Savour Calgary - 2021 July-August

JULY » AUGUST 2021

FRESH. LOCAL. STORIES FOR FOOD LOVERS.

GLOBAL GRILL

THE RISE OF THE CHICKEN SANDWICH

MEET THE PRODUCERS

MARKET REPORT

GATHER

WHAT YOU’LL NEED TO SPARKLE Strawberry Rose Cosmo 1 oz Vodka 1/2 oz Triple Sec 1/2 oz Monin Strawberry Rose Syrup 1/2 oz Fresh Lime Juice

A TRIO OF FLORAL BLENDS BURSTING WITH AROMATICS AND FLAVOUR

3/4 oz Grapefruit Juice Chill cocktail glass.

Pour ingredients into mixing glass with 2/3 ice.

Cap, shake and strain into chilled 8 oz cocktail glass.

Garnish.

Crafted to pair with the beverage of your choosing.

Each one is well-balanced, incredibly versatile, and delicious in sparkling waters, teas, coffees and cocktails.

Lavender Lemon Fizz 1 oz Monin Lavender Lemon Syrup 6 oz Champagne or Prosecco Pour ingredients into 8 oz cocktail glass.

Stir gently to mix.

Garnish.

To add that dash of dazzle to summer refreshments, visit us and discover these and 150 other Monin flavours.

CREATE YOUR OWN GATHERING SPOT. WE SELL, SERVICE & SUPPLY EVERYTHING FOR HOME OR COMMERCIAL COFFEE EXPERIENCES. WE CARRY AND SERVICE:

403.277.5169

410 23 AVENUE NE, CALGARY

LET US SUPPLY YOU WITH:

CAPPUCCINOKING.COM

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

Contents 20

C

an we just take a moment and marvel at Calgary’s food people?

After more than a year of uncertainty, closures, temporary patios, rolling restrictions, anti-masker tirades, sick staff, quarantines, exorbitant third-party delivery fees, lions, tigers, bears and other mayhem, they’re still here – ready and willing to feed us by any means necessary.

More than any other, the food and hospitality sector has felt the wrath of Covid. Yet, when you take a look at our “Quick Bites” section in the back of the magazine, you’ll find new restaurants opening, old favourites expanding and some classics celebrating milestone anniversaries. What is it about food people that makes them so resilient? How are they so hopeful and optimistic after a pandemic that did everything it could to take them down? If I had to guess, I’d say it has something to do with a higher calling. The folks behind our food have always worked inhumane hours, operated on razor-thin margins, sacrificed mental and physical health and put up with some pretty obnoxious people (present company excluded, of course) all to give us a meal that nourishes – on so many levels. Who but someone with a greater purpose would choose this work? While I can’t explain their spirit, I can express my gratitude. Thank you to the chefs, cooks, servers, hosts, cleaners, delivery drivers, counter staff, producers, vendors and everyone who kept us mouth deep in comfort food in what has been one of the hardest years in recent memory. We couldn’t have made it through without you. Savour Calgary readers: If you’re able, go show these people some love this summer – they need it and they deserve our support.

On the heels of the spring plant-based issue, we thought we’d send out an ode to the meat-eater this summer. Our cover story by Tanya Schaap looks at the rise of the chicken sandwich (they’re everywhere!) and Grace Wang takes us on a savoury trip around the world while never leaving the city. Savour Calgary newcomer Daniel Domanko offers a master class on barbecued pulled pork and we meet some area producers of our favourite sources of protein with Catherine Van Brunschot and Debra Smith.

With so many meaty stories to sink your teeth into this issue, we fully expect to see Savour Calgary pages smudged with sauce and spotted with greasy fingerprints as evidence of your culinary adventures. Share your photos and stories with us. We love to see how you are using the magazine – even if it’s as a napkin when there’s nothing else around. Oh, and and we’ve done something a little different on the cover this issue. Let us know what you think!

Happy eating!

Camie Leard, Editor camie@savourcalgary.ca

26 14 Savour Calgary tells the food stories that happen at Mohkínstsis, located in the traditional territories of the Niitsitapi and the people of the Treaty 7 region and the Métis Nation of Alberta, Region 3. We acknowledge the indigenous people of this area as keepers of the land and water that make these stories possible and thank them for their hospitality and stewardship of this place.

38 Features 14 Global Grill 20 The Rise of the Chicken Sandwich 26 Meet the Producers

The Regulars 5 Savour Selects 11 Fresh Market 12 Julie’s Kitchen 17 Shop Local 19 Market Report 24 Master Class 31 Quick Bites 38 Funnybones

SAVOURCALGARY.ca J U LY » AU G U S T 2021

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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

John Gaucher is a Calgary-based photographer who specializes in creative work. Find him on Instagram @jgimages.

Special thanks to Chef Dustin Schafer and Modern Steak for food styling.

CONTRIBUTORS

Wanda Baker Daniel Domanko Ellen Kelly Linda Kupacek Tanya Schaap Debra Smith Catherine Van Brunschott Julie Van Rosendaal Grace Wang ADVERTISING SALES

Ellen Kelly ellen@savourcalgary.ca WEBSITE TECHNICAL ADVISOR

Todd Robertson web@savourcalgary.ca DISTRIBUTION

James Norman distribution@savourcalgary.ca PRINTING

CentralWeb 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

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

savourcalgary.ca

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.

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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

Calin Charles Media

Cathy Jacobs

Savour selects

HALO Churros 3519 14th St. S.W. 403.984.4256 halochurros.com

Classic churros and dip

NOT YOUR AVERAGE CHURRO

Angel’s patio

Angel’s Cappuccino Cafe 4105 Montgomery View N.W. 403.452.0164 angelscafe.ca

THE LITTLE CAFÉ THAT COULD Off the beaten path, tucked in between Calgary’s Bow River and the Trans-Canada Highway, sits Angel’s Cappuccino Café, a favourite hangout with the locals that has been a solid fixture for 15 years. What started as a food truck, turned movable structure, turned permanent café has become a symbol of resiliency, hard work and commitment to community. Owner Cathy Jacobs has had her share of challenges over the years having to relocate the entire cafe nine meters from a power pole, building an entirely new eatery in the existing space and having patio furniture stolen. But nothing quite compared her for the pandemic. The day after they received a large food shipment, restaurants were forced to shut down resulting in this team having to shift gears quickly. They repurposed the items by cooking and handing out food to those in need.

The café offers breakfast, lunch, dinner, coffee and dessert plus acts as a respite for those looking to get some fresh air from the Children’s Hospital, Foothills Hospital and Tom Baker Cancer Centre. Watch for live music and other events as restrictions allow. We recommend dropping in to grab a turkey cranberry brie sandwich or beloved B.L.T. and finding a spot outside in Edworthy Park, across the river, or along the riverbank.

Antonio Lopez landed in Canada seven years ago by way of Mexico City, ending up in High Level, Alberta. He opened a Mexican restaurant, sold it a couple of years later and started HALO Churros food truck. After a successful run, the family moved to Calgary and recently opened a brickand-mortar eatery in Marda Loop (also called Halo Churros) featuring the same sweet and savoury churros served on the truck. Lopez honours the tradition of churrerias in Spain but also integrates North American flavours and culture in his recipes creating a fusion between traditional and modern. The result is a thinner, crunchier churro that lends itself perfectly to the chilled churro treats on the menu. We’ve tried a few of the sweet offerings, but have our sights on the savoury Argentine churro made with provolone cheese, chorizo and pesto and the Mon Cherie featuring Roquefort cheese, bacon, pear and honey. There are several options to choose from and an assortment of signature drinks. Inspired by the smallbatch ice cream and gelato shops in Calgary, they recently launched a new menu item in partnership with Noto Gelato: Chulato’s churro/gelato sandwiches. Put this eatery on your bucket list for the best summer ever.

A M I L L A RV I L L E DAY E V !

HA

Close, quaint, crafts, historic, ice cream, snacks and farm fresh produce.

Nestled in the foothills only 35 minutes from Calgary.

403 931 3626 | millarvillegeneralstore.com J U LY » AU G U S T 2021

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Prairie Dog Brewing

BBQ-combo

BREWS AND BARBECUES Prairie Dog Brewing is a family-owned-and-operated craft microbrewery and barbecue restaurant that relishes in bringing people together over brews and barbecues. The team consists of Laura Coles, Gerad Coles, Tyler Potter, Sarah Goertzen and red-sealcertified Executive Chef Jay Potter who all manage day to day operations. Wanting to stand out from the pack, the team opted to focus on the barbecue food experience paired with its locally brewed beer. They took a leap of faith and purchased what they tell us is the biggest smoker in Canada, affectionately named “Clifford the Big Red Smoker,” which is capable of smoking 1800 lb of meat at a time. How they got it into the brewpub we will never know, but we can confirm the barbecue it makes is finger-licking good. The Prairie Dog team sources locally as much as possible including collaborations with Alberta malt companies, Rebel Bean Coffee, Philpott’s Honey Farm and Calgary’s Italian Bakery who uses the spent grain to create the house-baked brioche buns found on the menu. One of the things we love about this place besides the food and beer is the fact they pay staff fair wages. You will see signs advising a no-tip policy. Customers wishing to tip can donate to a staff fund contribution which gets paid out to everyone evenly on pay cheques. Go for the beer and stay for the barbecue.

Prairie Dog Brewing | 105D 58th Ave. S.E. 403.407.2448 | prairiedogbrewing.ca

Refreshing.

T RY O U R NEW C A PPU CC INO IC E C R E A M P IE

Chocolate Mint and Banana Split Brownie Ice Cream Pies also available.

K EN S IN G T O N

1081 2ND AVENUE NW • 403.287.8544 S PR U C E C L IF F / WIL D WO O D

8 SPRUCE CENTRE SW • 403.452.3960 MA H O G A N Y

2171 MAHOGANY BLVD SE • 587.623.1144 WATCH FOR OUR NEW STORE IN CROWFOOT CROSSING COMING THIS FALL!

@piejunkieyyc | piejunkie.ca *Hosted our meal, but did not approve the story 6 J U LY » AU G U S T 2021

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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

Camie Leard

BARBECUE ON THE GO Calgary’s iconic Tubby Dog has found a way to pack a barbecue party into a bag and make it delicious. Starting with a package of their famous The Uke house-made sausages (now available in select retail outlets), the kit also includes fresh buns from the Calgary Italian Bakery, a jar of Tubby Dog’s new house-made mustard (available in three flavours), two Annex Ale Idle Hands Italian pilsner tallboys, Twinkies for dessert as well as everything you need to cook and eat your dogs. The kit comes with the very cool biodegradable ecogrill by CasusGrill Canada. All this for just $50 makes for an easy, fun meal outside. Order on Instagram @TubbyDog or email tubbydog@shaw.ca.

Tubby Dog

Tubby on The Go 1022 17th Ave. S.W. 403.244.0694 tubbydog.com

Tubby Dog Mustards

YOURS TO DISCOVER

BEST BUY A REAL TREAT A Cochrane-based cookie company is quietly making waves in the food world as it has taken home two prestigious awards this past spring.

Real Treat Organic cookies took home the gold in the Cookies & Sweet Snacks category of the Specialty Food Association’s 2021 sofi™ Awards for its Lemon Sablés with Herbes de Provence and the NEXTY for Best New Sweet Snack at Virtual Expo West for its Pantry line. Founder and CEO Jaqueline Day says her products have been garnering attention from foodies all over the world as the cookies deftly marry nostalgia and epicurean adventure with clean ingredients and unique flavour combinations. We loved the lemon sablés and the salted caramel shorties with fennel. Both offer a surprising combination of sweet and savoury with a dreamy, sandy mouth feel. Find these real treats at grocers all over the city including Blush Lane, Spud.ca, Community Natural Foods, Safeway/Sobeys and others.*

Real Treat Organic Cookies 825.468.2480 realtreat.ca

"One of the best value whites coming out of Italy...Crisp and savory, the fresh palate offers yellow pear and juicy citrus before a hint of white almond signals the close." v.’19 July/20 Real Treat Gourmet Cookies

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Camie Leard

BACKYARD BOUNTY If you’re lucky enough to know someone from the East Coast, you may have had the pleasure of a seafood boil. Thanks to Calgary’s new Backyard Boil, you no longer need an exclusive invite to experience the fun and flavour of a boil in your own backyard. Complete with seafood, potatoes, corn, spices and even the pot to cook it all in, all you need is a fire, grill or burner and you will soon be spilling your steaming bounty over the plastic table cover (provided) and tying your lobster bib (also provided) around your neck. We had so much fun preparing and eating this feast, which could easily feed six people. The basic package includes shrimp, mussels, scallops, spicy sausage and all of the accompaniments for $149. You can also add crab, lobster, scampi and more for an additional charge. It was messy, spicy, delicious and the perfect thing to enjoy with friends and family in the backyard as we start to return to being together once again. Available through North Sea Fish and Farms and the Backyard Boil website.* Backyard Boil/North Sea Fish and Farms 3320 9th St. S.E. | 403.243.4475 | backyardboil.ca

TASTE OF HOME Hailing from Argentina, Chef Marina Mellino is passionate about Latin cuisine – particularly the world-famous Argentine barbecue. A student of art, a world traveler, a chef and a cookbook author, Marina is well versed in the art of international flavour. And now, she’s created the Spice Chica line of sauces, spices and blends. Her recently launched chimichurri steak sauce found its way onto our table this spring and it hasn’t left.

To borrow a phrase, “We put that (stuff) on everything!” From steak to vegetables, this sauce is a flavour bomb that is the perfect combination of tang and spice making it a great marinade, condiment and sauce for…well…almost anything. If you’re barbecuing this summer, a jar of this gem will take your meals up a notch.

Buy it at Kalamata, Unimarket and the Spice Chica website.*

The Spice Chica 403.667.9811 thespicechica.com

Camie Leard

Seafood boil

Characteristically, Wagyu beef is highly marbled, which gives the beef its “melt in the mouth” moisture and tenderness. When cooked, the marbling is absorbed into the muscle and gives the meat its tenderness and flavour.

Brant Lake Cattle was established in Southern Alberta in 1993. As passionate cattle producers, we are committed to refining our Wagyu cross herd to result in a superior tasting, consistent and healthy beef. This is some of the best beef in the world.

Visit us online at brantlakewagyu.ca or check out our new Calgary butcher shop, 507 – 42 Avenue SE. Open Tues to Sat, 10am to 6pm

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Argentinian Steak Sauce

*Hosted our meal, but did not approve the story

LET’S TACO ‘BOUT IT As Calgary starts to re-open and cautiously return to a new kind of normal, a unique crop of eateries beyond ghost kitchens are popping up.

Canelo’s Ice Cream is the brainchild of retired pro boxer Jesse Bartlett and his seven-year-old entrepreneur daughter. While Bartlett founded the business, he has since brought on team members Raj Dhaliwal, Miso Gajic and Darren Stauth.

Together this group has created a menu that is fun, whimsical and playful. Choose from Canelo’s signature ice cream tacos, 12 flavours of ice cream, 24 flavours of soft serve, and street treats including waffle-chip nachos and milkshakes. If the signature taco combinations aren’t calling to you, create your own with (gasp) unlimited toppings.

There is so much to love about Canelo’s from the bright cheery interior, Mexican-inspired treats, to local collaborations. Foothills Creamery makes the ice cream for the eatery here in Calgary which includes vegan options, and they are currently in discussions regarding future partnerships and new menu items. When asked about the name, Bartlett advises Canelo is his young son’s nickname and they wanted to ensure he was not left out of the business. We predict we will be screaming for taco ice cream all summer long.

Canelo’s Ice Cream | 3007 26th Ave. S.W. 403.796.2810 | canelos.ca

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

Canelo’s Ice Cream Taco

ESCAPE ORDINARY

Taste street food with a gourmet twist

Meraki On The Go Something fresh on Calgary’s food truck scene Find us at: streetfoodapp/calgary/meraki Catering for any occasion.

In-home chef services.

Traditional Afternoon Tea Boxes.

Shabbat Dinners, Shiva Meals, High Holidays, Simchas.

Book us for your next private event.

We specialize in customized menus for any occasion J U LY » AU G U S T 2021

merakicuisine.ca 403.619.COOK (2665)

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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 HIDDEN GEM: FRENCH 50 BAKERY Sometimes you have to hunt a little for a true hidden gem and French 50 Bakery (and freshly-launched café) is just such a treasure.

Operated by husband-and-wife team Brad Labrenz and Marie-Luce Denis, the bakery offers its delicious goods on Saturdays only from 8 a.m. – 1 p.m. out of a quaint historic building (formerly the town’s post office) in Olde Towne Okotoks, 20 minutes south of Calgary. The bakery operates out of the Bistro 1882 restaurant similar to pop-up models that have emerged of late, but on a permanent basis. Labrenz picked up the bread-making bug while visiting France and wanted to bring that sort of flavour and quality back home. After a great deal of trial and error, he hit upon the magic formula and before long, his hobby had turned into a family business. We tried the pain au chocolat, mixed berry cruffin (croissant/muffin hybrid) and a chewy, delicious miso sesame loaf. Online ordering is available from Wednesdays at 7 p.m. until Fridays at 9 a.m. for pickup on Saturday. Stock always reserved for walk-ups as well.

Helping our clients live healthier lives – one workout at a time

W

e work with people of all shapes and sizes but we love working with clients who want to fight ageing every step of the way,” says One on One owner Sandra Bueckert (pictured below).

“Age is the great equalizer and at 55, I’m a part of the resistance.”

“I chose One on One many years ago as I wanted to gain muscle and become stronger,” says Elizabeth Walsh, a 20-year client.

Camie Leard

French 50 Micro Bakery| 52 N Railway St., Okotoks | 587.429.5906 french50bakery.com

32 YEARS STRONG “I knew the best way for me was to be with experts and to have appointments I would not miss.”

There are no fads or gimmicks at One on One. It’s the home of sweat equity. Workouts for clients looking to reach their goals online or in-person are by appointment only.

“Every client has different goals and different issues to consider. We get it. We understand,” says Sandra.

If you’re ready to expand your path to physical and mental health, maybe it’s time to give Sandra and her team a call at One on One.

Personal Fitness Instruction Inc. Personal Training Nutritional Consulting

Miso loaf, pain au chocolat and mixed berry cruffin

www.oneononefitness.ca

1516 17 Ave. SW, Calgary, AB • 403.244.9059 • oneononefitness@shaw.ca

June2021-OneOnOne V1.indd 1

Soulful recipes inspired by our families straight from the heart of old Italy and made in-house daily.

Our famous sausages are only one part of our story. Check out Spolumbo’s for stress-free office, event and home catering.

Our in-house deli and ready-to-eat take-home meals are just waiting for you!

Visit us in Inglewood at 1308 9 Avenue SE | spolumbos.com

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2021-06-10 7:13 PM

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

Peaches B y E L L E N K E L LY I l l u s t ra t i on s b y A L I S ON M A RT I N Peaches are part of the rose family, related to almonds, plums, apricots and cherries. They’re all drupes; in other words, fruit with flesh surrounding a hard shell containing a seed. This isn’t essential information, of course, I just like saying drupe.

Peaches originated in China thousands of years ago (wild peaches still grow there), introduced from Persia to Europe, and then beyond, likely around the 16th century.

In Taoist mythology, a peach tree becomes the Tree of Life and represents immortality. In China, still to this day, the peach symbolizes youth and long life. Powerful stuff.

While a peach pie is nirvana to some, a peach crisp really rings my bell.

Preheat your oven to 190 C (375 F) and butter an 8-inch baking dish. Peel, pit and slice 6 ripe peaches. A ripe peach shouldn’t need to be blanched to peel, but if you’re having difficulty, pour boiling water over the peaches in a colander, then peel. Gently toss the sliced fruit with 2.5ml (½ tsp) almond extract (or vanilla, if preferred) and arrange in the bottom of the baking dish. Combine 250 ml (1 cup) flour, 250 ml (1 cup) white sugar, 125 ml (¼ cup) packed light brown sugar, 5 ml (1 tsp) orange zest, 2.5ml (½ tsp) ground cinnamon, and 1.25 ml (¼ tsp) salt together in a bowl. Work 125 ml (½ cup) cold butter into the mixture with your fingers until it resembles coarse crumbs. Strew the flour/butter mixture over the fruit. Bake for 45 minutes, or until the topping is golden and the peaches are bubbling through. Serve warm or room temperature with vanilla ice cream or whipped cream.

Another summer pleasure is grilled peaches. The only caveat I would implement is to make sure your grill is really clean. Preheat and lightly oil the grill. Combine 150 g (6 ounces) soft chevre cheese, 30 ml (2 Tbsp) milk, 15 ml (1 Tbsp) liquid honey, 15 ml (1 Tbsp) chopped pistachios and a pinch of ground coriander. Grill the peaches cut side down until you see nice caramelized grill marks, about 6-8 minutes depending on how hot your grill is.

Invert and fill the cavity of each peach with a spoonful of the cheese mixture; garnish with mint and serve warm.

Nothing compares to a fresh peach with little or no embellishment, but should you find yourself with an embarrassment of riches, a Bellini is just the thing. Originating in Venice around the 1930s at the infamous Harry’s Bar, this lovely drink should push the mimosa aside as the quintessential brunch tipple for at least the peach season. It’s as easy as making a puree of perfectly ripe peaches with a little simple syrup and a squeeze of lemon juice. Put 45 ml (3 Tbsp) purée in the bottom of a flute and fill with a dry Prosecco, about 125 ml (½ cup). Salud!

Sadly, tracking down a perfectly ripe peach can prove to be as challenging an undertaking as finding eternal youth. At their best, peaches come close to having tropical attributes; luscious, aromatic, dripping and bursting with intense flavour.

Consequently, few things are more disappointing than cutting into an inferior peach. The anticipation is just too high.

When shipped from too far afield, peaches are fragile and easily damaged. We don’t grow peaches commercially in Alberta, so every year we depend on our B.C. neighbour’s bounty.

Be particular when you’re choosing peaches at the market.

Peaches will continue to ripen and become a little bit juicier and fragrant after harvesting, but they won’t become any sweeter. If the fruit is hard and greenish around the stem end, it’s unlikely to ripen.

A slight give on the shoulders (stem end) when GENTLY pressed (don’t be that person who jams their thumbs into fruit and then puts it back) will indicate fruit more likely to continue to ripen. A case of peaches will have fruit at various stages of ripeness, so checking every day is essential. Peaches will keep at room temperature for about a week. After that, a brief sojourn in the fridge will keep them from becoming overripe. Make it all about the peaches for a week or so and your illusions won’t be shattered. Choose plump fruit that is heavy in the hand. Eschew any fruit with bruising or shriveled skin.

There are white peaches and yellow – the white fleshed varieties tend to be sweeter, while the latter are often more tart. There are different shapes too, notably the Saturn or donut peach. I see these in markets occasionally, but they are more of a novelty, to my mind. The difference between clingstone and freestone, when describing peaches, is pretty self-evident. The pits of the freestone varieties come away easily and the pits of the clingstones, well, cling to the flesh of the peach. A word or two on nectarines, which are closely related to peaches: The most obvious difference is the smooth skin as opposed to the fuzzy. There are subtle differences in texture and flavour as well, but the two fruits are interchangeable for all intents and purposes. One perk, nectarines don’t have to be peeled.

Bergen Farmers’ Market Local vegetables Sourdough baking Organic BC fruit Unique artisan crafts

“So worth the trip!”

Saturdays 10am-1pm

Bergen Community Hall

Riverside Park

thebergenmarket.ca J U LY » AU G U S T 2021

One hour from Calgary. 10 minutes from Sundre.

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Onedish Meats Photos and story by J U L I E VA N RO S E N DA A L

A couple of generations ago, casseroles were the weeknight meal of choice when you needed to get dinner on the table with a minimum of dishes to do afterward. Skillet and sheet-pan meals are our modern-day version, minus the omnipresent tin of condensed soup that bind noodles, meat and veg together in creamy, salty deliciousness.

Heavy sheet pans and parchment allow for all manner of ingredients to bake or roast together — meat, fish, potatoes and other veggies, grouped according to baking time or added to the sheet as required — with minimal clean-up. Sheet pans are large enough — especially compared with a standard 9x13-inch Pyrex baking dish — for hot air to flow around your food and help them roast evenly. Similarly, a large skillet — cast iron or not — makes quick work of ground meat, chops, chicken breasts or thighs without even needing to preheat your oven. Since the pandemic has inspired many of us to seek out nostalgia, particularly in the form of our childhood dinners, here are a few you may have grown up with, in various forms, and are worth making a comeback.

Pan Sausage & Pierogi Sheet pan meals are particularly hip these days — if you have a heavyrimmed baking sheet, you can cook all kinds of meatveg combinations at the same time, and only have one pan to wash. But beyond salmon filets and chicken thighs, you can do a ton of other things, including a whole pierogi spread, on one sheet — without even having to boil your pierogi.

½ green cabbage, cut into 2-cm (¾-inch) wedges (or halved Brussels sprouts) 2-4 farmers’ sausage, kielbasa or other cooked sausage, cut into 5-cm (2-inch) lengths 1 large onion, cut into 3-cm (½-inch) wedges 12(ish) frozen pierogi A few garlic cloves (optional) Olive or canola oil Salt and pepper, to taste

Mustard Cream 80 ml (¹/³ cup) sour cream 30-45 ml (2-3 Tbsp) grainy mustard

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Preheat the oven to 200 C (400 F.) Arrange the cabbage, sausage, onion, pierogi and garlic in a single layer on a parchment-lined rimmed baking sheet. Drizzle generously with oil and use your hands to coat everything well. Sprinkle with salt and pepper and bake for 30-40 minutes, turning the pierogi (and anything else you can flip — you might not be able to turn the cabbage while keeping it in wedges) about halfway through.

Stir the sour cream and mustard together and serve with the cabbage, onions, sausage and pierogi, squeezing the soft garlic cloves out of their skins, if you roasted some.

Serves 4.

W hat’s cooking | J U L I E ’ S K I T C H E N Crispy Chicken Schnitzel There are few tastier meals than crispy schnitzel; once you get the hang of it, it’s the sort of thing you can whip up quickly, making enough for one or two or six (it’s easy to scale up or down). Eat it straight-up with a squeeze of lemon, or pair it with a salad or leftover veg or stick it between two slices of squishy bread (spread with mayo) and call it a sandwich.

6-8 boneless, skinless chicken thighs 125 ml (½ cup) allpurpose flour Salt and pepper, to taste 2 eggs 500 ml (2 cups) dry breadcrumbs, fine cracker crumbs or panko 125 ml (1/2 cup) grated Parmesan cheese (optional) Canola oil, for cooking Lemon wedges and parsley, for serving Flatten the chicken thighs: place between two pieces of parchment and pound with a mallet (or the bottom of a thick bottle, or other flat surface) until they’re about half their original thickness.

Sloppy Joes Put the flour into a shallow dish and season it with salt and pepper. Crack the eggs into another shallow dish and beat them with a fork, and put the breadcrumbs and Parmesan in a third.

Set a large, heavy skillet over medium-high heat and add a generous drizzle of oil. Dip each chicken thigh into the flour to coat, then into the beaten egg, and the breadcrumb mixture.

Cook in the skillet for a few minutes per side, until deep golden. Serve sprinkled with parsley, with lemon wedges to squeeze over top.

Serves 4.

I adored sweet-tangy sloppy Joes as a kid, and I still love them — they can be made with any kind of ground meat, sausage, even plant-based substitutes.

Olive or canola oil, for cooking 1 small onion, peeled and chopped 2 garlic cloves, crushed 2 ¼ kg (1 lb) ground beef, bison, turkey, chicken or ground plant-based protein 250-500 ml (1-2 cups) tomato sauce or diced tomatoes 80 ml (¹/³ cup) ketchup 30 ml (2 Tbsp) cider or red wine vinegar 30 ml (2 Tbsp) brown sugar

Salt and pepper, to taste 4 soft buns, cheese buns, or biscuits Heat a drizzle of oil in a large pot set over mediumhigh heat and sauté the onion for 4-5 minutes, until soft. Add the garlic and cook for another minute. Add the beef and sausage, squeezed out of its casing, and cook for about 5 minutes, breaking it up as you cook, until the meat is no longer pink.

Add the tomato sauce (more or less depending on how saucy you like it), ketchup, vinegar, brown sugar and salt and pepper to taste. Simmer for about 15 minutes, until the sauce has thickened.

Split the buns or biscuits in half and ladle the meat mixture on top.

Serves 4.

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Camie Leard

By G R AC E WA NG

GLOBAL GRILL SUN’S CHAR SIU

A delectable collection of Calgary’s best international meat dishes

Sun’s BBQ Restaurant is where you’ll find Calgary’s best example of Cantonese-style barbeque pork, better known as char siu.

Char siu is made by marinating fatty cuts of pork in a mixture of soy sauce, hoisin sauce, honey, and red fermented bean curd, which lends it its signature red tint. The pork is then hung on metal hooks and slowly roasted in an oven and basted with honey.

A mix of textures and flavors, char siu’s sweet, crisp exterior contrasts perfectly with its tender, salty interior.

At Sun’s BBQ Restaurant, char siu is made fresh every day and often sells out by 3 p.m.

COVID-19 may have

Sun’s BBQ Restaurant 6 1423 Centre St. N.W. 403.230.8890 tasteofasiagroup.ca

made international travel impossible, but thankfully,

ANATOLIA’S KEBABS

Calgary brings the

Both Anatolia locations serve fresh, utterly delicious Turkish cuisine. Their perfectly marinated chicken and lamb kebabs are grilled to order, and both are juicy and tender, with just the right amount of char.

Accompanied by a generous serving of rice, salad, tzatziki and hummus, Anatolia’s kebabs make for a hearty and satisfying meal for any carnivore.

world to devout meat eaters as the home of countless international restaurants, markets and take-out joints.

Anatolia Turkish Restaurant/Anatolia Turkish Cuisine 237 8th Ave. S.E. | 1235 26th Ave. S.E. 403.484.9022 | anatoliaturkishfood.ca

The adventurous Camie Leard

carnivore will have no difficulty finding some of the world’s most iconic meat dishes right here in Calgary.

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Jonas’ Restaurant

European Bakery & Deli

MINA’S CHURRASCO RODIZIO Minas Brazilian Steakhouse has been bringing traditional Brazilian-style barbecued meats to Calgarians for years. Pre-COVID, meats were served rodizio style, or all-you-can-eat, with servers slicing tender, seasoned cuts of beef, pork, and chicken tableside.

Adapting to the new COVID-era, Minas now serves their signature Brazilian barbeque, or churrasco meats in takeout platters and boxes, where meatlovers can choose their favourite cuts.

EUROPEAN’S CHEVAPS

JONAS’ CHICKEN PAPRIKASH Jonas’ Restaurant has been serving up authentic Hungarian dishes for the last 21 years and never disappoints. Chicken is a popular and traditional dish in Hungary, and it’s easy to see why. Each bite of chicken is drenched in a delicious paprika-infused sauce. Dollops of sour cream provide some tang, and homemade pasta called spätzle rounds out the dish. The ravenous carnivore is sure to leave feeling satisfied with this stick-to-your-ribs comfort food.

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

Follow your nose down Calgary’s busy 17th Avenue to European Bakery & Deli, a familyowned bakery specializing in Balkan cuisine.

Chevaps is a traditional dish of small, seasoned ground beef sausages served with onions and sour cream. European Bakery’s version combines the juicy sausages with a pitalka, a traditional, soft flatbread. This hot sandwich is an absolute delight. If you’re still hungry, European Bakery & Deli also offers meat burek, an enormous circle of layered phyllo dough filled to the brim with flavorful ground beef.

It’s also sold by the slice, and each generous serving is more than enough for one meal.

Jonas’s Restaurant | 937 - 6th Ave. S.W. 403.262.3302 | jonasrestaurant.com

European Bakery & Deli | #160, 515 17th Ave. S.W. 403.806.3768 | eurobakerydeli.com

Mi Mercado Es Tu Mercado

Latin Cravings

Made In-house

Authentic Taste

unimarket.ca

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YEMENI VILLAGE’S BEEF KABSAH Situated at the tip of the Arabian Peninsula, Yemen boasts a complex and rich cuisine full of spices. Yemeni Village brings traditional dishes to Calgarians ready for a meaty, spicy feast. Kabsah is a meat and rice dish commonly served throughout the Arabian Peninsula. Yemeni Village’s uses high-quality AAA lean beef, which is pressure cooked for a fall-off-the-bone tenderness. Notes of cloves, cumin, and cardamom are present, and the meat is accompanied by an array of sauces, among them, zhug. Zhug is a refreshing blend of crushed green chili peppers, coriander, garlic, pepper and olive oil which provides a powerfully spicy kick to the dish.

UNSURPRISINGLY, fried chicken is a

Yemeni Village | 402 8th St S.W. | 403.452.8595 yemenivillage.ca Camie Leard

universal language of its own, and countless cuisines have their own spin on this guilty pleasure. In Calgary, there’s everything from moist Southern fried chicken (Cluck N Cleaver, 1511 14th St. S.W.) to Korean fried chicken, with an airy, crisp bite and a wide variety of sauces (bb.q Chicken Lemon, #201, 1104 6th Ave. S.W.) Bb.q Chicken Lemon’s flagship dish features fried chicken coated with powdered cheese and lemon sauce — this unlikely pairing delivers a powerful umami punch, and is undeniably addictive. Jollibee (multiple locations, Calgary) is a fast-food chain from the Philippines with a well-deserved cult following.

Jollibee’s Filipino-style fried chicken delivers a spicy crunch with tender, juicy chicken — don’t worry, there’s a non-spicy version too.

Nearly hidden in a far northwest strip mall is Tamarind (#1110 Panatella Blvd NW #610), an Indian restaurant serving up a popular Indian fried chicken dish called Chicken 65.

Chicken 65 was originally created at the Hotel Buhari in Chennai, but many variations of the dish now exist. Tamarind’s version is deep fried and covered with a fiery red, chili sauce.

Don’t confuse this Tamarind with the excellent vegan Vietnamese restaurant downtown!

Eastern Fortune

ON FRIED CHICKEN...

EASTERN FORTUNE’S PEKING DUCK Eastern Fortune Restaurant is a dinneronly hidden gem serving up excellent Peking duck. Prepared in China since at least the 14th Century, Peking duck involves a multistep process aimed at achieving delicately crisp, thin duck skin and tender, intensely flavored meat. Marinated in soy sauce and malt sugar before being roasted, Peking duck is traditionally served with thin Chinese pancakes, hoisin sauce, scallions and other accompaniments. Everything is wrapped together for the perfect bite. Just remember, because of the popularity and preparation time, Eastern Fortune’s Peking duck needs to be reserved by phone a day ahead of time.

Eastern Fortune Restaurant | 416 16th Ave. N.E. 403.230.9267 | easternfortune.ca

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

dine around food festival across alberta • august 6-15, 2021 16 J U LY » AU G U S T 2021

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@abontheplate albertaontheplate.com

WRAP AND ROLL

More than any other, we’ve welcomed this summer with wide open arms, almost running to catch it and ensure it doesn’t slip away. While we are still facing uncertain times, we can still look forward to long walks by the river, barbecuing in our backyards, creating a great charcuterie board, picnics in the park, and continuing to enjoy great food and drink from local businesses.

Every summer we find a new item to adore and can’t stop playing with it. This summer it is the Cedar Wraps by Fire & Flavor, available to purchase at Barbecues Galore. These cool wraps are certified food safe and made with western red cedar. They require soaking for about ten minutes before adding prepared ingredients, wrapping, and securing with butcher’s twine which is included in the box. Drop them into a grill pan, oven, gas or charcoal grill and let them steam and infuse the ingredients inside.

They are adaptable and perfect for barbecues, park picnics or even camping. Since we first started experimenting, we’ve grilled vegetables, halibut, shrimp, salmon and cheese. Another favourite is chicken breasts.

Slice two chicken breasts in half lengthwise, drizzle on some Bow Valley BBQ Total Jerk sauce, add a slice of Monterey Jack pepper cheese, sliced red onion, peppers and asparagus, season with salt and pepper, wrap, roll and grill for ten to fifteen minutes. Makes a stunning presentation served in wraps topped with fresh cilantro.

Hot tip: Soak the wraps in wine, whiskey or craft beer for extra flavour.

Cedar Wraps

Cedar Wraps | Barbecues Galore | $14.99 | barbecuesgalore.ca

Shop Local!

B y WA N DA B A K E R THE TRUFFLE CLUB Since 2008 Nancy Brown, owner of Say Cheese Fromagerie in the Crossroads Market has been delighting customers new and old with her cheese wisdom knowledge, and recipe tips. Drop in any Friday – Sunday and discover a world of cheese plus accompaniments you might have never known existed. Brown features fresh imported and domestic cheese, local organic dairy products, goat’s milk, oils, olives, spreads and more. Enter the truffle club. Towards the end of July, the team starts to receive fresh Australian truffles and continues receiving unique truffles from different regions every month right up until the coveted Piemonte white truffles arrive for Christmas.

This exclusive truffle club is an excellent way to learn more about truffles and cooking. When you sign up for the club, you receive one truffle each month plus a discount on each month’s truffle. Super exciting for the gastronome who loves cooking, eating and gift-giving. To join the club, stop by Say Cheese and chat with any of the team members. They can answer your questions, help you join the club and then recommend some great snacks for the weekend. Or order one of Nancy’s highly sought-after cheese boards.

Stock

Say Cheese Fromagerie | 1235 26 Ave. S.E. | $30 - $80 | saycheesefromagerie.com

BVBBQ Product Line Up

AWARD WINNING SAUCES Jamie Ayles started Bow Valley BBQ in 2014 after time spent traveling and working abroad.

In 2015 Chris Dean, a graduate from the SAIT culinary program, joined Ayles as a partner overseeing product development. Together, the two chefs have grown the brand across Canada and are working on North American distribution. We’ve always been drawn to an eye-catching label and these sauces stand out on any grocery shelf. Ayles and Dean feel some of the best food in the world is grilled street food and their brand embodies street art.

Labels are designed by tattoo artist Don Peterson of New World Samurai in Canmore. More than just sauces, this line up has won more than 70 awards in the United States since 2017. The Total Jerk sauce cleaned up at the Hot Pepper Awards in Brooklyn, N.Y., best salsa and steak sauce at the World Hot Sauce Awards in Louisiana was awarded to BBQ Valley BBQ Sweet Chili Corn salsa and the Blueberry Merlot steak sauce for three years in a row.

Recently they’ve launched the full line of products in single-serve packets for food service. It seems as if the only place for these guys to go is up and we are excited to see what’s next. Find a full list of retailers on their website.* Bow Valley BBQ Sauces and Salsa | Bow Valley BBQ | $7.00 - $9.00 | bowvalleybbq.com

Truffle

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Vino Jelly Gourmet

S U M M E R E A T S and Treats | S H O P L O C A L DOG SLINGER AND MUSTARD WRANGLER A graduate of Alberta University of the Arts (formerly ACAD) in 2002, Tubby Dog owner Jon Truch had his future planned out, he was going to move to New York to attend grad school and eventually start his career.

However, a side gig slinging dogs led to a regular customer following, prompting a brick-and-mortar location location on 17th Avenue.

Wine Jelly

Victor Peña is a self-confessed wine and food lover. Traveling, learning about new cuisines, creative cooking and participating with friends in a weekly potluck became the inspiration for the wine jellies. Peña selected Canadian wines, ensuring each wine had body and enough personality to match the jellies they would become. Peña launched Vino Jelly Gourmet in 2019 and his product is now available in select stores in Calgary, Edmonton and Fort McMurray. Choose from three varieties, all food grade, 100 per cent wine, gluten-free and vegan containing no preservatives. The most popular of the three is the cabernet sauvignon jelly, offering a robust flavour and rich dark fruity aroma. Discover intense aromas of ripe apple and pear with brown spice and toasted oak notes in the chardonnay jelly. The berry coulis, spice and mint in the rose jelly provides a fruity, crisp flavour. We adore these jellies drizzled onto cheese and a cracker served alongside our favourite vintage, however they are more than just your average cheese topper. Try them in a light pasta sauce, on meat like lamb chops, combine with summer fruit in tarts or galettes, whisk into a dressing, or use as a topper for grilled brie. * Vino Jelly Gourmet | European Market Deli and Produce, Italian Centre Shop, Lina’s Italian Market, Peasant Cheese, Sunterra Market | $9.45 - $10.00 vinojellygourmet.ca

Tubby Dog

EAT YOUR WINE

After a slow start trying to sell the concept of kitschy hot dogs served with an alcoholic beverage in a sit-down eatery, Calgarians finally got game, falling in love with this gourmet hot dog shop. A unique item on the menu since inception, is the The Ukey, a house-made Ukrainian sausage made using Alberta pork and a family recipe created by Jon’s grandpa, Peter. Like many others in 2020, Tubby Dog has had to find new ways to serve its customers, prompting The Ukey Ukrainian Sausage Jon to turn his sausages into a packaged product served alongside a jar of in-house made mustard. The new mustards come in three flavours: spicy deli, ball park yellow or whole grain. Pick up a four-pack of Ukey sausages and a jar of mustard for your next barbecue.* The Ukey Ukrainian Sausage and Mustards | Tubby Dog | $8.00 - $14.00 tubbydog.com

Backyard grillin’ is about to get LIT! Piedmontese beef, Alberta pork, bison and elk we’ve got everything you need to keep the BBQ sizzlin’.

Grocery. Bakery. Deli. Café.

italiancentre.ca

EDMONTON | CALGARY | SHERWOOD PARK - OPENING SUMMER 2021 1 8 J U LY » AU G U S T 2021

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t e k r Ma rt Repo B y G R AC E WA NG

Welcome to a new Savour Calgary feature that tells the stories behind the great local offerings at area farmers’ markets.

MY CHEESECAKE ADDICTION

SABOR A PERÚ

Having worked in the oil and gas industry for nearly a decade, Toni Espiritu never imagined herself running a cheesecake business. But a nagging craving led her to bake a single cheesecake, which turned out to be such a hit that she started baking cheesecakes for family and friends. When she started getting calls from strangers requesting her cheesecake, Toni and her husband decided it was time to turn her hobby into a business.

At Sabor a Perú, chefs Arturo Benites, Cesar Aquino, and Erika Costa and their partners serve up authentic Peruvian cooking. The trio got their start catering community events and took a chance on opening a permanent stall last year.

Popular dishes like lomo saltado, a flaming stir-fry of beef tenderloin, tomatoes, and onions served over rice and French fries, keep customers coming back for more.

My Cheesecake Addiction was born in 2015, and offers a wide variety of Toni’s signature smooth, creamy cheesecakes. One bestseller is the white chocolate blueberry cheesecake, a decadent combination of Toni’s original cheesecake swirled with blueberries, a layer of white chocolate cream, and fresh whipped cream. Equally popular is the Skor cheesecake which features a unique brown sugar cookie crust, cheesecake with Skor pieces, chocolate ganache, and a topping of crunchy toffee.

Another hit dish is their Peruvian-style rotisserie chicken called pollo a la brasa. To achieve the perfect bite, the chicken is first marinated in beer, then covered in a mix of Peruvian red chili peppers, and finally finished off with a rosemary-and-pepper seasoning before being slow-roasted in a rotisserie oven. Pollo a la brasa is accompanied with traditional sauces, both of which are made in house; one is a light mayonnaise with a delicious salty tang, and E the other is aji pollero, JUN a creamy sauce made of yellow peppers and Peruvian black mint, which provides the perfect amount of spice.

Grace Wang

At Toni’s stall, customers will find a selection of traditional cheesecake flavours and Asianinspired flavours like ube (purple yam) and matcha.

One of Toni’s proudest moments is winning the platinum award in the dessert category of CommunityVotes Calgary 2020.

White chocolate and And her favourite part blueberry cheesecake of running My Cheesecake Addiction? “Watching customers celebrating with my cheesecakes!”

Visit Cheesecake Addiction at Prairie Horizon Fresh Market, Find a selection of mini cheesecakes at The Mercantile at Fresh and Local Market & Kitchens, and Symons Valley Ranch Market Store.

My Cheesecake Addiction | Prairie Horizon Fresh Market West Entrance, 260300 Writing Creek Cres., Rockyview County | 403.874.8664 | mycheesecakeaddiction.com

Grace Wang

Sabor a Perú | Fresh and Local Market & Kitchens 12445 Lake Fraser Dr. S.E. 825.712.5522 saboraperucalgary.com

Ceviche

U R DAY S S AT 9TH TO OC 1

T 9T H

9 AM to 2 PM

The chefs’ goal at Sabor a Perú is to share their passion for Peruvian cuisine, and to that end have introduced Calgarians to a bevy of authentic dishes including Peruvian ceviche, anticucho (seasoned grilled beef heart skewers, which have been an unlikely hit!), and crema volteada, a creamy, smooth flan dessert.

Make sure you don’t miss trying a bottle of sweet chicha morada juice, made from Peruvian purple corn!

Red Fox Families

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THE RISE OF THE

Fried Chicken Sandwich

In 2015, American food writer Helen Rosner wrote an article for Guernica Magazine called “On Chicken Tenders,” an unapologetic ode to the humble chicken strip, the “king of all perfect foods,” as she describes it. Apparently, she wasn’t the only one who felt this way.

The piece struck a chord and went on to win a James Beard award for food writing.

S t or y a n d re c i p e b y TA N YA S C H A A P

Whether the chicken strip deserves this level of praise or not, there’s no denying the popularity of fried chicken. And the fried chicken sandwich, in particular, is high on the list of the most popular takeout food of the past year. You don’t have to be a genius to realize why: the sandwich travels well, ticks all the boxes as ideal comfort food and is easily enjoyed on the couch in front of Netflix. Sandwich in one hand, remote in the other.

But even before the pandemic, the fried chicken sandwich was quietly being promoted, moving beyond a fast-foodonly option to a more up-scale, in-demand menu item at finer dining establishments. Truth is, we might actually have the “chicken wars” between Popeye’s and Chick-fil-A to thank for this increase in popularity.

Described by Popeye’s as their “biggest product launch in the last 30 years,” their buttermilk-battered, spicy chicken sandwich introduced in 2019 exceeded expectations with skyrocketing sales, inciting a Twitter “war” between the two restaurants. This battle over chicken sandwich supremacy is still going strong, with KFC, McDonald’s

and Wendy’s entering the field

with their upgraded chicken

sandwich options.

Whether this surge in popularity is the reason this sandwich is popping up on menus around town is anyone’s guess. But we’re not complaining. With so many restaurants now in the game, Calgary boasts a long list of amazing chicken sandwiches.

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“A CLASSIC CHICKEN 2

3

SANDWICH WITH

“A classic chicken sandwich with its various riffs rarely disappoints,” says Madeline Needles, general manager at Donna Mac. “Our sandwich has been a hit from day one and an OG menu item long before pandemic times.” Their sandwich, a buttermilk-brined boneless chicken thigh topped with gochujang sauce on a brioche bun, became one of their best-selling take-out options during recent restaurant closures.

ITS VARIOUS RIFFS RARELY DISAPPOINTS

For Chef Jinhee Lee, who opened Jinbar in 2020, fried chicken is nostalgic, bringing back comforting memories of her childhood growing up in Korea. “When I create a new dish, I always think about my childhood food memories.

When I was little my dad came home with fried chicken and ice cream every payday. It was a precious time for our family.” Jinbar’s sandwich consists of a double-fried boneless chicken thigh marinated for 12 hours then topped with a choice of five Korean flavours, tangy pickles and hot aioli.

Dean Symonds, co-owner of Gorilla Whale in Inglewood, summed up our love for this sandwich perfectly: “Fried chicken on its own is amazingly delicious. But in a sandwich with the crispy, juicy seasoned fried chicken, soft bun, and tangy spreads, it becomes pretty solid comfort food. So satisfying that we somehow convince ourselves it’s healthier than say a beef burger. And a little self-deception is okay once in a while.”

”

MADELINE NEEDLES, DONNA MAC

4 1. Donna Mac’s fried chicken sandwich 2. T anya Schaap’s home made fried chicken burger recipe on next page Photo by Tanya Schaap 3. Gorilla Whale’s Karaage chicken burger 4. Hot Chix sandwich at Chix’s Egg Shop.

5. Jinbar’s Jinbar Sando

5

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Buttermilk Fried Chicken Sandwich with Siracha Mayo

Chicken Marinade

Siracha Mayo

4 boneless chicken thighs

125 ml (½ cup) mayonnaise

250 ml (1 cup) buttermilk

22 ml (1½ tbsp) siracha

2.5 ml (½ tsp) salt 2.5 ml (½ tsp) pepper

For assembly

5 ml (1 tsp) hot sauce

Iceberg lettuce or coleslaw Sliced pickles

Chicken Coating

4 toasted brioche or hamburger buns

250 ml (1 cup) allpurpose flour

Vegetable oil for shallowfrying (approximately 125 ml or ½ cup)

2.5 ml (½ tsp) salt 2.5 ml (½ tsp) pepper

In a medium bowl, combine the buttermilk, salt, pepper and hot sauce. Add the chicken thighs and marinate in the fridge for at least an hour or overnight.

2.5 ml (½ tsp) garlic powder 5 ml (1 tsp) paprika 5 ml (1 tsp) cayenne pepper

=

summer fun

Prepare the coating.

Whisk the flour with the salt, pepper, garlic powder, paprika and cayenne powder.

Prepare the siracha mayo by combining the mayonnaise and siracha. Stir until well blended.

Working one piece at a time, dip each marinated piece of chicken into the flour, making sure both sides are completely coated.

Set aside.

Fill your Dutch oven or cast iron pan with enough oil to reach about ½ inch high.

CITY SANDWICHES If your only experience with the fried chicken sandwich is the kind you find at fast-food chains (not that there’s anything wrong with that), it might be time to branch out. The list of great sandwiches in this city is too long to print, but here are a few offerings.

ALUMNI SANDWICHES

FLIRTY BIRD CHICKEN

Hot Chicken Sandwich

Nashville Hot Chicken Sando

Spicy crispy chicken, slaw, pickles, comeback sauce, brioche bun 725 17th Ave. S.W. 403.455.7255

flirtybirdchicken.com

BLUESTAR DINER

GORILLA WHALE

Heat the oil until it reaches 350°.

If you don’t have a thermometer, dip a wooden spoon or small piece of bread in the oil. If it bubbles, the oil should be hot enough.

Buttermilk Fried Chicken Sandwich

Karaage Chicken Burger

Fry the chicken in the oil for about 3 minutes per side until cooked through.

Do not overcrowd the pan. If your pan isn’t big enough, fry two at a time. When done, the thickest part of the chicken should read 75° C (165° F).

If you don’t have a meat thermometer, cut one piece open at its thickest part and check for doneness.

When done, rest the chicken on a wire rack.

809 – 1st Ave. N.E. 403.261.9998

Spread some siracha mayonnaise on toasted sides of buns. Top with pickles, fried chicken and slaw or lettuce.

Crispy capicola, raw honey, Tuscan mixed greens, tomato, pickled red onion, roasted shallot, mayo, Korean chili flakes, brioche bun.

bluestardiner.ca

CHIX EGG SHOP Hot CHIX Sandwich Crispy hot chicken, pickles, cage-free fried egg, crispy iceberg lettuce, buttermilk mayo 624 6th Ave. S.E. chixeggshop.com

403.286.5220

S T A T I O N

www.zestkitchenware.com

Karaage fried chicken, smoked bacon, Americanstyle cheddar, coleslaw, spicy kewpie, grilled bun 1214 9th Ave. S.E. 587.356.2686 gorillawhale.ca

JINBAR Jinbar Sando Fried chicken, vinegary slaw, bread and butter pickles, brioche bread, savoury & spicy aioli. Choice of sauce: Original, Honey Garlic Butter, Jalapeño soy, Korean chili glaze, or Buldak 24 4th St. N.E. 587.349.9008 jinbar.ca

DONNA MAC Fried Chicken Sandwich Buttermilk-brined chicken thigh, Gochujang, house pickles, iceberg lettuce, mayo, brioche bun 1002 9 St. S.W. 403.719.3622 donnamacyyc.ca

D A L H O U S I E

827 1st Ave. N.E.

alumnisandwiches.com

Serves 4

A T

Boneless breast, slaw, comeback sauce, pickles, butter bun

MODERN STEAK MODERN BURGER Crispy Chicken Sandwich Crispy fried chicken, buttermilk coleslaw, pickles, lemon aioli with a side of hot sauce Kensington 107 10A St. N.W. 403.670.6873 Downtown 100 8th Ave. S.E. 403.244.3600 modernsteak.ca

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SW E U N E 9 AV 4 & E IV OM R C D .

A W Z A APL ELBO I N N A BRIT

A Z A L P A I N N A T I R B 5 MIN DRIVE FROM CHINOOK MALL & 5 MIN ALK TO ELBO RIVER PATH A

SMOKED PULLED PORK TIPS S t or y a n d ph ot os b y DA N I E L D OM A N KO

Ahhhhhh, pulled pork! Succulent and juicy shreds of awesomeness, perfect as a meal or as an accompaniment.

Pulled pork has always been a hot topic of debate in the barbecue pit. Should it be injected? Should you use apple, hickory, pecan… or another hard wood for smoking?

Dry or saucy? In a sandwich or on its own? Smoking temperature, final temperature, duration… I could go on.

But there are some things everyone can agree on.

Pulled pork must be made from a pork shoulder (also known as a pork butt). The rub can include many things, but salt and paprika (critical for color) are vital. You need to spray or spritz it during the cook. And last, but not least: it must be smoked low and slow with wood… no slow cookers here!

After travelling all over the US, spending countless hours in “hole-in-the-wall” barbecue joints, discussing techniques with pit masters, reading hundreds of blogs and books, and experimenting at home with obsessive compulsion (much to the dismay of my wife), I have compiled what I think is the best pulled pork recipe.

Smoked Pulled Pork Hard wood smoked Alberta pulled pork shoulder with optional barbecue sauce. Enjoy this pork recipe on a fresh bun, as a main, or in combination with other ingredients like scrambled eggs.

Pulled Pork 4.5 – 6 kg (10-13 lb) Alberta pork shoulder/ butt (it will lose 30 per cent during cooking) A bag of apple wood chips or pellets (electric smokers). Hickory or pecan can also be used 500 ml (2 cups) apple juice 8 cloves confit garlic (or very finely chopped garlic) 125 ml (½ cup) yellow mustard

Spice Rub 45 ml (3 Tbsp) paprika (smoked is good) 30 ml (2 Tbsp) seasoning salt 30 ml (2 Tbsp) black pepper 30 ml (2 Tbsp) garlic salt 15 ml (1 Tbsp) dried onion 15 ml (1 Tbsp) cumin Or use a quality barbecue rub like the Pork rub from Smoke’n Season BBQ Rubs, available at Alpine Sausage in southwest Calgary. www. alpinesausage.ca or from smokenseason@gmail.com

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Cooking spritz 60 ml (¼ cup) apple juice 60 ml (¼ cup) apple cider vinegar or bourbon

BBQ Sauce 60 ml (¼ cup) apple juice

The Day Before the Smoke Remove the pork from the refrigerator and trim the shoulder of excess fat. You want to have roughly 0.3 cm (1/8 inch) of fat on the fat cap of the shoulder.

If the butcher has not removed the blade bone, remove it now, and trim the fat and cartilage from the area the bone was removed from. A butcher can do this prep work in the store for you.

Using a meat injector, inject the entire pork shoulder with apple juice in a grid pattern. When sticking the needle into the meat, move it around slightly to create a pocket for the juice to enter.

Using your hands, cover the meat in the yellow mustard and massage it into every nook and cranny of the pork.

250 ml (1 cup) ketchup

Mix up the spice rub, and liberally cover the entire outside of the meat with it. This is a large piece of meat and it can handle the large amount of rub. Be sure to cover the fat as well as the meat.

2 Tbsp Worcestershire sauce

Wait a few minutes between coating each side of the meat with rub until the rub itself looks slightly wet (a process commonly referred to as “tacking up”.)

60 ml (¼ cup) yellow mustard

Place the entire pork into an extra-large sealable plastic bag and put it back into the refrigerator.

60 ml (¼ cup) apple cider vinegar or bourbon

30 ml (2 Tbsp) paprika (smoked is good) 30 ml (2 Tbsp) seasoning salt 30 ml (2 Tbsp) black pepper 30 ml (2 Tbsp) garlic salt 30 ml (2 Tbsp) dried onion 30 ml (2 Tbsp) cumin Combine all ingredients in a saucepan and slowly heat until fully incorporated. Best to do this 1.5 hours before the meat is finished so the sauce is still warm when used.

Serves 8

The Day of the Smoke Remove the pork from the refrigerator at least 2 hours before putting it on the smoker. The meat should be at or approaching room temperature before you start the smoke. This is done to save cooking time, allow for even cooking, and smoke penetrates the meat more easily at warmer temperatures.

Start up your smoker. If using charcoal, make sure you have enough coals for 8 straight hours. If you have a diffusion plate in your smoker, set it up with some water or apple juice. Do not allow for direct-heat cooking.

20 minutes before starting the smoke, soak the wood chips in hot water. This will allow for a slower “smolder” of the wood.

Electric smokers – you don’t need to do this step with pellets or pucks.

Stabilize/set the temperature of the smoker to 110°C – 113°C (225-235°F.) Add the smoking chips, and then add the meat to the grill… FAT SIDE UP. Close the lid on the smoker as soon as possible to keep the smoke in. Tip: use a digital thermometer on the grill grate to monitor temperatures inside your smoker.

While maintaining 110–113°C (225235°F.), continue to smoke the pork for 4 hours. Roughly every 45 minutes or so, spritz the meat with the juice or bourbon mixture. Maybe pour yourself a glass too. Low and slow is the key… no excessive peeking!

Once 4 hours has elapsed, check on the pork. You should have a nice dark bark (crust) on the outside with a reddish hue.

If you want more bark, continue to smoke for a bit more. The key here is to smoke to color… not a temperature. For reference, the internal temperature will be around 60–70°C (140-160°F) depending on size.

Once you are happy with the color, remove the pork from the smoker temporarily and place it on top of 4 large sheets of aluminum foil.

Wrap the pork along with the garlic in the aluminum foil as tightly as you can.

No gaps. Ensure that there is no chance for steam or juices to escape. You can also substitute butcher paper in lieu of aluminum foil.

Adjust the temperature of the smoker to 165–175°C (330-350 F.) Place the wrapped pork back on to the grill and close the lid. For charcoal people, this is a good time to add more charcoal.

Continue to cook the pork for another 3 hours minimum. At this point the meat is steaming in its own juices. At roughly the 3-hour mark, check the internal temperature of the meat using a digital thermometer. Poke the thermometer through the foil… do not unwrap. You are looking for an internal temperature of 96°C (205°F), and there should be very littleresistance when pushing the thermometer in (like hot butter). If the temperature is not at or slightly above 96°C (205°F), continue to cook the meat until it does.

Your one-stop connection to Brazil!

Once at temperature, remove the meat from the smoker and leave it to sit for 20 minutes on a cutting board, still wrapped in foil.

This allows the muscle fibers of the meat to relax and re-soak up the juices.

Unwrap the pork and pull it. An easy way to do this is by using a pair of tongs or 2 forks to shred the meat. It should shred easily into long strands. Remove any excess fat or cartilage that may be in the meat.

Mix thoroughly so that the bark outside and center meat is distributed evenly along with the garlic.

At this point you can serve the meat as-is (dry), add the BBQ sauce to the mix, or try some combination of them both.

Serve! Best served the day of the smoke on a fresh Kaiser roll, a pretzel bun, or as a main. Recommended side dishes are potato salad, garden salad, corn on the cob, or a vegetable medley.

When the snow flies, (or rain, or wind, or hail…) it’s still a great time to smoke meat. You are Canadian! You’re hearty and your barbecue season is 12 months long.

NOTE

We deliver anywhere in Canada.

136 2 Street SW, Calgary AB BRAZILCONNECTION.CA

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Top Grass Cattle Company

DUCERS

MEAT LOVERS REJOICE! Our region is rife with hardworking ranchers and farmers dedicated to bringing choice and quality to our plates.

COME MEET YOUR LOCAL RANCHERS AND GROWERS ON THE LAND WHERE THEY WORK. ALBERTA OPEN FARM DAYS RUNS AUGUST 14 & 15, 2021, WITH MORE THAN 80 FARMERS OPENING THEIR GATES TO OFFER ON-FARM DEMONSTRATIONS AND PRODUCTS. CHECK OUT ALBERTAOPENFARMDAYS.CA FOR EVENTS AND MAPS –

MEET THE PR

B y C AT H E R I N E VA N BRU N S C HO T

INCLUDING A HANDY-DANDY TRIP PLANNER TO CREATE YOUR OWN PERSONAL TOUR.

Calvin Raessler

Top Grass Cattle Company

Ask Calvin Raessler of Top Grass Cattle Company why he does what he does, and the answer comes quickly: “I love my land.”

Here’s a handful on our radar:

That land just east of Drumheller is some 1400 acres of native grasslands – one of the earth’s most threatened eco-systems and an oftoverlooked key to managing carbon on the planet.

Since 2012, Calvin has aimed to be the best possible steward of his land, through careful management of one of that eco-system’s essential players: grazers.

In this case, that’s grass-fed, grass-finished beef cattle, raised without antibiotics or added hormones.

“We try to mimic the way bison used to be on the land. Applying regenerative agricultural practices, Calvin moves his cattle through 34 paddocks on a rigorously-monitored grazing plan that provides natural fertilizer and moderate disturbance to maximize grass growth and keep the soil healthy.

“Soil health is the foundation to sustainability,” he says, and diversity of plants and wildlife is critical.

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To enhance biodiversity further, he partners with organizations like Ducks Unlimited and Operation Grassland Community on several projects, including those that examine riparian health or encourage Ferruginous hawks, Sprague’s pipits, and other species-at-risk.

Meat quality is still king when it comes to the plate, and Calvin includes gene-mapping and ultrasound in his breeding program to optimize marbling and flavour. Top Grass cattle never see a feedlot, “and we apply low-stress handling techniques at [many] different levels,” he says. “We’re learning – and I’m sure there’s so much more we can learn.”

You’ll find Top Grass beef on the menus at River Café, Deane House, and the Ship & Anchor, and at Calgary Co-op, Save-On Foods and natural food markets across Calgary. You can also order bulk combos - like the Comfort-Cooking Pack (think steak cubes and stir-fry strips) or the Keto-Friendly Pack – directly from their online store. topgrass.ca

Catherine Van Brunschot

Winter’s Turkeys

TK RANCH Colleen and Dylan Biggs have been direct marketing grass-fedand-finished beef and lamb, and pasture-raised pork from their Animal Welfare Approved TK RANCH near Hanna for more than 25 years. They also offer humanelyraised, soy-free chicken, in partnership with the nearby Hutterite colony.

Shop for their products at Sunnyside Market or order directly from their online store. tkranch.com

Laurel Winter & Lyle Weigum

Winter’s Turkeys The Winter family thinks it’s time to be part of your life more than twice a year.

BROEK PORK ACRES husband, Lyle Weigum, want to introduce you to their kitchen.

For over six decades, they’ve sold their fresh turkeys at Thanksgiving and Christmas through grocery stores and meat shops across Alberta. Long before “free-range” and “humanely-raised” became bulwarks in our food vocabulary, the Winters raised their flocks antibiotic-andhormone-free, outside in the fresh air.

“We obviously eat a lot of turkey,” laughs Lyle. “So Laurel recently came up with [new products] that’s just an extension of what we’ve been cooking at home.” These include marinated stir-fry strips in Asian and fajita flavours, and a whole BBQmarinated thigh. They also offer seasonal combo packs in their online store, like the Summer BBQ box filled with turkey snacks, sausages, stir-fry, burgers, and roasts.

“It’s what we’ve always done and it’s always produced a beautiful product,” says Laurel Winter, who took over farm management reins in 2015.

The key, she contends, is the whole-grain feed mix invented by her grandfather and tweaked over the years by her dad, Darrel. That, and the extra time the flock forages around the yard (18-24 weeks, as opposed to the 11-15 weeks of most commercial flocks). The result is turkey with a reputation for moist and flavourful meat.

Still, the holiday bird will always be a central part of their business and their motivation. “When customers express their gratitude because the work that we do leads directly to their holiday traditions…and when people tell us how great their family dinner was…that’s incredibly rewarding.

The Winters added a certified organic flock at the turn of the millennium. Now Laurel and her

Colleen, Jocelyn and Dylan Biggs

You’ll find Winter’s Turkeys on the menu at River Café, Deane House, and Infuse Catering.

Check the farm’s website for an up-to-date list of local retailers. | wintersturkeys.ca

Allan and Joanne Vanden Broek of BROEK PORK ACRES produce pasture-raised, heritage breed Berkshire pork on their Coalhurst-area farm, with no added hormones or antibiotics. Look for their products at Urban Butcher, Lukes Drug Mart, Blush Lane, Community Natural Foods, Sunnyside Market – and at restaurants across Calgary and beyond. broekporkacres.com

EWE-NIQUE FARMS At EWE-NIQUE FARMS near Champion, Caroline and Bert Vande Bruinhorst raise free-range, hormone-free lamb and chicken with the help of their large extended family and a cadre of Great Pyrenees dogs. Order direct from the farm, or look for their products at The Better Butcher, Community Natural Foods, Sunnyside Market, and Blush Lane. eweniquefarms.com J U LY » AU G U S T 2021

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PRODUCERS

HGB Ranch

Under the turquoise bowl of an August sky, I was waiting to catch a ride on a flatbed truck to get a closer look at a herd of 130 pure wood bison at the HGB Bison Ranch.

Heather at work with the herd

The Bis MEET

A collection of hides and horns was displayed near a tipi, and as I was admiring one thick, brown hide, George Briggs appeared. His jeans were dusted to a shade of grey, his boot heels worn to a comfortable curve, and his hands were a testament to hard work. Without introduction, he plunged those hands into the deep fur of the hide until it covered his wrists and began to explain how bison are perfectly suited to survival on the plains.

BISON GRAPHIC

His love for bison was obvious, from the way he spoke about them to the twinkle in his eye, and as I found out later, it was mutual. “I’ve always had something between me and animals,” he says. “And I don’t know what it is, but we don’t chase and we don’t hurt, so when we call them, they come on the run.” It’s a remarkable feat, especially if you know that a herd of bison is called an obstinacy for good reason. Together, Heather and George Briggs raised the first herd of wood bison in the Olds area, founded the Alberta Bison Association, (now the Bison Producers of Alberta), built an animal-friendly hydraulic bison handling system called “the squeeze,” and started the HGB Ranch Meat Shop.

Wood bison, or mountain bison, are a subspecies of the American bison. Although they’re often called wood buffalo, their scientific name tells you what

n Whisperers

B y DE BR A S M I T H

Elk Products Bison Products Forage Products

bder.ca

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@blackdiamondelkranch

Unlike domesticated cows, bison don’t need shelter in the winter because of their thick coats.

The same thick hide protects calves, so they can be born safely on the prairie, even during a snow storm. A domestic cow needs to be sheltered for her calf to survive. Because of their legendary warmth, the NWMP, later the RCMP, were outfitted for bison coats each winter until 1961.

An open-top trailer took our group on a short drive into the pasture. With the truck’s engine silenced, there was no sound but the rustle of sweet prairie grass. We watched the heifers and calves move into line and amble slowly away from us across the plains like a row of brown tumbleweeds pushed by a breeze.

I followed George on a walking tour of the ranch after the trailer ride. He talked about growing up on a family farm, followed by years in the oil and gas business, before he made the decision to raise animals. “But I didn’t want to have to pull cows, nurse them, and put out bedding every day,” he says. Bison were a natural fit. “It’s like a little river when they move,” George says. “When one goes the other one goes. They have their own social groups when they’re by themselves, but any concern in the herd and they’re all hands on deck, and they definitely look after the little ones. Their exquisite sense of smell is what sends the average 263 kg (580 lb) bulls and 235 kg (520 lbs) heifers gliding away from danger, reaching speeds up to 65 kilometres an hour. But George found a natural affinity with the huge animals, starting with Woody, their first bull. Even heifers and calves allow him into their space, and Heather has some of the bulls eating out of her hand. In the field, bison dine on native grasses, leaves, and twigs, and never need hormones, antibiotics or steroids. Their metabolism slows in the winter, allowing them to drink snow instead of water.

The absence of chemicals and herbicides makes the pastures a safe environment for wildlife with no farm machinery required. And bison poop is a great natural fertilizer.

When it’s time for bulls to leave HGB Ranch, or for calves to be tagged, they’re gently maneuvered into a hydraulic handling system called “the squeeze” that George invented and built by hand. It only takes one person to operate it, and Heather is adept at singlehandedly guiding the animals through in about a minute, minimizing their stress. The rolling door system is almost completely silent and built so that the animals can only glimpse the operator, which is just enough to make them move down the chute. It was based on years of close observation of bison habits and a level of care for the animals similar to Temple Grandin’s work with domestic cows. If an animal is in distress, George reaches

down to put his hand on their back and chats with them until they calm down. Still, he admits, there are some animals he and Heather have bonded with that will never leave, like Woody’s daughter, Ariel. They’ll live their whole natural life on the farm.

HGB Ranch

to call them – twice - Bison bison athabascae. Their heads are more compact, and they don’t have the wooly shoulder capes of their southern neighbours.

Millions of them used to range from Alaska, the Yukon, and western Northwest Territories, down into northern Alberta and northwest Saskatchewan before they were hunted to near extinction in the late 1800s.

This was part of the US and Canadian governments’ plans to deprive Indigenous people of their main food source. Mountains of bison bones were ground down for fertilizer and only remnant herds remained scattered throughout North America. The mere existence of wood bison is a bit of a miracle.

In addition to taking animals to market, Heather supplies bison to The Deane House in Calgary, The Farm Table in Carstairs and Our Flames Restaurant in Olds. Thanks to her, HGB Ranch is now part of Slow Foods International, Calgary chapter, and a contributor to Urban Farm Long Table Dinners. She also finds the time to cultivate an amazing garden that’s open to the public, along with the ranch, during Alberta Open Farm Days.

Drop by and Ariel may meet you at the fence to munch treats from your hand.

George and Ariel share a moment

HGB bison are butchered and dry aged for two weeks, then cut and vacuum sealed for sale on the ranch in the HGB Meat Shop. It’s open Tuesday to Saturday from 10 a.m. to 6 p.m., 4 km south of Olds on the 2A Highway. George recommends the flatiron, a shoulder cut that’s “more tender than tenderloin,” seared medium rare.

“WHEN WE CALL THEM, THE Y COME ON THE RUN.”

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 Use coupon code “SAVOUR” for 10% off all orders.

Valid until October 31, 2021 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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A D V E R T I S E M E N T

MOU N TA I N R E V I VA L

Take in the scenery. Breathe in the air. Go home with a cornucopia of quality meats and specialty treats.

Serving the Canmore community for over 40 years, Valbella Gourmet Foods is proud to introduce their newly renovated deli and café.

With arguably one of the best patio views of the Three Sisters, Canmore’s famous trio of peaks, Valbella Gourmet Foods is a must see stop on your next mountain adventure.

What began over 40 years ago as a humble 1,000 square foot European-style butcher shop in the centre of town has grown into a thriving 40,000 square foot full-production facility, deli and cafe located on Elk Run Boulevard in picturesque Canmore. Emigrating from Switzerland in 1978, Walter and Leonie von Rotz opened Valbella Gourmet Foods with the primary goal of serving the highest quality European-style sausages, hams and air dried meats to the local community. Their commitment to excellence paid off as their products soon made their way onto the menus of some of Banff’s most prominent hotels and restaurants.

Processing everything from sausages and burgers to fine cuts of meat, Valbella has remained a family-run business, with Walter and Leonie’s children, Jeff and Chantal, now at the helm. Perhaps most famous for their Rohess Speck, a double smoked bacon, and Bündnerfleisch, a traditional Swiss air dried meat, Valbella now produces and ships over 15 tonnes of finished product every week, including ready-made meals, soups, pies and over 300 deli selections.

As they watched Canmore grow and expand, becoming one of Alberta’s most popular mountain destinations, the team at Valbella knew it was time for a makeover. “Valbella has been part of the Bow Valley for over 40 years, but it’s been a long time since we renovated,” explains owner Chantal von Rotz.

“We wanted to tell the story of the company’s longevity. Plus, our market is growing. Now that we do home deliveries to Calgary, we wanted our customers to feel like they could come out for the day to see us and enjoy the mountains in our space.”

The new deli and café boasts all new updated equipment including new coolers and freezers as well as a spacious café and outdoor patio with striking views of the Three Sisters. “We think we have the best view in the whole valley,” laughs Chantal. “Our little deli served us well over the years, but we needed space. Now our deli is big enough for both our regular customers popping in for a coffee and sandwich and for out of town guests out for a mountain adventure.”

“Every part of this deli has meaning,” says Chantal.

“When you look around, you will see subtle hints of Swiss heritage, as well as “ W E W A N T E D O U R a focus on local quality products.

The recent pandemic showed us that we do is meaningful and there is nothing C U S T O M E R S T O more important to us than supporting Alberta ranchers, farmers, and local community businesses.”

F E E L L I K E T H E Y In addition to their on-site services,

Valbella Gourmet Foods also runs an online store with delivery service to C O U L D C O M E O U T Calgary and Cochrane every Thursday and to the Bow Valley every Tuesday and Friday. In addition to their meat products, grocery items and readyF O R T H E D A Y T O made meals, you can order $100 subscription meat kits such as their BBQ Kit full of skewered meats, S E E U S A N D E N J O Y steaks, sausages and pan-ready items or their Valbella Box which includes items for your fridge freezer such as pies, bacon, T H E M O U N T A I N S I N or ready-made meals and sausages.

One of the most unique features in their newly-renovated space Order online: shopvalbella.ca is their meat vending machine.

O U R S PA C E .”

“We have the first meat vending machine in all of Canada,” says Chantal.

“This will be open 24 hours a day for those midnight cravings or for those early morning hiking snacks. All the way from Germany, ‘she’ is our newest staff member who will hopefully keep the lines shorter during busier hours.”

Bacon, chimney sticks, landjaegers… even eggs, if you can believe it, all accessible 24 hours a day from this new convenient vending machine.

104 ELK RUN BLVD | CANMORE | 403.678.4109 @VALBELL AGOURMETFOODS

Quick Bites

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

BECOME A BALLER Local chef and entrepreneur Keith Luce is set to open a new concept in Kensington this summer. The Meatball Project provides meat and non-meat balls with world influences.

Concept Catering photo

The Meatball Project 1130 Kensington Rd. N.W.

WHAT A CONCEPT Chef Duncan Ly is at it again recently launching Concept Catering, virtual and hybrid catering kits offering experiences focused on the senses.

Concept Catering conceptcateringyyc.com

Concept Catering's threecitrus mojito sorbet pop

PEOPLE’S STORY ON A PLATE Red Chef Revival is a food and travel series exploring modern Indigenous cuisine through the eyes of three chefs. Follow the journey on CBC Gem with New York Times Chef Cezin Nottaway, Canadian Top Chef finalist Rich Francis and Chopped finalist Shane Chartrand.

Red Chef Revival | gem.cbc.ca

Escape to the Farm Pasu Farm is a country oasis offering elegant simplicity. Take in magnificent mountain views and bucolic landscapes from our restaurant or patio.

The boutique is a shopper’s delight with a selection of unique and handmade products and gifts.

Enjoy a home cooked meal at the farm and explore our freezer for fully-prepared take-home dishes.

We offer a variety of “special day” options (indoor and outdoor, casual or formal) for your special occasion, all in keeping with Alberta Covid Restrictions.

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GLUTEN FREE EATERY EXPANDS Avatara Pizza has opened a second location in Shawnessy serving up all the favourites from the Parkdale location. Discover pizza, salad, pasta, desserts and more.

Avatars Pizza Ltd. 14343 MacLeod Trail S.W. | 403.874.7000 avatarapizza.com

FLAVOURFUL FARE Agni Fine Indian Cuisine Kitchen + Bar opened this Spring on Edmonton Tr. Check out the online menu and enjoy the authentic flavours of India.

Agni Fine Indian Cuisine Kitchen & Bar 120-1211 Edmonton Tr. | 403.509.0261 yycagni.ca

FIND THE FOOD TRUCK Meraki On The Go is a recently launched food truck in Calgary from the team behind Meraki Cuisine. Follow them on the street food app.

Meraki On The Go | 403.619.2665 | merakicuisine.ca/food-truck

COME FOR THE VIEW Ceili’s Irish Pub is expanding with The Rooftop YYC, a downtown experience on top of the 5th Ave. TD Canada Trust building. Opening soon.

The Rooftop YYC | 340 5th Ave. S.W.

BUBBLE TEA FROZEN DESSERTS CONTESTS PRIZES CELEBRITY JUDGES

in support of

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

GET STUFFED

CITY NOTES

Formerly known as BFF Cookies, Chunk’d has opened in Kensington. This new stuffed cookie joint currently has eight flavours available and sells out early.

The Calgary Philharmonic Orchestra has partnered with Monogram Coffee to release a limitededition coffee. Order a bag of City Notes coffee blend and a Travel Tumbler on the CPO website.

Chunk’d Cookies | 330 10th St N.W. | chunkd.ca

LUCKY NUMBER THREE Opening soon in the old Starbuck’s location on 17th Ave. S.W. is Higher Ground Café’s third location. Expect the same quality of eats and treats from this family run business.

Calgary Philharmonic Orchestra & Monogram Coffee | calgaryphil.com

Higher Ground Café | 715 17th Ave. S.W. | highergroundcafe.ca

HIGH FIVES Eau Claire Distillery wins gold at the San Francisco World Spirits Competition for its multi-award-winning Rupert’s Exceptional Canadian Whisky.

Eau Claire Distillery | 113 Sunset Blvd. S.W., Turner Valley | 403.933.5408 eauclairedistillery.ca Congratulations to Last Best Brewing & Distilling for winning two gold medals in the World Gin Awards for Savage Love and Fortunella.

Escape into Nature

Last Best Brewing & Distilling | 607 11 Ave. S.W. | 587.353.7387 lastbestbrewing.com Brauerei Fahr Brewery Hefe wins Best Beer in Canada and the Copper wins Best Red/Amber Lager in Canada.

Brauerei Fahr | 123 Kennedy Dr. S.E., Turner Valley | 403.800.6098 | fahr.ca

FARM TO FRUITBOWL Liisa Hawes started Apple Lady as a fair trade venture. She wanted to help a friend with an orchard in BC receive a fair price for his premium fruit. It didn’t take long until other farms asked her if she could help them market their produce too. Today she deals directly with over 20 Okanagan farms. You might have seen her outdoor stall on Palliser Dr. S.W. through the dead of winter or met her at the Hillhurst Sunnyside Market. On her website you can sign up for her fruit share program, which entitles you to a weekly bounty and even some special items that never make it to the rest of the public. It is great news for her loyal followers that she’s just opened a retail store. She tells us whenever the flowers are set out, the store is open, or check the website for hours and locations.

Apple Lady | Hillhurst Sunnyside Market | 1320 5th Ave. N.W. Oakridge | 3109 Palliser Dr. S.W. | applelady.ca

Located just 14 km from Fernie, BC and 3.5 hours from Calgary, Island Lake Lodge sits on 7,000 acres of Nature Reserve. Explore over 100 km of maintained hiking trails, enjoy the day spa, canoe on the lake, or just sit back and take in the majestic views.

The Dine & Stay Package Our food and wine philosophy focuses on sustainable practices and shines a light on local suppliers, with a creative culinary team bringing everything to life. Indulge your inner foodie and sample the best of the Kootenays.

Check our website for restaurant hours, spa offerings, dining menus, accommodation packages and all other information. islandlakelodge.com 1.888.422.8754 Follow: @islandlakelodge

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Milk Chocolate Guinness Ice Cream This custard-based ice cream recipe from chef David Lebovitz pairs the delicious earthy flavour of Guinness with creamy sweetness of milk chocolate.

Ingredients: 7 ounces (just under 1 cup) milk chocolate, finely chopped (or skip the chopping by using our milk chocolate drops or morsels) 1 cup whole milk 1/2 cup sugar

pinch of salt 4 large egg yolks 1 cup heavy cream 3/4 cup Guinness Stout 1 teaspoon vanilla extract

EAT AND SEEK Check out Southcentre’s perfect pairing of art and food with this inventive outdoor space that located by the North Entrance near Starbucks. Vibrant designs and wordplay will inspire you to hunt for hidden messages in a largerthan-life word search, attempt an unconventional hopscotch, and explore puddles of magnetic colour as you enjoy outdoor eats by in-mall vendors.

Southcentre Mall | 100 Anderson Rd. S.E. | 403.225.9100 | southcentremall.com

Directions: 1. Put the chocolate pieces in a large bowl and set a mesh strainer over the top of the bowl.

2. Warm the milk, sugar, and salt in a medium saucepan (the key word here is “warm” — do not boil).

3. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the milk chocolate, then stir until the chocolate is melted.

Once the mixture is smooth, whisk in the cream, then the Guinness and vanilla. Stir until cool over an ice bath.

5. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Your recipes deserve our chocolate! www.CococoChocolatiers.com/recipes SHOP IN PERSON: Victoria Park • Bankers Hall • Signal Hill • Southcentre CURBSIDE PICKUP: Cococo Chocolate Factory in Mayland Heights SHOP ONLINE: www.CococoChocolatiers.com

FREE SHIPPING OVER $50 > USE CODE SHIP50 AT CHECKOUT chocolate chocolate together together

@Cococo_Chocolates

3 4 J U LY » AU G U S T 2021

UPPING THE STEAKS Brant Lake Wagyu has opened a new butcher shop open Tuesday-Saturday 10 a.m. to 6 p.m. Get fresh cuts of Alberta-raised, grain fed and hormone free superior artisan beef!

Brant Lake Wagyu Butcher Shop | 507 42nd Ave. S.E. | 587.352.3311 brantlakewagyu.ca

@CococoChocolates

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@ChocBernCal

ANNIVERSARIES Bonterra Market is celebrating 20 years as one of Calgary’s favourite destinations for authentic Italian food. With one of the most beautiful patios in Calgary, we invite you to pay them a visit and celebrate with them this summer!

Bonterra

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

Bonterra Trattoria | 1016 8th St. S.W. | 403.262.8480 | bonterra.ca The Okotoks Food Bank is celebrating 35 years of service with a commemorative cookbook featuring recipes from the local families who have supported the food bank over the years.

This gorgeous book brings the finest of prairie cuisine (and beyond) to its pages and proceeds from the sale go back to the Okotoks Food Bank. Order online.

Food: A Simple Connection Cookbook okotoksfbcookbook.ca

The River Café is celebrating 30 years of fine dining in one of the city’s most iconic locations. Located in Prince’s Island Park, River Café has become one of the City’s favourite fine dining destinations to celebrate life’s biggest moments.

Bonterra’s gorgeous patio

Come together with

Pauline Yu

River Café | 25 Prince’s Island | 403.261.7670 | river-cafe.com

Find a store near you at www.LiquorConnect.com Search CSPC: 301507

J U LY » AU G U S T 2021

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FORAGED FLAVOURS

Popular neighbourhood takeout spot, Inglewood Pizza, is expanding with a second location opening this summer in Killarney. Family-owned and operated for over 24 years, Inglewood Pizza is a long-time fan favourite among Calgarians. Pass the pizza, pasta and wings!

Alberta Food Tours has done it again with their incredible #EatAlbertaFirst store’s Alberta Cares package. This time, founder Karen Anderson has curated products foraged from Alberta’s grasslands and forests. Ten per cent from each purchase will support Indigenous tourism in Alberta. Order online.

Inglewood Pizza | 3415 26th Ave. S.W. | 403.238.8220 | inglewoodpizza.ca

Alberta Cares Package: Foraged Flavours | albertafoodtours.ca

Camie Leard

TAKE TWO!

get ready for beers, bbq, mountain views and Canmore’s newest outdoor experience!

Momo’s chicken juol dumplings

backyard bbq at the brewery!

310 old canmore road Canmore, Alberta

thegrizzlypaw.com @thegrizzlypaw @tank310_ 3 6 J U LY » AU G U S T 2021

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MO FOOD, MO DRINK, MO LOVE Calgary’s newest Nepali restaurant, Momo House opened in the city’s northeast this spring featuring classic Nepali momo dumplings and other favourites from the Himalayan region.

Calgary Momo House | 2150 4310 104th Ave. N.E. | 403.660.7043 calgarymomohouse.com

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

CARB CRAVING The Kuenz family recently opened Cravings Bakery, an extension of Cravings Market Restaurant at the Granary Road Farmer’s Market open every Friday, Saturday and Sunday.

Cravings Bakery | 226066 112th St. W, Foothills County | 403.879.2079 cravingsmarketrestaurant.com/cravings-bakery

ON THE GROW AGAIN The Modern Steak family of restaurants is expanding again as it opens its third location in the home of the first Moxie’s (a Calgary-born franchise.)

The goal: to bring Modern’s urban dining experience into the suburbs with the exceptional food, wine and service we’ve come to know at Modern Steak (Stephen Ave.) and Modern Ocean (Kensington). The new location will host both concepts, each with its own patio. Stay tuned for opening announcements in August/September.

Modern Steak/Modern Ocean | 10606 Southport Rd. S.W. | modernsteak.ca

MARKET ROAD TRIP One of our great summer pleasures are road trips to country markets and we’re really excited about Bergen’s Farmers’ Market in Bergen, just south of Sundre. In this little piece of heaven, you’ll find fresh produce, meat, flowers and artisan products from highly local producers in the area. The Bergen Farmers’ Market is held every summer Saturday at the Bergen Community Hall, 10 am - 1 pm, June 26 to Sept 11, 2021.

Bergen Farmers’ Market | 31547 Range Rd 53C | Sundre | 403.638 2356 thebergenmarket.ca

Experience the wonders of farm to table Visit your rural neighbours across the province at Alberta Open Farm Days.

August 14-15, 2021

Culinary Events & Farm Tours

albertaopenfarmdays.com J U LY » AU G U S T 2021

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F U N F O O D T A L E S f rom the f ront line | F U N N Y B O N E S B y L I N DA K U PE C E K

Celebrating

6

YEARS Calgary, thank you for one more year of your support!

The

IRONY of it ALL

I like meat. I just can’t cook it. Over the past decades a landfill or compost heap no doubt owes its existence to the cuts of meat I have ruined, burned, crisped, turned into items resembling the soles of old leather boots discarded by Victorian wastrels.

The cooking of meat, in my hands, is a crime against cuisine. I know my way around a chicken thigh or trout fillet, but a steak or chop is my downfall. A raw roast, rack of ribs, sirloin will stare at me from the platter, daring me to do my worst. And I do.

Many years ago, I was diagnosed with high cholesterol, and welcomed the opportunity to turn my back on meat, and the scent of failure I associated with it. I became one of those obnoxious people who trumpeted their purity and higher calling. “I never eat red meat,” I would say, nose in the air (no doubt to avoid the smell of hostility.) I was insufferable. I pontificated on how I could smell a meat eater from five paces. (To a certain extent, I think this may be true. Once you eschew red meat, your sense of smell changes, or at least it did, in my case. But, of course, I was busy being obnoxious.)

My fangs were not desecrated by the taste of red meat for almost three years.

I saved money on groceries. I lost 10 pounds. I also lost at least three friends.

Maybe more. But who’s counting when you are a superior being.

Times change. And the righteous have fallen. I am still unable to transform red meat into anything edible, but how I crave it at times. I have thrown myself back into the arena of foodie gladiators, ready to chomp on anything rare and red to keep my strength up.

#EATATMINAS

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

Churrascaria & Restaurante OPEN FOR DINE-IN, TAKEOUT, DELIVERY & CATERING

If the Grey Eagle Casino buffet ever opens again, I will be first in line, plate aloft, tongue hanging out unbecomingly. I have been getting my iron fix there for years. Sometimes, despite all the other delectable offerings, all I take is prime rib (medium rare) mashed potatoes and horseradish. Maybe a green bean or some bok choy, for the illusion of a balanced plate. I ignore the dessert and salads. I concentrate on second and third helpings of prime rib.

The carver no longer even asks what I want, just smiles, and slices off some nice hunks of juicy prime rib. I am (pretty) sure it is the pandemic that caused the temporary closure, not this shameless diner.

Happily, I have discovered another source of prime rib not devastated by these times. Sunterra Market in West Market Square has a carving station for prime rib. Gold mine. Sure, you have to put pedal to the metal to get home in time so that it is still warm, but despite the fact that you can’t go back for fourths or fifths (oops, did I say that?) it is well worth the money.

I have gained back more than 10 pounds. I am round. I hope I am no longer obnoxious. But me and meat, we’re okay.

3 8 J U LY » AU G U S T 2021

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MODERN STEAK A N A L B E R TA P R I M E G R A D E S T E A K H O U S E

MODERN OCEAN A S U S TA I N A B L E F I S H & S E A F O O D H O U S E

OPENING LATE SUMMER 2021

FRESH

SHOP.EAT.LOCAL. Buying Local Matters...

Fresh and Local Market + Kitchens is Calgary’s Local Food HUB. Take a culinary adventure with in-market dining, from 20 international restaurants, all in one place.

Experience Calgary’s most innovative chefs and food artisans, browse through local producers, and take some local produce home. Located in Avenida Village and online at FreshandLocal.ca.

Local just tastes better!

FRESH.LOCAL.AT NIGHT. We are lighting up your summer nights, with night markets every Thursday and Friday (4 - 8pm) from June through September.

Local summer produce, food trucks, and so much more! Shine a local light - on your summer nights!

in Avenida Village 426, 12445 Lake Fraser Drive SE Thursday – Saturday 11a-8p; Sundays 11a-5p

Buy online at www.FreshAndLocal.ca

Calgary’s Local Food HUB