Savour Calgary - Late Spring

FRESH. LOCAL. STORIES FOR FOOD LOVERS.

INDIGENOUS FOOD STORIES

Meet some local innovators

FORAGING

The taste of spring in Southern Alberta

MASTER CLASS

Seared rainbow trout with sautéed greens

WE’RE CELEBRATING OUR 50TH YEAR OF THIS FAMILY AFFAIR and we are reflecting on the people and businesses that have supported three generations of our family business. We are so filled with appreciation for the enduring relationships we have built and the incredible growth we’ve both witnessed in our partners and have been fortunate to enjoy ourselves.

GATHER AROUND AND MEET MIA

We are in awe of your unwavering support.

Thank you, Calgary, from every one of us in the IZZO FAMILIA

50 Y EARS OF COFFE E & FAMILY

Mia Berloni is now the second generation at the helm of Teatro Group, a cherished center of the Calgary dining community that includes some of Calgary’s finest restaurants, trattorias, bakeries, and cafes. Her education for this responsibility was by fire on the front line, always learning by doing and working many different positions at each of its unique operations.

She shares with us a deep sense of family, of the power of hospitality to improve everyone’s day, and an unwavering belief in how relationships built on genuine care about the wellbeing of each other grow over the years to be partnerships in each other’s success. - Peter MIA BERLONI President, Teatro Group | teatrogroup.ca

WE SUPPLY IN-THE-KNOW CALGARIANS WITH LOCALLY ROASTED TRUE ITALIAN-STYLE COFFEE AND PRETTY MUCH EVERYTHING ELSE THAT GOES ALONG WITH IT.

Welcome to the Late Spring issue of Savour Calgary. Or, as I like to call it, the “Get the H-E-Double-Hockey-Sticks Outside!” issue. We’ve got lots for you to do as the prairies come back to life. Our “Crash Course” by Savour newcomer Tim Williams gives the 311 on foraging. We invite you to check out one of many guided forages in the area to ensure you’re off to a knowledgeable and respectful start to your foraging journey. Find some options on Page 18.

Chef Shane Chartrand offers a “Master Class” on Page 20, which offers options between foraged and market-found ingredients with a beautiful rainbow trout (that very fish is on the cover).

Chef Shane’s is one of a number of Indigenous food stories we feature in this issue. Meet Chef Ian Gladue, the man behind Mitsoh pemmican, Heather Morigeau, the artist who uses medicinal herbs in Indigenous healing gardens, and check out the new Chef’s Tasting Menu at Little Chief Restaurant Even our “Shop Local” column (now headed up by our friend Shelley Boettcher!) features products created by Indigenous makers and entrepreneurs.

As always, you’ll find plenty of delicious tidbits in Savour Selects and Quick Bites. Is it me, or are sandwich shops taking over?

I’m not complaining, mind you, I love me a good sammy.

Get out and support your local food businesses this spring where you can. In an era of record profits for multi-national grocery conglomerates, your neighbours not only need your support, but with superior products, excellent service and unmatched expertise, they also deserve it. Happy eating!

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.

PUBLISHER

Debbie Lambert debbie@savourcalgary.ca

EDITOR-IN-CHIEF

Camie Leard | camie@savourcalgary.ca

CONTRIBUTING EDITOR

Ellen Kelly | ellen@savourcalgary.ca

COMMUNICATIONS & MARKETING MANAGER

Wanda Baker | wanda@savourcalgary.ca

MAGAZINE DESIGN

Cheryl Starr Design Group | stellardesign.ca

COVER

Shot by local photographer and filmmaker Jarret Twoyoungmen, the cover features Chef Shane Chartrand and a rainbow trout he’s about to prepare for this month’s “Master Class.”

CONTRIBUTORS

Wanda Baker

Shelley Boettcher

Hetal Bulsara

Shane Chartrand

Ellen Kelly

Sue Turnbull Jarret Twoyoungmen

Tim Williams

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 CONTACT INFORMATION

PHONE: 403.475.5809

EMAIL: info@savourcalgary.ca

POST MAIL: c/o 42 Candle Terrace SW, Calgary, T2W 6G7 FOR MORE INFORMATION SEE US AT savourcalgary.ca

FOR EDITORIAL INQUIRIES CONTACT camie@savourcalgary.ca

Savour selects TOP PICKS

RAISING THE BARRE

Clos de la Oyster Barre is a pop-up concept created in the Teatro Opera Room in the aftermath of the pandemic to revitalize Teatro’s private dining space. Fueled by seafood and champagne, it has transitioned through various spaces, finally settling in at Vendome in Sunnyside. Clos de la Oyster Barre offers a relaxed atmosphere characterized by casual service, candle-lit ambiance and upbeat hip-hop tunes. With rotating chalkboard features, the menu emphasizes seafood and blends classics with inventive dishes crafted by the culinary team. To accompany the food, sommeliers have chosen select bottles from the Teatro cellar (if you know you know) including champagne, white burgundy and an assortment of reds. Reservations are available Thurs.-Sun. starting at 5 p.m.

Clos de la Oyster Barre at Vendome | 940 2nd Ave. N.W. 403.453.1140 | teatro.ca

GRIT AND DETERMINATION

Dough Boys’ journey began in a Kenyan refugee camp where owner Elshadai Getenet was born and raised. His father would sit on the roadside frying dough balls paired with tea and sell them to support his family. In 2019, Getenet found his way to dental school in Australia. Finances were tight, and he wasn’t sure he would be able to continue his schooling. Opportunity knocked during the pandemic. He took over a failing café using money he set aside for school, and transformed it into a successful doughnut and coffee shop and was able to finish his studies. Having previously lived in Calgary, he returned and re-established Dough Boy with partners. Located in Doughlicious, these specialty doughnuts are made fresh to order and are available after 2 p.m. daily. The 12 flavours include Caramella, Date Night and Michael Jackson Thriller. So far, these little balls of joy have received an incredible response and Getenet already has plans for expansion.

Dough Boy | 4140 6th St. N.E. 403.230.5160 | doughboyyyc.ca

Photo provided

John Gaucher

Elshadai Getenet ladles caramel over Dough Boy dough balls.

Clos de la Oyster Barre popups at Vendome are fueled by seafood and champagne.

GET LOST IN THE SAUCE

Chef Angelo Contrada is a well-known (and loved) Italian expat who’s been feeding Calgarians for decades. We caught up with him last month to learn more about his latest venture, +39 Pizza Pasta Bar, founded with Tony and John Nicastro. Having owned and operated a handful of Italian eateries in Calgary, he says he finds simple joys in gardening with his dad, cooking in his kitchen and mentoring young adults.

“I love the kitchen, it’s where I feel peace. I love seeing people eat my food, making them happy and teaching kids how to cook,” he says.

Contrada’s new restaurant is connected by a new hallway to a grocery store with a cafe.

“Customers can buy their coffee and pastries next door and wander over to sit down. At 3 p.m., the café closes and +39 opens,” he says. The concept came together quickly and he envisions the outdoor patio will come alive this spring with a TV for sports aficionados and a fireplace to chase the chill. Live music started last month making +39 a destination with no cover charge to enjoy local tunes with a cocktail or glass of wine. The menu is approachable and simple with salads, antipasti, pastas and pizzas. Many of his previous team members have returned to work with him including Chef Matt Sprouse who crafts his magic making the pizzas.

+39 Pizza Pasta Bar | 2220A Centre St. N.E. 403.276.2030 | 39pizza.ca

EYE OF THE TIGER

Prasad Patil’s culinary journey began in a family deeply rooted in food culture, which instilled a passion for cooking at an early age. Upon completing school with a major in culinary arts, Pratil began his career with a hotel group specializing in European baking and pastries in Mumbai. Classically trained in French and Italian cuisines, he arrived in Calgary in 2013 by way of Ottawa. Patil worked in restaurants like The Living Room, Sugo, The Italian Farmhouse and Q Haute Cuisine before opening his first restaurant in Canmore. Mumbai Local is a favourite among locals and tourists who drive from across Alberta for his food. The success of this restaurant led him to open Bombay Tiger in Kensington, aiming to showcase the diverse regional Indian food he grew up eating. We were lucky enough to grab a couple of seats for lunch last month and tucked into the Chicken Tikka Biryani, Lasooni Palak Paneer 18 and a unique dish he created out of his love for burrata cheese, Burrata Tokri Chaat, offering a creamy flavour explosion. The restaurant seats 32 and when the patio opens, will offer an additional 25 seats. Since opening in October of last year, Bombay Tiger has become so busy it’s turning customers away on the weekends. According to Patil, Bombay Tiger 2.0 is already in the works. They are open for lunch, brunch and dinner, Mon.-Sun.* Bombay Tiger | 126 10th St. N.W. | 587.227.6777 bombaytiger.com

Photo provided

Bombay Tiger’s whole roasted cauliflower

THE HUMBLE BEEF COW

Food waste is on the rise in Canada with recent stats showing 58 per cent is wasted annually. Recently, a panel featuring Arnie Peck , Canadian Cattle Association, John MacQuarrie, Cavendish Farms, Ryan Kasko, Kasko Farms and Victoria Ross, aGRO Systems Inc. was at Last Best Brewing & Distilling in Calgary to discuss the role cattle are playing in diverting food loss and waste. Debuting on YouTube in late April, Reduce, Reuse, Ruminate, is an awardwinning documentary that highlights the upcycling. Each week, a remarkable 25-50 tons of food does not make it to the grocery stores and beef farmers across Canada are committed to ensuring damaged crops and crop by-products including canola meal, soybean hulls and wheat chaff are converted into high-quality feed for cattle.*

Reduce, Reuse, Reuminate Short Film Canadian Cattle Association | reducereuseruminate.ca

WITH LOVE AND OUR HANDMADE, ALL BUTTER CRUST PIES!

PERSIAN PERFECTION

We love setting out on local food safaris to see where social media rumours, Google Maps suggestions and eye-catching street signs may lead us. Recently, they led us to Arya Bakery & Market in Manchester Industrial – a haven for all things Persian in Calgary. A family-owned business, Arya is run by Novin Afshar and his mother who scour the planet to bring Persian and Iranian favourites to what might be the neatest, most organized market we’ve ever seen. Afshar was a great guide and led us to pashmak, Persia’s version of cotton candy. Made mostly with sugar and flour, it’s far less sweet than its North American cousin and almost powdery in texture. It comes in bags like potato chips or pressed into balls, which is how we had it. We also enjoyed a pineapple drink with basil seeds and some traditional sangak bread, which is chewy and delicious made with whole wheat. Novin recommends it toasted for breakfast with cream cheese and sourcherry jam. Our favourite find was the Persia Lady brand faloodeh (also called phaloodeh or paloodeh). Rumoured to be the world’s first frozen dessert, phaloodeh dates back to the Persian Empire. Made with rice vermicelli, sugar and rosewater, it resembles sorbet or shaved ice, but with some texture to it. We love the rosewater, but will go back to try other flavours including Pomegranate and Limeesha (lime and mint). Having been in business just over a year, Arya is sure to become a favourite destination for Persian eats for Iranian expats and food “safarians” alike.

Arya Market and Bakery | 8, 5608 1st St. S.E. | 587.355.7111

Camie Leard

Persian cotton candy

HIDDEN GEM: BALKAN UP

Founded by Serbian expat Zika Pavlovic and named for his son, Marko’s Kitchen is a delightful hidden gem near Chinook Centre. If you’re of Slavic ancestry, this must-visit eatery instantly evokes grandma’s (or Baka, or Baba or Babcia, whatever the case may be) kitchen. It’s warm, homey and smells delicious.

We started with Marko’s Rolls, which are what happens when spring rolls and meat pies come together in the most delicious way. They’re crispy and savoury and come on a schmeer of Marko’s signature kajmak – an unripened cheese similar to clotted cream and the perfect cooling accompaniment to the warm spices of the rolls.

Marko’s is best known for its ćevapi – and for good reason. Ćevapi or ćevapčići is grilled ground beef with a blend of simple spices and served on a chewy lepinja bread. Marko’s version is packed with savoury goodness with tender and juicy “patties” (similar to Greek keftedes) on the most wonderful, chewy bread. Served with kajmak and diced red onion, this sandwich blew us away. We didn’t quite know how to eat it (it’s enormous) but were coached by the friendly staff to pull the top part off, spread the kajmak, sprinkle the onion and use a knife and fork to cut the sausage patties.

We didn’t have time to enjoy a Turkish coffee, but will make the time on our next visit, because that dessert case looked exquisite.

Marko’s Kitchen | 5708 1st St. S.E. | 403.252.8328 | markoskitchen.ca @markoskitchen_yyc

Mother’s Day Buffet And Carvery

Sunday May 12

Father's

Sunday June 16

Camie Leard

Markos Cevapi

COFFEE WITH THE NEIGHBOURS

Peter Izzo of Cappuccino King turned to his neighbour, Daniel Plenzik , at Bridgeland Distillery to create a spirited way to commemorate Cappuccino King’s 50th anniversary. They started thinking smaller – possibly as a short-run gift that Peter might give a select few. But after a creative, collaborative (ok, really fun) process, the project blossomed into this aromatic blend of Cappuccino King’s Vince’s Blend Italian Roast coffee named for Peter’s father, with Bridgeland’s awardwinning brandy. It’s called Brandy Caffe and is now available only at the Distillery. But the celebration doesn’t stop there. Peter also shared a preview bottle with his friends at Monin Gourmet Flavourings, who, within their Beverage Innovation Group (now that’s a career we could have chosen), crafted four anniversarythemed cocktails that beautifully showcase the brandy. You can find these recipes by scanning the QR code and join in the festivities by picking up a bottle of this limited-edition co-creation. Experience the joy of sharing this “coffee with your own neighbours,” a sentiment that would have brought real joy to Peter’s dad.

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

Bridgeland Distillery | 77 Edmonton Tr. N.E. | 403.455.9335 | bridgelanddistillery.com

RING THE BELMONT

Fans of Calgary’s classic Belmont Diner will be thrilled to know owner Kevin Villeneuve opened a third location in Willow Park in April. Replete with all of the retro trappings of a ’50s-style diner (think black and white checkered floor, teal-and-white banquettes and bright red trim), the vibe is fun, casual and upbeat. We went with the recommended Barnyard Benny, stacked with Montreal smoked meat, bacon, beef sausage and bright, tangy banana peppers all topped with Belmont’s delicious Hot Holly Sauce. We love the fact this belly-busting Benny is served on a grilled croissant from the Italian Bakery and accompanied by the diner’s famous (and delicious) bottomless herbed hashbrowns. Manager James Roberge tells us this location is also working on a deli, set to open in June. Sandwich aficionados will be pleased to hear that Villeneuve’s signature Rueben (made famous by his nowclosed Avenue Deli in Marda Loop) will be making a comeback at the Belmont Deli, along with some other take-out deli -cious delights.

Belmont Diner Willow Park Village | 244, 10816 Macleod Tr. S.E. | 403.454.5542 belmontdiner.com

Jennifer Jones

Camie Leard

Brandy Caffe

Barnyard Benny - Belmont Diner

150, 615 6th Ave. S.E. 825.747.5354 rawyyc.ca

LET’S PARTY

RAW DESIRE

The new concept of a hand-rolled sushi bar has arrived in Calgary in the form of RAW Japanese Hand Roll Bar in East Village. The brainchild of Sharon Huynh and Cindy Tran, RAW is the result of a friendship founded on food, travel and fun.

“We met at work,” says Huynh. “We’re both major foodies and we started traveling together. We came across this concept in LA and wanted to bring it back to Calgary.”

The partners, who still both work as nurses while sharing shifts at RAW, developed the recipes themselves and soft-launched in late March to test them. We went with a three-roll “flight” of Yuzu Salmon, Negituna and Creamy Scallop – all of which were really tasty. Wrapped like openended cigars in crisp nori with sushi rice, the flavours are a result of careful consideration.

“With limitations on what we can get fresh here in Calgary, we wanted to make sure we could make each roll unique and bring different flavours to them,” says Huynh. The Yuzu Salmon was bright and citrusy, the Negituna begins with a bitter tang and finishes warm and nutty and the creamy scallop was everything you’d hope for and was probably our favourite of the three.

For dessert, we went with a scoop of ube ice cream from the talented folks at Milk Ice Cream Club in Crescent Heights Village, which supplies RAW.

The space is minimalist and bright, with a chill vibe that lets the food shine. A great spot for a date or girls’ night.

THE SWEET SOUTH

We recently stumbled upon Sweet Rhapsody Bakery in the southeast community of Legacy and boy are we glad we did. Featuring sweet treats from the Slavonian region of Croatia, Sweet Rhapsody is the creation of Ana and Dragutin Zagorac, who brought the culinary traditions of Slavonia to Calgary from their hometown of Vinkovci in 2017. Located in the northeast region of Croatia, Slavonia is one of Europe’s oldest settlements and the cuisine has influences in (and from) neighbouring Hungary. You’ll note a plethora of layered cakes and pastries on the menu in addition to a variety of European cookies, including djedovi brkovi, or grandpa’s moustache, a Croatian classic. We treated ourselves to a gorgeous creampuff during our visit, which was delightful. Fluffy, rich, creamy and just the right amount of sweet, this treat alone is well worth the drive down south. Also find beautiful breads, cheese and meat pastries and other delectables you can enjoy in the cute café or take home to share (or not) with your family.

Sweet Rhapsody Bakery & Café 4110, 47 Legacy View S.E. 403.271.2239 sweetrhapsody.com

Meraki Greek Salad, feta, Kalamata olives, tomatoes, cucumber, picked red

Sweet Rhapsody cream puff

Yuzu Salmon Roll at RAW

Summer will look a little different along Calgary’s favourite restaurant and patio destination.

17th Avenue S.W. will be undergoing another summer of sidewalk and streetscape improvements. Despite the sidewalk and road interruptions, all 700+ businesses in our corridor, including more than 150 restaurants, lounges, patios and cafes you know and love, will remain open for business.

From mom and pop-owned bakeries to award winning restaurants and everything in between, 17th Ave is truly one of the most diverse dining sectors in Calgary.

Our iconic street boasts an array of restaurants and eateries highlighting some of the best chefs in Calgary, along with cuisine from more than 30 cultures around the globe. Whether you’re on the avenue to grab a primo spot on a sunny patio, savouring a boozy brunch or tucking into a late-night indulgence we’ve got exactly what you’re cravings and palate are looking for.

All your favourite local eateries and businesses will need your support during construction season.

Navigate your way through the 17th Avenue sidewalk improvements, including parking options, traffic disruptions and progress updates.

FOOD STORIES INDIGENOUS

By SAVOUR CALGARY STAFF

Hailing from Wabasca’s Bigstone Cree Nation in Treaty 8 Territory, Chef Ian Gladue’s food journey began as a child when he played “restaurant” with his siblings, complete with his own menus. He graduated to preparing stir fries and sub sandwiches for his family and eventually began working in a kitchen at Maskwacis (then Hobbema), near Edmonton, where he really learned to navigate a fullscale commercial kitchen. While Gladue dealt with hardships including addiction, homelessness and crime as a teenager, he always found his way back to food. Even when he was working in the oil fields of Northern Alberta, he thought of his and his mother’s shared passion for traditional Indigenous food and how he might make a living at it while being able to spend more time with his growing family.

Following a significant workplace injury that altered the course of his life, Gladue transitioned away from the oil and gas industry and relocated to Edmonton to pursue his long-held aspirations. Overcoming obstacle after obstacle (including systemic racism, licensing hurdles, funding barriers and others) Gladue opened his first food cart selling bannock and Indian tacos in Edmonton and at powwows. Finding a great demand for his food, Gladue was able to upgrade his cart to a full-on food truck and then opened a bricks-andmortar restaurant, Native Delights, in Edmonton.

With two restaurants, a catering business and public engagement through the food truck, Gladue was looking for ways to have a broader impact, saying he wanted to make Indigenous food a bigger part of the conversation about Canada’s national cuisine. One of his products, pânsâwân, enabled him to do that. Pânsâwân, or “thin-sliced meat” in English, being one of the first foods of North America, was traditionally prepared from the lean meat of large game like bison, elk, caribou, or moose. The meat was cut in thin slices and dried over smouldering coals until it was naturally preserved. Pânsâwân is made into the betterknown “pimîhkân” (pemmican in English) by pounding the dried pânsâwân meat into a powder using stones and combining it with rendered

animal fat and harvested berries. This superfood is dense in energy and nutrients and can last indefinitely without any artificial preservatives.

Gladue’s mother, Jacqueline Masazumi (a Dene woman from Fort Good Hope, NWT ) taught him and his wife Rondell Gladue to make pânsâwân and the couple scaled it up to create Mitsoh in 2018. With a mission to restore, preserve and share the beauty of North American Indigenous cultural foods with the world, Mitsoh has the support of elders in the community after presentation through traditional protocol and ceremony. Mitsoh (meaning “eat” in Nehiyaw (which is the word for the Cree language in English)), offers a full line of dried meat and pemmican in flavours like blueberry and maple Saskatoon berry in stores across the country including Community Natural Foods, Amaranth Market and various Sobeys, Safeway and Save-On Foods stores.

The team recently introduced a limitededition Strawberry flavour, available online, at the Canadian Health Food Association trade show and conference, where they took home the Peoples’ Choice Award. Mitsoh | mitsoh.com

Noela Steinhauer

Leeks

By ELLEN KELLY

Illustration by ALISON MARTIN

Members of the illustrious and indispensable Alliaceae family, leeks are native to the Middle East and eastern Mediterranean. From depictions in tombs of ancient Egypt in 3200 BCE to present-day Wales, leeks boast an intriguing cultural journey. Sixth-century Welsh soldiers are said to have worn the dark green leaves on their helmets while fighting the Saxons, possibly to camouflage them in fields of leeks; the leek remains the symbol of Wales to this day.

When they’re young, leeks look like hefty scallions, but as they mature, they can become very large indeed. Young leeks can be eaten raw while the flavour of mature leeks is delicate, sweet and mellow when cooked, imparting a pleasant oniony flavour without the bite of onions and garlic. Usually, only the white and very light green portions are used, the dark green tops are fibrous and strong tasting, best kept for stock. Keep leeks in the fridge untrimmed and unwashed.

You can use leeks instead of ordinary onions in most recipes, however, they tend to be more expensive than onions, so perhaps they’re best kept for recipes where they take centre stage. Leeks can be braised, sautéed, roasted, put in soups and stews and even fried in very hot oil until crispy for an unusual garnish. Unless you want them to melt into the soup or sauce, try not to overcook leeks. They can become mushy, even slimy very quickly. Especially in a braise, just fork-tender is ideal.

POTATO & LEEK SOUP

Leeks and potatoes seem to be made for each other as many soups, galettes and omelettes will testify. There’s something at once comforting and elegant about the combination of flavours. The classic French vichyssoise, often served cold, is a great template for a variety of soups.

60 ml (¼ cup) butter

15 ml (1 Tbsp) olive oil

3 medium leeks, thoroughly washed and drained (pat with paper towels)

60 ml (¼ cup) dry white wine

4.5 kg (2 lbs) Yukon Gold potatoes, peeled and chopped into small-ish pieces

1.5 L (6-7 cups) vegetable or chicken stock

1 bouquet garni*, bought or homemade

Salt and pepper

750 ml (¾ cup) heavy cream or crème fraiche

Over medium heat, in a large skillet, heat butter and oil together. Add dry chopped leeks, salt lightly and cook until just tender, 4-5 minutes. Do not brown.

If one is unfamiliar, it’s hard to know what to do with a leek and the grit and dirt that gets caught in between the leaves can be off-putting. Try splitting the leek lengthwise with the root still attached to keep it all together. Rinse under cold water, pulling the layers slightly apart. Drain, trim the root end and the dark green leaves, and chop as needed. The whitest part of a leek, especially those commercially grown, can be tight enough to let you cut rounds, but check first. There’s nothing worse than gritty food. Alternately, trim and chop or slice them, then toss in a colander under cold water. Drain the sliced or chopped leeks well before sautéing hot oil.

Add the splash of wine and cook until almost gone, 3-4 minutes. Stir in the potatoes, then add the stock and herbs, salt and freshly ground pepper, white or black. Simmer the soup for 25-30 minutes or until the potatoes are easily pierced with a paring knife. Take the pan off the heat and remove the bouquet garni. Carefully purée the hot soup with an immersion blender or in batches in a blender until smooth. Stir in the cream and gently reheat. Do not boil. Serve hot or cold with a swirl of cream and a raw garnish of very finely sliced leek, slightly fluffed to separate the rounds, white part only. Serves 4.

*MAKING A BOUQUET GARNI

Wrap 2-3 sprigs each of rosemary, thyme and basil plus 2 bay leaves in one of the dark green leek leaves and tie tightly with butchers’ twine. Marjoram is a nice addition and a few peppercorns work well too if your package is tightly enough wrapped.

Mans Organics Lethbridge, AB

Sunworks Farm Armena, AB

Popular Bluff Organics East of Calgary, AB

FRESH MARKET SPONSORED BY:

As the world comes back to life after another long winter, we got to thinking about all of the canned, frozen, pre-packaged and otherwise processed food we’ve eaten over the past few months. It’s the perfect time of year for us, like the bears, to get outside, scratch our bellies and find something fresh to eat. Here’s your crash course on spring foraging.

The Truth (and the Food) is Out There

Fig 1 Wild Asparagus

Perfect in May and June in Alberta, you’ll find these in ditches and against fences, on the downwind side (usually East around here). Put it in water to keep it fresh and prepare as you would the store-bought stuff.

By TIM WILLIAMS

Foraging

A CRASH COURSE

Fig 2 Creeping Bellflower.

This nasty, invasive species is the bane of Calgary gardeners. Fortunately, it’s totally edible. Raw or cooked, leaves are full of fiber and Vitamin C.

Fig 3 Clover

While some can find this abundant plant difficult to digest, it’s easily recognizable, the whole thing is edible (do cook roots and stems, though) and you can find it practically on anyone’s lawn. Ask first to maintain good neighbourly relations.

Fig 4 Fireweed

Eat shoots, young leaves and flowers raw or use stem pith as a soup thickener. Oh, and eat in moderation, it’s been known to act as a laxative in large quantities.

A GOOD PLACE TO START.

Let’s begin by acknowledging the people and traditional territories of Treaty Seven: the Siksika, the Piikani, the Kainai, the Tsuut’ina, the Chiniki, the Bearspaw, and the Goodstoney First Nations plus Métis Districts Five and Six.

Many of us have heard the land acknowledgments that have become standard whenever people gather. We’d like to take it a step further and acknowledge the wisdom of the Indigenous peoples who have cared for and worked in concert with this land for millennia.

GET OUTSIDE, AND GET INTO IT

We’ve always thought it’s strange that only one aisle (out of 18) at our local grocery store is labeled “Natural Foods.” Rather than slide into dismay about 17 aisles of what might be “Unnatural Foods,” we’d rather venture into the great outdoors (or even just out to the back yard), secure in the knowledge that, like every good Mom, Mother Earth wants to feed us.

Fig 5 Lamb’s Quarter

Also known as pigweed, this plant can be eaten raw and the seeds (boil them first) can be ground to make flour. Eat in moderation as its oxalates can interfere with nutrient absorption.

Fig 6 Stinging Nettle

Wear gloves for this one as tiny fibres will “sting” your bare skin. Cooking breaks these down, so they make a great wilted green (see our Master Class on Page 20) for a recipe you can use them in.

Georgi Silckerodt

Chef Tracy Little

TAKE IT FROM THE EXPERTS

Tap into the wisdom and experience of these folks for your foraging adventure.

FOR HIKERS

Julie Walker’s Full Circle Adventures has been connecting people with nature for over 25 years. They open a window to the intelligence of the natural world through their edible plant walks and hikes, wild food cooking workshops and more.

Full Circle Adventures | fullcircleadventures.com

FOR FOODIES

Chef Tracy Little is the visionary behind Sauvage restaurant in Canmore. Chef Tracy’s passion for the wonders of nature defines the dining experience at Sauvage as a luxurious pleasure that’s well worth the trip, every time. Chef Tracy also leads foraging tours and workshops for food-lovers which include recipes and lots of tips. Book online.

Wild Little Chef | wildlittlechef.com

FOR GARDENERS

With a BSc in Botany from the University of Calgary and an MSc in Herbal Medicine from Middlesex University, London, UK, Latifa PelletierAhmed has been working with native plants for over a decade. She now co-owns ALCLA Native Plants, one of Southern Alberta’s most trusted resources for native plants expertise. ALCLA Native Plants | alclanativeplants.com

DANDELIONS: Legal weed for the whole family

For many of us, “edible weed” once meant brownies, your cousin’s friend’s basement suite and “Frampton Comes Alive” on vinyl. We’ve come a long way.

Dandelions are everywhere – even in our grocery store – and what many of us have been told is a weed and a nuisance is actually nutritious and delicious. Pick young dandelions in spring to take advantage of their tender leaves and fresh flavour in salads. Why not give dandelion wine a try? Spirit Hills makes an award-winning one. Maybe enjoy a glass while you’re baking dandelion cookies. For a sober alternative, dandelion root can be dried, roasted, and ground for an excellent coffee substitute. Light Cellar in Bowness sells a packaged version.

FORAGING IS AN EXERCISE IN MINDFULNESS

A few dos and don’ts to keep in mind and help you be successful:

•

DO take your time. Savour the sights and sensations, enjoy the process from forage to table, and learn as you go. Take only what you can use; you’re foraging, not hoarding.

•

DON’T rush into the nearest meadow and gobble every green in sight. Trial and error can be a bellyache. •

DO moderate. Many foraged plants are best consumed in smaller quantities and can be tough on the digestive tract (or worse) when over-ingested.

•

DON’T be shy. Just as nature has a bounty, local and online foraging communities offer plenty of expert help and new connections.

•

DO take every opportunity to learn from experts. Find a few to help you explore and discover with an open mind.

HINDBEH

Lebanese Dandelions with Carmelized Onions.

The dandelions don’t have to be Lebanese, but the recipe is. Six ingredients make this an easy and delicious dish that’s a great side for that bison ribeye you’ve been wanting to cook, with fish, or even with pasta.

Tools

One saucepan

One large stock pot

One hour

Some Frampton while you cook

Ingredients

30 ml (2 Tbsp) olive oil

One large sweet onion (we use Walla Walla)

Kosher salt and fresh ground black pepper to taste

A big handful (225 grams or 8 oz.) fresh (cleaned) dandelion greens

A flirtatious pinch (5 ml or 1 tsp) of ground cumin

Lemon wedges

Method

Heat 15 ml (1 Tbsp) oil in a saucepan on medium. Dice the onion, and place into your pre-heated pan.

For extra carmelization, add a knob (30 ml or 2 Tbsp) of butter and a sprinkle (10 ml or 2 tsp) of brown sugar.

Once carmelized, remove half the onion and set aside.

In a stock pot, cook your greens at a low boil in salted water until tender; shock in cold water, drain, wring out the excess water and chop into bite-size pieces.

Add your greens to the pan with onion, stirring to warm the whole business up, then add your cumin, stirring thoroughly.

Ready to serve! Place in a serving bowl, add the reserve onion. Salt and pepper to taste, then drizzle with olive oil. Serve hot with lemon wedges.

1 There are now two Métis regions in Calgary, what are they?

2 What’s another name for Lamb’s Quarter?

3

What’s the name of Chef Tracy Little’s restaurant in Canmore?

4 Why can you eat stinging nettle cooked, but not handle it raw?

5 How do you keep wild asparagus fresh?

Photo provide

Georgi Silckerodt

Julie Walker (r) gets up close and personal with foraged plant.

Chef Tracy Little

Latifa Pelletier-Ahmed

FOOD STORIES

Heather Morigeau, (they/she) is a two-spirit, Indigenous artist, entrepreneur and activist residing in Treaty 7, the traditional lands of the Blackfoot Confederacy. Their heritage is Cree, Red River Métis, Ktunaxa Nation, as well as French, Celtic and German settler ancestry.

In 2016, Morigeau founded the FoodScape Cooperative, which creates edible and sustainable urban landscapes using traditional land stewardship practises. They’ve installed healing gardens in locations around the province including a garden at the Alberta Children’s Hospital in 2022 to honour residential school survivors. The Indigenous Healing Garden was created with guidance from Indigenous elders and knowledge-keepers and designed to carry the teachings of the medicine wheel –

each direction holds knowledge of seasons and Indigenous teachings, and aligns with the sacred medicines (sage, mint, sweet grass and juniper).

In addition to growing her practise as a visual artist, this year Morigeau is working with the Calgary Climate Hub as the project manager for the Forests for Calgary initiative. Designed like a medicine wheel, a mini forest is planned for the Bowness Community Association to be installed on neighbour day June 15.

By SAVOUR CALGARY STAFF

Indigenous Healing Garden at the Alberta Children’s Hospital by FoodScape Cooperative with artist Heather Morigeau.

Heather Morigeau

Photo provided Albert Woo

Market Report

By SUE TURNBULL

INNISFAIL GROWERS

Innisfail Growers wants you to know where your food comes from, and to make it easier to access freshly grown produce and locally made products. Five family farms (Edgar, Jungle, Beck , Upper Green and Hillside) joined forces in 1993 when Beck Farms approached them to form a collective.

“The idea was to share knowledge and expenses, and to create a larger presence at the market,” says Leona Staples, owner of Jungle Farms. What began as a way to sell their gardens’ bounty soon expanded to include fresh berries and rhubarb, ready-to-bake frozen pies and streusel-topped fruit crisps, both stuffed with locally grown and BC fruits. Find jams, jellies and other preserves, sauces and various herbs and flowering plants. Best sellers from the three remaining founders include Edgar Farms’ peas, Jungle’s strawberries and Beck Farms’ carrots, plus raspberry jam, asparagus pickles and sauerkraut.

Each farm has a commercial kitchen for processing and packaging their products and they host seasonal farm tours. Jungle and Edgar each have on-farm stores, and Jungle has u-pick strawberries and vegetables throughout the summer and fall. Look for classes in gardening herbs, tomatoes and flower pots as well.

Innisfail Growers’ produce cycles through the seasons as availability allows, starting in our always long-awaited Alberta spring with daily fresh cuts of asparagus.

Innisfail Growers | Calgary Farmers’ Market South and West | innisfailgrowers.com

FLAVOURS OF QUEBEC

When Claire Duchesne and Alain Ethier decided to start a business in 2004, their roots provided the impetus: they wanted to bring a piece of Quebec to Calgary for others to experience, says their son Francis.

They originally started in the market at Currie Barracks, moving with the Calgary Farmers’ Market South when it relocated to its current location on Blackfoot Tr.

Their renowned maple syrup is shipped from Coaticook, Quebec and comes in four grades: Light, (delicate taste and light in colour), Amber, (pure, rich, caramelized flavour and dark in colour) and Very Dark, (intensely flavoured and deep in colour). The darker the syrup, the more bold the flavour, and thicker its viscosity. Very Dark is especially suited to use in cooking, adding a distinctive maple note to sauces, marinades and desserts.

In addition to a wide range of maple syrups and maple-based products such as vinaigrettes, barbecue sauces, plus maple butter, fudge and sugar, Flavours of Quebec also stocks Montreal smoked meat, fresh cheese curds, maple-baked beans, French Canadian pea soup and cretons, a pork spread similar to French rillettes.

The freezer is filled with homemade chicken, beef and turkey pot pies, quiches, lasagna, cheesecake, maple pecan and sugar tarts and tourtiere, many based on handed-down family recipes. The south location also serves Montreal smoked meat sandwiches and poutine.

The business is a real family affair. Francis runs the show, Claire watches over the kiosk at Calgary Farmers’ Market West, and Alain prepares the various dishes inspired by Francis’ grandma’s recipes.

Flavours of Quebec | Calgary Farmers’ Markets South and West | @FlavoursofQuebec.cfm

Products from the kitchens of Innisfail Growers farmers.

Flavours of Quebec, right here in Calgary

Photo provided

Photo provided

Story by SHANE CHARTRAND

P hotos by CAMIE LEARD

SEARED RAINBOW TROUT WRAPPED IN

My father and I spent hours on the creeks and rivers near our acreage in Central Alberta fishing for trout together. My dad taught me to hunt and fish, to cultivate in me the respect for the flora and fauna that he learned growing up on this land. This recipe is flexible and can use greens found in the produce aisle, or foraged wild in Treaty Seven Territory. I invite you to find an Indigenous-led foraging walk in your area to help find ingredients for this and other recipes you try this spring and summer.

Ingredients

4 large carrots

375 ml (1½ cup) vegetable stock

30 ml (2 Tbsp) honey

2 large leeks (rinsed and dried) (or 4-6 wild cattails)

Maldon salt, fresh cracked black pepper to taste

60 ml (4 Tbsp) dressing oil

60 ml (4 Tbsp) cooking oil for cooking (an animal fat like candlefish oil is preferable, but any cooking oil is fine)

Small bunch of scallions (or wild ramps)

1 150 g pack of baby arugula (or wild nettles)

1 trout, (mine was about 2 kg), cleaned and deboned

Juice of 1 lemon

Method Carrots

Peel and cut the carrots into coin shapes and poach in the vegetable stock until quite tender. Remove the carrots from the broth and place in a Vita-mix, blender, food processor or bowl to hand-mix. You can set a few whole carrot coins aside for garnish too, if you like.

Leeks or Cattail Stalks*

Clean and trim green parts from leeks leaving only the white parts. Leave the root end on to keep leeks together while roasting. If you’re using cattails, gently peel the stems to remove any burrs. Blanch leeks or cattails for 2 minutes then place in an ice bath to cool before grilling. Place leeks directly on your heated grill for a great char and smoky flavour. Turn regularly for even colour and cooking. Don’t be afraid to blacken them. This will take about 10-15 minutes.

Keep checking your leeks and remove when tender and charred. Cut the bottoms off and gloss with dressing oil, sprinkle salt and pepper to taste. Set aside and keep warm.

While leeks are grilling, prepare your fish and sautéed greens.

Purée the carrots adding vegetable broth in small amounts until you have a thick-but smooth purée. Stir or blend in the honey and set aside, keeping the purée warm.

While carrots are poaching, heat your grill and prepare leeks.

Sautéed Greens

Trout In a skillet large enough for your fillets, heat your cooking oil to medium-high.

Add cooking oil to a pan and heat to medium high. Add your chopped scallions or wild ramps and sautée until slightly wilted. Add half of the baby arugula and wilt, adding salt and pepper to taste. If you’re using wild nettle, be sure to wear gloves when handling it fresh. Cooking breaks down the stinging hairs, leaving them edible when cooked.

Toss the remaining arugula in a small amount of dressing oil and salt and set aside.

When your greens are wilted, arrange in a flat rectangle (large enough to wrap one filet) on top of a piece of plastic wrap and set aside.

Salt flesh and skin sides of your fish to your taste (I used about 1 tsp per side). You can leave the head and tail on for presentation if you’re feeling creative. Set your fish aside. When the skillet and oil are hot, carefully place your fish in the pan, skin-side down. If your fish is thin, you may not need to flip it over, but cook it according to your taste. I cooked it to medium (fish is opaque and can be easily flaked with a fork).

SAUTÉED GREENS

Wrapping

Remove the head and tail and set aside for plating.

Place one fillet on your sheet of greens (which you’ve arranged on a sheet of plastic wrap. Using the plastic wrap, carefully roll the fillet over, covering it in your sautéed greens.

Serve the second fillet simply seared for some visual and flavour variety.

Plating

On your serving platter, spoon the beautiful, sweet carrot purée down first. Create visual interest by spreading or swirling the purée with the back of a spoon. Leave a spot for your wrapped fillet.

Place the wrapped fish on a clean spot on the serving platter and then, using a very sharp knife, cut away the plastic wrap, leaving just the greens and fillet behind. This technique can take some practice, so if you don’t get it the first time, no problem, it will still taste great.

Arrange your charred leeks or cattails atop the carrot purée and then place your second seared fillet on top of the leeks, skin side up or down to your preference.

Garnish with the head and tail, remaining greens, carrot rounds, lemon slices, etc. and squeeze lemon juice over the entire platter careful to keep the pips out of your masterpiece.

FOOD STORIES INDIGENOUS

Chef Shane Chartrand is on a mission to change the conversation about food in Canada. Trained as a Red Seal chef in the French tradition, Chartrand is a sought-after speaker, judge and media personality, and he’s the author of cookbook Tawâw: Progressive Indigenous Cuisine, which won the 2020 Innovation Award for Canada at the Gourmand International Best in the World Awards.

Chartrand says he’s been thinking recently about the Canada Food Guide as an opportunity for Truth and Reconciliation.

“The existing guide is like one side of a coin,” he says. “I see Indigenous food as the other side of that coin. Wouldn’t it be amazing if we could have our food and our ways also acknowledged as the food and ways of this country?” Having travelled extensively to Canadian Indigenous communities from coast to coast to coast, hunting, fishing, trapping and cooking with the locals, he’s probably just the person to do it. Want to support his mission? Bring him to your event as a speaker or workshop leader, buy his beautiful cookbook or host his exclusive chef’s experience, which will immerse you in a fine dining and storytelling experience. Learn more at thetawaw.com Watch for this captivating personality on upcoming television appearances and speaking engagements and follow him on Instagram at @shanemchartrand

Shane Chartrand wants an Indigenous lens on the Canada Food Guide.

Camie Leard

Whether it’s locally sourced meat or clay to make dishes, local ingredients are the heart of pretty much every Indigenous culinary and food business in Alberta. Here are some we’re particularly excited about.

By SHELLEY BOETTCHER

GREAT PLATES

“Clay is tactile and the smell of the earth is so calming for me,” she says, adding that her work is inspired by “the vast landscape of the prairies and the history of the survival of the buffalo,” says potter Suzanne Page.

A member of Saskatchewan’s Mistawasis Nehiyawak First Nation, Page started working with clay in high school in Calgary in 1977. Inspired by her Plains Cree and Métis heritage, she studied ceramics at Red Deer College and has shown her work in Canada, China and France. She now lives in Medicine Hat, where Western Canada’s famous Plainsman Clay comes from — and, of course, she uses it in her work. Find her plates and bowls in Calgary Moonstone Creation Suzanne Page Pottery plate Moonstonecreation.ca | $90

Shop Local!

TEA PARTY

Billed as “the coziest apothecary in Calgary,” Kodiak Herbal offers apothecary tea parties with Kalyn Kodiak , a Métis herbalist and knowledge keeper. Sign up and you’ll learn about some traditional

medicinal plants grown in Alberta. Then you’ll design, brew and, of course, taste a variety of herbal teas, served alongside nibblies. Count on about an hour and a half to two hours for the party, and you can take home a sample of your tea to enjoy later, too.

Tea party brunches are especially popular, Kodiak says. You may try bannock, Métis ice cream, or pansawan (dried smoked meat) freshly prepared over a campfire in front of her trapper’s tent in Calgary. “All of our dishes are paired with a tea that is both a traditional medicine and a unique Canadian flavour,” she says. A member of Métis Nation of Alberta, Kodiak finished her clinical herbalist studies in 2012. A typical party is eight to 16 people, but she has hosted up to 50 depending on the venue. Learn more online.

Métis Apothecary Tea Party Brunch | Kodiak Herbal $75 | kodiakherbal.com

DREAMY DRINKS

Can’t sleep? You’re not alone.

According to Statistics Canada, 50 per cent of us have trouble going to sleep and staying asleep. A nice cuppa from Mother Earth Essentials may help.

Carrie Armstrong , from Saddle Lake Cree Nation, worked with her grandmother and Elders, including Francis Whiskeyjack , to create her line of hair care, candles, lotions and body washes. While she concentrates on bath and beauty products, she also has some fine teas, including Dream Herbal Tea, a relaxing blend of mint, chamomile and lavender.

Armstrong came up with the idea for her business when she was teaching at Edmonton’s Amiskwaciy Academy, where she used traditional plants to help connect students to their roots. The business, she says, is about helping to save traditional knowledge that was threatened by her family’s residential school experiences. Learn more online at motherearthessentials.ca.

Dream Herbal Tea | Mother Earth Essentials Online Store, The Banff Trading Post, Bragg Creek Trading Post and Alberta’s Own Marketplace in Canmore | $18

EAT MEAT

Chef Ian Gladue, from Big Stone Cree Nation near Wabasca, formed Mitsoh in 2018 as a way to bring traditional Indigenous foods to the world. (The word “mitsoh” literally means “eat” in Cree/ Nehiyaw.) He and his business partner, Brandon Markiw, now offer traditional pemmican strips: delicious high-protein, easily packable snacks of dried, smoked meat.

Here, taste goes hand in hand with tradition. Gladue and Markiw present every product to their community’s Elders through traditional protocol and ceremony, ensuring everything is made ethically and respectfully.

The newest addition to the Mitsoh lineup, Maple Strawberry is the third flavoured pemmican on offer. (Maple Blueberry and Maple Saskatoon Berry were the first two.) You can find them all online at mitsoh.com in individual serving packs, cartons of 18 or bulk packs of 20. Learn more about Gladue in “Indigenous Food Stories” on Page 14.

Mitsoh Strawberry Pemmican

Select Sobeys/Safeway, select Save On Foods, Amaranth and Community Natural Foods | $4.99

Photo provided Photo provided

Kalyn Kodiak

MODERN STEAK

Catch the Rooftop Vibe Catch the Rooftop Vibe

LUNCH | HAPPY HOUR | DINNER Catch the Rooftop Vibe

FOOD STORIES INDIGENOUS

LITTLE CHIEF’S BISON PROGRAM

When Tsuut’ina Nation Chief Roy Whitney stops by Little Chief restaurant at the Grey Eagle Resort and Casino, he wants the same thing every time: Saskatoon berry soup. The catch: it wasn’t on the menu.

“We asked ourselves, ‘Why not?’” says Little Chief’s Chef Brandon (Dash) Dashnay. “Many folks around here want traditional dishes, so we added it.”

The addition is part of a recent overhaul of the menu at Little Chief, which includes the addition of a chef’s tasting menu focused on Indigenous storytelling through fine dining. One of the features of the tasting menu is the bison charcuterie – the first offering of what will become an ongoing part of Little Chief’s bison program.

“We had the idea to take an animal from Tsuut’ina’s herd for the restaurant,” says Dashnay. “The Chief (Whitney) is super excited about it.”

Dashnay says the three-year-old animal was taken in the traditional way with an arrow directly to the heart along with a smudging ceremony and prayer.

The culinary team will use every possible bit of the animal over the following weeks and months. Because of the aging required for certain meat cuts, organ meats and hanger –and skirt-stake cuts were the first to become available, so the team set to work processing and curing. The result is a stunning charcuterie board, which features tongue pastrami, cured heart and a blood sausage served with a crispy salmon skin to add some crackle.

Other must-tries include the bread basket featuring bannock and fry bread with seasonal butters and the Cornish game hen pot pie, which is going on our “Favourite Things” list for 2024. It’s fantastic.

Little Chief Restaurant | Grey Eagle Resort 3779 Grey Eagle Dr. S.W. | 587.390.1400 greyeagleresortandcasino.ca/little-chief-restaurant

Little Chief Bison Charcuterie Hetal Bulsara

THEY’RE BACK!

Eats of Asia is back, baby! EOA followers will be as thrilled as we are to hear it’s popping up weekly in SunnyCider Bar & Kitchen. Expect old favourites and new dishes expertly paired with cider. Follow the them on Instagram for pop-up details.

Eats of Asia at SunnyCider Bar & Kitchen | 1, 3300 14th Ave. N.E. @eatsofasia @sunnycider_ca

A STORY WITH SOME SERIOUS MEAT

Firehouse Subs debuted its inaugural Calgary location in Cornerstone this spring. Founded in Florida by two firefighters, the eatery has been in Canada since 2015 with expansion in Calgary and area, already underway with locations in Okotoks and Airdrie.* Firehouse Subs | 910, 1155 Cornerstone Blvd. N.E. | 403.990.3205 | firehousesubs.ca

GAUCHO AT HOME

Gaucho Brazilian Barbecue has moved into a new location and now features a lounge, which offers tapas-inspired eats, an à-la-carte menu and happy hour from 3-6 p.m. daily. A new online store offers items to take home including hot sauce or malagueta pepper, smoked sea salt, a pre-made caipirinha cocktail or pre-seasoned meat. Check the website for details. Gaucho Brazilian Barbecue | 9823 Macleod Tr. S.W. | 403.454.9119 | brazilianbbq.ca

IN THE MOOD FOR NOODS

Nan’s Noodle House has opened a second location in Fresh & Local Market & Kitchens. The team will be slinging all the vegan classics from the original location on Edmonton Tr. and unveiling new dishes at their new digs.

Nan’s Noodle House at Fresh & Local Market & Kitchens | 12445 Lake Fraser Dr. S.E. nansnoodlehouse.com

MAMA MIA

What started as a popular sandwich pop-up, is opening its own bricks-and-mortar deli that has Calgary foodies hungry for more. Scozzfava’s Deli has created a buzz on the ‘Gram with its legendary sandos and now has a legit following. Check the website or social for opening news so you can plan accordingly.

Scozzafava’s Deli | scozzafavasdeli.com

Scozzafava’s

CELEBRATE

This year Willow Park Wines & Spirits is celebrating a remarkable three decades of sharing its passion for wines, beers and spirits. It offers more than 150 tasting events annually, an online store and a commitment to charitable investment.

Willow Park Wines & Spirits 10801 Bonaventure Dr. S.E. | 403.296.1640 willowpark.net

WHISKY MADE BY WOMEN

Batch 003 “Yours Truly” Whisky is made for women, by women distillers at Eau Claire Distillery. The unique label on the bottle is signed by all the distillery’s female employees, paying homage to the team. This limited-edition collector’s whisky is available online.

Eau Claire Distillery | 113 Sunset Blvd. S.W., Turner Valley | 403.933.5408 eauclairedistillery.ca

modern interpretation of

Gaucho Brazilian Barbecue sausage

new bricks and mortar location will feature an assortment of deli sandwiches.

Spam Musubi

Firehouse Subs now open in Cornerstone. Photo

Yours Truly Whisky

PARTY ON, DEANE

On June 20th, the Deane House hosts its fourth-annual Rosé and Croquet Garden Party to benefit YW Calgary. The glamorous affair promises a curated selection of premium champagnes, wines and spirits, accompanied by gourmet canapés provided by awardwinning local restaurants. Visit the website for details. Rosé and Croquet Garden Party at Deane House | 806 9th Ave. S.E. | 403.264-0595 deanehouse.com

MEET ME ON STEPHEN AVE.

The Office Restaurant & Bar recently opened featuring a Cali-Cabo style menu with Mexican influences including 13 margarita flavours. Executive Chef Ryan Blackwell created the light, bright and balanced menu. The entire space has undergone a complete renovation that includes a brand-new kitchen with all new appliances and an upscale-but-casual ambiance.*

The Office Restaurant & Bar 318 8th Ave. S.W. | 403.454.7282 theofficerestaurantandbar.com

WELCOME, CHEF

IT’S IN THE DOUGH

Watch for newcomer Letty to make its pizza debut sometime this month. Experience neo-Neapolitan pizza, a contemporary take on traditional Neapolitan pizza, with a more flexible approach. The menu will feature classics, new-school funky toppings and vegetable and proteinheavy appetizers. Owner Daniel Ramón says his silent partners include a Teatro Group alumni and former ConMi Taco partner. With this powerhouse trio at the helm, it’s going to be good.

Letty | 247 12th Ave. S.E. | pizzaletty.com

Teatro has welcomed new Red Seal Chef Camilo Kobek who brings his culinary style reflecting his West Coast upbringing fused with Asian and Latin influences. Kobek worked at restaurants in Chile, at Wildebeest and Pidgin in Vancouver, and at Toronto’s Michelin-starred Alobar Yorkville, before landing in Cowtown. We look forward to visiting and trying chef Kabek’s menu.

Teatro Ristorante | 200 8th Ave. S.E. | 403.290.1012 | teatro.ca

RISE AND DINE

Chef Andrea Harling , who launched Lil Black Rooster (LBR) late last year, has debuted The Sweatered Hen, big sister to LBR. Harling has pulled out all the stops with an emphasis on family recipes in this hen house. Discover this cozy breakfast-and-lunch eatery on the Red Mile.*

The Sweatered Hen | 819 17th Ave. S.W. | @thesweateredhen

KNEAD TO KNOW

UNA Pizza + Wine is opening a new location in Willow Park in mid-June. Executive Chef Kayle Burns tells us this new location will initially be take-outonly without a sit-down section. Expect the full take-out menu of bits, bites and bobbles.

UNA Pizza + Wine | unapizzaeria.com

The Office Restaurant & Bar snacks

Pizza testing and development

Photo provided

GRATE NEWS

Springbank Cheese Co. has announced that a new location in Aspen Landing will be opening this spring. Follow website or social for updates and for the official opening date. Springbank Cheese Co. | springbankcheese.ca

KUDOS TO THE MASH

The Mash, a local eatery known for creating craft pizza out of leftover spent grains, paired with beer, champions sustainability with upcycled ingredients and eco-friendly decor across its 11 locations. It was recently honoured with Pizza Marketplace’s Top 100 Movers and Shakers Award and continues to push the boundaries of traditional dining. The Mash | Multiple locations | masheats.ca

EGGS DONE DIFFERENTLY

The newly opened Egg Club specializes in eggs done differently. Egg sandwiches served in Japanese milk bread come in a variety of options including Meat Lovers, Guacamolic and the Classic for the not-so-adventurous.

Egg Club | 140 11th Ave. S.W. | 403.230.9100 | eggclub.ca

SPEAKING OF EGGS…

The Egg Farmers of Alberta (EFA) took exception to some of the reporting in last issue’s “Crash Course” on ethical eating. The fact we featured an image of chickens, versus, say, cows or pigs, may have given the impression we were speaking only of chicken/egg farms when talking about “factory farming,” which we were not. We apologize for any confusion the image choice may have caused. EFA also wanted us to clarify that due to climate conditions in Alberta, pasture-raised eggs aren’t technically possible here and that all egg farmers in Alberta abide by the industry’s mandatory national Animal Care Program, based on the Code of Practice for the Care and Handling of Pullets and Layer Hens. Egg Farmers of Alberta | eggs.ab.ca

TELL US ABOUT YOURSELF

Savour wants to know a bit about you, so we can keep bringing you relevant content and advertisements.

Scan this QR code for a short survey, and you’ll be entered to WIN A $200.

GIFT CERTIFICATE

from the advertiser of your choice* in this Issue.

*restrictions apply

Egg Club sandwiches on Japanese Milk Bread

Photo provided

TERROIR RETURNS

This year, the Terroir Symposium is so nice, they’re doing it twice. Don’t miss the first event May 25 and 26 at the SAIT School of Hospitality and Tourism. Terroir Symposium | terroirsymposium.com

LOOKING FOR SOME HOT STUFF

It’s not like true barbecue aficionados ever take a break from smoking or grilling, but fairweather grillers are now dreaming of summer evenings on the patio with friends, family and fired fare. Fortunately, Calgary’s classic Barbecues Galore is fully stocked and ready to go with everything you need to make this summer’s grilling adventures a success – including demos and classes on how to do it all. Follow them on social for announcements.

Barbecues Galore | Multiple locations | barbecuesgalore.ca @barbecuesgalore

THE UNITING POWER OF CHEESE

Our friends at the Italian Centre Shop are thrilled to introduce the newest addition to their expansive cheese collection: Ukrainian and Ancient Kyiv cheeses. These cheeses mark the first of their kind to be imported to Canada from Ukraine. In partnership with Finica Foods, ICS’s importing partner, they say they’re proud to support the Ukrainian economy while providing a taste of home to Ukrainian expatriates in Alberta.

Italian Centre Shop | 9919 Fairmount Dr. S.E. | 403.238.4869 | italiancentre.ca

TIME FOR A CUPPA

For those hankering for a taste of ‘Dear Old Blighty’ at its tea-time best, check out the Oxford Bake House in the Crossroads Market . Any notion that British food is not up to snuff will quickly be dispelled. Lovely scones, authentic pork pies, cheese and onion pasties, meat pies, sausages, a delicious Victoria sandwich (Queen Vic’s favourite, by all accounts) and plenty more. The sausage rolls, small and large, are excellent, freeze well and are filled with their own sausage meat. If you don’t see what you want at the market, go to the website, call Suzanne or Tom and pre-order.

Oxford Bake House | Crossroads Market 1235 26th Ave. S.E. | 403.603.0120 oxfordbakehouse.com

Terroir Symposium May 25-26

Oxford scones

Barbecues Galore offers classes on how to get the most from your grill.

NEW MENU ALERT

Hawthorn Dining Room + Bar, within Fairmont Palliser, has launched reimagined menus this month, featuring authentic prairie fare with a modern twist. Drawing inspiration from the Alberta landscape, Hawthorn is redefining its culinary vision to match its passion. Working with more than 20 local purveyors, producers and artisans, Hawthorn showcases local and sustainable food sources, making their offerings as authentic and local as the prairies themselves. Bring your friends to enjoy halfpriced bottles of wine on Wine Wednesdays, Flute Friday’s offer of Veuve Clicquot and Moet Chandon brut or rose at $20 per glass, live music every Thursday to Saturday evenings, and weekend Afternoon Tea featuring a tableside champagne cart service.

Hawthorn Dining Room and Bar 133 9th Ave. S.W. | 403.260.1219 hawthorndiningroom.ca

FROM THE EARLY SPRING ISSUE

DO GOODER

Quiz answers

Here are the answers to last issue’s “Crash Course” quiz. Enter this issue’s quiz on Page 17 to be entered to win a $50 gift card from a Savour Calgary advertiser.

1. Name one local sustainable coffee or chocolate company. Calgary Heritage Roasting Co., Phil & Sebastian, 49th Parallel, Kicking Horse, Cococo, Choklat, Rose Bros. Cochu and others.

2. Name one certification program for food. Organic, Fair Trade, Certified Animal Welfare Approved, Certified Humane, Global Animal Partnership, Ocean Wise, Fair Trade, Non-GMO Project.

3. What local company will make your crabapples into cider? SunnyCider

4. Name one locally-owned market in Calgary. Bridgeland, Empire Provisions, Sunnyside, international stores, Community Natural Foods and others.

5. What’s the number one thing you can do to eat more ethically? Pay attention to where your food comes from.

PROUDLY BAKING BREAD WITH LOCAL AND NUTRITIOUS INGREDIENTS

White & brown breads in a variety of sizes Healthy choices – whole grain, multigrain and rye breads

On-site deli

Sandwiches, pizza, hot features and more

A new menu has debuted at Hawthorn.

Photo provided

Here are some tips (based on my preferences) to help you, too, adopt the Cheap Chic lifestyle.

Cheap is the New Chic

As an actor and writer, I’ve always been into bargain hunting. Sure, high rollers may have once pooh-poohed my thrifty ways, but now that we must all pick ourselves up off the floor after a smack in the face by the latest price of chicken, I like to think of myself as a pioneer in what I’ve dubbed Cheap Chic

By LINDA KUPECEK

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Shop the sales flyers

They print them anyway, you might as well have a look on the way to the recycle bin.

Appreciate inner beauty

Imperfect produce, like imperfect people, are far more interesting and of equally high quality for a much lower price.

Look for the half-price, “enjoy today” discounts on meat

If it has not passed the best-before date, it’s still good. Divide your haul into serving-sized freezer bags and you’ll eat like a king while paying like a pauper.

Trawl for coupons

You’re not too cool when lettuce is $12 a head.

A $10 rotisserie chicken can last for four meals

First day, hot with sides. Second day: in a pasta or rice dish. Freeze the rest in small packages for sandwiches or rice dishes. Freeze bones for stock.

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

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

Speaking of stock

With the right seasoning and a bit of chicken broth, your leftovers become a pot (or a slow cooker) full of nutritious soup.

Wilted greens?

Stir fry them with garlic and oil.

Shop the world

People from other parts of the world are masters at maximizing food dollars. Check out their recipes. My current favourite is Mexican: a can of black beans sautéed with garlic, served on rice.

Improvise

Don’t imprison yourself in impossible (and expensive) recipes. Substitute thighs for breasts, porcini mushrooms for truffles or mix turmeric and paprika as a swap for saffron.

Preserve

your investment

A cornucopia of frozen veggies in your freezer doesn’t rot before your guilty eyes. Plus, you can visit the farmer’s market with all the money you saved by eating frozen veggies.

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Visit us online at spolumbos.com or call 403.817.0648 to consult with our knowledgeable planners. Don’t forget our in-house deli and take-home meals.

Soulful recipes heart

Exciting Events Unveiled: The Dorian's Upcoming Lineup

13 JUNE

21 MAY Get Smoked Again

Treat Dad to the ultimate Father's Day experience with our "Get Smoked" event! Indulge in savory smoked dishes, hand-rolled cigars, and handcrafted smoked cocktails. Scan the QR code for more event details.

Build Your Own

Silver Oak Cellars Wine Dinner

Indulge in a curated menu expertly paired with fine Silver Oak Cellars wines, promising a memorable gastronomic journey for all enthusiasts. Scan the QR code to get your tickets!

21

JUNE

Seafood Boil

After a hugely successful premiere last year , our Seafood Boil is back! Savour the taste of summer and dive into a feast of fresh seafood delights, perfectly seasoned and served with all the fixings. Scan the QR code for more event details.

Join us in Prologue and explore our rotating array of Canadian and international meats and cheeses to curate your perfect charcuterie board.

FRIDAYS

3PM-6PM 10PM -CLOSE

P.O.E.T.S. Day

(Piss Off Early Tomorrow’s Saturday!)

Join us each Friday in The Wilde on 27 for Happy Hour and start the weekend off early.

40% Off sommelier’s selection of bottles of wine & wines by the glass, beer and cocktails on tap. Feature pricing on Bar Bites & Snacks.

DINE IN EAT OUT

Experience

Thank