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.
So let us introduce some new faces this year.
Thank you, Calgary, from every one of us in the IZZO FAMIGLIA
JOIN US TO SUPPORT OLYMPIC HOPEFULS Kenny & Cesar
Meet Kenny M’Pindou and Cesar de Guzman, Canadian National Bobsledders chasing Canadian Olympic dreams.
Kenny grew up with a speech impediment and often felt silenced. Sports gave him his voice –which he uses to lead, speak, and inspire just about anyone who’s ever felt underestimated.
Cesar is a proud first-generation FilipinoCanadian representing Canada in a winter sport that his parents could not have dreamed of when they first moved to Canada.
I wanted you to meet these two because their stories are inspiring, and they really need our help. They offer so many creative and determined promotional opportunities, such as their ‘Feed an Athlete’ Instagram posts from restaurants and coffee shops that host them. These posts are popular. They have grown a sizable following. Both are willing to work hard to earn your support. They just need an invite to speak to your group or an opening to become your donation recipient. We’re behind them, and we are hoping we can find them other support in our community. - Peter Visit their GO FUND ME: gofund.me/709f13a8e Reach out to them on IG | kenmpindou | cesar_deguzman Or call to invite them to dinner: 587 988.0304
WE SUPPLY IN-THE-KNOW CALGARIANS WITH LOCALLY ROASTED TRUE ITALIAN-STYLE COFFEE AND PRETTY MUCH EVERYTHING ELSE THAT GOES ALONG WITH IT.
YO U R N E W
S U N DAY
T R A D I T I O N
Joi n us Su ndays from 12pm –3pm for bru nch at Bow & Bend Rooftop
Enjoy live music, elevated twists on bru nch classics and stu nni ng river views! The perfect reci pe for a relaxi ng weekend.
Book Your Table Today!
The holidays can be ... complicated. At a time of year when the light is low, the weather is cold and our biological drives are begging us to rest, we’re running around buying presents, decorating our homes, cooking, cleaning and running ourselves ragged. Some of us love the hustle and bustle of the season. For others, it can be a strain. But I’d argue that we could all use a little less stress and that the “spirit” of the season is really connection, not perfection.
So, I invite you, dear reader, to take a deep breath and step back this season to find ways to take care of yourself and your loved ones. Forego chaos in favour of calm. Make Christmas dinner a potluck or order in. Pair different generations at the sink to do dishes. Find games and conversation starters that allow you to really get to know your brother-in-law. Hire your neighbour’s teenager to clean your house or shovel the walk. Visit someone in a nursing home or otherwise isolated. You get the idea. Connection is the antidote to loneliness, depression, addiction and so many other human ails. Connecting over good food is even better. It doesn’t have to be fancy, only heart-felt. You, dear reader, are in my heart this season and I’m so grateful for the connection this magazine creates between our family and yours.
Shelley Boettcher, Wanda Baker, Erin Jenkins, Ellen Kelly, Alison Martin,
Camie Leard
COVER Cover design by Camie Leard
Savour selects
BUTTERCREAM AND BREWS
Crave Cupcakes has been Calgary’s go-to for sweet treats for more than 20 years, and now there’s a new way to enjoy them at CeCe’s Coffee Hillhurst . The shop brings together Crave’s signature cakes and cupcakes with espresso and specialty drinks from Cece’s Coffee, brewed in partnership with Monogram Coffee. It’s a spot that encourages you to linger, pair a buttercream-topped classic with a latte, settle in with a slice of cake, or grab a sweet treat and coffee to go. And if you want to take that experience home, Crave’s new holiday bundle combines its cookbook and bake-at-home mixes — the perfect way to spread a little extra sweetness this season.*
CeCe’s Coffee | 114 18a St. N.W. | 403.270.2728 cecescoffee.ca
BROTH WITH BENEFITS
Alma and Jorge Hegewisch turned a passion for nourishing their own family into High-Vibe Health, a Calgary-born company that has been simmering broths since 2016. Today their nutrient-rich recipes are on shelves in nearly 100 Alberta retailers and at their welcoming shop in Midnapore Made with locally sourced bones, organic vegetables and herbs, each batch is slowly simmered to release collagen, amino acids and minerals. Chicken broth remains the top seller, bison broth delivers a deeper flavour, and their playful Chocobroth™ continues to delight customers looking for something different. Having tried a few of them, we are delighted by Chocobroth™, where the savoury depth of beef broth meets a fresh, lingering chocolate finish that feels both indulgent and nourishing. HighVibe Health continues to grow with seasonal creations, retail expansion and new products on the horizon, but Alma and Jorge’s goal remains the same: make wholesome, functional food part of everyday life.
High-Vibe Health Broth Shop | #233, 227 153rd Ave. S.E.
403.455.8423 | highvibehealth.ca
A ROOM WITH CHARACTER
For eight years, The Wednesday Room has been bringing personality to downtown dining, designed to feel like your funky uncle’s house with a touch of Stanley Kubrick flair. Bold carpets, typewriters, and the infamous “all work and no play” across the back bar set the stage for playful evenings filled with good food and conversation. Executive Chef Derek Wilkins leads the kitchen with a modern Canadian style rooted in French training and shaped by global influences. Dishes like duck fat truffle popcorn and Szechuan maple fried chicken have become guest favourites, while seasonal updates keep the menu fresh and inspired. We are fond of the smashed cucumber and crispy pork belly. Family-run and proudly independent, The Wednesday Room has built a reputation as a downtown gem where guests can dress up or keep it casual but always expect a good time at the table. That experience is grounded in a commitment to local farms, with produce from Galimax Trading’s Alberta and BC growers shaping much of what comes out of the kitchen.
Chef Roy Oh has been shaping Calgary’s Korean food scene for more than 15 years, first with Anju and now with Roy’s Korean Kitchen. After closing his Mission and Beltline spots, he has reopened in Heritage Square with a new focus on retail. The move, he says, was about finding the space to create and expand — the kitchen and storage here give him room to grow.
Partnering with Chef Anna Jeong , whose soups and side dishes caught his eye, Oh has launched Anna Select by Roy’s Korean Kitchen. Their menu still features staples like bibimbap, kimchi fried rice, Brussels sprouts and chicken wings, alongside evolving offerings that highlight both tradition and playful twists. The space now includes a café featuring Café Monte beans creating drinks made with the same care as the food. Oh credits Calgary’s new wave of young chefs with keeping the city’s dining scene fresh, while still drawing inspiration from the global rise of Korean cuisine. For him, staying unpredictable is part of the fun, there’s as much room for a classic as there is for a TikTok-inspired dish. Looking ahead, he’s excited about retail growth. Currently, you can pick up meals to go, kimchi, gochujang, plus more. Frozen soups will soon hit the shelves at the local Korean grocery store. As Oh reflects, “What inspires me the most is seeing how Korean food has grown worldwide and how mainstream it has become. I’d like to think that, at least in Calgary, I had something to do with that. It makes me proud to be serving Korean food.” Roy’s Korean Kitchen | #170 N, 8500 Macleod
High-Vibe Health’s locally crafted broths are slow-simmered with organic ingredients, ready to sip or cook with.
Cece’s Coffee by Crave Cupcakes in a bright Hillhurst café.
Roy’s famous maple soy Brussels sprouts
Photo provided
Photo provided
Dong Kim
EXPLORERS FEAST
Delta Hotels by Marriott Calgary Downtown is bringing back the David Thompson Chef’s Table Culinary Experience for its second season, offering a dining series that blends food, storytelling and history into one immersive evening. Inspired by legendary explorer David Thompson, the once-a-month event is guided by newly appointed Executive Chef Macknel Lawrence, who pairs regional menus with inventive cocktails and narrative flair. This year’s theme unfolds in three chapters, beginning with the East Coast. Guests can expect a five-course menu that channels the flavours of Canada’s Atlantic provinces, from cold-water shrimp bisque with chorizo crisp to confit duck with juniper and sweet corn crema, capped with aerated matcha and white chocolate sablé. Each dish is paired with cocktails designed to echo the spirit of the sea, making this series a journey through both taste and time. Check website for dates, reservations required.
Catch the holiday spirit with Alberta Food Tours’ Second Annual Holiday Bakery Bus Tour (a.k.a. the cookie crawl). It’s a fully guided tour on a luxury bus to some of the city’s top bakeries. Enjoy a snack and coffee to start and a sample at eight businesses. Dress festive. There are prizes for best elf and ugliest sweater. Best of all, you’ll take home dozens of cookies for the holidays!
Get your tickets now — November 15, 22, and 29 - 10am-2:30pm for $249 (+GST) per person. Alberta Food Tours 1.888.896.2169 albertafoodtours.ca
The David Thompson dinner experience
Karen Anderson and Nicole Liboiron-Coles cookie-crawling in Calgary.
Photo provided
Photo provided
Pumpkins
By ELLEN KELLY
Illustration by ALISON MARTIN
While pumpkins are technically winter squash, they really do seem to be in a category of their own. The practice of carving a face on a pumpkin for Halloween comes from the United Kingdom where people cut turnips into lanterns for the holiday. Squashes were more plentiful in America; thus, a holiday tradition was born. Animated films like The Legend of Sleepy Hollow (adapted from Washington Irving’s ghost story) and Cinderella (think pumpkin to coach) helped cement the fantasy.
Typical carving or field pumpkins, grown specifically for Halloween, are thin-walled and porous to facilitate carving but are a challenge to turn into a quality culinary product. I know you want to be thrifty but if your goal, beyond making a mess of your kitchen, is a pie, you’re far better off having purchased a dense, thick-walled variety in the first place. The Rouge Vif d’Étampes, gorgeous and bright orange-y red, is one worth looking for, but there’s a remarkable selection of winter squashes in the markets all fall. Left whole and unblemished, a pumpkin bought in early autumn can be kept for several weeks, even months, in some cases. They can get huge — in 2023 a pumpkin weighing over 1,200 kg was recorded. Try to stay in the 2-3 kg (4-6 lbs) range, however.
Consider painting the pumpkin or pasting on colourful cut-outs with the kids. Lots of fun and, bonus, no sharp knives. At any rate, let’s assume you’ve bought a sugar or pie pumpkin for our annual spooky holiday and haven’t hacked it up too badly.
Even if all you have are bits and pieces, roasted puréed pumpkin freezes well and can be kept on hand for all sorts of uses. If you’re pressed for time, just cut raw pumpkin into large chunks and freeze to cook later. Or you can
FRESH MARKET SPONSORED BY:
keep a tin or two on hand in the pantry — there’s absolutely nothing wrong with canned pumpkin purée! Not to go into too much detail, another reason to keep it on hand — a little pumpkin purée mixed in with your dog’s food can help with a sensitive stomach.
Pumpkins are a Halloween fixture, of course, but they offer us so much more. Pies, cookies, muffins and quick breads are just the beginning. Imagine ravioli filled with mashed pumpkin, brown butter and sage; whole baked squash stuffed with almost anything; rich ginger-y soup swirled with crème fraîche; risottos, curries … there’s a whole pumpkin universe to explore beyond the seemingly inescapable pumpkin spiced latte. Pumpkin pie spice, typically a blend of cinnamon, ginger, nutmeg, clove and allspice, is ubiquitous in the fall and winter. While it can be comforting and certainly evokes the season, it can also be a little overwhelming when you see (and smell) it everywhere. While you’re at it, don’t forget roasted and spiced pepitas or pumpkin seeds. Easy to make, simply clean the seeds, boil them in salt water before drying them, adding a splash of oil and seasoning before baking. Experiment with your favourite flavours by adding different seasonings to different batches. You can find a great recipe at savourcalgary.ca.
For dinner, a kilo sized pumpkin can be stuffed and baked just as easily as a pepper or a tomato. Cut a lid at the stalk end and scoop out the seeds along with all the stringy bits. Rub the pumpkin inside and out with oil, season well, and then bake until tender, about 45 minutes. Loosely pack your preferred stuffing in the cavity and bake for an additional 15-20 minutes, until everything is hot through. But what we really want is dessert. Let’s make doughnuts! These are deep fried but delicious, and we’re not pretending to count calories.
Scan for a Pumpkin Fritters recipe
Looking back on 2025, we at Savour Calgary can honestly say, it was a delicious year in our city. From appetizers to desserts, food tours to chef’s dinners we ate often and we ate well and now we want to share our favourites with you. Here are our 2025 Favourite Things picks. Drop us a line if we missed something we should try in 2026!
1 | BUTTERMILK CHICKEN CLUCK & CLEAVER
Available only at the Waldon location, this chicken takes 20 minutes to prepare and is well worth the wait. Whether it’s a leg or two for you or a whole chicken’s worth, this piece of poultry perfection from chefs and sisters Nicole and Francine Gomez is crispy on the outside, juicy on the inside and hits just right. Don’t miss out on the extraordinary potato salad (seriously, don’t) and the delicious biscuits to round out your meal.
2 | PROGRESSIVE INDIGENOUS DINNER EXPERIENCE
YYC EXPERIENCE
The 2025 YYC Experience was incredible and we enjoyed so much of Calgary’s culinary bounty. At the top of our list was the Progressive Indigenous Dinner Experience at Deane House. Featuring Deane House’s John Beddoes, Zack Keeshig , chef and owner of Naagan in Owen Sound, Ont. and Alberta’s own Chef Shane Chartrand, the event was steeped in tradition, education and humour emceed by Blackfoot speaker, filmmaker and advocate Cowboy Smithx
3 | OCCASION BOXES SUCRE
Variety is the spice of life … and the sweetness of every occasion. That’s why we love these special occasion boxes by Sucre Cafe and Patisserie. Loaded with four of Sucre’s legendary pastries, these boxes encourage sharing and comparing while celebrating your special occasion. Watch for these especially on Mothers’ and Fathers’ Days.
4 | COOKIE SALE
THE MAGIC OF CHRISTMAS
Every year dozens of Calgary’s top chefs come together to show their stuff and sell cookies, all for a great cause. Benefitting the Magic of Christmas, sales from these cookies go to delivering Christmas spirit into the homes and hearts of those who need it most and invite everyone to believe (again!) in the spirit of Christmas. This year’s event is December 3, 7-9 a.m. at the ATCO Blue Flame Kitchen (BFK)
Get the recipe for the ATCO BFK’s Cranberry White Chocolate Chip Cookie recipe here!
5 | KOUIGN-AMANN LA BOULANGERIE
You generally have us at just butter and caramelized sugar, but Le Boulangerie’s classic Breton Viennoiserie-style kouign-amann takes it to another level. It’s truly indulgent. This buttery, sweet, flaky, salty, sticky, tender ‘queen’ of pastries may not be for everyday but when you need that gooey pastry hit, it’s the ultimate treat.
6 | CORN RIBS RYUKO BELTLINE
Who knew corn had ribs? Clever and delicious, the Miso Corn Ribs from Ryuko were some of the best things we ate this year. Deep fried corn ‘ribs’ with miso powder, shichimi chili flakes and grated parmigiana. Already more-ish, their seasonality (available only during corn season) makes them even more desirable!
7 | GUACAMOLE CASERO LOS TAQUEROS POP-UP
Sometimes the simplest things make the biggest impression. That was the case with the guacamole at the latest Sensei Bar pop-up: Los Taqueros On until mid-February, Los Taqueros is a vibrant homage to Mexico’s street taquero culture. Try the delicious mezcal cocktails while you’re enjoying your fresh guac and crispy tortilla chips!
8 | DON’T WORRY BE HAPPY HOUR MODERN STEAK
You can’t beat the value, quality, taste (of course), or the service. We indulge in the Happy Hour steak frites menu that offers a choice of flat iron, striploin or filet. The 12 oz. NY striploin is our fave, with addons of a side salad each and an order of prawns and their new onion ring tower to share. Cocktails and spirits are 50 per cent off with 25-50 per cent discount on bottles of wine.
9 | CHICKEN KARAAGE
RUSTIC PLATE
Trying to categorize Chef Diyan Weerapura’s Rustic Plate: Tempura on the Prairies isn’t easy. Japanese, Swiss, French, vegetarian, vegan, gluten-free, breakfast, lunch dinner ... you get the picture. There’s something freshly made for everyone. Our faves include the tempura shrimp and tempura fish and chips, the chicken karaage and Rustic’s short ribs and the best home cut fries around. The portions are large and can be shared by two easily.
10 | CROQUETTES BODEGA
BODEGA Tapas Bar by SABOR Crispy on the outside, with a delicious filling of jamón serrano and manchego. The mustard-honey mayo brings a little tang and sweetness that compliments them perfectly.
11 | SMASHED CUCUMBER THE WEDNESDAY ROOM
The Smashed Cucumber is a revelation in freshness. It’s cool, crisp ribbons of cucumber meet the char of grilled rice, complemented by a carrot-miso dressing. Scattered herbs and shards of peanut brittle bring the crunch.
12 | MOZZA STICKS
ACME
At Acme Pizza & Pasta these mozza sticks come coated in a crisp panko and parmigiano crust with warm, gooey mozzarella inside. They’re served with a tomato agrodolce for dipping and finished with a touch of chive. They are so good you don’t even know they’re gluten-free.
The season to sip
By SHELLEY BOETTCHER
Choosing a favourite wine is sort of like choosing my favourite child: impossible. But I do have a few that I’ve been returning to repeatedly this year for special occasions, everyday get-togethers and holiday gift giving.
1. “Low-alcohol”, lots of flavour — Yalumba Y Series 2023
Lighter Shiraz, Australia, $16.50
At eight per cent alcohol, this wine has considerably less alcohol than the average red. But it still has good flavour and no unusual aftertaste, the way some low-alc wines do. Pair with turkey, spicy sausages, lamb kebabs and Mediterranean vegetables.
2. One for the Italophile — Tomato Wheels Lambrusco, Italy, $35
Lambrusco is a red sparkling wine made in Italy’s EmiliaRomagna region. What’s especially cool about the Tomato Wheels version is that it’s the creation of Edmonton Métis entrepreneur Moirae Choquette and Calgary sommelier Brad Royale, who partnered with a fourthgeneration winery in Italy to create this seriously quaffable juice. Tomato Wheels is dry and fizzy, with notes of graphite, violets and blueberries. Pair with charcuterie as an aperitif. Serve chilled. And that label!
3. Bubbles that won’t break the bank — Gerard Bertrand 2022 Cremant de Limoux, France, $32 Made in the traditional method, similar to Champagne, these refreshing bubbles have notes of honey, apple, lemon zest and fresh toasted bread. A good
aperitif wine, it’s best served chilled, perhaps with smoked salmon or trout or a flatbread with figs and goat cheese.
4. A special gift for a special meal — Joseph Drouhin 2021 Cote de Beaune Rouge, France, $111
From a vineyard overlooking the lovely city of Beaune, this red is delicate, with smooth tannins, a long finish and very pretty red currant, rhubarb and strawberry flavours. Pair with roast turkey or chicken, or maybe even a juicy lamb shank.
5. One for the Pinot hounds — Greywacke 2023 Pinot Noir, New Zealand, $61
Pinot Noir is one of the world’s greatest grapes and in the capable hands of winemaker Kevin Judd, it sings with notes of blackberry, plum and dried herbs. Greywacke is pronounced “grey-wacky” and refers to the type of soil found in the vineyard — a dark grey sandstonequartz mix commonly found in New Zealand.
6. One for the person who has everything — Grace Wine 2022 Yamanashi de Grace, $42
There are close to 500 wineries in Japan, but few of those wines make their way to Canada. Founded in 1923, Grace Wines is headed by fifth-generation winemaker Ayana Misawa, who studied wine in France and South Africa before returning to Japan. This medium-bodied red blend is mostly made of Muscat Bailey grapes, with some Merlot, Cabernet Sauvignon, Cab Franc and Petit Verdot in the mix. It is pretty, with smooth tannins and notes of blueberry, lavender and spice.
Market Report
By ERIN JENKINS
SANTÉ DRY BOTTLE SHOP
When his wife was pregnant in 2022, Calgary entrepreneur Jon Barembruch began searching for high-quality non-alcoholic beverages they could enjoy together. At the time, he was managing a liquor store, but even with his industry experience, he was struck by how few alcohol-free options were available. Months of research, taste-testing and ordering specialty products from abroad confirmed what he suspected: Calgary was missing a dedicated space for elevated, alcohol-free drinks. In July 2023, he filled that gap with the launch of Santé Dry Bottle Shop at Crossroads Market
The name “Santé,” French for “to your health,” reflects Jon’s philosophy that great drinks don’t require alcohol to feel celebratory, complex and satisfying. He personally samples and curates every product, ensuring only the most flavourful and well-balanced make the cut. “It has to be a great drink first,” he explains.
Santé’s shelves are stocked with a wide range of offerings — from sparkling teas like Töst, to locally made canned cocktails such as Inversion’s nitro-infused elderflower gin sour, which pours with a foamy, bar-worthy texture. You’ll also find nonalcoholic wines, beers, ciders and spirits, plus a growing category of functional beverages infused with adaptogens like ashwagandha, reishi and lion’s mane — designed to support wellness and help manage stress.
Barembruch sees the rise of non-alcoholic beverages as much more than a passing fad. “People are more open to moderation, and with better products and growing social acceptance, the movement is quickly gaining traction.”
One category he’s especially excited about is non-alcoholic red wine. “People hesitate because they may have had a bad experience in the past, but the technology has come so far. It’s so much better now, and it can pair beautifully with food.”
Santé also hosts workshops, including cocktail-making classes, with more events planned for the future. Customers can follow along on Instagram for updates.
For Barembruch, the magic of having non-alcoholic options on hand for the holidays is inclusion: giving everyone at the table — whether they’re the designated driver or simply choosing to abstain — a way to raise a glass. That’s a toast we can get behind!
Purple Patch Patisserie is a sweet new addition to the Fresh and Local Market . Founded by husband-and-wife team Tariq Ilyas and Faryal Tariq, the business grew from Faryal’s lifelong love of baking. “She’s been baking since childhood,” Tariq says. “About 10 years ago, she started selling her treats, and five years later, we decided to take it to the next level.” What started with custom cakes, cookies and cupcakes made at home has blossomed into a bustling business. Even their kids pitch in — helping with social media, marketing and (presumably) taste-testing.
Purple Patch’s philosophy is simple: bake with clean, honest ingredients. “So many cookies today are full of additives and preservatives,” Faryal explains. “At Purple Patch, it’s only real ingredients you’d find in any home kitchen.”
Customer favourites include the Ferrero Rocher Nutella cookie, or try the new lemon meringue cookie, featuring tangy lemon curd, a fluffy marshmallow base and a caramelized marshmallow topping. But Faryal’s personal favourite? The Dubai Chocolate Cookie, made with the trend-worthy chocolate that’s filled with kadayif (a chopped filo pastry) and a pistachio-tahini cream.
This holiday season, customers can also look forward to seasonal classics like hot chocolate bombs, festive cakes and even fruitcakes. For the family behind Purple Patch, it’s all about indulgence: “The holidays are for treating ourselves.”
In addition to their market offerings, Purple Patch also creates beautiful custom cakes and cookies for special occasions. And with dreams of expansion on the horizon, one thing is certain: Calgary’s sweet tooth is in very good hands.
Purple Patch Patisserie
Fresh & Local Market and Kitchens 12445 Lake Fraser Dr. S.E. @purplepatchyyc
Jon Barembruch
Ferrero Rocher Nutella cookie
Photo provided
Photo provided
ANOTHER YEAR, another excuse to spoil the food lovers in our lives. The holidays have a way of sneaking up, but there is always time to tuck something delicious, clever or downright indulgent under the tree. This season we’ve gathered up cookbooks to curl up with, treats worth sharing, kitchen tools that make cooking more fun and a few sips to toast with. These are gifts meant to be used, savoured and maybe even kept for yourself, because the best presents are the ones that bring a little more joy to the table.
By WANDA BAKER and SHELLEY BOETTCHER
HolidayGif t Guide
PLANT POWER
In their new cookbook, Megan Pope and Ali Magee share more than 50 plant-based recipes refined over years at their restaurant, Mondays Plant Cafe — from flavourful sauces and raw tacos to no-bake bean desserts and smoothies. Born out of their decision to close the eatery, the Mondays Plant Café cookbook carries their legacy forward and makes a thoughtful gift for anyone who loves to cook and eat well. Mondays Plant Café Cookbook | Canela, Vegan Street, Luke’s Drugmart, Nan’s Noodle House, Heart’s Choices, Canary | $37
WELL SEASONED
The PepperMate Traditional Pepper Mill brings out the best in fresh peppercorns with a ceramic grinder that adjusts from fine to coarse without effort. This easy-to-use, reliable grinder holds plenty of peppercorns (also available in the store) and is so easy to fill. With a modern profile and clean lines, it looks right at home on any counter. Reach for this kitchen companion every day, to spice up your life. Available in different colours. PepperMate Traditional Pepper Mill | The Cookbook Co. Cooks | $63.95 | cookbookcooks.com
STEEP & TWEET
Bird lovers and tea enthusiasts will appreciate the ChirpyPot teapot, the latest release from the GurglePot company. Made from high-fired stoneware with a food-safe glaze, it holds 40 ounces and comes with a stainlesssteel infuser and silicone-sealed lid. Available in a range of colours, it pours with a cheerful chirp that makes teatime anything but ordinary.
ChirpyPot | Britannia Kitchen & Home | $79.95 | britanniahome.ca
SPREAD THE LOVE
CRUNCH TIME
Made from nothing but organic maple syrup, this maple butter is crafted the traditional way: heated, cooled and stirred continuously until it transforms into a thick, creamy spread. The result is pure maple flavour with a silky texture. Spread it on warm toast, swirl it into oatmeal, melt it over roasted root vegetables, sandwich it between cookies, drizzle it onto ice cream or add it to a salad dressing. Beware: once you start eating it, it’s hard to stop.
Maple Butter | Treitz Unlimited in Crossroads Market | $15 small 780.246.4881
COLD COMFORT
Love hitting up your favourite café for cold brew? Now you can bring that same smooth, low-acid taste home. The Toddy Cold Brew System from Eight Ounce Coffee makes a rich concentrate that works for iced or hot coffee, with none of the bitterness. Easy, durable and endlessly useful, it’s a gift that keeps on brewing.
Inspired by the iconic Dubai Pistachio Bar, Master Chocolat is adding two indulgent variations for the holidays. Almond Kataifi brings a chic, smooth milk chocolate experience, while Hazelnut Kataifi delivers a bold, rich twist — all with that irresistible kataifi crunch. A perfect stocking stuffer or end-of-meal treat. Why choose just one when you can have them all?
The Fluicer is compact, clever and built for the cocktail bar as much as the kitchen. Press your citrus and it neatly separates juice, pulp and seeds in one smooth motion, ready for margaritas, mimosas, fresh spritzers or your next baking project. An easy way to bring fresh-squeezed flavour to any recipe.
A Canadian company with stores in Vancouver and Toronto, Fable ships its lovely goods — everything from dishes to picture frames and rugs — across the country. The products are made by craftspeople around the world, including Portugal, Italy and India, and all are chosen for their commitment to clean, safe work environments and for ensuring that all employees are treated with respect and dignity. A wine lover would appreciate a set of the varietalspecific wine glasses, made with care in Germany. Or tuck a set of these serving spoons into someone special’s stocking this holiday season. They come in four finishes, including matte silver, matte black, matte gold and polished silver. Fable Serving Spoons | $85 | fable.com
SANTOKU SEASON
There’s nothing quite like the whisper-thin tomato slices you can get from Japanese steel. Surprise your favourite home chef with a Haruyuki Goma Santoku, a versatile knife that’s a staff and customer favourite at Knifewear. Made in Japan, the blade itself is machine forged, but the final product has been polished and finished by hand; even the handle has been attached by the team of artisans at Haruyuki. “A beautiful knife inspires me to cook,” says Knifewear team member Nathan Gareau. “This knife is beautiful, low maintenance, and perfect for everyday use, three things a gift knife should be.” Don’t put this beauty in the dishwasher or use it to cut frozen steaks, however. You’ll wreck it. Haruyuki Goma Santoku | $185 | knifewear.com
SHAKEN AND STIRRED
Calgary’s own Fifth & Vermouth has lots of great ideas for cocktail fans this holiday season, whether you’re searching for small stocking stuffers or something more substantial. If you know someone who’s just beginning their cocktail journey, give them the Shaken & Stirred Cocktail Set . It features all the tools they’ll need to make great cocktails, including an etched crystal mixing glass, a Boston shaker, teardrop barspoon, Kamakura jigger, St. George strainer and a fine mesh strainer. Pick from four finishes: stainless steel, gold, copper and gunmetal black. All they’ll need to add is the booze and ice.
Shaken & Stirred Cocktail Set | Fifth & Vermouth $124.95 and up | bartools.ca
A TOAST TO YOUR HEALTH
Know someone who loves toast in the morning? The Lotus FourSlice Precision Toaster will take their toast game to the next level. This professional-series toaster features extra-wide slots to fit a variety of bread types, a self-centering bread guide for even browning, easy-clean crumb trays, and settings so you can pick your perfect shade. Each comes with a three-year limited warranty, too.
Lotus Four-Slice Precision Toaster | $650 at select Best Buy locations, bestbuy.ca or lotuscooking.com
PACK IT UP
Know a wine lover who travels? A VinGarde Valise Wine Suitcase would be a special gift for their next journey to wine country. There are three sizes – Piccolo, Petite and Grande — and each comes with adjustable foam inserts that fit to each bottle size. They’re solidly made suitcases, with excellent locking systems and strong handles. We’ve had one for a few years and it has safely survived (knock on wood) many flights and bumpy sidewalks. The Piccolo holds up to five bottles, while the Grande can hold 12. Bonus: You can safely tuck in some olive oil this way, too.
VinGarde Valise Wine Suitcase | $399.95 and up flywithwine.ca
A Feast Fit for a Manger
A CRASH COURSE
WHAT THE NATIVITY WOULD LOOK LIKE IF IT WERE A MODERN DINNER PARTY
THERE’S A CHILL IN THE AIR, ALL THE AIRBNB’S ARE FULLY BOOKED, AND A YOUNG COUPLE FROM NAZARETH HAVE JUST BEEN TOLD THE ONLY AVAILABLE “SUITE” IS OUT BACK WITH THE LIVESTOCK. NEXT, CUE A COW-SIDE DELIVERY, A CELESTIAL BIRTH ANNOUNCEMENT, AND — BEFORE YOU CAN SAY MULLED WINE IT’S THE MOST TALKED-ABOUT DINNER PARTY IN BETHLEHEM.
WELCOME TO DINNER AT THE MANGER, WHERE THE LIGHTING IS DIVINE, THE DRESS CODE IS “DUSTY ROBE CHIC,” AND EVERYONE BROUGHT SOMETHING… INTERESTING.
RTHE MENU: BETHLEHEM’S BEST FARM-TO-STABLE DINING
Forget roast turkey and truffle mashed potatoes — Mary’s menu is minimalist, sustainable, and entirely locally sourced. In Bethlehem in the year 0 BC, that would have looked something like this:
Barley flatbread, fresh from the roadside hearth (break it, share it, repeat). For your dinner party: you’ll find a diverse selection of flatbreads at middleeastern bakeries like Azar and Arya bakeries .
Olives and olive oil, we love a “good fat” feast. For your dinner party: get your olives at Kalamata Grocery on 11th St. S.W. and your olive oil at Soffrito or the Cookbook Co. Cooks.
Lentil stew, slowcooked over a modest fire and seasoned with thyme, garlic and the faint aroma of hay. For your dinner party: try the lentil soup at a Taste of Yemen or the lentil and spinach soup at Aida’s.
Figs and dates for dessert, which are the original energy bites before marzipan and shortbread took over the holidays. For your dinner party: shop the local farmers’ markets for a wide variety of seasonal local and imported produce.
Drinks? Think rustic hydration. Clay jugs of water, perhaps a splash of watered wine if you’re not shepherding later. For your dinner party: check out Le Creuset’s water jugs at Zest Kitchenware
R
THE GUEST LIST: COME AS YOU ARE
The shepherds arrive first - still in work clothes, smelling faintly of grass and goat, but bringing heartfelt enthusiasm (and a wool blanket or two, because that manger draft is no joke).
The angels, fully satiated on manna from heaven, pop in briefly for a photo op, all wings and high notes, then vanish before dessert. Typical. Then come the wise men, fashionably late, after following the worst GPS system in history — a single star.
R
THE VIBE: PRESENCE OVER PRESENTS
Despite the chaos of oxen, lamb, shepherds and some kid with a drum, it’s a gathering food writers dream about. It’s unpretentious, communal, and impossibly meaningful. There’s no charcuterie board, no sourdough starter talk and definitely no “Is this gluten-free?”
Just shared bread, a baby in a feed trough and the quiet understanding that this meal — however humble — would alter history.
R
WISE GIFTS: FOR THE GASTRONOME
So, what do you bring to a baby shower slash miracle supper when the hosts already have, possibly, the most honoured guest in history — the infant Jesus?
Gold D Edible gold leaf is the garnish no one tastes but everyone Instagrams. Perfect for your Christmas pavlova or that one over-the-top latte you regret ordering. Find it at any cake decorating supply store.
Frankincense D Food-grade frankincense can be used to bring an earthy, spicy element to teas, marinades or desserts. Look for organic, food-grade resin or oil at the Light Cellar.
Myrrh D Myrrh makes for a great bitter. Craft cocktail folks might use it in a smoked old fashioned called The Holy Spirit. Find it at The Botanist in Calgary
R Prêt à Manger Quiz
THE FINAL COURSE
If we hosted this dinner party today, the table would be curated to perfection, the lighting warm and “candlelit neutral,” and the playlist heavy on indie Christmas covers. But Mary and Joseph had the authentic recipe for a perfect feast: good company, gratitude and one miraculous centrepiece.
That’s what we call a heavenly meal.
1 Where’s a great place to get olives in Calgary?
2 What pulse might have been served at the time of the first Christmas?
3 What dried fruits might have made up dessert at a manger dinner party?
4 What Australian dessert might be a good way to use edible gold leaf?
5 Which gift of the wise men would be great as a cocktail bitter? Submit your answers by
The
PROUDLY BAKING TO ‘BRING PEOPLE TOGETHER’ SINCE 1962.
ROOTS AND WINGS
Opening this fall, IBU Restaurant & Bar brings father and son duo Jeff and Joel Matthews from Expat Asia together in the kitchen. The menu blends global flavours with Asian influence, inspired by their decades of culinary experience in kitchens around the world. The name means “mother” in Indonesian, a nod to warmth, comfort and community.
IBU Restaurant and Bar | 2915 14th St. S.W. | ibuyyc.com
LATIN-JAPANESE FUSION CUISINE
Newly opened Orijins in Calgary brings the bold flavours of Nikkei-inspired cuisine to the city, blending Japanese techniques with Latin American ingredients. Led by Executive Chef Francis Martinez , Eduardo Sosa and Patrick Christiansen, patrons can expect shareable plates and polished cocktails. Orijins | #1A, 8330 Macleod Tr. S.E. | originsyyc.com | 403.255.1222
CROISSANTS TO COCKTAILS
Newly opened Brioche by Avitus is bringing a French bistro to Marda Loop. Expect timeless classics, French-style breakfasts on weekends, creative cocktails and a generous wine list. Brioche by Avitus | 1934 34th Ave. S.W. | @broichebyavitusyyc
BRINGING THE HEAT
Dave’s Hot Chicken recently opened its second Calgary location this summer in Symons Valley. Expect its signature sliders and tenders made to order with spice levels from No Spice to the extreme Reaper. Dave’s Hot Chicken | 11658 Sarcee Tr. N.W. 825.540.0734 | daveshotchicken.com
RAISING REAL MONEY
Crispy hot chicken sliders, tenders and crinkle-cut fries served up at Dave’s Hot Chicken’s new Symons Valley location.
The Matthews clan behind IBU Restaurant and Bar
Photo provided
Jay del Corro
Wanda Baker
Duo-Chocolate-Melted-Snowman
PIE FOR CHRISTMAS, OF COURSE
For 10 years, Pie Junkie has been part of Christmas. Ingredients as old as the tradition of pie are baked into every slice. Classic Tourtière and Mincemeat pies (and so much more) are shared with Calgarian tables without ever compromising on quality. Each pie carries the warmth, comfort, and nostalgia of home, making holiday gatherings truly special.
This October, Pie Junkie opened its fifth location in West District , creating a new hub for families to enjoy festive favourites and start new traditions.
Seasonal treats like Melted Snowman Minis, Santa Pie, and Turkey Dinner Pie invite celebrations and shared memories.
Pie Junkie | Multiple Locations| piejunkie.ca
NEW OWNERSHIP AT ZEST KITCHENWARE
ZEST Kitchenware is under new ownership with Joey McDonough and Joel Bombenon at the helm. The kitchen store continues to serve Calgary’s home cooks and food enthusiasts in the northwest with quality kitchenware and tools.
Tuck into Christmas delights from around the globe at the Spruce Meadows International Christmas Market — presented by TELUS. This market is a food lover’s dream! A new festive food + drink space in the historic Congress Hall will feature live entertainment and cozy seating — the perfect place to chill between browsing. Fridays are the perfect choice for a more relaxed experience, and if you arrive after 6 p.m., you’ll be treated to the twinkle of holiday lights.
Spruce Meadows | 18011 Spruce Meadows Way S.W. | sprucemeadows.com
1
What is the poison found in the pufferfish?
Tetrodotoxin
2 How many poisonous mushroom species are there in Alberta? Up to 20 species
3 What kind of ackee does Health Canada allow into the country?
Canned ackee
4 How is escolar sometimes labelled? White tuna
5 What month is the Wild Mushroom Expo in Alberta? August
Congratulations to Mary Boyes, the winner of the Harvest issue’s quiz and recipient of an Amaranth gift card! Find this issue’s “Crash Course” and quiz on Page 18.
Enjoy holiday lights at Spruce Meadows after 6 p.m.
Photo provided
Photo provided
COME SAVOUR the Flavours of the Season
Open more hours during the Christmas season.
Come savour the flavours of the season. When you give gifts made by local food artisans, you know they’re going to taste great. Locally made gifts have fewer food miles, are convenient to give, and support local jobs.
Bring your colleagues to enjoy a staff Christmas party at the Fresh & Local Market + Kitchens, or work with our culinary kitchens to cater your holiday party.
Show you care about the local economy; give the gift of local.
