Picnic Planning | Father’s Day BBQ | Wines for Summer | From the Ranch
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A taste of Stephen Avenue: recipes from four explorationworthy
Making the Case
Guest reviewer, Erika ToccoAndryka, shares her pick of summertime wines
14 Picking a Side:
Supporting local by buying beef in bulk directly from a local rancher or farmer. by Shelley Boettcher 18 Whisky and Surfing–Why Not?
28 In Good Spirits
With Mike Pigot of Pat and Betty restaurant As
It’s a natural combo for the mountain-raised pair behind Wild Life Distillery. by Lucy Haines 20 Barbecue Means Love
Easy grill-friendly recipes packed with flavour and taking no time to cook, for enjoying your day with dad. by Natalie Findlay
A Proper Picnic
A guide to planning the perfect picnic: an affordable and fun way to get outside, socialize, and best of all, eat and drink. by Quinn Curtis
The Charm of Chinese Skewers
The next street food to break through into casual sit-down could very possibly be chuan. by Adam Hayman
Cocktails and contemplative sippers for a lazy afternoon or the wee hours of a summer’s eve. by Tom Firth and Linda Garson 29 Pairing Alberta Beef with Rioja Wine
We invited ten meat-centric restaurants to pair a steak dish with a Rioja wine from Spain. by Linda Garson 32 The Crafting of British Beer Styles in Alberta
British beer styles have always been popular with North American craft breweries for their simple recipes and their drinkability. by David Nuttall
Nota Bene
An occasional column of notable and noteworthy experiences. by Linda Garson
The longest day…
Sometimes it feels like we’ve had a few of those already this year! But the real longest day is coming soon, marking the astronomical start of summer for us (sorry, those down under, winter’s starting for you!), and with around sixteen and a half hours of daylight on June 21, let’s make the best use of them.
Ironically, Midsummer Day is only three days later - on June 24, and historically marks the midpoint of the growing season - halfway between planting and harvest. Not so in Alberta! Did you follow the general rule of not planting before May long weekend? I’m playing it safe and waiting until the threat of frost has passed and overnight temperatures don’t drop much below 10º C, which means holding off and planting my balcony pots for my leafy
greens now it’s the beginning of June, and over the next couple of weeks. However, if you're lucky enough to have asparagus growing, now’s the time to pick the last of it, and if you have rhubarb in your garden, June is peak harvest time as the stalks should reach 25-40 cm. Time for rhubarb crumble! June is a time for dining out on patios, and in this issue we have some recipes to help with that if it’s your patio at home, or maybe you’re meeting friends and dining on a restaurant patio. It’s becoming much more inviting downtown now, with festivals starting up, street entertainment, and night markets too, and we hope you’ll support your local businesses and come out for the evening - and leave for home while it’s still light. If you do follow any of our suggestions, do tell them you saw their business in Culinaire.
This year, the start of summer and Father's day are on the same day, and we have some ideas for dad’s special meal. Evidently the sun sets more slowly and takes longer to set below the horizon at this time, so here’s to enjoying the long sunset and having a very happy Father’s Day if you are a dad or have a father or father figure to celebrate nearby. Cheers, Linda, Editor-in-Chief
Alberta / Food & Drink / Recipes
Editor-in-Chief/Publisher
Linda Garson
linda@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
Shelley Boettcher
Natalie Findlay
Lucy Haines
Adam Hayman
Dong Kim
Katarzyna Kowalewska
David Nuttall
Erika Tocco-Andryka
Contact us at:
Culinaire Magazine
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Our contributors
Erika ToccoAndryka
Erika’s love of wine came from spending almost a decade in the Okanagan Valley. After completing the WSET exams, she moved to Calgary and fell in love with the city. She has spent over a decade in the restaurant industry honing her skills. An avid traveller and wine enthusiast, Erika calls Calgary home with her husband and two children.
Adam Hayman
Adam Hayman is a Red Seal chef, writer, and culinary instructor who lives in Calgary. He loves working on recipes, reading cookbooks, and finding all of Calgary’s best, unsung restaurants. Follow his Substack, The Haystacks, for recipes, movie reviews, and music recommendations, or follow him on Instagram @adam.j.hayman
For subscriptions, competitions and to read Culinaire online: culinairemagazine.ca
Katarzyna Kowakalewska
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 droolworthy 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.
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.
Proudly printed in Alberta by Burke Group.
Congratulations to Erik Hansen, who represented Canada at the prestigious 49th annual Concours International des Jeunes Chefs Rôtisseurs Competition in Istanbul, and won first place, bringing home the gold medal. He also received the Wüsthof Kitchen Quality Award for the highest score in foundational kitchen skills! Hansen won the Canadian heats as entremétier at Alloy Dining in Calgary, and is currently garde-manger at Modern Steak.
And congratulations to Modern Steak, whose Modern Benchmark Showcase Platter has been awarded Best Beef Dish in Alberta by Canada Beef, in a contest judged by a panel of chefs for flavour, creativity, and quality. The dish is a celebration of Modern Steak’s partnership with Benchmark Angus, and features their ribeye, New York strip, filet mignon, and flat iron steaks.
Canada’s 100 Best have revealed their 2026 Restaurants and Bars lists! Best Restaurants include Änkôr in Canmore at #25, and Eight (#9), DOPO (#28), River Café (#42), Bar Gigi (#65), Gatsby’s (#74) and Nupo (#75) in Calgary. The Best Bars list includes Missy’s This That (#9), Shelter Cocktail Bar (#20), Business & Pleasure (#21), Proof (#29), Paper Lantern (#33) and Rain Dog Bar (#36) in Calgary, and Next of Kin (#46) in Edmonton. Calgary’s Penny Crown and Francine’s, and Canmore’s Sauvage were recognized as Canada’s Best Recommends, a new unranked list that highlights casual dining spots, and Edmonton’s Baijiu and Little Hong Kong took the Best
Patio Awards. Congrats to all! See canadas100best.com for full results.
A shout out to Calgary family business, Jerome’s Appliance Gallery on their 20th anniversary! Ask about their living kitchen and bistro with daily lunches by in-house Chef Erika Araujo, and hands-on product demos. jeromesappliancegalleryinc.ca
First Street Market has partnered with Brown Bagging for Calgary Kids (BB4CK) for the month of June, with a $2 donation from each vendor’s special menu item. The Market is matching each donation, so every feature dish purchased provides one lunch to a local child in need. From 7/8 am-late at 1327 1 Street SW, fsmyyc.com, bb4ck.org
Sherwood Park, we know you’ve been craving dirty sodas! And now you’re in luck – Sip Soda Co. is serving up so many different flavours of this newest craze, like The Sneezer: Dr. Pepper with a splash of cream soda, flavoured with vanilla and cream, or Clockwork Orange: Mountain Dew with a splash of 7UP and orange juice, flavoured with vanilla and cream. Choose your favourite soda as a base and have your sweet treat prepared from the pre-made menu, or build your own dirty soda with add-ins like whipped cream, mango purée, fresh lemon, chocolate sauce, and more! Seven days 9 am-9 pm, sipsoda.ca
Calgary has a new hidden gemNaan Tale! Chef Jaspreet Singh Pannu learned from India’s top chefs, and with
wife Nav, had been searching for a space with an open kitchen, and they’ve found it at 1048 8 Street SE, in Ramsay. They’re wowing Indian food lovers like us with their honest, flavourful, and rich dishes cooked with love, and adding their own fun spin on their really well executed menu items. There’s a variety of signature stuffed naans, Sinful Starters (don’t miss the Cauli Wingzzz), chicken and paneer curries (three Butter Chicken sauces - it’s hard to choose a favourite!) and some of the best Daal-e-Khaas, simmered for hours - there's no shortcuts here. Sweet Memories include Saffron Tres Tukdatheir own fusion of tres leches and shahi tukda! It’s all very affordable, and with only 16 seats inside and 12 on the patio, you may be glad of takeout and delivery! Seven days from noon. naantale.ca
Edmonton egg lovers, rejoice! The popular Toronto chain has touched down at 10115 100A Street NW. Egg Club has egg-centric sandwiches, wraps, and bowls, and is best known for its pillowysoft Japanese milk bread. You can choose from many sandwich options like Ham and Cheese, BLT, Classic, or even the Chipotle Lobster, and load up your meal with savoury hollandaise sauce or their sweet club sauce. Seven days 8-4 pm, eggclub.ca
Noodlebox is celebrating 25 years with a new look and a new location at Calgary’s Deerfoot Meadows. From a food cart in Victoria, BC, they’ve spread their "Real Food, Made Fresh, With Fire", highly customizable offerings across the country. Easily modified for all dietary
needs including gluten-free and vegan, just pick one of 14 dishes, add one of six proteins, and choose your heat levelmaybe even sub your noodles for rice, zucchini, or another type of noodle. Seven days from 11 am, noodlebox.ca
Ćhevapi King, Edmonton’s newest Balkan food restaurant, has just opened at 10425 51 Avenue NW, and we can’t wait to try their indulgent menu! Ćevapi is a traditional Southeastern European dish of grilled minced meat (with halal beef) and diced onions, served on fluffy Balkan flatbread (lepinja bread) enhanced in flavour by being soaked in broth. Dip it in their signature sauces: savoury roasted red pepper or creamy dairy sauce. Seven days 11-8 pm, chevapiking.com
Shake Shack is now open in Calgary's Chinook Centre! This long-awaited Western Canada expansion is serving up their signature range of burgers, shakes, desserts, and much more, with everything made to order. We can confidently share that their shakes are some of the best we've tried, and the decadent desserts are
stunning. We love that some items from local producers Pie Junkie, Prairie Berry, and Burwood Distillery, are exclusive to Alberta's first location too. Seven days from 10:30 am, shakeshack.ca
The old Central Social Hall in downtown Edmonton has been transformed into The Public Exchange, an elevated gastropub and nightlife lounge with craft cocktails, local brews, and a chef-inspired menu. By day, they’re serving elevated classics like Braised Beef Poutine, Sweet Chili Chicken, smashed burgers, and much more, and by night, the space transforms into crazy nightlife, bottle service, and cocktails. See thepublicexchange.ca for daily events and specials like Date Night Thursdays, Mixer Mondays, and Salsa Sundays. Seven days, 11 am-late.
Hello Nori has opened their first Alberta location and it’s beautiful, with a wood ceiling canopy and branches converging at the back bar, designed by Calgary local, Jacqueline Koong Design. Head Chef Jay Pugong worked in Japan and still visits annually. His 16 premium
THE CALGARY STAMPEDE IS EXCITED TO ANNOUNCE THE CHAMPIONS OF THE 2026 STAMPEDE CELLAR SHOWDOWN INTERNATIONAL WINE COMPETITION.
SHOWCASING THE BEST-OF-THE-BEST IN CANADIAN AND INTERNATIONAL WINE.
A year-round initiative, Stampede Cellar events offer opportunities for producers to showcase their products, and for our community and beyond to experience inspiring, world-class agri-food and beverage programming throughout the year.
Sip, swirl and savour the top wines of the 2026 Stampede Cellar Showdown at the Stampede Cellar Champion Wine Experience during the Calgary Stampede, July 3-12, 2026!
hand rolls and three sets, made while you watch, (as well as sashimi and oshi pressed sushi), are meant to be eaten in 15 seconds so the nori stays crispy, and the rice stays warm – they’re very good! Rice is flown in from Japan and cooked in reverse osmosis filtered water, and your sake will overflow the glass into a box for abundance. Bar seating for 24 people, and no resos. Seven days 11 am-close, at 837 1 Avenue NE, hellonori.com
Hidden away inside Edmonton's Candid Coffee Highlands is JOLA, Chef Filliep Lament’s newest venture named for his mother. JOLA describes itself as a “contemporary interpretation of the traditional Polish ‘milk bar’ (bar mleczny), offering nostalgic, yet refined, Eastern European cuisine in a modern, welcoming environment,” and plans to continue operating from inside the coffee shop until they can find a more permanent location. The menu is filled with traditional Polish dishes like Dill Pickle Soup (zupa ogórkowa) and Potato and Cottage Cheese Pierogies. No reservations. Wednesday-Saturday 5-10 pm, @eatjolas
Cookbooks for the Hunter/Gatherer
BY TOM FIRTH
Hunter Chef in the Wild Game, Fish, and
Fowl Recipes and Techniques for Cooking
Outdoors
By Michael Hunter, Penguin $3
The first thing that really came to mind when working through Hunter’s book, was that this cookbook exudes authenticity. Packed with brilliant recipes that cover a tremendous variety of dishes, but also exploring them in full-flavoured fashion, and often in ways that might not have been readily apparent.
Hunter Chef will certainly appeal to those who enjoy hunting or fishing, but shouldn’t alienate those that might want to visit the butcher instead, or look for small switches to the shopping list. Recipes are sorted into eight sections with significant space devoted to Freshwater Fish,
Wood, Fire & Smoke
Recipes and Techniques for Wood-Fired Cooking
By Michael Smith, Penguin $40
Want to know how a grilling enthusiast feels about live-fire cooking? Like the old joke goes – don’t worry they’ll tell you! Michael Smith knows all about making great food using a variety of fuels and methods, and devotes nearly a fifth of the entire book just talking about what burns best and why for your meal. Also exploring a range of grills, and how they impact what you might want to accomplish.
Photos are downright inspiring – don’t
This month, we have a set of very outdoor-centric books tied to hunting, gathering, and even cooking full-flavoured, authentic meals outside. Highly recommended for those who enjoy “sourcing” their own protein, and spending a little more time with nature.
Saltwater Fish, Seafood, and Large Game, with smaller sections devoted to Fowl and Small Game, Vegetables, and a surprisingly diverse “Desserts and Drinks” section. Canadian through and through, there is a little bit of something for those exploring the west coast, the east coast, and everything in between and northwards. Notable standouts include the Brown Trout with Sweet Pea Risotto (p.43) and Pizza Oven Baked Clams (p.89). Large game might be a matter of geography for most, but if beaver (!?) is going to be on the menu, you may want to brush up on Spit Roasted Beaver with Birch Syrup and Blueberry Glaze (p.181). Or if you love duck as much as I do, Duck Fat Caramels (p.271) might really inspire you.
Hooké
Wild Adventure – Wild Cuisine
By Fred Campbell with Recipes by Jean-Phillippe LeClerc, Robert Rose $45
A bit less of a cookbook than we normally cover, instead one could think of this as a bit of a love letter to the natural beauty and majesty of Canada’s great outdoors.
Hooké is a Quebec-based, outdoor outfitter brand started in 2012 with a strong eye to conservation, adventure – and a surprising love of cuisine too. A collection of Canadian outdoor-experience stories, sorted into chapters by region or province. Like the Laurentides, Alberta, or Nunavik,
read this on an empty stomach – and recipes are delightfully vague in some regards as cook times, cuts, and what you are cooking on will vary. These meals are a journey in some ways. But if my Smoked Cracked Ribs (p.94) turned out half as good as they look in Wood, Fire, & Smoke, there would be a parade for me on my street. Maybe you want to serve a small gathering of 24 people and work on your Asador Lamb (p.117) Argentine-style. Hay Smoked Salmon (p.183) changes things up a little, but definitely gets one thinking. A highly enjoyable read, and sure to spur your own “quest for fire.”
Accompanied by fantastic photography and clear instructions, a highly enjoyable and appetite-inducing read.
punctuated with relevant recipes - some chapters having more, and some less. So Lemon and Herb Pike Cakes (p.143) accompanies the chapter on Eeyou Istchee James Bay, and Elk Tataki (p.209) in Alberta’s chapter.
Definitely speaking more to those who enjoy hunting or fishing in the wild or backcountry, but at the same time brilliantly photographed with interesting and poignant stories about experience, adventure, and disconnecting too. More often than not, an image will catch your eye, and you’ll start daydreaming about your own next adventure.
A Taste of Stephen Avenue
BY KEANE STRAUB PHOTOS BY DONG KIM
It seems like every day that goes by, budgets get a little tighter, and discretionary dollars seem a little fewer — which in turn makes dining out that much more of a special occasion. With summer around the corner, it's time to get out and start exploring, from our provincial and national parks to our urban spaces, including vibrant downtown destinations.
In a bit of a departure from our usual focus on a culinary style or theme, this June, we wanted to highlight Calgary’s pedestrian mall on Stephen Avenue.
It could be freely admitted that unless you work there or have a specific reason to go, downtown doesn’t have much of a draw, especially in the winter. But come summer, with the abundance of street festivals, markets, live music and more, wandering around this National Historic Site of Canada (and perhaps a few blocks in either direction) is a change of pace. Parking isn’t too bad (honestly!) in the early evenings, and on the weekends Transit, taxis, or a quick carpool with friends allows you to easily take in the sights for a few hours, visit
The Wednesday Room in Calgary is a mixed bag of eras that play off one another. Making its home in the Tribune Block Heritage Building on 8th Avenue SW, the atmosphere is somewhere between a 60s lounge and ‘your uncle’s eclectic basement.’ The menu is playfully sophisticated, but not stuffy: popcorn
made with smoked duck fat and truffle oil is listed alongside ahi tuna carpaccio. “I’m inspired by international cuisine,” says Executive Chef Derek Wilkins, “and the new flavours tasted throughout my travels.”
“8th Avenue has a different feel than
some of our downtown attractions, and weather permitting, recharge and refresh at any one of the fabulous restaurants (and patios) downtown with incredible chefs, delicious menus, and fantastic experiences.
These exploration-worthy destinations are lesser without good restaurants adding to our food culture. Ask any long-term Calgarian or regular visitor who enjoys great food, and it’s very likely that their fondest food memories of the city include well-loved restaurants from Calgary’s downtown.
other parts of the city,” he explains. “Its walkability, the heritage buildings, patios, and vibe make it an easy choice for dining out.”
Back to that menu for a moment. Dishes like Prawn Donuts, Duck and Congee, Pineapple Tiramisu, and smashed cucumber are among Chef Derek’s faves, and he’s opted to share with us the recipe for the latter. “It’s refreshing, has a lot of texture, and it’s a great dish to share while sitting on a patio and enjoying a beverage. At the Wednesday Room, we serve it with grilled sushi rice cakes, but at home you could top it with crispy sushi rice. Just cook your rice, toss with sesame oil, and bake it in the oven until crispy.”
Wednesday Room Smashed Cucumbers
Serves 4
6 mini cucumbers, halved
To taste salt
1 cup (250 mL) miso carrot vinaigrette (recipe below)
¼ cup toasted peanuts
Cilantro and scallion to garnish
To taste chili crisp
1. Use a mallet, or rolling pin to smash the cucumbers. Season with salt, and set aside.
2. In a large bowl, or on a platter, pour a cup (250 mL) of the Miso Carrot
Vinaigrette, spread to the desired surface area to hold all your cucumbers.
3. Strain cucumber liquid, and place the smashed cucumbers onto the vinaigrette.
4. Top with toasted peanuts, cilantro, and chopped scallions, and drizzle with chili crisp.
Miso Carrot Vinaigrette
120 g carrots, peeled
50 g ginger, peeled and chunked
1/3 apple, peeled and cored
35 g miso paste
2 Tbs + ½ tsp (33 mL) sesame oil
25 g yellow onion
¼ cup (60 mL) rice vinegar
Pinch salt
10 g sugar
5 tsp (25 mL) agave syrup
1/3 cup + 4 tsp (100 mL) canola oil
1. Puree all ingredients except the canola oil in a blender on high.
2. Once smooth, slowly add the canola oil on a lower speed.
3. Adjust for salt if required.
Tucked into a century-old brick and sandstone building, and the original home of the Calgary Herald, is Fine Print. Here, Sous Chef Yma Pantalleon draws on her memories of watching her grandmother cook with care and patience. “She taught me that cooking is more than just preparing a meal,” explains Chef Yma. “It’s a way of bringing people together and creating memories around the table.”
A stroll down Stephen Avenue is also a great way to create memories. “The street is known for its energetic and welcoming atmosphere,” says Chef Yma, “and it has one of the best dining experiences in the city, bringing together convenience and variety.”
Innovation, creativity, and growth are all part of the evolution of the city, and they’re important tools for anyone dedicated to their craft. Chef Yma’s recipe for Slow Braised Pork Belly was created with inspiration from her fellow chefs, experimentation, and her own personal taste. “This dish reflects the way I’ve learned to think about flavour, texture, and presentation over time,” she explains.
“And I genuinely enjoy making it for people because it creates a moment, not just a meal.”
“Don’t rush the process. The best results usually come from giving each component the attention it deserves and enjoying the experience of cooking along the way.”
Slow Braised Pork Belly
Glazed in Fish Sauce Caramel, with Burnt Onion Purée, Atsara, and Pork jus
Serves 4
1 kg pork belly, skin on
To taste salt and pepper
1 onion, chopped
3 cloves garlic, chopped
½ cup (120 mL) soy sauce
4 cups (1 L) chicken stock
1 bay leaf
1 star anise
½ cinnamon stick
1 tsp black peppercorns
2 or 3 cubes cold butter
1. Score and season pork belly, then sear all sides in a pan until golden.
2. Braise with onion, garlic, soy sauce, stock, and aromatics, at 300º F for 3-4 hours. Let cool. Crisp the skin before serving.
3. To make the pork jus, strain the braising liquid and remove fat. In a pan, reduce at a simmer until glossy and rich. Whisk in a few cubes of cold butter before serving.
Fish Sauce Caramel
½ cup sugar
¼ cup (60 mL) water
¼ cup (60 mL) fish sauce
1 Tbs (15 mL) vinegar or lime juice
In a saucepan, heat sugar until amber. Carefully add water, fish sauce, and vinegar or lime juice. Reduce over medium heat for about 5–8 minutes until glossy and lightly thickened. Glaze the pork belly with the caramel before plating.
Onion Purée
3 large onions, sliced 2-3 Tbs butter
¼ cup (60 mL) cream or stock
To taste salt
Slowly cook the onions in butter until deeply caramelized (20-30 minutes). Transfer into a blender and blend until smooth adding cream little by little until smooth. Season to taste.
Atsara
1 green papaya, julienne
1 small carrot, julienne
¼ cup red onion, julienne
1 small red bell pepper
½ cup (120 mL) vinegar
¼ cup sugar
To taste salt
1 Tbs ginger
To taste black pepper
Combine papaya and vegetables. Make pickling liquid by heating vinegar, sugar, salt, ginger, and black pepper, and pour over vegetables. Chill at least 1 hour.
The experience at Calgary’s Klein/ Harris is built on Canadiana with a menu that pays homage to coastto-coast flavours, and cocktails that riff on global classics and local craft. It’s a direct reflection of Chef James Waters’ approach to cooking: built on strong foundations of family and self-taught experiences. “Much of my inspiration comes from the day-today challenges of being a chef, which continuously pushes me to grow and adapt.”
The restaurant makes its home in a sandstone building dating back to 1885 and has been operating since 2016. Chef James and his team are a part of what he calls a staple dining hub in the downtown core. “So many great restaurants have thrived here and helped build Calgary’s dining scene. We’re passionate about hospitality down here.”
While his favourite menu items include the pork belly, beef skillet, and doughnuts, Chef James shares with us a recipe for a true Canadian classic, Maple Butter Tarts with Sour Cream Crust. There’s no real secret to putting these together, he adds, but being organized and setting up your mise en place should be a habit in any kitchen. “These are simply fun to make and enjoy. It reminds me of eating them as a kid growing up.”
Maple Butter Tarts with Sour
Cream Crust
Makes 24 tarts
Crust:
5 cups all-purpose flour
Pinch salt
110 g cold butter, cubed
1¾ cups cold lard
5 egg yolks
1 tsp (5 mL) vinegar
2 Tbs (30 mL) cold water
½ cup (120 mL) sour cream
Filling:
1½ cup packed brown sugar
1 cup (240 mL) maple syrup
110 g butter, melted
4 eggs
1 Tbs (15 mL) apple cider vinegar
To taste salt
1. In a mixing bowl sift flour with a pinch of salt. Using a box grater, grate the butter into the flour mixture and add lard as well. Whisk together the egg yolks, vinegar, water and sour cream and drizzle over the flour mixture. Then with the pastry cutter cut all ingredients into a rough dough. Add a touch more water if needed. Press, wrap and refrigerate until chilled (30 minutes to an hour should do.) If not using dough right away freeze for later use.
2. After dough is chilled, flour a work surface and roll pastry out to a thin 3 mm thickness. Cut into circles and place into tart tins/cups.
3. While dough is cooling whisk together the filling mixture and share into the tart shells.
4. Bake at 350º F for 12 minutes then rotate the tarts and bake for 12 more minutes.
5. Once out of the oven wait 10 minutes then run a paring knife around the edges of the tarts and let stand for 10 minutes. Transfer to a rack to cool completely.
The former Imperial Bank Building on Stephen Avenue is where you’ll find one of two Modern Steak restaurants in Calgary. Here, Culinary Director Chef Rogelio Herrera is equally inspired by his team of chefs and the changing seasons. “Each one of my Chefs brings their own experiences, ideas, and energy to the table, and contributes a unique perspective. Every shift in weather offers new flavours, colours, and textures that shape the way dishes come to life.”
A shift in the weather also brings changes to Stephen Avenue, and in the warmer months it’s full of opportunities to explore. “Stephen Avenue offers a diverse range of dining options in a pedestrian-friendly atmosphere,” explains Chef Rogelio. “Many restaurants offer seasonal patios, and the car-free environment makes it easy to stroll between venues and soak up the vibrant street setting.”
With patio season well underway, his thoughts turn to some of his favourite things to eat al fresco like ceviche, crudos, and tartare. “This recipe for Tuna and Mango Ceviche reminds me of home and the warm afternoons enjoying fresh fish with friends and family.” Use the freshest, sushi-grade tuna and fresh lime juice, keep everything — your bowl, serving dishes, and ingredients — cold throughout the process, and don’t marinate for too long.
Tuna and Mango Ceviche
Serves 6
½ cup red onion, finely diced
1 large fresh mango, peeled and diced
1 tsp kosher salt
2 cups (330 g) sushi grade ahi tuna,
6 mm cubed
2 jalapeños, very finely diced
2 limes, juiced (minimum ½ cup (120 mL) juice, use more limes if needed)
½ cup cilantro, chopped
To taste salt
Tortilla chips or other crispy bites to scoop up the ceviche
1. In a medium bowl, combine the red onion, mango and salt. Let the onion
and mango macerate (soften) while preparing the tuna and jalapeño.
2. Add cubed tuna, jalapeños and lime juice, toss gently and marinate in fridge for 30 minutes.
3. Just before serving, add cilantro and season to taste with extra salt.
4. Serve with tortilla chips or other crispy bites to scoop up the chunky and delicious tuna and mango ceviche.
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.
PICKING A SIDE: Support Local by Buying Beef in Bulk
BY SHELLEY BOETTCHER
If you are serious about supporting local food producers, you may want to buy your beef from a local rancher or farmer. Many Alberta producers offer ways to order beef directly from them, ensuring food safety while sidestepping the middle merchants, a.k.a. big chain grocery stores.
“When you buy beef from the grocery store, you don’t always know which farm it’s coming from,” says Alberta rancher Charlotte Wasylik. “When you buy directly from a farmer and their family, you are supporting local farmers and boosting the local economy. You can even go visit that farm and get to know them and understand how they’re raising their cattle.”
And along the way, you’ll likely expand your vocabulary. For those of us who grew up buying our meat at a grocery store, a rancher’s words can sound a little like a secret code: Do you want to buy a side or a quarter? Denver steaks and oyster steaks? Finishing beef? Hint: They’re not referring to the leftovers on your plate.
The definitions are simple, say those in the know. A half is what it sounds like: half a cow, butchered, cut, wrapped and frozen, ready for your kitchen. It’s a lot of meat, with the hanging weight typically 440 to 500 pounds. Similarly, a quarter is just that, a quarter of beef, with a hanging weight from 220 to 250 pounds. And you’re typically getting
everything from ground beef to steaks and ribs in your order, sometimes even organ meats such as the liver and kidneys.
“Buying a quarter or half not only offers consumers food security but also the opportunity to select from a variety of different meal options from the comfort of their home,” says Colleen Biggs, co-owner of TK Ranch, located two hours east of Red Deer. “Whether you choose steaks, roasts, stew, or ground beef, there is always an option.” But, she notes, “It’s important to understand that nose-totail purchasing involves many different cuts. About 35 percent will be made up of steaks, roasts and stew and the remainder ground beef.”
Courtesy Gemstone Grass Fed Beef
Buying in bulk — a side, for instance — may cost less than buying the cuts individually. But it may not. “Don't expect bargain basement prices when buying direct,” Biggs says. “Why would a farm family sell their beef for less to you than the auction market?” The whole idea is to give farm families an incentive to build direct-to-consumer relationships. “This is especially true when considering the extra time and effort required to properly finish beef and market it directly to consumers. This extra effort usually results in high quality beef with rich flavour, wholly different than store bought.”
Wasylik is on the same page. Her family owns and operates Chatsworth Farm, a mixed farming operation that raises a variety of animals, including cattle, pigs, sheep, chickens, turkeys, ducks and geese. Located two hours east of Edmonton, near Vermilion, the farm is named after the old school district where it is located. “We can see the one-room schoolhouse from our front porch,” she says.
All the meat sold through Chatsworth Farm’s farm-to-table program is born (or hatched) and raised on the farm. “We raise them here for their entire lives until they're ‘finished’ (ready for butchering),” Wasylik says.“We use two provincially inspected local butchers for our beef and lamb: Vermilion Packers, 15 minutes from the farm, and Quarter Cuts, both located in Vermilion just 15 minutes from the main farmland.”
Chatsworth Farm is also a Verified Beef Production Plus producer, a voluntary program meaning that the family follows strict standards for food safety, animal care and environmental stewardship. “And at each step of the process, from pasture rotations to the local provincially inspected butcher, we work to minimize the animals' stress,” Wasylik says.
Chatsworth Farm doesn’t have a brick and mortar shop, but you can order their meat and eggs online and have it delivered to Calgary and Edmonton and places in between. When it comes to ordering in bulk there can be a lot of questions, especially if it’s a new experience, but ask questions if you have them. Wasylik and her family are there to help — and to prevent a surprise when your order
The Chatsworth Farm Family
Chatsworth Farm's Charlotte Wasylik
shows up and isn’t quite what you were expecting. “It’s my job to guide the customer and help them to get the most out of the bulk order,” she says. “Some cuts are super limited since an animal isn’t all one kind of steak.”
Buy as little or as much as you need. If you want to see if the style is to your
A CUT ABOVE
By ordering a side or quarter of beef directly from a farmer or rancher, you can often get excellent and interesting cuts that you won’t typically find at a grocery store.
Denver Steak — "It has nothing to do with the city of Denver,” says Chatsworth Farm’s Charlotte Wasylik. "It’s a little like a ribeye or ribsteak but it’s boneless and it can be a better price point than ribeye. Our customers really love it. I like to cook it to medium rare and season it simply with salt and pepper. It has so much flavour and it’s so juicy and buttery.”
Flat Iron — A marbled and flavourful cut located under the scapula (shoulder blade.) "The tenderness and flavour is something else,” says Andy
liking, you can buy just a pound of ground beef. Or go big and order more — and don’t forget the bones as you are paying for them, Wasylik says. “If you want to use the whole animal, the bones are part of that,” she says. “If you don’t, you’re missing out on the opportunity of making, say, a beautiful stock from
Sedlak, the executive chef-butcher for Gemstone Grass Fed Beef. "It’s the sleeper cut.”
Oyster Steaks — "They’re about the size of my hand and come from the rear of the animal where the tail connects to the hips,” says Wasylik. "They’re sometimes called spider steaks because of their marbling. Most big operations won’t get that cut for you because they weigh less than a pound apiece. It’s a tiny steak but it has this beautiful flavour.”
Shank — Part of a cow’s leg, a shank requires low and slow cooking. "You can turn it into your classic osso bucco, but you can also make French onion soup with shanks as well,” says Wasylik.
Sirloin Cap (picanha) — Sometimes called a rump cap or culotte, it is excellent for grilling. "It’s kind of
those bones. It all goes in such harmony together.”
Andy Sedlak also believes strongly in the nose to tail philosophy. He’s the executive chef-butcher for Gemstone Grass Fed Beef, a ranch raising Hereford-Angus cattle at Gem, Alberta, roughly 150 kilometres east of Calgary near Bassano. A fourth-generation farm family, the Doerksens (brothers Lorin, Barry and Daniel, their father Arno, and uncle Tim) own Gemstone and began selling at the Calgary Farmers’ Market in 2022.
While Sedlak is an employee, not part of the family, he believes strongly in what they do. “There are no secrets. You can drive to Gem and see exactly what we’re doing,” he says.
He works in Calgary, preparing cuts of meat and ready-made meals for the Gemstone butcher shop and Gemstone Kitchen at the northwest Calgary Farmers’ Market location.
“Every morning starts with making broth or taking whatever is in the smoker out and cooling it down,” he says. “Then I’m cutting and setting up the butcher case for the day, making sure everything is dated and organized properly.” Doors open and sales begin. By lunch hour, there’s a lineup of people buying smash burgers or dinner fixings.
a crescent shape with beautiful marbling, but it’s still quite lean and has rich flavour,” says Wasylik.
Skirt, Flank or Bavette Steak — Similar cuts, from different muscles. "Cut it against the grain on the bias to make it sing,” says Sedlak.
Brothers Barry, Lorin and Daniel Doerkson, Gemstone Grass Fed Beef
Sedlak and his team of talented butchers and chefs are there with advice if people ask, whether they’re buying a pack of ground beef or a quarter for their freezer. “If you’re buying a quarter, you’re getting better value, but you do have to preorder it,” he says. “I go through every muscle with a customer, so they can choose what they want, but I also recommend some secret cuts like a flatiron or a petite tender, so each person gets to try something new and delicious.”
While this isn’t the case for every rancher or butcher, the Gemstone team splits their halves into equal quarters, so that you get some of each cut in your order. Think of it this way; ribs are only in the front of an animal, while a flank is in the back. “We do a kind of hybrid, so you get all the cuts divided evenly,” he says. Gemstone also specializes in dry aging, hanging the meat for at least 21 days. “It allows the meat to be the most tender and flavourful that it can be,” he says. “We also do some unique 70-day aging for some of our ribeyes and striploins. They’re a special occasion
steak, very flavourful.” Organ meats are available upon request but are typically sold in the mixed ground beef that the
Gemstone team calls “ancestral blends.” It is one of their best-selling products.
Chatsworth Farm’s approach is similar, says Wasylik. “When you buy direct from the farmer, you can have quite a bit of control over what you get, whether you want thin or super-thick steaks, the roasts kept whole or ground,” she says. “And you have a chance to
BUY DIRECT
Myriad farmers and ranchers across Alberta offer ways to buy meat directly from them. Here are some to consider: Chatsworth Farm chatsworthfarm.ca — Order various meats online and get delivery to Calgary, Red Deer and Edmonton. Or pick up at the farm and get a tour. All tours must be booked in advance. You’ll find Chatsworth Farm beef on the menu at Cafe Bicyclette in Edmonton, too.
Gemstone Grass Fed Beef gemstonegrassfedbeef.com — Get recipes and order online, whether you’re looking for a side or something smaller. All cattle are raised without added hormones and antibiotics, and delivery is available across the province.
Hutterite Farm Exchange hfarmexchange.com — Black Angus is the breed of cattle here; you can order online or by calling 587-848-3228.
TK Ranch, tkranch.com — TK Ranch offers a range of grass-fed beef options. All TK Ranch cattle are raised without added hormones, chemical insecticides, animal byproducts or GMO feed. Delivery includes Calgary, Edmonton, Leduc, and a few other stops in between.
try some hidden gems, really delicious unique cuts of which there might only be two on an animal, that don’t even make it to most butcher counters.” You’re also helping to support and continue a longstanding way of life and nature on the prairies. “We love beef and we want to keep the beef herd in Canada as sustainable as possible. Having livestock helps in terms of keeping grasslands intact and keeping biodiversity alive,” says Wasylik. “I’ve cooked every type of cut we sell and I enjoy it all — and I want our customers to have the best experience possible, too. Beef is a wonderful food.”
Shelley Boettcher is a journalist whose work has appeared in publications around the world. The author of the books, Uncorked: The Definitive Guide to Alberta's Best Wines $25 and Under, she holds her WSET 3 and ISG 2 certification.
Andy Sedlak, executive chef-butcher for Gemstone Grass Fed Beef
WHISKY AND SURFING–WHY NOT?
BY LUCY HAINES
What do two 20-something friends with a passion for surfing and roaming around the world do when they get back home to southern Alberta? Open a distillery, of course. It may not have been on anyone’s bingo card that this would be the next step for the Bow Valley pair, but an impactful talk around the campfire in 2015 led to a handshake and the promise to go for the unlikely venture. So, with the same gusto
the mountain-raised pals had embraced when traveling (which included a fivemonth road trip through South America), the pair jumped in with both feet, buying a building in an industrial area of Canmore, and in 2017, opening Wild Life Distillery (WLD).
It’s no surprise co-founders Keith Robinson and Matt Widmer immersed themselves from the get-go, the full-on, adventurous pair that they are. As soon as
It’s a natural combo for the mountain-raised pair
behind Wild Life Distillery
the idea hatched, they traveled to Scotland for an intensive whisky-making course with the likes of whisky icon Jim McEwan.
“We learned the history and secrets of whisky-making, visiting countless distilleries, solidifying our love for single malt,” recalls Widmer, a Banff native who, though having earned a science degree in kinesiology from the University of Victoria, also had years of experience in the hospitality industry. He now handles much of the sales/marketing for WLD.
Canmore-born Robinson, a selfdescribed surfing fanatic, says he loves making his living where his roots are, especially with a young family (though, surfing trips are still on the agenda).
Robinson has been dubbed the ‘spirit’ of the company, perhaps because of his bartending/mixology skills, but he, like Widmer, studied otherwise; in his case business administration and marketing, with time spent working the oil rigs too. “I was always entrepreneurial; a handyman. “It’s been almost a decade with WLD, and I manage the production team, (head distiller, etc). But now with a wife and young son, I’m also figuring out the balance with my family and running a business.”
Robinson and Widmer’s early years in business saw them renovating the original distillery location, sourcing equipment, and building a tasting room. By 2022, a first whisky was released, along with canned cocktails. The next year, WLD moved its distilling operation into a larger facility in the mountain town, to allow for increased production capacity. Today, WLD’s slate of whiskies, vodka, cocktail syrups, bitters, and ready to drink canned cocktails, are available online and in liquor stores across Alberta. WLD products are also featured in partnerships around the Bow Valley, including in numerous restaurants and Fairmont hotels.
Matthew Widmer (L) and Keith Robinson (R)
“We were committed to the long game of whisky, but we needed capital quickly. We started with vodka and gin; that helped us survive so we could enjoy what we have today; recognition (WLD’s spirits have earned over 90 awards to date), a strong team of great staff (some 14 in the distillery and tasting room) and community support,” Robinson says. “And our six gins still pay the bills.” WLD boasts a blackberry gin, rhubarb gin, and barrelaged among its varieties.
But whisky has always been the dream, and it has been WLD’s focus for a decade. Specifically, it’s about a single malt (meaning all from a single distillery and matured in oak barrels, according to Scottish tradition) made with 100 percent Alberta malted barley and needing years to mature. Canadian regulations state whisky must be aged a minimum of three years, and the recently proposed Alberta Whisky Act goes further, stating that which is labeled ‘Alberta Whisky’ must be aged in wood barrels, be a minimum 40 percent alcohol, and be produced, fermented and aged entirely in the province. It also has to use 100 percent Alberta water with at least two-thirds local grains. WLD checks all those boxes, sourcing the province’s world-class wheat, rye, barley, and water, for its craft spirits.
Along with single malt whisky, which Widmer says is the pinnacle of the pair’s distilling journey to date (made in the same 500 litre still they learned to craft whisky in while in Scotland), a rye whisky, wheat whisky, seasonal releases and special casks have led to the first release in WLD’s new whisky program – King of The North peated maple rye whisky. The small-batch whisky (a one-time, one of a kind release, which sold out quickly), was distilled with Alberta rye, sourced from a single farm and aged four years in maple syrup/peated single malt whisky infused casks.
“As whisky ages, it pushes into the barrel to get the oak, tannins, and charred nature of the wood,” Robinson says. “Making whisky the traditional way takes time; you can’t force it.” WLD is now putting away over 125 barrels a year, with a stock of about 430 barrels at different stages of maturity, from two weeks old to eight years, stored at the off-site warehouse.
“We’re enamoured with the process; the
element of time and place that influences what whisky becomes. It’s an evolving, dynamic process,” adds Widmer, pointing to the nuances in a spirit from day one to what it is at year three, five or six. “It’s a blend of art, science, creativity – we can’t reproduce the product, so instead we celebrate each release for its individuality.”
Honouring tradition couples easily with the contemporary at WLD. There’s the allure of the mountains – even the stainless steel tanks, fermenters and stills that entice visitors to the 6,000 square foot distillery and tasting room/cocktail bar. Robinson says it’s about an experience where visitors can taste the product and learn more about the distilling process. And, in the heavilytouristed Bow Valley, WLD’s founders acknowledge their location will be even more of a boon when the idea of an ‘Alberta Whisky Trail’ comes to pass.
Similar to the province’s Cowboy Trail (unifying stopping points for travelers to check out), or like Kentucky’s ‘Bourbon Trail’ (with various distillery stops and info on local attractions), a designated whisky trail here would fit WLD’s vision of connecting the Rockies and tourism activity in the Bow Valley to its focus on lifestyle. “The mountains are a symbol, and our brand taps into that – offering something for the outdoor enthusiast who’s camping, skiing, hiking, or out for a bike ride.”
WLD is ever supportive of the community it calls home, giving back with donations and support around health care, the environment, those in need, farmers, and with events like cocktail competitions, the Canmore Folk Festival and Rocky Mountain Food and Drink Festival.
“When we started, there were six craft distilleries in the province. Today there’s over 60. We hustled a lot in the beginning, attended a lot of markets and trade shows, to get the word out. And we continue to strive to innovate as we create,” Widmer says, adding it’s also a priority to make room for the pair’s personal betterment – to fuel the passion that is part of WLD’s success. “We call it lifestyle distilled; the how, what, and why, of what we do.”
Translation: there’s more sun and surf on the horizon for the ‘work hard, play hard’ pair. Remembering their travels and that fateful handshake that started this latest adventure, Robinson adds it’s all the more special to share the load, deal with challenges and enjoy successes with a best friend.
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.
Barbecue Means Love
Back in 1910, a young woman in Spokane, Washington, wanted to honour her father and decided she wanted dads to have a day of their own just like Mother’s Day. From this, Father’s Day celebrations began to take hold and in the early 1920s arrived in Canada. Father’s Day celebrates one’s father, fatherhood, and the importance of a male role in shaping children’s lives. Whichever form of dad you embody, you are an important part of family.
Weather usually warms by the third week in June, the date of Father’s Day celebration, which means it is the perfect time for a beautiful, backyard barbecue. And there’s nothing like grilling and chilling for dad on Father’s Day. So, show dad the love and do the grilling for him.
These grill-friendly recipes are packed with flavour, easy to prep, and take no time to cook, which allows lots of time to enjoy the day with dad doing his most favourite things.
STORY AND PHOTOGRAPHS BY NATALIE FINDLAY
Sweet and Spicy Chicken Sandwich with Asian-Style Coleslaw
Sweet and Spicy Chicken
Sandwich with Asian-Style Coleslaw
Makes 3-4 sandwiches
8 boneless, skinless chicken thighs
½ cup (125 mL) milk or buttermilk
¼ cup (60 mL) gochujang (Korean hot pepper sauce)
¼ cup (60 mL) soy sauce
3 Tbs (45 mL) honey
2 cloves garlic, minced
2 tsp ginger, minced
1 Tbs (15 mL) rice wine vinegar
1 Tbs (15 mL) toasted sesame oil
To taste salt and pepper
3-4 buns or baguette
Mayonnaise, for garnish (if desired) Cilantro for garnish (if desired) Asian-style Coleslaw (see recipe )
1. Optional: If you have time, soak the chicken thighs in the milk for 30 minutes. Rinse, pat dry and place in a large bowl.
2. Add the rest of the ingredients apart from buns and garnishes to a medium-sized mason jar, close lid and shake. Pour 2/3 of the mixture into the bowl with the chicken and stir to combine. Reserve the remaining sauce to brush on the chicken as it cooks on the barbecue.
3. Marinate the chicken in the refrigerator for a minimum of 1 hour up to 12 hours.
4. Turn the grill to high heat (400º F) to preheat.
5. Place chicken on the grill and cook approximately 5 minutes per side, basting as you go.
Chicken should be completely cooked through (no pink) and reach an internal temperature of 165º F.
6. Toast the buns or baguettes on the grill until just warmed.
7. Top the bun with mayonnaise (if desired), then add the chicken, Asian style coleslaw and cilantro (if desired).
Note: chicken can also be cooked in the oven, stove top, or air fryer (adjust cooking times as required for each method). Chicken can be stored in the fridge for up to 4 days.
Asian-style Coleslaw
Makes 1¾ cups (425 mL)
1 cup cabbage (green, purple, or a mix, any kind of cabbage works)
¼ cup daikon, cut into matchsticks
¼ cup bell pepper, thinly sliced
3 scallions, thinly sliced
¼ cup snap peas, cut on a diagonal
¼ cup cilantro (or parsley), if desired
1 Tbs (15 mL) avocado oil
¼ cup (60 mL) rice wine vinegar
1 Tbs (15 mL) honey
1 Tbs (15 mL) soy sauce
2 Tbs (30 mL) toasted sesame oil
1 tsp ginger, minced
2 tsp garlic, minced
Pinch sea salt
½ tsp chili flakes or paste (if desired)
1. Thinly slice the cabbage and add it to a large bowl.
2. Add the daikon, bell pepper, scallion, snap peas, and cilantro, to the bowl.
3. To make the dressing, mix the following ingredients in a medium mason jar: avocado oil, rice wine vinegar, honey, soy sauce, sesame oil, ginger, garlic, sea salt, and chili flakes (if desired). If you can make this the day before it will be even better.
4. Adjust seasoning to taste. Pour the dressing over the cabbage mixture and let it meld with the cabbage mixture at least 15 minutes before you enjoy.
Steak and Chimichurri Sauce
Serves 3-4
½ cup (125 mL) olive oil
2 Tbs (30 mL) white wine vinegar
½ cup parsley, finely chopped
3-4 cloves garlic, finely minced
1-2 small red chilies, finely chopped
1 tsp dried oregano
1 tsp sea salt
½ tsp pepper
650 g flat iron grilling steak
1. Remove steak from fridge at least 15 minutes (but up to 2 hours) before using to bring to room temperature. Season with salt & pepper.
2. Heat barbecue to 450º F.
3. Meanwhile mix all ingredients apart from the steak together to make a sauce.
4. Sear meat on each side 3-4 minutes while basting with sauce. Remove from heat and let rest 10 minutes.
5. Thinly slice and top with the rest of the chimichurri sauce. Serve alongside salad, coleslaw, or baked potato.
Za’atar Lamb Skewers with Whipped Feta
Serves 3-4
215 g feta cheese
½ cup (115-120 mL) crème fraîche
2 Tbs (30 mL) olive oil
1 clove garlic
550 g lamb top sirloin, boneless
2 tsp Za’tar spice mix (homemade recipe below or bought)
2 tsp sumac
½ red onion, peeled and cut into 3 wedges
4-6 leaves lettuce
9-12 slices cucumber
To taste salt and pepper
Homemade Za’atar
Combine 2 Tbs minced fresh thyme, 2 Tbs toasted sesame seeds, 2 tsp ground sumac, ½ tsp fine kosher salt
1. Add the feta, crème fraîche, olive oil, and garlic, to a blender or food processor and mix until smooth and creamy. Reserve refrigerated for up to 3 days.
2. Cut lamb into cubes to be skewered. Season with Za’atar mix, sumac, and salt and pepper. Can be done 24 hours to 1 hour ahead of time.
3. Heat barbecue to 425º F.
4. Skewer cubes of lamb and red onion.
Grill 2 minutes per side or until the lamb reaches an internal temperature of 145º F.
5. Toast pita or naan bread on the grill. Top with lettuce, cucumber, lamb, red onion and whipped feta. Enjoy!
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.
A Proper Picnic
BY QUINN CURTIS
Absolutely nothing says summer like a picnic outside: a nice warm breeze, feeling the grass in between your fingers, eating your favourite snacks while sipping on your favourite refreshing beverages, and hanging with your favourite people. We are lucky as Albertans to have so many beautiful parks perfect for picnicking, and when you only get nice weather for so long like we do, you better believe we’re out taking advantage! Picnics are an affordable and fun way to get outside, socialize, and best of all, eat and drink. So let this be your guide to planning the perfect picnic day out.
CHOOSING THE PERFECT PICNIC SPOT
While the food, beverages, and company are important parts of a great picnic, the setting can really make or break the experience, as well as shape the menu and overall vibe for your picnic. Here are a couple of great picnic spots near Calgary and Edmonton to help you start your search.
CALGARY:
Bowness Park is perfect for familystyle picnics. You can rent a designated picnic site for more than 25 people that has tables, barbecues, fire pits, and power, and can book them right nearby the park's beautiful lagoon or near one of the wading pools, which are perfect for kids. While alcohol is only permitted at some of the larger picnic sites, individual tables for smaller families do permit alcohol consumption and are available on a first-come, first-served basis, or bookable through liveandplay.calgary.ca.
With beautiful views of the downtown skyline and the Bow River, St. Patrick’s Island is a solid picnic spot to try this summer. The island features an amphitheater, a children’s play area, fire pits, and restored river channels to wade through and cool off on hot days. And after your picnic outing, you can head over to the zoo to round out your day of summer fun.
Nestled on the edge of Inglewood along the Bow River is a nature-filled wonderland – perfect for those looking
for a quiet and relaxing picnic spot or a romantic picnic date. Oh, and did we mention it is also home to 270 species of birds, 21 species of mammals, and 347 species of plants? Yes, the Inglewood Bird Sanctuary is an underrated spot to enjoy a pre-packed basket and soak in the slowness of nature in this busy city. The sanctuary has designated picnic/day-use areas and benches that would be perfect for reading/journaling, bird watching, or enjoying an intimate picnic with friends and loved ones. But don’t you dare feed the wildlife!
EDMONTON:
Travel back in time and picnic like the settlers at Fort Edmonton Park. Many people don’t know that you can bring your own picnic basket and kick back at any one of the numerous picnic tables (or even on a blanket in the grass) with a nice view of some teepees, trading huts, or amusement park rides for a fun-filled picnic day – one for the history books! Elk Island National Park is a UNESCO-designated Biosphere Reserve
just 35 minutes east of Edmonton, and it’s basically picnic perfection. Pack a basket and plan a day trip out to this natural oasis to eat, hike, canoe, watch wildlife, or even go golfing. Or fill your basket with dinner essentials and spend a warm summer evening enjoying your picnic by the fire pit, then laying back on the blanket to take in the night sky, free of city light pollution, as Elk Island National Park is part of the Beaver Hills Dark Sky Preserve.
I know when you think of Edmonton, beaches aren’t usually the first thing to come to mind, but if you know where to look, Edmonton has a number of riverside spots perfect for a hot day and a
good picnic. Beside the Fort Edmonton Footbridge is Wolf Willow Beach, somewhat of a hidden gem where Edmontonians go to beat the heat. If you’re looking for a fun beach-day picnic or a hiking exploration with your picnic as a prize at the end, the beach has many well-maintained trails suitable for walking, running, and cycling.
WHERE TO BUY PRE-MADE PICNIC FOOD IN CALGARY AND EDMONTON
River Café
25 Prince’s Island Park SW, Calgary
Offers curated picnic baskets for groups of 2 or more heading out to Prince’s Island Park. Order your picnic at least 24 hours in advance. river-cafe.com
Tiramisu Bistro
10750 124 Street, Edmonton
Their “Lift Me Up” experience at Hawrelak Park offers a charcuterie picnic or a five-course picnic designed for park dining.
tiramisubistro.ca
Fraser & Fig
2010 34 Avenue SW, Calgary
On-demand grazing boxes include 2 meats, 2 cheeses, 1 jam, and 1 mustard, along with personal-sized portions of fruits and vegetables – perfect for an easy, ready-to-go picnic. fraserandfig.com
Art of Charcuterie
6728 99 Street NW, Edmonton
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.
Offers premium curated charcuterie boxes and boards ideal for picnics, featuring local Canadian cheeses, meats, and artisan accompaniments. artofcharcuterie.ca
The
most important part of picnicking is making sure that you leave your site exactly how you found it. Take all your trash back with you or throw it in the garbage, and never feed the wildlife or you’ll “pic-nick” the enjoyment of others!
Picnic Foods That Will Survive Your Walk to the Park
The food you decide to pack in your picnic basket has basically one job – to stay fresh until you can unpack and enjoy it. And while you may have an idea in your mind for an aesthetic picnic you might have seen on Pinterest, the reality is a lot of foods aren’t going to hold up for the trip. So if you’re planning a picnic a little further away, the best foods are usually simple.
Don’t pack anything that needs reheating, don’t pack anything that isn’t able to sit at room temperature for at least an hour, and don’t pack anything that’s going to get too soggy on your journey. Foods like pasta salads, sandwiches with sturdier bread (ciabatta, baguette, focaccia), charcuterie snacks, or any kind of grain salad tend to hold up well as main dishes for picnics.
Don’t Forget Your Drinks
Following a successful pilot project, a permanent, year-round policy was put in place in 2023, and alcohol is now allowed in designated, signed picnic sites and some parks, with more information available at calgary.ca/parks.
This is great news for picnickers because you can now take your picnic up a notch with your favourite drinks. Obviously, don’t forget your water, but consider making something fun like a batch of sangria for everyone at the picnic to enjoy (a reliable ratio is 2 bottles of wine, ½ bottle of brandy, and around 1 litre of fruit juice, combined with chopped fruit). Or simply grab some of your favourite RTDs – nothing pairs better with a picnic on a sunny day than a refreshing beverage.
The Charm of Chinese Skewers
BY ADAM HAYMAN
We’re always looking for the next street food to break through into the casual sitdown space, and it very possibly could be chuan, also spelled chuan’r, a Chinese style of skewer cookery. On the streets of Beijing you might see chuan advertised as a simple chili, lamb, and cumin, skewer grilled over charcoal, however, it has grown into its own cuisine. There are already four chuan restaurants operating in Alberta, waiting to be your next hidden gem.
You’ll know you’re at a chuan joint if the prices are cheap, the drinks are cold, and there’s a little trash can on the table for all your spent skewers. It’s not too
different from a working class izakaya or even your neighbourhood sports bar, except instead of chicken fingers and a steak sandwich you get grilled meat and vegetable skewers with a handful of Chinese side dishes. At a chuan spot you can have a beer and a meal for around $25 per person (before tip) if you go with a group of four or more. Everything is meant to be shared, but since most of it’s on skewers, portioning is a breeze.
Where does Chuan come from?
Chuan is usually credited with originating from northwest China, specifically the province of Xinjiang.
Given this province’s prominent placement along the historical Silk Road, and that lamb skewers specifically epitomize the cuisine, people theorize it is an adaptation of a kebab, so it’s also been translated as “Kababo”. Residents of Xinjiang province are proud of chuan’s history and its modern-day popularity. However, other sources point to stone carvings from Eastern China that depict men grilling meat on skewers. These stone carvings date to the late Han Dynasty (roughly 25-220 AD) and are found in Shandong, just south of Beijing. This has also led to this style of cooking to simply be called “shaokao” meaning to roast or barbeque.
Realistically, you simply have to look at Japanese yakitori, Spanish pinchos, French brochettes, Southeast Asian satay, or Nigerian suya, to know that “meat plus stick plus fire” as a concept is so ancient and globally adored, that it’s more likely a simultaneous invention.
Barbeque Vs. Grill
In Alberta we often use the term barbeque and grill interchangeably, despite knowing the two terms are quite different. We know that barbeque involves smoking meats while grilling is what one does to a steak. In Chinese cuisine, barbeque is associated with Cantonese restaurants (char sui pork and roast duck), but grilling is associated with chuan and shaokao. It’s an important distinction to know if you’re looking to find a chuan spot near you because the term “grill” is often included in the restaurant’s name.
What to expect at a Chuan Restaurant
At your table you can expect to see either a sheet of paper for you to order from or a QR code that brings you to an online ordering system, which allow you to order quickly and order often. You’ll also see a small waste bin to dispose of your used skewers. Some places will have a small grill on the table too, but unlike a Korean barbeque spot, these tabletop grills are warmed by tea lights and used only as a place to keep your skewers warm. It’s a great feature because it lets you enjoy them hot at your leisure. There’s usually a TV playing a Chinese game show, highlighting the casual
atmosphere. The drink menu is short and to the point: cold draft beer, soju, sake, tea, and a few fruit juices. The vibe is also not too dissimilar from a casual hotpot restaurant. Sometimes you’ll see the term “chuan chuan” used in reference to skewered meats cooked in a hot pot, however that doesn’t always mean the hot pot restaurant also serves grilled skewers. Hot pot is perfect for Alberta’s winter months but in the summer, chuan restaurants are where it’s at.
What to Order
As mentioned, the focus of your meal is the lamb and cumin skewers. The lamb is cut into small cubes and heavily seasoned with cumin, salt, chili, and often Sichuan peppercorn. Each skewer will have a mix of tender meat and fatty pieces that grill together. The resulting bites are crispy, salty, savoury, and lightly smoked. They’re fully flavoured, but the seasoning never gets in the way of the dominant flavour of the lamb. You’ll want to order at least two or three of these per person, but you’ll end up wanting at least five. It’s worth noting, there’s usually a beef skewer that’s nearly identical if you’re not partial to lamb, however the lamb and beef are so similar that there’s no need to order both.
Next, try diversifying your protein choices with grilled chicken wings, a whole grilled squid, a vegetable wrapped in thin sheets of pork belly, or tofu skins. For the adventurous, most chuan restaurants excel in cooking overlooked chicken pieces, like gizzards and feet. It’s like a less-precious version of yakitori. Chicken backs that have been cooked and tossed in a sweet and a spicy Sichuan sauce are a messy but addicting favourite. If you like cleaning all the meat from a saucy chicken wing, then chuan-style chicken backs are going to be your new favourite dish.
The last tip is to not overlook the vegetables! Every chuan place worth their salt is going to have a roasted eggplant and garlic dish. It’s translated several ways, but they all have them. It’s half a roasted eggplant, slathered in a garlic paste and grilled. The peel of the eggplant gets crispy, and the centre is smoky, soft, and — due to a thick layer of garlic — full of flavour. A classic Chinese smashed cucumber salad is a great way to add
CHUAN RESTAURANTS IN ALBERTA
LETS Grill, Edmonton
There’s also a LETS Grill Calgary on Centre Street with a nearly identical menu. They have the best version of the garlic eggplant dish. It’s listed only as “Grilled Eggplant” on their menu. Don’t get this location confused with the LET’S Grill Hot Pot Express, which offers “chaun chaun” skewers for your hotpot only.
5926 104 Street NW, letsgrill.ca
Balcony Grill, Calgary
You’ll want to call ahead and make a reservation if you plan on going to Balcony Grill on the weekend. This place is popular! It’s located a few blocks east of Calgary’s Nose Hill park. Their tofu skins, a chuan-spot staple, are extremely good, as is their simple smashed cucumber salad. 6219 Centre Street NW #10B balconygrill.ca
Memorable Times Authentic Charcoal Grill, Calgary
You order from a sheet of paper at Memorable Times, unlike the other spots mentioned. Their simple grilled green pepper is excellent, as is their “bacon enokitake roll” (mushrooms wrapped in pork belly and grilled). There’s a window into the kitchen so you can watch the chef grill up your meal too.
7500 Macleod Trail SE #101 @mtimescharcoalgrill
some crisp contrast to all the hot grilled dishes. Don’t miss out on the mushrooms either.
The rest of the vegetables differ from place to place. Sometimes it’s as simple as a seasoned piece of green pepper skewered and grilled, and sometimes a full Chinese side dish comes out on a sizzle platter. You can usually tell the size of the dish by the price.
Adam Hayman is a Red Seal chef, writer, and culinary instructor who lives in Calgary. His goal in life is to inspire everyone to love what they eat.
In Good Spirits
Seeing the leaves break out on the trees, and green grass underfoot brings so much optimism and enthusiasm too for so many Albertans (at least those that don’t suffer from hay fever!). This month, we were torn once again as to our choices, and we diverged a little more than we usually do.
Siempre Supremo Tequila, Mexico
Is it too soon to recall the old-school “raw” version of tequila when there are so many stunning super-smooth sippers out there? This is one from Siempre is a real banger. Bottled at 54 percent ABV, this is powerful stuff with plenty of those earthy, fibrous, vegetable-style flavours, dense salinity, olive bitterness and plenty of citrus too. Raw, authentic, and the best sort of sipper, one that fills the mouth and gets the tongue wagging.
CSPC 878952 $125-130
Luxardo Del Santo, Veneto, Italy
There are more than 20 botanicals in the latest liqueur from Luxardo, combining to make a complex taste profile that is bitter, sweet, and herbal – and it’s bright green. We know some of the botanicals to be thyme, sage, anise, cinnamon, mace, galangal and clove, as well as the rare plant achillea moscata from high in the Alps, and when you know that – you might taste them each if you’re drinking it neat or over ice like us, but try it in a classic Last Word, Bijou, or Swamp Water cocktail, or wherever you would use Green Chartreuse!
CSPC 134431 $40-43
Park Distillery Banff Whisky, Alberta
The art of the blend… and a blend of three whiskies from 100 percent local Alberta rye should make you more than curious! Park Distillery’s 5-, 6-, and 7-year-old rye whiskies are all aged in new American oak barrels for a profile that evolves – from the blackcurrant aroma of the 5-year-old on the nose, to the caramel and vanilla of the 6- and 7-year olds on the mid palate and long finish – all in a gorgeous bottle and at an affordable price for a local craft whisky of this quality! Cheers to Banff!
CSPC 134795 $65
BY TOM FIRTH AND LINDA GARSON
Cocktails were front of mind, and we have a few recommendations for those readers, including some when convenience is top of mind, but we also have some delightful, contemplative sippers that are just as home savouring on a lazy afternoon, or into the wee hours of a summer’s eve. We hope you enjoy these as much as we did!
Dillon’s Dry Gin 7, Ontario, Canada
Made in smaller batches, with a 100 percent rye grain base, and only (only!) 7 different botanicals, this is a cocktail maker’s dream to work with. Plenty of juniper character with loads of citrus, and a spicy, rye kick on the palate, it’s those features combined with a bottling strength of almost 45 percent ABV that make for a beautiful, balanced gin that works in simple mixed drinks, and stands tall in things a little more complex too. Delicious.
CSPC 781978 $41-43
Hennessy V.S.O.P. x LeBron James
Cognac, France
Cognac and basketball? Maybe not the first pairing you might think of, yet it seems obvious when you think of these two champions - the leading scorer in NBA history collaborating with Hennessy’s legacy, smooth, and apricot/vanilla-forward V.S.O.P. cognac. One for the collectors, this limited edition comes in a specially designed decanter inside a special box. Try in a classic Sidecar which brings out the citrusy notes, or sip slowly… also available as VS cognac.
Yikes! Normally we try to stick to the spirits on these pages, but we were very pleased with the spirit-focus of these cocktails from Dillon’s. A six-pack featuring two each of a Raspberry and Vodka Mule, White Cranberry Cosmopolitan, and Cold Brew Espresso Martini, each tasting pretty darn good and with added convenience too. It would be entirely possible to progress from a late afternoon mule, to pre-dinner cosmopolitan and capping the night off with a martini from a single pack - they are that good.
CSPC 141683 About $25
Pairing Alberta Beef with Rioja Wine
BY LINDA GARSON
It’s no surprise that red meat goes with red wine, and in Alberta we love them both, but does all red meat pair with all red wines? We invited ten meatcentric restaurants to pair a steak dish with wine from the Rioja region of Spain for a month, and explain the pairing. Wow, the results were impressive, and many of these Calgary restaurants are offering the pairings throughout the summer!
“Wines from Rioja consistently deliver outstanding quality at excellent value, making them ideal for restaurant
programs and for guests looking to explore something new,” explains Jessica Pelland, Assistant GM at Charbar. “The wines’ moderate tannins bind beautifully with the proteins in steak, softening both the perception of tannin and the richness of the meat.”
“It’s a culture fit,” says Ruth’s Chris GM and Wine Director, Danielle Neufeld. “Honest hospitality, exceptional product, and a focus on allowing great ingredients to speak for themselves with minimal manipulation. There’s an elegance to the
Buchanan’s Restaurant buchanans.ca
The dish: Chophouse Tataki Wagyu Eye of Round with Garlic Lime Ponzu; and Tuna Crudo, Lemon Olive Oil, and Fried Capers
The wine: Bodegas Muga Reserva 2022 and Bodegas Moraza Soplar 2024
The pairing: “We thought that the wines we chose should be quite different from each other, showing the range available,” says owner James Buchanan. “And as with the wine, we thought the dishes should be quite
Big Fish & Open Range Renfrew and Marda Loop bigfishopenrange.ca
The dish: Elk Carpaccio crusted with Saskatoon berry and coffee beans topped with rocket leaves, grana padano, four-chili cocktail sauce, and truffle oil
The wine: Bodegas FrancoEspanolas Bordon Gran Reserva 2014
The pairing: “We chose the Bordon Gran Reserva because it reflects the experience we want to offer - classic, approachable, and memorable,” says chef/owner, Saravanan Senniappan. “The wine’s structure and maturity
different, each complementing the food pairing - one being light and refreshing, the other more robust and full-bodied,” adds Chef Phillip Ng. “The Muga’s dark fruits are shown off by the saltiness of the ponzu and the sharpness of the lime. The oak and leather are perfect for the smoky, charred exterior and the melt in your mouth, rich wagyu beef. With the tuna, we were looking for light tannins so the tuna would not be overwhelmed, and the Soplar offers a high acidity that both complements the lemon citrus in the olive oil and gives a nice counterpoint to the oil itself.”
wines, but also warmth, they don't feel stuffy or overly formal.”
“Wines from Rioja are celebrated for their versatility at the table, making them some of the most food-friendly wines,” says Stephen Yan, Big Fish & Open Range Marketing Manager. “Their balance of bright acidity, refined tannins, and layered fruit allows them to pair beautifully with a wide range of dishes.”
Modern Steak owner, Stephen Deere, has the last word, “Rioja wine doesn't just accompany a steak - it completes it.”
elevate every component of the dish while allowing the delicate character of the elk to remain the focus: elk is naturally lean and slightly sweet, and calls for a wine with elegance rather than overwhelming power, the wine offers exactly that balance. Extended aging has softened the tannins, and the body mirrors the weight of the dish without dominating it, creating a seamless pairing. The crust draws out the wine’s dark cherry, tobacco, and spice notes; the subtle bitterness of the coffee highlighting the wine’s oak influence and savoury undertones, while the berries echo the wine’s concentrated fruit character.”
Charbar Restaurant charbar.ca
The dish: One of Charbar’s custom “blackboard butcher cuts,” and Grilled Octopus with charred tomatoes and aji amarillo sauce
The wine: Montecillo Gran Reserva 2015
The pairing: “Given the strong Spanish influence on Argentine cuisine, this feels like a natural fit,” says Chef de Cuisine, Ricardo Rodriguez. “The wine sits in a perfect “sweet spot”, it has enough structure to pair beautifully with our large-format steaks, cut daily by our in-house butchers, and ranging from 4 oz Wagyu portions to a 40 oz ultra dry-aged porterhouse — while also being elegant and bright enough to complement richer grilled seafood,
such as octopus. The meat’s nutty, slightly cheesy flavour developed through ultra dry-aging complements the wine’s moderate tannin structure, while the oak aging of the wine aligns perfectly with the flavours from our wood-fired grill.”
Modern Steak, Downtown and Southport, modernsteak.ca
The dish: Modern Benchmark Prime Grade Alberta Striploin skewers with maple BBQ glaze, yuzu aioli, and micro greens
The wine: Marqués de Riscal Reserva XR 2020
The pairing: “We paired striploin skewers with Marqués de Riscal Reserva XR because the wine’s structure and flavour profile are a natural fit for grilled beef. The striploin offers rich beef flavour and char without
Chairman's Steakhouse chairmans.ca
The dish: Venison Carpaccio with apple grape mustard, pecorino, and preserved lemon aioli; and Hokkaido Scallops with double smoked bacon foam, hickory sticks, truffle cauliflower puree, and mushrooms
The wine: Montecillo Gran Reserva 2015 and Lopez de Haro Reserva 2019
The pairing: “My intent was to select two wines with great balance and bright acidity that would support the dishes, as they are both layered with many components. Lean venison; salty pecorino; sweet, spicy mustard; and bright aioli is a complex set of flavours that needs a wine with structure. The Montecillo, with its gentle tannins and acidity, serves as a beautiful pallet cleanser while the earthiness keeps the dish intact,” says Corporate Beverage Director/Sommelier Dean Norris. “Together they serve as opposites, that when integrated are harmonious”, adds Chef Cedric Truchon. “With the Lopez de Haro Reserva, the rounded tannins integrate with the bacon foam and cauliflower puree, while the earthy notes stand side by side with the truffles and mushrooms.”
Flores & Pine floresandpine.com
The dish: Floating Stone Garlic and Parmesan Picanha with toasted sourdough, black garlic emulsion, crispy onions, chimichurri, and pea shoots
The wine: Lopez de Haro Reserva 2019
The pairing: “I picked the Floating Stone picanha for the quality and price, and because it’s a great cut for our wood fire rotisserie. I wanted to use some complex but subtle
being overly heavy, allowing the wine’s polished tannins, bright acidity, and dark fruit, cedar, and spice notes to shine. The maple BBQ glaze mirrors the wine’s subtle oak sweetness, while the yuzu aioli adds freshness that keeps the pairing balanced and vibrant,” explains Director of Culinary, Rogelio Herrera. “The wine is a perfect fit because it embodies everything we value — heritage, craftsmanship, and bold character. It delivers the depth steak lovers crave, with the elegance and sophistication that define the Modern Steak experience.”
flavours like black garlic to pair with the complexity of the wine, and also have a rounded, balance profile like the wine,” says Executive Chef Paul Stoffel. “We chose the wine for its great balance, and ability to pair with a wide range of foods. We also want to be able to offer our customers value for money, and we felt it punched above its weight in this aspect. I'm very impressed with how far Rioja wines have come and the continued steps they are taking to compete on a global stage while remaining accessible and affordable.”
Ruth’s Chris Steak House ruthschrissteakhouse.ca/calgary
The dish: Prime Canadian filet topped with BBQ butter and a jumbo shrimp over corn maque choux, with fresh chives
The wine: Bodegas Muga Reserva 2021
The pairing: “The pairing works exceptionally well because both the wine and the dish share a balance of richness, savoury depth, and freshness,” says Executive Chef Trevor Grandan. “The tannin structure
One-Off Austrian Vine & Dine, June 4
For one special night only, the Calgary Austrian-Canadian Club have invited us to experience their hospitality and cuisine with an Austrian-Danish pairing menu created and prepared for us by Executive Chef Roland Griesser.
Vine & Dine at Hutch Café
June 19 and 26
We have two evenings of French-inspired cuisine with a touch of homestyle cooking in the quiet, calm, and elevated setting of this elegant and contemporary bistro, with six delicious, paired courses.
complements the tenderness and fat of the filet without overwhelming it, while the acidity helps refresh the palate between bites. The Creole-style BBQ butter speaks to our southern roots and introduces smoke, spice, and richness that pull forward the wine’s oak-aged characteristics, while the corn maque choux adds sweetness that softens the wine’s tannins and highlights the ripe, red fruit of the tempranillo grape. The shrimp adds a subtle salinity and sweetness that brightens the overall pairing (also a fun play on surf & turf).
Vintage Chophouse & Tavern vintagechophouse.com
The dish: Air-dried Bison Carpaccio with blackcurrant mustard, grano padano, and agrodolce capers; and Hokkaido Scallops with braised pork belly, romesco sauce, and preserved cherry tomatoes
The wines: Montecillo Gran Reserva 2015 and Bodegas Muga Reserva 2021
The pairing: “I picked two wines that would contrast each other - the finesse of the aged Montecillo vs the big bright fruit and lush tannins of Muga. They are both highly reputable, assessable Riojas,”
explains Corporate Beverage Director Dean Norris. “The leanness of the bison, nutty flavours of the cheese, and the zest of bright mustard, make perfection with the eloquent Montecillo wine brimming with sweet fruit and silky tannins. These two dishes are equals and match in every dimension,” adds Chef Peter Pavia. “The youthfulness of the Muga presents bright berries, a slightly spicy nature, and a chewy finish that pairs with the fattiness of the pork belly and the rich creaminess of the romesco sauce. Well-sculpted soft tannins complement the delicacy of the scallops.”
Celebrating 20 years of Vine & Dine
June 11 and 12
We’re bringing back one of our most popular and regular Vine & Dine locations, long closed – Escoba Bistro and Wine Bar – for our 20th anniversary celebrations, with a pairing menu of ‘golden oldie’ Escoba dishes!
One night only, Start of Summer
Celebration at Flores & Pine, June 25
A special, one-off, ‘start of summer’ celebration pairing dinner, with a sparkling reception and canapés, followed by an indulgent four course, beautifully plated, dinner of locally sourced ingredients.
Vine & Dine at La Brezza
October 14, 22, and 27
We’re coming back to La Brezza Ristorante for three Vine & Dine
evenings in October - they’re one of Calgary’s longtime favourite Italian restaurants, and everyone has loved our visits here!
One night only, Vine & Dine at IBU Restaurant, October 20
Last winter, father and son, Jeff and Joel Matthews opened IBU, their long-awaited restaurant, and they’ve been booked solid since. We have one special evening in October just for Vine & Dine!
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.
The Crafting of British Beer Styles in Alberta
BY DAVID NUTTALL
Last month's article lamented the diminishing number of British beers available in Alberta. While we have seen the number drop dramatically in the past decade (from 137 products representing thirty-one breweries in 2018, to 58 products from sixteen breweries in 2026), fortunately local brewers have picked up the slack. British beer styles have always been popular with North American craft breweries because of their simple, often uncomplicated, recipes and their drinkability. Many clock in at 5 percent ABV or less and use the same base ingredients as the ubiquitous lager that so dominates this continent's market. Practically all craft breweries born
since the mid-1980s began producing some expression of British ales when they first appeared. In Alberta, Calgary’s Big Rock opened in 1985 with a porter, bitter, and pale ale. Similarly, Alley Kat (Edmonton) and Wild Rose (Calgary) debuted IPAs and pale ales when they launched in the 1990s. While craft brewing now runs the gamut of the beer spectrum, those styles born in the UK still represent a substantial portion of brewing output.
With brewers today allowed to alter, doctor, blend, or otherwise run wild with recipe construction, British brewing methodology has provided a solid base for several common beers. Ingredients can be switched or added, such as using
grains beyond malted barley. Bitterness comes from hops of the British or noble varieties, since adding excessive American or New World strains changes the character of the beer too much. Likewise, traditional British yeasts work best to avoid the spicy funkiness brought on by Belgian types. In addition, many also work well with added fruit, herbs, spices, sugars, and other adjuncts. Those that are darker and have higher alcohol are also prime candidates for barrel aging. Below is a selection of recognized British styles, with local examples that remain true to form, and should be available. Prices and CSPC codes are for products in 4 x 473 mL cans unless otherwise noted.
Red Hart Brewing, courtesy Ash Tyndall Photography
British Golden Ale
Created in the 20th century as an ale alternative to the growing popularity of lagers, this straw to yellow coloured beer is known for its drinkability. With alcohol content routinely below or at 5 percent ABV, it has less body and bitterness than the pale ale. It is the one British beer that regularly uses American hops to give it a contrasting profile from lagers. As a result, a whole host of flavours can be found in varied brands, including grassy, herbal, citrus, pine, and floral, depending on which hops were used. It is sometimes also called a Blonde or Summer Ale by craft breweries.
Village Blonde Golden Ale (Calgary) CSPC 780555, $15
Bow River Brewing Wild Water Blonde Ale (Calgary), CSPC 885762, $16
Village’s Blonde is more floral than the spicier Bow River’s Wild Water due to the hops used, but both are crisp, light, and dry.
Pale Ale/Bitter
The English Pale Ale arrived in the early 19th century when maltsters perfected lighter coloured malt to create yellow to golden hued ales. Its ingredients differ from Belgian (distinct yeasts) and American (unique hops) variants to make it uniquely British. It undoubtedly wins the award for having the most names for one style: Special/Best/ Premium/Standard/Ordinary/Extra Special/ Extra Strong, are all used with the word "bitter" to mark minor alterations in colour, bitterness, and alcohol strength. North American breweries tend to avoid the name "Bitter" for their pale ales due to its negative connotations on this side of the Atlantic, so the abbreviation ESB is frequently used instead.
It is generally lower in alcohol (it can be anywhere from around 3-6 percent ABV) and less bitter than the IPA, with colours that range from yellow to dark amber. They usually have a slight caramel flavour with a
floral hoppiness. Both notes can intensify as the colour of the beer gets darker.
Red Hart Brewing Traditional English Pale Ale (Red Deer) Available at the brewery and select liquor stores.
948 Brewing Extra Terrestrial ESB (Airdrie), CSPC 853883, $17
These dark amber beers stick close to the British tradition with abundant floral and herbal hop notes balancing the caramel flavoured maltiness.
Dark Mild Ale
Milds have been around for over two hundred years and used to refer to an unaged beer. However, over time, they have become darker and now signify a low alcohol beer, usually around 4 percent ABV or less. As low alcohol beers become more in vogue, craft breweries are turning to this style as a darker, lower hopped version of the more familiar Session IPA.
Cabin Simple Pleasures (Calgary) CSPC 138642, $18
Brewsmith Signature Pub Ale (Calgary) CSPC 136934, $19
Brewsmith is a bit lighter in colour and has more caramel and nutty notes than Cabin, which has a chocolate and dark fruit essence. Both are full of flavour that belie their low alcohol content (Cabin 3.8 percent ABV vs. Brewsmith 4 percent ABV) and are definitely maltdriven beers with only subtle hopping.
In an upcoming article, we will cover a few more classic British styles that are brewed by local breweries including the darker and higher alcohol beers.
David has worked in liquor since the late 1980s. He is a freelance writer, beer judge, speaker, and since 2014, has run Brew Ed monthly beer education classes in Calgary. Follow David @abfbrewed
MAKING THE CASE
for Summertime Bliss
Hester Creek 2025 Pinot Gris/Viognier Okanagan Valley, British Columbia
love June. It marks the start of something good, something definite here in Alberta. Summer. It’s here, I mean really here. It’s a month where we celebrate fathers, Pride, Ocean Day, Summer Solstice. Incidentally it has the longest daylight hours, making it perfect for enjoying the great outdoors. It’s a time where we see more people, we get together more often, indulging in that newly cleaned barbeque. With all of this hopefully hot weather, one would usually like to indulge in wines that are refreshing and light, with ample fruit and bright acidity that keep things balanced and friendly. Summer is time to explore crisp whites that are full of fruit, and lighter, aromatic reds. Unless of course you are grilling some serious red meat, then by all means crack open something bigger and definitely bolder. Plan ahead to have something chilling in the fridge that has a hint of colour to keep things light and fresh – and the spirits up, while toiling away in the scorching sun.
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.
De Fournier, 2024 Pinot Noir, France
Pinot noir generally has a reputation for being pricey, however this one fits the weekly wine budget and really delivers on flavour. Ladled with pristine red fruit and hints of spicy jammy notes. The tannins in this elegant wine are silky and smooth. Serve slightly cool to bring out the warm red fruit notes. Bison and berry sausages would be divine with this wine, especially if they are lightly smoked.
CSPC 832670 $25-28
With extensive experience in the hospitality industry, Erika has a passion for education, all things Beaujolais, and dogs. A professional student in the making, she is currently enrolled in the Italian Wine Scholar Program.
Near perfect conditions allowed Hester Creek to cultivate some of the best fruit that they have seen in years. The aromatics in this wine make it a perfect pairing for slightly spicy Thai dishes, like green curry. Lifted nuances of fresh lime zest and tangerine are balanced out with hints of anise and green apple on a generously rounded palate. Contact winery to purchase direct $25-29
Altesino 2021 Rosso Sangiovese Tuscany, Italy
I turn to this wine again and again. It’s a classic example of what great Rosso from Tuscany can be. It’s a perfect pairing for tomato pasta dishes, and sausages like grilled chorizo. Medium in body with a supple structure, firm acidity and a mouthful of ripe red fruits, tobacco and hints of forest floor. This rosso is a wonderful introduction to the estate's stellar lineup of brunello that they produce.
CSPC 702282 $27-33
Portugal
Located in the heart of Bairrada in the small village of São Lourenço do Bairro, and owned by the Fladgate Wine Family. Here you will find that their 61 hectares are planted with both native and non-native grapes. Deliciously chewy in texture and incredibly complex, Calcario3 is considered one of two of their flagship wines that show the incredible potential for wines of this region using the native touriga nacional. CSPC 127877 $37-40
ERIKA TOCCO-ANDRYKA
Quinta Colinas De São Lourenço 2020 CalCario3 Do Principal Red Blend Bairrada,
Cono Sur, 2024, Reserva, Viognier, Chile
Cono Sur is part of the legendary Concha y Toro winery family and has built their name on quality, innovation, and sustainability. This viognier has a creamy texture with hints of tart citrus fruit overlaying melon and white peach. A terrific pairing would be cheeses like creamy Brie or fresh green salads with grilled salmon. Best not served too cold, ideally about 10-13º C, otherwise the subtler fruits might be masked.
CSPC 566836 $14-16
Noble Ridge 2025 Reserve, Pinot Grigio Okanagan Valley, British Columbia
You have got to hand it to Noble Ridge Winery and their amazing efforts in rebuilding parts of their vineyards after the devasting cold snap in January of 2024. The 2025 vintage showed up as a strong recovery success. Hand-harvested and gently pressed. Crisp with notes of fresh pear, gala apple, and freshly squeezed lemons. Produced sustainably too. Grilled white fish with tarragon mayonnaise would be perfect here.
738483 $26-30
Joie Farms 2022 PTG, Okanagan
Joie Farms was founded in 2003 by Heidi Noble who created the quintessential farm cooking school. The PTG is a take on the classic Passe-Tout-Grains that is produced in Burgundy, France. A blend of pinot noir and gamay, this wine exhibits bright red fruit mixed with the spicy nuances enthusiasts love from gamay. Lively and focused. A wine like this is well-matched to grilled chicken paired with a cherry mint compote. CSPC 827227 $25-28
Parajes Dell Valle 2024 Maceracion Macabeo, Jumilla, Spain
If you have never had an orange wine before then this is a good place to start. Made by famous winemaker Maria Jover who trained at the famous Vega Sicilia estate. The bright orange hue is slightly clouded by some sediment but don’t let that bother you. Soft with notes of guava, quince, dreamy jasmine, and hints of Valencia oranges that linger. Grilled halibut with citrus is a must.
CSPC 883929 $22-27
The name for this winery was imagined by the owner Adolf Kruger, who viewed a flock of geese on the property when he first purchased the acreage. The Autumn Gold is known for its off-dry aromatics and pleasing flavours of peach, pear, and cantaloupe. The slightly sweet finish is balanced with ginger and subtle hints of rose petals. A great apéritif wine to drink while the barbeque warms up.
CSPC 414755 $27-33
Petit Verdot, Salta, Argentina
The fruit used for this wine comes from vineyards that are 5,900 feet above sea level in the Calchaqui Valley, which is in the northwestern part of Argentina. What I like about this malbec blend is that it shows freshness. Strawberry and raspberry aromas with touches of pepper spice here and there. Elegant with a hint of oak and smooth tannins. If you are grilling steak, this would make an excellent option.
CSPC 742414 $25-28
Riley,
Marlborough, New Zealand
What else says summer wine other than sauvignon blanc? This sauvignon has the classic flavour profile of passionfruit, lime, and fresh herbs, such as coriander and mint. What I love about this sauvignon however, is that it has a distinctive savoury element that really balances out the fruit. What else do you need? Perhaps a cheese plate and some friends to open this with. Don’t forget the patio. Serve well-chilled between 8-10º C.
CSPC 557538 $23-28
Mencia is really the star of this tiny region in the northwest corner of Spain. This grape has been compared to the likes of syrah and pinot noir. The flavour profile here resembles black fruit with secondary notes of orange peels, spice, mocha, and a touch of herbal. Fresh yet structured. Medium bodied, the high acidity and fine tannins make it a food friendly wine. Lamb burgers on brioche buns are a delicious match for this wine.
CSPC 875764 $19-22
Méditerranée White Blend, France
I love wines like these. Wines that seem crunchy, with hints of saline. A blend of varieties that reflect the Mediterranean terroir, rolle, viognier, grenache, chardonnay, and sauvignon blanc. The grapes are harvested at night and fermented separately in stainless steel tanks to fully optimize their aromatics. The wine displays white flesh fruit and light floral notes. Pairs beautifully with light summer salads and creamy cheeses. This wine is certified organic too.
CSPC 126505 $23-29
Amalaya 2023 Malbec, Tannat
Wild Goose 2024 Autumn Gold White Blend, Okanagan Falls, British Columbia
Valley, British Columbia
Mount
2025, Sauvignon Blanc
Gérard Bertrand 2024 La Grande Bleue
Puerto Del Monte 2020 Mencia, Bierzo Spain
MadeGood Organic Crunchy Granola Squares
Planning a little road trip, day trip, or backcountry adventure? After one taste, we sort of finished all the ones we were trying before we knew it (apparently our team has a bit of a crunchy fixation!). These crunchy granola squares, as opposed to those chewy ones, are light and flaky with the right amounts of flavour, both nut and gluten free, and organic. Currently in three flavours (the blueberry & vanilla disappeared first) were all fantastic, very convenient, and road/trail ready. Widely available, 10 squares, $4-5.
Weber 22” Smart Charcoal Grill
Our Place Rice Cooker
Seriously the most beautiful rice cooker we have ever seen! We are absolutely in love with the design of Our Place cookware and there are so many other reasons to love this rice cooker too. It’s super non-stick, but the coating doesn’t contain any harmful chemicals, and it has six functions for White Rice, Brown Rice, Quick Cook, Oatmeal, Custom, and Warm, as well as a delay timer to schedule up to 24 hours in advance. And… sensors adjust steam and heat so you get fluffy grains not mushy grains! $195 fromourplace.com
OHME!
It can be tough to get your daily fruit in on the go – but luckily, there’s a new snack sheriff in town! We tried the latest freezedried fruit flavours from Vancouver’s OHME Foods, and they did not disappoint. Crunchy Banana, Passionfruit Protein Crunch, and our favourite, Apple Fries, are light, airy, and satisfyingly crunchy. They’re widely available across Alberta, including London Drugs, Blush Lane, and Community Natural Foods. $5-6 per 16 g pack, ohmefoods.com.
If you moved away from charcoal grilling after fighting with flimsy tripods and all the hassles, it may be time to look at it again with fresh eyes. We tried and tested the new 22” Smart Charcoal Grill (more options, trims, and sizes are available) from Weber this Spring and were impressed. Good things take time, and after an afternoon of effort, our assembled grill was built and heating up for hosting a small gathering. With wi-fi and an app, it’s easier than ever to control the heat, and having a fan helped avoid the worst parts of getting your fuel going and the grill up to temperature – later on, the app (and included probe) helped with monitoring the cook, even for smoking an overnight brisket. Most of all, it was the streamlining of all the little steps involved with grilling that we enjoyed, from getting things going to cleaning up at the end, it was much easier to handle, and that made it more enjoyable too for an occasional griller. The result? A little more effort for exceptional results and flavourful meals that were more than worth it. Around $700, weber.com/ca for stockists.
Fleischmann’s Quick-Rise Plus Yeast
Who says you can't build a better mousetrap? You might think yeast is yeast, but the folks at Fleischman's aren't resting on their laurels. We tried the new Quick Rise Plus with two different types of dough (a pizza dough and a focaccia) and were very pleased with the results - speed and ease of use being the most important followed by a good rise – and only one rest and one rise! For beginner bakers and experts alike. Widely available, 3 pouches around $3.
NB
More notable and noteworthy experiences!
BY LINDA GARSON
What a month it’s been; some phenomenal experiences with sneak previews of pleasures to come, and some you can enjoy yourself right now. You know I’m a spoiled brat, and I suspect I’m going to make you jealous when I tell you where I’ve been since we last chatted.
It started on a very high note with a trip to Banff for a hard-hat tour and to discover plans for the Rimrock Hotel when it reopens this autumn after top-to-tail renovations. As the hotel is a building site at the moment, we stayed on the Gold Floor of Fairmont Banff Springs (which in itself is something I hope you get to experience once in your life. I want to sell my apartment and live there!) and had dinner at 1888 Chophouse to try Chef Atticus Garant's new menu – outstanding! As a tribute to its grand railway hotel origins, the menu features ingredients from Haida Gwaii to PEI (choose Ontario, PEI, or Alberta beef) and the skill, technique, and competence, shine through every plate. It’s everything you’d hope it would be, plus some.
More to come on the Rimrock later, but suffice it to say that dining is a major priority, and we had a preview with a baker’s dozen dishes from the new Parker’s Table restaurant, Social Lounge, and Rimrock Mrkt menus –wow, be excited!
Our favourite animated chef moved house from the Dorian hotel to sister property, Element Calgary Downtown, for his new show ‘Le Petit Chef and Family.’ Family? Yes, spoiler alert – he’s married with kids now! Each of the four courses is a different season, and we ordered one ‘classic’ and one vegetarian menu so we could try all the dishes (the Chilled Pea Soup starter and Winter Wonder Brownie are
the same for both), and it’s really good. We enjoyed both the King Crab Pasta and the Sweetcorn Pasta at course two, and both mains - AAA Alberta Beef and Cauliflower Steak, as well as our indulgent Chef’s Extras of a lobster tail and a blue cheese crust.
The food at The Nash is always good, and now they’ve launched their first weekend breakfast menu. With Chef Errin Massolin in the kitchen you know you're in for beautifully presented, colourful and flavourful dishes, and you'd be right. She and her team have spent months perfecting this menu, and we applaud the focus on Alberta ingredients. The Pulled Rotisserie Chicken Crepe Omelette with mushroom cream, smoked Gouda, herb salad, and wild mushroom mostarda was a star, and we loved everything about the Eggs Bennyexcellent croissant made in house, perfect poached eggs and Hollandaise, and wonderful “Nash-browns”!
Murrieta’s are closing at the end of July to prepare for the opening in September of their new restaurant, Alva, in the Edison Building next door, and I was treated to a preview of Chef Matthew Marston’s (formerly at The Maple Leaf in Banff) new menu - a celebration of coast-to-coast Canadiana. It was stunning; every one of the six beautifully plated courses was perfectly executed, and showcased super highquality ingredients. We’re in for a treat this autumn when Alva opens!
Finally, we were invited to taste this year’s Stampede Midway food (you know I’m not a food snob!). Some of the combinations will have you laughing out loud and you’ll wonder what planet you’re on, but the good news is that many are quite delicious, and only one (booth #2018) has an ingredient that may make you nervous.
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...with Mike Pigot
BY QUINN CURTIS AND LINDA GARSON
PHOTO BY DONG KIM
Born in the Kootenays and raised in Abbotsford, Mike Pigot’s roots stretched across British Columbia before he eventually made his way to his current home in Calgary.
“Going through school, I was passionate about fine arts. I was doing lots of photography, painting, and drawing, and that's really what brought me to Calgary in the first place,” he says.
He started his career in restaurants intending to make some money to pursue his art career, but he was quickly pulled in by the allure of the hospitality industry.
“When I first moved to Calgary, I worked for Milestones as a sous chef, and then moved into a chef role while I was still in school with them,” says Pigot.
Choosing between his original goal of becoming an artist and his newfound love of working in restaurants, Pigot decided to jump headfirst into culinary.
“I went and worked for Moxies at their head office and got my toe into the development side. I did all the training for the GMs and chefs across the country at that time,” he adds.
After three years with the Murrieta’s Group in Edmonton, Canmore, and Calgary, the opportunity came to help open Calgary’s Home & Away on 17th Avenue. “So I was able to do everything. I moved into a Director of Operations role, went back to doing menu development, and Craft is our sister partner, so that's how I ended up in the Craft world, doing their menu development side. I was a corporate consultant for them preCOVID and into COVID,” Pigot says. COVID was a real turning point in Pigot’s career. “It was the biggest thing
of just taking a leap of faith. We were in lockdown, people weren't doing a whole lot, and the industry was definitely in a challenging spot. People were less willing to take risks and were just holding on. With Craft, we closed all our locations at one point, and I had a bunch of time at home. That's when I started make recipes on Instagram and playing around with different things,” says Pigot.
Alongside ventures such as the popular Pigot Burger Club, and being a winner of Guy’s Grocery Games on Food Network, he also spent time consulting and helping restaurants succeed. “I was able to see some great success on that side as well. But it was a cool evolution of just being able to really hone in, help a lot of places, help a lot of people, but also help myself get that confidence in what I really want to do and what the next direction is, and be more excited about the industry as a whole going forward,” he says.
After that, Pigot got his biggest opportunity yet, to open Pat and Betty. In January 2022 Pigot and business partner James Martin opened the Europeaninspired dinette named after their mothers. “It was a really fun project. And
we're almost four years in now, so it's pretty crazy to see,” he says. And after four years, Pigot takes a lot of pride in his accomplishments with Pat and Betty, and credits his team for helping the restaurant grow into what it is today.
“It's fun to see that grow over the last little bit here, and the shifts and changes we're making. We just changed almost half the menu last month, so it was a significant change this time. We're doing a few more changes, but it's consistently evolving. Lots more features, lots more fun stuff, letting the team flex their muscles as well, and coaching them along the way,” he says.
Speaking of the team, Pigot’s special bottle he’s saving comes from none other than one of his cooks. “He worked through Asia and Japan, then came back to work with us through the holiday season and brought me this lovely bottle of 12-year-old Yamazaki from Japan that I'm just holding onto for a special occasion. Maybe in the fall I'll crack it open, or when he comes back again from his time away. It's cool to see that evolution in people who work for you, really pushing their ambitions and trying new things and getting out of the bubble. I love seeing that.”
