Savour Calgary 2020 July August

JULY » AUGUST 2020

FRESH. LOCAL. STORIES FOR FOOD LOVERS.

Empanadas y Asado

Satisfying Calgary's Sweet Tooth

Covid Pivot

WE GOT SERIOUS ABOUT

COFFEE TO GO!

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Welcome | F R O M T H E E D I T O R

Contents 14

I

’ll admit I was one of the first out of the gate when restaurants were cleared for dine-in at 50 per cent capacity.

Three months is a long time for a restaurant junkie to eat take out (though, some of it has been pretty stellar.) What I’ve seen so far in terms of social distancing and health measures has been… inconsistent. Which concerns me – not just for my own safety, but for the wellbeing of the restaurants in Calgary and area.

If there’s another shutdown due to a second wave, many won’t survive. Most restaurateurs have gone all out, investing heavily in plexiglass barriers, masks, hand sanitizer, cleaning protocols, floor markers and other procedures that give me confidence I’m well looked after. I’ve also seen crowded line-ups, masks hanging from staff ears and a sort of haphazard approach to social distancing.

Not only is this not fair to those who have made the (often major) investment in keeping their clientele safe, it puts us all at risk of a second wave of COVID-19.

For those restaurants struggling with the expenses of reopening safely, the province has created a re-opening grant for just this reason. Applications are live now on the government's website. Continue to talk to your landlords about commercial rent relief and take advantage of the many tools available to you. Let’s continue to hold one another accountable!

Ok, let’s get to this issue! We love what we’ve put together for this summer issue of Savour Calgary. Lisa Monforton takes us on a trip from Argentina to the East Village with empanadas and asado on the menu while Ellen Kelly shows us why we should give the beautiful eggplant another chance. In our cover story, Chanry Thach indulges our sweet tooth and tours us through Calgary’s sweetest spots and Erin Lawrence sits down with one of Calgary’s revered beer makers, Larry Kerwin of Village Brewery. Speaking of the cover, that delightful milkshake was done by artist, teacher, Ted Talk-er and Rumble House founder Rich Théroux.

I also want to invite you to visit our website this summer as we evolve our online directory to be a more permanent tool for Calgarians to find good food in their area. It will be a curated list of things we've tried over the years and can vouch for. We hope you'll use it often!

There’s lots to do and discover this summer when it comes to the culinary delights of Calgary and beyond. Alberta on the Plate is back in action in August and the patio game is strong all over town as the City has eased restrictions and allowed restaurants to expand their outdoor seating. The new rooftop patio at Modern Steak’s Stephen Avenue location is an urban oasis and the charcuterie package at Lina’s caught my eye as a great picnic idea. Whatever you decide to do and eat this summer, take care of yourself and each other and, as always, support local whenever you can.

Camie Leard, Editor camie@savourcalgary.ca

17 12

19 Features 12 Satisfying Calgaryʼs Sweet Tooth 14 Epanadas and Asado 17 Covid Pivot 19 So You Want to be a Brewmaster

The Regulars 5 7 8 10 20 22

Savour Selects Fresh Market Julie’s Kitchen Shop Local Quick Bites Back of House

SAVOURCALGARY.ca J U LY » AU G U S T 2020

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Open daily from 9 am to 7 pm PUBLISHER

Debbie Lambert debbie@savourcalgary.ca EDITOR

Camie Leard camie@savourcalgary.ca A S S O C I AT E E D I T O R

Wanda Baker wanda@savourcalgary.ca MAGAZINE DESIGN

Cheryl Starr Design Group stellardesign.ca COVER

Rich Théroux is an artist, educator, Ted Talk presenter and founder of Rumble House, an inclusive, grassroots art creation studio and marketplace.

CONTRIBUTORS

Wanda Baker Ellen Kelly Erin Lawrence Glen Manzer Lisa Monforton Gwendolyn Richards Chanry Thach Julie Van Rosendaal ADVERTISING SALES

Ellen Kelly ellen@savourcalgary.ca Debbie Lambert debbie@savourcalgary.ca

www.biteyyc.com

Jennifer MacTavish jennifer@savourcalgary.ca

1023 9th Ave S.E.

WEBSITE TECHNICAL ADVISOR

Todd Robertson web@savourcalgary.ca

open 9 am to 3 pm www.beaseatery.com 1023 9th ave. s.e. (inside bite)

PRINTING

CentralWeb DISTRIBUTION

Atlas Global Savour Calgary is a bi-monthly magazine published

by Savour Calgary Ltd. Savour Calgary is published six times per year. Winter, Early Spring, Late Spring, Summer, Fall, Holiday C O N TAC T I N FO RM AT I O N

403.475.5809 info@savourcalgary.ca M A I L : c/o 153 Somercrest Circle S.W., Calgary, AB T2Y3H1 PHONE:

EMAIL:

POST

BREAKFAST LUNCH

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FO R M O RE I N FO RM AT I O N S E E U S AT

savourcalgary.ca

@SavourCalgary

SavourCalgary

FO R E D I T O RI A L I N Q U I RI E S C O N TAC T

camie@savourcalgary.ca Savour Calgary has made all efforts to ensure that content in the magazine is accurate on the date of publication. The views expressed in the articles reflect the author(s) opinions and do not necessarily reflect the views of the publisher or editor. The published material, advertisements, editorials and photographs along with all other content is published in good faith and Savour Calgary cannot guarantee and accepts no liability for any loss or damage of any kind caused by any errors, omissions and for the accuracy of claims made by the advertisers or any other contributors. All trademarks presented in this magazine are owned by the registered owner and Savour Calgary will be held harmless in the event that the advertiser or contributor has submitted trademarks for which they do not have authorization from the owner. All rights reserved by Savour Calgary and nothing can be partially or in whole be reprinted or reproduced without the written consent of the publisher at Savour Calgary Ltd.

T O P P I C K S f rom Savour staf f | S A V O U R S E L E C T S

We love the new Blueberry Hibiscus Hard Kombucha Hard Cider by Wild Tea Kombucha. This female-owned-andoperated, Calgarybased team brews its booch using authentic methods producing a flavourful living drink that’s a blend of a dry pear cider and tart kombucha. They’re low in calories (120/can), high in flavour and a perfect pairing with afternoons on the patio.

Hard ciders also come in a zesty ginger lime.

Try Wild Tea’s cocktail flavours as well. We dig the Hard Lime, but they’re all very good and disappeared quickly from the fridge.*

Wild Tea Hard Kombucha Cider

Wild Tea Kombucha 14, 7003 30th St. S.E. 403.835.7878 wildteakombucha.com

Camie Leard

KOREAN BBQ –

BY YOU One of our favourite finds during the spring “takeout and delivery phase” was Roy’s Korean Kitchen’s Korean Barbecue Meal Kit for Four. At $70, this is a killer deal featuring marinated beef, chicken and pork belly with rice, kimchi, soup, lettuce and sauces. It was delicious, easy and really very beautiful.

It’s available through Tok as long as Chef Roy Oh and crew are still doing take-out from the Mélo space on 11th Ave. Which we hope is all summer, because… yum!

Korean BBQ Meal Kit for Four

Camie Leard

Roy’s Korean Kitchen 550 11th Ave. S.W. royskoreankitchen. squarespace.com

Eat Crow perogies and meat on a stick.

EATING CROW Kensington Brasserie owners Cam Dombranski and Jacqueline Warrell were planning on revamping the restaurant before COVID hit, but the closure provided the perfect opportunity to get it done. The brand new Eat Crow Snack Bar opened in its space above Kensington Wine Bar and is a completely different vibe – loud, fun and funky with some great people watching along Kensington Blvd. Opened June 8, Eat Crow specializes in small plates. We enjoyed the crispy chickpea sticks, perogies and meat on a stick. Because, who doesn’t love meat on a stick?

Eat Crow | 1131 Kensington Rd. N.W. | 403.457.4148 eatcrowyyc.com

*Hosted our meal, but did not approve the story

HEATING IT UP Mina’s Brazilian Steakhouse found a way to pack a punch into its very affordable and delicious Quentinha Boxes. At just $15.50 each, you get your pick of two meats, three hot sides and three salads for a possible 512 combinations. Mina’s is featuring a brand-new patio this summer, so you can enjoy some great barbecue al fresco.

Mina's Quentinha Boxes

Mina’s Brazilian Steakhouse | 136 2nd St. S.W. 403.454.2550 | minassteakhouse.com

CHOGO TO GO For the last eight years, Chef Jay del Corro from Eats of Asia has been delighting Calgarians with Asian street food. Fill up on ramen, dig into rice bowls or bibimbap, opt for the hand-pulled noodles, or bento boxes. In recent years they’ve added their own signature Chogo sauce to the menu made with gochujang, roasted sesame seeds and a few other secret ingredients.

It’s spicy, it’s smoky, even sweet notes can be detected in this sauce making it the perfect summer condiment for grilling, sandwiches and noodles! Pick up the sauce and an order of Dan Dan Noodles to go.

Eats of Asia in the Crossroads Market 1235 26th Ave. S.E. | 403.801.9453 exploretock.com/eatsofasia

AN AWARD-WINNING PIZZA

Wanda Baker

Camie Leard

WET AND WILD

Camie Leard

Savour selects

In 2016 Laura Grossi, Carly Labadie and their husbands opened Windsor Pizza Co. in the southeast bringing to Calgary a Windsor-style Canadian pizza. This style of pizza features a unique house-made sauce, always-shredded pepperoni, is baked on a stone in a Bakers Pride oven for the perfect crispy crust and the toppings must go on top of the cheese, not under. They’ve won top awards for their pizzas in YYC Pizza Week and contribute annually to the Eric Francis Pizza Pigout. Believe us when we tell you this is a pizza worth driving across town for.

Windsor Pizza Co. 6, 10822 50th St. S.E. | 587.471.5800 | windsorpizzaco.com J U LY » AU G U S T 2020

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ELEVATED INDIAN STREET FOOD

The Mercantile, located in the heart of the Avenida Food Hall and Fresh Market is a familyowned and operated business. This one-stop shop carries premium products from 40 local Alberta producers along with a few items from British Columbia. Discover gourmet olives and mustards, Lambtastic Farms lamb, seafood, kombucha, tea, Saskatoon berries, pies, cheese, charcuterie, and chocolate to name a few.

What started as an idea 14 years ago has now become a reality for Rob Crnkovic of Indie Counterculture. Wanting to create a restaurant offering Indian street food with a cool, edgy vibe, Crnkovic took his time to find the right location and open at the right time. While some might say opening during a world pandemic is not exactly the right time, Crnkovic wasn’t going to let Covid stop him. Dishes offer fun twists like Meathead, Offside, Craters and Chaat Room to be followed

by Mad Cow, Butterface and Amaze Balls.

We loved the butter poutine and pakoras.

The Mercantile at Avenida Food Hall 12445 Lake Fraser Dr. S.E. | 403.860.8794 avenidamercantile.com

MOM’S THE WORD Peter Fraiberg opened the first Gruman’s Deli (Gruman was his mother’s maiden name) in 2005 bringing to Calgary a revived Jewish-inspired Montreal-style deli. You’ll also find non-kosher items like bacon and pancetta on the menu.

Five years ago, Peter’s sister Gail Fraiberg moved to Calgary from Montreal and they set forward to open a second location on Elbow Drive. Together this dynamite brother and sister duo continues to evolve their business as the landscape changes.

Grumans Catering and Delicatessen | 5103 Elbow Dr. S.W. and 230 11th Ave. S.E. | grumans.ca

Wanda Baker

ONE STOP SHOP

Indie Counterculture | 126 10th St. N.W. 403.930.0232 | indiecounterculture.com

HAPPY ANNIVERSARY AIDA! Located in the heart of Mission, Aida’s Bistro recently celebrated 20 years in business.

Aida Abboud can still be found cooking, joined by her sisters who help prepare the family recipes.

The menu offers a variety of items for every eater.

We picked up our recent feast and every bite was exquisite – some of the best Lebanese cuisine in the city.

Indie Counterculture's Butter Poutine and Pakoras Wanda Baker

Wanda Baker

T O P P I C K S f rom Savour staf f | S A V O U R S E L E C T S

Aida’s Bistro | 2208 4th St. S.W. | 403.541.1189 aidasbistro.ca

Takeout feast from Aida's Bistro

Cook up exciting dishes for the family using ingredients from our backyard and beyond!

Visit Italiancentre.ca/recipes for inspiration.

Grocery. Bakery. Deli. Cafe EDMONTON Little Italy | Southside | West End

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CALGARY Willow Park

W H A T ’ S F R E S H this season | F R E S H M A R K E T

Eggplant B y E L L E N K E L LY The eggplant, or aubergine, was once thought to be poisonous. This striking fruit (more specifically, and botanically, a berry) was initially greeted with much apprehension. I guess not everyone thought a huge, shiny, purple berry, moreover one related to deadly nightshade, was a good culinary bet.

Many people still eye the eggplant with consternation.

Where on earth does one even begin? I am asked this very question, often while waiting in line at a supermarket checkout. It really has to be properly cooked, you see. A raw, or even undercooked, eggplant is not at all appetising and not representative in any way of this delicious and versatile fruit/vegetable. It is astringent and unpleasantly chewy. The eggplant is a sponge; as it cooks, it absorbs oil and flavourful liquids and only then becomes a silken delight, reflecting the other ingredients while contributing its own “earthy tenderness”, to quote the inimitable Jane Grigson.

A ratatouille is probably the perfect example of this transformation, but the tenet holds true for any eggplant preparation.

The aubergine is a beautiful plant. If you have a suitably warm and sunny spot in your garden, it will put many conventional flowering plants to shame. Its aspect is compact and sturdy with lovely, slightly furry lobed leaves and white to purple star-shaped flowers, with bright yellow centres. The fruit itself is quite varied; coloured dark purple, lavender, white, green, variegated and even red striped. It can be large or small, globe shaped, long and slender or the size and shape of an egg. Etymologically speaking, there’s no mystery there.

The eggplant’s value goes beyond the kitchen. Several years ago, during a tour of Paul and Hilda de Jonge’s impressive Broxburn greenhouses, I learned that the practice of growing eggplants with tomatoes is an early alert to pests that would otherwise decimate the tomato vines. Eggplants are more susceptible to many of these destructive insects and so when spotted, the staff can react quickly, releasing the appropriate insect combatant (Broxburn uses no chemical pesticides), thus avoiding substantial harm to the main tomato crop.

Slice 8 medium-sized ripe tomatoes into ¼ - ½ inch rounds. Arrange the sliced eggplant, pesto side up, snugly on the bottom of a deep 9 x 11 baking dish. Lay half the tomato slices on top, sprinkle with salt and pepper, and then a layer of sliced buffalo mozzarella (2 large balls should do it). Top the cheese with a layer of pesto covered eggplant slices and finish with the last layer of tomatoes. Spread about a cup of passata (fresh, uncooked tomato puree, sans seeds and skins) over the top and salt generously. Bake for about 45 minutes, or until well-coloured and bubbling. Allow the dish to sit for 10 minutes or so and serve with plenty of fresh basil, a simple salad and lots of crusty bread.

Served with hummus, fresh pita and lots of olives, baba ganoush (or eggplant caviar) starts any summer meal. I’m not a huge fan of tahini, but it’s an elastic preparation, so please yourself. Start by cutting 3 - 4 large eggplants in half lengthwise. Score them deeply, but without cutting through the skin and then brush generously with olive oil and season with salt and pepper.

Roast cut side up for 30 - 45 minutes, or until flesh is very soft. Remove from the oven and scrape the flesh from the skins into a colander; allow to drain for at least 15 minutes. Discard the liquid and, in a bowl, thoroughly mash the eggplant with 1 finely minced clove of garlic, zest of a lemon, 2 tsp. fresh lemon juice (or 2 tsp. red wine vinegar), 1 Tbsp. tahini (or try 1 - 2 mashed anchovy fillets and 1 Tbsp. mayonnaise). Season again with salt and pepper. Serve with a drizzle of good olive oil and plenty of warmed pita bread.

! r e m sum

Celebrate

KENSINGTON

1081 2ND AVENUE NW 403.287.8544

SPRUCE CLIFF / WILDWOOD

8 SPRUCE CENTRE SW 403.452.3960 MAHOGANY

2171 MAHOGANY BLVD SE 587.623.1144

Mid-summer into early fall signals the beginning of the peak eggplant season.

Look for tight, smooth, shiny skins without bruises or blemishes; buy fruit that is heavy in the hand. If you can, use right away and try to avoid the fridge. Like tomatoes, eggplant’s flavour and texture is diminished by cold temperatures.

Many recipes tell you to peel and salt eggplant before using. Using just-picked, ripe fruit makes this practise unnecessary, in my opinion. Salting can, however, help save an over-ripe eggplant by leaching out some of the bitterness along with the liquid. The same goes for peeling. Unless you’re making fritters or a dip or spread, peeling isn’t required either.

Inspired by Yotam Ottolenghi, this gratin is a true delight and super easy, especially if you choose to use a good jarred pesto instead of making your own… and there’s nothing wrong with that.

Preheat your oven to 425° F. Slice 4 large eggplants into ¼ - ½ inch rounds.

Spread them out on baking sheets lined with parchment and brush both sides liberally with olive oil. Sprinkle with kosher salt and lots of freshly ground black pepper, then roast for 25-30 minutes, or until deep golden brown all over. Remove from the oven and spread pesto over each slice.

Lower the oven temperature to 375° F.

@piejunkieyyc piejunkie.ca

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Tea times Photos and story by J U L I E VA N RO S E N DA A L

Not counting water, tea is the most popular beverage on the planet; it’s the focus of rich cultural traditions worldwide, and though most buy the leaves to steep and drink, it has huge potential as a culinary ingredient.

All true teas come from the same tea bush — Camellia sinensis — and are categorized as black, green, white or oolong depending on the processing method. Anything else — herbal teas and roiboos, for example — are technically not teas at all but tisanes that are steeped and drunk in the same manner.

These basic teas are then used as canvases; often scented, flavoured or blended with other ingredients — Earl Grey is created by adding oil of bergamot to black tea leaves, and jasmine is scented by layering dried tea on screens between screens of jasmine flowers to infuse the tea with its scent. Non-tea ingredients like citrus, dried fruit, flower petals and spices are frequently added to tea leaves, and “chai” blends typically contain cinnamon, cloves and cardamom, though chai translates to tea. Some tea leaves are altered during processing; lapsang souchong, for example, is smoke-dried over pinewood fire, giving it distinctive campfire smokiness.

Both the loose leaves and steeped tea have potential in the kitchen — cooled tea is acidic, making it a great base for marinades (try strong black teas such as Earl Grey, Darjeeling and smoky lapsang souchong for beef and pork, light herbals, green teas and citrus blends for chicken and seafood), in place of water when cooking rice (try citrus blends, Jasmine, lemongrass) or oatmeal (try chamomile, chai blends, soursap), or along with or in place of stock as a soup base — tea is a brilliant vegetarian or vegan option. Tea makes tasty hot and cold cocktails, and if you like to plump up raisins and other dry fruit before you add it to your baking, you can use tea instead of hot water or booze.

Dry loose tea leaves can be added to shortbread, cookie or scone dough, or used to infuse cream you intend to whip and dollop over pie (imagine a strawberry-rhubarb pie with Earl Grey-infused cream) or turn into ice cream, panna cotta, crème brulée, even rice pudding. But though you can start with dry leaves in baked goods, adding them as you might add a dry spice, waking them up in a ramekin with a splash of boiling water will soften the leaves and help them release their flavour before you add them to a recipe.

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Earl Grey or Lavender Shortbread Creamy Earl Grey, infused with vanilla and bergamot, is perfect in shortbread — beating the loose tea leaves with the butter and sugar distributes it well, releasing more of its flavour.

1-2 tsp loose Earl Grey tea leaves or lavender ½ cup butter, at room temperature ¼ cup sugar ½ tsp vanilla 1 cup all-purpose flour Pinch salt

Black Tea Panna Cotta Preheat oven to 350°F. Put the tea into a small bowl or ramekin and add a small splash (no more than a tablespoon) of boiling water — just enough to soften the leaves. Let stand for a few minutes, until it cools down.

In a medium bowl, beat the butter, sugar, tea and vanilla until pale and creamy. Add the flour and salt and beat on low or stir by hand until you have a soft dough.

Press the dough into an ungreased 8 or 9-inch round pan and poke a few times with a fork, then press down around the edges with the tines of the fork. Bake for 12-15 minutes, or until pale golden. Cool for a few minutes, but slice while still warm.

Makes 12 wedges.

Any loose-leaf tea works here, or use two good quality tea bags.

3 cups half and half 1 Tbsp loose leaf black tea, such as English breakfast, Earl Grey or Darjeeling 1 pkg plain gelatin 2 Tbsp sugar Fresh berries or compote, for serving In a medium saucepan, heat the cream and tea until steaming; remove from the heat and let sit for 15 minutes to infuse the cream with the tea. Strain and return the cream to the pot; sprinkle the gelatin overtop and let it sit for a few minutes to soften.

Turn on the heat, add the sugar and whisk until the sugar and gelatin are dissolved. Divide among ramekins or small dishes and refrigerate for 2-3 hours, or until set.

Serves 6.

W hat’s cooking | J U L I E ’ S K I T C H E N Pulled Pork with Lapsang Souchong

Chai Butternut Squash Soup with Apples

Lapsang souchong is smoke-dried over a pinewood fire, giving it distinctive campfire smokiness — this translates well to marinades, but will also give your food a smoky flavour without having to resort to artificial flavours or open flame.

Frozen cubed squash works well in this soup, and as a wider variety of winter squash comes back into season, consider roasting them whole in the oven (poke it a few times with a sharp knife first) when it’s on to bake something else — a whole squash takes about an hour, and once cool can be peeled with your fingers, and the roasted flesh used in a pot of soup.

Olive or canola oil 3-4 lb boneless pork shoulder, cut into large chunks 3 Tbsp chili powder 1 Tbsp paprika 1 Tbsp brown sugar 2 tsp ground cumin Salt and freshly ground black pepper, to taste 1 onion, halved and thinly sliced 2 cups steeped lapsang souchong (any temperature) Bottled barbecue sauce, to taste Soft white buns or biscuits, for serving

Drizzle some oil into a heavy, ovenproof pot set over medium-high heat. Place the pork shoulder in a large bowl and toss with the chili powder, paprika, brown sugar, cumin, and enough salt and pepper to suit your taste.

Brown the meat in batches, transferring it to another bowl or plate as you go. Add the onion to the pan and cook for a few minutes, until it starts to soften and loosen any browned bits in the bottom of the pan.

Return all the pork to the pan and add the tea — there should be enough to come about halfway up the side of the meat. Cover and cook at 300˚F for 2½-3 hours, or until the pork is very tender. Pull the meat apart with two forks, adding just enough sauce to moisten. Serve on soft buns or biscuits. Serves 10.

Olive or canola oil

Set a Dutch oven over medium-high heat, add a drizzle of oil and sauté the onion for a few minutes, until soft. Add the curry paste or powder and ginger and sauté for another minute or two.

1 small onion, chopped 2 tsp curry paste or powder 1 Tbsp grated fresh ginger 1 medium butternut squash, peeled and cubed

Add the squash, apple, stock and tea, season with salt and pepper and bring to a simmer. Cook for about 30 minutes, or until the squash is very soft. Adjust seasoning, add the cream and puree with a hand-held immersion blender straight in the pot, until smooth.

Serves 4-6.

1 tart apple (such as Ambrosia), peeled and chopped 4 cups chicken or vegetable stock 2 cups chai-spiced tea (hot or cooled — or another tea) Salt and black pepper ½ cup half and half heavy or whipping cream

Alberta’s only province-wide food festival celebrating local food and drink

august 7-16, 2020 supporting alberta’s local restaurants, farms and producers Lunch & Brunch $15 & $25 | Dinner $25 & $35 | Gourmet Dinner $65 | Kids Menus | Takeaway

AlbertaONThePlate.com @ABonthePlate

PROUDLY SUPPORTED BY

/AlbertaonthePlate

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GREAT PRODUCTS

WE ALL SCREAM FOR ICE CREAM

FROM LOCAL

Making popsicles has never been easier with the Ice Pops Molds. We are completely in love with the line of frozen-treat makers from Zoku. Pops can be made using yogurt, smoothies, even fruit juice in seven minutes or less. Even better, electricity is not required to make these pops so let the kids have at ‘er! The Slush & Shake Maker will have you blending fruit or juices, milks, coffees, sodas, even energy drinks. Or maybe you are thinking what I’m thinking – alcohol-infused slushies!

Of all the Zoku products available, we sure do like the Ice Cream Maker. Make individual portions of ice cream, custard, frozen yogurt, gelato or sorbet in 10 minutes or less. Since they are individual portions, we recommend getting one for each member of the family to avoid ice cream fights. Top your readymade creations with fruit, candy, even brownie chunks. Say hello to your new favourite summer hobby.

VENDORS

Shop Local B y WA N DA B A K E R

Summer is the perfect time to experiment and try new things.

We scoured the city to find some great products to bring to your culinary adventures this summer. From the kid-friendly Zoku ice-pop molds to the justfor-grown-ups edible gummymaking kits, we've got you covered for your summertime fun!

Zoku Products | Zest Kitchenware | $13.00 - $90.00

OUR NEW FAVOURITE OLIVE OIL

CURRY IN A HURRY

Sampling and testing new olive oils in recipes is a fun pastime for us. That is why when Gail Norton, of The Cookbook Co. Cooks shows you a new olive oil in her store and raves about it, you know it is going home with you. Yuzu is a citrus grown in Japan, Korea and China and is prized for its unique and intense sour flavour. It can easily replace citrus in most recipes and cocktails. The fruit itself is not easy to find locally, however Yuzu Ponzu sauce or yuzu juice has become more common in specialty stores. Yuzu Pressed Extra Virgin Olive Oil is the brainchild of Paula Garcia Casas, co-owner of O-Med, a small family owned olive grove and mill in southern Spain. The skins of the yuzu are pressed with O-Med’s arbequina olives resulting in a fragrant and surprisingly delicious citrus oil.

Try this olive oil in marmalades, desserts, on seafood, grilled vegetables, vinaigrettes, cocktails, sprinkled on soup, avocado toast, or a hot pizza fresh out of the oven. Gail tells us it’s delicious drizzled on cabbage with a sprinkle of sea salt.

We think she’s right.

One of many positives to come out of our world pandemic is more cooking at home in creative ways. While you may prefer to eat out or order in, you cannot deny the convenience of the large variety of take-home kits that have popped up in restaurants and cafes. Kits provide all the ingredients you need to cook a tasty meal at home, offer a unique date night, time with your partner or an opportunity to get the kids involved in the kitchen. Thai Manna was started by Michelle Chick, following her travels through Thailand.

Inspired by the tastes and smells of the food she ate in Thailand, she began cooking Thai food when she returned home. This inspiration eventually led to the creation of these Thai take-out kits. The kits come in two sizes, and include homemade curry paste, rice or noodles and carefully measured Thai ingredients. You provide your favourite vegetables and protein to complete the meal. The instructions are simple, and easy to follow ensuring a quick, tasty meal. Thai Manna curry kits are available in the Avenida Food Hall & Fresh Market or online at thaimanna.com.

O-Med Yuzu Pressed Extra Virgin Olive Oil | The Cookbook Co. Cooks | $33.95 10 J U LY » AU G U S T 2020

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Thai Curry Kits | Thai Manna | $15.00 - $23.00

Wagtail Cake

T R E A T S & eats | S H O P L O C A L AN EDIBLES EXPERIENCE There’s never been a better time to partake in the art of making edible cannabis gummy candy. Since we’ve all been spending time at home baking and cooking up a storm, we’ve been branching out of the norm and partaking in unusual take-home kits. Paracanna gummy-making kits come with everything you need, except cannabis oil, to make adult gummies. Each kit contains a silicone mold and dropper, gummy mix to create fifteen gummies, finishing sugar, a dosing table, step-by-step instructions and is available in five unique flavours. You provide the cannabis oil to complete the kit and in 24 hours your gummies will be ready to sample. Once you’ve purchased an original kit, you need only to buy refills. If you have kids you are going to want to keep them far out of reach, label them and store in the refrigerator in child safe containers for a couple of weeks or freezer for several months as per the instructions. These gummies are available online at paracanna.com or the retailers listed below.

Zen Zingers | Skip The Bong Shops, Hempisphere, Hemp Roots, Heady Gallery, Green Thumbs, Bongs & Such Ltd. Quick Grow Supercentre | $13.00 - $47.00

Celebrating IT MIGHT STEEL YOUR HEART

YEARS

Is pizza really pizza without a crispy crust? We’ve been playing with the Vermont Castings pizza-baking steel available from Canadian Tire and come to the conclusion we can finally get rid of our pizza stone. The steel is heavy, like the stone, but it has a high thermal conductivity which means the heat moves quickly from the steel’s surface to whatever it touches. It can get to really high temperatures and give off heat as it absorbs heat, unlike the stone.

At six minutes or less in an oven turned on to maximum heat, you end up with a crispy, chewy pizza crust. J. Kenji Lopez-Alt, who is known for investigating and sharing the science behind different cooking techniques, raves about this product. Even better, its more than a pizza maker. Use it to make bread, pretzels, naan, grilled cheese sandwiches, even as a griddle on your stove top or barbecue for bacon and eggs. Move over wood-fired pizza oven, the pizza steel is here to stay.

Vermont Castings Square Pizza Baking Steel | Canadian Tire | $49.99

#EATATMINAS

(403) 454-2550 136 2nd STREET SW minassteakhouse.coM

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B y C H A N RY T H AC H If ever there was a time to celebrate the sweet psychological relief of a good ol’ fashioned sugar rush, it’s now. Over the past few months, you may have found yourself indulging in more sweets than usual. You’re not alone. Sugar releases dopamine in the brain echoing the effects of mood enhancing drugs. For some, eating a doughnut can be an almost religious experience. If you worship at the altar of pastries, cookies and pie, lucky you! Calgary is a mecca of cake shops, gourmet cookies, and artisan French pastries. Hold on to your sweet tooth, we’re about to blow your mind to confetti with a round-up of local sweets slingers.

BFF COOKIES If you consider yourself a cookie aficionado, you already know about BFF Cookies. Perfectly suited to social distancing, this cookie-delivery service handdelivers fresh cookies to your door every Friday.

What a beautiful world we live in! BFFs aren’t just any cookies. The BFF team goes above and beyond with super-sized cookie creations like an entire peanut butter cup inside a cookie or stuffing a cookie with marshmallows and strawberry jelly.

They don’t mess around with their wild cookie creations. Order online.

CRÈME CREAM PUFFS

KAN YOU CAKE

There are cream puffs, and then there are cream puffs from Crème Cream Puffs. Carly Hamilton is the chef and founder of Crème Cream Puffs.

Hamilton does everything cream puff, from her show-stopping Croquembouche (creme puff towers) to cakes topped with cream puffs, and finally, her out-of-the-ordinary cream puff flavours.

With flavours like cereal milk, lemon square and maple pancakes, you’ll never get bored at Crème.

During social distancing, pre-order only online for pick-up Tues.-Sat. 2-6 p.m. in Varsity Estates, N.W. cremecreampuffs.com

Soon after graduating from Le Cordon Bleu in Ottawa, Ka Yan Ngan moved to Calgary to bless us with her rolled cakes and French pastries.

Kan You Cake is what happens when you leave your background in finance and accounting, to do something that sparks joy. Ever heard of a canelé? This French pastry with a caramelized crust and tender custard texture in the center are sublime. Ngan makes those.

How about a white chocolate hazelnut banana roll cake?

Yep, she makes those too!

Kan You Cake 220 14th Ave S.E. kanyoucake.com

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BFF Cookies | bffcookies.ca

HERMANA CHOCOLATE Mehrzad Afshari started her chocolate journey after an impulsive bean-to-bar chocolate class she took during a trip to San Francisco. Soon after, she left her career in IT to build her chocolate business. Fast forward one year and Hermana Chocolate is born. Afshari specializes in moulded chocolate truffles called bonbons. With an extensive list of surprising flavours like lavender fennel, banana rum and raspberry wasabi, Hermana Chocolate is the perfect combo of handcrafted chocolate confections and fresh and local ingredients. Our favourite flavours?

Saffron, espresso and earl grey. Follow Hermana on social media to locate their next pop-up. Instagram @hermanachocolate

D SPOT The only location outside of Ontario, Calgary’s D Spot Café’s mile-long menu ranges from homemade ice cream, cakes, whimsical waffle creations, to over-the-top milkshakes, pancakes and skillet cookies.

Owners Deep Patel and Jaitun Sheth pursued opening a D Spot in Calgary for three years. Thanks to their persistence, we can all indulge in Ferrero Rocher shakes and Oh Henry cheesecakes.

D Spot Dessert Café | 100, 933 17th Ave. S.W. 403.284.4649 | dspotdessert.com

SNOWY VILLAGE CAFÉ DU CENTRE This husband-and-wife duo were travelling through Brazil when they spotted a café offering decadent deconstructed dessert cups called taças They knew they had to bring this concept back to Calgary. Daiana Macedo opened Café Du Centre a little over a year ago and it’s been the sweetest journey since day one. From stuffed croissants to specialty coffees and taças, Cafe Du Centre is the epitome of why you should never skip dessert.

Café du Centre | 509 22nd Ave. S.W. | 403.764.7474 cafeducentre.ca

CANELA Baked goods produced in small batches. Does it get any better? How about we make it vegan, using only plant-based ingredients right here in Calgary too? Say hello to Canela Bakery, by the folks at Barrow Coffee Roasters. Gooey cinnamon rolls, “buttery” scones and flakey croissants are just some of the sweet treats you’ll find at Calgary’s first 100-per-cent-vegan bakery.

Two things Snowy Village specializes in: bingsoo and taiyaki. What’s bingsoo you ask? A Korean shaved-ice dessert. Ever eat snow as a kid?

This is similar, but much more delicious!

Snowy Village uses 100 per cent Canadian milk to create its “snow” base. Then it tops this tower of creamy shaved ice (that has the texture of fluffy snow) with condensed milk, fruit, chunks of cheesecake and Oreos, and anything your heart desires. And the taiyaki? It’s a mix of waffle and croissant, shaped like a fish, and filled with flavoured custards like red bean and chocolate.

Check out the menu online and order by phone for pickup!

Snowy Village 101, 3604 52nd Ave. N.W. snowyvillages.ca

Canela | 4806 1st St. S.W. | 403.827.0003 barrowespresso.com J U LY » AU G U S T 2020

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AN ARGENTINIAN ADVENTURE SPARKS A CALGARY CRAVING

B y L I S A MON F ORTON After a recent bike-packing trip to Argentina, my suitcase contained more than a few keepsakes.

I also brought home something else: a love – which has morphed into a craving – for the country’s savoury pastries known as empanadas, and an equal appetite for the open-fire grilled meat, known as asado.

During our 10-day bike-packing tour in northwestern Argentina with Calgarybased OnaVelo, our group fueled up on the palm-size pleasures of empanadas.

We lost count of how many we ate. We were, after all, on the La Ruta de la Empanada between Salta and Tucuman — two regions known for their empanada rivalry.

Empanadas are a crescent-shaped pastry and, depending where you eat them, are crispy with wood-fired oven char marks, golden and flaky, or even fried.

We’d typically order a platter of traditional chicken and beef empanadas, the meat minced and mixed with spices: cumin, paprika and oregano, accented with a squeeze of lemon or chili sauce. But the fillings can run the gamut from llama to ham and cheese or eggplant.

It’s easy to bite into a chicken-filled one when you meant to have beef — but there is code to what lies between the pastry. Repulgue is the style of crimping the empanada’s edges, but you’d have to eat hundreds to learn the difference.

Regardless, any empanada is a perfect pairing with the national beers, Salta or Quilmes, or a crisp, chilled Torrentes Argentine wine, a white grape native to the country.

Rick McFerrin, owner and operator of OnaVelo, has eaten countless empanadas during his 20 years of trips to Argentina. In a diplomatic nod to the competition between Tucuman and Salta, he says: “I have been told that when in Salta, it is best to say that the Salta empanadas are the best, and when in Tucuman, it is best to say that the Tucuman empanadas are the best.”

McFerrin’s long-time friend, Santiago Aeragon, who lives in Tucuman, is fiercely loyal. “Of course, the empanadas in Tucuman are the best because empanadas are only made in Tucuman … other provinces make something like empanadas, but they are not really empanadas according to a Tucumano.”

To satisfy our craving in Calgary we ordered a box of beef and chicken from Latin American Empanadas.

The owners are Vanessa and Jorge Giacalone.

He’s from Argentina and they use his mother’s “secret” recipe, which includes ground beef, onion, salt, sugar, garlic, cumin oregano, paprika, green olives, sliced eggs and raisins. Delicious!

They also make Chilean varieties and Canadianized versions, like chicken pot pie.

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Chimichurri About a quarter of their clients are from Latin or South America, Vanessa says.

The second most ubiquitous food in Argentina is asado — a beef lover’s Holy Grail — and McFerrin’s favourite.

Executive Chef Jessica Pelland of Charbar is the reina of grilled meats in the East Village kitchen in the Simmons Building. Pelland, a born-andraised Calgarian with no Argentine roots, was determined to learn the traditional grilling method.

In 2015, she went to Argentina to learn the maledominated art, after having won the $10,000 prize on Chopped Canada for her charcuterie talents.

She’s also known for adeptly wielding a cleaver and can butcher a cow and grill it to perfection, a handy skill if you want to learn asado.

“Cooking around the fire has always been comfortable for me,” said Pelland, who grew up camping with her family. As a chef she also realized, “There’s a huge correlation between Argentina and Alberta with our love of beef and the campfire with ranchers.”

Heading to Argentina, Pelland had a handful of contacts through Charbar and Charcut co-owner and chef John Jackson and Argentina born Sebastian Sztabzyb, of Phil & Sebastian Coffee Roasters, who share space in the Simmons Building. The connections helped open the kitchen door to some of Buenos Aires’ asado masters, albeit with some reservations, says Pelland.

Pelland watched and learned the chefs’ secrets from well-known asado restaurants, such as Peron Peron, Sucre and Le Grille. She also ate a lot of beef while there.

Back in Calgary, Pelland stokes Charbar’s wood-fired grill where she serves up massive tenderloins, ultra dry-aged two-pound steaks, as well as some off cuts, short ribs and chorizo, along with her take on the Argentine chimichurri sauce.

Jessica Pelland's fresh interpretation 1.5 bunches Italian parsley 4 oz fresh mint leaves 2 oz fresh oregano leaves 400 ml capers

The key to cooking asado, Pelland says, is keeping the flavours simple with a bit of salt, and maybe a little pepper.

2 Tbsp garlic (minced)

“You need to be constantly feeding the fire, but you don’t want too much flame, you need that balance, moving the coals to where they need to be.”

2 Tsp black pepper (course ground)

That satisfies her fans. “We definitely have a few Argentine regulars … they say it tastes like home."

1/3 cup sherry vinegar

The menu also features Argentina-style beef empanadas. “They are a mix between Salta and Buenos Aires, says Pelland.

Meanwhile, McFerrin keeps his empanada and asado indulgence in Argentina.

“It’s just not the same having those things in Calgary. What I do enjoy doing at home in Calgary is having a nice bottle of Argentine Malbec or Tannat and enjoying a nice steak and talking about the “next” time I get to return to Argentina.”

“You’re a girl,” she remembers one saying. “I was this Canadian woman who wanted to work the grill for free. They were so skeptical; it was really funny.”

700 ml olive oil

1 tbsp salt to taste Pick the leaves off the stems for the parsley, mint, oregano.

Put in a med bowl.

Drain capers and discard the liquid. Add to bowl.

A dd remaining ingredients and blend using an immersion blender or Vitamix to desired consistency. I prefer the immersion blends as it blends it fine but not pureed Yield: 1.5 - 2 L

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B y G W E N D OLY N R IC H A R D S

toviPPivot C am

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How some Calgary food innovators made the most of the Pandemic

Make-at-home cocktail kits from Proof

Reece Southern is busily working behind the marble bar that stretches nearly the length of the room. On any given night, this would be a typical sight at Proof, the popular cocktail bar in Victoria Park.

Except it’s mid-afternoon. And the tables where patrons would normally sit to sip the bar’s signature drinks have all been pushed to the side and piled up with cardboard boxes waiting to be filled with bottles of booze, special syrups and Fifth and Vermouth barware.

As an unprecedented pandemic has forced restaurants and bars to close their doors in the name of public safety, chefs, bartenders, restaurateurs and business owners have pushed to find ways to stay open in unique ways.

For Proof, it means offering their signature cocktails, like Fire in the Pharmacy (scotch, mezcal and a housemade ginger-lemon syrup) or Ol’ Smokey’s Luau (rum, citrus and smoked pineapple) in a kit that allows enthusiasts to experience the bar at home.

‘‘

Kits have proven a popular — and welcomed — pivot for a number of restaurants, including Deane House with its menus that change each week, Cassis Bistro and Cibo on 17th Avenue, which offers DIY pasta and pizza kits, along with take-and-bake pastries and drinks.

If people are stoked getting Offering a cook-at-home option has been an a kit, overwhelming success, to the point of technical issues, for ramen joint Shiki Menya. that’s Even several weeks into the pandemic noodle enthusiasts still scrambled to get their satisfying hands on Shiki’s chili goma packages, complete for us with two servings of soup base, noodles and spicy minced pork. When orders are opened — through both Shiki Menya and Bridgeland Market — they sell out within mere minutes and have crashed both spots’ websites multiple times.

“If any positive comes out of this mess, it’s that it’s forced us to think creatively,” says Jeff Jamieson, the co-owner of Proof, Vine Arts and Donna Mac with partner Jesse Willis.

Cocktail kits — along with the opportunity to buy individual bottles of liquor or glasses and barware from their other business, Fifth and Vermouth — were an obvious move, he says. And one that has allowed them to hire back some staff, including general manager Erin Miller — and given bar manager Southern an opportunity to push himself in new ways.

Koki Aihara of Shiki Menya ramen with his take-home kits.

FRESH STARTS

OH, OH, WE WE ARE ARE SO SO READY READY TO TO GET GET OUT OUT MORE! MORE!

TABLE SIDE BRUNCH BRUNCH TABLESIDE

Jamieson dismisses any criticism or concern he’s heard that the cocktail boxes will have a chilling effect on business when Proof is able to safely reopen.

“More people drinking cocktails is ultimately better for Proof because they’ll understand this takes effort to make well,” he says. “Any greater appreciation for the craft is welcome.” yellowdoorbistro.ca yellowdoorbistro.ca

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Grazie mille!

C am

THANK YOU,

“It’s been crazy,” says owner Koki Aihara of the ramen heads trying to get one of the 250 ramen kits offered each week. “If people are stoked getting a kit, that’s satisfying for us.”

The idea of offering some of the signature soup to cook at home had been percolating for Aihara for months before the pandemic. Ramen, which needs to be eaten piping hot right from the stove, isn’t ideal as a delivery item. Allowing people to cook it at home would solve any issues of cold food and mushy noodles.

Covid-19 forced his hand.

Rather than relying on third-party delivery services — with their exorbitant fees — Shiki Menya is doing their own driving, along with pick up at Bridgeland Market.

We have been busy bees in the past few months and we want to thank our staff for the great work that has been done.

We had the chance to reinvent ourselves and to explore new methods of grocery shopping.

Lina’s is family and happiness.

It is being a team: better and stronger together.

From a great coffee to start the day off right, to our homemade sandwiches and pizzas.

From our daily fresh baked bread to our special deli counter with the best variety of local and imported cheeses and meats.

We are open and ready to spend summer together.

Our patio is set, our delivery service is active.

Head to linasmarket.com, download our grocery list and let us deliver our goodies right to your doorstep.

Come see us!

We are open regular hours, Monday to Saturday 8 a.m. - 7p.m.

Sunday 8 a.m. - 6 p.m.

403.277.9166 2202 Centre Street N.E., Calgary 1 8 J U LY » AU G U S T 2020

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Yousef Traya of Bridgeland Market with one of Shiki Menya's take-home ramen kits.

When we come back, Part of the success of the ramen kits also rests with the community approach we need Yousef Traya, owner of Bridgeland Market, has taken. As an essential to put our service, the neighbourhood store has remained open and Traya has given dollars where shelf space to local restaurants, including Shiki Menya and Zipang Sushi. it matters

“It’s a good decision because we could hire back our staff as drivers. Our money is staying with our Shiki family,” says Aihara.

“When I looked at the situation, it was a no brainer,” he says. “It was the easiest thing to do.”

Helping Aihara through ramen kit pickups did create some hiccups — people trying to get their hands on them kept crashing Bridgeland Market’s website and some even resorted to sending direct messages to Traya on his personal social media accounts in the hope of securing some chili goma.

“Ramen heads are worse than sneaker heads,” Traya says with a laugh. “I’ve got tickets to Wutang easier than people trying to get ramen.”

Downtown, Alforno Bakery and Café has pivoted to become a small market for its area.

When it reopened a few weeks after physical distancing measures were implemented, the café that is typically busy with the downtown lunch crowd transformed their upper seating area to an ad hoc grocery and liquor store. Along with dried pasta, some produce and pantry items, patrons can pick up wine and hard liquor along with bread and a caffeinated drink.

While easing physical distancing measures will ultimately see most spots return to business as usual, some pandemic pivots will be permanent.

Aihara says they will continue offering ramen kits for sale even after Shiki Menya is back open. Proof plans to bottle and sell their cocktail syrups in Vine Arts and other stores, with an aim of ultimately getting wider distribution.

What Traya hopes will continue is the support small businesses have seen in the wake of Covid-19.

“When we come back, we need to put our dollars where it matters, local businesses and restaurants — the small ones, the independents,” he says.

“Don’t take them for granted.”

•Some of the takeout products mentioned in this article may no longer be available as restaurants re-open for dine-in service.

A series about what it takes to become a professional in the food and beverage industry

B y E R I N L AW R E NC E

So, you want to be a … Brewmaster?

It’s possible that almost everyone who’s sipped a cold pint on a hot day has wondered if they could make their own beer; after all, it’s really just hops, barley, water and yeast, right? While home brewing has certainly been the jumping-off point for myriad local craft breweries in the last few years, there’s still a lot to be said for experience and education.

Village Brewery’s Larry Kerwin has been making beer for more than 50 years.

He’s had a long and winding path to beer stardom in Calgary, and is often hailed as one of the best of the best in the city.

Savour Calgary (SC): It seems there is some confusion about the use of the title “brewmaster.”

Village Brewery's Brewmaster Larry Kerwin With half a century in this business, what do you call yourself?

Larry Kerwin (LK): I think the most responsible and senior person in any brewery would most likely be called the brewmaster or Braumeister in most German breweries. Larger international brewing companies require more formal training through a series of examinations by The Institute of Brewing and Distilling which will then qualify someone as a master brewer. I wrote those examinations in 1977 and while I am a qualified master brewer, I am just as comfortable being called the “brewmaster.”

SC: What did you study, or what experience led you to becoming a brewer?

LK: I worked as an apprentice brewer in five different breweries across the country before being eligible to write the brewing exams. I have a master’s degree in biology. When the opportunity to work with beer came up I thought, “Wow, this is great! Can you imagine we get to take beer home?” (Beer making is) very technical. I also studied with the Institute of Brewing in the UK. SC: What do you recommend students do in terms of education or experience to become a great brewer?

LK: Practise. (Making beer) at home (is) a good start but doing it on a commercial basis is a lot more complicated. It's a big learning curve and … a lot of work. For the serious brewer it is a lifetime of learning!

SC: What do you wish you knew about this career sooner?

LK: I wish I had done it earlier. I soon discovered that it was not just a job or even a career, but really a lifestyle. Once immersed in this business, it is something you think about all the time and as a brewmaster, you are on call 24 hours a day, seven days a week, as the brewing process is continuous.

Your new favourite craft Cocktail!

Available locally throughout Alberta

NEW

SC: What do you love about being in the beer industry?

LK: I’ve retired three times. It's just such a fun business and there's so many good people in it, I find it hard to actually retire. In addition to starting Village Brewery in 2011 with five other former Big Rock colleagues, I have continued to do some consulting for a number of craft breweries in Alberta. As well, I cofounded Eau Claire Distillery in 2014 with David Farran, one of our original investors at Village Brewery. I've probably got to retire sooner or later — I’ll be 74 this year.

SC: What makes a GREAT brewer?

LK: There are so many innovative young brewers in the business today, it is hard to know what makes someone successful in this industry. Basically, someone who is passionate about good food, good beer and good spirits.

There is a science to becoming a successful brewer and so a working knowledge of food science, chemistry, microbiology and engineering is almost a prerequisite to producing great beer.

made with real local vodka and gin - there is no substitute!

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Quick Bites

FRESH FOR THE PATIO The folks at Confluence Distilling have launched two new ready-to-drink cocktails in a can just in time for patio season. The Grapefruit Gin and Soda, and Lemon Gin and Soda are distilled from 100 per cent Alberta grain, and fresh, macerated botanicals which are gathered locally.

NEW BITES AT BEA’S Bea's Cafe (inside Bite — Inglewood's local grocer) has reinvented its restaurant creating a safe and socially distanced space with a refreshed menu by Chef Troy (Cruz Tacos — 2018 nominee Best Restaurant, enroute Magazine.) Favourites like the Inglewood Breakfast are still on the menu, and new items like the chilaquiles and the garlic chicken sandwich pull from Chef’s Mexican heritage and Mediterranean inspiration.

Bea's Café | 1023 9th Ave. S.E. | 403.263.3966 | beaseatery.com

BUSY BITE

Confluence Distilling | 507 36th Ave. S.E. | 403.521.4738 confluencedistilling.ca

IN MEMORIUM Savour Calgary offers its sincere condolences to the family, friends and colleagues of Calgary cookbook author and teacher Noorbanu Nimji who passed away June 10. Her final book, A Spicy Touch: Family Favourites from Noorbanu Nimji’s Kitchen, was co-written by Karen Anderson and won the 2016 Silver Taste Canada Award.

One of our favourite little stores Bite — Inglewood's local grocer, has been busy!

It plans to continue with curbside grocery pickup services indefinitely and provide a quality mix of local, unique and everyday items by Alberta producers, farmers and manufacturers.

THE KIT AND KABOODLE

Bite | 1023 9th Ave. S.E. | 403.263.3966 biteyyc.com

Valbella Gourmet Foods | 104 Elk Run Blvd. Canmore| 403.678.4109| valbella.ca

GET YOUR COFFEE FIX

Kits have become all the rage during social distancing and Canmore’s Valbella Gourmet Foods keeps the party going with free delivery weekly to Calgary.

Order the Carnivore Kit ($100 — incl. meats, pies, soups, ready meals etc.), BBQ Kit ($100 - incl selection of their best BBQ-able products) or the Mini Kit ($55 – incl. bacon, sausage burgers etc.). More info oline.

CARNIVAL EATS

Cappuccino King has been working hard during these crazy times to serve you better. An online store with all of its products allows you to place your orders for in-store pickup or curbside drop. Keep checking the website and Facebook for changes to retail store hours, things are changing every day. Stay Healthy!

Calgary’s newest eatery, Carnival Café, will provide Calgary with year-round carnival food taking the ordinary to extraordinary. With a dedicated food lab, the team creates new flavours of cotton candy and festival faves like the donut burger, fried chicken sandwiches, deep fried pickles, funnel cakes and more! Eat in or take-out.

Cappuccino King | 410 23rd Ave. N.E. | 403.277.5169 cappuccinoking.com

Carnival Café | 2650 36th Street S.E. | 403.305.1292 carnivalcafe.ca

SUMMER IS FOR CHARCUTERIE

EAT LOCAL, SUPPORT LOCAL

Count on Lina’s Italian Market for a variety of Italian prosciutto like Parma 18-, 24- and 30-months aged, a regular Italian Benetti prosciutto, a tasty imported Italian truffle salami or imported Mortadella straight from Bologna, Italy. They also carry the best of Italian cheeses like Burrata, buffalo mozzarella, pecorino, Sardo, Piave and Prosecco cheese — and lots more from Spain, France and America.

Alberta on the Plate returns for another year of festive eating and drinking.

This Alberta-wide dine around festival happens August 7-16 showcasing local bounty and producers across the province. Participating restaurants offer multi-course fixed price menus highlighting local producers, growers, distillers and brewers. It is a great time to be, shop, eat and support local. Follow the website for news, events, and participating restaurants.

Lina’s Italian Market | 2202 Centre St. N.E. | 403.277.9166 | linasmarket.com

Alberta on the Plate Food Festival | albertaontheplate.com

Alberta-raised, grass-fed, grass-finished beef – never given grain Raised without the use of added hormones or antibiotics Free range – never feedlot confined Shop online for pick up or delivery at: www.topgrass.ca/shop Also available at: Calgary Coop, Spud Delivery, Blush Lane, Community Natural Foods, Save on Foods, Sunnyside Natural Market, Amaranth Whole Foods and select Safeways/Sobeys.

We are committed to the health and welfare of our animals, the sustainability of our land and to providing the enjoyable eating experience our customers have come to trust.

For more information or recipes visit www.topgrass.ca LIVING WELL, LIVING RIGHT!

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Ferment on Premise is now in Alberta!

Come make your very own custom wine in our clean and modern facility.

We offer the ultimate wine making experience. Select from over 60 varieties of wine kits. You’ll start your wine then return in 4-6 weeks to bottle your superior quality wine – all at an affordable price.

1069 - 200 Southridge Drive Okotoks, AB 403.982.7466 foothills@vintnerscellar.ca

N E W S , notes & happenings | Q U I C K B I T E S THREE-SEASON HIDEAWAY

LET’S TACO BOUT IT

Chef Brian Diamond and Sous Chef Alberto Ciofani, are working on changing up the Citizen Brewing menu featuring the fresh vegetables grown on site. This summer, the patio will be transformed allowing them to operate as a threeseason hideaway. Citizen Brewery works with local farmers to feed livestock off the their spent grain and in turn will serve that same livestock in the brewery.

The Taco Shop is opening a second location in Highwood Park offering the same authentic tacos and Mexican eats available at the 12th Ave. S.W. location. Chef Alli Said will continue to feature recipes and tacos made from scratch in a take-out option. Follow them on social media @tacoshopyyc for up to date information.

Citizen Brewing Company | 227 35th Ave. N.E. | 403.474.4677 | citizenbrewingcompany.com

The Taco Shop | Highwood Park N.W. | mikeyson12th.com

JAPANESE TEA EXPERIENCE Renowned tea master Riemon Tsuji founded TSUJIRI in 1860. He refined cultivating gyokuro, the highest grade of Japanese green tea allowing fresh tea to become available among other Japanese cities.

In 2010 TSUJIRI Chaho was established outside of Japan and the first location opened in Calgary late last year. We’ve definitely been drowning our Covid sorrows in their parfaits, floats and houjicha tea.

TSUJIRI | 205 16th Ave. N.E. | 403.454.4488 tsujirialberta.com

FROM FARM TO GRILL, A VIRTUAL BARBECUE The Alberta Motor Association has joined forces with several local producers to create a barbecue community and experience uniting people around the barbecue virtually. AMA’s Backyard BBQ experience encourages members to get grilling using locally grown and raised products and then share in an online group. The AMA also shares content from local chefs, local growers and grill-masters through live chats, recipes, tips, tricks, even exclusively curated playlists from Alberta musicians like Corb Lund. Follow along this summer to up your grilling game from the comfort of your home.

THE LITTLE DOUGHNUT SHOP THAT COULD Chef Alexander Benedicto and his pastry chef partner opened Beebop Doughnut Shop right as the Covid19 lockdown started.

The plan was already in place and while in pandemic mode they were able to stay open offering take-out and delivery until the time came to re-open for dine-in. These guys make small batches of doughnuts throughout the day ensuring freshness, and work in an open kitchen concept (with plex-glass) allowing customers to watch the magic.

Beebop Doughnut Shop | 1, 2015 4th St. S.W. 403.497.5813 | beebopdoughnut.com

THE MODERN FAMILY As restaurants slowly re-open for dine-in, Modern Steak has updated its concepts and locations. The downtown location on Stephen Ave. features Modern Burger and Modern Steak. The Kensington location features both Modern Steak and Modern Ocean. Check websites for reservations and information.

Modern Family | modernocean.ca | modernsteak.ca | modernburger.ca

AMA’s Backyard BBQ | ama.ab.ca/backyard-bbq

CHE FOR DAYS Bambu on Centre Street N. is a collaboration of five childhood friends who grew up in the surrounding communities. Their connection to the area inspired the group to open a café featuring some of their favourite foods and beverages while supporting the community in various ways. Bambu specializes in coffee, teas, juices and Chè drinks (pronounced "Ch-ehh”). Che is a Vietnamese dessert incorporating a variety of flavours, fresh fruit, beans, coconut milk and fresh jelly or jello.

Bambu | 1115 Centre Street N.W. | 403.457.8897 bambudrinks.ca

DID SOMEBODY SAY BBQ? Jane Bond BBQ has a new location, which includes seating inside an authentic Handy Van. This new space includes loads of parking, a giant smoker, a fun atmosphere, and the delicious barbecue fare Chef Jenny B. is known for. Find them across from Blackfoot Motor Sports.

Jane Bond BBQ 321, 723 46th Ave. S.E. 403.277.7064 | janebondbbq.com

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I N DUST RY V I EWS | BACK OF HOUSE

Getting it right to get together B y G L E N M A N Z E R , C R E AT I V E G ROU P

The reopening of a restaurant is not an easy task… purchasing food, weeks of cleaning, menu testing, pressure washing the patio, choosing flowers for the patio, programming the computers, editing the wine list, choosing seasonal cocktails.

Did anyone order pizza boxes? What about all the new take out containers? Where does it stop? It doesn’t. But we love it.

Now we are adding face masks, face shields, bottles and bottles of sanitizer, arrows on the floor, maps of where to go, and thermometers. Don’t get me wrong, staff and guest safety are of the utmost importance. It always has been.

Your one-stop connection to Brazil!

That is why we took our time at at Bonterra, Posto, Cibo17, and Free House; our newest establishment that was only open for two months before the shut-down. The restaurants officially opened for “regular dining” on June 17. We discussed physical distancing and how we were going to open for three months before we did it. I think when you arrive at a Creative restaurant, whether you are staff or a guest, you will feel safe. Very safe. Our staff that we have brought back, and I believe everyone we have employed, cannot wait to come back. I hope that in the near future we can bring back all of our staff, but at 50 per cent occupancy... we are not sure when.

Laying off an entire company was not very enjoyable. Freaking* terrible actually, but at the time it seemed like, “hey, we will stay home for 14 days and everything will be great.” Twelve weeks later and for the first week back it was like everyone had completely forgotten what happened. There cannot be another closure. We will not survive. I don’t think that most restaurants would survive any further measures. Actually, I don’t think any small business would, so, I think we need to really work at this. Work hard at it. We need to stay open, we want to employ people, we need to satisfy you. We crave it. We miss the immediate satisfaction of seeing you take that first sip or bite, the hug with your friend or family member you haven’t seen for a while (not 12 freaking* weeks). Thirty-four years in this amazing industry and still there are very few things that are more satisfying then seeing the guest arrive; enjoying a laugh, having an amazing time at one of our places, and thanking us on the way out.

We deliver anywhere in Canada.

136 2 Street SW, Calgary AB BRAZILCONNECTION.CA

It’s like a drug. I am very worried and concerned that with a mask on, gloves, an app to order on, and no interaction, it’s all lost. Everyone is coming to our places to get away, to escape, to do something special. I hope we can achieve the comfort, happiness and enjoyment you felt before taking your order through a mask with gloves on. Come back. It is important, we need you as much as you need us. Have a drink, a local spirit, a beer from your favorite new brewery here in town. A carbonara maybe. Not gluten free though, indulge, eat that carb. Eat that crust, I dare you. It doesn’t need to be one of our places.

Go out and dine anywhere. Support the coffee shop in your neighborhood, the small baker, the microbrewery, support all of us. But remember we need this to go away. It has to. We need to be open. We want to see you every night!

Serving you, seeing you enjoying yourselves; laughing, eating, drinking, trusting us. That is what we live for. We can’t wait to see you. I hope it is soon and we do not want to go through this again. We can't.

The views of Back of House columnists are their own and don’t necessarily reflect the views of Savour Calgary. *Manzer may have used a stronger word than "freaking" in his original text.

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The Parchment

“Let your taste buds travel” VOL. I...No. 3

CALGARY, July - August

Copyright © 2020 The Parchment

Printed in Calgary

Premier Edition CALGARY WEATHER: Sunny 20°C today though it may reach 30°C or dip to -5°C, and it may snow/hail/ rain this afternoon ~ but it’s always warm inside Avenida.

SUPPORT LOCAL

www.avenidamarket.ca

Health Alert! TBSD ON THE RISE IN CALGARY Avenida Food Hall & Fresh Market Covid19 brought about a sharp increase in cases of Taste Bud Stimulation Deficiency (TBSD).

In light of the Covid19 pandemic, there has been a sharp increase in cases of Taste Bud Stimulation Deficiency (TBSD). Doctors would typically prescribe a holiday in an exotic locale and the consumption of tasty local delights to cure sufferers, however with flights around the globe being drastically reduced this prescription is no longer being offered. Luckily a locally crafted cure is available to alleviate even the most severe cases of TBSD.

Level 1 treatment Sapid Omniscient Uplifting Potion (SOUP) The healing properties of SOUP is well documented and a dose of any of the following will fit the bill: 1 dose Turkey Supper soup from Primal Soup Company 1 dose Sumo ramen from Oishidesu Ramen Shack 1 dose Tom Yum from Bangkok Street Food 1 dose Azteca soup from Mestizo’s Mexican cuisine 1 dose Beet borscht from Taste of Ukraine 1 dose hearty Sancocho from Arepas Ranch

Level 2 Treatment Highly Energetic Arousing Tinctures (HEAT) Heat is a great to get your body working and release endorphins but it needs to be balanced with flavour and these items will bring it: 1 dose Madras Curry from Touch of India 1 dose habanero hot sauce from Latin Food Specialities 1 dose extra spicy curry from Thai Manna 1 dose African witchcraft sauce from KFS BBQ 1 dose Garlic Tiger cauliflower or chicken wings from Expat Asia 1 dose Peri Peri sauce from Waffles & Chix 1 dose Osso Bucco from Pranzo Italiano

Level 3 Treatment Sugared Wild Energy Extraction Treatment (SWEET) SWEETS are known to generate happiness and these treatments are sure make you feel happy!

1 dose dessert empanadas from Que Chivo 1 dose lemon bars from Miss P’s Gluten Free 1 dose apple pie baked mochi from Teamo 1 dose warm cinnamon pretzel from Fantasy Donuts & Pretzels 1 dose gelato from the Doghaus 1 dose Baily’s cannoli from Holy Cannoli

Fresh Market Open

Carrying the highest quality products is what Avenida Fresh Market is all about.

Over 40+ local farmers, growers and Downable righteous Individualized Nourishing producers call Avenida Food Hall & Fresh Kickass Solution (DRINKS) DRINKS not only hydrate but provide nourishment to our Market home.

Local chicken, beef, pork, duck, lamb bodies and souls, Try any of these DRINKS for health! and a number of sausages made locally!

1 dose cappuccino from Holy Cannoli Fresh local produce is also back 1 dose PinaApple bubble tea from Teamo in a big way at Avenida, Shirley’s 1 dose Tokyo Red ice tea from Oishidesu Greenhouse is pumping out sugar1 dose horchata (find your favorite) sweet tomatoes, peppers and cucumbers.

Arepas Ranch, Mestizo or Que Chivo AB fresh produce and BC fruits are 1 dose Thai tea at Bangkok Street Food making their way by the pallet load and 1 dose fresh fruit juices at Miss P’s Gluten Free are filling the displays in our Avenida 1 dose cherry lemonade at Fantasy Pretzel Garden District!

1 dose herbal tea from Herbal Healing Love dairy? Regional favourites 1 dose ale, lager, red or white wine at D-Dutchman Dairy deliver their SIPS Beer & Wine (must be over 18) Don’t suffer from TBSD any longer! Get your treatment amazing fresh milk, cream and chocolate at Avenida Food Hall & Fresh Market or order for pickup and milk in glass bottles as well some of the best ice cream you’ll ever taste! delivery from these vendors directly!

Level 4 Treatment

IN RESPONSE TO COVID19, WE HAVE WORKED CLOSELY WITH ALBERTA HEALTH SERVICES TO ENSURE WE ARE GOING ABOVE AND BEYOND TO CREATE AS SAFE AN ENVIRONMENT FOR OUR CUSTOMERS AS WELL AS FOR OUR VENDORS.

HOURS Thurs – Sat | 11 a.m. – 8 p.m.

Sun | 11 a.m. – 5 p.m.

Follow Avenida Food Hall & Fresh Market on Instagram and Facebook @Avenidamarket

SITUATED RIGHT OFF MACLEOD TRAIL AT 12445 LAKE FRASER DRIVE SE,

OUR VISITORS HAVE ACCESS TO AMPLE FREE PARKING – SO YOU CAN ENJOY KEEPING A DISTANCE FROM OTHERS

Arepas Ranch

Expat Asia

Le Bouquet Floral

Avenida Mercantile

Fantasy Pretzel & Donuts

Holy Cannoli Coffee

Stay safe, be kind & support local!

Doghaus Hot Dogs & Gelato

Primal Soup Company

KFS BBQ

Teamo Fruit Teas and Mochi

Que Chivo

Miss P’s Gluten Free

Shirley’s Greenhouse

Oishidesu Ramen Shack

SIPS Beer and Wine

Touch of India

The Garden District

Waffles & Chix

Bangkok Street Food

MOMMS Pet Supply

Pranzo Italiano

Sushi

Latin Food Specialities

Casa Corazon

Herbal Healing

Mestizo Mexican Street Food

V i s i t AV E N I D A M A R K E T . C A

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Sunworks Farms Takori Taste of Ukraine Thai Manna

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MATCH YOUR CRAVING TO THE VENUE

Õ

ALL LOCATIONS NOW OPEN - RESERVATIONS HIGHLY RECOMMENDED

3RD 2ND 1ST FLOOR

MODERN ROOFTOP

FLOOR

MODERN STEAK

FLOOR

MODERN BURGER STEPHEN AVE 100 - 8TH AVE SE 403.244.3600

2ND 1ST FLOOR

MODERN OCEAN

FLOOR

MODERN STEAK KENSINGTON 107 - 10A ST NW 403.670.6873

MODERNSTEAK.CA | MODERNOCEAN.CA | MODERNBURGER.CA