Savour Calgary - Winter 2026

WINTER 2026

FRESH. LOCAL. STORIES FOR FOOD LOVERS.

Calgary

HERO WORSHIP Calgary reveres a good sandwich

Market Report Mandarin Oranges

Soup and sausages: Ultimate winter comfort foods

The citrus jewels of deep winter

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2026 ISSUE SCHEDULE

Watch for Savour Calgary on newsstands throughout 2026.

Early Spring | March 12 Late Spring | May 7 Summer | July 2 Harvest | September 10

12

Holiday | November 12

Welcome

5 Editor’s letter

Savour Selects

6 Roots, wine and healing vibes

Fresh Market

9 Mandarin oranges

Shop Local

10 Wine, yeast and a sweet treat

Feature Article

16

12 Hero worship

18

Market Report Savour Calgary tells the food stories that happen at Mohkínstsis, located in the traditional territories of the Niitsitapi and the people of the Treaty 7 region and the Métis Nation of Alberta, Region 3. We acknowledge the Indigenous people of this area as keepers of the land and water that make these stories possible and thank them for their hospitality and stewardship of this place.

15 Soup and sausages

A Crash Course

16 Club sandwich

Master Class

18 Squash, apple and Gruyère tea sandwiches

Quick Bites

20 Brunch, panini and a rooftop view Recipe Card

22 Tuscan-inspired chicken sandwich W I N T ER 2025 S AVO U RC A LG A RY.c a 3

Free

W ELCOME PUBLISHER

M

Debbie Lambert | debbie@savourcalgary.ca EDITOR-IN-CHIEF

y desert island food is a sandwich. Hands down.

No hesitation. For me, nothing beats the combination of chewy bread, a savoury spread, meat, cheese, crispy veg and a tangy pickle. Of course, part of the beauty of the sandwich is that it doesn't need to be fussy. If I'm being completely honest, I've been known to throw a Kraft single on a piece of bread and call it “girl dinner.” Because I'm a food editor, I refer to it as an open-faced American cheese sandwich on rustic multi-grain.

This issue is a celebration of the sando.

From the classic club (See “Crash Course” on Page 16) to a tantalizing tea sandwich (“Master Class” on Page 18), these pages are stacked with ideas between two slices of bread. Chef Adam Hayman delves into what makes for a great sandwich in “Hero Worship” on Page 12.

Camie Leard | camie@savourcalgary.ca CONTRIBUTING EDITOR

Ellen Kelly | ellen@savourcalgary.ca C O M M U N I CAT I O N S & M A RK E T I N G M A N AG E R

Wanda Baker | wanda@savourcalgary.ca MAGAZINE DESIGN

Cheryl Starr Design Group | stellardesign.ca CONTRIBUTORS

Shelley Boettcher, Adam Hayman, Ellen Kelly, Alison Martin, Ceilidh Price, Liana Robberecht, Hetal Venmali ADVERTISING INQUIRIES

debbie@savourcalgary.ca EDITOR-IN-CHIEF

COVER

Camie Leard

The recipe for this succulent sando can be found on Page 22. Recipe and photo

by Hetal Venmali.

P H O N E : 403.475.5809 E M A I L : info@savourcalgary.ca P O S T M A I L : c/o 42 Candle Terrace SW, Calgary,

T2W 6G7

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

camie@savourcalgary.ca All efforts have been made to ensure that content is accurate on the date of publication. Views expressed in editorial content reflect the author(s) opinions and do not necessarily reflect the views of the publisher or editor. Savour Calgary accepts no liability for any loss or damage of any kind caused by any errors or omissions. All trademarks presented are owned by the registered owner and Savour Calgary will be held harmless if a submitted trademark does not have authorization. All rights reserved by Savour Calgary and no part of the magazine can be reprinted or reproduced without the written consent of the publisher at Savour Calgary Ltd.

Happy Eating!

D E L IC IOU S

C O N TAC T I N FO RM AT I O N

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

We've also got plenty of other favourite foods to keep your belly warm through the dark, cold days of winter. Bundle up, get out and enjoy Calgary's vibrant food scene.

QU I CK ,

Savour Calgary is published six times per year. Winter, Early Spring, Late Spring, Summer, Fall, Holiday

A ND

STRES S-FR E E

Homestyle comfort.

Ready when you are!

NO ADDITIVES NO PRESERVATIVES ALL BUTTER PASTRY FRESH INGREDIENTS HANDMADE LOCALLY

WEST DISTRICT : 8234 BROADCAST AVENUE SW | 587.291.2951 MAHOGANY : 2171 MAHOGANY BLVD SE | 587.623.1144 LEGACY : 105, 180 LEGACY MAIN STREET SE | 877.573.0319 SPRUCE CLIFF / WILDWOOD : 8 SPRUCE CENTER SW | 403.452.3960 CROWFOOT CROSSING : 826 CROWFOOT CRESCENT NW | 403.241.3475 OPEN EVERY DAY

|

CITYWIDE DELIVERY

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Wanda Baker

Savour selects

STATE OF MIND

Canadian restaurant brand State & Main Kitchen + Bar opened its third location in Calgary this past September. Located in the growing northwest Uxborough neighbourhood, the restaurant boasts a spacious patio that seats 116 people. Diners can enjoy handcrafted cocktails and elevated comfort food in a vibrant urban atmosphere conveniently close to home — just minutes from McMahon Stadium, Foothills Medical Centre and the University of Calgary. “This location is designed to be the go-to destination for anyone who wants the downtown experience without the hassle of venturing downtown.” says Richard Homer-Dixon, vicepresident and brand leader. The menu is thoughtful and flavourful with global options to suit every taste.

State & Main | 24 Uxborough Place N.W. | 403.699.3130 stateandmain.ca

Comfort dishes and cocktails at State & Main

Healthy fare at Seed N Salt

SEED REAL FOOD Heather Merrett and MelodieJoy Miller couldn’t find the kind of food they wanted to eat in Calgary — so they created it themselves. Seed N Salt opened in Mission in June 2017, offering quick-service salads and bowls made with real, whole ingredients.

They’ve since expanded to three locations. “We felt the Calgary market was missing that type of offering,” says Heather, a CPA who worked in corporate tax and oil and gas before launching the café with Miller, who came from marketing roles at IBM and PWC. Behind the scenes, Seed N Salt operates like a full restaurant: dressings made in-house with olive oil, corn shucked fresh, beans baked daily, and additive-free roasted chicken. The customer favourite across all three locations is the Beach Bowl—spicy tofu, citrus shrimp or smoked salmon on kale and sushi rice with avocado, mango, edamame and ginger sesame dressing. New to the team is executive chef Kayle Burns who has joined as director of operations, bringing his experience to support current operations and future growth.

When Nina Hasham and Haafiz Hasham opened Unfiltered Wine Bar in June 2025, they wanted to create a true “third place”— somewhere warm and welcoming for discovery over a glass of wine. “There’s nothing better than unfiltered conversation over a glass of wine, which is exactly what inspired the name,” says Nina. The couple, both from corporate backgrounds in energy and sustainability, built much of the cozy space themselves. Design details tell a story: stucco walls nod to concrete fermentation, handmade oak tables honour aging barrels and a deconstructed French oak barrel from Bordeaux hangs on the wall. Greens, terracotta, browns and a leafy tile inform the concept of terroir.

The rotating wine list features several wines by the glass at any time, balancing familiar grapes with unexpected finds. Wine flights offer three three-ounce pours for easy exploration with wines also available by the bottle. To complement the wine, they offer a small, changing menu of high-quality bar bites. “Our concept is all about discovery and exploration: pouring without pretension,” says Nina.

Watch for education and experimental classes to launch this year.

Unfiltered Wine Bar | 1020 14th St. S.W. | 403.991.9463 winebarunfiltered.com Photo Provided

Photo provided

UNFILTERED CONVERSATION

Seed N Salt | Various locations seednsalt.com Wine and conversation at Unfiltered Wine Bar

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Sarah Comber Photography

T O P P I C K S f rom Savour staf f | S A V O U R S E L E C T S

RENDANG AND ROOTS IBU Restaurant & Bar opened last fall, bringing a new expression of western and Asian cooking to south Calgary, shaped by the experience of father-and-son team Jeff and Joel Matthews, from Expatasia.

The pair spent more than three decades in Southeast Asia, a region that informs both the menu and the restaurant’s moody, design-driven space. IBU, named in honour of Joel’s mother, features 65 seats across three dining areas, an open kitchen and a 45-seat patio. The menu draws from dishes the Matthews family cooked and ate abroad, with plates such as braised beef rendang and Ayam Pelalah lettuce wraps anchoring the offering.

A strong cocktail list and chef’s table experience round out the restaurant’s approach. Open Tuesday-Sunday.

IBU Restaurant & Bar | 2915 14th St. S.W. ibuyyc.com

FOR OVER 3 DECADES

Laksa Soup at IBU Restaurant & Bar

RAISING REAL MONEY

ORIGINAL FUNDRAISING PARTNERS of SPORTS TEAMS

LEARN HOW

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Sylvia Pond Photography

BOWLS WITH PURPOSE When Deep Sangha and Harjot Sangha decided to bring HEAL to Calgary, they saw an opportunity the city was ready for: a fast-casual café built around real fruit and superfoods.

The Sanghas became the first franchise partners to bring the Hamilton-born brand into western Canada. Drawing on more than a decade of operating restaurants across B.C. and Alberta, they’ve quickly scaled to six Calgary locations: Mount Royal, Aspen Landing, Alberta Block, University District, Kensington and Bridgeland. “Calgary has embraced HEAL from day one,” says Harjot, who leads Calgary operations. “We’ve become a go-to spot for students, families and the fitness community.”

Customer favourites include the OG Acai Bowl, Mango Bowl, Nutella Acai Bowl and smoothies like Salted Almond Butter Cup. Everything is customizable with toppings like fresh fruit, granola and protein boosters. A seventh location in Britannia is on the way. Watch for new seasonal bowls, upgraded protein smoothies and enhanced topping options.

HEAL | healwellness.ca HEAL offers a menu centred on fruit-based bowls and smoothies

LOOKING FOR A UNIQUE WAY TO WOW YOUR GUESTS?

PREFER A MORE TRADITIONAL STYLE OF DINING?

Meraki On The Go is our gourmet ‘chef’s at the wheel’, food-focused travelling kitchen.

Our culinary team brings a fresh approach to catering contemporary event dining and offer flavorful menus for plated dinners, buffets, cocktail receptions, passed bowls and food stations.

It’s available for private functions – weddings, graduations and corporate. Spring, summer and fall.

From classic food truck fare to out-of-this-world gourmet, you can personalize your food truck experience.

merakicatering.ca | 403.619.2665

8 W in t e r 2026 S AVO U RC A LG A RY.c a

We will work with you to create a customized menu that suits your occasion and impresses your guests.

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

Mandarin Oranges B y E L L E N K E L LY I l l u s t ra t i on b y A L I S ON M A RT I N Bright mandarin oranges are generally seedless, small, sweet, juicy and easy to peel. What’s not to love in the middle of winter? They’re available, one variety or another, for most of the year, but really come into their own from November to March when California growers are busy harvesting their oranges.

Classified as Citrus reticulata, the most popular and common mandarin varieties are the larger, dark orange tangerine; the satsuma, a seedless Japanese variety with very loose and easily bruised skin; and the clementine, among the smallest mandarins. Also called “cuties,” the seedless and tiny clementines are popular and make the perfect snack.

Outside of China, the first mandarin oranges were exported to Europe from Tangiers in Morocco, hence the moniker “tangerines.” “Mandarin” and “tangerine” are often mistakenly used interchangeably. This can be confusing because although a tangerine is a mandarin orange, not all mandarin oranges are tangerines … but enough head-spinning culinary etymology.

From a splash of lemon in a vinaigrette or an orange glaze on a duck, to the sublime pairing of lime juice in tropical dishes, citrus fruits are as versatile as they are refreshing. Delicious on their own, mandarins also add natural sweetness to a variety of

dishes, including salads, Asian entrées, baked goods and even yogurt.

They’re easy to recognize thanks to their small, slightly flattened shape and bright orange peel that separates easily from the flesh. Compared to traditional oranges, mandarins are smaller, less acidic and have a tender, juicy texture.

Mandarin oranges should be easy to find almost anywhere this time of year.

They’ll keep well for up to 3-4 weeks, bagged, in the refrigerator. Mandarins are harvested when ripe and do not ripen after harvest. It’s tempting to want to show them off when you find them with the leaves on, but they’ll only last a week or less in a fruit bowl.

Man dar in O r ange V inaig r et t e Canned Man dar in O r ange s 900 g (2 lb) mandarin oranges, peeled 375 ml (1½ cups) water

180 ml (¾ cup) cider vinegar 180 ml (¾ cup) mandarin orange juice, from 6 to 8 mandarin oranges 30 ml (2 Tbsp) white wine vinegar (or good quality white balsamic vinegar) 30 ml (2 Tbsp) liquid honey

120 ml (scant cups) sugar

1 medium shallot, minced

5 ml (1 tsp) fresh lemon juice

5 ml (1 tsp) Dijon mustard

Peel the mandarin oranges and discard the peels. Separate the segments, and carefully remove as much of the pith as you can.

Generous pinch of kosher salt, or to taste

Make a light syrup by combining the water, sugar and lemon juice in a saucepan over medium heat. Do not boil. Stir to dissolve and keep warm.

250 ml to 375 ml (1 to 1½ cups) good quality olive oil

When the syrup is ready, pack the mandarin segments into clean hot jars. Pour in the syrup, leaving ½ inch of headspace.

Place the cider vinegar, mandarin orange juice, white wine vinegar (or white balsamic vinegar), honey, shallot, mustard and kosher salt in a blender. Pulse to combine.

You can apply lids and rings, and process using a standard method (check for altitude) or cool and simply keep in the fridge, which I prefer.

Yield: 4 cups

Mandarins are often found canned and preserved in a light sugar syrup — many recipes actually call for canned mandarin.

Another great way to incorporate the I’m looking at you, ambrosia salad. delightful flavour of mandarins into Preparing mandarins in syrup at home your everyday meals is this bright is pretty straight forward and a great vinaigrette — especially good on way to preserve the fruit when it’s at its bitter greens like Belgium endive and peak and plentiful. They taste better too. escarole and a joy on a spinach salad.

While the blender is running, very slowly add olive oil in a steady stream through the top opening of the blender.

Transfer to a jar with a lid.

Refrigerate the vinaigrette for up to one week. Yield: 3 cups.

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Whether you’re searching for non-alcoholic beverages to power you through Dry January, or you want something new for dinner or a special occasion such as Valentine’s Day, you’ll find it this year.

Here are some tasty options to consider.

KITCHEN DOUGHMINATRIX You may have seen the swoon worthy sourdough made by Candace Ross, aka Kitchen Doughminatrix, on Instagram. The intricately carved loaves aren’t just pretty; they’re delicious.

Like many of us, Ross turned her hand to sourdough during the pandemic. “I fell in love with it,” she says. And she could see potential — and art — in each crust and crumb.

A high-powered media sales executive for years, Ross credits her baking skills to her mom and grandmother, along with some artistic tricks picked up online. Each loaf is custom-made and takes at least 24 hours from start to finish.

Brighten your days with good things to eat and drink

Sourdough loaves, Kitchen Doughminatrix | $20 and up Instagram @kitchendoughminatrix or email thedoughminatrix@gmail.com

Shop Local!

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

HAPPY HOPS Cutting back on alcohol but still want something good to drink? Calgary’s own Cabin Brewing has you covered, with its Quench and Blue Sky City Hop waters. They have no alcohol, no fake sugars and no calories but loads of light, fresh, lemony flavour.

Although they contain hops, they don’t taste like beer.

The Cabin team had a good year in 2025. They tied with Ol’ Beautiful as the province’s best brewery at the Alberta Beer Awards and they won gold at the 2025 Canada Beer Cup for their Sunshine Rain IPA. This year they’ll release extra-large cans of their hazy IPAs and mixed packs of their four core beers.

Cabin Brewing Quench and Blue Sky City Hop Waters | $8/four-pack online | cabinbrewing.ca 10 W in t e r 2026 S AVO U RC A LG A RY.c a

OIL IN A DAY’S WORK In 2025, Soffritto marked 15 years of offering Calgarians artisanal pasta, sauces, olives and a slew of extra-virgin olive oils, flavoured olive oils and vinegars. Founder Gord Fontaine and his team also opened a store in Willow Park Village in December.

The new location offers the same culinary experiences, including ultra-premium olive oil that Fontaine seeks out from top producers in the northern and southern hemispheres, from Greece to Chile.

At press time, he was eagerly awaiting the delivery of fresh Galega and Lentisca olive oils from Portugal. “When they land in the store, it will be just 60 days since they were pressed,” he says. “It’s like moving heaven and earth to get them here that quickly.”

Watch for pop-up ice cream-making this year, too, featuring flavoured balsamic vinegars. And if you can’t wait, pick up a bottle of the blueberry balsamic and pour some over vanilla ice cream. Good stuff.

Soffritto extra-premium olive oil | $26.75/375 mL bottle | soffritto.ca, ciao@soffritto

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

BUZZ-FREE BOOZE

Alessia Bellusci’s family is behind the beloved Mercato restaurants and delis, as well as the Italian restaurant Sorella.

Zero-proof drinks are one of the fastest-growing adult beverage categories as many of us cut back at least occasionally. Several good no-alcohol white and sparkling wines are on the market but until now, I haven’t found a red wine that I actually liked.

But Bellusci is making her own mark these days with Dolce & Veloce. She started the business in 2023, making treats that combine style with classic Italian recipes, many of which come from her nonna (grandma) and her nonna’s sisters.

Flavours include lemon-ricotta cookies, chocolate-Chianti cookies and rainbow sprinkle pizzelle. “My passion is fashion and design, but food is what I have grown up around,” she says. “I have an obsession with sweets, sugar cookies, cakes, all of that.”

This year, she’ll launch Dolce & Veloce at Holt Renfrew across Canada, “a bucket list dream,” she says.

Well, that and bringing people together over food.

“None of us are in the business because we want to make tons of money,” she says. “We’re in it because we love it.”

Dolce & Veloce cookies and pizzelle $6 and up | Online at dolceandveloce.com and at Mercato West and Mission, Italian Centre Shop, Lukes Drug Mart, Holt Renfrew and more.

City and Country’s awardwinning non-alcoholic red wine has good body and flavour that really resembles a typical red table wine. It’s made from Okanagan grapes, too.

Chris and Karen Fodor started City and Country in 2019 as Calgary’s only urban winery.

Clearly, vineyards aren’t common around here, so they source grapes from around the world for their wines, which include still reds, rosés and whites, sparkling and, of course, the no-alcohol line.

City & Country non-alcoholic wine $23 | at the winery or online at cityandcountrywinery.com

More than a grocery store!

EDMONTON | CALGARY | SHERWOOD PARK

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What’s not to love about a sandwich?

It makes an easy meal that typically requires little to no cooking on your part.

A sandwich is portable, can be eaten without cutlery and usually requires little more than a lap for a plate.

Some sandwiches are beautiful in their minimalism (think PB&J or a grilled cheese), but the true platonic ideal of a sandwich is stacked tall with a rainbow of fillings like something out of a Scooby-Doo or Blondie & Dagwood (the sandwich is named for him!) cartoon. This idealized sandwich is probably why some people are passionate about the “is a hotdog a sandwich?” debate. Sure, a sandwich could be defined as simply two slices of bread with a filling, but we expect more when we picture a sandwich. What is it that turns two slices of bread and a filling into the ideal sandwich?

HERO WORSHIP

CALGARY REVERES A GOOD SANDWICH

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B y C H E F A DA M H AY M A N

THE BREAD The bread is so vital because it holds it all together; it’s the soft neutral shell to a cornucopia of textures and flavours. Focaccia, hoagie, baguette and sourdough might be the Mount Rushmore of traditional sandwich bread choices. They all have a strong crust that maintains cohesion while providing their own flavour. If sliced white bread is on the menu, toasting is recommended to add strength and prevent sogginess. Bread should never be toasted to the point of rigidity. The outside should be a little bit soft. That’s what is going to touch the roof of your mouth. Even on a good club sandwich you’ll notice the toasted white bread is still pliable. It’s the first element your palate experiences, and that soft neutrality acts as the perfect stage for what comes next.

SHRINES TO THE

SANDWICH

THE FILLING Let’s picture that ideal sandwich again, and you’re taking that first bite. Your teeth cut through layers of crunchy lettuce, a slice of cheese, a juicy tomato or pickle, maybe even a bright acidic dressing, and it’s all in service of the sandwich’s center, a stack of deli meat or a warm, crispy slice of breaded eggplant. It’s an impressive stack of textures and flavours all playing together.

That’s the magic of a sandwich — it’s constructed to be a perfect bite every time, and you shouldn’t need to build it up on your knife and fork. It’s all there for you, accessible, unfussy and perfect.

How does one achieve this magic in every sandwich? To start, you need the right ingredients and the right construction. We’ve talked about the bread, but what fillings are essential? If the goal is to create a perfect bite, a conscious effort must be made to have different textures and tastes (sweet, acid, salt) present. Every sandwich starts with a star-player: the stack of cold cuts, the eggplant parm, the satay chicken or the tuna salad. Try adding a little Italian dressing or a pickle to add that acidic element. For a sweet element, try adding a sweet sauce, a slice of apple or some caramelized onions.

Two textural categories complete your sandwich construction — a crunch and a palate-cleansing-freshness. For the crunch, you can toast your bread, add bacon, crispy onions or potato chips. For the freshness, try adding lettuce, fresh cilantro, tomato or alfalfa sprouts. A thick slice of cheese or a spread of pâté is a great way to balance out the acidity and add yet another textural element to the bite. Another good tip to prevent a soggy sandwich is to layer some butter or mayonnaise on your bread before adding any other sauces or fillings. Both spreads are high in fat, thus act as a water repellent layer. Try flavouring your butter or mayonnaise to add more complexity.

When it comes to building this perfect bite, attention must be paid to the layering. Your denser elements, meats and cheeses, should be on the bottom, and the lightest items (sprouts or arugula, for example) should be at the top. Slippery items — like tomatoes — should be either between two textured elements or stuck to the top layer of the bread depending on the sauce and other toppings you’re working with.

There are two major sandwich subcategories not included in these recommendations: burger joints and bahn mi shops. Both are definitely sandwiches, but there’s probably more than double the number of bahn mi shops than general sandwich shops in the city — the same goes for burger joints — and they are both their own separate articles. With that said, here are some of my personal favourite Italian or Americanstyle sandwich shops in and around Calgary: Peppino’s 1131 Kensington Rd. N.W. peppinogourmet.com Alumni Sandwiches 725 17th Ave. S.W. alimnisandwiches.com Scozzafava’s Deli 1004 17th Ave. S.W. scozzafavadeli.com Super Variety 1327a 9th Ave. S.E. supervariety.com Empire Provisions 8409 Elbow Dr. S.W. empireprovisions.com

SMOKED TOFU WITH BBQ PEAR & SWISS CHEESE SANDWICH Smoked tofu is the next best lunch ‘meat.’

It’s firm, flavourful and less expensive than a premium deli meat. When it’s sliced thin and stacked up on a sandwich it makes for a very satisfying bite. This sandwich can also work without the tomato, but it adds to the “impressive stack” element.

4 slices of sourdough bread

Gently toss your thinly sliced tofu in the BBQ sauce.

1 package of smoked tofu, sliced thin

Butter the insides of your 2 slices of sourdough bread.

30 ml (2 Tbsp) of BBQ sauce 1 pear or apple, sliced thin 1 tomato, sliced Arugula Sliced Swiss cheese Room-temperature butter Handful of crispy fried onions

On the bottom slice, place one layer of cheese slices, one layer of pear, and then roughly half the dressed slices of smoked tofu.

The amount of tofu used depends on the size of your bread, but you’re generally looking for a stack of tofu 5mm to 7mm (about ¼ inch, give or take) tall.

Next, place the crispy fried onions on the tofu — the plan being that they’ll stick to the BBQ sauce. Follow the onions with the arugula, tomato, and then the top layer of buttered bread.

Makes two sandwiches

Keith’s Deli 6100 Macleod Tr. S.W. keithsdeli.com Fenoma Kitchen 10, 1420 40th Ave. N.E. fenomarestaurants. square.site Heller Good 323 Centre St., Drumheller Spolumbo’s 1308 9th Ave. S.E. W I N T ER 2025 S AVO U RC A LG A RY.c a 1 3

A D V E R T I S E M E N T

PA S U FA R M :

A place unlike any other in southern Alberta F o r 45 y e a r s , Patrick & Sue Crocquet de Rosemond have put their hearts and souls into this unique property. PaSu has become a favourite destination for

great food, culinary and holiday events, a unique shopping experience and the perfect venue for private affairs.

DINING

CU LINARY EVENTS

SHOPPING

The soaring hip-roof and huge windows allow for lots of light and full panoramic mountain views.

The pine paneled walls are adorned with African art, woolen tapestries and collectibles, all of which pay tribute to their heritage.

Hailing originally from Mauritius, an island nation off the east coast of Africa, Patrick learned to cook from his French mother, who was heavily influenced by the flavours and techniques of the island’s large Indian population. Patrick describes the menu as a fusion of Mediterranean, South African and Mauritian cuisine.

The delicious, heart-warming meals are all cooked from scratch with fresh produce supplied from their own gardens or hand selected at farmers’ markets.

Indulge in a succulent lunch or delightful afternoon tea. Full grill lunch menu is served Tuesday through Saturday from 12 until 2pm. Light lunches and tea are available from 2 to 4pm. Lunch offerings include a vast array of house-made soups, salads, sandwiches, entrees and specialty dishes.

The prices are reasonable and portion sizes generous. Be sure to try the scones, they’re delicious and served with homemade preserves and clotted cream. Reservations are required for all meals and can be made by phone. They are closed on Mondays.

The full PaSu menu is available at pasufarm.com Sundays at PaSu are special. Guests are treated to a bountiful buffet with roast lamb and beef, chicken, vegetables, salad bar, homemade soup, homemade bread and dessert. Seating is between 12 to 1pm and guests are welcome to stay and relax until 4pm. Cost for the Sunday lunch buffet is $49.50 per adult, $22.50 for children two to 10, and free for two and under.

PaSu also features a frozen and refrigerated pantry that’s full of prepared meals you can take with you, so you can have the taste of PaSu right in your own home.

PaSu hosts its own culinary and holiday themed events, including Celtic Nights, Seafood Evenings, Wine Tastings, and other enjoyably delicious occasions, each offering a special menu and occasionally even some entertainment. Seasonal celebrations include Mother’s Day and Father’s Day Buffet and Carvery, Thanksgiving Buffet and Carvery, a Valentine’s dinner and the always popular Victorian Christmas dinners, held the four Saturday evenings before Christmas.

In the warmer months, you can experience an authentic South African Barbecue hosted every Saturday evening throughout the summer. Lamb, steak, tandoori chicken and house-made sausage are grilled to perfection and accompanied by corn on the cob, fresh salads and more. There are only 50 spots for these special evenings, and they fill up quickly, so make your reservations early. Visit the website for more details.

PaSu curates a collection of products from Canada and around the world. The Boutique’s outstanding selection of items will delight those who appreciate quality and beauty. The vast array includes a selection of Sheepskin products, wool items such as socks, slippers and insoles, Canadian-made shearlings, beautiful Irish wool sweaters, home comfort products, children’s items, winter wear, western wear, and jewellery, along with creams, soaps and PaSu’s own moisturizing lotion, made right there on the farm.

P R I VA T E E V E N T S For weddings and special occasions with up to 100 guests, PaSu offers a unique and beautiful venue, with pricing that makes this gem affordable for most families. Sue and the PaSu team take care of the details so you can simply enjoy your special day. PaSu is an inclusive and accessible venue that welcomes all to come out and celebrate.

SENIORS OUTINGS PaSu loves welcoming seniors for the day with their Senior’s Day Trip Lunch package.

Packages include lunch, a farm tour, and time for shopping. Contact PaSu to inquire about group rates and tour options.

Just 40 minutes northwest of Calgary lies an oasis of tranquility, overlooking rolling hills to the Rocky Mountains. It’s a world away from the hustle and bustle of daily life in the city.

PaSu is located at 29434 Range Road 23, Mountain View County, Alberta, a short distance north of Calgary.

To make reser vations, shop online or to book your private event, visit pasu.com or call 1.800.679.7999

F R E S H F R O M the Farmers' Markets | M A R K E T R E P O R T

Market Report

By ER IN JEN K INS OLD MUNICH BRATWURST HOUSE

PRIMAL SOUP COMPANY

At Calgary’s Crossroads Market, comfort food comes in many forms, but few are as beloved as the bratwurst from Old Munich Bratwurst House. A market fixture for more than 25 years (although relocating from its original “house” to a larger booth about 10 feet away), the business is entering a new chapter as Dawnn Kondracki prepares to take the reins from her father, Terry.

For more than three decades, Primal Soup Company has been serving up bowls of warmth and comfort to Calgarians. Founded by Margaret Nemeth in Killarney more than 30 years ago, the business was born from both necessity and passion. “I was a single mom working in oil and gas,” Nemeth recalls. “But it wasn’t a flexible industry, so I needed to build something where I could bring my child along. The business was my phoenix moment out of the ashes.”

With Austrian roots, Kondracki feels a personal connection to the hearty European fare they serve. The menu centres around their iconic pocket dogs, featuring six varieties of extra-large sausage, all made specially for Old Munich. “You can’t get our bratwurst anywhere else.”

At Old Munich, each sausage is served in a freshly baked baguette-style bun, toasted on a custom machine that creates the perfect self-contained dish — easy to grab and enjoy as you wander the market. Customize yours with fresh, made-in-house condiments like sauerkraut, curry ketchup and hot mustard. The customer favourite? “Definitely the currywurst,” Kondracki asserts, “It’s our bratwurst rolled in curry powder with our homemade sauces. People crave it.”

As Kondracki looks to the future, she says she’s eager to continue growing the catering side of the business as well as introducing new menu items that celebrate German classics with a modern twist. Still, that deep sense of comfort will always remain at the heart of their family’s approach to food. “For me, comfort food isn’t just about flavour,” says Kondracki. “It’s about connection — the warmth of sharing a meal, the nostalgia of family recipes and seeing generations of customers come back with their kids.”

Old Munich Bratwurst House | Crossroads Market 1235 26th Ave. S.E. | 403.607.9243

Every batch of Primal Soup is made from scratch — bread is baked in-house, fresh roasted turkeys and vegetables are sourced from local farmers. “Small batches are key,” Nemeth explains. “It lets us layer the flavours and cook each ingredient properly. We use ice baths to stop the cooking process right at the perfect moment. It’s old-fashioned, but it’s the best-tasting way.”

The menu at Primal Soup Company celebrates the versatility of soup, following seasonal ingredients and classics like split pea and ham, alongside globally inspired Thai, Mexican and African flavours. For Nemeth, soup is deeply personal. “As a child of immigrants, I grew up on soup. It brings families together.” One of her favourite ways to serve it? “Put it in a teacup (the ones that grandma gave you) and serve it as an appetizer before a turkey or ham dinner!”

Being part of the farmers’ market community also helps fuel Nemeth’s passion for her business. “It’s about connection and joy, not competition,” she explains. “We support each other. I don’t sell soup, I sell happiness. That’s why we’ve lasted 32 years.”

Photo provided

“It’s always been a family business,” says Kondracki. “I work alongside my dad every day. And my son, who started helping when he was 12, is part of it too. My dad’s ready to retire soon, and it means everything to us to keep that legacy alive.”

What began as a small restaurant has evolved into two locations, including a stall at the Fresh & Local Market, as well as the Primal Grounds Cafe storefront in Glamorgan.

Nemeth’s philosophy for success is simple: grow thoughtfully, stay debt-free and be authentic.

“I’ve built my reputation organically,” she says. “Never try to be someone you’re not.”

Chunky Tuscan tomato soup

Primal Soup Company | Fresh & Local Market and Kitchens 12445 Lake Fraser Dr. S.E. | primalsoupcompany.com primalgroundscafe.com

MARKET REPORT SPONSORED BY:

THIS YEAR

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GET $7 OFF Your Purchase of $47 or More

Join the Fresh & Local Circle of Champions for $99. Help yourself fight food inflation by instantly saving 5% off all your grocery purchases for an entire year; plus you will receive one gift each month for a year; total gift value is $120.

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

OPEN: Thu –Sat 10a-6p; Sundays 11a-5p

403.475.4155 FreshAndLocalFarmStore.com

* Please present this ad. One coupon per family per day. Valid until Feb. 14, 2026. No cash value. Original coupons only. Additional conditions posted in store.

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h c i w d n a S b Clu B y C E I L I DH PR IC E

TOP TOMATO SLICES (OPTIONAL, SOME PURISTS PLACE ALL TOMATO ON THE BOTTOM LAYER)

A CRASH COURSE

Let’s be honest: the clubhouse sandwich should not inspire strong feelings.

It’s the simpleton of sandos. And yet it does — ferociously. Mention it at brunch and suddenly people have opinions: diagonals vs. quarters, turkey vs. chicken, scratch-the-roof-of-yourmouth toasted vs. lightly-kissed. Somewhere, someone is fighting for the right to swap out iceberg lettuce, while someone else is clutching their pearls because mayo touched the tomato directly. This sandwich doesn’t just spark debate — it incites full-blown toasted tussles!

HISTORY CLUB

COOKING CLUB

T h e h i s t o r y, o f c o u r s e , i s m u r k y — as every good food origin story should be. Here are the more pervasive theories:

Perhaps the clubhouse’s charm is that it’s not just a sandwich; it’s a structure; an edible architectural marvel. A delicious Jenga tower of bacon, turkey, lettuce, tomato and a totally extraneous (yet somehow absolutely essential) middle slice of bread. The thing is a skyscraper with a toothpick permit. Here’s how the pedants and pros build their clubs:

S o m e i n s i s t i t b e g a n at the Union Club in New York in the late 1800s as it first appeared in print in an 1889 article in The Evening World, referencing a “Union Club sandwich” with chicken or turkey and ham between two pieces of toasted graham (rough, dark wheat) bread.

O t h e r s c l a i m it debuted on train dining cars, built for travel-friendly nibbling.

O n e s t o r y has a man coming home late and hungry and slapping together what he found in his fridge.

T h e r e’s eve n a t h e o r y involving gambling houses where servers needed a sandwich guests could snack on between losing money.

Regardless of the birthplace, the triple-decker quickly became a fixture of hotel dining rooms, diners, golf courses and any establishment where someone in the kitchen could be trusted to toast bread evenly.

LETTUCE

HAM

MIDDLE L AYER SEPARATOR TURKEY (ROASTED, NOT THAT LOAF STUFF, ARE YOU INSANE?)

BACON (CRISPY, OBVIOUSLY)

TOMATO SLICES (SEASONED WITH SALT AND PEPPER)

LETTUCE (ICEBERG FOR CRUNCH, AWAY WITH YOUR ARUGULAS AND SPRING MIXES)

TOASTED (WHITE, PLEASE) BREAD MAYONNAISE ON ONE SIDE

BOT TOM L AYER

16 W in t e r 2026 S AVO U RC A LG A RY.c a

ACADEMICS

GEOGRAPHY CLUB

I n C a n a d a , the clubhouse is practically a citizen: almost always turkey (not chicken), always bacon, always quartered and served with fries and a dill pickle spear because that’s the law and you will obey it.

I n t h e U . S . , chicken often replaces turkey, avocado occasionally sneaks in and some establishments go rogue and skip the middle slice (can you imagine?).

The U K and the A u s s i e s get a little yolky with it — adding egg to the party.

ORIENTEERING CLUB If you’re in Calgary, you’re in luck: this city quietly punches above its weight in the clubhouse category. Whether you love a classic, a diner version or one served with the gravitas of a steak dinner, Calgary has you covered.

T CU T

What bread is used

1 in a traditional club sandwich?

2

What is the name of the club at which the club sandwich is thought by some to be invented?

3

How is a club sandwich traditionally cut?

What ingredient do Brits and

4 Aussies add to the club sandwich?

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

Which two spots in Airdrie are

5 known for their club sandwiches?

Deerhead Café m Rustic with more than a touch of old school diner charm. Served with traditional crinkle-cut fries and diner gravy.

READY START YOTO OWN JOUR UR CONTACT NEY? US

Blackfoot Truckstop Diner m A true diner-style classic and finish it up with a piece of the infamous flapper pie.

FOR SULTATIOA N

FREE CON

Belmont Diner | Marda Loop m Comfort-food charm with chicken.

SANDO SINS UNTOASTED BREAD WARM TOMATOES WET LETTUCE LIMP BACON

ING His IT U be toric a e P be n cu lly, t c h tal ause t into e clu l all er an the quar b’s t h for e m d you tower ters — sa thr keep ore i ’re re Do ough ing it mpre n s wit ’t fo the w toge sive do h the rget t hole ther od ad little he to mea sa l o t th plast thpi . ck s e e ic nd .

WHILE TRADITIONALLY, NO CHEESE APPEARS IN A CLUB, WE’RE NOT ANIMALS. OF COURSE THERE’S CHEESE. THINLYSLICED CHEDDAR PLACED BETWEEN THE HAM AND LETTUCE ON THE TOP LAYER, PLEASE.

Quiz CLUB

The Cravery | Airdrie m House-made bacon and only a little off-clubhousebrand with a pesto aioli.

Carriage House m Just the tried, tested and true recipe placed humbly among the fancier fare.

Flavours of Montreal | Airdrie m Turkey, bacon, lettuce, cucumber and onion. Trust the French to add a little je ne sais quoi (chef’s kiss).

Nick’s Steakhouse & Pizza m If you’re into the chicken and cheese choice.

Blue Star Diner m Elevated ingredients, still true to form.

GREAT NEWS AT ONE-ON-ONE, WE WORK CLOSELY WITH PHYSIOTHERAPISTS TO SUPPORT EVERY CLIENT’S PROGRESS. Marion’s physio reached out to say she’s feeling better all around.

Our House m Have the fries with it – a spectacular lunch.

Casinos m Those in the know say most casinos have a reputation for good clubhouses.

403.244.9059 | ONEONONEFITNESS@SHAW.CA Personal Training by appointment | 1516 17 Ave. SW, Calgary, AB

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B y C H E F L I A N A ROBBE R E C H T

SQUASH, APPLE & GRUYÈRE

CREAM TEA SANDWICHES I love sandwiches, especially fancy, cute, tasty, little sandwiches.

I also have a love for squash.

So here, just for you, is a fancy vegetarian tea sandwich that’s perfect for entertaining. Squash, apple and Gruyère with a touch of edible gold — it’s delicious, beautiful and full of magic.

This sandwich is about layers of both comfort and sparkle: creamy herbed mayo, gently mashed squash, melted Gruyère, and bright, thinly sliced apples are tucked inside sourdough bread and finished with a flourish of edible flowers and gold.

Tool-wise, I am obsessed with the mandolin; it really does make all the difference. And I love supporting local, which is why I bought mine at Knifewear. You can purchase not only the best knives, but your next obsession — the mandolin. With little effort, it can transform the simplest ingredients into culinary works of art.

Ingredients Herb Mayo

Squash Filling

Seasoned Apples

125 ml (½ cup) mayonnaise

14 g (1 Tbsp) butter

60 g (½ cup) crisp apple, very thinly sliced on a mandolin with a serrated blade

15 ml (1 Tbsp) Dijon mustard 1 ml (¼ tsp) onion powder 2 ml (½ tsp) dried lemon thyme 5 ml (1 tsp) fresh tarragon, finely chopped 15 ml (1 Tbsp) fresh parsley, finely chopped

15 ml (1 Tbsp) olive oil 75 g (½ cup) red onion, small dice

5 ml (1 tsp) olive oil

150 g (1 cup) butternut squash, small dice

5 ml (1 tsp) apple cider vinegar

240 ml (1 cup) vegetable stock

5 ml (1 tsp) fresh parsley, finely chopped

7.5 ml (1½ tsp) maple syrup

1 ml (¼ tsp) dried lemon thyme

2 ml (½ tsp) dried lemon thyme

To Assemble

15 ml (1 Tbsp) fresh parsley, finely chopped

1 small sourdough loaf (300–350 g), sliced lengthwise

T ml (1 tsp) fresh tarragon, finely chopped

6 slices Gruyère cheese

2 ml (½ tsp) onion powder 2 ml (½ tsp) lemon zest

Edible snapdragons Edible marigolds Edible gold spray

Salt and white pepper, to taste

Tips Fresh, edible flowers can be found at Chongo's at Crossroads Market, while Cookie Couture carries edible gold spray.

You will find lemon thyme at The Silk Road Spice Merchant.

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Method In a skillet over medium heat, melt butter with olive oil. Add red onion and cook until softened. Add diced squash and pour in vegetable stock. Simmer gently for 12–15 minutes, stirring occasionally, until the squash is very soft, and the liquid has mostly reduced. Mash with a fork or masher until spreadable.

Stir in maple syrup, lemon thyme, parsley, tarragon, onion powder, lemon zest, salt and white pepper. Set aside to cool slightly.

Toss apples gently with olive oil, apple cider vinegar, parsley and lemon thyme. Reserve a small amount of the apple slices for garnish.

Spread herb mayo evenly over the bottom half of the sourdough. Spread a generous layer of mashed squash over the mayo. Lay 3 slices of Gruyère over the squash and torch until the cheese melts.

Layer the seasoned apple slices over the melted cheese. Spread a thin layer of herb mayo on the cut side of the top slice of bread, and then spread another layer of squash over the apples. Place the top bread slice on and press down gently. Top with the remaining 3 slices of Gruyère and torch to melt the cheese. Let rest for 5–10 minutes.

Trim and cut into 6–8 rectangular tea sandwiches. Garnish with reserved seasoned apples, snapdragons, marigolds, and spray a light mist of edible gold before serving.

Serves 4. Makes 6–8 tea sandwiches. Enjoy!

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Wanda Baker

TERROIR RETURNS Terroir Symposium is May 28-31,2026, marking 20 years of gathering chefs, makers and food thinkers from around the world. This year’s theme, The Joy of Food, celebrates the flavours, stories and connections that shape our culinary landscape. Expect inspiring conversations, bold ideas and a look at the future of food through the lens of joy and creativity. Tickets on sale now.

Terroir Symposium | terroirsymposium.com

POP-UP PIZZA BRUNCH IN BRIDGELAND Canela Vegan Bakery & Cafe has opened a new location in Bridgeland with an expanded brunch menu shaped in part by chef Alonzo Zarco. Alongside returning favourites, the kitchen is introducing new dishes that build on the cafe’s bright, flavour-forward style.

Posto welcomes SAMMYS Deep-Dish Pop-up back on January 14th, 2026.

Photo provided

Canela Vegan Bakery & Cafe opens in Bridgeland

This deep-dish pop-up returns for one gloriously cheesy, sauce-dripping, can’t-stop-won’t-stop day. Think crispy edges, molten middles and slices that require both hands (and maybe a nap after). One day only. First come, first devoured. www.posto.ca to reserve.

Posto Pizzeria & Bar | 1014 8th St. S.W. 403.263.4876

A RARE HONOUR

BRUNCH AT ACME

ZYN The Wine Market has been named International Retailer of the Year by the Brunello di Montalcino Consortium, becoming the first Canadian shop to receive the Leccio d’Oro award. The recognition highlights ZYN’s long-standing commitment to Italian wine and its deep support of Calgary’s wine community.

Photo provided

Canela Vegan Bakery & Café | 208 4th St. N.E. | 403.226.2650 | canelacafe.ca

Acme Sunnyside has officially added weekend brunch, served Friday through Sunday with a menu built for slow mornings and good company. Eggs, pastries, plates and plenty of coffee — from 9 a.m. to 3 p.m.

Acme Pizza & Pasta Co. | 940 2nd Ave. N.W. 403.371.2263 | acmepasta.ca

ZYN The Wine Market | #3050, 2600 Portland St. S.E. 403.543.8900 | zyn.ca ZYN The Wine Market owner David Dienger

Acme Pizza is now offering brunch.

Escape to the Farm Enjoy a home cooked meal, shop with ease and drink in the view.

You’ve earned this peaceful break.

40 minutes north of Calgary | 403.337.2800 or 1.800.679.7999 | www.pasu.com

20 W in t e r 2026 S AVO U RC A LG A RY.c a

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

GREAT GATSBY!

Executive chef Josh Dyer has taken on a new role as national director of brand innovation at Craft Beer Markets and Central Restaurants where he will help guide menu development and future concept innovation.

Gatsby’s has launched its new signature menu, a refined three-course dining experience curated daily by Chef de Cuisine Asher Wilson.

Designed for guests looking to explore fine dining with ease, the menu highlights seasonal ingredients and showcases the restaurant’s elegant approach to modern cuisine. Reservations are limited.

Now, Chef Leroy introduces ORAS: Omakase at The Wilde on 27; a Filipino-inspired, multi-course chef’s choice menu blending Canadian terroir with Filipino flavours. ORAS will take place monthly and can be purchased on OpenTable as dates become available.

The Dorian/The Wilde on 27 | 525 5th Ave. S.W. | 403.300.6630 | thedorianhotel.com Craft Beer Market, Central Restaurants | craftbeermarket.ca, centralrestaurants.ca

THINGS ARE HEATING UP YYC Hot Chocolate Fest is back this February - bigger, bolder, and sweeter than ever. This beloved fundraiser for Calgary Meals on Wheels is officially welcoming the Okotoks Hot Chocolate Festival into the family and introducing a new Worth the Drive award to celebrate participants outside city limits. Sip your way through incredible signature recipes while cheering on local businesses competing for top honours, all in support of Calgary Meals on Wheels and their fight against food insecurity in our city.

YYC Hot Chocolate Fest | @yychotchocolatefest | yychotchocolate.com

Gatsby’s (at The Oliver) | 524 10th Ave. S.W. | 403.387.1335 | gatsbysyyc.com

PANINI 4 BAMBINI

Buy a panino and one will be donated to feed local kids.

Photo provided

Dyer’s former role at the Dorian is now being filled by Executive Chef Leroy Borrega, whose culinary journey began at age seven and led him around the world working with Michelinstarred chefs. He helped earn his previous restaurant a spot in Canada’s Top 100 and three consecutive “Best Restaurant in Calgary” titles. Most recently at Maven, he redefined brunch and launched Calgary’s first Filipino omakase.

Italian Centre Shop (ICS) is bringing back its beloved Panini 4 Bambini fundraiser in support of hungry kids in Calgary. On January 23 and March 5, customers can purchase a delicious, Spinelli signature panini for $10, and ICS will give one back to the community by helping to feed local kids.

It’s a simple and tasty way to make a real difference — one panino at a time!

Italian Centre | 9919 Fairmont Dr. S.E. | 403.238.4869 italiancentre.ca

UP ON THE ROOF Since opening in June, Bow & Bend Rooftop has become known for its stunning views, award-winning design, and standout cocktails and cuisine.

Executive Chef Ashutosh Salunke and his team have unveiled a new menu for the winter season, featuring refreshed signature dishes and salads with seasonal ingredients, and introducing creative comfort dishes, including soups, shareables and house-made pastas. Also join the team for brunch on Sundays complete with live jazz, sweeping city views and a locally inspired menu perfect for late-mornings. Worth the weekend alarm.

Bow & Bend | 833 4th Ave. S.W. |403.300.9858 | bowandbendrooftop.com

Your one stop shop for all of your favourites

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Italian & Mediterranean specialty imports

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For winter comfort food

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26

Authentic wood-fired oven pizza Espresso bar cafe Deli & cheeses House-made sausages Gift baskets Customized catering

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

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Recipe Card Tuscan Sandwich with Pan Seared Chicken & Pesto Mayonnaise R e c i p e a n d ph ot os b y H E TA L V E N M A L I

This Tuscan-inspired chicken sandwich layers simple, bright flavours in the most satisfying way. Tender chicken is marinated with fresh garlic, Italian herbs and a touch of lemon, giving it that rustic, sun-kissed flavour you’d expect from a countryside trattoria.

It’s tucked into buttery toasted sourdough with a generous swipe of pesto mayo, a handful of spinach, sweet tangy sun-dried tomatoes and a luxurious slice of burrata or mozzarella. Every bite is creamy, herby, vibrant and just a little indulgent — the kind of sandwich that feels casual but tastes restaurant ready. Simple ingredients treated properly and layered thoughtfully.

Chicken Marinade

Pesto Mayonnaise

Sandwich ingredients

15 ml (1 Tbsp) olive oil

45 ml (3 Tbsp) jarred pesto

10 ml (2 tsp) of butter

2 cloves of garlic, finely grated

90 ml (6 Tbsp) mayonnaise

5 ml (1 tsp) onion powder

2.5 ml (½ tsp) pepper

5 ml (1 tsp) Italian seasoning

2.5 ml (½ tsp) salt

2.5 ml (½ tsp) oregano 10 ml (2 tsp) fresh lemon juice

5 ml (1 tsp) fresh lemon juice 5 ml (1 tsp) honey

2.5 ml (½ tsp) salt 1 chicken breast, sliced in half horizontally

Instructions Mix the marinade ingredients together in a small bowl, then spread evenly onto each side of the chicken pieces.

Set aside to marinate.

15 ml (1 Tbsp) Mix the pesto mayonnaise ingredients olive oil together in a bowl.

4 slices of sourdough bread 6 sun dried tomatoes (pat oil away with a kitchen towel and roughly chop) 6 leaves of basil (optional) 1 thick slice mozzarella or torn burrata 10 leaves of baby spinach

Warm a pan on medium heat, butter your sourdough slices on both sides and toast them in the pan until golden, then remove.

This gives crunch and colour, and prevents any juicy ingredients from making the bread soggy.

Heat olive oil in the same pan over medium heat. Place chicken breast in the pan, cook for 4 minutes or until golden brown, turn to the other side and cook for another 3-4 minutes, or until the internal temperature reaches 165°F. Remove onto a plate.

Spread the pesto mayonnaise on all the slices. Layer the sandwich in the following order: sour dough slice, sun-dried tomatoes, chicken, basil, cheese, spinach. Top with the second slice of sourdough bread Makes: 2 servings Prep Time: 20 minutes Cook Time: 10 minutes

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

Keep those New Year’s ‘I’m going to eat better’ resolutions with our hearty white, brown, whole grains, multigrain and rye breads.

Available at our retail store, Calgary Co-op and select Sobey’s and Real Canadian Superstores 5310 5 S T S E 4 0 3 . 2 5 5 . 3 51 5

22 W in t e r 2026 S AVO U RC A LG A RY.c a

Prêt à Manger

Quiz

Congratulations to last issue's winner Rusha Barua!

Here are the answers to the Prêt à Manger Quiz: a great place to get olives in Calgary?

1 Where’s Kalamata Grocery pulse might have been served at the time 2 What of the first Christmas? Lentils dried fruits might have made up dessert at 3 aWhat manger dinner party? Figs and Dates Australian dessert might be a good way 4 What to use edible gold leaf? Pavlova gift of the wise men would be great as 5 aWhich cocktail bitter? Myrrh Find this issue's quiz on Page 17

T

T

MODERN STEAK

Date Night EVERY NIGHT IN JANUARY 4PM TO CLOSE | ALL LOCATIONS

2 STEAKS, 2 SIDES & A FEATURE BOTTLE OF WINE $108.00 (FOR TWO)

T BOOK YOUR TABLE THRU MODERNSTEAK.CA OR USE YOUR OPENTABLE APP CHOOSE FROM PRIME GRADE BENCHMARK ALBERTA BEEF: 10oz Striploin | 6oz Flat Iron | 6oz Filet or UPGRADE to: Wagyu or any larger steak & pay the difference.

Then choose any classic side of your choice.

Lastly, select a bo le of wine from our Date Night feature wine list.

(DON’T DRINK OR DISLIKE WINE? WE HAVE OPTIONS FOR YOU.) Add any appetizers or desserts at your discretion

MODERN STEAK AN ALBERTA PRIME GRADE STEAKHOUSE

STEPHEN AVENUE | SOUTHPORT W W W . M O D E R N S T E A K . C A

4

X

VOTED

BEST

FARMERS

MARKET

E A T in O U R

KITCHENS Use our Fresh & Local Dining Guide to help you decide what to eat today. Our 40 culinary kitchens and food artisans have over 2,000 scrumptious items on the menu for you.

Visit www.FreshAndLocal.ca

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

Ph: 403•475•4155

Thursday – Saturday 11a-8p Sundays 11a-5p

www.FreshAndLocal.ca

AWARD

WINNING

CULINARY

INNOVATION