Savour Calgary - Winter 2024

WINTER 2024

FRESH. LOCAL. STORIES FOR FOOD LOVERS.

Calgary

СМАЧНОГО!

Celebrating Ukrainian Food in Calgary

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.

GATHER AROUND AND MEET CHEF PAUL

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.

We are in awe of your unwavering support.

jenniferjones.ca

Thank you, Calgary, from every one of us in the IZZO FAMILIA “Chef Paul remembers when my dad, Vince, would always make time to talk to him – a 23-year-old rooky chef at the beginning of his career – and how it helped him feel a part of something bigger yet to come. He reminded me recently that I was dropping deliveries off between classes as a teenager. That’s where we met.

We go back many years and could not be more proud of all of Paul’s success and the years-long relationship that grew out of those early days.” – PETER IZZO

OF

50 YEARS FEE & FAM CO F

ILY

CHEF PAUL ROGALSKI is a renowned and passionate gastronomic leader, artist and TV personality who finds his inspiration in locally sourced ingredients, the natural environment and collaborations with the great people he works with and learns from every day. Check out what Chef Paul is up to at: chefpaulrogalski.com

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

W

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.

hen Darlene Chrapko approached me about a story on Ukrainian Christmas a little over a year ago, my mouth began to water. Having Ukrainian roots myself, memories of Baba's small, aromatic kitchen, windows steamed over from bubbling pots and pans and an oven working overtime are an inextricable part of my childhood. Given our production schedule, we had to save the story for a whole year to have it land in time for Ukrainian Christmas 2024. Or, what would have been.

Contents 16

20

22

Savour Selects

5 Clowns, Cakes and Lechon Love

Then, in July, Ukrainian President Volodymyr Zelenskyy signed a law moving the official Christmas Day holiday to Dec. 25 separating Ukraine from the Russian tradition of celebrating on Jan. 7. So, we were faced with a choice: Kill the story (our Christmas issue always features our “Favourite Things” and “Holiday Gift Guide,”) or keep it in the Winter issue, despite the fact it would be a late telling of the tale.

Fresh Market

11 Asian Greens

For a few reasons, we chose the latter. First, this story is too delicious to skip. Second, we feel the best way we at Savour can stand with Ukraine is to eat with Ukrainians. We know the power of breaking bread (or kolach in this case). Gathering around a table, both literally and figuratively, is how we connect, learn and find common ground.

Shop Local

12 Eat with Ukraine Market Report

So, here it is, a few weeks late: Savour's celebration of Ukrainian Christmas. And, right on time, a nod to Lunar New Year noshes as we enter the Year of the Dragon on Feb. 10. These stories illustrate one of the greatest things about living in Calgary: We have the opportunity to connect, learn and find common ground with people from all over the world through their traditional cuisine. And that, my friends, is delicious.

15 Ukrainian Christmas and Lunar New Year

Feature Article

16 Sviat Vechir

Feature Article

18 Year of the Dragon (Fruit)

Camie Leard, Editor

Master Class

camie@savourcalgary.ca

20 Medovik (Honey Cake) A Crash Coarse 2024 ISSUE SCHEDULE Watch for Savour Calgary on newsstands throughout 2024.

Early Spring | March 13-15 Late Spring | May 8-10 Summer | July 3-5

22 Dumplings Quick Bite

24 Roosters, Lizards and Villains

Recipe Card

30 Mushroom Borscht

Harvest | September 11-13 Holiday | November 6-8

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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

Chocolate Fondue For Two Our delicious chocolate is couverture, which means it contains extra cocoa butter to make it extra flavourful and melt quickly and smoothly. No need to add cream or oil!

Wanda Baker | wanda@savourcalgary.ca MAGAZINE DESIGN

Cheryl Starr Design Group | stellardesign.ca COVER

This show-stopping pierogi was both made and photographed by the Tisto Factory.

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

Ingredients: For dipping: your choice of: strawberries / pineapple / apple / banana / kiwi / dried mango your favourite cookies / pretzel sticks / marshmallows / salted potato chips / salted nuts For fondue: 200 g (about a cup) of Cococo’s semisweet couverture chocolate drops or chopped couverture chocolate (for a sweeter fondue, mix half milk chocolate with half semisweet chocolate).

Optional flavours to add to the melted chocolate: Boozy fondue: 1tbsp (or to taste) of Baileys Irish cream, Amaretto, Kirsch, or Grand Marnier Mexican Spice fondue: 1/4 tsp (or to taste) of cinnamon and ancho chili powder Peppermint fondue: 1/2 tsp (or to taste) of peppermint oil

Directions:

Wanda Baker Nataliia Bozhok Darlene Chrapko Lawrence Eisler Ellen Kelly Jacki McLenaghan Tisto Factory Nina Zakharova ADVERTISING INQUIRIES

advertising@savourcalgary.ca WEBSITE TECHNICAL ADVISOR

1. Place chocolate drops or chopped chocolate in a microwave safe bowl. In 15 second increments, warm the chocolate in the microwave and stir thoroughly each time. It will not take long to completely melt couverture chocolate — do not overheat, otherwise your chocolate may burn!

2. If you are adding flavours, add them to the melted chocolate fondue and stir to completely combine.

3. Transfer the fondue to a ramekin or small wide-lidded bowl.

4. Dip your favourite foods (or fingers) into the delicious melted chocolate. Leftover fondue (if there is any!) can be reheated and enjoyed again.

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

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

camie@savourcalgary.ca

Shop Our Valentine’s day gifts in store or online Free Canadian shipping for online Canadian orders over $75* use code FREESHIP75 at checkout (*some restrictions apply)

chocolate chocolate together together

www.CococoChocolatiers.com Four locations to shop in person: Signal Hill / Southcentre Mall Dalhousie Station / Chocolate Factory Outlet (10% off this location only) Easy curbside pickup: Cococo Chocolate Factory in Mayland Heights

SCAN FOR MORE RECIPES

@Cococo_Chocolates

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@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.

Camie Leard

Photo provided

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

Vibhor Shahi makes his stollen with fruit and nuts soaked in brandy for three months.

STOLLEN HEARTS

DUMPLINGS REIMAGINED

When we visited Vibhor Shahi’s Love Sugar & Dough Bakery and Patisserie in Highwood just before Christmas, the store was bursting floor to ceiling with gorgeous cookies, mincemeat tarts, beautiful breads and more. But the item Shahi says he's most proud of is the Stollen. This German Christmas bread is a worldwide favourite, including in Shahi’s native India, where he trained and worked as a pastry chef.

What he perfected there, he’s brought here telling us he soaks the fruit and nuts in brandy for three months leading up to the Christmas season before baking it weekly into moist, sweet and beautiful loaves which are more like cake than bread and absolutely delicious with a cup of coffee. He makes more than 250 kg of the fruit/nut mixture, which, in addition to putting in his stollen, fruitcake and mincemeat tarts, he also sells to other bakers in the city. He says if you’re lucky, you’ll still be able to find a loaf or two through January and February.

We were pretty excited to learn Brooklyn Dumpling Shop was opening not one, but two locations in Calgary. It’s a dumpling shop born of the idea that classic dinner staples and sandwiches are more fun in dumpling form. Who are we to disagree? What started in the U.S. has infiltrated Canada promising 100 locations across the country. All locations use a modern version of the automat concept first introduced in the 1950s.

This smartphone-powered, format requires just three employees in any location as customers order dumplings through their phones, then collect them from hot or cold lockers in the shop - sort of like a vending machine. The menu boasts unique flavour combinations like bacon cheeseburger, lamb gyro and Philly cheesesteak.*

Also watch for Love Sugar & Dough’s entry into this year’s YYC Hot Chocolate Fest as its entry into the last couple of rounds have been gorgeous.

Brooklyn Dumpling Shop | 6, 113 9th Ave. S.E. | 614 17th Ave. S.W. brooklyndumplingshop.com

Love Sugar & Dough Bakery and Patisserie | 6, 390 Northmount Dr. N.W. 403.282.2422 | @lovesugaranddough

If you miss the stollen, though, fear not. Shahi says his signature focaccia bread brings regular customers back week after week as well as a savoury potato thyme bun folks rave about.

Check out the bakery’s Instagram for photos of Shahi’s beautiful custom cakes for your next occasion. And those with specific dietary needs can make special orders for gluten-free, keto and other specialty items.

Brooklyn Dumplings eliminate the middle man by placing your phone order in a hot/cold locker for pick-up.

*Hosted our meal, but did not approve the story

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Camie Leard

Wanda Baker

Wanda Baker

iBaoza's bao sampler Salt & Brick's "fresh-sheet" menu changes weekly.

ASK FOR CHARLIE A HOPE AND A DREAM One of the best parts about preparing this issue has been getting to know Calgary's Ukrainian community. Ukrainian Coffee House is a collaboration between two families who arrived in 2022 from Kherson, Ukraine. Having owned a café before relocating, they came with hopes and dreams to re-establish their business here. The beautiful artwork in the café was created by one of the employees and showcases the bright blue and yellow colours of Ukraine, which signify national identity and unity. The menu features Ukrainian drinks, espresso drinks and teas, as well as pastries, croissants, burgers and traditional items like honey cake, crepes and syrniki (cheese pancakes) all made in-house by professional cooks.

Ukrainian Coffee House | 755 5th Ave. S.W. | 587.434.0775 @ukrainian_coffee_house_calgary

Ukrainian Coffee House is the offering of two Ukrainian families bringing the taste of home to downtown Calgary.

Executive Chef David Bohati has resurfaced at the newly opened Salt & Brick in the Beltline. This Kelowna-based eatery is known for regularly changing the menu to keep guests intrigued by what’s to come. In Calgary, the culinary team changes the menu or “fresh sheet” weekly so every visit is sure to offer something new. It all started when co-owners Casey Greabeiel and Craig Lewis purchased a pre-existing eatery in Kelowna and rebranded it as Salt & Brick offering a fresh take on a wine bar with shared plates. The decision to open a Calgary location was triggered when a space next to Greta Bar opened up. Creativity and innovation are evident in every dish, which blend international culinary techniques and traditions with Canadian flavours resulting in unique and exciting dishes. Charlie’s Watch Repair is a speakeasy hidden at in the back of the restaurant. To gain access, one must book an appointment rather than a reservation and ask for Charlie to access this “secret” cocktail lover's dream, which highlights whisky and tequila drinks.

Salt & Brick | 21, 101 8th Ave. S.W. | 403.537.1160 | saltandbrick.ca

$100 EAT-FOR-A-WEEK

2 Lasagna | beef or chicken 4 Cannelloni | two per tray 3 Barca | one tray of 3 24 Meatballs | two trays of 12 2 Marinara | two jars Easy to pop in the freezer

FREE DELIVERY! 6 W I N T ER 2024 S AVO U RC A LG A RY.c a

Place your order at spolumbos.com

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 MMM BAO BAO When Lianping Cheng’s kids left the nest, she decided it was time to follow a dream. Having worked as a pipeline engineer for her entire career, her real passion was dumplings. Hailing from Beijing, Cheng wanted to bring the flavours of home to Calgary for Chinese expats and native Calgarians alike. So, six years ago, she opened iBaoza, a small, festive storefront where, rumour has it, the best bao in town are made.

“Chinese students studying here tell me they remind them of their mom,” she says. “And we have Canadian customers who come all the time too.” She points to a photo of two kids on Santa’s knee pinned to the bulletin board. “They bring me one every year,” she says, beaming.

The bao themselves are pillowy clouds of dough stuffed with meat fillings. We loved the pork, which was aromatic with ginger and other spices and the chili dipping sauce was tangy, a little bit spicy and a perfect complement to the dumplings.

TRULY DREAMY

While we were there, a customer volunteered that Cheng’s jiaozi dumplings (potstickers) are the best in the city and that he drives all the way from the south to get them. His companion added “They taste like home.” We’ll have to get some of those next time!

DISCOVER BEAUTIFUL AND TIMELESS BEDDING AND BATH LINENS. OUR “MORE THAN THE WHITES SALE“ RUNS JAN 10 THRU FEB 3.

POP BY OR SHOP ONLINE: INSPIR ATI.CA

iBaoza | 4119 4th St. N.W. | 587.315.8558 | ibaoza.com

NO CLOWNING AROUND Open less than a year, Class Class Clown Hamburgers has already amassed a cult following for great burgers at an affordable price. The décor is vintage, invoking a warm nostalgia for a '70s, wood-paneled rumpus room. Restaurateurs Noel Sweetland and Xian Fullen opened Class Clown to create a space for people to hang out and share their love of eating and drinking. Small menu is light and whimsical and all items are made in-house including spice blends, pickles and sauces.

The natural wine selection includes wines by the glass or bottle, plus Pét-nat, sparkling wines, which predate the so-called traditional methods.

There are 32 seats with a handful of booths and a horseshoe-shaped bar we’ve visited a time or two. They tell us feature soft serve sundaes and classic milkshakes with a twist will soon be added to the menu.

A C O L O U R - F I L L E D H A P P i P L A C E | 12 0 19 0 0 11t h S t S E

Photo povided

Class Clown Hamburgers | 106, 1711 4th St. S.W. | 403.243.8284 | classclown.ca

Soft-serve and milkshakes coming soon to Class Clown Hamburgers.

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Camie Leard

HIDDEN GEM: LECHON LOVE While Maria Bomba and her wife April Garcia have been providing Calgarians with delicious Filipino takeout and delivery from a commercial kitchen for years, they finally opened their own storefront in an unassuming strip mall in Penbrooke Meadows. What started as a passion for making lechon for family and friends in their home kitchen has become a full-fledged Filipino food hub with not only their famous lechon (the Filipino version of porchetta), but also turo-turo (buffet), frozen goods available in-store and in other Filipino groceries throughout the city, all-day breakfast, sweets and more. Opened on Dec. 10, 2023, Maria’s Kitchen and Grill is bright and cheerful, designed by Maria herself as she’s also a trained architect.

“My father always said, ‘No one will need you to design a house three times a day, but everyone needs to eat three times a day.’ I fought with him, but he’s laughing at me now,” she says, chuckling. Her father ran a food stall near a school in their home province of Iloilo, Philippines. Today, Maria sells her dad's famous corned beef recipe, packaged as Daddy George’s Corned Beef. In fact, all of their frozen and packaged foods are named for Maria’s and April’s family members.

We loved the lechon. Marinated for two days and baked for five hours, it’s crispy, juicy and delicious with Maria’s flavourful liver sauce and tangy pickled mango. The sizzling pork breakfast (sisisilog) was also delicious with an egg made to order and choice of rice. A very pleasant surprise was an absolutely delicious clear pork soup, or sinigang, which is overflowing with rich pork umami balanced with wonderfully tangy vinegar that will have us coming back for more.

Oh, and the ube macapuno cake from Sweet Cakes by Vernz in Midnapore was not only gorgeous (purple!), but really delicious.

We’ll definitely be headed Vernz’s way for a future issue.

Maria’s Kitchen and Grill | 4, 1704 61st St. S.E. | 587.496.0336 | @mariaskitchengrill Maria (l) and April with their famous lechon

Effortless meals!

Q U I C K ,

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

@piejunkieyyc | piejunkie.ca

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D E L I C I O US

M A D E

W I T H

AN D

S TRES S - FREE

FRES H

IN G REDIEN TS

N O

P RES ERVATIVES

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

Churrascaria & Restaurante

The influx of Ukrainian expats has made Calgary a much sweeter place to live.

A TASTE OF UKRAINE Located in Canyon Meadows, Ukrainian Bakery and Coffee Shop stands as a culinary bridge to Ukraine’s rich traditions. Owners Daniyar Rafikov and Yuliya Rafikova draw on years of experience, including successful ventures in Ukrainian cuisine in Kazakhstan.

Their commitment to authenticity shapes every dish, a commitment that is reflected in their team – a diverse group of chefs representing the distinct tastes of Ukraine’s various provinces. In the kitchen, they make everything from scratch including the well-loved honey cake, an array of pies, sweet pastries, pierogi and hearty Ukrainian main dishes. More than just a simple café and eatery, this charming venue invites you to immerse yourself in a gastronomic exploration of Ukraine.

OPEN FOR DINE-IN, TAKEOUT, DELIVERY & CATERING

#EATATMINAS

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

Your one-stop connection to Brazil!

Ukrainian Bakery and Coffee Shop 1049 Canyon Meadows Dr. S.W. | 587.834.6745 IG: @ukrainian_bakery_calgary

We deliver anywhere in Canada.

136 2 Street SW, Calgary AB BRAZILCONNECTION.CA

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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

Order in advance! Awardwinning Pastry Chef Bo Hons' creations are in high demand.

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

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PERSONAL TRAINING

BY APPOINTMENT

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

Nutrition Consultation

CULINARY WORKS OF ART After several years of globetrotting and working at resorts and hotels, Chef Bo Hons returned to Maryland, his home state, to work with Sheraton Hotels. An opportunity presented itself as a lead baker/trainer in a new bread company franchise which Hons jumped at eventually landing him in Florida. Then, love struck, so he took a leap of faith and traded the tropics for snow and a life with his now-wife Merri in Calgary. Together, they’ve opened Wolfbay Café. Known for award-winning cheesecakes and intricate, sculpted cake art, Hons has created a veritable local cake craze. An unexpected twist of winning the Food Network’s Big Bake Holiday’s season one competition has only increased Wolfbay’s popularity. He’s gone on to win several awards for his cakes, been published in international magazines, has taught edible cake airbrushing classes, and can be found at several markets around town. An extensive selection of cheesecakes, cakes, even dog-friendly options, for any occasion, are available to order on the website.

Wolfbay Café | wolfbaycafe.com

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

Asian Greens 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 When we think of Asian greens, a picture of bok choy is what we usually imagine.

Bok choy (also called pak choi), a brassica, is a native Chinese vegetable and a variety of Chinese white cabbage. It is closely related to other cruciferous vegetables like rapini, broccoli, kale and Brussels sprouts.

And it is, in fact, China’s most popular vegetable.

Bok choy resembles a fat leafy head of celery; green leafy-topped white stalks rising from a bulbous white base. Mature heads can be quite large and are ideal chopped for stir-fries and soups, even slaws. Baby bok choy are smaller, cuter and well-suited to grilling and roasting either whole or split in half.

Bok choy tastes a little like spinach, mild and vegetal, with a slight mineral and a pleasant touch of spicy bitterness that goes so well with a hint of something sweet.

Baby bok choy heads are a little sweeter and less fibrous than their grown-up versions.

They range in size from three to six inches long and lend themselves perfectly to braising.

Both mature and baby bok choy can be eaten cooked or raw. Use the younger, sweeter leaves instead of lettuce in a sandwich or tossed in a green salad. A tasty slaw is easily made with finely shredded bok choy, julienned carrots and scallions tossed in an Asianinspired dressing. Garlic, ginger, soy sauce, sesame seeds and oil and chili paste all love bok choy.

Gai lan, or Chinese broccoli, isn’t as widely available as bok choy, but it can be found in any Asian market. The earthy, slightly bittersweet flavour will quickly become addictive, especially prepared with hoisin or oyster sauce, adding a sweet counterpoint to the pleasantly bitter flavour and crunchy texture.

Similar to broccoli rabe or rapini, it can be prepared in much the same way. The smaller stalks can be cooked whole while larger bunches should have their leaves separated, or chopped, to facilitate a quick cooking time.

As with any greens, look for firm, bright green leaves, leaving behind anything wilted or blemished. Use them as soon as possible. Loosely wrapped and unwashed, they will stay relatively fresh for up to a week.

Chinese celery has a stronger flavour than its western cousin with thinner stalks and darker leaves. With its more robust flavour and fibrous texture, this tasty green vegetable is best cooked in soups, stews and braises.

Chinese cabbage (napa cabbage) with its frilly, leaves and mild flavour is excellent as a slaw and can be used almost anywhere you might use a green or red cabbage.

Packed with fibre, low in calories and high in vitamins A and C, bok choy, gai lin and Chinese cabbage and celery add flavour, colour and crunch to any number of quickly prepared Asian-themed meals.

Roasted Bok Choy Roasting brings out the inherent nutty flavour with the slightly charred leaves adding interesting dimension.

6 heads baby bok choy, halved lengthwise ½ litre (2 cups) sliced brown or white mushrooms 2 medium carrots, peeled and thinly sliced 30-45 ml (2-3 Tbsp) olive oil 3 ml (½ t) (or more, to taste) freshly ground black pepper Start with a 200 C (400 F) degree oven. Place 6 heads of baby bok choy, cut side up, on a baking sheet. Scatter the mushrooms and carrots around and drizzle everything with good olive oil. Finish with plenty of freshly ground black pepper. Cook for up to 10 minutes, depending on the size of the heads, checking about halfway through, until the stalks and carrots are tender but still firm.

9 ml (1½ tsp) sesame oil 20 ml (1½ Tbsp) soy sauce 12 ml (2 tsp) red wine vinegar 6 ml (1 tsp) (or more, to taste) sugar 12 ml (2 tsp) sesame seed 30 ml (2 Tbsp) finely sliced chives or scallions In a bowl, combine soy sauce, sesame oil, red wine vinegar and sugar: drizzle over the still hot vegetables and top with a sprinkling of toasted sesame seeds and scallions.

Scan for a stir fry of Chinese broccoli side dish recipe.

FRESH MARKE T SPONSORED BY:

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“Sviat Vechir,” Holy Evening or Ukrainian Christmas is a festive celebration now observed along with the western tradition of Christmas Eve on Dec. 24.

Beginning after the first star appears in the evening sky, the meal features 12 dishes symbolizing the 12 apostles.

Common dishes include kutia, borscht, varenyky, holubsti, kalach, pierogi, uzvar, deruny, pickled vegetables and mushrooms, salted herring and other fish dishes. Dishes vary by region, but the traditions are the same. Most of the businesses featured in this column carry an assortment of the items featured and we invite you to visit them, hear their stories about tradition and hope and get to know your neighbours. Ukrainian culture is alive in Calgary and many of us, myself included, have roots that grow deep.

CONNECTING THROUGH FOOD Heritage Deli & Bakery owner Kathy Batorowski’s father was a master baker in Poland. He moved his family to Calgary in the 1980s and opened a bakery selling rye bread and desserts. After relocating to a bigger space, he started producing pierogis, cabbage rolls and kielbasa (spelled kobasa at the deli), which sold like hotcakes and became the focus.

Kathy bought the business in 2005 and continues to carefully craft her father’s recipes in-house with a small team.

“There have been no modifications to the recipes made after all these years,” she says. The kielbasa is a combination of ham and spices, no fillers, natural hickory smoke, and natural casings. It’s sold as a ring or a link, is delicious with pierogi and very popular during the holiday season.

Kathy Batorowski’s family recipe is used for the housemade kielbasa.

Kielbasa | Heritage Bakery & Deli | $32.50 per kg heritagebakeryanddeli.ca

Shop Local!

Photo provided

Poppy seeds are tiny, kidney-shaped oilseeds harvested from the poppy plant.

In Ukrainian culture, they hold both cultural and culinary significance as they are sometimes associated with prosperity, abundance and the harvest season.

A common baking ingredient, they are also used to decorate and enhance dishes. The most-common black varieties are nutty, sweet and have a more intense flavour. White poppy seeds have a slightly milder and sweeter flavour. Roasting and grinding the seeds releases their essential oils, intensifying their flavour and aroma. Soaking them in hot water creates a solution that can help thicken a dish. They are used in traditional Ukrainian dishes like makivnyk (poppy seed roll) during festive occasions.

ROLLING IN TRADITION

Kings Bakery's makivnyk

Makivnyk (poppy seed roll) is a traditional pastry that holds a special place in the culinary heritage of eastern European countries. This delicious cake is primarily filled with poppy seeds as well as other ingredients including honey, sugar, dried fruits and nuts rolled up in a sweet yeast dough.

The rolling of the dough is sometimes associated with the cycle of life and most families tend to have their own version of this special treat. The process involves soaking and grinding the seeds, which requires skill and knowledge of traditional techniques. Find these rolls online at Kings Bakery or at European and Italian stores in Calgary.

Poppyseed Roll | Kings Bakery and various European specialty stores | $12.00 | kingsbakery.ca Krooked Kraut from Krooked Provisions

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Photo provided

Poppy Seeds | The Silk Road Spice Merchant | $5.99-$19.99 | silkroadspices.ca

DARE TO BE DIFFERENT

Poppy seeds in black or white

What started as a hobby is now a bustling business inside Fresh & Local Market + Kitchens. Producing some of the best fresh ‘kraut this side of the Rockies, Krooked Provisions Market Bistro is the place to go for sauerkraut in Calgary.

Leanna Parent-Hertz, who admits to eating her fair share of sauerkraut as a child thanks to her German-Polish heritage, and partner Lyndon Hertz are the team behind Krooked Provisions. Discover dishes like the all-day breakfast reuben, soups, salads, pierogi and more. Fresh-made sauerkraut is always available in dill pickle, lemon and leek, fennel and garlic, cumin jalapeno and pineapple ginger varieties. It’s loaded with flavour, offers more crunch than many of its jarred grocery-store counterparts and we love a spoonful on a sandwich, burger or roast chicken with vegetables.

Sauerkraut | Krooked Provisions in Fresh & Local Market + Kitchens $15-$16 | krookedlucys.com

Photo provided

B y WA N DA B A K E R

TINY BUT MIGHTY

Photo provided

U krainian Christmas | S H O P L O C A L

DUMPLINGS MADE EASY As kids, we made pierogi by hand-rolling the dough into logs, cutting pieces, flattening, rolling into circles, adding filling and pinching to seal before setting on a sheet covered in a tea towel and dusted with flour. I still follow this process when I make pierogi with my family. With the invention of the pierogi- or dumpling-maker, home-made pierogi are now an attainable feat for the humble home cooks who don’t have the patience to make these cherished dumplings by hand. Factor in a rolling circle cutter and you will have homemade pierogi in no time. Fillings can include combinations of onion, sauerkraut, cottage cheese, potato, cheese, bacon, mushroom, poppyseed or fruit.

Dough Press Set and Rolling Circle Cutter Lee Valley Tools | $11.90-$16.50 | leevalley.com

WHERE TO FIND

PIEROGI IN CALGARY Edelweiss Village edelweissimports.com Heritage Bakery & Deli heritagebakeryanddeli.ca The Tisto Factory the-tisto-factory.com

Scan to watch a video of the dough press in action.

Perogy Boyz perogyboyz.com Krooked Provisions krookedlucys.com

Photo provided

Pierogi-maker revolutionizes dumpling crafting for easy at-home preparation.

SAVOUR EVERY SIP LOVARE specializes in crafting high-quality tea blends using natural ingredients including herbs, spices and fruits without artificial flavours, colours or preservatives.

Made in Ukraine, and available at European Market Deli and Produce, Lovare offers a wide variety of teas including herbal, green, chai and black. We were drawn to the bright, cheerful branding and unique packaging including tea in tubes, tea pyramids, bags and gift sets. We picked up a selection and are loving the flavours.

LOVARÉ Citrus Melissa tea | European Market Deli and Produce | $2.99-$19.99 | europeandeli.ca Wanda Baker

LOVARE tea in Citrus Melissa

UKRAINIAN TRADITIONS Kalyna European Food Store and Ukrainian Style Deli is a one-stop shop for Ukrainian and European ingredients. In early December Kalyna was already ramping up for a busy holiday season preparing traditional items enjoyed during celebrations. Some favourites include: kutia (sweet wheat pudding), kalach (traditional bread with a hole in middle symbolizing prosperity, peace and harmony), uzvar (a drink made from dried fruit), pierogi (11 flavours), holubtsi (cabbage rolls made with sweet or sour cabbage), salted herring with green onion and pickled mushrooms. There is always something new to discover in this store.* Kalach | Kalyna/Kalinka European Food Market and Ukrainian Deli | $14.90-$15.90 | kalynastore.ca

Kalach from Kalyna Store

Ukrainian Fine Food ukrainianfinefoods.com Ukrainian Bakery and Coffee Shop IG @ukrainian_bakery_ calgary Kalyna European Food Store and Ukrainian Deli kalynastore.ca Margarita’s Dishes IG @margaritasdishes Perogy Guy perogyguy.com Zinyk Farms zinykfarms.com Baba Jenny’s Ukrainian Foods babajennys.com

Photo provided

BATTER TO BLISS

Crêpe pan from Edelweiss Village

Nalysnyky are thin pancakes or crêpes filled with a variety of sweet or savoury fillings enjoyed for breakfast, as a main course or as a dessert. The batter is similar to a classic crêpe recipe consisting of flour, eggs, milk and salt cooked on a griddle, skillet or in a crêpe pan. Fillings can be adventurous and may include ground meat, mushrooms, cheese or a combination. Fruit varieties include cottage cheese, fruit, jams or sweetened farmer's cheese. A good crêpe pan from Edelweiss Village can help make it easier for those learning to make crêpes, however, a non-stick pan can also do the job.

Crêpe Pans | Edelweiss Village | $25.95-$158.95 | edelweissimports.com

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A D V E R T I S E M E N T

E XCEEDI NG E X PEC TAT IONS

I

Epic u rea ns’ C o. Cu r ate s a D el ic ious Tusc a n Advent u re

was impossibly excited to go to Italy. It’s always been on my bucket list and somehow, I hadn’t yet made it there.

So, when I booked the Epicureans Co. Tuscan culinary adventure, the daydreaming began in earnest. It’s rare that real life exceeds your expectations. Particularly when you’ve built something up in your heart and mind to be so spectacular, reality couldn’t possibly measure up. Could it? Turns out, it can. Tuscany with Valérie Trudel and Anthony Rabot of Epicureans Co. outshone anything I could have imagined.

B

efore Tuscany, much of my travel had been on a shoestring: hostels, backpacks, last-minute changes and a lot of uncertainty. While it was fun in my 20s, I’ve reached a place in my life where comfort, ease and luxury are more my speed. So the curated itinerary of experiences and menu of culinary delights offered by The Epicureans was perfect.

S

erving as a home-base for daily adventures, the expansive villa, located a short drive from Florence, offered spectacular Tuscan sunsets, a refreshing swimming pool, a gorgeous outdoor dining area and comfortable, air-conditioned rooms with all of the amenities. Each evening, our local chef prepared a longtable dinner, which brought the fresh ingredients of the region to life. Prosciutto, caprese, panzanella and, of course bistecca Fiorentina - the region’s signature dish - were all on the menu paired with fabulous local chiantis and other delights discovered on that day’s adventure.

C

By CA MIE LEA R D

arefully curated by Anthony and Val (chef and sommelier!), our day trips immersed us in the culinary culture of the region, indulging all of our senses in the aromas, textures and flavours of Tuscan food and wine.

From centuries-old wineries to a family-owned olive oil farm, an ancient stop on the Via Francigena, now a purveyor of home-made pasta to the medieval walled city of San Gimignano, there was never a shortage of delicious things to eat, wine to drink and stories to hear of the people and places that make the food and wine here so special.

W

hile I loved every minute of the adventure, my favourite day may have been the e-bike tour to Monteriggioni. Powered bikes made the jaw-dropping hilltop views of Tuscany accessible, and being able to ride through villages, parks and pathways imparted a strong and magical sense of place. I will never forget the feeling of the wind in my hair, Tuscan sun on my face, flying down a hill in complete awe of one of the most beautiful places I’d ever been.

W

ith every detail taken care of, I was free to experience Tuscany without a single worry - and with plenty of free time scheduled during the day trips, we were free to curate some of our own experiences too.

While some of us sought out the perfect bottle of wine, others explored the fashion, art and churches of the area.

And, when the time came, we were shuttled in comfort and style back to the villa for Aperol spritzes before dinner at sunset.

T

uscany with The Epicureans was an experience I’ll carry with me forever. Imagined, researched and led by experts in food, wine and travel meant every delicious detail was exceptional. The minute I was on the plane back to Calgary, I was scheming about my next adventure.

I’m going to Greece with The Epicureans in early May!

B

ased from an extraordinary beachside villa in Crete, this experience promises to be fantastic. The Epicureans have planned a cooking class in the garden of a local, who will allow us to pick herbs and vegetables and make seven dishes cooked in an outdoor wood stove.

We’ll taste olive oil under a 3,000-year-old tree, we’ll sample home-made wine, we’ll dance the sirtaki and maybe even smash a plate or two.

I

’m beyond excited to explore Crete’s culinary offering with Val, Anthony and … maybe you? A few spots remain on this once-in-a-lifetime adventure. Or, you could always take a look at Catalunya, Spain, or Bordeaux, France.

They’re also headed back to Tuscany at the end of May. I hear it’s pretty great.

Visit epicureans.ca to learn more about Epicureans Co. Culinary Adventures.

Be the first to know about new Epicureans Co. Culinary Adventures Dates & Destinations - subscribe to Epicureans Co. newsletter.

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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 B y J AC K I MC L E N AG H A N A N D S AVOU R C A LG A R Y S TA F F

CELEBRATING UKRAINIAN CHRISTMAS AND LUNAR NEW YEAR MARGARITA’S DISHES, CALGARY FARMERS’ MARKET

Camie Leard

Margarita’s Dishes is owned and operated by Margarita Korduner and her son Danny. The family immigrated to Canada in 1982 and quickly thereafter opened their first restaurant. There, family recipes handed down through the generations made their Calgary debut. Having grown up in the family restaurant, Danny educated himself further by spending most of his 20s in New York, deepening his knowledge of the restaurant industry. Upon his return, the mother-and-son team combined their talents to create the long-standing Calgary institution we now all know and love.

The menu is replete with mouth-watering old-world classics like warm cheese pierogi, overstuffed cabbage rolls, breaded schnitzel and the ever-popular homemade buttermilk blintz. The combo plates are piled high and topped with a generous portion of silky sour cream. On the side, the oven-baked sauerkraut lends the perfect balance of acid. No time to sit and eat? Margarita’s freezers are stuffed with take-home options you can prepare with ease.

Every item on the menu is handmade with loving care.

Danny says, “I have thought about getting a machine to make the pierogi, but I love watching the team make them by hand, just the way my mom used to.” Like the pierogi itself, Margarita’s Dishes has proven it too can stand the test of time.

Danny Korduner of Margarita's Dishes

Margarita’s Dishes Calgary Farmers’ Market South 510 77th Ave. S.E. Calgary Farmers’ Market West 25 Greenbriar Dr. N.W. calgaryfarmersmarket.ca/ margaritas-dishes @margaritasdishes

CELEBRATE LUNAR NEW YEAR AT FRESH AND LOCAL MARKET & KITCHENS Lunar New Year lands on Feb. 10 and we can’t think of a better way to celebrate than with dim sum, Filipino sio mai and dragon noodles.

Fish bladder dumpling soup at YYC Dim Sum

Clement Ng and the team at YYC Dim Sum and TeAmo Fruit Tea have been honing their dim sum offering since launching it last summer. Chef Clement’s approach to Hong Kong-style small bites is creative and beautiful with special attention paid to presentation.

Sample your faves with mochi bun flights, steam-bun flights, dumpling flights and more. Call in advance to ensure availability.

Felise Vizcarra has been serving up Filipino-style siomai dumplings from her Siomai Queen kiosk for the past three years. What’s the difference between Filipino and Chinese siomai? Vizcarra says it’s all in the dipping sauce.

“Chinese-style uses chili oil,” she says. “We use a chili garlic crunch.

Not too spicy and very good.” We can confirm it is, indeed, very good.

Finally, we pop in on our friends at Expat Asia, where you will always find something delicious on the go. In honour of Year of the Dragon, we had the Badass Dragon Noodles featuring black garlic confit, French truffle oil, crispy pork belly, 63-degree sous vide eggs, real Parmesan cheese and Korean chili: talk about a delicious east/west fusion.

Chef/co-owner Joel Matthews says the team always cooks up something special for Lunar New Year and this year will be no different.

Make sure you pop by around Feb. 10 for a limited-time dish (it was still a secret at press time.) Speaking of TBD, Joel says they’re looking at a potential second location in Marda Loop. Watch for more news on that!

Fresh and Local Market & Kitchens | 12445 Lake Fraser Dr. S.E. 403.475.4155 | freshandlocal.ca

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With its roots in pagan tradition, and its symbolism rich with Christian reference, the Ukrainian Christmas meal is a cultural touchstone that ties Ukrainians worldwide to home and to one another in a time they need it most.

SVIAT SVIAT VECHIR

B y DA R L E N E C H R A PKO Ph ot o s b y L AW R E NC E E I S L E R

Ukraine’s Holy Supper is steeped in tradition, symbolism and really, really good food.

The epic 12-dish Sviat Vechir follows 40 days of Lenten fasting and consists of dishes that have no meat, no animal fat and no dairy products.

Dishes highlight many staples of Ukrainian peasant food: cabbage, beets, beans and fish.

Imbued with the allegory of the nativity, the meal begins after the youngest child has identified the first star in the evening sky, which symbolizes the star of Bethlehem. A sheaf of wheat (didukh), known as the grandfather spirit, is placed in a corner of the room, embodying the spirit of the ancestors and honouring wheat as the staff of life. A braided, three-tiered Christmas bread (kolach) is set upon a colourful, embroidered tablecloth at the centre of the table with a candle that represents the holy trinity in the middle. Left burning throughout the night, the candle is said to signify eternal life.

Hay is strewn under the table or tablecloth to symbolize the manger in Bethlehem. An extra place setting honours departed family members and welcomes anyone who appears at the door, as does a lit candle placed in the window.

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The dishes themselves (representing the 12 apostles) are steeped in allegory and traditional teachings. In Baba’s Cookbook, Emily Linkiewich identifies the 12 key dishes. After the kolach, the first dish is kutia, made with cooked prairie wheat, honey, poppyseed and nuts. It may also include dried fruits. Calling forth the fertility of nature, kutia is said to represent prosperity, peace and good health.

In addition to kolach and kutia, the following dishes are served: fried or baked fish, often whitefish from Canadian lakes, pickled herring or jellied fish, varenyky, (more commonly known in Canada as pierogi) filled with potatoes, sauerkraut and fruit such as prunes and raisins, holubsti (cabbage rolls, sweet or sour), and borscht (meatless beet soup). Rounding out the 12 vegetarian dishes are homemade sauerkraut with peas, mashed beans, beets with mushrooms, uzvar (stewed dry fruits) and pompushky (sweet buns filled with poppyseed or prunes).

After the meal, family and friends gather to roam door to door singing traditional Christmas carols and then attend midnight mass, with celebrations continuing the next day.

Today, many Canadians with Ukrainian roots practice a secularized version of Sviat Vechir.

Interweaving folk, religious and family traditions, the dishes vary from household to household influenced by region or country of origin and traditions specific to a particular family.

A favourite for us is beet-leaf holubtsi, a summer version of traditional cabbage rolls, made with freshly picked beet leaves rolled with rice, frozen, and carried over for Christmas. Oven-baked, they are smothered in a fresh dill and cream sauce. Another version of this dish is beetniks, beet leaves filled with dough, also bathed in sweet cream and baked. Other family favourites include beets with mushrooms, nalysnyky (small pancakes filled with cottage cheese and baked in cream) perishke, (mini buns filled with cottage cheese and dill) nachynka, (a baked cornmeal dish) and makivnyk (poppy seed roll).

“

An extra place setting honours departed family members and welcomes anyone who appears at the door, as does a lit candle placed in the window.

”

The Ukrainian Christmas dinner table is resplendent with symbolism and peasant-food staples like wheat, cabbage, beets, beans and fish.

Several cherished Ukrainian cookbooks originating with women’s church groups capture the traditional Ukrainian Christmas recipes, including notes on origins, traditions and symbolism.

Some collections present more than one version of the same dish. But the best recipes are the ones handed down through practice, grandmother to mother to daughter, creating a spiritual lineage.

“

Traditionally, in the months leading up to Christmas, women belonging to church groups get together to pinch thousands of pierogi, hosting food sales and dinners as fundraisers.

The tradition expresses love and togetherness through food. Pinched, rolled, hand-picked, stuffed or baked, each dish is infused with care and attention and often prepared weeks in advance. This timehonoured meal is truly a labour of love.

Check out Shop Local on Page 12 for places to find these and other dishes in Calgary.

Darlene Chrapko

Honouring a new law passed last summer, Ukrainians worldwide celebrated Christmas on Dec. 25 in 2023, breaking from the Russian tradition of a Jan. 7 holiday.

The best recipes are the ones handed down through practice, grandmother to mother to daughter.

”

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T he Ye a r of

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DR AG

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B y E L L E N K E L LY

As we enter the lunar year of the dragon, we thought it'd be fun to celebrate the homonymous fruit.

This native Central American cactus, sometimes called pitaya or strawberry pear, is grown worldwide with Vietnam doing much of the heavy lifting. Although at its peak in summer and early fall, this visually stunning tropical fruit can often be found at different times throughout the year, even in some mainstream supermarkets. For the most fun, check out an Asian market first as they have bigger turnover, often better quality and possibly lower prices. Because, yes, these almost comical-looking tropical fruits are expensive. They travel from afar.

There are three pink-skinned varieties of dragon fruit; one with white flesh, one with pink flesh and one with purple flesh. Then there is the elusive yellowskinned fruit with white flesh, the sweetest and smallest of the four.

The bright pink dragon fruit with white flesh is the most common albeit least sweet.

When purchasing dragon fruit, look for bright, even-coloured skin, few surface blemishes and well-formed green tips. A ripe dragon fruit will be heavy in the hand and feel like a ripe peach. Apply gentle even pressure to check, but be mindful of other shoppers. There’s nothing worse than buying produce that has been carelessly prodded by others. An unripe fruit can be ripened at room temperature. Wrap both the whole and cut fruit well to avoid odor transference in the fridge.

Dragon Fruit Martini

If you find yourself with a single dragon fruit, a mango, a papaya, perhaps a star fruit bought in a fit of experimentation, any variety of melon (watermelon, cantaloupe, honeydew) and even an avocado, 1 ripe dragon fruit, peeled and chopped a fruit salad or salsa is definitely the answer. Simply peel and cube any combination of these tropical fruits and dress with lime 80 ml (1/3 cup) vodka or gin juice, a pinch of salt and a little sugar syrup to taste. The fruits 15 ml (1 Tbsp) freshly are soft, so toss gently. Note: squeezed lime juice star fruit don’t need to be peeled and are prettiest 30 ml (2 Tbsp) when simply sliced sugar, or to taste crosswise. The pieces look like stars! Go figure.

3-4 ice cubes Kids will love this striking fruit. Its mild sweet flavour 60 ml (¼ cup) coconut and crisp-but-somehow-creamy milk (optional) texture, with the added crunch of completely edible tiny black seeds, begs Place fruit in blender with the a squealing audience. It’s easy to cut up for other ingredients and blend for immediate consumption so little hands can easily assist. What about 30 seconds, just until fun to scoop sweet white flesh flecked with tiny black crunchy smooth. Taste and adjust the seeds out of a bright pink and green shell with a spoon. flavour to your liking (lime juice,

sugar, gin, coconut milk). Pour into chilled glasses and garnish with a slice of lime and/or a slice of unpeeled (to show the pink) dragon fruit. It’s as fun to make as it is to drink. Makes two.

For the grown-ups, I think a martini is an excellent showcase for this intriguing fruit. I found this recipe online at The Spruce Eats – made it, drank it, enjoyed it. With a manageable outlay of cash, no prep to speak of and almost instant gratification, this drink will evoke the tropics and push back the winter gloom.

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

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Italian & Mediterranean specialty imports

BRATING SI LE

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For winter comfort food 60

A D V E R T I S E M E N T

FIVE DECADES OF EVOLUTION FUELED BY RELATIONSHIPS THAT SPAN BOTH YEARS AND CONTINENTS CENTRING ON THE TRADITION OF GATHERING AROUND A GREAT

CAPPUCCINO KING

CUP OF COFFEE

CELEBRATING 50 YEARS OF CONNECTION, COMMUNITY AND COFFEE WHEN Vincenzo Izzo arrived in Calgary with his young family in 1968, he knew two things: he wanted to start a business of his own and that this town really needed a decent cup of espresso. So, after a few years of hard work and saving money, Vince made both dreams a reality and opened the Napoli Sports Club. Offering billiards, cards and great food, the club became a place where Calgary’s Italian community gathered and shared the ups and downs of immigrant life over Italian espresso made with an Italian machine imported by Vince himself.

An Izzo family legend has it that Vince’s commitment to the community he was building at the club would soon be tested. According to the story, an historic bylaw stated immigrants were prohibited from gathering in groups in public places and, for one reason or another, the police raided the club arresting every man there. Instead of calling his lawyer, Vince called his wife, Maria.

“He told her to bail everyone out except for him,” says Vince’s son, Peter. “He was going to fight it. And he did. And eventually he won.”

It’s poetic, in a way, that 50 years later, this dedication to community is still at the heart of the Izzos’ business. Now run by Peter and his wife Kellie, Cappuccino King is the result of five decades of evolution fueled by relationships that span both years and continents centring on the tradition of gathering around a great cup of coffee.

Peter says it’s sort of like being a bridge. “Through our direct relationships with the manufacturers in Europe and with our customers locally we’re able to connect people with the products they need.”

IN THE BEGINNING, those needs were simple: Italian immigrants desperately seeking a good cup of espresso.

Today, commercial and retail customers are well-versed in coffee culture and the Izzos offer a wide variety of machines made by the experts in Italy and Switzerland.

“We go a couple of times a year to connect and look at innovations and what’s happening in the industry,” says Peter. “These are companies I grew up with and that are still with us today.”

The value of those relationships directly benefits Cappuccino King customers as a sort of insurance they’ll be well taken care of.

TODAY, the Izzos are creating their vision for the next 50 years. Their eldest son, Vincent, is a big part of the day-today at Cappuccino King with their youngest, Evan, studying business at Mount Royal University with the possible aim of joining the family enterprise.

“We’re still young and “If you buy a machine off the Internet, sure it’s cheaper,” says we’re not done yet,” Peter. “But what happens if something goes wrong?” Warranty says Peter. “There are loopholes, expensive shipping and even knowing who to call so many opportunities are just some of the pitfalls of buying this way. Peter says his and possibilities, we’re customers can bring it into the store for servicing by in-house just really blessed to experts and have their machine back in action in short order. be where we are.”

IN ADDITION to importing, selling and servicing all manner of commercial and at-home espresso machines, Cappuccino King roasts its own three blends of beans. Have you had a coffee at the Saddledome? That’s theirs. You’ll find their machines and coffee at Rouge and at Caesar’s Steak House and dozens of others. Cappuccino King is deeply rooted in and supported by the local community. A community Peter says he’s committed to supporting right back. With involvement in non-profit initiatives like 100 Men, Junior Achievement and others, Cappuccino King aims to pay it forward to the people and organizations that have allowed it to grow and thrive over 50 years.

WE'RE COLLECTING STORIES FROM OVER THE YEARS – IF YOU'VE A TALE OF WORKING WITH VINCE OR ANY OF US – TELL US OR VISIT OUR WEBSITE TO ADD TO OUR MEMORIES.

POP IN AND VISIT PETER, KELLIE, VINCE AND EVAN. 403.277.5169 410 23 AVENUE NE CAPPUCCINOKING.COM

S t or y a n d ph ot o s b y N I N A Z A K H A R OVA

MEDOVIK (HONEY CAKE) Dating back more than 200 years, it is said the first honey cake was made by the personal chef of Czar Alexander I. With dozens of variations, this version by Kalyna Store baker Nina Zakharova uses whipping cream, where others use sour cream or condensed milk.

Ingredients Cake Layers 3 large eggs 250 ml (1 cup) sugar 90 g (3 oz) butter 45 ml (3 tbsp) honey 8 ml (1½ tsp) baking soda 750 ml (3 cups) allpurpose flour (sifted) Cream Filling 1 L (4¼ cups) whipping cream 5 ml (1 tsp) vanilla extract (or 1 sachet of vanilla sugar) 125 ml (½ cup) sugar

Method Cake Layers In a bowl, whisk eggs and sugar together until combined.

In a separate bowl, gently melt butter and honey in a bain-marie (hot water bath) until hot, avoiding boiling. Add baking soda into this blend, mixing thoroughly until it begins to foam.

Tip 1: Instead of using a hot water bath, try melting butter and honey in the microwave.

Use short 30-second bursts and stir in between each time.

Gently stir the egg mixture into the hot honey and butter, then slowly add the flour until the dough is thick and a bit sticky.

Put the dough on a generously floured surface. Continue to add flour as necessary as you roll out the layers. Divide it into 8 equal pieces, and roll each piece to a thickness of 2 mm (1/16 in) on separate, lightly floured parchment papers. Each piece should be about 25 cm (10 in) in diameter.

Tip 2: Sprinkle water on the table surface to help the parchment stick while rolling.

Bake each layer in a preheated oven at 175 C (350 F) for about 4 minutes each until golden.

Don't overbake.

Tip 3: Roll out all the layers first and then bake them one by one.

As you remove each layer, use a pizza cutter and plate or cake mold to trim each layer to 22-cm (9-in) diameter circles. Set trimmings aside for finishing crumbs.

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Tip 4: Trimming the layers after baking, instead of before, is an easier method that results in even layers thickness both in the center and on the sides.

Cream Filling In a stand mixer or with a hand-beater, slowly mix together whipping cream, vanilla and sugar on low speed. Once all the sugar is added, switch to high speed and mix for about 5 minutes until stiff peaks form.

Assembling and Finishing the Cake Assemble the cake on a serving surface (plate, platter, etc.) by spreading about 30 ml (2 Tbsp) of filling on each layer.

Cover the sides and top of the cake with cream.

Tip 5: Let the layers cool completely before assembling to prevent the filling from melting.

Grind the cooled layer trimmings in a food processor and sprinkle the crumbs generously on the sides and top of the cake.

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B y S AVOU R C A LG A R Y S TA F F

Dumplings A CRASH COURSE DUMPLINGS:

DON’T YOU LOVE IT WHEN A PLAN COMES TOGETHER?

IN ITALY? We don’t usually think of dumplings as Italian, but gnocchi, is in fact the word “dumplings” in Italian. While we’re at it, agnolotti, ravioli and tortellini are also, technically, dumplings.

In t his is sue, we’re celebrating Ukrainian Christmas and the Lunar N ew Ye a r – a n d n o th ing connects Europe and Asia like their mutual adoration of wrapping dough around delicious things.

ON FILM: In 2018, Canadian filmmaker Domee Shi made a short film with Disney’s Pixar about a Chinese-Canadian mom who gets a second chance at motherhood when one of her bao dumplings comes to life.

Bao won best animated short film at the Oscars that year.

Here’s ever y thing you ever wanted to know about this international superstar of plate, bowl and bamboo basket.

ON STEROIDS: A ‘giant pierogi’ monument in Glendon, Alta., stands over eight metres tall, is about three metres wide and weighs almost three tons.

WHAT’S THAT, DUMPLING? At the most basic level, a dumpling is dough wrapped around something else you might like to eat. Unless, of course, you’re in the southern United States where dumplings are all dough all the time as biscuit dough is dropped into soup or stew to cook.

Does that make them inside-out dumplings? .

J I AOZ I : Thinly rolled dough with Jiaozi: thinly rolled either ground meat or dough with either ground vegetables that can meat or vegetables be boiled, or fried that cansteamed be boiled, and are traditionally steamed or fried and eaten duringeaten Lunar New traditionally Year Celebrations. during Lunar New Year.

SA M O SA : While Wonton: You know made and famous by India, the love it from its acclaimed samosa actually has appearance in soup. roots across Wonton derivesAsia, fromthe Middle East and Africa. the Cantonese word wanton, which translates to “cloud swallow.”

AT WAR: A local myth in Leipzig, Germany says an entire division of Napoleon’s invading army choked to death on klösse, saving the city.

TYPES DUMPLINGS TYPES OF OF DUMPLINGS WO N T O N : You know and love it (XLB): from its Xiaolongbao The acclaimed appearance cutest of all dumplings, in soup. Wonton derives xiaolongbao is twisted from the Cantonese at the top to prevent word wanton, the molten soup from which translates spilling out.

These to “cloud swallow.” dumplings should be allowed minute GYOZ Ato: cool With athinner before taking a bite. skin and a lot more garlic,With gyoza are the Gyoza: thinner skin Japanese version of and a lot more garlic, jiaozi that gyoza are thesoldiers Japanese brought back soldiers from version of jiaozi China after WWII. brought back from China after WWII.

22 W I N T ER 2024 S AVO U RC A LG A RY.c a

X I AO L O N G B AO ( Mandu: X LB) : The cutest of all Rumour has dumplings, xiaolongbao it, Mongolians brought is twisted at the in top to mandu to Korea prevent the molten the 14th Century. soup from spilling being out. These With variety the dumplings should spice of Korean life be (in allowed a minute addition,toofcool course to before mandu taking acome bite. kimchi) in M sixAvariations alone.

N D U : Rumour Fun fact: Mongols also has it, Mongolians brought mandu Korea Samosa: While to made in the 14th Century. famous by India, the With variety being the samosa actually has spice of Korean life (in roots across Asia, the addition, of course to Middle East and Africa. kimchi) mandu come in six variations.

AT THE ZOO: A baby penguin at the Cincinnati Zoo was named Pierogi after an internet contest encouraged ideas from the public.

M O M O : Hailing from Tibet Momo:Nepal Hailingvia from and popular in India India and Nepal, momo and Bhutan, momo rival xialongbao in the rival cutenesszialongbao department the rather cuteness and in looks department look similar. Momoand fillings, rather similar.

Momo though, are thoroughly fillings, though, influenced by the are thoroughly influenced aromatic spices of India. by the aromatic Siaomay: Indonesia’s spices of India. take on China’s shumai/ YO M Athese R I : Arather delicacy siomai, of a specific region large dumplings are of Nepal,often this cut fish-shaped most into dumpling is sweet, bite-sized pieces and featuring molasses topped with peanut and sesame seeds sauce, sweet soyinside. sauce, chili sauce and a dash of lime juice.

S I AO M AY: Indonesia’s take on A China's siomai, Yomari: delicacy of these rather large a specific region of dumplings are most Nepal, this fish-shaped often cut into bite-sized dumpling is sweet, pieces and topped featuring molasseswith and peanut soy sesamesauce, seedssweet inside. sauce, chili sauce and Klöße: Sweet or savoury, a dash of lime juice. with fillings or without, K LÖ S S E :European Sweet or this central savoury, with fillings dumpling is most or without, this central popular in Austria, European dumpling is Germany and Czechia. most popular in Austria, Fun fact: when made Germany andmeal Czechia. from matzah Fun fact: when made instead of flour, they from matzah meal become matzah balls. instead of flour, they become matzah balls.

PI E RO G I : We’ll let theWe’ll Poles Pierogi: letand the Ukrainians debate Poles and Ukrainians ownership of this debate ownership of delectable delight of this delectable delight unleavened dough of unleavened dough wrapped around… wrapped around… just just about anything. about anything.

We We them love them boiled love boiled before before being fried with being fried with butter butter and onions and onions and served and sour served with sour with cream.

Sweet cream.

Sweet versions versions are often filled arefresh oftenfruit filledorwith with jam. fresh fruit or jam.

GET DOWN

WITH THE DUMPLING Calgary’s Dumpling Hit List

HOW MANY WAYS CAN WE SAY IT? You’ve probably heard pierogi said more than one way.

Here’s the breakdown...

PIEROGI: Polish PYROHY: Ukrainian

© DENG’S DUMPLINGS With beef, pork and vegan options, Deng’s makes the best jiaozi style dumplings in town.

Deng’s Dumplings | Multiple Locations

© WONTON KING This Calgary classic has served 1.5 million customers over the last 40 years.

They also support some great causes locally and around the world.

Wonton King | Multiple Locations

©

GREAT TASTE RESTAURANT The word is in and that word is xiaolongbao (soup dumplings).

Find some of the best in the city at this Chinatown favourite.

Great Taste | Multiple Locations

©

AUSTRIAN CANADIAN CLUB Many of the delicious dishes at this authentic Austrian restaurant come with a dumpling on the side. Visit them from 11 a.m. to 3 p.m. on Wednesdays.

Austrian Canadian Club | 3112 11th St. N.E.

VERENYKY: Also Ukrainian, and more commonly used in Ukraine PELMENI: Russian, and usually filled with meat vs their pierogi cousins, which are usually vegetarian PYROSHKI: Russian baked or fried yeastleavened boat-shaped buns - i.e. not dumplings

Quiz 1 2 3

Brain Dump-ling What adorable dumpling is native to India and Nepal?

What marauding group of empire builders brought dumplings to Korea and Eastern Europe?

4 5

In which general’s army did an entire battalion reportedly choke on dumplings, foiling their siege in Germany?

After what dumpling did the Cincinnati Zoo name a baby penguin?

What are xiaolongbao commonly known as in English?

Send your answers to info@savourcalgary.ca to enter to win a $50 Spolumbo's gift card. Answers will be printed in the next issue of Savour Calgary.

PROUDLY BAKING BR EAD WITH LOCAL AN D N UTR ITIOUS INGR EDIENTS

©

DEEPAK’S DHABA You can’t beat Deepak’s samosas. They’re crispy, they’re flavourful and you can eat in or take them home. Have an air fryer? That’s the way to go.

Deepak’s Dhaba | Multiple Locations

©

AAMA NEPALESE CUISINE/THE HIMALAYAN: If Cochrane is close, head to Aama Nepalese Cuisine for your momo. Too far to go? The Himalayan is a Calgary icon.

Aama Nepalese Cuisine | 2106, 100 Horse Creek Rd., Cochrane The Himalayan | 3218 17th Ave. S.W.

©

IBAOZA Those in the know know this is where to get your bao. Try the bao sampler then take some home frozen to share with your friends. iBaoza! | 4119 4th St. N.W.

Keep those New Year’s ‘I’m going to eat better’ resolutions with our hearty white, brown, whole grains, multigrain and rye breads.

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

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Photo provided

Photo provided

SWEET MARIE..ER…BELLA Sweet Bella Chocolates uses creative and adventurous combinations of teas and spices to create unique flavours. Pastry Chef Kevin Conniff started Sweet Bella, growing it from a passion project to a thriving local business with products in more than 10 locations. We tried the sampler pack and loved all of them… but fell head over heels for the salted caramel.

Find out where to buy them on their website.

EVERY DISH TELLS A STORY Sauce Italian Market has renovated its dining room and front entrance creating a refreshed, intimate space. The market features grab-and-go meals and bakery items. Look for a second location opening in Legacy in 2024.

Locally made Sweet Bella chocolate bars

Sweet Bella Chocolates | sweetbella.ca

WHO’S NEW

Sauce Italian Market | 3326 17th Ave. S.W. | 403.727.7627 | sauceitalianmarket.com

Our friends at Fresh & Local Market + Kitchens welcomed Coffea Café in the former location of Holy Cannoli. Owned by Marc and Elizabeth Parent, the café features fresh coffee (roasted locally) and fresh bites (by local favourites like Canela). Marc and Marc Parent, Coffea Café Elizabeth landed in Calgary in December 2022 after spending time in Europe and Mexico (where Elizabeth is from) and are experienced restaurateurs. Marc says he’s thrilled to be dipping his toes into Calgary’s culinary scene with the new café and hopes to open new locations in the future.

Coffea Cafe | Fresh & Local Markets + Kitchens D426, 12445 Lake Fraser Dr. S.E. | @coffeayyc Photo provided

GET SIZZLIN’ IN ROYAL OAK Folks of the far northwest rejoice! Nextlevel Korean barbecue has come to you with Cheongdam Premium Korean BBQ. From all-you-can-eat at $42.99 to combos for two or four, Cheongdam (named for a neighbourhood in Seoul) makes it easy to try something new and delicious.

Cheongdam Premium Korean BBQ | 5130, 4 Royal Vista Way N.W. | 825.413.0366 cheongdambbq.ca Korean barbecue at Cheongdam

Photo provided

ON CLOUD NAAN

calgaryfarmersmarket.ca

This Pakistani-street-food favourite has made its way to 17th Ave. S.W. bringing sweet, savoury, spicy, crispy, chewy and all other manner of naan-centric dishes to Calgary. We can’t wait to try this Desi Ghee Sugar Naan featuring layered dough with elaichi (cardamom), sugar and ghee and served with cream cheese frosting dip.

Cloud Naan | 1614 10th St. S.W. 403.342.7989 | @cloudnaanyyc

Desi ghee sugar naan

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Photo provided

Kati Rolls are available for lunch at CCC.

CCC 2.0

HUG IN A MUG

Calcutta Cricket Club has moved into a new location designed by Maya Gohill. The westBengal-inspired menu features favourites like biryani, kati rolls, curries and more.

Open for lunch with an express option.

Calgary’s favourite warm-you-up event, YYC Hot Chocolate Fest, returns February 1-29.

Check the website for participants and to plot your route. Partial proceeds go towards helping battle food insecurity in Calgary.

Calcutta Cricket Club | 1213 1st St. S.W. 403.719.1555 | calcuttacricketclub.com

YYC Hot Chocolate Fest | yychotchocolate.com

A FRESH START Photo provided

Caprese al Basilico salad

Angry Frenchman Butcher: Quality meat at competitive prices.

After four decades, the well-loved Buon Giorno restaurant has moved into a new building and officially opened in December, 2023. Expect the same, delicious Italian fare it’s known for.

Buon Giorno | 1201, 17th Ave. S.W. | 403.244.5522 buongiornos.ca

ROMANCE JUNKIE? If you got engaged over the holidays and want something totally unique for your wedding “cake,” our friends at Pie Junkie make special celebration pies! Impress your new in-laws with your creative approach to life with one of these beautiful pies.

Visit the website for more details.

MEAT THE FURIOUS BUTCHER

Pie Junkie | Multiple locations | piejunkie.ca

The Angry Frenchman Butcher is newly opened and not happy about how pricey things are right now. Experience the art of tailoring custom cuts, great service and affordable prices.

TWO FOR TEA

The Angry Frenchman Butcher | 8, 6143 4th St. S.E. 825.222.4095 | angryfrenchmanbutcher.ca

Photo provided

Photo provided

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

Enjoy breakfast, lunch or dinner at Prologue Café Wedding pie by Pie Junkie or treat yourself to afternoon tea on Saturdays and Sundays.

An evening cocktail or mocktail when in the area is also delightful.

Prologue Café | 525 5th Ave. S.W. | 403.300.6631 | prologuedaybar.com

ESCAPE ORDINARY Celebrate new flavours in 2024

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.

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

Grilled shiitake, aspar agus, miso vinaigrette, r adish, crispy rice paper

merakicuisine.ca 403.619.COOK (2665) W I N T ER 2024 S AVO U RC A LG A RY.c a 25

Competitive electricity, natural gas and solar options for Albertans With easymax,™ you have the ability to choose an energy plan that fits you. We offer the choice between fixed and floating rates and you can switch* between rates once a month without fees. ^

^

Choose a fixed rate if you: ^

• Want to avoid changes in the rate you pay every month.

• Want to more closely budget your monthly bill.

Choose a floating rate if you: ^

• Are comfortable with changes in your rate every month.

• Are interested in watching the market each month.

Get the upper hand on rates Our fixed rates are guaranteed for five years. ^

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Enjoy your freedom Change, cancel or move your energy plan anywhere in Alberta. There’s no charge. ±

One easy bill Bundle your electricity and natural gas plans to simplify your monthly bills.

Convenient payment options Including fee-free credit card payments.

Earn up to $750 a year in referral credits + Refer friends and family and get a $50 bill credit per referral. +

Choose equal monthly bills With our Equalized Payment Plan, your monthly bill is based on an average of your last 12 bills.** Make the most of Alberta’s sun Easymax Seasonal Solar™ customers earn bill credits for

solar power exported back to the grid.~

It’s easy to switch † It takes 10 minutes or less to sign up. Plus, we’ll take care of the transition from your current provider.

Switch to easymax today: ENMAX Energy App | easymax.ca | 310-6010 TM

^Some conditions, admin, other fees and taxes beyond the electricity and natural gas rates also apply. | *You can switch between available fixed and floating rate Energy Plans once per month either online or by calling us. | ±Cancel at any time without penalty by providing us with one month’s notice. | +ENMAX Energy Referral Program terms and conditions apply. See enmax.com/referrer-terms-and-conditions. | †Terms and conditions apply. Customers must meet eligibility and credit requirements. | **ENMAX Energy Corporation can change or cancel the Equalized Payment Plan at any time in its sole discretion. | ~Terms and conditions apply. ENMAX cannot guarantee which months of the year you will be able to export back to the grid. Your ability to export back to the grid depends on many factors including but not limited to, the weather, your electricity consumption, and the efficiency of your home. Visit enmax.com/easymaxseasonalsolar.com to learn more. | Easymax™ and Easymax Seasonal Solar™ by ENMAX Energy.

Customers are free to purchase natural gas services or electricity services from a retailer of their choice. For a list of retailers, visit ucahelps.alberta.ca or call 310-4822 (toll-free in Alberta).

26 W I N T ER 2024 S AVO U RC A LG A RY.c a

CHILLIN’ LIKE VILLAINS

Photo provided

CHAR Hospitality Group chef/owners Connie DeSousa and John Jackson are launching a new video interview series called Chillin’with Chefs. Follow on Instagram for updates and subscribe to their YouTube channel to catch all the episodes where they chat John Jackson (l) and Connie DeSousa. about hot-topic discussions with interesting personalities, professionals and celebrities while taking a frozen lake ice plunge or warming up in a hot wood-fired sauna.

While there are already some excellent choices in Calgary, a good sandwich shop is always a welcome. Enter Lil’ Black Rooster, the latest project by chef Andrea Harling. This brand-new eatery in the Calgary Farmers’ Market West opened its doors just as we were going to press. Chef Harling was kind enough to share her vision with Lil' Black Rooster at CFM West us, but we decided to wait for a full review in the next issue after we’d had some time to sample our way around the menu.

Connie DeSousa and John Jackson CHAR Hospitality Group | youtube.com/@CHARCUT1

Lil’ Black Rooster | Calgary Farmers’ Market West | 25 Greenbriar Dr. N.W. @lilblackroostereats

ALL DECKED OUT AT THE VILLAGE Village Ice Cream at Britannia Plaza reopened in December after closing for extensive renovations. The the new space is curvy and chic and folks in the southwest can once again pop in for all of their creamy favourites.

Photo provided

Make Jasper and the Marmot Basin your next ski destination. With a new high alpine terrain basin, a new knob quad chair, and an assortment of adventures for the non-skiers, it's the perfect ski/ nosh vacation. When the ski day is done, indulge in some tasty high-altitude dining.

Wanda Baker

LOUNGE LIZARD

Village Ice Cream Britannia | 820 49th Ave. S.W. | 403.457.9808 | villageicecream.com

HILLS AND NOSH

BITE ME

The District at Beltline debuted the District Lounge last fall and we couldn’t be more thrilled to have a new modern and comfortable space to visit for drinks and snacks. The room is available for private bookings and parties.

District Lounge | 227 11th Ave. S.W. | 403.750.0505 thedistrictbeltline.com

Nook at District Lounge

A BURGER A DAY

Photo provided

Photo provided

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

Burger it Forward is back for the entire month of February in support of food banks across Canada featuring Canadian Beef. Check the website for updates on participating restaurants.

Jasper National Park | Jasper.travel Jasper has some great apres-ski dining options

Burger it Forward | burgeritforward.ca

Fence and Post burger

Meet the people behind BLW beef production and sales

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

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Wanda Baker Photo provided

SLICE SLICE BABY After much success inside Two House Brewing Company, ACME Pizza has officially opened a brick-andmortar location in Renfrew making pizza lovers of the north happy. Check out the menu for all the delicious pie opens available for take-out and delivery.

ACME Carne pizza

ACME Pizza | 1025 Russet Rd. N.E. | 403.371.2263 | acmepizza.ca

Bar Moxy, opening soon in Banff

RETRO FIT Moxy Banff, Banff’s newest hotel, is located where The Voyager Inn used to be. The $30-million renovation is set to debut early this year.

Features include Bar Moxy, which evokes a retro ski vibe with an allday menu and a courtyard featuring a cozy fireplace and hot pools.

Bar Moxy | 555 Banff Ave., Banff | 403.742.3301 | @MoxyBanff

IN THE WILD Rouge Restaurant co-owner and culinary director Paul Rogalski has been filming Wild Harvest television series season three on location in Sri Lanka with Les Stroud. Seasons one and two are available online and they’ve released their first collaborative cookbook called Wild Harvest Recipes available in the restaurant, at Knifewear, Shelf Life Books and The Cookbook Co. Cooks.

Rouge Restaurant | 1240 8th Ave. S.E. | 403.531.2767 | rougecalgary.com

Photo provided

CATERING TO EARTH Did you know Chef’s Earth offers catering?

That means your next event for five to 40 people could have chef-driven, natural, nutrient-rich food that’s good for you and good for the planet. What a delicious idea. Breakfast, lunch and dinner options available. Order 48 hours in advance to ensure the freshest available ingredients.

Chef’s Earth Catering chefsearth.ca/our-menu/ catering

Chef's Earth caters breakfast, lunch and dinner.

Hearty. Healthy. Wholesome.

Grocery. Bakery. Deli. Café.

EDMONTON | CALGARY | SHERWOOD PARK

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Photo provided

Photo provided

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

A HAPPY ACCIDENT

Piedmontese beef has fewer calories and more protein than salmon.

THERE’S THE BEEF The Piedmontese breed of cattle, originating in Piedtmonte, Italy, is unique in that an inactive myostatin gene makes its meat extra lean. Ounce-forounce, a serving of certified Piedmontese beef is more than 20 per cent lower in calories than salmon but packs 10 per cent more protein. You can find Piedmontese beef at the butchers at The Italian Centre Shop.

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

OFF TO THE YUMMY FARM Keep tabs on Pasu Farms’ events page as they offer special dinners all year long, including We offer a variety of special dinners and events throughout the year including: South African BBQs on summer Saturday evenings from late May to late September (weather permitting), Ladies Night with special guest speaker and/or entertainers, fashion show and delicious buffet meal, Valentine's Day dinner, Celtic Feast in March, Seafood Supper in April and their famous Victorian Christmas Dinners throughout December.

Pasu Farms Events | pasu.com/events Beef rodizio at Mina's Brazilian Steakhouse

Legend has it that Brazilian rodizio was created when a waiter delivered a meat skewer to the wrong table by mistake but let the guest take a small piece of the meat anyway. Whichever way you slice it, delicious fire-roasted meat appearing as if by magic to your table might be the best thing ever. And you can get it at Mina’s!

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

WHAT’S THAT DELICIOUS SMELL? It's the smell of freshly baked, gourmet cinnamon rolls is wafting through Dickson Trail Crossing in northwest Airdrie, with the city’s first Cinnaholic location opening in December. Cinnaholic products are fresh baked and 100 per cent vegan, dairy and lactose free and cholesterol free.

Cinnaholic | 106, 3 Stonegate Dr. N.W., Airdrie | 587.360.5205 | cinnaholic.ca

WOOD-FIRED FABULOUS Enjoy traditional wood-fired pizza at the Italian Super Market.

Select one of their classics from the pizza menu or make one up from a variety of toppings. Like it spicy? Try El Diablo!

Available Wednesday to Sunday starting at 11:30 a.m.

Italian Super Market | 265 20th Ave. N.E. | 403.277.7898 italiansupermarket.com

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 elegant simplicity and nourishes the soul. Take in magnificent mountain views from our restaurant, which has 25-foot ceilings and large windows to

enjoy the bucolic landscapes. The boutique is a shopper’s delight for all ages, and our customers enjoy a peacefulness that comforts and calms their spirits.

40 minutes north of Calgary | 403.337.2800 or 1.800.679.7999 | www.pasu.com W I N T ER 2024 S AVO U RC A LG A RY.c a 2 9

MUSHROOM BORSCHT R e c i p e b y N ATA L I I A B OZ HOK

Ingredients

The tradition of cooking borscht dates back centuries and is passed on from generation to generation. With hundreds of variations of borscht, my grandmother says, “There are as many borscht recipes as there are families in Ukraine.”

5 medium potatoes, peeled and cubed

In our family, we cook borscht often. My mother, my grandmother and my aunts each use a different recipe – and I love all of them.

This meatless version of Ukrainian borscht is served on fast days and for Christmas Eve as part of the traditional Christmas dinner (sviat vechir), a traditional 12-dish meal.

300 g (11 oz) white cabbage, cut thinly into shreds ½ bell pepper, cut into strips 45 ml (3 Tbsp) olive oil 1 medium onion, sliced into half-moons 1 large carrot, peeled and grated 2 medium beets (beetroot), peeled and grated 15 ml (3 tsp) tomato paste or ketchup Black pepper (to taste) 2 cloves garlic, minced 30 ml (2 Tbsp) white vinegar

Recipe Card

200 g (7 oz) fresh mushrooms cut into large slices

When the beets are soft, add tomato paste and a splash of water.

Salt (to taste)

Add black pepper, one clove of minced garlic and vinegar and cook for another 5 minutes.

Finely chopped parsley, dill or chives (optional, for garnish) Method In a large pot, boil 4 L (1 gal) of water and add a pinch of salt Add potatoes and cook for 5 minutes.

Add cabbage and bell pepper, continue cooking for 20 minutes on low heat.

In the meantime, heat 10 ml (2 tsp) olive oil in a skillet over medium heat. Add onion and carrot and sauté for 5 minutes, stirring regularly.

In a second pan, heat 5 ml (1 tsp) of olive oil and add mushrooms. Saute until the moisture has almost completely evaporated.

Transfer the mushrooms from the pan to the pot.

After 5 minutes, add the sautéed vegetables to the pot and cook for another 10 minutes.

Turn off heat.

Let it stand covered for 10-15 minutes before serving.

Serve with sour cream and fresh bread.

Add beets and continue sauteeing until the beets are soft.

raclette: an event consisting of melting

cheese and then oozing it onto anything and everything. caution: will result in full bellies, laughter, independent culinary creations and utter satisfaction.

The Tea Boutique Proudly refreshing our customers since 2002

◗ PREMIUM LOOSE-LEAF TEA & MATCHA ◗ TEA-WARE & ACCESSORIES ◗ CLASSIC & FLAVORED COFFEE ◗ BULK & CORPORATE ORDERS ◗ CUSTOM BLENDS Discover us: A T D A L H O U S I E S T A T I O N 403.286.5220 www.zestkitchenware.com

3 0 W I N T ER 2024 S AVO U RC A LG A RY.c a

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

TotaliTea.com

ENERGIZE & RESTORE YOURSELF Fresh & Local Market + Kitchens in Avenida Village is your destination for every type of food plan. Let us work with you for the perfect meals to energize and restore you and your family in 2024. Shop our farmers market for fresh produce, local food artisans, meats like chicken, bison, seafood and beef, bulk and groceries. Enjoy a culinary experience from one of our 22 kitchens. Enjoy our weekly live music Thursday, Friday and Saturday nights from 5:30p-7:30p in our bar.

EVENTS

Energize yourself by joining our welcoming community.

Elvis FOOD

S ATUR DAY, J AN UAR Y 2 7 Elvis Food Fest – Comfort foods from the 60s and 70s.

S ATUR DAY, F EBRUAR Y 24 Spirit of Aloha – Our ‘Ohana will be sharing the spirit of Aloha with a day of food, fun & festivities.

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

AWARD WINNING FOOD INNOVATION