Savour Calgary - Early Spring 2025

E ARLY SPRING 2025

FRESH. LOCAL. STORIES FOR FOOD LOVERS.

OH CHOCOLAT!

Celebrate spring with Calgary’s favourite confection

April Fools Shop Local

A Crash Course in kitchen myths

Bright Flavours for spring

WE’RE NOW CELEBRATING OVER 50 YEARS OF THIS FAMILY AFFAIR For our anniversary last year, we started reflecting on the people and businesses that supported three generations of our family business.

We barely scratched the surface on the enduring relationships we’d built, and the incredible growth we’ve witnessed in our partners and have been fortunate to enjoy ourselves.

GATHER AROUND AND MEET GEMMA

So let us introduce some new faces this year.

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

Gemma Pellegrino’s husband, Francesco, was one of our first customers – when my dad started roasting his espresso coffee over 50 years ago – and they would catch up on the goings-on in the Italian community each time he visited. When he passed, Gemma continued to make regular trips in to replenish her stock, taking the bus when she could and coming with one of her kids now – still preferring

to pop into our shop herself. Gemma’s daughter tells us when any conversation starts, it starts with her mom asking, “Should I put the coffee on?” while she fills her classic stovetop espresso maker, as she has for decades. Today, four generations of her family love Nonna Gemma’s coffee, and we always look forward to her visits.

Gemma Pellegrino | Mother, Grandmother, Great Grandmother

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

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2025 ISSUE SCHEDULE

Watch for Savour Calgary on newsstands throughout 2025.

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

18 Welcome

7 Editor’s letter

Savour Selects

8 Fire, chocolate and Turkish breakfast

Fresh Market

14 Radishes

Market Report

15 Mexican street food and a pie in the sky

16

Feature Article

22

16 Oh chocolat!

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.

18 Bright flavours for spring

Master Class

21 Hazelnut dragées

A Crash Coarse

22 Kitchen foolery Quick Bites

24 New, blue and uber cool E A RLY S P R I N G 2025 S AVO U RC A LG A RY.c a 5

NOW SERVING LUNCH WITH A VIEW! Join us on the 27th floor and enjoy fresh salads, hearty soups and more—perfect for a midday break or meeting.

OPEN WEEKDAYS 11:00AM - 2:00PM

525, 5th Avenue SW @TheDorianHotel

W ELCOME

PUBLISHER

Debbie Lambert | debbie@savourcalgary.ca

S

EDITOR-IN-CHIEF

Camie Leard | camie@savourcalgary.ca CONTRIBUTING EDITOR

Ellen Kelly | ellen@savourcalgary.ca

pring is about hope. The

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

return of the sun promises an

MAGAZINE DESIGN

end to the cold and the dark and the

Cheryl Starr Design Group | stellardesign.ca

awakening of the dormant life to its full

CONTRIBUTORS

Wanda Baker, Shelley Boettcher, Kevin Conniff, Rebecca Felgate, Bernice Hill, Erin Jenkins, Ellen Kelly, Hetal Venmali

splendour. Splendour I intend on eating.

As the first sprigs of green pop out of the soil, I’ll be rushing to the farmers’

EDITOR-IN-CHIEF

COVER

markets for fresh local asparagus and

Camie Leard

Styled and shot by Hetal Venmali, these beautiful Chocolate Lab bonbons are the pretty, perfect start to spring.

radishes – about which you can read about in this issue’s “Fresh Market.”

Now that my mom is assured I’m getting my veggies, onto what I really

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,

want to be eating this spring: chocolate. Calgary is dripping with local chocolatiers whose passions paired with our city’s ideal chocolate-making

Calgary, T2W 6G7

climate, make for a delicious offering of the world’s favourite confection.

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

Savour newcomer Rebecca Felgate gets the lowdown in this issue’s

savourcalgary.ca

feature story and Sweet Bella’s Kevin Conniff offers his recipe for crowd

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

camie@savourcalgary.ca

favourite Hazelnut Dragees in “Master Class.” This issue is drenched in

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.

chocolate and a lot of other great local food stories we know you’ll savour.

Back to hope. I know there’s a lot to worry about these days, politically, economically, socially and otherwise. Our goal at Savour is to provide a little oasis in what can be a desert of negativity. We like to think of ourselves as a celebration of local food stories and people who are out there creating one of the country’s most vibrant food scenes. It is our hope that this sense of celebration and inspiration puts a little spring in your step this season.

Happy Eating!

Delight in every bite.

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ALL BUTTER PASTRY NO ADDITIVES OR PRESERVATIVES HANDMADE LOCALLY CITYWIDE DELIVERY OPEN 10 TO 7 EVERY DAY

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Dongbu San

Savour selects THE FIRE WITHIN Bar Gigi is the creation of three friends – Jaden Kanomata, Alessandro Chinea and Kayla Blomquist – who met while working together.

Deciding to take a leap of faith, they pooled their savings and opened their first restaurant in the former Halibut House space on Edmonton Tr. in Crescent Heights. Since its debut in 2024, Bar Gigi has earned a devoted following with its exceptional dishes cooked over live coals, including standouts like prawn toast, charred cabbage skewers and grilled beef rib. With only seven tables, the intimate atmosphere makes reservations a hot commodity, but cancellations are posted on Instagram and OpenTable for a second chance. While you won’t find traditional fish and chips on the menu, the carefully curated selection allows the team to focus on quality and flavour in every dish. Reflecting their dedication and hard work, Bar Gigi offers a dynamic menu that changes when inspiration strikes. The team’s commitment to thoughtful, high-quality cooking is matched by an equally exceptional bar menu.

Open seven days a week for dinner, reservations are recommended.* Bar Gigi | 336 9th Ave. N.E. | @_bargigiyyc Small but mighty, Bar Gigi offers a welcoming atmosphere and delicious food.

HAWTHORN

An ICONIC EXPERIENCE AWAITS YOU AN UNFORGETTABLE DINING EXPERIENCE AWAITS

Set Within The Iconic Fairmont Palliser

8 E A RLY S P R I N G 2025 S AVO U RC A LG A RY.c a

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

START YOUR DAY THE TURKISH WAY Thanks to the passion of owners Erkan and Selman Can, Turca Breakfast House offers Calgarians an authentic taste of Turkish culture. The brothers wanted to share Turkey’s vibrant breakfast tradition while combining the flavours of Europe and Asia in a unique and healthy way. Named after the first letters of Turkey and Canada, Turca Breakfast House showcases a menu full of delicious, hearty dishes that aren’t heavy but are still satisfying and comforting. Erkan’s wife, Zeynep Can, plays a big part in the menu, preparing favourites like börek, gözleme and simit, along with lentil balls, grape leaves and a variety of pies and cakes. During our visit to the Mt. Pleasant location on a very busy Saturday afternoon, we tucked into popular items like gözleme, a savoury pastry filled with cheese or ground beef, and simit, a sesame-crusted bread. We couldn’t resist the Simit Platter and fell hard for the honey cake, made by Zeynep, served with Turkish tea and coffee. With a vision to bring Turkish breakfast to the forefront of Canadian dining, Turca Breakfast House is all about offering locals a new way to start their day with simple, flavourful, wholesome dishes.

Olivier's Candies Krackle

STICKY LEGACY SEALED IN CARAMEL

Turca Breakfast House | 2604 4 St. N.W. | 403.613.9707 | turca.ca Photo provided

Olivier’s Candies has been a Calgary institution since 1909, delighting generations with its handmade confections. Gaspard Olivier’s journey began with a bake shop in downtown Calgary, which he expanded to include candy and ice cream.

His shop, known as The Geisha, became a place for social gatherings, offering a sweet escape on Saturday nights. After selling the original shop in 1913, Gaspard opened a candy factory and retail store in 1924, just two blocks from his original location. Over the next 50 years, he built a legacy that has endured well beyond his retirement in 1971. Today, Olivier’s Candies combines modern technology with the timeless flavours that made it famous. While the operation has evolved, Gaspard’s original caramel recipe, created in 1909, remains a key part of the brand.

Janet Pliszka

Olivier’s Candies | 2828 54 Ave. S.E. | 403.266.6028 | oliviers.ca

Simit platter with Turkish tea

ART OF CHOCOLATE Tucked between Calgary’s National Music Centre and the Central Library, cōchu chocolatier is a local treasure with a global reputation. Founded in 2017 by Calgary-born Anne Sellmer, this award-winning chocolate shop started as a one-woman operation in a basement kitchen. Today, Sellmer’s playful and artful confections have earned over 88 national and international awards, including 60 World Final Medals, cementing her place among North America’s top chocolatiers.

Each piece of chocolate at cōchu is handcrafted in small batches, blending exceptional ingredients with bold creativity. From hand-painted bonbons featuring local Alberta flavours to signature bars and delicate barks, each bite is a masterful balance of texture and taste. The adult in us adores the liquor-infused bonbons, while the kid loves the milk chocolate bars made with sweet and sour gummy candies. Drop into cōchu’s red-brick flagship store in the Hillier Block or find its products at select retailers in Calgary. cōchu chocolatier | 429 8th Ave. S.E. | 825.431.2402 | cochu.ca

Handcrafted and award-winning, cōchu chocolatier’s confections are edible works of art.

*Hosted our meal, but did not approve the story

E A RLY S P R I N G 2025 S AVO U RC A LG A RY.c a 9

Photo provided

KEEPING IT FRESH … AND FRENCH French 50 Bakery in Okotoks is much more than the name suggests.

In addition to its exceptional sourdough bread and baked goods, this family-run eatery also serves up delicious pizzas and recently debuted a new menu we absolutely adored. Start with the Feta Fouetté with tangy fresh-roasted tomatoes and creamy feta accompanied by a signature sourdough pita perfect for scooping. For the main courses, we tried the Poulet Dijon and the Pacifique. The chicken dish was a perfect mix of comfort and complexity with light and crispy chicken thighs in a rich cream sauce and potato purée. Pacifique features fresh coho salmon done to perfection with a tarragon beurre blanc, creamy asparagus risotto and some fried Brussels sprouts that made getting your veggies feel naughty. Oh, and the wine list is thoughtful with versatile choices for every taste. This delightful dinner menu is available Tues. – Sat. 2-9 p.m.* French 50 Bakery | 10 Elma St. W., Okotoks | 587.429.5906 | french50bakery.com Feta Fouetté

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

There are fabulous chocolate makers across the province and Calgary’s Alberta Food Tours is happy to do the traveling for you to bring the best right to your door. Great as a gift, the Alberta Cares Chocolate Package arrives with:

Camie Leard

SHOW YOU CARE WITH CHOCOLATE

● A hand-written note with a message you’d like to share

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 10 E A RLY S P R I N G 2025 S AVO U RC A LG A RY.c a

● Information about the two Alberta heart Alberta Cares Chocolate Package health programs that your purchase supports (The Libin Cardiovascular Institute’s CV & Me Women’s Heart Health Initiative in Calgary and the Mazankowski Alberta Heart Insititute’s Ventricular Assist Device Program in Edmonton). ● Comforting chocolate-y recipes from the Alberta Food Tours’ kitchen to yours ● Chocolate from a rotating roster of exceptional chocolatiers While you’re ordering your chocolate package online, sign up for the Iconic Eats Calgary food tour on Saturdays throughout the summer.* Alberta Cares Chocolate Package albertafoodtours.ca/alberta-cares-chocolate-package

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

HIDDEN GEM: ZAM ZAM AUTHENTIC SOMALI CUISINE When Ahmad Farah came to Calgary to visit a friend in 2024, he noticed there was something missing – a place for authentic Somali food and community. Being the sort to take things into his own hands, he collaborated with partner Samir Ismael to open Zam Zam in early 2025.

Located in Forest Lawn on the corner of 17th Ave. and 52nd St. S.E., Zam Zam is small, unassuming and full of Somali expats enjoying the food and company of home. We’re welcomed with a free cup of spiced tea featuring cinnamon, cardamom, cloves and fresh organic ginger.

There’s also a clear lamb broth on tap to get you started.

Camie Leard

According to Farah, Somali food is a combination of traditional herding culture and its position on major oceanic trading routes.

“We borrow a lot of food from other cultures,” he says. “Like we have pasta from Italy and samosa from India and we make it our own.”

Lamb and goat form the foundation of the Somali diet with animals outnumbering people exponentially in the East African country. So, Farah says he recommends lamb and rice to anyone coming to Somali cuisine for the first time. We had the braised lamb (you will also find it done in other ways here) and it was fall-off-thebone tender and delicious with Farah’s signature hot sauce made with tamarind, tomato, spices and a hint of habanero to keep things interesting. The basmati rice is fantastic with warm spices, fresh garlic and generous portions.

For those on the more adventurous side, camel meat is coming to the menu this spring as Farah awaits a shipment from an Australian camel farm.* Zam Zam Authentic Somali Cuisine | 150, 5115 17th Ave. S.E. | 403.365.7707

A Somali spread

Beautiful mountain views and landscapes from our relaxing, rural atmosphere.

Enjoy a drink, a meal or afternoon tea in our restaurant or on the patio.

Shop for unique and handmade items in our boutique and explore our selection of prepared take-home dishes from our freeezer.

Calendar of Upcoming Events Easter Buffet And Carvery | April 20 Mother’s Day Buffet And Carvery | May 11 Reservations are essential. Details are on our website.

Senior’s day trip lunch package available

40 minutes north of Calgary | 403.337.2800 or 1.800.679.7999 | www.pasu.com E A RLY S P R I N G 2025 S AVO U RC A LG A RY.c a 11

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).

Leila Kwok

Sarah Annand

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

Leila Kwok

Published on Main Scallop

Tojo Golden Roll

Commercial Drive

AnhandChi Turmeric crepe

TRAVEL GEM: VANCOUVER’S FOODIE ‘HOODS

If spring can’t come soon enough, may we suggest a short plane ride to Vancouver to take in some of the ever-growing list of must-try restaurants in the city’s coolest neighbourhoods?

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

We headed west in late 2024 for a culinary tour of Vancouver’s favourite foodie neighbourhoods. With the fabulous Douglas Autograph Collection Hotel serving as home base, we explored Granville Island, Kitsilano, Commercial Drive and Mount Pleasant – home of Vancouver’s MICHELIN Mile. We get into a more fulsome account of our culinary adventures online at link below, but here are some of the highlights: Aebleskiver at Published on Main: While we couldn’t pronounce it, we’re glad we ordered it! These three savoury Danish donuts stuffed with stewed herbs and served atop a fresh herb emulsion were a highlight, as were the Hokkaido scallops.

Omakase at Tojo’s: Chef Hidekazu Tojo invented the California Roll and his real-crab version is not to be missed. But there’s so much more to this experience, and the creativity and craftsmanship make for a delightful journey.

Ceviche at Suyo Modern Peruvian Cuisine: Chef/owner Ricardo Valverde makes the most of Vancouver’s fresh seafood with his beautiful and delicious ceviches.

The Drive Canteen: This uber-cool stop is part soda shop, part convenience store and part (non) liquor store, and features all-local products. Created by Downlow Chicken founder Doug Steven, this is the place to be for non-alcoholic beverages, unique slushies and hyper-local, Vancouver-made packaged foods.*

White & brown breads in a variety of sizes Healthy choices – whole grain, multigrain and rye breads On-site deli Sandwiches, pizza, hot features and more

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

Check out more of our culinary adventure in Vancouver here: è E A RLY S P R I N G 2025 S AVO U RC A LG A RY.c a 1 3

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

Radishes

Look for very firm, smallish roots. Don’t hesitate to give one or two a good squeeze. The harder, the crunchier. There are radishes that attain a great size, like the Asian daikon, and they’re in a category of their own.

B y E L L E N K E L LY

The delightful heirloom watermelon radish is another that is often larger than the ordinary radish. When sliced, the pale green outer layer and the surprising pinkish red interior adds pizzazz to any salad.

I l l u s t ra t i on b y A L I S ON M A RT I N

The most common radish grown and found in supermarkets and farmers’ markets is the round red Cherry Belle, but other varieties can often be found in the spring. Keep an eye out for oval or round Easter Egg radishes, white, red, lavender and purple all bunched together; long thin snowy White Icicles; and the classic French Breakfast, elongated, magenta topped with a white tip.

I’m inordinately fond of radishes.

They’re cheerful and bright and speak volumes of the burgeoning season. A favourite poem, Radishes by Lorna Crozier, begins thusly:

Radishes are related to turnips and other members of the mustard family. It’s where they get their bite. As such, they can be cooked quite successfully. They lose a bit of their heat but make a lovely braised or sautéed side dish. Radish sprouts are another way to enjoy this most spring-like vegetable. You can easily make them yourself or seek them out at markets and health food stores. Pickling is yet another way to enjoy radishes. Just keep them in the fridge and add to sandwiches and salads whenever you want a little lift.

Radishes flip their skirts in the wind like a line of chorus girls throw them over their heads.

Radishes evoke that kind of jubilation. Their accelerated growth helps allay the impatience of spring, just as their party-colours, blousy green leaves and spicy crunch wipe away the dullness of winter from our palates.

PICKED RADISHES 310 ml (1¼ cups) white wine vinegar (or any vinegar that is at least 6 per cent acetic acid)

My first thoughts when buying radishes? Are they fine enough to eat alone with nothing more than very good butter and salt? Are the greens pretty enough to leave on when served? Are they just sharp enough to pique the appetite but not so hot as to distract from the meal to come? Radishes are grown all year round as close to home as B.C., but the first locally grown bunches are always much anticipated.

80 ml (⅓ cup) sugar 2.5 ml (½ tsp) mustard seeds 1.25 ml (¼ tsp) celery seeds 2.5 ml (½ tsp) kosher salt 6-7 black peppercorns

Buying radishes with the greens still attached is not merely a cosmetic choice. The state of the leaves will be a good indication of the freshness of the radish. They should be perky and crisp, bright green without blemishes. If you’re not using them right away, it’s a good idea to remove the greens when you get them home. As with carrots, the leaves continue to draw nutrients from the root if left on. The radishes and the greens will keep up to a week in the fridge if this is done. And yes, if the greens are especially nice, you’ll want to keep them. As with all brassicas, the leaves are as edible (and delicious) as the rest of the plant. Mix them in with other greens like spinach, kale or Swiss chard. They’ll contribute a lovely spicy note to the end result, not to mention being as nutritious as any of the others.

2-3 whole cloves 240 g (about 1 bunch or 8 ounces) radishes, stemmed and halved or sliced ½ small red onion, finely sliced Combine the vinegar, sugar and spices in a saucepan over medium heat to dissolve the sugar. Gently add the radishes and onion, bring up to a simmer and remove from the heat.

Carefully transfer into a heat-proof jar. Allow to sit uncovered for about 30 minutes, or until cooled to room temperature.

Use immediately or keep covered in the fridge for up to 2 weeks.

FRESH MARKET SPONSORED BY:

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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

By ER IN JEN K INS SPRINKLES & CO.

YUMMY CO.

Every so often in life, opportunity comes knocking. And it was one such sweetly serendipitous moment that drew in Karen Louise De Asis, one half of the brother-sister duo behind Sprinkles and Co.

For 24 years, Jody Turner, affectionately known as “The Candy Lady,” has been delighting Calgarians with a taste of nostalgia – in the form of delicious retro candy.

The Sprinkles story began when the siblings were offered a chance to take over the market location of Fantasy Donuts & Pretzels. Despite De Asis’s background as a lab technologist, her passion for baking compelled her to take a chance and embark on a new adventure with her brother. Nestled within the Fresh & Local Market and Kitchens, Sprinkles & Co. has since become a beloved destination for handcrafted sweets tailor-made for enthusiasts seeking inspired treats.

The inspiration for Yummy Co. struck when Turner, new to Calgary at the time, noticed a lack of specialty candy shops in the city.

“I wanted to take my son to a candy shop, but there wasn’t one in Calgary,” says Turner. “That’s when I knew I had to create something special.”

By 2001, she transformed that inspiration into a full-time business, starting with booths at local fairs before opening her store in the Crossroads Market.

‘We love to explore new flavours,” De Asis explains, “Inspiration often strikes from our favourite childhood treats or the dishes we encounter during our travels. It’s a fun challenge to blend these memories into something fresh and exciting for our customers.”

Sprinkles & Co.’s creative process begins with brainstorming sessions where the siblings draw from personal experiences and their boundless creativity.

This approach has led to popular items, such as the Mexican churros churros, which are coated in cinnamon, paired with a Nutella drip, and served with a luscious white chocolate dipping sauce. Other offerings include an array of unique and beautiful doughnuts, sweet and savoury pretzels and lemonades, all prepared with love, care and immense pride.

For Sprinkles & Co., serving Calgary’s confectionery aficionados is about more than just selling products. As De Asis puts it, “farmers’ markets are about building connections and understanding the passion and hard work behind each item. We see our fellow vendors as family, and that sense of community extends to our customers.”

Fresh & Local Market and Kitchens | 426, 12445 Lake Fraser Dr. S.E. 403.890.0001 | sprinklesandco.ca

Through meticulous research and having attended candy shows in Chicago and beyond, she curates an impressive selection of sweets from around the globe.

But it’s not just the sugar high that keeps customers coming back; it’s the memories evoked by childhood favourites like Pop Eye Sticks, PayDay Bars and Wax Lips.

A particularly delightful product at Yummy Co. is the Candy Capsule, a charming “sugar cube” time capsule filled with iconic candies from each decade, spanning the 1940s to the 2000s. It makes a perfect, unique gift for any candy lover – and let’s be real, who doesn’t love candy?

Situated in the bustling Crossroads Market, Yummy Co. has thrived in the vibrant community setting that makes farmers’ markets so special. “The market has such a family feel,” says Turner.

“We’re part of a tight-knit group of vendors who work together to create a special experience for our customers.”

Yummy Co. | Crossroads Market | 1235 26th Ave. S.E. 403.279.YUMM | yummyco.com

MARKET REPORT SPONSORED BY:

TARIFFS 4 X PE O PL E ’ S C H O I C E AWA R D F O R B E ST G R O C E RY STO R E

When you buy local, there are ZERO tariffs because nothing crosses the border. You save money when you buy local: and inspire food security in farmers. producers and customers.

Walk the talk and come to shop at Fresh & Local.

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

OPEN: Thu –Sat 11a-8p; Sundays 11a-5p

403.475.4155 FreshAndLocalFarmStore.com

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Innovation, creativity and a little help from nature fuel a vibrant chocolate scene in Calgary

B y R E BE C C A F E L G AT E Timeline of Tasty: The History of Chocolate in Calgary

Gaspard Olivier Sweetens the Pot: Gaspard Olivier opens a bakery/ice cream parlour/ candy shop called The Geisha. See the “Savour Selects” feature on Page 9 for the Olivier’s story.

The process is super sensitive to humidity; too much moisture can create all manner of bonbon drama, drawing sugars and fats to the entirely wrong places. Gross. So, starting a chocolate empire in other locales requires pricey climate control equipment, which can be cost prohibitive to many entrepreneurs. Not so much here though. So, y’know, “Yay, Alberta!”.

Let that be a balm the next time you’re cursing your chapped lips and applying yet another layer of hand cream; winter in Calgary is no utopia, but at least we get chocolate!

Choklat’s Bean-to-Bar Innovation: Brad Churchill opened Choklat, claiming still Bernard Callebaut, a to be the only fourth-generation bean-to-bar chocolatier from a Belgian chocolate confectionery dynasty maker in dating back to 1911, Alberta. opens his eponymous store on 17th Ave. on March 25th, 1983.

Bernard Callebaut Enters the Chat :

Cococo Comes Online: Debra has an Epiphany: Debra Fleck launches Epiphanie Chocolate, available at the adorable shop at 1417 11th St. S.W.

Brian Beck buys Callebaut’s Papa Chocolat: faltering business Callebaut starts and goes on to Papa Chocolat, found Cococo which then ceases Chocolatiers operations in 2013. in 2012.

Calgary’s Most Curious Chocolate Bites Here’s where you can get a truly unique taste of Calgary’s chocolate.

Icewine Chocolate

Stampede Breakfast Chocolate The Chocolate Lab

Blended with Canadian ice wine, this Epiphanie signature chocolate is decorated with an edible print of the Calgary skyline.

Okay, so we’re a few months away from Stampede fever, but The Chocolate Lab’s pancake, maple, bacon and coffee infused bonbon is a delicious indulgence during Calgary’s most debaucherous 10 days.

Available year-round.

Available during Stampede.

Epiphanie Chocolate

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The Art and Science of Chocolate:

Master in Marda Loop:

Dallas Callebaut Southcott and cōchu! Gesundheit!: opens Eva Choi open Master Anne Sellmer launches The Chocolate Chocolat, in cōchu chocolatier to Lab with a Marda Loop, international acclaim. love for local where he You know, Those: products and celebrated a beautiful 40 years in Pastry Chef Nicole dream. business Buckton (Hotel Arts, in 2023.

Heritage Park) founds Those Chocolates focusing on the artistry of beautiful bonbons.

Cannabis Candy: Choklat launches its Phat420 brand of cannabisinfused chocolate making it the first company in the world to be granted a license to make such a thing.

The Trending Dubai Bar

Magical Glow Eggs

Master Chocolat

Cochu

Leave it to Callebaut to try his hand at the viral chocolate bar filling up our screens! Master Chocolat offers up its version filled with pistachio and knafeh, which Callebaut has personally declared “delicious” on social media.

East Villagers lost their minds over Cōchu’s glowing chocolate eggs last Easter. As the season of the Bunny comes into view, it might be a good idea to get one of these early to avoid disappointment.

Available while supplies last (read: it frequently sells out and I haven’t been able to get my hands on one yet).

Available over Easter.

Janet Pliszka

Oh Chocolat!

Consider this your fact of the day: Alberta’s notably dry climate provides the perfect conditions for chocolate making.

Raising the Bar: Three Cheers for the Little Guys!

Choco Chat: Ask a Chocolatier Meet Dallas Southcott who, along with his wife Eva Choi, co-founded Stephen Ave.’s colourful The Chocolate Lab.

Q:

What is your relationship to chocolate and what drew you to the process of chocolate-making?

Dallas: Chocolate is my best food friend! Throughout my travels around the world, it has always been a source of comfort and a reminder of home.

Early on, I began exploring edible color processes for chocolate, a budding trend in the industry at the time. Leveraging my professional background in graphics, I developed new techniques that gained traction on Instagram.

Q: How has the chocolate scene in Calgary evolved over the years, and where do you see it going?

Dallas: Master Bernard Callebaut’s pioneering work in the ’90s and early 2000s laid a solid foundation. Many of today’s successful Calgary chocolatiers, myself included, owe a debt to Bernard. Looking ahead, I see a growing emphasis on incorporating local ingredients and flavors.

Q: Does Calgary’s culture influence your style and flavour?

Dallas:: Absolutely. I strive to incorporate Alberta-made ingredients and locally inspired flavors whenever possible. Collaborations with organizations like Alberta Food Tours have heightened our awareness of Alberta’s signature foods, such as Saskatoon berries, prairie honey and locally distilled spirits. Our visual designs also reflect Calgary’s identity, with packaging featuring the city’s skyline, including the iconic Calgary Tower, created by local design firm Co. Made.

Q: What are the challenges you face as a chocolatier?

Dallas: Our craft is labour-intensive, and profit margins are slim.

Over the past year, the cost of raw cacao and chocolate has increased by over 200 per cent, creating significant financial strain.

Additionally, adapting to new government regulations has added complexity to an already challenging business.

Q: What don't most people don’t know about chocolate?

Dallas: Historically, chocolate’s ability to induce feelings of love

Dallas Southcott

You know Calgary’s major players, but you’ll also find some small, mini and micro businesses doing some pretty sweet things in Calgary and area. Here are a few we’d like to introduce you to:

Sweet Gypsy Chocolate Jana Lescanec’s Sweet Gypsy Chocolate is a Cochrane-based, small-batch peanut/ nut-free and gluten-free chocolate maker hand blending, dipping and moulding everything they create. sweetgypsychocolates.ca

Konfeta Chocolaterie Founded by chemical-engineer-turnedconfectioner Kate Mineeva, this homebased chocolaterie is a Covid hobby that – turned into a small business. Shop online or look for Konfeta at local markets. konfetachocolaterie.com

Jacek Chocolate Couture Ok, Jacek is technically made in St. Albert, but it’s available at Stonewater in Canmore, so we’re going to count it as local. And delicious. jacekchocolate.com

Sweet Bella Chocolates Pastry Chef Kevin Conniff started Sweet Bella as a labour of love, growing it from a passion project to a thriving local business with products in over 10 locations. Find Chef Conniff’s “Master Class” on Hazelnut Drageés on Page 21. sweetbella.ca

Calgary Chocosweeats Factorie This unique family business combines fruit and chocolate to a gorgeous, one-of-a-kind result. calgarychocosweeatsfactorie.ca

MJ Bakes From smash cakes to chocolate bombs to the all-the-rage knafeh bars, Jonah Mabalay sells her choco-licious products online, at local markets and retailers like Moonlight Books and Gifts. mjbakesyyc.square.site

and comfort led people to believe it was an ingredient of witchcraft!

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EGG-STRA SPECIAL Chocolatier Bernard Callebaut was born and raised in Europe, where he learned his culinary secrets. Now he and his team at Master Chocolat create delicious things for Calgarians, such as this Artisanal Pistachio and Kataifi Easter Egg. Handmade with layers of pistachio butter and kitaifi (shredded phyllo pastry also known as knafeh, kunafa and other spellings), this treat is inspired by the flavours of Master Chocolat’s Dubai Bars and carries on their popular “I Heart Dubai” theme from earlier this spring.

“It’s a beautiful celebration of indulgence, tradition and the global inspirations that drive our passion for chocolate,” Callebaut says.

Master Chocolat, Artisanal Pistachio and Kataifi Easter Egg $45 | masterchocolat.com

Bright flavours for spring We’re all in need of a little fun these days, whether that means trying new chocolates, doughnuts, fine bubbles or cute bee-shaped pierogi. Here are five cool creations to put some spring in your step this season.

Lemon – lavender

DO-NUT MISS THIS Doughnut, meet the flavours of Southern France. A Hoopla doughnut is a treat any time of year, but there’s something about the lemonlavender that seems perfect for spring. Phil Robertson and Sebastian Sztabzyb from Phil & Sebastian Coffee Roasters started Hoopla in 2018 and they quickly found a following with their fresh homemade and original flavours.

These days, they also offer some gluten-free and vegan options. (In fact, the lemon-lavender is suitable for vegans.) Best of all, you can get your Hoopla doughnut order delivered. Delivery is free in Calgary if you order a dozen or more.

Hoopla Donuts, lemon-lavender | $45.99/dozen hoopladonuts.ca

Artisanal pistachio and Kataifi Easter Egg

Shop Local!

LET’S GET FIZZ-ICAL Calgary entrepreneur Ermenegildo (Joe) Giusti was born and raised in Italy but moved to Canada in his teens, building several businesses, including one of Western Canada’s most successful construction companies.

In 2003, he returned to Italy to start Giusti Wine. The first vineyards were on land owned by his wife Maria’s family; since then, the winery has expanded to become a major player in the country’s famous Veneto region.

Made from Glera grapes (the official Prosecco grape), these food-friendly bubbles are lovely for Easter brunch or as an aperitif before dinner. Pale straw in colour, they have notes of apples, lemon zest and a hint of flowers. The Rosalia Extra Dry is especially good when served with smoked salmon or fresh oysters.

Guisti Wine, Rosalia Prosecco, Treviso Extra Dry | About $21 | Widely available 1 8 E A RLY S P R I N G 2025 S AVO U RC A LG A RY.c a

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B y S H E L L E Y B OE T TC H E R

Spring smash

SPRING SMASH Lisa Nguyen at Coco.yyc has become renowned for her smash cakes. Year after year, people track her down to order these Belgian chocolate creations stuffed with gummies, salted caramel and other sweet treats. They’re available in a variety of sizes; if you splurge on the jumbo, it comes with a stuffed animal inside, too. And each smash cake comes with a small, studded mallet to make your smashing easier — and more fun.

Coco.yyc Smash Cakes | Starting at $20 | Order by DM on Instagram @coco.yyc or email coco.yyc@hotmail.com

BEE DELICIOUS

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Photo provided

B R I G H T F L AV O U R S F O R S P R I N G | S H O P L O C A L

Bumble Bee Pierogi

Anna Posikera and her family moved to Calgary from Ukraine in 2022 and shortly after that, she began making her beautiful — and delicious — pierogi for her new friends. One thing led to another and before long, she was in business.

Her company, The Tisto Factory, makes a range of bright, creative pierogi, including the Bumble Bee, filled with Parmigiano, mozzarella, blue cheese and cheddar. Watch for more special releases for Easter; as of press time, Posikera and her family were working on some new spring creations, too.

The Tisto Factory, Bumble Bee pierogi $18 for 300 grams | Online at the-tisto-factory.com and select retailers

More than a grocery store!

EDMONTON | CALGARY | SHERWOOD PARK

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Meow. It’s lip-smacking time again.

This year’s Taste of Bragg Creek culinary showcase takes place on Friday, April 25th from 5:00pm to 9:00pm.

Participating Bragg Creek & Area restaurateurs and liquor merchants will feature their culinary skills and products for folks from near and far. Visit Bragg Creek to quench a thirst or satisfy your fussy palate. There’s always lots to choose from. Tasting tickets will be sold at convenient locations in the shopping areas during the festivities.

We also offer the convenience of online tasting ticket pre-sales through the month of April, so be sure to follow us on social media for updates. You’ll be able to go door to door and sample delectable fare and many of our retail merchants will stay open late to showcase their wares. Bring the whole pride and make it a Bragg Creek date.

For complete details visit tasteofbraggcreek.ca In partnership with and proudly supported by:

facebook.com/tasteofbragg

@ tasteofbraggcreek

B y K E V I N C ON N I F F, Swe et B el l a C hoc ol at e s

HAZELNUT DRAGÉES Dragées are a sugar-coated confectionery with a hard shell. Originally made with almonds and honey, dragées are thought to date back to ancient Rome when a confectioner named Julius Dragatus introduced honey-covered almonds as a sweet-and-salty confection.

Originally called dragati, they were served on special occasions and more regularly to those who could afford them. As time progressed and sugar became more available in the 15th century, dragées were crafted using sugar instead of honey. In this “Master Class,” chocolatier Kevin Conniff of Sweet Bella Chocolates shows us how to make his delicious Hazelnut Dragées with vanilla and dark rum.

INGREDIENTS 140 g (5 oz) granulated sugar 40 g (1 oz) water 400 g (14 oz) whole blanched hazelnuts 400 g (14 oz) semi-sweet couverture chocolate

DIRECTIONS Preheat oven to 95 C (200 F).

Add the sugar and water to a saucepan and bring to a simmer.

Place the hazelnuts on a sheet tray in the oven with the door open to warm them.

Add the warm hazelnuts to the hot sugar syrup and remove from the heat.

Stir the nuts and sugar with a wooden spoon until the nuts are evenly coated in the syrup and the sugar becomes crystalized.

Return to the burner at medium heat and continue to slowly mix. Continue mixing the nuts until the sugar is a light to medium golden colour and the nuts are toasted.

This happens quickly. It’s all too easy to burn the sugar, so don’t leave the stove.

Tip the nuts onto a sheet pan, separating them with the spoon, and allow to cool.

When the hazelnuts are at room temperature, place them in a large bowl.

Temper the chocolate according to the instructions on the packaging.

Add a little tempered chocolate to the nuts and begin to gently “dredge” or coat the hazelnuts with a spatula.

Let the first coating of chocolate completely set.

Thoroughly combine salt, vanilla and rum in a small bowl.

Continue to coat the hazelnuts with chocolate 2 or 3 more times and then, at the end, mix in the salt/vanilla/ rum mixture.

Enjoy!

Makes about 800 g (or just under 2 cups).

Increase the heat and boil the sugar and water mixture until the water boils away, leaving the remaining mixture at 130 C – 135 C (265 F - 270 F) on a candy thermometer.

1.5 ml (¼ tsp) sea salt 1.5 ml (¼ tsp) vanilla extract 1.5 ml (¼ tsp) dark rum Tip: Use a saucepan that lets the hazelnuts sit in a single layer on the bottom.

This will make it easier to control the colour of the caramel; it’s easy to test out before you begin.

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By CA MIE LE A R D

Kitchen Foolery A CRASH COURSE In honour of April Fool’s Day, Savour Calgary is setting the record straight. From washing mushrooms to MSG, we’re debunking food fallacies that pervade conventional cooking wisdom. To borrow a phrase from The Who: We won’t be fooled again.

BOOZE NEWS We’ve all heard that the alcohol we add to our favourite dishes “burns” off when cooked. Turns out, it’s not true. According to research funded by the US Department of Agriculture, the amount of alcohol remaining after cooking ranges from four per cent to 95 per cent depending on temperature, cooking time, the size of the pan and other ingredients in the dish.

SHINE THE ‘SHROOM I grew up in Airdrie in the ’80s … downwind from the nowmercifully-moved Money’s factory.

I know what they’re grown in. Take it from me, you want to wash your mushrooms. While some cooks say washing mushrooms can cause them to retain water and dilute the flavour, I ask you this – the flavour of what, exactly? Here’s how to clean your creminis, shine your shiitakes and buff your buttons:

1 Inspect: Look for dirt and debris.

2 Brush: Use a brush or damp

cloth to remove excess dirt.

CC

WHAT’S THE DEAL WITH CAST IRON? For something that appears so … butch … cast iron seems to be quite the delicate princess when it comes to kitchen care. We’ve all heard about cast iron’s demanding reign of terror: “Never wash me with soap, tomatoes are too acidic for my delicate constitution, don’t scratch my silky complexion with your metal flippers, steak gives me gout.” Guess what! Cast iron’s got a bad rap. It’s more workhorse than whiner. Go ahead, wash your dirty pan with soapy water, flip freely with metal utensils, braise those tomatoes. Just make sure you keep it dry between uses and make sure it’s well seasoned after washing. Here’s how:

1 Rinse off any excess soap with water.

2 Place the skillet on a burner set to high.

3 W hen most of the water has evaporated, add a half teaspoon of neutral oil and rub it around with a paper towel.

3 Rinse: Rinse mushrooms quickly

4 C ontinue heating the pan until it just starts

4 Dry: Pat mushrooms dry with a clean paper

5 Let it cool.

under running water.

towel or dish towel. You can also use a salad spinner to remove excess moisture.

to smoke, then give it one more good rub.

6 Call your mom.

Myth-Buster

PLAYING CHICKEN Is it me, or are people afraid of chicken?

Some cautious cooks would have you believe folks are dropping dead of salmonella poisoning by the hour across the country. It’s actually about 17 people a year – and only 23 per cent of those are attributed to poultry. Personally, I suspect the turkeys. Some have taken to washing their chicken – sometimes even with soap – before cooking it. STOP THAT. Not only does it not help (cooking poultry to an internal temperature of 73.9 C (165 F) is the only way to kill salmonella), it can also splash any surface bacteria or pathogens back onto your sink creating more danger than if you just put it in the pan and called it a day.

MSG – MORE SILLY GOSSIP You don’t blink an eye when someone sprinkles sodium chloride on your popcorn, or uses sodium bicarbonate in your muffins, or when you pop an ascorbic acid tablet in the morning – so why snub monosodium glutamate?

Glutamate is the essence of seaweed broth (yum!) added to salt to create a seasoning that makes pretty much anything better – especially soups, eggs and other savoury dishes.

By adding umami, MSG can also help lower your sodium intake as it has about 40 per cent less sodium than table salt.

QUICK MYTHS Here are a few more of our favourite kitchen myths: Oil Ban: Oil in pasta water does not prevent it from sticking to itself; it does, however, prevent the sauce from sticking to the noodles. Nona would be very disappointed in you. To prevent noodles from sticking, stir them well when you first add them to the water and continue stirring for the first few minutes of cooking.

Juice Joker: You don’t need to sear your meat to seal in its juices. In fact, the high heat of searing can cause your meat to lose moisture. But searing your meat before slow cooking will add colour and flavour that will improve the overall dish thanks to the Maillard reaction during which amino acids and reducing sugars brown and become exponentially more delicious. So, sear away.

Pick a Side: It doesn’t matter which side of your tin foil faces up or out.

Matte or shiny, it’s all the same.

Flipping Out: Flip your steak or burgers as much as you want to – they’ll cook more evenly that way.

Get Steamed: Vegetables don’t become less nutritious when cooked.

In fact, it can make them easier to digest for some folks. And, let’s be honest, raw cauliflower is a heinous, teeth-squeaking monstrosity, while cooked cauliflower is rather delightful. I’ll die on this hill.

What percentage

1 of alcohol can

remain in a dish after cooking?

How much oil

2 should you use to season a cast-iron pan?

How many

3 Canadians die

from salmonella poisoning each year?

Where does

4 glutamate

come from?

What’s the

5 ideal salinity for pasta water?

Submit your answers by email to info@savourcalgary.ca The winner will receive a $75 Amaranth Whole Foods gift card.

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BITE-SIZED BATTLE Get ready for a culinary showdown like no other with Le Petit Chef & Friends new show at The Dorian. The world’s tiniest chef faces off with his friends from Spain, Italy and Japan in an unforgettable 3D dining experience.

The Dorian | 525 5th Ave. S.W. | 403.300.6630 | thedorianhotel.com

JOURNEY THROUGH THE ROCKY MOUNTAINS

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The next Petit Chef adventure is on tables now

Former Calgary restaurant critic and food writer John Gilchrist’s new TV series, Cuisine of the Rockies, is now streaming on platforms like Tubi, Roku and Distro TV. The eight 30-minute episode series, led by producer Wendy HillTout, showcases the diverse and delicious mountain cuisine along the Canadian Rockies.

The new Blues Can is set to open this spring.

Photo provided

Photo provided

Cuisine of the Rockies | Tubi, Roku, Distro TV

Cuisine of the Rockies

THE MUSIC PLAYS ON

Live music venue The Blues Can, has relocated to the neighbourhood of Briar Hill/Capitol Hill, at the former site of the nowclosed Tipperary’s Pub. Known for its vibrant atmosphere and daily live performances, the venue offers a New Orleans-inspired menu.

The Blues Can | 2002 16th Ave. N.W. | thebluescan.com

TASTE THE CITY Calgary’s food scene is alive and thriving, with fresh experiences returning March 14-30. YYC Food and Drink Experience promises to showcase the best of local chefs, restaurants and craft beverages showcasing the best of the city’s ever-evolving culinary landscape.

YYC Food & Drink Experience | yycexp.com

YYC Food and Drink Experience March 14-30

Photo provided

LMNO Media

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

THE SECRET’S OUT Gatsby’s, the latest venture from The Vintage Group, promises a dining experience like no other. A cocktail bar with a twist, it will blend timeless flavours with modern techniques, creating a luxurious atmosphere. Celebrating the farm-to-table journey and fostering the next generation of culinary talent, Gatsby’s is planning to open soon. Follow social media for updates.

Gatsby’s Restaurant | 524 10th Ave. S.W. | IG @gatsbysyyc

TASTE THE VARIETY

Bono Coffee Roaster’s Dawit (front) and teammate Jacqueline Green

BONO BREWING Bono Coffee Roasters has opened its third location in downtown Calgary, offering locally roasted Ethiopian coffee and a menu focused on fresh, Canadian-made breakfast and lunch options. Visit their online store and get 25 per cent off specialty coffee with the discount code SHOPCANADA25 on the website.

Bono Coffee Roasters | 102 8th Ave. S.W. | 403.264.2689 bonocoffee.ca

Calgary is becoming a mecca for sandwich shops and a new one has just opened. From the team behind It’s Business and Pleasure, comes Super Variety: a sandwich, espresso, wine, beer and retail shop. The new spot is sure to be a hit for food lovers and those looking for the ultimate sando experience.

Super Variety | 1327a 9th Ave. S.E. | supervariety.ca

Super Variety now open in Inglewood

Your one stop shop for all of your favourites

Your hunt for Easter delicacies ends here Italian & Mediterranean specialty imports Authentic wood-fired oven pizza Espresso bar cafe Deli & cheeses House-made sausages Gift baskets Customized catering TY YEAR S

YEA

RS

1 9 6 3 –2

02

4

OV E

SIX

60

R

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

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DON’T BE BITTER, DRINK BITTER We love the sassy branding and community approach at Bitter Sisters Brewing. From the crisp Uncle Philsner and bold Big Brother Butch to the refreshing Tarty Cousin Sue, Dank Frank, Second Chance IPA, and the latest Twisted Sister Peachberry Sour, there’s something for every craft-beer lover. Plus, there’s a great, internationally inspired pub menu and take-home options to keep the party going.

CUCKOO FOR KOKOCUPS Riding the wave of Korean street food popularity, Kokocups recently opened a new location in Mission. From savoury cheese tteokbokki to sweet binsoo shaved ice and everything in between, you’ll find something fun to eat here.

Photo provided

Bitter Sisters | 510 Heritage Dr. S.W. | 403.287.8811 | bittersisters.co

Kokocups | 1, 2015 4th St. S.W. 403.474.3511 | @kokocups_mission

The names are as delicious as the beers.

Learn. Harvest. Eat. Italian Goose Skewers

HarvestYourOwn.ca

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Oh Deng soup

A NEW CHAPTER

ROCC-AND ROLL

Cannibale in Bridgeland is launching a new concept called Small Bar in its existing space this year. Details on the rebrand were not shared at time of deadline. Follow the website for updates.

As Marda Loop continues its reinvention, cool things continue to happen. Not the least of which is the recently opened Bar Rocca. Featuring Italian aperitivo, cool cocktails, great wine and delicious snacks, this spot is ideal for an intimate date in the small 12-seat bar, or a hang with friends on the year-round heated 20-seat patio.

PEAK PASTA Black pepper linguini. Bison bolognese rotini.

Seafood conchigliette. (Dare you to say that 10 times fast.) The Prow at Buffalo Mountain Lodge in Banff recently launched Pasta Mondays: a short list of handmade pastas starting at $14, plus wine and drink specials. Get a pasta and a glass of wine for around $20 — and start your night with a negroni for $7. Gluten-free options are available, and there’s a kids’ menu, too.

The Prow | 700 Tunnel Mountain Rd., Banff | 403.760.4484 crmr.com/resorts/buffalo-mountain/dining

Bar Rocca | 105, 1909 34th Ave. S.W.| barroccayyc.com @bar.rocca

Marinated olives and Negroni at Bar Rocca

EAT YOUR SPOON

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Small Bar | 813 1st Ave. N.E. | smallbarbridgeland.ca

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

A Calgary company recently released its one-of-a-kind Bio Spoon. Made from a proprietary mix of organic, gluten-free, sustainable, all-natural ingredients, the Bio Spoon is not only biodegradable but also edible and perfect for the eater on the go.

Bio Spoon | Order online at worldcompost.com

Save the planet, eat your cutlery.

FOR OVER 3 DECADES

RAISING REAL MONEY

ORIGINAL FUNDRAISING PARTNERS of SPORTS TEAMS

LEARN HOW



E A RLY S P R I N G 2025 S AVO U RC A LG A RY.c a 27

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HEART AND SEOUL Calgary entrepreneur Han Kim has brought a taste of Korea to the TC Energy Tower in downtown Calgary with the opening of the Seoul Streets Food Hall. Featuring offerings from seven restaurants, Seoul Streets delivers everything from European pastries to fusion pizza, pho, fried chicken and more.

Find something to eat for breakfast, lunch or dinner weekdays from 7 a.m. to 5 p.m.

Seoul Streets Food Hall | Plus 15 level, 450 1st St.S.W. | 587.832.2360 seoulstreetsfoodhall.com

A new brew from Grizzly Paw for Kananaskis Mountain Lodge

HIT THE HIGHWAY Not only is Highway 40 one of the most beautiful drives in the world, it’s also a bespoke brew made especially for the Pomeroy Kananaskis Mountain Lodge from their friends at Grizzly Paw Brewery in Canmore. Highway 40 Pale Ale expresses soft malt characteristics with citrus and floral hop notes.

Subtly grainy, this beer finishes dry with a medium body. Great after a day of exploration in Kananaskis. Featured on the cans are Odlum Ridge, Mist Mountain and Eagle Ridge, all of which are located in Kananaskis country.

Pomeroy Kananaskis Mountain Lodge | 1 Centennial Dr, Kananaskis Village 403.591.7711 | lodgeatkananaskis.com

The gorgeous Canary Refillery has relocated to Kensington and is ready with all of your sustainable kitchen and cooking products. From beautiful enamelware teapots to scrub brushes, wax wrap, bulk soap, “none” paper towel and more, this shop makes loving the planet easy and beautiful.

Canary Refillery and Zero-Waste Market 1120 Kensington Rd. N.W. 403.804.6404 canarygoods.ca

Canary Zero waste kitchen kit

PERSONALIZED PERFECTION FOR YOUR FOOD TRUCK EXPERIENCE

Now accepting bookings for Spring, Summer, and Fall. merakicatering.ca | 403.619.2665 28 E A RLY S P R I N G 2025 S AVO U RC A LG A RY.c a

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FOR THE CONSCIOUS COOK

NUTELLA BABK A BUNS

R e c i p e a n d ph ot o b y BE R N IC E H I L L

Not only is babka fun to say… babka! Babka! BABKA! It’s also fun to make and eat, just ask Jerry Seinfeld.

And by the way, CHOCOLATE babka is the BEST babka.

125 ml (½ cup) milk; warmed to 40° C (100° F) 11.25 ml (2¼ tsp) traditional yeast (one packet) 3 large eggs 2.5 ml (½ tsp) salt 60 ml plus 15 ml (¼ cup plus 1 Tbsp) sugar, divided 780 ml (2½ cups) all-purpose flour 105 ml (7 Tbsp) unsalted butter; softened slightly 1-375 g (14 ounces) jar of Nutella 125 ml (½ cup) hazelnuts 60 ml (¼ cup) water

Place warm milk in the bowl of a stand mixer.

Sprinkle yeast grains over top and let sit for 10 minutes to activate.

Cut butter into 8 squares.

Recipe Card

For best dough flavour, place covered bowl in the refrigerator for at least 6 hours, or overnight.

In the morning, remove dough from the refrigerator and allow to warm to room temperature.

In a large measuring cup, mix two eggs, salt, and 15 ml (1 Tbsp) sugar. Add to the yeast mixture.

Slowly add flour, reserving the last ½ cup. Mix the dough with a wooden spoon.

With the mixer on low speed and using the paddle attachment, gradually add the butter, a couple at a time, waiting for them to become incorporated in the dough. Dough will be shaggy and greasy.

Switch to the dough hook attachment, add the last half cup of flour as the dough becomes sticky/greasy. Keep kneading until all has been incorporated.

Knead for another 10 minutes. The final dough should be smooth and come away from the sides of the mixer easily.

Place dough in a greased bowl, cover with plastic wrap or beeswax paper and rest in a draft free spot until it doubles in size.

Preheat oven to 175 C (350 F). Place the hazelnuts on a baking sheet and toast for 10 minutes. Watch carefully.

Place hazelnuts in a clean tea towel, cover them with the towel and rub them together to remove the skins.

Roughly chop the nuts and set aside.

Turn the dough out onto a clean work surface then cut into 4 equal portions. Roll each piece into a rectangular shape, roughly 12 cm x 25 cm (5 inches x 10 inches). It doesn’t have to be perfect!

Spread Nutella over the dough, leaving a 1 cm (½ inch) edge. Sprinkle with chopped hazelnuts and, beginning with the long side, roll the dough into a sausage. Use a bit of milk to moisten the edge so it sticks together and tuck the ends under. Place seam side down. Repeat with remaining dough portions.

Use a sharp knife to cut down the length of each log of dough starting about 2 cm (1 inch) from the top (keeping the dough attached at the top).

Twist the two halves together, then bring the ends together forming a circle. Pinch and tuck the ends underneath.

Place on a parchment lined baking sheet.

Repeat with remaining portions.

Allow buns to rise for another 20 minutes, or until puffy. Preheat oven to 175 C (350 F).

When the buns have doubled in size (approximately), brush them with the beaten egg and bake for 20 minutes, or until golden brown.

Meanwhile, make the glaze by adding 60 ml (¼ cup) sugar and 60 ml (¼ cup) water to a small saucepan.

Boil for 2 minutes, then brush the syrup over the buns as soon as they come out of the oven.

Serve warm.

Makes: 4 large buns Prep time: 50 minutes Proof time: at least 1 hour 20 minutes

Aphrodisiacs

AND THE WINNER IS …

Congratulations to Shane Mills, the winner of the Winter 2025 issue’s Crash Course on Aphrodisiacs Quiz.

The answers were as follows:

1 What sort of shell is Venus depicted in Botticelli’s The Birth of Venus? Scallop 2 What is the name of the rare amino acid found in oysters? D-aspartic 3 Name a food high in tyrosine. Almonds, avocados, bananas, eggs, beans, fish, chicken and dark chocolate 4 Where is black licorice considered an aphrodisiac? Finland 5 What Ethiopian restaurant is great for spicing up your romance? Abyssinia Restaurant Find this issue’s Crash Course quiz on Page 23.

E A RLY S P R I N G 2025 S AVO U RC A LG A RY.c a 2 9

SAVOUR THE CITY at YYC Food & Drink Experience March 14-30, 2025

yycexp.com #YYCEXP

Eat, drink, and exlpore 95+ restaurants during YYC EXP.

Calgary’s premier culinary festival celebrating 17 days of delectable prix fixe dining and one-of-a-kind inspired signature events.

BAR CHOUETTE • BARBARELLA BAR • BIG FISH & OPEN RANGE • BONTERRA TRATTORIA • BOROUGH BAR & GRILL • BOW VALLEY RANCHE RESTAURANT • BRIDGETTE BAR • BUCHANAN’S • CALCUTTA CRICKET CLUB • CHARBAR • CHARCUT • DEANE HOUSE • EARLS KITCHEN + BAR • EL FURNITURE WAREHOUSE • EMBARCADERO WINE AND OYSTER BAR • FINEPRINT • FONDA FORA • FORTUNA’S ROW • GORO & GUN • HAWTHORN DINING ROOM + BAR • KABUKU • LETTY • LINA’S TRATTORIA • LITTLE CHIEF RESTAURANT • LONELY MOUTH BAR • LULU BAR • MAJOR TOM • MILESTONES • MILPA • MODEL MILK • MODERN STEAK • NATIVE TONGUES • NINETY-THIRTY DINING LOUNGE • NOTABLE-THE RESTAURANT • NUPO • OLEA RESTAURANT • ONE 18 EMPIRE • ORCHARD RESTAURANT • PIGEONHOLE • PIZZA CULTURE NAPOLETANA • POSTO PIZZERIA & BAR • PRIMARY COLOURS • RIVER CAFÉ • ROUGE RESTAURANT • RUTH’S CHRIS STEAK HOUSE • SHOKUNIN • SKY 360 • SMUGGLER’S • SWEET LORETTA BAR • THE COUP • THE DERRICK GIN MILL & KITCHEN • THE GUILD • THE LIVING ROOM • THE OFFICE RESTAURANT AND BAR • THE WEDNESDAY ROOM • THOMSONS KITCHEN & BAR • WINEBAR KENSINGTON • YELLOW DOOR BISTRO • AND MORE

Produced by:

Voted Calgary’s Best Farmers Market for the 4th Year in a Row

E A T in O U R

AWARD

WINNING KITCHENS The heart of Fresh & Local Market + Kitchens is our pizzazz for food innovation. Our excellent chef service and tantalizing meals welcome our diners and shoppers and give you a global taste sensation.

Thank you for voting the Fresh & Local Market + Kitchens as Calgary’s best Farmers Market for the fourth year in a row.

Get together with FRIENDS AND FAMILY to enjoy our great culinary experience and 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

CULINARY

INNOVATION