Savour Calgary - Holiday Issue 2023

HOLIDAY 2023

FRESH. LOCAL. STORIES FOR FOOD LOVERS.

Calgary

SAVOURITE THINGS

HOLIDAY GIFT GUIDE

FIND

ITALIAN AWESOME

IN OUR E XTENSIVE R ANGE OF

COFFEE-LOVE GIFT IDEAS

Pop by the store and receive a 10% discount on all purchases this gift season.

Find a range of machines and coffee making gear that will impress everyone on your list.

Check out high-end yet afordable machines like this compact Vivi PID by Gruppo Izzo.

And pick up Monin Syrups and other supplies for stockings, cocktail creations, and holiday entertaining!

PID controlled, shot timer, stainless steel boiler, pump & steam pressure gauges, wood accents, cup tray. Comes with tamper and cleaning tools.

WE SELL, SERVICE & SUPPLY EVERYTHING FOR HOME OR COMMERCIAL COFFEE EXPERIENCES. WE CARRY AND SERVICE:

403.277.5169

LET US SUPPLY YOU WITH:

410 23 AVENUE NE, CALGARY

CAPPUCCINOKING.COM

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

I

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.

t was so much fun putting together this “Savourite Things” issue for you. I love hearing about the different dishes that rocked peoples’ palates this year… plus it makes a pretty great resource for the next time someone says, “Where should we go for dinner?”

Contents 12

22

Of course, when that question applies to holiday dinners, it’s a whole other thing. The polarized world we’re navigating means family meals are minefields for arguments, hurt feelings and perhaps even the occasional punch in the face.

30

Savour Selects

5 Wingmen and Chai Guys

I invite you to resist the temptation to put your people in boxes this year. Packaged, wrapped and labeled with words like Racist or Snowflake or Know-it-all Jerkface (pretty sure that’s mine), the person your family member really is, is hidden from you. Rip the labels off this year and discover the human being behind the opinion you disagree with. I bet you’ll find that at your core, you want the same things: security, love and happiness. We all just have different views on how to get there. Peace in the world will flow from peace at the dinner table. We have to start somewhere.

Fresh Market

9 Winter Squash

Market Report

11 Bread and BBQ

Shop Local

12 Holiday Gift Guide

Happy (Holiday) Eating!

Feature Article

16 Savourite Things

Camie Leard, Editor

Master Class

22 Cranberry and Pistachio Semifreddo

camie@savourcalgary.ca

Quick Bite

27 Stellar Cellar and Wild Spirits

Recipe Card 2024 ISSUE SCHEDULE Watch for Savour Calgary on newsstands throughout 2024.

30 Ginger Lime Lychee Pomegranate punch

Winter | January 10-12 Early Spring | March 13-15 Late Spring | May 8-10 Summer | July 3-5 Harvest | September 11-13 Holiday | November 6-8

H O L I DAY 2023 S AVO U RC A LG A RY.c a 3

PUBLISHER

Debbie Lambert | debbie@ savourcalgary.ca EDITOR-IN-CHIEF

Camie Leard | camie@savourcalgary.ca CONTRIBUTING EDITOR

Ellen Kelly | ellen@savourcalgary.ca C O M M U N I CAT I O N S & MARKETING MANAGER

Wanda Baker | wanda@savourcalgary.ca MAGAZINE DESIGN

Cheryl Starr Design Group | stellardesign.ca

Chocolate Marbled Pumpkin Loaf Deliciously moist and flavourful. The trick to making this recipe is to layer the pumpkin batter with melted chocolate and swirl the batter before baking.

Ingredients: 1-1/2 cup regular all-purpose flour 1/2 tsp baking soda 1 1/2 tsp baking powder 1/2 tsp salt 2 tsp pumpkin pie spice 1/4 cup Cococo Semisweet Chocolate Drops 1/4 cup nut butter (almond, cashew, or peanut)

3 eggs 1/4 cup sugar 1 cup brown sugar 1 tsp vanilla 1 cup pumpkin purée 1/3 cup olive oil

Directions: 1. Preheat oven to 350°F. Grease one standard loaf pan.

2. Using an electric mixer, combine everything except the chocolate drops and nut butter. Stir well.

3. On low heat, melt chocolate drops and nut butter, stirring often.

4. Add half of the pumpkin batter to the greased loaf pan.

5. Dollop 2/3 of the melted chocolate mixture over pumpkin batter.

Using a knife, cut through the batter and spread the chocolate, creating a marbled effect.

6. Pour the remainder of the pumpkin batter into the loaf pan, carefully spreading over the chocolate layer so as not to ruin the marbled effect.

A DV E R T I S I N G S A L E S C O N S U LTA N T

Jacki McLenaghan | jacki@savourcalgary.ca CONTRIBUTORS

Wanda Baker, Kevin Birch, Shane Chartrand, Josh Dyer, Bernice Hill, Fareen Jadavji Jessa, Ellen Kelly, Xavier Lacaze, Amanda Lambert, Debbie Lambert, Camie Leard, Jim Letourneau, Duncan Ly, Tim Martin, James Norman, Roy Oh, Jeni Piepgrass, Liana Robbrecht, Rob Rode, Gyanendra "Chef G" Sharma, Cheryl Starr, Sue Turnbull

ADVERTISING INQUIRIES

advertising@savourcalgary.ca WEBSITE TECHNICAL ADVISOR

Todd Robertson | web@savourcalgary.ca DISTRIBUTION

James Norman | distribution@ savourcalgary.ca 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 P H O N E : 403.475.5809 E M A I L : info@savourcalgary.ca P O S T M A I L : c/o 42 Candle Terrace SW,

Calgary, T2W 6G7

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

savourcalgary.ca

7. Drizzle the remaining 1/3 of the chocolate over the top of the batter.

8. Bake 50 minutes.

9. Allow to cool on cooling rack. Let cool fully before slicing.

Note: this recipes freezes very well.

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

chocolate chocolate together together

camie@savourcalgary.ca

www.CococoChocolatiers.com Free Canadian shipping for online Canadian orders over $75* use code FREESHIP75 at checkout (*some restrictions apply) Shop in person: Signal Hill, Southcentre Mall, Dalhousie Station, Easy curbside pickup: Cococo Chocolate Factory in Mayland Heights

SCAN FOR MORE RECIPES

@Cococo_Chocolates

4 H O L I DAY 2023 S AVO U RC A LG A RY.c a

@CococoChocolates #ChocolateTogether

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.

Wanda Baker

Camie Leard

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

Savour selects

BRING YOUR WINGMAN

Wingʼn It wing sample platter

What started as a family-owned business in St. John, Nfld. has landed its first location in Calgary under the direction of owners Ishpreet Singh Kalra, Harpreet Singh Dham, Manoj Kumar Thakur and Rajat Kumar. “We looked at a lot of spaces in Calgary and decided on Kensington as there is a lot of foot traffic and local support for great food and drinks,” says Ishpreet Kaira co-owner of Wing’n It. “Our guests will be happy after they try our wings and more. Our menu has so much to offer at great prices with lots of daily specials.” Wing’n It is a vibrant and flavourful dining destination for those who crave a unique wing experience. With a diverse menu featuring an array of creative wing flavours, sauces and seasonings, it’s a haven for wing enthusiasts and those who love aviation thanks to its plane theme. Whether you prefer classic Buffalo-style, sweet and spicy, dry rub or something unique, you'll find it. If wings aren’t your thing, the vast and varied menu makes it go-to spot for those looking to enjoy delicious comfort food in a welcoming atmosphere.* Wing’n It | 1126 Kensington Rd. N.W. | 825.413.7803 wingnit.ca

FOLLOWING NATURE’S RHYTHM... AND HOWL When BC-born and globally seasoned Chef Jason Leizert designed the menu for the new hotel restaurant at the completely overhauled MTN House by Basecamp hotel in Canmore, he wanted to create excitement around food that evolves with the seasons. We think he knocked it out of the park with Rhythm and Howl’s inaugural menu. Heavily focused on local ingredients, Leizert has come up with a creative offering, updated monthly, that will keep us coming back for more. We lucked out and wandered in at the tail end of happy hour and enjoyed a half-price glass of the house rosé – a Spanish rioja tempranillo blend that was a great pairing with the mussels and clams. Served in a broth of Canmore's Sheepdog Brewing porter and honey, the fat, juicy mussels and sweet clams were sprinkled with fresh thyme and accompanied by a chewy rustic sourdough that was great for dipping.

Photo provided

SIP, SAVOUR AND SPICE UP YOUR DAY

We highly recommend the Turkish flatbread, which hits all the right notes. Crispy on the outside and chewy on the inside thanks to the wood-fired oven, the flatbread bursts with umami topped with Red Fox Fungi mushrooms, a bright, spicy zhoug and tangy feta with a dusting of an aromatic za’atar with hints of earthier spices. We also loved the steelhead trout served on a creamy warm pear salad that is the perfect autumn counterpart to the fish so fresh you can taste the crisp outdoors. It’s an exceptional dish.

The restaurant has five wine events planned in the coming months, which makes for the perfect excuse to stay at the spectacular new hotel at the site of the former Holiday Inn. You won’t recognize it. * Rhythm and Howl | MTN House by Basecamp | 1 Silvertip Tr., Canmore | 403.609.4422 rhythmandhowl.com Turkish flatbread

*Hosted our meal, but did not approve the story

Balwinder Singh came to Canada in 2018 with very little money and a dream to open a chai business. After four years of saving, Singh and his business partner Jagdeep Singh put the plan in motion, and earlier this year they opened The Chai Bar in Saddle Ridge. If you’ve never had authentic chai tea, put this place on your bucket list. They offer 13 flavours of chai and a variety of street food too. The first time we visited we had the popular kadak chai with a mixed paratha flatbread. The second time it was so busy we ordered chai to go and plan on returning to work our way through the chai menu. The popularity of this place has prompted a second location in Westwinds with two more in the works in Calgary and one in Edmonton.

The Chai Bar | Savana Bazaar, 4120, 5850, 88th Ave. N.E. | 587.737.2424 | thechaibar.ca

Chai tea

H O L I DAY 2023 S AVO U RC A LG A RY.c a 5

calgaryfarmersmarket.ca

A SLICE OF FRANCE IN ALBERTA La Table Haute Pastry's head chef and owner Eric Bimenyimana is passionate about baking and creating delicious European-inspired delicacies. Trained in culinary arts at a young age in France, he traveled throughout Europe to refine his craft, learning from talented chefs across Fine French pastry lands in Airdrie. the continent. Chef Eric moved to Canada to share his knowledge about French cuisine and bring a slice of this art to Calgary. Having worked in a few local restaurants, he is now based in Airdrie, where the café offers a delectable array of treats, made fresh daily. Whether you dine in or take out, choose from pastries like flaky croissants and macarons to sandwiches, crêpes and galettes. A brunch menu is available that changes monthly keeping things exciting and encouraging the community to check out what’s new.

La Table Haute Pastry | 170, 26 Market Blvd. S.E., Airdrie | 403.808.3126 latablepastry.com

CHEF-MADE MEALS TO GO ATCO’s Blue Flame Kitchen is transforming the at-home dining experience with the creation of BFK Express. Quick, healthy meals using the freshest, locally sourced ingredients are inspired by red-seal chefs. Whether you're a foodie on the go, a busy parent juggling 1,000 tasks or someone who simply wants a culinary adventure without the fuss, these take-home meals are convenient, affordable and time-saving. Find them at select retailers including Circle K, Calgary Co-op, Blush Lane and Spud.ca.* ATCO Blue Flame Kitchen BFK Express Meals atcoblueflamekitchen.com

A CANVAS OF FLAVOURS

Photo provided

Photo provided

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

From the historic Burns Building in downtown Calgary, Onyx Restaurant and Café showcases the timeless elegance of early 20th-Century architecture. The space has undergone a revitalization that has rekindled the spirit of the restaurant and the artistry of fine cuisine. Chef Justin Lall (Starbelly) Open Kitchen & Lounge curates the menu to mirror the classic and refined architecture of the dining room. In collaboration with neighbors at the Arts Common and the Jack Singer Concert Onyx's arancini Hall, it now extends a gracious invitation to patrons seeking a full cultural immersion with pre-show dinners. For those seeking a more intimate setting, Onyx provides a private dining room that can host up to 60 guests. With a curated selection of fine wines, handcrafted cocktails, artisanal beverages and shareables, Friday after-work just got a whole lot better.

Onyx Restaurant & Café | 105, 237 8th Ave. S.E. | onyxrestaurantyyc.com

Get your business

ready

New single-use items bylaw starts Jan. 16, 2024 Businesses will need to:

Charge a minimum fee for new paper ($0.15) and reusable shopping bags ($1).

Help reduce waste.

calgary.ca/singleuse

23-0031063 | ADV-21995

Provide bags and foodware accessories like napkins, cutlery and straws by request only.

H O L I DAY 2023 S AVO U RC A LG A RY.c a 7

PROUDLY BAKING TO ‘BR ING PEOPLE TOGETHER’ SINCE 1962 .

NO SHORTAGE OF INSPIRATION WE’VE THE PERFECT GIFT FOR EVERYONE ON YOUR LIST POP BY OR SHOP ONLINE: INSPIRATI.CA DISCOVER A COLOUR-FILLED HAPPY PLACE | 120 1900 11th St SE

Available at our retail store, Calgary Co-op and select Sobey’s and Real Canadian Superstores 5310 5 S T S E 4 0 3 . 2 5 5 .351 5

D O N’ sink u T s!

Cooking fat, oil and grease are compostable food waste.

Pouring them down the drain blocks pipes and causes nasty sewer back-ups. Scrape them into your green bin instead.

calgary.ca/protectyourpipes

23-0032255 | ADV-23841

8 H O L I DAY 2023 S AVO U RC A LG A RY.c a

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

Winter Squash B y E L L E N K E L LY

I l l u s t ra t i on b y A L I S ON M A RT I N All squash, large or small, winter or summer, are fruits. They share the cucurbit family vine with melons and gourds like cucumbers and luffas.

We tend more often to treat them like vegetables, however, with pumpkin pie being the obvious exception. In fact, I think it’s as a savoury ingredient that they really shine. Their dense, bright-orange or yellow flesh and sweet, nutty flavour elevate countless preparations.

A little pumpkin purée is even good for your pet if they have a sensitive stomach. And for the rest of us, squash is highly nutritious in all the usual ways, with the added bonus of beta carotene. Bugs Bunny would approve.

With typical culinary contrariness, all pumpkins are squash but not all squash are pumpkins. Although in some countries pumpkin is used to describe any winter squash.

A large winter squash can be intimidating, but if you take the time to prepare it, the roasted flesh can provide not only a delicious meal that day, but the left-over purée can be frozen and used all winter in lots of future recipes like breads, ravioli, soups and yes, lovely silky pies. While a hefty winter squash, cut into manageable pieces and simply roasted (served with butter, salt, pepper and maybe a bit of thyme), is a perfect fall side dish, this versatile fruit/vegetable can be so much more.

For a large specimen, just take a deep breath and pay attention. The flesh is dense, and the skin is often thick and unyielding. Use a large, sharp chef’s knife and slowly (but with constant pressure), cut the behemoth in half or into large wedges. A folded tea towel held over the top of the blade can help make it more stable and less intimidating. With a sharpedged spoon, scoop out the seeds and fibres as you go. Continue this process until you have several pieces of squash, more or less equal in size.

Lightly oil a baking sheet and at 190-205 C (374-400 F), bake until the flesh is easily pierced with a fork or skewer. This can take anywhere from 45 minutes to an hour, depending on the thickness and size of the squash.

The most common varieties of winter squash likely to be found in supermarkets are pumpkin, butternut and acorn, but when you visit your local farmers’ market in the fall, be prepared for a cornucopia of sizes, shapes and colours. Massive blue Hubbard and pink-skinned cheese and butternut squashes, dark-green striped Japanese kabocha and brightred kuri squash rub elbows with cute little water-coloured striped delicata and carnival squash. You have red, green, blue, yellow, orange, white and multicoloured. Some look like goose necks, some like Turkish turbans.

Whether large, medium or small, squat or round, smooth or ridged, veined or warty, the choices seem limitless. And they all taste wonderful. Note: Don’t bother fussing with your carving pumpkin.

These squash are grown specifically for Hallowe’en and are not worth the amount of work to turn them into pie. Save the seeds though.

In my opinion, the best bang for your buck, taste- and dollarwise, is the butternut squash. Shaped like an elongated pear with a thin, easily peeled tan-coloured skin, this lovely bright-orange-fleshed squash is sweet, nutty and dense. It’s also available in a range of sizes for all purposes. The thick, seedless neck can be sliced and baked and the bulbous base where the seeds are can be roasted and used in soups and fillings. This is truly the queen of the squash patch.

What to do with the squash seeds? Unlike sunflower seeds, the whole business is perfectly edible, especially if you’re a bit impatient and you’ve used extra flavourings when roasting them. Put the seeds in a bowl of water and squish them around to dislodge as much of the goop and fibres as you can. Drain the lot, discarding the detritus, and rinse again until all the fibres are gone. Boil the seeds in well-salted water for 10 minutes, drain and spread on a clean tea towel until dry. The drier the seeds are before roasting, the crispier they will be. Preheat your oven, 160 C (325 F) and toss the seeds with a little vegetable oil, sea salt and any number of extra seasonings. Try chili powder, soy sauce, cumin, smoked paprika, Worcestershire sauce, curry powder, even maple syrup, brown sugar and cinnamon. Maybe not all at the same time, but you do you.

Scan for a beautiful butternut squash soup recipe.

Local

FRESH MARKE T SPONSORED BY:

GIFT

H O L I DAY 2023 S AVO U RC A LG A RY.c a 9

KENSINGTON

1081 2ND AVENUE NW | 403.287.8544

SPRUCE CLIFF / WILDWOOD

8 SPRUCE CENTER SW | 403.452.3960

MAHOGANY

2171 MAHOGANY BLVD SE | 587.623.1144

CROWFOOT CROSSING

826 CROWFOOT CRESCENT NW | 403.241.3475

Your one stop shop for the Holidays

63

AR

–2 0

EARS YY

YE

19

Italian & Mediterranean specialty imports

BRATING SI LE

XT

CE

For gift giving & entertaining 60 S

23

Authentic wood-fired oven pizza Espresso bar cafe Deli & cheeses House-made sausages Gift baskets Customized catering

265 20th Avenue N.E. www.italiansupermarket.com

10 H O L I DAY 2023 S AVO U RC A LG A RY.c a

F R E S H F R O M the Farmers' Markets | M A R K E T R E P O R T

Market Report S t or y a n d ph ot os b y G R AC E WA NG PRAIRIE MILL BREAD CO. Prairie Mill Bread Co. has been baking farm-to-table bread since 1997. John and Karen Juurlink took over the bakery in 1999 and have participated in farmers’ markets on and off since. John says the bakery centres on “the core values of buying and producing local products,” making them a perfect fit for farmers’ markets.

CC

The bakery was a part of this summer’s Hillhurst Sunnyside Farmers’ Market, the Dalhousie Farmers’ Market and the Bearspaw Lions Club’s Sunday Farmers’ Market. The storefront in Dalhousie is open year-round and the team mills its own flour from certified organic wheat sourced from Schmidt Farms in Fox Valley, Saskatchewan.

Over the years, John says the bakery has “tried practically everything” and carries a slew of tried-and-true classic loaves, including a stellar Honey Whole Wheat loaf. If you’re not usually a fan of whole wheat bread, give this one a shot—it’s soft and light with a touch of honey. True to the bakery’s ethos, the honey is locally sourced from Golden Acres Honey in Three Hills. John’s favourite is the Nine Grain loaf, a whole wheat bread featuring white wheat, red wheat, rye, barley, corn, millet, oats, flax and buckwheat, all sourced from Vulcan’s Grainworks.

FRADU CAFÉ SOUTH AFRICAN BBQ In South Africa, barbecue, also known as braai, is a cultural and culinary institution. Frank Ngwenya brings the fiery flavours of braai to Calgary at Fradu Café. After a string of bad luck in property development, Frank started cooking out of his apartment in Port Elizabeth, South Africa in 2007 and soon found himself opening a restaurant.

Today, Fradu Café has several locations in South Africa and Frank says, “I have been very surprised by how Canadians have embraced our food.” But once you’ve tasted the meats at Fradu Café, it’s no surprise that carnivorous Calgarians are smitten.

Fradu Café’s chuck beef is locally sourced and aged before being grilled to tender, juicy perfection, and its massive beef ribs are falling-off-the-bone tender with liberal brushes of homemade barbecue sauce. The flavours are fantastic. Fradu’s most popular dish, the chakalaka boerie roll, is a South African take on a hot dog with from-scratch boerewors sausage, a buttered and toasted roll and heaps of chakalaka, a spicy bean-and-tomato relish.

Fradu . Café’s boerewors are a juicy, satisfying mix of pork and beef with notes of nutmeg and a delicate tanginess. All this meat goes well with periperi fries, which makes the tasty fries a touch spicy and very addictive.

Frank credits his team for helping him set up and run his stall and catering business in Calgary, and has big hopes for the future, including a store selling South African products. He says, “it gives me great happiness With the holidays just around the corner, Prairie Mill is also rolling out its to see people enjoying our dishes” and notes kids eat free seasonal White Chocolate Cranberry loaf studded with dried at the stall on weekends until the end of December, as LOOK FOR THESE cranberries. With more than two decades in Calgary, Prairie he wants to “have families enjoy our food together.”

NEW VENDORS AT Mill Bread Co. sees countless regulars, and John says, “the FRESH & LOCAL Fradu Café South African BBQ | Fresh and Local Market & Kitchens biggest compliment is when I see their kids coming.” Here’s MARKE T & KITCHENS! 12445 Lake Fraser Dr. S.E. | 867.688.0252 to many more years of delicious, farm-to-table bread. fraducafesouthafricanbbq.ca VALBELL A Prairie Mill Bread Co. | Hillhurst, Dalhousie, GOURME T FOODS and Bearspaw Farmers’ Markets during summer; year-round location THE RUSTIC PL ATE at 129, 4820 Northland Dr. N.W. | 403.282.6455 prairiemillbread.com MOMO CORNER MARKE T REPORT SPONSORED BY:

Give the Gift of FRESH BUY LOCAL

Join the Fresh & Local Circle of Champions.

$

99

Help yourself fight food inflation by instantly saving 5% off all your grocery purchases for an entire year; plus you will receive one gift each month for a year; total value $120.

Decide for yourself; it’s time to save money by shopping at the Fresh & Local Farm Store or on-line at www.FreshAndLocalFarmStore.com.

Here are two easy ways we are helping you keep your monthly food costs affordable.

1 block north of the Canyon Meadows LRT Located next to the Collective Beer Store

D441, 12445 Lake Fraser Drive SE, Calgary

403.253.4988 Mon – Wed 11a-6p; Thu –Sat 10a-6p; Sundays 11a-5p

H O L I DAY 2023 S AVO U RC A LG A RY.c a 11

Photo provided

Photo provided

Photo provided

For this year’s Holiday Gift Guide, we asked some of our favourite home cooks what they’d like to see under the tree and in their stockings this holiday season. And they delivered! For the fabulous food-lover on your list, here are some great suggestions from those in the know!

Shop Local!

Gift Guide Jeni Piepgrass

Tim Martin

PAELLA PAN Le Crueset 34 cm Cast-iron Paella Pan

A GOOD APRON The Nomad by Medium Rare Chef

The Le Crueset Paella Pan comes in Cerise, Flame, Blueberry and Oyster colours and, despite its specific name, can be a versatile addition to your home cook’s arsenal.

A low and wide bottom is perfect for achieving a socarrat – a layer of toasted rice at the bottom of the paella. It’s also perfect for searing steak, pancakes and even baking pies. $300 | Special price on Cerise and Flame at Zest: $199 | Zest Kitchenware 5005 Dalhousie Dr. N.W. | 403.286.5220 | zestkitchenware.com OIL AND VINEGAR TABLE SET Bespoke Oil and Vinegar Table Set (or maybe a tea set) by Starfishly Clay Works

Photo provided

Jeni requested a “fancy” oil and vinegar set and that got us thinking about all of the great ceramicists in the city. Wouldn't a custom-made set be a great gift? We love the whimsical work of Linh Ly of Starfishly Clay Works. While a bespoke set could take several weeks to make, she does offer gift cards so you have something in the stocking. Or, her tea sets are gorgeous and would make a beautiful gift for the tea lover on your list. $149 | StarfishlyClay.com

We love this badass apron made of 100-per-cent cotton canvas in a neutral tan colour and navy adjustable neck and waist straps. It features a lap utility pocket with three compartments and a single chest pocket, heavyweight thread with bar tack stitching at stress points and reinforced seams to protect its shape. Plus, Medium Rare Chef is owned by local chefs Andrew Dillman and Cam Dombranski, so you know they’re good.

$84.95 | Order online at mediumrarechef.com A LARCHWOOD CUTTING BOARD Larchwood Cutting Board at Knifewear This gorgeous, medium-sized board is handcrafted from larch wood, known for its strength and ability to neutralise bacteria. The smooth and resilient surface helps keep your knives sharper longer and every cutting board is a unique piece of craftsmanship bringing to the fore the beautiful grain of the wood.

Soft rubber feet are attached with stainless steel screws on the bottom of the board to minimize sliding and prevent moisture from building up underneath.

BONUS STOCKING STUFFER: Include a tin of Knifewear board wax in your home cook’s stocking to start their new board off right and keep it beautiful for years to come.

Board: $260 | Wax: $24 | Knifewear 100A, 1316 9th Ave. S.E. | 403.514.0577 | knifewear.com 1 2 H O L I DAY 2023 S AVO U RC A LG A RY.c a

Photo provided

Holiday Gif t Guide | S H O P L O C A L

Tech Talk

Photo provided

Photo provided

Each of our home cooks had gadgets on their wish lists. Here are some of their powered-up picks.

Jim Letourneau

The bowl heats up quickly and maintains its temperature.

The non-stick coating allows you to cook with minimal oil.

OLD TEACUPS FOR MOUSSE FOR CRÈME BRÛLÉE Tea Wagon Vintage

$29 | Tea Wagon Vintage etsy.com/ca/shop/TeaWagonVintage

Photo provided

DOUBLE-SIDED SPATULA Soap and More The only place we could find one of these locally was at a soap-making shop. But hey, supporting local rocks, so that's where we're sending you!

$13 | Soap and More 3830 7th St. S.E. 403.217.2346 soapandmore.ca

PHILLIPS COMPACT PASTA MAKER FOR TWO The fully automated machine makes perfect pasta from scratch in just a few minutes.

It comes with three discs for shaping spaghetti, fettuccine and penne.

BREVILLE TEA MAKER Tea varieties require specific temperatures and steeping times to bring out their best flavour.

This fully programmable tea maker provides pre-programmed settings for five popular types of tea as well as custom options.

$179.00 | Willams Sonoma | Chinook Centre 123a, 6455 Macleod Tr. S.W. | 403.410.9191 williams-sonoma.com

$399.99 | Crate and Barrel | Southcentre Mall 100 Anderson Rd. S.E. | 403.278.7020 crateandbarrel.ca

Photo provided

SAVOUR SPECIAL: Tea Wagon Vintage is offering Savour readers free shipping in Calgary and Okotoks when you use the promo code SAVOURCALGARY. Deliveries will arrive within a week of ordering.

$209.95 | Willams Sonoma Chinook Centre | 123a, 6455 Macleod Tr. S.W. | 403.410.9191 williams-sonoma.com

ISI GOURMET WHIP, COLD & WARM DISPENSER Make culinary foam with this hot/ cold application whip dispenser.

$150 | Various online retailers

Photo provided

We love Jim's idea of using vintage or repurposed china for crème brûlée, mousse, custard and who knows what else? We found a great, locallybased Etsy shop called Tea Wagon Vintage, where you'll find dozens of beautiful cups and saucers.

Look at that adorable Royal Albert Poinsettia cup and saucer, perfect for a Christmas pudding.

Photo provided

BREVILLE ELECTRIC 6-QUART WOK

ISI MINI WHIP CHARGER, RECYCLABLE, 10-PK Don’t forget the chargers to keep your foamer foaming. $20 for 24 | Various online retailers

H O L I DAY 2023 S AVO U RC A LG A RY.c a 1 3

A Tad More Tech DANESCO COOKING TORCH Brûlée like a pro with this hot little number.

$24.99 | Cookbook Co. Cooks 722 11th Ave. S.W. 403.265.6066 cookbookcooks.com

THERMOWORKS SUPER-FAST® THERMAPEN® CLASSIC Know how hot your meat is in three seconds with a variance of only +/- 0.4 C

$109.99 | Barbecues Galore | Locations in north and south Calgary 403.258.4440 barbecuesgalore.ca

Sue’s Stocking Stuffers We asked Sue Turnbull, Savour contributor and home cook extraordinaire what she’d like to see in her stocking this year.

Here’s what she came up with and where we recommend Santa goes to pick them up.

DASH EGG COOKER This compact egg cooker uses smart technology to cook up to seven eggs exactly how you like them with just the touch of a button. Plus, it’s adorable.

$29.99 | Canadian Tire | Various locations | canadiantire.ca

PEUGEOT ANTIQUE COFFEE MILL You know where to find the cheap hand-held electric ones, so we'll point you to something a littler more unique at this Rockyviewbased online retailer of kitchen goods.

$299.99 | KitchenNiche.ca

HEARTFELT GIFTS GIVE delicious and healthy FARE made from highest quality local ingredients.

FEED YOUR LOVED ONES CHEF-MADE SOUPs, warm baked goods and THE freshest meals. POP IN FOR GIFT CARDS CAFE AND NOURISH YOURSELF WHILE YOUR HERE. 5255 Richmond Rd SW PRIMALGROUNDSCAFE.COM 14 H O L I DAY 2023 S AVO U RC A LG A RY.c a

PRIMAL SOUP KIOSK Fresh & Local Market & Kitchens In Avenida Plaza

Christmas tree ... by

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

Holiday Gif t Guide | S H O P L O C A L

CHEF’N ZIPSTRIP HERB STRIPPER Take the task out of stripping herbs with this “why didn’t I get one of these sooner?” gift.

$22.95 | Willams Sonoma | Chinook Centre 123a, 6455 Macleod Tr. S.W. | 403.410.9191 | williams-sonoma.com PIZZA DOUGH DOCKER Uniformly pierces pizza dough to aerate it, prevent it from blistering and minimize rising.

$57.95 | Zest Kitchenware | 5005 Dalhousie Dr. N.W. 403.286.5220 | zestkitchenware.com OFFSET SPATULA Don’t drag your fingers through your perfect work! Use this offset/icing spatula to keep smooth things smooth.

$16.95 | Britannia Kitchen and Home | 816 49th Ave. S.W. 403.243.4444 | britanniahome.ca NUT CHOPPER This wonderfully designed chopper features stainless steel blades and a glass bowl with a 300 ml (1.25 cup) capacity which you can also use to store chopped nuts.

TURNING HOLIDAY MOMENTS INTO MEMORIES CELEBRATE

THANKSGIVING We welcome you and your loved ones to join TOGETHER For 109 years, Fairmont Palliser has been home to memorable occasions. us this festive season to be a part of that tradition.

Savour a classic thanksgiving Visit fairmont.com/palliser-calgary/ feast—dine at Hawthorn or or call 403.262.1234 enjoy Turkey To-Go at home. for all our festive offerings.

$24.99 | KitchenNiche.ca

RESERVE NOW

MICROPLANE GRATER/ZESTER This is the industry standard and comes in lots of great colours!

$24.95 | Britannia Kitchen and Home 816 49th Ave. S.W. | 403.243.4444 | britanniahome.ca SOUPER CUBES Freeze soups, stocks, sauces and herbs securely in this ingenious tray. Built of thick silicone, the tray boasts four one-cup compartments and a rim reinforced with embedded steel.

$29.95 | Zest Kitchenware | 5005 Dalhousie Dr. N.W. | 403.286.5220 | zestkitchenware.com

... tell me you brought cheese ... isaacbignell @gmail.com

@saycheeseyyc

1235 26 Ave S.E. Calgary, Alberta

Say Cheese Fromagerie Say Cheese - Savour Ads - 21Oct2023.indd 1

H O L I DAY 2023 S AVO U RC A LG A RY.c a 1 5 12:18 2023-10-21

Our Savourite Things

Camie Leard

Camie Leard

EDITORʼS PICKS

James Norman

Welcome to the 2023 edition of our Savourite things where Savour staff and our friends (this year we spoke to some great chefs) round up the best things we ate in 2023.

I'm the world's luckiest woman, really. I get to try a lot of great food in the region and so much of it is amazing.

Some really stand out. Here's a quick list of 10 dishes I loved in 2023 in no particular order:

3

STARBELLY

LUPO ITALIAN RISTORANTE, BANFF

Photo provided

SORELLA TRATTORIA

1 5 7

Camie Leard

1 Starbelly Donut 2 Cacio e Pepe Cauliflower 3 Angolotti eta Beignets 4 Fwith Chicken Souvlaki

Camie Leard

EDITOR-IN-CHIEF

KAMA

5 Aama Iced Tea 6 Brussels Sprouts moked Salmon 7 SEggs Benedict

ROY'S KOREAN KITCHEN

WAGASHI TEA HOUSE, CANMORE

8 Brisket 9 Taramasalata Dip 10 Cinnamon Bun

TRAYLOR PARKER'S REAL TEXAS BBQ SANTORINI GREEK TAVERNA HOME GROUND, OKOTOKS

16 H A R V E S T 2023 S AVO U RC A LG A RY.c a

Wanda Baker

AAMA NEPALESE CUISINE, COCHRANE

Camie Leard

Meat Box

NICE MEAT AT FRESH AND LOCAL MARKETS & KITCHENS Debbie Lambert PUBLISHER

This mega meat box is, indeed, nice.

With beef short rib, beef bulgogi, chicken bulgogi and pork bulgogi, there’s enough to feed a family of four and something to everyone’s taste.

Taco Trio CASA CATRINA

Camie Leard

James Norman DISTRIBUTION MANAGER

I’ve never gone wrong with the Taco Trio, which lets you sample each filling and have some more of your favourite.

Küchen

EDELWEISS VILLAGE Rob Rodé

Photo provided

Rob Rodé

DESIGNER

Since my mother’s poppy patch was raided by the RCMP when I was a kid, searching out all things poppy seed has been a lifelong pursuit. Edelweiss Village has the densest, richest küchen for me to reminisce over.

Tourtiere Pot Pies PRIMAL GROUNDS CAFE AND SOUP CO. Ellen Kelly CONTRIBUTING EDITOR

These perfect, have-on-hand tourtière pies are big enough for lunch or dinner for two (add a salad).

Pita Chips Fareen Jadavji-Jessa DIGITAL CONTRIBUTOR

They are seasoned with za’atar, they’re crispy and they’re perfect for dipping.

Photo provided

DOUGHLICIOUS

Photo provided

Tacos al Carbon NATIVE TONGUES TAQUERRIA Cheryl Starr DESIGNER

Spicy Italian Sausages SPOLUMBO’S Wanda Baker

We used an article listing actor Danny Trejo’s Favourite Los Angeles taco joints as our itinerary on a trip to L.A. Frankly, Native Tongues Taqueria’s tacos al carbon are tastier than everything we sampled on that trip.

MANAGER, MARKETING AND COMMUNICATIONS

Break them up into crumbles and add to sauces, soups or cook/grill whole. So flavourful!

H O L I DAY 2023 S AVO U RC A LG A RY.c a 17

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

Photo provided

Grilled Halloumi KAMA

Amanda Lambert CHEF/OWNER, MERAKI FINE CUISINE

Photo provided

Topped with pomegranate and fresh mint, this dish is a perfect balance of salty, sweet and crunchy.

The Chickpea Focaccia Bread served with accompaniments is also wonderful. We can’t wait for our next visit to experience more of Chef Kaechele’s modern, rustic, Mediterranean creations.

Bo Tai Chanh (slice rare beef with lime sauce)

SONG HUONG VIETNAMESE RESTAURANT Duncan Ly

Photo provided

CHEF/OWNER, BAR CHOUETTE, TAKORI, GREEN FISH SUSHI, CONCEPT CATERING

It’s such a fresh and flavorful dish. The sweet and sour lime sauce adds great acidity to the dish, Vietnamese herbs add freshness. Thai chillies kick up the heat while crushed peanuts add texture. For me it’s the perfect dish.

Foie Gras ÄNKÔR Roy Oh CHEF/OWNER, ROY’S KOREAN KITCHEN

The technique is perfect and It had been so long since I’d had foie gras. Chef Danny (Beaulieu) does an amazing job there. He’s super passionate about food and about ingredients. I can’t wait to go back!

Photo provided

Photo provided

The Bronx Bomber Sandwich ALUMNI SANDWICHES Joshua Dyer EXECUTIVE CHEF, THE DORIAN AUTOGRAPH COLLECTION HOTELS

It’s the perfect combination of spice, acidity and freshness all piled between a hero roll. Totally craveworthy.

Photo provided

Crunchy Samosa Chaat MUMBAI BITES

Gyanendra “Chef G” Sharma CHEF/OWNER, AAMA NEPALESE CUISINE

Savoury fried pastry filled with spicy potatoes and peas topped with chutney, yoghurt, pomegranate and sev.

We tried it at the Cochrane Food Festival and loved it.

H O L I DAY 2023 S AVO U RC A LG A RY.c a 1 9

Photo provided Photo provided

Quesabirria

Bone Marrow & Escargot

Liana Robberecht

Shane Chartrand

CORPORATE EXECUTIVE CHEF, TRICO LIVING WELL

CHEF, THE MAPLE LEAF, BANFF

That ancho and guarjillo adobo braised brisket, Oaxaca cheese, consommé ...unbelievable.

Beef bone marrow cured in miso for 48 hours and grilled to perfection with escargot and a minty shiso pistou. So small, so delicious, so great.

MILPA

SHOKUNIN

Photos by Brandon Ball

Be ready to impress your guests this season with premium Wagyu beef

Available at our BLW Butcher Shop

Wholesale and distribution across Canada

507 - 42 AVE SE CALGARY | 587.352.3311 | 403.652.1014 | BRANTLAKEWAGYU.CA Follow us on FB @brantlakepremiummeats | Follow us on IG @brantlakepremium

20 H O L I DAY 2023 S AVO U RC A LG A RY.c a

Camie Leard

Churrascaria & Restaurante

Satay Beef Skewers

TINI VIETNAMESE RESTAURANT Xavier Lacaze CHEF/OWNER, XL CUISINE

Photo provided

The way they fold and pack the thinly sliced beef on that skewer, covered with the great sauce and charred to perfection makes me crave it as an appy. But I also always ask for an extra order to add to other dishes like pho or vermicelli. The slaw and crunchy peanuts that come with it helps make it a really well balanced bite!

OPEN FOR DINE-IN, TAKEOUT, DELIVERY & CATERING

Bavette Steak

#EATATMINAS

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

Your one-stop connection to Brazil!

DONNA MAC Kevin Birch

CHEF/OWNER, CHEF’S EARTH

A perfect and simple dish I have enjoyed several times. Think caramelized onion purée, braised cipollini onions, crispy shallots and chive chimichurri. I like it so much, I haven’t tried anything else there yet.

We deliver anywhere in Canada.

136 2 Street SW, Calgary AB BRAZILCONNECTION.CA

H O L I DAY 2023 S AVO U RC A LG A RY.c a 21

S t or y a n d ph ot os b y WA N DA B A K E R

CRANBERRY PISTACHIO SEMIFREDDO

Semifreddo, which means “half cold” in Italian, is a frozen dessert offering a perfect balance between the creaminess of ice cream and the lightness of mousse. It’s soft and creamy like a traditional ice cream, but denser and silkier with a melt-in-your-mouth texture. The base is a blank canvas of whipped cream, sugar and egg yolks. This mixture can be flavoured with various ingredients. For this recipe, we’ve added cranberries, briefly soaked in orange liqueur, plus toasted pistachios and fresh raspberries, which we happened to find on sale. You could substitute fresh strawberries or leave out berries entirely. Frozen berries can be used, just purée them or lightly mash with a fork before adding.

A hint of orange liqueur in the cranberry-nut mixture goes a long way and the orange zest offers subtle nuances of fresh citrus.

This elegant dessert is the perfect end to a heavy meal. Serves 10-12.

22 H O L I DAY 2023 S AVO U RC A LG A RY.c a

Ingredients

Method

125 ml (½ cup) dried cranberries

Toss dried cranberries with Grand Marnier and set aside. Stir occasionally ensuring they all get a little liqueur on them.

30 ml (2 Tbsp) Grand Marnier 250 ml (1 cup) shelled pistachios 125 ml (½ cup) white sugar 4 large egg yolks 400 ml (1¾) cups heavy cream 3 ml (½ tsp) vanilla 250 ml (1 cup) fresh raspberries Zest of 1 medium orange

Toast the pistachios in a dry skillet over medium heat until fragrant and lightly browned. Let cool.

In a food processor, combine pistachios, cranberries and Grand Marnier. Pulse until finely chopped. Set aside.

In a heat-proof bowl, whisk together the sugar and egg yolks. Place bowl over a pot of simmering water (or use a double boiler) and whisk constantly until the mixture starts to thicken and becomes pale, 5-6 minutes. Remove from heat and let cool to room temperature.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold vanilla and orange zest into the whipped cream.

Fold in the cooled egg yolk mixture.

Pour half the semifreddo mixture into a loaf pan lined with plastic wrap.

Tap on counter a few times to help mixture settle.

Layer on the cranberry nut mixture keeping some aside to use a garnish.

Sprinkle on raspberries.

Pour the remaining mixture on top, tap on counter again, and cover with excess plastic wrap. Add another piece of plastic wrap on top to cover and protect while in the freezer.

Freeze overnight until firm.

To serve, remove from the freezer and let sit for a few minutes, unmold the semifreddo onto your serving platter, and garnish with extra cranberry nut mixture, shelled pistachios, dried cranberries, and fresh raspberries.

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

H O L I DAY 2023 S AVO U RC A LG A RY.c a 23

e h T 7

t

e r a re

R + 0 0

g n a H o

s n o s ea

W t u O

W l l A

s U h t i

! r e t in

eat | shop | play | explore

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

Photo provided

FAREWELL TO A LOCAL FOOD LEGEND

By Ellen Kelly For many years, Kathy Richardier was a fixed point in the otherwise ever-changing culinary firmament here in Calgary. Her passing on September 16, 2023, marks the end of an era.

Her deep-seated love of food (and this city) and her infectious joie de vivre helped fashion the robust Alberta food landscape we have today.

She was an exemplary wordsmith and editor. Her many years of writing restaurant reviews for the Calgary Herald led inevitably, it seemed at the time, to a pivotal role in creating the inimitable City Palate (1993 to 2019). As the magazine’s editor, she continued to be hugely supportive of the burgeoning Calgary culinary scene in countless ways. For many years, there was no bigger cheerleader for our industry than Kathy.

Savour Calgary Contributing Editor Ellen Kelly (l) with Kathy Richardier

Fond memories of sitting around Kathy’s kitchen table so many years ago (with City Palate cofounder Gail Norton) still puts a smile on my face.

Her razor-sharp editorial skills and her delight in the whimsical helped make City Palate the muchloved magazine we all remember. And without City Palate, there’d be no Savour Calgary – we stand on the shoulders of giants and are grateful for their hard work in building the foundation not just of our magazine, but of the city’s food scene as well. Our sympathies go out to Kathy’s daughter and all who loved and cherished her.

NOSTALGIC DINING Building on the success of its Marda Loop and Aspen Landing locations, Belmont Diner is opening location number three in Willow Park Village in 2024. Expect the same nostalgic diner ambiance and allday breakfast at the new location. Watch website for updates.

Belmont Diner belmontdiner.com

For gifts that will never be re-gifted.

Grocery. Bakery. Deli. Café.

EDMONTON | CALGARY | SHERWOOD PARK

H O L I DAY 2023 S AVO U RC A LG A RY.c a 25

Sip, Savor, and Celebrate!

Join us for your Festive Holiday Affair

Scan this code to explore our event spaces

Email inquiries@thedorianhotel.com or simply call 403.300.6660 to book your holiday party.

Ask our team about the exclusive private event options available in our venues.

26 H O L I DAY 2023 S AVO U RC A LG A RY.c a

thedorianhotel

525 5th Ave SW

thedorianhotel.com

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

GIFTS FOR OENOPHILES

Photo provided

Clicking Outside the Box: The World in a Glass offers a captivating journey through the realm of wine, beer and spirits guided by industry veteran Harry Drung. As he crisscrosses the globe, from the vineyards of Napa to the cellars of France and beyond, readers are treated to a sensory adventure that brings Benjamin Franklin's wisdom to life: “There can be no good living where there is not good drinking.” Drung's tales are a delightful blend of travelogue, wine manual and witty observations, enriched with anecdotes, trivia and cultural insights. With each page, readers will deepen their appreciation for the art of winemaking and the joy of sharing a glass with friends. Visit website for a full list of retailers: harrydrung.com. *

CHICK IT OUT

HAPPY BIRTHDAY Best of Kin celebrated one year in September and continues to be a beacon in the community shining light on local artists, and hosting events to support charities. The Dad Beer and simple, flavourful menu keeps us coming back.

Best of Kin | 1059 14th St. S.W. | 825.413.4233 bestofkin.ca

Featuring Alberta-raised, halal chickens, Cluck N Cleaver has opened a new location in the southeast community of Walden. Drop in or pick up dinner on the go including family packs, rotisserie chicken, sandos, sides and salads.

Cluck N Cleaver | 210, 151 Walden Gate S.E. | 403.910.0052 | cluckncleaver.com

GOODBYE/HELLO Earl’s Kitchen + Bar has closed its Willow Park restaurant, opening a new location and elevated dining experience at Southcentre Mall. The space is stylish with a “mountains meets the prairies” interior inspired by Alberta’s landscape. Featured art on the walls is by local artists and some fan favourites remain on the menu including the seafood tower, truffle tortellini, Bangkok bowl, and angry chicken lettuce wraps. Reservations are recommended.* Earl’s Restaurant | 355, 100 Anderson Rd. S.E. | 403.278.7860 | earls.ca

TAKE A WALK ON THE WILD SIDE

The Tea Boutique Proudly refreshing our customers since 2002

◗ Premium Loose-Leaf Tea & Matcha ◗ Tea-Ware & Accessories ◗ Classic & Flavored Coffee ◗ Bulk & Corporate Orders ◗ 12 Teas Of Christmas ◗ Mulling Spices ◗ Gift Sets, Sampler Sets & Stocking Stuffers Discover us:

Canmore’s Wildlife Distillery is up to big things after recently opening a brand new production facility, rebranding its collection of spirits and RTD cocktails, releasing a new botanical gin and preparing for the release of its first, five-year-old single malt whisky in December. We took a tour of the new facility with President and Co-Founder Keith Robinson and enjoyed sampling the distillery’s delicious, award-winning rye whisky (it took best in class at this year’s Alberta Beverage Awards) as well as some great cocktails featuring Wildlife spirits. We loved the rye and wheat whisky and think Wildlife gin is the best in the market. Look for Wildlife products on local liquor store shelves and grab a bottle for the spirit lover in your life this holiday season…we’re especially looking forward to that single malt!* Wildlife Distillery Spirits | Ask for it at your local liquor Photo provided

Photo provided

Indigo | indigo.ca

TotaliTea.com

WEST MARKET: Stoney Tr & 16th Ave SOUTH MARKET: Blackfoot Tr & Heritage Dr

H O L I DAY 2023 S AVO U RC A LG A RY.c a 27

Photo provided

Photo provided

CONGRATULATIONS TO ALBERTA FOOD TOURS

A STELLAR CELLAR Eden dining room at Banff’s Rimrock Hotel recently introduced its Cellar Experience to enrich its already exceptional fine dining experience. Led by wine program director and sommelier Robert Irving, the Eden Cellar Exploration offers a guided tasting of four rare, high-end vintages, paired with elegant small bites to really bring the sips to life. We enjoyed a bright 2006 Gardet Prestige, a 2021 Château de Tracy Pouilly-Fumé Sauvignon Blanc, a rare 2016 Frey Hangen-Weisheimer Sommerwende Pinot Noir and a 2009 Chateau Kirwan Margaux Bordeaux that was a very special treat. The chef brought some delightful small bites to pair with the selection including a beautiful elk tartare, a rich, lobster-infused brioche with octopus and caviar, crispy lamb croquette topped with carrot puree and watercress and a prune tart with chives, cherry gel and miso.* Eden | Rimrock Hotel, 300 Mountain Ave., Banff | 403.762.3356 rimrockresort.com/dine-drink/eden

28 H O L I DAY 2023 S AVO U RC A LG A RY.c a

We send our warmest congratulations to Karen Anderson and the team at Alberta Food Tours (AFT) on their recent win at the World Food Travel Association awards. The only Canadian company on the winners list, AFT was recognized for Best Program to Promote Culinary Culture to Visitors.

The awards ceremony will be broadcast live on Dec. 7, 2023.

Alberta Food Tours albertafoodtours.ca

Photo by Dana Pugh, loaf by Barb's Beautiful Bread

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

FROM THE HARVEST ISSUE

Wheat Quiz Answers Here are the answers to last issue’s “Crash Course” quiz on Wheat.

How did you do?

1. Why keep Red Fife flour in the freezer? Whole grain flour contains wheatgerm, an oil, and doesn’t keep well at room temperature.

2. In addition to Red Fife Wheat, what are the other six signature Alberta ingredients? Beef, bison, canola, honey, root vegetables and Saskatoon berries.

Congratulations to Savour Calgary reader Gabie Gruszecki who won a gorgeous gift box from our friends at Epicureans Co.

3. What are wheat berries? Wheat berries are the entire edible part of wheat kernels: the germ, the bran and the endosperm.

4. What is another name for durum wheat? Semolina 5. Where did wheat originate? In the Fertile Crescent, an area in the Middle East spreading from Jordan, Palestine and Lebanon to Syria, Turkey, Iraq and Iran.

TALK ABOUT A

WAKEUP CALL! Mario Toneguzzi (client)

You wake up one day and wonder: “How did I get here?”

Sandra Bueckert (owner)

My expert team at One on One Personal Fitness are taking on the task of transforming Mario from overweight and unhealthy to truly enjoying life again, with energy and vitality.

Mario Toneguzzi (client)

I’m confident Sandra and her team will help me reach my goal. I hope to be an inspiration for others who may be at their inflection point in their lives - or getting there.

Body Measurements

Physical Assessment

PERSONAL TRAINING

BY APPOINTMENT

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

Nutrition Consultation

H O L I DAY 2023 S AVO U RC A LG A RY.c a 2 9

Recipe Card

GI NGER L I M E LYC H E E POM EGR A NAT E PU NC H R e c i p e b y BE R N IC E H I L L

To serve this punch at a holiday gathering, make it extra festive with pomegranate-aril and mint-leaf ice garnishes. You’ll need a bundt cake pan and ice-ball molds, plus 2 pomegranates (arils removed) and about 500 ml (2 cups) of mint.

LARGE ICE RING Line the bottom of a bundt cake pan with pomegranate arils and torn mint leaves.

Pour just enough lychee juice in the pan to cover the arils. Place in the freezer on a level surface.

Once this layer has frozen, add another two inches of ice-cold water to the pan and freeze until solid.

To remove the frozen ring, briefly set the bundt pan in a sink partially filled with hot water. One minute should do it.

POMEGRANATE MINT ICE BALLS

GINGER LIME SIMPLE SYRUP

LYCHEE POMEGRANATE PUNCH

125 ml (½ cup) sugar

375 ml (1½ cups) lychee juice

125 ml (½ cup) water 5 cm (2-inch) piece of ginger; sliced 2-3 limes for 80 ml (⅓ cup) lime juice Place ingredients (except limes) in a small saucepan.

Stir and heat until sugar has dissolved. Remove from heat and cool to room temperature. While syrup is cooling, juice limes and add to syrup then strain.

Fill an ice ball mold half full of pomegranate arils and add one mint sprig. Fill completely with water and allow to freeze for at least 3 hours. Depending on the mold style, you may need to repeat this process until you have enough ice balls to garnish and serve the punch.

ESCAPE ORDINARY

Seriously impress your holiday guests

1½ L (6 cups) pomegranate juice 250 ml (1 cup) ginger lime simple syrup Ginger beer or Prosecco to finish Pomegranate arils and mint sprigs Place lychee and pomegranate juice in a large (2 L (8 cup)) pitcher.

Add the ginger lime simple syrup and mix well.

Pour punch into a punchbowl and garnish with the ice ring and pomegranate mint ice balls.

To serve, fill each glass ½ full and top up with ginger beer or chilled prosecco.

Garnish each glass with pomegranate mint ice balls.

Meraki Cuisine Catering

Whether you’re hosting an intimate gathering at home or a black-tie function at one of Calgary’s landmark venues, we love parties and will work with you to ensure an extraordinary event.

Holiday party dates are booking fast – we recommend you call or email soon to reserve your date.

Meraki On the Go Food Truck The Food Truck is available spring, summer and fall.

Grilled beef tenderloin, seared foie gras, chanterelles, potato purée, sage jus & black truffles

3 0 H O L I DAY 2023 S AVO U RC A LG A RY.c a

merakicuisine.ca 403.619.COOK (2665)

MODERN

STEAK

holiday

Season

BUSINESS LUNCHES C OCK TAIL PAR TIES P R I VA T E D I N I N G R O O M S H O L I D AY P A R T I E S C ORPORATE FUNCTIONS GIFT CER TIFICATES

KENSINGTON | STEPHEN AVE | SOUTHPORT

WWW.MODERNSTEAK.CA

100% RANCH SPECIFIC

Don’t Worry,

BE APPY

Eat together: Share some appetizers and laughs

67 AWARDS

Home of Calgary’s Award Winning Culinary Kitchens & Market Vendors

426, 12445 Lake Fraser Drive SE (1 block north of the Canyon Meadows LRT)

Ph: 403•475•4155

Thursday – Saturday 11a-8p; Sundays 11a-5p

Buy online at www.FreshAndLocal.ca

E AT • S H A R E • E N J OY

Celebrating parties and family get togethers during the holiday season can bring on the smiles. Our Fresh & Local culinary kitchens will take away party planning worries with appetizers, catered parties, home delivery, and dine-in options.

Our award winning chefs from 21 different countries will bring a world of flavours to your dining festivities.

You got this: good times, great food, a happy season of celebration.

AWARD WINNING FOOD INNOVATION