FRESH. LOCAL. STORIES FOR FOOD LOVERS.
OODLES OF NOODLES
Organizing your kitchen
A salute to everyone’s favourite slurpable snack What’s the soup? Find your next soulful bowlful
How to calm the chaos
FOR OVER 50 YEARS we’ve offered the finest commercial-use machines we could find in the world. We have been field-testing the newest machines from Kalerm (pronounced KA LE MEI) in some very busy locations and are excited to officially add them to our lineup.
These bean-to-cup espresso machines are designed for both home and commercial use and deliver user-friendly, high-tech features and a wide range of specialty coffee performance at a very competitive price point.
Be one of the first to test drive Kalerm.
Prestigecoffee-making THAT’S COMPLETELYAutomatic Kalerm
CHOOSE YOUR COMBO
ΠDAMN GOOD FRIES + MARTINI | $14
MB WAGYU CHEESEBURGER, FRIES + ADULT BEVERAGE | $24
Ž STEAK FRITES + ADULT BEVERAGE | $29
ADULT BEVERAGE CHOICES:
• 2oz Classic Martini (Buckle Vodka or Eau Claire Gin)
• 16oz Heineken or Trolley 5 Levels Lager
• 5oz Feature Red or White Wine
• Zero-Proof Cocktail
• BTL of Lusso Spring or Sparkling Water
GROWN-UPS ONLY. EAT LIKE AN ADULT
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, Regions 5 and 6. 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.
"I only eat Canadian So there better be Hawaiian Pizza, Ginger Beef and Caesars." "I only eat Canadian So there better be Hawaiian Pizza, Ginger Beef and Caesars."
Canadian fare or not, if you’re a pecky eater, we'll have something to satisfy your taste buds.
Are you a Snowbird returning from a winter retreat or are you just looking to escape town? Folks will be flocking to Bragg Creek to satisfy finicky palates and thirsts as Taste of Bragg Creek is back. Taking flight on Friday, April 24th from 5:00pm to 9:00pm, participating Bragg Creek & Area restauranteurs and liquor merchants will be featuring their culinary skills and products. Waddle door to door and sample delectable fare or visit retailers who will be staying open late to showcase their wares. Tasting tickets can be pre-purchased online and will be sold at convenient locations in the shopping areas during the event, so bring the entire gaggle to Bragg Creek.
New this year - participating restaurants will showcase special Taste of Bragg Creek features from April 25th to May 3rd to keep the festivities going so be sure to join us!
For complete details visit tasteofbraggcreek.ca facebook.com/tasteofbragg @ tasteofbraggcreek
Don’t you just love a good slurp? Table manners aside, few things are more satisfying than sucking up a perfectly done noodle from a bowl of ... whatever, really. That’s the beauty of the “noodie” – it crosses cultures, traditions, flavours, ingredients and slurp styles. I’ll admit, I’m less than demure when it comes to enjoying my noodles –I never did learn to properly coil them up on a spoon, nor do I intend to. Food, maybe especially the noodle, is meant to be relished with gusto. We hope you enjoy this issue’s feature on noodles as much as you enjoy noodles themselves. Also in this issue of Savour Calgary, you’ll find tips and tricks to calm the chaos in your kitchen, learn to make a delicious scallion bun, get the latest on farmers’ markets and more. As springtime slowly coaxes the sun back into the afternoons and sprinkles delicate patches of green across the landscape, I invite you to get outside and revel in what the land has to offer. Dust off the lethargy of winter and, like the natural world, bring yourself back to life. Explore the many fantastic walking paths Calgary has to offer, learn about the local plants and then make your way to a farmers’ market to forage the early gems of spring. Happy Eating!
PUBLISHER
Debbie Lambert | debbie@savourcalgary.ca
EDITOR-IN-CHIEF
Camie Leard | camie@savourcalgary.ca
CONTRIBUTING EDITOR
Ellen Kelly | ellen@savourcalgary.ca
COMMUNICATIONS & MARKETING MANAGER
Wanda Baker | wanda@savourcalgary.ca
MAGAZINE DESIGN
Cheryl Starr Design Group | stellardesign.ca
CONTRIBUTORS
Shelley Boettcher, Adam Hayman, Bernice Hill, Erin Jenkins, Ellen Kelly, Alison Martin, Lailani Mendonza-Lai, Ceilidh Price, Dana Pugh
ADVERTISING INQUIRIES debbie @savourcalgary.ca
Savour Calgary is published six times per year. Winter, Early Spring, Late Spring, Summer, Fall, Holiday
CONTACT INFORMATION
PHONE: 403.475.5809
EMAIL: info@savourcalgary.ca
POST MAIL: c/o 42 Candle Terrace SW, Calgary, T2W 6G7
FOR MORE INFORMATION SEE US AT savourcalgary.ca
FOR EDITORIAL INQUIRIES CONTACT camie@savourcalgary.ca
EDITOR-IN-CHIEF
Camie Leard COVER This
cover was shot by Okotoks photographer Dana Pugh
Savour selects
BATTER DAYS AHEAD
Wafflato Café & Lounge opened its first location in Jasper six years ago, navigating the pandemic before the 2024 wildfire forced owners Suhas and Pravila Sawant to evacuate. After nearly a month of uncertainty, they returned to find extensive smoke damage and significant damage to their home. Following months of gruelling restoration work, the Sawants have now expanded their resilience and hospitality to Calgary. Taking over the former Donna Mac space in the Design Distric t, Wafflato is the city’s newest all-day café. The menu features handcrafted Belgian waffles, brunch classics, dinner plates and cocktails, with coffee from Fratello Coffee Roasters. During our visit, we shared the macaroon waffles, finished with whipped cream, Belgian milk chocolate drizzle, and macaroons, and the buttermilk fried chicken waffles with a hot honey glaze. Both were excellent and serve as a testament to the quality this Jasper staple brings to its new Calgary home.*
Wafflato Café & Lounge | 1002 9th St. S.W. | 403.930.7917 | wafflato.ca
THE ITALIAN TABLE
The long-held vision of owner and chef Binu Simon, La Torino Trattoria brings a refined take on Italian cooking to Calgary’s deep south. After years working in luxury hotels and fine-dining kitchens abroad, Simon moved to Calgary and eventually set out to create a neighbourhood restaurant, plated with a modern touch while still grounded in tradition. The menu leans toward the classic, with house-made pasta, slow-braised short ribs, seafood fettuccine and crisp pizzas made from scratch, alongside warm focaccia and arancini to start. Alberta meats and produce shape the local/seasonal approach, while everything from sauces to bread, is prepared in-house. It’s the kind of place that feels both special and familiar, where technique meets comfort — somewhere worth returning to.*
La Torino Trattoria | 105, 12445 Lake Fraser Dr. S.E. | 587.317.9458 | latorino.ca
Lamartine
Wafflato’s smoked-salmon waffle
Binu Simon, owner and chef at La Torino Trattoria
PLATES AND POURS
Chef Garrett Martin and business partner Nate Wry, both alumni of Concorde Group’s hospitality portfolio, bring us Francine’s, a lively bar with French sensibility located in Calgary’s Chinatown. Martin previously oversaw kitchens including Major Tom, Barbarella, Model Milk , Pigeonhole and Sky 360, while Wry refined his classic-minded cocktail style in Calgary, Amsterdam and London. What began as a pop-up inside Meat & Bread quickly built a following before moving into a permanent, brick-lined room of its own. The menu leans into the playful and sharable, featuring steak frites, lobster rolls, ham and chips and crêpes, paired with martinis, thoughtful wines and strong non-alcoholic options. Working alongside Martin to execute the vision are Head Chef Laetitia Chrapchynski and Sous Chef Jordan Anderson, while General Manager Tamae Schafer coordinates the hospitality team. More bar than bistro, the space shifts easily from bright daytime lunches to candlelit evenings with disco-inspired music and a steady neighbourhood buzz. Francine’s | 306 Centre St. S. | francines.ca
ONCE UPON A PINT
Good Cheer Brewing looks to the past to shape what’s in the glass. Founded by sole owner and brewer Nathan Vadeboncoeur, the Calgary brewery recreates historical styles inspired by centuries-old recipes. A former environmental scientist and longtime homebrewer, Vadeboncoeur approaches beer as both craft and storytelling. The brewery is named after l’Ordre du Bon Temps, a 1606 French-Canadian society. This legacy lives on through Vadeboncoeur’s podcast, Brewing Society, and a taproom that serves as a bridge to the past. By recreating beers like 1720 London porters, he offers a physical record of how the world has evolved. The space, filled with antique furnishings and reclaimed wood, invites guests to slow down and share a tactile experience with history. It is a place where every pint tells a story that has survived the centuries.
Good Cheer
APRIL 11 , 2026
Elevate your night out at Stampede Cellar Uncorked! An evening of crafted cuisine from Alberta’s top restaurants, featuring locally grown ingredients and perfectly paired with the champion wines from the Stampede Cellar Showdown International Wine Competition. Tickets on sale now!
Brewing | 1220 20th Ave. S.E. | goodcheer.beer
Dongbu Kim
Photo provided
The team at Francine’s
Small-batch beers inspired by historic recipes at Good Cheer Brewing
PASS THE TAPAS
When Christian Micallef and Chef Lino Oliveira opened BODEGA by Sabor in Mission, they brought 12 years of Spanish and Portuguese dining expertise south from Edmonton. The concept began as overflow seating at their flagship restaurant, SABOR, where guests were served tapas in a space Oliveira called “the BODEGA.” That small lounge evolved into seven Edmonton-area locations before landing in Calgary. The menu features family-style dinners and a popular Thursday night special offering of eight tapas for $88, and a featured bottle of wine, with new tapas selections appearing weekly. Signature dishes include piri-piri prawns, lobster risotto, seafood Spanish rice (their version of paella), and bacon-wrapped dates, which support Brown Bagging for Calgary’s Kids. Oliveira uses his Portuguese upbringing to shape dishes with Alberta ingredients like brassica mustard. This mix of humble, traditional flavours and local products has quickly made the Mission location a destination for authentic Spanish cuisine.* BODEGA by Sabor |
Photo
BODEGA Tapas Bar’s 8 for $88
WINE WISDOM
As if you needed another reason to visit Marda Loop (seriously, the food scene is hopping down there), we highly recommend building your own charcuterie with expertly paired wine at Avitus Wine Bar. This chic, cozy space is part of the massively upgraded Henry Block on 34th Ave. Choose from an always-changing offering of cheeses, meats, pickles and other charcuterie staples – ask your knowledgeable server for their pairing suggestions. While you might not find what we had when you go, we will share that the 12-month Comté and duck rillette were standouts as was the White Panorama blend by Sylvain Morey’s Great Luberon collection. Now we can’t wait to try Brioche by Avitus, which opened a couple of blocks away in January!
Avitus Wine Bar | 1934 34th Ave. S.W. | @avituswinebar.yyc | avituswinebar.com
Camie Leard
Build-your-own charcuterie at Ativus Wine Bar
NEXT LEVEL BREWS
It wasn’t until we tried the coffee flight at the new Sought x Found location in Calgary’s beltline that we realized how much we needed to learn about coffee. Until then, a brew had been a brew. But the carefully curated flight of three demonstrated Caleb and Kitty Leung ’s dedication to the art and science of coffee. The gorgeous space is the perfect setting to take your next adventure in coffee and, if you have the chance, chat with the passionate, knowledgeable staff who will get you just as excited about the brew as they are.*
Sought x Found Beltline | 1107 4th St. S.W. | 587.226.0754 soughtxfound.coffee
AN EMERALD IN THE ROUGH
If you’ve ever had the pleasure of visiting Emerald Lake Lodge just outside of Field, B.C., you’ll be thrilled to know that the culinary team has added a “beneath the stars” dining experience through the winter until the end of April. Presented in a geodesic dome on the Kicking Horse patio outside the dining room, the Emerald Sky Dome tasting menu puts Chef Valerie Morrison’s 28 years of experience at the lodge to work. Six courses tell the story of food in the Rocky Mountains through ingredients, techniques and interpretations with wine pairings from the Okanagan and Similkameen valleys. The egg yolk, lobster and caviar raviolo was a standout, but the whole experience is so very memorable and well worth the $185 per person. And do stay the night - it’s truly one of the Rockies’ crown jewels.* Emerald Sky Dome at Emerald Lake Lodge | 1 Emerald Lake Rd., Field, B.C. 250.343.6321 | crmr.com/resorts/emerald-lake
FOR OVER 3 DECADES
RAISING REAL MONEY
Emerald Lake dome
Caleb Leung at Sought x Found pours a tasting flight
ON THE VEGGIE SIDE OF THE STREET
Every now and again we try a dish that truly surprises us. We couldn’t get enough of Vegan Street ’s Ginger Beaf appetizer. Made with crispy soy curls, ginger soy sauce, red cabbage slaw, cucumber, sesame seeds, green onions and crisp wontons, this heaping helping of flavour leaves nothing to be desired. Crispy, chewy, sweet and spicy, served with rice it’s easily a meal for two. We also had the mushroom burger with the Beyond Meat patty and it was beyond exceptional. We hear the brunch is also excellent and we’ll be back soon to try it for ourselves.
Vegan Street | 1413 9th Ave. S.E. | 403.454.3287 veganstreet.ca
AHOY MATEY!
The storied Ship & Anchor pub has been in the news lately as a residential development threatens its future. Not only is this Calgary classic consistently winning best patio awards for its lively outdoor space, it’s a home for live music, footie games, punk rock bingo and has been the go-to hang for cool kids since the ’90s. What many may not know is that the food is also really, really good. The Ship Burger is nothing short of an institution and there’s always a ton of options that go above and beyond typical pub fare from stir-fries to curries. We recently stopped in for a late-night grilled cheese and our arms were literally not long enough for the cheese-pull on that baby. It comes on cheese sourdough, with confit garlic butter, Monterey Jack, mozzarella, swiss, cheddar and cheese curds and you can add rasher (bacon), gorgonzola or cotija (AKA Mexican Parmesan). Show this local legend some love and get down for a bite and a pint soon.
The Ship & Anchor 534 17th Ave. S.W. 403.245.3333 shipandanchor.com
Camie Leard
Camie Leard
Late-night grilled cheese at the Ship and Anchor
Ginger Beef at Vegan Street
A TASTE OF AFGHANISTAN
We recently went to catch a Theatre Calgary show and wanted to avoid that last-minute panic of getting in on time. So, we headed to the restaurant space that has been many, many things over the years including Anatolia Turkish Cuisine, the Chicago Chop House, Onyx , Sasa Café and others. Its most recent tenant is Mazza Afghan Cuisine. Always up for trying something new, we were excited to give it a try. We loved the mantu (dumplings), which were tender and flavourful in a zesty tomato sauce with chickpeas. The leek bolani left us wanting more and we’ll definitely be back for it. Mazza Afghan Cuisine | 105, 237 8th Ave. S.E. | 403.300.0788 | mazzaafghancuisine.ca
STACK ATTACK
The next time you’re out strolling 17th Ave. S.W. and you’re looking for your next Instagram post, pop into Cleaver and have their Caesar Stack. We were amazed, and not just a little amused, when the enormous, artfully constructed cocktail showed up at our table. Three chicken wings, a waffle, a hot chicken slider, pickle and pepper makes for a cocktail that eats like a meal. And it’s just one of an exceptional list of cocktails to accompany a great meat-forward menu. Cleaver | 102, 524 17th Ave. S.W. | 403.452.1211 cleavercalgary.com
Mantu at Mazza Afghani Restaurant
The Caesar Stack at Cleaver
Photo provided
WHAT’S FRESH this season | CHANGING SEASONS
Fiddleheads
By ELLEN KELLY
Illustration by ALISON MARTIN
Most commonly, edible fiddleheads are the tightly curled fronds (reminiscent of the spiral end of a violin, thus the name) of the ostrich fern. They appear in their coiled form for a mere couple of weeks before unfurling into the graceful greenery we’re probably more familiar with. Fiddlehead ferns are a harbinger of spring, and, along with ramps and morels, they’re some of the most desired spring edibles.
Fiddleheads have a slightly chewy texture with a distinctive earthy flavour, some say a cross between asparagus, green bean and okra. They are rich in potassium, but a few varieties (bracken) can be toxic for some people. Look for the ostrich fern’s characteristic V-shaped groove on the back of the stem and the feathery brown chaff that is easily brushed away.
Popular in many cultures, fiddleheads have been part of Asian, Indian, Nepali, North American, and even Māori diets for centuries. While both commercially grown and foraged in wet areas of northeastern North America (even British Columbia and Alberta), they’re considered particularly emblematic of New Brunswick, where the village of Tidehead claims the title of “Fiddlehead Capital of the World.” Regardless of where they are from, fiddlehead season is fleeting —briefly here and then gone. Although sometimes sold frozen, I honestly wouldn’t bother. The fresh seasonal fiddleheads we find in the markets this time of year are far superior. When purchasing (or even foraging) fiddleheads, choose firm, tightly coiled croziers brightly coloured and with no signs of yellowing or softness. Trimmed and washed well, they should be cooked — steamed, blanched, sautéed — and eaten right away. If you must keep them, wrap well and refrigerate for no more than two days.
Ostrich ferns make great edible ornamental plants. In the right conditions, they come back year after year. Look for ostrich fern crowns at your favourite nursery. Whether you’ve planted enough to harvest or you’re out foraging, remember, only take a couple of fiddleheads from each crown. Don’t be greedy and you’ll be rewarded. It’s always a good idea to cook any fiddleheads before consuming but please avoid overcooking — they quickly become dull and mushy, losing their appealing green colour and crunchy texture. Blanch fiddleheads in boiling salted water for 2-3 minutes to preserve their colour and texture before adding to various preparations like stir-fries, soups, stews, and even salads. Don’t put them in an ice bath which can cause them to discolour. Most people just want the curled crozier of the fern, but as long as the fiddlehead is fresh and tightly coiled, the trimmed stem is perfectly edible. Fiddleheads can be used pretty much anywhere you would use green beans and asparagus. An easy favourite preparation I often employ for green beans: blanch, drain and quickly sauté in hot garlic-infused olive oil, then finish with a generous sprinkling of kosher salt and dried chiles.
Pickled Fiddleheads
Another treat and a better way to extend the season than freezing, especially when you find the perfect fiddleheads, is pickling. The general idea is from forager/chef Alan Bergo. Make sure the fiddleheads are very fresh, tightly coiled and firm or don’t bother.
1 litre (4 cups) water
30 ml (2 Tbsp) kosher salt
15 ml (1 Tbsp) sugar (optional)
500 ml (2 cups) white wine or Champagne vinegar
Water for blanching
1 kg (2.2 lbs) fresh washed and trimmed fiddleheads
5-6 cloves garlic, lightly crushed
1 lemon (for peel)
6-8 whole black peppercorns
Several sprigs of fresh rosemary and/ or thyme (or other favourite herb)
Boil the litre of water with the salt and sugar (if using), remove from the heat and add the vinegar. Set aside.
Bring about 5-6 litres of water to a boil. Add the washed and trimmed fiddleheads and cook for about 2 minutes. Drain immediately. Pack the fiddleheads into one or two large jars along with garlic, lemon zest, peppercorns and herbs. (the skin/ zest from lemon with a potato peeler, avoiding as much of the white pith as you can.)
Reheat the pickling liquid and pour over the fiddleheads. Leave to cool completely and then refrigerate for up to 3-4 weeks. These cute little pickles make a charming gift and are lovely on a charcuterie board, tossed in a salad, in a sandwich, or threaded on a skewer to garnish a Bloody Mary or Caesar.
By LAILANI MENDOZA-LAI
The noodle is the epitome of versatility.
Its simplicity has made it into a beloved staple in many countries around the world. Whether it’s that package of instant ramen ever-present in many a college student’s dorm room or crunchy vermicelli with rice at a Mediterranean eatery, there’s a noodle for any occasion.
NOODLES: A SLURPABLE HISTORY
Noodles, made from unleavened dough and rolled or extruded into long strips or made into different shapes, are quite possibly one of the earliest prepared foods. An archaeological discovery in 2005 unearthed the oldest evidence to date of noodles when a group of scientists discovered a 4,000-year-old bowl of noodles in northwestern China. The noodles, preserved in an overturned clay bowl, were made of millet. Prior to this discovery, the earliest written record of noodles was found in a book dating back from the Han Dynasty in China, between 206 BC–220 AD. These ancient records described how wheat noodles were prepared and became popular during this time.
The origins of European noodles include records from Arabic culinary history that mention “itri” or “itria” which means flour in water dough. It was rolled into thin sheets, then cut into strips. This version of noodles was made of dried wheat and could be stored for long periods making it ideal for travel. When the Arabs conquered Sicily and southern Italy, it’s quite possible that this type of dried pasta influenced pastamaking in Italy and other Mediterranean countries.
Over centuries, these simple strands were adapted into everything from Italian fettuccine to Japanese ramen, German spätzle and Arabic vermicelli – each culture layering its own broths, sauces and rituals into the same basic idea.
Photos provided
La Pasta Bar’s made-before-youreyes pasta
KNOW THY NOODLES
As a result of this multicultural collaboration, there are literally hundreds of varieties of noodles and pasta available for us to enjoy. While pasta is technically a type of noodle, the broader noodle universe is much bigger. Here’s a quick guide:
Wheat noodles. These include most Chinese noodles (including the increasingly popular lamian hand-pulled noodles), Japanese ramen, udon and many egg noodles. They’re springy and robust, ideal for sauces, hearty broths and stir-fries.
Italian pasta. Spaghetti, linguine, fettuccine and penne are all part of the same noodle family tree, made from durum wheat semolina and water, and sometimes egg. These are shaped and cooked with different sauces, some as simple as olive oil and garlic.
Rice noodles. Made from rice flour and water, rice noodles show up in dishes like Vietnamese pho and many Thai soups and salads. These noodles are neutral in flavour, soaking up the broth beautifully. They tend to be slippery, chewy and light – perfect for steaming bowls of pho in the winter. Kway teow is a unique type of rice noodle made of steamed sheets of rice flour dough, folded into blocks, and cut into strips.
Lokshen. Made from water, flour and eggs, rolled and cut into strips and then boiled, these Jewish egg noodles are staples in dishes like chicken noodle soup and kugel, a traditional Jewish baked pudding-like casserole.
Buckwheat noodles. Japanese soba noodles are made primarily from buckwheat flour, giving them a nutty taste and a firm, slightly grainy texture. They can be served chilled with dipping sauce in the summer or in hot broth in colder weather.
Spätzle. Found in Germany and central Europe, spätzle are soft, irregular egg noodles made from a loose dough that is pressed or scraped into boiling water, then pan-fried in butter or served under gravies and stews.
Glass noodles. These translucent strands are made from starches like mung bean or sweet potato, and vary in taste and texture depending on the ingredient. In Korea, dangmyeon is a type of glass noodle made of sweet potato starch and is often used in japchae, a stir-fry dish made of strips of beef and a mix of vegetables. The dry noodles have a dull grey hue becoming transparent, with a chewy and springy texture, when cooked.
Vermicelli. Thin wheat vermicelli is toasted and then cooked with rice as a side dish or used in sweet, syrup-soaked desserts like kunafa and various other noodle puddings. These skinny strands shine in dishes that are either sweet or savoury.
Alternative noodles. These noodles use alternative ingredients that people with various dietary preferences or restrictions can enjoy. An example would be konjac noodles, which are from the fibre of the konjac root, and are extremely lowcalorie and low carb. These noodles are gelatinous, translucent, and chewy in texture. Legume-based noodles, using flours from lentils, chickpeas or edamame, are great for those wanting to increase protein and fibre in their diet.
NOODLE NERDERY
During Chinese New Year, the longevity noodle called yi mein symbolizes good luck and long life to those who partake, just take care not to break them when cooking!
Glass noodles are naturally gluten-free because they’re made from starches like mung bean, sweet potato or tapioca (though you might need to check the labels if you have celiac disease to be safe).
Noodles may be ancient, but they’re still getting high-tech upgrades. Food scientists are developing flat, morphing pasta and noodles that are shipped as compact sheets and curl into 3D shapes in boiling water.
Next time the temperature dips (again!), consider it an invitation: pick a culture, pick a noodle, and let a good, steamy bowl do the rest.
CALGARY’S MUST-TRY NOODLE SPOTS
Calgary’s climate practically begs for steaming bowls and chewy strands, which might explain why the city punches above its weight in noodle comfort. A few local standouts make a great starting route:
Shiki Menya for Japanese tonkotsu ramen
824 1st Ave. N.E. shikimenya.ca
Calan Beef Noodle for traditional Chinese hand-pulled noodles
683 10th St. S.W. 2219 Centre St. N. calanbeefnoodle.ca
Pho Dau Bo for Vietnamese pho 110, 4909 17th Ave. S.E. phodaubovietnamese.com
Lonely Mouth for authentic Japanese udon
528 17th Ave. S.W. lonelymouthbar.com
Nan’s Noodle House for vegan eats 3103b Edmonton Tr. N.E. nansnoodlehouse.com
La Pasta Bar Douglasdale to watch your noodles being made by hand 11520 24 St S.E. lapastabar.com
Pho Dau Bo’s pho
Hand-pulled noodles at Calan Beef Noodle
Nan’s dandan noodles
CHEF’S KITCHEN
Recipes and Photos b y CHEF ADAM
Mix the flour for the tangzhong with milk in a small saucepan and cook over medium heat until it becomes a thick sticky paste. It should take a couple of minutes.
Place it in a bowl covered with plastic wrap and let it cool in the fridge. This can be made a day ahead of time.
SCALLION BUN
It’s not a scallion pancake and it’s not a milk bun — it’s the best of both breads. These buns use a make-ahead additive known as a tangzhong, a thick paste made by cooking together flour and a larger amount of liquid. By pre-cooking some of the flour with milk, moisture is trapped in baked goods by gelatinizing the starch in the flour. If not eaten right away, thanks to the tangzhong, the buns will stay fresh in your fridge for several days.
The miso honey lemon butter is a simple accompaniment when spread on the buns, elevating the flavours of the sesame oil and green onions. This butter can also be tossed in with stir-fried greens in the unlikely event you find yourself with any left over. This recipe was developed for the terrific people at Calgary’s Prosperity Bar. If you’re not sure if these beautiful buns are worth the trouble, try one of theirs first and you’ll be convinced!
Tangzhong
30g (1 oz) all-purpose flour
150g (5.3 oz) milk
Buns
70g (2.5 oz) warm water (45°C (110°F))
4g (.14 oz) yeast
10 g (.35 oz) sugar +
40 g (1.4 oz) sugar
300g (10.6 oz) flour
15g (.5 oz) potato starch
2g (.07 oz) salt
20g (.7 oz) oil
15g (.5 oz) sesame oil
A pinch of Chinese five-spice
4 green onions, sliced thin Tangzhong
Mix the warm water, yeast and the 10g of sugar in a bowl — let the yeast activate for a minute or two.
While the yeast is blooming, combine the flour, potato starch, salt and 40g of sugar together in the bowl of your stand mixer (fitted with the dough hook).
Add in the yeast mixture, oil and tangzhong. Mix everything for at least five minutes. If it looks like it’s not coming together, stop your machine, remove bowl and massage everything together with your hands. If it still isn’t coming together, you may need a little more water. You want a nice smooth dough with some spring to it when pushed.
Cut your doughball in half and let it rest for 15 minutes.
Flour your countertop and roll out one half of the dough into a large rectangle, roughly 40cm (16 inches) long and 20cm (8 inches) wide with the long edge of the rectangle facing you.
HAYMAN
Brush on half the sesame oil and evenly sprinkle with half the five-spice and half the green onion.
Taking the long edge that is furthest away from you, fold the top third of the dough down toward the centre, then fold the bottom third up over that. The dough will then be folded lengthwise in thirds to form a narrow rectangle that is still 40cm long but only 7cm wide thus forming three layers.
Cut the dough in half and place one 20cm piece over the other. Now your roll has six layers. Cut into six even strips — each of these will become a bun.
Press a chopstick down the length of each small rectangle. This helps stick it together and stretch it out. Now pull and twist each strip into a long rope and tie it into a knot. This step is a little tricky, but it’s made easier by having let your dough rest earlier. The buns don’t have to look perfect — the dough is very forgiving.
Repeat steps in green for the second half of your dough.
Cut some parchment paper into small squares and place each tied up bun onto a square. Cover the buns and let them proof, somewhere warm, for 45 minutes, or until almost doubled in size. Place the buns (on their little pieces of parchment) in a bamboo steamer, but don’t crowd them. They’ll get even bigger while steaming. Most at-home bamboo steamers can hold three buns per level. Steam for twelve minutes at medium-high heat and serve with the Miso Honey Lemon Butter on the side.
If you haven’t eaten all of them, the buns will keep nicely in the fridge for a few days. Steam again briefly, fry the bottoms in some butter until brown, and serve them with more of the butter.
Makes 12 buns
Miso Honey Lemon Butter
1 stick butter
15g (.5 oz) white miso paste
10g (.35 oz) honey
10g (.35 oz) fresh lemon juice
Make sure the butter is at room temperature. Once the butter is softened, mix everything together in a bowl until thoroughly combined.
What’s the soup?
There is literally a soup for everyone, whether you want something spicy, comforting or fast and budget-focused. While it’s easy enough to make soup at home, it’s nice to treat yourself, too. Here are some tasty options for a quick lunch, a flavourful dinner, even a road trip — plus a convenient way to take your soup with you, wherever you go.
Fast and easy ways to fill your bowl
HAI ME UP
Phil and Kari Faba started Stock and Sauce in 2002 and it quickly grew into a popular stop for Calgarians in search of convenient, healthy food. They’ve expanded to include ready-made meals, including lasagna, but soup remains a big focus, including grassfed beef bone broth, borscht, chicken noodle, clam chowder, pea and ham and more. The Thai Chicken Soup — spicy, fragrant, creamy — is consistently a favourite, says Carley Faba, who handles their marketing and social media. It features lemongrass, coconut, basil and roasted peppers. “Yes, there is some spice,” the Fabas say. “Yes, you will love it.”
Stock and Sauce, Thai Chicken Soup $16 per litre | at both Calgary Farmers’ Market locations or online at stockandsauce.com.
Shop Local!
By SHELLEY BOETTCHER
RAMEN ROAD TRIP
Ramen is worth a road trip when it’s this fresh and fun.
Sisters Ruby Bantasan and Arlene Lee are the creators and co-owners of The Ramen Library in Olds, Alberta, north of Calgary. This buildyour-own ramen experience opened in late 2025; diners choose from a massive wall of brightly coloured packages. Then they select toppings and vegetables, and, using the eatery’s speedy cookers, they can either prepare their own or have it prepared for them.
“The Ramen Library is more than just a place to eat,” says Lee. “It is a warm and welcoming space where the community gathers to enjoy flavourful, thoughtfully prepared ramen.”
The Ramen Library 5018 50th Ave., Olds, AB. IG: @the.ramenlibrar
SPICY SPOONFULS
Essence of Saigon opened in a northwest Calgary strip mall in 2001. Two years later, my family and I moved in a couple of blocks away. We’ve been enjoying their food ever since. This secondgeneration family-owned restaurant is a neighbourhood hot spot and for good reason. Whether you have a hankering for a sub, vermicelli or soup, they have you covered. The list of 11 soups includes a spicy satay beef, satay seafood, chicken noodle soup and brisket. The regular-sized wor wonton is loaded with veg and meat and is large enough for two people. Just thinking about it makes me hungry. (By the way, their sister biz, Bang Bang Banh Mi, does some awesome Vietnamese charcuterie.)
Essence of Saigon’s Wor wonton soup
$15.49 | Northland Plaza, 3604 52 Ave. N.W.
BOWLED OVER
Looking for a colourful, cool way to take your soup to work — and keep it hot while you juggle deadlines?
Try YETI’s Rambler vacuum-insulated stackable, nestable stainless bowls. Sizes range from four-cups (887 ml) to 4.2 litres. The YETI insulated food jars are leak-proof so you can toss them in a backpack or tote without worry and if you prefer, they’ll keep your salads crisp and cool, too.
YETI Rambler insulated bowl | online at yeti.ca or at YETI in Chinook Centre, MEC (mec.ca) and other select retailers | Starting at $45 for the Rambler 887 mL bowl with lid.
SPOON FED SOUP
Carmie Nearing started Spoon Fed Soup 20 years ago, delivering flavourful rich soups in vintage-style glass mason jars to fans across the city. “I know it sounds clichéd, but soup is nourishing and warmth and sustenance for people,” Nearing says. “It’s something that’s really dear to me and people really love it.”
After a brief break, she has returned, making three soups a month from scratch. Choices vary, but there is always a chicken and a vegetarian option, and quite often there are gluten-free and dairy-free choices, too. Roasted Cauliflower with Caramelized Onions, Chicken Noodle, Thai-style Chicken Meatball and Rice are just three popular flavours. Delivery is available for many parts of the city; check the online map for details. Spoon Fed Soup | $16 per one-litre jar spoonfedsoup.com or spoonfedsoupyyc@gmail.com
STEW A BIT
Beloved local chef Roy Oh sold his restaurants last year but he wasn’t ready to stop cooking. In June 2025, he and Anna Heejin Jeong launched Anna Select by Roy’s Korean Kitchen, a line of ready-made traditional Korean soups, kimchi and sauces. There are five soups including oxbone soup (sagol gomtang ), spicy beef ( yukgae jang ), ground soy bean stew (biji jigae), beef and cabbage soup (sagol ugeoji guk) and pork neck stew ( gamja tang ). They are, he says, “very classic and they do not cut corners.” Delicious, too.
Anna Select by Roy’s Korean Kitchen at Heritage Square 170 N, 8500 Macleod Tr. S.E, Starting at $15 for one litre of frozen soup Or find the frozen Anna Select soups at all A Mart locations | $18.99 per litre.
A CRASH COURSE
Kitchen Organization
Let’s get one thing straight: we ALL have a favourite spatula.
And if you say you don’t, you’re ordering DoorDash far more often than you’re admitting.
That spatula — the perfectly flexible, slightly melted, seen-some-things flipper — isn’t just a tool. It’s a relationship. It deserves to be front and centre, not buried beneath novelty tongs and the whisk you never quite trust. Good kitchen organization isn’t about sterile perfection; it’s about honouring the items that actually show up for you on a Tuesday night when dinner is held together by vibes alone.
START WITH A GOOD BASE (EVEN IF YOURS IS QUESTIONABLE)
In a perfect world, every kitchen would be designed around the magic kitchen triangle: sink, stove, fridge, flowing together like a wellrehearsed dinner party. But let’s be honest—most of us don’t live in homes touched by a kitchen designer. We live in homes shaped by budget decisions, questionable renovations, and kitchen destroyers (I mean, children). Or worse, kitchens that look amazing in magazines but clearly assume no one actually plans to cook in them. So, instead of chasing perfection, we work with what we’ve got. We organize for reality. We ask: what works, what doesn’t, and what tools are available to help us fake a little order?
THE LAZY SUSAN (WHICH IS NEITHER LAZY NOR A SUSAN)
First of all, justice for the Lazy Susan. This is not a passive piece of plastic. This is the spin doctor of the kitchen. Frankly, calling her “lazy” feels like pantry patriarchy, and we will not stand for it.
Here’s how to use the Suze:
● Put a Susan in the fridge. Easy-to-forget items belong here, where one dramatic spin reveals exactly what you already own (and prevents you from buying a fourth jar of capers).
DRAWER-GANIZERS
HERE COMES THE HOT STEPPER
Stepped shelves are the antidote to, “Where the *$&% is the cinnamon?!” Perfect for spices, stepped shelves save space AND allow a sweeping view of your collection. We recommend one with skid-proof surfaces and, if you’re a tall-jar spice person, you may want one with a rail to keep things from wobbling around.
If you’re too short on depth for stepped shelves, you can always try risers, which allow you to double your space without stacking your items precariously atop one another. Risers are great for larger items like dishes, cans, jars and other pantry regulars.
ZONES ARE THE SECRET SAUCE
● Use a Susan with removable bins for up-high cupboards to help make items more accessible to shorty chefs.
● Use a Susan beside the stove for your most-used seasonings and cooking oils.
● Make sure you check the weight capacity of your Susan and use accordingly.
Best practice: don’t put your mugs in one corner and your coffee maker in another. You’re not trying to close your activity rings, you’re trying to caffeinate yourself before addressing the hungry little heathens circling your ankles. Or nourish your own soul. Or bring a little romance to the table. (All valid.)
Store things where you use them. Coffee, coffeemaker and mugs live together. Cooking oils stay near the stove. Baking supplies don’t need to socialize with cereal. This isn’t just organization — it’s kindness to your future self.
We all have our forks and spoons organized, right? But maybe your knife block is taking up valuable space. Or your freaking potato masher has been preventing you from getting into your utensils drawer since the summer of ʼ89. Fear not, there’s help for you:
1. Low-profile knife organizers: They fit into a drawer, they keep your knives sharp, in place, and out of the way of foraging fingers.
2. Adjustable drawer dividers: You can decide how much space your masher gets and ensure it stays put so the tongs and wooden spoons are always accessible.
3. Baggie Boxes: If you’re a regular user of plastic bags, consider ditching the boxes and using an in-drawer dispenser to save space and increase efficiency.
B y CEILIDH PRICE
Market Report
By ERIN JENKINS
MEET THE TIPSY COOK BEHIND ALBERTA’S FARMERS’ MARKETS
For Chad Thomas, farmers’ markets aren’t just a job — they’re a way of life. He’s been immersed in Alberta’s market scene for more than 23 years, first discovering it while going back to school and shopping at the former Barracks Farmers’ Market. “I applied for a stall and eventually ended up managing a market,” he says. “Before I knew it, this had become my lifestyle.”
One of the most important pieces of the ecosystem is Alberta’s Verified Farmers’ Market program. “It ensures vendors are truly local and selling what they grow or make themselves,” he explains. He encourages shoppers to look for verification logos like the Sunnygirl, the official mark of Alberta Agricultureapproved farmers’ markets, and to ask questions.
Over the years, he’s watched markets evolve as shoppers grow more conscious about supporting local economies.
“I’m seeing more parents teaching their kids why buying local matters,” he says. “The stereotype that farmers’ markets are always more expensive is changing.” His enthusiasm for local vendors is evident. Thomas happily shares his favourites like Innisfail Grower s, a cooperative of five farming families whose vegetables are typically picked the day before sale; Primal Grounds in Fresh and Local Market in the Avenida Food Hall for its locally sourced soups; and Sabores, a Calgary entrepreneur success story that grew from a tiny stall into multiple market locations and a standalone restaurant.
While the world around us has changed a lot, farmers’ markets really haven’t — and that’s comforting. With younger shoppers embracing markets as vibrant social hubs, he says he’s confident the future is bright.
FRESH & LOCAL FARM STORE
When local food has no clear route into the food system, most people would agree that that’s a problem. For Darrell Komick , founder of Fresh & Local Farm Store in Avenida Village, that gap was also an opportunity. “We kept seeing good food being wasted simply because there was no easy way to connect rural supply with urban demand,” he says. Rather than accept that disconnect as inevitable, Komick set out to build something different.
Fresh and Local began modestly, starting with just tomatoes, cucumbers and peppers, with the goal of bridging the rural–urban divide between local producers and city eaters. From the outset, the focus was on making local food accessible, affordable and transparent. “Before buying local was fashionable, we had to do a lot of education,” Komick explains. “We had to talk about quality, sustainability and understanding the true cost of shipping food thousands of kilometres.”
Operating out of the Avenida Food Hall, the store now works with more than 275 producers, offering one of the most robust selections of regionally grown food in Calgary. Their definition of “local” is simple: start as close to the city as possible, measure food miles and stay seasonal. Lettuce travels 60 miles instead of 3,000. Year-round strawberries arrive from a nearby vertical farm only 50 miles away. Humanely raised, antibiotic-free chicken is sourced directly from a local farmer. And while a handful of non-local staples like citrus and bananas remain on the shelves, the overall offering emphasizes quality over quantity — a deliberate contrast to big-box shopping and the waste it can sometimes encourage. Spring at Fresh and Local brings some of the season’s most anticipated favourites, starting in April with fiddleheads (the young, curled fronds of a fern), best enjoyed steamed and sautéed with butter, salt and pepper. Late April also marks the arrival of local asparagus and the store’s famously large one-pound beefsteak tomatoes. “Young plants put all their energy into the fruit,” Komick explains. “That’s why those early tomatoes are so big.”
For Komick, local food is ultimately about changing habits. “It’s about breaking people out of their patterns and helping them see how they can eat and shop differently.”
Follow Thomas on Instagram @the_tipsy_cook and visit alberta.ca/alberta-approved-farmersmarkets to learn more about Alberta-approved markets near you.
Fresh & Local Farm Store | 12445 Lake Fraser Dr., S.E. | 403.475.4155
Calgarians voted Fresh & Local Farm Store as the best source of local produce in Calgary selected by Community Votes.
Try our “50 Shades of Red” Calgary grown strawberries – which smell and taste like the strawberries you would expect. We pride ourself in providing the
Your
Photo provided
Chad Thomas, AKA the Tipsy Cook
TERROIR RETURNS
Terroir Symposium is back in 2026, marking 20 years of gathering chefs, makers, and food thinkers from around the world. This year’s theme, The Joy of Food, celebrates the flavours, stories and connections that shape our culinary landscape. Expect inspiring conversations, bold ideas, and a look at the future of food through the lens of joy and creativity. Tickets on sale now. Terroir Symposium | terroirsymposium.com
BACK TO BURGERS
Burger 320 has quietly returned to Calgary at a new Greenview Industrial location, bringing the long-awaited comeback of its houseground brisket burgers. Chef Mario Spina, the longtime local behind the original Burger 320, is serving the same great taste just down from Citizen Brewing , Thursday – Sunday. Burger 320 | 211 35 Ave. N.E. | 403.515.0035 burger320.com
A NEW CHAPTER
Modern Group has named Rogelio Herrera director of culinary, with oversight of kitchen operations and menu direction across all Modern Steak locations. The Calgary chef, known for his time at Alloy as well as roles at Teatro and The Wildwood, steps into the role with a focus on consistency, strong fundamentals, and Alberta beef at the centre of the plate.
Modern Group | modernsteak.ca
STREET FOOD AFTER DARK
Chef Lam Pham moved Pure Saigonese Kitchen to a new home at Morning Brunch Co.’s West Springs location. The Vietnamese pop-up, which previously ran at Diner Deluxe in Marda Loop, took over evening service with a grand opening in late January. Pham is known for his exceptional Vietnamese food at Pure Street Food in First Street Market Pure Saigonese Kitchen in Morning Brunch Co. 315, 722 85th St. S.W. | IG @puresaignonesekitchen
Rogelio Herrera joins Modern Group
Modern Vietnamese fusion at Pure Saigonese Kitchen
Modern Vietnamese fusion at Pure Saigonese Kitchen
Terroir Symposium returns in May
Photo provided
Photo provided
Wamda
Baler
TAKE 27
Only have time for a fast lunch, but have a taste for the finer things in life? The Wilde on 27 at The Dorian Autograph Collection hotel has you covered with its quick lunch now available on weekdays. For just $29 per person, choose from a selection of appetizers and mains, and you’ll get a couple of delicious cookies to eat on your way back to the office.*
Wilde on 27 27th Floor, 525 5th Ave. S.W. 403.300.6633 thewilderooftop.com
and sips with friends featuring lots
and, of course,
THAT MAKES THREE
Father-daughter duo Long Thai and Hannah Chu, part of the family behind Pho Dau Bo and Một Tô, recently opened Lai Rai in the Beltline. The
Hannah Chu and Long Thai
Wilde sweet potato soup and grilled cheese
Photo provided
Camie Leard
YICKITY YAK
From the heights of the Himalayas to the streets of downtown Calgary comes the new Roaming Yak restaurant featuring authentic Tibetan cuisine. Family-owned and operated, the Roaming Yak offers everything from traditional soups and meat pies to the ever-popular momo. Roaming Yak | 512 6th St. S.W. | @roaming_yak_yyc
BASIC BRILLIANCE
Longtime Vancouver breakfast staple The Basic has opened its first Calgary location on Centre St. in Crescent Heights Village. Open for breakfast and lunch, you’ll find all your faves from pancakes to burgers. A perfect place for when your group can’t decide what they want!
The Basic | 1115 Centre St. N.W. | 825.414.2112 thebasiceatscalgary.com
VIVA IL PANINO!
Mercato has revamped its sandwich program to highlight its housemade breads and gorgeous ingredients. Drop in to sample the manzo, carne, mortadella, margarita and other Italian favourites on fresh, chewy ciabatta or focaccia. Order a a glass of wine, and dream you’re sitting in a piazza for a few minutes of delicious reverie.
Mercato Mission 2224 4 St. S.W. 403.263.5535 mercatogourmet.com
3 COURSE LUNCH
In and out in 45 minutes
Monday - Friday | 11 am - 2 pm
Wagyu Smash Burger
Mercato’s new line of sandwiches feature house-made bread Camie Leard
Lemon Curd Tartlets
Recipe and photos by BERNICE
HILL
Ingredients Crust
375 ml (1 ½ cups) flour
45 ml (3 Tbsp) granulated sugar
2.5 ml (½ tsp) salt
125 ml (½ cup) butter, cold
1 egg
Lemon Curd
250 ml (1 cup) sugar
45 ml (3 Tbsp) cornstarch
1 egg
250 ml (1 cup) lemon juice
30 ml (2 Tbsp) lemon zest
Instructions
For the crust: in a food processor combine flour, granulated sugar and salt.
On low speed add the butter, one tablespoon at a time, until well combined. Add the egg and pulse until the dough forms.
Remove the dough from the processor and form into a disc shape. Wrap in plastic wrap and refrigerate for at least an hour.
For the curd: in a small bowl whisk together ½ cup sugar, cornstarch and egg until well combined then set aside.
In a medium saucepan bring the lemon juice, remaining ½ cup of sugar and lemon zest to a boil. Reduce the heat to low then slowly whisk in the egg mixture. Continue to cook on low and whisk until it begins to thicken.
Remove from heat and pour into a small bowl. Cover with plastic wrap and cut a slit in the top to release the heat while it cools to room temperature. Preheat the oven to 175 C (350 F). Spray six mini tart dishes with cooking spray and set aside. Dust a flat, clean surface with flour then roll out the dough to about ¼ inch thick. With a small bowl or large cookie cutter, cut out circles that are slightly larger than the tart pans. Carefully fit the circles into the tart pans, pressing down on the edges and removing excess dough.
Use a fork to make air holes in the bottoms of each tart then cut a small piece of parchment paper to rest over the top. Fill each with pie weights, beans or rice then bake for 20 minutes in the oven.
Allow to cool then remove pie weights and parchment paper. When the lemon curd has cooled and thickened, spoon into each tart crust. Refrigerate for at least another hour then serve.
Makes: 6 servings
1 What bread is used in a traditional club sandwich? Toasted graham bread, we’d also accept toasted white bread
2 What is the name of the club at which the club sandwich is thought by some to be invented? Union Club
3 How is a club sandwich traditionally cut? Quarters 4 What ingredient do Brits and Aussies add to the club sandwich? Egg 5 Which two spots in Airdrie are known for their club sandwiches? The Cravery, Flavours of Montreal
Congratulations to Mike and Tanya Johnston-Stewart, the winners of the Winter issue’s quiz and recipient of an Amaranth gift card! Find this issue’s “Crash Course” and quiz on Page 17.
OXBOW RESTAURANT • PAMPA BRAZILIAN STEAKHOUSE • PAPER LANTERN • PAZZER’S PUB • PAZZI PIZZERIA • PIGEONHOLE • PIZZA CULTURE NAPOLETANA
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Fresh & Local Market + Kitchens is “The Best Farmers’ Market” in Calgary selected by Community Votes for the 5th year in a row. Thank you for voting our community of award winning kitchens as your destination for over 2,000 scrumptious dining options and the source of local produce, local meat & dairy, food artisan creations, bulk food, baking and gluten free ingredients.
Bring a friend to Fresh & Local to experience our brand of personal service and community kindness. Our 40 award winning kitchens and food artisans make you feel welcome and cook amazing meals. Visit our YouTube channel to see our chefs in action at www.YouTube.com/@FreshLocalMarketKitchens www.FreshAndLocal.ca
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
