Scrumptiously Fit Food

Restaurant Review: Xocolat

2013-05-17T09:40:00.002-07:00

Earlier this year I’ve started to take Spanish lessons and it’s been quite a blast. People have told me that learning Spanish is easier when you know French, but unfortunately for me, I stopped French classes after Grade 7 and that was a loooong time ago. What I have found is that knowing Mandarin and the pin yin system has actually helped because the pronunciation of the alphabet in Spanish is quite similar to pin yin. Who knew right? So it was quite interesting to find myself speaking Spanish at the new Mexican restaurant, Xocolat, where the waiter was very a great sounding board for my elementary Spanish.

Atmosphere: Elegant and posh interior highlighted by splashes of fushia to create an avant garde dining environment.

Price Range: Mid $10s - $30+

Food and Wine: I was extremely excited to try Xocolat ever since the attending their opening event. It’s nice to see a Mexican restaurant go beyond your typical burrito and highlight dishes that are more local and authentic. After being greeted by the owners (they try to stop by every table), he also suggested we try several of their popular dishes and so we did!

Starting with the Trio de Mariscos appetizer, there were three types of seafood which is cooked by using citrus, like a ceviche. The shrimp was served with a cucumber gelee formed using molecular gastronomy, the octopus was paired with a cilantro salsa and the scallop topped with pineapple. My favorite was the shrimp, it was sweet and the cucumber gelee added an interesting texture. Since Calgary is land locked, the seafood can just never quite compare to cities by the sea and unfortunately I think that really took away from the flavours in this appetizer, which had an interesting concept.

I was really excited about my entrée, the Mole de olla. It’s a braised short rib served with a pretty (the color just pops) carrot puree, guajillo sauce (chili peppers) and veggies. The short rib was extremely tender and had lots of flavour. I really enjoyed the creamy smooth carrot puree, adding just the right amount of sweetness to contrast the guajillo sauce which wasn’t spicy but more provided umami to the dish.

The hubby ordered the Puero Pibil, which had pork two ways, a pork belly and pork shoulder served over a black bean puree and garnished with a bit of green onion. The pork belly didn’t have the typical sear we expected but was served more in a braised form. It’s different but in this case it worked because the braised pork shoulder ended up being a bit on the drier side. So a bit of the belly and shoulder together balanced things out.

For dessert we decided to go with a decadent one, Churros with chocolate and a refreshing one, the Tequila mousse. The tequila dessert is quite a sight. The outer shell is formed using molecular gastronomy, which is filled with a light tequila mousse. You’re meant to break the shell and mix it in with the mousse to get a combination of flavours and textures making for a very interesting mix. As for the churros, they’re not quite the traditional churros but a bit doughier, which I enjoyed. They come with a silky chocolate sauce on the side so you can choose to dip your churros or not, but who doesn’t!

We decided on the La Crema Pinot Noir that evening, which is one of my favorite pinots. It’s light but still has a rich, smooth finish. The owner mentioned that it’s a great pairing for Mexican food because it doesn’t overwhelm the flavours nor does it get muted by the robustness of their cuisine. It is also a great wine just for sipping, if you weren’t enjoying it with a meal.

My Pick: Mole de Olla

Overall: It’s really nice to see a Mexican restaurant serving true Mexican food, yet it’s not so traditional that you’re just expecting plain mole on a plate. They’re changing things up with molecular gastronomy and different flavour combinations, using a bit of the old and a bit of the new to create dishes that are unique and exciting. Combine that with the distinctive dining environment and great cocktails, sounds like a great place for me to go practice my Spanish. Yo necessito practicar espanol!

Xocolat

816 11 Avenue SW

Calgary, AB

(403) 264-6555

Website: www.xocolat.ca

Restaurant Review: Bonterra Trattoria

2013-05-09T08:41:00.001-07:00

With the weather warming up in the city, patio season is seemingly in full swing. Driving down 17th Ave you can see how busy it is and how hard it is to get a table outside. It’s great to enjoy the hustle and bustle of that area, but when I just want to relax and really put my feet up, I swing by Bonterra. They have an amazing hidden patio just off of 10th Ave and a nice menu selection to accompany the ambiance.

Atmosphere: A patio reminiscent of an Italian courtyard in the countryside of Tuscany with the interior boasting an open dining area with heightened ceilings and brick façades.

Price Range: Mid $10s - $30+

Food & Wine: It’s hard not to pick at the breadsticks sitting at the table waiting for our food to arrive, but they’re just so good. I can easily go through a whole jar full. Luckily the waiter stopped by and dropped off some amazingly fluffy focaccia, taking my attention away from nibbling on the breadsticks…for a while anyhow. The focaccia was remarkably soft and went amazingly very well with the herb infused olive oil. I probably could have just eaten focaccia and olive oil all evening with a few bites of breadsticks to cleanse my palate (yes, I enjoy my carbs).

For our antipasti dish we had the grilled calamari served over a bed of fresh spinach and sun dried tomatoes topped with olives, roasted almonds and golden raisins, drizzled with olive oil. It was a nicely well rounded dish, perfectly spiced with a hint of sweetness that lingered at the end. A very refreshing way to start the meal and a nice twist on calamari, where many places tend to deep fry them, the way it was served here it retained its flavour while remaining tender.

We had the Gnocchi di Ceci as the pasta dish, served with spicy lamb merguez sausage, chickpeas, sun dried tomatoes, fennel and topped with plenty of fresh ricotta. The gnocchi was soft and doughy with the accompaniments providing a punch of flavour. I did find the merguez a bit strong after a couple bites so I’d recommend sharing the dish if you enjoy milder flavours.

As a secondi, we ordered the Tonno, which is fresh tombo tuna seared on the outside to a medium rare on the inside and served over top cous cous, cipollini onions, pistachios, sundried tomatoes and paired with a bit of quince jam. The tuna itself was cooked perfectly, with a charred smokiness due to the grilling process. The taste reminded me of flame broiled sushi I’ve had before. The cous cous was cooked al dente, which slightly less done then what I’m used to so it was a bit of an adjustment for me, seeing as it is an Italian restaurant I wasn’t surprised. I suggest getting a bit of the sundried tomatoes and cous cous with the quince for added sweetness and pistachio for crunch in each bite to really balance out the flavours.

To end our meal we shared the Cheesecake with lemon coulis and blackberry compote. The cheesecake itself is more traditional, which is a bit richer in texture, without being overly heavy. I enjoy creamier cheesecakes, so this one definitely fit the bill. It’s smooth and velvety with a nice amount of sweetness. Nothing pairs better with cheesecake then a good fruit compote, a simple yet decadent way to end the meal.

The server recommended I try the Costanza wine by Castello Romitorio that evening to pair with all the seafood we were having. It’s a vermentino chardonnay blend with lots of fresh fruit aromas. Not overly sweet, with a dry finish. It paired very nicely with the calamari dish and the smokiness of the tuna.

My Pick: Calamari

Overall: Always an enjoyable meal at Bonterra, the experience is heightened when you relax in their patio. Off the beaten path but an oasis in itself, its one of the few hidden escapes within Calgary. Although word is starting to get out, so be sure to get there early because you can’t reserve seats in the patio!

Bonterra Trattoria
1016 8 Street SW
Calgary, AB
(403) 262-8480
Website: www.bonterra.ca

Banff Rocky Mountain Wine & Food Fest - Tickets Giveaway!

2013-05-06T08:17:00.001-07:00

The Rocky Mountain Wine and Food Festival, which is being held in Banff on May 10 & 11, 2012 at the Fairmont Banff Springs again this year! It’s a great time to sample the best that Banff has to offer along side some amazing wines and spirits. Even better with this amazing weather we’re having lately.

I have a set of tickets to give away for the Friday May 10th from 7-10pm session (they are entrance tickets only, sampling tickets will need to be purchased). Please let me know if you’re interested in the draw by replying to this post or send me a tweet (@scrumpfitfood). I will announce the winner this Wednesday.

For those who are interested in attending the other sessions, I’ve posted additional information below. The tickets to the events are selling out fast (Saturday evening session already sold out), so be sure to pick them up soon!

THE BANFF ROCKY MOUNTAIN WINE & FOOD FESTIVAL RETURNS TO THE ROCKIES

Banff’s largest wine and food Festival is taking place at the majestic Fairmont Banff Springs

WHAT: The Bow Valley’s favourite wine and food event is celebrating another gourmet weekend in the Rockies. The Banff Rocky Mountain Wine & Food Festival invites guests to sample from a wide array of wine, scotch, beer and other libations, paired with delicious food samples. Wine and beverage experts will be available to share their knowledge and suggest tasting notes as attendees sample their way from booth to booth. The Grand Tasting Hall will feature the best cuisine that Banff restaurants and eateries have to offer including samples from The Bison Restaurant & Terrace, Rimrock Resort Hotel, Sunshine Mountain Lodge, Balkan - The Greek Restaurant, Bear Hill Brewing Company, and many more. Liquor Depot will once again feature an on-site liquor store, where attendees can purchase their favourite finds. Liquor Connect will also be available to demonstrate how LiquorConnect.com can help locate all liquor products offered at the Festival in stores across the province.

WHO: Wine, spirit and beer enthusiasts as well as food lovers with healthy appetites will unite to indulge in a tasty selection of mouth-watering delights. The Festival offers a weekend of fresh mountain air and the chance to enjoy a fun outing with friends or loved ones, while discovering new favourite food and beverage products. The Festival is also the perfect setting for those looking for a special Mother’s Day weekend activity.

WHY: To celebrate the art of food and beverage creations brought to light by talented Banff and area restaurants, hotels and food purveyors, as well as wine, spirit and beer providers. The Festival presents Albertans with an exclusive weekend of indulgence, sampling and savouring in the Rocky Mountains.

WHEN: May 10, 2013 7-10 p.m. Friday Evening Session

May 11, 2013 2-5 p.m. Saturday Afternoon Session
May 11, 2013 7-10 p.m. Saturday Evening Session Sold out!

WHERE: The Fairmont Banff Springs
Conference CentreVan Horne Ballroom,
President’s Hall & Concourse
405 Spray Ave, Banff, AB T1L 1J4

Tickets are available online at rockymountainwine.com. Sampling coupons are required for sampling and can only be purchased onsite.

Banh Mi Subs Made Healthy

2013-05-02T09:20:00.001-07:00

Banh mi sandwiches have been quite the rage these last couple years because it is truly one of the few foods that have existed way before the whole fusion movement. One could say it’s one of the original fusion foods. Made with different types of cured meats, layered with Asian pickled vegetables, jalapenos, cilantro and all stuffed inside a crispy French baguette. Nobody can deny that it makes a tasty combo. However, it’s not exactly the healthiest for you due to the processed meats, pate, mayo etc that’s added in for flavour and not for health. The good news is its extremely easy to switch out ingredients to make it healthy yet not lose the tastiness of the sandwich.

Many (especially food trucks) have taken this twist on the banh mi sandwich to a whole new level with creations such as satay, vegetarian, grilled chicken, really…anything goes! So I decided to play around with several simple yet quick recipes to find my own healthier version and came up with the following. It works for either when you have a bit of preparation time or if you’re in a bind but still craving a homemade viet sub, but note, it’s still quite time consuming so I wouldn’t recommend it for a 20 min dinner occasion (yes we all have those nights…).

Pickled Vegetable Ingredients:

1/2 cup rice vinegar

1/4 cup water

1/4 cup white sugar
1/4 cup carrots, cut
1/4 cup white daikon, cut
1/4 cup onion, thinly sliced

Pickled Vegetable Preparation:

In a sauce pan, mix together rice vinegar, water, and white sugar.

Set over medium heat and bring it to a slow simmer. Remove from heat and allow it to cool to room temperature.

Combine the carrots, daikon and onions in a medium sized bowl. One that is large enough to submerge all the vegetables in the vinegar mixture.

When the vinegar has cooled down, pour it on the vegetables until they’re fully submerged.

Set aside for at least 30 mins, but better if it can be left overnight for the flavours to really penetrate. Place plastic wrap over the mixture and put it in the fridge overnight.

When ready for use, pour out the vinegar and set the veggies aside.

Pork Ingredients:
1lb pork tenderloin or boneless pork chop

3 cloves garlic, minced

1 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp fish sauce
1 tsp ground pepper
1 tsp sugar
1 tsp chili garlic sauce (optional)

Pork Preparation:

Cut the pork tenderloin or pork chop in to slices.

In a bowl, combine the garlic, dark and light soy sauce, fish sauce, pepper, sugar and chili sauce (if using).

Allow the pork to marinate at least 30 mins or overnight if possible.

Once ready, heat a pan or wok, pour in a bit of oil (~1 tbsp), add the pork and allow it to brown a bit. Turn down the heat if the pork browns too quickly. It needs to cook through evenly so the center also cooks without just burning the exterior.

Taste and adjust with a bit of salt and pepper if necessary. Continue to cook the pork until the juices evaporate.

Set aside and allow it to cool slightly.

Banh Mi Ingredients:

French baguette

Light mayonnaise

Cucumber, sliced thinly lengthwise

Cilantro

Jalapeno peppers, seeded and cut thinly

Preparation:

Slice the baguette (highly recommend baking your own baguettes, and I have a great recipe, but I guess that's another blog for another time) lengthwise but not all the way through, open it up and slightly toast it for 2 mins or so.

Once ready, spread the baguette with a bit of light mayo.

Add a bit of pork, top with the pickled vegetables, cilantro, jalapeno peppers and a cucumber slice.

Serve and enjoy!

Should make 4 good sized portions!

Restaurant Review: Ristorante Pulcinella

2013-04-23T09:46:00.000-07:00

Kensington is a great place to stroll around during the summer months and with the weather warming up I’m really looking forward to doing just that. It really is a bonus to also have lots of restaurants just around the corner..or more so on every corner. There are so many choices when it comes to dining options in Kensington that it’s hard to pick and choose where to go. So I’m not surprised that I’ve yet to make my way down to Pulcinella until my friend brought it up one day. Since I’m usually in other parts of downtown, when I was in Kensington last, I made it a point to drop by.

Atmosphere: Open dining area with modern ristorante decor yet keeping a casual Italian trattoria vibe.

Price Range: Mid $10s – Mid $20s

Food and Wine: We were there for a pretty early dinner that evening, which meant we got one of the coveted tables by the window. After ordering our drinks (I recommend starting with a prosecco..or two), we decided on some appetizers to start. We had the Calamari Fritti and Tuscan Bruschetta. The calamari was very lightly breaded and coated in a spicy lemon tomato sauce. I really enjoyed the bit of spice that lingered afterwards.

The Tuscan Bruschetta is a great dish for sharing. It came with three good sized portions of their house pizza dough topped with tomatoes, olives, capers, sun dried tomatoes, and roasted peppers all drizzled with olive oil. The tomatoes were sweet and juicy with the addition of olives and capers giving it that additional tanginess, which brought the dish to a different level, making it not your usual Bruschetta.

We were in the mood for pizza and I was intrigued by their forno oven, so we ordered the Capricciosa to share. My girlfriend and I were both craving different ingredients, which all so happened to land on this one pizza. Fully loaded with mushrooms, prosciutto, olives and artichokes, the only thing I could think of that would bring it up another notch would be to add some truffle oil (what doesn’t taste better with truffles?)! I did find the pizza to be a bit doughier in the middle than what I’m used to because I prefer my pizza dough to be on the crunchier or crispy side, but I did enjoy the toppings and the smoky flavour infused in to the pizza from the forno baking process.

For dessert we shared the Fresh Unbaked Cheesecake topped with a slightly sweetened fresh berry coulis. The texture of the cheesecake is a bit lighter than the conventional baked cheesecakes. Since it’s unbaked, it has a whipped cream cheese mouthfeel. The berries overtop were a nice contrast providing a bit of both sweet and sour to the cheesecake, which can be muted if you just eat it alone. Since I’m not in to overly sweet desserts, the cheesecake was a nice way to end our meal.

My Pick: Calamari Fritti

Overall: With so many great restaurants in Kensington, it’s always hard to pick and choose where you want to go and what you want to try. Pulcinella is a great space to people watch (I have some friends to go there for that specific reason) while sipping on some great beverages and sampling some delicious appies. I’ve also been told they’ve got a great patio in the summer. So why not stroll over?

Pulcinella

1147 Kensington Crescent NW

Calgary, AB

(403) 283-1166

Website: www.pulcinella.ca

Restaurant Review: Roosevelt

2013-04-11T12:23:00.002-07:00

A new trend has seemingly taken off recently. Amazing new diners focusing on sandwiches are starting to pop up in many different cities. No longer is the focus on just the mighty burger, but people are starting to crave a well made porchetta or smoked meat sandwich as well. Calgary is no different, enter Roosevelt a new restaurant that features just that, delicious sandwiches (well..they have burgers too).

Atmosphere: A new aged diner featuring a large open kitchen and dining area. A great place to hang out for lunch or even for a pre / post dinner drink.

Price Range: Mid $10s

Food & Drinks: When we first stepped in to Roosevelt, no word of a lie, my husband’s first words were, “have we been here before?” seeing as that was our first time there...No was the answer. However, the design of the interior just reminded him of Roosevelt’s sister restaurant 80th & Ivy, which can be found just further down 17th Ave. With the high bar tables and lighting fixtures, I too thought it reminded me of the bar area at 80th.

Aside from the interior however, the food menu is very different. Roosevelt’s focus is more on sandwiches and diner type fare. We started with the Down South Salad, which is probably the lightest tasting take on a taco salad that I’ve had for a while. Featuring fresh crisp greens with cherry tomatoes, sweet corn, feta, black beans, topped with blistered jalapeno vinaigrette, crisp tortillas and a side of avocado relish. It sure does sound like a lot but it all works well together. The tortillas providing the crunch that compliments the creamy avocado, if Roosevelt continues to churn out salads like this, then I can definitely see myself straying away from the sandwiches and ordering salads for lunch, which is extremely rare.

I was intrigued by the Mediterranean Cured Meat Sandwich, featuring Spanish ham, soppressata, marinated eggplant, rosted peppers and a creamy goat cheese spread. Since I’m not a huge fan of goat cheese (gasp, yes I know…I tried, but I just can’t do it) so instead they were extremely accommodating and offered a creamy mayo spread instead. The sandwich all comes on a fresh ciabatta bun along with a side of fries, soup or salad. There was a good amount of cured meat in the sandwich, which could have gotten a bit salty but I found the creamy mayo helped mellow it out without taking away the amazing flavours of the different types of meat. I decided to splurge that day and got an order of their fries, which came with house made ketchup. They were extremely crispy, just the way I like it, perfect pairing with a good sandwich.

The hubby ordered the Smoked Meat Sandwich, as the name suggest, is slices of smoked meat layered with caramelized onions, braised cabbage and topped with gruyere cheese and mustard all between slices of rye bread. We didn’t find that the meat had much smoke flavour, but it was still tasty due to the bit of fat that helped prevent the sandwich from becoming dry. We got a side of the cream of broccoli soup. It was tasty and not overly salty or heavy (often happens to cream based soups), it was a nice compliment to the plate.

For dessert it was hard not to succumb to the Coconut Cream Pie, featuring toasted coconut layered over top a creamy center and crispy crust, served with a vanilla whip cream on the side. Each bite was just as amazing as the first. Not overly sweet, but enough to satiate your dessert craving. The pie was full of coconut goodness and it was definitely a good sized portion of pie.

My Picks: Mediterranean Cured Meat Sandwich, Coconut Cream Pie

Overall: Long gone is the pub food that used to be Classic Jack’s (the lounge that use to occupy the same space), instead replaced by fresh salads and sandwiches for both the lunch crowd or those looking for a quick snack. With a nice selection of drinks and beverages that accompany their menu, I’m looking forward to going back and checking out the other items on the menu…oh and the brunch!

Roosevelt
933 17 Avenue SW
Calgary, AB
(403) 719-9330
Website: www.rooseveltcalgary.com

Mendoza - the Argentine Wine Country

2013-04-08T14:16:00.001-07:00

Now that Calgary is on the cusp of spring (we’ve actually been getting some pretty decent weather the last couple weeks). It’s got me thinking of the countries down South that are beginning their fall, specifically Argentina and Chile, which I was lucky enough to visit at the end of last year. Autumn means grape harvest and wine production time for those countries and while we were in Mendoza, Argentina last year we had the opportunity to visit some beautiful wineries.

Once you land in Mendoza, the first couple things you see is all the wine barrels they display in the airport and along the side of the road welcoming you to their wine country. The city of Mendoza itself isn’t overly large, but the greater Mendoza area, which includes the Maipu region, making it the fourth largest metropolitan area in the country and they produce 70% of the country’s wine.

The city is made up of four different plazas situated around the centre Plaza Independencia, which is also the largest. To the west there is Plaza San Martin and Plaza San Lorenzo. To the east is Plaza Italia and Plaza Chile. Each plaza is designed differently to represent its name. It was wonder roaming around the city and admiring the differences of each.

For most travelers that come to Mendoza (I’m talking 99.9% if not more), it’s the wine that draws them in. You can easily sign on to wine tours through the hotel or hostel you’re staying at. They run daily and the main regions they go to include the Maipu and Lujan regions. The tour we took drove us to the Maipu area where we visited a large commercial winery and contrasted it with a small family owned winery. Both specializing in Malbec grapes but also producing other varietals. It was amazing being able to compare the large vats of wine in the commercial winery to the small hand powered machinery used in the smaller winery. After the tour of the winery we were always provided a tasting to showcase the wines produced at each. It was hard to only buy a couple bottles since they were all so delicious, plus the price couldn’t be beat!

As part of the winery tours you also have the option to visit an olive oil factory, which we did. It was eye opening the amount of olives required to get just one bottle of olive oil. At the sampling, we were treated to both flavoured oils and oils that weren’t fully filtered giving the olive oil a cloudy appearance. When you taste that particular type of olive oil, the unfiltered oil provides a lingering grassy taste, which can’t be found at your typical grocery stores. It was definitely my favorite, although the garlic olive oil was hard to beat as well.

There are many different resorts located in the maipu region where you can stay and enjoy everything the wineries have to offer including spa getaways and amazing dinners. But if you’re not there just for the wine, Mendoza is also located just east of the amazing Andes Mountains. We decided to join another day tour which took us trekking through the Andes and we also go to repel down beside a 40 ft waterfall. Although the Andes Mountains aren’t quite the same as the Rockies (they’ll forever be my favourite mountain range), it was nice to compare and contrast the differences between the two. After the trek we decided to stay mid mountain and treat ourselves to a lovely Argentinean lunch along with a bottle of Malbec (of course).

Talking about food, there area some amazing restaurants that we were able to visit and during the summer months in Mendoza the main street to people watch while enjoying a bite is definitely Ave Sarmiento. Argentineans enjoy their offal (innards) as much as their meats so I highly recommend it when you’re in the country. At Patrona, they offer a mixed grill featuring beef, pork, chicken and offal meats. It’s a perfect size to share amongst two people.

A famous wine bar in Mendoza is The Vines of Mendoza, where you’re able to mix and match different wine varietals and possibly even create your own wine. At the Park Hyatt, they do a feature of food and wine pairings each week where you get unlimited tapas once you pay for the wine tasting. It’s a great way to relax while comparing and contrasting the different wines they have featured with each course. The hotel and restaurant itself was amazing and shouldn’t be missed.

One thing I am missing the most right now is the amazing wines that are being produced in the countries south of the equator. Now that we’re fully headed in to spring and soon enough summer (fingers crossed), the South American countries are in full wine production mode. It’ll only be a matter of time before the bottles are shipped north so we too can enjoy their harvest. However, there will always be those special wineries that do not ship their wines up north and those are the ones that I will truly miss. I guess it just means it’s time to book another wine vacation…right?

The Chef's Tasting Experience at Muse

2013-03-27T15:29:00.001-07:00

It’s always a treat to do a Chef’s tasting menu and I’ve been fortunate enough to have enjoyed a few outstanding tastings around the world. Calgary is no exception though. This city has always had hidden gems that showcase amazing tasting menus of their own. One of those places is Muse in Kensington and I was lucky enough to have been a guest at the unveiling of their newly reinvented Chef’s tasting menu earlier this week.

The evening kicked off with glasses of prosecco, freshly shucked oysters served with a zingy minognette and an amazing cheese and crackers (and beet chips) platter in their upstairs bar area. It was nice to reacquaint myself with the different niches within Muse and rediscover the space.

Once dinner service was ready, we were all escorted down to the lower dining area where they gave us a brief explanation of the chef’s tasting menu we would be sampling that evening and so began our journey. Starting with a lovely amuse bouche which consisted of honey marinated pears with crispy chicken skin immersed in a velvety bisque made from concentrated chicken broth finished with a rutabaga cream. A delicious beginning to the evening, which got everyone excited for what was to come.

The first course – Hamachi, a fish often found in sushi restaurants and better known as yellowtail, was served sashimi style after being cured in coriander and lime. The plate was garnished with red and black radishes, red chili’s and togarashi spice to keep with the Japanese theme. The fish was very lightly flavoured and extremely fresh, pretty amazing since we live in land locked Calgary. The wine pairing for the course was the Joie Farm Noble Blend White Wine. Sweet fruit notes reminiscent of a reisling, the light tannins and bright finish was a nice accompaniment to the delicate hamachi.

Our second course – Potato, reminded me of a refined breakfast with diced potatoes, green peas topped with a perfectly sous vide egg, along side bacon and black truffles. Cutting in to the egg and seeing the yolk ooze perfectly over the potatoes made me excited for that first bite and it was spectacular! A bit of bacon, potato, egg, topped off with truffles! It was extremely decadent, comforting and very satisfying. It was definitely my favourite dish that evening. The course was paired with a Querciabella Chianti Classico featuring sweet spices and cherry flavours, chiantis are one of my favorite wine varietals. It provided a nice balance between the smokey bacon and the creamy yolky potatoes.

Third course – Sturgeon, a lovely grilled fish course served with beet ribbons, brussel sprouts and a crunchy squid ink cannoli filled with caviar crème fraiche. If that wasn’t enough, the servers then poured a flavourful borscht consommé over top. I really enjoyed the borscht which helped infuse additional flavours in to the sturgeon and added moistness to the dish, preventing the fish from being dry which can often occur when grilling fish. The sturgeon and caviar were both from Vancouver Island and it was nice to see local Canadian products on the menu. The fish was paired with a brut sparking wine from Antech Heritage Cermant de Limoux, light and crisp, it really let the sturgeon shine through, enhancing the flavours without muting the dish.

The fourth course – Lamb, showcased two ways. First with the saddle of lamb cooked wrapped in a bit of lamb fat to provide additional flavours and second a crispy lamb belly served overtop a farinata (chickpea) cake. I was drawn to the rosemary dust that was plated along side the black olive emulsion, it really ignited the dish since lamb and rosemary are a perfect match. The lamb itself was cooked just right, moist and succulent, you could taste the additional flavours provided by cooking the lamb in the fat but it wasn’t greasy or heavy. For this course, we were treated with two wines where we got to compare and contrast the difference in notes and flavours provided by each. The first being J. Boutin Cote Rotie Bonneveaux Syrah and the second was the New Zealand Te Mata Bull Nose Syrah. I preferred the fruitier, New Zealand Syrah. I thought it brought out the lamb a bit more, playing with the gamey meat flavours and providing a light spice. The J.Boutin Syrah was a bit stronger on the oak, with blackberry and plums it had a stronger bolder finish.

Before our fifth course we were treated to a very whimsical Palate Cleanser, a miniature Crab Apple Soda made from Okanagan apples. It was slightly sweet, a bit tart and the bubbles made it extremely refreshing. I definitely could have ordered it as a drink on its own.

Our final course was Chocolate consisting of a creamaux of chocolate (similar to a flourless chocolate cake or chocolate ganache), toasted meringue, lemon gel, coriander and sweet potato sorbet. I was intrigued by the sorbet, prepared by roasting the sweet potatoes then mashing them and turning them in to a sorbet. It had an interesting texture, thicker than your usual ice cream or sorbet. A bit dense but I enjoyed it, reminding me of Asian sticky rice desserts. The chocolate itself was very decadent and slightly bittersweet the perfect pairing to the intensely sweet Brigaldara recioto della Valpolicella Classico – a reduction of valpolicella grapes to produce a sweet red dessert wine.

This tasting menu was definitely a treat and at the end of the journey we were all extremely satisfied (and full!). The whole meal took a little over 3 hours but they’re not meant to be rushed, instead each course is meant to be savoured. It reminded me of all the great meals I’ve had at Muse in the past and I look forward to going back and sampling another tasting menu in this gem of a place.

Muse Restaurant

107 10a St NW

Calgary, AB

(403) 670-6873

Website: www.muserestaurant.ca

Tutti Frutti Frozen Yogurt - Grand Opening

2013-03-21T10:15:00.000-07:00

Is it odd that after a long day at work I like to wind down the evening with a big….bowl of frozen yogurt (or gelato..or ice cream)?? Basically something nice and cool with just a hint of sweetness, nothing overly heavy or cloyingly sweet. The simple pleasures in life, that’s what I look forward to. So I was pretty excited to find out that Tutti Frutti, a froyo chain, was opening up several locations all throughout Calgary and close to where I live!

I was lucky enough to be one of their guests that got invited to Tutti Frutti’s media night at their new 17th Avenue location, where we got to tour the brand new store and taste the many different flavours of froyo they were featuring. The different flavours served included:

Black Sesame
Peanut Butter

Coconut
Pineapple

Chocolate
Salted Caramel

Lychee

Tart

Blueberry

Strawberry

For those that can’t make up their mind between which flavours to try, aside from trying them all, you can “twist” the two flavours that are in the same yogurt dispenser together (reason behind why I separated the different flavours in to pairs). The flavour duos are matched specifically for that purpose, taking sampling of all the different combos up another notch. With over 70 different flavours, the combinations are endless. Tutti Frutti will be updating their flavours based on demand, so the more you eat the more they’ll change things up! All flavour updates can be found on their facebook page and via twitter (@TFFroyoYYC), so remember to follow them for the latest news. Who knows, maybe they’ll start taking flavour combo suggestions!

What I enjoyed most about froyo is its subtle sweetness. There was just enough to let you satisfy that dessert craving, yet it doesn’t overwhelm you. I enjoyed sampling the different flavours on their own just get a good taste of each. My favorite was the black sesame. It’s really nice to see traditional Asian flavours incorporated in to modern day desserts. There was a nice subtle hint of black sesame which tasted amazing with the coconut (another favorite of mine). The coconut froyo tasted just like the tropical ice cream I had in Hawaii recently, it was very refreshing and reminded me of summer. My third choice was the salted caramel. Normally I find certain caramel desserts to be overwhelmingly sugary, but not this. There was just enough caramel flavouring without overpowering the rest of the froyo in my cup. I can see that some might not thing it’s salted enough for a salted caramel, but I enjoyed it.

To make things even more interesting, there is also a self serve toppings bar, where you can add different yummy treats to your froyo and individualize it even more. My favourites included the chewy mochi balls, especially mixed with the black sesame! The popping pearls were delicious as well and provided a burst of flavour with each bite. There are also fresh fruit, cookie and brownie chunks, for those looking for more traditional toppings.

Froyo (frozen yogurt) is healthier than ice cream since it’s made from yogurt and contains probiotics, but remember it is still considered a treat and should be consumed accordingly and along with a healthy diet. Tutti Frutti also makes quite a few of their froyo flavours from soy, making it gluten free. So those with a gluten allergy or lactose intolerance and vegans can enjoy it too!

The 17th Avenue Tutti Frutti location officially opens this Saturday March 23rd, so be sure to stop by and try a few combinations of your own! Now if only I can convince them to sell take away containers….then I can enjoy it at home too, after a long day of work!

Calgary - 17th Avenue

858 16 ave SW

Calgary, Alberta

T2R 0S9

(403) 460 8846

Calgary - Marlborough Mall ( COMING SOON )

#1464 515 Marlborough Way N.E.

Calgary, Alberta

T2A 7E7

Calgary - Southtrail Crossing ( COMING SOON )

130 Ave Shopping Centre

Calgary, Alberta

Website: www.tfyogurt.ca

Restaurant Review: Yellow Door Bistro

2013-03-15T13:29:00.002-07:00

The Big Taste event held annually in March involving many of Calgary’s downtown restaurants recently came to a close. It has always been a great time for people to enjoy the set menus provided by each restaurant to showcase their specialized dishes or unique fare conjured up for the festival. This year was not different and if anything there were quite a few new restaurants that recently opened in downtown that joined in. One of them being Yellow Door Bistro, an updated space that once was known as the restaurant St.Germain. What better time to try something different and sample multiple dishes.

Atmosphere: A funky dining area with splashes of décor inspired by Alice in Wonderland. The room truly transports you beyond Calgary.

Price Range: Mid $10s - $30+

Food and Wine: I wanted to take advantage of the Big Taste menu, but there were items on their regular menu that intrigued us so we decided to sample a bit of both. Before our meals arrived we were served an assortment of housemade breads in flavours like carrot fennel and walnut alongside chewy breadsticks. They were unique and different, plus I am a lover of carbs, so no complaints here!

The Big Taste menu started with a light Heirloom Carrot and Fairwind Farms Gouda Cheese Salad. The flavour of the cheese was very slight and provided extra vibrancy to the dish and really highlighted the freshness of the heirloom carrots and beets, especially when contrasted with the orange cardamom dressing. From their menu we added the Beef Tenderloin Tartare, which came with lightly toasted brioche slices. I found the tartare to be nicely seasoned, not overly tart especially when there is mustard, capers and pickles all in the mix. The dish was nicely presented as well.

I selected the Braised Lamb Shoulder entrée from the Big Taste menu. The lamb was served over top a creamy corn polenta along side baby vegetables and a savoury jus. My favorite part of this dish was the polenta. It was creamy and full of flavour, I can see why the chef decided to pair it with the lamb. The lamb itself was a bit tougher than what I’m used to, especially using the braising cooking method, but it could be due to the sheer volume of dishes that were leaving the kitchen that night.

My husband had the Seafood Linguine of their regular dinner menu, which included mussels, clams, prawns and squid served in a spicy tomato sauce. It’s not your usual Italian pasta, where the linguine is smothered in sauce and seafood. The dish is very lightly sauced with the seafood presented in a careful manner on the pasta. The linguine itself was a bit over how I normally like my pasta, but not overdone or mushy. It was nicely seasoned and I enjoyed that it was a bit spicy, thereby adding another dimension to the dish.

The Valrhona Chocolate Fondant was served for dessert and a perfect ending to the meal. I really enjoyed the Cocoa Nib Ice Cream and wish I had more of it. The fondant cake itself was warm and soft in the centre, almost to the point of a chocolate lava cake. It felt decadent but wasn’t cloying sweet making it nicely balanced.

We had the Natura Carmenere wine to accompany our beef tartare and lamb dishes. It is a bolder, oaky wine with spicy cocoa notes. I recommend decanting it before drinking to allow the wine to really open up. Once it’s had the opportunity to breathe, you’re able to taste more of the berry undertones of the wine. It is a wine that’s meant to be paired with meat or spicy dishes or else it would overwhelm your palate, especially if enjoying lighter fare like fish.

My Picks: Beef Tenderloin Tartare, Valrhona Chocolate Fondant Cake

Overall: At one point in the evening I remember mentioning to my husband that it no longer felt like we were in Calgary because the décor was so unique. I enjoyed the combination of lounge slash sophistication of the room. The food on their regular menu also looking intriguing, there were several other items we would have liked to sample (drawn to the rabbit dish for some reason ;) ), but were just too stuffed at that point. I’m looking forward to going back once they’ve had a chance to really get in their groove, plus it’ll be nice to see the space again when it’s a little less hectic seeing as the Big Taste event is now over.

Yellow Door Bistro
119 12 Ave SW
Calgary, AB
(403) 206-9585
Website: www.yellowdoorbistro.ca

Restaurant Review: Shikiji Japanese Noodles and Sushi

2013-03-04T14:49:00.002-08:00

Seeing how warm it was on Saturday, it was hard to believe that we would literally get a dumped of snow overnight. Honestly, I think the storm moved in and the snow piled up in under an hour! All I wanted to do was curl up in bed and watch movies all day, maybe read a book or two. Nothing was going to make me leave the house…except for a nice hot bowl of steaming noodles in a well seasoned broth. Nothing brings comfort on a cold day more than a nice noodle soup and when I’m craving noodles, I like to hit up Shikiji.

Atmosphere: A charming petite Japanese styled restaurant that usually boasts an impressive line up and a boisterous atmosphere. I suggest going early.

Price Range: Mid $10s

Food: Although Shikiji serves an array of items on their menu. I’m usually visiting for their famous ramen noodle bowls. Ramen are traditional egg noodles made by combining flour, salt, water and egg together, which gives it its distinct yellow color. There are traditionally several different flavours of broth which the ramen is served in. At Shikiji you can find both traditional broths such as Soy, Shio (salt soup base) and Miso or the house specials of BBQ Pork (soy soup base) and Chili Goma (sesame base).

My favourite go to is the Chili Goma Ramen noodle bowl. It’s not extremely spicy. Instead there’s only a hint of spice used to add flavour as opposed to the usual burning sensation unlike other cuisines. I’m sure they can make it spicier if you request them to, but I prefer it this way as not to over power the rest of the broth, which is nicely flavoured with sesame goodness. The chewy noodles are topped with a salted ground pork, green onions, shitake mushrooms and bamboo shoots. It’s hearty and my type of comfort food especially when you add the garlic chips provided on the side. They’re crispy and garlicky, the perfect addition to any noodle bowl.

I’ve also had the chance to sample their Miso Ramen bowl which is served with flavourful BBQ pork, corn, bean sprouts, cabbage, carrots, ginger and topped with lots of green onions. Before the noodles are brought to the table they bring out a little saucer of sesame seed where you can grind them up to your own satisfaction. The broth is lighter than the Chili Goma bowl due to its soy base and I enjoy all the vegetables mixed with the noodles as well. Although I do find that sometimes I get overwhelmed by bean sprouts, but just make sure to ask the server to give you less if you’re in the same boat.

If you’re not in the mood for ramen, try other items on their menu soon like their sushi rolls, udon and soba noodle bowls, which are fresh and tasty as well but it’s hard to beat the craving for ramen noodles!

My Pick: Chili Goma Ramen

Overall: A big hot bowl of noodle soup really does warm you up and I’d have to say that I actually think the broth at Shikiji is even better than the ramen noodles houses I visited while I was in Vancouver. Seeing how much the Vancouvrites love their ramen (to the point where they wait upwards of 1 hour in the rain), I might potentially be waging a ramen noodle war and not even know it yet.

Shikiji Japanese Noodles and Sushi

1608 Centre St NE

Calgary, AB
(403) 520-0093
Website: www.shikiji.ca

Apple Pork Meatballs

2013-02-26T08:46:00.000-08:00

When things start to get stressful in life I find that I always turn to food, not in a bad way, but in a healing and comforting way. Cooking has always been a way for me to relieve stress and let my mind wander for a couple hours before having to return back to reality. I enjoy taking ingredients that I know and inventing new uses for them, especially turning savoury to sweet and vice versa.

Seeing as it was apple month I figured what better way to let my imagination soar and play around with a couple ideas I had been throwing around up there. Apples are great for both savoury and sweet dishes ranging from small one bite appetizers to decadent desserts. This time around, I decided to attempt a meatball made with pork and apples, which is a natural marriage. They just seem to enhance the flavours of one another, the perfect foundation to showcase a savoury sweet dish.

The apples in this recipe provide not only the sweetness, but also helps to keep the meatballs moist and tender. By adding a bit of cinnamon and nutmeg that can be found in a typical apple dessert, it really plays on those particular notes. However, not to take it too far in to dessert territory, there’s also a balance of flavours with yogurt and sage giving the recipe an almost Mediterranean flare. I could almost envision wrapping them up in a pita along with tzatziki and hummus.

I used gala apples for this recipe, but if you want more acid in the dish, granny smith’s would be an interesting choice as well. I would also be tempted to try other sweeter apples such as ambrosia to contrast the difference between each.

Nutritional Tidbit: There are so many different varieties of apples, but they all provide similar benefits. Apples are a great source of both soluble and insoluble fiber, which are required in our diets to help lower heart disease, cholesterol and aid in digestion. Also because it’s natural, the sugars in apples (and other fruits) don’t cause your body’s insulin levels to spike. Maybe eating an apple a day really does keep the doctor away.

I hope you enjoy this recipe, it definitely helped me unwind when I was pulling all the ingredients together, especially when I had to use some elbow grease to combine everything. What better way than to take your mind off of things, plus the eating part helps too!

Ingredients:
1 lb lean ground pork
1 medium gala apple, chopped
1 small onion, chopped
2-3 cloves of garlic, minced (I prefer more garlic)
1/3 cup plain or greek yogurt
2 tbsp dijon mustard
1/2 cup panko bread crumbs
1 tsp ground sage
1 tsp cinnamon
1 tsp nutmeg
1 tbsp parsley
1 tsp salt
1 tsp pepper

Preparation:

Preheat the oven to 375ºC

Place a medium skillet over medium heat, add in a bit of canola or olive oil. Stir in the onions and garlic. Cook for 5 mins or until they start to become translucent.

Add in the sage, cinnamon, nutmeg, parsley, salt and pepper. It’s ok if it’s a bit salty at this point because it will need to be added to the pork. Remove from stove and let cool.

In a medium sized mixing bowl, break apart the ground pork, mix in the chopped apple, greek yogurt, dijon mustard until combined.

Stir in the onion mixture and panko bread crumbs to the mixing bowl. Don’t over mix or else the meatballs will become tough.

At this point I like to heat up a bit of the pork in the microwave just to do a quick taste test. Add more salt and pepper if required.

Portion out the mixture in to roughly 1 inch balls and place on a baking sheet, leaving a bit of space between each ball to ensure evening cooking in the oven.

Once ready, place the baking sheet in the oven and let cook for roughly 20-25 mins. Cooking time will depend on the size of the meatballs.

Should make around 2 dozen meatballs (depending on size). Delicious served with a bit of tzaziki!

Enjoy!

Winefest Tickets Giveaway

2013-02-19T07:57:00.002-08:00

Its Winefest time again in Calgary, held at the Stampede Park Big Four Building this weekend February 22 & 23. I have a set of tickets to give away for the Saturday February 23rd Afternoon session from 2-5 p.m! So respond to this post and I’ll do a random draw on Wednesday for the winner.

For all of you that are interested, here’s a bit more information. Plus there are still additional tickets available for purchase during the Saturday afternoon session.

Calgary’s highly-anticipated all-inclusive wine event returns to the Stampede Park Big Four

WHAT: Alberta’s favourite all-inclusive wine event is back celebrating its 21st year. With a selection of red, white, sparkling and dessert wines to choose from, guests will have the opportunity to sample hundreds of local and international wine varieties from 14 of the world's most renowned wine regions. Wine experts will be available to share their knowledge and suggest tasting notes as attendees sample their way from booth to booth. One ticket includes unlimited wine tasting, a complimentary Riedel wine glass and a keepsake Tasting Notebook. An onsite Liquor Depot store will allow guests to purchase their favourite finds of the night. Attendees can also nibble on a delicious selection of hors d’oeuvres from Stampede Catering, Springbank Cheese Co., COBS Bread, Oh! Naturals, Cococo Chocolatiers, Nefiss Lezizz and Terra International Food Inc.

WHO: Wine novices and seasoned vino lovers alike will enjoy a decadent evening or afternoon of all-inclusive wine tasting alongside delicious hors d’oeuvres. Winefest is a chance to enjoy a fun outing with friends, family or loved ones, while discovering new favourite wines and increasing wine knowledge. WHY: Celebrate and sample from 247 wines from the world’s most renowned wine regions! Winefest is the perfect opportunity for guests to ‘try before you buy’ and discover new favourites in a casually refined atmosphere.

WHEN:
February 22, 2013 7-10 p.m. Friday Evening Session Sold Out!
February 23, 2013 2-5 p.m. Saturday Afternoon Session

February 23, 2013 7-10 p.m. Saturday Evening Session Sold Out!

WHERE:

Stampede Park Big Four - Hall A 1410 Olympic Way SE,

Calgary, Alberta

T2P 2K8

For ticket information visit:

http://www.celebratewinefest.com/calgary.html

Market Sneak Peek

2013-02-13T08:49:00.003-08:00

Recently I was watching a TED talk about how the population adopts new ideas or more scientifically, the diffusion of innovations. Essentially we’re all grouped in to 5 categories, the innovators, early adopters, early majority, late majority and laggards. It really made me think about how the world is starting to view food. No longer do we want to eat what’s processed and easily accessible. People are starting to question more and more about their food, where it’s come from and whether it’s been treated ethically. We as a population are becoming more aware of what we’re eating. This can only be a good thing, people need to be educated about their food and I’m glad that in this case, we’re more in the early adoption or early majority categories.

So I was extremely excited to hear that there was a new restaurant in Calgary who is also focusing on farm to table cuisine. Yes, it seems like there are more and more of these restaurants, but could we ever have too many? Well I was lucky enough to be amongst the group of people that was invited to their sneak peek night, where we got to sample various items off their menu.

Everybody was greeted warmly at the door with a lovely glass of the Argyle Brut Sparkling Wine and introduced to the set up that night. Different food stations were located around the restaurant with each showcasing a special dish and drink pairing. Everyone was encouraged to mix and mingle throughout the space. Before I started however, I was drawn to the décor of the dining area. Very farm house contemporary. Contrasts of colors between black with white and the lighting fixtures throughout were whimsical with an antique flare. I especially liked the design of the lights above the bar.

I couldn’t stay distracted too long though because right next to the entrance was the oyster station meant to pair with the sparkling wine. I enjoy many things and oysters are definitely one of them, naturally briny it’s a perfect match with the acidic mignonette and tart sparkling wine. It was hard not to want to linger by this station all evening, but I knew there were other surprises around the corner.

Just when I thought that, a server approached with a platter of macarons. Not just your typical sweet dessert macarons, but a savoury Foie Gras Macaron. It was my favourite item of the night. The meringue exterior was crunchy but literally melted in your mouth unleashing the amazing creaminess of the foie. It was served with the Ratified cocktail, which is a combination of St Remy Brandy, white cranberries and bitters. Each sip accentuated the taste of the foie ending with a lovely lingering finish.

The next station featured the Scotch Quail Eggs paired with what they coined as the Johnny Winter Love Affair cocktail made with Johnny walker black, cinnamon syrup, bitters and sparkling wine. The eggs were coated in a crunchy exterior providing extra texture contrasting it with the soft boiled interior. I really enjoyed the cocktail which was reminiscent of sipping apple cider. It’d be perfect by a warm fireplace.

At the back of the dining room, where the kitchen was located they were serving a Charcuterie and artisanal cheese platter showcasing all their house made goodies including head cheese, air dry bison, mortadella and duck rillette. Even the crackers, bread and preserves served along side the platter were made fresh in house. My favourite combo was the mortadella (with pistachios strewn throughout) and their house made mustard. It went nicely with the Blasted Church Merlot, exhibiting cherry flavours with a hint of spice and a long finish.

Other delights we were introduced to included a 12 min Sous Vide Egg topped with a light Chive Chantilly Whip, which was a favourite among several guests. I enjoyed the Bison Tartar, served over top house made crackers and topped with springs of chives (also grown in their own herb garden, look for it in the open kitchen). There were also freshly baked Chocolate Chip Cookies that were straight from the oven and still warm! They were chewy with a lovely crispy edge and weren’t overly too sweet. I’d have to say I was guilty of having more than just one but lucky for me I had partners in crime.

I’m looking forward to going back and trying other items off of their menu. Lucky for me, my friends have already booked us a table! There’s definitely nothing wrong with being an early adopter, especially if it means I get to taste delicious food before word gets out and people book up all the space!

Restaurant Review: Bar C

2013-01-31T09:53:00.000-08:00

When I’m out in the mountains I’ve always enjoyed staying and dining at the local CRMR lodges and restaurants. That’s a similar case for Calgary, where I’ve always had great meals at Cilantro and Divino. I was pretty excited to hear that they were opening a sister restaurant with more of a lounge concept in mind. Calgary always needs more lounges since people seem to only have choices of either restaurants or bars. So I was looking forward to checking out the new Bar C lounge down on 17th Ave.

Atmosphere: An open and modern lounge/dining area with contemporary furnishings and a laidback casual ambiance.

Price Range: Mid $10s - $20s

Food and Wine: I was really intrigued by all the raw food items on the menu (apparently my brain refuses to believe we live in a landlocked area). It’s very rare that you see so many different offerings including carpaccios, tartars, ceviche. Needless to say, I was pretty excited. We started with the Tuna Tartar Poke (poke being a famous Hawaii dish of raw dressed fish). This version featured a soy lime base with toasted sesame seeds topped with bits of seaweed salad and served with wonton crisps. The sauce had an asian influence, paying homage to where the dish originated. I did find that the soy overtook the taste of the tuna a bit and was a little over seasoned. However the concept of the dish was not lost and I appreciated that.

Next up was the Buffalo Tartar, which had bits of capers interspersed throughout with chunks of pickles, served with toasted baguettes slices on the side. This is the tartar for all the pickle lovers out there. Tart and tangy, you can’t miss the brine from the pickles with the added punch of the mustard.

The last of our munchies included the Cured Meat Platter. Unfortunately they were out of the Foie Gras Parfait that evening and the server suggested the Chicken Pate instead and we ordered the Valbella Prosciutto as well. The platter accompaniments included course grainy mustard, sweet pickles and dates with toasted baguettes. The chicken pate had a very interesting texture. It reminded me of a rillette but less fatty and unctuous. Since chicken lacks the gaminess that duck normally provides to a rillette, the pate ended up tasting a bit bland, which was unfortunate. The prosciutto was the opposite, it was flavourful and paired nicely with the accompaniments that came on the platter.

We all really enjoyed the wine that night, which was the 2009 Casa de Mouraz Touriga Nacional Tinta Roriz from Dao, Portugal. Plus, the carafe was absolutely genius! I loved the presentation of the wine in an Erlenmeyer flask (haven’t seen one of those in a long time). The wine itself was fruity and full of plum notes with lots of character but finishes smoothly with lingering firm tannins. A lovely wine for just sipping or pairing with appies and charcuterie.

I liked having all the wine choices laid out so you can pick and choose from each. Unique in that you can choose a certain amount of ounces beyond the regular 2oz, 5oz or 9oz glasses. It really lets you mix and match the different choices or go full throttle with any particular wines you really enjoyed.

Overall: An attractive ambiance with great surroundings for lounging. Although what we ordered didn’t really give us a full overview of what the food had to offer (Next time I’d have to try more off the cooked food menu.), I would definitely come back for the wine!

Bar C
340 17 Avenue SW
Calgary, AB
(403) 984-3667
Website: http://www.crmr.com/barc/

Restaurant Review: Il Sogno

2013-01-22T07:38:00.001-08:00

With all that’s happened during the holidays I feel like I’m constantly playing catch up, not only at work, but in my personal life as well. It’s amazing how everything can happen all at once and throw life in all different directions. So I wasn’t at all surprised that I missed posting a blog that I wrote a while back. Sitting there just waiting in my draft folder. So here it is now, albeit a little late (I am truly sad that it is especially because it was of a restaurant that I quite enjoy), but better than never. I’m glad to finally be able to share my thoughts on Il Sogno, a great Italian eatery in Bridgeland.

Atmosphere: An elegant and stylish dining area situated in a refurbished historic building that incorporates modern accents with distinguished surroundings.

Price Range: Mid $10s - $30s

Food and Wine: We were there to celebrate a special dinner with my parents we decided to order the traditional Italian menu of antipasti, primi, secondi and dolce, which was perfect because I got to sample pretty much the whole menu (because luckily family doesn’t mind).

The appies featured at the time (they constantly change their menus based on seasonality, but favorites do make a reappearance) included Calamari which we ordered with the house made onion loaf, a Braised Duck Crocante and a light red leaf salad with anchovy vinaigrette. The calamari wasn’t deep fried but served with a light olive and tomato sauce. I really enjoyed dipping the chewy onion loaf in to the tomato sauce and scooping some calamari on top. It was a nice change to the deep fried calamari that I’m used to. My parents both enjoyed the crocante, it was a nice contrast between the crispy outer shell and the moist duck in the center.

For our primi or pasta course, we selected the Ricotta Gnocchi, Risotto, Oxtail Ravioli and Tortelloni Bolognese. All the pasta dishes were cooked perfectly al dente. The gnocchi was nice and chewy, perfect little bite sized carby goodness scooping up the lovely sauce. The oxtail ravioli was very flavourful, I really enjoyed the combination of mushrooms with the creaminess of the sauce. My only complaint was there wasn’t more of it! After a couple bites of the tortelloni, it was hard not to steal the dish away. Again, the flavour combinations worked really well here. As for the risotto, it was creamy without being heavy and the texture of the dish was just right, without the rice being overly mushy or the consistency seizing up. It ‘fell’ just the way a risotto should when you take each spoonful.

I got to taste both the Seasonal Fish (it was Sea Bass that day) and the Seared Tenderloin. The fish was seared just enough to form a crust without overcooking the bass. It was served along side a creamy parsnip puree and smashed potatoes, overall a very light dish. The tenderloin was cooked perfectly medium rare, served over top black lentils and broccolini with a tangy tomato jam. I preferred the jam over the traditional compote butter because it helped brighten the steak by bringing acidity to the dish.

It was hard to select which dolce aka dessert we wanted, since they all sounded very appealing. My parents ordered the Cranberry and Lemon Crème Brulee with a side of shortbread biscuits. Tangy and tart, a good combination for crème brulee which can often be eggy and heavy. We decided on the lighter Gelato and Sorbet Trio and selected the grapefruit sorbet (very refreshing), espresso gelato (creamy and smooth full of coffee flavour, perfect paired with coffee), and the berry gelato (good combination of sweet and sour). The coolness of the sorbets and gelatos were a good contrast to our hot Illy cappuccinos and coffees.

The wine that was chosen that evening was a Schug Sonoma Valley Pinot Noir, a bouquet full of cherries with a nice lingering of oak and a long smooth finish. A wine that is light enough to pair with all the seafood, but a spicier red to go with the meat dishes as well.

My Picks: Oxtail Ravioli, Gelato and Sorbet Trio

Overall: Il Sogno’s always been a restaurant that we’ve frequented over the years so I’m glad to finally share my experiences with everyone. Although I forgot about posting this blog, it definitely does not mean that Il Sogno is forgettable, quite the opposite. When you’re there you’ll enjoy unforgettable service combined with delicious Italian inspired fare. What more can you ask for? Well there is a special Chef’s tasting menu..maybe ask for that…it was delish!

Il Sogno

24 4^th Street NE

Calgary, AB

(403) 232-8901

Website: www.ilsogno.org

Easter Island and the Mysterious Moai

2013-01-17T15:01:00.001-08:00

Does anybody remember the Dristan commercials featuring the talking heads back in the 90s? Or am I the only crazy person that still thinks they’re hilarious? I tried really hard to find a link on youtube but apparently I might actually be the only crazy that remembers them. Regardless, they held a special place in my heart when I was a child, so when I found out that they actually existed (probably watching a random national geographic episode), it was inevitable that I had to go visit them.

It was like stepping in to a dream when we landed, met with replicas of the big headed Moais at the airport told me that we’ve finally reached our destination after a long 5 ½ hour flight from Santiago. We met up with our bus driver who got us ‘lei’d’ and proceeded to talk about the history of the statues on the way to the hotel. Just driving by you could see the Moai heads all along the coastline of the remote island, which is currently inhabited by less than 6000 Rapa Nui’s and Chileans combined (Easter Island is part of Chile).

Easter Island is probably one of the smallest islands I’ve been to, where you can literally drive around the island or even walk it in less than day (driving will probably only take you 3-4 hours if that). I highly recommend walking as much as possible and if you can, hiking the trail that leads up to Rano Kau, which is one of the 3 dormant volcanoes that make up the island, the top of the volcano literally leaves you breathless. You can then continue on the trail to Orongo, which is a small village on the SW side of the island which tells the tales of “the birdmen”.

If you’re here for nothing other than the Moai then Rano Raraku Quarry is your destination. It’s also where I found my Dristan heads. The quarry is where the Moais were initially carved. I recommend going with a tour operator, they provided us with a good amount of detail regarding the near extinction of the Rapa Nui natives (hint: slavery). The Moais were their way of commemorating the dead. Each household would erect a statue once their head of house passes so they can continue to protect the family in the afterlife, which is why all the Moai heads face inland, except seven, which are for the lost Rapa Nui explorers that left the island in search of foreign land. Ahu Tongariki is where the picturesque 15 Moai heads stand today. It really is postcard ready, especially with the amazing coastline in the background.

One day we decided to rent some bikes and make our way across the island to Anakena Beach, the only white sand beach on the island. It took us roughly an hour to bike across Easter Island, but the views were amazing and I’m glad we decided to do it in the end because aside from the mysterious Moai’s, Easter Island has many different places to explore like caves and cliffs, Ovahe beach (only travelled to by car or bike, no tours come here so it’s very quiet) and Terevaka, the highest point on the island. Don’t forget the lava tubes, where the Rapa Nui was known to hide when foreigners began to invade the island.

Since the island is so small, the food selection is a bit limited, but their fish is extremely fresh, caught and sold on the same day. Most of the restaurants on the main street in Hanga Roa (their main town) serve their local fish. I found one tasted like tuna and the other like a less fatty version of salmon. Due to the ancestry of the Rapa Nui, many of their cooking styles resemble other Polynesian cultures by using lots of mango, pineapple and exotic fruits. I highly recommend the fruit shakes there, no matter what flavour you order, they’re amazing. Fruit juice has yet to taste the same since I’ve been home.

One of my favourite dishes was when we first arrived on the island, I ordered the Octopus Salad from Haka Honu and it was the best freshest tasting and bright salad I’ve ever had. Made with cubes of sweet potato (my fave), ripe avocados and a light citrus vinaigrette. It almost tasted like an octopus ceviche. It all went down quite nicely with their locally brewed Mahina beer. Another memorable dish we had was the Spiny Easter Island Lobster at Hetu’U. It was unlike anything I’ve seen before and would have never considered it to be a lobster if they didn’t tell me it was one. The head is flat with many spines and no claws. They tasted quite sweet and the meat reminded me more of a crayfish then a lobster, but it was delicious none the less.

I also really enjoyed the Te Ra’ai dinner and show, similar to a Hawaiian luau, but with a kick. The guests are invited to have their face’s done up with war paint, learn how to dance in the traditional Rapa Nui style and also watch them unearth the food (literally out of the earth oven) that will be served with dinner. The meal is served in a buffet style with lots of fish, chicken, pork, veggies and accompaniments all cooked in traditional Rapa Nui style. While we were enjoying our meal, the performers also sang at the front of the room, which was quite pleasant.

Once done the meal, everybody is then ushered in to a different room where the dance performance begins. The dance lasts for close to an hour and they go through many different forms and styles. It’s interesting because the host is quite entertaining and engaging, but for those that are shy beware! They also like to gather audience participation!! Don’t ask…it’s a long story.

We really enjoyed ourselves and it was hard to leave, especially parting with the Moais but I’d have to say looking back a highlight of the trip was standing in the middle of the island reading the signs that told us how far we were from the next closest country or island and knowing we were literally in the middle of the pacific on a piece of land no bigger than Calgary. I guess it was just very surreal for me to finally make it to a place that I thought was just some silly marketing commercial back in the 90s that I had a soft spot for. Now after visiting Easter Island, I know it’ll always and forever be special in more ways than one, so sure you can now go ahead and call me crazy.

Restaurant Review: Wine Ohs Bistro & Cellar

2013-01-14T08:45:00.001-08:00

Looking back 2012 was a great year personally and I will miss it, however I’m also looking forward to 2013. It’s already off to a great start and I can’t wait to see what else is in store this year. In 2012 Calgary also saw a lot of changes on the restaurant scene. Many establishments were refurbished in to new hot spots like Wine Ohs, which used to be a quaint French bistro called Piq Niq which also featured a jazz bar below. Like the restaurant before it, they’re still serving great food and tunes in their renovated space.

Atmosphere: Decorated with a French bistro flare yet pleasantly comfortable and welcoming, a great space that can accommodate both small and larger groups.

Price Range: Mid $10s - $20s

Food and Wine: A good portion of the menu at Wine Ohs changes daily based on the Chef’s creations and what’s currently fresh. The Pate on the day we were there was a Duck Rillette, essentially a type of meat that has been cooked in fat until tender, shredded and reformed in to a spread like texture. Even though the duck is cooked in fat, the spread did not taste oily or heavy. It was great spread over top a crispy baguette accompanied by a sharp grainy mustard and pickled beets. I did find it a bit under salted but the mustard did help quite a bit.

Our second appetizer was the Beef Tartare served with a side of crunchy housemade chips. The tartare was creamy and tangy, with chunks of cornichons throughout. I found that I didn’t really need to Dijon mustard that was served on the side of the tartare and the pickled veggies were just an nice accompaniment to this dish and not really required, I still enjoyed them on their own though.

The Braised Lamb Shank was the entrée of choice that night, perfect for a wintery evening in Calgary. The shank tender, juicy and flavourful, more than what I expected from a normal lamb shank and it went along with the apple and root vegetable ragout beautifully. Each bite was combination of sweet and salty with just the right amount of acid coming from the sauce, pulling the whole dish together by highlighting the lamb which was literally falling off the bone.

For dessert, we had the Dark Chocolate Cake but instead of asking for our usual ice cream, we decided to combine it with the Frozen Vanilla Mousse. The texture of the mousse was a bit thicker than normal ice cream, but had a wonderful vanilla flavour. Since it was chilled it added a nice dimension to the chocolate cake which was topped with amazing caramel and cashew goodness. The cake itself is quite the statement dish and tasted moist and full of cocoa, perfect way to end the meal.

You can’t go to Wine Ohs and not sample their wines. They also have happy hour special in their lounge (aka cellar) so definitely ask your server! That evening we had a great bottle of their featured Bordeaux wine which went nicely with the lamb and chocolate. Be sure to ask the server for their suggested pairings.

My Picks: Braised Lamb Shank

Overall: Change can be good and Wine Ohs has demonstrated that by still serving great French food in a relaxing atmosphere. It’s a great place to wind down the day with a glass of wine or visit their lounge to listen to the eclectic bands featured on their stage, don’t forget to ask for their menu to sample the delicious eats as well!

Wine Ohs Bistro & Cellar
811 1st Street SW
Calgary, AB
(403) 263-1650
Website: www.wine-ohs.com

Restaurant Review: The Casbah

2012-12-21T12:15:00.001-08:00

It’s the holidays where most people are either rushing to get their last minute Christmas shopping done and preparing for the festivities or they’re trying to get out of anything Christmas related and getting out of the country as soon as possible. But if you find that you’re stuck in between the two, where you don’t want to miss out on all the Christmas celebrations but at the same time looking for a little oasis in all the chaos, I highly recommend checking out The Casbah, where you will be transported right before your eyes.

Atmosphere: Like stepping in to true riad which instantly transports you to Morocco with the authentic décor and fragrant smells coming from the kitchen creating an extremely intimate and romantic setting.

Price Range: Mid – High $10s, set dinners available $30+

Food and Wine: After seeing the space and looking at the menu, I knew we wanted the full Moroccan experience. Why not go straight for the 5 course meal? I’m glad we did. Starting off with a warm and aromatic Harirra Soup with chickpeas and lentils simmered together in fragrant saffron and ginger infused tomato broth. A great way to start the evening, by warming our tummies!

Next up was the Khoudra Salad consisting of a sample of different traditional Moroccan salads – Carrot, Corn and Beets – the flavours brought me back at the Jemma el-Fnaa (city square) in Marrakech. Each salad had its own distinct flavour, the carrot being my favourite due to all the cinnamony goodness in the dressing. Don’t get me wrong, they were all very good and refreshing. The corn was sweet and had a bit of a zest to it, but wasn’t hot in any way and the beets were tangy.

We each got a choice of appetizers and decided on the Crevette and Khoubiza. The crevette is chermoula marinated baby shrimp consisting of fresh pureed tomatoes, herbs and garlic. Wrapped in a Phyllo pastry, it was crispy and well seasoned. The pastry wasn’t overly oily which was nice. The khoubiza reminded me of Greek spanikopita, essentially spinach, bell peppers, fresh herbs and feta cheese wrapped in Phyllo. Again, it was crispy and light. There seemed to be less feta cheese then spanikopita and I preferred that.

For our entrees, I had the Chicken Jilbana Tajine, tender slices of chicken were cooked in the tajine with aromatic sweet green peas, artichoke hearts, potatoes topped with preserved lemon and olives. The chicken was moist and juicy and I really enjoyed the artichoke hearts which were infused with the flavour of the fragrant spices. The Kefta Tajine which had the Moroccan meatballs stewed in tomatoes, vegetables, chick peas and olives, had a real punch of flavour. The meatballs were succulent especially when eaten with the lovely sauce. Both tajines were a good serving size so we weren’t overly stuffed at this point and still had room for dessert.

To wrap up the meal we were served Pistachio Baklava with ice cream and drizzled chocolate. It was the perfect end to a decadent meal. I love any dessert that includes ice cream and you really can’t go wrong with baklava in my books.

Our meal came with 2 glasses of a medium bodied house wine, but it’s always hard to stop after just one glass (maybe one day…maybe). So we also ordered a bottle of the Louis Latour Pinot Noir to accompany our meal, the house wine wasn't bad but we wanted something a bit more bold. The pinot had hints of berry notes with a fuller bodied finished. The wine definitely opened up a bit more as we let it aerate, so I’d highly recommend serving it decanted.

My Picks: Crevette, Kefta Tajine

Overall: Right when I walked in to the Casbah, it was like I was back in Marrakech Morocco again. In fact, I thought the space was even more beautifully designed then certain restaurants we visited in Morocco itself. So needless to say, I wasn’t surprised that the food was of the same quality. The owners take great pride in putting their passion in to their cooking and presentation, so you can definitely can see it as well as taste it.
The Casbah
720 11 Ave SW

Calgary, AB

(403) 265-9800

Website: www.casbahrestaurant.ca

Quick and Easy Chicken Fajitas

2012-12-14T06:54:00.004-08:00

I remember when I first started venturing in to the realm of ethnic cooking (anything aside from Asian that is), I have to admit that I was guilty of using some prepackaged seasonings like Old El Paco or shake n bake spice mixes. Yes I am still ashamed of it, especially because now that I know how easy it is to create your own mixes, not only does everything taste more flavourful and aromatic but the food itself just seems more appealing overall. Plus, now I can play around and add a bit more of certain spices or remove some that I didn’t think worked that well. It’s really opened up a whole new exploratory world for me. It also made cooking a lot more interesting being able to customize the dish.

Now that I have a good collection of different spices, it has made cooking ethnic dishes a lot easier, especially when you’re at a lost for what to put together for a quick dinner (no more Old El Paco). The following chicken fajita recipe is something that can be cooked super quickly and is easy because it doesn’t need to be marinated ahead of time, but if you did have time to prep and were able to marinate the chicken, you get a deeper level of flavour. Don’t let that stop you from cooking it though if you’re at a bind for time because it’s one of those recipes that work because the flavours really come together during the cooking process itself.

Nutritional Tidbit: Needless to say spices and herbs are known as extremely healthy foods. Paprika and cayenne has been shown to contain anti-inflammatory and antioxidant effects which can lower the risk of cancer, while coriander can help alleviate bloating and gout. Cilantro has been used to help regulate digestion and other ailments. It’s easy to incorporate spices and herbs in to every dish you’re making by either adding them right to the recipe or even sprinkling them over top your dish!

Ingredients:
1/4 cup coarsely chopped fresh cilantro
2 medium garlic cloves, finely chopped
1 medium bell pepper (any color or mix them up a bit), cored and sliced into 1/2-inch strips
1 medium onion, sliced into 1/2 inch pieces
1 tbsp chili powder
1 tsp cayenne powder (or a bit more if you like it spicy)
2 tsps ground coriander
2 tsps ground cumin
2 tsps paprika
1 lime, juiced
8-10 chicken things, cut in to 1/2 inch strips (or 3-4 chicken breasts cut in to strips)
Salt and pepper
8-10 (6”) Corn or Flour tortillas or you can make your own using this recipe

Guacamole for serving (optional)

Salsa for serving (optional)

Sour cream for serving (optional)

Preparation:

Heat a large skillet over medium heat and add in 1 tbsp of olive or canola oil. Once hot, gently place in the onions and garlic, sautee for 2-3 mins.

Toss in the bell peppers and cook for another 2-3 mins, sprinkle in a bit of salt and pepper. Remove everything from the skillet and set aside.

Meanwhile, add another 1tbsp of olive or canola oil back in to the skillet and once hot add in the chicken, add a good pinch of salt and pepper and cook for 5 mins.

Add in the all the spices at this time, the chili powder, cayenne, coriander, cumin and paprika. Stir the chicken so all the spices are well distributed.

Add the onion and bell pepper mixture back to the skillet, stir to combine all the ingredients and let all the flavours simmer together.

If you find that the chicken is starting to stick to the skillet, you may need to add a bit of water, 1/4 cup or so to prevent the ingredients from burning.

Continue to cook the mixture until the chicken is no longer pink or until all the liquid starts to evaporate, the less runny the mixture is the easier it will be to assemble the tortillas later on.

Add in a bit more salt and pepper to taste.

Once ready, remove from the heat and sprinkle the cilantro over top.

Heat up the tortillas, either in the oven or in the microwave for a minute or two.

Assemble the warm tortillas with salsa, guacamole and/or sour cream (if using) and serve!

Serves up to 4 people

If you have time to marinate the chicken the day before, in a Ziploc bag or container add in the garlic, chili powder, coriander, cayenne, cumin, paprika, lime juice, good pinch each of salt and pepper and 2 tablespoons of the oil. Whisk together and add in the chicken and turn to coat with the marinade. Seal or cover the chicken and refrigerate for up to 24 hours. When ready cook the peppers and onions as mentioned above, then cook the chicken with all the marinade and add 1/4 cup of water to prevent blackening of the spices. Continue with the recipe as stated.

Restaurant Review: OEB Breakfast Co.

2012-12-07T07:34:00.002-08:00

When we wake up on the weekends, the first thing we do is run to the kitchen, open up the fridge and figure out what’s for breakfast. Seldom do we make it out of the house before at least having a snack. As you can imagine, any sort of a wait list or line up would deter us merely because it would lengthen the amount of time between us and the food, especially that early in the morning. Essentially it’s an ‘I want food and I want it now’ type of situation. So how shocked was I, when my husband proposed that we should go have brunch at OEB one weekend. We’ve attempted this several times before to no avail because there was no way we were going to make it standing there in line for 30+ mins. I don’t know how we did it, but it happened and I’m glad to not have missed out on this experience!

Atmosphere: An energetic and bustling dining space with limited seating with a first come first served basis. The décor is bright and fun, really livening up the room, with the aroma of freshly brewed coffee right when you walk through the door.

Price Range: Mid $10s

Food and Drinks: OEB is known for their famous Soul in a Bowl, a brunch-style poutine with poached eggs, potatoes and bacon smothered in their brown butter hollandaise sauce. Variations of the soul in a bowl include avocados and tomatoes or pulled chicken, you can even get it without eggs.

However that shouldn’t be the only reason why you visit OEB. There are many other amazing dishes just as delicious if not more so. The hubby decided to order the Maritime Lobster and Shrimp Scramble, which is only served in limited quantities daily, all dependent on how much fresh seafood they’ve received. If it’s not fresh, they won’t serve it. The butter poached Canadian lobster are scrambles with shrimp, eggs and green onions then served inside a thin crepe topped with brown butter hollandaise. To elevate the plate even more, it’s garnished with French kelp caviar and micro greens!

Although it might sound a bit decadent, the dish was actually quite light. The eggs were fluffy and the seafood was sweet and juicy. Even with the lobster being poached in butter, it wasn’t oily. The hollandaise sauce was what really brought the whole dish together. The crepe would have felt bare otherwise.

As for me, I wanted to satisfy my sweet tooth and had the Belgium Waffle with fresh strawberries and raspberries. The waffles are normally served with either fresh strawberries or blueberries or a combo of both, but they were out of blueberries that day and the raspberries were an excellent substitution. Tart and juicy, it was perfect with the super fluffy waffle. Each bite literally melted in my mouth. I barely even had to use any maple syrup. Instead I decided on a side of whipped cream (how can I not?) which was a bit extra cost wise but well worth it. Nothing beats strawberries and whipped cream on waffles.

I wouldn’t have asked for anything more, however having a cup of the Café Umbria americano was the perfect accompaniment to the waffles and it came with a lovely biscotti cookie on the side. For those that don’t want coffee, OEB also has a great selection of Mighty Leaf Teas (one of my favourites is the tropical green tea). If you’re looking for something more to help wake you up, they also serve ‘specialty’ coffees like Baileys and Coffee or Kahlua and French Brandy. Don’t forget that you could also opt for something a bit more like the Morning Glory sparkling wine and orange juice or just go straight for the Bloody Mary.

My Picks: Belgium Waffle, Maritime Lobster and Shrimp Scramble Crepe

Overall: Now that we know what all the waiting is about, it is definitely worth it and I can see why the line up was all the way out the door. The food is fresh and flavourful with plenty of selection to satisfy all your cravings. It really is true, good things do come to those who wait. We might be on to something here. No more scrounging for food first thing in the mornings!

OEB Breakfast Co.

824 Edmonton Trail NE
Calgary, AB
(403) 278-3447
Website: www.eatoeb.com

Food Blogger Bake Sale - Holiday Edition!

2012-11-30T09:25:00.001-08:00

Seeing as tomorrow is the beginning of December, I feel the holiday season has officially approached and I can finally start all my holiday baking. I know it’s not the only time during the year that calls for baking, but there’s something to be said about ringing in the holidays surrounded by sugar and sweets. Plus, there’s really nothing better than the exchanging of homemade baked goodness with friends and family.

To piggy back on to all of our holiday baking this year, the food bloggers of Calgary have come together to donate some of their goodies to the Food Blogger Bake Sale supporting Calgary Meals on Wheels. 'Tis the season for giving!

Calgary Meals on Wheels is an organization dedicated to providing healthy and nutritious meals to Calgarians who would otherwise have no access to food. Their program enables clients to enjoy two freshly prepared meals delivered to their place of residence up to seven days a week. In service for close to 50 years, they service some 1900 clients plus several unique programs without ever missing a delivery! Meals on wheels is run by some 750 volunteers, working out to roughly 75,000 hours a year, who deliver meals within Calgary city limits. So it is our hope that we could provide some assistance to such a great program through your support!

The Christmas Food Blogger’s Bake Sale will be held at Casel Marche located on 17th Ave and 24th Street SW, who has once again graciously offered up their space for the cause.

The sale will be Saturday Dec 8th from 10 am – 4 pm or until all the goodies are gone. So please stop by pick up a couple (perfect for those Christmas exchanges) and say hi!

Casel Marche
2503 – 17th Avenue SW
Calgary, AB
(403) 770-4700
Website: www.caselmarche.com

Recipe List

2012-11-28T16:18:00.001-08:00

Somebody asked me the other day how long I’ve been writing my blog and I was shocked to tell them that I was approaching 4 years! Time sure does fly! However, I still enjoy maintaining the blog as much as I did the first post and looking back, they sure started to add up. I started to find that it was a bit difficult to locate recipes and other hidden information, so why not make it easier for all.

Here is a list of all the recipes I’ve blogged about so far and I’ll remind myself to update it once I add another healthy recipe to the site! Thank you everyone for their continued support and I hope you all enjoy the recipes!

Appetizers, Sauces and Sides
Apple Fennel Salad
Apple Raisin Phyllo Rolls
Bruschetta
Butternut Squash Soup
Chinese Steamed Buns (Man Tous)
Chinese Sticky Rice
Crab Cakes
Crab Phyllo Rolls
Grilled Eggplants
Hummus
Hollandaise Sauce
Peach Crostinis
Pickled Beets
Pizza Bites
Quinoa Tabouli Salad
Roasted Chickpeas
Scallion Pancakes
Spicy White Wine Mussels
Sushi Rice
Tabbouleh
Turnip Cakes (Lo Bak Go)
Tzatziki Dip
Watermelon Cucumber Salad
Whole Wheat Pitas

Mains
Apple Pork Meatballs
Basa Fish Tacos
Banh Mi Subs
Buttermilk Panko Baked Chicken
Butternut Squash Quinoa Risotto
Chicken Fajitas
Chicken Mole
Chicken Shawarma
Chili Kebabs
Cioppino
Creamy Shrimp Penne
Fisherman’s Stew
Hearty Chili
Herbed French Toast
Jerk Chicken
Lamb Casserole with Beans and Biscuits
Lamb Koftas
Lamb Tagine
Mushroom Barley Risotto
Peas and Carrots Risotto
Pork Tenderloin with Apple Onion Chutney
Sautéed Beef Tenderloin
Seafood Linguine
Slow Cooker Pulled Pork
Spicy Scrambled Egg Wraps
Sun Dried Tomato Chicken and Orzo
Sweet Potato Gnocchi
Swiss Chard Fusilli Pasta

Baked Goods and Desserts
Banana Bread
Banana Coconut Cake
Cappuccino and Coconut Biscotti
Chocolate Cheesecake Truffles
Cinnamon Buns
Cappuccino Cheesecake
Coconut Yogurt Tarts
Croissants
Oatmeal Cinnamon Banana Muffins
Oven Baked Apple Fritters
Prosperity Cakes (Fat Go)
Pumpkin Cupcakes
Pumpkin Cake
Pumpkin Pie Dip
Ricotta Stuffed Crepes
Sticky Toffee Pudding
Upside Down Banana Cake
Whole Wheat Bagels
Whole Wheat Sour Cream Blueberry Pie
Whole Wheat Yogurt Pancakes
Yogurt Cheesecake Soufflés

Restaurant Review: Canvas Coffee and Wine

2012-11-22T11:30:00.000-08:00

Does anybody remember the old days of Electric Avenue? I was still a wee little thing back then and have only heard of stories and when I got to be old enough to experience said ‘Electric Avenue’, somebody turned the lights off. For years 11th Ave sat quiet, but within the last couple years, the avenue has started to liven up again thanks to many great eateries opening up along its infamous sidewalks. Although it no longer boasts the boisterous bars, I believe it’s a turn for the better with great restaurants that I couldn’t wait to check out, like Canvas.

Atmosphere: An intimate space designed with art in mind. True to its name, dining in the restaurant is like stepping in to an artist’s gallery.

Price Range: $10s – $20s

Food and Wine: The best thing about eating with all my girls (aside from the great times and interesting convos that is), we all enjoy trying everything, which usually calls for a full menu experience. This time was no different, after perusing the dishes we figured that we can attempt to sample them all (aside from the soup and burger, just doesn’t work no matter how you try). If you’re only looking for smaller bites, Canvas has a good selection of appetizers. There’s even a special if you order three of them! It might be hard to choose though, I’m glad we didn’t have to.

Following the layout of the menu our first was the Roasted Mushrooms which was sautéed with white wine, lots of fresh garlic and shallots. It was creamy and perfect over toast. The Barley Croquettes were a favorite amongst everybody at the table, served 3 to an order. They were made with a combination of short ribs, mascarpone and barley topped with tomato sauce and grana padano. The croquettes were crunchy without being oily and the texture was reminiscent of eating arrancini. It was nice mixing it up a bit with the lighter Spaghetti Squash served with crispy fried chick peas, and salty speck (Italian smoked ham), a good appetizer for those that are looking for something healthier.

Another favorite amongst the group was the White Bean Puree, with only a slight hint of chevre (goat cheese). It was a perfect spread for toast where the sweetness of the mint honey really added a nice aspect to the dip. When the Beet Chips first arrived we were all drawn to all the shrimp interspersed through the plate since we were literally expecting a plate of deep fried beets. The beet chips were crispy and the shrimp were sweet, a nice build on flavours especially with the pickled ginger and slightly bitter radicchio.

The Short Rib dish was composed of pulled short rib with a mixture of red pepper and bacon jam, topped with garlic, wild mushrooms and arugula. The meat itself was nicely flavoured but I liked it better when combined with the roasted mushroom appie. The Braised Leeks were quite unique since I’m used to eating leeks as part of an entrée and not as a stand alone appetizer. They were wrapped with speck and topped with cambozola cheese, olive oil and pecans for the textural contrast. The leeks were extremely supple but could be a bit overwhelming. I recommend combining them with other appies as not to overwhelm your palate. You can even try it on some baguette.

The entrees were perfect for sharing especially the Artisan Greens with a mix of sweet raisins, cucumber, tomato, walnuts and radicchio all topped with grana padano and their herb vinaigrette. It was extremely refreshing and a great accompaniment to any meal. Another great sharing dish was the Bowties - little bowtie pastas cooked in white wine with shallots, tomatoes, herbs and pine nuts and drizzled with olive oil. Don’t expect to eat this all by yourself, it’s quite a large portion, even though the pasta is cooked perfectly al dente, there is a lot of it! Plus then you’d be missing other great entrees like the Chicken. It’s rare that I order chicken at a restaurant because I tend to associate it with being dry, but not this time. The meat was juicy and tender, very flavourful and I really enjoyed the buttery barley risotto as well, perfect with the creamy tarragon sauce.

Just as tender and succulent was the Hanger Steak, I couldn’t stop nibbling at it all night. It also came with amazingly spectacular housemade onion rings. They’d be great as an appetizer in themselves! If you’re looking for lighter fare, I recommend the Steelhead Trout. It’s served over a tomato and scallion broth with quinoa, spinach and a tangy almond lemon pesto.

Canvas makes it easy to choose dessert. You have the option of either the Chocolate or Citrus Platters. They’re the perfect size for sharing, but if you only want to sample one of two, they also sell them separately. The chocolate platter consisted of:

Praline chocolate mousse – decadent with a slight nutty flavour

Pecan caramel tart – lots of creamy caramel of a light shortbread crust

Espresso pot de crème – smooth and infused with espresso and chocolate yet very light

We enjoyed the platter so much we decided to order it again!

The Citrus Platter was composed of:

Passion fruit mousse with olive oil herb sponge – you can really taste the olive oil in the sponge and the passionfruit was tangy and sweet

Lemon tart – a crunchy French macaron with citrusy lemon curd filling

Grand marnier Madeline – a light mousse infused with grand marnier and citrus flavour French madelines (small cakes)

Our libation of choice that night was the Boedecker Pinot Noir from Willamette Valley. It can easily be a simple drinking wine or you can pair it with lighter fare. It was great for the meal we had that evening because we were bouncing back and forth between so many different dishes. Not overly tannic, slightly earthy with hints of pomegranate and a soft finish.

My Picks: Barley Croquettes, White Bean Dip, Chicken Entrée, Hanger Steak

Overall: While enjoying the lovely entrees prepared by the chef you can also feast your eyes on the abstract art displayed throughout the dining room. Although I never got a chance to experience the infamous Electric Ave at its prime, I feel the avenue has really found its place again, especially with eclectic eateries such as Canvas.

Canvas Coffee and Wine

602 11 Avenue SW

Calgary, AB
(587) 353-1299
Website: www.canvascoffeeandwine.com

Pumpkin Pie Dip

2012-11-16T09:27:00.001-08:00

It’s always fun getting together with the girls, especially with everybody’s busy schedule it definitely doesn’t happen nearly enough. I’ve known some of my best girlfriends for most of my life. They’re pretty much like my sisters. So it’s sad to realize how much time flies by between each dinner and outing, which is why I try to spend more time catching up then time in the kitchen prepping food while everybody is around.

A great recipe that’s quick and easy to prepare but perfect for such an event is the pumpkin pie dip. It literally only takes 5 mins to pull together, relatively healthy and light enough to still have room for a meal or other goodies later on. It also works well accompanying other tapas or appetizers. Something for everyone to nibble on while they catch up!

Note: It's also a great way to use up the extra pumpkin puree that's leftover from baking!

Ingredients:
1 8oz can pumpkin puree (not pumpkin pie mix)
1/4 cup brown sugar or confectioner’s sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
3 oz fat free Greek yogurt
8 oz cool whip or whipped cream
Apple slices
Ginger snap cookies
Preparation:
In a medium sized bowl, mix the pumpkin puree, sugar, cinnamon, ginger and cloves.

Fold in the greek yogurt and the cool whip (or whipped cream) until just combined.

Sprinkle a bit of cinnamon overtop and serve with apple slices or ginger snap cookies.

Enjoy!