohlman
24 Water World!
Earth Water and The Earth Group are aiming to feed the world and protect the planet by Lucy Haines
27 The Culinaire Holiday Gift Guide
Drinks, books, treats, and in the kitchen - there’s something for every pocket (or stocking) in our 2025 Holiday Gift Guide! by Linda Garson
36 Lager Styles
Craft breweries are producing more varieties of lagers, and there are more available now than ever before by David Nuttall
It’s over! 2025 that is!
What sort of year was it for you?
From my vantage point, high in the sky in downtown Calgary, it was a tough year for many of us, for different reasons. We saw and wept for those who lost someone close; we saw restaurant closures; and we saw significant changes on our liquor store shelves while tariffs and rhetoric threatened Canadian sovereignty, and negatively affected our economy. On the upside, the result is that we’re paying much more attention to where products come from, and supporting local even more where we can. For me personally, 2025 has been a very hardworking year – you know that expression running twice as fast to stand still? Well, we made it – and even have new partners and friends that we’ll be able to tell you more about in January. And I achieved a milestone on December 6th –it’s 20 years since I started Vine & Dine, and my events all still sell out!
So what did 2025 look like for us? We wrote about or reviewed:
258 Restaurants
161 Recipes
273 Wines
176 Spirits
239 Beers
69 Food/beverage producers
73 Cocktails
31 Cookbooks
And donated $20,450 in cash or kind. As always there was plenty to write about and plenty of learning experiences – like my photo here in the cranberry bog! What a great day east of Vancouver, learning about cranberry growing and harvesting at Hopcott Farms (do visit if you get chance, I could live in their farm shop!), and they don't use spiders for pest management, so there were none to be seen!
In this issue you’ll see our Holiday Gift Guide, with gifts from $6 to $2,450.
I hope there’s something there for your favourite people!
And now it’s time for me to thank all the talented people that make Culinaire possible: our advertisers; our writers and photographers; our designer, printers, and delivery people; our tiny team – and to you for your kind words and support. Wishing you a very happy Holiday time, and here’s to a terrific 2026!
Cheers, Linda
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
For subscriptions, competitions and to read Culinaire online: culinairemagazine.ca
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.
Calgary Meals on Wheels is celebrating a milestone - 60 years! More than 425 volunteers deliver affordable, nutritious, and locally prepared meals on 65 routes every day, and a new expanded facility means the kitchen can now produce 180,000 more meals each year!
The Derrick is celebrating 10 years of gin, good food, and good times! With well over 100 gins on the list, they still have the most options for Martinis and G&Ts in Calgary! thederrickyyc.com
Congrats to the Calgary chefs at the regional qualifier for the Canadian Culinary Championship! Dean Fast of Rouge Restaurant took the gold top spot, while Sushi 準 (Jun) and Ryuko’s Jun Young Park won the silver medal AND the People’s Choice Award, with Eden Hrabec of Canmore’s Crazyweed Kitchen taking home Bronze - all while raising tens of thousands for charity!
Ryan Arcand of Edmonton's Lovesong and Iconoclast Café has branched out into the world of fromage! Tiny’s Cheese Shop has officially opened at #103, 12017 102 Avenue NW in the Exchange II Building. Partnering with Blair Lebsack of RGE RD, they’ve curated a thoughtful selection of cheeses sourced from Alberta to Europe, creating the perfect one-stop shop for all your charcuterie needs. Step into this cozy, bright space filled with every cheese you could dream of. Plus, you’ll find jams, crackers, and plenty more to complete your board! 10-6 pm, closed Mondays. tinyscheeseshop.ca
Wander Kitchen & Bar is open at Calgary International Airport by Gate C50, in the former Chilli’s location. Top Chef Canada All-Stars champion and Beat Bobby Flay winner, Chef Nicole Gomes has partnered with SSP Canada, food and beverage travel location operators, for this bright, mid-century modern-style restaurant, and created an all-day, globally inspired menu of familiar comfort food dishes (and breakfast of course!) with bold flavours and fresh ingredients. Watch out for Lucky Lily, her new restaurant opening soon in Vancouver airport!
Just west of Edmonton’s downtown at 10321 124 Street, Rasht Café has just opened. Named after the Iranian city of Rasht, recognized as a UNESCO Creative City of Gastronomy. This cozy café is colourful, bright, and welcoming, serving up comforting, made-in-house café classics. Soak up the vibes while sipping on a green and blue iced matcha or a hot coffee, and nibble on their red velvet Nutella-filled cookies and a variety of delicious dishes from Northern Iran! 10-8 pm, closed Mondays @rasht.cafe.yeg
Good things come in small packages, and Chef Nils Schneider’s small menu at Calgary’s new Le Charme is definitely a very good thing (there’s a very affordable, small wine list too)! Hospitality pros, brothers Matt and Tyler Drummond, have taken over the original Diner Deluxe location, gutted and completely renovated it themselves, resulting in an inviting vintage bistro (like your grandma’s living room) with everything thrifted. Every dish we tried on this elegant yet approachable,
French-inspired menu was excellent –Coquilles St Jacques, Rainbow Trout, confit chicken thigh, and a deliciously decadent Banana Cheesecake! 3-5 pm daily happy hour, closed Mondays. Resos recommended, 804 Edmonton Trail. lecharme.ca
Edmonton's newest EuropeanUkrainian restaurant, ZYMO, has opened its doors in the former Dalla space at 10166 100A Street NW. Escaping the war in Ukraine, they immigrated three years ago, and wanted to give back to the community that “welcomed them so warmly.” Their vision came to life and now they’re serving up classics of borscht, grilled salmon, and cottage cheese pancakes (syrnyky), as well as familiar dishes with a Ukrainian twist – such as the ZYMO Burger and ZYMO Truffle Forest Pizza. Lunch and dinner, closed Sunday and Tuesday @zymo.restaurant
4
Waffles all day at Wafflato! Pravila and Suhas Sawant, founders of Jasper’s popular breakfast spot, have branched out and opened in Calgary’s former Donna Mac space, with an all-day menu of sweet and savoury waffles (so many choices!), brunch dishes, and for dinner, a wide range of shareables, bowls, handhelds, and desserts! They’ve partnered with Fratello Coffee Roasters for the extensive coffee program, with shakes, cocktails, beer and wine on offer too. 1002 9 St SW, Calgary, daily from 7 am-late, wafflato.ca
5
Montréal’s Enoteca Monza has opened its 11th restaurant and the first in Alberta at Calgary’s CF Market
Mall. Everything on this big menu is made in house by Chefs Carter Goretsky and Nikhil Shetty and their team at this upscale-casual restaurant, and we love that all fourteen applewood-fired Neapolitan pizzas and 16 fresh pastas are offered in “regular” or “social portions” with gluten-free and vegan options. And then there’s a wide array of antipasti and salads, as well as seafood and steaks – and too many delicious choices for dessert! Come hungry! Lunch and dinner daily from 11 am, restaurantmonza.com
Edmonton has a new authentic Italian kitchen! Diego, Erika, and their sons Giovanni and Ennio have opened Da Cecot, their authentic pasta bar and street food eatery, offering comforting Italian classics made from recipes passed
down through generations. Choose from a selection of freshly made pastas paired with a wide variety of sauces at the build-your-own pasta bar, and finish it all off with a freshly baked tiramisu! 8137 104 Street NW, lunch and dinner, closed Sundays, @cecotkitchen
WingsUp! has expanded west of Ontario and opened its first Alberta quick-service restaurant in Calgary, at 5809 Macleod Trail SW. Franchisees Ron and Megha are proud of their never-frozen, fresh chicken wings - all made to order, and in-house delivery means you get your wings fast and hot, with no delivery markup! You might be spoiled for choice with 16 Classic, Sweet, Spicy, Dry, and Bold, flavours (we really enjoyed our Creamy Blue
Buffalo, Lemon Pepper, and Texas Tequila!), and crazy Wing Wednesday deals! Catering also on offer. Seven days 11-11, wingsup.com
Meet the Phở has opened at 592 Hermitage Rd NW in Edmonton! The Vietnamese restaurant is serving up authentic phở and traditional appetizers like pork spring rolls and mango salad with shrimp, and classic salad rolls – not to mention BBQ dishes of mouthwatering bacon-wrapped scallop skewers. Using fresh ingredients and time-honoured recipes, this newest addition to Edmonton’s dining scene is sure to be a hit for anyone craving a warm, comforting meal as the weather turns blustery! Seven days 10-8 pm, meetthepho.com
Calgary’s northeast community can now get their gourmet hot dog fix at Phillys – the newest quick-service restaurant serving the Falconridge neighbourhood. There’s comfort food for everyone here, from classic Philly cheesesteaks to specialty sandwiches and even customizable rice bowls. And there are deals, like the family pack for $25, perfect for a large group or hungry family! Be sure to try their special sauce, created by operations lead Julian Carreto. It’s smoky, spicy, and packed with flavour! Seven days 10-10, @phillyscanada
Expat Asia’s IBU is open! Jeff and Joel Matthews have assembled a formidable team, with GM Alyshia LaBonte up front and Exec Sous José Lemus in the open kitchen too, and they’re all putting their passion on a plate in this gorgeous new Southeast Asian-influenced restaurant. Every dish is packed with flavour, some familiar to Expat Asia fans and some new (we want to eat all of them!) and way too many standout dishes to list herebut don’t believe ‘Small Plates’ - there’s nothing small about them! Coming soon, a 7-course Chef’s Table dinner, and starting February, special quarterly drag brunches. 2915 14 Street SW for lunch, dinner, and weekend brunch, closed Mondays. Reserve at ibuyyc.com
Braised Teardrop Cabbage with Cilantro Labneh and Chorizo Sauce
BY LINDA GARSON
We received an email from Judy H, who had recently attended an elevated Indigenous Experience dinner in the private dining room at Little Chief restaurant.
“Given the popularity of charred cabbage and our inability to cook it well, would you be able to coax the chef at Little Chief restaurant to give us his recipe/technique for the Braised Teardrop Cabbage with Cilantro Labneh and Chorizo Sauce that we had at a recent dinner event there," she asked How could we resist, it was completely delicious, and everybody absolutely loved it! Many thanks to Little Chief Chef Michael Crowchild for generously sharing this flavourful recipe.
Braised Teardrop Cabbage with Cilantro Labneh and
Chorizo Sauce
Serves 4
1 tear drop cabbage, quartered Drizzle oil
4-5 Tbs dukkah
2 shallots, finely diced
6-8 cloves garlic
200 g fresh chorizo (2 sausages), casings removed (don’t use cured chorizo as it tends to be too salty)
¼ cup (60 mL) white wine
5-6 cups (1¼-1½ L) vegetable or chicken stock, enough to cover ½ the cabbage
3-4 Tbs smoked paprika
To taste salt
To taste pepper
2 Tbs garlic powder
2 Tbs onion powder
2 cups (500 mL) heavy cream
3-4 Tbs cornstarch
3-4 Tbs (45-60 mL) water
½ cup pumpkin seeds
1 tub (450 g) labneh
1½ Tbs sumac
To taste cilantro, chopped
1 lime, juiced
1. First drizzle the cabbage quarters with oil and season heavily with the dukkah spice. Then char the cabbage on a grill until it has a heavy char - don’t be shy, the char is where the flavour is coming from.
2. While the cabbage is charring, start to chop the shallots. For the garlic, chef tries to get close to paper-thin slices using a mandolin or a knife.
3. In a pot, start to sear the fresh chorizo and cook like ground beef. Once it’s about 65% cooked, add the shallots and garlic.
4. Deglaze the pot with wine, and once the alcohol cooks off add the stock and start to build the base of the sauce. Season to your heart’s content with dukkah, paprika, salt, pepper, garlic powder, and onion powder.
5. Pour the braising liquid over the cabbage and cook in the oven at 400º F for about 30 minutes or until fork tender but not falling apart.
6. Remove and set the cabbage aside and pour the braising liquid into a pot and start to reduce. Once it has reduced to about half then add the heavy cream and let this mixture simmer for about 10 minutes. Thicken with a slurry of cornstarch mixed with the water.
7. Toast the pumpkin seeds and drizzle with a little oil and season with paprika and dukkah and a little salt.
8. For the labneh, mix with the sumac and cilantro and about 2 tablespoons (30 mL) of lime juice.
9. Plate up the dish first with labneh, then the cabbage, and the chorizo sauce on top. Sprinkle with toasted pumpkin seeds.
WE’RE NOW CELEBRATING OVER 50 YEARS OF THIS FAMILY AFFAIR
Join us in reflecting on the people and businesses that have supported three generations of our own family business. We cherish the enduring relationships we’ve built and we celebrate the Incredible growth we’ve witnessed in our partners, and have been fortunate to enjoy ourselves.
JOIN US TO SUPPORT OLYMPIC HOPEFULS Kenny & Cesar
So let us introduce you to some new faces this year.
Thank you, Calgary, from every one of us in the IZZO FAMIGLIA
Meet Kenny M’Pindou and Cesar de Guzman, Canadian National Bobsledders chasing Canadian Olympic dreams.
Kenny grew up with a speech impediment and often felt silenced. Sports gave him his voice – which he uses to lead, speak, and inspire just about anyone who’s ever felt underestimated.
Cesar is a proud first-generation FilipinoCanadian representing Canada in a winter sport that his parents could not have dreamed of when they first moved to Canada.
I wanted you to meet these two because their stories are inspiring, and they really need our help. They offer so many creative and determined promotional opportunities, such as their ‘Feed an Athlete’ Instagram posts from restaurants and coffee shops that host them. These posts are popular. They have grown a sizable following. Both are willing to work hard to earn your support. They just need an invite to speak to your group or an opening to become your donation recipient. We’re behind them, and we are hoping we can find them other support in our community. - Peter
Visit their GO FUND ME: gofund.me/709f13a8e
Reach out to them on IG | kenmpindou | cesar_deguzman Or call to invite them to dinner: 587 988.0304
WE SUPPLY IN-THE-KNOW CALGARIANS WITH LOCALLY ROASTED TRUE ITALIAN-STYLE COFFEE AND PRETTY MUCH EVERYTHING ELSE THAT GOES ALONG WITH IT.
CARRY AND
W Good Tidings, Good Food
BY KEANE STRAUB PHOTOS BY DONG KIM
e’ve always featured chefs found in Alberta establishments, from tea houses to brewhouses, fine dining rooms and casual cafés. But this year we’re doing things a little differently and putting the spotlight on Alberta chefs who work with food charities. Everyone deserves nutritious, delicious food, and these four chefs bring these experiences to those experiencing food insecurities year-round.
For December’s Chef’s Tips, Alberta chefs give to thee… three bread puddings – two with caramel - and chocolate pistachio cookies! We admit we were a bit hesitant when bread pudding was on everyone’s mind. But, as you’ll see below, these recipes could not be more different from one to the next. And, we love getting a new cookie recipe to add to our cookie trays, dunk in our hot chocolate, or leave out for Santa – if they last until then!
As Calgary’s second-largest food bank, and the third largest in Alberta, Community Kitchen Programs of Calgary goes beyond providing food. “Our focus is addressing food insecurity through educational programming, as well as helping to remove barriers in order for families to access healthy and nutritious food,” says Chef Anna Mandziuk.
As team lead, pastry chef, and counsellor of Calgary’s Cooking, Chef Anna teaches people how to make healthy food on a budget and is inspired by empowering people with the knowledge and skills to create their own meals.
Recognizing the connection between food and mental health, she says it’s important to remember to nourish both the body and the brain with nutritious food. “It’s very challenging to go through
life if we are coming from a place of hunger, whether it’s because we can’t afford healthy food, or we lack the basic skills to create a healthy meal.” If you’re looking to help this holiday season, consider volunteering with the Good Food Box Program, donating canned goods, or making a financial contribution to the organization.
When it comes to the holidays, Chef Anna says anything that is considered a comfort food are her favourite things to bake. “Fruit crisps or pies, coffee cakes, and anything chocolate – simple recipes, simple ingredients, and not too time-consuming.”
Chocolate Pistachio Cookies check all the boxes and have a touch of nostalgia. “This recipe is from when I owned and ran a pastry shop,” she explains. “We only
made these cookies at Christmas, several batches of them, and we’d sell out each time.” We daresay they won’t last long on the cookie trays, either!
Chocolate Pistachio Cookies
Makes approximately 5 dozen
300 g dark or semi-sweet chocolate, melted and cooled
¾ cup unsalted butter, softened
1 cup sugar
1 large egg
½ tsp vanilla
2 cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ cup cocoa powder
½ tsp salt
1 cup salted, roasted pistachio nuts, finely chopped, for topping
½ cup granulated sugar, for topping
1. Melt the chocolate. Cream the butter and sugar together until pale and fluffy, add egg and the vanilla.
2. Combine and sift the all-purpose flour, baking powder, baking soda, cocoa, and salt.
3. Add the dry ingredients to the butter/ egg mixture, then add the melted, cooled chocolate and mix until just combined.
4. Combine pistachios and sugar. Form the dough into 35 cm logs (5 cm in diameter) then roll the log over the combined pistachio and sugar mix. Place log into the freezer.
5. Slice log while semi-frozen, place on parchment paper lined baking sheet and bake at 375º F for approximately 10 to 12 minutes. Let cool.
Learning to cook from his grandmother fueled his curiosity about the world, and Chef Manuel Baharona has spent many years traveling and exploring different cultures and cuisine. His adventures inform his menus, and seeing people happy as they try new dishes or traditional recipes fills his cup. “Food is a love language,” he explains. “It brings people together.” Building on this principal brought him to Calgary Meals on Wheels, where he served as executive chef.
Knowing the power of keeping things simple when it comes to baking, he won’t say no to a tiramisu and enjoys bringing friends and family together to make cookies. Nothing could be easier – or more enjoyable – than a dish he first made at only 12 years old, Budin Latino, or Bread Pudding.
“After improving this recipe, I started selling this in El Salvador to my friends and neighbours, motivating me to keep cooking and eventually learning savoury food.” Budin Latino is traditionally made with leftover bread mixed with custard and topped with bananas and raisins. But for Chef Manny, a recipe is a guide you can express yourself with, and in this case, he created Pumpkin Bread Pudding using croissants, and topped with caramel sauce.
“Never cook angry,” he adds. “Follow your imagination and taste and be adventurous. When I started making this dish I never measured anything, I just sprinkled and added stuff until the spirit of love said, ‘That’s enough, Manny!’” Take a page from him and go for it – but now he advises writing down the changes you make along the way!
Budin
Latino – Pumpkin Bread Pudding
Serves 4-6
2 large eggs
2 cups (500 mL) whole milk
1/3 cup brown sugar
1 cup (250 mL) pumpkin purée ¼ cup unsalted butter, melted
1/3 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
1 tsp (5 mL) vanilla extract
200 g day old bread cut into cubes (croissant or whole wheat)
1. Preheat oven to 350º F.
2. In a bowl add eggs, milk, sugar, pumpkin, melted butter, cinnamon, nutmeg, cloves, ginger, and vanilla. Whisk all the ingredients until very well blended.
3. Add bread cubes to the mix, combine all ingredients and let the bread soak in the mix for 30 minutes.
4. Lightly coat a 15 x 20 cm baking dish with butter and pour in the bread mix, spread evenly.
5. Bake for 35-40 minutes.
6. Take out of oven and let the bread pudding sit before serving
Caramel sauce
Serves 4-6
½ cup (125 mL) unsalted butter
1 cup brown sugar
½ cup (125 mL) heavy cream
Melt butter in a pan, then add sugar with cream and whisk over medium heat until sugar is dissolved. Bring to boil and allow to cool and set.
Tips:
• you can substitute ground cinnamon for 1 stick to the mix for stronger flavours. Kitchen will smell fantastic
• When you take the pudding out of the oven it will look fluffy, let it sit before you cut it
• Cut pudding into squares, and drizzle with caramel sauce
• You can add whipping cream
• If you want to add liquor, rum, or brandy add into the mix or caramel
• To garnish you can top it with pecans, walnuts or raisins, or add them to the mix
Serving Edmonton for over 50 years, Edmonton Meals on Wheels dishes up fresh daily meals and convenient frozen options for everyone. There’s no age limit, just good food! Their new walk-in service provides access to frozen meals anytime during business hours.
With 35+ years of chef experience, Executive Chef Jason Wild puts the emphasis on freshness. “We make the lasagna in-house and use fresh vegetables year-round.” The food service is also food-security aware and seeks out opportunities for food rescue. “In the last year we have rescued over 1,300 kg of produce and fruit that would have gone to waste and used them in our daily meals and desserts,” says Chef Jason.
He credits his late grandmother and foster dad as influences, explaining their love of food, entertaining, and feeding family and friends. “You could just feel the love in everything they made,” he adds.
When it comes to holiday baking, he says the best thing to do is keep things simple but memorable. Leave the 50-step recipes for someone else –the ones with fewer steps are easier to adjust and make your own.
Decadent Gingerbread Pudding and Caramel Sauce sounds labour-intensive, but it comes together quickly with easyto-find ingredients. “Gingerbread is a traditional item that has been around
almost forever, in cakes and houses. This recipe takes the components and turns them into a soft and warm cake accented with the caramel sauce.”
While you can be a little lax on the measuring when it comes to cooking, when you’re baking you have to be precise. “Adding 1½ teaspoons of something instead of just 1 can almost guarantee that it won’t turn out properly.”
Warm Gingerbread Pudding and Caramel Sauce
Serves 4
2 cups all-purpose flour
½ tsp baking soda
½ cup granulated sugar
1 tsp cinnamon
½ cup butter
1 egg
¾ cup (180 mL) molasses
1 cup (250 mL) boiling water
1. Preheat oven to 350º F. Sift all dry ingredients together.
2. Mix the butter, egg and molasses in a mixer till blended. Add the dry ingredients until clumpy and then add boiling water.
3. Pour batter into a greased 5 cm deep cake tin and bake for 50 minutes.
4. Test doneness with a toothpick. Remove from oven and place on a wire rack to cool.
Caramel Sauce
1 cup brown or golden sugar, packed ½ cup butter
¼ (60 mL) cup milk or heavy cream
1 tsp (5 mL) vanilla extract
Place sugar, butter, and milk in a saucepan on medium heat. Stir regularly until well blended. Continue cooking for 2 minutes. Remove from heat and stir in vanilla. Let cool.
Tip: Try adding a cream liqueur instead of vanilla for a different flavour profile
On the first Sunday of every month, you can find Chef Russ McArthur at Ronald MacDonald House (RMH), something that he’s been doing for the last nine years since joining Calgary’s CRAFT as executive chef. For him, it’s all about continuing the legacy with the others from his kitchen crew.
“It’s a great way to give back to the community,” he explains, “and we get to have some fun flexing our culinary muscles with some of the menu items.”
It's a bustling kitchen with a crowd of hungry guests, and Chef Russ says the best way for the public to get involved is by donating food.
“It’s really beneficial to the team at RMH to have a large variety of items they can use to keep meals fresh and interesting for long-term guests.”
For him, simple food done well with good ingredients results in a great meal, and he loves bringing that belief with him to RMH. “It can be challenging to be motivated to cook after a long, stressful day. A great home-cooked meal can change someone’s day, and sometimes it’s the one thing they really look forward to.”
Bread pudding is one of those desserts he says isn’t seen much these days, but it’s incredibly easy to make. “I’m an adamant believer in reducing
food waste, and bread pudding ties into that with its use of leftover bread. This is a recipe I’ve been making for years, while slowly adjusting it to be better every time.”
Cinnamon Apple Bread Pudding
Serves 8
500g sourdough bread, 1 cm cubes
4 eggs
1 tbs cinnamon
½ cup (125 mL) maple syrup
2 cups (500 mL) milk
½ cup brown sugar
½ cup cashews, crushed
1 cup (250 mL) your favourite caramel sauce
1. Pre-heat convection oven to 350º F.
2. Spread sourdough cubes evenly on a tray and let dry out until they are crouton crispy, approximately 2 hours.
3. Crack all 4 eggs, discard the whites from two of the eggs.
4. In a large bowl, whisk together cinnamon, maple syrup, milk, brown sugar, two whole eggs, and two egg yolks.
5. Once fully mixed, add your dried sourdough cubes and cooled apple stuffing. Mix together thoroughly and let sit in the bowl for 10 minutes.
6. While the liquid mixture is being absorbed into the bread, oil or butter the inside of a 20x20 cm baking pan. Place a sheet of parchment paper on the bottom of the pan after oiling for easy removal.
7. Stir your bread mixture one more time, and place into baking dish. Press down lightly to even out the top and ensure the mixture is spread evenly throughout the pan. Add crumbled cashews to top of mixture and press in lightly.
8. Bake for 25 minutes or until a toothpick comes out clean.
9. Remove from the oven, and drizzle caramel sauce on top of the hot pudding. Let rest for 15 minutes. Cut into 8 pieces and serve with whipped cream and additional caramel sauce. (Optional, a scoop of ice cream on top is always nice!)
Apple Stuffing
2 Granny Smith apples, quartered and cored
30 g salted butter
30 g brown sugar
1 tsp cinnamon powder
Slice each apple quarter into three strips. Cut each strip in to 1 cm cubes and add along with the butter, brown sugar and cinnamon to a pan. Cook apple mixture for 20 minutes on low heat, or until apples are soft. Remove from heat and cool.
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.
BRINGING THE HOLIDAYS HOME!
BY QUINN CURTIS, TOM FIRTH, AND CARMEL LORIA
Oh, the holiday season, some of us look forward to it all year long, others dread it, some celebrate the entirety of the season, and others try to avoid all but the most important parts.
The holidays for most, are a little on the stressful side, and for probably all, a little on the expensive side, but being “there”
or present, is really where the memories are made and the moments cherished. So, we wanted to talk more about setting up and hosting a holiday gathering – or being a good guest too.
We are of course, talking about the traditional (for many Canadians) holiday season that takes place in the latter half of
December. The time period encapsulated by Norman Rockwell-style paintings, or even by that “Jolly old elf” clad in white and red.
So whether your planned gathering is planned or not, large or small, elaborate or cozy, completely traditional or creating new traditions, we’ve got you covered.
Setting The Stage
Christmas is a time for gathering at home with friends and family, so whether you are planning an intimate meal or large, festive shindig, it is important to create a comfortable and enjoyable atmosphere for your guests. When setting the stage for holiday entertaining, we thought of a few things to consider before sending out your “save the date”.
First, decide on the vibe or theme of your social gathering, casual or formal, a drop in/cocktail style, or sit-down fully planned meal. Once you have an idea of what type of party you are throwing, you can start on your guest list and start sending out the invites. And then finally, you can start planning the menu and drinks list that suits your party. Creating a festive atmosphere, with music, décor, and lighting – ie. setting the scene - is very important. Let’s start at the beginning, with the front entrance. The first impression of what your guests will experience. A festive touch like a wreath on your door will feel inviting as they enter. As Albertan’s we can never predict what kind of weather December brings (make sure you shovel the walk or step if needed) but we can be sure our guests will have their winter coats and boots. It may be helpful to state in your invite if it is a “shoes on” party, so your guests can bring their party shoes with them.
Background music is a must, and can be tailored to reflect the vibe of your party: chill holiday tunes for your dinner gathering or upbeat holiday pop for the cocktail party. You can make your own playlist tailored to your get together and plan it for an hour longer than the time things are expected to wrap up.
A fun idea is to have your guests send you two of their favourite songs, one for dinner and one for afterwards. During dinner you can guess whose song is playing and continue the game during cocktails. Even better you can send the playlist to your guests the next day!
Table settings can be so much fun and surprisingly easy to arrange. Like the holiday door wreath, real or artificial, big or small, centrepieces can be found at holiday markets and local grocery stores. The natural smell of fresh fir or eucalyptus is a fine touch, and scented candles (even if unlit) can also add to your table scape settings.
If you are feeling creative, you can add mini Christmas trees with sparkly bows to match your table linens. Or add a candy cane striped table runner and napkins to a simple white or red tablecloth, and place a candy cane on your guest’s dinner plate with a handwritten place card attached with a ribbon. Adding a simple garland on your table with tea lights and a pop of tartan, either in napkins or tablecloth, gives a festive holiday feel to your table. CL
The aroma of pine, cranberries, or peppermint candy cane, can bring forth warm memories of past Christmas’s and will welcome your guests as they arrive through your door. An easy natural simmering potpourri can be made on your stovetop and reused for days.
CHRISTMAS SIMMER POTPOURRI
1 large orange, sliced or just use the peels
1 cup of fresh cranberries
2-3 cinnamon sticks
1 Tbs whole cloves
1-2 sprigs of fresh rosemary (option to use pine needles) Water (enough to fill a pot about three-quarters full)
Combine all ingredients in a large pot with enough water to cover and bring to a boil. Once boiling reduce the heat to a low simmer and allow the scents to diffuse throughout your home. Check on your potpourri pot every half hour and add more water when necessary.
A TOAST!
From festive party goers to those harried souls looking for wine for the big meal, there are a lot of people who only buy wine for “special” occasions and looking for the wine that grandma or the in-laws like –or whatever your “house” wine is for every Christmas dinner.
Off dry riesling, and maybe a light red – pinot noir being the default.
There is nothing wrong at all with either of those two. Riesling and pinot noir both have plenty of food-friendly acidity to work with rich cuisine, the sugar in riesling is a bit of a pleasing element for
casual to occasional wine drinkers, and the lighter tannins of pinot noir tend to not overwhelm the turkey or the fixings too much.
The key word above being “turkey” that big, dry bird that Canadians reach for approximately two times a year – at least as the whole bird, with stuffing and the fixings. But in all fairness, many people look at other options for the culinary centerpiece of a big holiday meal.
Wine selections can, and should evolve too. The first step always is to get the right advice. Talk to your local bottle shop, let them know what you might be serving, what your budget is (there’s no shame in asking for something reasonable – or within your budget), and feel free to share what’s worked in the past, or if guests have any preferences.
You can of course look online, but remember, any good shop will want you armed with the right information – so you trust them and come back! They shouldn’t judge you if your big holiday meal is fried chicken, butter chicken, pizza, pasta, or poultry. Same with vegan or vegetarian dishes. There are slim chances that your meal might not work best with wine, but the doors are wide open for cocktails, beers, or anything in between.
Alcohol free options are more plentiful than ever before, and there’s no shame in offering them to your guests. Whether you are looking for tea or coffee, sodas, juices, or whatever else might come to mind, you might want to explore some of the locally made options as a special treat. TF
The “Main” Event
So your ambiance is set, your appetizers were a hit, and you’ve totally got this whole holiday hosting thing down. But Christmas dinners cannot be complete without the star of the show: the main dish.
Mains are a crucial part of holiday dinners because they bring people together. Everyone gathers around the table to watch the ham being carved, make sure they get the crispy skin of the turkey, or watch with bated breath to see if that roast beef will be perfectly pink in the middle.
Traditionally, during holiday dinners like Thanksgiving or Christmas, turkey is what’s on the menu. This tradition came to us from our friends in the United Kingdom and has been reinforced through media like Charles Dickens' A Christmas Carol. While turkey is the norm for many Englishspeaking countries, Christmas mains vary widely around the world. For the French, seafood is a common Christmas main; in Mexico, tamales are often served around the dinner table; and in Japan, a bucket of Kentucky Fried Chicken is the go-to Christmas dish! So while turkey may be the quintessential Christmas main here in Canada, who’s to say we can’t branch out a little depending on our hosting situation? Here are some ideas for Christmas mains for everyone, from the traditionalists to adventurous cooks.
For a larger, more traditional gathering, a turkey can certainly be a fitting centrepiece. The most foolproof way to elevate your turkey this Christmas is to brine it in a saltwater solution along with sugar, herbs, and spices a day before cooking, so that the turkey can absorb moisture and seasoning. This little bath can be the difference between a dry, bland turkey and one that your guests will be talking about for years to come!
For the brave, you might consider deep-frying your turkey this year. We’ve all seen the fail videos that resurface around this time each year of deep-fried turkey gone wrong, but, with the right equipment, knowledge, and safety precautions, this method can create a super juicy turkey with perfectly crispy skin – not to mention a
much faster result than roasting. But if you’re keeping things simple this year, a golden, herb-roasted turkey filled with your favourite stuffing recipe never disappoints – it’s a classic for a reason. A little less traditional than a classic turkey, it is hard to go wrong with roast beef or ham this holiday season. Roast beef feels celebratory and luxurious and can certainly impress a crowd, but it is still surprisingly easy to make. Try rubbing your beef with Dijon mustard, rosemary, thyme, salt, and pepper before roasting for a beautiful crust. Ham is a dependable and beloved main dish and can be a perfect low-stress choice for a busy host, as you can get it pre-cured or smoked if you’re short on time, or want to spend more quality time with your guests. Creating a simple glaze like maple bourbon, honey mustard, or pineapple and chili, will take your ham to the next level and have your guests going back for seconds!
So what if your holiday celebration veers off the tracks of tradition? There are still main options that feel sophisticated and inclusive without losing that special occasion feeling. For more intimate holiday gatherings, seafood can be a refined, unexpected main, and fish is often faster and less stressful than roasting large meats. Consider a roast fish such as salmon or halibut, garnished with citrus and
herbs and displayed elegantly on a bed of greens on your dinner table this Christmas. If you have some pescatarians joining you for dinner, individual Salmon Wellingtons with a creamy pesto sauce make for an impressive and delicious main course. Who’s to say you need to have meat as your main dish at all? A hearty spinach lasagna makes a wonderful vegetarian main, with layers of gooey cheese and creamy spinach – plus it goes splendidly with most traditional Christmas sides! There is no single “right” way to main. Whether you’re enjoying a cozy Christmas dinner with just your partner or hosting ten different branches of your family tree, there is something for everyone to enjoy this holiday season. QC
ON TREND
Festive Alcohol-Free Cocktails
BY LINDA GARSON
The popularity of zero-proof cocktails has been steadily growing; maybe after having a drink or two, because of work in the morning, or you’re driving, or most commonly - you just simply don’t drink alcohol.
We’re seeing this ourselves in bars and restaurants, so we asked Matthew Eagle, Managing Partner of Charlie's Watch Repair, a hidden speakeasy inside Calgary’s Salt and Brick, for his thoughts on non-alcoholic cocktails and why they are so in demand.
“There are more options than ever for making good alcohol-free cocktails,” he says. “In my bar we do “tailored” drinks. We ask what you like, what you don’t like, if you want something sour, or sweet, balanced, etc. Our goal is to showcase what a non-alcoholic cocktail can be. There is a stigma that they are just juice in a cup, but you can make some really amazing recipes.”
“I find a lot of people try to make faux alcoholic mocktails,” he continues. “They are trying to make one that tastes like an Old Fashioned or similar. While doable with the right technique, it can be difficult to pull out the flavours that
these cocktails have as they are present in the spirit only. I like to lean into cocktail techniques that, while they might seem daunting, are fairly easy to pull off with just a little bit of time and love.”
We asked if he could use his skill and experience to create some tasty cocktails that we could easily make at home without having to buy a fridgeful of special ingredients. Many thanks to Matthew Eagle for generously sharing his recipes here. Happy sipping!
The Escape
It’s winter, it’s cold, and most of us would rather be on the beach in Puerto Rico. This is an easy Piña Colada recipe from Matthew’s home to yours.
1 oz coconut cream
3 slices ripe banana
¼ tsp of vanilla extract
½ oz brown sugar or maple syrup
1 oz pineapple juice
Ice
Blend everything together until smooth. You can garnish this with a bruléed banana.
If you want to add some flair, Matthew
says that just ¼ ounce of a non-alcoholic amaro or dark spirit can add a ton of depth and flavour to this staple of a drink.
Fat Washed Mocktail
Fat washing is an old perfumer’s technique, and has been popular in cocktails since the early 2000s. Any nonalcoholic spirit, such as an alcoholic-free amaro, would work perfectly, or you can use a strong black tea and some sugar.
250 mL of non-alcoholic amaro or tea
25 g browned butter (melted)
Pour the hot butter into the non-alcoholic amaro and let it sit for 4-6 hours until it solidifies. Put it in the fridge overnight, and then strain it through a filter the next day. This is perfect to add to your eggnog, or adding a little bit of sugar and stirring over ice to make a beautiful Old Fashioned-type cocktail.
Milk Punch
Makes 1 litre
A milk punch is where you are purposefully curdling milk in your drink. As it curdles, it strips the colour and bitterness, and you see a direct separation. The milk is then removed, and you’re left with a silky mouthfeel and an incredible tasting drink. It will shock your family and friends!
200 mL whole milk (3.25%), gently warmed
400 mL unsweetened cranberry juice
200 mL spiced apple juice (see below)
100 mL lime juice, fresh squeezed (very important!)
150 mL vanilla syrup (substitute simple syrup or agave)
100 mL black tea
Pinch salt
Starting with the milk, combine everything together (add the milk first as the longer it takes to curdle, the better the result).
Place in the fridge for a couple of hours. Once it has separated, strain through a filter into another container. The resulting drink should be a clear and silky, yet citrusy cocktail. Serve in a rocks glass over ice or enjoy neat. Garnish with a couple of apple slices.
Spiced Apple Juice
To 500 mL apple juice (not from concentrate) add a cinnamon stick, 2 cloves, 1 star anise, 2 orange peels, and ¼ tsp of fresh ginger. Simmer 10 minutes then cool and strain.
Après at CedarCreek
Unwind with a relaxed, by-the-glass experience. Wine, warmth & the essence of the Okanagan.
Open daily 12pm to 6pm.
cedarcreek.bc.ca
An Atmosphere that is Relaxing & Nostalgic.
Dine, discover and explore at Heritage Park’s Selkirk Restaurant. With a menu inspired by local heritage and a cozy, nostalgic atmosphere, every meal here is a celebration of history and flavor.
Reserve your table today!
SAVOURY HOLIDAY MORNINGS
STORY AND PHOTOGRAPHY BY NATALIE FINDLAY
The holiday season can be a great time if you have a sweet tooth. There are chocolates, cookies and cakes galore. Although sometimes you just want something warm and savoury that keeps you full all day.
These savoury breakfasts are a breeze to make. Many ingredients are leftovers from dinner the night before. Not only can you enjoy these for breakfast, but also brunch, lunch and dinner.
All recipes are easily doubled or tripled to feed all your family and friends.
Sweet Potato Mash with Poached Egg and Crispy Sausage Serves 2
2 small sweet potatoes (you can also use 1½ cups mashed sweet potatoes)
4 sausages (your favourite flavour, Natalie chose Spicy Italian Sausages)
1 Tbs (15 mL) white vinegar
2 Tbs (30 mL) broth
1 Tbs butter
4 eggs
1 cup micro greens
To taste salt and pepper
Chili oil, optional for garnish
1. Preheat oven to 375º F. Line a baking sheet with parchment paper.
2. Pierce sweet potatoes with a fork and place on baking sheet. Place baking sheet in the oven to bake for 45-60 minutes (or until soft when pierced with a fork).
3. Remove the casings from the sausages. In a sauté pan, over medium heat, add the sausage and break up into small pieces.
4. Cook until crispy, about 10 minutes. Reserve. Most sausages have enough fat that you will not need any to cook, however if they are lean, you could add a drizzle of oil to the pan.
Sweet Potato Mash with Poached Egg and Crispy Sausage
5. Fill a medium-sized pot ¾ full with water. Add the vinegar and place over high heat until just before a boil and reduce the heat to low.
6. Add your eggs one at a time into the water (see note below). Cook your eggs until desired doneness. Remove eggs and blot on a towel to remove excess water.
7. Remove sweet potatoes from oven and let cool slightly. Scoop out the sweet potato filling into a medium bowl and add the broth and butter. Mash potatoes and season with salt and pepper.
8. Scoop out half the sweet potato mash and spread on the plate or bowl for serving. Add half the crispy sausage. Top with the eggs. Add the micro greens. Season with sea salt and pepper, and drizzle over chili oil if desired.
Poached egg tips:
• Use a pot with at least 10 cm deep water.
• Crack the egg into a fine mesh sieve/ strainer and the thinner, more liquid egg white will drain away leaving only the firmer white which will make a better poached egg.
• Transfer the egg from the sieve to a ramekin, then pour the egg into the water.
• Swirling the water works best if only doing one egg at a time.
Savoury French Toast with Crispy Chicken and Gravy
Serves 3-4
¾ cup panko
1 egg
1 Tbs (15 mL) mayonnaise
1½ Tbs (22 mL) Dijon mustard
½ tsp salt
¼ tsp black pepper
2 Tbs flour
500 g chicken tenders / strips from the breast
3-4 slices thick cut bread (sourdough or challah)
5 eggs
1/3 cup (80 mL) whole milk
½ tsp ground thyme
¼ tsp salt
1/8 tsp black pepper
1½ Tbs ghee or butter (to cook)
1 cup (250 mL) gravy
Chopped parsley or chives to garnish
1. Preheat oven to 375º F. Line a baking sheet with parchment paper.
2. Toast panko crumbs on a baking sheet for 3 - 5 minutes until lightly browned then pour into a medium bowl.
3. Cut chicken breast into strips.
4. In a medium bowl, add egg, mayonnaise, Dijon, flour, salt and pepper, and stir to combine. Add the chicken strips to the egg mixture and coat.
5. Using kitchen tongs, remove one chicken strip at a time and dip in the panko to coat completely, then place on the parchment lined baking sheet. Bake for approximately 15-18 minutes.
6. Meanwhile, in a medium bowl or container (wide enough to fit your bread) add the eggs, milk, thyme, salt, and pepper. Whisk until everything is combined.
7. Add the bread to the egg mixture and let sit to absorb the mixture then turn and repeat on the other side.
8. Place the frying pan over medium heat, add the ghee. Once the ghee has melted and the pan is hot, add the slices of eggsoaked bread. Fry 2 - 3 minutes on each side.
To serve: place your French toast on the plate, add the chicken strips, gravy and a sprinkle of parsley.
Potato Pancakes and Salmon Serves 2
125 g cream cheese, room temperature
1 Tbs (15 mL) sour cream
¼ tsp black pepper
2 Tbs capers, finely chopped
½ lemon, zest
1 Tbs dill, finely chopped (+ more for garnish)
1 cup (250 mL) cold mashed potatoes
1 egg
2 Tbs flour
1 clove garlic, minced
¼ small onion, finely diced
1 Tbs chives, finely chopped
¼ tsp salt
¼ tsp black pepper
1 Tbs butter
8 slices smoked salmon or gravlax Chives, fresh dill fronds, lemon zest to garnish
1. In a medium bowl add cream cheese, sour cream, salt, pepper, capers, lemon zest and dill, and stir to combine. Reserve.
2. In a medium bowl, add the mashed potatoes, egg, flour, garlic, onion, chives, salt and pepper and combine. Scoop ¼ cup (60 mL) of the potato mixture and form a patty with your hands.
3. In a medium sauté pan, over medium heat, add butter. Note: best to use a non-stick or cast-iron pan for the potato pancakes. Place patties in pan. Cook for 3-4 minutes on each side.
To serve: place 2 potato pancakes on a plate with half the cream cheese mixture and 4 slices of smoked salmon or gravlax. Garnish as desired.
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.
Savoury French Toast with Crispy Chicken and Gravy
Potato Pancakes and Salmon
Bake and Bestow: Candied Ginger and Ginger Molasses Cookies
STORY AND PHOTOGRAPHS BY RENÉE KOHLMAN
This is the season of making merry, and if you’re someone, like me, who loves to make gifts in my kitchen, then we are indeed kindred spirits.
One of my favourite things to bake and bestow are my Chewy Ginger Molasses Cookies. They’re perfectly spiced, soft and chewy, with pretty crackled tops and they taste better the longer they sit in the cookie jar. While they contain
ground ginger, I also add a good amount of chopped candied ginger too, for that extra bite of gingery bliss. So then I got to thinking, ‘why don’t I candy my own ginger and give that away too?’ How brilliant of me!
Candying ginger is not terribly difficult, and you can have it going on the stove while you putter away at other things in the kitchen. Goodness knows at this time
of year there’s always something going on in the kitchen!
Be sure to reserve that ginger simple syrup, as it will be wonderful in cocktails, mocktails, hot tea, or whatever else you like. The dried pieces of candied ginger look lovely when packaged in pretty jars, and if you really want to get fancy you can even dip half of the slices in melted dark chocolate for a truly delicious edible gift.
Homemade Candied Ginger
454 g fresh ginger root
2 cups (500 mL) reserved water (from boiling the ginger)
2 cups granulated sugar
1. Using a spoon, peel the ginger root.
2. With a sharp knife or mandoline, slice the ginger into 3 mm thick pieces. You can slice the ginger into rounds or wider pieces - it’s up to you. Keep in mind that the ginger slices will reduce in size once boiled.
3. Place the ginger slices into a large pot of boiling water. Boil for 30 minutes, covered, then drain in a colander over a bowl, reserving the water.
4. Add the ginger back to the pot, along with 2 cups (500 mL) of reserved water and the sugar. Bring to a boil, then turn the heat down to low and simmer for about 30-35 minutes, stirring occasionally, until most of the simple syrup has evaporated and the ginger is tender. If the syrup is reducing too quickly, your heat may be too high. You can always add a bit more water as well.
5. Drain the ginger again in a colander over a bowl to save the ginger syrup for future use. Lay the ginger in a single layer on a cooling rack over a parchment-lined baking sheet. Let cool for 30 minutes.
6. While the ginger slices are still sticky, toss them in a bowl with extra granulated sugar. Lay the ginger flat on a cooling rack to dry completely, ideally overnight. Once completely dry, store for up to 3 months.
Add chopped candied ginger to a range of desserts, from cookies and blondies, to cakes and crumbles. It’s also nice to nibble on as is!
Chewy Ginger Molasses Cookies
Makes approximately 32 large cookies. A favourite recipe from my cookie collection.
2¼ cups salted butter, room temperature
1½ cups packed brown sugar
1½ cups granulated sugar
3 large eggs
1 large egg yolk
¾ cup (180 mL) fancy molasses
6¾ cups all-purpose flour
2 Tbs baking soda
1½ Tbs ground ginger
1 Tbs ground cinnamon
1½ tsp ground cloves
½ tsp salt
6 Tbs finely chopped candied ginger 2 cups turbinado sugar, for rolling
1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and the sugars until light and fluffy, about 3-4 minutes. Beat in the eggs, egg yolk, and molasses, and beat another 2 minutes, scraping down the bowl.
2. In a large bowl, combine the flour, baking soda, spices, and salt. Stir in the chopped candied ginger.
3. With the motor running on low speed, gradually add the flour mixture into the butter mixture. Stop and scrape down the sides and bottom of the bowl. Mix until the flour is incorporated. Scrape the dough into the same bowl you mixed the flour and spices together. Cover and chill the cookie dough for 3 hours.
4. Preheat the oven to 350º F. Line two baking sheets with parchment paper. Using a large cookie scoop (I use one that holds ¼ cup of dough), scoop the
dough, fitting 6 cookie dough balls on one baking sheet, and roll the cookie dough balls in the turbinado sugar. Bake for 8 minutes, rotate baking sheets, then bake for another 8 minutes. The cookies will be puffy and lightly cracked on top. Remove from the oven and place the baking sheets on cooling racks. Proceed with remaining cookie dough.
Store the cookies in an airtight container for up to 1 week, or freeze for up to 3 months.
Note: Use the ginger simple syrup in cocktails, smoothies, tea, marinades, whipped cream, etc.
Renée Kohlman is a busy food writer and recipe developer living in Saskatoon. Her two cookbooks ‘All the Sweet Things’ and ‘Vegetables: A Love Story’ have won awards and been on best-of lists.
Bring Alberta’s spirit to your holiday table crafted to make every moment memorable
Scan to
Water World!
BY LUCY HAINES
Grabbing a drink from the convenience store or restaurant is as easy as pulling a bottle from the cooler, right? Even easier, why not make that choice water? Forget the pop, flavoured sparkling drinks etc. Just simple water. What a concept, right? And what if choosing water can also be about feeding hungry children around the world? Mind-boggling, but true. Sometimes simple things make the most sense. It’s that way for Edmonton friends Kori Chilibeck and Matt Moreau, founders of Earth Water and The Earth Group, who met as teens in 2005 while working at a local sports shop. Each had traveled outside Canada (on family trips or on a break from university), and both say they were changed by seeing the often impoverished, difficult circumstances much of the world lives in. A like-minded outlook soon put the pair in business together.
“I knew we were lucky to live here, and have what we have,” recalls Chilibeck of an incident in Nepal while on a break from his University of Alberta Political
Science degree. He met a man in the cold weather, barefoot and carrying a basket of cans of Coca-Cola to sell. “It didn’t sit right with me to see big corporations making money off the backs of people this way. When I told my dad the idea for the business – my parents are sort of hippies and entrepreneurs – he said, ‘you don’t want to regret not knowing if it could work’. At that time, I didn’t have much to lose, or have much at all – just student debt and a bike.”
It was a similar motivation for Moreau, whose world travels from teens to adulthood (places like South America and Southeast Asia) highlighted the often dire conditions people lived in beyond Canada’s borders. “We had normal lives, where we never went to bed hungry,” Moreau says. “I saw my parents go on a medical mission to South America, packing hockey bags filled with items to take down. It made an impact.”
The quest to be ethically responsible entrepreneurs drove the pair in the early days, armed with just an old van, a cell phone and back packs filled with bottled water - that, plus a hefty helping of youthful idealism and hustle. The two believed in a simple premise: getting local shops, hotels, grocers and restaurants to carry Earth branded water in their coolers instead of, say, racks filled with soda. All profits would go to food programs for those in need around the world.
“We would go up and down Whyte Avenue with water donated by Kori’s grandpa. We were getting little grocery chains, (Planet Organic, Whole Foods, Italian Centre Shop – plus an early adopter, Mill Creek Cafe) yoga studios, even offices, to carry our water, rather than buying Coke or Pepsi,” says Moreau, adding that the big corporations have long-term contracts with many facilities, making growth and inroads even more difficult. “We found a bottler and stocked the water in Kori’s garage and just kept at it.”
Over the years, the pair has given customers a compelling reason to carry the simple H2O, in reusable aluminum 500 mL bottles. As said in its mission statement, The Earth Group exists exclusively to provide school meals to children around the world while minimizing its impact on the planet wherever possible. Working with the UN World Food Programme, The Earth Group’s efforts provide food, water and education in over 80 countries globally.
“Every case of water sold funds one week of school meals,” Moreau says, adding the company recently reported it has funded 5.1 million school meals. And while The Earth Group doesn’t disclose exact numbers on bottles of water sold, that number is well into the multimillions. Earth Water is sold across Canada, into the USA, even exporting into Korea, and in 60-plus IKEA locations across Canada and the USA. The Earth Group is a lean, small team of about six core staff, with an office and warehouse space on Edmonton’s south side. The company works with four bottling facilities across North America and up to 10 distributors in North America and beyond.
The Earth Group was an early adopter of using aluminum for its water bottles too. Some 70 percent of all aluminum
cans are recycled globally, making aluminum the world’s most recycled packaging material. “Knock wood we’re avoiding tariff troubles with the USA, at least for now, because we’re buying a finished aluminum product. But whatever comes, we’ll figure it out, one way or another,” Moreau says, adding the group has manufacturing partners in Saskatchewan, BC, Quebec, and Japan.
“To see us in somewhere big like IKEA is amazing – we chased them for four years. We’ve been on the brink more than once, and just had to dig our heels in,” adds Moreau, recalling challenges like having nowhere to sell its water during the pandemic. There has been trouble with bottling facilities going out of business, and around 2010 a California distributor went rogue, selling Earth water on its own. For a time, it meant the friends and colleagues moved the office into a semitrailer, took on other work, and scaled a team of nine back to just the two founders.
Getting knocked back now and again hasn’t slowed the friends in their life’s work though. Moreau, Chilibeck, and key staff grab a chance to share their story whenever possible, at trade shows to meet prospective retailers and partners (like food distributors Gordon Foods and Sysco). They’ve now added fair trade, organic coffee to their roster, plus online sales, and continue to expand their social media presence (Instagram, Facebook, YouTube) to increase awareness on issues Earth water is about – the environment, world hunger, recycling, buying local, etc. “There’s a social value to the ‘make
the world a better place’ idea, so doing something to help those less fortunate, and the move away from plastic – it’s all in line with what we do,” Chilibeck adds.
It’s an ongoing challenge to explain what Earth water is about, Chilibeck adds, as signage isn’t usually allowed on a store shelf or restaurant table. The team encourages corporate or personal giftgiving through the website, ideal at holiday times, and Chilibeck is a regular on Team Canada trade mission trips – bringing his product and message around the world.
“We supply water for film and TV productions shooting in Canada – we’ve done Disney and Netflix shows – and if they call and say we need two pallets of water ASAP, we can do it because we’re small and flexible. We’re thinking about flavoured sparkling waters, a maple syrup flavoured coffee – we always have a lot of ideas on the go,” Chilibeck adds.
Now with two young sons, Moreau says the company’s tag line means even more to him, for what impact it’ll have on his children and future generations. “Feed the world, protect the planet,” he says simply. “We’re both so lucky to travel and see first-hand the result of our work. There’s nothing more motivating or inspiring than to see kids be kids.”
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.
Vine & Dine at One18 Empire
December 2 and 16
We’re in the private dining room of this stylish, warm and comfortable restaurant, enjoying six pairing dishes of Chef Sean Cutler’s elevated comfort food!
Christmas in France at Hutch Café and Restaurant, December 5 and 19 Hutch Café is elegant and contemporary, and features Frenchinspired cuisine. Join us for a sparkling reception followed by an indulgent pairing meal.
Vine & Dine at Osteria Chef’s Table
December 9 and 17
Our Vine & Dine evenings at Osteria
Chef’s Table last year were hearty and generous! Join us for six authentic Italian dishes, carefully paired to complement Chef Michele’s menu!
Vine & Dine at Vero Bistro
January 15 and 22
This is our 16th season with Chef Jenny, we’re back for two beautifully executed and plated Vine & Dine pairing evenings!
Fine & Dine at Walter’s
January 24 and February 21
We’re excited for two Fine & Dine nights at Walters at the Westin for special, elevated pairing dinners!
Vine & Dine at Fonda Fora
January 28 and February 4
We're coming back to Fonda Fora for two pairing dinners! It's not your average North American Mexican cuisine; it’s regional and upscale - and absolutely delicious!
Vine & Dine at Murrieta’s February 7 and 28
Murrieta's is closing, and we couldn’t let them go without a farewell, so we’ve booked two Saturdays for special dinners with some “golden oldies” from their last 25 years!
Wine & Culinary Tour to the Rhône Valley, September 19 - October 1, 2026
We announced it - and it sold out in three days with 16 people! But one place has opened up as someone had to withdraw.
These evenings can – and dosell out quickly and new events are added regularly, so check vineanddine.ca for details and menus, and email linda@culinairemagazine.ca to reserve your places, and to be included in our bi-monthly updates. We try to cater for all allergies.
Culinaire Holiday GIFT GUIDE
UNDER $20
Moo Crisps, PEI
Not all our treats are sweet, especially if you’re a little on the saltier side like some of us at Culinaire, so these Moo Crisps from COWS Creamery in PEI, are a must for nibbling, dipping, topping, salads, and with soups too! Now in their third year, they are literally just little piles of Cheddar cheese – baked! Super crunchy, light and airy, and being nothing but cheese, they’re gluten-free (carb-free and sugar-free too!) and high in protein. Another snack you might not be able to resist, find them in Sobey’s, Sunterra, and Co-op stores, and at cowscreamery.ca/pages/moo-crisps, 50 g $6-7.
President’s Choice Crab and Lobster Bake and Serve Dip
We couldn’t help but slip in a little suggestion, not so much for a gift (as it’s frozen) but to take with you when you’re visiting friends and family – you’ll be the most popular person in the room! President’s Choice have brought out new dips this winter, and we’re all over this Crab & Lobster Bake & Serve Dip. MSC-certified Atlantic crab and lobster are added to a blend of cream cheese and Cheddar cheese, and you pop it in the oven to bake to a bubbling and gooey, creamy dip for crackers, toasted crostini, pita chips and more, yum! 360 g $10.
At Home Pickle It Pickle Kit
From a homebased pickle business in Wiseton, Saskatchewan, comes one of our best discoveries of the year! The kits are resealable bags of spices to which you just add white vinegar and water plus your veggies (or eggs!), shake it all around and refrigerate for a few days – and you have your very own pickles of choice. The kits come in a baker’s dozen of flavours (our favourite is the Chilli Lime with sliced baby cucumbers, we can’t stop nibbling these!), plus a couple of Limited-Edition flavours. It’s so simple - and so effective! $8 or $35 for 5 Pickle Kit flavours, athomepickleit.com
CremaNovI
If you are a fan of “unnamed chocolate/ hazelnut spreads,” then you are going to want this little tub of cocoa and hazelnut joy in your Christmas stocking! From the Italian brand Novi comes CremaNovi made from 45 percent premium Italian hazelnuts with rich cocoa in a 200 g size. Its creamy texture makes it perfect for spreading on toast or just eaten straight from the jar, after all it is the holidays! You can find these at the Italian Centre Shops in Calgary and Edmonton, $10-11.
This year we have sourced 29 of our favourite items for your family and friends, or maybe for treating yourself. There’s something for every pocket (or stocking) and we’ve grouped them by price. We hope you enjoy our selection for you!
Anne of Green Gables
Popcorn Mix, PEI
Among the many tempting treats from Anne of Green Gables
Chocolates of Charlottetown, PEI, we’re particularly drawn to their Caramel Corn with Potato Chip Pieces (they’re from PEI, of course there’s potato in with the corn!). Sorry to bring you another super delicious and sightly addictive snack (did you need another bad habit?) it’s made with Cows Creamery butter mixed with PEI potato chips for a sweet and salty snack that will have you coming back time and time again, we predict you won’t be able to stop! 175 g $8-9, annechocolates.com
Karameller, British Columbia
Have a hard to buy for person (with a sweet-ish tooth) on your gift list this year? How about a monthly candy subscription! Karameller, in Kitsilano, are celebrating their tenth anniversary of specializing in authentic Swedish treats, sweet and sour, and all free from GMOs, trans fats, and high-fructose corn syrup. We’re big kids at heart and we love dipping into our large candy jar – so many flavours to choose from, we lost count after 24! Small Candy Jar $15 Large $24, in all Alberta Sunterra locations, karameller.com
Loritia AeroPop Wine Opener
Something new to us – a fuss-free and stylish, wine bottle opener that relies on air pressure, not brute force or sommelier skills! We’ve struggled with a few crumbling corks in older bottles recently, and no one wants to chew on cork crumbs in their glass, but this clever little device works by inserting a thin needle into the cork and then pumping the handle a few times until the cork literally pops out – completely intact! It’s light, safe, easy to use (even with one hand!), and fits in a pocket or purse. Job done! Widely available and at loritia.com/products/aeropop-wineopener, prices vary from $26-43.
Hansen Distillery
Maple Brown Sugar Oat Milk
Cream Liqueur, Alberta
Wow, hats off to Hansen Distillery on their dairy-free cream liqueur! We hear often how everyone loves cream liqueurs, particularly at this time of year – but not everyone can tolerate dairy, and after four long years they’ve mastered the art! Collaborating with NAIT’s Centre for Culinary Innovation, master distiller Kris Sustrik has produced a full and rounded, silky smooth, sweet - but not too sweet, creamy drink with a definite maple syrup flavour – and bonus – it’s gluten- and nut free too! CSPC 108246 $32-38
Rousseau
Chocolatier
Nutcracker Box, Nova Scotia
A beautiful gift for any homesick East Coasters – or any aficionado of quality chocolate. Using fine French chocolate from Cacao Barry (founded in 1842!) among the many artisan confections Julien RousseauDumarcet and Nathalie Morin produce (two choices of advent calendars too!), our favourite has to be this Nutcracker Box containing two creamy 38% milk chocolate and one 64% dark chocolate nutcracker, all filled with hazelnut praline and crisp French feuilletine wafers. They make a gorgeous table centrepiece too – almost too good to eat! $30, rousseauchocolatier.ca
My First Recipe Book –Recipes for the Food Kids Really Want to Make (and Eat)
Big, bold, and bright, the first Englishlanguage book for kids from Quebec chef Ricardo Larrivée has really hit the mark with this fun (and funny!) cookbook. For ages 7 to 12 years, it’s full of lively illustrations, little tips, and helpful, easy to understand explanations of labels and grocery shopping, as well as an excellent list of definitions at the end. And the recipes? Cheesy ramen noodles, pudding in a cup… with few ingredients, few steps, and big photos of every dish, you might want to make these dishes too! Appetite by Random House $32
Three Cheers –Cocktails
Three Ways
An excellent guide to getting
started on making cocktails at home, with a three-way approach. The “Classic” - more or less how you'd get the drink in a bar, a “Riff ” or fresh take on those classics using slightly different ingredients, even reflecting ingredients that might have been hard to find previously, and a “N-A” version or alcohol-free version, typically using a non-alcoholic version of the spirit used in the classic expression. Each drink is well explained, and instructions are crystal clear too if you’re experimenting, or if some guests are imbibing and others abstaining. Penguin Random House $30 Roll for Sandwich
Whether you’re a board game player yourself or have family members who love a good campaign, you’ve probably heard of Roll for Sandwich. Jacob Pauwels took the internet by storm when he started his Dungeons & Dragons sandwich challenge, where each week the roll of the dice decides what bread, toppings, sauces, and more make up these adventurous creations. A perfect gift for a gaming enthusiast or an adventurous eater, this hilarious cookbook delivers chaos and creativity with 50+ sandwich recipes inspired by Pauwels’s most iconic rolls from the series. Fox Chapel Publishing $34
$20-40 In Session – Low Proof Cocktails for High Quality Occasions
Wayne Gretzky Vanilla Bean Cream, Ontario
The fifth release in the Gretzky line up of creams after the Original, Maple, Salted Caramel, and Butter Pecan, Vanilla Bean Cream follows with the signature rich and creamy mouthfeel, and a lovely balance of their Red Cask Whisky. Red Cask is made from Ontario rye, corn, and malted rye, and aged in ex-bourbon barrels before being finished in red wine casks – and all of those flavours are apparent… toasty almonds and caramel with a hit of vanilla, this could be their most perfect one for your coffee yet!
CSPC 104334 Around $35
My New Indian KitchenVikram Vij
Vikram Vij is no stranger to lovers of Indian food, and we could have told you about this book a while ago – but we’ve been trying the recipes, and wanted to save it for our Holiday Gift Guide! It’s an honest book; Vij talks about his struggles, and challenges over Covid-19, his support, both financial and in kind for the many charities he supports, like No Kid Hungry, and Cooks Who Feed (one apron sold = 100 meals to those facing hunger), and we know that more than a third of his profits are directed to charities. The recipes? Try them like we’re doing - you’ll love them!
Figure 1 Publishing $40
Booze & Vinyl Country
Just like wine and food pairings can elevate both, so too can adjusting what you listen to affect how much you may get in the mood, or “feel” that you have the right drink for the right moment. Following other “Booze & Vinyl” books from the author, this one is about matching drinks to country music. Alberta may be where most of Canada's cowboys are, but there is a wide range of performers to pair up with. From Dolly Parton's “Jolene” (Summer Rain) to yes, even Beyonce's “Texas Hold 'Em” (Red Cup Kisses) and many in between, this book might best be enjoyed with your boots on.
Running Press $35
Easy Air Fryer – Big & Bold Delicious Food
Around two-thirds of households now own air fryers, so Jamie Oliver, as he says, “has gone down a bit of an air fryer rabbit hole, experimenting… to find out just what they can do.” And he’s come up with some terrific recipes - and some surprising ones too, including three types of Baked Alaska! The veggie section is particularly inspiring, Sticky Onion Tart, ‘Squashage’ Rolls, and Gochujang Cabbage all sound very tasty, with big colour photos of every recipe – and of course, it’s Jamie so there’s plenty of bold flavours and snippets of good advice. Appetite by Random House $40
If moderation rather than abstention is in the works, In Session might be what you need. A well-balanced selection of cocktails for almost any occasion or any season with significantly reduced alcohol, still guided towards flavours that one would expect. Generally, most cocktails included will utilize lower proof wine or other alternatives in part rather than only spirits in the ingredients. But the results are still great. A good way to still enjoy alcoholbased cocktails, and still cut back a little - whatever the reason may be.
Running Press $36
Anna Cooks – 125+ Delicious & Achievable Recipes for Every Meal of the Day
A beautifully curated book, with wellrehearsed recipes that you know will work every time (it’s Anna Olson!), she has included personal notes and stories of the inspiration behind the recipes: from her own creativity with classics, to cooking with the seasons, and from her travels – all based on the way she cooks at home. And cleverly, the chapters are organized by meals, such as ‘Nibbles with Friends Menu’, ‘Cosy Fall Supper Menu’, and more. The ‘Good for Leftovers’, ‘Make and Freeze’, and ‘On the Lighter Side’ are really useful too. A great gift. Appetite by Random House $42
Two Rivers Nanaimo Bar Liqueur, Calgary
Wow, amazing!
Here it is, the liquid version of everyone’s favourite dessert!
It doesn’t get more local than this with Two Rivers’ commitment to source as much as possible within 100 km of the Calgary distillery, and this crazily delicious liqueur delivers everything you want from a Nanaimo bar – it’s certainly chocolatey in not too sweet a way yet not bitter either, it’s definitely creamy and custardy, and is that a hint of coconut we detect there too? Whatever it is, you’re going to love sipping this!
CSPC 129580, around $50
Read Alberta Subscription Program
You’re reading this, so we’re guessing that you enjoy magazines, but did you know you can buy one get one free with Read Alberta’s subscription promotion? Two subscriptions for the price of one! Just choose any two from the 25 Alberta participating magazines and they’ll arrange to have them delivered to you or whoever you’re gifting them to (or one to each of you!) and cover 50 percent of the total cost. Of course, we hope you’ll choose Culinaire as one of them!
Upwards of $55 albertamagazines.com
Caviar Bleu Gin France
Here’s a remarkable gin from Clos de Centenaires winery in the ‘Méditerranée’, between France’s Rhône Valley and the sea. The unique character of the gin comes from the local wild juniper trees, with berries that they nickname their ‘blue caviar’, many times more flavourful than cultivated varieties. Distilled from wine, with botanicals of local finger limes, wild bergamot and fennel, rosemary, almond and vervain, the gin is delicate and aromatic, fresh, sweet and bitter – everything you want for a great martini! CSPC 27540 $58
Florentis Super Tuscan Malt Whisky, Italy
Here’s something very different and one for an Alberta palate. Winestillery is the first (and only!) distillery in the Chianti Classico region of Tuscany – and their whisky is made from indigenous Tuscan malt barley and rye, fermented for six days in terracotta amphorae with indigenous yeasts, distilled in a custom-built still, and then aged for five years in cabernet sauvignon, merlot and sangiovese Super Tuscan wine casks! The result is rich and honey-sweet, with notes of apple and nuts, and a little spice on the finish.
CSPC 111710 around $65 $40-60
Our Place Griddle Pan
A beautifully made, large sheet pan for roasting and baking etc in the oven, this pan also works perfectly as a griddle when placed over two of your stove-top burners. And the best news - it’s super non-stick, yet safe, with a ceramic coating made without any potentially toxic materials! Oven-safe up to 230° C, the pan has side handles that you can easily use with oven mitts, and a 4.7 L capacity. There’s a choice of seven pastel colours, and at an inner size of 44x29 cm and 4 cm deep now you can cook all your breakfast items with one pan! Beautiful AND functional! $150, fromourplace.ca/collections/bakeware
$60-300
Glenfiddich & Aston Martin Formula One
Team 16-year-old Limited Edition, Scotland
To celebrate the first anniversary of their partnership, Glenfiddich and the British Aston Martin Formula One team have released a Limited Edition 16-year-old whisky, and it’s a winner! All maple syrup on the nose, the whisky is aged in an unusual combination of American oak wine barrels, new American oak barrels, and bourbon barrels, and you can indulge in the sweetness from the bourbon, the spice and gingery tones from the new casks, the depth and richness from the wine barrels, and savour the long and
CSPC 1231184 $170-200
Staub Precision Induction Multi-Cooker
It’s the time of year for cooking with Dutch ovens, isn’t it, and we’ve been playing with our Staub Precision Induction MultiCooker to make soups, stews, slow-cooked dishes, and braising brisket, as there’s an insulating ring to use with a 5.25-litre Dutch oven and a choice of cooking programs. But the fun thing is, as it’s an electric induction cooktop, it’s portable and you can plug it in anywhere and cook at any temperature with any pan up to 24 cm base - so without the insulating ring you can cook fondue and hotpot at the table too! $350-450, zwilling.com/ca/staub
Wonder Oven Pro
Forty Creek Chronology
Grimsby, Ontario
Forty Creek have just released their most premium and exclusive whisky, “Chronology”. One for enthusiasts and collectors, Master Blender Bill Ashburn has commemorated four of the most defining moments in the distillery’s history for his blend: 1992 (the launch of the distillery), 2000 (first release of Barrel Select), 2014 (joined the Campari Group), and 2020 (named Whisky Maker of the Decade) to make a sensational, silky, complex, rich and mouthfilling whisky full of toffee and spice, and a little sweetness. A beauty! CSPC 1229631 around $300
We’ve really loved our Wonder Oven; not only is it possibly the best-looking countertop air fryer/ toaster oven around, but it’s intuitive and simple for anyone to use – and versatile. So what could be better? The new Wonder Oven Pro! Just as good-looking with a couple of extra functions (proofing and dehydrating), the Pro has a digital display and touchscreen so you can be more precise when setting your temperature and cook time, and it’s faster too. Still 3-tiers and with steam infusion too, the Pro is available in Cream, Char, Blue Salt, and Stainless Steel. $450 at fromourplace.ca/products/wonder-oven-pro
J.P. Wiser’s 27-year-old Mizunara
Oak, Ontario One of Canada's oldest (from 1857) continuously produced Canadian whiskies, JP. Wiser’s have released their most expensive Canadian whisky and their most premium whisky to date! Is that a reason to buy it for your most loved one? Not at all! You’re buying this 27-year-old whisky because it’s a Canadian whisky hero and a collector’s piece with only 1,000 bottles made, and a completely stunning and lip-smacking whisky aged in these rare Japanese casks with deep, rich, and unctuous fig and plum notes. CSPC 137319 around $600
43-year-old grain Scotch whisky (rare in themselves), it is a blend of grain whiskies from two of Scotland’s nowclosed grain distilleries – liquid history! Luxurious and luscious, uber smooth and creamy, with distinctive crème brûlée
MAKING THE CASE for Holidays
By TOM FIRTH
Yikes, this hasn’t been the finest year for the books, and it seems like there are plenty of reasons to wish a farewell to 2025, and welcome in 2026 with all the optimism, cheer, and resilience we can muster.
This month, it’s mostly wines for the holiday season, and a little heavy on sparkling wines too. The reason being, that sparkling wines, including the wines of Champagne, are fun – dammit. The act of opening, sharing, and enjoying a bottle of the bubbly is celebratory in nature, and these wines are tasty and versatile if food or entertaining is in the cards.
I’m more likely to get up early on January 1st than stay up late the night before, but that doesn’t mean that sharing a bottle with friends or family won’t happen once or twice over the month of December – even at brunch!
I also want to share a couple of ports, which are lifelong favourites of mine, and while they can be a little decadent, if you have a couple of people to share it with (even over a few days), the bottle does find itself emptying. Even at my home, I am more likely to enjoy a wee glass of port instead of a filling dessert towards the end of the evening.
However you find yourself enjoying (or dreading) the holidays, it is my sincerest wish that you have a safe, happy, and restorative holiday season.
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.
Parés Baltà NV Brut Cava, Spain
Another beautiful sparkler from Spain and from the Penedes region. Made from macabeo, parellada, and xarel-lo, this is tightly wound, zesty, and full of pear and green apple fruits, a white blossom character, and textbook mineral notes. A crowd-pleasing wine at a very good price too, it’s an easy match with poultry, charcuterie, fresh nuts, and seafoods.
CSPC 717779 $23-26
One of my most absolute favourite, widely available champagnes. Veuve Clicquot has a little more pinot noir than most in the blend, making for a brighter, more structured wine with plenty of room for citrus, spice, mineral, and a lovely toastiness. Best of all is the long, graceful finish which really calls for another sip, another toast, and another glass.
CSPC 563338 $76-81
Spain
The sparkling wines of Spain, known as “Cava” are having a wonderful time in the sun these days. Made with an eye to quality, they are using traditional grapes, but typically releasing wines a little sooner helping them show excellent value. Here, look for tart apple fruits, flinty mineral tones, and a zesty, citrus finish. Wines like this are awesome with seafood, creamy dishes, and salty snacks.
CSPC 854113 $21-25
Henry of Pelham Cuvée
Catharine NV Brut Niagara Peninsula, Ontario
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.
One of the great sparkling wines we see here from Ontario, the blend is primarily chardonnay, lending a richer, creamier expression, with a fine mousse, mild nuttiness, and a toasty, biscuit finish. Very much made in the style of champagne, this is a very fine match with oysters if that is your thing, but also creamy cheese, buttered popcorn for a movie night, or as Canadian-made toasting wine.
CSPC 217521 $41-45
Veuve Clicquot NV Brut, Champagne France
Pere Ventura NV Reserva Brut Cava
Champagne Gardet NV Brut Tradition Champagne, France
Equal parts of pinots meunier and noir with 10 percent chardonnay. The operative word for this dynamic bottle is - elegant. Opulent, but still subtle berry fruits with intense mineral presence, and a lifted, crusty bread element all showing great balance over the palate. A pleasant surprise and an easy wine to enjoy.
Classy, fresh, and expressive wine for a nice occasion.
CSPC 589788 $70-75
Moët & Chandon NV Imperial Brut Champagne, France
Most of the blend here is with the red grapes of Champagne, and the wine that makes it carries more of the bright, apple-driven fruits, some citrus, and a prominent character of delicate floral notes. Slightly creamy towards the mid-palate, this is one of the best known producers of champagne, and it’s easy to understand why. Brilliant, tasty, and suitable for any evening.
Taittinger NV Brut Reserve Champagne, France
A classic expression of champagne with a wonderful creaminess from the chardonnay, but also that lean acidy and fruit from the pinot noir and pinot meunier with mineral presence and toastiness. What I enjoy best from this house is the sheer drinkability of the wine and its ability to please a varied crowd. Widely available in a number of bottle formats suitable for larger gatherings and intimate ones.
CSPC 40873 $80-85
CSPC 453084 $75-80
Rosehall Run 2021 Traditional Method
Brut Rosé, Prince Edward County, Ontario
Polished and expressive – a true gem to enjoy. Scents of tart cranberry with touches of wild berry notes, but also a clean herb and mineral character really exhibiting the character pinot noir can bring to a bottle of bubbly. Crisp and dry on the palate too, with balance throughout. This was a bit of a showstopper to try, and sure to please fans of blanc de noir style sparkling wines. Delicious.
CSPC 134810 $29-33
This beautiful wine comes from one of my favourite wineries in Okanagan Falls and is one that we see actually has a vintage date on it. This little bit of aging on the 2018 vintage – which is current - brings a more abundant toastiness to the palate, but also a little butteriness too. This all plays so well with pear and raspberry fruit, sleek acids, and a lengthy, graceful finish. A delightful wine.
CSPC 469194 $35-40
This bottle literally fell into my lap, and I am so glad it did. A blend of xarello and chardonnay and aged in barrique, citrus and honey show on the nose with abundant barrel notes and some yeastiness throughout. Full flavoured, complex, and laden with breadcrust and mineral characters offsetting some of the fuller acids and tartness. A pleasure to drink and a wine that hits well above its price.
CSPC 854175 $33-35
The epitome of a fun and “fab” bottle of bubbly with a little bit of sweetness and made in a refreshing, juicier style. Made with about 50 percent gewürztraminer, along with riesling, muscat ottonel, and a wee bit of chardonnay, there is a little bit of sweetness (about 12 grams residual sugar), but it all goes to intensifying the tropical fruits, and softer floral notes. A lovely weekday wine or accompaniment for casual get togethers.
CSPC 32391 $23-26
A luscious, ready to drink port that checks all the boxes of intense, blackberry and slightly herbal or brambly berry fruits with the abundant sweetness we expect from these ruby ports. Not over the top by any means, with less of the unctuousness that some rubies carry. Fresh, rather juicy, and perhaps a little more complex than other examples with a long, graceful finish. Try pairing with good chocolate, excellent cheese, or a good movie. Drink now.
CSPC 309401 $25-29
An absolute banger of a tawny with a fine balance between fruit and barrel notes yielding a toasty, caramel character offset by a little dried fruit presence of cherry and cranberry, even a hint of strawberry. Tawny ports evolve in the barrel, softening the intense fruit and bringing along a clean, oxidative, nuttiness that pairs extremely well with nuts, creamy blue cheeses, bitter chocolate, and dried fruits. Bonus – they typically last up to a few weeks once opened.
CSPC 748525 $40-45
Noble Ridge 2018 “The One” Sparkling Wine, Okanagan Valley British Columbia
Père Ventura Tresor NV Cuvee Barrique Cava, Spain
Taylor Fladgate First Estate Ruby Port Douro, Portugal
Rosehall Run 2021 Indigo Sparkling Wine, Ontario
Sandeman 10 year Old Tawny Port Douro, Portugal
In this space last month, we reviewed the craft brewery versions of the mass marketed American, Canadian, and international lagers, with the acknowledgement that almost every brewery now makes these styles of beer. However, it doesn’t just stop there, as lager brewing is now going in many directions, even into “styles” that are known more by reputation than by the professional judging ranks.
Here is where you’ll find the Mexican and Japanese lager along with the long-recognized styles such as the Czech Lager and German Pils. Many breweries ignore the country designations and go with more generic descriptors. Despite brewing definitions allowing for a great latitude in the ingredients you can use for a beer, it is assumed that a Mexican Lager will have a portion of corn in its grain bill and likewise a Japanese Lager will use rice. However, they also may not, since the styles are loosely defined. Neither of these countries has a monopoly on which grains go in their beers, so it becomes a vague adherence to style characteristics, rather than conformity to ingredients. Both corn and rice are a part of numerous
Other Lager Styles
BY DAVID NUTTALL
American lagers, and indeed beers from all over the world, so regionality has no bounds.
What brewmasters create is more an adherence to an idea of a style, and its name is just an identifier. That is why you will see the geographical and ingredient names of lagers used interchangeably. Dozens of countries brew rice lagers, but only one of them is named Japan. While pale lagers dominate these styles, as you’ll see below, the use of a variety of malts will also produce other colours as well.
Below are a few local lager-style beers. All are in 4 x 473 mL packs except where noted.
Czech/Bohemian Lager
The assumptive ingredient in a Czech or Bohemian Lager is Saaz hops. Native to the Czech Republic, it is the hop that defines its pilsners. Most breweries will adhere to this policy, so look for a light yellow colour with a nice herbal, spicy flavour from the hops. ‘88 Brewing Electric Dreams (Calgary), CSPC 136733 $19
German Pils
Akin to the Czech Lager, a German Pils should contain traditional German hops such as Tettnanger, Spalter, Hallertauer Mittelfrüher, and/ or other noble hops. Known more as aroma hops, they provide an elegant subtle bitterness to the beer. Polyrythm Stereo Pils (Edmonton), CSPC 124283 $18
Just as lagers are brewed in every country that has a brewery, hops are now grown in more places than ever before, becoming especially popular in locations with a strong vinicultural heritage. This has led to the breeding of brand-new strains from such places as New Zealand, Australia, South Africa, and more. Screaming Retriever’s Dog Paddle is dry hopped with Southern Passion, a new South African hop variety that provides both floral and tropical notes.
Screaming Retriever Dog Paddle Pilsner (Calgary), CSPC 103779 $18
Mexican/Corn Lager
The Mexican Lager is known for its light body and slightly sweet flavour due to the inclusion of corn as an ingredient. However, not all this variety contains corn, and some incorporate other adjuncts such as rice, while being hopped with low bittering varieties. As long as it retains the basic characteristics that one expects from its mass-produced cousins, the Spanish wordplay in the beers’ names usually reflect the style.
Troubled Monk Daycation (Red Deer), CSPC 866649, 473 mL can $4
Origin Malting and Brewing Mexican Lager (Strathmore), CSPC 871325 $17
Brewster’s Mexcellent Cerveza (Calgary), CSPC 818787, 6 x 355 mL cans $18
Town Square Chiquita Mexican Cerveza (Edmonton), CSPC 852636 $18
Japanese/Rice
Lager
A lesser-known geographic style, it has become more prominent as East Asian beers begin to appear worldwide.
Within the region are about one third of the world’s top 10 selling beers, and with the explosion of this area’s cuisine, craft breweries have taken to brewing with rice as an ingredient. Less sweet and with even a lighter body than corn lagers, it works well with many food dishes, and as a very drinkable light lager on its own. Some clever hop usage can turn this style into something unique, like the use of Hallertau Tradition in Cold Garden’s Easy, Mandarina in Dandy’s beer and Lotus in Manual Labour’s lager.
Dandy Premium Lager (Calgary)
CSPC 809540 $16
Manual Labour Kobachi
Japanese Lager (Sherwood Park)
CSPC 118997 $18
Cold Garden Easy Lager (Calgary)
CSPC 115829
6 x 355 mL cans $13
Vaycay Crouching Tiger (Calgary)
CSPC 890317 $18
Amber Lager
Since sight is the first sense that analyses a beer, the colour often gives clues to what flavour and body you might expect from a beer. Lagers come in the same hues as ales; it’s just that pale yellow to gold so dominates most lager brewing, people tend to be surprised when they see other colours. Amber lagers (sometimes also called Vienna Lagers) range from copper to reddish brown and have a malty bready aroma and flavour, with a slight caramel/toffee sweetness.
Trolley 5 Turntable (Calgary)
CSPC 823508, 6 x 355 mL cans $14
Cold Garden East Calgary Amber Lager is available only at Cold Garden brewery currently.
‘88 Brewing Solid Gold (Calgary), CSPC 135820, 6 x 355 mL cans $14
Red Lager
Red Lagers have their historical antecedents in Europe but are a rare find in North America. More dark copper with garnet highlights rather than what most people envision red to be, they are a result of the use of Vienna, Munich, Caramel, and even roasted malts, making this a very malt forward beer. Dark fruit, caramel and even coffee flavours may be present in the beer, but still with that clean finish you expect from lagers.
Whitetooth Dogtooth Rover Red Lager (Golden, BC), CSPC 120125 $19
As craft breweries produce more varieties of lagers, it’s worth checking to see what they have. While not as diverse as ales, there are more kinds of lager available now than ever before. Give them a try.
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.
...with Cindy Luterbach
BY LINDA GARSON AND QUINN CURTIS PHOTO BY DONG KIM
Born in Alberta, Cindy Luterbach moved around a lot as a kid, going wherever her dad’s job took her. But that blue-sky city kept calling her back, and when she married, she eventually moved back to Calgary to settle down, and has lived here for the last 30 years.
“I went to school in Red Deer. I was going to go to school for hairdressing and business, and quite frankly I was okay at it, but I wouldn't say that was my strongest skill set,” she laughs. “I ended up going into print with Xerox and worked there for many years,” which is how she got started on her path in telecommunications, where she discovered her passion, and thrived in the industry for twelve years – even becoming the CEO of a company that she ended up selling.
“Then I took a look at myself and thought, what else am I going to do when this is done?” And that’s when Luterbach decided to pursue an idea
that took her a full 180 degrees away from telecommunications. “I ended up in England in the Queen and King’s Court, and I saw that they were doing these appetizers out of a horse trailer. And I thought, well what the heck could I do with something like that?”
Luterbach started looking online for the perfect vehicle to start her mobile bar and launch her new Bubbles and Brew Canada venture. “I was actually sitting in the Dominican, and I ordered this cart that I hadn't touched or even looked at. And long story short, I had it shipped and it arrived, believe it or not, in March of 2020,” she says – a date that may be all too familiar to most people.
“We were trying to figure out how we could make it safe and how we could make it so that small gatherings could use it. It was the best way to start because we were able to make sure it was completely up to code. And there weren’t any graduations at the time, so we started doing graduations in backyards and small weddings and
some funerals because people couldn't do things together,” Luterbach explains.
With her creative spirit and marketingforward mindset, Bubbles and Brew began to expand. “It started building more and more. We started doing little pickleball tournaments, and then we started doing Telus Convention Centre events.” she adds.
“A lot of people ask why I would leave corporate. And I think I was always just meant to be an entrepreneur, and I love that women start businesses. So a lot of what I do is I'll go to a lot of women-run businesses and bring the cart and do things with them, and small businesses in Calgary. I just love promoting new businesses coming up because I know how hard it is to get going,” says Luterbach. In her “spare" time, Luterbach is a proud ambassador and spokesperson for PADS (the Pacific Assistance Dogs Society,) providing service dogs to people with disabilities - an organization she has strong connections to, and experience with.
So what bottle has Luterbach been saving for a special occasion?
It’s a bottle of Domaine Carneros Cuvée Brut Rosé that Luterbach picked up in Napa, and while she has been waiting for the perfect opportunity to crack open this special bottle, it has occurred to her that she doesn't need to wait for the perfect time to celebrate life.
“It's funny,” says Luterbach, “you keep holding on to these things, and I've actually had a lot of reasons to celebrate. We're going to open up this bottle because really, the things that I've done, overcome, and built in the last five years are the reason for us to celebrate. So I'm actually celebrating my health, and this business doing really well, and getting through the pandemic, but we're also celebrating being here and not waiting. I don't even know why I keep waiting.”
So by the time you're reading this, Luterbach may have already opened her bottle of Domaine Carneros Brut Rosé — because life is too short not to treat every day like a celebration!
