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Salutes... Calgary success stories!

Congratulations to Jayme MacFayden and Kelly Black of BMeX Group (Ox & Angela, Una, Native Tongues, and Frenchie) on winning the Pinnacle Award for Canada's Independent Restaurateurs of the Year, the only national recognition program of our $57 billion hospitality industry.

And…

Two Calgary food-related businesses are listed as 2016 PROFIT 500 companies, Canada’s largest celebration

of entrepreneurial achievement. Congratulations to Fiasco Gelato who come in at #62, and to Knifewear at #123. Impressive!

traditional – Coconut, all found at Cococo Victoria Park, Calgary. Cococo will now represent Canada at the International Competition.

Chocolate success!

And finally…

Owners of Chocolaterie Bernard Callebaut®, Cococo Chocolatier, were awarded six medals at this year’s Canadian National chocolate competition! Five new chocolates won awards: Dill Fusion Tablette, Alaea Mint, Maple Buttertart, Matcha Citrus, and Bee Pollen Gianduja, and one

and Shout Outs... There is still no shortage of new openings – in Calgary we welcome:

Mill Street Brewpub

Mabou Cheese + Bar

Mabou Cheese + Bar

For us cheese lovers out there, the Farm location on 17th Avenue SW has had a complete makeover, and is now reinvented as Mabou – and as you might expect (and hope for!) from Janice Beaton, it’s a bar with a cheese-centric menu. Open every day from 4pm, it’s a good-looking spot with plump, silvery banquettes, and a wine wall featuring carefully curated wines from the everchanging list (at great prices!). Fear not, fans of Beaton’s mac ‘n’ cheese and grilled cheese – you’ll still find them on the menu, along with small plates of salad, meatballs, and charcuterie from Empire Provisions… 6

Further east on 17th Avenue SW, Mill Street Brewery and Creative Restaurant Group have opened a microbrewery with a retail store and pub. This huge space has shiny fermenters and tanks as you enter (brewery tours start at 4pm) and different areas to eat and drink, from community tables in the pub to the softly lit, private dining room. Head Brewer Bennie Dingemanse is producing exclusive brews for Calgary (ask about the story behind Pilsner Pursuit!) as well as showcasing Mill Street favourites – he’s aiming to brew a 100mile beer! Chef Glen Manzer’s menu means we’re in for elevated eats too; the menu is western Canadian, using spent grains and beer wherever possible, even in desserts. Our faves include the wild boar meatballs, cured trout with beets and tater tots, fish & chips with hop salt, and wild rice pudding with IPA caramel. Weekend brunch is also on offer!

Congrats to 500 Cucina for taking 1st place for their thin crust, and 2nd place for their gluten-free crust pizza at the 2016 YYC Pizza Week. Congrats also to Full Circle Pizza & Oyster Bar, who took 2nd place for their thin crust pizza, and to thick crust winners, Windsor Pizza (1st) and Matador Pizza
(2nd).

Sub Rosa

Beneath The Guild, on 8th Avenue SW, on Thurs/Friday evenings is the VERY cocktail-focused Sub Rosa, a high-energy lounge/speakeasy. Harking back to the days of private bars, this exotically plush room opens up in stages as it fills up. A DJ spins the tunes, but Sub Rosa is no nightclub, you're coming here for Bar Chef Austin Purvis’ well thought out cocktails. Try “Funky Beets” with vodka and roasted beets, “El Chapo” – tequila and avocado with jalapeno, and lime, or go big with the $50 “Dire Wolf”, a snifter of XO cognac, Chartreuse, Galliano, Bacardi 151 rum – and fire! Peckish? Snack on bar bites of smoked devilled eggs, signature tacos, Big Country Nachos, or a house-made charcuterie board. Saturday-Thursday Sub Rosa hosts special occasion and private events. Sub Rosa

Culinaire 5:6 (November 2016)  

Alberta's freshest food & beverage magazine. Dining out, dining in, wine, beer, spirits and cocktails. Celebrating international cuisine thi...

Culinaire 5:6 (November 2016)  

Alberta's freshest food & beverage magazine. Dining out, dining in, wine, beer, spirits and cocktails. Celebrating international cuisine thi...

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