Savour Calgary - 2021 November-December

NOVEMBER » DECEMBER 2021

FRESH. LOCAL. STORIES FOR FOOD LOVERS.

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AROUND A THING OF BEAUTY

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

Contents I

n the time warp that has been the last two years, milestones have a way of creeping up on you. One minute you’re launching a new food magazine and the next you’re sending your second anniversary issue to print!

We’re celebrating our birthday and the end of 2021 with our inaugural Favourite Things issue. We had so much fun talking to our friends, contributors and Calgary personalities about their favourite foods, products, services and even people (We’re looking at you, Karen Anderson!) of our city’s culinary scene.

With faves from meatballs to food trucks, we know we’ll be using this issue as a resource over the next year when we’re asking ourselves, “What’s good?” And there’s never a shortage of what’s good, is there?

We look forward to hearing all about your favourite things. Send us an email or find us on social media to give us some ideas for next year.

In addition to our favourite things, you’ll find our regular features including a gorgeous sausage roll wreath in Bernice Hill’s in Master Class as well as some great gift ideas from Wanda Baker and Tanya Schaap in their gift guides. Be sure to check out Grace Wang’s Market Report (farmers’ markets are a GREAT place to shop for the holidays) and our usual Savour Selects and Quick Bites features for what’s new and delicious in town.

I want to send out a special thank you to the inimitable Julie van Rosendaal whose last Julie’s Kitchen column is running in this issue.

Julie has provided so much wisdom through our first couple of years and we’re ever-so-grateful for her beautiful photographs and delicious recipes. Thank you, Julie and all the best in what’s next for you.

We at Savour Calgary wish you and yours the happiest of holidays, however you celebrate them, and we look forward to finding new favourite things with you in 2022.

Camie Leard, Editor camie@savourcalgary.ca

SAVOURCALGARY.ca

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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.

Features 12 Our Favourite Things 18 Shop Local: Holiday Gift Guide 28 Gifts for the Cocktail Enthusiast The Regulars 5 11 14 18 22 25 34 38

Savour Selects Fresh Market Julie’s Kitchen Shop Local Master Class Market Report Quick Bites Funnybones

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RECIPES WITH COCOCO CHOCOLATE

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

Gingerbread Biscotti Pour yourself a cup of coffee or chai tea and savour these gluten-free chocolate-dipped pistachio and pumpkin biscotti

a 2 1/2 cups flour or gluten-free Cut Cooking Flour 1 tsp baking soda 1 tsp salt 2 tbsp pumpkin pie spice 1/3 cup butter 1 cup brown sugar

2 large eggs 2 tsp vanilla 2 tbsp molasses 2 tbsp icing sugar for dusting on top 6oz Cococo semisweet couverture chocolate drops Pistachios, chopped into pieces

Preheat oven to 350°F Combine all ingredients (except icing sugar and chocolate) into electric mixer and stir well. Divide dough into 2 halves. Using your hands form each dough half as a “loaf” on a parchment lined baking sheet. Dust icing sugar over each loaf using a sieve. Bake for 30 minutes.

Remove from oven and let cool for 5-7 minutes. Slice loaves into pieces approximately 3/4”– 1” thick.

Flip each slice on its flat side and place on a parchment lined baking sheet. Bake again at 350°F for 10 minutes. Let biscotti fully cool.

While biscotti is cooling, finely chop the pistachios.

Temper the semisweet chocolate at a temperature of 90°F / 32.2°C. Working quickly, dip the biscotti in tempered chocolate and roll in the pistachios. Place dipped biscotti back on the parchment to let chocolate and pistachios set.

COVER

Camie Leard is a Calgary-based musician, visual artist and editor.

She also happens to be our editor.

CONTRIBUTORS

Fraser Abbott, Michael Allemeir Karen Anderson, Wanda Baker Shelly Boettcher Elizabeth Chorney-Booth Sue Deyell, Brit Hart Bernice Hill, Ellen Kelly Linda Kupecek, Debbie Lambert Ryan Massel, Tara Noland Gail Norton, Andrew Phung Tanya Schaap, Debra Smith Catherine van Brunschot Julie van Rosendaal Grace Wang, Celeste Watamanuk 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 P O S T M A I L : c/o 153 Somercrest Circle S.W., Calgary, AB T2Y3H1 PHONE:

EMAIL:

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

savourcalgary.ca

Wishing comfort & joy to you & yours. chocolate chocolate together together

Shop in our stores or online at www.CococoChocolatiers.com @Cococo_Chocolates

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@CococoChocolates

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@ChocBernCal

#ChocolateTogether

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.

Photo Provided

Savour selects

Ellies Kitchen + Bar Oxtail Bowl

WEST AFRICAN FINE DINING Ellie’s Kitchen + Bar is Calgary’s newest fine dining restaurant to open featuring traditional West African and Caribbean cuisine. The menu includes dishes made with spicy Suya, savoury jollof rice, jerk chicken, oxtail and fried fish. Located in the historical brick building formerly inhabited by Bookers BBQ Grill and Crab Shack, owners Bismark Opoku and Garfield Aikman bring cultural influences and former restaurant experience to the newly opened eatery. Bismark intends to stay true to his roots by offering the traditional Ghanaian food he grew up with, while integrating his love for Jamaican cuisines with Canadian classics. He’s sourced chefs from New York, Montreal and Toronto to help execute the menu. This pair intends to grow the brand and expand with additional restaurants in the future.

Ellie’s Kitchen + Bar | 316 3rd St. S.E. | 403.899.0041 | ellieskitchen.ca

THE COUNTDOWN BEGINS Calgary based Gradient Vodka Soda is a new soda on the market offering a unique way to enjoy your alcoholic beverages.

Six cans come packaged together with decreasing levels of alcohol: 8%, 7%, 6%, 4%, 3%, 2%. Start at the top and work your way down for a super charged evening or choose the strength that works for you when you want a lighter sip without all the after affects.

Photo provided

This clever approach to moderation is available in three refreshing flavours – Raspberry Lemon, Cucumber Mint, and Lime. We like that there’s no gluten or added sugar, is mixed, canned and packaged right in Calgary.

Available online or at local retailers, this is a concept we can totally get behind.*

LOCAL SUPPORTING LOCAL Last summer during the pandemic, Canadian company Sobeys created a unique box featuring an assortment of products from local Alberta companies. It was their way of supporting local while encouraging customers to try local products.

This endeavour proved to be very successful, and they will be launching another Alberta Winter Box this month. Inside find 24 Alberta made products plus a selection of coupons.

We got a sneak peek and discovered Confluence Distilling non-alcoholic gin & tonic, Fruit Freak Seasonings, and Twigz Pretzels to name a few.

These boxes contain over $85 worth of goodies but sell for $49.99. The Sobeys team plans on continuing the boxes annually and we are already excited about what the future holds.

Alberta Winter Box | Sobeys, Safeway and IGA Grocery Stores | sobeys.com

Gradient Vodka Soda 5067 11 St. S.E. gradientbeverages.com

*Product or meal was hosted, but the story was not provided to host for approval.

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Photo provided

ITALIAN ROOTS GROW DEEP Growing up Italian, it’s only natural Tony Migliarese would settle into Calgary 15 years ago to eventually open both a pizza eatery (Pizza Face YYC) and a sit-down Italian restaurant D.O.P. The name D.O.P. is the governing body for several products that come from Italy certifying they are the best quality the country has to offer. This designation also represents the quality you will find inside. Migliarese’s parents once owned an Italian restaurant in Ontario, so he brought in his mom to work with former Von Der Fels Sous Chef Alessandro Chinea. She assisted with recreating some family recipes while Chinea added a few of his own creations. The menu is simple, the beverages mostly Italian, and inside cozy with nostalgia everywhere. According to Magliarese this restaurant pays homage to his late father. We can’t wait to see what’s next.

D.O.P. | 1005A 1st St. S.W. | 587.349.2656 | dopyyc.com

WHAT’S FOR DINNER A busy lifestyle and desire to cook wholesome meals at home is what led childhood friends Becky Brauer, Dhruv Sood and Husein Rahemtulla to start Fresh Prep six years ago. A talented team of culinary experts carefully curate and develop 10 recipes per week ensuring a little something for everyone. Based in Vancouver, they entered the Alberta market investing in a facility in Calgary to ensure local products were showcased including Alberta beef and create jobs. Add-ons are available and highlight local businesses like Raw by Robyn, Pie Junkie, Mountain Rhino and Shef’s Fiery Kitchen.

What we love about this meal kit delivery service besides the delicious meal choices, is the zero waste kit. The ingredients arrive in a reusable meal kit container that is BPA-free, dishwasher safe and can be used again and again. Fresh Prep takes the effort out of shopping making meal times tasty and fun.* D.O.P. sardines

Fresh Prep | freshprep.ca

For show-stopping platters and gifts that never get regifted.

We’ve got you covered this holiday season.

Grocery. Bakery. Deli. Café.

italiancentre.ca

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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

SWING BY PORCH Porch's roasted garlic The pandemic has and beet hummus. affected dining in thousands of ways – one of the most impactful in a winter city like Calgary is a move to more outdoor dining. This is a trend we love and a new restaurant on 17th Ave. in the old Melrose Place location is one of the first to blur the lines between indoor and outdoor dining for a year-round oasis. Designed by Fort Architecture, Porch is bright, airy, fun and moves easily from indoor to outdoor with a covered, heated and well lit patio good to -10 C with a retractable roof that let’s the sun shine in in the warm days of summer. With private porch swings and intimate tables mixed with a long bar captained by Beverage Director Jimmy Nguyen where patrons can share a drink with strangers (complete with its own set of swings, affectionately called the Swingers’ Club) this restaurant is a great destination for date night, a business lunch or a night out with friends.

Under the leadership of Chef Dylan Sexton (Elbow Room, Elate, Melrose), the food is what we’d call California comfort with light, fresh ingredients combined into a variety of shareable plates as well as some heartier meals for the hungrier diner. Start with the gorgeous roasted garlic and beet hummus with crispy pita and crudité. We loved the perfect-for-sharing seared tuna “snacker”– a crispy flatbread topped with tuna, pickled jalepeno, avocado crema and scallion. If you’re in for lunch, enjoy the Picnic at Porch featuring sammies served with choice of fries or salad and dessert. The curry-hinted chicken salad was delicious. Also try the warm potato salad for a sort of Mexican take on a comfort-food classic.

While we’ve had some incredible meals in Calgary, it’s not often a food story brings you to tears. But we found ourselves wiping our eyes when speaking with Buddy’s Bakery founder Esmail Soleymani. Soleymani’s father was a baker by trade and had one wish in life: that one of his three sons take up the family trade. When all three went on to successful careers in other fields, he’d all but lost hope. But Esmail found himself nostalgic for the food of his native Iran and wanted to give his aging father his wish. Thus was born Buddy’s Bakery, which specializes in fooman cookies or koloocheh. These beautiful, sweet treats fold an aromatic cinnamon, walnut and sugar filling into a soft, crumbly cookie. These pockets pack a ton of flavour that whisks you away on a journey to the Middle East. Soleymani’s father was delighted and offered daily advice and guidance to the venture until his passing just two months after Buddy’s opening.

Camie Leard

Camie Leard

SWEET COLLABORATION

Find the fooman cookies at the Caspian Market in Parkdale, online or now in Village Ice Cream’s Buddy’s Fooman Cookie ice cream online or at one of their four locations.* Buddy’s Bakery | 61, 3131 27th St. N.E. | 403.452.5264 buddysbakery.ca Village Ice Cream | villageicecream.com

Fooman cookie

Porch | 730 17th Ave. S.W. | 587.391.8500 | porchyyc.com

CONQUERING NAPOLEON You may have noticed we spent some quality time in the northwest this issue and no visit to that quadrant would be complete without a visit to this classic Bownesian bakery. Sweet Home Bakery has been slinging sweetness since the 60s and maintains its delightful mid-Century signage atop the strip mall it calls home.

It will be hard to choose from the gleaming glass case that offers a world of choice from from French eclairs to Danish…well…Danish. But we opted for the Napolean this time around and were not disappointed. With layers of flaky puff pastry filled with fresh whipped cream and sprinkled with icing sugar it is a spectacular way to start a Saturday morning. While traditionally enjoyed on a plate with a fork, we could exercise no patience or self-control and ate it from its paper bag in the car. No regrets.

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.

Camie Leard

Sweet Home Bakery Napoleon 7930 Bowness Rd. N.W. 403.288.5252 sweethomebakerycalgary.com

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 5pm

*Product or meal was hosted, but the story was not provided to host for approval.

Napoleon

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PUB-ROGIES

It was the Swiss alpine guides who brought tea culture from Europe to the Rockies in the early 20th Century as the Canadian Pacific railroad began ferrying tourists west. These guides were hired to take trekkers up mountain trails to the stunning summits of the Rocky Mountains and built little tea houses to host the hikers to enjoy a warm cuppa and a scone while taking in the scenery. Some of these century-old tea houses are still serving customers at high altitudes after a bracing hike up the mountain. Fortunately, the less ambitious visitors to Banff can still enjoy the tradition of tea in an historic building right there on Bear St.

We heard a rumour that an unassuming pub in Montgomery, N.W. was home to the city’s best pierogies.

Naturally, we had to follow up on the intriguing lead!

Pazzer’s Saskatchewan Pub is your typical sports pub with tv screens streaming the latest game, VLTs lining the far wall and the locals discussing how the Flames’ rookie goalie is standing up to the Capitals’ stellar offense.

But we’re here for the food. No need for the menu, thank you. We’ll have the pierogies.

Jolene’s Tea House (formerly Natur’el) is housed in the adorable Old Crag Cabin, which has been a bakery, a newspaper office, a butcher’s shop, a gas station and a metal working studio among other things since its construction in 1888. Now, it’s the home to a mecca for tea lovers at Jolene’s. With dozens of delicious loose-leaf blends created on onsite, plus tea bags, tea ware and collections there’s something intriguing for every palate here.

Looking for a brilliant stocking stuffer? Pick up (or order) the Taste of Banff gift pack made with organic ingredients and featuring flavours like creamy Earl Grey, wild blueberry rooibos, alpine peppermint and others. Or, you could hold out for the Crag Cabin-shaped tea box they’re bringing out for Christmas. No photo is available at press time, but the boxes will be ready in November. Also enjoy Jolene’s blends at local restaurants like The Bison and Hello Sunshine who are serving up tea-infused cocktails at the bar.

Jolene’s Tea House | 211A Bear St., Banff 403.985.5500 | jolenesteahouse.com

What does it take to have the reputation of the best pierogies in town? Well, Pazzer’s starts with the real deal – cheese potato pierogies by Heritage Bakery.

Then the Pazzer’s team takes over with a preparation that would make Baba proud. They arrive golden brown bathed in butter and chunky onions with a large dollop of sour cream and optional crispy, salty bacon pieces sprinkled on top. They live up to the hype. They’re delicious and they’re just $10 for six.

Camie Leard

HIGH TEA

Pazzer's Pub pierogies

Pazzer’s Saskatchewan Pub | 1, 5032 16th Ave N.W. 403.286.1500 | pazzerspub.com

A T D A L H O U S I E S T A T I O N 403.286.5220 www.zestkitchenware.com

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A food lover could easily lose time at the Edelweiss Village in Capitol Hill, N.W. – especially this time of year.

With a massive kitchen section, Christmas shopping is a breeze for the cooks in your life not to mention scads of beautiful seasonal decorations, international snacks, cards and kitsch that will keep you browsing, perusing and admiring for hours. All of which will work up an appetite.

At this point, those in the know head to the bakery and deli counter and pick something up for dine-in at the Kaffe Stube or take-out. So much to choose from with sausages, schnitzels, sandwiches and strudels all up for offer. This time, we opted for the housemade sausage rolls and were not disappointed.

Served simply with salad and mustard, the rolls incorporate ground salami, beef and – well, they won’t give it all away – rolled up in a golden pastry. This roll packs a lot of flavour in and is a tasty, if not a little rich, lunch. If you catch them early enough in the day, you’ll get the crispest flakiest version, but it’s delicious all day long.

Edelweiss Village | 1921 20th Ave. N.W. | 403.282.6600 edelweissimports.com

Camie Leard

ROLL WITH IT BABY!

Sausage roll

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 FAVOURITE SAVOUR SELECTS OF 2021

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Since we're celebrating our Favourite Things, we went back through the year and picked our favourite Savour Selects from 2021.

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1. SPICE CHICA CHIMICHURRI 2. TUBBY DOG BBQ KIT

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3. MOMO HOUSE 4. TUNA CRUDO AT CALAVERA 5. PAOYYC 6. TARTINE AT BRAGG CREEK PLACE 7. MEAT-FREE CHARCUTERIE FROM BRIE & BANQUET 8. BACKYARD BOIL

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5 6 Holiday Boarding!

Say Cheese Fromagerie and Billingsgate Seafood Market invite you to re-imagine boarding.

Order your signature holiday cheese and seafood boards. (boards not included)

403.819.6706

booking@billingsgate.com Crossroads Market, 1225 26 Ave SE. Open Friday to Sunday, 9AM-5PM

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Camie Leard

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: ETHIOPIAN COFFEE CEREMONY AT YEGNA It’s no secret that Ethiopian coffee is considered the best in the world. Arabica beans cultivated on high misty hilltops give these beans (which also grow wild in places) bright fruited and floral flavours, a light to medium body, high acidity and complex flavours. What might not be as commonly known is that as the birthplace of coffee, Ethiopia has infused its culture with an almost religious reverence for the bean. Nowhere is this more evident than during the beautiful buna ceremony that is at the centre of social life in the Ethiopian diaspora – even here in Calgary.

Treat yourself (and a friend or two – coffee is meant to be shared together) to a visit to International Avenue’s Yegna on a cold winter’s day this year. Walking into this “hole-in-the-wall” restaurant is like stepping into another world as woven baskets, beautiful textiles, bright colours and shiny pottery harken to a place much warmer than winter in Calgary.

The ceremony begins with the roasting of the green coffee beans over an open flame. Our hostess brings the small cast-iron pan around

for us to smell the rich, earthy beans sizzling a little in their own oils. “It’s strong,” she warns. We’re ready for it. The roasted beans are then ground together with some aromatic spices and brewed in a terra cotta pot called a jebena. Placed on a tray with a bowl of sugar (for the non-purists) and a smoking pad of incense, the jebena is brought to the table with beautiful little demitasse cups and shining golden teaspoons. A haze of fragrant incense settles over the restaurant as our hostess pours the coffee – still raw beans just minutes ago – into our little cups, ready to be enjoyed. We’ll admit to being two-creams-one-sugar coffee drinkers, but we took our buna with sugar the first cup, and less for the second. This coffee stands on its own – even for those who don’t usually drink it black. It’s an experience we can’t wait to share with friends after a beautiful traditional meal at this gorgeous hidden gem tucked in between the famous Paradise Lanes and 4 Seas neon signs on 17th Ave. S.E. Yegna Ethiopian Cuisine | 100, 3515 17th Ave. S.E. | 403.708.0882 | yegnayyc.ca Buna (coffee) ceremony at Yegna Ethiopian Cuisine

r o f t n a w I l l A . . . s a m t Chris

KENSINGTON 1081 2ND AVENUE NW | 403.287.8544 SPRUCE CLIFF / WILDWOOD 8 SPRUCE CENTRE SW | 403.452.3960 MAHOGANY 2171 MAHOGANY BLVD SE | 587.623.1144 CROWFOOT CROSSING 826 CROWFOOT CRESCENT NW | 403.241.3475

@piejunkieyyc | piejunkie.ca

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

Quinces 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 Quinces, like so many of the fruits and vegetables we’re familiar with today, have quite an intriguing, if slightly convoluted, history. Originating in central Asia over 4000 years ago, they soon found wide acceptance in Greece, Turkey and the Middle East, ultimately wending their way to Europe.

Quinces are pommes, closely related to apples and pears, and thought by many worthy researchers to be the original golden orbs of the Hesprides, perhaps even the source of Eve’s fateful downfall in the Garden of Eden. The quince has long been associated with Aphrodite, the emblematic fruit of love, marriage and fertility. Despite being the apple of love, quinces are not especially easy to find. In season from September to December, follow your nose at markets; the intriguingly tropical scent of ripening quinces is irresistible. Sometimes I buy a few to display in a pretty bowl just to perfume a room.

Unlike their cousins, quinces are extremely hard and taste tart and astringent, making them practically impossible to eat out of hand. Apparently, there are varieties that can be eaten like an apple, but I haven’t come across any such in our markets to date. Don’t let this deter you too much though. The addition of a quince in an apple pie will take it to another level and added to a lamb dish, traditional or Moroccan-style, is quite sublime.

Probably the most recognizable preparation is a paste or cheese – called membrillo in Spanish or cotignac in French – a sauce long-cooked until very thick and firm. Easily sliced, this typically accompanies salty cheeses like Manchego or Parmigiano-Reggiano and is welcome on any cheese board. It’s easy to make your own and that leaves you the luxury of adding whatever spices (or none at all) that you choose.

If you have a food mill, begin with about 1 kg (about 2 pounds). Wash off the fine grey-ish fuzz and quarter the fruit. Put the quinces and 250 ml (1 cup) water in a saucepan and simmer covered over low heat until tender, about 25-30 minutes. Remove from the heat and let cool for a few minutes.

Quinces begin to turn pink, and then quite red the longer they are cooked.

If a darker colour is desired, allow to stand at room temperature for up to 12 hours. Scoop out and discard the seeds. Put the rest of the fruit and any remaining liquid through the medium screen of the mill. (Alternately, peel and core the raw fruit and cook until it is soft enough, then puree to an applesauce consistency.) Put the puree, 500 ml (2 cups) of sugar, 15 ml (1 Tbsp) unslated butter and 5 ml (1 tsp) lemon zest in the same pot and add 1-2 ml (about ¼ tsp) ground cardamom. A touch of cinnamon or allspice instead works too, or no spice at all, if that’s your preference. Over medium heat, stir the mixture until the sugar dissolves, then simmer, stirring frequently, for 45 minutes or more until your spoon leaves a distinct line in the puree when drawn across the bottom of the pan. Very lightly oil a few small straight-sided jars and spoon the thickened puree into them. Let the jars cool and refrigerate. To use, run a thin knife around the sides of the jar and slide out the “cheese” onto a board. You can now slice the paste to serve, or if you prefer, set the jar out on the cheese board with a small cheese knife.

A warm gingery compote made with quinces and firm apples or pears is a lovely fall and winter dessert; serve topped with custard or whipped cream.

Peel, core and dice 2 large quinces and 2 large tart, firm apples (or pears, or one of each). Melt 30 ml (2 Tbsp) unsalted butter over low heat, then sprinkle 30 ml (2 Tbsp) sugar over the butter. Raise the heat and continue to cook, occasionally swirling the pan, for 3-5 minutes or until the sugar begins to caramelize.

Add the diced fruit and cook, stirring occasionally, for 10 minutes or until the fruit is slightly golden. The apples and/or pears will have softened considerably while the quince will have retained its shape. Add 125 ml (½ cup) apple or pear cider, 5 ml (1 tsp) fresh lemon juice, 2-3 ml (½ tsp) ground ginger, and cook another 2-3 minutes until somewhat reduced, but not evaporated. Serve warm, sprinkled with just a little Maldon salt or good fleur de sel and some cream or custard on the side.

Quinces have loads of pectin. They make lovely chutneys, jellies and jams – in fact, marmalade comes the Portuguese word for quince.

Quince chutney is delicious and is as at home on a charcuterie/ cheese board as it is served along-side pork, beef or lamb.

In a large stainless steel pan, saute 1-2 shallots and a large minced clove of garlic in olive oil over medium heat until translucent. Add 3 large quinces (peeled, cored and coarsely grated), 125 ml (½ cup) chopped dried sour cherries, 375 ml (1½ cups) lightly packed brown sugar, 75 ml (¾ cup) apple cider vinegar, 5 ml (1 tsp) grated fresh ginger, 3-4 cardamom pods, 5-6 black peppercorns and 1 small cinnamon stick (put the dry spices in a spice ball or a small cheesecloth bag). Bring to a boil. Reduce the heat to low and simmer gently, stirring often, for an hour or until the mixture is thickened. It will thicken more as it cools. Add a little apple juice if the chutney starts to stick. This will make about 750 ml (3 cups).

Check holiday baking off your list!

Arin Hiebert Company

When you do find quinces, you will likely not have much of a choice of variety. Choose hard, unblemished fruit that is golden yellow with little or no hint of green. Don’t be concerned by the dull-coloured velvety fuzz on the skin, it varies from variety to variety and rubs off easily with a thumb. Quinces will keep well in a cool-ish room for up to two weeks or more and longer when refrigerated.

www.arinhiebert.com @arinhiebert

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While raindrops on roses and whiskers on kittens are undoubtedly good things, we’re much fonder of crisp apple strudel and schnitzel with noodles. In fact, we’d argue that the best things in life can be sipped, munched, devoured, nibbled and licked off one’s fingers. What better way to celebrate the holidays (and to top Santa with your gift-giving prowess) than to explore Savour Calgary’s inaugural Favourite Things issue.

We put this issue together by pondering our culinary adventures and choosing the things that have really stood out in the last couple of years. Then we asked some of our friends, contributors and food lovers what their favourite Calgary-made “things” are, and boy did we hit the jackpot. What a delicious city Calgary is, and we can’t wait to share it all with you. Pull out your bright copper kettle, pour a cup of tea and enjoy the journey through our favourite things.

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FAVOURITE OF

Shelly Boettcher

“

Contributor

These are hands-down the best ready-made meatball in the city, and I'm pretty sure we've tried them all. My youngest doesn't want me to tell anyone about them as he's afraid they'll get too popular and we won't be able to get them.

”

Photo by Italian Centre Shop

FAVOURITE THINGS

PIEDMONTESE MEATBALLS IN THE ITALIAN CENTRE SHOP

Tanya Schaap

O U R FAVOUR ITE THINGS | 2 0 2 1

• CANDIED FENNEL SEEDS FROM SILK ROAD SPICE MERCHANT FAVOURITE OF

Tanya Schaap Contributor

When you’re finished enjoying some of your Favourite Things from this issue, top it off with some candied fennel from Silk Road Spice Merchant in Inglewood to help with digestion.

Made from fennel seeds coated in a sugary glaze, this sweet, licorice-flavoured treat will settle your tummy, freshen your breath and give you a sense of self satisfaction for your excellent life choices.

• Photo provided

BANH MI FROM SAIGON DELI FAVOURITE OF

Camie Leard

Andrew Phung

“

•

Ac to r, C al g ar i an, Fo o d L ove r

My absolute favourite food thing in Calgary is the Banh Mi from Saigon Deli in Forest Lawn.

This is a food gem of the city, and honestly the best Banh Mi I've ever had. My go to is the Beef Sate sub, and the cold cut sub. It's all about the ingredients and prep. This place does not skimp on the portions, and the quality is unreal. It's like biting into perfection. When I'm in Calgary, this place is a must visit for me. My parents, being the amazing people that they are, always leave a bag of subs on my counter when I'm back in Calgary. My wife and kids visited Calgary over the Summer and I made sure they swung by to grab some to bring back to Toronto.

Catch Andrew in his new series, Run the Burbs airing on CBC and CBC Gem in 2022.

”

THE DINING ROOM AT ORCHARD FAVOURITE OF

Camie Leard

“

Editor

The first time I walked into this space I felt like I’d stepped into a dream. With soaring ceilings from which hang dozens of sparkling chandeliers, this dining room is alive with magic… and many, many houseplants. The Mediterranean-inspired menu by Chef Jenny Kang is right at home in this spectacular space and you’ll want to give yourself time to drink it all in. I love a golden hour reservation here to enjoy the sun-bathed beauty of the enormous windows transitioning to the warm and welcoming glow of the vintage chandeliers.

”

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Holiday Beauties Photos and story by J U L I E VA N RO S E N DA A L Upside-down Pear Gingerbread

Though the focus of celebratory holiday meals tends to be the large, protein-heavy, Norman Rockwell-esque roasts that are dramatically presented and carved at the table, I love the elaborate desserts we tend to wait for special occasions to justify making. Beyond that, it’s nice to have a special dessert made only at a specific time of year, building on the nostalgia that drives so many of our dining decisions at this time of year.

Here are three recipes that can be prepped ahead, and require at most a minimal lastminute assembly, but are likely to generate an enthusiastic response table-side, no matter how full everyone is from dinner.

This has been our family’s go-to holiday dessert for decades — I just love it. It makes a fantastic vehicle for ice cream or whipped cream, and comes out of the pan predecorated… if a slice or two of pear sticks to the pan, just peel it off and put it back where it belongs.

Gingerbread 60 ml (¼ cup) butter, at room temperature 125 ml (½ cup) packed brown sugar 1 large egg 60 ml (¼ cup) dark molasses

Topping

15 ml (1 Tbsp) grated fresh ginger, or 2 tsp. powdered ginger (or both)

30 ml (2 Tbsp) butter

5 ml (1 tsp) vanilla

30 ml (2 Tbsp) honey or corn syrup

250 ml (1 cup) all-purpose flour

80 ml (1/3 cup) packed brown sugar

5 ml (1 tsp) baking soda

1-2 ripe but firm pears (or tart apples), peeled and thinly sliced

5 ml (1 tsp) cinnamon 1 ml (¼ tsp) allspice (optional) 1 ml (¼ tsp) salt 180 ml (¾ cup) buttermilk or plain yogurt, thinned with milk

Preheat the oven to 175 C (350 F) and spray an 8 or 9-inch round cake pan or deep pie plate with nonstick spray.

To make the topping, melt the butter, honey and brown sugar in a small saucepan over medium heat or microwave it until it’s smooth. (Or combine them in the bottom of the pan, put it in the oven until it melts, then take it out and stir it with a fork until it’s smooth.) Pour the mixture over the bottom of the pan and arrange the pear slices on top, placing them tightly together – they shrink a bit as they cook, so you can even get away with overlapping them.

To make the gingerbread batter, beat the butter and brown sugar in a medium bowl until well blended.

Add the egg, molasses, ginger and vanilla and beat until thoroughly combined.

It will look separated — that’s OK.

In a small bowl, stir together the flour, baking soda, cinnamon, allspice and salt. Add half of the dry ingredients to the molasses mixture and stir by hand or on the lowest speed of an electric mixer just until the batter is combined. Add the buttermilk, and then the remaining dry ingredients in the same manner.

Pour the batter over the sliced pears.

Bake the cake for about 40 minutes, until the top is springy to the touch.

Let it stand for 5 minutes, then run a knife around the edge of the cake and invert it onto a plate while it’s still warm. (If it cools too much and sticks to the pan, warm it in the oven again before you try to invert it.) Don’t worry if any pear slices stick to the bottom of the pan – simply peel them out and place them back on top of the cake where they belong.

Serve with whipped cream.

Serves 8.

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W hat’s cooking | J U L I E ’ S K I T C H E N Sunken Chocolate Cake with Berr y Fool*

Lamingtons

125 ml (½ cup) butter, cut into chunks

Lamingtons are a classic Australian dessert – squares of white cake dipped in ganache and rolled in coconut, giving them a snowy look that makes them well suited to individual servings.

250 g (9 oz) semisweet or bittersweet chocolate, coarsely chopped 6 large eggs 160 ml (2/3 cup) sugar 30 ml (2 Tbsp) cocoa powder, plus extra for dusting 1 ml (¼ tsp) salt Fool 250-500 ml (1-2 cups) fresh or frozen raspberries or sour cherries 60 ml (¼ cup) sugar, divided 325 ml (1½ cups) whipping cream Preheat the oven to 175 C (350 F). Line the bottom of a 9-inch springform pan with a circle of parchment — use the bottom of the pan to trace a circle on the

*From my last cookbook, Dirty Food!

paper, then cut it out with scissors. Don’t grease the pan — the batter needs to be able to cling to the sides as it rises.

Melt the butter and chocolate over low heat in a saucepan stirring until melted and smooth.

Separate 4 of the eggs, putting the yolks and whites in separate bowls.

Stir the remaining 2 eggs and half of the sugar into the egg yolks, along with the cocoa powder and salt. Whisk in the warm chocolate mixture.

Beat the egg whites with an electric mixer until foamy. Gradually add the remaining sugar, beating until the egg whites form soft mounds but aren’t quite stiff. Fold about a quarter of the egg whites into the chocolate mixture to lighten it, and then gently fold in the rest, trying not to deflate the whites.

Pour into the prepared pan and smooth the top.

Bake for 35-40 minutes, until the cake is puffy and cracked on top and if you shake the pan, the middle isn’t wobbly. Cool completely in the pan without loosening the sides — let the batter cling as it cools, so it sinks in the middle.

Crush the berries with 30-45 ml (2-3 Tbsp) sugar using a potato masher or a fork, and set aside for 10 minutes or so to macerate.

Press the fruit through a sieve to get rid of seeds or skins and pits.) When you’re ready to serve, beat the cream with the rest of the sugar until softly stiff and fold in the berry puree, leaving it swirly.

Run a thin knife around the edge of the pan to loosen the cake, remove the ring and transfer it to a serving plate. Dust with some cocoa before you pile the fool (or straight-up whipped cream) on top.

Serves about 8.

Chocolate ganache 250 ml (1 cup) heavy (whipping) cream 250 ml (1 cup) chopped chocolate or chocolate chips (about 1/2 lb)

Cake

500 ml (2 cups) shredded coconut, for coating

125 ml (½ cup) butter, softened

Preheat the oven to 175 C (350 F).

250 ml (1 cup) sugar

In a large bowl, beat the butter and sugar until pale and light; add the egg and vanilla and beat until well blended and smooth.

2 large eggs 5 ml (1 tsp) vanilla 325 ml (1½ cups) all-purpose flour 8 ml (1½ tsp) baking powder 1 ml (¼ tsp) salt 125 ml (½ cup) milk

In a small bowl, stir together the flour, baking powder and salt. Add half to the butter mixture, beating on low speed just to combine. Beat in the milk and then the remaining flour mixture, beating on low speed until well blended.

until golden and springy to the touch. Let cool completely.

When you’re ready to coat the cake, cut it into 9 squares. To make the chocolate ganache, heat the cream until steaming; pour over the chocolate chips in a bowl and let sit for a minute, then whisk until smooth adding more cream if mixture is too thick to dip.

Place the coconut in a shallow dish. Dip each square into the warmed ganache to coat, then dunk it into the coconut to coat all over. Transfer to a tray or wire rack to set.

Makes 9 squares.

Pour into a parchmentlined 9x9-inch pan and bake for 25-30 minutes,

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Photo provided

• PIES FROM PIE JUNKIE FAVOURITE OF

Catherine van Brunschot Contributor

“

With their melt-in-your-mouth all-butter crusts, sweet or savoury pies from Pie Junkie, are a favourite thing to gift family and friends. The team introduces new flavours into the mix regularly, keeping things fresh, interesting, and irresistible. EDITOR’S NOTE: The steak and Gruyère is to die for.

”

Mitch Kern

”

•

MT CHEESEBURGER AT MAJOR TOM OUR FAVOURITE THINGS Elizabeth Chorney-Booth FAVOURITE OF

Contributor

“

My favourite dish of 2021 is absolutely the burger at Major Tom! It's not their fanciest dish, but it is so outrageously delicious and a (slightly more) affordable way to enjoy Calgary's hottest new restaurant. The secret is in the Benchmark aged brisket used to build this burger taking it from delicious to extraordinary. EDITOR’S NOTE: This dining room is also exceptional with sweeping views of the city from it’s 40th-floor, penthouse location downtown.

”

Major Tom's culinary director Garrett Martin with the MT Cheeseburger.

ESCAPE ORDINARY

Delight your guests with a new delicious

All occasion catering for 2–100 Reserve now for the Holidays 3, 4, or 5 course customized menu options for lunch, brunch or dinner.

Non-Kosher Jewish catering.

Meraki-on-the-Go food truck available for private functions. (seasonal)

E g g y o l k r a v i o l i , b r o w n b u t t e r, c r i s p y s a g e a n d h a z e l n u t s

Gift Certificates available.

Traditional family meals. Classics with new twists. Innovative new dishes.

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In-home Chef Services. Individual or Group Cooking Lessons.

merakicuisine.ca 403.619.COOK (2665)

Escape to the Farm

Enjoy a home cooked meal, shop with ease and drink in the view. You’ve earned this peaceful break.

PaSu Farm is a country oasis that offers an air of elegant simplicity and nourishes the soul. Find warmth in the Gallery Shop and take in magnificent mountain views from our restaurant. Our customers enjoy a peacefulness that comforts and calms their spirits.

Yes, we are open over the holiday period. You’ll find a full range of warm and seasonal clothing and great gift ideas.

On weekends in December, we’ve got hot cider and cookies – so escape the city and relax.

40 minutes north of Calgary | 403.337.2800 or 1.800.679.7999 | www.pasu.com

A HIPPOPOTAMUS FOR CHRISTMAS With visions of sugar plums dancing in our heads, we turn our attention to what could very well be this season’s hottest holiday item: chocolate hippopotamuses filled with delightful treats.

Award-winning chocolatier and cochu chocolatier owner Anne Sellmer was inspired to make this chocolate river horse by the well-known holiday song, “I want a Hippopotamus for Christmas.” Weighing in at approximately 400 grams of chocolate, these happy hippos are available in couverture milk or dark chocolate and filled with their two most popular products, chocolate-I’covered sponge toffee or candy bark.

B y WA N DA B A K E R Photos provided

Chocolate Hippopotamus | cochu chocolatier | $38.00 | cochu.ca

SIP, SIP HOORAY!

Shop Local!

It’s been a minute, hasn’t it? This holiday season took forever to get here as we rode out the fourth wave, yet the year somehow flew by and here we are again. What’s old is new, what glitters isn’t always gold and not any old hippopotamus for Christmas will do. Discover a few of our favourite things to gift ourselves and the gastronome in our lives this holiday season.

RECYCLED CHOPSTICKS GET NEW LIFE If you’ve used your share of disposable chopsticks like we have, you’ll be happy to hear about these recycled-chopstick cheese and charcuterie boards available from Reworks Upcycle Shop.

Owner Solita Work moved back to British Columbia earlier this year to start Bear Spring Eco Retreat while continuing to operate her green lifestyle market store online.

Each board is created using 300-450 recycled chopsticks after they are collected, transported, and transformed into a raw material before becoming these beautiful boards.

Be the talk of the town when you display your charcuterie on one of these made-in-Calgary boards this holiday season.

Recycled Chopstick Cheese or Charcuterie Board Reworks Upcycle Shop $30.00 - $67.00 shopreworks.ca

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NO MORE SKIMMING Gone are the days we must skim the fat when making gravy.

With the Cuisipro BPA Fat Separator the fat drains from the bottom leaving lighter fats and oils behind. It’s made of Tritan: a BPA-free, food-safe plastic that is resistant to heat, impact and discoloration, and can hold up to a litre (four cups) of liquid. The separator comes apart easily for quick cleanup and is also great for making soups, stews, sauces, or any dish for which you need to strain the fat. Add this to your must-have gadget list for the holidays.

Fat Separator Lee Valley Tools | $43.50 leevalley.com

Sweater weather has officially arrived and with it comforting hot beverages and cozy cocktails. Camp Craft Cocktails are a line of cocktail kits in a jar sure to keep you warm this holiday season. The fall flavour lineup includes sangria, brunch punch, old fashioned and our favourite, sweater weather. Add 12 ounces of any spirit to the mix (we recommend whiskey or bourbon), let the mixture infuse in your refrigerator for three days, shake, strain and sip. The jar makes eight cocktails or, for those looking for a non-alcoholic option, simply add hot water, omit the booze and pour into a mug of hot cocoa. These kits can be infused twice offering up 16 servings of cocktails! Now you’re speaking our language.

Sweater Weather Camp Cocktails The Livery Shop | $32.50 | theliveryshop.com

FROM OLIVE TREE TO TABLE When a label reads only two ingredients, olives and lemons, you know it’s going to be good. Coppini Arte Olearia Olive & Lemon Extra Virgin Olive Oil is flavoured with lemon oil captured from crushing fresh Italian lemons ensuring all the essential oils of the lemon peel are retained. The box is stamped with “T.O.P.”, a certification label proving authenticity of the oil, easily traced from the olive tree to the table, verifying every step of the production supply chain. Traceability of Origin Product has been in effect since 1988 to combat fraud. Use this fragrant oil in salad dressings, with bread for dipping, drizzled on hummus or whipped feta, on roast chicken, seafood, grilled or steamed vegetables, even on ice cream.

Delight any gastronome with the gift of olive oil.

Coppini Arte Olearia Olive & Lemon Olive Oil The Italian Centre | $42.50 | italiancentre.ca

H O L I D A Y Gif t Guide | S H O P L O C A L

DESIGNED BY CHEFS FOR CHEFS For chefs and business owners Cam Dobranski and partner Jacqueline Warrell, the “spirit of hospitality” encapsulates feeling welcome, experiencing joy, and being part of a community. This dynamic duo is part of the team behind Spirit Wares dishware, an online source for restaurant and hospitality ceramic wares now available for home use. These dishes are tough enough for a commercial kitchen and pretty enough to set out on your dining room table piled high with holiday baking. While an assortment of serving bowls and platters is available, we have our eyes on the Rustic Blush and Ice series.

FLAVOUR YOUR FOOD WITH A TWIST

Artisan Crafted Platters and Serving Bowls | Spirit Wares | $30.00 - $58.00 | spiritwares.com

ALL THAT GLITTERS The Pulltex Evolution Swarovski Crystal Corkscrew is an elegant looking sparkling wine tool that effortlessly gets the job done.

This type of corkscrew is known for its unique hinged double lever system allowing you to extract the cork without breaking or damaging it. The 26 multi-coloured Swarovski crystals imbedded into the top of the handle in two different sizes make it a beautiful and glittery gift. Great for any bottle that comes with a cork and sure to impress the wine lover in your life.

Pulltex Evolution Swarovski Elements 2Step Corkscrew Willow Park Wines & Spirits $169.99 | willowpark.net

An explosion of flavours is simply a twist away with edible food seasoning sticks designed to be shaved onto dishes and beverages. Food Crayons are handcrafted in Montreal by biochemist Nadia Lahrichi along with her kids Veronique and Kamil.

The crayons are made with all natural ingredients including spices, purees, juices and infusions, then preserved with vinegar and salt to create delicious tasting vegan and gluten-free flavour combinations. More than 20 flavours are available to shave onto desserts, soups, salads, cocktails and more. Inspire your friends and family when you start shaving seasonings right onto their food.

Food Crayon | Kala & Lime, The Cookbook Co. Cooks $13.00 - $65.00 | foodcrayon.com

PERFECTION AT YOUR FINGERTIPS If you use chopsticks regularly, now is a great time to consider investing in a good set. Wakasa-nuri chopsticks are hand-crafted, decorated, and cured by master craftsman Takahiro Okubo, in Fukui Prefecture, Japan. Okubo-san has been practicing his trade for over 20 years and comes from a long line of craftspeople. He lacquers each pair by hand, sometimes up to 30 times each, over two months. Then he adds seashell fragments, gold leaf and other materials, turning the sticks into functional and conversational art pieces.

Buy a set for the family or pick out a few individuals for stocking stuffers.

Wakasa-nuri Chopsticks | Knifewear | $25.00 - $79.00 | knifewear.com

Experience

the GR ANDEST of HOLIDAY

SEASONS For over 107 years, Fairmont Palliser has been home to memorable occasions.

We welcome you and your loved ones to join us this festive season to be a part of that tradition and experience the grandest of holiday seasons.

Visit us at

www.fairmont.com/palliser-calgary/ for our festive offerings.

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Photo provided

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RUGELACH FROM SUNTERRA MARKET FAVOURITE OF

Linda Kupecek Contributor

“

This Eastern European pastry can be made with a wide variety of fillings like dried cranberries, figs, raisins, marzipan, chocolate, and different spices like cinnamon, nutmeg and cloves. Rugelach has a rich buttery taste yet has a long shelf life so it is a great gift item. The Sunterra version we love is made with cream cheese dough hand-rolled with a fruit preserve and nut filling then dusted with cinnamon sugar and is so delicious that the container doesn’t make it home from the store unopened, let alone into a Christmas stocking.

”

Camie Leard

• ZEST KITCHENWARE FAVOURITE OF

Catherine van Brunschot

“

Contributor

I love this store not only for its diversity of quality products, but for the welcoming staff who treat you like a regular from the first time you walk in the door. They know every detail of their merchandise and are happy to help you select the best option for your needs.

”

Zest's Yvette Welsh with a hand-painted Vietri platter

•

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ALBERTA CARES PACKAGES FROM ALBERTA FOOD TOURS

BEST OF CALGARY FOODS

FAVOURITE OF

FAVOURITE OF

Catherine van Brunschot

“

Tara Noland

Contributor

Noshing with the Nolands

As a special gift to my self, I especially the love the Foraged Flavours edition, with its dried morels, sage and mint tea, wild mushroom risotto, haskap berry jam, wild rose sugar... you get the idea. Each thoughtfully-curated gift package - including the Breakfast in Bed and Energy Snacks editions - is sourced directly from Alberta food artisans, tucks in a few recipes, and donates a portion of the proceeds to Alberta charities that support Indigenous tourism, food banks and shelters, and reforestation projects. Yeah, they make great gifts for others, but there's something to be said for a little self-care, too.

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Photo supplied

”

We’re particularly excited about the Alberta Cares Package – North Pole Diet Edition. You've heard of the South Beach Diet? This is not that. This is what gives Santa and Mrs. Claus their curvy figures: Chocolate bars by award-winning Alberta chocolate makers Chocolat, Kin+Pod, Sweet Gypsy and Colleen's Chocolates plus handmade salted caramels by Ollia, GroggNog brittle by Sweetsmith Candy Co, a hot cocoa bomb from Master Chocolate and a candy cane from Volio's Confections.

EDITOR’S NOTE:

With all of the time we’ve spent at home over the course of the pandemic, the Best of Calgary Foods has become the Nolands’ go-to for great local food products delivered right to their door. The group is featuring a holiday entertaining collection that includes mead and brie from Chinook Arch Meadery and Peasant Cheese, lamb lollipops from Lambtastic Farms cider and beer from Village Brewery, empanadas from Tres Marias, salami from Alpine Sausage, dolmades from Two Greek Gals and spicy chicken meatballs from Soffritto.

Empanadas from Tres Marias via Best of Calgary Foods' holiday entertaining collection.

Camie Leard

• CROQUE MADAME AT OEB FAVOURITE OF

Camie Leard

“

Editor

A signature dish at this Calgary-born chain has a wow factor when it shows up at the table. It’s beautiful, it’s colourful and it requires a healthy appetite to finish. Featuring two sunny-side-up eggs, rosemary ham, sharp cheddar, truffles, brown butter hollandaise, Spanish Manchego and black truffle carpaccio on a potato sourdough rye, the Croque Madame has a je ne sais quoi that’s hard to resist. What a way to start the day!

Camie Leard

”

• CHEESE BAR (AND THE STAFF!) AT BRIDGELAND MARKET FAVOURITE OF

Shelley Boettcher Bridgeland owner and Chairman of Funk Yousef Traya (left) with cheesemongers Anissa Cattoni and Alex Pohorelic

OUR FAVOURITE THINGS

“

Contributor

The staff have a great knowledge of their cheese, and they're all just so happy to answer questions and talk cheese. I love it. Bonus: easy parking. EDITOR’S NOTE: Yousef and his zesty team of cheesemongers have gone all out with the selection this holiday season and the market is filled to the rafters with cheddars and chavels and mimolettes… oh my!

”

• WARM CRAB IN A JAR AT MODERN STEAK FAVOURITE OF

Camie Leard

“

Editor

Featuring king crab bathed in a warm citrus butter with fresh herbs and a chewy house-made baguette, what can I say?

This is one of the best things I’ve ever tasted. Ever.

”

•

Photo supplied

HOT CHICKEN SANDWICH AT WAFFLES & CHIX, FRESH MARKETS AND KITCHENS FAVOURITE OF

Debra Smith

“

Contributor

After lining up for a hot chicken sandwich at Hattie B’s in Nashville, I realized what all the fuss is about! I’ve been trying to find one in Calgary that measures up and after some unscientific research my vote goes to: Waffles & Chix at the Fresh Markets and Kitchens.

”

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S t or y a n d ph ot o s b y BE R N IC E H I L L , DI S H ‘ N T H E K I TC H E N

SAUSAGE ROLL WREATH

Bake up something special this Christmas with this festive Sausage Roll Wreath.

Mix up a classic English style pork sausage mixture from scratch, then envelop it with a rich, buttery store-bought puff pastry. Made in under an hour, this appetizer wreath makes an impressive centrepiece for all your holiday get togethers.

This whole project might surprise you with how easy it really is. The easiest part is prepping the sausage mixture and thawing out the puff pastry.

After that, expect to utilize a bit of skill and artistic flair as you stuff, then shape the wreath. Don’t worry if your first wreath is not perfect, that’s what the rosemary garnish is for!

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680g (1 ½ lbs) ground pork 5 ml (1 tsp) salt 5 ml (1 tsp) freshly ground black pepper 125 ml (½ cup) fine fresh breadcrumbs Small pinch ( tsp) ground allspice 1/8

Small pinch (1/8 tsp) ground cloves 5 ml (1 tsp) dried savory 3 ml (½ tsp) dried ground sage 1 large sheet puff pastry (thawed but still chilled) Preheat oven to 190 C (375 F)

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1 Mix ground pork with seasonings and breadcrumbs in a large bowl. Really get in there with your hands or even a dough hook on a stand mixer. The trick is to break up the fat a bit so that it becomes a bit stringy and the mixture clings together.

2

Lay the puff pastry out on a cool surface (leave it on the plastic sheeting for now).

3

With your hands, take half or one third of the pork mixture and roll it into a 2-inch wide log.

Place it along the long end of the pastry sheet closest to you.

4

Repeat with remaining mixture until you have one continuous log of sausage meat along the bottom of the pastry.

5

Roll the puff pastry up so that it surrounds the meat and brush a bit of beaten egg to seal the pastry seam.

6

Roll the log over so that it is seam side down.

Use a sharp knife to cut the log into twelve equal pieces, stopping before going through the bottom layer of pastry.

7 Beginning with the middle pieces, gently twist each cut piece so that it is angled slightly upward.

Work your way out from the centre, gradually forming a circle that meets at the top.

8

Brush the puff pastry with beaten egg.

9

Bake for 20 minutes until pastry is puffed and golden.

10

Remove from oven, garnish with rosemary and fresh cranberries. Serve immediately or freeze and reheat before serving.

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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Camie Leard

• PALERMO PIZZA FAVOURITE OF

Sue Deyell Morning Show Ho s t, QR770 Radio

““

Photo provided

This is a family-owned restaurant in our ‘hood in Coventry Hills. It has the best, most delicious crust and the cheese they use is so good too. Even my picky son loves it. It’s our regular Friday night dinner.

”

Kelly Hofer

• KAREN ANDERSON ALBERTA FOOD TOURS

OUR FAVOURITE THINGS

FAVOURITE (PERSON) OF

Fraser Abbott Community Builder and Foodie

“

I’m really intrigued by Karen Anderson with Alberta Food Tours and the experiences she creates with her tours. What a wonderful way to explore a destination and the culinary delights and taste of place experiences she likes to showcase. EDITOR’S NOTE: For the record, Karen’s favourite food thing in Calgary is Kensington – particularly Good Trade Coffee Co. whose mission it is to support low-income producers in Columbia, their families and their communities in the areas of education, sustainable agriculture and economic growth through the profits from the café.

”

Golden Grouse Nuggets Crunchy on the outside, moist on the inside!

Whether you harvest ruffed, spruce, or sharp-tailed grouse, this recipe is adaptable. You can even bone out the thighs for extra meat. With some upland game bird seasons extending to January 15, plan to stock up on birds after trying these!

PREP TIME 4.5H COOK TIME 4-10M

Ingredients:

TOTAL TIME 4.5-5H

• 6–8 boneless, skinless grouse breasts • 2 cups buttermilk

SERVINGS 6

• 4 cups breadcrumbs • 1 tsp garlic powder • ½ tsp onion powder

kCal/SERVING 417

• ½ tsp smoked paprika powder • 1 tbsp dried parsley photo: Brad Fenson

• salt and pepper to taste • 1 litre canola oil

RUFFED GROUSE

Energy (kCal) Protein (g) Fat (g) Cholesterol (mg)

142 23.8 0.7 105

Based on a raw, 100g portion. Source: USDA Agricultural Research Service.

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Directions: 1. Cut the grouse breasts into 1 ½-inch cubes.

2. Place in a bowl and pour enough buttermilk over to cover. Refrigerate 4 hours.

3. Combine breadcrumbs, garlic, onion, smoked paprika, and parsley in a bag or airtight container.

4. Drain excess buttermilk off the nuggets. Place 3 or 4 at a time in the breadcrumbs and shake to coat each.

5. Add cooking oil to a 12–14-inch cast iron frying pan, to a depth of about 1 inch. Heat oil to 375°F (mediumhigh). Gently place each nugget into the oil, but do not overcrowd (if cooking in multiple batches, add oil to pan as needed). Fry about two minutes per side, turning once, until the nuggets are golden brown.

6. Carefully remove nuggets from oil and place on a paper towel-lined tray to absorb excess oil.

7. Serve hot with your favourite dipping sauces. Enjoy!

HarvestYourOwn.ca

Ph ot o s a n d s t or y b y G R AC E WA NG

t e k r Ma rt Repo LA MANO Few things have brought more joy during the pandemic than a monthly delivery of handmade fresh pasta, complete with all the sauces and garnishes required for a delicious meal. La Mano’s Pasta Club delivers just that, along with a corresponding recipe created by a different local chef each month. Owner Aaron Ellard started La Mano in the wake of repeated COVID restaurant shutdowns, and together with chefs Carl Warren and Mike Pigot has created a burgeoning pasta empire comprised of a pasta shop and sandwich deli, a stall churning out pasta dishes at First Street Market, and the Pasta Club subscription service.

MOJI BAKERY On a chilly winter morning, there’s nothing better than a warm drink paired with a few of Moji Bakery’s pandebono. Soft and cheesy, these round, bite-sized breads turn magically chewy when heated up. Pandebono is a traditional, gluten-free Colombian bread primarily made of cassava flour (which lends its signature texture), cornmeal and cheese. Moji Bakery specializes in both regular cheese pandebono and pandebono filled with guava jam.

Founded in 2017 by Martha Perdomo, Moji Bakery was created to bring this popular Colombian staple to Calgarians. Alongside her daughter, Angelica, Martha spent nearly a decade perfecting her pandebono using local ingredients. This was no easy feat as traditional Colombian cheese is the star of pandebono, and it is not only difficult to source, but even harder to replicate. Through trial and error, Martha found an ideal mix of cheeses to make her pandebono as authentic as possible.

Each pandebono is handmade, and thanks to the deliciously addictive nature of these buns, Moji Bakery has cultivated a loyal following at farmers’ markets in the Calgary area. Angelica says that while running Moji Bakery is a lot of hard work, the farmers’ market community and regular customers make it all worthwhile. In the future, the duo hopes to sell pandebono at more Calgary locations. In the meantime, we won’t judge if you eat a whole bag of six pandebono in one sitting!

Moji Bakery | Hillhurst Sunnyside Farmers’ Market and Millarville Christmas Market (Nov. 4-7, 2021) 1320 5th Ave. N.W. and 306097 192nd St., Millarville angelicam@mojibake.ca | mojibake.ca

La Mano| First Street La Mano’s pastas are all handmade daily, and the Market; La Mano store dizzying assortment, from tagliatelle to Creste 1327 1st St. S.W., Di Gallo are on full display at First Street Market.

101, 342 15th Ave. S.W. Marketgoers will find favourites like cacio e pepe 587.349.1714 and carbonara. But the stall’s showstopper is their pastalamano.com Vodka and Burrata, a plate of perfectly aldente rigatoni smothered in La Mano’s bright and creamy vodka sauce, topped with fresh basil and soft Italian burrata cheese. This vodka sauce proved to be so popular with regulars that it is now available by the bottle, in addition to their takes on red, Curbside. Delivery. In-store Shopping. Online. rosé, and ragu sauces.

BE. VOCALLY.

While their First Street Market stall was beset with construction delays and logistical challenges, Warren and Ellard are optimistic about the future of La Mano, with plans to expand their menu at the stall and explore multicultural flavours through their Pasta Club. Check out La Mano’s fresh handmade pasta and house-made sauces at First Street Market and their pasta shop — you can’t go wrong with anything on the menu.

LOCAL Farm Outlet in Macleod Plaza

17, 9250 Macleod Trail SE

•

403•253•4988

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• INSPIRATI FINE LINENS

Celebrating

6

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

FAVOURITE OF

Ellen Kelly Contributor

This is the le Jacquard Francais Hiver en Écosse (Winter in Scotland) collection holiday tea towel from Inspirati Fine Linens. These trademark towels will last forever, never fade and bring a gorgeous conversation piece to your holiday kitchen. EDITOR’S NOTE: These towels are so extraordinary, Julie van Rosendaal also chose them as HER favourite thing!

•

OUR FAVOURITE THINGS

MERAKI FOOD TRUCK FAVOURITE OF

Debbie Lambert Publisher

Rob Rodé

Chef Amanda Lambert and partner Miltos Chiotelis took their catering company to the streets this year with the Meraki on the Go Food Truck. With a delicious dichotomy of a chefdriven menu and street-food service, this food truck brings the flavour…anywhere you want!

#EATATMINAS

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

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

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Photo provided

• RITUAL DOUGHUT SUBSCRIPTION FAVOURITE OF

Ryan Massel

“

ak a Mr. Fab ul ou s , L i fe s t y l e B l o g ge r

Sweet-tooth lifestyle blogger and fabulous foodie Mr. Fabulous loves his Ritual Doughnut subscription.

With a different made-from-scratch flavour every week, Ritual’s signature buttery brioche dough is what makes these sweet treats so special.

Camie Leard

”

• CHAR SIU PORK ON A SESAME DOUGHNUT AT PURE VIETNAMESE KITCHEN FAVOURITE OF

Chef Michael Allemeir

“

SAIT Culinary instructor

One of my favourite things is basically anything from Pure Vietnamese Kitchen. But, if I had to choose, I'd say the char siu pork sesame doughnut!

I'm very happy they have opened their Pure Street Food outlet at the First Street Market.

”

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ROB... I THINK WE CAN GLOW WITH THAT MAGIC FILTER THE CUBES I Ph ot o sWANT a n d TO s t BE or yTHE b y TA N Y A S C H A A P NUMBERS SO I THINK WE NEED TO BUILD THEM SEPARATELY

Gifts for the Cocktail Enthusiast

S t or y b y TA N Y A S C H A A P

Stuffing the stocking of a cocktail enthusiast?

Trying to impress the amateur mixologist in your life?

We’ve got you covered.

Here are five unique gift ideas featuring local products and vendors.

COCKTAIL BOOKS As Benjamin Franklin once said, “An investment in knowledge pays the best interest.” And in this case, the currency is whiskey sours. Now more than ever, amateur mixologists are looking for ways to up their game and increase their skill set. And there’s no better (or cheaper) way to improve your bartending skills than with a good book. From A Field Guide to Canadian Cocktails that features quintessentially Canadian cocktails such as The Loose Jaw (a ginger-ale inspired Manhattan) to Amaro, a deep dive into the world of bittersweet herbal liqueurs, there’s a book out there for even the most discerning mixologist on your list. You can find many of these books at the Silk Road Spice Merchant in Inglewood as well other bookstores around town.

The Silk Road Spice Merchant | 1403A 9th Ave. S.E. 403.261.1955 | silkroadspices.ca

SMOKING SAUCER KIT Can’t stop thinking about that tableside-smoked black walnut old fashioned at One18 Empire? Why not try to replicate this cocktail at home with a smoking saucer kit by Calgary-based Spirits with Smoke. Made from Canadian maple wood and designed by experienced bartenders, the saucer works by creating a unique “lake effect” of smoke which works to infuse your cocktail with aroma. Simply place the saucer on top of your pre-mixed drink and pack the bowl with one of three signature alcoholinfused wood chips: cognac cherry, rum and maple, or bourbon oak. Light the wood chips with a barbecue lighter or a crème brulee torch, keep it burning for 30 seconds and watch as the smoke slowly pillows downward. Each kit comes with a saucer, three locally-sourced signature alcohol-infused wood chips, dehydrated oranges, recipe cards and coasters.

Spirits with Smoke | 403.607.4631 | spiritswithsmoke.ca

SANTA-REX TIKI MUG FROM PROOF By now you’ve probably heard about Proof Cocktail Bar’s annual Christmas event, Miracle on First Street. And if you haven’t, time to dig out that old Santa hat, head on down and find out what all the fuss is about. The Miracle on First Street pop-up at Proof is part of the International Miracle Pop-up family that operates in over 100 bars all around the world each year. Scrooges beware! There’s no shortage of Christmas spirit here.

They deck the halls, revamp the cocktail list and blast the Christmas carols, all while dressed in their best (worst) Christmas sweaters. If you’re looking to keep the party going at home, why not purchase one of their Santa-themed t-rex tiki mugs? “These mugs were a hot ticket item last year and they sell fast,” says Erin Miller, general manager at Proof. The Miracle on First Street begins Nov. 18 and runs through to Dec. 24. The mugs are available online at their website beginning Nov. 18 with a few held for walk-in purchases each day.

Proof Cocktail Bar | 1302 1st St. S.W. 403.246.2414 | proofyyc.com 28 N OV EM B ER » D EC EM B ER 2021

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We the North Whiskey Sour Courtesy C h e r of r ySpirits S mwith o kSmoke e

THE BOTANICAL GIN KIT Winston Churchill had a thing for gin. History tells us, Churchill famously despised sugary drinks and preferred his booze straight up. His recipe for a classic gin martini goes like this: Stir gin with ice while glancing at an unopened bottle of vermouth.

If you know of someone who loves gin as much as the British Bulldog himself, why not gift them with a Kitchen Alchemist’s Botanical Gin-Making Kit, developed by the Silk Road Spice Merchant and the Kent of Inglewood. From juniper berries and coriander seeds to pink peppercorns and angelica root, this kit includes everything you need to transform everyday vodka into sophisticated gin (vodka not included). Packaged neatly in a one-litre jar, this gift makes the perfect stocking stuffer.

Kent of Inglewood | 1316 9th Ave. S.E. 403.457.1595 | kentofinglewood.com

PORTER’S TONIC SYRUPS & SIMPLY COCKTAILS SYRUPS Speaking of stockings, why not add a bottle or two of Porter’s Tonic or Simply Cocktails syrups? These two Calgary-based companies are on a mission to improve homemade cocktails with their unique, flavour-boosting tonics and syrups.

Porter’s Tonic: Nicole Fewell, owner and creator of Porter’s Tonic was first introduced to tonic syrup when she was gifted a bottle. When she tried to buy more, she found none. So, she began making her own and eventually turned a side hustle into a full-fledged business. Tonic syrup is a special blend of botanicals that give tonic water it’s unique flavour profile. Simply add soda to Porter’s syrups and you’ve made tonic.

Porter’s tonic syrups, which use organic agave, instead of sugar come in four flavours: original, hibiscus, grapefruit and cardamom orange.

Each eight-ounce bottle holds 16 servings.

Smoke your glass with your choice of wood chips from the smoking saucer kit, letting the glass sit for at least 30 seconds.

½ oz maple syrup 1 oz lemon 2-3 dashes Angostura bitters

In a shaker tin, add the egg white, maple syrup and lemon juice. Then add 2 oz of bourbon.

1 egg white 2 oz High Rye Bourbon

Add ice to the shaker tin, and shake until the outside is frosted.

Simply Cocktails: The creators of Simply Cocktails syrups made it their mission to bring unique, low-sugar cocktail syrups to the market. Made from a combination of real fruit juices and purees, Simply Cocktails come in a variety of flavours including pineapple, lime and habanero, grapefruit, honey and rosemary, dark cherry and peach and lime. Simply mix with your favourite spirit for a unique cocktail or add soda if you’re seeking something non-alcoholic. Each bottle retails for $15.95 and makes six to eight cocktails.

Strain and discard ice, then shake again without ice.

Double strain into your smoked glass.

Let rest and then add a couple drops of Angostura bitters on top, and swirl with straw.

Garnish with orange slice.

Buy these products at at Vine Arts locations, Willow Park Wine and Spirits and the Silk Road Spice Merchant.

Recipe easily adapts without smoke.

Vine Arts | 1310 1st St. S.W. | 403.290.0700 | vinearts.ca Willow Park Wine & Spirits | 10801 Bonaventure Dr. S.E. 403-296-1640 | willowpark.net

Ginmas THE PERFECT GIFT ON

Eau Claire Distillery Christmas Gin Now Avilable at liquor retailers across Alberta eauclairedistillery.ca

@eauclairecraft

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#shareeauclaire

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OUR FAVOURITE THINGS • PB & J BY NUDE AND PRESERVED FAVOURITE OF

Gail Norton

“

Proprietor Cookbook Company Cooks

My bread always needs a smear of the delicious Nude peanut butter, crunchy, of course, then topped with the fabulous Preserved sour cherry jam. EDITOR’S NOTE: We’d be remiss if we didn’t mention Cookbook Company Cooks as one of our favourite foodie things in Calgary!

”

”

EXPERIENCE

LATIN AMERICA Mi Mercado Es Tu Mercado

Order Online

UNIMARKET.CA 128 50th Ave. S.E | 2405 Edmonton Trail N.E (403) 255-4479

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Camie Leard

Photo provided

• PARK BY SIDEWALK CITIZEN FAVOURITE OF

Brit Hart

““

• BANANA LOAF AT EUPHORIA

I have recently become obsessed with Park by Sidewalk Citizen. My diet is mainly meat free and I lean towards more Mediterranean flavours. Everything I have had from Park has been delicious! My favourites are their halloumi and hummus but their falafel is also some of the best I’ve had in the city.

EDITOR’S NOTE: This beautiful cathedrallike dining room is also one of our favourite food spaces in Calgary.

”

FAVOURITE OF

Shelley Boettcher

”

Contributor

The little things make all the difference and the hint of what we believe to be cardamom (but sources will neither confirm nor deny) that Euphoria Café puts in its banana bread that keeps folks drooling at the counter of this northwest bakery café.

EDITOR’S NOTE: While you’re in the neighbourhood, do pop across Crowchild to visit a Catherine van Brunschot favourite: Zest Kitchenware!

”

Camie Leard

““

Contributor

DATE NIGHT Rekindle your

ROMANCE

Whether you are celebrating a special occasion or just need a night away, our Date Night package is the perfect getaway for just the two of you!

• One night stay in a luxurious room • Welcome amenity • $100 dining credit to be enjoyed in •

Hawthorn Dining Room & Bar or in the privacy of your room through In Room Dining Sleep in and enjoy a late check-out

Rates from $299 |

Sana Ochisuren is the baker behind the banana bread at Euphoria Cafe

Valid for stays to Dec 22, 2021

403.262.1234 or 1.866.540.4477 fairmont.com

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Kelly Hofer

Two wines One Italian tradition Award-winning wines crafted with the traditional appassimento method of Valpolicella

• THE WALL OF CHEESE AT THE ITALIAN CENTRE SHOP FAVOURITE OF

Fraser Abbott Community Builder and Foodie

“

It’s almost like a chorus of angels calls out whenever they reveal one of those wondrous cheeses.

”

OUR FAVOURITE THINGS

94 points

2016 Tommasi Amarone

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Camie Leard

• HUMMUS AT GREEN CEDARS FAVOURITE OF

Celeste Watamanuk International Avenue Business Improvement Area

Photo provided

Rochdi Sarout of Green Cedars offers up some of their signature hummus

“

Family-owned and operated, Green Cedars is a bustling little market that sells THE very best hummus you've ever had. I'm not even kidding. It's the best. Try it.

”

• CHEWGURT YUMMY Chewgurt Yummy owner Vien Ly offers up a cololurful dragon fruit chewgurt at her location in Crescent Heights Village

FAVOURITE OF

Grace Wang Contributor

New to Calgary and located in Crescent Heights Village, these kefir-like drinks are made with real yogurt, fresh fruit and chewy toppings like sweet purple rice and taro balls. Sounds weird, tastes great!

A little something new (for you) The giving season is near and we have something to offer everyone on your list—or treat yourself.

Visit our showroom and try out the best coffee gear sourced around the world—whether it is a pour-over for your home office, the best electric brewers to fuel the family, or the perfect gift: we’ve got you covered. Now, join us and relax at Eight Ounce Coffee Club, our in-house cafe, and enjoy coffee from Paradigm Spark and David Kim Coffee. We are Eight Ounce Coffee.

Visit our showroom Mon-Fri 8-5, Sat 9-4, Sun 9-2 — 2040-2600 Portland Street SE Calgary, Alberta Please wear a mask and help reduce the spread of COVID-19, or shop online for curbside pickup: eightouncecoffee.ca

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Photo supplied

Quick Bites

CAFFEINATE AND CHILL In August Higher Ground Café opened its third location in the Beltline district. This mom and pops run cafe is 100% organic, fair trade and rainforest alliance certified with a full menu of in-house made baked items and meals.

Higher Ground Cafe | 715 17th Ave. S.W. 403.243.7070 | highergroundcafe.ca

BRIGHTEN UP BREAKFASTS Lannie Rae Gourmet makes gourmet flavoured pancake and waffle mixes to elevate your next meal. Each mix is hand blended and made to order. Order for yourself and pick-up some gifts. Selection available online.

Lannie Rae Gourmet lannieraegourmet.com

32 YEARS

STRONG

YOUTH FOOD MARKET Personal Fitness Instruction Inc. Personal Training Nutritional Consulting

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. “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. We’re aware that getting started can feel overwhelming.

Our aim is to simplify the process for you,” says Sandra. “Together, we’ll sit down and discuss your fitness goals, nutrition, health history, work schedule and so much more. This will allow us to custom design a solid fitness plan for you.”

Wood’s Homes has opened a new market featuring food and meals prepared by clients who are learning to cook. Meals are quality made under the guidance of Red Seal chefs. The Youth Culinary Arts Program (YCAP) Market is open Wednesday, Thursday, and Friday, 12-6 p.m.

Parking is free.

YCAP | 1008 14th St. S.E. woodshomes.ca/ycapmarket

REINDEER GAMES re ing mo Dread in over t ga weigh lidays? h the o ndra

all Sa help! C at We can n One today o ur o y r at One fo .9059 4 4 pth .2 e 3 d 40 ry, in menta compli sultation. con

Pre-purchase your tickets in advance for the 2021 Millarville Christmas Market. This premier craft and artisan show with food trucks, seasonal food vendors and reindeers returns in-person November 4-7 and 11-14.

Millarville Christmas Market | millarvilleracetrack.com

COMMUNITY DRIVEN This summer, award-winning restaurant Modern Steak donated 500 pounds of meat trimmings to the Yamnuska Wolfdog Sanctuary in Cochrane. From meat donations to lunch deliveries to front line workers, this community focused Calgary restaurant continues to give back as the pandemic continues.

www.oneononefitness.ca

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

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Modern Steak | modernsteak.ca

Lannie Rae Gourmet pancake mix

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

Romero Distilling Co.Bret Hart partnership

Photo provided

RUM WRESTLER Romero Distilling Co. recently announced a new partnership with WWE Hall of Famer Bret “the Hitman” Hart. We’re excited to see what collaborations and ventures come from this match up in the future.

Romero Distilling Co. | 688 Heritage Dr. S.E. 403.640.7886 | romerodistilling.com

Delectables by Emman is a business created during the pandemic that has evolved to a variety of fun baked items like decorative cakes, cupcake cake pops, cakes in jars, and even macarons. They accommodate special diets like gluten-free and vegan and will work with you on creating the perfect item for your next celebration.

Delectables by Emman delectablesbyemman. square.site

BELLS WILL BE RINGING The 2021 International Christmas Market at Spruce Meadows returns this year and will be held over two weekends. Mark your calendars (November 26-28 and December 3-5) and check the website for additional updates and vendor announcements.

2021 International Christmas Market sprucemeadows.com/tickets/christmasmarket/

S i n c e 19 7 0

Residential • Commercial • Automotive

GOOD NEWS! You know that weird red house at the far east end of Inglewood as you hit 9th Ave. from 15th St.?

No? No worries, go there anyway as there's a new cafe called Good News and it's cute, cozy and has piles of old Life magazines to read while you sip.

Good News Cafe | 1608 17th Ave. S.E. 587.894.3231 | goodnewscalgary.ca

All insurance and all cards accepted 24 hour EMERGENCY service 112 17 Ave. S.W. economy-glass.com 403.228.6961

#WINNING

Photo provided

Congratulations to The Establishment Brewing Company for winning Brewery of the Year and four individual beer awards in the 2021 Canadian Brewing Awards, plus the Alberta Brewery of the Year at the 2021 Alberta Beer Awards.

The Establishment Brewing Company 4407 1st St. S.E. 403.453.6212 establishmentbrewing.ca

L o c a l ly o w n e d a n d o p e r at e d s i n c e 19 3 9

Experts in collision repair for all makes and models Free estimates AND We work with all insurance companies 112 17 Ave. S.W. superiorpaint.com 403.297.1880

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NOTHING CHEESY ABOUT THIS

A FEAST FOR THE EYES THE FAIREST OF THEM ALL

Connie and John’s Pizza recently opened a second location in Blush Lane Organic Market in Marda Loop. The first location is in the Simmons Building in the East Village. Order your pies in advance.

This month Le Creuset is launching its limitededition holly collection. The truest red collection of all is available in classic Cerise (Cherry Red) and adorned with embossed branches of holly.

A must-have for your holiday table this season.

Connie and John’s Pizza 2044 33rd Ave. S.W. 403.819.1434 connieandjohns.com

Le Creuset in CF Chinook Centre 6455 Macleod Tr. S.W. | 403.262.1128 | lecreuset.ca

THIS IS HOW WE BREW IT Check out the staff-pick coffee subscriptions available online at Eight Ounce Coffee. Choose from the Adventure Coffee or the Comfort Coffee Subscription and gift the coffee lover in your life. Visit the website for more information.

Photo provided

Eight Ounce Coffee | eightouncecoffee.ca

WHAT’S NEW AT THE SHOE AND CANOE

Photo provided

With over 20 years of experience, red-seal chef, Eugene Hicks recently joined the Shoe & Canoe as head chef. Having worked at a winery, a yacht club and one of the top hotels in Kelowna, Hicks is dedicated to sourcing local ingredients.

Watch for a refreshed menu this season!

Shoe & Canoe Public House 209 4th Ave. S.E. 403.404.4827 shoeandcanoe.ca

MOVIN’ ON UP

Truffles!

Tartuto Bianco for magnificent holiday entertaining!

Preorder by Dec 10th: 403.819.6706 or isaacbignell@gmail.com

Chef Alex Kuto takes the reigns as chef de cuisine at Cucina after three years of service with Teatro Group as sous chef at Teatro.

Congratulations, Chef!

Cucina 515 8th Ave. S.W. 587.353.6565 eatcucina.com

Find us at Crossroads Market, 1225 26 Ave SE | Fri-Sun, 9AM-5PM 3 6 N OV EM B ER » D EC EM B ER 2021

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Photo provided

Photo provided

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

FRUITCAKE 44 When you’ve been doing something for 44 years, there’s got to be something special about it. The holiday fruitcakes of the Calgary Unitarian Church are definitely special. If you love this Christmas staple, but don’t have the time to do one yourself, order a dark, light, Millennium, cherry chocolate or vegan cake from the Unitarians by email or phone.

Calgary Unitarian Church fruitcakes@calgaryunitarians.ca | 403.283.7162

DATE NIGHT IN STYLE It doesn’t take long before the hustle and bustle of the holidays takes its toll. Why not give yourself and your honey a little getaway to get grounded before the big day? The Fairmont Palliser is offering a date night package that includes a luxurious stay, welcome amenity, a $100 food and beverage credit at Hawthorn or in-room dining, and a 2:00 p.m. late check-out based on availability.

Packages start at $299 per night and are currently available until Dec. 22, 2021. Book online.

TOGETHER AGAIN Check out the latest from Whitewater Cooks with Together Again by Shelley Adams. Featuring more than 70 recipes and beautiful photos, this book highlights a time when Adams and her family were at home, together during the pandemic. We’re a sucker for the lemon velvet sheet cake with raspberry whipped cream for a taste of summer in the dead of winter. Order online.

Together Again Cookbook | whitewatercooks.com

Camie Leard

Fairmont Palliser | 133 9th Ave. S.W. 403.262.1234 | fairmont.com/palliser-calgary

A ROYAL TOAST We popped into Queen’s Breakfast Cocktails recently and just wanted to send out a friendly reminder that this super-hip hole in the wall has some great food and gorgeous cocktails that are perfectly acceptable to enjoy before noon.

Queen's Breakfast Cocktails 3927 Edmonton Tr. N.E. 403.764.0878 queensyyc.ca

BARBECUE IN A BLIZZARD? Why not? You’re a hardy Canadian and may just need an excuse to step out of the holiday hustle of in-laws, cousins and kids to check your smoker or grill… if just for a few minutes.

BBQVille Canada in Airdrie has got you covered with everything you need to barbecue all year round! Also find some great stocking stuffers for the grill master in your life.

BBQVille Canada | 3, 421 East Lake Rd. N.E., Airdrie 403.945.0732 | bbqvillecanada.ca

Brant Lake Cattle is family-owned and operated, established in Alberta in1993 featuring a Wagyu/ Angus cross herd with black and red Angus cows and full blood Wagyu bulls.

As passionate cattle producers, we’re committed to refining our Wagyu cross herd to result in a flavourful, consistent and healthy beef. For all you beef lovers, you have to try Brant Lake Wagyu, a truly superior artisan beef.

Visit us online at brantlakewagyu.ca or check out our new Calgary butcher shop, 507 – 42 Avenue SE. Open Tues to Sat, 10am to 5pm

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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

Your one-stop connection to Brazil!

I have always been conflicted about the holidays. Part of me yearns to be all ho-ho-ho while I whip up a cauliflower and stilton bisque, a cucumber radish wreath, and maybe a roast suckling pig adorned with a turkey giblet necklace.

The other part, the more realistic part, just wants to hide under the covers and wait until it’s over.

I am not Scrooge. I am just a person who feels for all those desperate souls (mostly women, sadly) who start to suffer heart palpitations sometime around the end of November and who can’t even begin to relax until they are staring groggily at a huge pile of dinner dishes stuffed into the sink and dishwasher at eleven p.m. on December 25. Christmas, Hanukkah, no matter the holiday feast, somebody has to cook it. Sadly, unless you THIS IS WHEN THE live in a really evolved household, one person. Ditto with the clean-up. Same poor soul is staggering LIFEST YLE OF THE around with mops, dishcloths, cutlery and china, while everybody else happily conks out in the living UPSTAIRS CROWD OF room or in their beds. This is when the lifestyle of the upstairs crowd of Downton Abbey looks really, really DOWNTON ABBE Y LOOKS good, no matter how many dead diplomats they have REALLY, REALLY GOOD carried from one end of the mansion to another.

As we grow older, the angst diminishes. It is okay to be low key over the holidays. It is okay to be alone, whether by choice or circumstance. It is okay not to please others. Frankly, I think it is more meaningful to make a modest donation to the Food Bank, or just trot down there to volunteer the few days before Christmas, than to curse and cry over a recalcitrant turkey, or soupy mashed potatoes, or failed stuffing. One dear friend said bitterly, “You slave for days, prepping, shopping, planning, setting a beautiful table, and all anybody gives a hoot about is the stupid stuffing!”

I personally went on strike a decade or so ago on the stuffing front.

If you want stuffing, you can darned well bring your own, because I am not making it. Stuffing, schmuffing. If you are invited to Christmas dinner, you eat what is thrown on the table in front of you.

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This of course is a moot point with me, as I have not hosted a Christmas dinner for some years. When most of your relatives have passed away, and your friends are barricaded behind closed doors, praying the plague passes them by (or else they have astral traveled to hide out in Florida) you most likely will be spending Christmas alone.

This has been my mantra as I mature. Christmas alone is just fine.

I count my blessings. I remind myself that I am grateful that I can afford any sort of meal, knowing that there are families who are unable to serve even the basics without hardship. All the lavish feasts featured in high end magazines somehow tidily forget that there are parents who go to the supermarket with forty dollars, wondering how they will feed a family of four for two weeks on that. I am grateful for what I have, and every year, I determine to do better in donations and kindness.

So there. Stuffing, schmuffing.

3 8 N OV EM B ER » D EC EM B ER 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

NOVEMBER 2ND TO THE 30TH

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KENSINGTON | STEPHEN AVE | SOUTHPORT WWW.MODERNSTEAK.CA | WWW.MODERNOCEAN.CA

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November 25 through January 9

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