Page 1





Gin Cocktails for Spring | Cheeses For TheAlberta's Season | Spring Sipping freshest food & beverage magazine - April 2019


2 Alberta's freshest food & beverage magazine - April 2019





28 VOLUME 7 / ISSUE #10 APRIL 2019

Features 15

Green Thumb? Not sure what to plant for success this year in our tough growing climate? We have advice and sure-fire tips from the pros. by Leilani Olynik 

18 Cheese Glorious Cheese: Cheeses for the season by Daniel Bontje 22 Easter Treats Show-stopping desserts to complete your dinner by Renée Kohlman 26 Don’t Put All Your Eggs in an Easter Basket Cook with them too! by Mallory Frayn 28 Gin Cocktails for Spring It’s time for fresh flavours by Linda Garson


Cultured Butter Kristie Lee had a career in oil and gas and made butter for fun, but it tasted far too good to stay a hobby for long… by Elizabeth Chorney-Booth


Message ON a Bottle The BC wine industry has come of age, and is creating geographic designations to help us make more informed choices. by Roslyne Buchanan

34 Non-Alcohol and Gluten-Free Beers …the new norm? by David Nuttall

Departments 6

Salutes and Shout Outs

36 April Spirits Suggestions for spring sipping by Linda Garson


Off The Menu – Alloy Restaurant’s Gambas Con Chorizo

38 Making The Case for Easter and spring wines by Linda Garson


Book Review - Simply Citrus


Chefs’ Tips and Tricks: Spring Proteins

42 Open That Bottle Margot Micallef of Gabriella’s Kitchen Inc    by Linda Garson

40 Etcetera

On the Cover: We’re looking forward to fresher foods and spring proteins, and Alberta lamb is high on most people’s list for Easter dinner. Many thanks to Dong Kim for his mouth-watering photograph of Modern Steak’s beautifully prepared lamb rack!

Alberta's freshest food & beverage magazine - April 2019 3

Letter From The Editor your stilettos, and if it’s really time to wash your car just yet or wait another week or two. And of course, there’s the spring cleaning…

We’re looking to Easter feasts, spring proteins, and fresher drinks, as well as being mindful that planting time is round the corner, and being prepared for getting as much as possible from our short growing season, whether in our backyards or on our balconies.

April is here – finally; a time for renewal and rebirth, and optimism of what’s still to come. Certainly warmer weather we hope, although I have photos on my phone of some very heavy April snowfalls in recent years!

And it’s a very busy time for us at Culinaire. Ever the masters of planning, we’re working on our June and summers issues, while gearing up for our 7th annual Alberta Beverage Awards in July, our upcoming 3rd annual Alberta’s Finest Drinks Lists awards, and our 5th annual Calgary Treasure Hunt later this month, as well as our April and May pairing dinners!

It’s a time for staring in your closet wondering whether to wear your Sorels or

Thanks very much for more positive feedback on the dinners, please do keep

those emails coming. We love to hear your thoughts, and appreciate the compliments. Many have asked about allergies and dietary restrictions, and I’m keen to let you know that we want you to relax and enjoy the food and pairings; so as long as we know in advance, all the restaurants hosting the dinners will be happy to prepare an alternative for you. Thanks to the many drinks producers and importers who have asked about entering their products in the Alberta Beverage Awards. Registration is open on our website at culinairemagazine.ca/aba. And thanks to all who have already registered for our Calgary Treasure Hunt. Places are going fast and we’re sure to sell out again like the last four Calgary hunts, so don’t delay in reserving your spots at culinairemagazine.ca/treasure-hunt. Cheers, Linda Garson, Editor-in-Chief

Local f lair, European fare. Grocery. Bakery. Deli. Café.

At our shops, we import thousands of European culinary treasures to compliment ingredients produced by Alberta farmers and purveyors to create a truly unique blend of local and global flavours.

Italiancentre.ca EDMONTON Little Italy | Southside | West End

CALGARY Willow Park

ALBERTA | FOOD & DRINK | RECIPES Editor-in-Chief/Publisher: Linda Garson linda@culinairemagazine.ca Managing Editor: Tom Firth tom@culinairemagazine.ca Multimedia Editor: Daniel Bontje web@culinairemagazine.ca Sales and Marketing: Chris Clarke 587-998-2475 chris@culinairemagazine.ca Candace Hiebert 403-816-1088 candace@culinairemagazine.ca For Edmonton: Lorraine Shulba 780-919-9627 lorraine@culinairemagazine.ca Design: Little Blue Bug Studios Edmonton Contributors: Daniel Bontje Anna Brooks Roslyne Buchanan Elizabeth Chorney-Booth  Tom Firth Mallory Frayn Dong Kim Renée Kohlman David Nuttall Leilani Olynik

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

Our Contributors < Roslyne Buchanan

Roz is a journalist based above BC’s Naramata Bench in Penticton. Her freelance writing is inspired by forest, vineyard, orchard, mountain, and lake views, plus regular wildlife visits. Enchanted by epicurean adventures, travel, golf, skiing, hiking, tennis, and snorkelling, her work has appeared in WestJet Magazine, Culinaire, Food & Wine Trails, OpenRoad Driver, Orchard & Vine, Savour, Niche, Westcoast Homes, Gonzo Okanagan, BC Ale Trail, MyVanCity.ca, and blog.hellobc.com. Follow her @RozDB and @roslynebuchanan.


< Renée Kohlman

Renée Kohlman has been cooking and baking professionally for twenty years. Her best-selling debut cookbook, All the Sweet Things (Touch Wood Editions, 2017), won Gold at the Taste Canada Awards in October 2018. When not whipping up delicious treats for her popular food blog, Sweetsugarbean, she can be found at her desk writing articles for the Saskatoon StarPhoenix and other publications. She is also a busy freelance recipe developer and hopes to one day have a dishwasher in her kitchen.

< Leilani Olynik

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

Leilani is completely unable to follow a recipe, preferring to add her own spin on things. She has a diverse background in digital marketing, writing, and event planning. As the Marketing and Events Specialist at the Calgary Farmers’ Market, she shares her passion for local food by showcasing the market as a vibrant and inspiring place to build relationships with your farmer, and reconnect with your food. Wife. Mother. Bourbon enthusiast. And proud Calgarian.

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… Congratulations to SAIT’s School of Hospitality and Tourism, the only Canadian school to make CEOWorld magazine’s top 50 ranking for the last five years, who have leapt from #47 in ‘15/16,

to #41 in ’17, #37 in ’18, and now to #27! And with a 95% graduate employment rate, they’re launching a new Bachelor of Hospitality and Tourism Management degree this September.

And congrats to Bow Valley BBQ in Canmore, who topped the 5th Annual World Hot Sauce Awards, in Louisiana, taking home eight awards! 

And Shout Outs… Wayne Gretzky, Prince Charles, and many more! You’ll be welcomed by the centrepiece forno oven, and treated to a modern Canadian dining experience of sustainably farmed local ingredients. Closed Sundays.

Spring is in the air; it’s a time for restaurants to show off their renos and rethinks. Many have refreshed and renewed, and here are some of the new reopenings and new openings too. Sign up for our newsletter at culinairemagazine.ca for more news in Edmonton and Calgary! A staple of the Canmore community for 15 years, Murrieta's have completed a two-month renovation, and a tweak to their identity. Now Murrieta's Mountain Bar & Grill, the majestic transformation pays homage to the town’s coal mining roots, yet embraces the modern casual dining aesthetic. Corporate Chef Dave Bohati and Head Chef Jeff Bazso have been tweaking the menu, and there is a greater focus on game and rustic fare. And gorgeous mountain views on three sides… Open 7 days.

Murrieta's Butcher and the Baker are bringing a fresh approach to Calgary's downtown, expanding their menu to include more choices and a whole new line-up of farm fresh options. Still offering premium quality salads and sandwiches with slow-cooked meats, hand carved, and prepared in house, you can now enjoy high protein breakfast tacos and sandwiches (until 10:30am) too. And there’s a new, amped up lunch menu of quality high-protein bowls, tacos and sandwiches. 6 Alberta's freshest food & beverage magazine - April 2019

Butcher and the Baker The new Southland Yard Bar & Table is having fun – and they’re inviting us to join them. For 39 years, locals and visitors to Delta Calgary South have enjoyed this location, and now not only is there a new energetic and contemporary ambience, there’s bocce ball, shuffle board, foosball and pool, and a brand new menu from Chef Mike Frayne (ex First & Vine in Airdrie) with modern twists on comfort food, all washed down with wine, inventive cocktails, and local craft beers. Calgary’s newest restaurant has opened in the 100-year old De Waal building in Bridgeland, previously home to Il Sogno and Whitehall. It’s a gorgeous spot, and Waalflower is a great fit - warm and inviting, and headed by the dream team of exFairmont Executive Chef Jean-Paul Comte and mixologist Justin Darnes, who has shaken and stirred for people like George Clooney,


We know why Anna Shimizu and husband, Kyo Choi’s food is so delicious, her mom was a cooking instructor in Japan for 30 years! After two years in Calgary, they’ve opened Shimizu Kitchen in Killarney, a little authentic piece of Japan with a huge cherry blossom tree. The 12-dish menu has four ramen, four donburi (rice bowls), and four specials, with everything made in house. That 12-hour pork bone and vegetable broth… Closed Mondays.

Shimizu Kitchen More good grub and craft beer is to be found at Three Vikings, in Edmonton’s old Daravara spot on 124 Street. There’s an unpretentious mix of Danish and British pub staples, such as smorrebrod open-faced sandwiches and frikadeller (fried pork patties), alongside shepherd’s pie, fish n’ chips, and the crowning glory – a Yorkie stuffed with braised short rib and parmesan mash, with a mushroom and miso veggie version too! Closed Mondays.







Join us for a market all about spoiling mom! We’ll be hosting a variety of unique artisans and local vendors perfect for pampering mom. 9 AM - 2 PM

This market will be all about outdoor entertaining from fresh ingredients ready to be grilled to delicious condiments to accompany your barbecue. 9 AM - 2 PM

DEMONSTRATIONS (10 - 11 AM or 12:30 - 1:30 PM) • $30

HANDS-ON GRILLING (10 - 11 AM or 12:30 - 1:30 PM) • $50

Take a break from the market to attend our cooking demonstration class. You will be able to enjoy a 3-course meal as one of our chefs walks you through how to make spring fresh dishes. Preregistration required.

Step into our Learning Centre for a hands-on grilling cooking class during the market. Our chefs will share their favourite recipes and techniques with you. Preregistration required.




The first of two Farmer’s Markets, come shop local produce and products.

Find cooking inspiration with summer’s vibrant, flavourful ingredients.

Last chance to stock up on summer flavours for preserving and get first pick from fall harvest.




Ages 9 -12 4 Day Camps: $440 + GST 5 Day Camps: $550 + GST

Our themed camps are a series of hands-on cooking classes that are engaging from start to finish. Kids will enjoy the dishes they make for lunch and will be able to take extras and recipe packages home to share with their families at the end of each class. Every camp is sure to reveal your child’s inner chef.


ATCOBlueFlameKitchen.com or call 403 245 7630

Alberta's freshest food & beverage magazine - April 2019 7

Off The Menu by LINDA GARSON photography by DONG KIM

February was Rioja in Alberta month, and we were lucky to have ten winemakers from northern Spain visit Edmonton and Calgary to tell us their stories and introduce their wines.

During their visit they hosted dinners in each city, pairing their wines with dishes in local restaurants. The first Calgary dinner was a sold-out evening at Alloy Restaurant with Marqués de Riscal, and the first course created quite a stir with many people requesting the recipe. It paired perfectly with the Rioja Reserva 2014. Thanks very much to Uri Heilk and Chef Rogelio Herrera for sharing this delicious, yet quick and easy starter. As Heilik says, “It’s very simple, but I guess the best dishes usually are.”

Alloy Restaurant’s Gambas Con Chorizo Serves 4-5 4 chorizo sausages, casings removed 1 yellow onion, diced fine 2 garlic cloves, minced 1 Tbs smoked paprika 1 cup (250 mL) red wine 1 L crushed tomatoes 2 cups (500 mL) heavy cream 4-5 prawns per person To taste salt and pepper

2. Add the red wine and bring to a simmer for 5 minutes. Add the crushed tomatoes, bring to a simmer for 15 minutes making sure to stir frequently. Slowly stir in the heavy cream and bring back to a simmer.

1. In a large pot cook the chorizo, turn stove on low-medium heat and add in the onion, garlic, salt, pepper, and smoked paprika, and cook until golden brown.

4. Serve with fresh arugula, grated Parmesan or Manchego cheese, olive oil, and garlic bread.

3. In a separate pan sauté prawns with a little bit of butter until fully cooked, and serve on top of chorizo cream ragout.

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

Book Review

Simply Citrus

By Marie Asselin, Gibbs Smith $19.99


to, she possesses a remarkable passion for fresh, well-made, and balanced dishes, and it’s quite apparent in Simply Citrus. Many dishes present some flexibility, whether you prefer lemons, limes, or another citrus fruit, and Asselin includes the ever-helpful quantities of each fruit required.

Living in a northern climate and no stranger to a long winter, the sensation of citrus in the kitchen or at the bar is a welcome memory of warm beaches, sunny days, and a mild sunburn fading into a tan. I’ve travelled with Marie Asselin in the past, and while there is never enough time to stay in touch with everyone you’d like

Dishes range from a straightforward Citrus Curd (p.18), to Savoury Lemon and Olive Oil Cakes (p.27), which would make an excellent nibble for large gatherings, or grazing. Soup fans will want to try the lip-smacking Curried Coconut, Lentil, and Shrimp Soup (p. 46), while those looking for something to sate the sweet tooth would probably enjoy the Mandarin and

Raspberry Ricotta Tart (p. 94). Most dishes are accompanied by photos, and they show a natural presentation, well within the realm of a harried home chef. In our house, Simply Citrus was utilized most often when entertaining was on the horizon, whether for a versatile appetizer, or something a little different for a main course. But also when we wanted a nice treat on a winter’s night. If you have a taste for citrus or want ideas for livening up your menu, Simply Citrus is a simply good find.

Freelance wine writer, wine consultant, and wine judge, Tom is Culinaire Magazine’s Managing Editor, and is the Competition Director for the Alberta Beverage Awards. Follow him on twitter @cowtownwine

: : O ur 5th A nnual Cu lin a ire Ca lg a ry Tre a su re H u n t is Sa tu rd ay, A p ril 27 ! :: Everyone has gone home a winner at our first four Culinaire Treasure Hunts; they’ve been so popular that the spots have all sold out each year, so we’ve planned new and exciting destinations to discover, and new treats to enjoy! 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 culinary gift too! And there are fabulous prizes for the people who visit the most locations,


wear the best costumes, have the funniest team names, tweet the funniest photos… and lots lots more! It’s another very fun and rewarding day, so grab a partner and sign up as a team of two, or sign up solo at culinairemagazine.ca/treasure-hunt. Follow us on Twitter and Instagram @culinairemag for the latest details, and like us on Facebook to keep up with the news and for more information. It’s going to be another day to remember!




:: It’ s g o i n g to be another day to rem em ber! ::

Alberta's freshest food & beverage magazine - April 2019 9

Chefs' Tips by ANNA BROOKS photography by DONG KIM


Spring Proteins

There’s so much to look forward to come spring - fresh herbs, fully stocked farmers’ markets, and a diet not so reliant on parsnips and potatoes.

Food-wise, most of us associate spring with all things green: arugula, asparagus, chives, spinach, and peas. But almost every chef will tell you that proteins are the star of every dish, no matter what time of year it is. This month, we asked four local chefs all about spring proteins, and picked up some tasty tips for Easter dinner along the way! Spring is the season Anthony Pittoello, chef at Modern Steak on Stephen Avenue in Calgary, most looks forward to. It’s a time of resurgence for plants and animals, which he says means access to a lot more menu options for chefs, like lamb, salmon, and salsa verde steaks. “Spring is actually a favourite time of year for me,” Pittoello says. “There are still some cold evenings, so a dish like slow-braised short ribs is still relevant, but the warmer days are also starting to show up, so a nice grilled lamb rack or ribeye are great options as well.” For Pittoello, spring is a time to experiment in the kitchen. But when it comes to Easter dinner, he can’t help sticking to tradition and serves up a crispy ham glistening in his signature blueberry balsamic glaze. If you’re also one for tradition, try Pittoello’s recipe for another Easter favourite, grilled rack of lamb with chimichurri!

Grilled Lamb Rack with Chimichurri Serves 4

1 lamb rack (leave rib cap on if you want, or try your hand at Frenching the bone!) 1 Tbs (15 mL) canola oil To taste Salt and pepper 1 Tbs thyme, picked and chopped

10 Alberta's freshest food & beverage magazine - April 2019

Chimichurri: ½ shallot, diced 1 garlic clove, minced ¼ parsley bunch, chopped 12 chives, sliced into rounds 3 green onions (green parts only), sliced into rounds 10 basil leaves, chopped ½ cup (120 mL) olive oil 2 Tbs (30 mL) red wine vinegar ¼ tsp chili flakes

1. Combine all chimichurri ingredients in a

small bowl. Flavours will get better after it sits for a few hours.

2. Bring lamb rack out to temper before

cooking, about 5 to 10 mins (this ensures a more accurate doneness so meat isn’t still cold in the middle when it goes onto the grill).

3. Coat the lamb evenly with canola.

Liberally sprinkle with salt and let stand for 5 minutes.

With this year’s polar vortex now in our rear view, those like Dylan Prins, the new chef at Red Ox Inn in Edmonton, can’t wait to work with the array of fresh ingredients that only emerge come spring. While herbs and vegetables always seem to be at the forefront, Prins says proteins are equally important pieces of spring menus, too. “It’s easy to forget that with the way supply chains work, proteins are part of seasonality,” he says. “For example, it doesn’t make sense to eat traditional autumn meats like goose in the spring. Proteins that really shine in the springtime are things like rabbit, frog, and chicken.” If you’re cooking for a crowd, frog might not be for everyone. So on special occasions like Easter, Prins says to go for a roasted turkey, a dish most of us probably won’t see again until fall.

4. Preheat grill to 450º F — the hotter the grill, the better for the meat. Cook medium rare, or your preferred doneness.

His biggest tip is to brine your turkey in a five percent sugar and salt solution (and whatever aromatics you fancy), and let it sit overnight. Brining not only seasons your meat, but will add a ton of moisture — there’s nothing worse than a dry piece of turkey.

5. Sprinkle thyme on the crust while the rack is hot so it will stick. Rest the meat before cutting, around 5 to 10 minutes, depending on the size.

Since we are talking about spring after all, try Prins’ recipe for roasted asparagus and buttermilk dressing, the perfect accompaniment for any spring protein!

Roasted Asparagus with Buttermilk Dressing Serves 6

24 sticks of asparagus  Oil for coating 1½ cups (360 mL) buttermilk 1/8 tsp smoked paprika  2 Tbs (30 mL) coconut milk 1/8 tsp xanthan gum To taste salt and sugar

1. Clean asparagus and drizzle with oil. 2. Grill until slightly charred, or roast at

400º F for a few minutes, or until tender.

3. To make dressing, whisk the rest of the

ingredients together, or use an immersion blender to aerate it (Note: the xanthan gum gives the dressing body and helps it hold air).

4. Spoon dressing over cooked asparagus.

There is one spring protein that stands out from all the rest, says John Forsythe, chef at Yakima Social Kitchen + Bar in Calgary, and we agree.

oregano, bay leaves, and crushed black pepper.

Crucial to the marinade is not adding salt; Forsythe says to be very generous with salt Tender and mild, lamb is the spring protein. when it comes time to grill, but doing so Lamb can be tricky to cook, but Forsythe has beforehand will dry out the meat. it down to a science that any home cook can understand. “Cook it to a solid medium rare, slice, and then cover it with sautéed tomatoes, olives, An easy method — one he picked up from a and spinach. It’s almost like a hot Greek chef in Australia — is grilling a butterflied leg salad,” he says. “It’s one of my favourite of lamb on the barbecue. springtime dishes, there’s virtually nothing better.” The first step is to marinate the lamb overnight in olive oil, lemon, garlic, onion, Equally delicious and perfect on the barbecue

12 Alberta's freshest food & beverage magazine - April 2019

or in the oven, is Forsythe’s recipe for Grilled Flank Steak. He says it’s great for soft shell tacos or on its own with a chimichurri sauce and a bit of Fleur de Sel garnish.

Crucial to a marinade is not adding salt...it will dry out the meat

Grilled Spring Flank Steak

Serves 4-6, depending on size of steak 800 g – 1 Kg flank steak To taste kosher salt and freshly ground pepper. Marinade: 3 limes, juiced ½ cup (125 mL) dark soya sauce 3 cm knob of fresh ginger, peeled and crushed 4 cloves garlic, peeled and crushed ½ bunch of cilantro, stems and all, chopped fine 1 tsp crushed red pepper flake 1 tsp freshly ground black pepper

1. Combine all marinade ingredients in a bowl and mix well. 2. Place flank steak on a cutting board and poke holes in steak with a fork. Place in a non-reactive (Pyrex) dish and cover with marinade.

3. Cover dish and place in the fridge for 24 hours, flipping the steak after about 12 hours.

4. Remove steak from marinade and wipe off excess. Season with kosher salt and freshly ground pepper. 5. Cook on grill over a high heat to medium

rare, about 3 minutes per side. Rest steak for at least 10 minutes and slice thinly against the grain.

Rioja & Alberta The Best of Both Worlds Find great Rioja Wine selections at the following locations in your area: CALGARY Retailers Sobey’s Liquors Wine & Beyond Co-op Wine Jwebb Wine Merchants EDMONTON Retailers Sobey’s Liquors Wine & Beyond DeVine Wine & Spirits Sherbrooke Liquor Store

Restaurants/Wine Bars Teatro Ristorante Modern Steak Las Canarias Vino Volo

Restaurants/Wine Bars Confederation Lounge at The Fairmont MacDonald Clementine Wilfred’s The Marc

Join the Rioja Community @RiojaWine_CA Fun Contests + Prizes, Wine Education, Exciting News and Upcoming Wine Events

Salsa verde: 1 parsley bunch, stems cut off ½ bulb of garlic ½ tsp chili flakes 3 anchovy fillets ½ cup capers Zest of one lemon 1 cup (240 mL) cold-pressed canola oil

1. To make salsa verde, put dry ingredients and ½ cup (120 mL) of canola oil in a food processor or blender. Blend until ingredients are finely chopped. Add remaining ½ cup (120 mL) canola oil and blend until thoroughly combined. 2. Lay Cornish hen breast side up on a Leg of lamb is also a spring favourite of Spencer Thompson, chef at The Marc in Edmonton. Wanting a change from the traditional ham and turkey Easter dinners he grew up with, Thompson switched it up to roasted lamb rubbed in all the flavours of spring: mint, parsley, lavender, mustard, and garlic. “If you can cook a roast beef, you can pull off a roasted leg of lamb,” he says. “It’s slightly cheaper than a rack of lamb, easy to make, and it’s a showstopper — my family loves it.” Another great group share Thompson loves to make when the warm weather hits, is a spatchcocked, or butterflied, chicken topped with a fresh, zesty salsa verde. Paying homage to the prairies, he recommends using local cold-pressed canola oil to really amp up the flavour. Whether it’s for Easter dinner or just for fun, Thompson’s recipe for spatchcocked Cornish hen with salsa verde is guaranteed to be a crowd pleaser!

Spatchcocked Cornish Hen with Salsa Verde

Serves 6

3 Cornish hens 3 Tbs (45 mL) olive oil To taste salt and pepper 14 Alberta's freshest food & beverage magazine - April 2019

cutting board. Remove any offal from inside. Insert knife into cavity, and cut the bottom of the hen along either side of the backbone all the way from neck to tail.

3. Flip hen over, and press down firmly

on the breast bone to flatten. Remove the

wishbone and rib cage with a knife. Slice down center of the hen to divide into two equal portions (each portion includes a breast, thigh, and drumstick).

4. Turn your grill on low heat. Rub hen with olive oil, and season with salt and freshly cracked pepper. 5. Place hen skin side down on grill, and cook for about 10-15 minutes, or until the skin is golden brown.

6. Flip hen over and continue cooking

for 8 to 10 minutes. Once the internal temperature reaches 165º F and the juices run clear, it’s fully cooked.

7. Slather the skin with a generous portion of salsa verde and serve. Note: Salsa verde will keep for about a week. Anna Brooks is an award-winning journalist and graduate student currently living and studying in New York City.

How Does Your Garden Grow? by LEILANI OLYNIK photographs courtesy THE JUNGLE FARM

It’s about that time of year when you stand outside, gazing at a blank dirt canvas, pondering what you should grow this year. Will you really be able to make that Pinterest board you’ve been curating all winter long come to life? For the record, that is what I do. Every year. I gaze at my tiny little plot of underperforming soil, contemplating what will grow successfully with my limited knowledge as my guide, wondering ‘can you or I, or anyone know how anything grows?’ Luckily for you, I chatted with a couple of farmer friends and gifted growers. Leona Staples from The Jungle Farm and Tracey Aubin of Terra Farms shared some of their sure-fire tips that will set our gardens up for success. Do’s and Don’ts Do make an effort to buy seeds that grow well in our climate. Most seeds selections you stumble upon in stores do not grow well in Alberta. Do your research, select seeds wisely, and purchase from local seed banks to improve

your growing results. Once you’ve selected great seeds, be sure to set up the right conditions. The average household doesn’t have adequate lighting, so the plants you have started early with every good intention will end up as long, leggy, stringy plants. A great solution is to pick up some LED natural lights that will ensure healthy indoor growth.

Leaning on the experts means we can get things growing faster

Don’t be afraid to visit a local greenhouse to pick up transplants; there’s no shame in skipping the seed stage. We wait a long time until the days are sunny enough to support a flourishing garden, and then when we finally soak up the hot, long summer days, the temperatures can drop 10, sometimes even 20 degrees in the evening. We need to make the most of a short, sensitive growing season, so leaning on the experts means we can get things growing faster and it will have enough time to reach its peak by summer’s end.

Do your best to build a bee-friendly garden. Bees are a garden’s best friend; they’re pollinating powerhouses and will increase production, sometimes quite drastically. You’ll see a 50-60 percent increase in your zucchini, cucumbers, pumpkins, and squash. You can attract pollinators by growing flowers alongside your vegetables.

Marigolds don’t smell good, but they are a great companion plant because they keep mosquitos away, deer don’t enjoy them as a meal, and bees love them. Additionally, you can set up a mason bee house in your yard to attract bees, but also to increase the mason bee population. Win, win!

Alberta's freshest food & beverage magazine - April 2019 15

Don’t neglect your soil. Most city lots are full of clay and don’t have enough black soil to support a thriving garden, so you’ll need to supplement and build up the soil. Adding in a combination of black soil, peat, straw, and sand, will create a well-drained environment. Be careful not to add in too much compost, which can sometimes be too rich and high in nitrogen. Balance is best. Do take a few minutes to scope out your space. Find where the sun is hitting your yard, and where the best shade is so you can plant your seeds or transplants accordingly. Once you’ve nailed down sun and shade, map out your vegetable garden in accordance with height (short at the front, tallest at the back) so all of your plants can get the right sunlight. Don’t overcrowd your raised beds or containers. Use your space wisely, grow what you’ll eat and eat it often. Stake taller crops, like peas and beans, at the back of a box. In the middle, add in lettuce and radishes that will produce multiple crops, and then plant tumbling tomatoes at the front. Basil is a notoriously finicky herb, but planting some in one corner alongside 16 Alberta's freshest food & beverage magazine - April 2019

tomatoes will allow it suck up the water it needs without being drowned. Insider Insights Start with something easy, like cherry or grape tomatoes. Tumbling tomatoes are very low maintenance, they do well in a pot, and they don’t require pruning or staking. Is your lettuce bitter? That means you’ve under-watered it. Place potted lettuce in a shady, wet spot in your yard and use it often. Letting it bask in direct sunlight will give you vibrant colourful lettuce, but be sure to give it tons of water. Tomatoes need calcium to prevent blossom end rot, so try adding some crushed-up egg shells to their soil. Vegetables in the Brassica Oleracea (think broccoli, cauliflower, kale, cabbage, and kohlrabi) are highly susceptible to cabbage moths. You’re best off to cover these crops with cloth netting, but you can spray with a non-toxic, biological insecticide, like Bacillius Thuringiensis. Beware, it smells awful! Leona’s Little-Known Lesson: did you know that in every ear of corn, every strand of silk goes to a single kernel?

Corn has to grow in a square because the tassels at the top need to shake in the wind to drop pollen onto the silk. When the pollen lands on it, it goes down the silk and makes the kernel viable. Herb Hints Cold and wet is the kiss of death for beloved basil. Be sure to keep it in a warm spot and let it dry out before giving it a little more water. The best part about growing mint is that it grows like a weed. Literally, which means you’ll have plenty for sunny mojito season, but it should always stay by itself, maybe in a pot, as it’s a highly invasive plant. Chives are a hearty perennial which will come back year over year in the ground, but they’re not as invasive as mint. Love cilantro? It has a very short lifespan and goes to seed very quickly, so use it up! Tracey’s Sage Advice: don’t kill them with kindness. Water herbs when they’re dry, but let them dry out between watering. Now I don’t know about you, but I definitely feel a little more equipped to get growing! Wife, mother, and food lover, Leilani has a diverse background in digital marketing, writing, and events. She can be found buzzing around Calgary Farmers’ Market as their Marketing and Events Specialist.


Tracey Aubin, Terra Farms

Join the Hester Creek Wine Club. Enjoy exceptional wines, exclusive events, membership loyalty rewards and much more! www.HesterCreek.com/BenchClub

Discover exceptional Okanagan wines

94 POINTS Beppi Crosariol, Globe & Mail

90 POINTS Tim Pawsey,

Quench Magazine, & HiredBelly.com

90 POINTS Rick VanSickle,


Alberta's freshest food & beverage magazine - April 2019 17

Cheese Glorious Cheese: Cheeses for the Season Story and photography by DANIEL BONTJE

We all look forward to the changing of the seasons, and we're excited for all that spring has to offer. As fresh produce starts to appear again, and seasonal flavours change, it might feel like some of our favourite cheeses should be shelved until next winter, when it’s time for port and walnuts, and blue cheese again. Instead, this is a great time to look at matching cheese with our other favourite foods, and how spring flavours can breathe

new life into your cheese board. Just like pairing cheese and wine, sometimes you can try and pick out certain flavours and enhance them with complementary flavours - such as tangy citrus with tangy goat cheese. Sometimes, it is better to contrast the cheese, like pairing sweet, crisp, green

grapes with a rich triple cream brie. As with all food, the best pairing is the one that tastes best to you, so taste, taste, taste! No two cheeses are exactly alike, and the flavour will change as it interacts with the other flavours around it. Don’t be afraid to experiment, and when you find a combination that really sings, snap a picture so you don’t forget it!

El Gran Cardenal

Coming from Spain, El Gran Cardenal is a sheep’s milk cheese that feels just like a Manchego. Curing for six months develops the flavour slowly, and it has a delicious nutty character. Waxy and firm, this cheese grates nicely and melts well, so we’d suggest making use of the rosemary on the rind by melting it over a gratin, and eating alongside lamb or another spring protein (check out our Chefs Tips on page 10 for some great suggestions!)

L’Extra Camembert

If you are a fan of brie (and who among us isn’t?), then L’Extra Camembert is a great bridge to its slightly more intense cousin-camembert. Instead of slicing into triangles, try cutting off the circular rind and spread or scoop the soft cheese inside. If you like a more intense flavour, you can eat the rind along with the creamy cheese. Roast some strawberries when they come into season, and top the wheel with them, or eat with fresh, local strawberries for an amazing pop of flavour with the buttery creaminess. Yum! 18 Alberta's freshest food & beverage magazine - April 2019 18

Devils Rock Blue Cheese

Although this Canadian blue cheese has a sharpness that blue cheese fans will love, it is not pierced to allow oxygen into it during aging, so the veins are less pronounced. This makes for a less funky cheese that is still salty and complex, with a creamy texture. With a dramatic black wax casing, it’s perfect to throw in for a hike or picnic, and as the bees start buzzing again, it’s delicious with a little fresh spring honey.

Le Chevre Noir

Coming from Quebec, this is a hard, aged goat cheese with a firm texture. Don’t let the name fool you though; while it is made from the milk of “chevre” (French for goat), the cheese itself has more in common with cheddar than a soft goat cheese. A full flavour that is not overpowering, Le Chevre Noir is perfect crumbled over all sorts of spring salads.


A well-loved classic, Boursin can sometimes feel too soft to add easily to salads or other dishes. Instead of trying to crumble it over your salad and making a mess, try whisking it into your salad dressing to add creaminess and flavour. Just add a little oil, vinegar, and mustard, and you will love the results.

Celebrity Goat Cheese with Cranberries and Cinnamon

Goat cheese is so often enhanced with other flavours, like herbs or berries,because it’s fairly neutral. This makes cranberry goat cheese an easy addition to your cheese board, but when using it as an ingredient, think about the other flavours as much as the creamy, tangy goat cheese itself. Since poultry loves cranberries, try this as the basis for a stuffed chicken breast with a little wilted spinach! All cheeses provided for photography and sampling by Worldwide Specialty Foods Ltd.

Eager to try new things, Dan balances his love of cooking with his love of eating, and can be found scouring the city for new restaurants andrecipes to share.

Raspberry BellaVitano

One of our favourite cheeses to nibble on, Raspberry BellaVitano is soaked in raspberry ale, and is nutty, with a little sweetness. Instead of pairing this unique and complex cheese with other food, use its bright flavours, saltiness and small, crunchy crystals, as a replacement for pretzels or nuts, and enjoy it on your patio with a crisp beer. We’ve waited a long time to enjoy a patio, so let’s do it the right way! Alberta's freshest food & beverage magazine - April 2019 19 19

Cultured Butter:


Over the last few years, butter has been having a moment. Health-conscious types have finally admitted that margarine tastes terrible and, as it turns out, is not actually very good for you, making room for traditional, full-fat butter to make a delicious come back. But as we spread a smear of standard Canadian butter on our morning toast, many food lovers are wondering if there’s something even better out there. As is often the case when it comes to mass marketed food, the answer is yes, there is a tastier alternative. Albertans who have traveled to Europe have long been coming back with stories of French butter that’s richer, creamier, and just plain tastier than the butter that most Canadians are used to.

20 Alberta's freshest food & beverage magazine - April 2019

Import and specialty food shops have started to stock some of that glorious imported butter in recent years, but for shoppers who want something with a more local connection, Calgary’s Cultured Butter is just the ticket. Cultured Butter grew out of proprietor Kristie Lee’s kitchen in 2016. Lee had a career in oil and gas and had taken up butter making for fun — but whenever she served her creamy creations to friends, they’d

remark how much it tasted like that coveted French butter that they’d come to crave. When Lee was laid off from her day job, she decided to dive into her butter business full time. “I just decided to give this butter gig a go,” Lee says. “I started out at farmers’ markets and then ended up bringing it into stores fairly quickly.” The demand for Lee’s butter grew quickly because it really does taste so much better than average grocery store butter.

Lee only uses premium grass-fed cream, primarily from local Alberta cows, though she supplements with BC dairy when the supplies are low. The butter is slow churned, giving it a slightly marbleized texture, then hand-pressed and packaged in Lee’s commercial kitchen in Calgary’s Marda Loop neighbourhood. Lee also uses a higher cream content than you’d see with standard butters, which gives the butter its luxurious richness. Unlike most imported butters, Lee’s butter is brought fresh to retailers and is never delivered frozen. Most importantly, like Cultured Butter’s name suggests, the butter does contain active culture, which is added a couple of days before the cream is churned, giving it time to ferment as the sugars in the sweet cream turn to lactic acid. It’s an old school method used to preserve butter, but nowadays the added culture is a taste preference.

While a cultured butter is not nearly as tangy as yogurt or kombucha, it does have a distinctive fermented flavour (think that zing that you get from sourdough bread), which tends to wow anyone who has only experienced more basic modern butter. “The culture gives it such great flavour,” Lee says. “Once you’ve tasted a beautiful small batch butter, the flavours don’t even compare to regular butter.” For even more flavour, in addition to her regular sea salt butter, Lee offers several specialty butter blends. Her biggest sellers (beyond the sea salt) are the parsley, lemon and garlic butter and the cinnamon, cardamom and honey flavour, with other selections like chili and garlic, caramelized onion and date, and basil and Parmesan, all on rotation depending on the availability of the locally sourced seasonal add-ins.

Given the quality of the ingredients and the small batch, labour-intensive butter-making process, Cultured Butter costs more than a typical grocery store brick, which means it’s not what most of us are going to want to throw into a chocolate chip cookie or pie crust recipe. The product is best enjoyed just spread on a fresh piece of baguette, but Lee also encourages her customers to try it in culinary applications. The parsley lemon garlic butter, for example, is fantastic for pan-frying prawns, and the cinnamon cardamom honey is great on popcorn or drizzled over roasted winter squash. “You can definitely cook with it – but it really should be one of only two ingredients in your dish,” Lee says. “Make a simpler dinner with some of the butter on it, like a pork chop with a dollop of the caramelized onion and date butter melting on top.” Lee is the midst of doing some business development and expects Cultured Butter to grow substantially in the near future. For now, the butter is widely available at stores like Blush Lane, Community Natural Foods, Our Daily Brett and Empire Provisions, and from Spud.ca, as well as occasionally at restaurants like River Café. For more information, visit cultured-butter.com.

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.

Alberta's freshest food & beverage magazine - April 2019 21

Easter Treats Story and photography by RENĂ&#x2030;E KOHLMAN

Easter buffet tables will be heaped high with honey roasted hams, creamy scalloped potatoes, dilly devilled eggs, and heavenly hot cross buns. 22 22 Alberta's Alberta'sfreshest freshestfood food&&beverage beveragemagazine magazine--April April2019 2019

But, don’t stop there. Make a showstopping dessert that will have everyone so glad they came to your house for dinner. Both these scrumptious recipes have make-ahead components, so there’s no need to stress the day of, but if you do find yourself a little overwhelmed, just pop a Mini Egg or two and all will be well. Pavlovas are a springtime classic and take little effort to make so pretty. Crisp on the outside with a chewy middle, the meringues makes an excellent vehicle for tangy lemon curd, fresh berries and whipped cream. Cheesecake is always a favourite, especially when it is chocolate, and covered in more chocolate. Watch out for those Mini Eggs as they are highly addictive and you’ll need to save some to garnish the cheesecake. A little slice goes a long way, so this rich, not to mention gorgeous, cheesecake is wonderful for feeding a crowd.

Mini Pavlovas with Lemon Curd and Berries Makes 12 mini pavlovas

Light and lemony, this is a stunning dessert that will shine on any Easter table. Prepare the meringues and lemon curd the day before, then assemble right before serving. 2 cups (500 mL) whipping cream 1 cup assorted fresh berries Fresh mint sprigs, for garnish

Meringues: 6 large egg whites, at room temperature 1½ cups granulated sugar ½ tsp cream of tartar Pinch salt 1 tsp (5 mL) pure vanilla extract Preheat the oven to 200° F. Line two rimmed baking sheets with parchment paper.

1. Combine egg whites, sugar, cream of

tartar, and salt in the heatproof bowl of an electric mixer and set over a saucepan of simmering water. Whisk constantly until

the sugar is completely dissolved, and the mixture is hot to the touch, about 3 minutes. Transfer to a stand mixer fitted with the whisk attachment, and beat until stiff, glossy peaks form, 5 to 7 minutes. Mix in the vanilla.

2. Dollop the meringue into 12 equal portions and make a little depression with the back of a soup spoon in each one. 3. Bake the meringues for 50-80 minutes.

Start checking at the 50 minute mark. If they release easily from the paper, they are done. Turn off the oven, prop it open with a wooden spoon and leave the meringues until cool. It’s best to make these the day before or morning of the day you want to serve them. Store in an airtight container.

Let Hotel Blackfoot be part of your Easter celebration!

Lemon Curd: ½ cup (125 mL) fresh lemon juice 6 large egg yolks 1 cup granulated sugar 1 Tbs freshly grated lemon zest ½ cup cold salted butter, cubed

1. Combine the lemon juice, egg yolks, sugar, and zest in a non-reactive bowl. Whisk until smooth. Transfer the mixture to a heavy saucepan and cook over medium heat, stirring constantly with a wooden spoon, until hot, about 5-8 minutes. The mixture should begin to thicken. Once thick (it should coat the back of the spoon), turn down the heat and cook for a few additional minutes, stirring continuously. 2. Remove from the heat and strain

over a bowl. Stir in the butter until it has completely melted. Cool completely, then cover with plastic wrap and refrigerate for at least one hour before serving. Curd can be stored in the refrigerator in an airtight container up to one week. To assemble pavlovas, beat the whipping cream until soft peaks form. Spoon some lemon curd into each pavlova shell, and top with whipped cream and fresh berries. Garnish with sprigs of mint. Serve immediately.

Green’s Restaurant Easter Brunch & Easter Dinner Buffet

Please call for reservations & pricing

Chocolate Cheesecake with Mini Eggs

Preheat the oven to 325° F. Lightly grease a 22 cm springform pan.

Everyone’s favourite Easter candy garnishes a decadently delicious chocolate cheesecake. The cheesecake can be prepared a day or two before serving.

1. Combine the cookie crumbs and melted butter in a medium bowl and mix well. Press evenly into the bottom of the springform pan. Bake for 10 minutes. Remove from the oven and let cool.

Serves 10-12

1¾ cups chocolate cookie crumbs ¼ cup (60 mL) melted unsalted butter 4 250 g packages cream cheese, at room temperature 1 cup granulated sugar 250 g chopped dark chocolate (70%), melted and cooled slightly 4 large eggs, at room temperature 1 tsp (5 mL) pure vanilla extract 1½ cups (375 mL) whipping cream 2 Tbs unsweetened cocoa powder 2 Tbs granulated sugar 300 g mini eggs, slightly crushed 24 Alberta's freshest food & beverage magazine - April 2019

2. In a stand mixer fitted with a paddle attachment, beat the cream cheese for a minute until smooth. Add the sugar and beat for 3 minutes, stopping to scrape the bottom and sides of the bowl. When confident there are no lumps, beat in the melted chocolate until smooth. Beat in the eggs, one at a time, scraping the bowl after each addition. Beat in the vanilla. 3. Wrap the springform pan with foil so it covers the sides. Scrape the cream cheese mixture into the pan and smooth the top. Bake for 50-55 minutes.

The middle should still jiggle a little but the sides, about 5 cm from the edge, should be raised and feel slightly firm.

4. Remove cheesecake from the oven and

let cool completely on a wire rack. Remove the foil and refrigerate the cheesecake uncovered overnight.

5. When ready to serve, combine the whipping cream, cocoa, and sugar in the bowl of a mixer fitted with a whisk. Beat until firm peaks form. Remove the sides of the springform pan and carefully slide the cheesecake onto a serving platter. Spoon the chocolate whipped cream onto the top of the cheesecake and smooth the top. Top with mini eggs and serve. Any leftovers can be refrigerated for up to four days. Renée Kohlman is a busy food writer and recipe developer living in Saskatoon, Saskatchewan. Her debut cookbook All the Sweet Things was published last year.

: : Ap ril/May C u lin a ire Vin e & D i n e Se ri e s : : We’re thrilled with the feedback from you on our March Italian Vine & Dine evenings, and delighted that you not only enjoyed discovering new-to-you restaurants, but loved them too. Thank you! And we’re happy to announce our April and May Calgary evenings here. We look forward to seeing you soon. Cheers!

Santorini Winemaker Dinner

Tuesday April 9 We're at one of Calgary's longest-standing treasures for this one-off special six-course Greek pairing dinner with Andreas Georgousis of Tsantali Wines. It’s a fabulous menu, come very hungry! $85.50++


Thursday April 11, Wednesday 24, and Tuesday 30 Brand new Waalflower, in Bridgeland, is receiving rave reviews, and Executive Chef Jean-Paul Comte is hosting us for three nights of six-course pairing dinners here!

Vintage Chophouse

Wednesday April 17 Don't miss this one-off premium pairing dinner in Vintage Chophouse's private Legacy Dining Room ~ and celebrate International Malbec Day in style! $124++

Our 5th Calgary Treasure Hunt

Saturday April 27 ...is booking fast! And the majority are new destinations for you to discover ~ are you ready for the ultimate culinary hunt? Visit culinairemagazine.ca/treasure-hunt to register now!

All events are 6:30-9:00, and unless otherwise mentioned are $78.75++

Stein & Dine at Elite Brewing & Cidery

Sunday April 28 We're eating and drinking across military history-themed Elite Brewing & Cidery's taproom menu for just one night, along with a short brewery tour too. $68.50++

and in May… Murrieta’s

Wednesday May 1, Tuesday May 14, and Tuesday May 28 We’re excited for our three nights at Murrieta’s in May, where we’ll savour six pairing courses of award-winning Executive Chef Dave Bohati’s fabulous menu in our private dining room!

Viberti Winemaker Dinner Foreign Concept

Wednesday May 22 Claudio Viberti has travelled from northwest Italy to tell us stories of the Barolo region and his family’s highly awarded Piemonte cellars at highly acclaimed Foreign Concept for this six course winemaker dinner. $87.50++

2016 GOLD 2017 GOLD 2018 GOLD

Nino Franco Rustico is the Best Regional Prosecco in the World. Again.

For the third year Nino Franco Rustico, the refreshing lightly sparkling white wine from Veneto won Gold at the Champagne & Sparkling Wine World Championships. It’s the go to starter for every get together.

CSPC # 584979

ATCO Blue Flame Kitchen

Friday May 24 Every one of our evenings at ATCO Blue Flame Kitchen’s beautiful new Lincoln Park home has been outstanding. Join us for a six-course pairing dinner, with recipes and demonstrations, and secrets from the best!

Stein & Dine at Prairie Dog Brewing

Sunday May 26 We’re at Prairie Dog Brewing for a short brewery tour, and six pairing courses of Texas-style BBQ, with slow-roasted and smoked meats prepared in Prairie Dog’s big red BBQ pit/smoker. $68.50++

For detai l s an d t o re s e rve yo u r places in C algar y, vi s i t c u l i n ai re m ag azi n e . ca/ events. :: E m ail lind a@c u l i n ai re m ag azi n e . ca, 4 03 - 87 0- 9802 ::


Rustico is available at your favourite wine retailer or restaurant.

Don't put all your eggs in an Easter basket Cook with them too using these four applications by MALLORY FRAYN

Easter; itâ&#x20AC;&#x2122;s a holiday known for food traditions like baked ham, chocolate bunnies, marshmallow Peeps, and yes, hard-boiled eggs.

26 Alberta's freshest food & beverage magazine - April 2019

Despite the fact that these are usually not for eating, painting Easter eggs necessitates that you boil up a few dozen in preparation for decorating. And while we don’t advocate for eating eggs that have been left out at room temperature for any extended period of time (hard boiled eggs usually keep for about a week in the refrigerator), boiling eggs for decorating is a great excuse to cook up some extra for culinary purposes. One of the simplest upgrades you can make to hard-boiled eggs is to pickle them. While this may conjure up memories of creepy, eyeball-like specimens hiding out in a jar in your grandma’s fridge, pickled eggs need not be stodgy. You can add a pop of colour to any spring salad by briefly soaking hard-boiled eggs in beet pickle, resulting in a bright fuchsia that can vary in tone based on how long you let the eggs soak for. It only takes an hour or two, but if you prefer more pickly eggs, you can definitely let them go overnight. And if pink isn’t the colour for you, try adding turmeric to the pickling liquid for sunny yellow eggs, or purple cabbage for blue/purple eggs. While egg salad may be one of the most obvious applications for hard-boiled eggs, you can also take this up a notch by making the classic French sauce, gribiche. A cold sauce comprising eggs, mustard, capers, cornichons, and herbs, it’s ideal atop fresh spring vegetables like asparagus or fiddleheads. The recipe is pretty forgiving, so you can change up the ratios of ingredients based on your taste preferences. If you want it more herbaceous, add more herbs. If you’d like it to have more of a punch, add some more mustard. Plus, you can make it ahead of time and store it in the fridge until you need it, which is always useful when prepping a multicourse holiday meal.

And of course, one cannot forget about the potluck favourite of years past, deviled eggs. Done poorly, they can be lacklustre to say the least, but done well, they’re an addictive and perfectly bite-sized snack for entertaining or otherwise. The key with deviled eggs is all in the flavourings. Although traditionally made with just mayonnaise, mustard powder, and a hint of paprika, there’s really no limit to what you can add to jazz them up. For inspiration, try thinking about other egg-based dishes or sauces. Take caesar salad for example; the dressing is emulsified with egg yolk and flavoured with parmesan cheese, anchovy paste, Worcestershire sauce, olive oil, and plenty of freshly cracked black pepper. You can add all these ingredients to your deviled eggs, and top them with a chiffonade of romaine lettuce, essentially creating caesar salad deviled eggs. If you’re eager to get a little more adventurous, Scotch eggs are a fun kitchen project. A British specialty that features a boiled egg enrobed in ground sausage and then deep-fried, they’re a great way to impress at your Easter gatherings. One thing to note is that because the egg will cook further when you deep-fry a Scotch egg, you’ll initially want to cook it

until it is set enough to peel, while the yolk remains fairly runny. Given that hard-boiled eggs normally take about 12 minutes to cook, you’re looking at only a 6 to 7-minute cook time with Scotch eggs. Also, if meat isn’t your thing, you can always make a vegetarian version substituting the sausage for a puree of chickpeas or mix of other beans/legumes. Whatever application you choose, don’t put all of your eggs in an Easter basket this holiday, be sure to save some for eating too!

Gribiche (pictured above) 4 eggs, hard-boiled and chopped 1 Tbs (15 mL) Dijon mustard 2-3 Tbs (30-45 mL) Kewpie mayonnaise 2 Tbs (30 mL) olive oil 2 Tbs fresh parsley, chopped 2 Tbs fresh tarragon, chopped 1 Tbs capers, drained and chopped 2 Tbs cornichons, chopped To taste salt and pepper, to taste Mix together all the ingredients, season to taste, and serve atop steamed or roasted spring green vegetables.

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

Alberta's freshest food & beverage magazine - April 2019 27

Gin Cocktails for Spring by LINDA GARSON photography by DONG KIM

Now the days are getting longer and we’re (hopefully) done with minus temperatures, it’s time for fresh flavours and to get creative with our drinks. When you think using of herbs in your cocktail, gin naturally comes to mind as a base spirit, so we asked two Alberta cocktail experts for exciting and flavourful ginbased recipes for us to make at home. Jennifer Kerr Wilfred’s in Edmonton Rosy Cheeks cocktail is given it's soft spring pink hue by the butterfly pea flower extract reacting to the lemon juice, which creates a fun colour-changing effect.

“The drink begins with Tanqueray Ten gin showcasing its lovely fresh botanical notes of juniper and grapefruit,” says Wilfred’s bartender, Jennifer Kerr. “Floral rose petals and fresh cucumber bolster the best qualities of the gin, while Chartreuse brings a honeyed sweetness, a hint of mint, zesty citrus, and pine needles. The earthy taste of sage provides a lovely contrast to the sweet rose, yellow Chartreuse, and acid from the lemon.”

Rosy Cheeks

1½ oz Tanqueray Ten or your favourite gin ¼ oz yellow Chartreuse ½ oz lemon juice ¾ oz rose petal and cucumber infused syrup* 1 dash b'Lure Butterfly Pea Flower Extract** 1 sage leaf Twist of lemon zest, for garnish Combine all ingredients, including the sage leaf, in a shaker, add ice and shake for about ten seconds. Strain into a rocks glass, with either a large block ice cube if available, or small cubes. Garnish with a lemon zest twist and fresh sage leaf. *To make the syrup, combine sugar and water in a 1:1 ratio, add rose petals (¼ cup per litre) and bring to a boil until sugar is thoroughly combined. Allow to cool in the fridge, and once cool, add sliced cucumber (½ cup per litre). Leave overnight to infuse. Strain out the rose petals and cucumbers with a fine mesh strainer.

** b'Lure is a soluble, bright blue concentrated extract from the butterfly pea flower with a mild flavour and a natural sweetness. 28 Alberta's freshest food & beverage magazine - April 2019

Nathan Newman The Derrick Gin Mill and Kitchen in Calgary You’re probably thinking of citrus, fresh fruits, and crushed ice right now rather than aromatic, umami-rich fungi, so truffle might not be the first thing that comes to mind for spring. But Nathan Newman, owner of The Derrick, has a trick up his sleeve to take the sensuous aroma of truffle – a natural aphrodisiac – and turn it into a refreshing cocktail.

The Truffle Martini

1¼ oz gin ½ oz St. Germain Elderflower Liqueur ½ oz Malibu, or any coconut rum Pinch of salt Fresh dill sprig, for garnish Add gin, St. Germain, coconut rum, and a pinch of salt to a mixing glass and stir with ice to dilute.

Double strain into a Nick & Nora glass already misted with truffle oil, and garnish with a fresh sprig of dill. You will need a mister to mist the glass with truffle oil, as Newman cautions to use it sparingly and not to over do it.

“Pairing with appropriate and pleasant flavours, like elderflower, coconut, and a pinch of salt draws out the tastes, and finish with the perfect spice of fresh dill,” he says. “By arranging unexpected elements to naturally complement each other, the ingredients bloom into a fresh, inspired martini.”

Alberta's freshest food & beverage magazine - April 2019 29 29

Message ON a Bottle:

Where Grapes are Grown Matters by ROSLYNE BUCHANAN

A message in a bottle is a way to share something important – maybe a call for help, or goodbye to a loved one. To put a message ON a wine bottle stating where the grapes were grown, signals advantage rather than distress.

You may wonder why the fuss about naming where grapes are grown, and why now? The protocol of defining specific regions and protecting the names started in Europe as the “appellation d'origine contrôlée” or AOC. The practice is also established in other wine producing countries, such as the American Viticultural Appellation system in the United States. Imagine shopping in your local wine store and knowing where the grapes were grown. It just might bring back memories of a wine tour.

30 Alberta's freshest food & beverage magazine - April 2019

As a relatively young wine region, BC is developing such distinctions and their wine laws underwent exciting changes in July last year. The government revised the Wines of Marked Quality Regulation announcing Thompson Valley, Shuswap, Lillooet and Kootenays as new geographical indications. Before, wines made from grapes grown in these regions could only bear the British Columbia appellation.

The new regulations allow regions to develop their own identity for their wines, joining Vancouver Island, Gulf Islands, Fraser Valley, Similkameen Valley, and of course, the Okanagan Valley, as geographic indications. A combination of criteria specific to the region are used, like shared watershed and/or elevation zones that encompass existing and potential growing areas. What’s in a Name? In the Napa Valley Register, respected wine columnist, Dan Berger, explains, “The most important term on a wine label is the name of the place where the grapes were grown. Called the appellation, this term tells the buyer of the wine if it came from grapes grown in a cool or hot region.” As a wine buyer, such information can tell you a lot about the wine’s characteristics. Why is it important? A driving force behind that early Golden Mile Bench initiative, Sandra Oldfield says, “It shows the industry is evolving. Consumers deserve truth in labeling. Audit must back up a stated wine-growing region.” To include the growers enriches conversations about wine, she explained, “Where grapes are grown matters.” In addition to the new official regions, Okanagan Falls was also named an official sub-geographic indicator (sub-GI), only the second official Okanagan Valley sub-region

after Golden Mile Bench in 2015. JAK Meyer, of Meyer Family Vineyard, says it’s gratifying to see Okanagan Falls named as a sub-GI. “It’s about ‘somewhereness’ – a sense of place for wines. Our consumers are becoming more sophisticated and ready for more information.” He agrees that designations must be scientific to allow characteristics to emerge over time. Science defines the regions by geological considerations such as elevation, sun exposure, soil, and the effects of lake and winds, but he adds, “The challenge is to instill it’s about the grape growers – where they live and grow – rather than where the wine is made.” Lana Popham, BC Agriculture Minister, is also in agreement, and says that helping BC’s wine regions identify and promote their own terroir, and making participation in the BC VQA program easier for smaller producers, enables BC wine drinkers to make more informed choices as they select and buy BC wines. Process is Complex These details help you determine whether you’re likely to enjoy the wine, so simplifying access to them makes sense. However, the process to create the sub-GI is complex. In addition to the scientific and geographical

analysis, a two-thirds majority of registered growers in the region must vote in favour of creating the designation. The Naramata Bench Winegrowers have met for years to exchange information on grape growing in the region. A town hall was held and they conducted a survey to determine if the concept of Naramata Bench designation had philosophical support - and the result was a resounding “yes”. This February, the BC Wine Authority (BCWA) submitted recommendations to Minister Popham for two more sub-GIs: the Naramata Bench and Skaha Bench. Committee member and Hillside Cellars Winery winemaker, Kathy Malone, is keen to move forward, “Truth in labeling regulated through BCWA confirms to wine consumers what’s really in the bottle, and demonstrates maturity in our industry,” she says. A few wineries and winegrowers maintain the Naramata Bench already has brand awareness, and there’s some concern that

Alberta's freshest food & beverage magazine - April 2019 31

the regulations could create potential for additional bureaucracy or costs, but in the end, 81 percent of member wineries and 80 percent of vineyard producers voted in favour. Vintage, and region-specific wine has been described as the original ‘craft’ beverage; and with increasing competition from breweries, cideries, and distilleries, highlighting the fruit’s origin and growing conditions of the year could help wineries hold their own. Wine is about Place “A tremendous amount of collaboration, science and research goes into defining more precise regions within an appellation based on terroir,” says Miles Prodan, CEO and president of the BC Wine Institute. “Wine is about place. We’re proud of industry and wineries coming together to define and certify meaningful and scientifically unique regions producing distinctive world-class wines. It’s testament to the maturation and progress of BC VQA’s premium wine industry.”

Each wine requires BCWA certification to use a GI or sub-GI designation, and records are regularly audited, though wineries aren’t limited to grapes grown in the region they are physically located. Within BC, Synchromesh Wines in Okanagan Falls offers terroir-driven wines, such as their riesling, with four clearly delineated single vineyard choices, plus another that’s a blend of those unique vineyards.

For the consumer, a message ON the bottle helps clarify the elements that impact the wine. Where and how the grapes are grown influence the flavour, as do decisions wineries Says Gerald Asher, author of A Vineyard and winemakers make in handling the grape juice to create the wine. in My Glass, “An important part of the pleasure of wine is its reflection of the total

International award winning artist Lorraine Shulba specializing in custom commissions for your home.

environment that produced it. If I find in a wine no hint of where it was grown, no mark of the summer when the fruit ripened, and no indication of the usages common among those who made it, I am frustrated and disappointed. Because that is what good, honest wine should offer.” Sense of place labeling heralds the coming of age for the Canadian wine industry. Let’s cheers to that! Roslyne is a journalist based above Naramata Bench. Her writing is inspired by her panoramic view and epicurean, travel, and recreational adventures.

love your home! bring colour into your world.

Check out her portfolio!

@BlueBugStudiosLShulbaArtistDesigner @lorraine_shulba_artist






Alberta's freshest food & beverage magazine - April 2019 33

Non-Alcohol and Gluten-Free Beers The New Norm by DAVID NUTTALL

To the average beer drinker, the wide variety available in the Alberta market has proven to be a godsend. But what if you cannot, or do not want to, drink beer? For those who want the taste of beer, but don’t want either the alcohol or the effects of gluten, the options get more restrictive. Non-alcoholic and gluten-free beer is a minefield most beer drinkers never hope to cross; others may need to pick their way through it on their bellies with a knife. The good news is the world’s breweries feel your pain (and know a buck when they see it), so there are now more options than ever before. In the past, celiac or people on gluten-restricted diets just avoided beer altogether; now there are whole breweries dedicated exclusively to brewing glutenfree beer. In addition, you can find numerous imports that aren’t marketed as such, but are gluten-free due to their ingredients. Beers made with 100 percent rice, sorghum, buckwheat, corn, millet, or other such cereals or plants fall into this category. Many beers from Asia, Africa, and Latin America have always been made without

grains such as barley and wheat, due to their scarcity or expense. Today, there are also beers made from those grains but with the gluten stripped from them, down to various levels.

when Prohibition was enacted in many parts of the world. Today, beers of 0.5 percent ABV or lower are considered nonalcoholic, which also allows them to be sold anywhere, not just in licensed premises.

It’s really only been this century that gluten-free beer has become an acknowledged product. In Canada (and much of the world), to be labeled “glutenfree” means having less than 20 ppm of gluten.

Breweries tend not to disclose how they remove the alcohol (which is a natural byproduct of yeast in the brewing process), relying on words like “proprietary” or “natural” to describe their methods. But however they get there, “near beer” is a growing market.

Some consider that level not restrictive enough, and feel that it should only be used when a product is completely gluten-free, allowing others to be classified as “gluten reduced” or “crafted to remove gluten”. Depending on the drinker’s level of tolerance, the difference is significant, and the labeling becomes important. The alcohol-free beer category has been around for much longer, becoming prominent in the early 20th century

34 Alberta's freshest food & beverage magazine - April 2019

When big breweries like Heineken and Anheuser-Busch start advertising their non-alcoholic beer, you know it’s becoming more than a trend. The sales in areas that prohibit alcohol are growing, and with harsher drinking and driving laws almost everywhere, it’s also becoming a more regular drink in the rest of the world.

Non-Alcoholic Beers

To say the quality in this category has

grown by leaps and bounds in recent years would be an understatement, partly because of technological advancements, but mostly because there are more brewers and breweries caring about these beers. Many of these beers have more flavour and body than the so-called “light” or low alcohol versions. The general rule of thumb is, if you like the regular beer, then the non-alcoholic kind will not disappoint. Don’t expect much variety of styles, but the beers below are very drinkable, especially the European lagers.

Wheat Ales:

Stiegl Freibier CSPC +804824, $3 Warsteiner Premium Fresh Dealcoholized CSPC +310763, $12, 6 pack bottles Schneider Weisse Alkoholfrei CSPC +771446, $3

O’Doul’s Amber CSPC +900533, $10, 6 pack bottles Partake Brewing is a Canadian brewery that produces only non-alcoholic beer. They have an IPA (CSPC +900634) and Pale Ale (+900672) that are as full-flavoured as any beer out there. Sold in cans as 6 packs or singly at about $2-3 each.

Whistler Brewing from BC also has Forager Lager (CSPC +430652) and Pale Ale (CSPC +807901) at around $20 per 6 pack.

Labeled “glutenfree” means having less than 20 ppm of gluten

Gluten-Free Beers

Many gluten-free beers come from breweries that produce only these beers. Fortunately, they often brew many styles, the best of which avoid the tinny taste sometimes found in beers made without barley malt. Look for beers from Green’s (Belguim), Wold Top and BrewDog (UK), Glutenburg and La Messengere (Quebec), and Lakefront and Omission (USA), all with numerous varieties in Alberta.

One of North America’s original gluten free beers, Bard’s, will be back in Alberta after Easter, and look out too for a variety of 100% gluten-free beers from Calgary’s Heathen’s Brewing, expected to be available mid-2019.

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

Maisel's Weisse Alkoholfrei CSPC +747287, $4 Erdinger Alkoholfrei CSPC +735614, $3 Kronenbourg Blanc Alcohol Free coming soon


Krombacher Pilsner Dealcoholized CSPC +954144, $12, 6 pack bottles Bavaria Non Alcoholic Beer CSPC +796577, $3


Carlsberg 0.0% CSPC +810735, $9, 4 x 500 mL cans

A delicious culinary experience at each unique location

Coors Edge CSPC +804477, $13, 6 pack cans Heineken 0.0 CSPC +804475, $10, 6 pack bottles




Bud Prohibition CSPC +900535, $13, 6 pack cans

Alberta's freshest food & beverage magazine - April 2019 35

April Spirits


It’s spring… finally! And aren’t we all glad. But now comes the uncertainty. Is it sunny and warm, snowy and icy, or blowy and rainy - or all of the above? We’ve been looking for cool products whatever the weather throws at you, and here are a few of our April suggestions.

Nude Vodka Soda Classic Lime Vancouver, BC

The ready-to-drink that’s taken western Canada by storm, we really do like that Vancouver’s Nude range is sugar-free and sweetener-free. It’s also gluten-free, and only has 100 calories a can, so it’s a nobrainer for a guilt-free refreshing drink this spring, made from only triple distilled vodka, sparkling water, and natural fruit extract. There’s cucumber, mint, peach, and strawberry kiwi too… CSPC +802326 355 mL 6 pack around $15…ish

36 Alberta's freshest food & beverage magazine - April 2019 36

Park Distillery Vanilla Vodka, Alberta The very best infused or flavoured vodkas are the ones utilizing natural ingredients. So it’s perfectly refreshing to see a partial vanilla pod lurking in Park’s Vanilla Vodka. Clean spirit notes on the nose with loads of vanilla moves to a perfectly clean expression on the palate. Smooth, almost creamy vodka evoking old-fashioned milkshakes - what’s not to love? CSPC +781550 $48-50

Aviation Gin, Portland, Oregon

Actor Ryan Reynolds admits he knows nothing about distilling, but he knows what he likes. He likes Aviation Gin – enough to pretty much buy the company. But we like it too; it’s delicate and feminine, soft and pretty, with subtle, well-blended botanicals of orange peel and lavender to the fore and cardamom, coriander, and juniper following close behind. A martini for me, but I can see a negroni, Tom Collins, or get creative… CSPC +757468 $42-$44

Glengoyne Cask Strength Single Malt Whisky, Highlands, Scotland

Weighing in a hefty 59.8 percent alcohol, you may want to have a splash of water on hand, but not too much or you’ll miss out on the finer characters, like fiery bananas, almond oil, old fashioned butterscotch, and quite a lot of citrus character. Absolutely love the sweeter, Olorosso sherry cask notes on the finish. Delicious… CSPC +790117 About $80-82

Old Prairie Sentinel Butter Tart Liqueur, Lacombe, Alberta

Here’s a new local liqueur, and it’s quite remarkable. The base spirit of Lacombe’s Old Prairie Sentinel is their malted vodka using only local malted barley. Here they soak raisins in it for a few days, and using founder, Rob Gugin’s, grandmother’s recipe, add a little brown sugar, vanilla, maple syrup, and molasses, to produce this dark, dark, brown liqueur. Try it on waffles, in your coffee, on a sundae, or make a very delicious White Russian! CSPC +814185 $34

Have You Entered Your Wine, Beers, and Spirits Yet? Registration Deadline June 28 Judging Takes Place July 15â&#x20AC;&#x201C;17

Visit culinairemagazine.ca/aba to enter your wines, beers, and spirits for the 2019 Alberta Beverage Awards.

For more information, contact competition director Tom Firth: tom@culinairemagazine.ca



Alberta's freshest food & beverage magazine - April 2019 37

Making The Case: For Easter and Spring wines by LINDA GARSON

What’s happening this month? A lot! Not only is it Easter, April is also BC wine month; and on the 17th it’s International Malbec Day too. And only a few days away, it’s the start of asparagus season in Alberta. But it’s also spring, which means it’s a time for muddy boots and never knowing what the weather will bring. Or knowing what your palate will wish for.

As well as a few wines that just might make the patio possible… Find these wines by searching the CSPC code at liquorconnect.com; your local liquor store can also use this code to order it for you. Prices are approximate.

So for this month, we've selected a number of domestic and international wines suitable for huddling inside around the table with friends or family; for pairing with your spring/Easter proteins of lamb, beef, and ham; and for Easter dessert!

Culmina 2015 R & D White Wine Blend Okanagan Valley, British Columbia From south of Oliver comes this blend of Culmina’s three vineyards benches, to produce a deliciously juicy and vibrant wine. You’ll be seduced by the mango and citrus nose that leads to a mouth-filling soft, yet fruity, wine with flavours of white fruit and honeysuckle, making you hanker for chicken and cashew nuts, or Asian pork dishes. CSPC +792457 $30-$32

Quails’ Gate 2014 Merlot Okanagan Valley, British Columbia Quails’ Gate merlot is lush and dark, also with aromas of plum and makes you think of hot days in the berry fields. A super soft wine in a super heavy bottle, it’s juicy with a good tannin structure and an elegant, mocha finish. We could be looking at a herbed rack of lamb for this wine – try with a lingonberry sauce, or duck breast. CSPC +639633 $27-$28

Luigi Bosca 2016 Malbec Mendoza, Argentina Lovely aromas of dark berries and black tea greet you when you swirl your glass, along with pepper and spice. On the palate it’s silky smooth, and full-bodied with brighter flavours than the nose might suggest, and soft tannins leading to a long finish. Get cooking that beef rib rare or medium rare, and serve with horseradish. CSPC +418038 $21-$23 38 Alberta's freshest food & beverage magazine - April 2019 38

Burrowing Owl 2016 Chardonnay Okanagan Valley, British Columbia

Hillside 2015 Syrah Okanagan Valley, British Columbia

Hester Creek 2017 Merlot Okanagan Valley, British Columbia

It’s now 21 years since Burrowing Owl’s first vintage, and they have not stopped achieving. This is one heckishly delicious chardonnay with a super sensual nose of tropical fruits of pineapple with a touch of banana. It’s rich and mouth filling, and is asking to be enjoyed with fondue, soufflé, and creamy sauces, such as alfredo. CSPC +510933 $28-$30

Are you planning lamb chops for Easter? If so, you’ll be looking for a ripe and fruity red wine, and Hillside’s syrah would be just the job. Blackcurrants and clove dominate the nose, and bramble with a little tea leaf follow on the palate. The addition of a little viognier gives a floral lift. Mint sauce with your lamb? Even better! CSPC +734896 $28-30

Maybe you’re planning a slow-braised lamb leg or shoulder? Then you’re going to want a mellow, soft wine - merlot being the ideal partner. Hester Creek’s merlot is all ripe plums and black pepper on the nose, with a silky smooth mouth-feel and a satisfyingly long, lingering finish. Perfect too for lamb shanks and casseroles. CSPC +677195 $25-$27

Gruber Röschitz 2017 Grüner Veltliner Weinviertel, Austria

Bodegas Verum 2016 Malvasia Tierra de Castilla, Spain

Paco & Lola 2016 Luzada Rias Baixas Albarino, Rais Baixas, Spain

Alberta’s asparagus season is almost here, so be ready for those first green stalks with the asparagus wine – grüner veltliner. The Gruber family’s organic veltliner awakens the senses with its aromas of ripe Asian pear and zingy high acidity, following through to a more apple-y palate and telltale white pepper on the crisp finish. CSPC +785338 $20-22

Who’s planning Cornish hen for their Easter dinner? Well here’s your wine; an unusual - for Alberta - single vineyard organic malvasia from Castilla La Mancha, better known as the setting for Don Quixote. Aromatic, with a nicely balanced acidity and salty edge; chill, but not too much, or you’ll lose the delicate mineral nuances. CSPC +787716 $18-22

Albariño – it gets me every time, with its mouth-watering acidity, and in Luzada’s example, sexy lemon sherbet nose. The signature white grape of Galicia, in Spain’s far northwest, it’s the seafood wine, and is going to get your mouth watering for fish tacos and salt and pepper squid, but if you’re not a seafood lover then enjoy with any goat’s cheese dish. CSPC +886333 $18-22

Santos Da Casa 2016 Reserva Alentejano, Portugal

Ornella Molon 2015 Èros Veneto, Italy

Chocolate Shop NV Red Wine Washington, USA

This wine draws you into its depths of red and black berries, a little graphite, and a hint of mint. Full-bodied and lush, the blend of mostly touriga nacional with alicante bouschet, syrah, and cabernet sauvignon, will have you draining your glass. We enjoyed it with chorizo and chicken paella, but try duck, ham, or pork too… CSPC +784726 $22-$24

A blend of pinot noir and malbec from northern Italy? Yes, and just 20 minutes from Venice! This new to Alberta wine is elegant and refined, with fruity flavours of cherry, raspberry, and blueberry tea. We enjoyed it with Italian salumi but we wouldn’t hesitate to open a bottle with grilled meat too. Something new for you this Malbec day! CSPC +807592 $24-$26

Just swirl your glass and breathe in the heady aromas of smooth, creamy chocolate with cherries – like you liquidised your Black Forest Gateau and poured it into a longstemmed wine glass… Fun, easy drinking, and ideal if you didn’t get chance to make dessert for your Easter dinner – just open the bottle for everyone, they’ll love you! CSPC +746008 $17-$18

Alberta's freshest food & beverage magazine - April 2019 39

Etcetera Be Fresh Dips

Repour Winesaver

Repour is a new, simple, and effective wine preserver, which absorbs oxygen from the bottle. You just replace the cork with the stopper when you open your wine, and it preserves the wine for the life of the opened bottle, neither extracting anything nor introducing anything into the bottle.

Chef Paul McGreevy has been busy creating new Be Fresh ready to eat dips and spreads. They’re gluten-free, dairyfree, and vegan, and we love the chunky texture. Spanish Roasted Red Pepper Dip is made from roasted red peppers, onions, almonds, red wine vinegar, oils, and spices, and makes a great punchy addition to pasta, on flatbreads, or with roasted chicken. 250g, $6. Mayan Dip is verdant green and made from pumpkin seeds, red onions, lime juice, jalepeno, and spices. Both are delicious just with crackers and in tacos, but try the Mayan with gnocchi, or fish dishes too. Pick up at Blush Lane stores in Edmonton and Calgary, and at Spud.ca. 250g $6.50.

Use one stopper for each opened bottle of wine, and recycle when finished.

This beautiful, glossy, paperback book from the team of experts at ATCO Blue Flame Kitchen contains over 50 easy to make recipes for the home cook, along with guidance on building stunning charcuterie and cheese boards, and platters. And when you purchase your copy at any of their Calgary or Edmonton stores, or on their website at shop.atco.com/products, you get a log-in and password to download the digital version for free, and watch bite-sized

40 Alberta's freshest food & beverage magazine - April 2019

Frog Friendly Coffee is certified organic and responsibly harvested with a "walk in, walk out" approach as the beans grow wild in the indigenous Oaxacan cloud forest, where founder, Karla Ferster, spent much of her childhood. She’s passionate about green, ethical, and transparent habits, with a goal of benefiting communities through a long-term legacy of equitable employment and social support.  Available in decaf, medium, dark, and espresso, Frog Friendly is a Bourbon Arabica coffee, roasted in small batches in Canoe, BC, and low in acidity for sensitive tums. Available in markets across the province.

Single Stopper $3.50, 4 Stopper Pack $12.99, from liquor stores in Edmonton, Calgary, and Lethbridge.

The Art of Entertaining ATCO Blue Flame Kitchen

Frog Friendly Wild Organic Coffee

video tutorials to help you master new cooking techniques. Paperback and E-Cookbook $25, E-Cookbook $10.

Evil Corporation Brewing IPO

IPO is the Initial Public Offering from a new bespoke brewery, Evil Corporation. The five founders spent years brewing in their kitchens and garages and had fun with their name - cutting through business speak. The can reads that this IPA is “designed for an aggressive takeover of your taste buds,” and it’s true; caramel malt, and Citra, Crystal and Magnum hops produce a very flavourful strong beer (6.8% ABV), malt forward with sweet tropical fruit undertones. CSPC +811747 473 mL $4-$5.


CanCap preserves carbonation and prevents spills. Keep your beverage cold and avoid shaking for ideal effect.

Large dishcloths - cotton & cellulose. Size: approximately 21 x 26cm when dry and 24 x 30cm when wet.


STATUS: AVAILABLE Alberta's freshest food & beverage magazine - April 2019 41

Capital Partners, my merchant banking business.” Investing in a number of businesses, but wanting to live a healthier lifestyle, Micallef founded Gabriella's Kitchen (formerly Hollywood Foods) with her sister.

Courtesy Brian Bookstrucker.

Open That Bottle by LINDA GARSON

Psychologist, lawyer, merchant banker, healthy lifestyle advocate, and radio broadcasting, pasta making, and cannabis infusions entrepreneur, Margot Micallef’s career has taken many twists and turns.

She’s a true Canadian success story, taking her company, Gabriella’s Kitchen (GABY) public last year. “I'm very proud of that,” says Micallef. “And that we're public allows Canadians to participate in our success.” Not bad for a little girl born in Malta to an Italian mother, whose parliamentarian turned university professor father moved his family to Canada when she was just four years old. When asked what she wanted to be when she grew up, her answer was, “I don't know, but I want to help people.” Did she want to be a social worker? She had no idea what social workers did, but said, “okay”. Goal oriented, Micallef wanted to make a difference, but after five years studying psychology at Simon Fraser University, became dejected when she realised that she wasn’t going to solve the world’s mental health problems. A chance encounter with an old law student friend changed her direction, and she followed in her grandfather’s steps to study law, eventually becoming a partner at a large firm in Vancouver, before being joining Shaw Communications, in Edmonton, as general counsel. Micallef relocated to Calgary with Shaw in ’95. “It was a great learning opportunity and very entrepreneurial, and I came to appreciate that I did quite well in that environment,” she says. “I left Shaw and started Oliver


“We gave up pasta because it was high in carbs, low in nutrients, and fattening, and didn't make you feel good,” Micallef says. “It tasted great, but did nothing for you. We were Italian and we were never going to eat pasta again? So I said I'm going to find all the healthy food I can, anywhere in the world, and we're going to do it right - and it’s got to taste delicious.” But in 2007, her sister was diagnosed with stage-four lung cancer and was told that she had four months to live. “So the only option available to us was diet and lifestyle,” she explains. Six years later, when her sister passed away, Micallef was looking for a way to honour her, and tried everything: “But then I realized that the way is to build this company that we'd started together, as a legacy to her, so that all the learnings we had acquired while she was alive would benefit other people. I jumped in with both feet.” She created plant-based, low carb, and low calorie pastas, that taste remarkably like traditional pasta. It's a fresh product, sold refrigerated or in the freezer. Since then, they’ve grown to more than 3,400 locations across Canada, across America too, and have expanded to around 20 products, as well as adding a cannabis wellness strategy to the portfolio. So what bottle is Micallef saving for a special occasion? In 2008 Micallef partnered with Clos du Soleil, a small BC estate vineyard and winery, to make a private label wine, Firlands Ranch. “We've only got a case left, and have been drinking it on special occasions,” she says. “We've given it away as gifts with our pasta and done gift baskets for different occasions. It's a unique blend, and it's still drinking phenomenally well. You can't buy it in the stores; you can't buy it anywhere. You can only get it as a gift from us.” And when might she open her bottle? Micallef is celebrating a big birthday very soon!

food and cocktails with equal flare

NOW OPEN @WaalflowerYYC Meet us on the corner of Meredith and 4th in Bridgeland (587) 349-9008 | 24 4 St NE, Calgary, AB T2E 3R7 | waalflower.ca

Alberta's freshest food & beverage magazine - April 2019 43



403.244.3600 44 Alberta's freshest food & beverage magazine - April 2019

Profile for Culinaire Magazine

Culinaire #7:10 (April 2019)