Culinaire 5:8 (Jan/Feb 2017)

ALBERTA / FOOD & DRINK / RECIPES :: VOLUME 5 NO.8 :: JANUARY/FEBRUARY 2017

Tea Time

Anytime!

20+

AWARD-WINNING TOP VALUE WINES

VALUE DINING:

15

ALBERTA STEAL-OF-A-DEALS 8 Food Trends for 2017 | Romantic Getaways | Canadian Creations

20 8 22 13

26 VOLUME 5 / ISSUE #8 JANUARY/FEBRUARY 2017

Features 13

Tea Time, Anytime Tea has a long history and there’s a huge variety, so it’s not before time that it’s finding a place in restaurants alongside other beverage choices

by Elizabeth Chorney-Booth

10 4 Diet Crazes ...that aren't worth trying

by Vincci Tsui, RD

14 Tea Cocktails Kicking your cuppa up a notch!

by Linda Garson

15

8 Ways to Reduce Food Waste Don’t let your dollars end up in the trash

by Mallory Frayn

24 An Edible Legacy of Joy Jacek Chocolate Couture

by Twyla Campbell

22 Eight Food and Drink

Trends for 2017 Is what’s old new again? What food and beverages can we expect to see this year in Alberta restaurants – and what might be on its way out?

by Dan Clapson

38 Making the Case 23 award-winning Top Value wines from our 2016 Alberta Beverage Awards to ease your wine budget now that the holiday bills are on their way

by Tom Firth

26 Romantic Getaways City centre or off the beaten track breaks

by Linda Garson

36 Value Dining 15 Alberta Steal-of-a-Deals!

by Linda Garson and Phil Wilson

28 Sparkling Wines For Valentines Bottles fermented in tradition

by Jaclyn Adomeit

31

Canadian Creations Our culinary gifts to the world

by Robyn MacLean

34 What the Cool Kids

Are Drinking Hot wines from two upcoming regions

by Marcia J. Hamm

42 Open That Bottle Reid Fiest, of Global National

by Linda Garson

Departments 6

Salutes and Shout Outs

8

Off The Menu – Calgary Zoo’s Roasted Parsnip Apple Soup

18

Soup Kitchen

20 Chefs’ Tips – and Tricks!

On the Cover: Many thanks to Ingrid Kuenzel for capturing the beauty of tea for our first front cover of 2017

3

Letter From The Editor

good food and beverages (as if we needed an excuse!), with Chinese New Year on January 28, followed only a couple of weeks later by Valentine’s Day, and then Family Day. And so you don’t feel too guilty, be sure to read our guide to diet trends that you don’t need to try this year, as well as keeping up to date with the latest food and drink trends. Personally, I’m delighted to see an increased acceptance and interest in tea, and love that tea programs and afternoon teas are now offered by many of our restaurants.

We’re aware that it’s a time for belttightening, with holiday credit card bills arriving any day now, so we’ve included our recommendations for getting a bigger bang for your buck when it comes to dining out, and we’ve included all 23 Top Value award-winning wines from our 2016 Alberta Beverage Awards, for when you’re staying in.

Happy New Year! I hope it’s been a lovely and relaxing, indulgent holiday time for you.

Did you make New Year’s resolutions?

Has the diet already started? We really enjoy planning the articles for our January/February issue as there are always so many reasons to enjoy more

Hopefully there’s still some room left in your waistband, as it would be such a shame to deny yourself Valentine’s Day treats from your loved ones.

Just to tempt you (and so you can drop hints), we have suggestions for romantic getaways, chocolate spots, and sparkling wine ideas.

2017 is the Chinese year of the Chicken, and I understand that the chicken is connected to autumn and therefore harvest time; it’s related to 5:00 pm-7:00 pm; as well as connected with relaxing and joyful times – so it promises to be a very good year for us foodies.

Do join us in supporting our local businesses that play such an important role in our economics, culture and communities.

Gung Hay Fat Choy, Linda Garson, Editor-in-Chief

: : Save th e d a t e ! Cu l i n a i re’ s 3 rd Annua l Ca lga ry Trea s ure Hunt : : It’s back! Our first two Calgary Treasure Hunts were so popular and successful, each selling out completely, so now we’re preparing for it again this year.

On Saturday, April 22nd, from 9:00 am to 5:00 pm, you can be one

of the lucky people to take part in stamped, and maybe come away with Culinaire’s 3rd Annual Calgary Treasure a little culinary gift too!

Hunt. Everyone goes home a winner!

And there are coveted prizes for the You’ll answer trivia questions about the people who visit the most locations, participating restaurants, markets and wear the best costumes, have the stores, to reveal where to dash off to funniest team names, tweet the receive your treat, get your passport funniest photos… and lots more!

We’re planning another very fun and rewarding day, so visit culinairemagazine.ca to register, watch March’s magazine for more details, follow us on Twitter @culinairemag for the latest details, like us on facebook at facebook.com/CulinaireMagazine to keep up with the news and for more information – coming soon!

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/CulinaireMagazine

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@culinairemag

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culinairemag

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culinairemagazine.ca

: : It’ s g o i n g to b e another day to rem em ber! :: 4

ALBERTA / FOOD & DRINK / RECIPES Editor-in-Chief/Publisher: Linda Garson linda@culinairemagazine.ca Commercial Director: Tim Mitchell 403-604-7478 tim@culinairemagazine.ca Edmonton Sales Director: Lisa Wolansky 587-338-8780 lisa@culinairemagazine.ca Creative Director: Dan Clapson dan@culinairemagazine.ca Managing Editor: Anna Brooks web@culinairemagazine.ca Contributing Drinks Editor: Tom Firth tom@culinairemagazine.ca

Our Contributors < Jaclyn Adomeit

Jaclyn’s first passion was winemaking. She’s worked in vineyards, cellars, and restaurants.

Currently, she is a writer daylighting as an environmental engineer. Jaclyn has an advanced WSET certification, and has realized that blind tasting is an exercise in self-discovery, as well as a learning experience. She has travelled to tasting rooms from Vietnam to Portugal, and believes that a good life, like a good wine, is not complete without balance.

Contributing Photographer: Ingrid Kuenzel Design: Emily Vance Contributors: Jaclyn Adomeit Anna Brooks Elizabeth Chorney-Booth Twyla Campbell Dan Clapson Curtis Comeau Mallory Frayn Marcia J. Hamm Robyn MacLean Vincci Tsui Phil Wilson

To read about our talented team of contributors, please visit us online at culinairemagazine.ca.

< Robyn Maclean

Robyn works as a public relations professional by day, and spends the majority of her nights creating new recipes, eating, talking and writing about food. When she isn’t consumed by the culinary world, this Calgarian at heart can be found advocating for the wildly misunderstood pit bull breed and exploring the beautiful playground she currently calls home in Anchorage, Alaska, with her family.

< Vincci Tsui

Contact us at: Culinaire Magazine #1203, 804 -3rd Avenue SW Calgary, AB T2P 0G9 403-870-9802 info@culinairemagazine.ca www.facebook.com/CulinaireMagazine Twitter: @culinairemag Instagram: @culinairemag For subscriptions, competitions and to read Culinaire online: culinairemagazine.ca

Vincci Tsui is a dietitian who hates meal plans and Canada’s Food Guide (and loves to eat!). She specializes in helping people shut out the diet BS and tap into their inner wisdom, so that they can discover how to eat in a way that meets their unique needs, and makes them feel good. When she’s not writing for Culinaire, Vincci stays active in the Calgary food scene, sharing her latest adventures on her Instagram account @VincciRD.

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. For more information on Culinaire Magazine’s Privacy Policy and Intention of Use, please see our website at www.culinairemagazine.ca.

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.

Salutes...

We love Calgary’s new Meal Tree plans. If you’re too busy to cook but want healthy and delicious meals, ready to eat in minutes and delivered free, go to TheMealTree.com and take 10% off a week of meals in January from us! 5% of all sales will be donated

to Brown Bagging for Calgary Kids too.

Use coupon code CULINAIRECARES to claim your discount.

YYC Hot Chocolate Fest starts February 1st. Proceeds benefit Calgary Meals on Wheels, so visit

yychotchocolate.com to vote for Calgary’s Best Hot Chocolate, Calgary’s Best Spirited Hot Chocolate, and reward the participant with the most funds raised for their contribution to charity.

and Shout Outs...

Two Food Trucks Have Now Become Bricks And Mortar Restaurants Too: As well as running Jane Bond food truck, Jenny Burthwright has realized a 10-year dream with Jane Bond BBQ on 36th Street SE. There’s a full menu of delicious house-smoked brisket, pork, and chicken dishes for lunch and dinner, 7 days a week. This fun and lively southern BBQ spot serves up gator bites, fried catfish, St. Louis ribs, with Bond’s homemade jerk sauce high on the list of faves. The Bond Bad As$ Caesar is a meal in itself with a brisket slider, chorizo, coconut cornbread, deep fried pickle, and more! As she says, Aint No Sin To Get Sauce On Your Chin – come hungry!

Nam Vietnamese Kitchen

Nghia Nguyen runs his Noodle Bus food truck mostly for events now, and opens Nam Vietnamese Kitchen on 8th Street SW at 11th Avenue, for lunch and dinner, 7 days a week. A success straight out of the gate, this modern, bright, 30seat restaurant gets full at lunchtime, so download the Nam app and order 6

in advance. Fish sauce and sriracha are waiting on your table to spice up your traditional pho, vermicelli and rice bowls, all made with 8-hour simmered beef or chicken broth. Good news – we hear a second location is opening in Spring!

Bridgette Bar

Meanwhile in Beltline… … you’ll find alternative Asian dining at the long-awaited Foreign Concept on 11th Avenue SW at 1st Street. Duncan Ly has been working long and hard to create a fresh approach for all the senses – classic, yet contemporary décor, and, with his award-winning dream team of Jinhee Lee and Michel Nop, an imaginative and well-executed menu of small and big plates based on Vietnamese, Chinese, Thai and Korean dishes with a modern, western twist. Try Vietnamese-style Scotch egg, Ly’s take on Imperial rolls, and beef tataki with Asian pear soy vinaigrette and horseradish. Open for dinner every day, apart from Sundays.

Foreign Concept

Bridgette Bar, on 10th Avenue SW, is a place you can come wearing a T-shirt with a skateboard or feel equally comfortable in a business suit. This space

is an eclectic mix of retro chic with amazing attention to detail in the choice of artworks, chandeliers, custom-made terrariums, locally sourced pottery and linens, and the ‘70s ski lodge feel in the lounge. Macrame is back! JP Pedhirney is in the kitchen, so you’re in for a treat with the food, and Brava Bistro’s Dewey Noordhof is front-of-house curating his careful wine and tea programs. We loved the endive salad, Wagyu beef carpaccio, scallops with apples and jalapeno in miso butter – and could eat a bucket of the creamed kale that comes with the rainbow trout and smoked potatoes!

In the old Boxwood location on 13th Avenue SW, Provision is the sister restaurant to Avec Bistro, with chef Daniel Pizarro overseeing both kitchens.

Pizarro wants to have fun, and his vision is for the restaurant to be always evolving, changing the small, focused Two/Four/ Fin menu every week or two, and showing the diversity of vegetables in his Root/Tree/Bee dishes as well as in Kevin Yang’s desserts. Come for lunch and dinner weekdays, or brunch at weekend.

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Off The Menu

Calgary Zoo's Roasted Parsnip Apple Soup with Walnut Gremolata

by LINDA GARSON photography by INGRID KUENZEL

There’s something magical about strolling round the Calgary Zoo on a chilly day, then nipping in to Kitamba Café for a piping hot bowl of Executive Chef, James Neilson’s, daily soup.

We’re delighted to bring you the recipe for one of his most popular, and it’s easy to make at home!

1 Tbs (15 mL) lime juice 50 g sugar To taste salt and ground black pepper

4. Puree the soup in a blender and

Roasted Parsnip Apple Soup with Walnut Gremolata

1. Season parsnips and apples with

For 3-4 portions soup

Serves 3-4

50 mL canola oil 750 g parsnips, peeled and medium diced 2-3 Gala apples, peeled, seeded and medium diced 250 g celery, diced 1 medium onion, diced 7 g garlic, minced ¾ cup (180 mL) apple juice 4 cups (1 L) vegetable stock

salt and pepper and half of the canola oil, and roast in a 350º F oven until evenly browned and tender, approximately 10-15 minutes.

2. Sautee celery, onion and garlic with

the rest of the canola oil until translucent and tender.

3. Add roasted parsnip, apples, apple juice, vegetable stock, lime juice, and sugar, and simmer on low heat for 15-20 minutes.

season to taste.

Walnut Gremolata ½ cup walnuts ½ cup parsley 1 lemon 1/8 tsp garlic, minced 1/8 tsp salt 1/8 tsp ground black pepper

1. Preheat oven to 350º F 2. Finely chop walnuts to the size of

rice grains, to make about ⅓ cup. Place on a dry baking sheet and bake for 5-7 minutes until lightly toasted, stirring once or twice.

3. Rinse parsley and pat dry between

sheets of paper towel and finely chop to measure ¼ cup. Place in small bowl.

4. Remove yellow part of lemon zest with a zester or fine grater. Add to parsley.

5. Stir in cooled walnuts, garlic, salt

and pepper. Place on top of soup, shared between the bowls.

If there’s a dish in a local restaurant that you’d love to make, let us know at culinairemagazine.ca/contact-us,and we’ll do our very best to track it down for you!

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4 Diet Crazes That Aren't Worth Trying

by VINCCI TSUI, RD

When the holidays die away, the diet industry comes out to play. Forget those dietitians and nutritionists with their tired advice of eating greens and making small, sustainable changes – bah!

You need the hard stuff to undo all the overindulging and merrymaking of the past month.

Bring on the detoxes, cleanses, pills, super foods and snake oil, but here are some things to watch out for!

Juice Cleanses Trying to flush those “toxins” out of your body by trading in your rum and eggnog for green juice and charcoal? The only thing that’s getting flushed is your wallet.

When it comes to detoxing, your liver and kidneys have your back – that’s why you’re not walking around jaundiced and feverish all the time.

There is no scientific evidence that cleanses help our body detox. Most of these programs are vague in terms of what toxins they’re supposed to help us get rid of, and how they get rid of them.

Drinking green juice and charcoal for seven days straight may actually hinder your body’s natural ability to detox by

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depriving it of key nutrients, including fibre, protein, fats, iron and vitamin B12.

Even if you aren’t planning to do a full cleanse, whole fruits and vegetables beat juice any day. Sure, you might be able to get the equivalent of a pound of produce in a bottle of juice, but you’re missing the most important part – fibre.

You may think you’re giving your stomach a break, but like your brain, heart and lungs, your gut doesn’t need a break. In addition to keeping us regular, fibre also helps to slow digestion, helping us feel fuller for longer and ensuring a steady release of nutrients into our body. Spend that $15 on something you can actually chew on!

Whole30 Most cleanses will have you eliminate what I have jokingly dubbed, “the Triad of Evil” – gluten, sugar and dairy.

There is no scientific evidence that cleanses help our body detox Often described as “paleo on steroids,” Whole30 takes it a step further by also eliminating grains, alcohol, legumes, carrageenan, MSG, and sulphites.

What’s basically left is meat, fish, eggs, veggies, oils, nuts and seeds – even

fruit is questionable because of the sugar content.

The program bills itself as “lifechanging,” stating, “more than 95 per cent of participants lose weight and improve their body composition, without counting or restricting calories.” Well duh, I would lose weight too if I had to eliminate more than 95 per cent of the foods I normally eat.

The worst part of Whole30 isn’t the limited food choices or exaggerated claims, but the guilt and shame built in this program, conveniently called “tough love” in the book Food Freedom Forever: Letting Go of Bad Habits, Guilt and Anxiety Around Food.

Say it’s your mom’s birthday, and you want to celebrate with her by having a piece of cake. Whole30 says, “Learn to stick up for yourself… it’s always a choice,” but if you choose cake, then it’s the wrong choice and you’ve broken the “healing cycle” and need to start over.

I don’t know about you, but my definition of food freedom doesn’t include being told that I’m doing it wrong every time I try to eat something I like.

Intermittent Fasting (IF) With no restrictions on what or how much you eat, IF is a foodie’s dream – the only catch is when you eat.

amount of food is allowed) for two non-consecutive days per week.

Programs like LeanGains and The Warrior Diet, where you’re allowed to eat every day but only within a six to 10 hour window, have also been included under the IF umbrella.

IF isn’t for everyone. You may have to re-jig your entire life schedule just to make sure you’re functioning when you have to be at work, or have the energy for workouts. It might mean saying bye to having a social life, or even being able to eat supper with your kids. Even though IF shows promise, realistically I think it will only work for a small number of people.

When it comes to detoxing, your liver and kidneys have your back

I get that the desire to eat whole, unprocessed foods comes from a place of good intention. But for some, this can spiral into an unhealthy obsession with only eating foods that are clean and good, and feeling guilty simply by thinking about foods that are “dirty” and “bad.”

Though it hasn’t yet been recognized as an eating disorder diagnosis, orthorexia nervosa describes this extreme obsession with only eating food believed to be healthy.

Additionally, the whole concept of clean eating just reeks of elitism. Food safety is a legitimate concern in some areas around the world, and we have the audacity to call white bread “dirty” just because there’s gluten in it?

The small handful of IF studies on humans have been encouraging; IF seems to produce similar weight loss results when compared to daily calorie restriction, and in some cases, may even help improve blood sugar and cholesterol.

Clean Eating

All foods can fit in a healthy eating pattern, and “healthy eating” looks different from one person to the next. Eating well happens at the intersection where food makes every part of you – your body, mind and taste buds – feel good.

What is considered IF can be pretty confusing. The most common iteration is the 5:2 diet, where you eat whatever you want five days a week, and fast (or do a modified fast, where a small

When people find out I’m a dietitian, sometimes they try to impress me by saying that they eat clean, but really, all they’ve done is set off a bunch of alarm bells in my head.

Vincci is a dietitian who hates meal plans and Canada’s Food Guide (and loves to eat!). Vincci stays active in the Calgary food scene, sharing her latest adventures on her Instagram account @VincciRD. 11

Tea Time, Anytime:

Tea Sommeliers And The Art Of Pairing Tea With Food

by ELIZABETH CHORNEY-BOOTH photography by INGRID KUENZEL

Most lovers of food and drink are familiar with the concept of a wine sommelier — a trained wine expert who knows the ins-and-outs of vintages and varietals, and can help restaurant guests pair their meals with just the right bottle.

tea like our parents saw wine decades ago (“There are two kinds: red and white”), and simply have a box of orange pekoe in our cupboards to offer non-coffee drinkers after dinner.

But like wine, with its long history and huge variety, the world of tea is complicated and wide enough to warrant certification courses for those who want to sell it or offer it in restaurants alongside wine selections.

There are several certified tea sommeliers in Alberta; a certification With a number of other beverages (coffee, course was offered at Calgary’s Bow beer, high-end juice, etc) being touted Valley College in the earlier part of as being the next big thing in terms of this decade. That in-person program connoisseurship, it’s not surprising that has since been discontinued, but the sommelier certifications are being built Academy of Tea offers online courses around other drink categories. or students can travel to select colleges in Ontario, Nova Scotia, and British Still, the concept of a tea sommelier is Columbia for a more traditional foreign to a lot of people. Many of us see learning experience.

Guylaine Gagnon

12

Michiko Ono

Guylaine Gagnon got her tea sommelier certification in 2012, and promptly started Tea Monde, an online premium, loose-leaf tea retail business. In addition to selling high-end tea directly from her site, Gagnon provides many of Calgary’s restaurants and cafes (including, but not limited to Q Haute Cuisine, Teatro, Alforno, Ollia, and Éclair de Lune, as well as Dine Chartier in Beaumont) with tea to serve to their guests.

“Tea has the potential to make a huge contribution to the food industry” “We can give people an experience like they have with wine,” she says. “If you pair good tea with food, you’re going to have as pleasant an experience as you do with wine.”

Joshua Linvers

Michiko Ono of Matsu Kaze Tea agrees.

Ono is certified as a tea sommelier by the Tea Association of Canada, as well as by the Japanese Green Tea Association as a Japanese Green Tea (Nihon-cha) Instructor.

Matsu Kaze also sells tea online, but more importantly, she’s expanding the tea offerings at many of Calgary’s finer Japanese restaurants. While drinking tea for tea’s sake is perfectly fine, Ono encourages people to think of tea as a complement to food.

“Tea has the potential to make a huge contribution to the food industry,” she says. “Japanese green tea has a very food-friendly taste, and not only to pair with Japanese food. It has more possibilities than coffee or wine. It’s a lifestyle that people are trying to discover.”

“I encourage people to go to tea tastings and experience the true nature of tea,” she says. “Get away from all of these teas that are flavoured and have lots of filler Gagnon adds tea to soups, whipped cream, that hide the tea taste.”

This is also the approach favoured by and has even tried infusing it into beer — Joshua Linvers, the beverage sommelier since there are so many different kinds of “People have the perception that tea at Q Haute Cuisine, who also works tea, the possibilities are unending. doesn’t taste very good because they’ve with Gagnon as the business developer only had the stuff you buy at the grocery at Tea Monde.

But Gagnon also knows that not everyone store. They’ve never had true good is ready to take tea to that next level, quality teas.”

In an effort to offer non-alcoholic and recommends the tea curious start beverage pairings for Q Haute guests who by visiting a good tea shop, reading a few Elizabeth Chorney-Booth is a Calgary-based freelance don’t order wine, Linvers has developed a books, and learning to brew a proper cup. writer, and co-founder/co-editor of RollingSpoon. com and Wapawekka.com. She enjoys exploring the tea-pairing program, a rarity in Alberta.

It’s the first step towards discovering a connection between music and food through interviews with musicians and chefs.

Linvers says people are sceptical about whole new world of flavour. how well tea pairs with savoury dishes, but argues that some dishes are actually better paired with tea than wine.

Afternoon Tea And High Tea Have Become Trendy Again!

“It’s the best when food is at extremes of the spectrum,” Linvers says. “In our culture, we don’t really drink tea with savoury food. There are so many teas that go so well with pasta or with meat that people don’t have a chance to experience.

“If they do order them after dinner, it’s the wrong flavour to go with chocolate cake or something sweet,” he adds.

Tea also works in food — Gagnon says she grinds tealeaves and uses Japanese matcha in baking, cooking, and in simple syrups for cocktails. Using ground tea leaves or

powdered matcha, as opposed to steeped tea, keeps the non-water soluble vitamins and nutrients intact.

Check out these delightful dainties at: Bow Valley Ranche (Calgary): Saturday/Sunday 2:00-4:00 p.m. bvrrestaurant.com/content/52afternoon-tea Brasserie Kensington (Calgary): Saturday/Sunday 2:15-4:30 p.m. $1 from every high tea is donated to a local charity, brasseriekensington.com Fairmont Palliser (Calgary): Afternoon Tea every day in Oak Room and lobby 2:00-4:00 p.m. fairmont.com/palliser-calgary/dining/ afternoon-tea

Fairmont Macdonald (Edmonton): Afternoon tea, 2:30 p.m. Saturday and Sunday, followed by a historic tour including the spectacular Queen Elizabeth II Suite fairmont.com/macdonald-edmonton/ dining/royal-tea Linnea (Edmonton): Sundays 3:00pm and 3:30pm, reservations only, cafelinnea.ca Callys Tea (Edmonton): Light Afternoon Tea and High Tea, Tuesday-Sunday, callysteas.com 13

Tea Cocktails

by LINDA GARSON

As well as enjoying a relaxing cuppa, tea is a fun and versatile ingredient for creating cocktails too.

Saralyn Leopatra, Bar Manager at Brasserie and Winebar Kensington, enjoys working with tea for the variety and endless possibilities of imparting serious flavour into cocktails without much prep or too many ingredients.

“I am partial to using loose leaf tea behind the bar,” she says. “Loose leaf tea boasts robust flavours and essential oils that I find are lost with traditional tea bags.

These will really help enhance your cocktail’s overall flavour as well as aroma.”

Leopatra advises concentrated brewing tea and chilling it for use in a cold cocktail, then the flavour of the tea is not diluted, or masked by the spirits or ice. Double the ratio of tea to water, and always time your brew to avoid over-steeping, which would result in a bitter aftertaste.

Here are two of Leopatra’s simple and delicious tea cocktail recipes to try at home:

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Halfway To Harrods (Served Hot)

Chamomile Tea 1½ oz vodka ½ oz St. Germain ½ oz honey cinnamon syrup (recipe below) Squeeze of lemon juice Squeeze of orange juice Angostura Bitters

Brew a pot of Chamomile tea ¾ full and add vodka, St. Germain and honey cinnamon syrup to the pot. Squeeze in a wedge of lemon and orange juices and top with 1-2 dashes of the Angostura bitters.

The Mainstay Of Civilization (Served Cold)

White Tea 1¼ oz Secret Barrel rum ¼ oz Grand Marnier ¼ oz Lime Ginger Tea Simple Syrup (recipe below) 2 slices cucumber Squeeze of lime juice Squeeze of orange juice

Muddle one slice of cucumber in a cocktail shaker and add rum, Grand Marnier and lime ginger syrup. Add lime and orange juice, and shake, shake, shake.

Strain into a coupe glass and float a thin slice of cucumber and lime on top.

Lime Ginger Tea Simple Syrup 1 cup of steeped lime ginger tea 1 cup of white sugar

Add about 3 grams of lime ginger tea to 1 cup (250 mL) hot water and let it steep for 3-5 minutes (depending on how strong you want the flavour). Add the steeped tea to a pot and bring to a boil, add in the white sugar and stir occasionally until the sugar is dissolved. Remove from heat and let cool.

Cinnamon Honey syrup 1 cup (250 mL) water 1 cup (250 mL) honey 1 cinnamon stick

Using a mortar and pestle, break the cinnamon stick into medium sized pieces and grind. Place the water and cinnamon in a pot and bring to a boil, add in the honey and stir occasionally until dissolved.

Remove from heat, and using a fine strainer remove the cinnamon pieces. Let rest to cool.

The Mainstay Of Civilization

8 Ways To Reduce Food Waste

by MALLORY FRAYN

It’s estimated that as North Americans, we end up throwing away about a third of all food we buy. Not only is that a significant amount of food going to waste, it’s a significant amount of your money going to waste as well.

These tips can help prevent your hard-earned dollars from winding up in the garbage, while also helping you be more environmentally conscious.

1. Buy ugly fruits and vegetables It may seem counter-intuitive to buy foods that are already going bad, but sometimes it’s appropriate. Look for produce that has been marked down either because of “physical defects” that don’t affect taste, or because it is starting to deteriorate.

As long as you have a plan for it, it will be just as good as new (and typically more expensive) produce. For example, blemished or soft tomatoes can be cooked down into homemade tomato sauce, and stored in the freezer so you have it at the ready when you need it.

It helps ensure that you’re eating the freshest possible ingredients, especially if you’re shopping at local farmers’ markets. Because you’re eating what you buy right away, there’s less chance it will go bad and get thrown away.

2. Grocery shop often For many, it’s common that grocery shopping only occurs once a week, likely on a Saturday or Sunday. But buying in smaller quantities more frequently means that you’re only getting what you need, when you need it.

Buying in smaller quantities more frequently means that you’re only getting what you need

For things like lettuce that can go bad quickly, putting leaves in cold water can help revitalize them back to their original crunch.

3. Buy in bulk How many times have you bought a one-off ingredient, only to stash it in the back of your cupboard, and 15

Another important tip is storing food where you can see it. If it needs eating up, put it in plain sight at eye level when you open the fridge so you won’t forget about it! Remember FIFO (first in, first out), because even though it can be a pain to have to re-organize your fridge and put all of the newer items at the back, the older items you shove back there certainly are not getting any fresher.

The less you buy, the less you have to throw away

5. Store food properly

re-discover it during a cleaning session after it expired several years ago?

Avoid this conundrum by buying ingredients in bulk when possible. If you only need a couple tablespoons of chia seeds, why bother purchasing an entire bag that you won’t end up using? Buying in bulk also allows you to experiment with new ingredients that you may or may not like. The less you buy, the less you have to throw away.

If it needs eating up, put it in plain sight at eye level

4. Label things and FIFO Let’s face it — no one wants a fridge full of mystery food that may be from a week ago or a month ago.

Without labeling and dating things, you’ll never know.

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Food often goes bad prematurely because it hasn’t been stored properly, or in the right place. Mealy tomatoes?

It’s probably the result of storing them in the fridge, so be sure to keep them at room temperature.

It’s also important that many foods are stored in airtight containers, as this can help them keep longer, regardless of whether they are being stored at room temperature, in the refrigerator, or in the freezer (no one likes freezer burn!).

For instance, crusty breads should be stored in paper, rather than cling film, to help maintain their crackly exterior. Conversely, soft breads should

be wrapped in cling film so they don’t dry out. And don’t put any bread in the fridge; it just speeds up the drying process!

Note that even if certain foods have “gone bad” they can still be used. For example, sour milk can be used in place of buttermilk in scones or soda bread.

Is there mould growing on your cheese? As long as it’s a hard cheese you can simply cut it off and eat the non-mouldy bits.

Another tip is to strategically use your leftovers in other applications

6. Create a meal plan and stick to it It’s a simple principle really; if you don’t buy what you don’t need, there’s much less chance that you won’t use it and it will just go bad. Take some time on the weekend to plan out your week and only buy groceries that fit into your meal plan.

Another tip is to strategically use your leftovers in other applications. A Sunday roast chicken can be re-purposed into potpie, quesadillas, soup or a casserole.

7. Use your freezer Freezers are great tools when it comes to minimizing food waste. Are leftovers something you struggle with? Rather

8. Log your food waste After all, the only way to truly know how much you throw away is to track it.

Writing down everything that winds up in the trash can help you to determine what you want to change in order to be less wasteful.

Thereâ&#x20AC;&#x2122;s even a great new app called EatBy, which helps reduce food waste and is free to download. The app focuses on the benefits of freezing food and lets you know the freezer life of different kinds of produce. It also sends you friendly reminders to use up your stores when they are getting close to expiry!

Mallory is a Calgary freelance writer and grad student now living, learning and eating in Montreal. Check out her blog becauseilikechocolate.com and follow her on Twitter and Instagram @cuzilikechoclat

AUSTRALIAN WINE BRAND IN CANADA

NOW IN ALBERTA.

Please enjoy our wines responsibly.

Freezers are also well suited to ensure you have fruits and vegetables on hand, even in the dead of winter. Taking the time to freeze things like berries, cauliflower and corn when you have them in excess means that youâ&#x20AC;&#x2122;ll have a stockpile for later on. Even hard cheeses can be frozen if you know they will go bad before you get to use them.

1 SELLING

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TREAT YOURSELF TO A GREAT WINE.

than forcing yourself to eat them over the course of the week, divvy them up into individual servings, and store them in the freezer so you can have ready-toeat meals whenever you need them.

Soup Kitchen story and photography by DAN CLAPSON

Are you broke now that the holiday season is over? Me too!

While there are some things that go along with tightened purse strings that aren’t too fun, like not being able to go out for lavish dinners or realizing that you should probably return that gold lamé three piece suit you bought at Holt Renfrew on Boxing Day, it’s always

exciting to sharpen your home economic cooking skills!

The best thing about making soup is that it’s rarely expensive, and here are two examples of big batch soups that can get you through plenty of lunches or dinners this month.

Indian-spiced Cabbage and Onion Soup Serves 6 Total prep and cook time 55 minutes 2 Tbs (30 mL) canola oil 3 cloves garlic, minced 1 yellow onion, halved and thinly sliced 1 red onion, halved and thinly sliced 2 tsp ground turmeric 1 tsp ground ginger 1 tsp ground cumin ¼ head green cabbage, thinly sliced 2 dried bay leaves 1 cinnamon stick 1 tsp fennel seeds ¼ tsp coriander seeds 8 cups (2 L) vegetable broth 1 cup (240 mL) water 1 cup basmati rice 2 Tbs Indian lime pickle (available at most major grocers) 1½ Tbs (22 mL) white wine vinegar 1 Tbs (15mL) honey To taste salt and pepper

1. Heat canola oil in a large pot on

medium-high heat. Add garlic and onions and cook for 5 minutes.

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2. Add ground spices and cabbage, and continue to cook for another 5 minutes, stirring occasionally.

3. Add the next six ingredients and let

mixture come to a simmer. Reduce heat, cover and let cook for 25 minutes.

4. Remove cinnamon stick and bay

leaves; add basmati rice, lime pickle, vinegar and honey, and continue to simmer until the rice has cooked through, approximately 15 minutes.

5. Season to taste with salt and

pepper and serve in bowls with toasted naan bread on the side.

Tunisian Tomato Soup Harissa paste has a ton of flavour packed into it, with a very reasonable price tag. Using it with only a handful of ingredients will leave you with something surprisingly robust and fulfilling in hardly any time.

Serves 5-6 Total prep and cook time 25 minutes 4 cups canned crushed tomatoes 6 cups (1.5 L) vegetable broth 1 cup (240 mL) red wine 2 Tbs (30 mL) harissa paste To taste salt ¼ cup fresh cilantro leaves ¼ cup fresh flat leaf parsley ¼ tsp sea salt 2 Tbs (30 mL) canola oil Sour cream (for garnish)

1. Place tomatoes, broth, red wine

and harissa in a large pot and bring to a boil on medium-high heat. Reduce to medium heat and let cook for 20

minutes so ingredients have time to incorporate. Season with salt.

while slowly drizzling in the canola oil until you have a thick green paste, set aside.

2. Using an immersion blender, blend

4. Serve in bowls with a spoon of sour

soup until smooth.

3. While soup cooks, place fresh herbs in a food processor. Add salt and pulse

cream and garnish with herb puree.

Dan Clapson is a freelance food writer and columnist in Calgary. Follow him on twitter @dansgoodside

Pink Velvet

TWO BEER STYLES ONE WILD COMBO

6 VELVET FOG + 6 WRASPBERRY ALE

Chefs' Tips Tricks!

Canine Cuisine

by ANNA BROOKS photography by INGRID KUENZEL

It’s no secret that most of us — er, maybe all of us — with pets are a bit obsessive.

Jamie Harling

Harling says both pups seem to love their Sunday vegetable meal, which is a mixture of sweet potato, honey, flax, cottage cheese and fish oil.

They have their own Facebook accounts, they’re the adorable subjects of millions of memes distracting you at work, and now our beloved pets have made their way into our kitchens.

Jamie Harling, formerly chef at Rouge and now at the new Deane House, isn’t just busy cooking for restaurant patrons — his two labs Charles and JD always get the very best in canine cuisine.

It was his older sister, Andrea Harling of Made Foods, who inspired Harling to start his dogs on a raw food diet; because of the high number of carbohydrates and additives in a lot

diet, eating one vegetable and one fish meal a week.”

“They also just love eating apples,” he adds. “I believe feeding my dogs a raw diet leads to shinier coats, cleaner teeth, healthier skin and higher energy levels.”

of commercial dog foods, Harling says a raw diet seemed like a healthier route to go.

“My wife and I make the food using all natural beef and chicken, so we know exactly what goes into each meal,” he explains. “My dogs have a very balanced

Not ashamed to call herself a crazy dog person, Liana Robberecht is the executive chef at WinSport in Canada Olympic Park. Not only does Robberecht buy her Chihuahua, Momo, dog clothes, but she cooks for her too.

“My love of creating new recipes has taken my obsession to another level: dog

Milk Bones, courtesy Julie Van Rosendaal 20

Liana Robberecht

Julie Van Rosendaal, CBC food columnist and writer, is the author of In the Dog Kitchen: Great Snack Recipes for Your Dogs, and says she was inspired to write a pet cookbook after seeing local dog bakeries in almost every neighbourhood in Vancouver.

We all know there are certain things that are not good for your pet — chocolate, grapes, onions (at least you’ll never have to deal with doggie onion breath!) but there are human foods that are healthy for your fur baby.

“After all, dogs are members of the family. It’s nice to be able to bake for those you love,” Van Rosendaal says. “I figured if people are willing to spend money on homemade dog treats, they’re likely willing to make their own!”

Ingredients that are both tasty and safe for your pet include whole grain flours, meat, stock, eggs and peanut butter

Julie Van Rosendaal

food,” Robberecht says. “I contacted my vet for advice, researched ideas and ta-da! Homemade food for Momo was a go.”

“Homemade treats are tasty and easy to make,” she adds. “They make use of ingredients that might otherwise be tossed, contributing to food waste.”

Robberecht advices following specific portions when cooking at home for your pet: 40 per cent meat (lamb, chicken, duck, fish), 30 per cent vegetables (carrots, peas and beans work well), and 30 per cent starch (brown rice, oatmeal, potatoes).

Are you ready to try making your own pet food at home? Try Julie Van Rosendaal’s recipe for Milk Bones with Wheat Germ! Visit culinairemagazine.ca for the recipe.

“A mix of raw bones and ground, raw chicken is also super healthy,” she adds.

“I also feed Momo hardboiled eggs and yogurt — she loves it!”

The general rule is serving six ounces of food per 10 pounds body weight

Making sure to incorporate your dog’s weight and breed into account (a Chihuahua versus a Rottweiler will make a big difference in food portions), Robberecht says following the general rule of serving six ounces of food per 10 pounds body weight.

Rosendaal said some ingredients that are both tasty and safe for your pet, include whole grain flours, meat, stock, eggs and peanut butter.

Anna Brooks is Culinaire’s managing editor. A Mount Royal journalism graduate, stories have pulled her overseas to pursue international work in India, Africa and Thailand. Follow her on Twitter @Anna_Brooksie

I don’t feel like cooking today — where can I buy homemade treats for my pet?

Bon A-Pet-Treat!

Bowness pet bakery serving everything from pet donuts to biscotti.

5111 Bowness Road, Calgary

Tail Blazers

This healthy food store for pets features the best in raw dog food diets. Visit tailblazerspet.com for a list of locations in Alberta.

Calgary Farmers’ Market

Features a puppy stall with Bon A-Pet-Treat! homemade baking.

510 77 Avenue SE, Calgary

Legacy Pet Foods

This independent, family-owned business makes their own raw dog food and distributes it across western Canada. Visit legacypetfoods.com to see where Legacy foods are available.

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Food And Drink Trends For 2017

by DAN CLAPSON

If you’re familiar with the saying “What’s old is new again,” then you know that trends have a way of cycling in and out.

While I’m praying that velvet pants and choker necklaces don’t make a serious comeback, there are some trends in the food world that are starting to circle back around.

From a renewed love of wine bars and apple cider to a piqued interest in vegan cooking in the heart of Alberta beef country, here are eight food and drink trends you’re bound to notice in Alberta in the New Year.

Turmeric For the past couple of years, this bright, metallic-tasting spice has been a popular ingredient in the holistic world due to its health properties.

But as of late, this golden-hued root has begun filtering into the everyday food scene as well. Spiking cocktails (Model Milk), marinating fish and brightening up soup are just a few ways you can enjoy this spice.

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Tonka beans

Wine bars

If vanilla, cinnamon and almond ever got together in some sort of bizarre ménage a trois, tonka bean would be their lovechild.

I’m not sure if people are exhausted with the variety of places to go for an impeccably made cocktail, or that wine culture is steadily growing, but wine bars will be the places to be in 2017.

With its “I can’t quite put my finger on it” sort of flavour, and ability to be grated, infused and reused, tonka beans are just the aromatic home cooks have been craving. Find them at Silk Road Spice Merchants, and use them in anything from whipping cream and simple syrup to cake batter, coffee and more.

Frenchie Wine Bar, Bar Von Der Fels, Bridgette Bar… the list goes on. Sipping on Chablis in an intimate space will trump a 10-minute multi-step cocktail this year!

Canadian craft cider As craft beer continues to get more and more obscure in its brewing and pronunciations, Canadians are looking for something far more drinkable and less bloating. Thus, hard cider has found a solid footing.

Alberta doesn’t boast many apple orchards, which sadly leaves us with only one craft cidery thus far,

Uncommon Cider, but our private liquor system allows us to sip some of the most delicious ciders this country has to offer.

Try Victoria’s Sea Cider and BC Tree Fruits’ Broken Ladder — I’ll take a hopped apple cider over an IPA any day of the week!

though the trend would (for the most part) skip our province.

Boozy craft sodas Hot on the heels of the growing craft cider scene, is the craft soda world. Why crack a can of Coca-Cola when you could sip on a bottle of boozy artisan orange pop, cream soda or, best of all, hard root beer?

Mad Jack and Crazy Uncle are two of the more prominent Canadian producers you can find in liquor stores, but expect many more small-batch offerings to pop up on shelves in the coming months.

Plant-based cuisine I’ve watched vegetarian and vegan restaurants pop up all across Canada in recent years, and have typically felt as

But interest in plant-based diets has become too prominent to ignore. Look to restaurant leaders like 10 Foot Henry or The Deane House, who are doing exceptionally interesting things with vegetables. Maybe soon we’ll be ready for a vegan pizza joint like Virtuous Pie in Vancouver, but we certainly are seeing restaurants and home cooks embracing the art of vegan cooking!

Locally made butter

Find their wares at places like the Sunnyside Natural Market, Una Takeaway and Our Daily Brett.

Cabbage We are running out of “humble” vegetables to glorify, so expect this inexpensive and high yield root vegetable to break out of its fermented (i.e. sauerkraut) mould this year. Char it, pickle it, ferment it, steam it... cabbage leaves can be as interesting as you want them to be, and without breaking the bank!

It’s about time we got a serious local butter producer in this town!

Launched in 2016, the company Cultured Butter is a beautiful example of mouth-watering artisan butter that we’ve been missing in this province.

Cold-Pressed Juices With food waste being an insanely hot topic this past year, it’s only natural that the method of juicing that discards large portions of fruits and vegetables isn’t so popular anymore. The slow death of the juice bar will be directly proportional to the demise of spin studios.

Trends On Their Way Out

Food Blogging Something that was a prominent media source for almost a decade, food blogs have been more or less phased out by visual and highly engaging social mediums like Instagram and Facebook. RIP food blogs, you gave so many of us a springboard into this crazy, culinary media world.

In-House Charcuterie This phase out doesn’t apply to every restaurant in Alberta, but with many eateries lacking the proper set-up to cure and age meats, it’s only natural that restaurants have now given the whole in-house thing a rest. It makes sense we’re now relying on local charcuterie specialists like Cured Deli or Empire Provisions in Calgary who can get the job done more efficiently and more deliciously!

23

An Edible Legacy Of Joy: JACEK Chocolate Couture

by TWYLA CAMPBELL photography by CURTIS COMEAU

Jacqueline Jacek spent weeks priming, painting and polishing the space for her third location of JACEK Chocolate Couture in Canmore.

The Canmore store is up and running, the Sherwood Park production facility is in overdrive, and the downtown Edmonton store on 104 Street is hopping. It is a stressful time, Jacek says, yet despite being pulled in four different directions, Jacek looks like she’s fresh from a New York fashion launch.

Jacek first began making fancy chocolate truffles out of a test

kitchen in the basement of her house, and in 2009, this self-titled “cocoanista” produced 3,000 pieces while still holding down a corporate job as a marketing and sales consultant.

This year, Jacek will produce up to 200,000 exquisitely crafted edible gems, each truffle collection released every four months like a designer’s fashion line.

The Throwback Collection (Fall/Winter 2016) with shades of teal, orange and avocado green, pays homage to the days of mid-century modern design. In spring, the Galaxy Collection will be revealed, which features out-of-this-world truffles glazed like the Milky Way and shaped like mini, marvellous moonscapes.

Fashion may be the muse, but joy is the driving force

Jacek says her connection to the fashion world is deliberate. Seasonal collections force Jacek and her team to marry design and confection, resulting in dainty delicacies that shatter the moulds of chocolate making.

“Using a fashion business model gives us the chance to keep reinventing ourselves,” says Jacek. “We have learned to push ourselves. It’s very exciting.”

Fashion may be the muse, but joy is the driving force at Jacek Couture Chocolates.

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“I knew I wanted to do something that brought people joy,” she says. “In fact, it has become my northern star and philosophy for everything I do.”

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Chef Curtis Jones came to the team with chocolate-making experience, and now shares in the chocolatier-ing process of making the actual bonbons.

The rest of the team was selected not because of skill or trade experience, but because of their “joy quotient.”

Choklat

“We can teach them how to make chocolate, but we can’t teach them how to be joyful,” Jacek adds.

Coppeneur

The fashion muse strikes again in the icon inspired bars: the pistachio and cherry ‘Audrey’ named after Audrey Hepburn, known for always adding a twist to a classic fashion ensemble; and the best seller, ‘Jackie’, inspired by Jackie Onassis’ elegant style.

Joy meets fashion in the recently revealed “bean-to-bar” Fabric Collection. The bars are made from beans sourced from Venezuela, Peru, Colombia, and the Dominican Republic, and are then sorted, roasted, winnowed (husks removed) and refined at the production facility in Sherwood Park.

Making chocolate from raw cocoa beans puts Jacek in limited company; there are less than a dozen bean-to-bar chocolatiers in the country. A touch of fashion whimsy appears on the side of

Great Alberta Chocolate Spots: 3601 21 Street NE, Calgary sochoklat.com/site/homepage.html 805 - 1st Street SW, Calgary coppeneurchocolate.com

Sweet Lollapalooza the Fabric Collection package in the image of a tape measure.

Ethical sourcing is paramount to Jacek’s philosophy of “joyful sourcing,” with a goal to establish long-term relationships with cacao farmers. Jacek is a planner, contemplative and thoughtful of her role in the universe — in spring 2016, Jacek traveled to Costa Rica, and is planning for Colombia and Dominican Republic in 2017.

Accolades, awards, recognitions and write-ups in national and international publications did not take long in coming. In 2011, Dessert Professional Magazine named Jacek as one of the Top 10 Chocolatiers in North America.

Recently she was recognized by Avenue (Edmonton) Magazine as one of the city’s Top 40 Under 40 recipients not only for her business acumen, but also for her charitable work with an orphanage in Bulembu, Swaziland.

Everybody needs a little joy in their life — all the better if it’s covered in chocolate!

This CBC Edmonton AM restaurant reviewer and freelance writer knows Edmonton inside out, but her travels take beyond the Prairies, where she eats, drinks and reports back on the best spots in the country.

10155 102 Street, Edmonton sweetlollapalooza.com

The Violet Chocolate Company Bars can be found at various retail outlets. Click on “where to buy” on the website: the-violet-chocolate-company. myshopify.com

Le Chocolatier

#121 701 Benchlands Trail, Canmore lechocolatier.ca

Epiphanie Chocolate

1417 11 Street SW, Calgary epiphaniechocolate.com

The Chocolate Lab

202D Centre Street SE, Calgary thechocolatelab.ca

Cococo Chocolatiers

Visit online for a list of locations: cococochocolatiers.com

Papa Chocolat

10816 Macleod Trail S Unit 226, Calgary masterchocolat.com

Les Truffes Au Chocolat (Olivier’s Candies)

2828 54 Avenue SE, Calgary oliviers.ca 25

Emerald Lake Lodge

Canadian mountain cuisine of free-range elk, bison and caribou (and they have the freshest and most superb scallops in the middle of nowhere!), and a 19-page imaginatively written wine list, with a bythe-glass program focused exclusively on BC wines.

Before dinner chill out at the oak bar (salvaged from an 1890s Yukon saloon) in Kicking Horse Lounge, where your bartender will tickle your fancy with whatever drink you ask for. Order your meal to eat in the lounge, the Mount Burgess Dining Room – or take it back to your room for complete snuggly privacy.

Field, British Columbia 800-663-6336, crmr.com/emerald

Azuridge Estate Hotel

Romantic Getaways

by LINDA GARSON

Now that Christmas and New Year's Eve celebrations have become warm and fuzzy memories, and with Valentine’s Day just around the corner, it could be time to start planning an escape. Here are four very different retreats for you and your loved one to enjoy a blissfully romantic break.

Emerald Lake Lodge To escape the world, lock yourself away in Yoho National Park on the other side of the mountains, just 40 K from Lake Louise, by the shores of the jadecoloured lake – not that you’ll see the water now – Emerald Lake Lodge has perfect conditions for snowshoeing around it.

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Wherever you’re coming from, it’s worth the drive to this remote boutique hotel in the woods, just half an hour from Calgary.

Azuridge is sheer luxury with outstanding personalized service – forget the rest of the world, there’s nothing you have to think about here other than relaxing or what to have for dinner. Yes, the wireless works perfectly, but hopefully you won’t need it on your romantic getaway.

Be prepared to be spoiled from the minute you’re greeted at the door with a sparkling Dangerous Diamond welcome cocktail. And that’s just the start, in your beautifully appointed, precious stonethemed suite, you’ll find a complimentary bubbly bar of champagne and oysters waiting for you, and your own gemstone.

With no TVs, no internet access, and no cell phone reception, it’s an ideal location to completely unwind, as all the cosy rooms have big, welcoming fireplaces and private balconies with spectacular views.

And eat. You know what to expect of a Canadian Rocky Mountain Resort property – impeccable and generous,

Azuridge Estate Hotel

(Hint: ask for the Garnet Room, your butler will explain why!).

Dinner is a treat too, whether you choose to enjoy award-winning Chef Yoshi Chubachi’s five-course meal in your room, or in the romantic restaurant. And afterwards, snuggle up on the sink-in sofas by the roaring fire with your complimentary digestif, or slip into the softest bathrobes ever and relax in your candlelit jacuzzi tub, where your personalized hydrotherapy bath has already been run for you.

Of course you’ll want breakfast in bed after finishing your morning's personalized butler tray, but even better – indulge in a spa treatment with breakfast and glass of bubbly.

178057 - 272 Street W, Priddis 403-931-0100, azuridgehotel.com

Mount Engadine Lodge Voted by Travel Alberta as “the best place to pop the question,” you’ll get a hint of what’s to come at Mount Engadine Lodge, when, after driving 32 K of scenic gravel road from either Canmore or Highway 40, you leave your shoes at the door and discover the wireless password is “goplayoutside.”

Your feet will likely be busy here – you’re so far from civilisation and this is hiking and snowshoeing country, but you’ll need the exercise as eating will play a large part in your visit. Be sure to arrive between 2:00 and 5:00 pm, Mount Engadine Lodge

Fairmont Hotel Macdonald

so you don’t miss the complimentary afternoon tea of charcuterie and pastries, to start your getaway off on the right foot.

In your room, you’ll find very comfy beds, toiletries by local Rocky Mountain Soap Company (the lemongrass foaming wash and body lotion are beautifully bright and uplifting) – and no TV, phone or clock. But then the only time you’ll need to look at your watch is to make sure you’re not late for the hearty, family style three-course dinner. Be warned – chef does err on the side of generous.

You’ll find the same goes for the homely breakfast, but it doesn’t finish there – your stay at Mount Engadine Lodge includes a packed lunch too!

Off Smith Dorrien Trail, Canmore 403-678-4080, mountengadine.com

Fairmont Hotel Macdonald Sneak away to the city centre, and don’t tell anyone you’re staying at Edmonton’s most luxurious hotel for the last 102 years. You can enjoy the best of both worlds here – a personalized luxury escape, yet within minutes of all the amenities and bustle of the city.

Treat yourself to an entirely renovated, Fairmont Gold suite on the 8th floor (be queen for a night and go for the historic, Queen Elizabeth II Suite!), and feel like royalty with your own private check-in on the newly refurbished 7th floor. Here you’ll find the elegant and exclusive Fairmont Gold Lounge where you’ll hide out for your healthy, hot and cold continental breakfast (if you’re not still between the sheets for it), relax during the day, and sit by the fire for your complimentary canapés from 5:00-7:00 pm.

Or go for a Romance Package on other floors of the hotel, where the mood is set for R and R – romance and relaxation. Included in your stay are chocolate dipped strawberries, half a dozen roses, champagne, and breakfast for two in the Harvest Room, as well as valet parking. You deserve it!

10065 100th Street, Edmonton 780-424-5181 fairmont.com/macdonald-edmonton 27

Sparkling Wines:

Bottles Fermented In Tradition

by JACLYN ADOMEIT

What’s in a name? That which we call champagne by any other name would still taste as delicious.

But, as we know, not all bubbles are deemed champagne. There’s cava, prosseco, and crémant de bourgogne (not to mention the many examples of other domestic or international bubbles). So what gives champagne and its sparkling cousins their namesakes?

It’s all about what methods they use to capture the bubbles within the glass.

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The Traditional Method Winemaking has come a long way since foot presses, but there are still certain practices that have held up to scrutiny. The traditional method used to produce sparkling wines (known as méthode traditionnelle in France) is one of these practices.

It’s a systematic, pedantic and painstaking process, but nothing else compares to the sparkling wines produced in this way. First, the grapes destined to sparkle go through a

primary fermentation in tanks. This halfdone, still sweet wine is then placed in bottles, dosed with a pinch of yeast and sugar, and then capped. This is where the magic happens.

The yeast induces a secondary fermentation that releases carbondioxide into the wine slowly, over a period of months. The bottles are then gradually turned upside down, so the lees (deceased yeast cells) fall towards the temporary cap. The bottle neck is then frozen, and the ice plug containing the lees is removed. The bottle is topped

- Sponsored Content -

Your answer to the good (eating) life

by MELANIE DARBYSHIRE

The concept of healthy eating has been around a long time. From the ancient Greeks who believed that diet affected the body’s balance, to the Inca civilization which considered quinoa the “mother grain”, for thousands of years humans have understood - to varying degrees - that what we put into our body affects how it works.

Today, eating a balanced, nutritious and delicious diet is a priority for just about everyone. This includes the desire to consume locally-sourced, organic and non-GMO foods. It also often includes gluten, dairy, meat and other restrictions. When you put it all together, actually eating the diet we desire can seem overwhelming and, more often, unachievable.

Made Foods’ Quinoa Crusted Chicken

Made Foods aims to solve this dilemma and has proudly partnered with Alberta Ballet to help solve this issue for their students. “Three weeks after Made Foods started serving in our residence, we noticed a remarkable change in our students,” says Joan Majchrowski, Head of Residence at Alberta Ballet. “They had more stamina in dance class and greater concentration in their academic studies. The overall moods of the students improved dramatically, and it was apparent that the reduced sugar in their diet contributed to a healthy consistent energy level throughout the day.”

With seven locations across Calgary, Made provides fresh, healthy, pre-packaged meals-to-go that even the pickiest foodie will enjoy. They even launched a whole new menu recently! Breakfast (such as the Acai Bowl), lunch, dinner (regulars love the Quinoa Crusted Chicken), snacks (Brownie Bites are popular), smoothies, sides and soups are available, with a variety of dietary strict options. Family meals that change weekly (like the Chicken Parmesan) and kids meals are available too.

All meals are prepared and packaged daily by Chef Andrea Harling and her team of 26 people, in close consultation with the company’s Certified Nutritional Consultant Jenn Hruby. “We’re passionate about using local, organic and non-GMO ingredients,” says Harling. “Real, wholesome food that you can trust.” The commitment to using local suppliers means the menu changes as the seasons do, with new items being added every few weeks.

Meals can be ordered in store or through the company’s website. In addition to being picked-up, a convenient delivery service is available - perfect for those cold, winter nights. Hruby’s services are offered on a complimentary basis to customers wanting to tailor their nutritional goals and meal plans.

Reasonably priced, delicious and nutritious food that is both locally sourced and prepared might seem too good to be true. It’s a reality that Made Foods is helping thousands of Calgarians change the way they eat for the better.

To find out more visit www.madefoods.com

@made_foods

up, corked and — tah-dah! — traditional method sparkling wine.

While “champagne” can only be made in the Champagne region of France, there are many other sparkling wines with their own prestigious histories and traditions.

It makes sense why the best bubbles aren’t so cheap!

Cava Cava is a name of sparkling wine classified with a Spanish Denominación de Origen (DO) and also made in the traditional method. Often fermented from macabeu, parellada and xarel-lo (through chardonnay, pinot noir, and a few other varietals are allowed), Cava mostly comes from Catalonia in the northeast corner of Spain. It is often produced in a brut (dry) style, though may be found dulce (sweet). It is full of creamy delicious bubbles that are an ode to the painstaking methods taken to produce it.

Raventos i Blanc 2013 L’Hereu Reserva Brut Cava, Spain A vintage Cava, brimming with peaches, and lemons, and chalky minerality. This wine is a stunning example of Spanish sparkling. Crafted for fried octopus, prosciutto wrapped dates, patatas bravas, and any other tapas you can find.

CSPC +741609 $30

from the recognized, designated vines from each region: chenin blanc and cabernet franc in the Loire; pinot blanc, pinot gris, riesling, and pinot noir, in Alsace.

The sparkling wines of burgundy can be a particular treat. With a bit of research, you can find crémant de bourgogne produced with 100% pinot noir and chardonnay — two of the varietals of Champagne. Since they aren’t labelled champagne (and priced accordingly), you can have a traditional method treat at a fraction of the cost.

Louis Bouillot NV Crémant de Bourgogne Perle de Vigne Grande Reserve Nuits Saint Georges, France A vibrant floral and stone fruit bouquet with green apples and lemon on the palate. It is aged on the lees for 24 months (far more than the nine month requirement) and it shows in the quality of the wine. You could cellar, but who can keep delicious sparkling for that long? Pair with cream sauces and hard cheese. CSPC +772978 $22

Champagne

Crémant

Champagne is the be-all-end-all of sparkling wines for many reasons: the blend of varietals, the climate (cool weather heightens the acid content) and the time-honoured traditions, but it is the limestone and chalk soils that give it a particular je ne sais quoi.

Crémant is a term used in French designations for traditional method bubbles that aren’t made in Champagne.

There is crémant de bourgogne, crémant de alsace, crément de die, as well as Jura, Bordeaux, Limoux, Loire, and Savoie. Each crémant is crafted

The chalk-rich soils impart minerality onto the grapes that other geologic areas are seldom able to replicate.

Champagne also goes through a meticulous blending process. This is why you’ll find that most bottles are labelled NV for non-vintage. These bottles are

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a combination of multiple vintages to craft a consistent wine with balance and poise. Vintage champagnes are sometimes produced, but only in years worthy of the privilege.

Delamotte NV Blanc de Blancs Cote des Blancs Champagne, France The traditional bready aromas are backed up on the palate by lemon, persimmon, and white cherry. A dazzling mouthful, with a long finish. Laid on its lees for four to five years, it’s crafted with patience. The firm acid begs for fat or cream: duck confit, lobster, or french fries will make this wine sparkle.

CSPC +715346 $99

Cuillier NV Brut Rosé Pouillon Champagne, France The high percentage of pinot meunier leaves it musky and floral on the nose, but the palate is fruity with red apples and strawberries. The bubbles are fine and the acid is soft and citric. Extremely food-friendly, but a pleasure to drink all on its own. CSPC +783811 $50 So here’s to cracking open a bottle of sparkling, not when the occasion is special, but letting sparkling wine be the occasion. Cheers, to the tiniest, creamiest bubbles!

Jaclyn’s first passion was winemaking. She’s worked in vineyards, cellars, and restaurants. Currently, she is a writer who daylights as an environmental engineer.

She believes that a good life, like a good wine, is not complete without balance.

Canadian Creations: Our Culinary Gifts To The World

by ROBYN MACLEAN

The combination of inquisitive taste buds and bright, innovative minds has contributed to Canadians inventing more than our fair share of palate-pleasing delights.

But our inventiveness goes well beyond poutine, maple syrup and beaver tails. Here are a few more of our impressive culinary contributions to the world!

The California Roll There is great debate around the origin of what is arguably the most popular sushi roll in the world. The story we’re most familiar with begins in Vancouver with Japanese chef Hidekazu Tojo in 1971.

A new immigrant to Canada, he quickly realized that most Western palates couldn’t stomach the thought or taste of raw seafood or seaweed. Going against Japanese tradition, he flipped the roll inside out to hide the seaweed, substituted raw fish for cooked crabmeat, and called it the “California” roll.

Consisting of sushi rice, dried seaweed, avocado (although avocado wasn’t

included in his original recipe), crab, and occasionally cucumber, this simple roll was likely the gateway dish introducing most North Americans to the complex world of sushi, not to mention helping raise the profile of Japanese food world-wide.

Peanut Butter The true origin of the first variation of peanut butter can be traced all the way back to the Aztecs, who were said to have ground roast peanuts into a paste.

But it was Montreal pharmacist Marcellus Gilmore Edson who first patented peanut butter in 1884 when he milled roasted peanuts between two 31

heated surfaces, providing an alternative for people who couldn’t chew solid food.

Although the delicious, creamy paste we find on grocery store shelves today is slightly different than Edson’s version, there is no denying the origin of the spread that started it all.

The former Calgary Inn (now the Westin) laid claim to inventing this national icon. In 1969, bartender Walter Chell was asked to create a signature drink for the grand opening of the hotel restaurant, Marco’s Italian.

His goal was to replicate the clam and tomato flavours from his favourite Italian dish, spaghetti vongole.

After months of experimenting with flavour profiles and proportions, he finessed his recipe to include vodka, clam-infused tomato juice, hot sauce, Worcestershire sauce, and a rim smothered in celery salt topped with a lime.

Thousand Island Dressing Ginger Beef The inspiration for this beloved Chinese takeout dish may be based on a northern Chinese dish called Gueng Ngao Yuk, but the sweet, crunchy, spicy version that Albertans have grown to love actually came to fruition in Calgary.

Many chefs throughout the years claimed to be the true creator, but the most widely accepted version of the story began in 1975 at the Silver Inn. Like many ethnic restaurants, Chinese food wasn’t yet prevalent, and so they looked for ways to appeal to the “delicate” palates of the locals.

Chef George Wong began toying with the recipe, eventually concocting the sweeter, saucier version of the marinated deep-fried beef strips that has become a mainstay dish for those “let’s just order Chinese take-out” nights.

Visit culinairemagazine.ca for the original Ginger Beef Recipe

The Caesar Ahh the Caesar, Canada’s beloved national cocktail. Few beverages can curb a craving for something sweet, spicy, tangy, salty and savoury, simultaneously the way that a Caesar does.

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This creamy concoction is a simple blend of mayonnaise, ketchup, sweet pickle relish, vinegar and onions. The dressing got its name from the area where it was first prepared, in the beautiful Thousand Islands, a chain of islands near Southeastern Ontario along the upper St. Lawrence River.

In the early 1900s, George Boldt, manager of the prestigious WaldorfAstoria in New York City, spent much of his time vacationing in Canada.

Rumour has it that while entertaining friends and business associates aboard his yacht, his friend and trusted maître

d’hotel, Oscar Tschirky, realized the salad fixings for lunch had been left on the dock.

He improvised with ingredients found on the boat, and concocted the tasty dressing for which the region is now renowned. Boldt was so taken with the dressing that he soon started serving it at his hotel and its popularity quickly soared. It’s also rumoured that famous Canadian Broadway star May Irvin, who also vacationed in the islands regularly and was a frequent guest of Boldt’s, helped make the dressing famous by sharing within her upperclass social circles.

Visit culinairemagazine.ca for the original Thousand Island Dressing recipe

Butter Tarts One of Canada’s sweetest contributions to the dessert world, these shortbreadlike pastries date back to the early 17th century. The original recipe calls for pastry shells, butter (and lots of it), maple syrup, sugar and eggs.

Of course, with time comes new ideas and taste preferences, so there’s a great deal of variation these days to please an assortment of dessert-loving taste buds. Some bakers modify the texture and add a little flair with the addition of raisins or pecans, while others stick to the original recipe!

Robyn is a public relations professional and occasional writer, with a passion for food and beverages. Calgarian at heart, she can be found exploring Anchorage, Alaska, the beautiful playground she currently calls home.

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What The Cool Kids Are Drinking

by MARCIA J. HAMM

A new year has begun, and many of us have enjoyed all our favourites over the holidays. But maybe too much of a good thing can lead you to try something new, exciting and a little different.

Remember when Australian shiraz was all the rage? How about Argentinian malbec? Oh wait…let’s back up even further. Remember when Blue Nun, Black Tower and Mateus were the “preferred” wines on Canadian tables? Many still feel the love for malbec and shiraz, and not to worry, those “classics”, Blue Nun, Black Tower, and Mateus, are still available.

It’s not difficult to see or follow the trends of either regions or wine varietals. Just check out any popular restaurant's wine list, or visit your local wine store. Some grapes (or regions) sneak up on you and surprise you when least expected.

There are two specific regions that are up and coming, and grapes from those regions are hot, hot, hot! Do you wanna know what the cool kids are drinking?

Mencia (Men-THEE-uh) From the Galicia region of NW Spain, much of mencia comes from Bierzo.

Not coastal like Rias Biaxas, but still benefiting from cool Atlantic breezes, perfect for keeping grapes from ripening too fast.

Many of the vines here are re-discovered old bush vines, with naturally low yields on schistous soils. Good viticultural

Vineyard in Bierzo, NW Spain 34

practices and modern winemaking have done much to make these wines palatable, and mencia can range anywhere from light and fruity, to powerful, brooding and spicy.

This grape is very unlike any other grape in Spain. It tends to have flavours of tart red cherries and cranberries, with a dusty, dried rosehip thing going on. It is fresh and fruity with lower tannins, and if grown at higher elevations, high acidity. A slight chill on this red wine would make it just that much better!

Although there have been mencia wines around for a while, there are more emerging and a broader selection is becoming available at many stores.

Look for Encanto Mencia CSPC 767815 about $22, or Raul Perez Ultreia Mencia CSPC 742900 about $40.

Godello (Go-DAY-oh) Also from Galicia, this grape was almost extinct in the '70s, down to only several hundred vines. If you find a bottle from Bierzo, it’ll be good, but if you find one from Valdeorras, the neighbouring region, I’ll bet it’s even better.

A great renaissance is occurring in the region for godello. Single varietal godello started coming around in the '80s and it’s surging! If you’re looking for a great value, high acid, easy drinking white, this is it. It’s highly aromatic with citrus, apple/pear and peach notes with that great “minerality” (a tasting “note” which is also becoming quite trendy by the way). I see more and more of this grape emerging into our market and at great value.

Look for Bodega Cobertizo Godello Joven CSPC 783345, about $24, or Telmo Rodriguez Gaba do Xil Godello CSPC 738810 also about $24.

Moving from the Spanish countryside to Italy, and specifically Sicily, where much is going on in the world of

winemaking — wines from Sicily are very trendy right now! Yes, they grow plenty of syrah and chardonnay in Sicily, but what about those funky Italian indigenous grapes? Yup, they’re there too, and a couple of them are certainly making their mark on Alberta store shelves.

Many of the vines here are rediscovered old bush vines, with naturally low yields

Grillo (GREE-lo) One of the many indigenous white grapes on the island, it has set itself apart from its peers. If extended skin maceration is used, the wines become a deep yellow colour; otherwise, they are light lemon in colour.

Strong aromas of citrus lemon, peach blossom, sometimes baked pineapple, and oh yes…minerality. A high-acid wine, the flavour is characterized by a saline tang that is unmistakable, indicative of the grape growing by the sea. Something that is unique and certainly different from your everyday chardonnay or sauvignon blanc!

Try Cantine Barbera Grillo CSPC 777692, about $37, or Costantino Grillo CSPC 781930, about $17.

Nerello Mascalese (Nah-rel-lo MAS-ka-lay-zay) Without a doubt my favourite grape right now, this is a great change from the typical nero d’avola we see from Sicily.

The main reason this grape is becoming so popular is that it grows on the slopes of an active volcano – the only place these grapes can be found is in the northeast corner of Sicily, the home of Mount Etna. How cool is that?

Those volcanic soils bring something really fantastic to the taste of this wine: smoky minerality. There is something evocative about the wines made with this grape; the dried herbal spices, sour red fruit, smoky minerality, and high acid wines are refreshing, yet bold.

Look for Masseria Settaporte Etna Rosso CSPC 769764, around $48 or Pietradolce Etna Rosso CSPC 762734, around $28 Marcia J. Hamm is the manager and wine buyer at Hicks Fine Wines in St. Albert. She is truly a wine geek who considers wine a gift that must be shared!

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Value Dining:

15 Alberta Steal-Of-A-Deals!

by LINDA GARSON and PHIL WILSON

Everybody likes to save a buck. But when it comes to restaurants, finding those deals that will help keep some cash in your pocket isn’t always so easy.

The good news for us is that when the economy gets tough, entrepreneurs are tempting us with happy hour specials, fixed price lunch menus, Sunday suppers, free corkage, and buck a shucks – you just have to know where and when to go.

Sean Cutler’s selection of house-made charcuterie, cheese, paté, gravlax, pickles, mustards and jams, all perfectly paired with a flight of three wines – for just $20. (Insider info: watch for more great value specials after refurbishments in Spring!) kensingtonriversideinn.com

Some of the best deals are where you least expect to find them, so we’re delighted to bring you our pick of great value eats and drinks in Calgary and Edmonton.

Full Circle Pizza & Oyster Bar

Calgary Chef’s Table, Kensington Riverside Inn

Josh and Amelia Stoddart take their oysters seriously at Full Circle, and they’re fresh in every day – so check out their Buck-a-Shuck specials for the last two hours of business starting 9:00 p.m. Sunday-Thursday, and 10:00 p.m.

Friday and Saturday. priestnet.org/fcp

Hayden Block Smoke and Whiskey

Hayden Block Smoke and Whiskey

Up there with the best for true Texas BBQ meats smoked in-house daily, Hayden Block start afresh every day, so from 10:00 p.m. until close all meats are half price.

Kensington Riverside Inn 36

This relaxed, yet classy, West Coast bar and grill has happy hour deals aplenty.

Chill out on weekdays with live piano while enjoying a pint of draught and your choice of wood fire thin crust pizzas for only $15 on Wednesdays, and buck-a shuck on Mondays. Or start your weekend with a threecourse dinner for $35 on Fridays.

There are deals in Murrieta’s Canmore too - on Mondays, a pound of fresh Saltspring Island mussels in your choice of sauce, are only $10 all day. And a two-course express weekday business lunch is only $15! murrietas.ca

River Café and Deane House

River Café is regularly voted Calgary’s Best Restaurant and Most Romantic Restaurant in Calgary, and one of Canada’s 100 Best Restaurants, but you might not realise that they, along with new sibling, Deane House, allow diners to bring in their own wine and waive the $25 corkage fee on Sundays! river-cafe.com, deanehouse.com

Tango Bistro

As Calgary’s only Relais et Chateaux restaurant, you might think Chef’s Table is mostly for special occasions, but think again!

Unwind in front of the roaring fire with the Flights & Bites special – chef

Murrieta’s Bar and Grill

Which means you can get a half-pound of brisket or pulled pork for around $5.

Not everything will be available, there may be no smoked turkey left, but get your fill of whatever meats they have left. haydenblockyyc.com

Tango Bistro’s new Raw Bar is going great guns, and the good news for seafood lovers is happy hour runs from 2:30–6:00 p.m.

Monday-Friday!

You’ll find $2 shrimp cocktails, $4 lobster claws, $2.50 tuna tartare, $1.50 oysters and more. That’s a lot of very happy hours for us - we’ll see you there! tangobistro.ca

Edmonton

The 3 o’clock start means you might want to ditch work early and get started on $5 beer, wine, and even a feature cocktail, too! I’m sure your boss won’t figure out that your “appointment” was with a tasty Vodka Thyme Lemonade at Nineteen. dinenineteen.com

Beer Revolution

Edmonton and Calgary Want a great selection of craft beers to celebrate the end of a tough workday? Beer Revolution offers their four-four-five deal Monday through Saturday from 4:00–6:00 p.m.

That’s four select beers and four snacks for $5 each. They also have a different special daily; my favourite is Tuesday’s $3 Bavarian Pretzels and on Sundays they offer $5 off all pizzas! beerrevolution.ca

Belgravia Hub

Anything that’s on for a loonie will grab my attention, and on Wednesday nights, the fantastic $1.00 corn fritters at Belgravia Hub will reward you handsomely for your spare change.

The fritters with house made ketchup and strawberry jam at this small, independent restaurant are a musthave — even at full price. You can pair them with an Alley Kat beer for just $5.00 as well. belhub.com

Ikki Izakaya and Japonais

Staying with the loonie theme, a pair of Japanese eateries on the west end of Jasper Avenue will lure you in with some great weekday deals.

Ikki Izakaya boasts nightly specials like Tuna Tuesday ($1 Tuna Sashimi all night!), Takoyaki Wednesdays (Octopus Balls are only fifty cents each), and Yakitori Thursday ($1 Chicken Skewers). Once you’ve had your fill there, head across the street to Japonais Bistro where they offer buck-a-shuck oysters on Tuesdays. ikki.ca, japonaisbistro.ca

Nineteen

Full-on happy hours may not be plentiful here in Edmonton, but both of Nineteen’s locations definitely put the happy in happy hour, with a special menu from 3:00–6:00 p.m. daily.

The Terwillegar location features different $10 food items like Bolognese Flatbread and Mini Tenderloin Sliders.

The St. Albert location boasts just as delicious half price favourites including Beef Tenderloin Tataki and Gorgonzola Cream Moules Frites.

The Black Pearl

In the heart of downtown Edmonton, The Black Pearl also has Tuesday bucka-shuck. If you’re a seafood lover, come back Wednesday and keep the seafood party going with half price fish tacos! blackpearlseafood.ca

Von’s Steakhouse

If buck-a-shuck’s your thing, Von’s Steakhouse has to have the best deals on oysters in Edmonton. Running weekdays from 4:30-6:30 p.m. and all night Sundays, wash down those salty delights with one of their rotating daily drink specials. vonssteakhouse.com

A cozy and intimate Calgary classic.

cila n t ro

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Making The Case: For Top Values

by TOM FIRTH photography by JASON DZIVER

I’m sure plenty of people are glad 2016 is over, and I hope there is plenty of optimism to go around for 2017.

As the new year rolls around, we often scale back on spending, make efforts to improve ourselves, and resolve to eat healthier and get more exercise. It’s also a time to remember to take pleasure in the simple things, such as enjoying quality time with friends and family, but also to simply enjoy a fine meal with good wine. And that’s where our wine picks for the New Year come in!

Every summer, Culinaire Magazine produces the Alberta Beverage Awards, which focuses on identifying the very best wines, beers, and spirits available in the province.

Each product is assessed blind by a number of industry professionals looking for typicity, character, and balance. Once the judging is complete, the editors from Culinaire compile the results, and where applicable, identify high scoring products earning a Judges’ Selection award that also provide excellent value in their categories – and these are our Top Value wines.

In no particular order, here are some excellent, award-winning wines suitable for any night of the week — no matter your fine wine budget.

Enjoy!

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Pinot Noir

Rosé

Red Single Varieties

Bliss Vineyard 2013 Pinot Noir Mendocino County, California CSPC 815175 $20-21

Spier 2015 Signature Rosé Western Cape, South Africa CSPC 773107 $14

Henry of Pelham 2014 Baco Noir Niagara Peninsula, Ontario CSPC 270926 $20

Merlot

Chardonnay

Pinot Gris/Grigio

Castoro de Oro 2013 Merlot Okanagan Valley, British Columbia CSPC 778355 $23

Fleur Du Cap 2014 Chardonnay Western Cape, South Africa CSPC 778267 $15

Santa Cristina 2013 Pinot Grigio Tuscany, Italy CSPC 758151 $13-14

Gewürztraminer

Syrah/Shiraz

Sangiovese/Tuscany

Bottega Vinai 2014 Gewürztraminer Trentino, Italy CSPC 775581 $18-19

Moana Park Estate Winery 2013 Syrah Hawkes Bay, New Zealand CSPC 764937 $20-22

Piccini 2014 “Orange Label” Chianti Tuscany, Italy CSPC 639732 $14-15

Riesling

White Blends

Sparkling Wines

Clean Slate Riesling 2013 Mosel, Germany CSPC 757403 $15

Adega De Monção 2015 Vinho Verde Monção, Portugal CSPC 741161 $14-16

Summerhill NV Cipes Brut Rosé Okanagan Valley, British Columbia CSPC 720539 $34

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Tempranillo

Rhône-Style Blends

Malbec

Vino de la Tierra de Castilla 2011 Candidato, La Mancha, Spain CSPC 758460 $13

Domaines Paul Jaboulet Aîné 2013 Parallele 45 Rouge Rhône, France CSPC 779034 $18

Mascota Vineyards 2013 La Mascota Malbec Mendoza, Argentina CSPC 754968 $17

Cabernet Sauvignon

Sauvignon Blanc

White Single Varietals

Mascota Vineyards 2012 La Mascota Cabernet Sauvignon Mendoza, Argentina CSPC 758058 $16-17

Sileni Estates 2015 Cellar Selection Sauvignon Blanc Marlborough, New Zealand CSPC 723426 $16

Santa Cristina 2014 Casasole Orvieto Classico Umbria, Italy CSPC 52308 $13

Prosecco

Red Blends

Other Italian Varietals

Giusti NV Rosalia Prosecco Veneto, Italy CSPC 767184 $18

Ménage a Trois 2013 Midnight California CSPC 767186 $16

Mezzomondo 2014 Negroamaro Puglia, Italy CSPC 713694 $11-12

Grenache

Bordeaux Blends

Miguel Torres 2014 5G Campo de Borja, Spain CSPC 769637 $16

Spier 2012 Creative Block 5 Coastal Region, South Africa CSPC 752024 $24

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Tom Firth is the contributing Drinks editor for Culinaire magazine, and the competition director for the Alberta Beverage Awards. He firmly believes that great riesling is proof the universe is unfolding as it should.

DO NOT FEAR

THE MALL!

Where else will you find our extensive selection of wine, spirits and beer? PLUS tastings, classes, Wine Club, gift baskets, gift cards and MORE!

West Edmonton Mall • Entrance 58, Beneath Simons • www.aligrawineandspirits.com • 780.483.1083 Like us on Facebook • Follow us on Twitter • Find us on Yelp

Open That Bottle story by LINDA GARSON photography by INGRID KUENZEL

The corks of Little Engine wines read, “Dreams don’t come true, dreams are made true,” which neatly sums up Reid Fiest’s life.

From a very young age he dreamt of working at Global News – and he made it happen.

“I’m a born and raised Calgarian, and I really love this city,” Fiest says.

“I was born in the general hospital, and I live not far from it today, and I work not far from it today.”

“Since I can remember, I have always been drawn to this station,” he continues. “When I was in grade school they had a Christmas open house, and I dragged my mom and dad to come for a tour. I remember walking into this building and being mesmerised by it all. From that moment on, I wanted to work here.”

Fiest was always a news junkie, avidly paying attention to what was happening in Calgary and the world, but the tour gave him a more acute focus. His passion for news continued throughout school, and though he started an engineering program at university, he soon changed track to study journalism at SAIT. “I found my element there,” he says. “I knew I was on the right path, and then it became the journey to get to the station where I always wanted to work.”

After graduating, Fiest worked with Global in Red Deer for a year, followed by a stint in Edmonton, before being offered a job at the Calgary station in 2008. He jumped at it – the dream had come true.

“And I always remind myself of that when I’ve had a bad day, and especially when you leave here,” Fiest adds. “You 42

leave the parking lot, and you see downtown, and on a nice day you see the mountains. There’s been times when I did the weekend morning show and would wake up at 2:00 am to be here at 3:00 am, and I would ask myself what am I doing? But this is an amazing way for me to make a living, I still pinch myself. I have a great job that allows me opportunities to be witness to history in Alberta and in Canada.

So what bottle does Fiest have tucked away for a special occasion?

Last summer, Fiest and a group of friends toured BC wineries in a very fun way, renting three convertible vintage cars and dressing up with bow ties. Their last stop was Little Engine, a new winery in Naramata, run by Steven and Nicole French.

“We were greeted by the owners, and they’re from Calgary,” Fiest explains.

“We had a lovely tasting, and they were all really excited that we were dressed up and had our rented cars.”

“This bottle is a reserve bottle of their pinot, so I’ll definitely be keeping it.

We have lovely bottles from these

trips,” Fiest smiles. “It’s this experience with this group of friends, and we’re able remember this weekend, and remember this meal that we shared, and so this bottle capped off a lovely day of driving around beautiful Naramata.”

And what will be the occasion when Fiest opens the bottle?

“I have so much to be thankful for,” Fiest smiles. “I have a lovely group of friends, and we definitely have moments where we’ll open up this bottle that we purchased on our tour last year, so we’ll have to see what will be the moment that will tip off uncorking this bottle.”

“Maybe it will be the next big accomplishment, or the next big celebration here at work or in life; but it will probably be opened to celebrate some other dream that came true.”

y a D s e n i t â&#x20AC;&#x2122; n e l a V THE PERFECT WINES FOR

Top 10 Best Performing Small Winery in Canada 2016 Wine Align National Wine Awards of Canada

bench1775

Winery & Tasting Room: 1775 Naramata Rd, Penticton, BC V2A 8T8 Tel: 250.490.4965 Email: info@bench1775.com www.bench1775.com