Savour Calgary - Winter Issue 2025

WINTER 2025

FRESH. LOCAL. STORIES FOR FOOD LOVERS.

Calgary

COMFORT FOOD Finding solace in our favourite noshes

Lunar New Year Aphrodisiacs

Daikon Pudding Master Class

A Crash Course on Lusty Libations

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2025 ISSUE SCHEDULE

Watch for Savour Calgary on newsstands throughout 2025.

Early Spring | March 11 Late Spring | May 6 Summer | July 2 Harvest | September 9 Holiday | November 12

16 Welcome

7 Editor’s Letter

Savour Selects

8 Mountains, Pineapples and Tacos

Fresh Market

10 Turnips and Rutabagas

Market Report

11 Mexican Street Food and Pie in the Sky

Feature Article

12

12 A Bowl of Comfort

18

Shop Local 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.

14 Comfort Foods

Master Class

16 Daikon Radish Pudding (Lo Bak Goh)

A Crash Coarse

18 Aphrodisiacs

Quick Bites

20 Hot Chocolate, Pizza and Booze-free Libations W I N T ER 2025 S AVO U RC A LG A RY.c a 5

More Albertans choose Easymax for electricity and natural gas than any other retailer.

electricity | natural gas | solar

easymax.ca | 310-6010

Terms and conditions apply. 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).

W ELCOME

EDiT TOR

PUBLISHER

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

I

n these coldest, darkest months of the year, connection is more important than ever. Coming together with food and drink around a fire (or a warm table) is as fundamental to the human experience as breathing.

Community is essential as our survival.

While most of us are, fortunately, no longer huddling in caves and fighting the elements, many of us do battle with wild creatures of the dark like depression and Seasonal Affective Disorder. And we need each other.

As the winter wears on, check in on your friends and family. Bring soup.

Invite them to dinner. If you’re having a good day, make an effort to be a light for someone else. If you’re having a dark day, reach out for connection.

Camie Leard | camie@savourcalgary.ca CONTRIBUTING EDITOR

Ellen Kelly | ellen@savourcalgary.ca C O M M U N I C AT I O N S & M A R K E T I N G M A N AG E R

Wanda Baker | wanda@savourcalgary.ca MAGAZINE DESIGN

Cheryl Starr Design Group | stellardesign.ca CONTRIBUTORS

Wanda Baker, Shelley Boettcher, Erin Jenkins, Ellen Kelly, John Leung, Hetal Venmali, Lailani Mendoza-Lai EDITOR-IN-CHIEF

COVER

Camie Leard

Created, styled and shot by Hetal Vanmali, this gorgeous lobster macand-cheese is next-level comfort food.

Find the recipe at thehouseoftaste.ca.

ADVERTISING INQUIRIES

advertising@savourcalgary.ca 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

This issue is full of great ideas for taking comfort in food and in friends and family.

I invite you to find something in these pages and share it with someone you love as we wait for the sun to return, together.

O 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

All efforts have been made to ensure that content is accurate on the date of publication. Views expressed in editorial content reflect the author(s) opinions and do not necessarily reflect the views of the publisher or editor. Savour Calgary accepts no liability for any loss or damage of any kind caused by any errors or omissions. All trademarks presented are owned by the registered owner and Savour Calgary will be held harmless if a submitted trademark does not have authorization. All rights reserved by Savour Calgary and no part of the magazine can be reprinted or reproduced without the written consent of the publisher at Savour Calgary Ltd.

Happy Eating!

EASY MEALS for BUSY LIVES! NO ADDITIVES NO PRESERVATIVES ALL BUTTER PASTRY FRESH INGREDIENTS HANDMADE LOCALLY

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 OPEN 10 TO 7 EVERY DAY

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CITYWIDE DELIVERY

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W I N T ER 2025 S AVO U RC A LG A RY.c a 7

ESCAPE THE CITY One of the best things about living where we do is how quickly we can be in the middle of nowhere. Snowshoers, skiers and ice climbers revel in the great outdoors that is our backyard.

Some of us prefer a more luxurious (and warmer!) approach to winter.

Fortunately, Azuridge Estate Hotel is just south of Calgary and feels a world away from the hustle and bustle of the city. We recently attended a private event at the hotel and were treated to a taste of the culinary offerings at this gorgeous Foothills retreat.

Under the leadership of Executive Chef Yoshi Chubashi, the talented team creates culinary experiences ranging from a la carte dining at the Opal Dining Room, to the wine series or the special chef’s tasting menu.

Book a delicious day or two away or take a beautiful drive for brunch Friday-Sunday 8 a.m. to 2 p.m.* Azuridge Estate Hotel | 178057 272nd St. W., Priddis | 403.998.1035 | azuridgehotel.com

DINING IN THE SKY

Photo provided

Savour selects Sky Bistro, at the top of Sulphur Mountain in Banff, not only offers a spectacular view, Sky Bistro Short Rib it also recently launched a new weekend chef’s tasting menu featuring the talents of recently promoted head chef Kurtis O’Kasi. We took in the mesmerizing 2025 Nightrise program featuring an immersive multimedia experience that begins on the gondola ride on the way up the mountain and extends to firepits, an outdoor bar and indoor lounge to enjoy a cocktail or two before dinner. We kept warm with an aromatic mulled wine that was perfect on a cold night on the mountain.

The tasting menu features five courses with two or three options for a starter, main and dessert with amuse bouche and palate cleanser changing from day to day. We opted for the seafood chowder, beef short rib and pumpkin pecan mousse for dessert. The short rib was melt-in-your-mouth tender and we couldn’t get enough of the white truffle mashed potato that accompanied it. The chef’s tasting menu is available on select weekends Jan. 3 to May 11.

Reservations are recommended.

Sky Bistro | 100 Mountain Ave., Banff | 403.762.7486 banffjaspercollection.com/dining/sky-bistro

More than a grocery store!

EDMONTON

8 W I N T ER 2025 S AVO U RC A LG A RY.c a

|

CALGARY

| SHERWOOD PARK

We love the new trend of the chef-driven food courts popping up around Calgary. The First Street Market, the District at Beltline, and now Pineapple Hall at Stephen Avenue Place offer variety without sacrificing culinary craft. Pineapple Hall is the latest offering by Concorde Group and brings together favourites like Lonely Mouth, Double Zero Pizza, Surfy Surfy and Clive Burger along with newcomer Needs Must Cafe and Patisserie. Adjoining the food hall is a second location for foodie fave Pidgeonhole with a (slightly) tweaked menu and a fabulous, curvy and cozy dining room and lively bar. We loved the Mafalda pasta with harissa butter, basil and Grana Padano and the tasty Joaqream Phoenix mocktail. The new downtown eatery is open seven days a week and offers weekend brunch to boot. We can’t wait to try the rest!*

Masa Mama, Calgary’s latest taqueria that recently set down roots in Marda Loop, is the brainchild of Andrew Ocasion, Mikko Tamarra and Nick Suche. What began as a weekend pop-up during the pandemic, formally known as Con Mi Taco, has now blossomed into a fusion of traditional and creative taco options.

The name “Masa,” which refers to the dough used for fresh tortillas, reflects the team’s commitment to quality—eschewing store-bought tortillas for the labour-intensive, authentic Masa Mama’s handcrafted process. The menu highlights Masa Guac, tortillas and fusion-inspired Korean Fish Taco and Aguachile Negro, blending tacos bring a fresh take on Calgary’s taqueria scene. cultures with ingredients like gochujang and maple syrup. One of many standouts for us was the Mac Mama, a beef and bacon patty with mac sauce that was fabulous. With a modern, intimate and laid-back design by Mera Studio Architects, Masa Mama is an approachable culinary gem.*

Photo provided

Pineapple Hall | 205, 225 7th Ave. S.W. | info@pineapplehall.ca pineapplehall.ca

Celebrating 20 years of culinary excellence, the Caracciolo family reflects on Mercato’s legacy.

Wanda Baker

Masa Mama | 3429 22nd St. S.W. | 403.971.3940 | masamama.com

CELEBRATING 20

GREEK EATS

Mercato Gourmet Restaurant in Mission is celebrating 20 years of culinary excellence. Since opening its doors, Mercato, founded by the Caracciolo family, has become more than just a restaurant—it’s known as a beloved community gathering spot serving authentic Italian cuisine. To commemorate this milestone, Mercato invites patrons to share their personal stories of memorable moments at the restaurant throughout January and February.

Entrants will be selected for a chance to win a private dinner experience, including a cozy family-style dinner at Mama Cathy Caracciolo’s home or an exclusive multi-course tasting menu with Chef Yeng Sreng. Check website and social media for details.

The Greek Corner Calgary, owned by Yianni and Kiki Vasilantonakis, is a family-run restaurant that brings a slice of Greece to Calgary’s vibrant dining scene.

Since opening in 2020, it has become a go-to spot for authentic Greek cuisine in the south, serving up traditional dishes like tender souvlaki, saganaki and their standout freshly made tzatziki. On a snowy November day, we stopped in for Authentic Greek cuisine meets Mediterranean hospitality at The Greek Corner Calgary. lunch and were welcomed by Yianni’s warm hospitality. Highlights of the meal included perfectly seasoned ribs, fluffy pita paired with creamy tzatziki, a crisp Caesar salad and a flavourful chicken souvlaki wrap accompanied by a classic Greek salad.

The food was fresh and delicious. This spot embodies Mediterranean warmth and flavour.

Mercato Gourmet | mercatogourmet.com

IT’S ELECTRIC

True Wild Distilling pairs bold spirits with elevated cuisine, all served in the inviting restored historic space

Wamda Baker

IN TACOS WE TRUST

True Wild Distilling opened in November, bringing fresh energy to the city’s spirits scene. Located in a restored historical electrical substation, this new distillery blends heritage charm with modern elegance.

Visitors can enjoy distillery tours, tastings and private events, all while savouring locally crafted spirits like our current favourite, the White Negroni. Founder Bryce Parsons built the distillery to seamlessly blend the past and present, creating new experiences. The kitchen, led by executive chef Jeff Lusis, who has made his way back to Calgary after spending time in Australia, uses a charcoal grill to add depth and flavour to the food. The menu is inviting and innovative, offering a selection of curated dishes. We were delighted by the balanced briny richness of the Baked Oysters, expertly paired with chicken-fat butter. The Bone Marrow Toast with confit garlic was silky and unctuous, served on toast highlighted by the gentle sweetness of the confit garlic. The contrast of textures and tastes was both comforting and sophisticated, setting the tone for our lighter, well-balanced mains.

Guests will enjoy this immersive experience that’s both contemporary and rooted in tradition.*

The Greek Corner Calgary | 7521 Macleod Tr. S.W. | 587.356.3033 thegreekcornercalgary.ca

BREWING COMMUNITY SPIRIT

Wamda Baker

Pineapple Hall seafood

DINER’S CHOICE

Wamda Baker

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

Brewsmith Brewing Co. is the first brewery in the northwest to offer a community-focused approach to craft beer. Owned by Bobby and Miranda Mitchell, along with Jim and Jocelyn Sansom, the brewery’s name reflects its handson, blue-collar roots. Located in Bowness, the space was co-designed by Jim, leveraging his expertise working with a local construction company. Head brewer Colin Baldner produces smaller batches enabling frequent rotation and experimentation. Small-batch brews like the Jim Sansom of Brewsmith signature English Mild Ale are available yearBrewing Co. in Bowness, Calgary’s round and complement the simple menu of beer first brewery in the northwest offering small-batch craft beers. cheese dip, gourmet hot dogs and pulled pork sliders. Rotating menu specials are available along with art work by local artists, DJ nights and artisan markets.

Exciting collaborations are on the horizon as this brewery partners with local, national, and international peers to craft unique beers together.* Brewsmith Brewing Company | 6311 Bowness Rd. N.W. | brewsmithbrewing.ca 403.452.2449

True Wild Distilling | 3115 11th St. S.E. | 403.245.8269 truewilddistilling.com

*Hosted our meal, but did not approve the story

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

Turnips and Rutabagas B y E L L E N K E L LY

We commonly think of turnips and rutabagas as root vegetables, and so they are for all intents and purposes, but they are in fact the enlarged base of the stem.

Originally much slimmer, they have become round as a result of centuries of crossbreeding.

I l l u s t ra t i on b y A L I S ON M A RT I N I’ve always been fond of rutabagas, sometimes called neeps, Swedish turnips or just swedes.

Aside from being a sweet-but-savoury addition to many a hearty soup, stew or mash, rutabaga (from the Swedish rotabagge meaning lumpy root, more or less) is just plain fun to say. Sometime during the 16th or 17th century, serendipity crossed an ordinary (albeit promiscuous) turnip with an even more ordinary cabbage and came up with, well, an ordinary rutabaga. I say ordinary with some reservations. Brassicas are often thought of as peasant fare, even livestock feed, and are rarely elevated to haute cuisine, but there is much to say for them all, especially the lowly rutabaga.

People often confuse rutabagas for turnips and while they are related – fellow brassicas, in fact – there are differences. Turnips are small, about the size of a tennis ball (or smaller, if you can find them), grow in a variety of climates and are in season only in the fall. They’re usually white with purplish tops and are a little watery with a spicy flavour similar to radishes (also brassicas). Larger turnips can be woody and will probably need to be peeled.

Meanwhile, rutabagas are much larger but best when they’re about the size of a softball (about 4 inches in diameter), although they can get much bigger.

Rutabagas are yellow skinned with purple tops, dense fleshed and sweeter than turnips. They only grow in cool climates, with a season from October to March, making them the perfect winter vegetable. Both turnip and rutabaga greens are eminently edible, similar to collard greens, even salad worthy when very young and tender.

While both turnips and rutabagas are fine to eat raw, their earthy savour really comes to the fore when they’re cooked, whether roasted, mashed or added to robust soups and stews. As members of the cabbage family, they share that cruciferous flavour profile with cauliflower, broccoli, Brussels sprouts and radish.

Interestingly, it was a turnip (or more likely a rutabaga) the Irish carved into a jack-o’-lantern, only adopting the more readily available pumpkin after the great migration to America. The practice obviously caught on.

Swedes and white turnips are both referred to simply as turnips in Great Britain, Scotland especially.

Classic nursery food, my favourite way of eating rutabagas outside of a stew or soup like Scotch broth, is as a mash with carrots. It was present on every Christmas and Thanksgiving table my grandmother set. Simplicity itself, cook peeled chopped rutabaga and carrots in salted water (or stock, if you have it) until very soft. Drain and mash together with lots of butter and black pepper, with freshly grated nutmeg and salt to taste. This can be prepared as a purée and baked until golden and puffy, but I prefer the coarser texture of the hand mashed.

Another clever way to use rutabagas is in these colourful vegetable latkes.

1 medium-sized orange-fleshed sweet potato, peeled 1 small rutabaga, peeled 2 medium parsnips, peeled 1 medium onion, peeled 15-30 ml (1-2 Tbsp) finely chopped chives or scallions 2 large eggs 30 ml (2 Tbsp) flour 5 ml (1 tsp) kosher salt 2.5 ml (½ tsp) freshly grated black pepper Vegetable oil for frying

In a food processor, or by hand with a box grater, shred the sweet potato, rutabaga, parsnips and

onion. Transfer to a tea-towel-lined colander set over a bowl. Wring out as much liquid as you can into the bowl, then let sit for 10-15 minutes.

Wring out once again, then drain off the water in the bowl, leaving any starch at the bottom.

Put the shredded vegetables into the bowl and add the flour, eggs, salt and pepper, mixing well with your hands.

Preheat oven to 95 C (200 F) and line a baking sheet with paper towels.

Heat a non-stick pan or well-seasoned cast iron skillet over medium heat with about 60 ml (¼ cup) oil until shimmering, about 165 C (325 F). Carefully drop about 30 ml (2 Tbsp) of the mixture into the hot oil and spread out to about 7.5 cm (3 inches) with a fork. Cook until crispy around the edges and flip, about 4-5 minutes a side. Sprinkle with salt while hot.

Transfer the pancakes to the baking sheet as you cook each batch to keep warm in the oven.

Serve hot with sour cream and applesauce.

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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

PIE CLOUD

By ER IN JEN K INS MESTIZO MEXICAN STREET FOOD For the family behind Mestizo Mexican Street Food, eating well has always been about more than sustenance – it’s a way of life. From running food stands in their hometown of Mexico City to following an uncle’s rise to fame as a chef in Japan, food is deeply woven into the family’s identity. But when the Garcías moved to Canada in 2003, it meant starting over with a new language and culture.

Still, the idea of someday opening their own restaurant always simmered in the background.

Photo provided

“My friends only hung out with me for my dad’s food,” jokes daughter and marketing manager, Alexia García.

“People always told us we needed to open a restaurant.” That long-standing dream became a reality when Luis García, the family patriarch, opened Mestizo’s first location at the Fresh & Local Market + Kitchens six years ago. This past June, the dream expanded with a second location in Kensington.

Mestizo Mexican Street Food is a family affair.

Mestizo is truly a family affair. Luis develops the recipes and manages the kitchen’s efficiency, while his wife, Luzma oversees accounting. Daughter Alexia leads marketing and catering, daughter Ximena handles HR, and son Sebastien manages the front of house. Together, they’ve created a “dream team,” turning their shared passion for food into a thriving business.

The Mestizo menu brims with the vibrant diversity of Mexican cuisine. Tacos al pastor and fish tacos are customer favourites, but dishes like the Mayan-inspired gordita taco, chorizo made from a late uncle’s recipe, and birria from a cousin’s kitchen showcase the authentic regional flavours that define Mestizo. Everything is made fresh to order and served quickly, thanks to systems perfected by Luis.

At Mestizo, it’s not just about great food – it’s about culture, family and community. Now that’s comfort food at its finest!

Mestizo Mexican Street Food | Fresh & Local Market and Kitchens 426, 12445 Lake Fraser Dr. S.E. | Mestizo Taqueria | 124 10th St. N.W. | mestizoyyc.com

“Pies are the ultimate comfort food,” muses Maureen DePatie, the founder and creative force behind Calgary’s beloved Pie Cloud. “They hold stories, memories and tradition.” And she’s right. The proof, as they say, is in the pudding. Or in this case, the pie. This year, Pie Cloud marks a decade of delighting Calgarians with pies that blend tradition, innovation and exceptional quality.

For DePatie, baking has been a lifelong passion.

“I’ve been obsessed since I was a kid with my Easy-Bake Oven,” she laughs. Pie Cloud began as an “ambitious retirement project” when DePatie opened the original location in Kensington – building number 314, for those who appreciate a good math joke. But running a stand-alone storefront came with its challenges. A suggestion from beloved Calgary food critic John Gilchrist helped DePatie realize farmers’ markets could be the perfect showcase for her creations. The idea inspired a crossCanada food tour, including stops at some of Quebec’s best bakeries, which reinvigorated her mission to bring deliciousness to Calgary.

Today, Pie Cloud finds a happy home at the Calgary Farmers’ Market’s South and West locations, where DePatie has found the perfect fit. “Farmers’ markets are about connection,” she explains. “They’re places where people value quality and take the time to shop thoughtfully. Customers appreciate the stories behind the food, and producers take pride in their craft. It creates a sense of community that’s hard to replicate elsewhere.”

Quality and creativity shine across Pie Cloud’s menu. French patisserie-style lemon and lime meringue pies remain bestsellers, while savoury options like turkey dinner pie – featuring a buttermilk biscuit crust – redefine comfort food. As DePatie puts it, “If you’re going to indulge, do it right.” We concur!

Pie Cloud | Calgary Farmers’ Market West 25 Greenbriar Dr. N.W. | Calgary Farmers’ Market South 510 77th Ave. S.E. | 403.813.6747 | piecloud.ca

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B y L A I L A N I M E N D OZ A-L A I

Ramen Beef noodle soup with daikon

Why comfort foods comfort. Plus, five classic Asian dishes to bring solace during the cold months Mention comfort food and for many people, a scene from the movie Ratatouille, comes to mind. The cold-hearted food critic takes a bite of ratatouille and is instantly transported to a warm memory of his childhood, happily eating his mom’s home-cooked meal.

For Arvin Dauz, owner of Lola’s Cluck + Oink, So, what exactly happens when you tuck it’s not uncommon to hear similar anecdotes into a plate of boeuf bourguignon with some from customers who try Lola’s Chicken Inasal crusty bread and suddenly, all’s right with for the first time. The unofficial dish of the the world? Biology has an answer.

Philippines’ Bacolod City, inasal is char-grilled “Nutritionally speaking, comfort foods tend to be chicken marinated in citrus juice, coconut “We often higher in calories — I have yet to meet someone vinegar, lemongrass and annatto oil, typically crave whose comfort foods are carrots and hummus!” served with some rice and a dipping sauce. quips Benali, who says her comfort food is her

Comfort foods are your go-tos when you’re feeling emotionally drained, physically tired, hangry, lonely, sick or just homesick. These dishes have an almost magical ability to make you feel happy and warm you up from the inside.

these foods mom’s freshly baked, homemade cookies. because “From a physiological standpoint, consuming they’re these foods causes a slight increase in body temperature, creating a sense of physical Butter connected comfort,” she explains. “Additionally, carbto positive rich foods can stimulate the release of Butter chicken This indulgent Indian curry, also serotonin, a neurotransmitter that regulates known as murgh makhani, feels simultaneously memories mood and promotes feelings of happiness homey and luxurious. Butter chicken’s and a sense and relaxation. The fats and carbs in creation was a happy accident when a pair of food provide a quick energy source, restaurateurs mixed leftover tandoori chicken with of familiarity, comfort which is especially satisfying when the butter-laden tomato sauce, and served it at their which can body craves extra warmth and energy.

Delhi restaurant. It was a hit and the rest was history. The dish is prepared by cooking marinated help us feel “This combination of warmth, mood-lifting effects and quick energy often explains chicken in a tandoori oven, simmering it in a soothed, why we seek out these foods — they velvety tomato sauce spiced with cumin, paprika, ginger, chili and turmeric, and then finishing with especially not only satisfy hunger but also offer emotional and physical comfort.” butter and cream. Garnished with cilantro for during a hit of freshness, butter chicken is best eaten Comfort foods are unique to each person as stressful they’re with basmati rice or garlic naan to scoop up all often tied to a specific place and culture. that creamy sauce. This beloved dish has become times.” In Calgary, where a third of the population so popular in Canada that it topped the list

“We often crave these foods because they’re connected to positive memories and a sense of familiarity, which can help us feel soothed, especially during stressful times,” says Serena Benali, a registered dietitian and nutritionist in Calgary.

“In many cases, craving comfort foods is our way of wanting to return to a certain time or relive memories and emotions that lift our mood, alleviate loneliness or provide comfort.”

1 2 W I N T ER 2025 S AVO U RC A LG A RY.c a

is born outside of Canada, immigrants like Dauz are introducing classic international dishes and well-executed fusion food to the local palate. As a result, it’s becoming easier to find feel-good delicacies from around the world, making the local food scene deliciously diverse.

chicken

“A young lady approached us after her meal to ask us specifically if there was someone at the store from Bacolod,” says Dauz, who isn’t from Bacolod but has developed a recipe that strikes a chord with Filipino immigrants seeking comfort food. “She gushed with appreciation of how true we are to what she knows as inasal. (She) truly expressed appreciation for giving her a taste of home.”

In celebration of the Lunar New Year, here are five Asia-originating dishes to shake off the winter doldrums.

of dishes ordered via Skip the Dishes in 2024.

Where to find it: Tamarind (Panorama Hills), Tandoori Grill - serves a non-dairy version (Downtown), Moti Mahal (Bankview)

Ramen This bowl of goodness from Japan typically consists of wheat noodles in a pork- or chicken-based broth, which can either be clear or creamy. Ramen is classified by what kind of tare is used. Tare is a sauce made of mirin and sake, ingredients like kombu or niboshi, and salt. It’s what gives ramen broth its unique salty umami.

The three kinds of tare are: shio (salt), shoyu (soy sauce), and miso (fermented soybean). Ramen is served with meat, such as savoury BBQ pork slices, and vegetables like bok choy with an assortment of toppings, especially that ubiquitous jammy egg. It isn’t unusual to find seafood or vegetarian versions as well.

Where to find it: Shiki Menya (Bridgeland),

Fuji Ramen (Avenida), Shokunin (Mission)

Black garlic miso ramen

pot

Pho

Hot

fried chicken

Spicy miso ramen

Pork adobo with garlic rice Half pho, half grilledpork rice bowl

Hot pot If you’re looking for comfort with company, hot pot is the answer. A cooking method common in East Asian countries, hot pot is similar to fondue – you cook your food in simmering broth in a communal pot at the table. First, you choose a soup base which comes in a variety of flavours: standard pork, beef or chicken broth, savoury satay or sour tom yum broth or, if you prefer spicy, there’s tongue-numbing Szechuan.

You can make it vegetarian too. Then comes the fun part – choosing your ingredients. With an array of proteins, vegetables and noodles available, you can make your hot pot your own.

Don’t forget to mix in your dipping sauces. All that’s left to do is to cook, dip, and eat to your heart’s content while chatting with friends.

Where to find it: Chine Hot Pot & Noodles

(Bonavista), Happy Lamb Hot Pot (Franklin), Golden Dragon – serves halal meat (Brentwood)

Pho Vietnam’s national dish is a popular comfort food in Calgary for good reason. Made of clear bone broth simmered for hours with spices, then filled with tender beef slices and flat rice noodles, this nourishing noodle soup is very much a hug in a bowl. While beef is the most popular meat for pho, you can opt for chicken, or melt-in-your-mouth oxtail. Make it hearty with additional pork or beef balls, or for the more adventurous, add some tendons and tripe.

There’s also beef satay and chili oil to satisfy your cravings for heat and spice. Pho can be customised to your liking with toppings that include cilantro, lemon, bean sprouts and basil.

Where to find it: Bee the Banh Mi (Fresh &

Local Market + Kitchens), Pho Hoai (Downtown and Okotoks), Pho Chu The (Mahogany)

Korean

Korean fried chicken Fried chicken is one of those classics that just hits the spot when you’re in need of a greasy, salty fix.

What’s great about Korean fried chicken is that, when done right, the meat is nice and succulent on the inside while the batter is light and crispy on the outside. Korean fried chicken can be categorised into original and sauced varieties, with flavours like spicy gochujang, garlicky soy sauce, scallion or honey garlic. The chicken is typically served with a side of pickled radish that provides a nice balance to the salt and fat.

Where to find it: K Town Fried Chicken (Crescent Heights), Ogam Chicken (Chinook), Seoul Fried Chicken (Mission)

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Cozy eats: Comfort foods to get through winter’s chill The new year is the perfect time for comfort food. It’s cold, it’s dark and we’re all seeking something to nosh on that makes us feel good, post-holidays.

We want flavours that are warm, rich and delicious, until the daylight returns.

Salad doesn’t make the list. Save that for spring. What we crave now are dense, high-calorie foods that trigger sentimental memories of happy times.

Far from a new concept, comfort food is referenced in the 1615 Spanish novel Don Quixote, where the main character’s niece and nurse were instructed to feed him foods that were “comforting and appropriate for the heart.”

Flash forward 350 years to when a 1966 Florida newspaper really got on the trend. “Adults, when under severe emotional stress, turn to what could be called ‘comfort food’ — food associated with the security of childhood, like mother’s poached egg or famous chicken soup,” according to the Palm Beach Post story.

You don’t have to be under severe emotional stress to seek out comfort food. Not at all. Whether you’re reliving a sweet childhood memory or simply wanting a cozy bite, comfort food gives it.

Every culture has its version of comfort dishes, so your picks may well be different than mine. But dive in and give these five a chance. You may find they’re worth every calorie.

Photo provided

Photo provided

Shop Local!

B y S H E L L E Y B OET TC H E R

QUICHE ME Housed in a nondescript, one-storey brick strip mall, circa 1965, in Brentwood, Minuet Cafe opened under the radar a year ago. But it didn’t take long for co-owners Julie and Shane Han to make friends in the community with their delicious Europeaninspired sweet tarts, cakes and quiche.

Shane earned a master pastry chef diploma in Germany, where he worked for many years, honing his craft. Lucky for us. While the sweet tarts and cakes are decadent and delicious, I have a soft spot for the bacon-and-cheese quiches. Available varieties depend on the day you visit, but they’re all good, with melt-in-your-mouth pastry and a good balance between egg and filling.

Banana cream pie

THAT’S BANANAS Since 1956, the Blackfoot Truckstop Diner has been dishing up no-nonsense homemade food for truckers and ordinary city folk alike, and it feels as if it hasn’t changed much since then. Go for turkey dinner on Thanksgiving and Christmas, and for pork chops, mushroom burgers and old-school milkshakes, anytime.

Bring a few coins so you can pick some tunes on the vintage jukeboxes, and kids will get a kick out of the model trains running overhead.

Bacon-cheese Quiche | Minuet Cafe | $9 Bacon-cheese quiche

Stop in on a weekend morning at Caffe Beano, and you’ll see tables of people who have been gathering to enjoy this Beltline café’s good food and ambiance since it opened more than 30 years ago. It’s been 25 years, maybe longer, since I first enjoyed a bowl of Beano’s chocolate ginger milk and I’ve been going back for it ever since.

Maybe it’s the soothing creaminess of the Callebaut chocolate flakes. Or the warm hint of spice from the ginger.

It’s practically medicinal on a cold winter morning.

Photo provided

BOWL ME OVER

But on the subject of comfort, the banana cream pie is where it’s at. The flakey homemade crust is heavy with real bananas, custard and whipped cream. A slice is so big it’s hard for one person to finish. But you’ll have to try.

Banana Cream Pie | Blackfoot Truckstop Diner $5.75/slice

Chocolate Ginger Milk | Caffe Beano | $5.50

Chocolate ginger milk

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Photo provided

COMFORT FOOD | SHOP LOCAL STICKY FINGERS Any time my family hears I’m heading to Sidewalk Citizen Bakery in the East Village, I get a request to bring back some sticky buns. Made from a sweet brioche dough and loaded in what the bakery team calls “cinnamon goo,” these tender morsels are guaranteed to give you a sweet buzz and sticky fingers. Serve with your morning coffee or a glass of cold milk for a special breakfast. Stop in early, though.

Not surprisingly, these little babies sell out quickly.

Photo provided

Brioche Sticky Bun | Sidewalk Citizen Bakery | $6

St. Lawrence bagels

HOLE IN ONE The tiny St. Lawrence Bagels opened a few years ago in a little strip mall along Parkdale Blvd. N.W., looking out toward the river. The owners trained in Montreal and then ventured west, bringing their knowledge of how to make wood-fired bagels to Calgary. There’s no place to sit — this is takeout only — so get a plain one with salmon and cream cheese or buy a paper sack filled up with flavours to take home. Poppy seed and sesame are classic, but there are myriad others, too, including cinnamon raisin, plain and multi-grain.

Bagels | St. Lawrence Bagels | $10.25 for six Brioche sticky bun

Your one stop shop for all of your favourites

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Italian & Mediterranean specialty imports

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For winter comfort food

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

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

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B y C H E F JOH N L E U NG

DAIKON RADISH PUDDING LO BAK GOH This pudding is a Cantonese culinary treasure, filled with umami from the mushrooms and preserved meats, with a light sweet earthiness from the daikon radish.

This is a dish taught to me by my Mom, who learned it from her Mom. I made a few tweaks, but the spirit of my grandma’s pudding is still intact.

This pudding is popular year round but is especially loved during Lunar New Year when good wishes come in spades. That’s because the last word in lo bak goh is a homophone for high, so when you eat or serve this pudding, you are wishing everyone around you will achieve great things (Bo bo goh sing).

30 ml (2 Tbsp) dried shrimp, rehydrated and chopped 6 pieces dried shiitake mushrooms, rehydrated and diced finely 2 links Chinese sausage diced finely 250 ml (1 cup) prosciutto, diced finely 170 g (6 oz) rice flour (NOT glutinous rice flour) 56 g (2 oz) cornstarch 15 ml (1 Tbsp) sugar 15 ml (1 Tbsp) salt 5 ml (1 tsp) chicken bouillon powder (optional) 10 ml (2 tsp) white pepper 500 ml (2 cups) cold water 5 ml (1 tsp) soy sauce 5 ml (1 tsp) sesame oil 900 g (2 lbs) grated, peeled daikon radish 60 ml (¼ cup) toasted white sesame seeds (optional) 60 ml (¼ cup) green onions, thinly sliced (optional)

Happy Year of the Snake!

16 W I N T ER 2025 S AVO U RC A LG A RY.c a

Rehydrate dried shrimp and mushrooms in hot water.

When both are fully hydrated, drain all liquid and squeeze gently to remove any excess liquid. Save some cooled soaking liquid to make up your 2 cups of water; there is a lot of flavour in there, don’t throw it away!

Combine rice flour, cornstarch, sugar, salt, chicken bouillon and pepper in a bowl, mix in water to form slurry and set aside.

In a hot wok or pan over medium high heat, sauté diced sausage, prosciutto, dried shrimp and mushrooms until aromatic and lightly browned. Add in soy sauce and sesame oil, mix well and set aside.

In the same pan with 1 tsp oil, add grated daikon.

Sauté over medium high heat until simmering and water slightly reduced, approx. 8 minutes.

Return the sautéed meat and mushroom mix back into the wok and mix well.

Reduce heat to low, add in slurry (mixing it well first to ensure there’s no settled starch), and mix well until a thick pasty batter is formed. Keep stirring, you don’t want any browned bits here!

In a lightly greased 9 x 9 baking pan (or loaf pan), pour in your batter. Tap gently to release air bubbles.

In a steamer with plenty of water, steam pudding over high heat for 50 minutes.

When your timer goes off, sprinkle on toasted sesame seeds and/or green onions. Remove from the steamer.

You can eat it right away (which is how some dim sum restaurants in Hong Kong do it), or cool completely and place in the fridge overnight to fully set.

Once the pudding is set, slide it out of the pan.

Slice into 1-inch-thick pieces.

At this point, you can either reheat using a steamer for 10 minutes until hot, or pan fry pudding slices with some umami chili oil (recipe linked on the right).

If you are pan frying, fry slices in a neutral oil in a frying pan over medium heat until golden brown, then add in chili oil near the end.

Plate and garnish with green onions, more sesame seeds, and more chili oil, as desired.

Eat it while it’s hot, because when there’s lo bak goh at our house, everyone wants a piece!

LEARN FROM THE PRO! Chef John Leung will be teaching a live class on Twitch on Saturday, February 1 at 12 p.m.

Scan t o cook along wit h Chef J ohn!

Fin d t he Umami Chili Oil recip e here!

$110 EAT-FOR-A-WEEK

Freezer-friendly packs

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

FREE DELIVERY! 403.264.6452 (Greater Calgary area)

Order online

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By CA MIE LE A R D

Aphro disiacs A CRASH COURSE LOVE IS IN THE AIR AND WE AT SAVOUR CALGARY ARE NOTHING IF NOT ROMANTICS. TO CELEBRATE VALENTINE’S DAY, WE’VE PUT TOGETHER A “CRASH COURSE” ON THE LUSTY LIBATIONS, TITILLATING TIDBITS AND NAUGHTY NOSHES KNOWN AS APHRODISIACS.

APHRODITE, BORN OF THE SEA Aphrodisiacs are named for the Greek goddess of love, beaut y, desire and procreation. Given that one of her two origin stories has Aphrodite born from the Mediterranean, it’s no surprise many Greek (and later Roman) aphrodisiacs are seafood. While the Roman version of the goddess, Venus, is depicted emerging from a scallop shell in Botticelli’s famous painting, it’s another bivalve that has become famous for making people frisk y – the oyster.

THE SHAPE OF THINGS If you believe in the power of suggestion, bananas, asparagus and mushrooms are flagrantly phallic and if you’ve ever seen a papaya cut in half, it’s plain to see how it made the list. Even the digital world is in the game with eggplant and peach emojis taking on their own symbology.

LOVE POTION OR FALSE NOTION? Most herbs, spices and ingredients thought to be aphrodisiacs have little or no basis in scientific fact…at least directly. However, various nutrients can promote health in systems that impact sexual desire.

Will pomegranate promote passion? No, but it may reduce cortisol levels, which can increase testosterone production.

Will asparagus arouse you? Not necessarily, but aspartic acid helps neutralize ammonia, which leads to fatigue…and everyone has likely heard (or said) “Not, tonight honey. I’m too tired.”

Speaking of excuses, bananas aren’t just another pretty piece of fruit. Their potassium can help reduce the risk of headaches.

OYSTERS: FIFTY A DAY KEPT CASANOVA AT PLAY

Foods high in omega-3, like eggs and fatty fish, improve brain function – and the brain is where every naughty notion starts.

The 18th-century Italian romantic Giacomo Casanova is said to have eaten 50 raw oysters for breakfast every day. With a rumoured 132 lovers over his lifetime, he may have been onto something.

Garlic, coffee, citrus and beets increase blood flow to the nether regions (and everywhere else, for that matter).

One study suggested oysters increased production of testosterone in male rats and progesterone in females through a rare amino acid called D-aspartic.

Foods rich in tyrosine (from which the body makes dopamine) like almonds, avocados, bananas, eggs, beans, fish, chicken and dark chocolate all have potentially aphrodisiac effects.

Oysters also contain high levels of zinc,which is thought to aid in the production of dopamine – one of the brain’s feel-good chemicals.

It’s most likely the open oyster’s suggestive symbolism that adds to its powers.

Like all food, aphrodisiacs are regional and tied to local conditions and culture. Some examples of international erotic eats: 1 8 W I N T ER 2025 S AVO U RC A LG A RY.c a

APHRODISIACS AROUND THE WORLD India: Saffron, ashwagandha and shatavari (asparagus family)

South Asia: Tongkat Ali (herb), fenugreek Greece: Artichoke, basil, fig

Aztecs/South America: Avocado, chocolate, maca

Finland: Black liquorice Mexico: Pumpkin seeds

G E T

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Spicy

Now that you know what foods will get your lover’s motor running, here’s where to get your tantalizing treats this Valentine’s Day: CHAMPAGNE: If it’s a date you’re after, check out UNTITLED Champagne

Lounge which specializes in bodacious bubbles. You’ll also find oysters, caviar and other seductive snacks on the menu. For one of Calgary’s best selections of champagne and sparkling wine for a more intimate setting, pick up a Champagne 2Pac at Metrovino.

CHOCOLATE: Our cup runneth over when it comes to quality chocolatiers.

In fact, the Early Spring issue of Savour Calgary will really get into it, so stay tuned. In the meantime, arouse your tastebuds and more with the Passion Fruit Bonbons at Cochu Chocolatiers.

OYSTERS: If you’re going out, you can’t miss with Rodney’s Oyster

The original Spanish fly is made from blister beetles so called for their defensive secretion of a blistering agent, cantharidin.

In ancient times, dried beetles would be crushed and be mixed with drinks or sweets and consumed to promote feelings of warmth throughout the body and swelling of the … well, you get it.

We’ll steer clear of insects for this lascivious libation and offer you the gentle burn of hot peppers instead.

2 thin slices of jalapeño (or serrano if you like it hot) pepper

Bar. If you’d rather do your shucking in private, hidden gem Meta4 Foods is where the pros go for their oysters.

1 oz Licor 43

FRESH FRUIT: Head to any of Calgary’s great farmers’ markets to

1 oz tequila

squeeze some avocados (not too hard!) or peel a banana.

CHARCUTERIE: Nothing’s more sensual than finger food and the charcuterie boards at Fraser and Fig make for a gorgeous spread.

SEXY SPICES: If you really want to get your heart pounding, work up a sweat with

a spicy meal - bonus points if you get to lick your fingers. East African cuisine offers both. Try the Ethiopian and Eritrean delights at Abyssinia Restaurant.

SPANISH FLY

COCK TAIL

2 oz cold-brew coffee ½ oz agave syrup (mixed 1-to-1 with warm water to thin the consistency)

In the bottom of a cocktail shaker, muddle the pepper slices.

Add Licor 43, tequila, coffee and agave syrup.

Shake with ice and double strain into a rocks glass with fresh ice.

Garnish with a few pepper slices.

What sort of shell

1 is Venus depicted

in in Botticelli’s The Birth of Venus?

What is the

2 name of the rare

amino acid found in oysters?

Name a food high

3 in tyrosine.

Where is black 4 licorice considered an aphrodisiac?

What Ethiopian

5 restaurant is great for spicing up your romance?

Submit your answers by email to info@savourcalgary.ca or by scanning the QR code.

The winner will receive a $75 Amaranth Whole Foods gift card.

SOUL. LOVE. CREATIVITY. MAKE YOUR EVENT UNFORGETTABLE

merakicuisine.ca | 403.619.2665

Fried chicken and waffles, cherr y pearls, jalapeño, maple syrup

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Photo provided

Grab a heart-shaped pizza at Banff’s Aardvark Pizza and Sub this Valentine’s Day.

VISIT AN OLD FRIEND Aardvark Pizza and Subs has been serving up its ooey-gooey goodness since 1988 from its Caribou St. location in Banff. On a recent visit to the mountain Mecca, we were reminded just how good this offering is with the Four Cheese Tease accompanied by a breath-defying garlic dip of which we wished we had more. Next time, we’re having one of Aardvark’s famous sub sandwiches.

Aardvark Pizza and Subs | 304A Caribou St., Banff | 403.762.5500 aardvarkpizza.com

A new taqueria is making waves on 17th Ave. S.E. Taco Libre aims to bring the authentic taste of Mexican street food to International Ave. Get in the ring with a delicious al pastor or get cheesy with some gringas. Watch for new menu items pozole and sopa de tortilla this January.

Photo provided

EXERCISE YOUR TACO FREEDOM

Check out Taco Libre on International Ave.

Taco Libre | 1919f 31st St. S.E. IG: @tacolibre.ca

I transformed from someone who hated the gym to someone who looks forward to my workouts!

I feel strong, more confident and am able to better manage daily stress because of One On One and your support.

I Love you guys!

403.244.9059 | ONEONONEFITNESS@SHAW.CA Personal Training by appointment | 1516 17 Ave. SW, Calgary, AB

oneononefitness.ca 20 W I N T ER 2025 S AVO U RC A LG A RY.c a

COCOA FOR A CAUSE YYC Hot Chocolate Fest in support of Calgary Meals on Wheels is back Feb. 1-28, 2025. Hoping to top the festival’s biggest year ever YYC Hot Chocolate Fest is back, in 2024, organizers bringing delicious creativity and warmth to Calgary’s winter, one sip at a time. never fail to bring together the sweetest offerings from across the city that makes February just a little bit easier to handle – for us and for the folks Meals on Wheels supports every day. Watch the website and social media for updated lists of participants.

YYC Hot Chocolate Fest | yychotchocolate.com

TIP-TOP TAVERN If you’ve been through Deerfoot Meadows lately, you may have noticed the familiar fin of the Shark Club is no longer. In its place, you’ll find the Tavern Collective – a club-flavoured pub that rounds out the offerings of the Sandman Hotel, which also hosts a Denny’s and a Moxie’s. The large modern space brings the party with a massive “wall of screens” which featured ‘90s music videos for the time we were there as well as arcade games, stylish banquettes and a second level, which could be a great place for your next event. The food offering is typical pub fare with a focus on house-made quality. We really loved the focaccia pizza (spicy pepperoni, please!) and the hand-battered chicken tenders which reminded us of crispy fish and chips batter. A fun cocktail program rounds out the offering.* Tavern Collective | 7995 11th St. S.E. | 403.250.5973 | thetaverncollective.com

NEW CHEF, NEW FLAVOURS

QUENCH DRY JANUARY Willow Park Wines & Spirits is celebrating Dry January with a new event featuring its ever-growing non-alcoholic selection. This minifestival tasting happens Jan. 18, 2-4 p.m. on the mezzanine and will offer delicious beers, canned cocktails and more. Details and registration on the website.

No-alcohol

festival offering

Wanda Baker

Photo provided

Wanda Baker

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

Non-Alcoholic Mini-Festival Willow Park Wines & Spirits 10801 Bonaventure Dr S.E. 403.296.1640 | willowpark.net

AN EAST COAST COMEBACK Blowers & Grafton in the Mission district reopened in November, offering its signature East Coast-inspired dishes and welcoming atmosphere. Known for its fresh lobster rolls, fish and chips and other Maritime favourites, the popular eatery has an exclusive Mission-only must try menu.

Blowers & Grafton | 2120 4th St. S.W. 587.391.4848 | blowersgrafton.com

Blowers & Grafton returns to Mission with its signature East Coast eats and vibrant atmosphere.

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

Last fall, local breakfast eatery Maven welcomed Chef Leroy Borrega, whose global culinary journey spans Hong Kong, Singapore, Colorado and Australia. Formerly of Shokunin, where he helped secure Calgary’s top restaurant accolades, Leroy is now blending bold flavours and Filipino roots into the new brunch menu.

Maven | 1006 17th Ave. S.W. | 403.457.7898 mavenrestaurantgroup.ca Photo provided

A GREENER WAY TO SHOP

Rob Naff, Matt Penner and Damon Tanzola proudly unveil Community Natural Foods new app, bringing convenience and healthy living closer to Calgary shoppers.

Community Natural Foods has launched a sleek new app, making it easier for Calgarians to shop sustainably.

Packed with features like bonus cash rewards and personalized deals, it’s a game-changer for eco-conscious grocery shoppers. Available in the Google Play store and Apple App store.

Community Natural Foods communitynaturalfoods.com

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 . 3 51 5

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Photo provided

Photo provided

PIZZA FOR YOUR FACE Pizza Face has officially opened a permanent location on 17th Avenue, offering its signature pizzas like the Mike’s Pickle Pizza in a retro Brooklyn-inspired space. Known for its delicious dough and unique toppings, the pizzeria is now ready to serve both dine-in and takeout.

Pizza Face | 3, 1103 17th Ave. S.W. | 403.300.2022 therealpizzaface.com Photo provided

L to R: Daniel, Armando and Tony. The three faces of Pizza Face.

SOUNDS AND SUDS Ol’ Beautiful Brewing Company is bringing a new experience to Calgary with the opening of “Sound Room” underneath Calcutta Cricket Club. The new space offers a lively venue for music, events and great beer.

Sound Room | 1213 1st St. S.W. | obsoundroom.com

Springbank Cheese Co. celebrates a fresh chapter with its new, expanded location in Mount Pleasant.

THIRD TIME’S A CHARM

Native Tongues brings its bold Mexican flavors to the University District.

Native Tongues opened its third location in the University District before the holidays featuring a fresh design highlighting Mexican flavours.

We love the chilaquiles so much and can’t wait to try some of the exclusive menu items.

Native Tongues | 4014 University Ave. N.W. | 587.349.7883 nativetongues.ca

GOUDA TIMES AHEAD After a 35-year run on 14th Ave. N.W., Springbank Cheese has relocated to a bigger Mount Pleasant space, making it even more accessible. The move celebrates the Hemsworth family’s legacy, offering double the space and a bigger gourmet cheese selection.

Springbank Cheese | 602A 16th Ave. N.W. | 403.282.8331 | springbankcheese.ca

Jingle Answers Congratulations to last issue’s winner, Emily Szasz. Here are the answers to the Jingle Quiz from the Holiday 2024 issue:

1 2

Name a carol in which you’ll hear “pumpkin pie.”

Rocking Around the Christmas Tree, Sleigh Ride and others.

3 4 5

Mulled wine is made with wine, what is wassail made with? Beer or cider

What poison can be found in cherry pits? Arsenic

Which Calgary organization makes great fruitcakes as a fundraiser? Calgary Unitarians

In the Bob and Doug McKenzie version of

22 W I N T ER 2025 S AVO U RC A LG A RY.c a

“The 12 Days of Christmas,” what does the true love bring on the third day? Three French toast

ROA STED TOM ATO SOU P

Recipe Card

R e c i p e a n d ph ot o b y H E TA L VA N M A L I

This quick-and-easy Frenchinspired roasted-tomato soup features rich flavors of roasted tomatoes, garlic and fresh basil. It captures the warmth and comfort of classic tomato soup with the creaminess of a tomato bisque.

Paired with a grilled cheese sandwich, it makes for a cozy, satisfying meal for the whole family — a hug in every spoonful.

7 ripe Roma tomatoes, roughly chopped into 8 pieces 7 cloves garlic, peeled 10 basil leaves, torn 45 ml (3 Tbsp) olive oil, divided 7.5 ml (1½ tsp) salt, divided 5 ml (1 tsp) ground black pepper 1 bay leaf

250 ml (1 cup) chopped onion

1. Preheat the oven to 230 C (450 F).

10 ml (2 tsp) sugar

2. Spread the tomatoes and garlic in a 9-inch round or square baking pan, then sprinkle the torn basil leaves over the top.

2 chicken bouillon cubes 500 ml (2 cups) water 2.5 ml (½ tsp) chili powder (optional, for those who love heat) 125 ml (½ cup) heavy cream, warmed 60 ml (¼ cup) grated Parmesan cheese (more for garnish) Fresh basil or parsley leaves, for garnish

3. Drizzle with 2 Tbsp olive oil, sprinkle with 1 tsp of the salt and the pepper and toss to coat.

4. Roast for 30 minutes, uncovered.

5. Meanwhile, in a large pot, heat the remaining olive oil over medium heat. Add the bay leaf and sauté until lightly browned, then add the onions and cook until golden (about 8 minutes).

6. Remove the bay leaf, then add the roasted tomatoes and their juices, sugar, bouillon cubes, remaining ½ tsp salt and water. Blend until smooth, then bring the mixture to a simmer and cook for 15 minutes.

7. Stir in the warmed cream and Parmesan cheese.

Add more hot water if you prefer a thinner soup and adjust salt to taste.

8. Serve the soup garnished with extra Parmesan and fresh basil or parsley leaves.

Serves: 4–5

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

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H E R E and N O W

AWARD

WINNING KITCHENS 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 2025. Shop our farmers market for fresh produce, local food artisans, chicken, bison, seafood, beef, bulk and groceries. Enjoy a culinary experience from one of our 25 award winning kitchens. Enjoy our weekly live music Friday and Saturday nights from 5:30p-7:30p in our bar.

Energize yourself by joining our welcoming community.

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

www.FreshAndLocal.ca

AWARD

WINNING

FOOD

INNOVATION