Harvest is the perfect time to celebrate the not-so-humble pie.
Eat, Drink and be Wary
A spooky Hallowe’en “Crash Course”
Thai Red Curry
A “Master Class” with Thai Siam’s Chef Sawanya Sousa
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
Dennis & Elma
So let us introduce some new faces this year.
Thank you, Calgary, from every one of us in the IZZO FAMIGLIA
Dennis and Elma Morales have just celebrated the Fifth Anniversary of they’re business, Bubble Tea Brewers. Remarkably, they are sitting at five locations already, which is impressive given they opened their first shop in Airdrie during the early days of the Covid restrictions. Airdrie proved to be a wonderfully supportive community – one of Canada’s fastest growing, actually – and the people they serve have
sent in friends, family and visitors, which these two couldn’t be prouder of. They are known for their fresh fruit teas, smoothies, and other healthy pick-me-ups, and their newest locations are gaining loyal fans. Community is at the heart of everything we do, and these two warm, hard-working owners are fine examples of why it matters. - Peter Bubble Tea Brewers | Airdrie | Strathmore | Glamorgan Montgomery | Nolanhill
WE SUPPLY IN-THE-KNOW CALGARIANS WITH LOCALLY ROASTED TRUE ITALIAN-STYLE COFFEE AND PRETTY MUCH EVERYTHING ELSE THAT GOES ALONG WITH IT.
Experience Cal gar y from above at Bow & Bend Rooftop, a vibrant bar and lounge. From golden hour to city lights, enjoy sweeping views of the Bow River, locally sourced cuisi ne, and handcrafted cocktails.
Bow & Bend Rooftop is your new go -to destination.
WELCOME
If you’re a regular reader of these notes at the beginning of our magazine, you know that from time to time I’ll take this space to talk about things that are important to me –beyond a good cinnamon bun – which is, obviously, crucial to a life well lived. I deal with treatment-resistant depression. I’ve been on one medication or another for nearly 30 years, in and out of therapy all with varying degrees of “success.” But the rub is in the diagnosis; it’s treatment resistant. The depression, a dash of
ADHD and the fact I’m a Gen-X woman in a plus-sized body has led to a compulsive need to overdo it. Not only am I the editor of Savour Calgary Magazine, I am also the executive director of the Crescent Heights Village BIA, a gigging musician and a visual artist. I am a wife, sister, daughter and friend. And I was pulling it all off. Until perimenopause hit.
For the last two years, I’ve been struggling. I’m not sleeping right. I’m tired all the time. I’m anxious. My knees hurt. And my shoulders. And what might be something called piriformis. This summer, I hit a wall. I talked to my doctor. I finally saw a psychiatrist. We started working on a new treatment plan. And I was told to take a few weeks off. Ummm…. Who was going to do the magazine? Who would run the BIA? Could I still play music? Who was going to keep planet Earth rotating? Long story short: I got by with a little help from my friends. And the world did not come crashing down. And I took many naps. I want to acknowledge the people who put this issue together with very little help from me: Wanda Baker, who always has my back, Ellen Kelly who took on extra editorial duties, publisher and dear friend Debbie Lambert who did half my work (and all my worrying) for me and my soul sister Ceilidh Price, without whom, this mental breakdown wouldn’t have been possible. Lastly, dear reader, it is my sincere hope that Savour Calgary is a part of your own work/life balance and that this admittedly self-indulgent note reminds you in some way to take care of yourself. Because you’re important. And I love you as much as I love cinnamon buns.
spices, and our signature flaky, all butter crust. Pure flavour — no additives, no preservatives.
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
Shot by Dana Pugh, this work of art was created by Lesi Lambert of the Lambert Academy of Sugar Craft
MODERN STEAK
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TASTING MENUS 6 COURSE
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BITES WITH A VIEW
On the top floor of the Element Hotel, Bow & Bend Rooftop brings a new perspective to Calgary’s downtown dining scene with panoramic views of the Bow River. The open-air dining room blends natural light, warm woods, hanging greenery and subtle Canadiana touches, with two private Riverwalk rooms available for intimate events. The menu features Alberta beef, house-made pastas, seafood risotto and a showstopping 30-oz tomahawk steak, paired with cocktails crafted using local spirits from Eau Claire and Bridgeland distilleries. Highlights include blackened shrimp and grits finished with creamy chorizo sauce, and pasta dishes like elk Bolognese, chorizo penne and quattro formaggi ravioli. Executive
Chef Ashutosh Salunke, formally trained and globally experienced, moved to Calgary from Sparkling Hill Resort in Vernon, drawn by its openness to new food ideas. His menu leans into shared plates and family-style dining, using local ingredients to craft familiar dishes with a modern edge. He’s committed to supporting local producers and building a sense of community through food, with plans to introduce home-style offerings in future menus. As they settle into downtown Calgary, watch for chef collaborations, community-focused events, happy hour and more. *
Bow & Bend Rooftop | 12th
bowandbendrooftop.com
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Taking sweet moments to another level
Event dining offering flavorful menus for plated dinners, buffets, cocktail receptions, passed bowls and food stations.
Soul. Passion. Love.
merakicatering.ca 403.619.2665
Apple Vol au Vent Bourbon caramel, Chantilly cream
Catching the sunset from the 12th floor of the newly opened Bow & Bend Rooftop Restaurant.
A NOD TO GLAMOUR
Inspired by an era of glamour, innovation and celebration, Gatsby’s in The Oliver brings a fresh sense of refinement to Calgary’s dining scene. The space is elegant and dramatic, setting the tone for a night where service, food and drink all feel thoughtfully considered. Chef de Cuisine Asher Wilson, alongside Culinary Director Michael Dekker, has built a menu rooted in classic technique and seasonal Canadian ingredients. Standout dishes like the wild mushroom soufflé with Quebec goat cheese and confit egg yolk, or the golden eagle sablefish with green garlic and buttermilk, balance richness with restraint. Gatsby’s is also home to Canada’s only House of Hazelwood Keyholder program, giving guests rare access to an exclusive whisky collection, including a 44-year-old expression not available anywhere else in the country. Wine pairings are tailored to each dish through partnerships with select international wineries. Classic service is reimagined here for today’s diner. It’s warm, polished and detail-driven, without ever feeling stuffy. A new fall menu launches this month, and with more Vintage Group projects on the way, including Italian and seafood concepts, they’re keeping Calgary diners well fed. *
Jenna Bazzana is back. One year after closing the doors at Sauce Italian Kitchen, she returns with Mille Restaurant and Café, a modern Italian restaurant and café in Calgary’s downtown west end. Tucked into the reimagined Plaza 1000, Mille blends timeless family recipes with a refined, minimalist aesthetic. Mille means “one thousand” in Italian, a quiet nod to both the address and the thousand crystals that catch the light in the lobby ceiling beside the restaurant.
The menu reads like a love letter to Jenna’s roots, where the flavours of her childhood and the spirit of her Nonna’s table meet a polished, contemporary hand. Dishes are comforting without being heavy, familiar but not predictable. There is restraint where needed and richness where it counts, all wrapped in the kind of warm hospitality that invites you to settle in and stay awhile. Mille arrives at a time when Calgary’s downtown west end is experiencing a renaissance. New residential developments, public realm upgrades and local investments are slowly reshaping the neighbourhood. Mille adds to that energy, offering a space that feels fresh, grounded and quietly confident, much like Jenna herself. * Mille Restaurant and Café |
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| milleyyc.ca
Photo provided
Photo provided
Calgary’s newest fine-dining destination, Gatsby’s melds old-school glamour with an innovative culinary program.
Warm light, luxe textures and sculptural lighting create a refined yet relaxed setting inside Mille Restaurant and Café.
STILL SMOULDERING
After fifteen years as one of Calgary’s most recognizable restaurants, NOtaBLE has shifted into a new chapter. Now known as NOtaBLE ~ The Steakhouse, the reimagined concept puts Alberta beef at the forefront while keeping the warmth and familiarity regulars have always loved. The new menu focuses on wood-fire grilled cuts butchered in-house, including Canada Prime, Certified Angus and dry-aged beef in partnership with The Angry French Butcher. Executive Chef Richard Pilkington brings a fresh take to the kitchen while keeping NOtaBLE classics like the rotisserie chicken, grilled Caesar, crispy potato rolls and Greek salad firmly in place. The Friday prime rib has become a weekend staple, now served from Thursday through Saturday. The steakhouse format also makes room for seafood, with Canadian lobster, cocktail shrimp and oysters served fresh or over glowing embers. Behind the bar, restaurant manager Timo Salimaki has built a new cocktail list with barrelaged spirits, Canadian whisky and seasonal ingredients. NOtaBLE continues to evolve without losing sight of what has always made it special. The fire is still central, the hospitality still genuine and the flavours still unmistakably Calgary.* NOtaBLE – The Steakhouse | 133, 4611 Bowness Rd. N.W. | 403.288.4372 | notablesteak.ca
Thick cut bacon glazed and grilled to perfection is one of many bold bites at the newly reimagined NOtaBLE – The Steakhouse.
PROUDLY BAKING BREAD WITH LOCAL AND NUTRITIOUS INGREDIENTS
White & brown breads in a variety of sizes
Healthy choices – whole grain, multigrain and rye breads
On-site deli
Sandwiches, pizza, hot features and more
A PLACE TO GATHER
Located in the heart of Mount Pleasant , Our House brings warmth, comfort and vintage charm to Calgary’s northwest. Opened in late 2024, the eatery is the work of Nick Alefantis, Gordon Nelson, Karla Medkova and Colter Lee, a team that set out to create a true neighbourhood gathering place where guests feel like they’re walking into a friend’s living room. The atmosphere is relaxed and inviting, with cozy details and a welcoming buzz. Chef Volodymyr Poberezhnyk leads the kitchen with a menu centered on comfort food, thoughtfully reimagined. Dishes like YiaYia’s Meatloaf and the lobster bisque prawn linguini have quickly become guest favourites, while the whipped feta with honey and focaccia is a must to start. A late-night menu runs daily from 9 p.m. and weekend brunch, launched this summer, offers creative takes on breakfast classics and mimosa flights. With custom desserts from Love Sugar and Dough and cocktails featuring fruit wines from Field Stone Winery, Our House is a neighbourhood spot with both personality and staying power.
Our House | 2411 4th St. N.W. | 825.540.1975 | ourhouseyyc.com
THE HOUSE THAT ACME BUILT
Acme Pizza & Pasta Co. has come a long way from its early days slinging pies inside a brewery in Sunalta. After crossing the street to Tailgunner Brewing , then expanding into takeout and delivery in Renfrew, co-owners Dean Symonds and Jason Wankel have landed their third and most ambitious location yet, a full-service restaurant in the historic Vendome Block. Inside, bold local art by Jason Eng sets the tone, complemented by custom wallpaper and branding from Shea Kerwood and Brandsmith. Executive Chef Emilio Montenegro and sous chef Colby Tio bring a hands-on, collaborative approach to a menu that balances tradition with a twist. The pizzas are loosely Roman in style, made with olive oil for a crisp bite, and the house-made pastas, small plates and seasonal salads round things out. Most dishes can be made gluten-aware, including those using imported gluten-free pasta and a dedicated fryer. Currently, the hottest item on the menu is their gluten-free mozzarella sticks, which pair perfectly with the popular Tailgunner Brewing Linton Stephenson Czech Pilsner draft beer. With strong support from the community, the team is already looking ahead. Takeaway and delivery are coming soon, brunch launches in September, and a private dining room and speakeasy are also in the works.
Settle in by the fireplace and soak up the warm, retro charm at Our House.
Daylight pours into ACME Pizza & Pasta’s new eatery, where old-school charm meets modern comfort.
WHAT’S FRESH this season | FRESH MARKET
Apples
By ELLEN KELLY
Illustration by ALISON MARTIN
This most prosaic of fruits has an illustrious pedigree, which includes a starring role in Christianity’s first garden. That the tree of knowledge was more likely a quince or even an orange or pomegranate, is of no matter - our mind’s eye still sees an apple. Revealingly, the Old English word æpple, from which our everyday apple is obviously derived, simply meant ‘fruit.’
Originating as the wild Malus sieversii in Central Asia, thousands of years would pass before the apple would be introduced to North America by colonists in the 17th century. According to a cursory internet search, there are more than 7,500 cultivars of culinary apples (Malus domestica), heirloom and newly cultivated, in existence, with about 2,500 grown in Canada and the United States. And that list doesn’t even include crab apples, which are generally considered ornamentals.
which, check out The Salt Spring Apple Festival. It’s a little bohemian, very relaxed and a lot of fun – especially if you’re a tad obsessed with apples. saltspringapplefestival.org
We’re lucky to have fresh apples long after harvesting due to advanced methods of storage - atmosphere-controlled spaces that maintain high humidity and low oxygen with the introduction of regulated carbon dioxide. But there’s nothing like polishing off the dusky bloom of a recently picked apple and eating it out of hand. At home, apples will keep for weeks in the fridge, but store them in a separate drawer, away from other fruits and vegetables; apples exude a gas called ethylene that promotes ripening.
Large-scale commercialization has drastically narrowed the field – or the orchard to be more precise. The orchard, to be more precise. Check out your local farmers’ market or supermarket and count how many varieties you see. I’m willing to bet you won’t find more than a dozen in season, and even those few are a vast improvement over a mere twenty or thirty years ago when Red Delicious, McIntosh, Golden Delicious and Granny Smith reigned supreme.
Heirloom varieties have been sidelined by apple cultivars that are ‘grocery store friendly’ – that is to say, easy to grow en masse, able to hold in storage for long periods of time and uniform in size and shape to facilitate shipping. Like it or not, these are the apples we must content ourselves with unless we’re prepared to go out of our way. Speaking of
FRESH MARKET SPONSORED BY:
Apples are eminently versatile, working equally well with both sweet and savoury dishes. If there happens to be a lessthan-perfect apple in the vicinity, I pop it into the stockpot. Dense apple halves tossed in oil and roasted alongside waxy potatoes are an excellent pairing with either grilled pork chops or duck breasts. Fresh apple wedges, prunes and dried apricots stuffed between tied pork loins become a simple but elegant stuffing, complementing an already sweet meat. The addition of a couple of chopped apples to a turkey stuffing adds a lovely sweet element that works wonders with sage. While you can do almost anything with an apple, the classic apple crisp is probably the most go-to recipe of all. If you can, choose a combination of different types of apples for contrast in taste and texture. Large softer apples like McIntosh, Jonagold and Golden Delicious break down more easily when cooked while baking apples like Gala and Jonathan tend to have denser flesh and retain their shape.
Or you could make a tarte Tatin, an upside-down apple pie with a literal twist. I have a favourite small, well-seasoned cast iron pan I use for this. An ovenproof non-stick pan will work, but you won’t get the deep caramelization.
Scan for a TARTE TATIN recipe (with a nod to Jamie Oliver)
By ERIN JENKINS
CHONGO’S MARKET
At Calgary’s Crossroads Market , a new chapter is unfolding at one of its longest-standing produce stalls. Chongo’s Market , a fixture in the market for over 30 years, recently welcomed new owners Karen Morales and Kyle Decoste — two passionate produce veterans blending deep agricultural knowledge with retail expertise. Morales, who was born and raised in Mexico, grew up on her grandfather’s corn farm, sparking a lifelong interest in produce. “I’ve seen firsthand how much risk growers take,” she says. “The weather, the unpredictability — it all falls on them. We take for granted that we can walk into a store and find anything, but that’s only possible because of farmers.”
With a degree in agricultural engineering and hands-on experience working in greenhouses and fields, Morales brings a full-spectrum understanding to the grocery store business. “It’s rewarding to be on the retail side now, with a real understanding of the supply chain.”
During the winter, Chongo’s imports produce, but the summer and fall are all about celebrating local. “The summer and harvest season is the most important time of year for us,” Morales says. “We focus on produce from Alberta and B.C. It’s fresher, supports small growers and our customers really want it.”
This fall, expect a bounty of squash, beets, carrots, pumpkins, late-season peaches and tomatoes. Chongo’s is also branching out into more tropical and specialty items — juicy pineapples, lychees, rambutan and hot peppers — to reflect Calgary’s growing cultural diversity. “There’s more interest in global flavours,” Morales explains, “and we want to offer customers a little taste of home, or of places they’ve travelled.”
For Morales, farmers’ markets are about more than just produce. “Of course, budgets matter, but it’s about more than price. People care about quality, size, freshness — they know what they’re looking for. Our customers are incredibly knowledgeable, and we love that. They want to know where their food comes from and how it’s grown.”
What began as two friends missing the flavours and feeling of home has grown into Chai Stories — a heartfelt nod to South Indian culture and the ritual of sharing tea and stories.
Founded by Litha Helfrich and Leema Rosy Savarimuthu, Chai Stories is a tribute to the traditions they grew up with. The two met while working at an Indian restaurant in Calgary and quickly bonded over a shared dream of entrepreneurship. “Back home, tea time is when we gather to catch up and share stories from our day,” says Helfrich. “I really missed that here. We wanted to bring that culture to Calgary.”
They first launched their venture with a food truck, serving authentic teas and South Indian snacks like dosas and idlis (savoury steamed rice cakes). The business soon found a new home inside Calgary’s beloved Fresh and Local Market , where they launched Bean Box by Chai Stories. It’s a cozy café serving a classic cup of joe alongside South Indian specialties like masala chai, cardamom tea and a spicy Mysore masala dosa: a crispy rice-and-lentil crepe layered with chutney and filled with a savoury mix of potatoes, onions and spices.
Chai Stories is truly a family affair — Savarimuthu’s husband is the chef behind the recipes, while Helfrich’s husband handles the setup and operations. “You can’t do this alone,” Helfrich reflects. “We’ve built this together.”
Outside the shop, Chai Stories caters and appears regularly at markets like Dalhousie Farmers’ Market , introducing more Calgarians to South Indian flavours. But being part of the Fresh and Local community, Helfrich says, has been a gift: “The support from fellow vendors, the energy from customers — it’s like a built-in family.”
Her advice to other entrepreneurs? “Build a strong team, stay open to learning and lead with heart. There’s more love and care in local food, and you can taste that.”
Chai Stories | Fresh & Local Market and Kitchens | 12445 Lake Fraser Dr. S.E. | 403.918.8147 chaistories.ca
Photo provided
Sreeaj Rajan (l) and Litha B Helfrich of Chai Stories
By LAILANI MENDOZA-LAI
Pie For For Pie
the of
The playwright David Mamet once said, “We must have a pie. Stress cannot exist in the presence of a pie.” No truer words have been spoken.
When you experience the perfect pie, it’s nothing short of transcendent. First comes the warm, comforting aroma — cinnamon, brown sugar, nutmeg, or perhaps savoury herbs wafting from a bubbling filling. Then, the pleasant contrast of textures — golden, flaky crust on the outside, tender layers giving way to fruit, cream, or slow-cooked meat within. Add a scoop of melting ice cream or a drizzle of cream, and stress will be the last thing on your mind.
A slice through time
Pies have been around for millennia. Ancient Egyptians baked the first known versions: honeyfilled cakes wrapped in oat or barley crusts. The Greeks had dedicated pastry chefs, the Romans carried pies across Europe via their new roads, and the British and French refined the art until settlers brought it to Canada in the 17th century. Interestingly, that beloved flaky crust wasn’t always eaten. In early seafaring days, pastry was a kind of storage container, a utilitarian way to keep food fresh for long voyages. Later, in Renaissance Europe, pies became decorated masterpieces, with elaborate crimping and pastry leaves identifying their contents. The decor wasn’t just for show; it helped identify the pies in storage for later consumption. Savoury meat pies were decorated with pastry leaves, tassels and wider fluting, while sweet pies were simply brushed with egg wash. The tradition of marking pies has never truly disappeared — it’s just evolved.
“Originally, pie was a housing unit. We can put stew in this hard crust of flour and water, and it will be airtight, and [keep food fresh longer in ships for explorers], trying to find the new world,” says Nancy Goemans, founder and co-owner of Pie Junkie in Calgary. Pies were also stackable, which saved space. Today, pies are an art form themselves. Lesi Lambert of Lambert Academy of Sugar Craft certainly doesn’t just stick to traditional lattice, as seen on the front cover of this edition of our magazine.
A FEW CRUSTY FACTS
Oldest Known Pie: The first recorded pies were baked in Egypt around 6000 BCE — they were made with oats or barley and filled with honey.
Royal Centrepiece: In 16thcentury England, pies were so elaborate they sometimes contained live birds or frogs that would “leap out” when cut open for entertainment.
Pie in the Sky: In the United States, apple pie became a cultural icon in the early 20th century, tied to ideas of home and patriotism.
Canada’s Claim to Fame: Tourtière from Quebec and Flapper Pie from the Prairies are two distinctly Canadian favourites.
World’s Largest Pie: In 1990, a fruit pie weighing over 10 tonnes was baked in Stratford, England.
The heart of pie at the Calgary Farmers’ Market
Walk through the Calgary Farmers’ Market on a Saturday morning and follow the scent of butter and pastry — you’ll find yourself at Yum Bakery. The display case glistens with golden tourtière, jewel-bright strawberry rhubarb pies, flaky croissants and rustic apple tarts. By midday, most of it is gone. Yum Bakery isn’t just about baking, it’s about belonging. Founded on family values, the business is now run day-to-day by the owners’ second eldest daughter, with other siblings lending their skills over the years. Many of their staff have been part of the team since the early days, a testament to the bakery’s commitment not only to recipes and customers, but to each other.
“The bakery is the all-ages most dangerous place in the farmers’ market,” jokes David Catling , co-founder of Yum with his wife, Debbie Catling , “because anyone of any age can connect to a pie, a tart, or a croissant.” And it’s true — their pies feel like home. Whether it’s a holiday table anchored by a tourtière, or a summer evening shared over strawberry rhubarb, each one is made from scratch, with care and patience in every fold of the dough.
For those with a creative streak, Yum Bakery even offers custom-designed pies. Tell them your favourite flavours and they’ll work with you to create a one-of-a-kind dessert. And if you can’t make it to the market early, online ordering ensures you can reserve your pie before the inevitable sell-out.
From ancient Egypt to modern Calgary, the pie has endured — not just as a food, but as a feeling. It’s the golden crust you cut into on a holiday afternoon, the comfort of a slice after a long week, and the shared joy of something baked with care.
And if David Mamet was right, maybe the simplest solution to life’s stresses is this: find a pie, find your people and dig in.
Why we keep backcoming to pie
Pies are endlessly versatile: sweet or savoury, humble or showstopping, seasonal or timeless. They preserve autumn’s bounty for winter, feed a crowd with ease and spark nostalgia with a single bite. In Canada, tourtière — Quebec’s spiced meat pie — is a Christmas staple. Flapper pie, with its graham crust and vanilla custard, is a Prairie classic born in Depressionera kitchens.
And then there are the pies you can only get here and now — fresh from a Calgary baker’s oven, still warm in their tins. Here’s where you can do just that...
PIE PERFECTION
Keep It Cold: Chill butter, flour and even mixing bowls before making pastry to ensure a flaky crust. Don’t Overwork It: Too much kneading toughens dough — handle it gently.
Pie Junkie
What makes them unique: For the past 10 years, Pie Junkie has expanded their offerings with unique flavours and delectable pairings (their TV Dinners are a combo of one sweet and savoury pie), and even opened new locations (Kensington and West District) to serve Calgarians. What hasn’t changed is their oh-so-flaky, allbutter pastry, and commitment to traditional pie making.
What to try: Steak Stout and Gruyere for savoury; Key Lime or Banana Toffee for sweet piejunkie.ca
Yum Bakery
What makes them unique: While Yum Bakery regularly serves up soul-warming classics like tourtière, apple and strawberry rhubarb pies, which are made from scratch, they’re far from traditionalists. They welcome a challenge and will happily custom-design a pie to suit your tastes — give them a few details.
With long-serving staff and a genuine family atmosphere woven into everything they do, Yum Bakery’s team is as warm and comforting as a slice of homemade apple pie itself.
Yum Bakery offers online ordering for in-store pick up to guarantee you get what you want, regardless of when you can make it to the store.
What to try: Tourtière or use your imagination to create your own delectable delight alongside the staff.
yum-bakery.com or Calgary Farmers’ Market South and West
Pies Plus Café
What makes them unique: This country-style, familyowned café and pie shop in Avenida Shopping Centre is a go-to for many Calgarians – with its century-old mixer still playing an essential role in making their handmade pies! Pies come in nostalgic metal pie plates, which you can return for a $2 refund (you know, to help fund your future pie indulgences).
What to try: Lemon Meringue or Saskatoon piespluscafe.com
Pie Cloud
What makes them unique: Whether you’re craving classic pies or something non-traditional, Pie Cloud has something for everyone. For the past 10 years, Calgarians have enjoyed creative concoctions like their signature Marshmallow Mermaid, and their quiche of the day two ways, one for meat-eaters and another for vegetarians.
What to try: BBQ Beef, Blackberry Cheesecake piecloud.ca
Blackfoot Truck Stop
What makes them unique: One of the city’s iconic landmarks, this spot has been serving Calgarians their favourite diner classics since 1956. They’re also known for their mile-high pies, so if you want a taste of the prairies’ original classic dessert, definitely try their famous flapper pie.
What to try: Flapper or Lemon Meringue 1840 9 Ave. S.E.
Blind Bake for Success: Pre-bake crusts for cream or custard pies to avoid soggy bottoms.
Fruit Filling Fix: Toss fruit with a little cornstarch to keep juices from flooding the crust.
Rest Before Serving: Let pies cool slightly so fillings set — cutting too soon leads to runny slices.
Top: Yum Bakery, Pies Plus
Bottom: Pie Junkie, Pie Cloud
Any way you slice it, a piece of pie can be good for the soul. Serve it for dessert as a sweet treat. Filled with meat, egg or cheese, pie turns into a comforting dinner. Here is a trio of Calgary pie makers who are cranking out the good stuff — so you don’t have to.
Pie love you
TIME FOR A PATTY
An engineer by training, Corey Ma started Ma Pies after developing a craving for dream-worthy apple pie. His first attempt wasn’t good, he says, but his following attempts got better and better — and his fans began to seek him out at markets around town. His pocket pies are cute, flaky and just the right size — not too big, not too small — and his large savoury pies are brilliant for dinner on a hectic night. In our house, our favourites are the chicken mornay and the leek and mushroom, but they’re all worth seeking out. The Jamaican patties returned this summer too, Ma says. “They’re spicy and they’re always a hit.”
Find them at Calgary Farmers’ Market West and various other locations around town, or order online.
Ma Pies, Jamaican patties $30 for a frozen pack of six pocket pies mapies.ca
Shop Local!
By SHELLEY BOETTCHER
SERIOUSLY LARGE PIE
The team at Pie Cloud loves to say that fall is the Super Bowl of the pie world — “the one time of year everyone’s attention focuses on pie above all other baked goods,” says Maureen DePatie, who started Pie Cloud a decade ago.
Apple is the perennial favourite, but to celebrate the changing of the seasons, Pie Cloud always introduces a little something that’s new. This year, that’s the Big Orchard Pie. “Like a wooden nesting doll or a multi-layered turducken, it’s a pie within a pie within a pie,” she says with a laugh.
“It starts with a small pear-and-apple pie, which is nestled into one of our large, full-size cranberry-and-apple pies, which is then all encased in a very large apple pie that is shaped akin to a lady’s hat box, with straight, upright sides,” she says.
“It’s finished off with a large lattice weave pastry topping, fall leaf cut-outs and candied cranberries. The final garnish is decoration of our toasted Italian meringue.”
It isn’t cheap but it’s as hefty as its description sounds, and it’s loaded with fruit and distinct layers of pastry. And measuring more than 12 inches in diameter, it weighs close to 10 pounds. If you’re looking to make a Thanksgiving statement this fall — or you simply want a showstopper dessert for a dinner party or your Insta feed, this may be just what you need.
Pie Cloud | piecloud.ca | Big Orchard Pie, $119
MEET A PIEMAN
Bob Whitworth figures he’s sold about 15 million of his pies since starting Simple Simon Pies more than 40 years ago in Calgary. While they all have a following, one of the most popular is the Swiss chicken and mushroom, which started as a mistake in the kitchen. “I thought, oh shucks, what am I going to do with this?” he recalls.
Then he tried it. It was so good, he thought he’d see if he could sell a few. “I sold 100 of them by noon that day,” he says.
That was in 1990. Flash forward to now and it’s still his number one pie.
But don’t miss his other pies: butter chicken, Jamaican beef curry, donair (yes, donair pie) and the shepherd’s pies. There are 21 kinds to choose from.
And last year, Whitworth branched out the business to premade meals (yes, sometimes they, too, feature pie.) Sales have tripled since Christmas and he’s looking to expand the lineup. He’s adding a variety of sausage rolls soon, and he offers gluten-free options, too. Order online for free delivery around town.
Simple Simon Pies, Swiss chicken and mushroom simple-simon-pies.myshopify.com
$6.50 for a four-inch diameter pie, $25 for a nine-inch pie.
B y CHEF SAWANYA SOUSA
Photos b
y
KANLAYAPORN MEHI, THAI SIAM RESTAURANT
THAI RED CURRY
Red curry is one of the most popular Thai dishes and is globally beloved for its rich, spicy and slightly sweet flavour. Traditionally made with coconut milk, meat (your preference), vegetables and basil. Thai red curry originated in central Thailand, a region known for its sophisticated and balanced approach to flavour. It’s part of the broader family of Thai kaeng (curry) dishes.
Curry dishes have earned worldwide popularity for their bold, aromatic flavors and diverse regional styles. It’s no surprise that at Thai Siam Restaurant , one of the city’s most popular restaurants, the curry dishes are among the most loved items on the menu. Under the expert direction of Chef Sawanya Sousa, each curry is crafted with authentic ingredients and traditional techniques, delivering the rich, spicy, and comforting flavors Thai cuisine is known for. The reason guests return time and again for the unforgettable taste of Thailand right here in Calgary.
Ingredients
For Red Curry
30 ml (2 Tbsp) vegetable oil
30 ml (2 Tbsp) Thai red curry paste
200 ml (6.75 oz) coconut milk
250 g (9 oz) chicken breast, sliced
15 ml (1 Tbsp) fish sauce
15 g (1 Tbsp) palm sugar or brown sugar
10 g (2 tsp) chicken seasoning powder like Knorr Swiss
300 ml (10 ounces) of water
1 half red bell pepper, sliced thin
100 g (3.5 oz) green Thai eggplant, quartered
50 g (1.5 oz) whole ‘baby’ eggplant (available at Hong Kong Supermarket)
100 g (3.5 oz) bamboo shoots, thin strips
12-15 basil leaves
3 small Thai red chili, sliced (adjust to heat preference)
3 kaffir lime leaves, thinly sliced
Instructions
Heat oil in a pan over medium heat. Add red curry paste and stir-fry. Pour in coconut milk and stir until the paste dissolves. Stir for 2–3 minutes until aromatic.
Add your sliced chicken and cook until just done (about 5–7 minutes for chicken). Keep stirring. Add fish sauce, sugar, chicken seasoning and water. Stir for 2-3 minutes. Stir gently to combine all the vegetables. Stir until all the vegetables are cooked.
Stir in fresh basil leaves and sliced chili. Stir for 1 minute. Turn off the heat.
Serve
Top the red curry with a touch of coconut milk and serve over hot steamed jasmine rice.
Pro Tips: For a creamier curry, simmer longer and stir gently to reduce.
Note: You can find kaffir lime leaves fresh at Lucky and T&T Markets as well as certain Superstores, frozen at Thai Manna or you can order from The Silk Road Spice Merchant. In a pinch, you can substitute lime zest, but do not use other lime leaves.
Chef Sawanya recommends red curry paste brands like Mae Ploy or Aroy-D for the traditional flavour.
EAT, DRINK AND BE WARY
A CRASH COURSE
With Hallowe’en soon upon us, what’s spookier than ghosts, scarier than a jump-scare and even more daring than a walk through an abandoned mansion at midnight? Perhaps a plate of food that could kill you.
THE WORLD’S MOST DELICIOUSLY DANGEROUS FOODS
This season, instead of carving pumpkins or unwrapping stale mini chocolate bars, why not lean into a real thrill — the kind that tickles your taste buds and your life insurance policy? We’re talking about foods so dangerous they’ve earned real body counts. The forbidden, the exotic, the “maybe don’t Google that while eating” dishes. Now, we’re not suggesting you go full Indiana Jones and swallow poison-tipped blowfish liver with a side of mystery mushrooms. But should you want to flirt with culinary danger — without actually dying — here’s your spooky-season guide to the world’s deadliest delicacies that (mostly) won’t kill you if you’re eating them right here in good ol’ Alberta.
FUGU (PUFFERFISH)
DEATH RATING: ☠
ACKEE (UNRIPE)
DEATH RATING: ☠☠☠☠
These little flippers are the legend of foodie fatality lore.
Fugu is the Beyoncé of dangerous foods — famous, glamorous and you definitely shouldn’t mess with it unless professionals handle it. The pufferfish contains tetrodotoxin, a neurotoxin 1,200 times more deadly than cyanide. But in the hands of a licensed chef? It becomes a delicate sushi experience that screams “YOLO” in the most elegant way possible.
ESTIMATED DEATHS PER YEAR: 0–2 in Japan
WHERE TO FIND: Health Canada forbids its import, so you’re not likely to find it in Calgary, or Canada for that matter, unless you really know a guy. The grapevine tell us the closest place to find the little puffer is in the Big Smoke of New York City.
Ackee is Jamaica’s national fruit, but it comes with a trick-or-treat twist: if you eat it before it’s ripe, your liver taps out and your blood sugar crashes like a toddler after a Halloween party. Thankfully, Health Canada only allows canned ackee, which is processed to be safe and quite tasty — especially
in ackee and saltfish, a beloved Caribbean dish.
So go ahead and eat it, but skip the backyard imports and definitely don’t try to smuggle the fresh stuff back from a beach vacation. (Yes, airport security does know what it looks like.)
ESTIMATED DEATHS PER YEAR: Dozens in Jamaica WHERE TO FIND: Caribbean grocers, especially in northeast Calgary — look for canned ackee only.
DEATH CAP MUSHROOM
DEATH RATING: ☠☠
Looking for a little Russian roulette in a risotto?
The Death Cap (Amanita phalloides) looks heartbreakingly similar to some edible mushrooms and is responsible for 90% of mushroom-related deaths worldwide.
ESTIMATED DEATHS PER YEAR: 1–3 in North America from this species alone.
WHERE TO FIND: According to the University of Alberta, there are up to 20 poisonous mushroom species in Alberta. The Death Cap, while not Native to Canada, does grow in cities under various species of imported trees, such as beech, hornbeam, chestnut, English oak and has been recently observed growing with native Garry Oak trees. They can occur in any rural and urban environment.
If you’re a weekend forager hiking near Canmore or Bragg Creek, keep your fungi fantasies in check. Best to buy your mushrooms from a certified forager or a reputable store. Because no dinner guest wants to hear, “Guess what I picked behind Safeway.”
ESCOLAR (A.K.A. “EX-LAX FISH”)
DEATH RATING: ☠
Escolar is the buttery, smooth fish that looks and tastes deceivingly like high-end tuna. What it really is, though, is nature’s laxative. Rich in wax esters your body can’t digest, it can cause explosive gastrointestinal issues, lovingly referred to as keriorrhea.
You’re not going to die, but you will cancel your plans. If you see “white tuna” on a sushi menu, ask questions. Or maybe don’t — some mysteries are best left unsolved until you’re safely near a washroom.
ESTIMATED DEATHS PER YEAR: 0, but… you’ll wish it had
WHERE TO FIND: While we can’t find a place that serves explicitly Escolar, we do know it is available via local seafood restaurant suppliers, so it’s a crap shoot (wink) if you’ll find it. It is sometimes labelled as “super white tuna.”
NUTMEG (IN EXCESS)
DEATH RATING: ☠
Turns out, grandma’s spice rack contains a sleeper agent. Nutmeg, in high doses (think tablespoons, not teaspoons), can cause hallucinations, nausea and, in rare cases, death. It’s occasionally abused recreationally, especially by curious teens or bored inmates – but you’re neither of those, so let’s not.
A sprinkle on your pumpkin spice latte? Harmless. Chugging the whole jar? That’s a horror story for another time.
ESTIMATED DEATHS PER YEAR: Rare — isolated cases of overdose
WHERE TO FIND: Any grocery store, but let’s not experiment with excess.
SANNAKJI (LIVE OCTOPUS)
DEATH RATING: ☠☠☠
This dish is served so fresh it’s technically still moving. The tiny suction cups on the tentacles? Yeah, they can latch onto your throat on the way down and cause choking. Sannakji is a thrilling, squirming experience popular in Korean cuisine.
In Calgary? You might find pre-sliced or lightly stunned versions at specialty Korean spots, but probably not the full live-squiggle experience. (Still, chew like your life depends on it.)
ESTIMATED DEATHS PER YEAR: 3–6 in South Korea
WHERE TO FIND: While we haven’t found a restaurant that explicitly serves it, live baby octopus is available in the city, and rumour has it that some authentic Korean restaurants will prepare it if asked. We would not recommend these slick little suckers.
Thoughts Final
If you’re planning a Halloween dinner party, why not lean into this theme? Serve canned ackee crostini, mushroom risotto (with store-bought chanterelles, thank you), and a nutmegspiced custard for dessert. Hand out death toll cards with each course, just to keep your guests on their toes. It’s not just food — it’s edible theatre.
And when someone inevitably asks, “Is this safe?”
Smile and say, “Probably.”
(AND A DESSERT SUGGESTION)
Not into near-death dining? How about checking out some of these foods in a safe environment?
While fugu isn’t on the menu, fresh sashimi is about as close as you’re going to get, so try Ryuko | www.ryuko.ca or Fuji Raman and Sushi fujiramenandsushi.com
Pick your own, but not without extensive education which you can get at the Wild Mushroom Expo that happens each August, hosted by the Alberta Mycological Society albertamushrooms.ca/events
Want to try the cultural phenomenon of ackee and saltfish without the possibility of imminent death? Try Krazy Jerk | krazyjerkyyc.com
One stop
While sannakji may not be available in Calgary, perhaps a Spicy Stir-Fried Small Octopus and Pork Belly at Namsum Korean Cuisine | namsancalgary.com will tickle your taste buds.
Craving a little nutmeg kick this fall, your local coffee shop is sure to serve up this earthy treat in bakery confections or coffee or create your own with fresh and fragrant spices from The Spice Merchant | thespicemerchant.ca or The Silk Road Spice Merchant | silkroadspices.ca
Note: There is an item called “Maggot Cheese” but we took it out of the article because it won’t kill you... though we’d rather die than eat it, frankly. Look up Casu Marzu though, if you want to challenge your stomach stamina.
1 What is the poison found in the pufferfish?
2 How many poisonous mushroom species are there in Alberta?
3 What kind of ackee does Health Canada allow into the country?
4
How is escolar sometimes labelled?
5 What month is the Wild Mushroom Expo in Alberta?
Submit your answers by email to info@savourcalgary.ca The winner will receive a $75 Amaranth Whole Foods gift card
A DECADE OF DELICIOUS
For a decade, the Italian Centre Shop has brought European flavours and old-world charm to Calgary’s southeast. Part grocer, part gathering place, it’s where locals go for espresso, cured meats, imported pantry staples and warm hospitality. Ten years in, it’s more than a market, it’s a Calgary institution. Watch for a brand new Calgary location in 2026 at Northland Village. Italian Centre Shop | 9919 Fairmount Dr. S.E. 403.238.4869 | italiancentre.ca
FROM CRUST TO CHAMPION
Calgary played host to this year’s Canadian Pizza Summit, where top chefs from across the country brought their best pies to the table. With representation from Alberta pizzerias, it was Fabrizio Busso from Autentico Pizza & Co. in Vancouver who took home the title of Canadian Pizza Chef of the Year West. His flavourpacked creation earns him a spot at the International Pizza Challenge in Las Vegas.
Canadian Pizza Summit with Canadian Pizza Magazine canadianpizzamag.com
Photo provided
A decade in, the Italian Centre Shop continues to fill our baskets with pantry staples, specialty goods and everything needed for a feast.
Vancouver wins top prize at the 2025 Canadian Pizza Summit held in Calgary this summer.
SunnyCider
Photo provided
A rainbow of local cider ready to sip, each glass made with Canadian apples at SunnyCider’s taproom.
MARKET ON THE AVENUE
After a pandemic pause, the Market on Stephen Avenue is back and running every second Tuesday through September. With up to 50 vendors offering everything from local produce to handmade goods, it’s a great excuse to step out of the office and explore downtown. Catch the final dates on Sept. 9 and 23 from 11 a.m. to 4 p.m. along three blocks of Stephen Avenue. Market on Stephen Avenue | Stephen Ave. between 1st St. S.E. and 1st St. S.W. (three blocks near Centre Street)
PIZZA WITH PURPOSE
From Sept. 26 to Oct. 13, YYC Pizza Fest brings a citywide lineup of inventive pies and classic slices, all in support of Calgary Meals on Wheels. Order a pizza, support a great cause and maybe even find your new favourite pizzeria along the way. YYC Pizza Fest | yycpizzafest.com
Support local and eat your way through YYC Pizza Fest this month.
RAISING REAL MONEY
Photo provided
Wanda Baker
Market on Stephen Ave.
STILL YOUR DAILY BRETT
Earlier this year Our Daily Brett quietly turned 10. For the past decade this southwest Market & Café has anchored its community with bright hospitality, local pantry finds and thoughtful meals from morning through evening.
Mina’s Brazilian Steakhouse is celebrating a decade in downtown Calgary serving southeast Brazilian rodízio under the guidance of chef-owner José Montes. It’s a milestone rooted in community, curated fire-grilled meats, and the warm hospitality that makes you feel at home.
Chef Trent Bochek has taken the reins at Hyatt Regency Calgary as restaurant chef, bringing deep local roots from his years leading kitchens at Spot On Kitchen & Bar and 4th Spot Kitchen & Bar With a focus on flavour-forward comfort food and a strong connection to Calgary’s dining scene, he steps into the role ready to elevate the hotel’s culinary offerings.
Hyatt Regency Calgary | 700 Centre St. S. | 403.717.1234 | hyatt.com
A fresh and sunny spread at Our Daily Brett, where seasonal ingredients and community spirit have been on the table for 10 years.
Ten years of sizzling skewers, family feasts and birthday cheers, Mina’s Brazilian Steakhouse brings the celebration to the table.
Enjoy dinner at Thomsons Kitchen & Bar in the Hyatt Regency downtown Calgary.
Photo provided
Photo provided
ROOTS AND PEPPERS ROOTED IN WEST AFRICAN CUISINE
Step inside Roots and Peppers and you’ll be greeted by the warm, inviting aroma of West African cooking done in true Naija style. Opened in June by owner Ebi Okosodo in Crescent Heights, this cozy spot proves that small interiors can house big, unforgettable flavours. The menu is a vibrant love letter to the food traditions of Okosodo’s grandmothers — spirited, flavour-forward dishes built on fresh vegetables, market spices and bold seasoning. From dine-in to catering and custom orders for special events, Roots and Peppers brings the feast to you with boisterous energy and genuine hospitality. Roots & Peppers | 1224 Centre St. N.E. | 587.717.2139 | rootsandpeppers.com
LA BUCA: A TUSCAN STEAKHOUSE POP-UP AT MODERN STEAK
This September, Calgary’s celebrated Modern Steak trades its signature swagger for a touch of Tuscan romance with La Buca — an exclusive pop-up inspired by Florence’s beloved trattorias. For one month only, guests can savour a six-course tasting menu crafted by Chef Michael Scarcelli, executive chef of Lusi, blending the rustic elegance of Tuscany with the unrivalled quality of Alberta Prime beef. At $159 plus tax and gratuity, the menu is a culinary passport to Italy. Running Thursday to Sunday throughout September, La Buca has limited seating and reservations through the OpenTable Experience tab, are recommended.
La Buca, by Modern Steak | Stephen Ave. or Southport locations | 403.300.1424 modernsteak.ca
Mama Rice Roll is on the move — literally — relocating to a new spot right next to Mama Dessert , a pairing destined to make local food lovers very happy. Known for its signature stone-ground rice rolls, the eatery is a masterclass in time-honored Chinese cooking techniques. Premium rice flour is transformed into delicate, silky sheets, generously filled with everything from succulent meats to crisp, garden-fresh vegetables, then steamed until whisper-soft.
Unit 2, 110 2nd Ave. S.E 825.365.8656
mamariceroll.com
IT’S ALL MONKI BUSINESS
When it comes to brunch in Calgary, Monki Bistro has a knack for keeping things deliciously unpredictable. Known for culturally diverse and inventive twists on morning classics — think pancake breakfast tacos, a bubbling skillet of breakfast shakshuka or a vibrant Korean brunch bowl — Monki has been raising the city’s breakfast and brunch game since 2012.
After securing a loyal following in the Beltline with its original location, Monki spread its sunny-side-up charm to Inglewood, Crowfoot and Greenwich. The bistro is making waves in the deep south with a brand-new Seton spot.
The menu spans both comfort and adventure. Traditionalists can find familiar, soul-satisfying classics, while the curious can explore a secret menu that tips its hat to Hong Kong street food culture. The standout? Rich, tender beef offal — a beloved, ultra-traditional delicacy that delivers the city’s bustling street corner vibe in every bite.
Monki Breakfast Club and Bistro
MAMA RICE ROLL IS ON THE MOVE
Mama Rice Roll
Breakfast tacos
Find Mama Rice Roll at it’s new location in Chinatown.
Photo provided
Photo provided
CURRIED CHICKEN PIE Recipe Card
Golden Chicken and Potato Curry Pie
By HETAL VENMALI
A comforting twist on a classic savoury pie, this curried chicken pie is filled with tender marinated chicken, creamy potatoes, and sweet peas in a rich, spiced curry sauce. Encased in a buttery golden pastry, each bite is a perfect blend of warmth, flavour and heartiness. Whether served on a chilly evening or as a weekend treat, this pie brings bold flavour and home style comfort to the table.
INGREDIENTS
Chicken Marinade
1 chicken breast, cut into 2.5-cm (1-inch) cubes
5 ml (1 tsp) rice vinegar
5 ml (1 tsp) garlic (crushed)
5 ml (1 tsp) ginger (crushed)
Pie Shell
1 large pie shell (remove from the fridge 10 minutes before baking)
1 sheet butter pastry (or homemade pastry)
1 egg, beaten (for egg wash)
INSTRUCTIONS
Create the Sauce
Slowly stir in the water and milk, then crumble in the bouillon cube. Cook over medium heat, stirring frequently, until the mixture thickens, about 15 minutes. Add salt to taste if desired.
Assemble the Pie
5 ml (1 tsp) soy sauce
5 ml (1 tsp) baking powder
Pie Filling
15 ml (1 Tbsp) oil
125 ml (½ cup) onions, chopped
375 ml (1½ cups) russet potatoes, boiled until soft and cut into 1-inch cubes
250 ml (1 cup) frozen green peas
30 ml (2 Tbsp) curry powder
45 ml (3 Tbsp) butter
45 ml (3 Tbsp) all-purpose flour
500 ml (2 cups) water
250 ml (1 cup) milk
1 chicken or vegetable bouillon cube
Salt (to taste)
Marinate the Chicken
In a bowl, mix together the chicken and marinade ingredients. Set aside to marinate for 20 minutes.
Cook the Base
Heat oil in a wok or deep pan over medium heat. Add chopped onions and sauté until translucent, about 6–7 minutes.
Add the Chicken
Add the marinated chicken and sizzle, stirring often, until the chicken is just cooked through, about 5 minutes.
Add Vegetables and Spices
Stir in the potatoes, peas and curry powder. Sauté for 2–3 minutes to toast the spices and combine everything.
Make the Roux
Add butter and flour to the chicken mixture. Cook for 3–5 minutes, stirring constantly, until the flour is no longer pale and starts to turn golden.
Allow the filling to cool slightly. Transfer it into your pie shell.
Top and Bake
Preheat the oven to 200 C (400 F). Roll out the butter pastry into a circle to fit the top of your pie plate (it’s easy when you place the pie over the pastry and cut the shape using a large pizza cutter, using the pie plate as a guide). Lay it over the filling and seal the edges. Poke some holes over the top using a toothpick to allow the air to escape. You can use the pastry scraps to cut shapes and place over pie for decorations if you wish. Brush with beaten egg.
Bake for 40–45 minutes, or until the pastry is golden and crisp.
Makes: 3-4 servings
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
autumn on 17th
free fall events Immersive vibes, blockbuster nights, and thrilling frights!
september 12–14
Enjoy Cinema on 17th, a one-of-a-kind interactive outdoor movie experience featuring 10 box office hits enhanced by themed performers.
October 24–26 Halloween on 17th: A Carnival of Curiosities will be a celebration of the mysterious, magical, and macabre throughout Calgary’s favourite avenue.
SIGN UP NOW to become a 17th Ave insider for all the details!
