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
MAURIZIO
So let us introduce some new faces this year.
Thank you, Calgary, from every one of us in the IZZO FAMIGLIA
Maurizio Abdi was lured back to Calgary to join his sister Medina in the ‘family business’ – the iconic La Brezza Ristorante. He was enjoying a successful career playing pro soccer in Europe. Yet, the opportunity to carry on what his family, and especially his father Marco, had created –in that tiny little house in Bridgeland – made it too hard to resist the pull to come home.
La Brezza’s walls are adorned with photos of its famous and local hero guests, including my dad. They all come back time and again to be warmed by his grandmother’s heritage Napoli recipes. Maurizio, who grew up at the very heart of Calgary’s Italian community, carries on the traditions of hospitality that our fathers passed on to us – as do my own sons. - Peter Maurizio Abdi | Co-owner | La Brezza Ristorante
WE SUPPLY IN-THE-KNOW CALGARIANS WITH LOCALLY ROASTED TRUE ITALIAN-STYLE COFFEE AND PRETTY MUCH EVERYTHING ELSE THAT GOES ALONG WITH IT.
Jennifer Jones
This little piggy went to the market...
Over 100 Unique Vendors | Two Convenient Locations
Find out more at calgaryfarmersmarket.ca
Day to Night Dining on the 27th Floor
Lunch on 27
From casual bites to award-winning cuisine, experience it all at the top of the city Enjoy a relaxed midday meal with , or elevate your evening at , where Canadian-focused menus and stunning views come together for an unforgettable dining experience
The Wilde on 27
For some it’s the smell of freshly cut grass. For others, it’s the screaming giggles of kids running through a sprinkler. For me, the true harbinger of summer is the aroma of burgers on a grill wafting across backyards, drawing noses to the air and drool to mouth corners.
Leard COVER
In this issue of Savour Calgary, we celebrate all things summer. From a messy, homemade burger on the cover shot by Dana Pugh to Shelley Boettcher ’s selection of sausages and sauces for the grill in “Shop Local.”
Erin Jenkins rounds up all of the must-hit farmers’ markets in the handy, cut-out “Market Report,” while she also introduces us to a rancher and an aquaponics grower in “Meet the Producers”. Don’t miss Chef Adam Hayman’s famous soft pretzels “Master Class” to skip the crowds and make your own midway munchies. Summer is the shortest, sweetest season in our corner of the world. We invite you to get outside for some sunshine on your eyeballs and some excellent food in your belly at one of the many delicious festivals happening every week. We’ll see you there … mouths full, shoulders sunscreened and hearts delighted.
Happy Eating!
PUBLISHER
Debbie Lambert | debbie@savourcalgary.ca
EDITOR-IN-CHIEF
Camie Leard | camie@savourcalgary.ca
CONTRIBUTING EDITOR
Ellen Kelly | ellen@savourcalgary.ca
COMMUNICATIONS & MARKETING MANAGER
Wanda Baker | wanda@savourcalgary.ca
MAGAZINE DESIGN
Cheryl Starr Design Group | stellardesign.ca
CONTRIBUTORS
Shelley Boettcher, Erin Jenkins, Adam Hayman, Ellen Kelly, Dana Pugh
Savour Calgary is published six times per year. Winter, Early Spring, Late Spring, Summer, Fall, Holiday
Frozen fruit pies available in full-size or five-pack minis — perfect for entertaining or for those who just want a single slice without committing to a whole pie.
EDITOR-IN-CHIEF
Camie
Shot by Dana Pugh, this cover celebrates getting messy on the grill this summer.
Savour selects
GRAIN TO GLASS
Named for the Bow and Elbow Rivers, Two Rivers Distillery is a tribute to Calgary in both name and spirit. What began as a hobby in the ’90s slowly evolved into a dream. By 2017, it was a reality. Today, the distillery is proudly independent and hands-on, with its founder Mark Freeland involved in every step of the distilling process from grain to glass. While the award-winning London Dry Gin is a standout, we are smitten with the Sinnamon Rye, Nanaimo Bar Liqueur and Jalepeño Vodka. Nearly all ingredients are sourced as close to home as possible, and everything is made from scratch with natural ingredients and a heavy dose of creativity. The tasting flights are a fun outing and a great way to try unique combinations in cocktails like Caesars, Negronis, gin and tonics and more. With six new whiskies on the way, including port-cask-finished and sherry-cask-finished, and a kitchen turning out house-made pizzas, Two Rivers Distillery continues to grow while staying true to what makes it special. Check the website for events, live music, distillery tours, tastings and community collaborations.
Two Rivers Distillery offers a sip-by-sip introduction to its handcrafted spirits.
THE HOUSE THAT NICK BUILT
Nick Petros arrived in Canada from Greece at the age of 17 with empty pockets, zero English and a strong work ethic. He worked every job in the restaurant industry, from janitor to maitre’d, eventually opening Nick’s Steakhouse and Pizza in 1979. These days, his son Mark Petros runs the restaurant along with the third generation of the Petros family. They continue to serve hearty plates like steaks and pizzas, and every entrée comes complete with salad, garlic toast, vegetables and your choice of potato. Chef Anthony Lam makes sure the recipes stay true to the originals and, though the menu has slowly grown over the years, the focus on scratch-made comfort food has never wavered. It’s one of those places where regulars know the staff by name and pre-game Stampeder crowds help keep the energy high. Nick’s supports local at every turn, from Alberta beef to Alberta beers, and has a long history of giving back through community sponsorships and donations. That loyalty goes both ways with staff who’ve stayed for decades and customers who feel like family. Nick passed away in 2023 but his legacy lives on through his children where stories continue to be told through food, memories are shared, and the spirit of family endures. Nick’s Steakhouse & Pizza | 2430 Crowchild Tr. N.W. | 403.282.9278 nickssteakandpizza.com
WHERE THE WILD FLAVOURS ARE
CHURNING UP TRADITION
Stefanna Spoletini grew up learning the art of gelato making from her uncle Dom Tudda of Pulcinella. He showed her early on what truly separates gelato from ice cream and is now her partner at Noto Gelato. Inspired by family, her heritage and a desire to bring authentic Italian flavours to Calgary, Spoletini started crafting small-batch artisan gelato. Regular trips to Italy ensure her gelato always meets Italian standards. The Noto Gelato process of making this Italian treat results in minimal air content; imported Italian ingredients and careful attention to every detail come together to create dense and flavourful scoops. Some of the most popular flavours are pistachio, Nutella and lemon sorbetto, but there’s always something new on the menu thanks to a bit of tinkering in the kitchen, including custom creations for their restaurant clients. Some of their flavours come with a family story, like the black cherry (her first lesson in gelato-making), hazelnut (her Nonna’s favourite) and salted peanut butter (a happy accident now available at Bridgette Bar in Canmore). You’ll find Noto’s gelato in the Bridgeland store and stocked in shops and restaurants across Calgary, Edmonton, Banff and Canmore. Take a drive, grab a spoon and taste what happens when passion and tradition come together. Noto Gelato | 236 4th St. N.E. | 403.234.8118 | notogelato.ca
Mowgli’s Fresh Bakes and Ice Creams is putting a colourful stamp on Inglewood’s food scene with brunch, tropical ice cream and playful desserts. Prasad Patil, known from projects like Bombay Tiger and Ninja Tiger, along with partners Siddharth Kadam and Abhay Singh, is bringing a fresh take to the culinary neighbourhood. Named after Prasad’s favourite childhood character, Mowgli’s was designed by Tejal Kadam of Studio Polyphony creating a warm and inviting space, full of character. The menu includes a curious variety of dishes like shakshuka in an edible pizza dough bowl, jackfruit ice cream, fennel tres leches cake and for dinner, build-your-own pizza and pasta. The tropical ice creams are made from real fruit sourced from Asia, with inspiring flavours like chikoo, black plum, tender coconut, betel leaf and guava. The dessert and ice cream bar will stay open late throughout summer, offering a delicious way to cool off after a hot day. A downloadable 25-per-cent-off coupon is available on the website and expansion plans are already in the works.
Nicks Steakhouse & Pizza has been serving hearty, homemade favourites to Calgarians since 1979
The lush, light-filled interior of Mowgli’s sets the stage for tropical ice creams, house-made bakes, brunch and dinner
Made-from-scratch Italian gelato served daily at Noto Gelato.
Photo provided
Wanda Baker
Photo provided
NOTHING SMALL ABOUT THIS BAR
When Cannibale closed its doors after nearly a decade, it wasn’t the end … just a thoughtful reset. Small Bar, the newest incarnation from co-owners Shayne Perrin and Mike Hope, is tucked into the same corner in Bridgeland. With fewer sharp edges and a more laid-back vibe, Small Bar brings all the heart and hospitality of its predecessor with a fresh sense of self. Walls have come down and what was once the barbershop is now extra seating. Having visited this past spring, we experienced a warm, open and unpretentious space. The drinks menu is approachable and well-curated with local craft beers, easy cocktails and a tight wine list that offers great value. Chef Kevin Turner runs the food program, which features local crowd pleasers like the smash burger, mussels and fries and a throwback shrimp cocktail. Besides Small Bar, Shayne and his wife Jodi own and operate Blue Star Diner and Dairy Lane Café, two community-focused spots that have become neighbourhood staples in Calgary. Small Bar Bridgeland | 813 1st Ave. N.E. 403.454.5808 | smallbarbridgeland.ca
ROOTED IN RICE NOODLES
Tamarind Vietnamese Grill & Noodle House is a family-run gem in Calgary’s Beltline, now marking 15 years in business. Since 2014, Tamarind’s been serving up 100-per-cent-vegan Vietnamese fare with traditional flavours reimagined using plant-based ingredients. The pho with house-made tofu hits all the comfort notes and the crispy spring rolls and stir-fries are packed with freshness and flavour. Portions are generous, the vibe is warm and there’s even a meditation space with Buddha imagery adding to the calm and welcoming feel of the eatery. The deep-fried wontons are a must-try; we have them every time we visit. Open Monday through Saturday. Tamarind Vietnamese Grill & Noodle House 908 12th Ave. S.W. | 403.262.6644 tamarindyyc.ca
really special.
really special.
This one was really special.
heard of these folks before but they had a food truck at Taste and somebody whose taste I trust said that it was the best food I tried it and wow! I had a dish with pork belly and it was – in fact, this was my 24th Taste of Calgary and I’d say this single best thing I’ve ever had at the event. The care that went into amazing – it comprised the pork belly (perfect crispy cubes), not-too-ripe mango, peanuts, radish, and other herbs/greens most addictive bright dressing. The chef/owner really knows combinations.
heard of these folks before but they had a food truck at Taste and somebody whose taste I trust said that it was the best food I tried it and wow! I had a dish with pork belly and it was – in fact, this was my 24th Taste of Calgary and I’d say this single best thing I’ve ever had at the event. The care that went into amazing – it comprised the pork belly (perfect crispy cubes), not-too-ripe mango, peanuts, radish, and other herbs/greens most addictive bright dressing. The chef/owner really knows combinations. a caterer I know whom to call, and I will be avidly looking truck. really, really special. John M.
a caterer I know whom to call, and I will be avidly looking truck. really, really special. John M.
I’d never heard of these folks before but they had a food truck at Taste of Calgary and somebody whose taste I trust said that it was the best food at the fest, so I tried it and wow! I had a dish with pork belly and it was spectacular – in fact, this was my 24th Taste of Calgary and I’d say this was the single best thing I’ve ever had at the event. The care that went into this dish was amazing – it comprised the pork belly (perfect crispy cubes), thinly sliced not-too-ripe mango, peanuts, radish, and other herbs/greens with the most addictive bright dressing. The chef/owner really knows flavour combinations.
If I ever need a caterer I know whom to call, and I will be avidly looking for their food truck.
This was really, really special. John M.
never had food this good at a wedding before. her team at Meraki catered our wedding this summer. The food INCREDIBLE! We and all of our guests could not stop raving about it. thinking that we had never had food this good at a wedding before. were fresh and made with local ingredients, colourful and had presentation!! Amanda and her team customize the menu to your liking. was very professional and had excellent communication. Thank you, making our day so special! We highly recommend this team :) Ola K.
never had food this good at a wedding before. her team at Meraki catered our wedding this summer. The food INCREDIBLE! We and all of our guests could not stop raving about it. thinking that we had never had food this good at a wedding before. were fresh and made with local ingredients, colourful and had presentation!! Amanda and her team customize the menu to your liking. was very professional and had excellent communication. Thank you, making our day so special! We highly recommend this team :) Ola K.
We had never had food this good at a wedding before. Amanda and her team at Meraki catered our wedding this summer. The food was INCREDIBLE! We and all of our guests could not stop raving about it. We kept thinking that we had never had food this good at a wedding before. The dishes were fresh and made with local ingredients, colourful and had beautiful presentation!! Amanda and her team customize the menu to your liking. The team was very professional and had excellent communication. Thank you, Meraki for making our day so special! We highly recommend this team :) Ola K.
Thank you to everyone who leaves us reviews.
Thank you to everyone who leaves us reviews.
Thank you to everyone who leaves us reviews.
Have you checked out our catering options yet?
Have you checked out our catering options yet?
Have you checked out our catering options yet?
We’d love to see you at our booth at Taste of Calgary.
We’d love to see you at our booth at Taste of Calgary.
We’d love to see you at our booth at Taste of Calgary.
merakicatering.ca
403.619.2665
merakicatering.ca
403.619.2665
Inside Small Bar, where welcoming vibes, good drinks and community spirit come together.
Photo provided
WHAT’S FRESH this season | FRESH MARKET
Fresh Garden Peas
By ELLEN KELLY
Illustration by ALISON MARTIN
Peas are part of the huge legume family which boasts (among many other unlikely members) beans, lentils and, interestingly, peanuts. They are among the oldest of cultivated crops with ancient remains found in the Middle East dating back to the Neolithic period. These powerhouse vegetables are generally tasked with the heavy lifting of vegetarianism. However, while peas in their fresh green form are often considered one of the delicacies of the family, they are still chock full of fibre and protein.
Fresh garden peas signal early summer for those of us here in Alberta. While peas in pods sold in supermarkets are nice enough, nothing comes close to the taste of peas picked that morning (or as close as). Peas, like many sweet vegetables (think corn and asparagus), don’t stay fresh long after harvest. The sugar that makes them so delectable begins to convert to starch as soon as they’re picked. If you aren’t able to produce your own, although they’re famously easy to grow, seek out a local grower at your favourite farmers’ market (Edgar Farms, we’re looking at you) and make a pest of yourself until they appear.
of fresh peas while they’re here. Fresh peas blanched in boiling water, served simply with a little garlic butter, lemon juice, and perhaps a sprig or two of mint is as fancy as you should get. That said, this distinctive preparation, taking it’s cue from basil pesto, could easily become a new seasonal favourite:
GREEN PEA PESTO
Serve this vibrant pesto on grilled crusty bread, mixed into pasta with a little butter, tossed with boiled new potatoes and mint, stirred into a spring minestrone, tarted up with lemon juice for a bright vinaigrette – the uses are limited only by your imagination.
250 ml (1 cup) freshly shucked peas
160 ml (2/3 cup) fresh spinach, lightly packed
125 ml (½ cup) chopped walnuts
125 ml (½ cup) grated Romano or Parmesan cheese
125 ml (½ cup) fresh basil, lightly packed
2-3 cloves of garlic, roughly chopped
65 ml (¼ cup) good olive oil
2.5 ml (½ tsp) salt
Process all ingredients in a food processor or blender (or use a mortar and pestle for a more rustic texture).
Add up to 90 ml (6 Tbsp) water as needed to get the desired consistency.
I’m referring here to English or garden peas, the ones you shell yourself, but there are snap peas and flat-podded snow peas as well. We often see the latter two throughout the year and because the pods are edible — sweet and crunchy — they’re wonderful in stir fries and salads. But in my opinion, the real joy is popping fresh sweet English peas out of their pod and into your mouth. This is best done as one pretends to be shelling peas for another, nobler purpose. If you can get past simply eating them like candy, the sky’s the limit to what you can do with peas. The season is short and then they’re gone; make the most
I mention fresh peas a bit repetitively, and they are indeed a great treat, but there is absolutely nothing wrong with frozen. As a matter of fact, a bag of frozen peas constitutes a pantry item in my house. If you have peas to spare while they’re here, which is surprisingly hard to do, freeze them. Blanche the peas first for a mere minute or two in lots of boiling water to keep the bright green colour. Quickly drain and refresh in ice water to stop the cooking, drain again, and then dry them as well as you can. Spread the peas out on baking sheets, freeze, and then pour into sealable bags to pop back in the freezer. Otherwise, store them in the refrigerator for up to 5 days in a paper bag inside of a plastic bag. When buying peas in the pod, the most important thing to look for is freshness and moisture. As they dry out, they lose their sweetness and become starchy and stodgy.
I can’t leave you without extolling the delights of fresh pea shoots. The entire plant is edible and the bright new curling shoots are as delicate and sweet as anything you’ll find in a salad or as a garnish. A fleeting pleasure, so be on the lookout.
Higher Healths Beef Organ Supplements are Crafted in Leduc, AB
COME MEET YOUR LOCAL RANCHERS AND GROWERS ON THE LAND WHERE THEY WORK.
ALBERTA OPEN FARM DAYS RUNS AUGUST 16 + 17, 2025 WITH MORE THAN 80 FARMERS OPENING THEIR GATES TO OFFER ON-FARM DEMONSTRATIONS AND PRODUCTS. CHECK OUT ALBERTAOPENFARMDAYS.CA FOR EVENTS AND MAPS –INCLUDING A HANDY-DANDY TRIP PLANNER TO CREATE YOUR OWN PERSONAL TOUR.
By ERIN JENKINS
On our radar:
MEET THE PR DUCERS
Sheppard Creek Cattle Company
For Scott and Buffy Van Vliet of Sheppard Creek Cattle Company, ranching isn’t just a business — it’s a way of life rooted in stewardship, respect for animals and a deep spiritual connection to the land.
Scott Van Vliet grew up farming near Spruce Grove, Alberta, and earned a degree in animal science from Montana State University. His ranching career took him across both North and South America before returning to Canada in 2003. After meeting Buffy, the two began building their dream of raising cattle sustainably and ethically on their ranch near Nanton. They started small, raising and selling beef in 2012 with their kids, and officially launched the Sheppard Creek brand in 2020, specializing in grass-fed, grass-finished Angus beef.
At Sheppard Creek, cattle are raised without the use of hormones, antibiotics or steroids — even the grass they eat is grown without chemical fertilizers. The herd is moved frequently across pastures in a regenerative system inspired by the natural grazing patterns of buffalo, which helps restore soil health and native grasses. For Scott, understanding grass is the foundation of good ranching — and he believes that properly managed cattle can heal the land rather than harm it. “Scott doesn’t just love cows,” says Buffy with a smile. “He loves grass.” Drawing on ranching knowledge that dates back to the 1880s, he blends traditional techniques
with modern insights into soil health, grazing pressure and ecosystem balance.
Sheppard Creek beef is available by the quarter, half, or whole — fully customizable and dry-aged for 21 days. Buffy walks each buyer through the process, helping them choose the perfect cuts. Their ground beef burgers have become a customer favourite or try slow-cooking a brisket under the coals of last night’s fire. For something really nourishing, simmer up a rich, healthy bone broth (visit their website for a great recipe!).
Each spring, Sheppard Creek welcomes families to “Customer Sundays,” offering a chance to meet the new calves and reconnect with where their food comes from. For Scott and Buffy, ranching carries a deep sense of responsibility and stewardship. They are passionate advocates for the role ranching plays in supporting healthier ecosystems and sustainable food systems — all while producing more nutritious, higher-quality food.
“We see ourselves as caretakers of this land, not owners,” Scott explains. “We’re here for just a moment in time, and our goal is to leave it better than we found it.” Sheppard Creek Cattle Company |
sheppardcreekcattle.ca
Erin Jenkins
Rafferty Farms
What began as an ambitious idea between two city kids in 2015 has grown into one of Alberta’s most innovative greenhouse operations. Rafferty Farms — founded by James Rafferty and Nick Hsu — started with a bold dream: to grow fresh herbs year-round in Alberta’s chilly climate. With the support of Rafferty’s aunt, Jill Jenkins, they built their first greenhouse just south of Okotoks Rafferty, a SAIT-trained aircraft maintenance engineer, and Hsu, a professionally trained pastry chef, designed the farm’s growing systems. Aquaponics is at the heart of their operation — a sustainable method that pairs fish farming with plant cultivation. Fish waste provides nutrients for the plants, which in turn purify the water for the fish, creating a closed-loop, eco-friendly system that conserves water and eliminates the need for chemical fertilizers.
“The hardest part was the learning curve — we had no idea what we were doing when we started, but we were determined to make it work,” says Rafferty.
By 2018, Rafferty Farms had expanded, building a 7,000-square-foot greenhouse dedicated entirely
to basil, a notoriously finicky herb to grow and transport. Today, they supply fresh basil to grocery stores and restaurants across the province. By growing locally and using a temperature-controlled delivery system, they’re able to offer a fresher product with a lower carbon footprint.
Beyond fresh herbs, Rafferty Farms also produces a housemade 8 Ingredient Pesto, available at Safeway, Sobeys and through their distribution partner, Galimax Trading. Basil fans will appreciate the product’s versatility — perfect for tossing into a fresh Caprese sandwich layered with mozzarella, tomatoes and a drizzle of olive oil, or as a finishing touch in salads and pastas.
The Rafferty Farms dream keeps growing with plans underway for a third greenhouse and an ambitious goal to cultivate over 300,000 basil plants.
“We all end up smelling like basil,” Rafferty laughs. “After being around it all the time, I don’t even notice it anymore.”
They also hope to one day offer greenhouse kits to help more people grow fresh food in cold climates.
Rafferty Farms | 403.910.0490 | earthisltd.ca
Scott Van Vliet talks regenerative ranching on his land near Nanton.
The Rafferty Farms team takes in the sweet smell of aquaponically-grown basil.
Photo provided
By SHELLEY BOETTCHER
Shop Local!
Sausages and sauces for summer
There’s nothing better in summer than an easy, locally sourced meal straight from the grill. Add some made-in-YYC sauces, and you have a delicious meal that is packed with flavour.
TUBBY TIME
Made in Alberta from a secret family recipe, Tubby’s The Ukey (short for Ukrainian) sausages are already cooked and just need to be heated — a plus for nights when you don’t have the time or the attention span to focus on cooking. Just toss on the grill and warm them up.
Tubby’s The Ukey
$12/four-pack
Tubby’s, Master Meats, Italian Centre Shop, cSpace Farmers & Makers Market, select Safeway, Sobeys and IGA locations.
FIRE IT UP
“My name is Prince and my business partner’s name is Vince,” reads the note from Prince Gray, who co-founded Scotch Fire Hot Sauce with his best friend from high school, Vincent Miller
The friends both worked for a time at Krazy Jerk , a Calgary-based Jamaican restaurant owned by Gray’s family. It was there that they started experimenting with scotch bonnet peppers and hot sauce recipes.
A year later, they were in business. They now have nine flavours including Original, Mango, Pineapple, Coconut, Spicy Mustard and Spicy Chocolate.
“Our sauces are so good for the summer season with our island flavours and they pair very well with barbecue and smoked meats.”
Scotch Fire Hot Sauce | $12.99/bottle scotchfire.ca and at street festivals and retailers including Krazy Jerk, Jimmy’s A&A, Flat Cap Butchers, Central Halal Butchers and Airdrie Pizza Shop.
BILLY-JOE’S BBQ
Bill McGregor loves ribs but couldn’t find just the right sauce. So, he set out to make his own, a journey that took 20-some years and countless test recipes. “Can’t tell you how many of my friends and family ghost me now after being subjected to so many taste tests,” he says. Finally, he found that perfect balance — tangy and sweet, with a hint of spice. He put it in jars and named it after himself (Bill) and his wife (Joanne), whom McGregor credits for her honesty and patience. Gluten-free, it is made for slathering on pork, chicken, ribs, you name it.
Billy-Joe’s BBQ Sauce | Starting at $15 www.billyjoesbbqsauce.com, the Italian Centre Shop, Amaranth Foods, also at The Store Upstairs in Airdrie, The Beer Den in Cochrane and Hirsche Fraser Meats in Okotoks.
GET CHEESY
Empire Provisions makes a lot of Very Good Things, and the Empire Cheeseburger Smokies are no exception. Made in Calgary, they are pre-cooked so you just need to warm them. And since they already contain cheese, pickles, onion and burger sauce, you don’t need to add anything to them (unless you really want to.) They’re gluten-free, too.
Empire Cheeseburger Smokies | $15.99/four-pack | empireprovisions.com or at Empire Provisions.
MANGIA, MANGIA
For more than 30 years, Spolumbo’s Fine Foods and Deli has been serving up great Italian food to Calgarians. The classic Spicy Italian sausages were the first on the menu, but these days, they make several varieties, including a Mild Italian, Chicken Apple, Jalapeno Cheddar, Bratwurst, Chorizo, Turkey Cranberry, even Dill Pickle. The list goes on and on.
Spolumbo’s Sausages
$10 for three, plus special deals on bulk orders
Various retailers including Spolumbo’s Fine Foods and Deli, online at spolumbos.com, Calgary Co-op, Safeway and Sobeys.
RAISING REAL MONEY
Guide to Summer Markets
By ERIN JENKINS
Whether you’re sourcing fresh, seasonal ingredients or browsing locally made products, Calgary’s farmers’ markets have something for everyone.
With a wide range of options — from year-round staples to seasonal pop-ups — there are plenty of ways to support local growers, producers and artisans. Here’s a guide to just a few of the best markets in and around Calgary.
FARMERS MARKETS TIPS
BRING CASH
While many vendors accept cards, it’s usually a good idea to have some cash on hand, especially for smaller purchases.
ARRIVE EARLY
The best selection of fresh produce and popular items is usually available early in the day.
BRING REUSABLE BAGS
Help reduce waste by bringing your own bags.
CHECK SCHEDULES
Some markets may have special events or changes in hours, so it’s a good idea to check their websites or social media for the latest information.
Savour’ s list
CALGARY YEAR-ROUND MARKETS
Calgary Farmers’ Market South
510 77th Ave. S.E.
Thursday to Sunday, 9:00 a.m. – 5:00 p.m.
This year-round market is home to over 100 local vendors, offering a diverse selection of products made, baked or grown in Alberta.
Inspired by the food halls of Europe, this market features over 275 local producers and 40 culinary kitchens & food artisans.
Crossroads Market
1235 26th Ave. S.E.
Open Friday – Sunday 9:00 a.m. – 5:00 p.m.
With deep roots in Western Canada and Southern Alberta, this market is comprised of over 150 diverse vendors that expands outdoors in the summer.
DJ Market
4645 12th St. S.E.
Monday – Saturday 9:00 a.m. – 6:00 p.m.
Sunday 10:00 – 5:00 p.m.
DJ Market is a family-run, independent produce market offering high-quality, locally grown fruits and vegetables through long-standing partnerships with Alberta and B.C. farmers.
SEASONAL NEIGHBOURHOOD MARKETS
Farmers & Makers Market – Marda Loop
1721 29th Ave. S.W. (cSPACE Marda Loop)
Saturdays, 10:00 a.m. – 2:00 p.m.
May 24 - October 4 | This market features 50+ local farms, artisan vendors and food trucks.
Dalhousie Summer Farmers’ Market
5432 Dalhart Rd. N.W. (Dalhousie Community Association)
Thursdays, 3:30 p.m. – 7:30 p.m.
June 12 to September 18 | This market features a variety of local vendors.
Bridgeland Riverside Farmers’ Market
917 Centre Ave. N.E.
Thursdays, 3:30 p.m. – 7:30 p.m.
June 19 - October | This market offers rotating vendors and food trucks.
May 22 - October 2 | Visitors and locals are treated to an excellent selection of locally and regionally produced items including fresh fruits and vegetables, meats, unique crafts and artisanal products.
June 21 – October 11 | A scenic drive south of Calgary leads to this community-minded market with over 100 vendors offering a wide range of products.
Cochrane Farmers’ Market
800 Griffin Rd. E, Cochrane (SLS Family Sports Centre) Saturdays, 9:00 a.m. – 2:00 p.m.
June 7 – October 4 | Head out to beautiful Cochrane to visit the “Market by the Bow” featuring weekly vendor lists posted every Friday on Facebook and Instagram.
Bearspaw Lions Farmers’ Market
25240 Nagway Rd., Bearspaw (Lions Club of Bearspaw) Sundays, 10:00 a.m. – 2:00 p.m.
June 1 - October 5 | This outdoor market features over 110 vendors, offering locally produced goods in a picturesque setting.
Airdrie Farmers’ Market
320 Centre Ave. E, Airdrie (Plainsmen Arena) Wednesdays, 3:30 p.m. – 7:00 p.m.
June through to Thanksgiving | Rain or shine, this market provides the finest purveyors and producers of local goods.
High River Farmers’ Market
4th Ave. S.W. and 1 St. S.W., High River Thursdays, 3:30 p.m. – 6:30 p.m.
June 19 - September 11 | Stroll down 4th Ave to see talented local crafters, makers and growers.
June 20 - September 19 |This Alberta Approved market offers locally grown produce, artisanal foods and handcrafted items.
Strathmore Farmers’ Market
1 Park Ln. Dr., Strathmore (Kinsmen Park Pavilion) Fridays, 3:00 p.m. – 6:00 p.m.
June 6 - September 19 | Stop in at this vibrant summer farmers' market, where local farmers, artisans and vendors come together.
B y CHEF ADAM HAYMAN
Photos b y CAMIE LEARD
SOFT PRETZELS
I made pretzels everyday while working at Rain Dog Bar. I’ve also used this recipe to make soft pretzels for most of the functions and parties I’ve catered – I can easily say, this recipe has been tested over 500 times.
In this recipe, the classic amber shell of the pretzel is created not with baker’s lye, but with a simple baptism in a baking soda solution. Brushing the pretzels heavily with butter is mandatory, but the chunky salt sprinkle can be swapped out for sesame or poppy seeds, ‘everything’ bagel mix, cinnamon sugar, Tajin or whatever spice mix suits you.
Ingredients *
39 g (1.4 oz) instant dry yeast (I prefer SAF instant yeast)
42 g (1.5 oz) sugar
585 ml (2½ cups) of 44 C (110 F) water
980 g (7 7/8 cups or 2.15 lbs) flour
188 ml (¾ cup) sugar
11.5 ml (2¼ tsp) salt
23 ml (1½ Tbsp) canola oil
60 ml (¼ cup) baking soda
2 litres (about 8 cups) of warm water
60 ml (¼ cup) melted butter
Coarse salt
Forming the Pretzels
Let the dough rest, covered with plastic wrap, for 5 minutes or so while you preheat the oven to 190 C (375 F) and tidy up.
Gather your tools: rolling pin, bench scraper, two clean towels and a pinch bowl of flour.
Flatten the dough ball slightly and divide it, like a pie, into 8 wedges. Remove your first triangle and cover the rest with a clean towel.
*We provide both metric and imperial measurements, but as Chef Hayman points out, baking is precise and results will be better when the flour, yeast and sugar are weighed – and the warmed water for the yeast is measured – in the provided metric measurements.
Making the dough
Mix the yeast and sugar together in a small bowl before bringing the water to the correct temperature.
As soon as the water is properly warmed, immediately pour it over the yeast. Allow it to bloom while you measure your dry ingredients.
In the bowl of a stand mixer fitted with a dough hook, add your flour, sugar and salt. Give it a light stir to disperse the salt – this is so you don’t risk killing the yeast. With the mixer on low, add the bubbling yeast mixture to the dry ingredients and mix for a few seconds. Once there are no longer puddles of water in the bowl, add the oil.
Let the machine knead the dough, on a low speed, for five minutes.
Take the dough out and put it on your counter. With two cupped hands on each side of the dough, move the mound of dough around in a circle until it forms a ball. Press a finger into the dough. It should be smooth in appearance and springy, like a Pilates ball. If it’s not, knead it by hand until it is.
Toss some flour down and roll the dough into one long, flat triangle with the point facing you. This step helps remove air bubbles, leading to smoother, more consistent pretzels. While pulling the pointed end tight, roll the dough up towards the wide end. Now you have a smooth, short tube of dough. Roll this tube out into a long snake roughly 2 cm (¾ inch) in diameter.
You can now portion the dough out however you like; small pretzel bites are great for a buffet at a party, a 10 cm (4 inches) pretzel stick is perfect as a side or a snack, or you can twist them into the traditional soft pretzel knot shape. Whatever shape you choose, it’s important to keep the portioned pieces covered with a second clean towel while you work with the rest of the dough.
Once portioned, mix the baking soda and warm water in a large bowl. Drop each pretzel into the bath, a few at a time, rinsing off any excess flour. Then, space them out on a parchment paper lined baking sheet.
With a pastry brush or spoon, top liberally with butter liberally with butter and sprinkle coarse salt or whatever topping you’re using.
Bake in a preheated 190 C (375 F) oven for 10-15 minutes depending on the size you’ve made your pretzels. You can tell they’re done when they turn that classic a dark amber.
Makes 24
CHEDDAR CHEESE AND A MIX OF SPICES CAN TURN A BASIC BECHAMEL INTO A WARM CHEESE DIP FOR YOUR PRETZELS. IF YOU ADD A RAMEKIN OF GRAINY MUSTARD AND A COLD PILSNER, YOU’VE GOT THE PERFECT PRETZEL COMBO.
Warm Cheese Dip
15 ml (1 Tbsp) butter
15 ml (1 Tbsp) flour
250 ml (1 cup) whole milk
2.5 ml (½ tsp) garlic powder
2.5 ml (½ tsp) onion powder
2.5 ml (½ tsp) mustard powder
5 ml (1 tsp) smoked paprika
5 ml (1 tsp) salt
150 g (5 oz)
shredded cheddar
Start by making your roux. First, melt the butter in a small sauce pan over medium heat.
Next, add the flour and stir into the butter. You may have to add a touch more butter or flour to get the desired ratio. The consistency you’re looking for, once it’s hot, is of wet sand.
Continue cooking the roux, constantly stirring, for a few minutes until it starts to smell toasty, like shortbread cookies.
Now, slowly add the milk. Try adding it a quarter cup at a time, stirring between each addition. If the milk is added to the roux all at once and not stirred in and dissolved slowly, the sauce will be lumpy. To make this step easier, first-time bechamel makers may want to heat the milk before adding it to the roux. Once all the milk is added and the sauce is smooth, turn the heat down to low and stir in the salt and spices. Cook the sauce for 10-15 minutes, stirring often with a high temp/silicone spatula to make sure it stays nice and creamy.
Finally, add in the grated cheese and stir until the cheese melts. Serve warm.
SIP, SNACK, STAY
The Sweatered Hen now offers dinner service with a menu rooted in sustainability and Canadian ingredients. Designed around the concept of sip, snack and stay, the cozy 17th Ave. eatery by Chef Andrea Harling invites guests to slow down and savour. Expect a rotating selection of small plates, local pours and relaxed hospitality in a warm, unhurried setting.
The Sweatered Hen | 819 17th Ave. S.W. 587.387.7272 | thesweateredhen.com
A DECADE OF DRINKS & DINING
ONE 18 Empire is celebrating 10 years with a refreshed spring-and-summer menu with 11 curated whiskey flights available from its collection of more than 300 bottles. Seasonal dishes meet expert pours in a space that continues to exemplify the downtown dining experience.
ONE 18 Empire | 820 Centre St. S.E. 403.269.0299 | one18empire.com
STEP INTO THE 1920s
Gatsby’s by the Vintage Group has officially opened bringing a dose of 1920s glamour to the downtown dining scene. With a menu of elevated comfort food and a space that channels vintage elegance, it’s a new hot spot for cocktails, dinner and a little escapism.
Roy’s Korean Kitchen is back in an expanded kitchen and more seating. Now located in Heritage Square, the next chapter for chef Roy Oh includes partnering with traditional Korean food expert Anna Jeong to bring a broader menu, retail items like house-made kimchi and gochujang, and a new café on the horizon. With catering options and a stunning indoor garden for events, this respected Calgary chef is cooking up something special once again.
Roy’s Korean Kitchen | 8500 Macleod Tr. S.E. | 403.452.0811 | royskoreankitchen.com
ROMAN AROUND SUNNYSIDE
Acme Pizza Co. has opened its first stand-alone spot in Sunnyside, now dishing out more than just Roman-style pies. The new location is called Acme Pizza & Pasta Co. where you'll find snacks, pastas, small plates, craft beer, cocktails, wine, coffee and more.
Taste of Asia 2025 is set to take place from August 22 to 24 in downtown Calgary. This vibrant three-day festival celebrates the rich culinary heritage of Asia, featuring more than 50 food vendors offering a diverse array of dishes from various Asian regions. Attendees can also enjoy live performances, cultural showcases, specialty drinks, and unique market stalls.
Taste of Asia | tasteofasia.ca
TASTE SUMMER FOOD, FUN AND SUN
Taste of Calgary returns July 31 to August 4, offering a vibrant celebration of the city’s diverse culinary scene. Sample global cuisines from local restaurants and beverage companies, enjoy live music performances and explore a variety of artisan vendors. Admission is free, with tasting tickets available for purchase, allowing visitors to indulge in a range of dishes and drinks.
Taste of Calgary | tasteofcalgary.com
Small plates designed for lingering and sharing during The Sweatered Hen's new dinner service.
Chef Roy Oh brings his creative touch back to Roy's Korean Kitchen with an array of dishes.
One 18 Empire celebrates 10 years.
Acme Pizza & Pasta Co., brings Romanstyle pizza and pasta to Sunnyside.
Gatsby's Black Forest Cake served with House of Hazelwood Scotch Whisky flight.
Photo provided
Dong Kim
Photo provided
Wanda Baker
Wanda Baker
ALL FIRED UP
Brewery & the Beast returns to Calgary on Sunday, August 24, at The Confluence (formerly Fort Calgary). This all-inclusive, 18+ outdoor festival features more than 60 of Calgary and Banff’s top chefs and restaurants preparing bold, fire-cooked dishes ethically sourced from western Canadian producers. Brewery & the Beast | breweryandthebeast.com
BRITISH TWIST
Pimlico Bar has brought a slice of West London to Calgary’s 17th Ave. Led by Executive Chef Smit Rawal, the openkitchen concept serves a modern British menu with Commonwealth and European influences. Dishes like duck and waffles, bone marrow steak tartare and jerk-roasted chicken are complemented by a curated cocktail list. The extended patio makes it a new go-to for dining and drinks.
Brewery & the Beast returns for another day full of brews and barbecues.
Set in historic Fish Creek Park, Bow Valley Ranche Restaurant offers elegant dining in one of Calgary’s most picturesque settings.
Low lights, bold bites and good company await at Pimlico Bar.
Photo provided
Photo provided
Photo provided
BOTTLING SUMMER
Eight bold new cocktails just hit the summer menu at Bridgeland Distillery, and fan-favourite Berbon Peach is headed for the bottle. The patio is open, cornhole is ready and the drinks are anything but average.
Bridgeland Distillery | 77 Edmonton Tr. N.E. | 403.455.9335 bridgelanddistillery.com
OVEN FIRED AND FULL OF SOUL
Lusi Italian Kitchen & Pizzeria has opened its doors on 33rd St. S.W., offering a blend of classic Italian dishes with a contemporary flair. Founded by Ervin and Michelle Bushi, owners of Broken Plate, this family-owned eatery emphasizes high-quality ingredients and a warm, inviting atmosphere. Menu highlights include house-made pastas, stone-baked pizzas and a curated selection of wines and cocktails.
Lusi Italian Kitchen & Pizzeria | 1772 33rd St. S.W. 403.455.5222 | lusiyyc.ca
STACKED AND SIZZLING
Meltro Burger has landed on 17th Ave. with a lineup of handcrafted halal burgers that go beyond the usual. Think bold creations like the Blue Temptation or pineapple-topped Hawaiian Island served alongside fries, onion rings and milkshakes.
Congratulations to Thia Bunker, the winner of the Late Spring 2025 issue’s “Crash Course” Plant A Seed Quiz.
The answers were as follows:
1 What's a simple hydroponic system for winter growing? Aero Garden
2 Where should you place your cold-weather crops like lettuce and kale? In the shade
3 What type of beans are better for the limited space? Pole beans
4 How much does a pack of seeds cost? $1.99-$5.00
5 In the recipe, what can you use instead of egg whites as a vegan alternative? Chickpea aquafaba or flax seed
Sip into summer with Bridgeland Distillery’s latest cocktail creations.
Lusi Italian Kitchen & Pizzeria brings classic Italian flavours to Calgary with handmade pasta, wood-fired pizza and welcoming charm.
Meltro Burger's Ferrero Milkshake is a blend of chocolate and nuts.
Photo provided
Photo provided
Photo provided
Experience great taste. Fresh & Local is a global collection of amazing chefs and small businesses who build community with our food. Join us for an award winning meal and personable customer service at any one of our 40 culinary kitchens and market vendors. Experience Calgary’s most innovative chefs and food artisans, browse through local producers, and take some local cooking home.
