Culinaire #14.8 (January-February) 2026

A L B E R TA / F O O D & D R I N K / R E C I P E S JA N UA RY/ F E B R UA RY 2 02 6

Celebrating Valentine’s Day | Culinaire’s Tea Guide | Whisky Wonderland

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contents

Volume 14 / No. 8 / January/February 2026

departments 7

Salutes and Shout Outs

News from Alberta’s vibrant culinary scene and new restaurant openings

10 Chef’s Tips

For celebrating the Lunar New Year

27 Off the Menu

SOT Korean Restaurant’s Pan-Roasted Eggplant

10

28 Books to Start the Year

For healthy eating, Japanese cooking, and the experience only a good meal can create

22

34 Making the Case

22 Save the Date

…for wines to love

36 Etcetera…

Food has always been a universal way to celebrate being together, and it’s a perfect way to make this Valentine’s Day your own.

by Quinn Curtis

What’s new?

38 Open That Bottle

With Nick Yee of Holy Grill

14 Pioneer Butchery

& Charcuterie …are bridging the gap between rural producer and urban customer.

by Lucy Haines

ON THE COVER

There’s a lot to celebrate in January and February; it’s Valentine’s Day and the Lunar New Year of the Fire Horse follows just a few days later - and the colour red is common to both. We also have an article on tea in this issue, and we love how photographer Katarzyna Kowalewska has brought together all these elements in her striking photograph!

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24 Putting on the Kettle Culinaire’s Tea Guide

Alberta is incredibly lucky to have excellent tea houses, and tea experts close at hand to grow your love of the leaf.

by Carmel Loria

16 Step by Step: Ribollita

30 Whisky Wonderland

20 From Flat to Flavourful

32 The Magic of Port

A thick, hearty, comforting meal in a bowl from the hilly villages of Tuscany, and just what a dreary winter day needs.

by Renée Kohlman

Three chicken recipes to add flavour and excitement to cold and dark winter evenings.

by Natalie Findlay

It’s a great time to enjoy the most winter-friendly spirit and celebrate Robbie Burns Day with whisky.

by Tom Firth and Linda Garson The Douro Valley is enchanting and well worth a visit, however the real magic lies in the bottle.

by David Nuttall January/February 2026 | Culinaire 3

More than a grocery store!

EDMONTON | CALGARY | SHERWOOD PARK

Alberta / Food & Drink / Recipes Editor-in-Chief/Publisher Linda Garson linda@culinairemagazine.ca Co-Publisher Carmel Loria carmel@culinairemagazine.ca Managing Editor Tom Firth tom@culinairemagazine.ca Contributing Editor Quinn Curtis quinn@culinairemagazine.ca Multimedia Editor Keane Straub keane@culinairemagazine.ca

Design Kendra Design Inc Contributors Natalie Findlay, Lucy Haines Dong Kim, Renée Kohlman Katarzyna Kowalewska Carmel Loria, David Nuttall

Proudly printed in Alberta

by Burke Group.

Contact us at: Culinaire Magazine #1203, 804–3rd Avenue SW Calgary, AB T2P 0G9 403.870.9802 info@culinairemagazine.ca @culinairemag @culinairemag @culinairemag facebook.com/CulinaireMagazine For subscriptions, competitions and to read Culinaire online: culinairemagazine.ca

Our contributors

www.bramasole.ca

Katarzyna Kowalewska

Katarzyna is originally from Poland, and she has found her home here in Alberta. It wasn't until she married a chef that she found her passion for food and beverage photography, and now works as a freelance photographer, creating drool-worthy images of food and vibrant drinks. Her equally important love is portrait photography. Katarzyna is also passionate about baking, a big-time bookworm, and crazy about puzzles.

David Nuttall

David has worked in liquor since the late 1980s.

He achieved his Beer Judge Certification in 2012, and is the head judge for Calgary International Beerfest, as well as judging the Alberta Beverage Awards and Alberta Beer Awards.

He has appeared on radio, television, and in the movie Aleberta: Our Beer History. He is also a freelance writer for print and online, speaker, and has run Brew Ed beer courses since 2014. Follow him @abfbrewed.

Carmel Loria

Carmel is the Co-Publisher of Culinaire Magazine.

She has recently worked within the University of Calgary Social Work department in research and brings a unique perspective and experience to the team.

She is a passionate traveller and culinary adventurer, learning all she can about wine and spirits. Carmel enjoys fashion, arts and culture, and spending quality time with her family and friends.

Culinaire Magazine acknowledges that we live, work and play on the traditional territories of the Blackfoot Confederacy (Siksika, Kainai, Piikani), the Tsuut'ina, the Îyâxe Nakoda Nations, the Métis Nation (Region 3), and all people who make their home in the Treaty 7 region of Southern Alberta. We are committed to support Indigenous chefs and amplify their voices to bring awareness of the food and culture of the First Nations.

All Trademarks presented in this magazine are owned by the registered owner. All advertisements appearing in this magazine are the sole responsibility of the person, business or corporation advertising their product or service. All content, photographs and articles appearing in this magazine are represented by the contributor as original content and the contributor will hold Culinaire Magazine harmless against any and all damages that may arise from their contribution. All public correspondence, which may include, but is not limited to letters, e-mail, images and contact information, received by Culinaire Magazine becomes the property of Culinaire Magazine and is subject to publication. Culinaire Magazine may not be held responsible for the safety or return of any unsolicited manuscripts, photographs and other materials. Reproduction of this publication in whole or in part without written consent from Culinaire Magazine is strictly prohibited.

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LETTER FROM THE PUBLISHER

Looking forward…

T

he festivities are over, the empties are recycled, the diet starts tomorrow – and I’m excited to welcome 2026!

And we are welcoming the new year with open arms. There’s no pretending, 2025 was a tough year in so many ways for so many people, and not too many of us will be sorry to see it fade into memory. But ever the optimist, I’m looking forward to 2026 as it can only be better!

I am sensing more optimism in the air from others too, and a feeling that we’re done with waiting for things to happen to us, and it’s time for us to make them happen for ourselves. Coincidentally (and I’m not very superstitious), the Lunar New Year of the Fire Horse starts soon, and a little research shows me that many describe Horse years as ‘an energising, forward-moving period, filled with optimism, and opportunities for growth.’ And that’s exactly what we’re planning for this year!

To help prepare for the future and plan for succession, we’ve formed a new Limited Company, Culinaire Publishing.

We’ve always been a tiny team of just three or four people, and setting foot on our new upwards path, it’s time to

/ RECIPES DECEMB A L B E R TA / F O O D & D R I N K

Our 2025 Holiday Gift Guide | Holiday

Katarzyna (Kasia) Kowalewska is not only a talented photographer but she’s also a very talented and passionate baker, and we received many emails like the one below asking if we could get the recipe for her beautiful Baked Brie and Bread Wreath on last month’s cover:

E R 2 02 5

Sparkling Wines | Bringing the

bring in a new partner to help us prepare for what’s to come, and we welcome Carmel Loria to our team. Some may have already met Carmel joining us at events, and stepping into the role, we now become co-publishers. The familiar faces of the other team members are still here, and even more important as Tom Firth becomes a director of the new company, as well as continuing as our Managing Editor and Competition Director for the Alberta Beverage Awards. You’ll also still see and hear from our Contributing Editor, Quinn Curtis, and Multimedia Editor, Keane Straub.

We received such wonderful feedback and compliments from many of you over the Holiday period – for which we are truly grateful, and it’s of paramount importance to us that we continue to publish a top quality publication, with content that resonates with you, written and produced by real people: our writers, photographers and graphic designer – no AI scripts, false news, and manipulated photographs.

In a world of information increasingly controlled by algorithms, click bait, and social media, we feel it’s our job to weed out the noise and let you know what is happening, what is important, and why it matters to you.

Holidays Home

6 Culinaire | January/February 2026

So what can you expect to see this year? We’re planning more events; a refreshed and updated, more elegant look; an upgraded newsletter (subscribe for free now on our website!) and hoping to engage and stay in touch with you more.

Alberta is growing, and our food and beverage scene is more vibrant than ever and growing with it, evidenced by the overwhelming number of new openings we’ve attended recently, and many more that we know about to come that weren’t quite ready to open last month.

As Alberta’s food and beverage magazine, we’re going to be very busy this year capturing that vitality, and bringing you the stories of the people creating the buzz. Maybe you already subscribe and have Culinaire delivered to your door, and if not, you’ll still find us at the businesses who share our passion for championing the best that Alberta food and drink have to offer.

Wishing us all great happiness and prosperity, gong hei fat choy,

Linda Garson

I always look forward to picking up your magazine at Lina’s. I was excited to see the Christmas Bread Ring on the December cover, but couldn’t find the recipe in the magazine or online.

Any chance I could get a copy of that recipe to try?

Love the magazine. Thanks for the help.

Kasia has let us have a link to the recipe, please email us at info@culinairemagazine.ca and we will happily send it to you!

SA LUTE S & S H O UT O UT S

Congratulations to The Living Room in Calgary on 25 years of fabulous fondues; standout shareable plates; indulgent, contemporary comfort food; and curated cocktails! livingroomrestaurant.ca And to Rouge who are celebrating their 25th anniversary! Calgary’s original garden-to-table restaurant is still creating exceptional dining experiences and is still one of the most romantic restaurants around. rougecalgary.com And congrats to Edmonton’s XIX Nineteen on ten years of upscale and creative casual dining, excellent service, and superb ambience. dinenineteen.com More congratulations go to David Dienger and his team at Calgary’s ZYN The Wine Market, the first Canadian wine store to win the prestigious Leccio

d’Oro International Retailer of the Year award from Italy’s Brunello di Montalcino Consortium. zyn.ca La Torino is a new, fine Italian restaurant in Avenida, completely refurbished from former La Piccola Napoli by Dubai Chef Binu Simon and wife Betsy. Chef Binu has worked in the world’s top restaurants for 30 years: Dubai’s Burj Al Arab, Fairmont and JW Marriott, and the last 14 years in Calgary at Rouge, River Café, and Bonterra.

There’s a wide choice of elevated, elegant dishes, perfectly executed and prepared with a very light hand: excellent pastas, steaks, 12-inch thin crust, sourdough pizzas from the custom Italian Phyrallis pizza oven, and the most exquisite desserts! Ask about special weekly features too. Dinner seven days, lunch Wednesday-Sunday, latorino.ca

It’s Vietnam Calgary-style at the new Lai Rai from the family behind much-loved Pho Dau Bo and Mot To, who were planning a Vietnamese coffee shop and changed tack to open this bright and colourful restaurant with iconic red stools and decor from Vietnam, and a young vibe.

A similar menu to Mot To with new dishes from Chef Long too - super delicious Banh Khot (crispy prawn cakes), it’s a place to hang out, have a drink and snack, or dive into the 16-hour beef broth pho (Pho Grilled Cheese too!). Tuesday-Saturday, lunch and dinner. No resos, 201 10 Avenue SE, lairai.ca Penny Crown is another runaway success from the DOPO team; a warm, dark, and very busy, upscale New Yorkstyle tavern in Calgary’s Marda Loop.

Executive chef David Leeder’s small menu is full of dialled up, flavourful dishes,

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from the pepperoni butter-topped baked scallop to the spectacular mussels cocotte with outstanding caper, lemon, brown butter and sherry broth (order the bread to mop it up!), and the already legendary burger, matched by beverage director Derek Grandpre’s mostly old-world wine list, and exemplary service from the uniformed bar and wait staff. Unit 102, 1926 34 Avenue SW, seven days 4-11 pm, pennycrownyyc.com

reputation for exclusivity and discretion.

However, even with this new sliver of availability, there is still no photography and no social media tagging - privacy is fiercely protected!

Edmonton’s first “egg-centric” restaurant has opened its doors across from the U of A Hospital, and just a couple of blocks from campus at 8315 112 Street NW. Hatch’d is a quickserve breakfast spot sure to meet all your eggy cravings – whether you’re into sandwiches, burritos, or bowls. With savoury cage-free eggs, sausage, and creamy hollandaise, it’s going to be hard for Edmontonians to pass up this new go-to breakfast destination. Monday– Friday 7am-9pm, weekends 8-8, hatchd.ca

Kissa10, Edmonton’s newest modern Japanese coffee shop has opened at 1643 Towne Centre Boulevard NW. Traditionally, a kissaten (喫茶店) is a relaxed, understated Japanese café offering simple food. Inspired by that tradition, owners Lana and Jeff decided to bring the experience to Edmonton. With limited seating and warm, cozy vibes, Kissa10 lives up to its name. Try their Kinako latte (made with roasted soybean flour) or enjoy a classic matcha latte in this inviting space. Be sure to check their hours online, as they’re quite limited. 9–3pm, closed Monday/Tuesday, @Kissa10.yeg 5,423 bowls of noodles were slurped at the 2025 YYC Noodle Festival, raising $13,564 for the Leftovers Foundation, with Pure Street Food taking the title of Power Fundraiser for the most bowls sold. Way to go!

Heavily Redacted (‘HR’) has opened up a very small number of places to the public! Downstairs, underneath FinePrint on Calgary’s Stephen Avenue, until now it’s been invitation-only to guests of the owners, maintaining its 8 Culinaire | January/February 2026

Even wildfires couldn’t stop the crew at Patricia Street Deli! Sadly destroyed by the 2024 wildfire in Jasper, the beloved deli has thankfully reopened, and this time, Edmontonians can get their fill of the iconic sandwiches offered by owners Glen and Wendy. Located at 10567 111 Street NW, the newly rebuilt favourite is officially open for business and ready to serve newcomers (and even Jasper regulars up for the drive) those unbeatable sandwiches. 7am-11pm Thursday-Saturday, 7-7 the rest of the week, patriciastreet.com 4 Miss Do is a new Vietnamese

restaurant upstairs above Sho Sushi!

Emily Do is from Saigon and her relatives opened a highly acclaimed restaurant in Paris in the 1970s. After visiting, she knew their pho was special and had to bring the recipe to Calgary. For Do, it’s all about the highest quality Alberta beef – there’s nothing to hide, just 16+ hour broth, with no flavourings or msg; signature Pho Oxtail really is exceptional, and very generous!

Must-try dishes include her original spring rolls from Vietnam, garlic wings with Vietnamese butter and 40ºN fish sauce, and steamed tapioca dumplings in banana leaves. And don’t miss Julia ‘the coffee queen’s special, double-filtered coffee with 30 percent Gia Lai from Vietnam and 70 percent local beans (it’s afternoon coffee not ‘wake-up’ coffee!) 7212 Macleod Trail SE, seven days 11-4pm, missdo.ca

5 The new, 28-seat, Brioche from our friends at Calgary’s Avitus is authentic French, with Tristan Chaboche’s family recipes and Mediterranean inspiration from Chef Jonathan Shellard. Choose from the small blackboard menu, and the simple, perfectly executed, and wonderfully delicious spread of the day, rillettes, egg mayonnaise (with herring!), shrimp and lobster rolls, smoked duck, and Boeuf Bourguignon, will be on your table within 10 minutes. There’s an excellent wine list as you’d expect from Yann de la Chanonie, mostly French with a touch of Italian, and more upstairs at The Tasting Room – a wine tasting and event space, with bottles and gourmet goodies to take home too. Chat and learn about wine, and enjoy the Brioche menu here as well.

Ticketed events also offered.

1512 29 Avenue SW, lunch and dinner, closed Mondays.

Fennec Kitchen & Bar is a destination for Edmonton cocktail enthusiasts and food lovers. This intimate and

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AWARD-WINNING FIOL PROSECCO D.O.C.

stylish venue at 10250 101 Street NW, is perfect for people looking for something truly unique with outstanding service.

Serving lunch, dinner, and late-night bites, you can get your fix of expertly crafted cocktails or something from their mouthwatering food menu, like the tuna tartare or risotto. Monday–Wednesday 11-2pm, weekends until 10pm.

6 After 16 years in Canyon

Meadows, Soffritto Oil & Vinegar Bar has moved to Willow Park Village!

Your ultra-premium, fresh-harvested, single varietal olive oils; white and dark balsamic vinegars; Chef Heather Gould-Hawke’s ready-made, heat and eat gourmet meals and pasta sauces; fresh pasta, focaccia, gnocchi, tiramisu, Angela’s Olives; made-to-order Italian sandwiches; and so much more are here…

Try before you buy oils for salads and high smoke-point for cooking. Meal-in-abox charcuterie is great value too! Still at Mahogany and Calgary Farmers’ Market South as well as Forno di Fontaine in Calgary Farmers Market West, soffritto.ca Pho King is excited to announce their expansion! This family-owned and operated restaurant has been serving the Edmonton community for over a decade, and with the grand opening of the 6526 170 Avenue NW restaurant, Pho King now has four Edmonton locations for Vietnamese-food lovers to enjoy. Now north-side diners can get their fix of Pho King’s classic menu items like their crispy Pork, Chicken, or Vegetable Spring Rolls, or the King Special Vermicelli Bowl with

Pork, Pork Patty, Shrimp, and Spring Roll.

Seven days, 11– 8. @phokingedmonton

TO FIND A RETAILER VISIT liquorconnect.com/812819

7 After a two-year gap, Aurora

Italiana has given a new lease of life to the former La Dolce Vita location!

Rhythm Chopra and John Dick have renovated upstairs, keeping many of the original features (under-table handbag hooks!), to create a gorgeous, romantic, and welcoming space. There’s a talented team in the kitchen, and they’ve developed an elevated, fine dining, seasonal menu of beautifully executed and plated dishes – with surprises! There’s an 18-seat private dining room, and two quiet, candlelit dining rooms (you can have a conversation!), and you’ll be impressed with the attentive service from GM Cherif and his front-of-house team.

916 1 Avenue NE, from 4pm-close.

Closed Monday, reservations highly recommended, auroraitaliana.ca 8 Sought x Found has opened a location in Calgary’s Beltline at 1107 4 Street SW, exactly eight years after opening in Crescent Heights. Owners Kitty and Caleb Leung are award-winning baristas with a reputation for meticulous attention to detail, and it’s evident in this carefully considered environment with natural elements of wood, metal, and stone. It's an absolute treat to experience the monthly tasting flight of three coffees prepared the same way, or one coffee prepared three different ways – decaf too! Bagel sandwiches, toasts, pastries, and desserts are on offer, along with bags of coffee to purchase and subscriptions.

Daily 7-7, soughtxfound.coffee

Follow us to embrace the whole Italian culture and way of living. @FIOLPROSECCO Please enjoy responsibly.

C H E F ’ S TI P S & TR I C KS

Celebrating Lunar New Year

BY KEANE STRAUB PHOTOS BY DONG KIM

G

ong hei fat choy! Lunar New Year is February 17, 2026, and this year an estimated two billion people worldwide will celebrate with parades, lion dances, red envelopes, lanterns, and of course, food.

2026 is the Year of the Horse and our Alberta chefs galloped

to the kitchens to share recipes that highlight just a handful of cultures that observe the Lunar New Year. The flavours, textures, and pure joy that comes from eating them makes them suitable for enjoying with family and friends not only for the New Year, but for the colder months ahead.

Don’t rush the chopping or the mixing and continue to work the mixture until it is sticky and smooth. And don’t forget to taste as you go. “Always cook a small test piece first to check the seasoning before committing to the whole batch.”

Prawn Toast Serves 4

500 g prawns, peeled ½ tsp sugar ½ tsp salt ½ tsp (3 mL) sesame oil ½ tsp kombu extract 1 egg 3 slices thick-cut white bread 6 Tbs sesame seeds Oil for frying

Edmonton’s Juu Ku is a journey through Asian cuisine, where Chef Andrew Fung combines Chinese, Korean, and Japanese traditions with new-world flavours and flair. He credits his mother as his biggest influence.

“She’s an incredible cook and cooked almost every day with different varieties.

That shaped my palate, my curiosity, and the way I approach food today.”

10 Culinaire | January/February 2026

Prawn Toast Bao secures a place in the Dim Sum section of the menu, and is Chef Andrew’s favourite, bringing with it a touch of nostalgia. “When I was young, the only time I ever got to eat prawn toast was at wedding banquets. I loved the texture and the richness of it.

This dish is my way of recreating those memories — but elevated.”

It’s the perfect start to a New Year’s celebration, or for any other occasion, too. “It’s simple, nostalgic, and always a crowd pleaser,” he adds.

The prawn mousse is versatile, and can be used in dumplings, and is reminiscent of classic Cantonese seafood dishes with a bouncy, springy texture. The secret here is to keep everything cold: the prawns, the bowl, and even the mixing spoon.

1. Purée first 6 ingredients in a food processor to make a mousse.

2. Cut each slice of bread into four triangles. You should end up with 12 triangles in total. There’s no need to trim the crust.

3. On one side of each triangle, spread a generous spoonful (about 1 tablespoon) of the prawn mousse so it reaches the edges.

4. Pour the sesame seeds into a shallow bowl or onto a plate. Gently press the prawn-covered side of each triangle into the sesame seeds so the surface is coated evenly. Set the prepared pieces aside on a plate.

5. Heat oil in a wok or deep pan over high heat. You want the oil hot enough to fry, shimmering, but not smoking.

Shallow fry until both sides are a goldenbrown colour.

Chef Joel Matthews draws inspiration from the dishes he’s experienced throughout his culinary journey. “Whether it be at a street stall on the side of the road or a high-end fancy restaurant, if I like the flavours, I try to use those to recreate a dish with my own twist on it.”

Executive Chef at Calgary’s IBU, Chef Joel grew up in Bali, surrounded by unique flavours that are a rare treat here in Alberta. IBU’s menu is a mix of traditional dishes mixed with the more familiar that still have south-Asian flair.

“One of my favourites is the Black Garlic Carbonara. It’s salty, garlicy, spicy, and covered in Parmesan cheese. It’s all the things that I love, and a cool twist on a classic dish.”

New Year celebrations are really about the people you’re with, so keeping things simple in the kitchen is a must.

His recipe for Babi Kepac is an excellent addition to your winter menus. “It’s a dish rooted in Bali, Indonesia, and isn’t found anywhere else in the world.

Every time I eat it, or even smell it, I’m reminded of home.”

It’s a straightforward recipe, and Chef Joel recommends tasting as you go. If you like things spicy, increase the chili by 10 to 15 grams.

Babi Kepac: Pork in Sweet Soy Sambal Serves 4-6

1 kg pork shoulder, diced 2½ cm cubes Splash cooking oil 110 g onion, chopped fine or minced 50 g garlic, chopped fine or minced 1 tsp Thai chili, chopped fine or minced 200 g tomatoes, cut into small chunks 1½ tsp ground coriander 1 piece lemongrass A couple of lime leaves 40 g ginger, chopped fine or minced To taste salt Pinch black pepper ½ tsp fish sauce 100 mL sweet soy sauce 1 tsp oyster sauce 1 Tbs water if sauce is too thick ½ Tbs fresh cilantro, rough chop ½ Tbs Thai basil, rough chop

Preheat oven to 400º F. 1. Heat up a skillet, add a splash of oil and sauté pork until lightly browned.

2. Add onions, garlic, ginger and chili, and sauté till fragrant.

3. Add tomatoes and cook for about 5 minutes.

4. Add everything else except cilantro and Thai basil, and bring to a simmer.

5. Cover with a lid and cook in the oven at 400º F for 45 minutes.

6. Uncover, turn convection fan on, and cook for another 15-20 minutes.

7. Take out of the oven, remove lemongrass and lime leaves, add cilantro and Thai basil, mix well, and serve with a side of Jasmine rice.

January/February 2026 | Culinaire 11

Will and Winnie Chen are the brother-and-sister duo behind Edmonton’s Boa & Hare. One part café, one part cocktail bar, the lunch and dinner offerings are an homage to childhood memories. “These are dishes we grew up eating, whether it was at home, at restaurants in and around Chinatown, or even abroad,” says Winnie.

“Is a cocktail allowed to be my favourite dish?” asks Will. Let’s see: amaretto, peanut butter, egg white, oat milk… make one for us while you’re at it! “It’s reminiscent of Macau almond cookies,” adds Winnie. “Nutty, floralalmond sweetness, but with a smooth and creamy mouthfeel.”

During Lunar New Year celebrations, different foods symbolize different things. Roast Pork on the dinner table is said to bring about prosperity and abundance in the coming year. “While most people buy their roast pork at Chinese BBQ shops, making it yourself adds a whole other dimension of gratitude and satisfaction to seeing the dish at the table,” says Winnie.

“This recipe is a whimsical take on our dad’s roast pork recipe,” explains Will. “It’s usually served with rice, but our take is to eat it in a bánh mi (a short baguette) slathered in pâté and butter, with cilantro, cucumber, fresh jalapeños, and lightly pickled julienned carrots.”

12 Culinaire | January/February 2026

Cantonese Roast Pork Serves 4-6

1 kg pork belly, skin on ½ tsp Chinese 5 spice powder 1 tsp table salt (or to taste) ½ tsp sugar Pinch white pepper 2 tsp (10 mL) Shaoxing wine, or dry sherry 1 tsp coarse salt 1. Mix 5-spice powder, table salt, sugar, and white pepper in a bowl.

2. Deeply score the pork belly on the meat side in parallel with the muscle fibres - about 50-60% of the way through the pork belly about 3 cm apart - this gives more surface area for seasoning, and helps to make the pork cook faster.

3. Pour Shaoxing wine or sherry onto the meat side and rub it in. Discard any excess liquid - the wine will help to remove some of the gaminess of the pork.

4. Rub the 5-spice mixture into the meat, making sure to get the seasoning into the crevices from the scoring.

5. Using a fork, puncture the skin across the entire surface making sure

to penetrate through to the muscle, this will help to crisp up the skin while in the oven.

6. Wrap the meat side of the pork in tinfoil, leaving the skin exposed.

7. Sprinkle coarse salt over the skin and refrigerate uncovered overnight to dry out the skin.

To cook: 1. Preheat oven to 280º C. 2. Remove the foil from the pork belly, and place the meat onto a roasting tray.

Cover the skin with foil. Roast the pork belly covered for 45 minutes, or until it reaches an internal temperature of 55-60º C. Remove the foil.

3. Set oven rack to top rung, set oven to broil, or max heat setting and broil the pork belly uncovered on the top rack.

After about a minute or so, you should hear the skin crackle and pop. Remove from heat once skin is well blistered and crackling/popping slows down/stops.

Tip: Allowing the pork belly to dry while uncovered overnight in the fridge leads to an incredibly crispy-crunchy skin after roasting in the oven.

Sharing is caring. And Chefs Calvin Tran and Hieu Truong of Calgary’s An An base their craft in this simple concept. “I’m inspired by Vietnamese home cooking, fresh seasonal ingredients, and the joy of sharing meals with friends and family,” says Chef Calvin. “Every dish tells a story and brings people together.”

Bringing a fun, communal experience to any table is important, and is the reason why Duck Báhn Xèo is a favourite dish on the menu.

“It’s interactive, fun, and perfect for sharing, which reflects the warmth and abundance we want every guest to feel,” explains Chef Hieu.

These crispy Vietnamese pancakes filled with pulled duck are easy to make in a skillet at home and are perfect for sharing. “It’s a celebration dish,” adds Chef Calvin.

“Golden, crispy, and full of colourful ingredients symbolizing abundance and good fortune.”

When making them at home, keep the pancakes thin to maintain their crispiness. Fresh herbs and lettuce to wrap bring vibrant colour and flavour to the meal, and most importantly, eat together and enjoy the moment.

“That’s the true spirit of the dish.”

Duck Báhn Xèo Serves 4

Pancakes:

1 cup rice flour 1 Tbs cornstarch 1 cup (250 mL) water 1 egg ½ cup (125 mL) coconut milk ½ tsp turmeric Pinch of salt Whisk all batter ingredients together until smooth, then let rest for 15–20 minutes.

Duck Filling:

1 cooked duck leg, shredded ½ cup cooked mung beans 1 cup beansprouts ½ cup sliced king oyster mushrooms ¼ cup sliced bell peppers 1 clove garlic, minced 1 Tbs (15 mL) cooking oil Fresh herbs such as mint, basil, cucumber, cilantro Lettuce leaves for wrapping

Nước chấm dipping sauce 1. Steam or simmer the mung beans until soft but still holding their shape, then lightly mash or leave whole depending on your preferred texture.

2. Rinse the beansprouts.

3. Heat a non-stick pan over medium heat and lightly oil it.

4. Pour in a thin, even layer of pancake batter, swirling the pan so it coats well.

5. Add the pulled duck, cooked mung bean, beansprouts, mushrooms, and bell peppers, to one half of the pancake. Cover and cook for 2–3 minutes until the edges are crispy and the bottom is golden. Fold the pancake over the filling 6. Enjoy immediately with fresh herbs, lettuce, and dipping sauce.

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.

January/February 2026 | Culinaire 13

Bridging the Gap: between rural producer and urban customer

BY LUCY HAINES

A

s brothers growing up on a ranch south of Calgary, it might seem natural that Greg and Allan Dixon would someday come to own a butchery/charcuterie company.

And, it was on a snowy day in the woods some 15 years ago when the idea was hatched to do just that.

“We love hunting, we love eating – on that trip, we got talking about doing high quality, wild game processing. We saw a gap in the market there,” recalls Allan.

At that time, both worked in downtown Calgary in unrelated fields – university grads, one working in finance, the other with an economics degree. But ranch life was in their blood, so the decision was made for Greg to go back to school to become a butcher and for the brothers to

14 Culinaire | January/February 2026

make the leap onto a new path; to leave the corporate world behind. “Without a doubt, this is a better life. It’s not like coming into work at all. We have a good team on production, packaging, and delivery. We’re all fully invested.”

Even though the founders are doing what they love, it hasn’t been a direct line to where the business is today, operating from a 7,000 square foot space in southeast Calgary. Pioneer Butchery & Charcuterie, now with around ten employees and retail and food service customers in the Calgary and Edmonton regions, is tapping into the consumer desire for high-quality, locally-sourced meat products, and Pioneer’s version is leaning on tradition and heritage, focused on value-added products

(sausages, smokies and charcuterie, meat snacks, and more), made mostly from Alberta grass-fed beef and pasteurized pork. Oh, bison, elk, duck, and turkey, make an appearance in the lineup of snack and regular products too. And, as both brothers point out, this is not a mechanized operation.

All high-quality, small batch products are gluten-free with only a short list of added ingredients, highlighting the company’s tag line: Natural. Handcrafted. Albertan.

“It’s always been important to Allan and I. Our ingredient labels are as clean as you can get,” boasts Greg.

About a decade ago, and after Greg had gone to SAIT to study butchery and charcuterie management, family connections led him to BC to train under a German master butcher. “I owe most of what I know about the concept of farm to fork to that experience, processing game at Gwinner’s Country Butcher,” remembers Greg. “It didn’t feel too scary to take that step from the white-collar world into the unknown.

Being raised on a ranch, it felt natural that we’d come back to it in some way.”

The younger Dixon brother eventually found his way back from BC to southern Alberta, and work at Calgary’s Empire Provisions. There he met head chef Taylor Gant (who became the company’s third co-founder). Greg started making his own sausages after hours, testing new varieties at local farmers’ markets. “When we then started Pioneer, taking over a 3,000 square foot-space in Inglewood, it was the three of us – no one got paid for a few months,” laughs Allan, adding he’s taken on consulting work (back to downtown Calgary) when times have warranted, during COVID, for example.

“We could stay afloat employing Greg and Taylor. We hustled, and spent a lot of time knocking on doors. I managed an online market through our website that started during the pandemic, so that wasn’t a bad time for us.”

“We have ups and downs, we sacrifice some freedoms – we can’t take a twoweek vacation when we’re so tied to the business. And growth has come with challenges, but we’re consciously moving at a comfortable pace; we can manage it,” adds Allan who, like Greg,

are both in their 30s, each with young daughters and making their homes in Calgary. The folks still live on the family acreage, where dad takes the reins at the Pioneer Outpost on the Cowboy Trail – the company’s storefront where people can stretch their legs, catch a glimpse of Alberta scenery (or a few cows), and stock up on some of the unique Pioneer products – bacon, sausages, smokies and charcuterie, including signature flavours like lemon pistachio, cranberry walnut, or Tuscan salami varieties. Though there’s also a website and online sales, the physical space is a nice reminder of Pioneer’s heritage focus on the ‘good old days’, and an example of the company’s aim to bridge the gap between the rural producer and urban customer.

The list of spots that carry Pioneer’s products is growing, and while Allan says word of mouth and chefs who talk amongst themselves goes a long way in enlarging Pioneer’s customer list, he adds looking at a dedicated salesperson to expand their reach across the province is on the to-do list. Right now, you’ll find Pioneer products in Calgary Co-op, Amaranth Foods, Blush Lane, L’OCA Quality Market – over 100 independent grocery stores, restaurant and food service customers (hotels including Canadian Rocky Mountain Resorts, Fairmont, golf courses, etc).

“When we stepped into our first space and got Rocky Mountain Resorts as our first client right out of the gate, that was massive,” adds Greg.

Greg says though all owners come

up with recipe ideas, chef Taylor is better with flavours, while he excels at the butchery side of things. “There’s not many that do everything under one roof, so we’re relatively unique. We wanted to process wild game meats for hunters; that’s seasonal, but charcuterie, sausages, other smoked products for restaurants and wholesale sales, that’s gotten good response; it’s a draw from in and around the city.”

In the quest for new ideas and flavours, Greg points to a pizza pepperoni that has given way to a newer ‘cupping’ pepperoni being developed, a request from restaurant customers for a product that allows little pools of grease to form on top of the pepperoni rounds. From using fresh lemon rinds in charcuterie offerings to marinara and onion sausage varieties, (also wild boar, bison and blueberry, and a popular chicken apricot herb sausage) even a sought-after orange five-spice salami, the dizzying array of flavours are usually Taylor’s brainchild.

“We each have our own area of the business, so things run pretty smoothly.

We are not butting heads,” laughs Greg.

If I have an idea for something I like, Taylor brings it to life.”

A whirl through the website reveals the numerous meats on offer (which can be ordered for delivery or free pickup in Edmonton and Calgary on a weekly schedule). There are varieties of bacon (chili rosemary, dry cured beef brisket among them), and burgers too (bison, elk, and bacon, grass-fed and more).

Charcuterie lovers will have a hey-day with patés, smoked duck breast, and intriguing salamis. Sausages are big too, from Mexican, to wild boar chorizo, to turkey roasted red pepper.

“Beef prices are up, game meats have gone up exponentially too,” Greg says, adding it’s always an interesting time to be a small business owner. “Tariffs haven’t hit us much, but inflation means rising costs. Still, we have great partners and customers, and a lifestyle we love.

I’d say it’s pretty great.”

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.

January/February 2026 | Culinaire 15

S TE P BY S TE P

a t i l l o Rib STORY AND PHOTOGRAPHS BY RENÉE KOHLMAN

T

he first couple of months in a brand new year tend to be a lean affair. The party vibes of December have long since passed and all that remains may be a flicker of that candle you impulse purchased at a craft show. One that smells like fir trees. Or gingerbread. Cupboards that were once packed with chocolate and nuts, fancy

16 Culinaire | January/February 2026

crackers and imported bonbons are a little barer, but still can yield something delicious.

Do you have cans of beans and tomatoes? Half a loaf of stale bread?

Some limp, half-forgotten vegetables in the crisper? A glug or two of white wine leftover from that night? A Parmesan rind tucked away in the back of the freezer,

from when some know-it-all food writer told you was a good idea, way back when?

You have the makings of ribollita, and aren’t you so lucky!

Ribollita is a thick, hearty soup which literally means to “re-boil”. Originating from the hilly villages of Tuscany, hardworking peasants who served wealthy landowners would bring home with them

the crusts from bread and bits and bobs comforting meal in a bowl, and just what of meat and vegetables leftover from the a dreary winter day needs. abundant, excess feasts happening in the manor houses. Not wanting to have any Ribollita food go to waste, these leftovers would be Serves 4-6 added to their soups and stews at home, 4-6 pieces thick slices of crusty day-old thus ribollita was born.

Traditionally, it’s a big pot of soup made sourdough bread, torn 3 Tbs (45 mL) extra virgin olive oil, with simple vegetables, white beans, and divided, plus more for drizzling tomatoes, in a flavourful broth thickened 1 onion, diced with bread, then reheated and served 3 celery stalks or 1 medium fennel bulb, several days in a row. This soup gets better diced and better with each day that passes. It’s 3 medium carrots, diced humble and economical, yet it feels like a 1 tsp salt ¼ tsp pepper feast.

3 garlic cloves, minced This Tuscan bean soup celebrates 1 tsp chopped fresh rosemary simplicity and frugality, and yet it tastes Pinch red pepper flakes incredible. I like the idea of making ¼ cup (60 mL) dry white wine something special from the crusts and 1 2/3 cups (415 mL) canned diced crumbs; the veg past its glory days; the tomatoes pantry staples; the last of the wine and 4 cups (1 L) vegetable or chicken broth cheese riches. Just when it seems like you 540 mL can white beans, rinsed and have nothing, you indeed have something. drained Take a look around the larder, and you’ll Parmesan rind, plus more for serving find a little bit of magic. I feel like there’s a 1 large bunch of kale, stemmed and leaves torn (about 4 cups) life lesson hiding in there, too.

For a soup where bread is so key, be sure 1 tsp (5 mL) red wine vinegar to use a sturdy sourdough or country loaf. Pinch sugar Something that will toast up wonderfully 1. Preheat the oven to 350º F. Line a and yet yield to the flavourful broth and baking sheet with parchment paper. vegetables. If it’s a day or two old, even Spread the bread in an even layer and better, but you can toast fresh if need be. drizzle with 1 Tbs (15 mL) of olive oil.

I like to use vegetable broth as a base, but Toss, then spread in a layer again. chicken broth will also work. It doesn’t Bake for 15-20 minutes until dry. have to be homemade either. The boxed 2. Heat the remaining olive oil in a large stuff is fine. And don’t skip the wine - it pot or Dutch oven over medium heat. works wonders here. And, we’re all saving Add the onion, celery, carrots, salt, and pepper. Cook, stirring occasionally, for our Parmesan rinds, right? Once they’ve 10 minutes until the vegetables are quite been shaved down of all their goodness, tender. Add the garlic, rosemary, red pop them into a resealable bag and toss pepper flakes, and wine. Give a good them in the freezer for soups like this stir, then pour in the tomatoes, broth, one. The Parm rind adds complexity and and beans. Stir once more then tuck in savouriness to this soup that's really quite the Parmesan rind. Cover, then bring to a special. We food writers like to yammer boil. Turn the heat down to medium/low about depths of flavour and umami, and a and simmer for 20 minutes. great example of this is using the rind of 3. Uncover, remove the Parmesan rind, then Parmesan in soups, stews, sauces. It’s way stir in the kale. Cook uncovered for a few minutes until the kale is wilted and tender. too special of an ingredient to toss away in the garbage, so be sure to save ‘em, and Stir in the vinegar and sugar. Season to taste. Stir in half of the toasted bread. tell your friends!

4. Ladle the ribollita into bowls. Top The preparation of the soup is fairly with more bread, Parmesan cheese and standard, but the real twist is at the end drizzle with olive oil. Serve immediately. when the torn bits of toasted bread are stirred in. This process thickens the soup and is quite wonderful. You can Renée Kohlman is a busy food writer and recipe developer living in Saskatoon. Her also just add the bread at the end, like two cookbooks ‘All the Sweet Things’ and croutons, and that’s fine too. Made with ‘Vegetables: A Love Story’ have won awards simple ingredients, ribollita is a hearty, and been on best-of lists.

NEVER MISS AN ISSUE! A L B E R TA / F O O D & D R I N K / R E C I P E S S E P T E M B E R 2 02 5

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From Flat to Flavourful

S

STORY AND PHOTOGRAPHS BY NATALIE FINDLAY

orry chicken, even though you are a staple dinner item, you can be kind of monotonous.

Chicken can get boring and repetitive if you are doing the same thing over and over, and nobody really wants a boring dinner. However, being plain is also chicken’s greatest superpower because this allows it to become a chameleon.

With the right flavourings, chicken can take you anywhere in the world.

Grab your passport, we are going to visit Hungary, Italy and… America?

20 Culinaire | January/February 2026

Hungarian Chicken Paprikash is made with a few very simple ingredients and traditionally served with Hungarian Nokedli. Other delicious options are egg noodles, rice, mashed potatoes or any starch that goes well with gravy.

Then we travel to Italy for Chicken Marsala where Marsala wine, thyme and mushrooms dictate the flavours used to perk up boneless, skinless chicken breasts. Again, pairing it with simple rice, pasta or polenta allows the sauce to shine.

Let’s take a quick jaunt over to the United States for Cashew Chicken.

Yes, Cashew Chicken was invented in Missouri by a Chinese chef that was looking to find ways to blend his traditional cooking with flavours that Americans would like.

Traditional recipes stand the test of time, but sometimes updates can create new winning flavour combinations.

Whichever way, these recipes add flavour and excitement to the cold, dark, boring winter evenings.

Chicken Paprikash

Chicken Marsala

4-6 pieces chicken, bone-in, skin-on, chicken thighs, and drumsticks 1 tsp salt 1 tsp black pepper ¼ cup flour 3 Tbs Hungarian Sweet Paprika, divided 2 Tbs (30 mL) olive oil 1 small onion, thinly sliced 1 clove garlic, roughly chopped 1 Tbs (15 mL) tomato paste 1 cup (250 mL) chicken stock ½ cup (125 mL) cream, sour cream or yogurt Fresh parsley, finely chopped to garnish

2 large boneless skinless chicken breasts 1 tsp salt ½ tsp ground black pepper ¼ cup cornstarch (or other flour) 2 Tbs (30 mL) extra-virgin olive oil 2 Tbs (30 mL) unsalted butter, divided 8 cremini mushrooms, thinly sliced ¼ cup onion, finely chopped 1 tsp fresh thyme or ½ tsp dried 4 cloves garlic, minced 1 cup (250 mL) chicken stock ½ cup (125 mL) Marsala wine ½ cup (125 mL) cream Fresh parsley, finely chopped to garnish

Serves 2-3

1. Preheat a Dutch oven or deep-sided skillet over medium-low heat.

2. Season both sides of the chicken with the salt and pepper.

3. Add ½ tablespoon of Hungarian paprika to the flour and dredge the chicken pieces in the seasoned flour mixture.

4. Add the oil to hot skillet and brown the chicken pieces on both sides, about two minutes each side. Transfer chicken to a plate and set aside.

5. Add the onion to the pan and cook until starting to brown (3 minutes) and add the garlic and cook another 30 seconds. Stir in the tomato paste and cook another minute.

6. Add the rest of the paprika, stir to combine. Then add the chicken stock and scrape the bottom of the pan to remove any stuck bits.

7. Add the chicken and its juices back to the pan. Cover the pan and simmer on low heat for about 20 - 30 minutes until the chicken is cooked through. If the sauce seems too thick after simmering, stir in more chicken stock.

8. Add the cream, sour cream or yogurt and gently stir to combine. Simmer another 3 minutes to heat through.

Serves 2-4

1. Cut the chicken breasts in half lengthwise, making 4 thinner pieces.

Season with the salt and pepper.

2. In a shallow bowl or plate add the cornstarch or flour. Dredge the chicken in the mixture, coating both sides.

3. Heat ½ the oil and ½ the butter in a large skillet over medium-high heat. Place the flour-dusted chicken in the pan, and cook, turning once, until the chicken is golden and just barely cooked through, about 3 to 4 minutes per side. Transfer the chicken to a plate and set aside.

4. Melt the remaining tablespoon of butter and oil in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the onion, thyme, garlic, and ¼ teaspoon of salt and pepper and cook for 1 to 2 minutes more.

Add the Marsala wine to the pan and scrape up any bits that have stuck to the bottom of the pan.

5. Add the chicken stock and bring to a boil then reduce the heat to medium and simmer. Add the cream and cook until the sauce has reduced by half and slightly thickened, about 15 minutes.

6. Add the chicken back into the pan and simmer until warmed through and the chicken is fully cooked, another 3 minutes.

Taste for seasoning and serve.

for veg and 2 Tbs for chicken) ½ red pepper, chopped ½ onion, chopped ¼ cup green onion, thinly sliced 1/3 cup water chestnut 1 tsp ginger 2 cloves garlic ½ cup (125 mL) chicken stock 1 Tbs cornstarch (for slurry) 1. Heat oven to 350º F. 2. Roast cashews on a baking sheet for 6 minutes. They should not brown.

3. In a medium bowl, combine the soy sauce, hoisin sauce, dark soy sauce, rice wine vinegar, Shoaxing wine, and sesame oil.

4. In a large sauté pan, heat 1 Tbs (15 mL) oil and cook red pepper, onion, green onion, and water chestnuts over mediumhigh heat. Remove and reserve.

5. Add remaining oil to the pan, then add the garlic and ginger and cook for 30 seconds. Add the chicken and cook for 2 minutes.

6. Add the soy sauce mixture and the chicken stock. Remove any sticky bits of the bottom of the pan. Add the reserved onion mixture. Stir to combine. Reduce heat to medium. Let the sauce bubble and the chicken cook another 8 minutes.

7. Make a cornstarch slurry (if you would like to thicken your sauce further). In a small bowl, combine cornstarch with 1 Tbs (15 mL) cold water. Stir to combine.

Slowly add the slurry into the middle of the pan stirring to incorporate and let cook another 2 minutes. You may not need the full amount to thicken. If the sauce thickens too much then just add some chicken stock to thin.

Cashew Chicken Serves 3-4

2 chicken breasts, thinly sliced ¾ cup unsalted cashews, roasted 2½ Tbs (37 mL) soy sauce 2 tsp (10 mL) hoisin sauce ½ tsp (2-3 mL) dark soy sauce 1 tsp (5 mL) rice wine vinegar 1 Tbs (15 mL) Shoaxing wine ½ tsp (2-3 mL) sesame oil 3 Tbs (45 mL) neutral oil, divided (1 Tbs

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.

January/February 2026 | Culinaire 21

Save the Date

I

Valentine’s Day is Coming!

BY QUINN CURTIS

t seems like everyone has their own preconceived notions about Valentine’s Day and how it’s “supposed” to be celebrated, and the great thing is, whatever your ideas of that love-filled day may be, you’re not wrong. Valentine’s Day doesn’t have to be all heart-shaped chocolate boxes and expensive dinners out. At its core, it’s about celebrating love, and love looks different, and feels different for everyone.

While no one has been able to pinpoint the exact origin of this unusual holiday, many historians believe it may have begun as the Roman festival of Lupercalia, held in mid-February, which celebrated fertility with goat sacrifices and a lottery for pairing couples together (how romantic!). Luckily for us, traditions have evolved, and now Valentine’s Day is all about celebrating the people you love – sometimes with food. Food has always been a universal way to celebrate being together, and it’s a perfect way to make this Valentine’s Day your own.

DIY Valentine’s Day for Two

What a year 2025 was… and at only two months into the new year, maybe you and your loved one just want or need some time to unwind. And for some of us, Cupid's arrow may have missed the heart entirely and gone straight for the wallet. That's why at-home Valentine’s Dates are perfect for those who want a more personal and budget-friendly celebration while still creating something special and meaningful.

For some readers, having someone else “helping out” in the kitchen can be a nightmare come true, but for those of us less possessive of our kitchen routines, you might try having a bake-off date this Valentine’s Day. Challenge your partner to decorate cookies or cupcakes, or collaborate on

22 Culinaire | January/February 2026

a more complicated recipe. It can be a fun, affordable date night without the stress of going out, just quality time with your partner doing a lighthearted, wholesome activity.

Or if food is your love language and you feel ready to DIY the heck out of this Valentine’s Day, try whipping up a romantic brunch. Valentine’s celebrations don’t always have to be dinner centric.

We’re talking heart-shaped pancakes, red and pink fruit bowls, whipped cream, and if you’re staying in but still yearning for that chocolate fountain, chocolate-covered strawberries will surely do the trick! And finally, what’s more romantic than a good charcuterie or cheese board? Especially one that turns your own living room into a romantic dinner picnic *wink wink nudge nudge*. Lay out your nicest blanket, chill a bottle of bubbly or ready the champagne, assemble your charcuterie board, turn on a good playlist (light some candles if you’re fancy), and create a Valentine’s memory that will last so much longer than a $200 set menu in a crowded restaurant!

Celebrate Friendship with Galentine’s/Palentine’s Day!

They say lovers come and go, but good friends are forever – and if that hits close to home, you might need a “Gal-entine’s” celebration this year. In the last couple of years, Galentine’s Day has become more and more popular because, after all, love is everywhere, not just in romantic partnerships, but in our friendships too. So why not cast a larger net for love this year?

Not to mention, Galentine’s Day takes almost all the pressure off celebrating a traditional Valentine’s Day. If you’re hosting or attending a Galentine’s event this year, here are some ideas to spice things up or simply make the food aspect stand out a little more.

Nothing beats a potluck where friends share homemade dishes close to their hearts, but to add a Galentine’s spin on it, try giving the potluck a theme, like pink and red foods only, “around the world,” or comfort foods. You could also add a presentation challenge for a fun, lightly competitive twist.

Another way to elevate your Galentine’s snacks this year is by creating a DIY food bar for guests. So many foods instantly become more fun when you can assemble them yourself and choose from a variety of toppings/ ingredients. Try dishes like crêpes, tacos, pizzas, waffles, or even a fondue station – chocolate for the sweet lovers or cheese for the savoury gals. What makes Galentine’s Day great is that it can be anything you want: low-key and casual with zero pressure, or a full-on red-carpet event if you want a glammed-up party with your favourite people.

Heading Out This V-Day?

However, there’s everything to be said for celebrating Valentine’s Day the old-fashioned way this year (not too oldfashioned, maybe skip the goat sacrifices – or save them for 2027). If you want that traditional feeling of getting dressed up and going out to a nice restaurant, here are a couple of things to keep in mind before the big day.

Valentine’s weekend seatings fill up early, so if you can, try booking two to three weeks ahead – or even earlier. If you can’t find a spot at your favourite place for dinner that weekend, try lunch instead, or

Wherever you’re celebrating the day, here’s a couple of decadent suggestions to make it even more special.

go on a weekday if possible. And if all else fails, go for an early reservation like 4 pm or 4:30 pm or later after 8 pm.

If your budget is tighter this year, but you still want the dining-out experience, try to avoid prix fixe or set menus, which are often pricier than ordering à la carte. And remember, there’s no shame in sharing – sometimes it’s even more romantic! If you want to go out but aren’t thrilled about crowds, explore less common spots in the city. Valentine’s diners usually flock to the flashy, popular places, but many smaller, lesser-known restaurants offer their own themed dinners, and who knows, you might just discover your new favourite spot.

Now that we know how flexible Valentine’s Day can be, hopefully, some of the pressure of giant teddy bears and candlelit lobster dinners has eased.

Whether you’re cooking for two, having a bake-off at home, gathering with friends, or ignoring the holiday entirely, Valentine’s Day can be whatever you make of it.

Quinn is a recent graduate from the Journalism program at Mount Royal University. She loves writing about all things food and drink, and spends most of her time cooking up exciting recipes and trying out new restaurants.

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January/February 2026 | Culinaire 23

PUTTING ON THE KETTLE Culinaire’s Tea Guide

D

id you know that tea is said to be the world’s second most consumed beverage after water?

Tea comes with so much history, culture, ceremony, and even religious overtones surrounding it, which makes the world of tea an amazing journey to experience.

Jolene Brewster, tea lover and founder of Jolene’s Tea House in Banff, shares how it doesn’t matter if you drink a little or a lot of tea, but that you find one that you

24 Culinaire | January/February 2026

BY CARMEL LORIA

enjoy enough to “take pause, be present in that moment, and take a breath just for yourself.” So, whether you are an avid tea drinker or just beginning to explore deeper elements of this aromatic beverage, we hope our guide will be helpful as you put the kettle on and take a little time for yourself – while the water boils.

There are many choices of tea but only five true teas that derive from the Camellia sinensis plant or tea plant:

white tea, green tea, black tea, oolong tea, and pu-erh tea. All are made by using the leaves of the tea plant but acquire their differences in colour, flavour, and aroma, during their production process.

Herbal teas are not technically from the Camellia sinensis plant, but are infusions made from various botanicals like flowers, roots, spices, or fruits, and are usually caffeine-free, such as chamomile, peppermint, and rooibos.

White Tea

Let’s start with white tea, which is the least processed and made from young buds and leaves of the tea plant. They are harvested by hand and then dried in direct sunlight. White tea has a delicate, subtle, and slightly sweet flavour, and will have floral, fruity or nutty flavourful notes depending on where it is produced.

The highest quality white teas are called “Silver Needle” and are made using the youngest and healthiest tea buds. These teas are mainly from the Fujian province of China but are also produced in certain parts of the African continent.

Green Tea

Next, we have green tea where the leaves are heated in a large wok or steamed. The duration of steaming has a direct effect on the flavour and quality of the green tea and is characteristic of Japanese green teas. Heating or steaming the tea leaves will prevent oxidation, retaining their green colour and a fresh, grassy, or vegetal flavour.

Sencha is a very popular Japanese green tea and has been in production in

Japan from the mid 1600s. According to Josh Linvers, tea sommelier, and owner of Calgary’s The Tea Cult, “Steeped tea only became a mainstream hit in Japan after the year 1738 when a man named Nagatani Soen of the Yamamoto Yama tea shop perfected the production techniques of growing and processing tea leaves for sencha. Until this time, steeped tea in Japan was only popular in Sinophile circles and not the general public.”

“For a more experienced tea drinker, a high-grade sencha, can be exquisite. They are very complex in flavour, and are a great way to understand what the culinary term umami means,” says Jonathan Kane, proprietor of The Naked Leaf in Calgary.

Michiko Ono, co-owner of Matsu Kaze Tea, and certified Nihoncha (Japanese tea) instructor with the Japanese Tea Association, notes “Like wine, different regions and farms produce different varieties and qualities of tea. A sencha tea from one region will have a different aroma and flavour than sencha from another region.”

Matcha green tea is derived from the Tencha tea leaf, produced by applying a shading technique. Linvers explains: “Shading the tea plant helped the farmers deal with irregular/out of season frost problems. Shading the plant also had the benefit of increasing the caffeine content and reducing tannins in the finished tea.” Sencha leaves that have been shade grown are called Gyokuro, or Jade Dew. “The name comes from the colour of the juice expelled from the steamed Gyokuro leaves once they have been put through the rolling process. Good Gyokuros have got to be among the most compelling and interesting teas in the world,” Linvers adds.

Black Tea

One of the most popular teas are the black teas. These teas are fully oxidized, resulting in dark leaves and a rich, bold, malty flavour. They generally contain the most caffeine among true teas. A popular black tea, that emerged during the Victorian era, is English Breakfast. This tea is a blend of several black teas and is higher in caffeine than most teas, perfect to wake you up in the morning.

Earl Grey tea is another classic British favourite. This tea is made by infusing black tea leaves with bergamot orange rinds. Earl Grey features a slightly citrusy flavour that is contrasted by the bold, earthy notes of black tea leaves.

Antonia Rosa and Micheal Beattie, the proprietors of Lady Bea’s English Tea House in Edmonton, listed Earl Grey as one of their top tea choices for tea newbies, and share: “Queen Elizabeth’s favourite was Earl Grey”.

Oolong Tea

Now we have Oolong tea, a traditional Chinese tea that is partially oxidized and falls between green and black tea in colour and taste. Oolong tea’s flavour can range widely from floral and fruity to roasted and complex depending on its oxidation level. This tea is rich in polyphenols which provide antioxidant benefits and is known for boosting mental alertness. There are different types of Oolong tea such as Milk Oolong and Phoenix Oolong. Milk Oolong is a very popular choice as it has a natural creamy, sweet flavour. “Phoenix Oolongs are as much a style as they are a place with fragrance of the Honey Orchid, they are the kind of teas that got me to love tea in the first place,” says Linvers.

January/February 2026 | Culinaire 25

Pu-erh Tea Culinaire recommends these Alberta Tea Houses: The Naked Leaf 200 1130 Kensington Road NW Calgary thenakedleaf.ca Chi’s Tea Company chiteacompany.com The Noble Tea House 440 Macleod Trail SW, High River thenobleteahouse.com Lady Beas English Tea House 10109 125 Street NW, Edmonton ladybeas.ca

Lastly, we have pu-erh, the “fine wine” of teas. This tea is a unique fermented and aged tea from China’s Yunnan Province, that is often pressed into cakes or bricks. There are two types of pu-erh tea: raw - which is aged naturally, and ripe - which undergoes an accelerated fermentation. Ripe pu-erh is known for its earthy, smooth flavour. Raw pu-erh develops over many years, much like ageing fine wine, and becomes more complex with age. Over time it will increase in value making it a collectible tea. It is often used in Chinese medicine for digestive health, antioxidant and probiotic qualities.

Jolene’s Tea House 211A Bear Street, Banff jolenesteahouse.com Matsu Kaze Authentic Fine Japanese Tea matsukazetea.com The Tea Cult 1420 9 Avenue SE, Calgary theteacult.ca The Tea Trader 1902 11 Street SE, Calgary teatrader.com Wagashi Tea House 60 Lincoln Park, Canmore wagashiteahouse.com

26 Culinaire | January/February 2026

Brewing your tea

You have chosen your tea, and now you must brew it accordingly.

To brew green tea, it's important to use the proper water temperature. Boiling water will cause the tea to develop bitter flavours. Mariko Thompson, owner of Canmore’s Wagashi Tea House, shares a fun fact: “The boiling point of water depends on the elevation of your location,” and she suggests transferring

the boiling water into room temperature containers, which will bring it down by about 10º C. “So, pouring the boiling hot water into cups first then pouring it into the teapot, then putting the tea leaves in the teapot is the trick.”

Choosing a good quality tea will increase how many times you can steep it, and many loose teas can be steeped more than once. “The trick for enjoying multiple steeps, more than three times, is to make sure you drain out the liquid to the last drop each time,” says Thompson. Steeping time is a personal preference and always remember the longer you steep the stronger the taste.

Ted Jones, owner of Tea Trade, advises to keep in mind when brewing your tea, “There are many ways to prepare tea, and what works best for one drinker may not work for the next.” If you know the temperature, steep times, as well as how much tea to use you will be on your way to the perfect brew.

Now that we have piqued your interest in exploring the world of tea, be sure to visit one of our local tea establishments.

Alberta is incredibly lucky to have excellent tea houses, and tea experts close at hand to get your feet wet with fine tea (if just getting started) and grow your love of the leaf (if you are well on your way to tea expertise) right here at home.

Try some of their unique blends, ask questions, and start your tea collection (or add to it). We hope you feel inspired to take time to relax, sit back, sip, and enjoy every last drop of your lovely cup of tea.

Carmel is the Co-Publisher of Culinaire Magazine. She has recently worked within the University of Calgary Social Work department in research and brings a unique perspective and experience to the team.

O F F TH E M E N U

Pan-Roasted Eggplant

BY LINDA GARSON

Courtesy SOT Korean Restaurant

W

e love hearing from you when you’ve had a spectacular dish in a restaurant, and the memory stays with you, such that you want to try and recreate it yourself at home for your family and friends.

It’s happening more frequently too, which speaks volumes for the standards and quality of our restaurants – it’s good news for everyone!

We received an email from Helen S, who had recently attended a dinner at SOT Korean Restaurant, in Calgary’s Inglewood neighbourhood.

“We really enjoyed our dinner last night at SOT. Everything was delicious!

We particularly loved the wonderful Asian Pan-Roasted Eggplant dish.

Would Chef Alex be willing to share his recipe with us?” she asked.

How could we resist? We’ve had that dish ourselves at SOT, and absolutely

loved it! Many thanks to Chef/owner Alex Sang-ho Kwon for generously sharing this beautifully balanced and really delicious recipe.

Pan-Roasted Eggplant Serves 4

3 Asian eggplants 3 Tbs + 1 tsp (50 mL) soy sauce 3 Tbs + 1 tsp (50 mL) sweet cooking wine 3 Tbs + 1 tsp (50 mL) rice vinegar 25 g sugar 2 cloves garlic 1 tsp (5 mL) ginger juice 1 shallot Pinch white pepper 3 green onions, finely chopped To taste salt 3 Tbs (45 mL) vegetable cooking oil A few sliced serrano peppers, for garnish Chili flakes, for garnish

1. Cut the three Asian eggplants into 2½ cm thick coin shapes.

2. Combine soy sauce, sweet cooking wine, rice vinegar, sugar, garlic, ginger juice, shallot, and a pinch of white pepper in a blender.

3. Blend the mixture until smooth, then stir in the three finely chopped green onions. Refrigerate overnight.

4. Heat 3 Tbs (45 mL) of cooking oil in a pan over high heat. Sear the eggplant slices until dark brown.

Season heavily with salt.

5. Transfer the seared eggplant to an oven preheated to 400° F and roast for 5 minutes, or until the eggplant is tender.

6. Arrange the roasted eggplant on a plate, dress with the prepared sauce, and garnish with sliced serrano peppers and chili flakes.

January/February 2026 | Culinaire 27

B O O K R E V I E WS Jamie Oliver Eat Yourself Healthy

Jamie Oliver is well loved and well known for many of his cookbooks and his easy to follow recipes, flavourful dishes, and understanding of what makes great food. Health centric but not "preachy", he explores a wider variety of dishes and meals with plenty of representation from nutrient dense vegetables, lots of protein rich meals, and plenty of heathy proteins too, like poultry and seafoods. Best of all are the variety of dishes that would easily make great sides, next day lunches for busy people, and sneaking a little more nutritionally friendly food into the family space. Appetite $47 Real Japanese Cooking

For anyone interested in exploring Japanese cooking, this is likely to be your go-to for starting your journey.

Understanding some of the context of Japanese cuisine is front and centre, with concise, non-judgemental backgrounders on the dishes, what they may mean to Japanese people, and even how some of these dishes might work in places like Canada. Case in point, "Fresh Mochi with a Stand Mixer" (p.258) is likely less exciting to make than the traditional way, but opens it up to experimenting and experience at home. With more than 600 recipes, Makiko Itoh's book is a wonderful guide to have on hand.

Tuttle $55

Gather, Savor, Share

From Raghav Chaudhary, with a forward by Vikram Vij, this cookbook of staff meals from Ottawa’s acclaimed Aiāna Kitchen is beautiful and timeless, both inside and out. As Vij puts it, this book is meant to gather your folks, savour familiar and new flavours, and share in the experience only a good meal can create. With recipes ranging from ginger-peanut papaya salad (p.82) to fire-roasted lamb birria tacos (p.140), you'll have everything you need in this book to whip up a quick weekday dinner or craft an extravagant feast for the whole family. Figure 1 Publishing $40

Japanese Cooking with Kids

Debra Samuels and Mayumi Uejima-Carr have created the perfect kids' cookbook with 50 kid-tested recipes that are sure to create a delightful experience in the kitchen for adults and their kiddos! All the recipes are practical and enjoyable, and the book starts with all kinds of helpful instructions about ingredients, equipment, and basic cooking techniques to build foundational cooking skills before your kids dive into creative recipes like crunchy edamame rolls (p.57), kawaii bentos (p.100), or strawberry soy milk (p.123). Itadakimasu!

Tuttle $20.

28 Culinaire | January/February 2026

The High-Protein Plate

Wow, 100 recipes of 30 grams or more protein!

Just what we need during the coldest months of the year in Alberta. Rachael DeVaux’s cookbook covers every meal with beautiful photos for each recipe and easy to follow instructions. Also included are full nutritional information and dietary tags. We are eager to make the Sausage, White Bean, and Kale Soup (p.222) for dinner, a perfect way to warm us up. Another bonus are the protein packed desserts, with a super simple to make Sweet and Salty Candy Bark (p.262), only 15-minute prep time! Simon Element $49

Whisky Wonderland

BY TOM FIRTH AND LINDA GARSON

We’re likely all pretty much done with the winter weather, and there are only four months or so to go until we brave leaving the house without a jacket. But meanwhile, it’s a great time to enjoy the most winterfriendly spirit – whisky. Perfect to sip watching the fire or a lovely sunset at 4:30 in the afternoon, it’s also brilliant in warming cocktails after outdoor activities. For those who love “the bard”, January 25 is Robbie Burns Day, a fitting day to enjoy some of Scotland’s finest, but we’ve included some excellent Alberta-made whiskies too!

Dalmore 2025 Edition Luminary No.3 Single Malt Scotch Whisky, Scotland

The third (and final!) release of the Luminary series and carrying 17 years of age, this is a wonderful, collectable, and sharable (emphasis on sharable) whisky. A perfect choice to bottle this at over 49 percent ABV letting fig and cocoa, leather and vanilla, and cinnamon show clearly and evolving citrus and dried fruit elements over the mid palate towards the huge finish. This one is very, very good – best enjoyed neat. Perhaps move soon if you are interested.

CSPC 1230680 Around $575-600

Lochlea “Third Crop” Harvest Edition Single Malt Scotch Whisky, Scotland

Fittingly, the Third Crop of the Lochlea Harvest Edition is finished in three casks. Bourbon, port, and sherry casks, all showing to great effect. A captivating nose with some delightfully strawberrylike fruits along with toffee, leather, and spice. The 46 percent ABV gives fine weight to the palate where things take a spicy turn, with some earthy, cocoa flavours emerging before a kicking, peppery finish. Neat is a good choice here, but a wee splash of water, even some ice, works well.

CSPC 117048 $90-95

Wild Life Sherry Cask Single Malt Whisky Alberta

Wow, sniff, sniff, sniff, and inhale the crazy, sweet chocolate raisins aromas, and then taste… it’s rounded and smooth, rich, opulent and oily, and full of the best Pedro Ximénez sherry-soaked fruit cake, toffee pudding, and all things lip-smacking and delicious – are you hungry or thirsty? Absolutely a welcome surprise for an Alberta whisky to taste like this. I hope there’s plenty left when you go and look for it, you’ll thank us!

CSPC 118438 Around $93

Eau Claire Distillery Rupert’s Exceptional Canadian Whisky, Alberta

Great quality at an exceptional price too, Rupert’s fills a void that we often haven’t had in the Alberta whisky scene. A widely 30 Culinaire | January/February 2026

available, Alberta-made, craft distilled, blended whisky. Rich and smooth on the palate, with not too much spice, sweet flavours and aromas of butterscotch and vanilla (but no sweetness of course in the spirit). It’s a great place to start a whisky journey, that also works exceptionally well in cocktails.

CSPC 126420 $36-40

Diony Canadian Whisky, Port Cask Finish Alberta

Diony, from Red Deer Country, are encouraging us to drink quality, not quantity – and this weighty, all-Canadian amber whisky in its handsome, heavy glass bottle underscores that, it exudes quality.

Distilled from local malted rye, malted barley, and oats, the whisky ages in re-charred French oak barrels and and is finished in port casks, giving warming notes of toasted raisin bread (love that!) with the richness of port, enhanced with just a couple of drops of water.

CSPC 897616 $120-125

Torabhaig Sound of Sleat Single Malt Isle of Skye, Scotland

The fourth in Torabhaig’s limited edition Legacy Series, which will culminate in the release of their first 10-year-old whisky, Sound of Sleat is named for the sea separating Skye from the mainland.

Torabhaig say it's “well-tempered peat”, I’d say it’s beautifully balanced – it’s smoky, saline, honey sweet, spiced, a little citrus, a little oily in the mouth - and unmistakably the elegant, smoky style Torabhaig is becoming known for. Enjoy neat.

CSPC 129948 Around $108-112

Hansen Distillery Northern Eyes Roughstock Reserve Whisky, Alberta

Love what Hansen is doing up in Edmonton, and I’ve yet to see one of their releases that hasn’t absolutely “nailed it” – and the whisky is no different. A blended whisky with plenty of rye in the mash, with sherry cask finishing for the sweet of heart. The Roughstock is very smooth from start to finish with an easy going spiciness, raisined fruit, and some tart, dark fruits at the end.

Completely sippable and makes a killer Old Fashioned.

CSPC 117757 About $35

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delicious – and we’re back for two sixcourse pairing dinners!

Vine & Dine at Vero Bistro January 15 and 22 As always, we're starting 2026 with a first-class favourite, and it’s our 17th year at Vero Bistro feasting on Chef Jenny’s outstanding cuisine and her carefully created dishes.

Vine & Dine at Murrieta’s, February 7 and 28, and March 10 Murrieta's is closing, and we couldn’t let them go without a farewell, so we planned two special dinners with “golden oldies” from their last 25 years – now we’ve added a new, third, March night!

Fine & Dine at Walter’s, January 24 and February 21 We’ve booked two Fine & Dine nights with Chef Eugene Hicks at Walters at the Westin for two special, elevated pairing dinners!

Vine & Dine at Trattoria, February 25 and March 25 After three sold-out evenings at the brand new L’Olivo with Lina’s wonderful Italian chefs, we’re coming to their refurbished and renewed Trattoria for two more Vine & Dine evenings!

Vine & Dine at Fonda Fora, January 28 and February 4 Fonda 31 Fora is not your Culinaire | Mayaverage 2025 North American Mexican restaurant; it’s regional, upscale, and absolutely

Corks and Talks with Brian Keating at Safari Grill, March 14 Brian Keating has filmed new videos of animal antics to entertain us while we're feasting on six pairing courses of Safari

Grill's satisfying and flavourful food!

Two pairing dinners at Queens March 21 and 28 We're coming back to Queens on two Saturday evenings in March, when they’re opening just for us with six-course pairing dinners created especially for Vine & Dine!

Wine & Culinary Tour to the Rhône Valley, September 19-October 1, 2026 We announced our 2026 wine and culinary tour to the Rhône Valley - and it sold out very quickly with 16 people!

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

PART 1

BY DAVID NUTTALL

O

nly a few countries are known for a single, internationally recognized alcohol: for example, Mexico is the only place to make tequila, France has champagne, Scotland has Scotch whisky locked down, and so on. To that list you can add Portugal and its port. While you will find all sorts of fine wine from this country, it is port that is in every restaurant and bar in the world.

Port is not unique as a fortified wine, but it is certainly the most well known. Its importance to Portugal’s economy cannot be understated either.

About ten million cases are produced each year, accounting for 13 percent of the country’s total wine production.

Canada is a major buyer, ranking ninth in the world in both the value and volume it imports. There are over three dozen styles of port (if you include individual decades of tawnies and aged whites) and they fall into four main categories; red ports that are either ruby or tawny, white port, and rosé.

To understand port, you need to know what it is and how it is made.

It starts as all wine does, made from

32 Culinaire | January/February 2026

a select group of grapes grown in the Douro Valley region of northern Portugal. Although over one hundred varieties are approved, and most are native to the area, there are commonly only six or seven main grapes used for each of the red and white ports.

The grapes are crushed, some by bare feet in lagares (granite tanks), but mainly by machine, and then the yeast is added. Here is where port sets its own course. The fermentation of the must is halted by adding aguardente, a colourless distilled grape spirit that both raises the alcohol level and keeps much of the sugars intact by halting the fermentation. The result is a wine around 20 percent ABV and a sweetness level of between 17.5 grams of residual sugar/litre to over 130 g/l in some cases.

As a comparison, dry red wines have sugar levels around 3 g/l and icewine comes in anywhere from 160-230 g/l.

The wine is then stored in either different sized barrels or concrete tanks to determine the kind of port that will be bottled. Exceptional years are held separately for release, others are blended with wine from selected years, different quintas (estates), or

multiple plots within an estate. In addition, a portion of the wines are kept in the mountains of Douro to age while others are sent down to the caves and warehouses at Vila Nova de Gaia, the city at sea level on the south side of the Douro River across from the city of Porto. The goal of each producer is to have a consistent house style year after year.

More than the viniculture of port is steeped in history. Although grapes have been cultivated in the region since Roman times more than two millennia ago, it was not until the 16th century that the Portuguese began fortifying table wine to help it survive the long trips to their far-flung colonies.

The British stumbled across port in 1678 and set up the Methuen Treaty with Portugal in 1703 to allow for the importation of the wine into Britain with a low duty. Its success there led to the British establishing numerous lodges in Portugal to expand the trade, hence the reason so many brands have English names such as Taylor, Graham, Croft, Dow, Sandeman, and more, several of which are still family owned to this day.

Courtesy IVDP

The Magic of Port

As the popularity of port grew, the government established the Companhia Geral da Agricultura e Vinhos do Alto Douro in 1756 to regulate trade and oversee production. It also set the boundaries of the Douro wine region, making it the world's first regional appellation under government control.

To mark the perimeter, they set out 201 granite markers known as feitorias, each up to two metres high, many of which still survive today. What is now known as the Alto Douro Wine Region is divided into three subregions that exist along about one hundred kilometers on both sides of the river, starting about 95 kilometers east of Porto and stretching almost to Spain. From west to east, they are the Baixo Corgo, Cima Corgo, and Douro Superior, and the climate gets drier and hotter as you move eastward, although the winters can get quite cold.

While the total area of the region is about 250,000 hectares, only 43,800 hectares of vineyards are planted.

The soil is chiefly schist, granite, and shale with some sandy loam and clay but with little flat land to plant vines. In addition, the dozen or so tributaries that feed into the Douro

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have created a network of twisting valleys. Consequently, two thirds of the region's planted area is located on rocky hillsides with a gradient of over 30 percent, making it the largest steep slope, grape planted region in the world, approximately four times larger than the Rhine Valley. To enable this, stone walled terraces have been constructed, mostly by hand, over the centuries.

Their width and the number of rows of vines planted on each step changes due to the date of their construction and the topography.

They also include intermittent stairs, ramps, and even stones painted white to aid the harvesters in locating where the edge of the level is, since a number of terraces are two metres or more in height. Today, in an effort to maximize sun angles and microclimates, vertical rows are also being planted perpendicular to the terraces on less steep slopes. Since nearly all the hills along the valley are covered with these terraces, it makes for spectacular views, so much so that the area was classified

by UNESCO in December 2001 as a World Heritage Site in the category of cultural landscape.

While the Douro Valley may be enchanting, and well worth a visit, the real magic lies in the bottle. Next month we will examine the distinctive styles and highlight a few fine examples that are in the Alberta market.

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.

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Private dining and celebrations Meetings and receptions Culinary demonstrations and classes Bookings now open for February 2026 Scan for capacity, layouts, and packages.

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From the team behind

MAKING THE CASE

for Wines to Love

S

By TOM FIRTH

o, what to write about for wine picks for our January/February joint issue? Wines for chocolate? After snowshoeing? Winter wines?

Wines for romance or Valentine’s Day? Whites? Reds?

What?

How about all of the above? Wines to love. Simply put, some great, well-made bottles that are worthy of your love and worth trying. As love is a fluid, dynamic thing, so are these bottles. Some port – great for winter, and beautiful with a nice charcuterie board (and chocolate), white, red, and rosé wines, all suitable for enjoying year-round, but working so well with the fuller, richer, winter cuisine we crave.

I’ve also got sparkling wines - romantic, but still fun, fresh, and unique - just like you are.

And a few sakes to recommend from Japan. Yes, they aren’t wine, but rather filling a unique space in the beverage world, and some of my absolute favourite libations to sip and savour slowly. A beverage for recharging and reconnecting like all these recommendations here, which is really what enjoying great beverages is all about, something to bring pleasure, to slow down a little, and savour some of those good things and finer moments.

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.

Imada Shuzo Fukucho Hattanso Henpei Series, Japan

Made with ancient rice types (Japan is having an incredible renaissance with the resurgence of traditional rice strains) and one of the brightest, tropical sakes I’ve had in an age. Rife with tart green apple and hints of pineapple and spice too. A “holy smokes” example with a slightly heated finish. *I wrote something besides “smokes” in my notes. Serve lightly chilled.

CSPC 835026 $45-49 (720 mL)

Rosehall Run 2021 JCR Pinot Noir Prince Edward County, Ontario

Prince Edward County in Ontario is an overlooked gem for winemaking, especially when it comes to those Burgundian varieties like pinot noir and chardonnay. An absolutely captivating bottle of pinot with bright, strawberry and cherry fruits, earth and spice, and brilliantly restrained oak. Finely balanced and easy to enjoy, pinots like this one go with practically any foods, though grilled salmon is highly recommended here.

CSPC 326504 $53-56

Taylor Fladgate “Sentinels” 2022 Vintage Port, Douro, Portugal

Made from the four primary “Quintas” or farm estates of Taylor Fladgate and named for the granite stones that demarcate the Douro wine appellation (the first in the world to be given a boundary), standing “sentinel” to the region. A bit of a room filling boomer at the moment, with abundant fruits and needing some age to soften things up, but able to be enjoyed now as a premium vintage port with all the complexity and nuance. Will benefit from a decade or two in the cellar, but a quick aeration now will make for a beautiful evening.

CSPC 122219 About $98 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.

34 Culinaire | January/February 2026

Heimann & Fiai 2024 Piros Siller Rosé Szekszárd, Hungary

A brilliant and delicious wine from Hungary. While Hungary has a bit of a traditional reputation with Canadian drinkers, they’ve not stood still, and these from the Heimann family are absolutely 100 percent quality driven.

An extraordinarily dark rosé (or light red) full of cranberry style fruits and a complex dried herb and floral palate, this is zesty, bone dry, and perfect for cuisine that calls for flavour, but also lighter tannins. Beautiful wine!

CSPC 101426 About $29-32

Noble Ridge 2020 “The Pink One” Rosé Sparkling Wine, Okanagan Falls British Columbia

Graça da Pedra 2023 Alvarinho Vinho Verde, Portugal

Expertly crafted with 100 percent pinot noir, this is clean and refined from start to finish. Remarkably floral with delicate fruits and a bone dry, lengthy finish. Easy to drink and develops minute by minute in the glass, ending with a bright, almost jammy blackberry fruit. A perfect wine for toasting, it was a treat with fresh fruit, light snacks, and a quiet evening in. $35 Winery Direct is best

A lively flash of summertime as the winter months approached, but most importantly, vibrant, crisp, and juicy wine from Vinho Verde in Portugal’s north. Alvarinho is one the white grapes in the region making some of the finest wines too. Look for apple and tart orange characters, and fine acids, perfect for matching with seafood, shellfish, or even vegetable dishes and salads. Very tasty.

CSPC 12788 About $27-30

Kaiun Iwaizake Tokubetsu Honjozo, Japan

Gakki Masamune “Nakadori” Honjozo Japan

Evolve 2018 Brut Rosé Sparkling Wine Okanagan Valley, British Columbia

Kopke 10 Year Old Tawny Port Douro Portugal

Heimann & Fiai 2022 Bikavér Szekszárd, Hungary

Taylor Fladgate Historical Collection “The Globe” Tawny Port Douro, Portugal

Rosehall Run 2022 JCR Chardonnay Prince Edward County, Ontario

Absolutely incredible sake to enjoy or discover what the fuss might be all about. Creamy on the palate with vibrant tropical fruit expressions and a decidedly summer fruit profile too. This is a “honjozo” sake with added alcohol, but still only about 16 percent ABV, noticeable, but not overwhelming. A beautiful pairing with aromatic cheeses (like goat cheese) or even fried or breaded appetizers.

CSPC 891504 $35-38 (720 mL)

A blend of grapes centred around “kékfrankos”, which is known as blaufränkisch in most other parts of the wine world – an uncommon grape, but not entirely unheard of. Darkly coloured with earthy, loamy wood characters, deep, wild fruits, and hints of roasted coffee too. Full flavoured and bringing lots of balanced tannins to the palate, robust and complex, this will really shine with braised meats, roasts, or earthy, mushroom-flavoured dishes.

CSPC 134966 $33-35

Personally, I love that BC has dedicated sparkling wine houses, and Evolve is a great place to visit, and get your sparkling fix. I was also one of the judges at the All Canadian Wine Championships where this earned a well-deserved Gold Medal. Most chardonnay with pinot noir, pinot blanc and a drop of syrah (!), this starts off with fresh summery fruits, a sleek mineral core, and a crusty bread finish. Excellent, and a wine that overdelivers.

About $50 Winery Direct is best

Another release from Taylor Fladgate in recreations of historical port bottles, which by itself is actually really cool. A tawny, or barrel-aged port of about 12 years in wood, the wine is lush and rich with toffee characters, cranberry fruit, and elements of wildflower honey. Somewhat raisined on the palate, with good fruit and excellent caramel and nuttiness, The Globe is an easy treat to enjoy, and a nice rabbit hole to explore about the bottles too!

CSPC 129086 About $65

Made with rice sourced from exceptional fields and polished down to about 60 percent, this gem is all about banana and melon fruits and manages to be silky and creamy in the mouth too. Mild spiciness towards the finish keeps things fresh and the palate excited. Crisp and dry, this is best enjoyed slightly chilled or with gentle warmth, and works nicely with seafood, and salty snacks.

CSPC 768427 $20-24 (300 mL)

Hands down, one of my favourite port lodges and one of the few that really hang their hat on the tawny ports. Plenty of sponge toffee and caramel characters supported by raisined fruit and roasted nuts on the nose and palate. Sure, it’s a little decadent on the palate with some sweetness, but a fantastic wine to enjoy with a nice charcuterie board and a fun movie. Regularly one of the top after dinner wines at the Alberta Beverage Awards.

CSPC 775949 $40-44

A one-two punch from Rosehall Run with a delicious counterpart to the pinot noir. A silky, rich chardonnay with some oak presence to enjoy on the nose and palate, but not overwhelming the fresh, citrus and tropical fruits including pear and apple, mild nuttiness, and a lengthy finish that develops over the experience.

Versatile at the table too, but perhaps most at home with good cheese, roasted poultry, or the like – don’t serve too chilled.

CSPC 45625 About $42-45 January/February 2026 | Culinaire 35

e tce te r a . . .

Blue Dragon Saucy Noodles and Simmer Sauces

You know the old adage “pick any two of good, fast, and cheap”? Well, Blue Dragon have brought out a new range of saucy noodles and simmer sauces for the Lunar New Year, and proven that we can have it all! The four sauces are very good – gluten-free, vegan, and with no msg or artificial flavours (our favourite is the Thai Coconut Curry - yum!), they’re very fast – just add your veggies and protein and heat for 15 minutes, and at $6-7 a 325 mL jar – they’re very reasonable!

The saucy noodles are ready in 5 minutes and only $4 for 122 g. bluedragon.ca PC Hot Honey Lime Kettle Chips

Are you planning or attending a Superbowl party this year? Then you might want to add these PC Rippled Kettle Cooked Potato Chips to your repertoire. Super crunchy and very flavourful, with a sweet and citrus tang – they have quite a kick and make themselves known, and they’re perfect for dipping into cooling dips – and bonus, they’re msg- and gluten-free, with no synthetic or artificial flavours, and made with allCanadian potatoes! 200 g $2-3.

Hamilton Beach Easy Clean Juice Extractor

The new year is in full swing and so are the plans for improving our nutrition and wellbeing, and it’s been a good start with Hamilton Beach’s Easy Clean Juice Extractor! Now we’re getting more fruits and veggies in our diet by making delicious juices - and in minutes.

The extra-large produce chute means much less prep time, as we could stuff in whole oranges without having to cut them up. There’s a cleaning tool to scoop away all the pulp, and the parts are dishwasher safe too.

And a great bonus, you can make soy, almond, and rice milk! Drink recipes are included to get you started, and recipes from the test kitchen are online too. Widely available $120, hamiltonbeach.ca Musafir Butter Chicken Tarts

A new Canadian brand from Maple Leaf Foods, Musafir (‘traveller’) has taken inspiration from South Asia and launched three frozen quick snacks. We’re loving the Butter Chicken Bites – little tarts of thin, short pastry filled with chicken (halal) in a lovely, creamy sauce with warming spices – and ready after just a couple of minutes in a microwave or a few minutes in an air fryer. Really tasty, really quick, and with real ingredients, they’re perfect for after-school snacks and those late-night cravings. 6 tarts, 357 g around $10, musafirfoods.com 36 Culinaire | January/February 2026

Loritia Wine Decanter

Are you planning a dinner at home this Valentine’s, and maybe opening a special bottle? Not only does this Loritia wine decanter look beautiful (and we all love the mountains!), it has some innovative features for older bottles and younger wines too.

For older vintages, the filter in the top separates the sediment so your wine is clean and clear, and there’s a lotus-shaped piece inside the top that creates a waterfall effect, aerating younger wines and softening the tannins. With a 1.5 litre capacity it’s big enough for two bottles, and it’s made from lead-free crystal too! loritia.com/products $55-80.

Chef Bombay Butter Chicken Mac & Cheese

Microwave meals don't get much better than this. Chef Bombay has done it again!

After raving about their air fryer treats a little while ago, we are so back! Get ready to be the envy of the break room with this one, because it does smell as good as it tastes and only takes about 4 minutes to cook, so it's perfect for those on the go or with only a short break in the day to eat.

Not too spicy, it's like a classic mac and cheese just taken up to the next level with added chicken and an added kick! Around $7 for 354 g, chefbombay.com

Poppi Sodas

Some of us enjoy cracking open a sugary, fizzy drink once in a while to satisfy that sweet tooth, but those same some of us often feel a little guilty after the sugar crash wears off. However, lately we have been enjoying Poppi because it has that same sweetness and taste as a normal soda, with significantly less sugar, plus added prebiotics. Not to mention that it comes in some of our favourite classic flavours with a Poppi twist, like Doc Pop, Classic Cola, Lemon-Lime, and Root Beer! Widely available for around $3–4 per 355 mL can, drinkpoppi.com

Cavendish Farms Quick Crisp Crinkle Chips and Fries

Two new fried potato products from our friends at Cavendish Farms, and more for your Superbowl party. Quick Crisp Crinkle Chips (try saying that three times fast!) are ripple chips hot from your air fryer in a few minutes, and ready for dipping or topping for canapes, while the Crinkle Fries (nostalgic?

They’re making a comeback!) are coated in Cavendish’s FlavourCrisp batter for a crispy bite, yet soft and fluffy inside.

Crinkle Chips 540 g, FlavourCrisp Crinkle Fries 650 g, both $4-5.

Maple Leaf Mighty Protein

Maple Leaf Foods has launched Mighty Protein, a new range of on-the-go chicken sticks, and they pack 12 grams of protein in each bar. With 0 grams of sugar, 110 calories, and no artificial flavours or colours, they’re gluten-free, and made with real ingredients - clean eating! Do they taste as good as their fact sheet? They sure do, and perfect for kids’ lunch kits or throwing in your bag for post workouts and sports. We tried BBQ, Buffalo, and the original, and they all had great flavour, but BBQ was the winner.

32 g, around $3, 8-pack $18-$22.

Nick Yee

O PE N TH AT B OT TLE

...with

B

orn and raised in Calgary, Nick Yee’s mom (from Holland) and dad (from China) owned restaurants for as long as he can remember. “My brothers and I were raised in their restaurants, and we saw my dad and mom working a lot. They could be gone seven days a week or all night long. And when we started our own business, we said, ‘let’s not open all the time,’” Yee laughs.

So it’s no surprise that at 23, Yee opened his own restaurant – one that we all know and love today as Holy Grill.

“My older brother John and I opened it in 2003, and we were just excited to get back and serve guests,” he says.

But Yee made it clear that his original plan was only to open for lunch after seeing his parents take on that heavy workload. “And then lunches started to fill up every day. And I thought ‘we’ve got a lot more to offer’. So we pushed into breakfast, and then we stayed open later and later and later. And here we are now, we’re open for breakfast, lunch, and dinner seven days a week.”

Being featured on Food Network’s “You Gotta Eat Here!” is something Yee says helped drive the popularity of his 10th Avenue SW location at the time.

38 Culinaire | January/February 2026

BY LINDA GARSON AND QUINN CURTIS PHOTO BY DONG KIM

“John Catucci came by and filmed it. We were always lined up for close to a decade before they came by. And then after that, it was just crazy. It was too much to handle really,” he says.

“Our landlords came by the location, and there was nowhere to sit, so they would sit on the stairs going up to the storage room. And one of them said, ‘you know what Nick, you should probably find yourself another location.”

He decided to look for an additional location, and eventually found the perfect spot. “We found Holy Grill #2 at 444 Fifth Avenue SW.” While this spot gained popularity almost as quickly as the last, Yee decided to open only for breakfast and lunch, and because of its location inside the Plus 15, he didn't open on weekends much to his customers’ dismay.

“One day, I’m behind the counter chopping paninis, and this guy comes up to me and he goes, who owns this place?

And I was kinda like, ‘oh, I do’. And he goes, ‘man, this location is awful. I’ve got a way better location for you than this.’

And I was a bit insulted. I was like, ‘this is a great location!’ But he was right, so I met up with him a couple of days later after a lunch rush, and he showed me our Bow Valley Square location,” says Yee.

With a third location open, he didn’t feel like stopping there. Next was in Silverado in an old Starbucks, then the Centre Street location, and most recently, in December, the Bankers Hall location.

And Yee doesn’t plan on slowing down anytime soon!

So, what bottle has he been saving for a special occasion? It’s a bottle of Rémy Martin Louis XIII Cognac, and “saving” might not be the right word. “I’ve always seen this bottle up on the top shelf, and so it’s always been in my mind that one day I want to buy a bottle of this stuff,” he says.

“So one day, this guy comes into Holy Grill on 10th Avenue. He loved our $6.45 double cheeseburger with fries. And I asked him, what do you do for a living?

And he says, I’m a Rémy Martin rep. And I said, ‘no way, can you get any Louis XIII?’ He said, ‘Anytime, how many bottles do you want?’ And I said, ‘how much is it?’ And back then, I did a lot of trading, cheeseburgers and a little bit of money, and I got this bottle. It took me years to open it, I just saved it. And I opened it when we opened Holy Grill number two.”

And now, he pours a dram from this special bottle every time a new Holy Grill opens up. At this rate, he’ll be finished the bottle in no time!

YOUR EXCLUSIVE SOURCE TO ALBERTA’S FINEST MEAT & SEAFOOD.

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LetsTalk@IntercityPackers.ca | 825-901-9050 IntercityPackers.ca | 13506 159th Street NW Edmonton, AB

T

T Date Night MODERN STEAK

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2 STEAKS, 2 SIDES & A FEATURE BOTTLE OF WINE $108.00 (FOR TWO)

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