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

Knowing Your Pumpkins | The Results of The Alberta Whisky Awards | Bison

contents

Volume 15 / No. 4 / September 2026

departments 6

Salutes and Shout Outs

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

10 Chef’s Table: Lights, Camera, Action!

It’s time to roll out the red carpet: we’re bringing local superstars of the screen to the Chef’s Table

23 The “Other” Red Meat

28 Making the Case - School’s In! Tom Firth shares a selection of wines he’s enjoyed over a summer break

30 Etcetera…

What’s new?

38 Open That Bottle

With Graham Teare of Cardinale

16 Untamed Feast

An homage to Eric Whitehead and Michelle Cabaj’s foraging roots. by Lucy Haines

18 Three New Ways to

Enjoy Roasted Squash At this time of year, we can’t resist bringing home a variety of festive squash from the store, and we all need something besides squash soup to make with our bounty. by Adam Haymen

ON THE COVER At this time of year, our store shelves are heaving with so many pumpkins, familiar and new to us! Thanks very much to photographer Katarzyna (Kasia) Kowalewska for her powerful pumpkin photo to lead us into the pumpkin articles inside!

20 Lunches and Snacks for a Winning Day

Back at school and at our desks, it’s important to include a delicious lunch and snacks, allowing us to stay focused all day. by Natalie Findlay

Bison is a nutrient-dense, culturally significant protein now on major restaurant menus and in most grocery stores across the province. by Shelley Boettcher

26 Three Alberta Pumpkin

Growers You Won’t Want to Miss

For a province that isn’t known for pumpkin growing, Alberta produces some very fine heritage pumpkins. by Mikayla Bortscher

31 Alberta’s Whiskies are

Ready to Face the World!

Announcing the results of the very first Alberta Whisky Awards. We’re showcasing and highlighting the very best. Check out these winners! by Tom Firth

35 The Crafting of British Beer Styles in Alberta: Part 2

As brands from the UK continue to disappear from Alberta stores and pubs, our local craft brewers are picking up the slack. by David Nuttall September 2026 | Culinaire 3

LETTER FROM THE EDITOR

Exciting times…

hope it’s been a good summer for you, and you’ve been able to enjoy some of the very many food festivals across the province; we’ve been spoiled for choice! Apart from a quick trip to England for me, to visit the growing number of wineries in the south (so fascinating, with some very lovely wines being produced now!) it’s been a busy time for us. Our summers are usually taken up with the Alberta Beverage Awards, now in its 14th year (with the results coming out next month in our October issue), but call us mad - this year we added to our already heavy workload, and with the passing of Bill 24, The Alberta Whisky Act, which gives a clear definition and an identity for Alberta Whisky, we were able to launch our inaugural Alberta Whisky Awards. Alberta has everything it needs for world-class whiskies: the grain, the water, the technical know-how, and the

entrepreneurial spirit and determination to make it happen, so check out the results on page 31 to discover the best home-grown whiskies in the province, and celebrate Alberta’s craft distilling industry with us! Changes are afoot and they’re all for the better on other fronts too for the beverage industries, with nine premiers from Alberta, BC, Saskatchewan, Manitoba, Ontario, New Brunswick, Nova Scotia, Prince Edward Island, and Newfoundland and Labrador, building on the commitment made in the June last year and finally signing an agreement to implement direct-to-consumer sales of alcoholic beverages between provinces. This doesn’t mean an open national market, but it does mean that hopefully sometime next year we will be able to order our favourite wines, spirits, beer, and more, directly from wineries, distilleries, and breweries across the country, giving us

so many more choices! In other exciting news, this month sees the start of a new segment for me on Daybreak, CBC radio’s weekend morning show, where every couple of weeks, I’ll be talking about everything food and beverage-related across Alberta, new restaurant openings, and more. It’s province-wide, so I want to hear from you to let me know what’s happening where you are! Cheers,

Linda, Editor-in-Chief

It doesn’t get more Canadiana than this

A new Canadiana dining experience featuring Canadian sourced ingredients

Tuesday Date Night just got more romantic with features you’ll love

Host your event where the food is second to none complete with a view to match

CANMORE 403-269-7707 | alvayyc.ca 125 - 150 9th Avenue SW Calgary

403-210-0201 | boroughbar.ca | 4011 University Avenue NW Calgary

403-609-9500 | murrietas.ca | 200 - 737 8 Street, Canmore

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 Mikayla Bortscher Natalie Findlay Lucy Haines Adam Hayman Dong Kim Katarzyna Kowalewska David Nuttall

Proudly printed in Alberta by Burke Group.

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

Our contributors ShelleyBoettcher

Shelley is an awardwinning writer whose work has appeared in newspapers and magazines around the world, including The Globe and Mail and The New York Times. She’s the author of the best-selling books, Uncorked: The Definitive Guide to Alberta's Best Wines $25 and Under, and she splits her time between Calgary and Italy. Find her on Instagram @shelleyboettcher.

SERVING THOSE WHO SERVE

ALBERTA’S BEST

Quinn Curtis

Quinn was born and raised in Calgary and has had a passion for food her whole life. This passion has led her to search for new and exciting culinary experiences in many countries around the globe. 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.

Mikayla Bortscher

Mikayla is a singer, songwriter, contemporary Celtic harp player, yoga teacher, and wordsmith from Treaty 6 (also known as Edmonton). She holds a Masters of English from the University of Alberta. In her free time you can find her in the gym, playing bodhran (an Irish frame drum), and reflecting on life’s mysteries in the forest. Follow her adventures on Instagram at @Mikayla_Bortscher.

Culinaire Magazine acknowledges that we live, work and play on the traditional territories of the Blackfoot Confederacy (Siksika, Kainai, Piikani), the Tsuut'ina, the Îyâxe Nakoda Nations, the Métis Nation (Region 3), and all people who make their home in the Treaty 7 region of Southern Alberta. We are committed to support Indigenous chefs and amplify their voices to bring awareness of the food and culture of the First Nations. All Trademarks presented in this magazine are owned by the registered owner. All advertisements appearing in this magazine are the sole responsibility of the person, business or corporation advertising their product or service. All content, photographs and articles appearing in this magazine are represented by the contributor as original content and the contributor will hold Culinaire Magazine harmless against any and all damages that may arise from their contribution. All public correspondence, which may include, but is not limited to letters, e-mail, images and contact information, received by Culinaire Magazine becomes the property of Culinaire Magazine and is subject to publication. Culinaire Magazine may not be held responsible for the safety or return of any unsolicited manuscripts, photographs and other materials. Reproduction of this publication in whole or in part without written consent from Culinaire Magazine is strictly prohibited.

Shuck Yeah. EAST COAST

Island Cocktail OYSTERS HERE. SCANARE HERE TO READ OUR LO CAL STORY IN ALBERTA

Taste the difference.

BlackPearlYeg BlackPearlSeafoodBar Downtown | Windermere

SA LUTE S & S H O UT O UT S

Edmonton’s Coliseum Steak & Pizza is 50 years old! A huge achievement for the founding families and for Diana Varvis and Dimitra Scordas still running this generational, classic restaurant today. And congratulations to family-owned Lucky Supermarket on 45 years of serving Edmonton and Calgary shoppers with their wide range of quality Asian essentials and fresh food! Congrats too to Edmonton’s Poul Mark and Transcend Coffee on 20 years! It’s been quite a journey from a small coffee company in 2006 to the roastery, cafe and online business they are today. Calgary’s Cassis Bistro are celebrating 15 years of elevated, farm-to-fork, seasonal Southern French dishes and inventive cocktails! And from a small board game café to two Alberta locations and 1000+ games, a round of applause to Randy and Kellie on the 10th anniversary of Hexagon Café in Calgary’s Kensington neighbourhood. The wait is over! A year+ in the making, Calgary’s second Italian Centre Shop is now open north of the city at Northland Mall, and with four northern Alberta locations, this is the sixth store for this much-loved market. It’s huge at 22,000 square foot, modern, clean, and an homage to Rome with a pantheon of bread, and the longest deli counter in Western Canada. Spinelli’s Bar Italia, the in-store café, is here with paninis, soups, pizzas, and drinks. There’s a large car park in front and a vast selection of some of our favourite things to eat inside. Salute! 5111 Northland Drive, italiancentre.ca 6 Culinaire | September 2026

Get your fix of authentic Northern Thai cuisine at Thai Siam Restaurant’s new south location, and as they’re not on any delivery service, you’ll need a reservation for this much talked-about spot! Husband and wife, Tiago and Sawanya Sousa have scaled up from cooking at home, to working from commercial kitchens, to opening their first location in 2022, and here they are now near Calgary’s Chinook Centre with a much bigger space as well as a semiprivate dining room - and Starr Distilling is here too – excellent Thai food and artisanal spirits in one place! 6130 1A Street SW, seven days 11-9pm. thaitakeout.ca Revelwoods Tavern and Terrace has opened in Calgary’s old Booker's BBQ Grill & Crab Shack space, and they've done a great job renovating it. It’s contemporary, with exposed brick walls and they’ve kept the musicians wallpaper in the private dining room! Chef Terry Kluke’s sharing menu is Southerninspired and cooked in a Pira charcoal oven from Spain. Don’t miss the Warm Smoked Poblano & Brie Dip - we'd come back just for this, and try Crab Croquettes, Crispy Prawns, and Hush Puppies with candied jalapeños and a terrific Creole sauce. Pork tomahawk, lamb ribs, and beef striploin are from local farms. For bevvies, the cocktail menu features southern classics too like Lynchburg Lemonade, Mint Julep, Vieux Carré, and more, along with wines and local beers. 316 3 Street SE, seven days from 11am, revelwoods.ca A new Irish-inspired breakfast and lunch spot has opened in Edmonton at 6604 178 Ave. The Emerald is a familyowned restaurant in Crystallina Nera

inspired by a blend of Irish warmth and Canadian hospitality. This cozy breakfast and lunch spot is serving up classics like crispy Caesar wraps, smash burgers, and daily soup specials for lunch; and eggs bennies, French toast, and avocado toast for breakfast. Or have an Emerald Isleinspired feast with the full Irish breakfast, beans on toast, or the classic Irish spice bag, all prepared by talented Red Seal chefs. Seven days, 7am-3pm, @theemeraldbreakfast 4

4 There’s a new Ryuko in Calgary’s Beacon Hill, and it's exactly like the other three locations (ie: excellent) but bigger! Uncluttered and stylish with friendly and knowledgeable staff, and the same sizeable menu in all locations, the dishes are so well executed and beautifully balanced between acid, salt, and spice. Agedashi Tofu is a must, as well as Aburi Spicy Salmon Roll - a fan favourite here (if you don't know what to choose, choose this!). Daily sashimi and nigiri sets, and family platters come in different sizes and are really fresh, and they’re proud of their oshizushi and 48-hour ramen broth, and creative cocktails too. No pork, nuts, or added msg. 12024 Sarcee Trail NW, from 11:30am, closed Tuesdays. ryuko.ca 5 With three hugely popular locations

in Vancouver, Hyderabad Biryani has brought their chefs, recipes, and (high)

standards to Alberta, and opened in Calgary’s north-east. It’s unpretentious and casual, but there are no short cuts here: the dum biryanis are exceptionally well done, using authentic, traditional slow-cooking techniques of layering aged basmati, marinated meats, saffron, mint, and crisp fried onions, into a heavy handi (pot), tightly sealed with dough, and steamed slowly over very low heat. It’s a large menu (and large portions) with other signature dishes, like Chicken 65 and Gongura Mutton, to help you choose, so bring your friends, and share! 3221 Sunridge Way NE, seven days 11:30-late, hyderabadbiryanihousecalgary.ca

Gwaii Halibut – hungry yet? Congrats to the Olea team for making something we already liked even better! 1520 14 Street SW, 5-10pm and weekend brunch, closed Mondays. oleayyc.com

brought their authentic Rajasthani flavours to Calgary, and combined them with modern Canadian influences for some innovative and intriguing, very tasty dishes in this beautiful new - and very blue – restaurant. There are plenty of traditional and familiar dishes on offer, but we just had to try their fusion starters: Guacamole Puchka and Avocado Papdi Chaat - once you start on these, there may be no stopping... There are too many excellent dishes to recommend here, but standouts include perfectly cooked basa Sofiyana Fish Tikka, fabulous spicy, Creamy Indo-Schezwan Chicken Dumplings, the unusual Bombay-Style Parsi Keema, and the freshly made, warm naan. And there’s more - the Palladium Bar serves craft cocktails with creative Indianinspired twists - try saffron-infused tequila and cardamom old fashioneds! 202 17 Ave SE, lunch and dinner, closed Tuesdays. rasapalladium.com

Small batches of gelato and sorbet are churning up in Edmonton at Shooby’s Gelato! Just like nonno made it, this small, family-owned business is serving Edmontonians delicious flavours of dulce de leche, strawberry, tiramisu, blueberry, and many more mouthwatering scoops. Shooby’s is a love letter to the owners’ nonno, Mimmo Longo, who arrived in Canada 40 years ago, bringing with him his time-honoured techniques of making authentic gelato. Now you can get your fix of Nonno’s best! 4513 101 Street NW, Friday-Sunday noon-5pm. shoobysgelato.com 6 One of our favourite restaurants

has had a refresh! We've always enjoyed our visits to Calgary’s Olea, and now there are new chefs in the kitchen, updated decor with lots of greenery, a new menu moving away from a focus on Italian to include bright Mediterranean flavours, new cocktails and wine. Our new favourite dishes include the refreshing Watermelon and Grapefruit Salad, Duck Wings, Roasted Chicken with vadouvan soubise and potato donuts, and Haida

For 15 years, Edmontonians have been loving Tiramisu Bistro, and boy, do we have some great news for you. In the main pavilion restaurant in William Hawrelak Park sits Lift Me Up By The Lake, their gorgeous sister restaurant serving up everything from morning coffees to nightlife cocktails. Take a seat inside the beautiful Italian-inspired space or have a drink outside on the patio overlooking the lake. You could spend all day here, as they are serving brunch classics like eggs bennies, pancakes, and breakfast sandwiches, as well as lunch and dinner staples like their Rustico Italiano sandwich or Wild Mushroom Chicken Pasta. 9330 Groat Rd NW, seven days, 8am-late. liftmeuponthelake.com 7 There’s no stopping Calgary’s

Avitus guys! They’ve now transformed the ground floor space next to their Brioche and Tasting Room, at 1512 29 Avenue SW, into Glacé Bébé – an Italian gelato, Belgian waffle, and specialty coffee bar! Co-owner Moussa wanted something to remind him of growing up in Belgium, and now it’s here, serving a variety of hot and cold coffees, smoothies, ten bi-monthly rotating flavours of gelato, and of course those wonderfully chewy, hot waffles. The space is small, with only 16 seats inside, but 30 on the dog-friendly patio. Breathe in when you arrive, it smells just like being in Europe! Open every day to 9pm, glacebebe.com 8 Rasoi Palladium owners, Amit and

Vansh, are from Jaipur, and they’ve

Edmontonians, update your go-to dessert places, because Mellow:D Dessert has recently opened at 10027 167 St NW! Chef Nuwan Hewamanage, whose career spans from the high-pressure kitchens of Dubai to the international stage of the Culinary World Cup, is meticulously crafting indulgent and September 2026 | Culinaire 7

mouthwatering chocolate bars, brownies, Arabic desserts, and pastries. Perfect for a little self-indulgence, Mellow:D has unique and trendy flavours of desserts like their Kunafa Crunch Strawberry Cup, Biscoff Dubai Chocolate Bar, Yuzu Lemon Bon Bon and so much more. Weekdays 10-7pm, weekends 11-5pm, closed Mondays. mellowd.ca 9 It's a hit straight out of the gate for

with the owners. It’s almost identical to the Vancouver bar with Alberta-based Steen Jones’ murals on the wall, and a dining room like a vintage house with a front yard (east-facing patio) and social area mezzanine level looking down over the whole bar. Everything’s for sale – the vintage chairs, signage, lights, and art, and it’s ever changing! Head Chef Rich McLaren (of Olea and Shelter) is serving the BC menu of gruyere fondue, dirty martini Caesar salad, Alabama BBQ chicken, and tater tots, though soon to create his own, and beverage director Soren Schepkowksi is overseeing the elevated and unique cocktail menu (try the one with curry in it – it’s so good!). It’s party time on Fridays and Saturdays after 10pm with a DJ but no chairs, just good food and drink in a social atmosphere. 207 1 Street SW, seven days 11:30-2am, mtpleasant.bar/yyc

matches the upscale, classic steakhouse dishes on the menu. Expect shrimp cocktail, wedge salad, a seafood tower, and steak tartare to start, with classic steak mains cooked over applewood and birch on the Josper Grill. It’s a small menu with something delicious for everyone (great pasta and fish dishes too!) all washed down with carefully curated cocktails, and your choice from the excellent wine list. 5pm-close, closed Mondays. huntersteakhouse.ca

the team at Pastiche! Another highly anticipated opening, owners Kyle Opel, Jason Exton, along with sous Stephanie Ramos put a lot of work into the former Il Sogno/Jinbar space, resulting in a warm bistro ambience that wouldn't be out of place in Paris. The small menu is carefully conceived, but don't be tempted to turn it over to see what's on the back. The fried cheese curds are completely moreish, and everything we’d heard about the Scallops and the Zucchini appies is true - they're both exciting, with unusual and 11 unexpected flavour combinations that work so well... It doesn’t matter what you choose for your main, follow your heart and you won’t be disappointed, but save room for the Potato Hashbrowns. We’d be remiss if we didn’t mention the excellent curated wine list too to complement these dishes. We couldn't pass up the creamy Basque Cheesecake, and you shouldn't either! De Waal Block - 24 4 Street NE, 3-5pm happy hour, dinner 5-10pm, closed Mondays. pasticheyyc.ca

10 Drink, eat, and… shop, in that

order at Mount Pleasant Vintage. Four years after opening his first location in Vancouver (and already included in North America’s Best Bars and Canada’s 50 Best Bars) Cameron Bogue wanted to expand, and when Calgary’s Home and Away became vacant, he partnered

8 Culinaire | September 2026

11 Canmore has a new steakhouse,

and a very impressive one too! Adjacent to sister restaurant Bridgette Bar in the Spring Creek community, Hunter Steakhouse has the perfect mountain dining feel, and yet again Frank Architecture has done a great job with lots of timber and low lighting to create an upscale, refined ambience that

12 Calgary’s former Franca’s

restaurant has new owners and is now Petalo! Jennifer Drew-Banister (of Bountiful Chef: healthy, private catering) and husband John have refurbished the space and made it their own, with a vintage feel and personal touches. Chef Dylan Sexton (ex-Porch and Modern Steak)’s menu reflects this too, with seasonally changing lighter dishes, beautifully created and plated, and while Italian dishes dominate (the pizza oven is still put to good use!), and there’s an Italian sandwich menu at lunchtimes, expect other Mediterranean influences with dishes from France and Spain too. 3811 Edmonton Trail NE, petaloyyc.com for hours.

13 Edmonton’s Sea Change Brewing

has started a new chapter, reinventing themselves and opening a brewery and Skelly Club taproom in Calgary’s former Inner City Brewing location. These unpretentious musicians and creatives are super collaborative, joining forces with Cabin, Cold Garden, Two Pillars, and Brew Smith, for collab beers that are on tap here along with 16 others and 8 RTDs from sister distillery Shiddy’s. And there’s more! Partners, Flat Boy Burgers are here, too with their own alley

entrance or access from inside, serving up their hugely popular Cali-style, crispy-edge and gooey cheese, Angus beef smashburgers, veggie and vegan burgers, flat fries, shakes, and key lime pie to eat in or take away. And there’s merch too! 816 11 Avenue SW, seven days 11:30am-close, seachangebeer.com 14

14 Sandwiched between two

sandwich shops, Bun & Brie is a French vibe café serving croissant sandwiches, sweet and savoury crepes, classic breakfast, and homemade soups, with a variety of hot or iced Fratello coffees, and incredible Instagram-worthy mousse desserts. Jordan and Daniel have been renovating the space for a year, and they’ve done a great job! It’s welcoming and relaxing, with original ceilings and a huge chandelier, but the biggest change is L’Aprés, the speakeasy downstairs. The beautiful stained-glass window is still there, and everything is so clean! We’ll see you there at weekends when, from 8-11pm, there’s live jazz, soul, and comedy shows, with cocktails and a very affordable evening snack menu with big portions, excellent dumplings, chicken satay, and gangster dip. 811 1st Street SW, for hours see bunbrie.com

A Delightfully Wilde Twist on Afternoon Tea Offered on Sundays from 10am - 2pm. Reservations required. thewilderooftop.com

Book Yo Y ur Ta T ble

C H E F ’ S TA B LE

Lights, Camera, Action!

BY KEANE STRAUB PHOTOS BY DONG KIM

lberta is no stranger to the spotlight. The rugged mountain landscapes and rolling seas of prairie have been backdrop to several films and television series, from “Legends of the Fall” to “The Last of Us.” But it’s also where one will find some of the country’s best chefs who have made their mark on the small screen, competing in popular cooking competition programs

including Top Chef Canada, MasterChef Canada, and Holiday Baking Championship. Long days in the kitchen are completely different from long days in the studio, but a chef’s ability to be creative, adaptable, and relentlessly pursue perfection remain in each environment. It’s time to roll out the red carpet: we’re bringing superstars of the screen to the Chef’s Table.

blindly switching places midcook.” But as the kitchen erupted into chaos, Bhu and her partner tapped into their experience as educators. Knowing how to listen, adapt, and support allowed them to find a rhythm and with it a little fun.

Honey Tandoori Chicken Wings Serves 2-4

One part teacher, one part dancer, and one part chef, Bhu Chana makes an impact everywhere she shows up. Her most recent accomplishment was as a finalist on Season 8 of MasterChef Canada where she showcased her “rebellious” signature style, Indian fusion. “I love when the dish is loud, experimental, unconventional. I love seeing flavours, colours, techniques that typically wouldn't be seen together, but blend into a beautiful feast not only for my palate but also my eyes.” A second-generation immigrant, Bhu says, “I always questioned my parents: ‘Indian food again?’” She began watching cooking shows and learning new techniques as she experimented in the kitchen. While she introduced new cuisines to her family, when she moved out of her parents’ home, she felt there was something missing. “I found myself reaching for familiar Indian ingredients that reminded me of home.” Cooking on screen in a competition comes with its own set of obstacles, and for Bhu one of the biggest was the Tag Team Challenge. “It was a relentless onehour sprint to replicate a trio of complex Italian classics, and every buzzer meant 10 Culinaire | September 2026

Tandoori Powder

4 Tbs coriander seeds 2 Tbs cumin seeds 1 tsp black peppercorns 2.5 cm cinnamon stick 2 whole cloves 2 green cardamom pods 1 Tbs paprika 1 tsp garlic powder 1–2 tsp cayenne powder (adjust to heat preference) 1. Place the coriander seeds, cumin seeds, black peppercorns, cinnamon stick, cloves, and cardamom, in a pan over medium heat. Toast until fragrant. 2. Let cool completely, then transfer to a coffee/spice grinder or mortar and pestle, and grind into a fine powder. 3. Add the paprika, garlic, and cayenne and mix thoroughly. Keep in an airtight container for up to 6 months.

Tandoori Chicken Wings Marinade

1 kg chicken wings 2 Tbs tandoori spice powder 1 Tbs salt ½ cup (125 mL) Greek yogurt ½ lime, zested

1. In a large bowl, whisk together the tandoori powder, salt, Greek yogurt, and lime zest. 2. Add the chicken wings and toss until thoroughly coated. Cover and marinate in the refrigerator for 2-24 hours. 3. Choose your preferred cooking method and cook until the internal temperature reaches 165° F (74° C). 4. BBQ/Grill: Preheat grill to medium-high. Grill wings for 15–20 minutes, turning occasionally. Oven Bake: Preheat oven to 375° F (190° C). Arrange wings on a lined baking sheet and bake for 20–25 minutes.

Glaze

3 Tbs butter 2 Tbs (30 mL) honey 1 tsp paprika 2 tsp dried fenugreek leaves (Kasoori Methi) 1. In a small pan over medium heat, melt the butter. Stir in the honey and paprika until well combined. Remove from heat

and allow the mixture to cool slightly until it thickens. 2. Brush the glaze generously over the cooked wings. Place them under the broiler (or back on the grill) for a few minutes until the glaze is nicely caramelized. 3. While the wings are still hot, rub the fenugreek leaves between your palms to crush them, sprinkling evenly over the wings before serving.

Roasted Sunchokes with Maple Sunflower Seed Chili Crisp As a private chef and educator based in Treaty 6 Territory, Holly Holt credits the changing seasons as inspiration for her style of contemporary Indigenous cuisine. With a focus on revitalizing first foods, she creates menus that allow for adjustments in the moment based on ingredient availability. “I always get excited to create dishes when the seasons change and we have ingredients to cook with that maybe we haven’t had for a while. The change in moons bring new ingredients and these gifts are usually exactly the nourishment the body needs in that moment.” Not only does this approach ensure the quality of ingredients, but it fulfills her need to be creative. “My favourite dishes are the ones that have my clients saying, ‘Wow! This tastes incredible and it’s healthy?’” Appearing on Top Chef Canada Season 12, Chef Holly deftly applied her 20-plus years culinary background to every challenge she faced, but there was one that stood out for her. “We were tasked with creating a dish for 150 people attending the imagineNATIVE Film + Media Arts Festival utilizing our first foods. It was a very emotional challenge for me, and I was absolutely honored to be a part of celebrating Indigenous film, media, and storytelling.”

Serves 3-4

1 kg sunchokes 2 Tbs (30 mL) olive oil To taste salt ½ cup maple sunflower seed chili crisp (recipe below) 1 cup sunflower shoots, optional 1. Preheat oven to 400º F. 2. Wash and scrub sunchokes to remove any dirt/impurities. Use paring knife to remove any blemished flesh (as you would clean a potato). 3. Ensure all pieces are a similar size. Cut larger sunchokes in half lengthwise. 4. Pat sunchokes dry with clean towel. Place in bowl and coat with olive oil. Season with salt. 5. Line a baking sheet with parchment and place sunchokes (do not overcrowd). Bake for 20-30 minutes until sunchokes are soft throughout. Ideally the skin should be a bit crispy. 6. Toss hot sunchokes in mixing bowl with chili crisp. Add ¾ of the sunflower shoots in bowl and mix. 7. Divide the mixture onto plates and top with remaining sunflower shoots.

Maple Sunflower Seed Chili Crisp

Makes about 2½ cups, you will have lots of left over to enjoy later

½ small dried ancho chili 2 medium dried chipotle or morita peppers 1 cup (250 mL) sunflower oil 5 green onion stalks, chopped fine 10 fresh garlic cloves, chopped fine ¼ cup toasted sunflower seeds, chopped (you can blitz in food processor or hand chop) ¾ cup (180 mL) maple syrup To taste salt 1. Toast peppers whole in sauté pan until fragrant. Cool. Remove stems and chop fine or pulse in spice grinder until coarsely ground (seeds and flesh). 2. Place large heavy bottomed pot on medium high heat. Add oil. 3. Once oil is hot, add green onion, stir. Add garlic. Stir and add chopped peppers. Continue to stir, you want everything to start turning crispy without burning. Careful, it’ll burn fast if you don’t watch it. Once everything seems crisp, add sunflower seeds and maple syrup and let reduce for about 30 seconds without burning. 4. Add salt and let cool. Taste and adjust if necessary, it should be sweet and spicy and crunchy. You may want to add more salt or maple syrup, depending on your taste. 5. Let cool completely. Can be stored in an airtight container in the fridge and used as a condiment on meats, rice, roasted vegetables and anything you like! September 2026 | Culinaire 11

Chef Kevin Conniff feels that, when it comes to cooking, a little adventure goes a long way. “Every year I try to take at least one major trip somewhere new. I watch and listen to everything around. New sights, smells and sounds get my creative juices flowing.” As the owner and CEO of Calgary’s Sweet Bella Chocolates, this sense of freedom and creativity is evident in every product. When he eats out, he loves to try new dishes, especially those crafted by local chefs. At home, he’s all about creating pizzas in his outdoor pizza kitchen, with different sauces, doughs, and ingredient combinations. “I had the chance to work in many pizza shops in New York as a young chef, and it has since become one of the passions that I love to share with friends, family and neighbours.” Appearing on TV is its own adventure, one that Chef Conniff fully submerged himself in on Season 10 of Holiday Baking Championship. It’s expected that contestants bring their best skills to the set, but there’s also the physicality of filming to consider. “Things move fast, and there’s lots happening at once. It can be challenging getting comfortable on set with cameras everywhere and hidden wires and bumps on the floor. Most days I was on set for 12 hours or more, and I worked on my cardio extensively before filming to ensure I could keep up. Between shots, I was listening to old-school hip-hop to stay focused and keep my eye on the prize.” 12 Culinaire | September 2026

Dark Chocolate Sweet Bella Orange Crinkle Cookie Makes 26 cookies

1 cup granulated sugar ½ cup brown sugar ½ cup butter, softened 2 tsp (10 mL) vanilla extract 2 tsp orange zest ½ tsp salt 3 large eggs 100 g (2 bars) Sweet Bella or other dark chocolate orange bar ¼ cup dark cocoa powder 1½ cups all-purpose flour 1½ tsp baking powder ½ cup powder sugar 1. Preheat oven to 350º F 2. Using a stand mixer, whip the sugar, brown sugar, butter, vanilla, orange zest, and salt until creamy. 3. Switch to the paddle attachment and add the eggs one at a time. Make sure the mixture is evenly mixed. Add

the finely chopped Sweet Bella Dark Chocolate orange bars. 4. Premix in a separate bowl - combine the cocoa powder, flour, and baking powder and stir together. 5. Add the dry mix into the rest of the ingredients. Mix until just combined. Do not over mix. Refrigerate the mix if it is too soft to scoop. 6. Once firm, use a small scoop or teaspoon to portion out the mixture. 7. Roll the portioned dough into round shapes and toss in the reserved powder sugar. 8. Place on a cookie baking pan lined with parchment paper and bake until slightly firm.

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Chef Tracy Little has learned that sometimes it takes leaving the kitchen to be reminded why she cooks. As a contestant on Season 12 of Top Chef Canada, she says her biggest lesson was trusting her instincts. “Cameras, time limits, and competition create an entirely different environment,” she explains. “But once the cameras disappear and you’re back in your own kitchen, you remember why you cook in the first place: to make people happy, not to impress judges.” She says her time as Executive Chef at Canmore’s Sauvage taught her to be a better chef, and she learned what she was capable of. While she’s not quite sure where the next chapter will take her, her goal remains the same: to create dishes that are refined and approachable, but unmistakably Canadian. “I’m inspired by the forests, mountains, coastlines, and prairies that surround us, but also by the people who have understood these places for generations.” She incorporates her knowledge of foraging into her dishes, hand-harvesting wild mushrooms, edible roots, and tree syrups to reflect the true taste of place. “Foraging is another way to tell the story of where we are,” she adds. With her recipe, she shares a story that stretches coast to coast, and highlights goldenrod, a common plant in Canada that is often dismissed as a weed. “When goldenrod is infused gently into olive oil it contributes delicate floral notes and a soft sweetness that round out the tomatoes beautifully. It doesn't overpower the dish; instead, it quietly changes the way you experience it.” 14 Culinaire | September 2026

Lobster Spaghetti with Goldenrod Arrabbiata, Wildflower Crème Fraîche and Trout Roe Serves 4

Goldenrod Oil

1¼ cups (200 mL) canola oil 15 g fresh goldenrod flowers Combine the oil and goldenrod in a small saucepan. Warm gently to 65° C and hold for 20 minutes. Remove from the heat and let steep for an additional 20 minutes. Strain through a fine cloth or coffee filter and cool completely.

Wildflower Crème Fraîche

1¼ cups (200 mL) crème fraîche 5 g finely chopped edible wildflowers 4 g lemon zest 1½ tsp (8 mL) fresh lemon juice 2 g kosher salt Fold all ingredients together until smooth. Refrigerate for at least one hour before serving.

Goldenrod Arrabbiata

45 g goldenrod oil 25 g garlic, thinly sliced 3 g chili flakes 2 Tbs + 2 tsp (40 mL) tomato paste 800 g whole San Marzano tomatoes 8 g kosher salt 4 g sugar (optional, depending on tomato acidity) 20 g unsalted butter 4 g finely grated lemon zest 1 Tbs (15 mL) fresh lemon juice

1. Heat the oil over medium-low heat. Add the garlic and chili flakes and cook gently for 2 minutes without colouring. Stir in the tomato paste and cook for another 2 minutes until slightly caramelized. 2. Crush the tomatoes by hand and add them with all their juices. Season with the salt and simmer gently for 25–30 minutes. 3. Blend until smooth using a high-speed or immersion blender. Return to the pan and whisk in the butter, lemon zest and juice. 4. Taste and adjust seasoning. The sauce should be bright, lightly spicy, and have a subtle floral finish from the goldenrod.

Lobster Pasta

400 g spaghetti (chef prefers Canmore Pasta Co.) 240 g cooked Digby lobster meat 25 g unsalted butter ½ cup + 2 Tbs (150 mL) reserved pasta cooking water 500 g Goldenrod Arrabbiata 1/3 cup (80 mL) Wildflower Crème Fraîche, to garnish 20 g trout roe, to garnish 8 g finely sliced chives, to garnish 1. Bring a large pot of generously salted water to a rolling boil. Cook the spaghetti until just under al dente. Reserve at least 1¼ cups (300 mL) of the pasta water before draining. 2. Meanwhile, gently warm the lobster in the butter over low heat. It should be just heated through, not cooked again. 3. Transfer the pasta into the warm sauce. Add pasta water. Toss vigorously over medium-high heat for 1-2 minutes until the sauce emulsifies and coats every strand. Add additional pasta water if necessary. 4. Divide evenly between four warm bowls. Arrange 60 g lobster over each. Top with a 4 tsp (20 mL) quenelle of wildflower crème fraîche. Finish each bowl with trout roe and chives. Serve immediately. 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.

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level event hall and patio boasts stunning views of Saunders Lake as well as hand crafted beams, giving you a country feel just minutes from the city.

Untamed Feast an Homage to Couple’s Foraging Roots BY LUCY HAINES

ric Whitehead and Michelle Cabaj are serious about mushrooms. The couple with BC roots, now based in St. Albert, lives and breathes mushrooms; as in, they were taught to forage by their respective grandparents and so ‘it’s in their DNA’ kind of way. It’s not surprising then, that their company Untamed Feast is an evolution of the pair’s love and respect for all things nature, and all things mushroom. And whether it’s packaging bags of alder-smoked chanterelles, or wild mushroom soup, or risotto – even tea and tinctures – the self-described scrappy couple brings mushrooms to the masses in a way that has grown from their own grassroots belief that health is wealth. “There’s so much that’s amazing about mushrooms,” says Whitehead, on the phone from the remote BC cabin where he says he ‘gets’ to spend a few weeks harvesting morels, (a family spot he returns to several times a year). He says

16 Culinaire | September 2026

whether used for culinary or medicinal purposes – even as a meat replacement, mushroom use is in its infancy in North America, so there’s plenty of opportunity to educate consumers on all the delicious, nutritious and healthful ways to bring the beloved fungi into the home. “At this point in our business, product development is the most fun for me. Our brains are always working on what we can do with the high quality, small batch mushrooms we get from our local suppliers. They harvest and dry the mushrooms in the wild, with sun and wood heat. We manufacture and package the products in-house, ready for customers to rehydrate and use in a multitude of ways.” The founders of Untamed Feast first met abroad and then lived on Vancouver Island for a time before moving to Alberta in 2014 to be closer to family. Whitehead had worked in forestry and Cabaj in parks. They even went foraging on an

early date night. “For Eric and I, we just love spending time outdoors. There are great spots in BC, and the Boreal Forest just north of Edmonton, so there’s lots of opportunity to forage and work with the rewarding cycles of nature,” says Cabaj. That inherent passion for the fungi led the couple to Dragon’s Den in 2013, where they got numerous offers to invest in the business. “In the end we decided not to go ahead with it, because we wanted to grow at our own pace and maintain control over the brand,” Cabaj recalls, adding, “But they loved our story.” Whitehead and Cabaj say they’ve accumulated enough experience to know their sweet spot — how much they can hustle and grow the company (from maintaining a website, online sales and social media presence, to working a few consumer fairs, and getting product into retails stores around Alberta), all while raising a young daughter. Besides working with small suppliers to gather the

dried porcini, chanterelle and top-selling morels, mostly from central Alberta and BC, the couple works with casual and part-time staffers to help package, deliver and send out products from their 1,500 square-foot space in St. Albert’s Riel Business Park. “Our product line has evolved from decades of serving and listening to people at farmers’ markets,” adds Whitehead, who is often the face of the business at craft markets or in meetings with potential retailers to pitch the brand. “We don’t chase awards or industry trade shows. We’re not trying to produce mass quantities or be the cheapest product on every store shelf. It’s been a slow and steady evolution. We stay in our lane and let the product speak for itself – a product we’re really proud of based on easy-to-use, versatile, delicious mushrooms. Besides the popular packages of straight-up dried mushrooms that take cooking beyond the white button variety, (shelf stable and easy to rehydrate for sautéing etc), there’s good response to the Untamed Feast line of risottos, (which Whitehead describes as a great gateway product to step up one’s mushroom game), coconut rice, soups, a rub, powder, sauce mix, and high protein, gluten-free mushroom ‘meat’. “We’re not vegetarian, but we hear what customers want, and the rich, earthy, umami flavour of mushrooms works great as a meat-substitute for things like burgers and tacos. Also, not everyone is comfortable in the kitchen, so we have easy-to-use, convenient products that are great for young adults just starting out, or parents with young families.” Untamed Feast enjoys widespread exposure in many Alberta retailers, including Freson Bros., Sunterra, Safeway/ Sobeys, Co-op stores and Italian Centre Shops in Edmonton and Calgary. The product can also be found at a selection of stores in BC and in a few provinces to the east. Joe Antonucci, manager of the Italian Centre Shop’s Sherwood Park location says Untamed Feast has been a valued brand on the store shelves for 11 years, whether simple dried mushrooms or convenience pouches of risotto, soup, and more. All products in the lineup are gluten-free, dairy-free, and have a long shelf life too. “It’s the high quality of the brand that’s most important, and the local factor; Eric and Michelle stand behind the product.”

The pair say standing behind a product like mushrooms is easy, as they are high in fibre and protein, and rich with vitamins and minerals. And while Whitehead says some people can be intimidated about what to do with dried varieties, he often shares recipe ideas for how to cook with the rehydrated fungi. “Use them in countless ways; sauteed with onions and garlic, stirred into potatoes or polenta, served over toast, on steak and roasts – even in omelettes and mac’n’cheese,” he says. There is a rhythm to the use of mushrooms too, the pair point out, bought most often in the fall and winter months for cozy dishes like soups and stews. “Quarter four is our busiest time of year, and yet it’s winter in Alberta. That means putting miles on the road and being busy with online sales – everything is pumping for us just when we should be settling into our nest. But that’s business,” says Cabaj. A natural extension (and growing part) of the Untamed Feast line includes ‘good for me’ products such as mushroom tonic, lion’s mane drops and chaga mushroom tea – sold online and lauded for their antioxidant and anti-inflammatory properties. As well, Whitehead says he’s exploring the idea of a corporate or teambuilding course/workshop that would take people into the couple’s world – out foraging. It wouldn’t be that far from what he’s already been doing for years, teaching occasional fire making/survival courses and sharing his expertise with high school students and youth groups in the St. Albert area and in BC. “These concepts aren’t about making money,” he says. “If and when I retire, it’s something I’d like to do.” In the meantime, the pair work on getting the word out (and products) to consumers to tout the benefits of and de-mystify the mushroom. And Whitehead says he’ll keep enjoying occasional foraging trips back to his cabin. Cabaj says she takes a turn to recharge too, when business slows. “Being in nature is important to human beings,” they agree.

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SINCE 1879 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. September 2026 | Culinaire 17

3 S

New Ways to Enjoy Roasted Squash

BY ADAM HAYMAN

ometimes you can’t resist bringing home a variety of festive squash from the grocery store. The shapes and colours epitomize the season, but you may need something besides squash soup to make with your fall bounty. These recipes can be made with almost any squash (excluding spaghetti squash due to its atypical texture). The flavour and moisture content varies between varietals, but if you taste as you go, and adjust any liquids, sauces, or dressings used, you’ll be fine. Also, check if the squash you purchased has an edible peel or not. An acorn squash looks like a hassle until you realize you don’t need to peel it.

Roast Squash with Cashew & Thai Basil Pesto Serves 4

1 small squash (around 500 g) cut into half-moon slices, 1 cm thick ½ cup and 1 Tbs (140 mL) extra virgin olive oil 2 tsp of salt, split 4 cloves of garlic, minced 18 Culinaire | September 2026

½ cup cashews ½ tsp pepper 1 lime, juiced 100 g fresh Thai basil 454 g dry pasta A handful arugula 28 g Manchego cheese (optional garnish)

1. Preheat your oven to 425° F and boil some salted water for your pasta. 2. Toss the squash with one tablespoon of olive oil and one teaspoon of salt. Roast the squash for 20-25 minutes, or until it becomes tender and picks up a little bit of colour. 3. In a small pan, warm the ½ cup of olive oil with the minced garlic just until the garlic starts to sizzle then take it off the heat. 4. Once your pasta water is ready, cook the pasta according to the package directions and reserve a cup of pasta water before you drain it. 5. In a food processor, add in the olive oil and garlic, one teaspoon of salt, cashews, pepper, and lime juice. Blitz everything until the cashews are in small pieces.

6. Pick the basil leaves and add them to the food processor. Purée until smooth. 7. Toss the cooked pasta with the pesto, adding in any reserved pasta water to help smooth the pesto out into a proper sauce. Taste for seasoning. 8. Top the pasta with the roasted squash, arugula, and shaved Manchego cheese.

Squash Bolognese Serves 6

1 large squash, peeled (you want roughly 600g of cooked squash) ¼ cup (60 mL) olive oil, divided in half 454 g Italian sausage meat 1 medium yellow onion, diced 1 clove of garlic, minced 1 tsp ginger, grated 2 tbs (30 mL) of tomato paste ⅓ cup (80 mL) white wine 2 cups (500 mL) chicken stock 1 tsp dried oregano 1 tsp fresh sage, minced 1 tsp fresh rosemary, minced 2-3 Tbs (30-45mL) heavy cream 1. Preheat oven to 425° F. 2. Cut the squash in half and remove the seeds. Drizzle the cut side with two tablespoons (30 mL) of oil and sprinkle with salt and pepper. Roast the squash on a parchment lined baking sheet until very soft, around 35 minutes. This can be done ahead of time. 3. Warm a rondeau or a small Dutch oven over medium high heat. Cook the sausage meat, being sure to break it up into small pieces. Once cooked, remove it from the pan. 4. Add another two tablespoons (30 mL) of olive oil to the pan and add in your onions. Cook the onions until tender, three to six minutes.

5. Add in the garlic, ginger, and tomato paste. Cook for two minutes. 6. Deglaze the pot with the white wine, cooking it down until it’s nearly evaporated. 7. Add in the chicken stock. Bring it to a simmer while you wait for the squash. 8. Remove the squash from the oven. Wait until it’s cool enough to handle before removing the peel. Add the cooked squash to the pot and purée with an immersion blender. You want a smooth, saucy consistency. You will likely need to add some water or stock to adjust it. 9. Add in your meat and herbs and simmer for 10 minutes. Taste for seasoning. 10. Stir in the cream and serve with your choice of pasta.

Roasted Squash & Apples with Ricotta & Dukkah Serves 4

Toasts

2 firm baking apples like Granny Smith, peeled, cored and chopped (roughly 250 g peeled) 2 cups chopped squash pieces (look for a squash that is at least 600 g) 2 tbs (30 mL) olive oil, divided 1 tsp (5 mL) Dijion mustard 1 Tbs (15mL) apple cider vinegar 1 tsp brown sugar ½ tsp paprika 1 tsp salt ¼ tsp garlic powder 4 large slices of sourdough or artisanal bread ¾ cup (180 mL) ricotta 1. Preheat oven to 400° F and line a baking sheet with parchment paper. 2. Toss apple pieces with one half of the olive oil, Dijon, cider vinegar, and brown sugar. Place the pieces onto one half of

your baking sheet. 3. Toss your squash pieces with the remaining olive oil, paprika, salt, and garlic powder. Place the pieces onto the other half of your baking sheet. Roast everything for 20 minutes or until the squash is soft when poked with a fork and has picked up some colour. The apples should also be soft, but don’t expect them to pick up much colour. 4. While that’s baking you can make your dukkah. Toast the walnuts in the oven for 8-10 minutes or until they start to darken. In a dry frying pan, toast all the seeds and peppercorns over a medium heat until the sesame seeds pick up some colour and the spices become fragrant. Grind the seed mix, salt, and garlic powder in a mortar and pestle or an electric spice grinder. Chop the toasted walnuts. Toss the nuts with the seeds. 5. Tip the contents of the sheet pan, including any juice from the apples, into a bowl and toss lightly to combine. 6. Toast the bread and top each piece with some of the squash mixture. Dot the top of the bread with spoonfuls of ricotta. Then, sprinkle on a generous tablespoon of dukkah over top of everything. Any leftover dukkah will keep in the fridge in an airtight container for a few weeks.

For the Dukkah

¼ cup toasted walnuts 1 tbs sesame seeds ½ tbs fennel seeds 1 tbs cumin seeds 1 tbs coriander seeds 1 tbs whole black peppercorns 1 tbs kosher salt 1 tsp garlic powder

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. September 2026 | Culinaire 19

Tahini Rice Bowl with Edamame

Lunches and Snacks for a Winning Day E STORY AND PHOTOGRAPHS BY NATALIE FINDLAY

ach year when the calendar turns to September we (I’ve found that actually age doesn’t matter here) know it’s time to renew our focus towards school, work, or our next adventure. The structure of the school year permeates through our lives. January might be the official start to the year, but September feels like a time of renewal. A time to refocus and accomplish goals before December 31st ticks by. As we pack our back packs, purses or lunch bags one of the most important things to include is a delicious lunch and snacks allowing us to stay focused all day. Because who can check off those big (and 20 Culinaire | September 2026

small) goals without proper fueling? Before we get to lunch, let’s talk snacks for a moment. While coffee gives you a perk up, a well-balanced meal and snack will help you perform at your best all day. Snacks are small in-between food choices that tie us over until our main meal. Building quality snacking choices are very similar to meal choices but much smaller.

Great options are:

- A couple boiled eggs + an apple - 2 squares dark chocolate + almonds - Hummus + chopped veg

- Cheese + an apple - A small handful of nuts - Greek yogurt + chia seeds + berries

Snacks and lunches don’t have to be hard or time consuming. An hour and a half on Sundays, and you can have healthy snacks packed for the week along with the three lunch recipes below, saving you time and frustration throughout the week. These lunch recipes will provide the protein, carbs and fats needed to keep your stomach filled and your brain charged.

Chickpea and Avocado Sandwich

Tahini Rice Bowl with Edamame Serves 2

¼ cup (60 mL) lemon juice ¼ cup (60 mL) tahini, well-stirred 1 tsp (5 mL) Dijon mustard 1 clove garlic, grated or very finely minced 1 Tbs (15 mL) maple syrup ¼ tsp sea salt ¼ tsp black pepper 1½ Tbs (22 mL) extra virgin olive oil As needed cold water, to thin 2/3 cup edamame ½ cup broccoli ½ cup zucchini, roughly chopped 2 cups rice, cooked 1 Tbs sesame seeds 1. In a medium bowl, combine the lemon juice, tahini, Dijon mustard, garlic, maple syrup, salt, and pepper to taste. Whisk well to combine. 2. Now stream in the olive oil, whisking as you go, until emulsified. Taste and adjust as desired. Note: If it is too thick, whisk in cold water, one tablespoon at a time. You can store in the fridge for 5 to 7 days. 3. Bring a medium pot of water to boil. Add the edamame and cook for 3 minutes then add the broccoli and cook for 2 minutes. Drain.

Meanwhile, warm your rice and add to a bowl along with the edamame, broccoli, and zucchini. Top with sesame seeds and tahini dressing.

Chickpea and Avocado Sandwich Makes 2

4 slices bread, sourdough would be great 1 can chickpeas ¼ cup parsley, roughly chopped 1 Tbs (15 mL) lemon juice ½ lemon, zest Pinch salt ½ tsp pepper 1 Tbs chives, roughly chopped 1 avocado, mashed ¼ cup olives, pitted and roughly chopped ½ cup micro greens 1. In a medium bowl, mash the chickpeas (or use a food processor and pulse 3 or 4 times). You want a rough texture (not smooth like hummus) and then scrape into a medium bowl. 2. Add the parsley, lemon juice, lemon zest, salt, pepper, and chives and stir to combine. 3. Lay out your slices of bread. Add ¼ of the chickpea mixture to the bottom, top with 1 heaping tablespoon of olives, ¼ cup of micro greens, and ¼ of the mashed avocado and then top with the other slice of bread. September 2026 | Culinaire 21

Pesto Tofu Pasta Salad

Pesto Tofu Pasta Salad Serves 2

2/3 cup walnuts, toasted 1 Tbs (15 mL) lemon juice 1 clove garlic ¼ tsp sea salt ½ tsp black pepper 2 cups basil leaves ¼ cup (60 mL) extra-virgin olive oil, plus more for a smoother pesto 2 cups pasta, your favourite shape ½ cup bell pepper, mixed colours (for fun) ½ cup tofu, medium-firm 1. In a food processor, combine the walnuts, lemon juice, garlic, salt and pepper and pulse until well chopped. Add the basil and pulse until combined. 22 Culinaire | September 2026

2. With the food processor running, drizzle in the olive oil and pulse until combined. For a smoother pesto, add more olive oil. 3. Cook the pasta as per instructions on the package. 4. Meanwhile, dice the bell peppers. 5. Cube the tofu. 6. Drain the pasta and add ½ the pesto (reserve the rest for your next meal prep). Gently stir in the bell peppers and tofu. Store in the fridge until lunch time.

Note: You are going to want to make sure you label your delicious lunches with your name so they don’t get eaten by one of your friends or co-workers.

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.

The “Other” Red Meat: Bison is a nutrient-dense, culturally significant protein BY SHELLEY BOETTCHER

COOK IT RIGHT Here are a few tips on cooking bison from Bison Producers of Alberta. Find more information and cooking suggestions at bisoncentre.com. - Use lower cooking temperatures for cooking bison because bison is extralean. Bison will cook to desired doneness more quickly than other red meats. For best results, cook steaks and roasts to rare (135° F, 57° C) or medium rare (145° F, 62° C).

elly Long has been selling bison to Canadians for more than 20 years, but it wasn’t until 2016 that she launched Noble Premium Bison, one of North America’s largest bison suppliers. Since then, she has watched her industry — and bison’s popularity — skyrocket across the continent. Alberta is no exception. You’ll find bison on major restaurant menus and in most grocery stores across the province. “Bison is a North American success story. It’s lean, it’s nutritious, it’s tender and it tastes awesome,” Long says. “It doesn’t take an adventurous palate to try bison. It’s familiar enough that beef lovers will like it, but distinctive enough to taste special. And it’s versatile. Anything you

use red meat in; you can use bison.” What exactly is bison, you may be asking? Here’s a condensed history: Bison are very large indigenous herbivores that were once a major food source for Indigenous peoples in North America. They’re big, very big; a male (a bull) can weigh around 907 kilograms (2,000 pounds.) And while the meat was eaten, the hides were traditionally used for clothing — thick coats, hats and blankets to ward off winter’s chill, generations before we began buying Arc’teryx and Patagonia. There were once thousands of bison on the Canadian prairies, but when European settlers arrived in the late 1800s, the massive animals were hunted almost to extinction.

- Marinate sirloin tip and inside round steaks for eight to 24 hours in refrigerator to increase tenderness.

Roasts (sirloin tip, inside round) Sear roast in oven at 500° F or on stove in a hot pan. Season roast, add ¼ cup (60 mL) of water or red wine. Roast at 325° F in covered pan. Use thermometer and roast to medium rare (145° F, 62° C) or no more than medium (155° F, 68° C). Slice thinly at right angles to grain.

Steaks (grill, broil or pan broil) Cut steaks to 2-2.5 cm thick. Place in lightly oiled skillet and use medium heat on stove top or place bison 15 cm from the source of heat in broiler or barbecue. Cook four to five minutes per side.

September 2026 | Culinaire 23

The story is long and brutal, one of colonization and globalization. A growing demand for leather around that time meant they were slaughtered and the meat left to rot, while their hides were shipped to Europe. Not long after that, the burgeoning European bone china (the name says it all) and fertilizer industries created a massive demand for bones. Close to nine million tonnes of bison skeletons were shipped overseas. In the early 1900s, however, Canadian ranchers started to breed them, recognizing that these animals played an important role in the prairie ecosystem. Then, in 2017, the animals were reintroduced to Banff National Park, the first time bison were wild in the area in more than 140 years. There are now more than 130 bison in the national

park, although you’re unlikely to see them when you’re driving through the town. The herd lives along the eastern slopes, a remote area far from the highway and the town of Banff. And, of course, myriad bison producers are now found across the Canadian prairies, serving the ever-growing culinary demand in Canada and around the world. According to Statistics Canada, there are close to 1,000 producers in the country and of that, close to 50 per cent of them are in Alberta. Some of those producers are Indigenous. The Willow Lake Métis Nation near Fort McMurray has a herd more than 20, part of the nation’s long-term food sustainability plan; Métis Crossing, northeast of Edmonton, has a similar (and rapidly growing) herd. Twenty here, 20 there. That may not sound like a lot of

animals. but when you add all the animals together, it’s considerable. According to the Canadian Bison Association, there are more than 150,000 of the animals now being raised on farms and ranches across the country — and another 2,200 or so in the wild. There are plenty of good reasons to eat bison, says Jackie Fisher, sales and operations for Canadian Rangeland Bison. Not only is the meat delicious, she says, bison is healthy compared to many other meats. It’s low in

BUYING BISON

Bison is widely available in stores and butcher shops across the province, but if you’re seeking out a specific cut or a big order, you may want to call ahead. Here are a few places to buy bison in Alberta: Canadian Rangeland Bison (rangelandsteaks.com): Canadian

Rangeland sells to retailers across Canada, but you can also order various cut online, including the award-winning bison steak bites, sirloin baseball steaks and tomahawk steaks. You can buy directly from their store in Lacombe, or they’ll ship it to you across the province.

Costco (costco.ca): In true Costco style, orders are big, but there’s a good selection of Canadian bison to choose from, including burgers and a range of steaks, including ribeye, sirloin and even tomahawks. Noble Premium Bison (noblepremiumbison.com): You’ll

find Noble Premium Bison at select Safeway, Sobeys, Co-op, and IGA stores in Alberta. Check out the Noble Premium Bison website for the location nearest you.

Prairie West Specialty Meats (prairiewestmeats.com): This

Calgary-based butcher shop buys from two local bison producers and sells a variety of products. Call ahead to confirm availability. 403-243-9535

Ribeye Butcher Shop (ribeyebutcher.ca): Ribeye has

locations throughout Alberta, including St. Albert, Edmonton, Sherwood Park, Airdrie, and Calgary. You’ll find bison burgers, striploin, tenderloin and more.

24 Culinaire | September 2026

fat, compared to similar beef cuts, but it is high in omega-3 fatty acids (important for heart health), as well as iron and protein. There are about 24 to 28 grams of protein in a 100-gram serving of cooked bison. “And it doesn’t shrink as much as beef when it’s cooked,” says Fisher, adding that the Canadian Rangeland bison comes primarily from producers in Saskatchewan, Peace River, and Central Alberta regions. It’s available at retailers including Co-op stores in Calgary and Central Alberta, as well as Sobeys, Costco, and IGA. A former pro hockey player whose father was a butcher, Taras Foremsky is now the owner of Prairie West Specialty Meats in Calgary, as well as Farm to Flame, an online butcher shop. He buys from Rangeland and a couple of other Alberta bison producers, and he says he’s seeing the demand for the meat grow. He’s a fan of a good bison steak, especially a ribeye, because it has some fat on it. That fat helps keep the meat moist during the cooking process. But ground bison is the most popular, he says, as it’s the simplest to prepare. “Bison is easily ruined if you cook it too long,” he says. “It can go from perfection to destruction in five minutes.” Long agrees. She cooks a lot of bison at home, too, and she says it’s best to use a meat thermometer to keep it from overcooking. “Because it’s so lean, it’s better to cook it to medium rare, no more than medium, so it keeps its tenderness,” she says. If you prefer meat that’s been cooked longer, try a slow cooker, she says. “I do a lot of braising and slow cooking because it’s easy. You can cook it early in the morning or the day before, and it’s just ‘wow.’ It’s simple and it’s delicious.” As for pairings, she likes seasonal vegetables and potatoes. “And pair with red wine or cold beer,” she says with a laugh. And if you’re not brave enough to try cooking it at home the first time you try it, head to your favourite local restaurant. Odds are good that if they serve meat, they may serve bison. The co-author of Tawâw: Progressive Indigenous Cuisine, Shane Chartrand operates Paperbirch by Chartrand at the Old Strathcona Farmers’ Market in Edmonton. He often cooks with bison when he’s catering and preparing menus for Indigenous dinners, dinners that he has hosted around the world. He has a few tips

for us home cooks, too: First, spend the money to get a good fresh cut of meat. Open the meat’s Cryovac package and pat the meat dry. Then let it sit and air for a couple of hours before cooking, a process that will help remove any gamey aromas. He loves preparing bison as carpaccio, thinly sliced, and he’s a fan of cooking eye of round on skewers over an open fire or Japanese charcoal. “The bone marrow, I love it,” says Chartrand, who has competed on Iron Chef Canada and Top Chef Canada. “Or try osso buco with bison. It’s really classic. Or smoked bison brisket.” As for seasoning, you can try something as simple as salt and pepper, he notes. Or follow his lead and add some delicious Canadian berries, dry or fresh. Try raspberries, blueberries, haskaps, that sort of thing. “Whenever you’re dealing with wild game of any sort, pair it with what it eats and you can’t go wrong,” he says. “That means berries and bison go really well together.” Visit him at the market in Edmonton and he’ll put you in touch with his friends at Cranky’s Spice. They have a seasoning blend that’s perfect, he says. “Salt and pepper, herbs like rosemary,

thyme, oregano — that’s great,” says Chartrand. “But you need something sweet in there to take it to the next level.” Long and her team at Noble Premium Bison sell their bison to a lengthy and impressive list of chefs and restaurants, including Chartrand. Other culinary clients include Scott Hergott, executive chef for Pursuit Collection’s Banff properties; Shokunin, Nupo, and Eight’s Darren MacLean; and The Sweatered Hen’s Andrea Harling. In 2026, Noble Premium Bison celebrates its 10th year in business and, for Long, the anniversary is simply one chapter in the lengthy history of bison in Canada. “Bison isn’t just another meat. It is a story of resilience. It is the original Canadian meat, and it came close to disappearing,” she says. “Every time someone eats bison, they are supporting a Canadian success story.”

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.

SOUTHERN HILLS CABERNET SAUVIGNON

pts

James Suckling, Sep 2025

MORNING FOG CHARDONNAY

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Tasting Panel Magazine, Winter 2026

Alberta Pumpkin Growers You Won’t Want to Miss BY MIKAYLA BORTSCHER

For a province that isn’t known for pumpkin growing, Alberta sure produces some very fine heritage pumpkins. There are pumpkin farms as far North as Bon Accord all the way down to the south near Lethbridge. Here are some locally grown pumpkins to incorporate into your culinary escapades. You’ll be supporting local family-run farms, and bringing a smile to your tastebuds.

SOMERSET FARMS

PRAIRIE GARDENS Let’s begin in the great North. Prairie Gardens in Bon Accord boasts a diverse pumpkin yield, bearing around thirtyeight varieties of pumpkins each year. In addition to a pumpkin U-pick, Prairie Gardens hosts farm to fork dinners serving multi-course meals that include their heritage pumpkins. They also sell pumpkin soup and pumpkin chili at their concession during Fall and Halloween themed festivals. 26 Culinaire | September 2026

The Grey Ghost pumpkins are a top seller at Prairie Gardens, they are sweet, rich, and slightly nutty, and most similar to a sweet potato. They are dense, velvety, and less stringy than most pumpkins. If you want to try a unique twist on tempura, Grey Ghost pumpkins are excellent battered. They also make great gnocchi, as well as puréed in soup. In appearance they are a blue grey colour, slightly oblong, and mildly ribbed. They pair well with coconut milk, ginger, sage, and maple.

Somerset Farms is located in Central Alberta in Parkland County. This familyowned farm grows a whopping sixtyseven different varieties of pumpkins and squash. Out of these, fifty of them are edible. On their website, you can find several recipes for heritage pumpkins including their pumpkin soup, pumpkin spice Dutch babies, and pumpkin scones. Their pumpkin U-pick is open at the beginning of September until the first frost. Somerset Farms also offers picnic packages where you rent a firepit and roast smokies on the property. Their top seller is the Jarrahdale pumpkin. In Australia, the locals munch on Jarrahdale pumpkins with the same frequency people in North America eat potatoes. Jarrahdale pumpkins are

green on the outside with deep ribs. Australians who visit North America would find our orange pumpkins a novelty. They are mildly sweet, dense, and have a classic pumpkin flavour. Jarrahdales have a more subtle flavour, and are great for savoury side dishes. Their flesh is smooth and fine-grained, making them perfect for roasting with sea salt and rosemary, as well as baking into pies and breads. They pair well with thyme, roasted garlic, curry, cinnamon, nutmeg, and cream. Jarrahdale pumpkins are fairly large, so they supply big portion sizes.

BROXBURN VEGETABLES Broxburn Vegetables is located in Southern Alberta near Lethbridge. They grow an impressive variety of gourds. On their property is the farm-to-fork Brimstone Grill cafe, which features produce and meats grown and raised locally at the farm. They sell their goods in a portable market, so even if you aren’t from Southern Alberta, you can still have access to their wide range of farm goodies. One of their top selling gourds in the Red Kuri. Red Kuri pumpkins originate in Japan. They are thick, and hold their shape well cubed in Thai curry dishes. Red Kuri pumpkins make the perfect side dish,

and pair well with a lot of zesty, spicy flavourings. They also are one of the best pumpkins for pies, muffins, and breads due to their density. In appearance they are on the smaller side, with bright orange bumpy skin, and robust amber flesh. Red Kuri pumpkins are also good as a good oldfashioned roasting pumpkin. If you only have access to the orange Jack-O-Lantern pumpkins from commercial grocery stores, you can still enjoy a more subtle pumpkin experience. They are low in sugar and high in water, meaning they have less flavour compared to the heritage varieties. But no matter what, you will be able to enjoy this delightful and aesthetic gourd. If you leave the dirt on pumpkins when you harvest them in the fields, they can last you all winter. There is no need to refrigerate them. If you have room in your pantry, you can purchase enough to

last you all throughout the winter. And who doesn’t want pumpkin soup in the deep darkness of a Northern winter!

Mikayla is a harpist, singer, songwriter, and Yoga teacher from Treaty 6 (Edmonton). She holds a masters in English from the University of Alberta. September 2026 | Culinaire 27

MAKING THE CASE

School’s In!

By TOM FIRTH

fter more than 25 years of monthly wine recommendations at Culinaire and other publications. I took a summer off. Well, most of a summer, print deadlines being what they are. But it’s also amazing to still taste and experience great bottles without worrying about why they are great and focusing on the enjoyment involved with the simple pleasure of sharing in a lovely bottle. I was talking about how I got into beverage reviews with some new friends, and why it meant so much to me over the last few decades. In many ways wine encapsulates the entire human experience and how we view our world. Wine touches on the history of both humanity and the world around us, geology, culture, agriculture, science, botany, climate, biology, and so much more. These are often all condensed into what we tend to call “terroir” - that sense of place that makes wine taste like it came from “somewhere” and not “anywhere”. A large part of the summer months were occupied by the 14th edition of our Alberta Beverage Awards, and I would highly suggest picking up our October issue (or looking online) for the results. 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.

Monchiero Carbone 2022 Barolo Piedmonte, Italy

A great glass (or two) of Barolo is almost life changing. But one thing it really is, is capable of making a good evening a memorable one, a sort of “hey, remember that wine we had?” conversation down the road. That said, this was a standout. Perfectly old world in approach with dense, almost lean fruits, sleek mineral, and dried earthy character, and a tightly wound, expressive finish. An absolute stunner from start to finish. CSPC 144946 $50-55

Upper Bench 2023 Chardonnay Naramata Bench, British Columbia

Most noticeable from the start was the use of nicely restrained oak bringing body and weight to the palate, and not overwhelming the fruit in any way. All the classic chardonnay flavours are there with a nuanced, complex expression, that develop over the palate and just get better and better with each sip. Reasonably priced, well made Okanagan chardonnay that is versatile at the table with a wide variety of dishes. Worth stocking up on. CSPC 858597 About $33-35

Black Hills 2024 “Hiatus Collection” Nota Bene, Canada

What do you do when you have an iconic wine, expressing all the best of the Okanagan, and a couple of killer frosts that decimate vineyards across the region? One solution is to make a “hiatus collection” a sort of tide you over expression or pause to make a collectable, sought after wine, while regular production resumes. Diligently sourced from vineyards in Oregon, then vinified and aged in the Okanagan, the hiatus Nota Bene is recognizably different from most vintages with a tighter palate, slightly more opulent fruit, and some serious evolution through the mouth. Excellent, discussion worthy, and suitable for the collection. Winery is best, $70 28 Culinaire | September 2026

Ravasqueira "Encantado" 2024 White Alentejo, Portugal

How cool is this? A blend of alvarinho, arinto, and a little bit of viognier from one of my favourite regions of Portugal ( joke’s on you – I love all the wine regions of Portugal!), utilizing some luscious local grapes and an under-appreciated international variety like viognier. Crisp and fresh, with a spiciness that makes the wine come alive on the palate, while showing those apple fruits, pear, and some brilliant citrus notes. Serve chilled to cool, and try pairing with creamier cheeses, light snacks, or poultry. CSPC 136076 $18-21

Monchiero Carbone 2025 Recit Roero Arneis, Piedmonte, Italy

Sumo Cat 2023 Riesling Rhein, Germany

Regateiro JR 2019 Red Bairrada, Portugal

Moraine 2025 Pink Mountain Rosé Okanagan Valley, British Columbia

Nelus 2018 Red, Dão-Lafões, Portugal

Escorihuela 2021 1884 Gran Reserva Cabernet Sauvignon, Agrelo, Argentina

A flat-out beautiful, and still exciting wine to drink. Rife with apricot, apples, and peach fruits, with mouth filling acids and textures too. Each sip led to more descriptors and even more enthusiasm for the next sip too. It’s possible that you aren’t familiar with this grape either, and that should be something on your list to rectify. Would be a fine accompaniment to freshwater fish, roasted poultry, or creamier cheeses. Delicious. CSPC 144944 $32-34

Ok. You might guess that with a name like Sumo Cat, this might not be a serious wine, but trust me, this off-dry riesling takes its friendly approach seriously. Lively and juicy with sweeter, tropical fruit aromas, a little flinty mineral character, and a fresh, lighthearted approach. It’s on the sweet side, so serving well chilled is a good move, and this works well with sushi, Asian-style fusion cuisine, or Thai cuisine. Vivacious, easy-going wine. CSPC 112416 $17-20

Interesting AND tasty was how I started my notes off for this gem. A thoughtful Centred around pinot noir with smaller blend of touriga nacional, alfrochiero, and amounts of riesling and gewürztraminer, tinta roriz (tempranillo), chock full of this hot little number is perfect for a smoky cherry fruits supported by lighter nice afternoon. Zesty and fresh, with cranberry and red berry notes, assorted clean summer fruits like cranberry and raspberries, a bit of sweetness without being spices, and plenty of clean, dried herb cloying, and lively acids that get you ready notes, at the same time carrying some serious tannins that are rather silky. A for another sip. I think I like this one best little off the beaten path for some, but on its own, but it works well with lighter an excellent match with grilled burgers, seafood dishes, Vietnamese cuisine, and briskets, or ribs from the barbecue. dishes with a little bit of Asian-style heat. CSPC 122592 $23-25 CSPC 286102 $27-29

Mendel 2020 Malbec, Mendoza Hester Creek 2022 Old Vine Cabernet Franc, Golden Mile Bench, British Columbia Argentina

It’s no secret that cabernet franc is a pretty amazing grape, and in the Okanagan it’s able to reach ripeness and spice levels not often found in other places of the world. Hester Creek has a respectable commitment to the grape, and year after year makes a favourite for me. Cherries dominate the fruit, but with more than a hint of plums and blueberries, while dark chocolate and roasted coffeestyle flavours support the tannins and overall progression. Tasting great now, but even 2-3 more years in a cellar would be pretty rewarding. CSPC 467332 About $39-43

I spent quite a bit of time with the folks from Mendel back when I judged at Argentina’s national wine competition and still have a lot of fondness for the property, people, and of course, the wines. A finely crafted malbec that balances the powerful and intense roots of the grape, with the need for slightly more fruit that the North American palate wants. Deep and darkly coloured with rich spice characters, plum and slightly raisined berry fruits, intense floral aromas, and an expressive dried herb undercurrent tying it all together. CSPC 869834 About $45-49

A brilliant and complex wine with abundant, blacker fruits, tobacco leaf and rich, loamy earthy characters from start to finish. Somehow, it’s also still delightfully clean on the palate, all the better to share those fruits. Very well priced and blessed with some great versatility for the table, though I’m thinking red meats or heartier, braised meat dishes, or even something with a lot of mushrooms would be a fine way to enjoy this wine. CSPC 852858 $26-29

A beautiful, elegant bottle of cabernet that checks off all the boxes for purists of the grape, but also a wine that still manages to just “taste great” for someone who wants a big, chewy red to share with a few people. Wildly intense with excellent acidity and some prominent tannins well supported by cassis and cherry fruits, tobacco notes, spice, and some delicate floral aromas. A worthy bottle to stock up on and ready for drinking now, or even to hang on to for a few more years. CSPC 890416 $28-30

Spier 2020 21 Gables Pinotage Stellenbosch, South Africa

Every time I try pinotage these days, it manages to further upset my previously held convictions about it. I might have to say that I actually love this grape nowadays. Spier’s 21 Gables is a gem with loads of brambly, blackberry fruit and hints of smokiness well intertwined with earth and wood characters – yet that smoke isn’t central to the palate. An excellent wine, highly enjoyable, and one that gets better and better. Yes, it’s absolutely best with red meat or hard cheese, but also perfect for those cooler evenings too. Highly recommended. CSPC 764174 $45-48 September 2026 | Culinaire 29

E TCE TE R A . . . North Water Blush

Sure, we all need to stay a little more hydrated, but the bevy of stevia-laden drinks or “nude” style, light on flavour waters can be a little tough to navigate. North Water has recently launched their Blush line of flavoured sparkling waters. Currently available in two flavours, apple and cherry, both made with Okanagan fruit, and striking the right balance of real fruit flavour and sparkling water. Both are great, but the cherry gets our nod. Available direct from North, or at select cafés like Deville, Phil and Sebastian, Fenyk, and Euphoria. $3-4 250mL can. Made Good Cranberry Maple Organic Granola Bites

We get it, there are plenty of options out there for snacks in the lunch bag, the backpack, and at home, so these days flavour and the ingredients are going to be the most important. Made Good's Cranberry and Maple have the right flavour to be tasty and enjoyable, but also these ones are organic, gluten and nut free, with oats from the Prairies and cranberries and maple syrup from Quebec. Backcountry enthusiasts will love how "sturdy" they are and easy to nibble on the trails. Same too for that lunch bag. $4-5.

Vine & Dine at SOT, September 9 The last of three superb summer pairing nights of elevated and creative dishes, based on Korean cuisine and prepared in a modern way, at Calgary’s Best New Restaurant of 2025! Vine & Dine at Petalo, September 11 and November 12 We’re very excited to be running our first Vine & Dine evenings at one of Calgary’s newest restaurants - Petalo! Their style is Italian-inspired with seasonal, light and fresh, refined dishes with nods of Mediterranean influence from France and Spain too. 30 Culinaire | September 2026

One-Off Champagne Winemaker Dinner at Rouge, September 16 We’re on the covered patio at Rouge for one very special night when Jean de Castelnau from Louis Roederer Champagne is with us for a sumptuous and impressive, four-course pairing meal. One-Off Premium Winemaker Dinner at The District Lounge, October 13 Chef is opening just for us, and creating a one-off, special menu for this six-course dinner, each course carefully paired to complement the flavours of Vina Cobos’ premium range. We’ve added another night at IBU Restaurant, October 7 and 20 Our special one-off evening at IBU in October sold out so quickly that father and son, Chefs Jeff and Joel Matthews, have let us have another night just for Vine & Dine!

WeCook

Ready-to-eat meal service, WeCook, has only been available in Ontario, Quebec, and the Maritimes – until now! Lucky for us, they’ve expanded to Edmonton and Calgary and there couldn’t be a better time, now we’re all busy back at work and school, for these fresh, healthy, no prep and no cooking meals to arrive. We’ve tried many of them, and we’re impressed with the quality, portion sizes (small, regular, and family), choices of 15 weeklychanging, customized meals, and value. Delicious and super-convenient, they cook and we don’t have to! wecookmeals.ca

Vine & Dine at Bar Chouette October 8 and 29 The last two years at Chef Duncan Ly’s Bar Chouette both sold out - and now he has the very talented Chef Colby Tio, who won both Judges’ Choice and People’s Choice this year, with him too! Vine & Dine at La Brezza October 14, 22, and 28 Everyone always loves our dinners at La Brezza Ristorante, one of Calgary’s longtime favourite Italian restaurants, and we’re back for three Vine & Dine evenings October! 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.

ALBERTA’S WHISKIES ARE READY TO FACE THE WORLD!

few short months ago, in the spring, something sort of awesome happened. After extensive efforts and I am sure, many discussions, a piece of legislation in Alberta created the Alberta Whisky category. Bill 24, the Alberta Whisky Act stipulates that to be called Alberta Whisky, spirits need to be produced, aged, and bottled in the province and using a minimum of 2/3 of the cereals in the mash to be sourced from Alberta. We’ve known for a number of years that Alberta is a wonderful, and logical place to make great whisky, we have the grains, we have the water, we have the pool of talent that all come together to make top quality spirit ready to go into barrel and bear the name of whisky. With the hope of course being to continue to tell the world that some of the greatest whiskies are to be found here at home, in the heart of some of the finest farmlands in the world in sight of the Rockies. We had a few conversations with the Alberta Craft Distillers Association in the spring and summer, and from those conversations, we decided that it made sense to run an “Alberta Whisky Awards” showcasing some of the best whiskies, and really highlight which ones are the very best. We’ve been running the Alberta Beverage Awards for 14 years already, and it’s the largest drinks competition in Alberta. It’s all about sharing our province’s great selection of wine, beer, spirits, and all those things in the middle that make Alberta a great place for beverage enthusiasts. So, it also made sense to undertake all the judging for Alberta Whisky under that umbrella. Did you know that there are around 50 whiskies in Alberta that currently would be eligible for the classification? The Alberta Whiskies

were judged as part of the regular competition with other international and other Canadian examples (those results to be published next month in October’s issue), but on one afternoon, our judges got additional guidance for the blind tasting, revised scoring parameters, and tasted flights tasted by multiple panels in these categories, “Rye forward or rye dominant whiskies”, “Single Malt Whiskies”, along with “blended whiskies” and “Bourbon Style Whiskies”. As time progresses, likely we will see even more whisky categories – certainly, we’ll continue to see more quality focused spirits made in Alberta each year for some time. We clarified with all the distillers about whether or not their whiskies would be compliant with the new legislation, (since all the whisky’s production predate the Alberta Whisky Act) and are confident that the whiskies on these pages meet or exceed the criteria – though it is possible one or two might be on the edges of the requirements. Thank you to all of our stewards, our judges, and our team at Culinaire, and thank you to our photographer, Jason Dziver, the Carriage House Inn

of Calgary, North Water, and everyone who trusted us to assess their spirits, including the Alberta Craft Distillers Association, who let us take these important awards on. To be clear, all these whiskies are excellent, but in the end, we stand by our recommendations that these are the very best in their category, and we look forward to doing this again next year. All the prices except where noted, reflect the distillery pricing, and we do recommend contacting the distillery directly as some products are in very limited supply, though we have also listed a CSPC code to aid ordering or finding a bottle from your favourite bottle merchant. By Tom Firth

Alberta Rye-Dominant Whiskies PLATINUM Park Distillery Banff Whisky CSPC 134795 $65 Alberta Distillers Premium Batch 10 Legacy Reserve CSPC 113606 $70 Alberta Distillers Rare Batch Issue No. 2 CSPC 135267 $150 September 2026 | Culinaire 31

Alberta Rye-Dominant Whiskies continued

GOLD

Rig Hand Rooke's Rye Whisky CSPC 816679 $79

SILVER

Hansen Northern Eyes 7 Year Old Sherry Cask Finish CSPC 585475 $100

Wild Life Rye Whisky CSPC 886180 $79

Hansen Northern Eyes 7 Year Old Rye Whisky CSPC 139284 $79

Roper's Hold 20-Year Aged Canadian Rye Whisky CSPC 148028 $165

Whisky Gap 11 Year (1924 Revolution Rye) CSPC 142132 $44

Anohka Moose Hunter Lightly Peated (Distillery) $70

Alberta Distillers Alberta Premium 9 Year Old Golden Rye Whisky CSPC 128997 $36 Hansen Northern Eyes 5 Year Old Rye Whisky CSPC 585420 $50 Diony Distillery Northern Overproof Blend Canadian Whisky CSPC 140861 $125

Alberta Single Malt Whiskies PLATINUM Eau Claire Distillery Batch 008 Single Malt Whisky CSPC 150810 $110 Eau Claire Distillery Ploughman's Single Malt Canadian Whisky CSPC 135216 $200

32 Culinaire | September 2026

GOLD Anohka 003 Progress Report Single Malt Whisky (Distillery) $40 (250 mL)

SILVER Bridgeland Distillery Glenbow Single Malt Whisky CSPC 873908 $73 Wild Life Sherry Cask Single Malt Whisky CSPC 118438 $93

Alberta Blended Whiskies and Bourbon style Whiskies PLATINUM Bridgeland Distillery Single Blend 2026 CSPC 893609 $68

GOLD Deca Whisky CSPC 117935 $45 (1.75 L) Burwood Bee Whisperer Alberta Prairie Whisky CSPC 859619 $70 Bridgeland Distillery Taber Corn Whisky 101 CSPC 888632 $71

SILVER Bridgeland Distillery Innisfail Whisky CSPC 103104 $66 Wild Life Wheat Whisky CSPC 881267 $79

HONORING HERITAGE HERITA T GE WHILE TA W INVESTING INVEST TIING IN TING ar evolution evolution of of Lina’s Lina’ss THE FUTURE: the 30-year If you grew up in Calgary, you likely remember the original Lina’s as a sort of delicious, chaotic secret. Tucked away on Centre Street in 1993, it was a modest 800-square-foot deli where the air was thick with the scent of aged provolone and freshly pulled espresso. It was the kind of place where you’d elbow past neighbors to grab a sandwich that tasted exactly like a summer in Abruzzo. Fast forward thirty years, and that single storefront has blossomed into a local empire. With five diverse locations and two distinct restaurant concepts, Lina’s has managed to do something few brands achieve: grow massive without losing its "Nonna" soul. Authenticity: From Italy to Your Pantry What keeps the brand grounded is a travel itinerary. Every year, the leadership team takes a trip to Italy for one purpose: Direct Sourcing. Scouting missions to find niche products and regional gems that simply don't exist in the "International" section of a big-box grocer. This commitment bridges the gap between heritage roots and modern-day modern day shopping. The brand’s DNA remains unshakable regardless of the setting. You Y u feel the same dedication to quality Yo in the sleek, k 25,000-square-foot k, oot Market Hall at Deerfoot City, as you do in the e cozy, historic corners of the Tuxedo Park original: high-quality European stapless selected with the care of a boutiq que,, but the co onvenience of a boutique, convenience supermarket.

More Than a Market: The Restaurant Evolution While the markets fuel your home cooking, Lina’s has also carved out a permanent seat at Calgary’s dinner table with two specialized restaurants: Lina’s Trattoria: situated next to the original market, it’s a tribute to traditional Italian dining. Think handmade pastas and the kind of recipes that feel like a warm hug. L’Olivo Cicchetti and Lounge: located in Inglewood, inside Lina’s Piazza, this spot introduces Calgary to the Venetian ritual of cicchetti (small plates). It’s social, trendy, and sophisticated. A Legacy Built on Community Beyond the food, Lina’s has anchored itself in the community through deep-rooted partnerships that fuel the neighborhood. Whether it’s through local pizza fundraisers f that support children’s health, or openin opening their doors to create retail training opport opportunities for newcomers, the brand treats the city like one big extended family. mily. y y. Lina’s is the living proof that ass Calgary grows up, it doesn't have to grow apart. It’s doesn' t’s a bridge between city tthe he ci ity we were in 1993 and the international hub we are becoming. A modern success story that still, at its ve me-cooked sauce very core, smells like home-cooked and fe feels like family. linasmarket.com | @linasmarket et

The Crafting of British Beer Styles in Alberta ~ Part 2 ~ I n picking up where June's article left oﬀ, we continue to examine British beer styles being brewed locally. As brands from the UK continue to disappear from Alberta stores and pubs, it is craft brewers who are picking up the slack. Below is a selection of darker and higher alcohol 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. BY DAVID NUTTALL

BRITISH BROWN ALE

Brown ales have a long tradition in the UK since historical malting processes often resulted in dark brown beers. Today, caramel malts are popular for those brewing a beer that lies between light lagers/ales and stouts. There is a wide latitude in what a brown ale is, but most have a caramel/toffee flavour with some nutty or biscuit notes, and even a hint of milk chocolate.

Big Rock Traditional Ale (Calgary), CSPC 840151, $16 Balzac Brewing The Dog's Bollocks (Airdrie), CSPC 888520, $18 High River Brewing English Bitter (High River), CSPC 115740, $17

Mt. Begbie Brave Liver (Revelstoke, BC), CSPC 888591, $16 At 6.5% ABV this beer falls on the lighter end, but still carries the nice, sweet caramel maltiness that defines this style.

It is interesting to note that Traditional is now called an English Style Brown Ale and despite High River’s English Bitter name, it falls more into the classic brown ale style.

ENGLISH (LONDON) PORTER

STRONG SCOTCH ALE/WEE HEAVY

Dark, malty, and sweet, this is the highest alcohol beer produced in Scotland, usually around 6-8% ABV. Subtle hopping lets the malts shine, and the additions of adjuncts can provide an extra burnt candied flavour. Some versions also may contain small amounts of smoke malts. Often brewed only as a seasonal, it can be difficult to find.

The name comes from its popularity with those who worked on the docks of the Port of London. As a variant of brown ale, it was developed in the early 18th century and evolved through the years as brewing technology improved. Made with chocolate or roasted malt, its deep brown to black colour hints at the chocolate and coffee flavours therein. Lightly hopped, and usually not more than 5% ABV, it sometimes is made with lager yeast, giving it a lighter body than stouts. Field and Forge Harvest After Dark Porter (Innisfail), CSPC 141480, $17 September 2026 | Culinaire 35

BALTIC PORTER

Technically not a British creation, but one influenced by British brewing. Developed in several countries around the Baltic Sea, it is Eastern Europe's answer to the porters and stouts coming from the UK. When shipments became difficult to procure due to weather, war, grain shortages, or whatever else, brewers in those countries made their own versions by either brewing an ale at colder temperatures or by utilizing lager yeast. The style has a light and smooth mouthfeel and may contain adjuncts like sugar, so the flavour is caramel/ toffee with slightly fruity esters and a higher alcohol (usually 7-10% ABV) than regular porters. Brewsmith Brewing Ravenshade (Calgary) Available on tap at the brewery, 7.5% ABV S.Y.C. Brewing Moon Juice (Edmonton), CSPC 144967, $20 8.3% ABV.

OLD ALE

Brewed to a higher gravity than most British styles, it was usually aged for lengthy periods and often blended with other beers, resulting in unique flavours. Not as high in alcohol as barley wines but regularly hits the 6-9% ABV range. Flavours are commonly toffee/caramel with low hopping and maybe a bit of brett from the aging process. Rig Hand Distillery Old Forgotten Ale (Edmonton) 7.5% ABV CSPC 125321, $19, 4 x 355 mL cans.

BARLEY WINE

Once the highest alcohol beer style in the world, it appeared in the 19th century when British brewers aimed 36 Culinaire | September 2026

to create a beer that somewhat equated to the standard alcohol strength of wine, i.e. around 10-12% ABV. To achieve this, the recipes involve a long boil of a large amount of malt, sometimes aided by sugar additions. The result is usually dark amber to deep brown in colour, with a sweet malt forward base. While it has high levels of hopping, the malt bill hides any overt bitterness. Now a popular craft beer staple, it is, however, often only brewed in small batches by those breweries who decide to attempt it. Blindman Perepllut (Lacombe) CSPC 814668, $20, 11% ABV Alley Kat Olde Deuteronomy (Edmonton), CSPC 129231, $26, 10.3% ABV Both in 4 x 355 mL cans.

OATMEAL STOUT

As stouts became more popular in the 19th century, variants began to appear. Oats were readily available, cheap, and noted for their nutritional value, so they became part of the mash bill, especially in areas or times of low barley production. Full of coffee and dark chocolate flavour, its silky mouthfeel and creamy texture have made it a favourite of craft brewers and the public alike. Hard Knox Dark Sky (Diamond Valley) CSPC 138753, $19

MILK STOUT

First appearing in the early 1900s, it was marketed as an elixir for invalids and nursing mothers. The use of milk sugar (lactose) in the recipe gives it a sweeter flavour and creamier body than other stouts. Ironically, the use of "milk" in the name

is illegal in the UK, so it is sometimes called a Sweet Stout. Born Brewing Arm Candy (Calgary), CSPC 815191, $18

(RUSSIAN) IMPERIAL STOUT

This beer hearkens back to the late 18th century and was a popular export to the Russian Imperial Court, hence the appearance of the geographical designation on many labels. The strongest of the stout family, often hitting double digits in ABV, it is a popular style to age in barrels. Like barley wine, it is not usually a core beer, but its intense coffee, dark chocolate and black licorice notes make it popular among stout fans. New Level Leviathan (Calgary) 8.5% ABV CSPC 811405, $6 473 mL can Blindman Ichorous (Lacombe) 11% ABV CSPC 787823, $20 4 x 355 mL cans There are numerous other examples of these styles brewed in Alberta. Some breweries, such as Red Hart in Red Deer and Balzac Brewing in Airdrie concentrate on producing almost exclusively British style beers. While almost ignored in a world of hazy, sour, and fruited beers, these styles still represent a solid percentage of beer produced by craft breweries. They are well worth searching out.

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

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Graham Gra aham m Teare T are Te re re G

BY QUINN CURTIS AND LINDA GARSON PHOTO BY DONG KIM

raham Teare started where all young aspiring chefs start – in the dish pit. For him, that particular dish pit was at a Chinese restaurant on the Isle of Man, where he grew up, but he always dreamed of one day moving out of the dish pit and into the kitchen. Slowly but surely, his dream started to become a reality. "I shortly thereafter got a server position that I was completely unqualified for and made the move to the front of house," he laughs. After the unfortunate passing of his father, his mother decided the family would take a trip to Canada to visit relatives. "I didn't realize, in hindsight, that it was clearly kind of a testing-thewaters trip, I think, to see if she wanted to move back to Canada. So, in '83, we moved from the Isle of Man to Sault Ste. Marie, Ontario, which was a bit of a culture shock," says Teare. His first Canadian restaurant job was at Red Lobster in Kitchener/Waterloo, where Teare worked until he finished his marketing degree. "My first taste of how good food could be was when I moved to Guelph and worked at the Bookshelf Café. It was an eye-opener to work with great chefs and servers alike," he says. Following a move to Edmonton, Teare got a job at The Creperie. "The owner, Hans, was a real character and treated the staff well. We had large sections with highly competent servers, and we regularly got our asses kicked, pushing me to get my tables out early on Sunday nights so we could listen to underground garage rock, drink Heinekens and smoke butts," he laughs. 38 Culinaire | September 2026

Cardinale's Graham Teare - out of the dish pit

After many great experiences in the restaurant industry, Teare was having a hard time deciding where to go next. "I had planned on moving to the coast, to Vancouver. But a friend of mine – my oldest friend, actually, who I've known since I was 10 and who still lives here said, 'Why don't you just come to Calgary? There are a bunch of us here already. Give it a year, and if you don't like it, then move to Vancouver. But you're right here, so you might as well.' So I packed up all my stuff and moved to Calgary," says Teare. He worked at Buon Giorno on 17th Avenue, building relationships with regulars and getting to know the community. But Teare says it wasn't until his job at Raw Bar at Hotel Arts that he learned the importance of high-quality cocktails. After his passion for fine food and cocktails was ignited, Teare found the restaurant he still calls home today. "I started as a server at La Vita e Bella, working with the incomparably forgiving Jared Kichula and his wife, Aja. This turned out to be the best alliance I could have made. Like many of us in this industry, I had been getting along on charisma and charm without a ton of

knowledge. I decided that if I was going to do this for a living, I should really know what I'm talking about. "I started learning about wine and spirits and took over the restaurant's beverage program. After becoming GM, I helped with the openings and beverage lists for many of Jared's restaurants under the Block Hospitality banner. After a generous offer, I bought into Cardinale following our rebranding in 2017. It's hectic at times here, but we have some of the best staff and regular clientele that I've ever experienced in all my years in the biz," he says. And what bottle is Teare saving for a special occasion? A three-litre bottle of Valdicava Brunello from the highly regarded 2016 vintage. After purchasing several magnums and large-format bottles during a special back-vintage pre-order, he decided to sell some, take one home and keep one three-litre bottle. "It's our 10th anniversary next September. So it will actually be 11 years old, not 10 years old, but that's okay. The 2016 is a great vintage. What I'll probably do is open it when we have our anniversary party, invite our regulars down, and we'll splash it for everybody," he says.

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