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ALBERTA / FOOD & DRINK / RECIPES :: VOLUME 7 NO.2 :: JUNE 2018

Bring On the

Honey!

GET YOUR GRILL ON!

OUR SUMMER BBQ GUIDE

RECIPES FOR A SMOKIN’ SWEET SUMMER

Alberta BBQ Sauces | Embracing Mead | BBQ Beers | Tips For Smoked Food


Eat the change you wish to see in the world. CALGARY ASPEN WOODS 3000 - 10 ASPEN STONE BLVD. SW MARDA LOOP 2044 33 AVE SW BRIDGELAND 617 MEREDITH ROAD NE CALGARY FARMERS MARKET 510 - 77 AVE SE EDMONTON WHYTE AVE 8135 - 102 ST NW


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34 VOLUME 7 / ISSUE #2 JUNE 2018

Features 16

Alberta’s Honey Industry …keeps on buzzing. In 2016, Alberta produced a whopping 38 million pounds of honey, but we’re better known for our premium quality! by Elizabeth Chorney-Booth

22

BBQ All-Stars BBQ season is here, so we asked the experts for their do’s and don’ts, and advice for grilling beef, pork, chicken, fish, veggies – and fruit too! by Linda Garson

18 Bee Prepared… To sweeten up your kitchen by Natalie Findlay

36 Barbecue and Beer True summer loves by David Nuttall

20 Saucing up the BBQ Four Alberta companies killing the sauce game by Eva Colmenero

38 Summer Spirits Tall drinks for outdoor entertaining by Tom Firth and Linda Garson

32 Batch Cocktails Easy entertaining for a crowd by Linda Garson

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Inside Job: The Mead Producer Arleen Schwengler of Grey Owl Meadery by Silvia Pikal

40 Making The Case The wines of Argentina, Chile, Mexico, and Spain, for summertime quaffing by Tom Firth

42 Open That Bottle Jim Button, Co-Founder, Village Brewery by Linda Garson

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Alberta’s Gold It’s an exciting time for mead in Alberta. As with craft brewers in recent years, meaderies are springing up, and offering tours and tastings by Margaux Burgess

Departments 6

Salutes and Shout Outs

8

Off The Menu – Villa Firenze’s Vitello al Champagne

9

Book Review – Jim Beam Bourbon Cookbook

10

Chefs’ Tips and Tricks: Summer Smoking

On the Cover: Many thanks to Ingrid Kuenzel for her beautiful photograph of three bee products for our front cover. We love that we can see the bee pollen granules, the honeycomb, and the honey jar together – three proudly Albertan products!

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Letter From The Editor We can often take a natural product that’s in plentiful supply, like honey, for granted, but when you read about the millions of pounds we produce each year and the thousands of independent beekeepers, you can’t help be impressed by the enormity of the industry. We wanted to applaud these hardworking folk, and give you plenty of reasons to use more honey in your food and drinks, so we’ve sweetened up this issue with honey recipes and stories. The weather’s warmed up, the snow has all gone, and it looks like we may just get a summer this year after all. Oops, sorry if I’ve jinxed it! This issue we have two central themes, which may seem disparate at first thought – BBQ and honey? But when you think about them more, the link becomes apparent – they are both inherently Albertan.

And BBQ? That needs no explanation in June, so we’ve talked to the experts to hear their advice and suggestions for getting the best from our grills when we’re cooking beef, pork, chicken, fish, veggies, and fruit – food for thought as well as our tummies... I hope you enjoy it. Cheers, Linda Garson, Editor-in-Chief

I spend a lot of time staring at Word docs and photographs; reading, writing, moving words around, and editing, so I hope you can imagine the joy in receiving this email:

“Linda, Love what you’ve done with the fresh, vibrant, and engaging Culinaire Magazine covers this year! Please congratulate your design and photography team – their work makes us want to snap up the magazine all the more!” Dan H, Calgary Thanks very much, Mr. H – you made my little heart sing! Kudos to you, Ingrid Kuenzel and Jeremy Fokkens, for your vision and creativity, and the expertise to bring those to reality with your outstanding cover photographs this year. And to you, Emily Vance, for enhancing the photographs with the layout and type.

Fresco. (FRESS-koh)

Fresco means ‘fresh’, which is how we approach summer at our shops– with an abundance of delicious, seasonal fruits and vegetables.

Perfect for your backyard barbecue.

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ALBERTA / FOOD & DRINK / RECIPES Editor-in-Chief/Publisher: Linda Garson linda@culinairemagazine.ca Sales Director: John Tatton 403-616-5231 john@culinairemagazine.ca Sales Consultant: Daniel Crabtree 403-874-9640 daniel@culinairemagazine.ca Sales Consultant: Gillian Roberts 403-990-1512 gillian@culinairemagazine.ca Multimedia Editor: Eva Colmenero web@culinairemagazine.ca Contributing Drinks Editor: Tom Firth tom@culinairemagazine.ca Contributing Photographer: Ingrid Kuenzel Design: Emily Vance Contributors: Anna Brooks Margaux Burgess Elizabeth Chorney-Booth Eva Colmenero Natalie Findlay Dong Kim Ewan Nicholson David Nuttall Silvia Pikal

Our Contributors < Margaux Burgess

Margaux has worked in the hospitality industry for over 10 years. Founder of Edmontonbased Lingua Vina Sommelier Services, Margaux has a passion for knowledge, and holds the WSET Diploma, is a Certified Sommelier with the Court of Master Sommeliers, and a BJCP Mead Judge. She is also certified as a Rioja Educator from the Rioja DOCA, and as a Sherry Educator from the Consejo Regulador de la D.O. Jerez-Xeres-Sherry.

< Eva Colmenero

Eva is Culinaire’s multimedia editor. She manages our website, social media, and more. She graduated with a Journalism degree from Mount Royal University before doing a three-year stint as an English teacher in South Korea. Back in Calgary, she has made it her mission to go to at least one new restaurant per week. When she’s not eating or working, she enjoys reading books and baking cakes. Follow her on Twitter @evac88.

< Natalie 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

Findlay

Freelance writer, photographer and pastry chef, Natalie’s food aspirations started at an early age as she baked desserts for her family and friends as soon as she could use a mixer. Natalie’s love of food resulted in her graduating from The Cordon Bleu’s Pastry Program. Over the past 10 years, Natalie has been a pastry chef and cook while managing her own business creating custom-made special occasion cakes.

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... Hats off to restaurant reviewer John Gilchrist, whom we’ll hear for the last time on CBC Calgary’s Eyeopener on June 29. Now in his 38th year of eating, writing, and talking for a living, Gilchrist has kept busy, with 12 restaurant guides under his belt, a regular column in the Calgary Herald, and continuing travel programs for the University, as well as judging for numerous restaurant awards and cooking competitions. What will be his last review? Chef JW Foster, Cochon555

Chef JW Foster of The Vermillion Room Brasserie & Bar at the Fairmont Banff Springs Hotel was crowned Prince of Pork, but Chef Shelley Robinson of Banff Hospitality Collective, and Chefs Connie DeSousa and John Jackson of Charcut and Charbar, and Chef Randy Luft of the Rimrock Resort Hotel, and Chef Matthias Fong of River Café, all created stunning, delicious dishes showcasing every piece of heritage-breed pigs, and the farmers who raised them. And as we were judges at the contest, we can vouch for that! Congrats too to Jackie Cooke of Avec Bistro and Provision, who took the trophy for her pairing at the Somm Smackdown; and to Peter Walters of Park Distillery & Restaurant, who took the Punch King title!

And congratulations to all the chefs who did such an amazing job at the inaugural Canadian Cochon555 culinary competition in conjunction with Banff & Lake Louise Tourism.

More congrats go to Thank You Hospitality Group partner and local artist, Maya Gohill, who was awarded Best Restaurant Design in Canada at Canada’s 100 Best for her inaugural

Calcutta Cricket Club

restaurant design of the Calcutta Cricket Club. Wow, great job! Now in its third year, Best of Calgary has seen interest in the project grow substantially, with nearly 13,000 people filling out the 2018 survey. There are too many winners to mention, but congrats to Knifewear for taking Best Kitchenware Store, Tuk Tuk Thai for Best Thai, Booker’s BBQ Grill and Crab Shack for Best Seafood, Hayden Block Smoke & Whiskey for Best Barbecue, and Ten Foot Henry for Best Overall Restaurant. Check out all the winners at bestofcalgary.city/2018-winners.

and Shout Outs... French pastry chefs, Marie and Yves Ghesquiere, have been creating sweet treats for the last 14 years, and have now launched their online patisserie, She Bakes Bouquets, feeding their passion for pastries and offering high-end baked goods and couture cakes. They create their own signature homemade baking flour, and make their own homemade fruit puree, with gluten free options available too. Check out shebakesbouquets.com, for these beautiful confections, as well as cream tarts, cakes, cookies, meringues, macarons, and marshmallows. Calgary’s Modern Steak has gone through a major refresh! Now you’ll see an all-new lounge area with new 6

Saturday night from 9:30 pm, featuring DJ Kav on Fridays and owner Stephen Deere, aka DJ S.Dot, spinning every Saturday night. The dressy alternative to Kensington’s late night scene!

Modern Steak

booths, sofa-style seating, and an intense illuminated bottle display in the bar area, and upgrades in the restaurant too, with larger table tops, new artwork, baroque mirrors, and cherry blossom florals. And to celebrate the end of refurbishments, there’s a new premium late night happy hour every Friday and

In partnership with Calgary Earth Market Society, cSPACE is launching the Farmers & Makers Market at the King Edward creative hub near Marda Loop business district on 29 Avenue SW. Every Saturday from June 2 until October 6, over 40 local and ultra-local farm, food and artisan vendors will join cSPACE’s community of artists, makers, galleries and arts organizations for a dynamic outdoor market showcasing fresh produce, locally made baked and grown goods, food trucks, live music, children’s activities, and more. 10 am - 3 pm.


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Off The Menu by LINDA GARSON photography by INGRID KUENZEL

We received an email from a Calgary reader:

“I recently saw in your magazine that you could possibly find a recipe from a restaurant. Would you please try to find the recipe from Villa Firenze, the dish is called Vitello al Champagne. This is the best Italian food in Calgary, in our opinion. Thanks Karen B.”

We couldn’t resist this challenge, so we asked Villa Firenze if they would let us have the recipe, and they obliged. Many thanks to Tony Nicastro for sharing it with us. It could be a great choice for a special Father’s day meal!

Vitello al Champagne Serves 4

8 – 85 g veal cutlets Salt and pepper 2 Tbs all purpose flour 1 Tbs (15 mL) olive oil ½ cup (120 mL) champagne 1 Tbs (15 mL) Dijon mustard ¾ cup (180 mL) whipping cream

1. Season veal with salt and pepper on each side and dredge in flour

2. Place olive oil in pan and preheat. 3. Once the oil is hot cook the veal for 3 minutes on each side.

4. Drain the oil from the pan and add champagne, mustard and whipping cream.

5. Cook until the sauce thickens and pour over cooked veal.

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! 8


Book Review Jim Beam Bourbon Cookbook Thunderbay Press, 2018 $26.99

You’d think a cookbook centered around Jim Beam Bourbon and one of the best known spirits around the world might be nothing but barbecued dishes and rib sauces and… you’d be quite wrong indeed. Bourbon, for those that might be new to fine spirits, is an American whiskey that must be aged in new, charred oak barrels before bottling. The finest bourbon whiskies are smooth, and smoky, with vanilla, spice, caramel, and often a little sweetness on the palate. Trust me, these are flavours that integrate well in many styles of cuisine. Naturally, a cookbook based around Jim Beam will spend a few pages talking about the history of the brand, and the

by TOM FIRTH

stable of products bearing the label, but once through that, it’s onto appetizers and light bites. Then main courses, desserts, and cocktails. Main Courses really get to the “meat” of the matter with a number of southern and hearty dishes from pulled pork tacos to slow-cooked whiskey brisket, and even bourbon-glazed salmon fillets. Before you think it might be a waste to use all your delicious bourbon in the kitchen rather than your glass, in most cases the dishes only utilize a few tablespoons (or less), with only a handful using closer to a cup’s worth. These are recipes where bourbon will make the food better, but bourbon won’t always be the centrepiece of the flavour. Finally, the book closes with a number of desserts (no kidding!) and 16 cocktails

to perhaps enjoy while dinner is in the oven or cooking on the grill. All too many “branded” cookbooks overuse the core ingredient, and I’m pleased to report on the restrained approach in this book, and I found the versatility and heartiness of the cuisine very appealing. Many of these dishes will feed a crowd and feed a hungry family too.

:: Wa t ch o u t E d m o n t o n , we’ re c o mi n g b ac k ! ::

Save t he d ate for our 3rd Annual Edmont on Treasure H u n t on S a turday Sept ember 8, 2018! Our first two Edmonton Culinaire Treasure Hunts have been amazing – they were so popular that they both sold out, so this year we’ve planned new and exciting destinations to discover, and we have new treats to tempt you! Trivia questions about participating restaurants, markets, and stores reveal the answers for where to dash off to receive your treat, get your passport stamped, and maybe come away with a little gift too! And there are fabulous prizes for the people who visit the most locations, wear the best costumes, have the

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funniest team names, tweet the funniest photos… and lots, lots more! Register today to be one of the lucky people to take part in this culinary adventure! It’s a very fun and rewarding day, so grab a partner and sign up as a team of two, or sign up solo. Visit culinairemagazine.ca/culinaire-treasure-hunt to reserve your spot, and follow us on Twitter @ culinairemag for the latest details, and like us on Facebook to keep up with the news and for more information!

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:: I t ’ s go i n g to b e a n o th er day to rem em ber for Edm onton! :: 9


Chefs' Tips

Tricks!

Summer Smoking

by ANNA BROOKS photography by INGRID KUENZEL and DONG KIM

There’s a signature sign that summer is here in Alberta. It’s not the short-shorts, the blaring sun or even patio beers. It’s that hazy float of backyard smoke in the air that can only come from one thing: barbecue.

Smoked Tomato Jam 10


Chef Aaron Scherr

could be on par with Scherr’s Coca-Cola brine for his signature beef brisket. Start small and try out Scherr’s tangy recipe for Smoked Tomato Jam!

Using rubs and properly seasoning meat beforehand makes a huge difference when smoking

Smoked Tomato Jam Makes 1 Litre

As barbecue-forward restaurants line summer menus with smoked meats, veggies, jams and jellies, we asked local chefs what makes smoked foods so special, and some tips and tricks for pulling it off at home. Relatively new to Calgary’s southern barbecue scene, Belle Southern Kitchen + Bar, in Mission, boasts a mouthwatering spread of comfort foods like Cajun-roasted chicken with honey butter, pan bread smothered in smoked garlic butter, and sliced brisket picnic lunches. Executive chef Aaron Scherr says the trick to smoking foods is subtlety. Smoke can easily overpower a dish, and Scherr says it’s critical to choose your wood carefully before cooking. For beginners, he recommends apple or cherry chips, which impart a brighter flavour compared to a more powerful mesquite woodchip.

1 kg Roma tomatoes, diced 3½ Tbs (50 mL) olive or grapeseed oil ¾ cup red onion, finely diced 2 Tbs jalapeno, seeded and finely diced 1 Tbs crushed garlic 1½ Tbs fresh ginger, minced 4 Tbs sugar ¹/³ cup (80 mL) white balsamic vinegar 2 tsp smoked paprika 1 Tbs tomato paste 1 Tbs kosher salt

1. Smoke your tomatoes on a lined tray

at 200º F for about 40 minutes with apple or cherry wood chips (they’re done when edges of the tray get dry and tomatoes are soft to the touch).

2. Add oil to a wide-bottomed pot on

medium heat. Once hot, add onion, jalapeno, garlic and ginger. Sauté until onion starts to caramelize. Adjust heat as needed — don’t burn the garlic!

Chef Joel Smith

Calgary's Booker’s BBQ Grill and Crab Shack executive chef, Joel Smith, argues his ribs are the best in town. One of the city’s longstanding southern barbecue joints, low and slow is the technique at Booker’s, where chefs slow smoke more than 200 pounds of meat per day. Whether you’re using a professional smoker or a barbecue, Smith says all you need to pull off a great smoked dish is patience. “Don’t rush it, with smoking there’s no fast way to do it,” he says. “I think a lot of people are intimidated by smoking, but it’s really easy once you do it a few times. You just have to take your time and do it right.” Get your rib on with Smith’s quick and easy St. Louis Rib Rub!

St. Louis Rib Rub Makes roughly 500 g

paste. Mix well. Add smoked tomatoes and drop heat to a simmer.

100 g paprika 133 g sea salt 26 g ground black pepper 33 g garlic powder 13 g dried thyme 13 g dried oregano 50 g dry mustard

6. Cook down until you get a nice

1. Mix all ingredients in a large bowl.

*Helpful hint: Do all prep ahead of time. If you like a sweeter jam, just add more sugar. Keeps for two weeks in the fridge in a covered container.

*Note: Booker’s recommends spritzing meat with an apple cider water mixture every hour while smoking. Booker’s smoke their ribs for two to three hours.

3. Stir in sugar and vinegar, until sugar is dissolved.

“We like to be a little sneaky,” he says with a laugh. “For example, we’ll use a smoked paprika instead of Spanish paprika. Customers get a little hint of something, but can’t quite figure out what it is right away.”

4. Add smoked paprika and tomato

Scherr says using rubs and properly seasoning meat beforehand makes a huge difference when smoking. It takes a bit of practice, but maybe one day you

consistency. Season with salt.

26 g coriander 3 g whole clove 6 g celery seed 5 g cayenne 22 g cumin 45 g brown sugar 66 g granulated sugar

Wash ribs before seasoning with rib rub.

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Terry Sept

Best Beef Ribs You’re Ever Going to Eat Serves 6

3 kg pre-cut beef short ribs 1 cup course black pepper ½ cup course kosher salt 1 Tbs cayenne 2 cups beef stock Cooking oil to coat

*Note: If you do not have a smoker, you can do this recipe in the oven with great results (tip: add a bit of cumin to the rub).

1. To prepare meat (skip this step if

you have pre-cut ribs): rinse with cold water. Using a thin, sharp knife, trim any extra fat and silver skin from the meatier side of rib. Do not remove membrane from bone side of the ribs (this will help hold them together while cooking). There’s no one better to speak to smoking meat than Terry Sept, who travels all over the continent searching for the best barbecue. Sept and his wife run SmokeHouse BBQ in Edmonton, and actually teach monthly “Smoking 101” classes.

2. To prepare rub: Place black pepper, salt and cayenne in a bowl and mix.

3. Pat ribs dry. Lightly coat ribs on

every surface with cooking oil. Apply a liberal amount of rub to the meat.

“One thing I found that’s common everywhere I go is barbecue,” Sept says. “How you do it isn’t all that different, but what makes it unique is you can put any kind of spin on it you want.” A testament to Sept’s “Bacon Bomb” (a smoked pork roast stuffed with cheese, jalapeno barbecue sauce, and wrapped in bacon), the beauty of barbecue is its versatility. “The biggest thing for anyone doing their own smoking, is take the time to experiment,” he says. “Find a technique you want to try, and play from there.” Start experimenting right now with Sept’s recipe for the Best Beef Ribs You’re Ever Going to Eat! 12

Best Beef Ribs You’re Ever Going to Eat

Let meat rest for one to six hours before cooking.

4. Warm smoker (or oven) to 280º F. *5. Step for cooking with smoker:

Cook ribs bone side down over indirect heat. Smoke for three hours with wood of your choice (oak or hickory works well). Don’t over smoke — after three hours meat will not absorb any more smoke.

5. Place meat rib side down in roasting pan. Add beef stock to bottom of pan (do not pour directly on meat). Tightly cover with aluminum foil and return to smoker (or use oven) for two to three hours.

6. Use a thermometer to check

the meat after two hours. A finished product will have a temperature of around 210º F, and the thermometer will slide in and out easily.

7. Remove from smoker or oven. Pour

off juice from roasting pan (this can be used for dipping sauce or gravy). Most importantly: rest meat for a minimum of 30 minutes before cutting and serving.


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Also relatively new on the restaurant scene in Calgary is Elbow Room in Britannia, which offers gourmet Canadian comfort food like hot, flaky smoked trout, and gnocchi with smoked paprika jalapeno cream.

Smoked Chicken Agnolotti Filling

The trick to smoking foods is subtlety

Ryan Blackwell, executive chef and owner at Elbow Room, said for the home cook, you don’t necessarily need a high-end $300 smoker to get a great smoky product. With a high-quality piece of meat, you can achieve an Elbow Room-calibre dish (well, maybe not your first time around) on a barbecue or over an open fire. “The thing with smoking is there’s so many different levels,” he says. “I’d use high heat to start to ignite your chips, and lower the heat down for a longer penetration into the muscle. For the backyard barbecue home cook, most people are actually looking for that flavour.” Try Blackwell’s recipe for a rich, savoury smoked chicken pasta filling.

Smoked Chicken Agnolotti Filling Serves 4

cover with rub. Add pinch of salt and pepper. Leave to marinade (marinade time up to chef’s discretion).

For rub:

3. Soak roughly a cup of wood chips in

56 g fresh garlic 7 g dry oregano 28 g paprika 14 g smoked paprika 7 g dry sage 7 g dry thyme 7 g onion powder ½ cup (120 mL) olive oil ¾ cup (180 mL) water 450 g chicken thighs and breasts To taste salt and pepper

For filling: 450 g cremini mushrooms 110 g portobello mushrooms 110 g oyster mushrooms 1 cup butter ¼ cup (60 mL) olive oil 1 Tbs thyme 1 Tbs rosemary 1 Tbs smoked paprika 1 Tbs garlic powder 2 Tbs (15 mL) lemon juice 226 g cream cheese To taste salt and pepper

*Note: This recipe can be done in a smoker or barbecue

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4. Drain water from wood chips and

wrap in tin foil. Poke a few holes in foil to allow smoke to escape. Place tin foil pouch on one side of barbecue on direct, medium-heat.

5. Once some smoke starts to build up, place chicken on other side of grill away from heat. Smoke for around an hour. Finish when chicken reaches an internal temperature of 165º F.

6. Slice mushrooms, and sauté in

butter and oil. Add fresh herbs and spices. Cook for a few minutes or until mushrooms are well-coloured and smell delicious. Remove from heat.

7. Blitz mushrooms and cream cheese

in a food processor. Shred chicken with a fork or chop well with a knife.

8. In a bowl, combine mushroom

mixture and shredded chicken and mix well. Season with salt and pepper.

1. Combine all rub ingredients except

This filling is perfect for your favourite stuffed pasta recipes!

2. Place chicken in a large bowl, and

Anna Brooks is an award-winning journalist and graduate student currently living and studying in New York City

chicken in a blender. Blend until smooth. Chef Ryan Blackwell

water for about 30 minutes.


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Alberta’s Honey Industry Keeps On Buzzing by ELIZABETH CHORNEY-BOOTH

Nixon Honey

So many of us take special care to stay local when it comes to fresh vegetables, ranch-raised meat and even processed foodstuff. But many Albertans may not know where their honey comes from. Take a look in your pantry — even if you don’t have a jar from a boutique farmto-consumer honey producer and have opted for a major grocery store brand, there’s a good chance that the honey you 16

spread on your toast or stirred into your tea this morning was produced in Alberta. Since honey production is dependent on weather and the viability of pollination crops like canola and alfalfa, the amount of honey produced in Alberta varies year in and year out, but most years we take the crown as Canada’s largest producer of the sticky stuff. According to Statistics Canada, in 2016 Alberta producers accounted for 41% of Canadian honey production. There are over 300,000 bee colonies in our province – spread among about 1,400 independent beekeepers. Those bees

keep plenty busy: in 2016, the province produced a whopping 38 million pounds of honey.

Alberta honey is known as premium honey That’s a lot of honey, and despite the ongoing trend towards substituting honey for refined sugar, it’s much more honey than Albertans — or even Canadians in general — can reasonably eat. This means that Albertan honey that isn’t sold direct to consumers by beekeepers or in bulk


Some beekeepers, like the Chinook Honey Company in Okotoks, have opted to take on a direct-to-consumer model, selling their own brand out of a farm store and direct to Calgary restaurants and chefs like Una Pizza + Wine, and chef Liana Robberecht at Winsport, while also offering some honey education to consumers in the process.

Courtesy Bee Maid Honey Limited

to commercial honey packers in Canada is exported, usually to the United States or Asia. “The prairie provinces are all major exporters because in Canada, the consumption of honey is fairly low,” says Kevin Nixon of Red Deer County’s Nixon Honey, which is one of Canada’s larger beekeeping operations. “We produce millions of pounds and don’t have the population to consume it.” In addition to the quantity, Alberta honey is also known for its quality. While our colder climate causes more natural crystallization than one may find with honey produced in South America or the southern part of the US, Alberta honey tends to have a pleasant flavour and a pretty, golden colour. While we do certainly produce some clover honey and specialty varieties, like

mint honey (through bee pollination of commercial mint farms near Medicine Hat), the vast majority of honey bees in the province are foraging pollen at least in part from our abundance of canola fields. Since bees often fly several miles from their hives to collect pollen, few beekeepers in the province can say that their bees aren’t pollinating at least some canola.

In 2016 Alberta producers accounted for 41% of Canadian honey production “Alberta honey is known as premium honey,” Nixon says. “The bulk is sourced from canola — Canola honey is very similar in colour and flavour to clover honey. If consumers traditionally had a liking for clover honey, they should not notice much difference in the honey produced from canola as it is still very much a premium product in the world marketplace produced right here in Alberta.” Of course, a lot of that honey does stay here in Alberta or makes it’s way to other parts of Canada. Bee Maid, for example, which is the marketing arm for the Alberta Honey Producers Co-operative and the Manitoba Cooperative Honey Producers, packs their own BeeMaid label, creates private label brands for Canadian retailers and sells directly to the food service industry.

Since the process is more complicated and yields are generally lower than the big bulk honey farmers, Chinook’s model can be riskier than the bulk honey route, but the company has diversified with its Chinook Arch Meadery and by selling items like honey-spiked jams, honey soaps and propolis (a bee by-product that has therapeutic properties) products. “Honey is one of those great products that you can be so diverse with,” says Chinook Honey Company’s Cherie Andrews. “When you come into our shop you see the beeswax candles next to the mead. And then there’s the therapeutic uses of the hive’s ingredients, like bee pollen.” Beekeeping can be volatile for beekeepers like Nixon too — he hedges his bets by offering pollination services to canola seed farmers — which is why we need to tip our hats to those Alberta producers when we enjoy their product. Next time you reach for a jar of honey in the grocery store, be sure to read the fine print to make sure that you’re buying Canadian honey. Not only will you know you’re getting the good stuff (honey from some other countries can be adulterated with added sugar), but you’ll also be supporting a local industry and an important piece of Alberta’s agricultural landscape.

Elizabeth Chorney-Booth is a Calgary-based freelance writer, who has been writing about music and food, and just about everything else for her entire adult life. Elizabeth is a published cookbook author and a regular contributor to CBC Radio. 17


Bee Prepared To Sweeten Up Your Kitchen story and photography by NATALIE FINDLAY

Honey – there is a reason that people risk their lives for this sweet elixir. This divine ambrosia is filled with vitamins and minerals, rich in antioxidants, and a natural antibiotic – the people’s nectar of the gods. The lighter colour of honey tends to be milder in flavour, and the darker liquid provides a more robust taste. If you’ve been sticking to just one kind of honey, it’s time to branch out. These bees have been working hard, and the least we can do is try them all!

2. Lower heat and simmer for 10

Try this Prosecco drink for your next occasion; it pairs well with the appetizers below.

Note: Give it a stir as the honey mixture sits at the bottom of the glass.

Honey Thyme Prosecco Serve 4

1 cup (250 mL) water ½ cup (125 mL) fireweed honey 10 sprigs fresh thyme (plus a few sprigs for garnish) 1 bottle Prosecco

1. In a small pot over medium-high

heat add water, honey and thyme, and bring to a boil. 18

minutes. Remove from heat and let cool. Remove the thyme.

3. To serve, add 3 Tbs (45 mL) of the honey mixture to your glass and top with Prosecco.

Caramelized Onion and Goat Cheese Crostini Makes 12

1 Tbs (15 mL) olive oil 1 sprig fresh rosemary 1 small onion, peeled and thinly sliced pinch sea salt ¼ cup walnuts, crushed pinch cayenne 2 Tbs (30 mL) white wine 12 slices rosemary bread drizzle buckwheat honey

1. Heat oven to 325º F. 2. In a sauté pan, over medium/low

heat, add olive oil and a sprig of rosemary. Cook about 2 minutes. Add onion and a pinch of sea salt. Cook 10 minutes, stirring occasionally.

3. Meanwhile toss walnuts, drizzle of olive oil, and a pinch of cayenne in a small bowl. Place on a baking tray and bake for 10-15 minutes in the oven. Remove and reserve.

4. Add white wine to the onions

and cook another 5 minutes or until golden brown. Remove onions from heat. Remove rosemary.

5. Turn oven to broil. Toast the rosemary bread until golden on each side.

6. To serve, layer the toasts with goat

cheese, onions and a generous drizzle of buckwheat honey, and a sprinkle of walnuts.


Date With Blue Cheese

2. Add honey, lemon juice and salt.

Makes 12

Cook 3 minutes and remove from heat.

12 dates, pitted 12 pieces blue cheese (a favourite is Cashel Blue) 12 slices parma ham Drizzle buckwheat honey 4 walnuts, toasted and crushed

Suggestions for main dishes for your dressing: fish, warm sweet potato salad, green salads, linguini with fresh ricotta, or a warm salad of quinoa, roasted beets, beet leaves, ricotta, orange segments, and hazelnuts.

1. Heat oven to 400º F.

Vanilla Honey Yogurt Cheesecake

2. Slice one side of the dates open and stuff with blue cheese.

3. Wrap the stuffed date with parma

ham and place on baking sheet. Bake in the oven 3 minutes.

4. Remove from baking sheet.

Makes 1 - 9” cheesecake

Crust 1 cup graham cracker crumbs ½ cup unsweetened, shredded coconut 1½ Tbs (23 mL) vanilla honey ¼ cup + 2 Tbs butter

Drizzle generously with honey and sprinkle with walnuts.

1. Preheat oven to 350º F.

Honey Sage Dressing

coconut to a medium bowl.

Makes 100 mL

¼ cup (60 mL) olive oil 2 cloves garlic, peeled, finely chopped 10 leaves sage, chiffonade 2 tsp (10 mL) dandelion honey 1 lemon, juiced Pinch salt

1. Heat olive oil over medium/low heat, add garlic and sage, cook 2 minutes.

2. Add the graham cracker crumbs and 3. Melt the butter and honey together. Stir to combine. Add butter mixture into the crumbs and stir till everything is moist.

4. Pour mixture into the springform pan and press with a fork to form the crust. Bake 8 minutes. Remove from oven and let cool while you make the filling.

Filling 2 packs cream cheese 2 cups (500 mL) Greek yogurt 1 cup white chocolate ½ cup (125 mL) vanilla honey 3 eggs ¹/³ cup flour 1 vanilla bean, scraped 1 lime, zested

Make sure all ingredients are at room temperature for a smooth cheesecake. Lower oven to 300º F.

1. Add cream cheese to mixing bowl

and mix until smooth. Add yogurt and combine.

2. Melt chocolate and combine with

honey, and add to mixture. Add eggs, one at a time. Make sure to scrape the bottom of the bowl.

3. Sprinkle in the flour while mixing on low. Add the scraped vanilla bean and lime zest, and combine. Pour into pan.

4. Bake for 35 - 40 minutes or until

centre of cheesecake is wobbly like jello, and the outside is firm.

5. Remove from oven and let cool to

room temperature and overnight in the fridge. Serve with desired topping. Natalie is a freelance writer, photographer and pastry chef. A graduate of Cordon Bleu’s pastry program, she manages her own business too to create custom-made cakes. 19


Saucing Up The BBQ by EVA COLMENERO

Barbecues represent summer as much as patios and lemonade stands. But barbecued meat sometimes gets lonely without its friend, the great BBQ sauce.

Getting a good sauce for your barbecue can be the difference between a “meh” backyard cookout and a becoming a BBQ king. We found four Alberta based barbecue sauce-making companies that are killing it at the grill, and we think you should try them too!

Bow Valley BBQ Originally from Canmore, Bow Valley BBQ makes their sauces without any sugar or preservatives. Even though they suggest types of meat for each sauce, they believe in letting the cook’s imagination “run wild”, so don’t be afraid to mix and match sauces and meats. Bigfoot Bold BBQ Sauce is a combination of sweet and heat, with cider vinegar and mango. Add fire roasted peppers, chipotle, and hickory smoke, and you get a bold taste that can be added to beef, pork, chicken, or any other meat you want to grill.

Bow Valley BBQ 20

Blueberry Merlot Steak Sauce is ideal for any game meats, or a nice cut of beef.

This sauce has a strong blueberry flavour along with undertones of rosemary, garlic, and coriander. It’s almost sweet, but the herby taste underneath makes for great company to more gamey tastes. Sweet Chili Corn Salsa – though not exactly a BBQ sauce, it can be added to grilled chicken or a seafood taco. Described as “Asian meets southwest flavours,” a blend of tomatoes, chili peppers, lemon juice, corn, and cilantro make for a crisp and slightly spicy salsa.

Widely available throughout Alberta and BC at Save On Foods, Calgary Co-op and Safeway.

CRMR Kitchen The people who gave us restaurants like Cilantro and The Lake House also sell their own products. Canadian Rocky Mountain Resorts’ CRMR Kitchen offer quality products from ready-made meals to jam to – you guessed it – BBQ sauce. Flavours of the Foothills BBQ Sauce is made with blackcurrants and Chinook Honey, and is a long-time CRMR favourite. It also includes smoked


with white meats, seafood, veggies, or as a chutney.

paprika, Chinese five-spice, all spice, and balsamic vinegar. This sauce was developed for game meats to give them a light, smoky flavour. Whiskey BBQ Sauce is a tomato and Asian-based sauce with a hint of Whiskey – great for braising and grilling any meat. It includes a blend of roasted garlic and onions, Dijon mustard, two kinds of chilis and lots of black pepper.

Found at Urban Butcher locations as well as Blush Lane Organics.

Cattle Boyz Long-time Alberta BBQ mates, Cattle BoyZ sauces, from Okotoks, have been at it for over 20 years. Their sauces have won awards far and wide thanks to their use of great local and fresh ingredients. And they’re fat free! Cattle BoyZ Original Sauce was introduced to the world in 1998, and has since won 30+ awards in North America. This sauce doesn’t only bring the yahoo! into beef, but also seafood chicken, seafood, soups, and chilies. Talk about versatility! Chipotle Maple Bacon Sauce is a mix of tomato paste, chipotle, real bacon, and blackstrap molasses, and brings a boom of flavour to any meat, but works best

Sweet Chili Sauce is a great mix of sweet and spicy. The secret mix of spices and sugary ingredients gives a rich flavour to any food. Cattle BoyZ say their Sweet Chili sauce can go with anything, and can be used as a glaze, a dip or a condiment. Talk about versatility!

They can be found in almost every grocery store in Alberta, including: Sobeys/Safeway, Real Canadian Superstore, Save On Foods, Calgary Co-op, Walmart and Costco

Get Sauced From Edmonton, Get Sauced has been around since 1988, making a plethora of sauces, seasonings and dips for every palate. They pride themselves on getting the best ingredients from around the world to make sauces of the best quality. Chicken & Rib BBQ Sauce is a sweet sauce with a touch of citrus, and can bring your barbecue game to the pros. Don’t let the name fool you, this sauce can go with chicken, beef or pork. Honey Hickory Chipotle BBQ Sauce is a combination of honey with the mild kick of chipotle, and the slightly pungent flavour of roasted hickory smoke, making it a perfect sauce for any grilled food, though Get Sauced recommends using it on chicken, beef or pork. Sizzling Hot BBQ Sauce brings heat to your ribs, steaks, chops or chicken. Jalapeños, chilies, and cayenne blend seamlessly into a thick and delicious sauce, satisfying your need for spiciness without making you sweat buckets. Count us in!

Products can be bought online, at Co-op stores in Edmonton, and Freson Bros. They also have a showroom at their production facility where you can pick up any of their goods. Eva Colmenero is a writer and editor based in Calgary. She would be a vegetarian, if bacon were a vegetable. Follow her on Twitter @evac88

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1/2 price bottles all day

& BBQ Fridays

Let’s not forget the Pool Patio.....every third Thursday of the month starring a Jazz Quartet


BBQ All-Stars:

Southwestern Beef Steak with Succotash Sauté

Getting The Best From Your Grill by LINDA GARSON

When BBQ season comes around, we’re always looking for new ways to celebrate cooking outdoors and avoid those grilling disasters we’ve all heard about. We asked the experts for their advice and recipes for summer beef, pork, chicken, fish, veggie – and fruity dishes too. Many thanks to our BBQ gods and goddesses for sharing their knowledge! “BBQ begins when the changing of the seasons becomes apparent. As soon as the snow melts and the temperature rises to double digits, people typically say one of two things: let’s start the BBQ or give me my bathing suit,” says Canadian Beef Centre of Excellence Chef Cameron Pappel. He has shared his grilling do’s and don’ts for us here:

meat, followed by a slower, softer, and more controlled cook to finish at the desired doneness. • always be wary of the grain direction of your beef. It’s good to have a frame of reference so that even after you’ve finished cooking the steak and its appearance changes, you are still able to identify the grain direction when you carve it. You always want to make sure you’re slicing across the grain.

Do:

Don’t:

• maintain one high temperature side and one indirect heat side with a much lower temperature when you’re grilling steaks, whether it’s gas or charcoal. This dual-zone system gives you the ability to achieve a proper grill or sear on the 22

• be afraid to make your food taste good. Beef can handle a generous amount of seasoning, so get out your favourite coarse grain salt and fresh cracked black pepper as a starting point for seasoning your favourite cut. Make sure to apply

that seasoning on every surface for optimum flavour, and not just top and bottom. Many thanks too to Canada Beef for sharing their quick and easy recipe for Southwestern Grilled Beef Steak with Succotash Sauté, and their Myth Busters from culinary research with the meat scientists at Lacombe Agriculture AgriFood Canada Research Centre. Do the taste test and try them for yourself! Myth: You flip steaks only once Truth: Steaks cook more evenly when flipped at least twice during grilling Myth: Bring steaks to room temperature before grilling


Truth: By the time the steak is warm in the centre, the surface of the steak has been at room temperature long enough to be a food safety risk Myth: Seasoning steaks before grilling draws out moisture and makes steaks dry Truth: Seasoning steaks before grilling does not draw out enough moisture to dry the steak out, and it enhances the flavour better than if you season the steaks after grilling

Southwestern Beef Steak with Succotash Sauté Serves 4-6

Succotash Sauté is a simple side dish, and perfect market-fresh pairing with the Cajun-spiced steak. 1 tsp Cajun spice (*see recipe below) 1 tsp Cajun ground cumin ¼ tsp hot pepper flakes ¼ tsp salt and hot pepper flakes 450 g your favourite beef grilling steak: T-Bone, Porterhouse, Top Sirloin, Strip Loin, Wing, Tenderloin, Bottom Sirloin Tri-tip, Rib Eye, or Rib, 2-2½ cm thick

1. Combine Cajun spice, cumin, salt,

and pepper flakes in a small bowl. Reserve half of the mixture. Sprinkle both sides of steak with remaining mixture. Great Events Catering Executive Chef, Daryl Kerr, is heading up their new mobile grilling division, Rare Cut. Kerr suggests trying at least once, preparing every meal of a day on the barbecue. Get those creative juices flowing, and have some fun in the great outdoors. If you try it, let us know how you get on! Thanks to Chef Kerr for his BBQ rules and a great recipe for baby back ribs:

Do:

• use pineapple juice to tenderize the meat 24 hours in advance. It works wonders! • make sure your grill is very hot when placing the meat on it to better seal in the juices.

2. Grill steak over medium-high

heat until medium, about 10 minutes, turning twice or more for medium-rare doneness (145° F/63° C). Remove to a plate; cover loosely with foil. Let stand for 5 minutes before slicing thinly across the grain.

Succotash Sauté Makes 4 cups (1 L)

2 Tbs butter 2 cloves garlic, minced 1 cob corn (kernels removed), or frozen corn 2 small zucchini, sliced 1 small sweet red pepper, diced ¹/³ cup shelled cooked edamame (optional) ¼ cup fresh parsley or chives, minced

In a large skillet, melt butter over medium-high heat. Add garlic, corn kernels, zucchini, red pepper, and edamame, and reserved seasoning mix. Cook, stirring occasionally until just tender, about 8 minutes. Add ¼ cup minced fresh parsley or chives. *Cajun spice: mix together ¼ tsp each paprika, dried oregano, garlic powder, and dried thyme.

• rest the meat – it’s as important as grilling. The less you cook the meat, the more you should rest it.

Make sure your grill is very hot when placing the meat on it to better seal in the juices

Don’t:

• scrape down your grill while it’s cold, it’s much easier when it’s hot. Use half a big onion to finish your cleaning. • cook too many things at once, it will be almost impossible to control the temperature of different meats, starches and vegetables.

Chef de Cuisine

Tobias Larcher


Beer and Birch Back Ribs Serves 4

1.4 kg baby back ribs 2 – 335 mL cans medium beer 1 onion, quartered 2 cloves garlic, crushed

Glaze: 1¾ cups (420 mL) apple cider vinegar 5 Tbs (75 mL) molasses 2 Tbs dry mustard 1¼ cups butter, melted 1 tsp cayenne pepper 2½ Tbs (37 mL) Worcestershire sauce 2½ cups brown sugar 2½ cups white sugar ¾ cup (180 mL) birch syrup 1¼ Tbs onion powder 2½ Tbs maple bacon powder

1. Add beer, onion, and garlic to a large

pot. Place ribs in the liquid, cover and cook at 350º F 4-6 hours until ribs are tender. Remove from liquid and allow to cool until serving time.

2. Place all glaze ingredients in a small

saucepan. Bring to a boil and boil for 30 minutes. Remove from heat and set aside.

3. Spread some glaze over entire rib

surface and grill on high heat until glaze caramelizes, about 5 minutes. Remainder of glaze can be kept in the fridge for the next BBQ. 24

When you expand your repertoire to included grilled chicken, there are virtually no limits as it’s so versatile. Lisa BishopSpencer, of the Chicken Farmers of Canada, says that it’s the beauty of Canadian chicken. Speaking of which, she reminds us to ask for the “Raised by a Canadian Farmer” logo where you buy your chicken.  She has lots of suggestions to get the best from your bird, and has shared them here:

or use separate brushes when marinating raw and cooked foods. • sanitize your cutting board between ingredients and never place cooked food on the same surface as raw food

Soak dozens of skewers for about an hour and freeze them

Do:

• keep it safe – all chicken needs to be cooked to an internal temperature of 165° F (180° F for whole chicken). Many people over-cook their chicken. Having an instant read thermometer will help it become second nature.  • package and separate when you’re storing raw foods in the fridge. Place them in sealed containers or plastic bags on the bottom shelf or in a designated drawer. • discard any leftover liquid when marinating. Make sure to wash your brush

• use something acidic to marinate your chicken, like juice or vinegar-based liquids, along with your favourite spices and a bit of your favourite oil. Marinate for about two hours, and dry it off before grilling. • make a dry rub with a little brown sugar, ground chili, garlic powder, salt and pepper. • use medium, indirect heat otherwise you’ll char the outside and the inside will be undercooked. Oil your grill, warm one


side of burners to medium and place the chicken down on the other side – and close the lid to cut your cooking time. • soak your wooden skewers, because dry skewers can start a fire. To save time, soak dozens of skewers for about an hour and freeze them.

Grilled Drumsticks with Onion Marmalade Serves 4

The deeper flavour of chicken’s dark meat comes to the fore in this recipe, complemented by a sweettart marmalade made primarily of caramelized onions. 12 chicken drumsticks 1 clove garlic, minced ½ cup (125 mL) soy sauce ¼ cup (60 mL) chicken broth ½ tsp ginger, fresh, minced 1 Tbs brown sugar

1. Put drumsticks in a resealable plastic bag. Combine remaining ingredients and pour over drumsticks. Close bag and turn it so the marinade coats each drumstick. Refrigerate overnight.

Innisfail Growers Co-op’s Elna Edgar, of Edgar Farms, absolutely loves grilling asparagus. She suggests selecting fatter stalks for grilling; when freshly picked they are sweeter and more tender.

Select fatter stalks for grilling; when freshly picked they are sweeter and more tender She simply brushes the asparagus with olive oil, adds a sprinkle of garlic powder and a little freshly ground salt and pepper, and then places them straight on the grill, on medium high heat. Watch carefully and roll each stalk around a few times until the outside starts to caramelize. “If we happen to be in asparagus picking season, mid May until the end of June, we always have our campfire grilled

asparagus,” she says. “I prepare it the same way as for grilling, and use a basket to hold it over the open flames. The campfire gives it an added slightly smoky flavour that is absolutely wonderful.”

Explore Your Happy Place

2. Preheat barbecue on medium.

Grill drumsticks, with the lid closed, until a thermometer inserted into the drumstick reads 165° F/74° C, about 20 minutes. Serve with Onion Marmalade. Onion Marmalade: 1 Tbs (15 mL) vegetable oil 1 yellow onion, chopped 1 red onion, chopped 3 shallots, chopped 1 Tbs sugar ½ cup (125 mL) red wine

In a skillet, heat oil and sauté onions and shallots until deep brown. Pour in sugar and red wine; continue to cook until no liquid remains. Serve hot or cold. Recipe developed by Philippe Wettel, The Westin Hotel, Ottawa.

Stay . Spa . Hike . Bike . Dine . Located on 7,000 acres just outside of Fernie BC, our 2 restaurants and lodges are a must stop for those seeking a special culinary experience. We encourage our chefs to expand their creative flair to make your mountain dining unforgettable. Check our website for menus, spa specials, guided hiking, packages and other info islandlakelodge.com 1.250.423.3700 Follow: @islandlakelodge #ferniefoodie


Sustainable seafood ambassador, Ned Bell, is the Ocean Wise executive chef at the Vancouver Aquarium. “Hands down my favourite thing to do is chargrill a piece of fish over an open fire,” he says. “My advice for BBQing is simple: choose great sustainable seafood, season with sea salt, cracked pepper, and Canadian canola oil.” He suggests lightly brushing the fish with canola to help the fish not stick to the grill, and give some delicious char and caramelization on the seafood. He also advises closing the BBQ lid so it acts like an oven, evenly distributing the heat to cook your seafood perfectly every time. Many thanks to Chef Bell for his planked salmon recipe from his cookbook, Lure.

Planked Wild Salmon with Nectarines, Thyme, Honey, Almonds, and Ricotta Serves 4

Planking pays homage to the First Nations people who were cooking salmon on wood planks over an open fire long before Europeans arrived. It’s an ingenious way to impart earthy, smoky, and even floral notes to the fish, depending on the type of wood you use. Although cedar is a classic choice, alder and oak work beautifully with salmon too. 2 cedar planks 1 (850 g) skin-on salmon fillet, cut into 4 portions Extra-virgin olive oil To taste sea salt and coarsely ground black pepper

4 sprigs thyme, leaves only, plus extra for garnish (divided) 4 nectarines or apricots, halved 2 Tbs (30 mL) honey Flaked sea salt ½ cup fresh whole-milk ricotta Toasted almonds for garnish, sliced Garden salad

1. Soak cedar planks in water for at

least 30 minutes and up to a day before using. Preheat the grill to medium (about 350° F).

2. Use paper towels to pat the fish

dry. Rub all over with olive oil, and season both sides with salt and pepper. Sprinkle half the thyme leaves over the salmon, and press to adhere.

3. Put planks on the grill directly over the flames. Cover the grill and allow the plank to heat until starting to just smoke, about 2 minutes. Turn and repeat on the other side.

4. Place salmon skin-side down on

one plank, and nectarines cut side up on the other. Drizzle the nectarines with honey, sprinkle with most of the remaining thyme leaves, and a little salt.

5. Cover the grill and cook for 7 to

12 minutes or until fish is almost opaque all the way through and flakes easily, and the nectarines are caramelized and tender. If the planks get too hot and ignite, spritz them with water from a spray bottle. Without planks, grill the salmon on an oiled grate for 3 to 4 minutes per side, and roast the nectarines in a baking dish in a 400° F oven for 12 minutes.

6. To serve, add a couple tablespoons

of ricotta over each piece of fish, and sprinkle with the almonds. Garnish with thyme. Serve with a garden salad

26


Grilled Watermelon Arugula Salad

Spud.ca’s Fiona Cameron suggests thinking a little outside the box, and instead of serving fruit as a post-meal refresher – try grilling them. “Fruits are abundant in natural sugar which, when grilled, brings out caramel, smoky, and bold flavours,” she says.

Serves 8 side salads

8 slices seedless watermelon, 2.5 cm thick Olive oil 8 cups arugula, loosely packed ½ cup red onion, thinly sliced ½ cup feta cheese Balsamic Reduction

Here are her five favourite fruits for grilling, and her recipe for a delicious grilled watermelon salad. Pineapple: The tanginess and acidity of the fruit becomes sweet and aromatic with the intense heat of the grill. Cut into slices or wedges and grill for three minutes each side. Stone Fruits: Apricots, peaches, and nectarines are often paired with pork. Cut them in half with the skin on, remove the pit, and grill flesh down for three minutes. Banana: Cut your banana in half lengthwise and grill for three minutes. Pair with your favourite ice cream or top with caramel and chocolate sauce!

1. Preheat the grill to a medium high Apples are crazy delicious when cooked! The grill helps bring out the sweetness and tenderizes the fruit. Cut apples sideways into slices and grill for two minutes each side. Watermelon: the mild sweetness caramelizes perfectly on the grill, as the fruit’s water evaporates, concentrating the flavour and producing a meatier yet tender texture. When watermelon is paired with spicy arugula, red onion, creamy feta cheese, and a balsamic drizzle, you’ll have a salad that’s sure to impress everyone at your next barbecue.

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heat. Gently press the watermelon with a clean tea towel to soak up some of the excess water.

2. Cover one side with olive oil before

placing them oil-side down on the grill. Brush the top side with oil. Grill over high heat for about 3 minutes on each side, until grill marks have formed.

3. Place about a cup of arugula on each plate. Add watermelon on top, then sprinkle with red onion and feta cheese.

4. Complete each salad with a drizzle of balsamic reduction and olive oil.


Mead – Alberta’s Gold by MARGAUX BURGESS

For over ten thousand years people have been producing and consuming mead. Arguably it is the oldest fermented beverage in the world, with the earliest production dating to 8,000 BC.

While often associated with Beowulf, Renaissance Fairs, and Scandinavian folklore, where it is always the drink of choice, mead remains relatively under the radar and is still a rather esoteric beverage choice.   At its simplest, mead is fermented honey. You can imagine how it first came about – honey harvested by some ancient civilization left out in the rain to collect water, some rogue yeast discovering that sugar source, a little bit of time and a little bit of human curiosity. The fermentable sugars are transformed into ethanol and we have mead. The process is very similar to the fermentation of wine and often mead is labeled as honey wine. Also like wine, mead can be fermented to any level of dryness, from sweet to bone-dry.   Honey really is magical stuff. With approximately the same sweetness as table sugar, it is a much healthier and natural alternative with many uses. The strong concentration of sugars is inhospitable to bacteria and its ability to pull water from its surrounding area, and hence any microbes present in the surrounding area makes for known antibacterial properties. As far back as the ancient Egyptians, it has been used as a topical antiseptic and antibiotic.    Honey also has a true sense-of-place, that ‘somewhereness’ that means you can get a taste of where the honey came from – its terroir. Clover honey tastes different from wildflower honey, as honey from Australia tastes different than honey from Alberta. Trace elements from the plants provide these different flavour profiles that are then translated into the glass.

28

Like different grapes give different attributes in wine, different honey gives different flavour characteristics in mead.


boom in craft breweries has also allowed for the growth of craft meaderies in Alberta.Â

Albertan honey is as good as it gets

Mead is produced in many different styles with varying levels of sweetness, carbonation and strength.

Canada is known as a world-class producer of honey, and Albertan honey is as good as it gets. While the winters may be cold, the long summer days and many hours of sunshine make for happy bees that are good producers. The many fields of clover, alfalfa, and canola offer much quality nectar for the bees to gather and take back to the colony for honey production too. Â With such high-quality honey available it was a natural next step to start producing mead. While it has

been made in the province for over 20 years, starting with Mazer Art Andrews at Chinook Honey, it is only recently that commercial mead production has started to expand in earnest.

Different honey gives different flavour characteristics in mead The changes to the local liquor production laws that facilitated the

Traditional mead is made only with honey. While all meads should have a noticeable honey flavour, it is often not the only component and there are other styles that incorporate complementary ingredients. Mead made with fruit is a Melomel, and this category can get more specific for styles of Melomel. For example, mead made with apples is a Cyser, and if made with grapes it is known as a Pymont. Another category we see in Alberta is mead produced with malt, known as a Braggot. It is an exciting time for mead in Alberta with producers making a number of styles from a range of local ingredients. Most of the meaderies have tasting rooms and offer tours.

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Visiting is a great way to taste local and explore the world of mead as the industry continues to grow. These meads are all available from select retailers, online, and in the tasting room.

Fallentimber Meadery Hopped Mead A carbonated session mead with only 7.5% ABV this is reminiscent of beer. Chinook and Cascade hops offer noticeable flavour and add balance but do not overpower the honey character. This is an excellent introduction to mead and the perfect patio beverage. CSPC +766863, 500 mL $8

Birds and Bees Winery Honey I Have Meads Traditional and semi-sweet, this is a modern interpretation of a classic beverage. Think wine with this slightly frizzante mead, as the sweetness is balanced with complex floral and grassy notes from the honey. CSPC +726216, $30

Grey Owl Meadery Spring A traditional style made from spring harvested wild-flower honey. Grey Owl focuses on creating food-friendly bottlings that are designed to be enjoyed as wine. Crisp, clean and light. $20

Chinook Honey King Arthur’s Dry The OG Alberta meadery makes a great selection of many different styles of mead. This aromatic, modern dry mead is made from alfalfa and clover honey. While not bone dry, it is dry enough to be a good complement to pork or poultry dishes. $20 CSPC +23001

Spirit Hills Meadery Dande In the tradition of Alberta’s first settlers, this is a honey-based dandelion wine. Floral, with savoury wildflower notes that are complemented with honey and beeswax aromatics. Super-balanced this is a great off-dry choice when searching for something a little different on a warm summers eve. $25 CSPC +790917

Founder of Edmonton’s Lingua Vina Sommelier Services, Margaux is passionate about wine and education, combining the two whenever possible to research the great wine regions of the world! 30


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Calling all Alberta restaurants and bars, and other licensed premises... Are you proud of your wine list? Your beer selection? Your spirits list? Your customers are looking for great drinks lists to complement your menu and complete the dining experience, so whether your specialty is By The Glass, Brown Spirits, Alberta Content, or you have an all-round world-class small, medium or large wine list, we’re looking for the best in the province.

Have you entered your wine, beer, and spirits list yet? The 2018 Alberta’s Finest Drinks List Awards is open for entries.

New for 2018! In collaboration with the Italian Trade Agency, we have a new category for Best Italian List!

EJudged by industry experts ENo cost to enter your list EEntry deadline June 22, 2018; judging takes place June 28 and 29 EResults will be published in September 2018 Culinaire Magazine

For more details and to enter your drinks list go to culinairemagazine.ca/finest Presented by


Cocktails For A Crowd by LINDA GARSON photography by INGRID KUENZEL

Shhh… I don’t want to jinx it, so don’t say anything – but summer officially starts this month. And aren’t we all so glad!

We’re hoping to make the most of our time outdoors while we can, and plan for fun times with friends and family on the deck, so we asked two Alberta restaurants to create refreshing batch cocktails for a crowd that we can make at home.

Alan Screaton

Yakima Social Kitchen & Bar, Calgary “This drink has all the makings of a true crowd pleaser,” says Alan Screaton, of Yakima Social Kitchen & Bar at Calgary Airport’s new Marriott Hotel.

“It has a lower ABV, so guests can enjoy themselves for hours on end, as well as accessible and fresh ingredients, and minimal labour,” he adds. Sounds ideal! The quick and easy prep means that you’re not stuck playing ‘bartender’ for the entire party, and as a long drink poured a la minute, it allows for maximum time spent socializing. Canmore’s Wildlife Gin leads with flavours of citrus, which pairs perfectly with the cucumber and mint, and the sparkling wine adds vibrance, dryness, and effervescence to make a sessionable, refreshing cocktail to celebrate the arrival of summer in the Rockies.

Wildlife Crossing Serves 8

¹/³ large English cucumber, sliced ¹/³ large bunch fresh mint

250 mL (1 cup) Wildlife Gin 250 mL (1 cup) fresh lime juice 250 mL (1 cup) 1:1 simple syrup (equal parts sugar and water) ½ bottle (375 mL) sparkling water, chilled ½ bottle (375 mL) dry sparkling wine

Add all ingredients, except sparkling wine to large pitcher. Store in the fridge for a couple of hours prior to serving to let the mint and cucumber infuse. Just before serving, add the sparkling wine. Stir and pour cocktail into rocks glasses over cubed ice. Garnish with cucumber wheel and mint sprig.

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Arielle Knecht

Pearjito

Arielle Knecht, GM of the XIX Nineteen’s Terwillegar location, says their Pearjito is typically enjoyed as a single cocktail in a martini glass, but it is a recipe that can easily be doubled or tripled to make a large pitcher for a group of friends at a patio party.

20 mint leaves 5 oz Bacardi Limon 5 oz Grey Goose La Poire 5 oz lemonade 5 ozfresh lime juice 5 oz soda water

XIX Nineteen, Terwillegar, Edmonton

“This cocktail has been a favourite on the XIX Nineteen cocktail menu through all seasons,” she says. “But it’s becoming increasingly more popular as summer comes around.”

Serves 5

Muddle 20 mints leaves in the bottom of a large pitcher. Add all other ingredients and stir until mixed well. Top off the pitcher with a generous amount of ice.

“The ingredients are unique to ensure that this drink will stand out, but common enough to be quickly and straightforwardly combined if you need to impress your guests in a pinch!” she laughs. Fresh and sweet, the Pearjito cocktail is easy to drink, and when you pour it over ice, it makes a great, tasty and refreshing cocktail to sip outside in the sun. Here’s to summer sipping!

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Inside Job: Mead Producer by SILVIA PIKAL

Arleen Schwengler was listening to a segment on CBC radio about the cottage wine industry in Alberta. As she listened to the guests chat about the abundance of honey in Alberta, which makes mead a good choice for those looking to start their own business, a seed was planted in Arleen’s head — could she start a meadery with her husband and son on their own farmland? Arleen and her husband, Walter, had already talked about quitting their fulltime jobs and pursuing a family business that could involve their son, Caleb. They discussed the possibility of keeping bees, and Caleb was interested in the art of fermentation, so mead — made by fermenting honey with water — seemed like the perfect fit. It wasn’t easy though — they had to start completely from scratch. “It was exhausting the first couple of years,” Schwengler says. “We didn’t

want to quit our jobs until we were sure it was going to be viable. We did quit last summer, both Walter and I. It was busy for a while. Most people are already beekeepers, or they’re wine people and branch off into mead — but we did it all at once. We had to start the bees and build the facility on our property. We just jumped right in.” The facility for honey extraction and fermentation, and a tasting room too, are right on their farm in Alder Flats, north of Rocky Mountain House. They have 60 beehives, and their bees feed on local clover and alfalfa, as well as several varieties of wildflowers. Last spring they began offering traditional mead and an apple honey wine, but Schwengler says Grey Owl Meadery’s goal is to make a variety of meads that you can easily have with

Arleen (left), Caleb (centre), and Walter Schwengler (right)

dinner, instead of your usual bottle of wine. They recently introduced a few more flavours, including a tart and semisweet mead with black currant. Depending on the time of year and what’s happening in the tanks, the week will look different for the Schwenglers. If the tanks are full, they’re busy filtering and bottling. If the bees are active, honey needs to be collected. If it’s the summer holiday season and lots of visitors are popping in, they’re friendly faces in the tasting room and Walter is giving tours to everyone that stops by, passing on his passion for the product. Thanks to Schwengler’s background as a conveyancer (handling the money side of a real estate transaction) she’s a whiz with the accounting. Her advice for other people interested in making mead is to take the time to do your research. “Make sure you know what you’re getting into. It’s a lot of work. One of the things I didn’t expect was how much work bees were. You think keeping bees is romantic, but the reality is you’re out there when it’s 30º C wearing a bee suit, trying to carry boxes of honey that weigh 60 pounds, across a farmer’s field.” Her favourite part of the job is chatting with people in the tasting room; Grey Owl Meadery is on highway 22, and they see a lot of road-trip traffic. “It’s nice to see people excited about the product. Seeing their reaction after they taste the mead has to be the best part of the job.”

Courtesy Kathy Schwengler, Treetop Imagery 34

Silvia Pikal is a writer and editor based in Calgary. She recently won a 2018 Alberta Magazine Award for her feature writing.


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Barbecue and Beer: True Summer Loves by DAVID NUTTALL

The weather has warmed up. Check. You have the propane tank full or a steady supply of briquettes. Check.

Now the traditional route was to quaff down some mainstream lager to slake your thirst while standing over a hot grill. Fortunately, it’s not 1999 anymore, and there are options. Not only while grilling, but to pair up with whatever you’ve seared, smoked, or rotisseried.

You have all the BBQ tools and a vast array of bowls, plates, and utensils clean and on standby. Check. Got your favourite apron on? Double check. The meat is thawed, marinated, and spiced up. You are ready to go.

Barbecue depends on several factors. You have all the varieties of meats, plus the sauces and spices – and don’t forget the vegetables and side dishes. That creates a mélange of flavours that deserves more than just one simple beer.

No sooner has the food started to sizzle, than it’s time for a beer. But what beer?

Barbecue and beer pairing is no different than any other food pairing. Beer itself

has many components such as the sweetness and qualities of the malts, the bitterness and characteristics of the hops, the influence of the yeast, the carbonation, and the alcohol content, which all come into play. They can combine with, or emphasize, different properties of the food. When coupling with any food, match strength with strength, find harmonies, or either complement or contrast flavours. Now, doesn’t this all deserve something more than one kind of beer? To begin, consider the meat. Alberta is beef country so let’s start there. Any beef that is charred, from burgers, to steaks, to roasts, deserves a dark beer. Here is where the schwarzbier shines. The dark malts and sweetness blend with the searing, but it is still light enough to carve into the fatty textures and flavours. If you are extensively smoking the meat, then go with something heavier like a stout or a porter, but stay away from the high alcohol versions unless you want smokehouse intensity in your mouth. Pork is always a favourite. Try a smoked porter with pulled pork or other porcine parts. The chocolate/coffee flavours and smokiness of the beer contribute to the flavour profile without dominating the meat. It will also work with grilled sausages. If you love lamb, try matching it with a Belgian style ale. The carbonation and sweet, dried fruit flavours of the beer balance the earthy gaminess of the lamb. Similarly, saisons have the citrus qualities and spiciness, but are light bodied enough, to go great with grilled chicken. If you are barbecuing game, follow the rules above whether the meat is red, white, or fowl.

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Let the aromas of the beer add to the enjoyment of the meal. Bon appétit. Something Brewing Dark Side Schwarzbier, from Red Deer A hint of chocolate and coffee, but the lightness of a lager. Great with charred meat. CSPC +766643 $10 4 pk. cans

When you are cooking lighter cuisine, then the beers should follow suit. While acknowledging almost anything can and is put on the ‘cue these days, this category mostly involves vegetables and seafood, which calls for wheat beers. Weizens, Hefeweizens, and Weissbiers have the carbonation, spiciness, and notes of citrus, banana, and clove that marry well with this fare, especially if lemon or lime is used in the food. If you are going with fish, try a Gose. Its combination of wheat, spice, yeast, and saltiness cut through the oiliness and strong flavours most fish have. Finally, if you must have a simple lager, craft breweries are now making some interesting ones that won’t scare casual beer drinkers. Also, pay heed to the sauces, dressings, and spices used on the food. Anything heavily dressed will need the appropriate beer. If the food has a piquant spicy component, try an IPA. Dark sauces need dark beer, and lighter sauces should be balanced with lighter beers. Be imaginative by using beer in creating the sauce, or use it as a marinade, basting, or spray. Above all, drink what you like. No pairing works if you can’t stomach one half of it. Don’t be afraid to experiment with your beer; you might discover a combination you like, or create your own. Remember, more than one kind of beer goes with a food, so don’t stay in a rut. Finally, while it is tempting to drink out of a bottle or can, the best beers still deserve to be served from a proper glass.

Red Collar Belgian Blonde Ale from Kamloops, B.C. This brewery does European styles true to the old world. Crisp and light tasting that matches up with lamb. CSPC +798563 $7.50 650 mL bottle Banded Peak Chinook Saison from Calgary Saisons have a spiciness that goes with barbecue, especially lighter foods like chicken or seafood. CSPC +800489 $16 4 pk. cans Bench Creek Justice Smoked Porter from Edson Smoked porter with smoked pork. Heaven. CSPC +797720 $16 for 4 pk. cans Fahr Hefeweizen This new Turner Valley brewery is making German beers just like home. Hefeweizens go great with vegetables or seafood. CSPC +800037 $5 for 500 mL bottle Ritterguts Gose From northern Germany, this spicy, salty beer handles the oiliness of fish to make a great pairing. CSPC +790316 $7.80 500 mL bottle


Summer Spirits by TOM FIRTH and LINDA GARSON

Summer is here, finally…. If you were like me and broke out the patio furniture in April, and started chilling on the deck while several inches of ice were still melting, you might already be in the mood for outdoor entertaining. What better way to enjoy the great outdoors than with a tall drink, garnished with a little fruit and lots and lots of ice in the glass. This month, we have a classic international vodka and a quintessentially English gin, but also a few…. dare I say… unusual spirits from Alberta and Vancouver Island. Want to know what I’m doing this summer? Sheringham Seaside Gin Enjoying my deck thank you very much…

British Columbia

Fresh off the still from one of Vancouver Island’s hottest, award-winning distilleries, Sheringham’s gin is expertly created from a number of unique, local Billed as a cool weather companion to ingredients such as winged kelp and the Summer Love Raspberry vodka, I BC barley. Wonderfully clean and citric respectfully disagree. Sure, it has that with characters evoking the sea around cinnamon spice and the tang of fresh a fine base of juniper. An excellent gin – pears, evoking – strangely a cooling apple full stop. (or pear) pie on a windowsill, but this well- CSPC +793629 $48 balanced, spicy, and tasty infused vodka would make a mighty tipple over some Cotswolds Dry Gin, England dessert on a calm, summer’s eve. CSPC +796225 $40 The Costwolds Distillery’s small batch, handmade dry gin (yes, they peel the citrus fruit by hand) has a distinctly fresh, yet spicy, nose of lime, grapefruit, and black peppercorns – but focus and you can’t help but taste cardamom, coriander, and lavender. As it’s unfiltered, the oils are suspended in the gin, so it turns pearlescent when you add tonic or other mixers. CSPC +790005 $75

Starr Distilling Summer Love Spiced Pear Vodka

Sheringham Akvavit British Columbia A truly stunning spirit and the Canadian Artisan Spirit of the Year winner just recently, it blew the judges away (myself included), and who knew top shelf aquavit could be made in Canada? Rife with dill, spice, citrus, and anise (with so much more too), it's phenomenal on its own or even as a substitute for gin. CSPC + 793630 $60

Belvedere Vodka, Poland One of the most popular premium vodkas around, and now available in a hefty, and party starting 1.14 L bottle, Belvedere also has one of the most striking appearances. Notes of vanilla bean, with subtle peach and lime on the nose and a silky texture on the palate offset by spiciness and heat. An excellent vodka to have on hand for all purposes. CSPC + 795984 $77

Tom is a freelance wine writer, wine consultant, and wine judge. He is the contributing Drinks Editor for Culinaire Magazine, and is the Competition Director for the Alberta Beverage Awards. Follow him on twitter @cowtownwine 38


Have You Entered Your Wines, Beers And Spirits Yet? Open to any beer, wine, spirit, mead, cooler, or mixer available in the province

Registration Deadline June 29 Judging Takes Place July 16â&#x20AC;&#x201C;18 Visit culinairemagazine.ca/aba to enter your wines, beers, and spirits for the 2018 Alberta Beverage Awards. For more information, contact competition director Tom Firth: tom@culinairemagazine.ca

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Making The Case For Spanish-Speaking Gems by TOM FIRTH

Por el Amor del Vino. Who doesn’t love great wines in summer? While there is a tendency to drink heavy reds and full-bodied whites in the winter months, there are so many wines that are perfectly suited to hot summer days and warm summer nights. The wines of Spain are well-matched to this need as their summers are pretty hot and dry (like ours) and they drink their own wines all summer long – when not

enjoying a cold beer. Not to exclude anyone, but there are also several other Spanish speaking countries who produce excellent summer-friendly wines. Spain, Chile, Argentina, and yes, even Mexico make wines of note. It’s a broad brush for sure, but many of these wines are near perfect with barbecue of all types, cured or smoked meats, and seafood.

Emiliana 2013 Coyam Colchagua Valley, Chile A classic wine – any way you cut it. Plenty of high scores, consistently good – year after year. A robust blend based around syrah – and organic – this cellarworthy wine is packed top to bottom with red and black berry fruits, spice box, leather, currants, liquorice and cedar. Very reasonably priced, it’s a barbecue ready all-star. CSPC +727518 $27

Montes 2016 “Twins” White Wine Aconcagua, Chile A blend of sauvignon blanc and chardonnay, and about 10 percent viognier, this could go in many ways. Sauvignon blanc leads the way (70 percent) and dominates the nose and palate with bell pepper, olive, and jalapeño, but softened slightly with banana, sliced apple, and floral characters. A nice take on sauvignon blanc, or for those that don’t like their sauvignon blanc too over the top. CSPC +788927 $18

Vivanco 2012 Crianza, Rioja, Spain Rioja is one of the great reds for summertime enjoyment as it’s well suited to hotter temperatures and grilled meats. Quite floral on the nose with lavender and lilac notes, blueberries, cherry, and spice. Lighter tannins and bright acids bring it all together. Would be a gem with sausages or cured meats, or grilled pork. CSPC +753357 $18 40


Catena 2016 Chardonnay Mendoza, Argentina

Anciano 2015 “35 Year Old Vines” Garnacha, Calatayud, Spain

Terrazas 2015 Reserva Malbec Mendoza, Argentina

A stalwart chardonnay for fans of the grape that like a bargain (who doesn’t?), Catena’s chardonnay is bright and tropical with the right amount of oak. Creamy and rich on the palate, it’s clean, versatile and complements plenty of dishes. Did I mention the price? A good wine to have a few on hand for a rainy day or when company calls. CSPC +427856 $22

Anytime you are about to try a wine made from 35 year old vines (or older) you know it’s likely a treat as older vines produce fewer, but better quality grapes. Extremely well-balanced from silky start to graceful finish. This is a heck of a glass of old vine grenache. Break out with a slow cooked roast if possible, or thick, juicy burgers. CSPC +795756, About $20

Remarkably earthy and plush on the nose with touches of smoke and leather, charred wood, and blacker fruits in abundance. Full flavoured and blessed with chewy tannins, this has everything fans of the grape would want. Quite reasonably priced too, bring to a barbecue even if you don’t know what’s on the menu. CSPC +735613 $22

Anciano 2008 Gran Reserva Tempranillo, Valdepeñas, Spain

Emiliana 2016 Adobe Reserva Syrah Central Valley, Chile

CUMA 2015 Organic Torrontes Argentina

Another great buy in well-aged tempranillo, the maturation in oak casks softens the tannins, and adds a little vanilla note to the wine. Look for vanilla bean, red fruits, spice, and a touch of herb, matched with easy tannins and a slightly oaky finish. Excellent value, and would work with pork sausages, pork shoulder, or slow cooked beef. CSPC +746087 About $14

Another outdoor grilling companion, syrah is right at home with a number of grilling options. A little earthier or spice driven than fruit driven, look for charred wood, blueberries and cherry fruit with a tight, full-grained tannin structure. I think this would be as at home with a cheese plate as it is with burgers. CSPC +5801 $13

One of my favourite, uncommon white grapes, torrontes can showcase exceptional tropical fruits and floral characters. CUMA’s has a mineralladen, apricot driven, and slightly briny nose, that translates well into a tight, crisp, flavourful palate. Delicious, and perfect with seafood whether from stream or sea. CSPC +213389 $18

Cuma 2016 Organic Malbec, Argentina

Botijo Blanco 2016 Single Estate Garnacha Blanca, Valdejalon, Spain

Monte Xanic 2016 Sauvignon Blanc Mexico

A wicked little garage, or micro production, wine from northeast Spain, and one of the great white grapes, this white grenache is absolutely rife with mineral tones, salinity, limes, quince, and just a little green apple on the nose. Lean, and laden with perfectly balanced acids, it’s treat for the palate. CSPC +790866 $18

Mexican sauvignon blanc- who knew? In many ways very similar to a Leyda (Chile) expression of the grape with gooseberry and lime, brine, melon, and grassy characters. It’s mellow (for sauvignon blanc) with plenty of melon and riper fruits. Highly recommended. CSPC +784407 $20

Well known for its great value and organic offerings, Cuma’s malbec is rife with plum and cherry fruits along with a touch of that dusty herbaceousness. Tightly grained tannins and a ripe, juicy flavour profile are ready to drink now, and will complement any sort of red meat or backyard gathering. CSPC +885418 $18

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Open That Bottle

story by LINDA GARSON photography by EWAN NICHOLSON

“It’s hard to always do it the right way. There’s a lot of short cuts that can come along, and to have a partnership group that says, “let’s not take that shortcut” has always been our saving grace,” says Jim Button, co-founder of Village Brewery. Born in Germany to a military family, Button had lived in Italy, Quebec, Cold Lake, and Ottawa, all by Grade 4. He studied psychology at university in Guelph to be either a psychologist or in advertising, but took jobs in welding, advertising, and driving, before he finally

decided in 1993, at 29 years old, to open his own agency in Calgary.

“Fast forward six years, we’ve done well and we feel really good,” says Button, and lists some of the many things they’ve been involved in. “We’ve done our part, and that’s the part I’m most proud of.” And what is Button’s special bottle?

“I chose Calgary because a) people look you in the eye when you walk down the street, very different to Toronto, and b) wave at you in your car and let you in. If you signal in Toronto that’s a sign of weakness,” he laughs.

“The first person I met when I came to this city was my wife, Tracey,” he says. “Her great grandfather, Joseph E Seagram, had the highest integrity, he really cared for his employees. He really cared for the city, and he built Waterloo.”

“I would phone people and say, I’m looking to start an agency, would you meet with me, and they would meet with me,” he says. “And they’d introduce me to more people – and that’s Calgary. This is a town where my personality fits.”

Button purposely changed who he was when he moved to Calgary. He’d never really volunteered, but at the time Tracey’s mother was volunteering at Zoogala. “So within the first month I’d found a volunteer gig, and eventually became the chair of Zoogala,” he says. He credits his wife and her family heritage for his giving back, having now been on 400-500 volunteer boards, and helped with around 10,000 events.

Financial planning and strategic events followed, before Button became VP of his clients – Big Rock, and ultimately on leaving there in 2009, starting Village, Alberta’s first new brewery in 15 years. It would be two years before they sold their first beers, but it ended up being a good thing. “We invested $2 million to start a brewery, but it meant that we had the infrastructure in place for growth,” Button explains. “Village is a community-based brewery, I knew it could succeed,” he says. “I’d seen it work. When we started, my partners at the time had about 200 years of experience, and every year it goes up by seven years. We feel a lot of responsibility for this industry because of our experience.” They started as East Village Brewing Company, located in the Simmons building, but faced with a three year wait for it to be habitable, they took East off 42

the name, and the whole ethos of “It takes a Village” came into being.

Button has chosen an old bottle of Guinness for his bottle. “I wanted to choose this because it’s beer, and I believe the Seagram family were responsible for importing it into Canada way back when.” “They closed the Seagram Museum in Waterloo, and an awful lot of that came to the family members,” says Button. “I’ve got original Joseph E Seagram handwritten recipe books, and bottles of whiskies and gins with his handwriting on. It’s untouchable because there’s nothing you can do with it except just revel in its beauty.” “I’ll never drink the bottle. I couldn’t imagine it would taste great, but who knows?”


Picnic Protein Bowl MAKES:

4-6 servings

(6 cups/ 1.5 L prepared)

PREP TIME:

PULSES are the dry edible seeds of legumes and include beans, peas, lentils and chickpeas. Pulses like black beans are a delicious source of protein and fibre and are grown in Alberta.

20 minutes

Dressing

Salad

3 Tbsp (45 mL) ...........white wine vinegar

1 ½ cups (375 mL) ....cooked or canned black beans (drained and rinsed)

1 Tbsp (15 mL) ...........honey

1 ½ cups (375 mL) ....cooked pearl barley

2 tsp (10 mL) ..............whole grain mustard

1 ½ cups (375 mL) .... chopped red bell pepper (approx. 1 large pepper)

½ tsp (2 mL) ................ground turmeric

¼ cup (60 mL) ............chopped dried cranberries

¼ cup (60 mL) ............canola oil

3 Tbsp (45 mL) ..........chopped fresh dill

to taste salt and ground black pepper

3 Tbsp (45 mL) .......... lightly toasted sunflower seeds, divided

Directions

2 cups (500 mL) ........packed baby arugula or spinach

To prepare the dressing: whisk together the vinegar, mustard, honey and turmeric. Slowly drizzle in the oil, whisking continuously. Season to taste with salt and black pepper. Combine all the salad ingredients together in a large bowl, reserving 1 Tbsp (15 mL) sunflower seeds. Add as much of the dressing as desired to the salad and toss to fully coat. Season to taste with salt and black pepper and garnish with remaining sunflower seeds. Nutrients per serving (1 cup/250 mL) 250 Calories, 12 g Fat, 1 g Saturated Fat, 0 mg Cholesterol, 32 g Carbohydrate, 7 g Fibre, 8 g Sugar, 6 g Protein, 181 mg Sodium, 380 mg Potassium, 2 mg Iron, 77 mcg Folate

Alberta Pulses – good for the farm, good for you! For more tasty recipes visit AlbertaPulse.com


Chef Cameron Pappel Canadian Beef Centre of Excellence

This rub recipe works great with thick, tender and juicy steak cuts from the top sirloin, rib or striploin. The resulting sweet, savoury and charred flavours bring out the best in your beef and work beautifully with bold red wines or dark craft beers like black lagers, porters and stouts – a perfect pairing to summer evenings at home with friends and family.

Campfire Coffee Rub

¼ cup – ground coffee ¼ cup – kosher salt ¼ cup – brown sugar (or maple sugar) 2 tbsp – ground coffee

RECIPE

Combine ingredients and apply liber ally. Beef can handle a generous amount of seasoning so make sure to apply that seasoning to every steak surface for optimum flavour. Store any remaining rub in a seal ed container. Directions: Rub 2 tablespoon s all over your favorite 8-10 oz steak cut. Grill to desired donene ss. Use a meat thermometer to ensure for accuracy. For more tips on grilling and othe r beef cooking techniques visit

https://canadabeef.ca/cooking-kno

w-how/

canadabeef.ca/cbce

Culinaire #7:2 (June 2018)  
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