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
Frank and Annette Bonafede are some of my Dad’s oldest friends and their much-loved Tuxedo restaurant, il Chianti, has provided the backdrop to many wonderful family memories – not just for us but for generations of Calgarians. They have the loveliest photos of my dad from when they helped him get his business off to its ‘second’ start over 40 years ago.
They began their own journey building on the recipes of their Southern Italian heritage, Annette in the kitchen and Frank out to greet every familiar face. Consistency and quality are the foundations of their cooking, yet patience, love and laughter are the secrets to their enduring success. - Peter
WE SUPPLY IN-THE-KNOW CALGARIANS WITH LOCALLY ROASTED TRUE ITALIAN-STYLE COFFEE AND PRETTY MUCH EVERYTHING ELSE THAT GOES ALONG WITH IT.
Newly opened Union Social Room is bringing a fresh energy to Bridgeland, offering an elevated yet laid-back space to gather, unwind and connect. This new gastro pub is all about chef-driven flavours, craft beverages and a space that feels like your local hangout. Chef Trent Bochek (4th Spot Kitchen & Bar and The Artist Lounge) runs the food program, serving up scratchmade dishes that go beyond the usual pub fare, sourcing locally as much as possible. We visited one sunny afternoon and eagerly tucked into a handful of dishes. The slow-cooked authentic birria tacos feature three types of Mexican chilies sourced from UniMarket Latin Foods. Served with broth, they’re messy and addictive. The smash burger, made with certified angus beef and served on Martin’s famous buttery potato roll, was drippy, messy and everything you expect in a smash burger. We couldn’t stop eating the crispy, golden-brown Dragon Cauliflower, tossed in sweet/ hot gochujang sauce or the Maple Chili Brussels Sprouts topped with walnuts and pomegranate seeds. In addition to the food, Union Social Room is a fun place to gather, offering craft beer, cocktails and mocktails, plus daily features, happy hours and a spacious, dog-friendly patio. This could be your new summer favourite.
Union Social Room | 60 9th St. N.E. | 403.452.3666 unionsocialroom.ca
Executive Chef Sebastian Roelly brings a world of culinary experience to the heart of the Rocky Mountains, blending classical French techniques with global influences to create a dining experience as breathtaking as the mountains. From a childhood spent learning from his father, a Meilleur Ouvrier de France, to leading kitchens across Canada and the U.S., his journey shaped his inventive approach to food. Now settled at the Pomeroy Kananaskis Mountain Lodge, Roelly is crafting menus that celebrate the region’s natural beauty, drawing inspiration from the rugged landscape. His passion for storytelling through food comes to life in every dish, whether it’s a refined take on a French classic or a bold, mountain-inspired creation. Guests at the lodge can immerse themselves in his culinary vision at the newly launched Chef’s Table Experience in the Cedar Room, an intimate evening showcasing his artistry. The seven-course menu, perfectly paired with wine, showcases elegant dishes like Rouget En Croute, snapper wrapped in delicate potato scales with braised tomato and artichoke salad and Le Canard, a decadent duo of duck prepared two ways. Reservations are required for this exploration of food and adventure in the Rockies. *
Pomeroy Kananaskis Mountain Lodge | 1 Centennial Dr., Kananaskis Village, AB | 403.591.7711 lodgeatkananaskis.com
Perched above the buzz of the Calgary Farmers’ Market West , The Loft is a new event space designed for memorable gatherings. Whether it’s a corporate retreat, milestone celebration or wedding, this intimate venue offers a warm, community-driven atmosphere with seating for up to 140. Daytime events feature a bespoke farm-to-table experience, showcasing fresh, locally sourced food and beverages from the market’s top vendors. From artisanal meals to fresh florals and live music, every detail is thoughtfully curated. In the evening, The Loft partners with The Nash and NOtaBLE , two of Calgary’s most renowned restaurants, to deliver an elevated dining experience that highlights the best of local ingredients. With a full commercial kitchen, wet bar and state-of-the-art audiovisual capabilities, The Loft is available for any style of event.
The Loft at Calgary Farmers’ Market West | 25 Greenbriar Dr. N.W. | 403.240.9113 calgaryfarmersmarket.ca/the-loft-event-centre
Calgary chef Darren MacLean is redefining the late-night cocktail scene with the newly opened after EIGHT Parlour, an exclusive eight-seat salon tucked behind a hidden door at the ALT Hotel in Calgary’s East Village. This intimate space opens for nightcaps and curated cocktails only after guests of his renowned restaurant, EIGHT, have completed their dining experience. Drawing inspiration from Satoyama, the harmonious space between mountains and sea, the cocktail menu blends foraged ingredients with premium spirits. Designed in collaboration with acclaimed mixologist Yoshinobu Kimura, each drink is served in exquisite, handcrafted Kimura glassware, elevating the experience. The bar also boasts Canada’s only bottle of Dalmore Constellation and an exclusive selection of aged spirits, with pours ranging from $15 to $2,000 per ounce. Guests dining at EIGHT have guaranteed access to the micro-bar, while others can join the waitlist by calling from a vintage-style phone in the hotel lobby. after EIGHT Parlour | 631 Confluence Way S.E. | @aftereightcdn
Pie Junkie has officially opened the doors to its fifth location — right in the heart of Legacy. The newest shop brings your favourite all-butter pastry pies closer to home for those in Legacy, Walden, Chaparral, Silverado, and now more easily accessible for fans in the De Winton, Okotoks and High River areas.
Along with the Spruce Cliff/ Wildwood, Crowfoot , Kensington and Mahogany locations, Pie Junkie remains proudly Calgary-based, Canadian-owned and communityrooted. Every Pie Junkie pie is made by hand, in small batches, using local ingredients, and always baked in their signature all-butter pastry. Also of note, PJ’s Kensington shop will be closing May 14 and reopening later this summer in The Mondrian in West District — right at 85th and Old Banff Coach Road.
Pie Junkie’s Legacy Location 105, 180 Legacy Main St. S.E. 825.414.0295 | piejunkie.ca
By ELLEN KELLY
Illustration by ALISON MARTIN
Spring approaches and we’re almost ready to break up with our steadfast winter companions, the hearty brassicas. They’ve served us well, but we’ll soon have ample fresh local produce; tough leafed greens, sturdy root vegetables and produce from afar will no longer be our only options. That said, kale is enjoying a recent uptick in popularity and kale salad epitomizes this interesting (to me) turn of events. From garnish to culinary darling … who knew?
I’ve always been a huge fan of cooked kale; I often add it to soups and stews or sauté it with other greens like Swiss chard and spinach. It adds that unmistakable cruciferous tang and substance. Consequently, it took me a while to give this substantial green a starring role in a salad. During my investigations over the last few years, I’ve encountered more than a few questionable attempts. The emperor’s new clothes often came to mind. However, it is possible to tame the beast should you wish to accept the challenge.
Maturity and size of leaves will determine the texture and taste to a large extent. Small young kale leaves are hardly distinguishable from other leafy salad greens while the larger, older, tougher leaves tend to be more suitable for cooking … or perhaps massaging? Yes, you heard me. If you have time on your side and massaging raw kale doesn’t immediately appeal, you can dress your prepared greens with an acidic (vinegar, lemon juice) vinaigrette and just let it sit around for a bit. The acid will break down the fibre that makes kale so, well, chewy. Perfect for make-ahead work or school lunches and even picnics.
Still wondering about the massaging bit? Need that kale salad right now? There are different schools of thought here, but really you just have to rub
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the torn leaves, dressed or undressed, between your fingertips for a minute or two or until they become soft and wilted. Now you can add your salad ingredients and the rest of the dressing. Talk about getting to know your food.
Kale is tasty, healthy and relatively inexpensive. Commonly found varieties are curly kale, ornamental (white, purple or green) kale and dinosaur kale, sometimes called Tuscan kale. While it’s available year-round almost everywhere, a farmers’ market might ensure a more local product. Look for crisp, unblemished leaves with rich colour and moist, pliable stems. Keep your kale in a bag in the fridge but remember, the longer kale is stored, the stronger and more bitter it becomes.
To prepare larger leaves, cut or tear away the leaf from the centre stalk. Like spinach, kale can be a little gritty if it isn’t washed well. Wash several times in cold water and then use a salad spinner. Wet salad greens are anathema.
Here’s a good transitional recipe for kale salad I found in A Modern Way to Cook by Anna Jones, slightly tweaked.
340 g (12 oz) cherry tomatoes
60 ml (4 Tbsp) olive oil
3 limes
5 ml (1 tsp) salt
2.5 ml (1/2 tsp) black pepper
340 g (12 oz) curly kale, stalks removed
60 ml (1/4 cup) unsweetened dehydrated shaved coconut
15 ml (1 Tbsp) soy sauce
15 ml (1 Tbsp) grated fresh ginger
30 ml (2 Tbsp) white miso paste
15 ml (1 Tbsp) liquid honey
1 red serrano pepper, very finely minced (optional)
From Nanton, Alberta
Heat your oven to 230 C (450 F).
Place the halved tomatoes on a sheet pan and toss with half the olive oil, salt, pepper, zest of 2 of the limes and juice of 1 lime.
Roast the tomatoes for 15-20 minutes, until blistered and starting to colour.
While the tomatoes are cooking, tear the washed and dry kale into pieces. Mix the kale with the coconut and soy sauce on another sheet pan. Put the kale in the oven with the tomatoes and cook for 5-10 minutes, or until the edges begin to crisp.
In a small bowl, combine the grated ginger, miso, honey, hot pepper and juice of the remaining limes. Taste and adjust (more honey, more lime juice, salt, pepper, etc.).
Toss the tomatoes with the kale in a larger bowl and drizzle the dressing over the top, a little at a time. If the tomatoes are very juicy you may not need it all. Serve warm. Serves 4
Chef Emmanuel David, founder of Cacio e Pepe in Olds, is a renowned figure in Alberta’s culinary scene. Originally from Grenada, he moved to Canada to pursue his dream of becoming a chef. Since then, he’s earned multiple accolades, including three gold medals with Culinary Team Canada.
After a 2020 trip to Grenada, David returned to the start of the COVID pandemic, which he figured meant it was time to finally retire. But on a walk through town, he spotted a building that sparked an idea. “I opened a restaurant in the middle of a pandemic, which was a bold move,”
he reflects. “But starting as takeout-only gave me the perfect opportunity to refine the menu and build the business.”
The menu features classics showcasing Alberta ingredients like AAA beef carpaccio, cured in-house for 50 days, and lamb shank sourced from a local farmer. Local produce like garlic, basil and beets also shine, and the popular weekend brunch includes jams made in-house with staple prairie fruits like rhubarb, Saskatoon berry and chokecherry.
For a perfect day, explore Olds College to learn about Alberta’s rich agricultural heritage, or time your visit for the Oldstice Festival, a celebration of the solstice. Either way, be sure to end your day with a reservation at Cacio e Pepe.
Cacio e Pepe | 5012 50 Ave. | 587.796.1785 | cacioitalianbistro.ca
What is Canadian food? This question fuels Chef Chris Hartman’s culinary vision at Fence & Post in Cochrane. “Unless you’re Indigenous, we’re all immigrants with different culinary traditions,” he explains. “For me, it’s all about the ingredients.”
Sourcing locally is at the heart of the Fence & Post philosophy – potatoes, carrots and onions from Poplar Bluff Farms, Alberta-grown cucumbers and tomatoes, and, of course, Alberta beef. The commitment to local extends to the drink list, featuring Alberta beers and small, independent wineries. “We source everything ethically, but we keep prices as low as possible – we want people to be able to afford to eat here!”
PICKS IN SOUTH/CENTRAL ALBERTA
PaSu Farm in Mountain View County : With an awe-inspiring view from a rustic and beautiful dining room, you’ll enjoy the fresh, local culinary offerings of this Alberta icon. pasu.com
Everything at Fence & Post is made in-house, from the ketchup and mayonnaise to freshly baked bread and cured bacon. Dinner highlights include the garlic balloon – fresh mozzarella stretched and filled with whipped garlic cream, paired with confit tomatoes and focaccia. Or try the bison - cured, smoked and sous-vided for 48 hours. If you’re really hungry, ask for the seven-course tasting menu. Hartman’s perfect day in Cochrane? Start at Sunnyside Up for breakfast, explore local shops and art galleries, visit Yamnuska Wolfdog Sanctuary, and wrap it up with a seat on the Fence & Post patio. See you there! Fence & Post | 214 1st St. W | 403.981.7678 | fenceandpost.ca
OTHER PICKS IN COCHRANE
Aama Nepalese Cuisine: Check out our cover and “Master Class” on Page 20 for the delicious momo made by Chef G at the family-run Aama. Don’t forget to have an iced tea … one of our favourites! aamanepalesecuisine.ca
Cochrane Coffee Traders: Whether it’s for a hearty breakfast or an afternoon coffee break, visit Cochrane Coffee Traders for an exquisite brew. Your sweet tooth will also love the famous cinnamon buns. coffeetraderscommunity.com
1906 Bistro Bar in Didsbury : Find a taste of Europe on the Canadian prairies with this local gem. the1906bistrobar.com
Sorso in Airdrie: For the cocktail lovers, Sorso offers exceptional creativity in food and drink. sorso.ca
For those gastronomes who prefer to stay in the city but want to venture outside the core for interesting and inventive cuisine, we recommend the following:
B y CHEF GYANENDRA (CHEF G) SHARMA
Photos b y JENNIFER JONES
Since Chef G and wife Tara Poudel opened Aama Nepalese Cuisine in Cochrane, there’s been an insurgence of interest in Nepali momo. These delicious and adorable dumplings are a staple of Nepali cuisine and make for a great centerpiece to a family meal. Even better, why not recruit your friends and family to make momo together? Here’s Chef G’s recipe. Have fun!
Ingredients
For Dough
480 g (4 cups) allpurpose flour
Pinch of salt
15 ml (1 Tbsp) cooking oil
375 ml (1.5 cups) water
For Momo Filling
900 kg (2 pounds) ground yak (you can substitute other meats like chicken, pork, beef or goat)
225 g (1 cup) chopped white onion
250 ml (1 cup) fresh cilantro, chopped
250 ml (1 cup) green (spring) onion, chopped
60 ml (4 Tbsp) minced garlic
60 ml (4 Tbsp) minced peeled ginger
60 ml (4 Tbsp) cooking oil
Salt and pepper to taste
90 ml (6 Tbsp) of ground Momo Masala (consists of ground cumin, ground coriander, turmeric, dry ginger, mace, fenugreek seed, mustard seed, cassia, pinch of cinnamon)
Nonstick cooking spray
Method
Dough
In a large mixing bowl, combine all dough ingredients, and then knead the dough well until it is medium-firm and flexible. Cover the dough and let it rest for about 1.5 hours.
While your dough is resting, combine all filling ingredients in a large bowl.
Spray a steamer pan with non-stick cooking spray.
When the dough is ready, break off a 15 ml (1 Tbsp) piece of dough and form into a ball. Place the ball on a flat surface and roll it into a 10 cm (4 inch) round with a rolling pin. Repeat the process with the remaining dough.
Place 15 ml (1 Tbsp) of the filling in the middle of a wrapper. Holding the wrapper in your left hand, use your right thumb and index finger to pinch the edges of the wrapper together. Pinch and fold until the edges of the circle close up and form a round ball. Place the momo in the steamer pan.
Fill the steamer pot halfway with water and bring to a boil. Set the steamer pan containing the momos on top of the pot and cover with the lid. Steam momos until cooked, about 9 to 11 minutes.
Serve with chutney, soy sauce, jhol (a spicy tomato-based broth) or any other favourite dipping sauces.
Get out of town. No, really. If you’re looking for something good to drink, plan a road trip and get out of Calgary to shop for stuff to imbibe this summer and beyond. The communities of Diamond Valley, Okotoks, Cochrane, Water Valley and Airdrie are all hot spots for cool drinks. Here are a few to search out.
Created to celebrate International Women’s Day in March, Yours Truly is the latest whisky release from the team at Eau Claire Distillery. Fifty-one per cent of the distillery’s team is female, something they celebrate year-round, not just on one day.
Made with 100 per cent Alberta-grown barley, Yours Truly was aged for three years and is non-chill filtered with no added colouring. That gorgeous deep amber glow is all natural, from its time in-barrel. With hints of citrus, dark chocolate and vanilla on the nose, it has flavours of butterscotch ice cream and Christmas cake on the nose and palate.
Eau Claire Distillery — Alberta’s first craft distillery — is located in an old-time movie theatre and dance hall in Diamond Valley (Turner Valley) just 45 minutes from downtown Calgary. It opened just a little over a decade ago and has become a wonderful spot to stop for refreshments and shared plates.
Watch for a new ready-made gin-based cocktail, Blackberry Smash, from Eau Claire this spring, too.
Eau Claire Distillery, Yours Truly Canadian Whisky $90 | eauclairedistillery.ca
By SHELLEY BOETTCHER
Cochrane’s first craft brewery, Half Hitch Brewing Company, is a family-owned microbrewery and family pub and a fun place to visit for a casual lunch or dinner with friends. My recommendation? Get a burger and the Papa Bear Prairie Ale. Since 2016, Half Hitch has been making some seriously refreshing beer, and this brew is no exception — a little creamy, a little citrussy, a little spicy. Sunshine in a can. It’s the beer used to make the brewery’s infusions, too. Guava and wildberry are particularly popular. You’ll find Papa Bear at the taproom, select liquor stores and at all the The Mash restaurants in Alberta. (The family behind Half Hitch created and owns The Mash eateries, too.)
Half Hitch Brewing Company, Papa Bear Prairie Ale $15 for a six-pack | halfhitchbrewing.ca
From the moment you see this can, you know it’s going to contain something fun. And it does. The 948 Brewing Company ’s Bab’s Mango Pineapple Blonde is a great patio beer for summer, but it’s also a good food beer, delicious with sushi and sashimi. You’ll find it on tap in and around Calgary, or head north to Airdrie to try it at the 948 taproom.
The brewery celebrated five years in business this spring, so if you stop by the taproom, be sure to wish them a happy birthday. 948 Brewing Company, Babs’ Mango-Pineapple Blonde About $17 for a four-pack | 948brewing.ca
John Gilchrist and Wendy Hill-Tout of Voice Pictures
celebrated Cuisine of the Rockies’ double win at the 16th Annual Taste Awards in Hollywood in March. The TV series earned accolades for Special Achievement in Gastronomy and Best Trailer, with a special shoutout to voters for the trailer win. Cuisine of the Rockies is available on Tubi, Roku and other streaming platforms. Cuisine of the Rockies Tubi, Roku, Distro TV
EXCELLENCE IN THE KITCHEN
Congratulations to Chef Mathieu Paré on being named ‘Chef of the Year’ by the CACC Calgary Chefs Association A SAIT Culinary Arts graduate, he has worked at Rouge, Charbar and the Wickaninnish Inn. Now, he leads The Canadian Beef Centre of Excellence in Calgary. Canada Beef | canadabeef.ca
Step into a spectacular garden setting at Deane House for Rosé & Croquet , a stylish annual event with rosé, sparkling wine, a dance party with DJ Joanna Magik and a hat contest. All proceeds from this fashionable affair benefit YW Calgary, supporting women and families in the Calgary community. Tickets available online. Rosé & Croquet | deanehouse.com/roseandcroquet
KATSU IF YOU CAN
In the former home of Roy’s Korean Kitchen in Mission you’ll now find Narikatsu, which specializes in katsu - the crispy darling of Japanese cuisine. With a focus on quality ingredients and a commitment to craft, Narikatsu offers an upscale experience on one of Calgary’s favourite streets.
Narikatsu 2024 4th St. S.W. 403.984.2770 narikatsu.ca
From the team behind Our Daily Brett and Business & Pleasure comes Super Variety As hinted at by the name, the new eatery is a one-stop shop for sips and sandos in Inglewood. Creativity rules the sandwich menu with picks like the Phuket Po’Boy and Bulg-Hoagie to name a couple. Find local beers and spirits at the bar and a fun place to hang with friends. Super Variety 1327a 9th Ave. S.E. supervariety.ca
By HETAL VENMALI
Rich and irresistibly ultra-chewy, these blondies are packed with creamy white chocolate and crunchy pistachios for the perfect balance of sweetness and nuttiness.
Each bite melts into a soft, fudgy center, while the golden edges offer just the right amount of chew. The toasted pistachios add a delicate crunch and subtle saltiness that enhances the luscious vanilla and caramel notes. Whether served warm with a scoop of ice cream or enjoyed on their own, these indulgent blondies are guaranteed to be a crowd favourite.
250 ml (1 cup) butter, melted and cooled
375 ml (1½ cup) light brown sugar, tightly packed
2 large eggs and 1 egg yolk, room temperature
15 ml (1 Tbsp) vanilla extract
625 ml (2¼ cups) all-purpose flour
15 ml (1 Tbsp) cornstarch
2.5 ml (½ tsp) baking powder
2.5 ml (½ tsp) teaspoon salt
250 ml (1 cup) white chocolate chips
175 ml (¾ cup) pistachios
Toast the pistachios
Preheat your oven to 175 C (350 F). Spread the chopped pistachios on a baking sheet and toast for 5-7 minutes until fragrant and lightly golden. Let them cool completely, then chop roughly.
Preheat & prep
Keep the oven at 175 C (350 F). Line an 8x8-inch pan with parchment paper, leaving an overhang for easy lifting.
Mix the wet ingredients
In a large bowl, whisk together the melted butter and brown sugar until smooth and glossy. Add the eggs, yolk and vanilla, whisking until combined.
Combine dry ingredients
In a separate bowl, whisk together the flour, cornstarch, baking powder and salt.
Make the batter
Fold the dry ingredients into the wet mixture until just combined and no flour shows (don’t over mix!). Gently fold in the toasted pistachios and white chocolate.
Bake
Pour the batter into the prepared pan and smooth the top. Sprinkle extra pistachios and white chocolate on top for a pretty finish.
Bake & cool
Bake for 27-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with just a few moist crumbs. Let cool completely in the pan before slicing into squares. Best left overnight at room temperature (they’ll firm up as they cool).
Pro tips
Extra indulgence?
Drizzle with melted white chocolate or sprinkle with flaky sea-salt after cooling.
More cake-y texture?
Add an extra ¼ cup of flour.
AND THE WINNER IS …
Congratulations to Jeremy Brandelli, the winner of the Early Spring’s 2025 issue’s Crash Course on Myth-Buster Quiz. The answers were as follows:
1 What percentage of alcohol can remain in a dish after cooking? 4-95% 2 How much oil should you use to season a cast-iron pan? ½ tsp 3 How many Canadians die from salmonella poisoning each year? 17
Where does glutamate come from? Seaweed 5 What’s the ideal salinity for pasta water? 2% or salty like the sea
Find this issue’s “Crash Course” quiz on Page 19.
