Warming up the winter with Philippine, Korean, and fusion recipes from Alberta chefs 34 Making the Case Bundle up for the cold! 36 Etcetera… What’s new?
38 Open That Bottle
With Bianca Parsons of the Alberta Food Processors Association
With the beginning of snow season and more fireplaces starting to flicker on, our thoughts turn to comforting and hearty dishes, and those with a little heat from spice too would be the perfect choice for November. Many thanks to photographer Katarzyna Kowalewska who has perfectly captured the warmth and beauty of the beloved deep-fried pork known as Tonkatsu for this month’s cover.
12 Saving the Planet One Oat at a Time
That job is one for the folks behind Stoked Oats by Lucy Haines 14 Step by Step Holiday Entertaining with Cranberries
There’s no time like the present to pick up a pack of cranberries! by Renée Kohlman 16 All about Tonkatsu: The Lowdown on a Fried Favourite Tonkatsu is worth adding to the menu by Mallory Frayn
18 Spice it up with Noodles! These spicy noodle dishes will have you warmed up in no time by Natalie Findlay
20 Best of Alberta
The top 50 Alberta-made beverages from the 2025 Alberta Beverage Awards by Tom Firth
25 O Come All Ye Foodies
Holiday markets — everyone’s favourite winter festivals by Lailani Mendoza-Lai
28 Next Food Expo: Culinary and Beverage Showdowns
Bartenders and chefs proving that the future of Canadian cuisine is already here by Linda Garson
30 Craft Breweries Join the Lager Scene
Almost every brewery in the province now makes at least one unique lager by David Nuttall
32 November Spirits
Cozy spirits for the approaching winter months by Tom Firth and Linda Garson
Like a little spice?
The weather’s cooling down, and as I write, it’s a beautiful sunny day with a clear blue sky - and just a tad nippy. The mellow, late afternoon sun is coating all the skyscrapers downtown in a gorgeous, soft golden glow and they’re reflecting off each other – so beautiful!
But it’s Alberta, and coming back down to earth, we all know that when you read this, it could be very different. Chances are good it could be chilly (unless you’re a snowbird, in which case, add another cube of ice and raise your glass!), so with increasingly cooling days, we’re looking to increasingly warming food and drinks. And the direction we’re looking is – spicewards!
Evidently, many of us are leaning this way; polls are showing that the vast majority of restaurants have at least one spicy dish on their menu currently, when historically they didn’t have before -
because we’re asking for it!
Tastes are changing to be more accepting of flavours from other countries, even if many people in Western Canada didn’t grow up with them. Long a favourite of mine; the British national dish is still Chicken Tikka Masala, and when I return for a visit, many of the older restaurants are now South Asian restaurants, and you hear no complaints!
Spice grows on you; I was in Singapore for work 16 times in the three years before I came to Canada, and at first everything was too hot and spicy, but you’ll be surprised how your tolerance for heat increases the more you eat it, and by around the fifth visit I could take much more spicy food – and around the tenth visit I was craving it. I hope you find a recipe in this issue to make at home and enjoy!
And what else do we have for you?
Well, it’s almost Holiday season and we know because you tell us that you’re looking for gifts. Our Holiday Gift Guide is in December’s issue as we’re still gathering beautiful products we can recommend, but meanwhile we can tempt you with all the highest-scoring Albertamade beverages from our 2025 Alberta Beverage Awards.
Cheers Linda, Editor-in-Chief
Jason Dziver
Alberta / Food & Drink / Recipes
Editor-in-Chief/Publisher
Linda Garson linda@culinairemagazine.ca
Editor Carmel Loria carmel@culinairemagazine.ca
Managing Editor Tom Firth tom@culinairemagazine.ca
in her kitchen, baking gourmet cookies, which she sells at The Saskatoon Farmers’ Market every weekend. She’s also a freelance content creator, developing recipes and writing about all things food.
reimagine her favourite restaurant dishes at home. When not writing or cooking, Lailani hits her daily step goals by running after her two lovable and rambunctious kids.
For subscriptions, competitions and to read Culinaire online: culinairemagazine.ca
University, she loves writing about all things food and drink, and spends most of her time cooking up exciting recipes and trying out new restaurants.
Culinaire Magazine acknowledges that we live, work and play on the traditional territories of the Blackfoot Confederacy (Siksika, Kainai, Piikani), the Tsuut'ina, the Îyâxe Nakoda Nations, the Métis Nation (Region 3), and all people who make their home in the Treaty 7 region of Southern Alberta. We are committed to support Indigenous chefs and amplify their voices to bring awareness of the food and culture of the First Nations.
Michelin has announced its prestigious 2025 “keys” and six of the 38 in Canada are in Alberta! Awarded for the most exceptional stays, the hotels are judged on architecture and interior design, quality and consistency of service, overall personality and character, value for the price, and guest experience in a particular setting. Well-earned recognition and congratulations go to The Dorian, Autograph Collection in Calgary, Edmonton’s Fairmont Hotel MacDonald, Fairmont Banff Springs, The Lodge at Bow Lake, Fairmont Chateau Lake Louise, and Lake Louise’s Post Hotel & Spa.
Congratulations too to Calgary’s Jeremy Hube and his Pizza Culture Napoletana - the only Canadian pizzeria to make the list at the 2025 50 Top Pizza awards, placing 81st in the world! pizzacultureyyc.ca
And more congrats for the Edmonton chefs at the regional qualifier for the Canadian Culinary Championship! Tyson Wright of the Old Red Barn Leduc took the top spot with silver going to Jason Greene of Braven, and bronze to Tulip’s Rose Colangelo. Chef Wright will now represent Edmonton in the Canadian Culinary Championships, 2026.
Edmonton’s Bridges Catering is celebrating 30 years of deliciousness! From a small bistro café in 1995, Bridges evolved into a full-service catering company in 2001 as demand for their offsite catering outgrew the restaurant! bridgescatering.ca
Maisie Eatery at Sam Centre has new partners and a new food and beverage program! Calgary Stampede Foundation has chosen Chef Duncan Ly and Rajiv Malhotra, co-owners and operators of Calgary’s Bar Chouette, for their proven creative culinary approach and years of restaurant, catering, and event hosting experience, as the new team behind the breakfast and lunch offerings, and sweet and savoury treats, as well as catering private evening events. 632 13 Avenue SE, Calgary. Seven days, 9am–4:30pm maisieeatery.com
Daniel Costa has opened a brandnew restaurant on Jasper Avenue in the space formerly occupied by Uccellino. Rita Trattoria is highly inspired by the classic Italian trattoria, with dishes like Gnocchi di Polenta, Linguine alle Vongole, and Clams Calabrese. The ideal comfortable environment to catch up with friends or family, eat delicious food, and drink vino. 10349 Jasper Avenue NW, Wednesday to Sunday from 5pm. rita-trattoria.com
Java Cafe and Bakery is Edmonton’s newest halal Somali café! This familyowned spot is serving up favourites like cheesecakes, croissants, and cookies, alongside mouthwatering drinks such as hojicha lattes and white chocolate matchas. With its bright and welcoming interior, it’s quickly becoming the go-to place for 100% halal treats. 10715 109 Street NW, seven days from 7 am–9 pm. javacafe.ca
Los Taqueros is the new 100-day pop-up from the team behind Calgary’s Olea, and it’s fun and flavourful! Following on from their Oori Nori sushi hand-rolls, Los Taqueros has a small menu of sharing botanas (little bites), five very delicious tacos, a build your own ice pop paleta bar, cerveza, and some very tasty alcoholic and non-alcoholic cocktails. We made short work of our tortitas de papa (potato cakes), and devoured all five taco choices with our excellent Pepino Rosa and Pina Picante cocktails before sharing an ice pop dessert. Bonus – it’s very affordable too. 1520 14 Street SW, Wednesday-Sunday 4:30-10 pm, lostaqueros.ca
The Alfred Bar is heating up Edmonton’s Ice District. The newest restaurant in the iconic Mercer Building across from Rogers Place is serving up late-night vibes and a refined, elegant menu that everyone’s talking about. The menu is full of classic bar food with an elevated twist, like Vodka Arancini and Wild Mushroom Tagliatelle, along with classic drinks like palomas, old fashioneds, or their wide selection of martinis. It’s the perfect spot for date night or post-game celebrations. 10363 104 Street NW, Thursday to Saturday, 4pm–late. thealfredbar.ca
Chai Samosa is serving up Indian street food to Calgary’s Bridgeland community, and it’s amazingly good value with very hearty portions! It’s the new fast casual spot for dine-in or take-out from Brar Fine Dining Indian Cuisine’s Parm Brar, with a rotating menu
4
of unpretentious and satisfying, veggie and meat samosas, chaats, wraps and sandwiches (try the Chicken Tikka Wrap – it’s a thin wrap loaded with big chunks of tandoori chicken from the tandoor – oh yum!) rice bowls, curries, and parathas, and weekly specials, and at least six large or small, hot or iced chai teas (try them all!) and Jus Fruit smoothies. 38 9 Street NE, Calgary. Seven days, noon–8:30pm, chai-samosa.ca
SABOR’s newest project has just opened in downtown Edmonton. Atrium at SABOR is a premier event space, café, bistro, and restaurant serving everything from morning coffees to midnight toasts in a stunning downtown building with high ceilings, an open-
concept layout, and a luxurious bar. With SABOR’s amazing team hard at work, we think Atrium will quickly become a hot spot for events and dining! 10310 102 Avenue NW, Monday to Thursday from 4–10 pm and weekends until 11. @atriumatsabor
Kinton Ramen has opened three new Alberta locations in addition to the original South Trail Crossing in Calgary, opened earlier this year. You can now get your ramen fix in Terra Lose in Edmonton, and in Calgary in Mission and University Heights, with another 12 stores planned across Alberta over the next five years. The concept has so many choices - pork, beef, chicken, or veggie soup bases, your pick of either shoyu, miso, spicy or the creamy original flavour, and thin, thick, or yambased shirataki noodles. Or choose a combo of ramen with a side of gyoza, donburi, karaage, takoyaki and more, and a drink. Those with MSG sensitivities may need to be aware that Kinton Ramen cannot adjust recipes for them. kintonramen.com
Strathcona County’s new agricultural hub, The Pointe Agricultural Event Centre, has opened its doors! Located at 53462 Range Road 225 and totalling around 100,000 square feet, the building is a place for community and agriculture to come together. It will host public events such as equine, cattle, and dog shows, drop-in riding times, and more. 9–9 seven days. thepointeag.ca
4
Orijins is a brand new restaurant featuring Nikkei cuisine, very common in South America, but for Calgary? Risky but right! This Japanese Peruvian fusion of flavours is on-trend, and brought to us by Eduardo Sosa, who knows a lot about this cuisine, and Chef Francis Martinez (ex-Fine Print) who is leading the kitchen backed by Mark Requilman, Ralph Veloso, and Josh. They’re putting out very clever dishes and unexpected combinations of flavours, mostly cooked on Hibachi grills with Japanese charcoal in the tiny galley kitchen. Try the outstanding seafood dishes (octopus, sea bass, Hokkaido scallop ceviche!), weekly changing anticucho/ yakitori (yes, they’re the same thing!), and a departure in style – Latin veggie dishes (one of the best crispy eggplants we’ve tasted!). Wash it all down with sake, a pisco cocktail, wine, or Japanese beer, or reserve one of seven seats at the bar for a Chefs Table “omakase” experience. Tuesday-Saturday 4-10 pm, 8330 Macleod Trail SE, orijinsyyc.com
Italian (ish) eatery Bella has opened in the heart of Old Strathcona. Chef and owner Riley Aitken is cooking up traditional Italian flavours with modern techniques and ingredients, including proteins in large formats for sharing—just like at Nonna’s table. And with a selection of fine wines from the best Italian grapes, Bella is sure to be a hit with any crowd. Wednesday to Saturday 5–10 pm, 8223 104 Street NW. bellayeg.com
BY KEANE STRAUB PHOTOS BY DONG KIM
It’s time to face the truth, Alberta: the cold weather is here to stay for a bit. At the end of a chilly day, sometimes all you want to do is to come home to something warm and comforting. And, if the heart of the home is the kitchen, then surely this is the best place to start.
As executive chef at Calgary’s Fine Print, JP Dublado cooks with intention, balancing taste, technique, and nutrition.
“My role as a provider and nurturer is what influences me,” he says. “I’m inspired by the chance to show love, create comfort, and spark delight.”
Calgary’s food scene also gets credit, with its diverse ingredients and cultural influences.
“Right now, my favourite dish is the Duck Breast featured on the dinner menu. It showcases technique and seasonality, and the balance of flavours and textures is exceptional.”
If the thought of cooking a duck breast to perfection is daunting, Chef JP’s recipe for Duck Leg Ginataan is a delicious, approachable alternative. Bridging his past and present, he says that this is something out of the ordinary, borne from his craving of the creamy, gingery warmth of ginataan, a Filipino term referring to food cooked with coconut milk.
Choose bone-in, skin-on, duck legs to add richness and depth. Sauté the aromatics to build a fragrant base: “Don’t rush this step,” JP adds. “It sets the tone for the whole dish.” Use full-fat coconut
Here you’ll find layers of flavours from the Philippines, Korea, and even a fusion of both. More than just delicious dishes, this month our Alberta chefs are sharing a taste of their culture, their families, and their memories, making sure to warm you up from the inside out.
milk, and know that you control the heat.
“You can adjust the spice level by slicing Thai chilies open for more heat, or leaving them whole for a milder dish.”
“This is a dish I make when I want to slow down, nourish my clients, and share something meaningful. Every time I make it, I’m reminded that tradition isn’t static – it’s something we carry, shape, and pass on.”
Duck Leg Ginataan
(Duck in Coconut Milk)
Serves 4
4 duck legs, skin-on
2 Tbs (30 mL) oil (canola or coconut)
1 thumb-sized piece of ginger, sliced thin
4 cloves garlic, minced
1 medium onion, chopped
2 cups (500 mL) coconut milk
1 cup (250 mL) coconut cream
1 Tbs (15 mL) fish sauce
1–2 Thai chilies
1 cup potatoes, cubed
1 cup green beans
To taste salt and pepper
Handful bok choy
1. In a large pot or deep pan, heat oil over medium-high. Brown duck legs skinside down until golden. Remove and set aside.
2. In the same pot, sauté ginger, garlic, and onion until fragrant.
3. Add coconut milk and coconut cream. Stir in fish sauce and chilies. Return duck legs to the pot.
4. Cover and simmer for 40–45 minutes until duck is tender. Skim off excess fat if desired.
5. Stir in potatoes and green beans. Cook for another 10–15 minutes until veggies are soft.
6. Add Bok Choy. Simmer for 2–3 minutes until wilted.
7. Adjust salt and pepper. Serve hot with steamed rice.
Chef Anna Lee of Fu’s Repair Shop in Edmonton says her parents had a huge influence on her culinary journey. “So much of my inspiration is rooted in my culture,” she says. Like any child, her desire to make her parents proud drives her to succeed. “To this day, hearing my mom or dad say that something I made tastes good fills me with gratitude and strength.”
It's hard to choose just one favourite off the menu at Fu’s, as Anna says they’re all full of flavour and unique to the restaurant Crazy Rich Rice Noodles and Spicy Tom Yum Crispy Wings make the grade, along with the house made chili oil: “I know it’s not a dish, but it’s so good with everything!”
At home, cooking takes on both Anna Lee’s Filipino culture and that of her Korean spouse. “For my kids, experiencing the food of both cultures is essential,” she explains. While she claims she could never do justice to Lola’s Pancit or Halmoni’s Japchae, she was inspired to create a dish that brings together the best of both worlds. “Noodle dishes are at the cornerstone of our family gathering as they symbolize long life.”
“Never forget that you are offering more than just a meal,” she adds “You are offering nourishment that comes from cooking for others with love.”
Japchae Pancit
Serves 4
½ cup dried shiitake mushrooms
¼ cup dried white backed black fungus
mushrooms
450 g sweet potato vermicelli noodles
450 g chicken thighs
2 tsp salt
1 tsp ground pepper
2 Tbs (30 mL) canola oil
1 yellow onion, sliced
1 Tbs garlic, minced
1 Tbs ginger, minced
¼ cup (60 mL) soy sauce
1 cup (250 mL) water
To taste fish sauce
2 large carrots, julienne ½ green cabbage, chopped
2-3 Tbs (30-45 mL) sesame oil
½ bunch green onions (cut same length as carrots)
Calamansi or lemon for garnish, sliced
1. Rinse and soak shiitake mushrooms in hot water. Rinse and soak black fungus mushroom in hot water.
2. Cook sweet potato noodles according to package instructions. Chef likes to cut the cooked noodles with kitchen shears. Rinse and drain, set aside.
3. Once the shiitake mushrooms are hydrated and soft, slice and discard the stems (save stems for stock in the future).
4. Debone the chicken thighs (save for another day of stock making), and roughly chop the chicken into 2-3 cm pieces. Massage the salt and pepper into the raw meat.
5. In a wok, heat half the oil, on
medium to medium high. Add and stir fry the onion until slightly caramelized. Add in the two types of mushrooms. Stir fry for about 3 minutes. Add the garlic and ginger until fragrant, being careful not to burn them.
6. Add the chicken, continue to stir fry until brown. Add in the soy sauce, and add about 1 cup (250 mL) of water (just enough to cover the chicken). At this point, you may add a couple dashes of fish sauce for added flavour.
7. Add in the vegetables, turn down the heat and cover. Continue to simmer until chicken is cooked through and the carrots are tender but still have a nice bite. Turn off the heat. Strain out the meat and vegetables, leaving behind the broth in the wok.
8. Put the cooked noodles in the broth. Remove from heat. The noodles will soak up the flavour and become slightly softer and pleasantly chewy. After about 5-8 minutes, the noodles will be ready for further seasoning. Remove them from the broth.
9. Add the sesame oil to the noodles and toss. Taste and continue to season to your liking with more soy sauce, fish sauce and sesame oil.
10. Add in the meat and vegetables, mix well.
11. Garnish with green onions and sliced calamansi or lemon.
Family is at the heart of Hyungjae Lim’s cooking, especially memories of meals his mother made. “When I cook for my kids at home, I put a lot of care and thought into my family meals.” At Calgary’s JINBar, where he’s the executive chef, it’s no different. “I try to bring the same warmth and effort, serving our guests as if they are part of my family.”
LA Beef stands out on the menu as it is a popular Korean traditional dish. “I wanted to bring traditional Korean flavours combined with French culinary techniques,” he explains. Served with potato pavé and stir-fried mushrooms with soy sauce, it checks those boxes.
Cooler months don’t have to mean heavy meals, and Chef Hyungjae’s recipe for Spicy Braised Sablefish is satisfying without being overwhelming. Just be sure to taste your gochujang before you start cooking. “These days, many Asian sauces have become popular. There’s a variety of Korean miso in grocery stores, and the taste can vary greatly depending on the brand.”
Lastly, avoid an unnecessary mess.
“If you don’t want a messy kitchen when you cook this dish, it’s best to remove as much moisture as possible from the fish before you cook it!”
Spicy Braised Sablefish
Serves 4
1 fillet sablefish, cut into 4
To taste salt and black pepper
Oil for sautéing
500 g daikon, peeled and sliced into
1 cm rounds
4 cups (1 L) water
1 onion, sliced
2 green onions, cut into 2.5 cm pieces
6 Tbs (90 mL) mirin
Sauce
5 Tbs (75 mL) soy sauce
4 Tbs chili powder
3 Tbs sugar
2 Tbs (30 mL) oyster sauce
1 Tbs (15 mL) apple cider vinegar
1 Tbs (15 mL) crushed garlic
1 Tbs (5 mL) Korean miso
1½ tsp minced ginger
Combine all sauce ingredients together and mix them nicely.
1. Cut the sablefish (more than 75 mm wide) and remove the additional/excess moisture with paper towel. Lightly season with salt and black pepper.
2. Prepare oiled pan, cook the sablefish on medium heat (skin side down). Cook until 1/3 way through, then put the fish aside.
3. Using the same pan, add daikon, water and 1 Tbs (15 mL) of sauce. Bring to a boil then turn down the heat and cook on medium heat for 15 minutes.
4. Add onion, green onion, mirin, the sauce (keep 2 Tbs (30 mL) of sauce for seasoning) and the sablefish back to the pan (skin side up) on medium heat.
5. Cook while basting the sablefish until it is cooked and the sauce reaches preferred thickness. While you cook, gently stir daikon to avoid burning.
(Do not touch the fish).
6. Taste, and if you need more seasoning, add the remaining sauce. If it is too salty, add more water.
Enjoy with rice!
Inspired by his travel and competitions background, Rupert Garcia describes his cooking as French in technique, but Asian in flavour. The executive chef at Calgary’s Alvin’s Jazz Club, he favours dishes that are familiar but deeply rooted in global cuisine, like the Scallop Crudo or Thai Chicken Supreme found on the restaurant menu. “They have playful ingredients, and lots of texture and flavour,” he adds.
Those global cuisine roots go right back to his Filipino heritage and the recipe for Bikol Express which he shares here. “A lot of Filipino food requires patience. Most dishes are marinated or braised,” he explains. “Filipino cuisine requires lots of love as the flavours have great depth.”
The recipe he shares for Bikol Express is a favourite from childhood, with a slight adjustment – where his mother used pork, this version calls for chicken. “A recipe, especially when home cooking, is a guide. Everyone has their own direction of how spicy, salty, sweet, and sour their palates are. Adjust to your preference – this recipe is balanced, mild, and savoury.”
Bikol Express
Serves 4
500g chicken thigh, sliced into bite-sized pieces
1 Tbs (15 mL) cooking oil (vegetable or coconut oil)
3 cloves garlic, minced
1 small onion, finely chopped
1 tsp ginger, minced or thinly sliced (optional)
1 tsp (5 mL) shrimp paste, use sautéed if possible or bottled
1 cup (250 mL) coconut cream (not coconut milk, this is thicker and creamier)
½ cup (125 mL) water (to thin out the sauce slightly)
1 long green chili, sliced, remove seeds for less heat
To taste salt and pepper
1 tsp sugar (optional, helps round out the flavour)
1. Slice chicken into bite-sized chunks. Pat dry and season lightly with salt and pepper.
2. In a pan, heat oil over medium heat. Sauté garlic, onion, and ginger (if using) until soft and fragrant.
3. Add the chicken pieces. Sear until
lightly golden and cooked through (about 5–7 minutes).
4. Stir in the shrimp paste and cook for 2 minutes to release flavour.
5. Add coconut cream and water. Stir gently to combine. Simmer on low heat for 10–15 minutes until chicken is tender and the sauce thickens slightly.
6. Add the sliced green chili. Season with salt, pepper, and sugar to taste. Let it simmer for another 3–5 minutes until flavours blend.
7. Best enjoyed with steamed jasmine or white rice.
Optional Additions:
Veggies: Add a handful of blanched string beans or eggplant chunks if you want more colour and texture.
No shrimp paste? Sub with a splash of fish sauce (start with 1 tsp (5 mL) or a pinch of salt.)
Keane Straub has travelled from Tofino to Charlottetown, sampling the different flavours Canada offers. The passion people have for their craft and culture inspires Keane to tell their stories.
Saving the Planet One Oat at a Time:
That's Job One for the Folks
BY LUCY HAINES
Behind Stoked Oats
It takes out of the box thinking to take the humble oat in a new direction. It’s no surprise then, that those behind Stoked Oats are doing just that, creating high-protein, low-sugar, oatbased so called ‘superfoods’ using planetfriendly practices. There are traditional and innovative products in the lineup, from granolas to a new oat rice, but just as importantly, there’s a focus on being good to the earth in how the products are made. And the company founders are passionate about bringing that story to the fore.
Food that tastes good and is good for you, but that is also sustainable – that’s always been the focus for Stoked Oats founders Simon Donato and Chanelle Mayer, the entrepreneurial couple behind the nearly 15 year-old Calgary company. Donato brings a breadth of experience
to the business, including work as a geologist, ultra-marathoner and producer of the TV adventure show Boundless, while Mayer brings a fresh, creative eye for new product development.
Donato recounts the origins of the business, which grew out of a move from Ontario to Alberta, bringing his oatmeal blends to work at Imperial Oil to support his own efforts as an endurance athlete. Things grew organically, he says when the racing hobby and exposure of a TV adventure show made the oat-based high protein, low sugar products catch on like wildfire in the cycling and running communities.
“There was a massive change after the TV show, leading to travel and work with farmers markets, partnering with races and working with retailers,” Donato says. “We went from the original product –
blended with a canoe paddle in a rain barrel, to a significant growth with the number of players.”
Other significant changes came early on too, when Donato met Mayer on a speaking engagement in 2014. The likeminded, adventurous pair, (Mayer joined the company full-time in 2020), now with seven- and three-year-old sons, Leo and Bode, are as committed as ever to running a business that, as they say, saves the planet, ‘one oat at a time’. The product lineup has grown from rolled, quick, and steel cut oatmeals – simple and traditional, or with a host of tasty add-ins – from berries to nuts to exciting newer offerings like pancake mixes, OatRice, and the new Stoked O’s, a ready to eat cereal that is lightly sweetened and made with Canadian oats. Whatever the product, it’s always been the focus to source local,
primarily rainwater fed, organic oats that are non-GMO, and grown without pesticides or preservatives.
There’s also the use of Regenerative Organic Certified (ROC) oats as the number one ingredient in Stoked Oats products. ROC is a collection of practices which can include crop rotation, low or no-till, using compost and zero use of persistent chemical pesticides and fertilizers. “ROC is the gold standard of farming,” explains Mayer. “It builds healthier soil, captures carbon and restores ecosystems. Plus it pays farmers fairly, creates better tasting, more nutritious food, and respects the planet.”
The company walks its talk, utilizing local, Canadian and North American ingredients wherever possible. That means prairie-grown oats and flax, maple from Quebec – even boxes and product pouches made locally. A handful of other ingredients – almonds and walnuts – are sourced from US producers, and while current trade issues mean shipping to US customers is currently on hold, the company does have a substantial and growing presence there. In Canada, Stoked Oats is widely available through retailers including Loblaws, Sobeys, Costco and more.
“The US is a different beast altogether,” Mayer says of a stateside operation that includes some 1,000 doors, from online customers to natural food outlets. “It has helped during COVID and now with tariffs, we source all our oats from Canadian farmers.
We’ve always prioritized that.”
Striving for the highest value, cleanest, and nutrient-dense food products has resulted in Stoked Oats’ innovative OatRice (in regular and herb/garlic varieties), a rice alternative using the whole oat groat that cooks up the same but with more nutrition and lower glycemic score than traditional rice. Like all its oat products, OatRice is naturally gluten-free, and is packed with essential vitamins, protein and fibre. Options as a creative side dish abound, but Mayer is just as excited about the dramatically lower environmental impact OatRice has compared to traditional rice production.
“Listening to our customers is paramount,” adds Mayer. “The Gen Z and millennials, people we reach on social media, tell us they care about locally grown, clean ingredients. The environmental and sustainability side matters to them too, so it’s helped us reimagine classic staples like rice. With our ‘Grain from Rain’ initiative, we can grow without irrigation, using just rainwater.”
In the varied and competitive breakfast food aisle, (the breakfast cereal market in Canada was a hefty $1.9 billion in 2024), Stoked Oats continues to grow its presence. “We’re always in the expanding mode,” Mayer adds, acknowledging the company’s granolas, oatmeal and pancake mixes are higher end buys. But product developer Mayer and team have a finger on the pulse of consumer demands and trends, so there’s an emphasis on more
protein, less sugar, recipes and all-natural add-ins to the lineup–from chocolate chips, coconut and chia, to nuts, apples, berries and maple for hot or overnight oats. “We expect to double sales this year, and that speaks to how much we listen to and engage with our customers, online or when we meet them in person.”
That engagement comes by way of trade shows, in-store demos, meetings with retailers, and multi-channel marketing on Instagram, TikTok and such. Stoked Oats also hasn’t forgotten its roots in the health and wellness scene, continuing with product donations, sponsorships and even partnering to host the company’s own YYC Sub Ultra Trail Run (formerly Stoked Oats Sub Ultra Trail Run). The annual Calgary event includes a 2 km kids run, plus 6.5 km, 17 km, and 34 km distances – something for all ages and skill levels.
Donato says he continues to train and race as a hobby – encouraging an active outdoor lifestyle or just enjoying real life adventuring is something of a signature for the entire family – but it might be getting a bit more difficult to fit it all in, thanks to recent product launches and continued growth that keeps the business a going concern. Mayer acknowledges that even though it’s an all day, every day operation, the business has settled in with a nice cadence. The pair credit a core staff of about eight in the office and a strong board of directors that has taken years to build as key to the company’s steady success. It’s a mix of experienced vets that understand the business, and fresh, young, talents seeking out new customers and innovation in the food category that are helping the company reach new heights, Donato adds.
“We like to say that whether you're hitting the trails or just trying to survive a Monday, we’re here to keep you stoked with clean, hearty oats and ready for whatever comes next,” says Mayer. “We do oats differently and we don’t cut corners – no fillers, no mystery ingredients. We want our product to really DO something.”
Lucy Haines is a long-time freelance writer, specializing in travel, food, arts and entertainment. When she isn't writing, Lucy is a busy mom to four fantastic kids, and enjoys singing and performing in the local community theatre scene.
Holiday Entertaining with The Crimson Cranberry
STORY
AND PHOTOGRAPHS
BY RENÉE KOHLMAN
As we enter the season (already?!) of holiday entertaining it’s important to have a couple of simple yet delicious recipes in the back pocket, ready to be pulled out in a moment's notice. Both of these feature the crimson cranberry - a seasonal favourite. Known for its welcome punch of flavour and versatility with both sweet and savoury dishes, there’s no time like the present to
pick up a pack of cranberries.
I’m all about getting ahead of the game when it comes to entertaining, and the more things you can make ahead in November, the happier you’ll be in December. This is the time to think of your future self! Cranberry Sauce may seem like an ordinary thing to prep, but when you can use it in a couple of recipes, you’re already ahead of the game.
I like to add maple syrup instead of
sugar to mine, and orange juice and zest is a must. It comes together quickly and hearing the “pop” of those berries is so satisfying. The sauce keeps well in the fridge for a week or so and can be frozen for up to 3 months. From here, you can dollop it on meatballs for a sweet/tart glaze and spoon it into puff pastry for an incredible appetizer. And, if there’s any left over be sure to serve it with the Big Bird on the Big Day.
Cranberry Sauce
3 cups fresh or frozen cranberries
6 Tbs (90 mL) water
1/3 cup plus 2 Tbs (110 mL) pure maple syrup
¼ cup (60 mL) fresh orange juice
1 tsp orange zest
Pinch of salt
1. After rinsing the cranberries, place them in a medium saucepan and add the water, maple syrup, and orange juice.
2. Over medium heat, bring the mixture to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the mixture has thickened and the cranberries have burst, about 10 minutes.
3. Stir in the orange zest and salt.
This sauce can be prepared up to five days in advance or frozen for up to three months.
Cranberry-Glazed Turkey Meatballs
Makes about 24-28 meatballs
No party can be complete without a platter of meatballs floating about the room. This recipe uses ground turkey (‘tis the season, after all), shredded apple, Parmesan cheese, and fresh sage. Tender and juicy, the cranberry glaze really puts them over the top.
454 g ground turkey
1 cup shredded tart apple, such as Granny Smith
½ cup breadcrumbs
½ cup grated Parmesan cheese
1 large egg, beaten
1½ Tbs chopped fresh sage
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp pepper
Drizzle olive oil
1. Preheat the oven to 400º F. Line a baking sheet with parchment paper.
2. In a large bowl, combine all the meatball ingredients. With your hands, lightly mix to combine, being careful not to overmix.
3. Roll the mixture into 36 mm (1½ inches) balls and place on the prepared baking sheet.
4. Drizzle the meatballs with olive oil. Bake for about 14 minutes, flipping halfway through.
5. Measure out ¾ cup (175 mL) of Cranberry Sauce and spoon this over the meatballs, tossing well so evenly covered, and bake for another 2-3 minutes.
6. Serve the meatballs on a platter with extra Cranberry Sauce, if desired.
Note: Meatballs (unglazed) can be cooked and frozen for up to 3 months. Defrost then toss in the cranberry sauce and reheat.
Brie and Cranberry Puff Pastry Tarts
Makes 10-12 tarts
These tasty little appetizers use pre-rolled puff pastry, creamy brie and cranberry sauce. Easy to assemble and even easier to devour, be sure to serve these on your prettiest platter.
454 g frozen all-butter puff pastry, thawed in the refrigerator
170 g brie cheese, sliced into 12 equal pieces
½ cup (125 mL) cranberry sauce
1 egg beaten with 1 Tbs (15 mL) water
Sprinkle sugar
Fresh thyme leaves
Flaky salt
1. Preheat the oven to 400º F. Lightly grease a 12-cup muffin pan.
2. On a lightly floured surface, unroll the prepared puff pastry and cut each piece into 10 cm squares. Depending on the brand of puff pastry used, you may have to patch together the scraps to make another couple of squares, but remember that the squares don't have to be exactly perfect. You should get 5-6 squares out of each piece of pastry.
3. Brush egg wash all over the puff pastry squares, including the edges.
4. Transfer the squares to the prepared muffin pan, pressing them down to fill each cup.
5. Place the brie in each pastry crust and top each with two heaping teaspoons (10-12 mL) of cranberry sauce. Gently fold the corners of the dough in toward the centre of each tart.
6. Sprinkle the tops with coarse sugar.
7. Bake for 20-23 minutes, until the tarts are golden brown. Remove from the oven and let cool in the pan for a few minutes. Use a sharp knife to release the tart from the pan and then remove with an offset spatula or spoon. Place the tarts on a platter and garnish with thyme leaves and flaky salt. Serve warm.
Renée Kohlman is a busy food writer and recipe developer living in Saskatoon. Her two cookbooks ‘All the Sweet Things’ and ‘Vegetables: A Love Story’ have won awards and been on best-of lists.
All about Tonkatsu: The Lowdown on a Fried Favourite
BY MALLORY FRAYN
Breaded and fried foods are a staple across various cultures and cuisines, especially when it comes to preparing protein. It’s hard not to enjoy tender pork, chicken, beef, or veal encrusted in crispy, fried deliciousness. Think schnitzel in Austria and Germany, a popular option served with hearty sides like spätzle, cabbage and potatoes, or the Southern classic, chicken fried steak (which is actually made with beef), doused in creamy, black pepper gravy. Japanese cuisine is no exception to having a similar offering in their arsenal; enter, tonkatsu.
So what is tonkatsu exactly, and where did it originate? The word itself effectively describes what the dish is. Eddie Yang, owner of Edmonton’s Nara Katsu restaurant explains, “Katsu is deep-fried breaded pork, beef, shrimp, fish, etc. The meaning of the word Katsu is deep-fried breaded food. So if you add "Ton" in front, it will be deep-fried breaded pork, as "Ton" means pork.”
It is believed to have originated in Tokyo during the Meiji period, towards the end of the 19th century. At the time, policies were being established that popularized Western culture, and naturally, this had an impact on cuisine. Côtelette de veau is a French dish that involves pan-frying breaded veal in plenty of butter, and it is thought that this inspired the earliest iterations of tonkatsu. Given that Japan already had tempura, chefs were able to apply certain technical aspects of frying to put their own spin on it. Namely, they knew how to make it crispier than its panfried counterparts.
You might be thinking at this point, how many ways can one possibly fry a pork cutlet? From schnitzel, to côtelette, to tonkatsu, what actually differentiates these iterations? While the variations are not huge, they are notable. For example,
tonkatsu uses panko, rather than generic breadcrumbs. Panko is typically made from crustless, white bread, unlike breadcrumbs, which are usually made from the heels and other stale bits of whatever loaves you have on hand. The crumbs of panko are thus flakier and more delicate than regular breadcrumbs, which allows them to absorb less oil. Less oil absorption means that the final product can be mouth-shatteringly crispy, with no sogginess in sight.
The other notable difference is how tonkatsu is fried relative to its European counterparts. It tends to be deep fried, and thus fully submerged in the hot oil, allowing thicker pieces of pork to be cooked all the way through. In comparison, schnitzel tends to be shallow fried, which means that the meat itself has to be pounded thinner to ensure it isn’t still raw, before the exterior burns.
“The process of preparing the meat for katsu is a bit complicated, as it needs skill to take off all the excess fat, fascia, and unnecessary meat,” Yang adds. “Then we cut it into pieces that weigh around
160–180g in a certain direction and size. Then we tenderize it with a meat hammer and season it. I would say the most common mistakes a home cook can make are the processes of preparing the meat, the temperature of the oil, and the time it needs to fry.” Different cuts of pork can be used for tonkatsu, each lending their own, unique qualities. Pork loin and pork tenderloin are the most popular, with the former being more succulent because of its fat content, and the latter being particularly lean.
While we’ve thus far covered what tonkatsu is, it’s also important to consider what it is not, given that there are some similar-sounding culinary preparations in Japan that are vastly different. It ought not to be confused with “tonkotsu”, a type of ramen made with pork bones (hence “ton”), with nothing crispy nor fried in its vicinity. “Kotsu” means “bone”, which describes the preparation of the broth. It also is not “torikatsu”, which is otherwise identical to tonkatsu, the only difference being that it is made with chicken instead
of pork. Basically, any protein can be prepared in the “katsu” style; breaded in panko and deep fried, even fish and cheese. That being said, even within the tonkatsu family specifically, there are different plays to be on the lookout for.
Katsudon is a rice bowl, topped with tonkatsu, a fried egg, and a myriad of vegetables and condiments, making for a “stick to your ribs” dish that won’t break the bank. Katsu curry is all about the sauce to accompany the tonkatsu, smothering it in Japanese curry, which came to be when Indian cuisine was introduced to Japan by the British, also dating back to the Meiji era. It’s so popular that Japanese curry is widely considered to be Japan’s national dish. My personal favourite might be the katsu sandwich, which showcases the pork cutlet between two slices of pillowy shoku-pan bread (think Wonderbread on steroids). Not only is it handheld and portable, the durability of the tonkatsu breading means that it doesn’t get soggy in and amongst the katsu sauce and other sandwich toppings.
Katsu sauce itself is also worth mentioning. The closest comparison would be something like British HP sauce. Typically, the ingredients include tomatoes and a mix of fruit purees, like apples, prunes, and dates. You can serve it on the side as a dip, or drizzle it on top, or as a condiment on a katsu sandwich, as described above.
So now that you’re up on everything tonkatsu related, let’s talk about where you can enjoy it across the province. A hidden
gem that is well worth the detour is the Wagashi Tea House in Canmore. Located inside the town’s garden centre, it’s a gorgeous, green oasis and is off the beaten path so less likely to be filled with tourists. Their menu changes relatively frequently, so check in advance to make sure tonkatsu is on order, and if it is, enjoy it as a katsu sandwich, or as part of their bento box with pickles, salad, and rice.
In Calgary, there are a number of different katsu joints to check out, some specializing in the dish specifically, and others offering a wider array of Japanese cuisine. Redheads on 11th Avenue SW does katsu curry, katsu sandwiches, and katsu bento boxes, if you’d prefer the pork to shine on its own. Kim’s Katsu is another option, with both Mission and Kensington locations, dishing up their namesake as well as lighter options like
sushi. Meanwhile a bit further north in Edmonton, Nara Katsu has been serving their recipe since 1999, and otherwise offers a more Korean-leaning menu laden with favourites from bulgogi to Korean fried chicken.
Whether you eat out or attempt to make it for yourself, tonkatsu is worth adding to the menu thanks to both its approachability and versatility. Enjoy it on its own, in a sandwich, or swimming in curry. Any way you slice it, you’ll affirm what most cultures have known for hundreds of years; you can’t go wrong with a crispy fried pork chop.
Mallory is a clinical psychologist, founder of Impulse Psychology, and writer in Calgary. Through both therapy and writing, Mallory's goal is to help people build healthier relationships with food.
with Noodles! SPICE IT UP
As the temperatures plummet it is natural to crave warming foods. To kick up the heat on your internal thermostat, these spicy noodle dishes will have you warmed up in no time. The heat from peppers actually comes from the amount of capsaicin that is in the white pith/inner wall of the pepper. The seeds themselves do not contain heat but they can be covered with capsaicin, so that is why we want to remove the seeds as well as the pith if you are using fresh peppers.
What makes us sense the heat in the
capsaicin? The capsaicin binds to pain receptors on the tongue which sends a signal to your brain telling it that you are experiencing a burning sensation. The brain sends a signal that says, pain, pain, pain. And now your mouth feels like it is on fire.
Just like fire trucks come to put out actual fires, thankfully we can call upon milk to put out the fire in our mouth. The casein in dairy binds with capsaicin and helps reduce the burn.
This Spicy Gochujang and Sweet Pepper Pasta uses both a mix of
FINDLAY
sweet peppers and spice from Korean gochujang paste along with nduja sausage to impart a deeper layer of umami and a pleasant hint of heat you can enjoy throughout the whole meal.
The spice starts strong but does not build so each bite is spicy and delicious. Gochujang, a deeply savoury, fermented chili paste made from glutinous rice, soybeans, and gochugaru (Korean chili powder), brings gentle heat and a touch of sweetness. Nduja uses Calabrian chili peppers for its distinctive flavour and fiery heat.
STORY AND PHOTOGRAPHY BY NATALIE
Spicy Gochujang and Sweet Bell Pepper Pasta
Spicy Gochujang and Sweet Bell Pepper Pasta Serves 4-6
454 g rigatoni or other favourite pasta
½ tsp salt, plus salt for cooking pasta
2 Tbs butter, divided
1 small red onion, peeled and thinly sliced
½ small red bell pepper, seeded and thinly sliced
½ small orange bell pepper, seeded and thinly sliced
½ small yellow bell pepper, seeded and thinly sliced
½ small green bell pepper, seeded and thinly sliced
200 g nduja sausage
3 cloves garlic, minced
3 Tbs (45 mL) gochujang paste
1 Tbs (15 mL) tomato paste
1 cup (250 mL) puréed or strained tomatoes
½ cup (125 mL) cream
Garnishes: chives, parsley, Parmesan cheese
1. Bring 8 litres of water to boil in a large pot. You may add ½ tablespoon of salt to the water if desired. Add pasta and cook, stirring often until al dente.
2. Reserve ½ cup (125 mL) of cooking water and drain the rest. Return the pasta to the pot.
3. Meanwhile, melt the butter in a large skillet over medium heat.
4. Add the red onion and sweet peppers and cook until softened, about 5 minutes. Remove from pan and reserve.
5. Add the nduja sausage and sauté 3 minutes or until browned. Drain fat. Add the garlic and cook another 30 seconds.
6. Stir in the gochujang and tomato paste and cook until fragrant, about 1 minute.
7. Stir in tomatoes and cook 5 minutes. Stir in the cream. Season with salt and pepper to taste.
8. Add ¼ cup reserved cooking water to the sauce and combine. Add the reserved red onion and peppers along with the sauce to the pasta and toss to combine. Adjust consistency with additional reserved cooking water as needed.
9. Garnish as desired.
Dan Dan Style Noodles
Serves 4
These Dan Dan Style Noodles look to chili oil for its intense (but controllable) heat. If you don’t appreciate as much heat then you can remove or reduce the amount of chili oil used. This recipe seems complicated with all the steps but it is easy, plus you can make some parts ahead of time.
Step 1: Chili Oil
Makes ½ cup (125 mL)
2 Tbs Sichuan peppercorns (can substitute ½ black peppercorns and ½ coriander seeds)
1- 4 cm cinnamon stick
2 star anise
½ cup (125 mL) avocado oil
2 Tbs crushed red pepper flakes
1. In a small pot, add the Sichuan peppercorns, cinnamon stick, star anise, and oil. Over medium low heat, slowly heat for 3 minutes. Turn off the heat and wait 6-7 minutes, then remove the peppercorns, cinnamon stick, and star anise.
2. Add the crushed red pepper flakes and allow them to steep in the hot oil. It should start smelling fragrant, almost like popcorn. Allow the oil to cool.
The oil can be made ahead of time and stored in a glass container.
Step 2: Meat Mixture
3 tsp (15 mL) oil (split)
1/3 cup (80 mL) preserved mustard greens (sui mi ya cai)
500 g ground pork
1 Tbs (15 mL) hoisin sauce
2 tsp (10 mL) shaoxing wine (or sub with dry sherry or sake)
1 tsp (5 mL) dark soy sauce
1 tsp five spice powder
1. Heat 1 teaspoon of oil in a sauté pan over medium heat, and sauté the preserved mustard greens for 1 minute. Set aside.
2. In a sauté pan, heat the remaining 2 teaspoons of oil over medium heat, and
brown the ground pork. Strain any residual liquid (if any) and return to the pan.
3. Add the wine, dark soy sauce, and five spice powder. Cook, stirring consistently until all the liquid is evaporated. Set aside.
Step 3: Sauce
2 Tbs (30 mL) sesame paste (tahini)
3 Tbs (45 mL) soy sauce
½ tsp five spice powder
3 Tbs (45 mL) prepared chili oil
2 cloves garlic, minced
¼ cup (60 mL) hot cooking water from the noodles (next step)
Mix together all the ingredients in a bowl. Taste and adjust seasoning if you like. You can thin the sauce with more hot water as desired.
1. Cook the noodles according to package directions. Remove noodles from water and reserve.
2. Then blanch the greens in the noodle water, and drain.
3. To assemble, divide among four bowls - the sauce, the noodles, the meat and preserved mustard greens and any garnishes you would like. Drizzle with more chili oil if you really want to turn up the heat.
Natalie is a freelance writer, photographer, and pastry chef. A graduate of Cordon Bleu’s pastry program, she manages her own business too to create custom-made cakes.
Dan Dan Style Noodles
The 50 Best of Alberta
BY TOM FIRTH
We did this for the first time last year and had fantastic feedback! We looked across the entirety of the results from our 2025 Alberta Beverage Awards and pulled out all the top scoring beer (and non-alcoholic beer), spirits, mead, and full proof cocktails, and put them into an easy to digest, clear list of the highest scoring, Alberta-made offerings.
The competition itself is a major undertaking, and we publish the results in their entirety in our October issue, and online at culinairemagazine.ca.
Our judges work exceptionally hard tasting all these entries blind – which means that they don’t know what it is they are tasting and are tasked, as beverage professionals, with finding the best products in each category, and also with an eye to what it is that the consumer is looking for. Armed with those results (and reams of data), we are proudly sharing our “Best of Alberta” for 2025.
All these products are either Best in Class in their category, or a Judges Selection at the 2025 Alberta Beverage Awards, but more importantly, we’ve
identified them by score. It’s still rather new for us to publish the scores, but we know scores out of 100 seem to resonate with consumers of fine beverages, and seem to work for those making these drinks and wanting to share these accomplishments with their patrons, clientele, and partners. We are acutely aware of the perils of score inflation and the need to have near perfect scores of 96 or more to be considered “good,” but we are completely confident in our recommendations of all these excellent, Alberta-made beverages below.
Burwood The Bee Whisperer, Alberta, Canada CSPC 859619 $72 -75
Eau Claire Rupert's Exceptional Canadian Whisky Alberta, Canada
CSPC 126420 $36-40
Burwood The Scientist Single Malt Whisky Alberta, Canada CSPC 855090 $100-115
Wild Life Sherry Cask Single Malt Whisky, Alberta, Canada CSPC 118438 $93-100
Pivot Spirits Farmer Whisky, Alberta, Canada
CSPC 103746 $90-95
Bridgeland Distillery Barn Burner Single Malt Whisky Alberta, Canada CSPC 128966 $75-85
Pivot Spirits Weatherhead Canadian Whisky Alberta, Canada CSPC 100351 $75-80
Vine & Dine at L’Olivo
November 11, 19, and 25
We’re thrilled to be coming to the new L’Olivo for three Vine & Dine evenings. This gorgeous space is Calgary’s first cicchetti (small, carefully put-together dishes) restaurant! Join us for a six-course menu of these superb Italian dishes, all paired to complement the flavours.
One-off Cono Sur Winemaker Dinner
Borough Bar and Grill
November 18 For one night only, Borough Bar and Grill by Murrieta’s is hosting us for a very special evening when one of the Top 100 Winemakers
Worldwide, Chile’s iconic Matias Rios, comes to Calgary, and we can’t wait for this winemaker dinner with him!
Christmas in France at Hutch Café and Restaurant
November 28 and December 19
Hutch Café is elegant and contemporary, and features Frenchinspired cuisine with a touch of homestyle cooking - in a quiet and calm setting. Join us for a sparkling reception followed by an indulgent meal with superb premium pairings.
Vine & Dine at One18 Empire
December 2 and 16
We’re in the beautiful private dining room of this stylish, warm and comfortable restaurant, where we’ll be enjoying six dishes of Chef Sean Cutler’s elevated and delicious
comfort food, and the six pairings that complement them!
Vine & Dine at Osteria Chef’s Table
December 9 and 17
Our first Vine & Dine evenings at Osteria Chef’s Table last year were magnificent – hearty, generous, and completely delicious! Join us for six authentic Italian dishes, all carefully paired to complement the flavours of Chef Michele’s menu!
These evenings can – and dosell out quickly and new events are added regularly, so check vineanddine.ca for details and menus, and email linda@culinairemagazine.ca to reserve your places, and to be included in our bi-monthly updates. We try to cater for all allergies.
IO COME ALL YE FOODIES
BY LAILANI
n Alberta, where frigid temperatures sometimes dip even lower than the North Pole’s, there’s one thing that brings some warmth to people in the middle of winter –Christmas markets.
When you go to a Christmas market, the things people might dislike about winter – the snow and the cold – are magically transformed and become something enjoyable.
SPARTAN TO SPARKLY
According to an article published in the Heritage journal, the first winter fairs in medieval Europe were actually born out of necessity. These first markets were created as a way to stock up on essentials and goods in the middle of a long winter leading up to Christmas Day.
Vienna’s 14-day December fairs in 1296 are one of the oldest documented precursors to the modern-day Christmas market, although it had no direct correlation to religious traditions. In Germany, meat markets were held on Saturdays when, in 1384, King Wenceslas IV gave butchers permission to sell meat from St. Michaels’ Day (September 29) until Christmas Day.
Over the years, the markets started growing in size and reach, and its identity became entwined with Christmas celebrations. Vendors started selling items beyond just the necessities, like confectionery and specialty Christmas breads, while craftsmen started selling toys. As Christmas markets gained popularity, they crossed national borders into German-speaking areas in Italy, France and Switzerland.
Many parts of the world – whether in Prague, Singapore or Toronto – now host their own versions of Christmas markets infused with each country’s culture and local flavour.
Come to think of it, the glittering lights look way more magical against a snowy backdrop, and the freezing cold make sipping your hot cocoa or mulled wine that much more satisfying.
But did you know that the earliest versions of these markets bore almost no resemblance to the winter spectacle that people have come to love?
Here in Alberta, two of the biggest Christmas markets are gearing up for another busy season: the Edmonton Christmas Market and Spruce Meadows’ International Christmas Market.
EDMONTON CHRISTMAS MARKET
where: Fort Edmonton Park (7000 143 Street NW, Edmonton) when: November 29 - December 31 yegxmasmarket.com
Playing up the nostalgia in historic Fort Edmonton Park, the Edmonton Christmas Market is quickly becoming a tradition for many in the city and the surrounding areas. “We are ‘Shop, Sip, Eat, Play and Give.’ Each of those pillars identifies with what somebody can expect when they come to the market,” says Jessie Bruce, the Edmonton Christmas Market’s marketing and communications manager. “So, you're not just getting a shopping experience, you're getting a winter festival experience, which I think in a festival city such as Edmonton, that really, really brings in that kind of fun, magical Christmas atmosphere that totally sets us apart.”
New this year is a Christmas steam train that’s sure to delight the littlest attendees. With over 100 vendors expected to participate over the course of three weeks, Bruce says there’s something for everyone.
WHAT TO TRY
Foodies will have plenty of delicious items to try in this year’s event:
• This includes special Christmas-themed brownies from WOW Brownies, a local business known for their small-batch, artisan treats. Their creations include flavours like Gingerbread, Candy Cane and
MENDOZA-LAI
Chocolate Orange (their version of Terry’s Chocolate Orange Ball), and are hard at work perfecting their market entry.
• Krammed Kookies gets creative by offering custom cookies based on a surprise Christmas character. This femaleowned company is famous for its chunky, 10 oz stuffed cookies, perfect for sharing or indulging your inner Cookie Monster.
• For the first time ever, Blindman Brewing will have pre-bottled mulled wine available, exclusively for the market. Market goers looking for a novel experience can also try their poke beer. Poking beer is a process where a red-hot metal rod is dipped into cold beer. This caramelizes the sugars in the drink, warms it up and adds “a frothy, foamy deliciousness” – perfect for drinking in the cold.
For those wanting to elevate their winter festival experience, Bruce says they’re also offering several paid events and workshops. This includes a chocolate-making workshop; a high tea event where attendees can dress up and experience “a traditional English tea with a Christmas twist” and exclusive dining events with renowned Edmonton chef, Paul Shufelt.
SPRUCE MEADOWS INTERNATIONAL CHRISTMAS MARKET
where: Spruce Meadows (18011 Spruce Meadows Way SW, Calgary)
when: November 14-16, 21-23, and 28-30
This year marks Spruce Meadows’ 50th year anniversary, so it’s no surprise that the world-class sports complex in Calgary will be hosting its biggest Christmas market yet. Over the last three weekends in November, expect to see over 325 vendors at the International Christmas Market.
“As a special feature for our 50th anniversary, we’ve challenged our vendors to create something that will be exclusively available at our market,” says Krista Poffenroth, Spruce Meadows’ manager of exhibits and business developments. One of the new features that foodies would not want to miss at the market is the Congress Hall, an indoor interactive space highlighting food and beverage. “We’re going to have over 30 vendors, a nice seating area, an entertainment stage, and then people can go booth to booth to sample the different spirits and food.”
WHAT TO TRY
• To enjoy the taste of a classic Christmas dinner without the extra work, try Great Events Catering’s special Christmas creation, the Turkey Stuffing Ball. It’s a delicious orb of holiday goodness made of turkey meat and stuffing, served with gravy and cranberry sauce. “We were camping for Thanksgiving this year, and that’s what I brought for the Thanksgiving dinner!” said Poffenroth.
• French 50 Artisan Bakery is serving fondue cheese on demi-baguettes. Based in Okotoks, this bakery is known for their flavourful, naturally fermented sourdough bread. One bite of this classic pairing could be the next best thing to having a raclette dinner in France.
• “Chestnuts roasting on an open fire” is the famous first line from Nat King Cole’s The Christmas Song. While we don’t know for sure if there will be chestnuts, Going Nuts will be at the market, roasting their signature flavoured nuts on demand.
• Those who prefer a little spice and some global flavour can check out Arepa Boss’s tasty arepas, served with homemade sauces and salsas. They’re also serving hot empanadas, hallacas, cachapas and tequenos with some gluten-free and vegan offerings.
• Beer lovers can enjoy some of the best craft beers in the province with High River Brewery’s 12 Days of Beers, exclusive to Spruce Meadows. Those who prefer a bolder option can sample Star Distilling’s exclusive maple whisky
A DOSE OF CHRISTMAS MAGIC
Christmas markets – with their beautiful light displays, fun activities and delicious eats – are something to look forward to. But the markets also offer some other benefits, like providing a place where important connections can happen. “It’s very important to us that we’re supporting local,” says Poffenroth. “Vendors have said that they find clients at our Christmas market that help keep them in business for the rest of the year.”
Christmas markets are also a great place for customers and vendors to build relationships, Poffenroth adds. “It helps the producer connect with the customer, and it helps [the customer get to know and want to support the business] when they understand who the small business is and what their impact is.”
For Bruce, it also helps people feel connected. “Sometimes, especially around the holidays, it's the most beautiful time of year but it can be such a lonely, hard time for people. I think just having the magic of Christmas around and giving folks a place to go and create new traditions with their families, with their friends, with their spouses – it's so important for us. We want to be a hub for the community.
Lailani Mendoza-Lai is an Edmonton freelance writer and journalist writing about food, travel, lifestyle, children’s literature and parenting. Her work has been published in Chirp Magazine, Sun Peaks News and The Philippine Daily Inquirer.
WE ARE LUCKY TO HAVE SO MANY WONDERFUL HOLIDAY MARKETS ACROSS OUR PROVINCE! DO CHECK OUT THESE BELOW TOO AND SUPPORT LOCAL ARTISANS FOR YOUR GIFTS THIS YEAR!
MILLARVILLE CHRISTMAS MARKET
where: 306097 192 Street W, Millarville when: November 6-9 and 13-16, 9am-4pm millarvilleracetrack.com/christmas-market
BEARSPAW CHRISTMAS MARKET
where: 253220 Bearspaw Road, Calgary when: November 28-30, December 5-7 bearspawcommunityassociation.com/bca-christmas-market
A VERY INDIGENOUS HOLIDAY MARKET
where: Alberta Aviation Museum, 11410 Kingsway, Edmonton when: November 14–16 facebook.com/events/1282518056191074
CHRISTMAS AT THE NATION HOLIDAY MARKET
where: 7 Chiefs Sportsplex and Chief Jim Starlight Centre, Tsuut’ina Nation, 19 Bullhead Rd, Priddis when: December 12- 14 christmasatthenation.ca
CHRISTMAS GLOW
where: Edmonton Expo Centre 7515 118 Avenue NW, Edmonton when: December 4-31 glowyeg.ca
MARKET COLLECTIVE HOLIDAY SERIES
where: BMO Centre, Hall D, 20 Roundup Way SE, Calgary when: December 5-7 and 12-14 marketcollective.ca
GRANARY ROAD CHRISTMAS MARKET
where: 226066 112 Street West, Foothills County when: November 22-December 14 granaryroad.com/christmas-market
LITTLE MODERN MARKET
where: Red & White Club, McMahon Stadium 1833 Crowchild Trail NW, Calgary when: November 22, 10am-4pm littlemodernmarket.com/upcomingmarkets
BUTTERDOME CRAFT SALE
where: Butterdome, University of Alberta 11440 87 Avenue NW, Edmonton when: December 4-7 butterdome.com
PEAK TO PRAIRIE MARKET
where: Winsport, 88 Canada Olympic Road S W, Calgary when: November 16, 9:30am-4pm peaktoprairiemarket.com
BY LINDA GARSON
The brand new NEXT Food Expo is Canada's premier event for hospitality and food service, and launched a couple of months ago, at the beginning of September. The inaugural event brought together restaurateurs, innovators, and leaders under one roof over two days and, as part of the programming, Culinaire partnered with NEXT Food Expo to present two new award programs – a culinary award for chefs and a mixology award for bartenders.
We’ve always known that Alberta has an energy that attracts hugely talented and creative people (which is why we publish Culinaire - to let you know about them too!), and for myself judging both competitions, these awards proved it yet again.
Spirit of the West: THE ULTIMATE BARTENDER SHOWDOWN
The first day kicked off with the “Spirit of the West” Cocktail Competition, a highstakes showdown with nine of Western Canada’s most talented bartenders going head-to-head in a fast-paced series of challenges for an outstanding display of skill, flair, and innovation.
The competitors had to impress a lively crowd as well as the four judges: Daniel Gowrie, Master Distiller at Eau Claire Distillery; Mixology Masters winner, Reece Southern; lifestyle writer Elizabeth Chorney-Booth, and yours truly (a judge and host on all 24 episodes of Mixology Masters). Reece Sims, of SIP Spirits Consulting, was at the mic introducing the competitors and keeping everyone on time and in order.
The bartenders had ten minutes to create two drinks, both using Eau Claire Distillery’s Rupert's Exceptional Canadian Whisky: a riff on an Old Fashioned and a creative signature cocktail showcasing their artistry and storytelling.
SO WHAT WERE WE LOOKING FOR?
Marks out of a hundred were given for: Appearance, aroma, taste, mouthfeel and finish, overall creativity and
THE WINNERS
COMPETITORS
AJ (Adrien) Roque, Pr%f Cocktail Bar
Bradley Horseman, Salt & Brick
Glaizem (Glaze) Garcia, Fu’s Repair Shop
Jeffrey Wong, Craft Beer Market
John Fairholm, La Hacienda
Kim Xie, Business & Pleasure
Liam O’Reilly, Bridgette Bar
Matty Eagle, Charlie’s Watch Repair
Zaren Klamer, Shelter Cocktail Bar
originality, overall balance of ingredients and flavour profiles, memorable names, overall presentation, overall technique, intelligent use of Rupert’s whisky, and familiarity with the character and craftsmanship of the distillery. No mean feat!
Our competitors rose to the challenge, and armed with shakers, spirits, and their signature styles, they delivered bold flavours, inventive techniques, and plenty of personality!
OUR WINNERS ARE:
First Place for the $1,200 prize
Adrien Roque, Pr%f Cocktail Bar
Cocktails: Midnight at the Movies and Morning in the Mountains
Second Place for the $800 prize
Kim Xie, Business & Pleasure
Cocktails: Old Currant and Madhatter
Third Place for the $500 prize
Zaren Klamer, Shelter Cocktail Bar
Cocktails: Place and Time
Legends in the Making: EPIC CHEF BATTLE
On the second day of the Expo, the Culinary Stage transformed into a high-energy arena where chefs brought their creativity, precision and nerves of steel to a memorable challenge: the NEXT Culinary Legends Showdown. The previous day had set the tone for the chefs with a series of live demos and culinary showcases, where they shared techniques, explored Canadian flavours, and were introduced to new ideas shaping menus across the country.
Nine chefs faced off across three intense heats of three chefs each, cooking head-to-head to impress the three judges: Kelly Long of Western Canada’s Noble Premium Bison, Doug Stephen of Winnipeg’s Wow! Hospitality Concepts, and yours truly (again!). Chef Liana Robberecht was on the mic keeping the conversation going and everything in order. The top scorer from each heat advanced to the Final Showdown to compete for the Culinary Champion title and a $3,000 grand prize!
Each chef had to create two distinct dishes featuring Noble Bison tenderloin and USA Rice as the star ingredients, one for the heats and one if they advanced to the Final Showdown. A fully stocked pantry of prairie-inspired ingredients was available, and they could bring one personal pantry item to highlight their own culinary style, as well as their own knife roll and hand tools. They had 45 minutes to cook and 15 minutes to plate, working alone with no assistants.
SO WHAT WERE WE LOOKING FOR?
Marks out of twenty were given for: Creativity, innovation, and inspired use of the featured ingredients; swagger (the most fun to judge!), presentation - visual impact, plating, and clarity of concept; taste - balance, seasoning, and execution. Wow, did they deliver - bold, globally inspired dishes that showcased their technique and creativity, with each
COMPETING CHEFS
Chef Abe Belmoufid, Calgary Golf & Country Club
Chef Andrea Harling, The Sweatered Hen
Chef Dean Fast, Rouge Restaurant
Chef Blair Lebsack, RGE RD
Chef Jacob Bestard, Copperhouse Eatery
Chef Jenny Kang, Orchard YYC
Chef Rupert Garcia, Alvin’s Jazz Club
Chef Sean Cutler, ONE18 Empire
Chef Tasmina Begum, Holistic Effect THE WINNER
round bringing dramatic flair, refined craftsmanship, and moments that had the audience (and the judges!) on the edge of their seats.
OUR WINNERS ARE:
First Place for the $3,000 prize
Chef Tasmina Begum, Holistic Effect
Round 1: Pirari-Inspired Bison Tataki –Herb and edible flower crusted bison tenderloin with fungi ponzu, citrus carrot salad, and puffed rice: a refined expression of Canadian flavour through a Japanese lens, balancing umami, acidity, and texture in every bite.
Round 2: Crusted Bison Medallions with Coriander Parsnip Purée - crispy herb crusted bison with corianderspiced parsnip purée, beet and poblano chimichurri, and seared leek: a globally inspired dish that married bold spice with technical precision and visual artistry.
Second Place for the $1,500 prize
Chef Abe Belmoufid, Calgary Golf & Country Club
1. Spice-Crusted Noble Bison tenderloin with truffle saskatoon berry jus, USA rice hollandaise, beet flower and truffle tuille.
2. Bourbon Miso Maple Marinated Bison
with roasted pears, parsnip purée, sriracha rice crêpe, and miso lemongrass stewed prawns.
Third Place for the $500 prize
Chef Rupert Garcia, Alvin’s Jazz Club
1. Bison “Poke Bowl” with tartare, pickled shallot and mustard seed, furikake rice, and pressed Saskatoon berries.
2. Bison Mosaic Tataki with USA rice and bison nori roll, pickled parsnip, spice mole sauce, and chili garlic oil.
Both competitions showcased the incredible talent shaping Western Canada’s culinary scene. These bartenders and chefs proved that the future of Canadian cuisine is already here, and it’s nothing short of legendary. Congratulations to all!
NEXT Food Expo returns September 13–14, 2026, again at Calgary’s BMO Centre, and planning is actively underway for the second edition to elevate the experience, with expanded competitions, new programming tracks, more speaker and panel opportunities, and deeper chef/bartender participation; so chefs, bartenders, culinary innovators, and leaders - if you want to compete, speak, or present at NEXT 2026, keep an eye on updates on social media.
Craft Breweries Join the Lager Scene
BY DAVID NUTTALL
In September’s issue, we looked at a variety of European lagers available in the Alberta market. This style of international lager differs from others due to its (usual) lack of adjuncts and its reliance on noble hops to provide the bitterness.
In the beginning (c. 1850), it only came from Europe, but as it migrated to breweries throughout the world, it developed into a whole branch of lagers depending on where it was brewed. In North America, six-row barley replaced the original two-row variant of Europe, with corn and rice becoming common adjuncts. Asian versions favoured rice, Latin American interpretations used corn, and African breweries often employed grains other than barley, preferring millet, sorghum, buckwheat, and others in their recipes. Obviously, these beers all tasted different, and the European lager stayed unique.
That is, until the craft beer movement took to brewing lagers. When originally born in the 1980s, craft breweries debuted with ales, mainly because their entire existence was predicated on making
something different from what the big breweries were producing, which was (and still is) almost exclusively lagers. Even so, tiny craft breweries could not and did not want to compete with large consortiums that had a better price point, distribution, and existing market penetration.
Fast forward to the 2000s and craft breweries began to see things differently. Most breweries had now established their core brands, seasonals, and specialty beers; what they lacked was a nice uncomplicated lager. Since they were serving a public that had grown up on mass produced beers (which still holds about 90 percent of the market), it made sense to have at least one lager in their portfolio. However, craft breweries did not have to make exact copies of the standard versions; they had dozens of recipes at their disposal. With no historical precedents to follow, they began to brew a variety of diverse kinds. However, for a public not familiar with doppelbocks and Vienna lagers, there arose a need for something a little less exotic. Here is where craft breweries could brew a lager with their own stamp on it. Make no mistake about it, that
unassuming pale yellow, low hopped, fizzy beer is not easy to brew. It takes a precise recipe, more time than an ale, and is less forgiving of any faults. If there are imperfections in the process, off flavours will show up clearly in the final result, so making consistent batches time after time is paramount.
The final product that craft breweries create for this “ordinary” lager does not always fit into a single definable category. Which is fine: many try to emulate the American version, some brew their homage to the European style, while others end up with a hybrid of sorts. What matters is producing a clean, crisp, refreshing beer that goes down nice and easy.
Almost every brewery in the province now makes at least one lager, and each is unique in its own way. Despite being in the same genre, the nuances of each beer make them distinct. Below is a selection from a few Alberta breweries. All hover around 5% ABV and are the classic yellow to golden coloured beer one would expect. If you shy away from craft beers and are only a mainstream beer lover, do not be afraid to give these beers a chance.
Born Get Lucky (Calgary)
Born Brewing goes for the American style of lager; it is as light and easy drinking as they come, with a bit of floral notes to give it character.
CSPC 831716, $16, 6 x 355 mL cans
88 Brewing Cassette Lager (Calgary)
The use of Saaz hops firmly sets this as a European style lager. Its herbal grassy bitterness shines through the bready malt backbone, making this one of the more flavourful lagers brewed in Alberta.
CSPC 895563, $17-18, 4 x 473 mL cans
Origin Sutter Brothers (Strathmore)
Made with malt from a neighbouring farm, this is characterized as a North American lager, meaning it has a lighter body and a subtle hop bitterness.
CSPC 101239, $17, 4 x 473 mL cans
Cold Garden Premium Lager (Calgary)
Alley Kat 6 O’Clocker (Edmonton)
Light body and colour defines one of the easiest drinking lagers around.
CSPC 899658, $17, 4 x 473 mL cans
Brewsters Original Lager (Calgary)
Described as a “North American/ German hybrid,” its 30 IBUs lands it as probably the hoppiest beer on this list. It is light in body and refreshingly different.
CSPC 102531, $31, 12 x 355 mL cans
Origin Homegrown (Strathmore)
Using their own malt from their Strathmore area farm, it has a slight golden colour with a bit of citrus on the nose and palate for bitterness.
CSPC 877717, $17, 4 x 473 mL cans
Noticeably light in body and colour, the use of German and Czech noble hops give a bit of a nod to the classic European style. Expect herbal and floral notes in the finish.
CSPC 132692, $17, 4 x 473 mL cans
New Level Hellion (Calgary)
Another salute to the European lager, with the use of Magnum, Hallertau Blanc, and Saaz hops supplying the herbal/floral bitterness.
CSPC 831056, $13, 4 x 473 mL cans
Town Square Moving Day Lager (Edmonton)
A classic light American style lager that is made for hot days or after strenuous activities.
CSPC 886852, $17, 4 x 473 mL cans
Next month, we will look at what Alberta breweries are producing in other recognizable styles of lagers.
David has worked in liquor since the late 1980s. He is a freelance writer, beer judge, speaker, and since 2014, has run Brew Ed monthly beer education classes in Calgary.
November Spirits
BY TOM FIRTH AND LINDA GARSON
A gentle and warm September turned into a quick wake up call for the winter months just in time for our November spirit picks before going to print. While many are sad to see the end of the warmer weather, there are plenty who love getting out and about – snugly clad in toques and mitts. Just like the spirits below. We have a few warming whiskies, two incredible gins – local and local-ish, and a tequila, just in case a warm beach getaway is beckoning. Enjoy!
Wild Life Alberta Botanical Gin, Alberta, Canada
Canmore’s Wild Life Distillery have done it again – prolonging that summertime feeling with their 2025 Alberta Botanical Gin. Distilled in the summer with local, wild-foraged botanicals, each year’s offering depends on what they find, and this year it’s wild berry and sage-based. On the nose you’ll detect sweet Saskatoons, and on the palate watermelon joins the party, along with cool cucumber and herbaceous yarrow. Enjoy chilled but not too dilute.
$58 at the distillery
NWT Brewing Forager Gin
Northwest Territories, Canada
The winning gin at the 2025 Alberta Beverage Awards (and the likely winner too if we had an award for awesome label!), it’s a wonderful plus that it’s a rare product we see from the NWT. Made entirely from locally foraged botanicals, it’s rather vivacious on the nose with intensity and cranberries bringing a little citrus character. Tasty and balanced in the mouth, this might be your next go-to gin!
CSPC 102309 $65-70
Alberta Premium Golden Rye 9 Year Old Whisky, Alberta, Canada
Rye is another spirit that needs a little more love, especially for those that actually use a rye based mash - like this one! Aged in new oak, ex-bourbon, and previously filled Canadian whisky barrels, this cask-strength (45 percent ABV) checks off all the boxes. Spicy, tropical, with a slightly sweet fruit and caramel presence on the palate - it’s delicious, and as an added bonus, exceptionally well priced.
CSPC 128997 $38-42
Lindores Abbey Distillery Thiron 2024, Scotland
An homage to Lindores Abbey’s history and the monks who founded it, Thiron is the first in an annual series of limited releases celebrating the historic links with the abbey at Thiron-Gardais, southwest of Paris. Aged in barrels made of wood from these forests, you’ll love the notes of vanilla, subtle baking spice, and perhaps banana, from the region as well as the silky smooth and long finish - the hallmarks of Lindores. And for every tree harvested, they plant six more!
CSPC 116157 $95-98
Dalmore Vintage Collection 2009 and 2006, Scotland
Dalmore has released their latest Limited Edition –the 2024 Vintage Collection, and we feel privileged to be tasting these 18- and 15-yearold whiskies so we can tell you about them! Both matured in American white oak, ex-bourbon barrels, the 2009 is finished in Matusalem sherry casks and Graham's 10-year-old tawny port pipes, while the 2006 is finished in 30-yearold Matusalem oloroso and 30-year-old amoroso sherry casks. Both dark, spicy, unctuous, and lip-smackingly delicious, follow your heart – the dried fruit, sticky toffee pudding richness of the 2009 or the slightly drier and warmer, anise and cacao notes of the 2006. You’ll be very happy with either!
2009 CSPC 116998 around $310
2006 SCPC 116995 around $635
Chulavista Tequila Blanco, Mexico
Blanco tequila has improved by leaps and bounds in recent years and examples like Chulavista are sort of showing off with these clean, herbal, peppery, and almost fruity aromas that lead directly into a clean, nuanced, and incredible palate experience. An almost delicate flavour profile with a little pepper and cinnamon straight through, Chulavista is a definite sipper to enjoy when memories of sandy beaches are needed.
CSPC 111980 $65-70
MAKING THE CASE Bundle up for the cold!
Featherstone 2023 Pinot Grigio
Niagara Peninsula
By TOM FIRTH
ovember means a lot of things to a lot of people. I usually have a Remembrance Day pin on my jacket or lapel for the month (or longer), but it’s also a time that the warm weather is rapidly receding into the rear view, and while a few warm days ahead are likely, it’s a good time to get the Xmas décor up (if that’s your thing), put away the Halloween decorations (again, if that was your thing), and start catching up with friends and family (I hope that is your thing) in advance of the holiday season.
Wines do come to mind of course, but for many, it’s time to put away those patio crushers and reach instead for the full bodied, wintery wines, and to really start thinking about excellent bottles that please a crowd (or smaller family gathering), that really can knock those socks off! This month, we have a lot of French and Italian wine, A little bit of Canadian wine, and even some malbec from Argentina!
Find these wines by searching the CSPC code at Liquorconnect.com; your local liquor store can also use this code to order it for you. Prices are approximate.
Louis Latour 2022 Marsannay
Cote du Nuit, Burgundy, France
Lean, black cherry fruits with hints of menthol and tobacco, leafy vegetable, carrot, and spices with a generous earthy element on the nose. Slightly tarry on the palate, but the fruits are well positioned to handle that as well as the touch of smoke. Refined, brilliant, and intricate, evolving in the glass, but also in the cellar if that is your thing. Consider pairing with poultry in rich sauces, flank steaks, or salmon too. Delicious.
CSPC 107710 $57-60
Tom has been waxing on (and on) about wine, beer, and spirits for more than 25 years and freelances, consults, and judges on beverages all year long. He is the Managing Editor for Culinaire Magazine, and the Competition Director for the Alberta Beverage Awards.
Loving this summer-style crusher! Slightly rosy in the glass from a bit of skin contact during vinification with crisper fruit and crunchier acids, while flavours evoke honey, spiciness, and soft cherry and strawberry notes with emphasis on melon and peaches too. A fun and tasty wine to enjoy on weeknights or with lighter fare like creamier cheese, charcuterie boards, or a movie!
CSPC 124185 $21-24
Featherstone 2022 Four Feathers Blend, Niagara Peninsula
A wonderful blend bringing the tropical freshness and juiciness of chardonnay, riesling, sauvignon blanc, and pinot grigio. Peaches and nectarines, apples, and gentle notes of pineapple too. This is a bit of a crowd-pleasing quaffer at an excellent price. What to serve with it? Well, it’s perfectly enjoyable on its own, but would shine with poultry, creamier sauces, or snacks too. Serve cool but not cold.
CSPC 123664 $19-22
Somewhat off the beaten path for most of us, the wines of Southwest France at the foot of the Pyrenees are a gem to discover. Here the wine is tannat like you’ve never had before with a little cabernet sauvignon – to soften it up! The result is a deep, earthy, black fruit laden treasure with loads of tannins, but incredible structure too. A perfect accompaniment to beef or big, chewy red meats, I was totally in love with these wines – from the entire range. Drink now (maybe decant) or cellar another 5+ years if desired.
CSCP 853546 $38-40
Brumont 2016 Château Montus Madiran, Southwest France
Chateau Bouscassé 2017
Les
Jardin Philosophiques, Southwest France
A gem that was brand new to me, this tight and expressive white was made from petit courbu and petit mansang and sees no barrel aging, preserving brilliant fruit tones and loads of mineral presence, and plenty more to discover in your own glass. Would match up well with pâtes or terrines, seafood of almost any stripe – including sushi, or salty snacks. Delicious!
CSPC 881887 $40-43
AR Guentota Malbec, Argentina
A worthy bottle to enjoy and share with malbec enthusiasts, and one that is a little more refined than most with 2 years of bottle aging after a year of barrel aging rounding the corners. Almost French in style with a little more prominence of earth and spice over plummy fruits. Lovely and still a classically Argentine example, I love the dried herb, cedar, and graphite complex elements. Very well priced too!
CSPC 735398 About $34-36
Famille
Perrin 2021 Les Sinards
Châteauneuf-du-Pape, Rhone, France
Winters in Alberta are perfect for the wines of Châteauneuf-du-Pape, cold, windy, and often snowy, a night in enjoying great wine is the right call. A classic blend of grenache, mourvèdre, and syrah (and likely some supporting grapes), look for fresh cherry and raspberry fruits, gentle citrus aromas, hints of cocoa, smoke, and spice box too. Absolutely stunning and vibrant on the palate with everything one could want in beautiful wine for a chilly evening.
CSPC 122812 $49-55
Old Vines Malbec, Argentina
Wow, wow, wow! A clean, incredibly structured malbec completely dialled in with blackberry and black plum, buttressed by intense floral aromas and assorted spices. Big tannins – naturally –with bold fruits too (no surprises either!) at 14.5 percent ABV it’s massive, robust, and still finely balanced. Great malbec for when beef is on the table, but will also cellar nicely if desired.
CSPC 735399 Around $45-47
The appellation of Chablis is easy to love, focused on chardonnay but always with restrained oak presence – if any oak is used at all – and coupled with the tight acid core that Chablis is known for. It’s a brilliant appellation for anyone who loves oysters or mussels, or all manner of seafoods. Lifted green apple and lemon characters on the nose and palate hints of flinty mineral, and a long, graceful finish.
CSCP 108343 $38-40
Sangiovese, cabernet sauvignon, and merlot come together with style, bringing the right elements of each grape to the blend: tight, tannic cherry fruits with cassis and plum, assorted spices supported by cedar and bell peppers, and a sleek acid perfect for a little fat in the dish. It would be too easy to suggest matching this at the table with classic pastas and tomato sauces, but stews, cheese boards, grilled meat, or roasts will all make for a fine meal.
CSPC 132725 $32-37
Brunello di Montalcino is widely considered the highest of heights for the sangiovese grape, and wines like this prove the point. Prior to release, the wine saw three years of barrel aging and a half year of bottle aging – the result? Deep and brooding fruits sharing a little red cherry and tar at first. The palate is opulent and sensual too with the whole range of fruit, spice, wood, and tannins. Continuously evolving in the glass it’s a treat to enjoy with hard cheese or tomato rich, beefy dishes.
CSPC 780904 $70-75
Brilliant wine in every way that matters. Made with young vines from the Clos de Mouche and other Premier Cru vineyards, these vines are destined for great things. Lifted and floral on the nose with brightly present strawberry and other red fruits, dried vegetable leaf and slightly wild forest notes. Zesty acids and gentle tannins bring it all together on the palate and it’s a fantastic bottle that will go with almost any dish from seafood to red meat.
CSPC 890140 $100-115
Hillside 2018 Mosaic
Naramata Bench, British Columbia
One of my favourite releases to see arriving on my doorstep, the flagship bottling from Naramata’s Hillside winery is a gem. A Bordeaux style blend dominated by roughly a third each of malbec and merlot, the 2018 is the current release. Ready to go – if youthful with intense floral aromas, dusty fruits, and a hint of beeswax, the palate is fruit generous, but very well supported by savoury flavours of spice, wood, and grippy tannin. Awesome!
About $70 at the winery and select stockists
La Massa 2021 Toscana, Tuscany, Italy
Joseph Drouhin 2021 Cote de Beaune Burgundy, France
Tommasi 2019 Casisano Brunello di Montalcino, Italy
Belasco de Baquedano 2019
Belasco de Baquedano 2018 Swinto
Maison Simonnet-Febvre 2022 Chablis France
Lotus ‘The Purist’ Kettle
Good Food Creamy Cheddar Jalapeño Dip
Are you planning any Grey Cup parties this year? We’ve found the most delicious dip for your table or your potluck! Good Food’s Creamy Cheddar Jalapeño with Uncured Bacon Dip & Spread is just as the name sounds: super creamy, super cheesy, a little smoky, and just the right amount of kick from the jalapeño (yes, it’s got the heat but not too much). Enjoy it hot (even better when the cheese melts into it!) and cold with chips and crackers, and it takes your fried chicken sandwich to a whole new level! It’s very moreish – once you start you can’t stop, so it’s a good job it comes in a big 680 g tub. $10 at Costco.
Calling all tea enthusiasts: The Purist Precise Temperature Electric Kettle from Lotus Appliances will take your go-to steep to a whole new level. Whether you're a fan of oolong, black tea, or anything in between, this sleek, 1.5 L stainless-steel kettle features one-touch programs for premium teas, allowing you to extract the perfect flavour from every leaf. The Lotus kettle also features a manual mode that lets you finetune the water to the perfect temperature –so coffee lovers can enjoy the ideal morning brew too. And for those who work from home or like to sip all day, we love the keep-warm function that maintains the ideal water temperature for up to an hour! The kettle also features automatic shut-off and protection against boiling dry, and the doublewall design keeps the water hot inside while the outside stays cool. $449, lotuscooking.com
Farmhouse Weeknights
It might seem like the summer months would be the best fit for enjoying quick and wholesome dinners rather than the winter months, but instead we'd saywhy not? It can't be just rich or decadent, warming dishes for those short days and freezing temperatures! Most dishes are sub-30 minutes to get onto the table and ingredient lists are likely in most people's cupboards regularly. Recipes are simple, flavourful, and instructions are clear to read or follow. Best are the “shortcuts & notes” with no shame for using store bought ingredients or quick variations! $52 Gibbs Smith
Remember those old coffee commercials? Where the spouse would "sample" the other on a new coffee blend - and the person on the receiving end of the new coffee would look at it like it was poison? Hey! Try this! Good news from Melitta, you’ll feel even happier drinking it as they are now roasting and packaging their coffee in Canada for Canadians! For a long time Melitta was only to be found in specialty shops, and it's also now going to be more widely available in a number of grocers nationwide. In whole bean and ground, we sampled the traditional medium roast which made a fine cup in the percolator at an excellent price. $27-33.
Danone Activia EXPERT Yogurt
Likely, we are all worried about gut health and pre- and probiotics are certainly part of a healthy diet. Activia's newest line up from Boucherville, Quebec, is made with 100 percent Canadian milk, and has prebiotic fibre encouraging all those healthy gut bacteria to flourish. Perhaps most important is the taste though. Nice and creamy with a pleasant tanginess, the 750 g tub of vanilla is a go-to. Three fruity 100 g four-packs are available in cherry, blueberry, and strawberry flavours. Widely available in markets from $4-8.
...with Bianca Parsons
BY LINDA GARSON AND QUINN CURTIS
Bianca Parsons always had a special connection with food and community, and although her life journey took her in many directions, she always knew she would find a way to create meaning and connection through her work with food one day.
“My parents’ food was always a huge part of our lives. As a kid in high school, our home was called ‘chez Norma’s’ because my mom is named Norma and every Sunday, anyone was welcome to join the dinner table,” says Parsons. Chez Norma’s is even where Parsons met her future husband – and it was love at first sight. “Growing up Puerto Rican and Greek, I didn't know a lot of redheads and literally thought that he was the bestlooking thing I'd ever seen in my entire life,” she laughs. “We used to hang out at chez Norma’s on Sundays and talk over the dinner table. So the dinner table has always been a really important part of my family.”
In her younger years, Parsons’ interests led her to pursue a degree in broadcasting and a love for musical theatre at Grant MacEwan College, inspired by local figures like her childhood neighbour, Nomi Whelan – the wife of Canadian television personality and journalist Ed Whelan. “They had always told me about broadcasting and musical theatre. She was the musical theatre queen and he was the broadcaster, so maybe that’s how I got inspired,” says Parsons. “But food was always such a part of my life.”
That’s why, after Parsons gave birth to her son, she started to reevaluate her career and rediscover what truly inspired her. “My husband and I decided, as I was on maternity leave, to think about what I wanted to do next. Unfortunately, the world of broadcasting has changed. We don’t see as many jobs. I’d been laid off a few years earlier and tried some other things in media, but it wasn’t where my heart was,” she says.
That’s when Parsons joined the Alberta Food Processors Association, combining her love of food with her commitment
PHOTO BY DONG KIM
to supporting local businesses. “I started working with the Alberta Food Processors (AFPA) because with the Made In Alberta program I could connect with people, and telling stories about what’s local was always my favourite part of broadcasting. Being able to not just tell people about local companies but actually help them is amazing,” says Parsons.
This year marks her third year with AFPA, and she says exciting ventures are on the horizon. “We’re launching a new app this month so people can, for example, take a photo of their coffee with the app, and it will show them local coffee companies in their area. It’ll say, ‘I think this looks like a cup of coffee – have you tried these companies?’ Or maybe it’s a glass of wine, and it’ll ask, ‘Is this alcoholic or not?’ Then it lists some options. What we’re hearing from consumers is that they’re having a hard time replacing their favourites, and we want to show them that those local options exist. Let’s help you find them,” she
says. The app is called Made In Alberta and is available to download on Android and iPhone.
So, what bottle will Parsons be opening on her next special occasion? It’s a very special bottle of whisky from someone very special to her, her husband, Bryce, Founder and CEO of True Wild Distilling. But not just any whisky – a “birth cask” made specifically for the couple while Parsons was in labour with their son.
“The goal is that when he’s of drinking age, we’ll open a bottle and share his first drink together from the whisky we made for him. And hopefully, one day, if he decides to get married, we’ll serve it at his wedding. It’s his birth cask, made from a recipe that meant something to both me and my husband. The cask was even soaked in tea at one point because that’s something we both love. It’s really a reflection of us. We’ve never tried any of it yet — it stays at my desk as a reminder of the day he was born. He’s our greatest blessing.”
WE’RE NOW CELEBRATING OVER 50 YEARS OF THIS FAMILY
AFFAIR
For our anniversary last year, we started reflecting on the people and businesses that supported three generations of our family business. We barely scratched the surface on the enduring relationships we’d built, and the incredible growth we’ve witnessed in our partners and have been fortunate to enjoy ourselves.
GATHER AROUND AND MEET
Dennis & Elma
So let us introduce some new faces this year.
Thank you, Calgary, from every one of us in the IZZO FAMIGLIA
Dennis and Elma Morales have just celebrated the Fifth Anniversary of they’re business, Bubble Tea Brewers. Remarkably, they are sitting at five locations already, which is impressive given they opened their first shop in Airdrie during the early days of the Covid restrictions. Airdrie proved to be a wonderfully supportive community – one of Canada’s fastest growing, actually – and the people they serve
have sent in friends, family and visitors, which these two couldn’t be prouder of. They are known for their fresh fruit teas, smoothies, and other healthy pick-me-ups, and their newest locations are gaining loyal fans. Community is at the heart of everything we do, and these two warm, hardworking owners are fine examples of why it matters. - Peter Bubble Tea Brewers | Airdrie | Strathmore | Glamorgan Montgomery | Nolanhill
WE SUPPLY IN-THE-KNOW CALGARIANS WITH LOCALLY ROASTED TRUE ITALIAN-STYLE COFFEE AND PRETTY MUCH EVERYTHING ELSE THAT GOES ALONG WITH IT.
