Culinaire #15.1 (May) 2026

DRINK IN THE VIEWS DINE ON THE HEIGHTS

Open That Bottle With Christina Mah of Klein/ Harris Restaurant

It’s our birthday issue and we’re celebrating local brewers and the food they serve in their restaurants/taprooms, so we asked photographer Katarzyna Kowalewska (Kasia) for a photograph for our cover that suggested ‘beer’ and ‘Alberta’, and we absolutely love it. It’s a beautiful and emotive photograph, thanks very much to Kasia for her always fabulous work!

When food leads, events feel intentional and meaningful, and reflective of the host’s identity, values, and personality. by Quinn Curtis

High Mountain Granola Puts the Busy in Business

A very busy family running a ‘totally unexpected business’ is how Tim and Josie Okkerse describe themselves. by Lucy Haines

A Special Mom Deserves a Special Breakfast

Simple recipes that make it easy for kids of all ages to pamper mom. by Natalie Findlay

Local fruit and berry trees can help us all be part of a larger food community. by Tom Firth

In Good Spirits Whiskies from around the world that we can recommend and want to share with enthusiasts. by Tom Firth and Linda Garson

Feasting in the Great Outdoors

Tips for putting together a menu to enhance a weekend in the great outdoors. by Mallory Frayn 30 Weekend Goals: Spicy Thai Red Curry Bison Short Ribs

A rich and meaty, Thai-inspired curry with incredible layers of flavour. by Renée Kohlman 32 The Rise and Fall of British Beers

Over a quarter of all beer styles can claim a direct descendancy from the British Isles. by David Nuttall

An occasional column of notable and noteworthy experiences. by Linda Garson

Whisky or Whiskey?

Well, our province has decided it’s ‘whisky’, and tabled legislation to define it. And it’s such good news for everyone –our distillers, our farmers, our hospitality industry, and us as consumers of course, as like other protected names of origin, we’ll know exactly what we’re drinking and that it meets all the requirements in addition to the Canadian whisky standards already in place (must be a minimum 40 percent ABV, aged at least three years in Canada in small wood barrels etc).

Commercial whisky distilling in Alberta goes back to 1958, with the release of Alberta Premium from Alberta Distillers Ltd (who are celebrating their 80th anniversary this year!), and our first modern, single malt craft whisky was released by Eau Claire Distillery in 2017. Now, there are 45 distilleries

producing whisky in our province and our government has decided that it’s time for Alberta whisky producers to be able to differentiate their products from other Canadian whiskies.

So, soon, when you see a whisky labelled “Alberta Whisky”, you’ll know that it has been completely mashed, fermented, aged, proofed, and bottled in Alberta, using only Alberta water, and from at least two-thirds Alberta-grown grains. A defining moment!

In other news, it’s our fourteenth anniversary this month. Yes, we’re 98 in dog years, and while I hope we don’t look or act it, we realise how far we’ve come since May 2012. I had zero experience as an editor or a publisher then, but we’re still here, we’re thriving, and we’re still receiving wonderful compliments, so we must be doing something right. I’m truly living proof that if you can dream it, you

can make it happen – and I thank everyone involved in Culinaire: our advertisers who make it all possible, our tiny team, our writers and photographers, our designer, printers, and distributors – you wouldn’t be reading this without them!

And finally, we have the last few places available now for our Calgary World Taste Tour on May 24, with more swag and more variety this year, so hop on over to culinairemagazine.ca/treasure-hunt and reserve your spot before they’re gone!

See you there,

Cheers Linda

Alberta / Food & Drink / Recipes

Editor-in-Chief/Publisher

Linda Garson

linda@culinairemagazine.ca

Managing Editor

Tom Firth

tom@culinairemagazine.ca

Contributing Editor

Quinn Curtis quinn@culinairemagazine.ca

Multimedia Editor

Keane Straub keane@culinairemagazine.ca

Design

Kendra Design Inc

Contributors

Natalie Findlay

Mallory Frayn

Lucy Haines

Dong Kim

Renée Kohlman

Katarzyna Kowalewska

David Nuttall

Contact us at:

Culinaire Magazine

#1203, 804–3rd Avenue SW Calgary, AB T2P 0G9 403.870.9802

info@culinairemagazine.ca @culinairemag

@culinairemag @culinairemag facebook.com/CulinaireMagazine

Our contributors

Natalie Findlay

After a brief period with an Easy Bake Oven, Natalie’s mom allowed her to use the big girls oven and set her on the course for a life filled with delicious outcomes. After graduation from Le Cordon Bleu, Natalie has worked in restaurants, hotels, bakeries, and her own business. Currently, Natalie is a freelance writer, recipe developer, photographer and Registered Holistic Nutritionist and loves every minute of it.

Dong Kim

A freelance photographer and consultant, Dong splits his time between Edmonton and Calgary. Although he shoots a wide range of subjects, his passion lies in photographing food and capturing stories from the food community. An avid traveller whose itineraries often revolve around learning about cultures through its culinary scene, Dong shares many of his travels and food encounters on Instagram at @therealbuntcake.

For subscriptions, competitions and to read Culinaire online: culinairemagazine.ca

Mallory Frayn

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. She has written on food and psychology-related topics for various publications, including a column for Psychology Today. Mallory’s work has also been featured in Eater Montreal, Time Out Montreal, and more.

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.

2016 was a big year for restaurant openings! We congratulate Cluck & Cleaver sisters Nicole and Francine Gomes, on 10 years of Calgary’s popular fried, roast, and rotisserie chicken! cluckncleaver.com

And to Chef Darren MacLean on 10 years of his famous Japaneseinfluenced dishes highlighting Canadian produce, at his flagship restaurant, Shokunin, shokuninyyc.ca

And to Calgary’s Klein/Harris on their 10th anniversary (read more on page 38!) kleinharris.com

It’s 15 years since Pampa opened their first churrascaria, and now you can get your limitless lunch and dinner rodizios, and meats from the grill, in two Edmonton locations, as well as Calgary and Red Deer, pampasteakhouse.com

Big congrats to Diner Deluxe on 25 years of comfort food breakfasts, brunches, and lunches, at their two Calgary locations and one in Kelowna! dinerdeluxe.com Calgary's first Korean restaurant, Korean Village, is celebrating 35 years this year! koreanvillageyyc.com

Good news Edmonton, Tee Pee Treats is now open at Kakio Studio Cafe with a new menu and new location! 100 percent Indigenous-owned and operated; they're serving up fun daily specials along with Bannock Burgers, Bannock Donairs, and other favourites of Indigenous Bannock Taco, Bannock Pizza Pop, and Bannock Fries. Owner Curtis Cardinal says that Tee Pee Treats “strives to provide quality, contemporary Indigenous food made with love, and to give back to our people.” Drop by to say hi at 10219 106 Street. MondayFriday, 10am-6pm, teepeetreats.com

Highly anticipated El Cafesito by MexiCánada has finally opened its doors at 8111 102 Street NW in Edmonton. For an authentic taste of Mexico, El Cafesito is brewing up café de olla (a traditional Mexican coffee beverage), espresso, teas, frappes, and Mexican hot chocolate. And for those hungry for a bite, they also have chilaquiles, burritos, Mexican street corn, and freshly baked goods (plus made-in-house packaged and frozen goods to take home). Closed Tuesdays, elcafesito-mexicanada.square.site

Vaycay Brew Co’s new Brew Pub is open in the former The Mash space at 2248 33 Avenue SW in Calgary’s Marda Loop, and it’s a huge success for partners Brad Fehr and Andrew Gass. This is no ordinary taproom: Chef Andrew Lowry’s menu is superb, with so many highlights (don’t miss the Tuna Poke Nachos!), we’re not surprised that they’re so busy and having to turn away some people without resos. It took a total refurbishment, and excellent design work from MH Interiors; there’s a fish tank of course for those Vaycay vibes, and as well as their acclaimed beers, tequila and beer cocktails are on offer, and Alley Kat beers, Burwood spirits, and Uncommon Ciders too. With 65 seats now, we’re excited for the upstairs dogfriendly patio with live plants, coming very soon. Vaycay’s Mug Club sold out in three weeks (so get on the wait list!). Two-hours underground parking is free, seven days 11am-close, vaycaybrew.co

Bonchon has opened on 124 Street in Edmonton, and we’re already excited for the Original, Soy Garlic, BBQ, and Gochujang crispy goodness from this Korean fried chicken joint. Bonchon means “my hometown” in Korean - a suitable name for this independently owned and operated Canadian brand; its trendy decor and thoughtful, mouthwatering menu, fits right in with the street's popular food scene. Seven days 11-11, 10418 124 Street, bonchon.ca

Premium café, Chocoberry of England have opened their first Canadian location in the heart of Calgary’s Kensington village at 201 10

Street NW. It’s bright, fresh and lovelyyou’d hardly recognise the old Osteria de Medici space. Dessert and brunch focused (all halal), they’re proud of their specialty coffee program, ethically sourced from South America and locally roasted, with choices of lattes, matcha, chai, and tea too, complemented by a mocktail menu created specially for them by Proof Cocktail Bar, so you know it’s good! They make their Dubai pistachio kanafah chocolate bar in-house, in two sizes (big and bigger!) and dinner service is coming soon - we can’t wait to see the menu. Open seven days, @chocoberrycafe.ca

Edmonton has a beautiful new café in the former La Prosciutteria space at 10906 105 Avenue NW, with charming decor and exposed brick walls. Always Coffee offers a variety of classic café coffees, teas, paninis, and pastries, or try their new matcha mango latte. They are already planning a second location in Windermere at 6070 Andrews Way SW. Seven days 6am-7pm. @alwayscoffeecoyeg

Kickstand Drinks has officially opened at 11158 Ellerslie Road SW, Edmonton. Customize your own dirty soda, or choose from favourites like Berry Beach (Diet Coke with blackberry syrup, vanilla syrup, coconut cream, and fresh lime) or Woodstock 99 (Mountain Dew made dirty with passionfruit syrup, desert pear syrup float, pucker powder, fresh orange, and a sweet cherry). And if dirty sodas aren't enough to satisfy your sweet tooth, pick up a couple of Craig’s Cookies and matcha latte. Seven days, @kickstanddrinks

A TASTE OF HOTEL ARTS, ANYWHERE

From our celebrated cuisine to flawless service, Hotel Arts brings an unforgettable catering experience to every event. Whether in our versatile spaces or at your chosen venue, our signature style delivers sophistication, artistry, and exceptional detail, every time.

REVIEW BY LINDA GARSON

Oh She Glows Salads

Get Glowing: Protein-Packed, Plant-Based Salads for Every Season

By Angela Liddon, Penguin Random House $45

This hefty book was released mid-April, and arrived in perfect time, just as we’re thinking of putting the crock pots away and stocking up on the fresh spring veg coming into our stores and markets now. And it’s full of great ideas; vibrant, plant-based recipes, from refreshing and light, to hearty and filling.

Author Angela Liddon and her young family moved to Alberta from Ontario five years ago, and she’s patently loving her life here. Every recipe has an introduction with her stories of how the recipe came about, and they really bring the dishes alive. She describes her Toppled Taco Salad (p.49) as ‘ferociously flavourful’ and tells how it toppled over, and you can really imagine it. The recipes are also accompanied by bright and beautiful, full-page photographs – all shot by Liddon, as is all the cooking of the

dishes and the styling of them too!

The book starts with tips and tricks to create crave-worthy salads – lots of them, Common Salad Dressing Dilemmas (p.18) is very useful, as is A Guide to Greens that follows. There are very appealing dishes in the first recipe chapter: Spring and Summer, and I’m already looking to see if I have all the ingredients for Sunflower, Ginger, and Lime Crunch Salad (p.45). Edamame and Pistachio Soba noodle Spinach salad (p.99) is next!

The Fall and Winter chapter is chock full of delicious-sounding recipes, and I can’t wait until then to try Liddon’s Fall Crunch Farro Kale Salad (p.121) and her Roasted Vegetable Medley with Sun-Dried Tomato, Walnut and Basil-Whipped Feta (p.155). There are 25 recipes in the Dressings and Vinaigrettes chapter, and I might just start at the beginning with the Perfect Balsamic-

Maple Vinaigrette (p.218) and work my way through them all! The same for the Flavour Boosters of spreads, sauces, mayo and aiolis, and more.

The big surprise comes at the end of book – spoiler alert – there’s a chapter of indulgent and decadent desserts and cakes (Liddon says it’s to balance out the healthy goodness of the salads!) – plus many hints for planning ahead and more useful tips.

Vine & Dine at Thai Sa-On

May 7, 13, and 21

We’re coming back to the newly refurbished and upgraded Thai Sa-On for three super delicious, fun evenings with a new six-course pairing menu honouring the traditional and regional cuisine of Central Thailand.

Vine & Dine at The Sweatered Hen

May 15 and 23

Chef Andrea Harling is opening her acclaimed Sweatered Hen restaurant just for us. She’s creating a special evening menu as the restaurant is usually open only for breakfast and lunch!

8 Culinaire | May 2025

Modern Indigenous Cuisine Fine & Dine at Little Chief, May 30

A new, elevated and premium, six-course, creative and modern Indigenous Spring

Chef’s Table dinner in Little Chief’s private dining room for just twenty people!

One-Off Austrian-Danish Vine & Dine

June 4

For one night only, the Calgary AustrianCanadian Club have invited us to experience their hospitality and cuisine with a special Austrian-Danish menu prepared by Executive Chef Roland Griesser.

Celebrating 20 years of Vine & Dine

June 11 and 12

We’re bringing back one of our most popular and regular Vine & Dine locations, long closed – Escoba Bistro and Wine Bar – for our 20th anniversary celebrations, with a six-course pairing menu of golden oldie Escoba dishes!

Vine & Dine at Hutch Café

June 19 and 26

Elegant and contemporary, two evenings

of French-inspired cuisine with a touch of homestyle cooking in a quiet, calm, and elevated setting. Six delicious courses are each paired to complement the flavours of Chef’s creative and upscale menu.

One night only, Vine & Dine at IBU Restaurant,

October 20

Father and son, Jeff and Joel Matthews opened their long-awaited restaurant, IBU, last winter and have been booked solid since. Now we have a special one-off evening in the autumn just for Vine & Dine!

These evenings can – and do - sell out quickly and new events are added regularly, so check vineanddine.ca for details and menus, and email linda@vineanddine.ca to reserve your places, and to be included in our bi-monthly updates. We try to cater for all allergies.

W Bring on the Brews!

e’re grabbing the big booth for May’s Chef’s Table, and taking in the sights, sounds, and flavours found in some of Alberta’s best brewpubs. The love of pub fare is built around familiarity and comfort, but to stand out in the province’s brewery scene,

BY KEANE STRAUB PHOTOS BY DONG KIM

dishes need to have a little extra twist, and of course, must pair with a pint of something local. Your favourites are here, whether you know it yet or not. Grab some cold cans and fresh ingredients, and bring the pub vibes to your kitchen – or even better, your backyard!

In the late 1900s Brewsters made the move from its home in Saskatchewan and opened locations in both Calgary and Edmonton. Of those locations in Edmonton, Brewsters at Unity Square boasts a newly renovated space, offering a great location for pre-game pints or sunny afternoons on one of their two patios.

If you ask Executive Chef Mark Jekschtat what’s best to enjoy in either scenario, he might say the Ultimate Grilled Cheese, or the Mac & Meatloaf. “I like to look for items a little outside of the box to create dishes that give guests a casual comfort feeling.” And of course, these dishes, along with the rest of the menu pair perfectly with Brewster’s line-up of in-house crafted beers.

For spring, keep things simple. Try grilling fresh, seasonal vegetables with some olive oil, sea salt, and cracked black pepper. “Or try a quick pickling of

vegetables like cabbage, radish, spring onion, carrots, and sprouts, to add some crunch and brightness to proteins and richer dishes.”

A great recipe for French Onion Soup is something every foodie should have on hand, like this version from Chef Mark. “It’s approachable and features a unique twist with our Brewsters Hammerhead Red Ale and apple broth. It’s easy to prepare, and even better when enjoyed with a beer in hand while you cook.”

Hammerhead French Onion Soup Serves 4–6

330 g red onion

450 g sweet yellow onion

55 g butter

2 Tbs (30 mL) olive oil

2 Tbs (30 mL) roasted garlic purée

2 Tbs fresh thyme leaves, stems removed

200 mL Hammerhead Red Ale

200 mL apple juice

4 cups (1 L) rich beef stock or consommé

1 tsp sea salt

1 tsp cracked black pepper

225 g shredded provolone

8 slices Swiss cheese

110 g grated Grana Padano or Parmesan ½ cup croutons

1. Slice onions into 5 cm julienne thin strips.

2. In a heavy-bottom pot, combine onions, butter, olive oil, and garlic. Season with salt and pepper.

3. Cook over medium heat for 20–30 minutes, stirring occasionally, until deeply caramelized.

4. Add thyme and cook for 1 minute.

5. Pour in the Hammerhead Red Ale and reduce by half.

6. Add apple juice and reduce combined liquid again by half.

7. Add beef stock and simmer gently for 20–30 minutes.

8. To finish, ladle hot soup into ovensafe bowls. Top with croutons and divide cheeses evenly over each bowl. Bake at 400° F until melted bubbly and golden brown. Serve with garlic bread and if you like, another cold beer on the side.

Since 2023, Edmonton’s Bell in Scona Brewery has been combining Alberta’s heritage with locally sourced ingredients, resulting in a brewpub that creates craft beer and approachable plates, the latter being overseen by Chef Krishna Aryal. His global experience in fine dining, and working alongside high-level chefs, has shaped his approach to food.

“I’m inspired by the ability to create art and bold flavours that bring people together for memorable moments,” says Chef Kris. He creates a menu that elevates food beyond what you’d expect from a brewpub, focusing on simple ingredients and technique.

This spring, he reminds us to source local but be adventurous and experiment with new items you’ll find at the farmer’s market. “Pushing yourself out of your comfort zone, and using equipment like a smoker or a sous vide, can truly change how you approach cooking.”

No one is ever disappointed by the words ‘taco night,’ and these Brewpub Braised Beef Tacos will no doubt be in your rotation soon. They’re versatile, they use simple ingredients, and, Chef Kris says they’re the ultimate group dish. “Whether you’re serving six people or sixty, the process remains relatively the same.” Do the final assembly as close to serving as possible to keep the hot stuff hot, and the cold stuff cold.

Brewpub Braised Beef Tacos

Serves 4 people with 4 tacos each

1 kg beef chuck roast

1 green bell pepper, small diced

½ red onion, diced

2-3 cups (500-750 mL) beef stock

1¼ cup (300 mL) BBQ sauce

2-3 garlic cloves, minced

½ tsp paprika

½ tsp chili powder

¼ tsp cumin

½ tsp pepper

½ tsp sea salt, or to taste

16 flour tortillas, 15 cm diameter

800 g guacamole

1. Cut chuck roast into 5 cm cubes.

2. In a large pan, sauté beef until a brown crust has formed on all sides.

Crunchy Slaw

3 cups shredded cabbage

1 cup shredded purple cabbage

1 cup shredded carrot

¼ cup (60 mL) mayonnaise

¼ cup (60 mL) sour cream

1 lime, juiced

1 garlic clove, minced

½ tsp cumin

¼ cup chopped cilantro

½ tsp sugar

½ tsp black pepper

¼–½ tsp salt

Cilantro, for garnish

3. Add green pepper and onion, and beef stock to cover two-thirds of the beef.

4. Cover and roast in 325º F oven for 2½ hours.

5. Using two forks, shred the beef while still warm.

6. Add BBQ sauce and seasonings to shredded beef and mix well.

1. Mix all slaw ingredients thoroughly in large bowl. Let chill.

2. Warm tortillas over grill.

3. Spread 60 g guacamole evenly on each tortilla.

4. Add 60 g shredded beef to each tortilla.

5. Top with slaw and garnish with fresh cilantro if desired.

Growing up in Didsbury, Chef Patrick ‘Patty’ Everett’s love of cooking started with his grandmother. As she helmed the creation of large family dinners on Sundays, there was always something to help with in the kitchen, and Chef Patty took every opportunity to lend a hand. “I learned a lot about how food is one of the few things in the world everyone loves and can agree upon – we all need to eat!”

A sea of people in the dining room at Calgary’s Prairie Dog Brewing enjoying fresh smoked brisket and a cold pint, inspires him to push boundaries and create dishes like the Extreme Poutine (he notes it definitely lives up to its name) and Smoked Chicken Wings, which he usually orders with the Spicy Rub.

In the spring, he keeps things simple and light, leaning into any fresh fruit and veggies that are available, and avoiding things that require a lot of prep. A chicken clubhouse with a few creative tweaks, served with watermelon salad, checks all the boxes for a warm, sunny day spent on the patio, the golf green, or anywhere in between.

“I’ve put a small twist to the sandwich to showcase some personality,” says Chef Patty. “Instead of regular mayo, I’ve used a chili and lime aioli, and pulled chicken.” The watermelon salad is then finished with goat cheese and a balsamic reduction.

“We are making sandwiches and salads, not an 8-course meal. Some fruit, toasted bread, and small adjustments to your taste will take you a long way. Enjoy the simple things in life, like this sandwich!”

Chili and Lime Aioli

Serves 4

Prairie Dog Chicken

Clubhouse

Serves 1

3 slices marble rye (or bread of choice)

110 g smoked pulled chicken (or roasted)

2 slices provolone

3 Tbs (45 mL) chili and lime aioli (see below)

2-3 lettuce leaves, shredded

2 slices of tomato

2 slices cooked bacon

1. Toast your bread slices. While they are toasting, place your chicken on a baking sheet with the provolone, and put into a 350° F oven until cheese has melted and caramelized onto the chicken.

2. Once bread is toasted, spread the bottom of each piece with a tablespoon (15 mL) of chili and lime aioli.

3. On your bottom slice add shredded lettuce and tomato, and place middle slice on top. Add chicken with melted provolone and bacon, and place the third slice of bread on top. Place two toothpicks or skewers on either side of your sandwich and cut diagonally.

½ cup (120 mL) mayo

1½ tsp garlic, minced

½ tsp garlic powder

1 lime, zest and juice

1 tsp chili powder

1 Tbs (15 mL) sriracha

Combine ingredients and whisk together. Set aside in fridge until ready to serve.

Watermelon Salad

Serves 4

3 slices seedless watermelon, peeled and diced

4 Tbs (60 mL) goat cheese

4 tsp (20 mL) balsamic reduction

Add 1 cup watermelon to each small bowl. Place 1 tablespoon goat cheese on top, and drizzle with balsamic reduction.

Note: To make Balsamic Reduction yourself, take 8 cups (2 L) of Balsamic Vinegar, reduce it by half, and let cool before serving!

As sous chef at Calgary’s Last Best Brewing & Distilling, Jenny Horbatiuk’s inspiration comes not only from seasonal ingredients in the kitchen cooler, but from the brewery, too. “Beer becomes another ingredient in the kitchen,” she explains. “I enjoy dishes that bring people together and pair naturally with craft beer.”

The menu at Last Best revolves around comforting flavours that work in a taproom setting, like the Pulled Pork Tacos, Thai Noodle Bowl, or the Cubano Sandwich. “Executive Chef Matthew Langford’s creativity and passion for flavour encourage the team to keep learning and improving,” adds Chef Jenny.

Bright, fresh flavours are the keys to spring dishes, with fresh herbs, citrus, and lighter sauces, welcome changes after a long winter. Simplicity is also important, and Chef Jenny brings to the table Steamed Mussels with Fennel, Lager, and Fresh Herbs.

“Mussels and beer are a classic pairing. The lager adds depth to the broth while keeping it light and balanced, and the fennel and herbs bring a fresh aromatic note that works beautifully in the spring.” Coming together in about 20 minutes, this dish pairs best with toasted bread and a cold beer. “Make sure mussels are tightly closed before cooking and discard any that stay open when tapped. They cook up quickly, so once they open, they’re ready.”

Steamed Mussels with Fennel, Lager, and Fresh Herbs

Serves 3–4

This bright and aromatic dish highlights the natural sweetness of fresh mussels with fennel, herbs, and a light lager broth. Finished with butter and lemon, the sauce is perfect for soaking up with toasted sourdough and enjoying alongside a cold beer.

1.25 kg fresh mussels, cleaned and debearded

1½ Tbs (22 mL) olive oil

1 small fennel bulb, thinly sliced (reserve fennel fronds for garnish)

1 small shallot, finely diced

2–3 cloves garlic, finely chopped

½ cup (120 mL) lager or pilsner (such as Jasper Crisp Pils)

1/3 cup (80 mL) dry white wine

30 g unsalted butter

½ lemon, zested

1–2 tsp (5-10 mL) lemon juice

1½ Tbs fresh parsley, chopped

1 tsp fresh chives, chopped

½ tsp fresh thyme leaves

To taste freshly cracked black pepper

Toasted sourdough

Lemon wedges or slices

1. Prepare the mussels: Rinse the mussels under cold running water and remove any beards. Discard any mussels that are cracked or remain open when tapped.

2. Heat the olive oil in a large pot or deep skillet over medium heat. Add the fennel and shallot and cook for 4–5 minutes, until softened and fragrant. Stir in the garlic and cook for about 30 seconds.

3. Pour in the lager and white wine and bring to a gentle boil. Let the liquid simmer for 30–60 seconds to allow the flavours to combine without reducing too much.

4. Add the mussels to the pot and cover with a lid. Cook for 4–5 minutes, shaking the pot occasionally, until the mussels open. Discard any mussels that remain closed.

5. Reduce the heat and add the butter, lemon zest, and lemon juice. Gently shake the pot to emulsify the butter into the broth.

6. Add the parsley, chives and thyme. Finish with freshly cracked black pepper and taste for seasoning.

7. Transfer the mussels and broth to a large bowl and garnish with the reserved fennel fronds. Serve immediately with the lemons and toasted sourdough for dipping into the aromatic lager broth.

Chefs Tip: Use a light, crisp lager to complement the sweetness of the mussels without overpowering the broth. Fresh herbs and a squeeze of lemon keep the flavours bright and balanced.

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.

FOOD-FORWARD FESTIVITIES

BY QUINN CURTIS

lanning an event can feel like a lot to wrap your head around. Whether it’s a small get-together to celebrate a friend or something with an expansive guest list, every event requires preparation, coordination, and the hope that everything goes exactly as planned.

But in reality, some things are always out of your control. Your second cousin’s unannounced plus one shows up in white to the wedding, or dark, rainy skies roll in without warning on the day of your garden party, or any number of mishaps you couldn’t possibly anticipate.

Food, however, is something you can plan around. Food has the power to shape everything: the venue, the timing, the guest list, even the overall flow of the event. Once it becomes the focus, every other decision starts to fall into place around it.

So what exactly is a food-forward event? We know that many of our readers are self-proclaimed foodies, and chances are you’ve experienced this firsthand at events like Taste of Calgary, Taste of Edmonton, the Alberta Food & Beverage Expo in Lethbridge, or any number of the amazing food events we have around Alberta. These events don’t just serve food – they centre it as the experience. Each dish becomes part of a larger story, turning eating into something interactive, social, and memorable.

Now, that same approach is making its way beyond festivals and into personal events. From weddings to backyard parties, hosts are rethinking how food can take the lead, not just as something served, but as something that defines the entire experience. It's a food takeover, and your guests are going to love it.

Planning Around Food

So how can you start to rethink your event planning around food and culinary experiences?

The Menu Sets the Tone

Cuisine influences everything about your event; after all, the real first impression can start with the menu. This is why it's important to use your menu to set the tone for your event. You might skip the foie gras and caviar for your Super Bowl gathering, but approachable finger foods like sliders, meatballs, and wings, keep guests grazing comfortably while maintaining a laid-back, social atmosphere. Being intentional about your menu ensures that guests experience the atmosphere you set out to create. For example, a structured multi-course dinner and drink pairing signals to guests that the event is more elevated and formal, affecting their mood and general demeanour, and in turn creating a sophisticated atmosphere throughout the entirety of the event.

The Space Has to Match the Food

The importance of choosing the right venue for your food-forward event should not be understated. Here in Alberta, we are lucky to have access to many unique and well-

regarded event spaces, and no matter what tone you decide to set with your menu, we guarantee there will be a venue out there to perfectly bring your vision to life. However, it can be tricky to pick your ideal venue from so many options, so there are some important things to keep in mind.

The venue isn't just a backdrop for your event; it can affect what kind of food is possible to serve, because not every space can support every kind of menu. A woodfired feast simply doesn't work in a hotel ballroom, just as a multi-course sit-down dinner won’t be the right fit for your pool party.

Some dishes require certain infrastructure, so it's important to find out if your venue has access to things like in-house kitchens, power, ventilation, dishwashers, or space for service. These are essential for a refined, sit-down dinner with multiple courses and would be best suited for places like hotels, event centres, restaurants, or more formal venues.

If your menu is more casual, handheld, or shareable, you have more flexibility with venues – but coherence is still important, and some spaces are better suited to a laidback menu than others. Consider hosting your event at a brewery or distillery, a more casual restaurant, or a concert venue. This type of menu can also be great for outdoor events, as it emphasizes socializing and movement throughout the space.

The Experience is Shaped by Format

Food and format go hand-in-hand, and it is an aspect of event planning that can often be overlooked. It’s not just about what you've decided to serve your guests, but also how you serve it. It's important to understand how guests are interacting with the food – and with each other. The format of food looks different for every event: it can be plated dinners at assigned seats, a buffet that guests can visit freely or be called up to table by table, a family-style dinner with guests serving themselves and passing dishes, or even passed canapes served as guests mingle and socialize. Each format creates a different dynamic in how guests experience the food at your event. After setting the tone with your menu and choosing a venue to bring your ideas to life, it's up to you to decide on a format that will quietly dictate how your event unfolds – whether guests stay seated and observe, or move, mingle, and participate.

The Realities

Each event is unique in setting, tone, and guest list, which makes it difficult to create a single set of tips that applies to every occasion. But whether you’re planning a business meeting or an Oktoberfest extravaganza, there are some practical realities to keep in mind if you want your event to be truly food-forward.

Obviously, guest count matters. If you’ve dreamed of serving twelveounce ribeyes at your gathering, consider how many people you’ll actually need to feed. If that number is in the triple digits and you’ve already exceeded your budget on table decor or floral arrangements, the reality is that you may need to scale back. The great thing about food is that you can still capture your ideal atmosphere with budget-friendly alternatives. Most venues and caterers are happy to discuss options so you can still create your vision without breaking the bank. Another crucial consideration (especially here in Alberta) is the weather. Unpredictable and often seemingly conspiring against you, the elements are any Alberta event planner’s biggest enemy. While planning around the seasons is important, there’s only so much control you have over how the weather will align with your menu. The best approach is to acknowledge the uncertainty and plan as thoroughly as possible. After all, no one wants to pick from a grazing table that’s been left in the rain, and few guests will be lining up at a hot chocolate stand on a 30-degree summer day. We have to be realistic about the environment we live in and do our best to plan the menu accordingly.

How the Professionals Build Food-Centred Events at their Venues

For the folks at Bridgeland Distillery, it's all about telling stories through food and drink. “What separates a ‘nice drink + nice food’ event from something truly cohesive is whether guests feel like everything belongs to the same story. When it works, people stop thinking in parts, they remember the experience as a whole,” says Iryna Horobets, Tasting Room Manager, Mixologist at Bridgeland Distillery. When hosting events at the distillery, Horobets puts emphasis on making lasting memories for the guests through story-telling cocktails. “The story we hear from customers transforms into the taste, allowing for personalized cocktails, features for the bride and groom, or serving a regular customer's favourite drink at a celebration of life event, or revealing the baby's gender with blue and pink cocktails, that truly tells the story through the flavour,” she says. They're not just serving drinks over there, they are creating lasting guest experiences.

The Austrian Canadian Club is praised for their food. And a big part of food for them is how it is shaped by cultural identity. “Many of our traditional Austrian dishes are difficult for members to prepare at home, which makes our club gatherings even more special. These events give everyone the chance to enjoy authentic cuisine, share in our heritage,

and experience live music in a warm, social atmosphere,” says Harry Griesser, Director of Operations at the Austrian Canadian Society. For him, the food served at events engages guests in the authentic tradition and appreciation of cultural heritage. “We take the time to explain the traditions behind Austrian food culture and highlight the dishes we prepare in-house. For those looking to enhance their event with authentic Austrian ambiance, we also provide contacts for traditional accordion musicians,” he says.

CavernUs knows a thing or two about wine, and co-founder and owner John King says engaging wine importers and agencies is the key part of creating a successful event. “This perspective brings an extra knowledge element to why certain wines are chosen to match with the food, embodying elements of where it is made into the ambience of the event space. They are our in-house sommeliers who know

the product best and bring a story forward about the wine just like here at CavernUs, where our motto is ‘Where Every Pour Tells A Story.’” At CavernUs the cavern-style setting with lots of history brings event goers on a journey back to where the product was made. “It’s such a fun experience to bring the wines to life by those who are carrying those stories,” says King.

Kimberly De Lucas, Director of Events & Conference Services says that at Calgary’s Hotel Arts, service plays a big role in making any event a food-forward one. “As a team, we walk through the entire flow ahead of time including how many servers are assigned to each section, table settings, how each course is plated, and how a show-stopping dessert makes its entrance. When those details are dialed in, everything feels smooth and intentional, without guests ever seeing the effort behind it,” she says. De Lucas emphasizes that food is becoming the most important part of many of the events they put on. “We’re seeing hosts use it as a way to tell their story and leave guests with those “of course they did that” moments. Whether it’s a company or a couple, there’s a growing interest in tying personal or brand elements directly into the menu in subtle, thoughtful ways,” she says.

So your dream venue isn't food forward enough? Well that just means you get to utilize one of Alberta’s amazing catering companies like Edmonton’s Tastebuds Caribbean BBQ! Owner Stephen Sabula says their

strength is adaptability. “Flexibility, combined with the variety in our menu, allows hosts to confidently choose us knowing we can deliver an experience that fits their vision.” His advice for a successful food-forward event? “One of the most common mistakes clients make when planning a food-forward event is prioritizing quantity over quality. There’s a misconception that more items create a better experience, but in reality, a thoughtfully curated menu of four to five exceptional dishes will always outperform a spread of eight or ten average ones,” says Sabula. After catering rustic barn weddings and backyard celebrations, to large halls and corporate functions, Tastebuds has the experience for whatever your event has to offer. When food leads, events feel intentional and meaningful instead of routine, they are memorable and reflective of the host’s identity, values, and personality. With the right venue and menu, no matter what event you are planning, hopefully now it will be a little easier to make sure that it's food forward.

FOOD-FOCUSED EVENT SPACES IN ALBERTA

There are too many amazing venues around Alberta to name, but here are some unique, food-focused spaces to get you started on your search.

The Crossing at Ghost River: Inn & Venue

62129 AB-40, Cochrane

The combination of lodging + food + landscape makes the meal part of the journey, not just a course. crossingexperience.ca

Bow Valley Ranche Restaurant

15979 Bow Bottom Trail SE, Calgary

With its full fine-dining kitchen, this historic ranch house puts food at the centre of the event. bvrrestaurant.com

Studio Bell – National Music Centre

850 4 Street SE, Calgary

Stunning event space which is perfect for creative and interactive food experiences. studiobell.ca

Studio96

10909 96 Street, Edmonton

A converted historic church with dramatic architecture and acoustics which elevates how food is experienced. studio96.ca

Wild Rose Brewery

4580 Quesnay Wood Drive SW, Calgary

Housed in an old airplane hangar, this unique space is perfect for a more casual, upbeat food-forward experience. wildrosebrewery.com

Watch for red tape at your events like:

- Liquor licensing and service rules restrictions in certain venues

- Guest dietary restrictions and how that may affect your menu planning

- Fire codes and open flame restrictions are something to be aware of when planning

HIGH MOUNTAIN GRANOLA PUTS THE BUSY IN BUSINESS

BY LUCY HAINES

What comes to mind when you think about granola? California in the 70s, healthy eating, oats, fruits and nuts? Perhaps it’s something you use as part of a breakfast, with milk or straight up as a gluten-free snack? Maybe you’re creating a tray of granola with yogurt, fresh fruit, and a pot of tea for mom on Mother’s Day? Now, when you combine that vibe with a couple of super hard-working Albertans, who are creating just such healthy and tasty, locally made granola, you get High Mountain Granola, a Calgary-based, young business making inroads in the cereal industry in that city and beyond.

A very busy family running a ‘totally

unexpected business’; that’s one way Calgary’s Tim and Josie Okkerse describe themselves and their three-year-old granola venture. With six kids ages 16 to 36 between them, and a demanding business that thus far has only the two founders for employees, calling it a busy time is an understatement, indeed. There are a few grandkids (and more on the way), a teen daughter’s dance schedule, supporting their son at Blue Jay’s tryouts – it’s a neverending list of obligations to attend to.

“We’re on the cusp of hiring someone,” acknowledges Tim, adding the pair has only had a couple days off in the last year. Their packed schedule includes working a whopping 233 Calgary-area market days

last year, plus a regular slate of samplings at retail spots. And that’s not to mention the hours in the commercial kitchen they share with several other start-ups, taking a couple of days each week to bake granola, then packaging and delivering the 454 gram bags to retail customers or readying them for weekends markets. The tally is about 500 pounds of product per week right now. “The second year in business, we tripled our volume and this year we’ll triple that again. But we have a strong work ethic, we do whatever needs doing, seven days a week.”

High Mountain Granola, a small-batch, classic artisanal granola, is quickly finding its way onto store shelves around Alberta, and at farmers’ markets in and around Calgary. Flavours include Classic Honey, Canadian Maple, and newer additions like Cranberry Dream, Baked Apple Pie, and Blueberry Muffin, lightly sweetened with Canadian honey or maple syrup, and with varying additions including semi-sweet chocolate, nuts, dried fruits, pumpkin seeds and flax, cinnamon, cardamom, nutmeg, vanilla and more. And everything is based around gluten-free, sprouted organic oats – prairie grown.

“The Baked Apple Pie, and Blueberry Muffin, they’re our most popular right now,” Tim adds, pointing to letters, emails, even poetry that customers send him in praise of the granola. “We’re like an original-style granola of the 70s, with lower sugar levels, no preservatives or fillers, and whole ingredients you can spell and pronounce. People appreciate that. We hear it all the time.”

The accidental business came about for the pair after decades spent doing other work; Ontario-born Tim doing stints in Canada and the US in construction, computers and electronics, and sales and marketing. In Calgary, he found work in recruiting/marketing for the oil business, with Josie as his manager – a job she held for decades.

Recalling his days in Berkeley, California, and the ‘hippies and granola’ vibe he encountered while living stateside, Tim describes that food scene as earthy, organic, local. “When I moved to Alberta, the granola was so full of additives, I started making my own. And when we were raising a family, I didn’t want that sugar in the kid’s diets either.”

When at a subsequent job with the

Calgary Police Service, Tim would bring his homemade granola to work. Soon enough, he was selling bags of the eat-on-the-go snack to officers. “They were the guys who said I should have a side business; that I should go to farmers’ markets with my granola. And that’s what we did.”

Starting at the Millarville Farmers’ Market near Calgary, Tim and Josie have quickly expanded the business to include online sales and at stores in Calgary, Okotoks, Lloydminster, Cochrane, and in Sunterra stores in Edmonton and Red Deer. That’s 37 stores and counting, including two bakeries and the Italian Centre Shop in Calgary as a pilot project.

“Nobody else has our flavours. Most people say they use the granola with yogurt, or as a trail mix-type snack. We’ve made cookies, muffins and crisps with it, but my favourite is with milk,” says Josie, who takes on a big chunk of sampling and customer service duties. “We’re both sales and service oriented. I visit stores regularly for demos, touch base with managers, and keep on top of customer feedback. Our parents were self-employed too, so we understand what you have to do to get the job done. We’re not afraid of working hard.”

Tim (who does much of the flavour experimentation and who created all the artwork on the packaging), says extensive sampling is part of the company’s growth strategy. “We’re expanding our customer base; driving our own growth,” he says. “People find us at our store demos or markets, give us reviews on our site; even

ROSÉ ALL DAY MOM

tell us they won’t have any other cereal but ours. It’s phenomenal,” adds Josie, pointing to a poem sent from a fan that starts with the line, “High Mountain granola nourishes the soul, made with integrity and love; makes me whole.”

Whether it’s about flavour ideas (like the baked apple pie, a customer suggestion), or comments on the addictive crunch and texture of the product, Tim says the pair is always thinking about what the customer wants. “We create what we like, and that seems to be what people like too, for the most part,” he says, recalling how quickly the business has gone from making granola on the stovetop and wall oven at home, to being approached by the big supermarkets asking to carry the brand. “There have been financial challenges, seeding a new

business, but we’re happy with how we’re growing.”

And the community has taken note too. High Mountain Granola was recognized as a finalist in the 2025 Alberta Food and Beverage Awards in the cereal category for its Baked Apple Pie granola. The brand will also be part of the upcoming Calgary Gluten-Free Expo, and at the spring Sip and Savour Festival.

“We give away a lot of product; the exposure is part of the game plan,” adds Tim. That includes answering the call for donations and contributions to raffle gift baskets for local organizations, and selling special-sized bags of granola at Christmas markets.

As for taking their foot of the gas anytime soon, the pair has a positive perspective. “A holiday would be nice. But that will come in time. I always remember the message I was told: Take care of the business and the business will take care of you,” Tim says, adding the goal for this year is to get High Mountain Granola in up to 50 stores. “We work the stores we have as hard as we can, to the max. We aim to saturate the stores we’re in before we grow further.”

Looks like the holiday will have to wait a while longer.

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.

A Special Mom Deserves a Special Breakfast

Mother’s Day is just one day a year. It’s a day to express extra-special thanks to your wonderful mom, stepmom, the mother of your kids, or any other form of mom in your life.

Getting to wake up, without an alarm or someone yelling for breakfast is every mother’s dream. And on Mother’s Day you get to make that dream come true for her.

Doing something special for mom on Mother’s Day is a simple way to say Thank You! I Love You!

These recipes are simple and they all have components that make it easy for kids of all ages to join in.

Enjoy spending time pampering mom with these delicious breakfasts.

Smoked Salmon & Cream Cheese Bagels with Pickled Cucumbers

(Super easy but also very tasty)

Serves 1

This is a great breakfast for all ages. Other than the pickling of the cucumbers, even young kids can do the assembling and serving.

1 mini cucumber

¼ cup (60 mL) rice wine vinegar

1½ Tbs sugar

1 bagel

4 Tbs (60 mL) cream cheese

6 slices smoked salmon or gravlax

1 tsp capers

1. Thinly slice the cucumber.

2. In a small saucepan, over high heat, add the rice wine vinegar and sugar. Bring to a boil, stir, and let the sugar dissolve (5 minutes). Remove from heat and add the sliced cucumber. Let rest 15 minutes to cool while you assemble the rest of the ingredients.

3. Toast the bagel.

4. Add the cream cheese, cooled pickled cucumbers, and smoked salmon.

5. Top with capers.

Breakfast Poutine

(for the savoury mom) Serves 2

2 green onions

4 slices bacon

2 cups fries (you can make your own or use frozen)

1 tsp (5 mL) vinegar

3 egg yolks, for hollandaise sauce

1 Tbs (15 mL) lemon juice

1 tsp (5 mL) Dijon mustard

¼ tsp salt

Pinch cayenne pepper

½ cup butter, melted and hot

4 eggs, for poaching

6 cherry tomatoes, quartered

½ cup cheese curds

To taste salt, pepper and hot sauce.

1. Thinly slice the green onions on the diagonal, reserve.

2. Cook the bacon (in oven at 375º F for 15-20 minutes or on the stove top).

3. If using frozen fries, cook in the oven per the directions.

4. Meanwhile, bring a small pot of water filled halfway to a boil and reduce to simmer. Add vinegar.

5. Combine the egg yolks, lemon juice,

mustard, salt, and cayenne pepper, into a blender (you can also use a hand blender or a whisk) and blend until combined (about 10 seconds if using a blender).

6. Slowly stream the hot butter into the mixture as the blender is running (or as you whisk).

7. Crack an egg into a fine-mesh sieve set over a small bowl to strain off the loose, liquidy whites. Transfer the egg to a small ramekin. Slowly slide the egg into your simmering water and gently swirl the water to create a vortex to help the whites come together.

8. Use a slotted spoon to remove the egg and lay it on a kitchen towel to remove excess water. Continue with the rest of the eggs.

9. Remove the fries from the oven.

10. Layer the fries, green onion, tomato, bacon and curds, and top with the poached eggs. Coat with hollandaise sauce.

Lemon and Ricotta Crêpes

(for the sweet mom)

Makes 6 crêpes plus fillings

Curd

2 eggs

2 lemons, zested and juiced, approx 1/3 cup (80 mL)

¼ cup sugar

¼ tsp sea salt

2 Tbs butter, cold and cubed

Whisk together the eggs, lemon juice and zest, sugar and salt in a small pot. Place the pot on moderately low heat, whisk continuously and cook for 6-7 minutes, or until the sauce thickens. Add the butter, a few cubes at a time and whisk until fully incorporated. Reserve and let cool in the fridge with plastic wrap touching the curd to avoid a skin forming.

Crêpes

1 cup (250 mL) cold milk

½ cup (125 mL) water

2 large eggs

2 Tbs (30 mL) avocado oil, plus more for frying

1 cup all-purpose flour

Pinch sea salt

2 Tbs sugar

Place the milk, water, eggs, oil, flour, salt, and sugar, in a large mixing bowl and use a hand mixer (can also be made in a blender) and mix for 1 minute. The consistency should be a very thin batter. Set batter aside for 5 to 10 minutes to let the bubbles settle.

Filling

1½ cups (375 mL) ricotta cheese

1 lemon, zest + 1 Tbs (15 mL) lemon juice

¼ cup granulated sugar

1 tsp (5 mL) vanilla extract

3 Tbs (45 mL) milk

1 cup strawberries, sliced

1. In a medium bowl, add the ricotta cheese, zest, juice, sugar, vanilla, and milk, and whisk all ingredients together until smooth.

2. Heat your pan over medium low heat. If it’s too hot, your crêpe will bubble and sizzle too much. Slide the pan off the stove, scoop ¼ cup (60 mL) of the batter into the centre of the pan, and quickly swirl the pan and spread out the batter.

3. Place the pan back on the heat and cook for 1 to 2 minutes. Once the top looks dry, flip it over with a spatula and cook for

another minute. Add in a few dribbles of oil into the pan as needed.

4. Place the first cooked crêpe on a towellined plate. Then repeat the process of cooking each crêpe but place parchment paper in between each finished crêpe so they don’t stick together.

5. To serve - place a crêpe on the plate. Add ricotta filling and lemon curd down the middle and fold over each side of the crêpe to cover. Garnish with strawberries.

You can use whichever fruit your mom likes best - lemon and ricotta are friends with them all.

Happy Mother’s Day!!!

Note: The crêpes were 16 cm in diameter. The lemon curd can be cooled and stored in the fridge for 4 days, as well as the ricotta filling.

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.

Bearing Fruit

BY TOM FIRTH

“The best time to plant a tree is twenty years ago, the second-best time is today” ~ Chinese Proverb

If you ever want to have an interesting conversation, talk to someone in horticulture, viticulture, or botany, about finding the right thing to plant and where to plant it. In the wine business, grapes are a perfect example of a predominantly single species, yet there are thousands of cultivars, all with different flavour profiles, tolerances to heat, cold, sun or shade, particular soils, winter hardiness, and so on.

It’s the same with fruit trees; there are around 7,500 cultivars of apple trees alone. Historically, apples were selected for characteristics like hardiness – how well they fared in a cold cellar over the winter, or how long the tree could survive –however, today we get fresh apples from all over, although varieties like Granny Smith, Gala, and Honeycrisp (which were released in 1991 by the University of Minnesota) are more popular in the markets. In many ways

we are spoiled for choice.

Closer to home, the University of Saskatchewan has been developing new apple cultivars since the 1920s, and their program focuses on cold hardiness to withstand our wonderful winters, fruit quality, and storage life. Flavour, of course, is often the primary factor at the grocery store though. “Calgary, in particular, is one of the most challenging climates for growing fruit trees in Alberta, due to the chinooks and dramatic temperature swings,” say Kurt Kachmar and Kristel Gotthold from Prairie Hardy Nursery. They also note that a tremendous amount of work has been done by the University of Saskatchewan with their dedicated cold-climate breeding program, producing many of the apples that Prairie Hardy Nursery grafts, like Autumn Delight, Prairie Sensation, Misty Rose, and more, as well as haskap cultivars

(Beauty, Blizzard, and Beast), and sour cherries (the Musketeer Series). “The late Lloyd Lee of Barrhead, a proud Albertan, did extensive breeding work at his orchard, resulting in the very hardy and delicious Lee 17 apple and the Lee Red plum. The dark red Bei Tang (Northern Candy in Mandarin) Plumcot is an intriguing hybrid of the Sapalta Cherry Plum and Capilano Apricot, bred by Thean Pheh of Edmonton,” they add.

The City Of Calgary has set a goal of building the urban canopy (the total space covered by tree canopies within the city) to 16 percent by 2060 by improving overall tree diversity across the city. “Trees play a vital role in keeping Calgary healthy and livable. A healthy urban forest offers a myriad of benefits including cooling our neighbourhoods, cleaning our air, supporting local wildlife, and contributing to a more resilient city for future generations,” they say. The City of Edmonton has greater coverage than Calgary (around 14-15 percent) with plans to increase that to 20 percent by the 2070s, and Vancouver, for reference, has

about 25 percent coverage, with goals to reach 30 percent by 2050.

While the City of Calgary does take tree diversity seriously, it isn’t really focused on fruit-bearing trees. “Calgary’s dry climate along with the freeze-thaw pattern that happens throughout winter with Chinook winds, can be tough on trees. As a result, ash, elm, poplar, and spruce trees, have become popular planting choices as they are known to be hardy and able to survive Calgary’s climate,” they explain. Yet, they point out that a diverse tree canopy is a healthier canopy, as variety helps protect against disease, pests, and climate change, so they are working to diversify the tree canopy and even planted over 100 different species of trees in 2025 (including a variety of fruit-bearing trees) to help make the canopy more resilient. However, their tree selection choices won’t be focusing on edible fruit. While we didn’t get responses back from the City of Edmonton in time, according to their website, they are taking their urban canopy seriously as well.

We still have freedom for what we plant, however. The City of Calgary

recommends a “Right Tree, Right Location” philosophy, and they host frequent public information sessions and e-learning modules (calgary.ca/trees) year-round. The cities of Edmonton, Red Deer, and several other municipalities in the province also have significant resources online and educational opportunities for interested residents.

For the curious, it’s worth talking to friends or neighbours that already have their own fruit-bearing trees. For some, it may take years before you see a single apple, others might be drowning in apples before they know it. Location does matter, but also proximity to other similar trees. Many trees can’t self-pollinate and may need a neighbouring tree close by – if space isn’t an issue, consider getting two!

For those blessed by abundant harvests, it may be difficult to watch fruit go to waste, and messaging the neighbours about your imminent windfall or an open call to collect fruit is likely the best course of action. Calgary's SunnyCider has a novel approach with their “Fruit Donor” program. Dennis Scanland, owner of SunnyCider says, “we’ve always believed great cider starts with great apples — and sometimes, they’re growing just down the street.”

Scanland asks Calgarians to bring most fruits and berries in good order (clean and unbruised) to the cidery late August to late September to be made into community ciders. You’ll get discounts on cider purchases, and you can even try the cider your fruit helped make from the previous year, which is pretty awesome. “Calgary is full of incredible fruit trees — many planted decades ago — and each season thousands of pounds of perfectly good

TIPS FOR SUCCESS:

The City of Calgary advises using mulch, compost, and a treewatering donut bag for successful watering:

1 2

Dig a hole in your chosen place; mix the compost into the soil you’ve removed, then put your tree in the hole. Add in the soil and compost mixture.

Add mulch away from the trunk around the tree in a donut shape. Build the mulch no more than 8 centimeters deep, and spread away from the tree as wide as possible.

3

Place your tree-watering donut bag around the tree trunk and fill it with water once a week. For more information and tips, visit calgary.ca/branchingout

Prairie Hardy Nursery suggest planting bareroot trees from a reputable cold-hardy nursery for the best longterm results and the least transplant shock. These young bareroot trees will often outpace and outlast trees that were grown in pots during their entire lifespan. They also warn of a very common mistake - allowing grass or lawn to grow right up to the base of a young tree, as it will compete aggressively for nutrients and moisture, and the tree will struggle.

fruit fall unused,” says Scanland. “We see that not as waste, but as opportunity. Our team sorts, presses, and ferments the usable fruit, incorporating it into select batches of our premium SunnyCider line. Beyond flavour, the program is about connection. It gives urban fruit a purpose, keeps organic material out of landfills, and strengthens the link between local agriculture and local producers. It’s also a reminder that food resilience doesn’t always require vast orchards.”

Just like a neighbour bringing handfuls of rhubarb, or maybe you have a harvest of gigantic zucchini to offer, local fruit and berry trees can be part of the mix that helps us all be a part of a larger food community.

In Good Spirits

Last month, we focused on Canadian whisky - specifically Alberta whiskies, and found that we still had a number of great, very tasty bottles that we wanted to talk about – but this time we wanted to talk about lovely bottles from further afield

than our own provincial borders. Most this month are from Scotland, though not to worry, we have a rather exotic Indian whisky, a much-loved Irish whiskey, and a bourbon-style whisky from Canada.

Bearface Bear-Bon Whisky, Canada

Sharp-eyed readers may note that this

BY TOM FIRTH AND LINDA GARSON

month we’ve changed up this page a little and are calling it “In Good Spirits” moving forward. We still plan to continue talking about excellent bottles, ones that we recommend and want to share with enthusiasts as we've always done.

Still got a hankering for Southern-style whisky? Maybe willing to scratch the itch with a Canadian bottle? The newest release from Bearface is their Bear-Bon, made with corn, rye and barley in the mash bill, and aged in oak barrels previously used for Okanagan wine, and then seasoned with whisky, charred, and here they are. Bottled at 45.2 percent, this is bright, spicy, and smooth, showing the strengths of each grain. Neat was the way to go here, though lots of versatility for cocktails if so desired.

CSPC TBA About $58-63

Glenmorangie “A Tale of Spices” Highland Single Malt Whisky, Scotland

The newest release from Glenmorangie’s “Tales” series, this one is a blend of four cask programs, PX sherry casks, charred oak casks, red wine casks, and in a bit of a twist, Moroccan red wine casks from French oak. The nose is truly alive with an exotic spectrum of spice from the Silk Road of old, and perhaps the palate is even more vibrant with plenty of ginger spice, toasted almonds, and much, much more. Perfectly enjoyable neat, but even better with a bare addition of filtered water.

CSPC 130886 $120-125

Bushmills “The Original” Irish Whiskey Northern Ireland

Irish whiskey deserves much more love than it gets, and when the days are getting warm but those evenings still a little cool, it hits the spot like no other. Aged in both sherry casks and bourbon, both flavours and aromas are lighter, and show a little citrus peel, toasted almond, and rather delicate vanilla characters. Very smooth, with a little spicy kick at the finish and bottled at 40 percent, it’s delicious in simple cocktails, or over a smallish ice cube.

CSPC 14910 $35-40

Rampur Barrel Blush Indian Single Malt Whisky, India

What’s better than a bouquet of roses on Mother’s Day? A beautifully presented, premium, single malt whisky with aromas of rose petals that take you straight to the flower garden. And butterscotch – so you’re already in love before you’ve tasted it. Rampur have matured their single malt in American bourbon barrels and then cleverly finished it in Australian shiraz casks, adding an extra layer of complexity with notes of blackcurrant, vanilla, and spice. A gorgeous gift (or a treat for yourself!).

CSPC 125562 Around $100

Port Askaig Islay Single Malt Scotch Whisky 8 Year Old, Scotland

Now in its new-look bottle and box to match its older siblings, Port Askaig’s youngest offering would make a great introduction to Islay for those less familiar - and for Islay fans, you’ll be very happy with the balance of sweet to peat. Of course it’s smoky, and we’re glad for it, but in an elegantly delicate way. I particularly love the lingering salted caramel flavour left after the long finish, which makes you want to keep sipping and sipping, and licking your lips!

CSPC 790467 $77-80

Glenfarclas 12 Year Old Highland Single Malt

Scotch Whisky, Scotland

Ahh Speyside, instantly recognisable with your light and fruity profile and penchant for sherry casks. Glenfarclas 12 Year Old Highland Single Malt more than adequately fits the description, and adds to it the primary aroma of honey as you lift the glass and breathe in… Just a few drops of water bring out the cinnamon and baking spices, with more peppery spices on the long finish. Easily a good contender for your daily dram!

CSPC 349670 $83-90

Feasting in the Great Outdoors

BY MALLORY FRAYN

Camping is about as Canadian as hockey, plaid, and maple syrup. Especially in Alberta, come summertime, we all flock to the mountains to get our fix of fresh air and nature activities.

Whether you’re hiking, biking, or out on the water, nothing works up an appetite quite like being outside. While freeze dried, “just add water” meals have their place, especially in the backcountry, car camping and glamping excursions call for more upscale endeavours. After all, food isn’t just fuel, it’s an opportunity to boost morale and connect around the campfire.

There are some basic tips when it comes to putting together a glamping menu that satisfies but doesn’t detract from the main activity of spending a weekend in the great outdoors:

• First, this isn’t something that comes

together at the last minute. Frontloading your planning is key. It’s a lot easier to do meal prep when you have access to running water and refrigeration, so the more you can accomplish at home before your departure, the better.

• Second, simple is best. Stick to basic ingredients, procured fresh and seasoned properly, rather than aiming for elaborate recipes with multiple components to keep track of.

• Third, mindful packaging and minimizing waste is not only ecoconscious but will help simplify packing and cleanup. Tinfoil containers can serve as both a storage and cooking vessel, and there are also plenty of other reusable options, from beeswax wraps to silicone squeeze bottles.

Keeping all of this in mind, the menu below is a starting point to help get your glamp on.

BREAKFAST

The most important meal of the day, so don’t cop out with instant oatmeal. Eggs are surprisingly easy to prepare, particularly scrambled or in omelette form. Just crack and whisk before you go, so that they are easily deployed from a squeeze bottle (and then you don’t have shells to dispose of). Having a whack of butter and a solid cast iron pan are your friends here, along with plenty of salt. Plus, the nice thing about cast iron is that it cleans easily; you just have to wipe it out with a cloth or paper towel.

If you’d prefer something handheld, burritos in foil are another option. Again, easily prepared at home, you can stuff them with the fillings of your choosing, and simply heat in their foil wrapper over the fire. Don’t forget to bring some premade guacamole or salsa for dipping!

LUNCH

Roasting wienies over an open fire is a camping classic and doesn’t take much to zhuzh up a notch. Start with good bread and delicious dogs and then focus on the condiments. Hitting up the farmers’ markets or a speciality market like Edelweiss in Calgary and Mojo Jojo Pickles in Edmonton, are the perfect spots to find some fun mustards and pickles which keep well without refrigeration, so require less coordination on that front. Just like marshmallows, everyone has their own preference doneness-wise, so the wienie roast is a DIY option for the adults and kids alike.

While fire is your friend when cooking outdoors, it’s also nice to have some options that are ready to go as-is. Whether there happens to be a fire ban, or it’s too hot to cook mid-day, muffaletta ought to be a go-to. The beauty of this sandwich is that unlike most, it’s actually best prepared in advance. Get yourself a sizeable focaccia or ciabatta loaf as the base, making sure that it’s not too delicate so it

won’t disintegrate once the fillings are added. Layer a mix of Italian cold cuts (think salami, mortadella, prosciutto), provolone cheese, and olive salad with capers, red peppers, and parsley. The hardest part is letting it sit. Allow it to rest for at least an hour, although it can easily be made the day before so it’s ready to go for after you’ve set up camp.

DINNER

The main event, but also the point in the day where you are most likely to be zonked from all the activities you’ve accomplished; keeping dinner straightforward means it can be smooth sailing into an evening of downtime and decompression.

Tinfoil is your friend here. Take inspiration from the French preparation, “en papillote,” where protein, typically fish, is encased in parchment paper with herbs, fresh vegetables, and white wine, steamed in such a way that it creates its own sauce. When glamping, foil is the preferred alternative to parchment because of its durability. You can prep the packages at home, throw them in your cooler, pop them on the grill, and then eat, straight out of the foil itself if you really want. The options are fairly unlimited too. You can include protein, starch, and vegetable in the same pouch, or separate out various components based on cooking time. For example, baby potatoes in foil with butter and herbs are the perfect accompaniment to a grilled steak.

Chili is also a delicious, make ahead option that only needs to be reheated when you’re ready to eat. If you’re looking to amp it up, grilled cornbread

is an easy addition to prep in a cast iron skillet. Just pre-mix the wet and dry ingredients separately before leaving home and then combine right before cooking.

DESSERT

No glamping feast would be complete without s’mores, and let’s be honest, s’mores are just about perfect as they are. That being said, you can always deconstruct them into chocolate fondue if you’re really feeling fancy. All you have to do is heat some cream in a pot over the fire and then pour it over the chocolate until it all melts together. Marshmallows and graham crackers are the ideal dippers if you’re keeping the s’mores theme, but fresh fruit is a welcome addition as well.

Crumbles and crisps also work well cooked over fire and can be whipped up in advance in no time. Take your pick of whatever fresh fruit is in season; peaches, cherries, apples, you name it. Chop into bite sized chunks, toss with brown sugar and a spoonful of flour to help turn the fruit juices into a thickened sauce, and then top the works with an oat crumble. The beauty of cooking it over an open fire is that it adds a hint of smoke into the mix that you certainly wouldn’t get from making the same recipe at home in the oven. Even better yet, the leftovers can double as breakfast for the next morning!

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.

Weekend Goals: Spicy Thai Red Curry Bison Short Ribs

STORY AND PHOTOGRAPHS BY RENÉE KOHLMAN

While I am a big fan of the one pan, 30-minute meal, now and again, it’s quite nice to flex that culinary muscle and make a meal that requires a bit more effort but pays off with big flavour in the end. This Thaiinspired curry of bison short ribs is just that. It’s rich and meaty, with incredible layers of flavour. I can attest that there will be much lip-smacking!

Bison is a wonderful meat to cook with. It’s a tender, flavourful red meat alternative that has a sweeter, richer taste that’s also higher in protein and lower in fat compared to beef. Bison is also very high in iron and essential fatty acids, making it an incredibly nutrientdense food. Bison are primarily fed pasture grasses, with some receiving supplemental forage (hay and silage) and grain (mainly oats) during extreme weather or drought conditions when pastures are dry. So where do you shop for bison meat? Great sources are local farmers’ markets and butcher shops. Many producers offer farm-direct sales as well. Also check out canadianbison.ca for a list of places to find bison near you!

This curry has punchy flavours making it a natural fit for the robustness of the bison. I chose bison short ribs as they have such a rich taste and the meat essentially falls off the bone when cooked low and slow. There are a few brands of red curry paste, with some being hotter than others. Mine was mild so I used a few tablespoons but yours may be hot, so start out with less. And, everyone’s tolerance for spice differs – so act accordingly!

I start the recipe by browning the short ribs in a large pot. You’ll likely need to do this in batches. While this is happening, you can make the red curry herb mixture by blending cilantro, basil, Thai red curry paste, garlic, ginger, green onions, honey, and water in a food processor or blender.

Easy peasy! Once the bison meat is browned, toss in sliced onions and scrape up any brown bits from the bottom of the pot. Once these are nice and charred, add the ribs back to the pot along with the red curry herb mixture as well as some broth and lime juice. Slide the pot into a preheated 300º F oven and let the ribs cook low and slow for 4 hours. I guarantee your house will smell amazing! When the time is up, remove the bones from the broth and let them cool down a bit before you shred the meat. Coconut milk and tomatoes are added to the liquid and simmered until thickened then the meat is added back in. The final result is a luscious Thai-inspired curry that just needs to be spooned over a bowl of steamed jasmine rice. I like a little garnish of cilantro and lime too. This may not be a recipe suitable for a busy Tuesday night, but I hope you try it on a lazy Sunday. You’ll be glad you did.

Spicy Thai Red Curry Bison Short Ribs

Serves 4

1.5 kg bison short ribs, patted dry

1 cup chopped cilantro, divided, plus more for garnish

¼ cup fresh Thai basil leaves

1-3 Tbs (15-45 mL) Thai red curry paste, depending on brand used

4 cloves garlic, minced

2 Tbs (30 mL) minced ginger

4 green onions, chopped

½ cup (125 mL) water

1 Tbs (15 mL) honey

1 tsp salt

½ tsp pepper

2 Tbs (30 mL) canola oil

1 large yellow onion, sliced

2 cups (500 mL) vegetable, chicken, or beef broth

1 lime, juiced

4 roma tomatoes, chopped

1 (540 mL) can coconut milk

Cooked jasmine rice, for serving Lime wedges, for garnish

1. If the ribs are not in single pieces, cut them into single ribs.

2. Preheat the oven to 300º F.

3. In a food processor or blender, add half of the cilantro, fresh basil, curry paste, garlic, ginger, green onions, water, honey, salt, and pepper. Blend to a paste, add a bit more water to loosen it up.

4. In a large ovenproof pot over mediumhigh heat, heat the oil. Add the ribs, in batches, and brown all over, for about 6-7 minutes. Remove the ribs to a clean plate, then add the sliced onions to the pot, and stir, scraping up any brown bits from the bottom of the pot. Cook the onions for a few minutes until softened, then return the ribs and their juices to the pot. Stir in the red curry mixture, the broth, and lime juice.

5. Cover, and slide the pot into the oven. Cook until the meat is fork-tender, about 4 hours. Transfer the ribs to a plate, covering loosely with foil. When it is comfortable, use your hands to shred the meat from the bones, discarding any fat as well as the bones.

6. Add the tomatoes, coconut milk, and remaining cilantro, to the braising liquid. Place over medium-high heat and bring to a boil, then turn the heat down to medium and simmer for 10-15 minutes, until the sauce has thickened. Stir in the shredded bison. Taste and adjust seasonings with more salt and pepper.

7. Serve the bison curry over steamed jasmine rice. Garnish with lime wedges and cilantro.

The Rise and Fall of British Beers

BY DAVID NUTTALL

In the primitive days of the old Alberta Liquor Control Board (before 1994) the provincial government was responsible for stocking its warehouse and liquor stores. Within that model, there was a total of around 2,200 products, of which about one hundred were beer. A large segment of that was from Molson’s and Labatt’s, with less than thirty SKUs coming from outside of Canada. In that group, the majority were from Germany and the British Isles, with a smattering of Danish and Dutch products, but not much else.

After privatization, along came the expansion in the number of stores and import agencies, and by December of 1994 the number of beer SKUs had more than quadrupled. This was mostly due to an increase of world beers, with at least forty new countries exporting their beers to Alberta. This included a greater representation from continental Europe in addition to Great Britain. Here is where its recognizable and accessible beer styles, plus English names on their

packaging (something other countries lacked), proved to be an advantage.

Through the next quarter century, as beer SKU numbers reached nearly 5,000, not only did the Alberta market get the stalwarts of British brewing, but also their new craft breweries as well. However, by 2020, the numbers started to fall. Part of this was initiated by COVID related issues (rising prices, difficulties in getting consistent supplies, shipping complications), but even in the last couple of years, longstanding breweries disappeared.

Such iconic names as McEwan’s, Newcastle, Courage, Boddingtons, Bass, Marston's, Thwaites, Young’s, Shepherd Neame, and others are now gone from Alberta beer shelves. Some, like Fuller’s, have dropped their lineup to only one or two labels and Mackeson is now brewed in Trinidad. Even the new craft breweries have left the scene.

The Brits have also had problems at home, with the decrease in pub numbers (from about 65,000 in 1990

to 45,000 today), new generations that drink less alcohol than their parents, rising costs and taxes, and tougher drinking and driving laws, to name a few. British brewing had its growth and then decline this century, with five hundred breweries in 2000 rising to a peak of around 3,000 breweries in 2020, then falling to 1,715 by 2025. Multiple reasons exist for these numbers, ranging from the consolidation or outright closure of several breweries, increased duties and transportation costs, and the rising wholesale cost of the product. Still, it is the competition from local craft breweries that is probably the biggest reason you see less imported beers period, not just from Britain. Lower foreign beer sales with respect to increased craft sales has no doubt caused liquor agents to stop importing many brands, especially from across oceans.

All of this does not detract from the huge influence the British have had in brewing. Over one quarter of all beer

styles produced today can claim a direct descendancy from the British Isles. Pale and brown ales, IPAs, stouts, porters, barley wines, and more began with British hops, malt, and yeast. When craft brewing launched in the 1980s, almost all the new breweries started with ales as their core beers, deciding not to tangle with the Big Boys and their lagers. Even when they played with American hops to create new beer styles, there was still an ancestral connection to Britain.

Nevertheless, even though there may be less variety, there are still great British beers available in Alberta. Here is a sampling from a few of the last remaining British breweries left in the province.

ENGLAND

Hall & Woodhouse: Badger Fursty Ferret is an amber ale with a malt-forward biscuit flavour and subtle hopping.

CSPC 857732 $14, 4pk. cans

Timothy Taylor's Landlord: The English Pale Ale is commonly a variety of bitter (standard, ordinary, special, best, premium), all well balanced between maltiness and floral/ herbal hoppiness.

CSPC 894400 $8, 500 mL bottle

Adnams Southwold: Adnams Southwold Bitter showcases the classic English Fuggle hop resulting in a beer full of caramel flavour with a slightly herbal bitterness in the finish. Their Ghost Ship Pale Ale combines American and UK hop varieties to provide a citrusy flavour.

CSPC 120941 and 120940 $17, 4pk. cans

Samuel Smith: This Yorkshire brewery has the greatest variety of beers from any English brewery in our market, with sixteen different ales, lagers, fruit beers, and ciders available. Fermented in open “stone Yorkshire squares,” their India Ale is a classic example of the original British IPA.

CSPC 728835 $8, 550 mL bottle.

SCOTLAND

Harviestoun Brewery: Known for their Ola Dubh ales, three 8% ABV. versions of their Old Engine Oil stout aged in 12 (CSPC 737989), 16 (CSPC 737991), and 18 (CSPC 737993) year-old Highland Park whisky barrels. As the beers progress in age, the barrel lends additional character to the beer.

$9-$10, 330 mL bottles

Innis and Gunn: Innis and Gunn are noted for their original whisky cask ale, but they also have Irish whiskey, Caribbean rum, and tequila cask-aged varieties too. Last year they released a Canadian Cherrywood aged red ale (CSPC 123575) to celebrate their 20 years in the Canadian market, plus version 09 of Vanishing Point, their imperial stout that is silky smooth even at 11% ABV, with layers of dark chocolate, roasted coffee, and molasses.

CSPC 133764 $20, 500 mL bottle

Traquair House: This Scottish brewery has two beers in the Alberta market; their House Ale (CSPC 875385) which is a "wee heavy" Scotch ale at 7.2% ABV, and a spiced Jacobite Ale.

CSPC 875387 $7, 330 mL bottle

Tennent's Brewery: Tennent’s 1885 Lager is made from a Bavarian recipe, and one of the few British-lagers available.

CSPC 648261 $4, 500 mL can

The above are all beers from Great Britain only. The Irish have had their own history with breweries and their exports, which will be another article in the future. Next month we will look at British-style beers produced locally.

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. Follow David @abfbrewed.

MAKING THE CASE

Soldier On - through shoulder season

By TOM FIRTH

’ll admit it, I was swayed by the nice weather in mid-March and started thinking of taking off the winter tires. Then dismayed by the return of snow, ice, and cold in April. Now that May is here, it’s unlikely we’ll see any snow (that will stick around) but we may not be out of the woods yet as we get our gardens ready, or at least get the outdoor furniture in place. My selections this month are centred around wines that could apply on those warmer days, and potentially cooler evenings. That might work for grilling or dining outdoors, but also watching the wet stuff fall and crossing our fingers that it stays falling as rain and not snow.

I’ve chosen mostly white wines, versatile and exciting to drink, but also a few wines from Portugal, one of my favourite wine country's lesser known regions. Yet at the same time there are delicious treats from France, Germany, Chile, and of course, Canada.

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.

Moselland 2023 Riesling, Germany

There is something grand about enjoying a nice, easygoing, off-dry wine when the temperature spikes. I’d certainly rather have one in the evening than a soda! Moselland’s riesling is one of those workhorses, delivering rather good balance between green apple fruits, expressive mineral notes, and a long, juicy finish. Definitely sweet - but not gooey sweet, this is meant to be enjoyed nearly ice cold on a hot day. Very well priced.

CSPC 728246 $22-24

Tom has been waxing on (and on) about wine, beer, and spirits for more than 30 years and freelances, consults, and judges on beverages all year long. He is the Managing Editor for Culinaire Magazine, and the Competition

Santa Carolina 2024 Reserva Sauvignon Blanc, Maule Valley, Chile

While New Zealand might get most of the press for sauvignon blanc, Chile I feel gets the balance a little better. Leafy and grassy on the palate with loads of grapefruit, melon, and jalapeño and vibrant acids, it’s a little more restrained than the typical examples we tend to think about. Beautiful with seafood or lighter fare, this is also on the shelf for an excellent price.

CSPC 337535 $13-15

São Lourenço 2023 White Bairrada, Portugal

While Portugal’s Fladgate Partnership is best known for their ports, their table wines showing off the other regions and styles is pretty great to see. A blend of international grapes like chardonnay and sauvignon blanc with smaller amounts of traditional Portuguese white grapes. The profile is all about clean, tropical fruits, with lighter mineral notes and an easygoing presence at the table.

CSPC 127882 $18-21

Premium merlot from the Okanagan is a special treat indeed – and they do seem to hit that stride around five years from the vintage. This is one of my favourites that I’ve recently tasted and I’m absolutely loving the deep black fruits, savoury spices, and lifted perfumed notes on the nose and palate. Flavours are well supported by firm, balanced tannins, and a graceful progression on the palate. Worth stocking up on.

$50 at the winery

São Lourenço 2020 Red Bairrada Portugal

A beautiful, authentic, fruit-driven red from Portugal’s Bairrada region. Half of the blend is touriga nacional with cabernet sauvignon and merlot rounding things out. Flavours are a little darker and earthier with plenty of dried herb and spice, while the cabernet really seems central. Big, spicy, earthy, and blessed with great acids and smooth tannins.

CSPC 127884 $18-21

Rockwerk 2024 Grüner Veltliner, Austria

A good grüner is an incredible thing, and the perfect white wine to refresh a tired palate or rediscover what white wine can be all about. There was plenty to love about this one, but the balance of zesty citrus fruits, brazen mineral presence, and lengthy, peppery finish, this crisp, dry, and complex wine shouldn’t be served too cold, and enjoyed with Asianstyle cuisine or grilled pork.

CSPC 130208 $25-28

British Columbia

A blend of merlot, viognier, cabernet sauvignon and cabernet franc, and made from free run juice for minimal skin contact – this all works together to make some magic. A reddish pink in the glass with fresh, zesty, citrus fruits, cherry and tart raspberry fruit tones on the palate with a crisp, dry approach and a touch of spice at the finish. Beautiful stuff and a serious rosé for enjoying with or without food. $35 at the winery

An exciting wine to try and one centered around encruzado, cerceal branco, and malvasia fina. Chock-a-block with zesty citrus peel aromas and loads of mineral characters, this is brilliant, spicy, tart, and fruit rich. Made without a scrap of oak, this is all about the grapes and doing it with style. Nicely acidic and without any sweetness, this is a pleasure to drink and would be a fine complement to lighter seafoods, shellfish, or summery fare.

CSPC 827227 $25-28

New to me, and what a great discovery, dominated by red fruit tones leaning towards cherry and strawberries, with clean floral aromas and brilliant dried herb and vegetable leaf element. Zesty and fresh on the palate, with generous fruits, easy tannins, and loads of zippy acids - perfect for a great meal. Thanks to its acids and tannin structure, pinot noir goes with almost anything!

CSPC 802426 $23-26

A sparkling wine from the Burgundy region of France and one made entirely from chardonnay. Creamy on the palate with mild toasty, creamy notes backing up crisp, crunchy apple fruit and a mild flintiness. But it’s the bubbles that bring it all together with a freshness for the palate that makes it an easy choice for casual quaffing. Easy to match at the table, though no food is really needed here.

CSPC 804981 $28-31

Touriga nacional is one of the flagship red grapes of Portugal, and showing off to great effect here, blended in harmony with alfrocheiro, and tinta roriz (1/3 of each in the blend). The wine is peppery, full of dark berry fruits, and balanced with great tannin structure. Not too heavy or full bodied on the palate, and with a lengthy finish that bears those cherry fruits, spice box, and tobacco flavours. A highly enjoyable wine and more than suitable for any barbecue or grilling session.

CSPC 827228 $25-28

A bit of a fusion between older styles and newer styles of cabernet sauvignon. Abundant cherry and cassis fruits with subtle jammy aromas, but at the same time perfume of spice, cedar, and floral aromas that are a little more lifted that we often see in cabernet. Full flavoured and supported by rather chewy tannins, this is wine that beckons for a steak, but screams for a burger. A real banger for a barbecue.

CSPC 275925 $15-18

Charton et Trébuchet 2023

Pouilly-Fuissé, Burgundy, France

Very happy to try this old favourite again as I always liked its price to quality, but most importantly, how it delivers a balanced chardonnay experience. Zesty lemons with yellow apple dominate the nose while in the mouth, slightly creamy, with subtle oak presence, and a wee bit of hazelnut to go with white blossom characters. I’d advise drinking this now or soon, but could be cellared if desired. Try pairing with stronger cheeses, lobster, or creamier sauces.

CSPC 264945 $48-50

The Book of Pizza

There is a much-loved truism that claims that there is no such thing as bad pizza, but this, this will have you craving (and making) great pizza. A nearly encyclopedic-type tome, covering in-depth the dough, the sauce, the cheese and the toppings, all within the realm (and oven) of the home gourmand. While many traditional and more modern styles of pizza are covered, it's the New World or American styles of pizza that take centre stage, as pizza is really all about your preferred style. Highly recommended.

$46 Simon Element

Lavazza K-Cup Coffee Pods

Gathering Place Antarctic Pure Sea Salt

We’re big fans of thoughtfully sourced products, and this small-scale, hand-harvested and prepared, pure sea salt is certainly that. Antarctic Ocean water is carried north by the Benguela Current to the west coast of South Africa, where it settles and is naturally filtered and sun dried. Tested for purity, it’s in the top five safest sea salts in the world, and one percent of sales are donated to non-profits protecting our oceans! 300 g pouch or 100 g glass grinder $10, available across Alberta and at gatheringplacetrading.com

Lavazza certainly knows Italian coffee and has been bringing whole bean coffee and espresso to Canadians with convenience and authenticity. Brand new to us are Italian after dinner coffee treats in the form of K-Cup (or Keurig) ease with two new flavours “Affogato” or vanilla gelato dunked in hot espresso (yum!) and “Caramel Biscotti”. Aromatics are excellent with these being nicely scented, and being more subtle on the palate, won't distract too much from a classic cup of coffee experience. 10-pod pack, around $17.

Family Movie Night Menus

Harkening back to an earlier time, Family Movie Night is reason enough to bring back some light-hearted, family gatherings (and a snack or two) with a selection of movies from the 1920s right through to the early 2000s, and some inspired dishes to enjoy with them. A celebration of movie culture for sure, by Leonard Maltin and daughter, Jessie Maltin, this might be the nucleus for new family traditions (and in the summer you can do it drive-in style)! Running Press $40

Foothills Ice Cream

Protein is all the rage these days and many people are looking to fit a little more into their day. Brand new are these proteinenhanced ice creams so you can add a little extra and feel a little decadent at the same time (or boost your protein in delicious fashion). We tried the Protein Coffee Bean and the Protein Chocolate Peanut Butter flavours and were quite impressed by both the flavour and the texture - you'd never know about that extra protein. About $8 per 500 mL tub.

Oatly Matcha

There’s a convenient new way to get your plant-based green tea latte fix! Made by Sweden’s Oatly, the world’s largest oat drink company, Oatly Matcha Oat Drink combines high-quality matcha with its signature super-food oat drink. The resulting beverage is creamy, a little earthy, a little sweet, and perfectly suited for warmer weather consumption when served – as suggested – shaken, over ice. We even added it to a blender with some ice and vanilla protein powder, making for a great mid-morning-or-afternoon snack. 1L, about $6, widely available.

BY LINDA GARSON

As someone who eats and drinks for a living, and has been doing so all over the world for more years than I care to count, I’m sometimes invited to special occasions or special meals, and rarely have the opportunity to tell you about them other than through social media. Whilst we know that thousands of you see our Instagram and Facebook posts, they’re fleeting, and if they’re stories, they’re gone in 24 hours.

Your feedback is that the majority of you keep your copies of Culinaire for several months and often refer to them, so I’m taking up some of your time with an occasional column to tell you of some of these notable and noteworthy experiences so that you can enjoy them too.

I was in Canmore for a dinner at Sauvage, and it was so noteworthy that I haven't stopped talking about it. Chef Tracy Little is at the top of her game, creating simply stunning plates where every detail is so carefully thought out and intentional - and she's foraged most of the ingredients herself.

We had her meaty “Hunter” menu (you can also choose the vegan “Gatherer”), and over the nine courses she used pine, cedar, aspen, birch, and spruce, in ways I couldn't even imagine – completely enthralling and impressive - it's extraordinary and we're absolutely in love. We had one wine

pairing and one juice pairing so we could try them both - shout out for the cocktails, mocktails, and juice pairings with as much care and thought to the ingredients as the dishes. We wouldn't think twice about driving to Canmore again just to have dinner here. sauvagerestaurant.ca

Another chef to watch out for is Leroy Borrega, Executive Chef at the Dorian Hotel. I was a guest at the Filipino Restaurant Month kick-off at The Wilde on 27, to experience his Filipino omakase, Oras and Friends, another very carefully thought out and meticulously executed menu, each dish with a story behind it. While this menu has finished, the restaurant offers a regular multi-course Chef’s Tasting Menu as well as special events, like their Terroir Signature Dinner coming up on May 30, and more omakase dinners to come. thewilderooftop.com

Sunday May 24

Registration is now open

You’ll answer questions to learn and enjoy different foods at each stop, and use your new knowledge and skill to complete the World Taste Tour culinary puzzle to win fabulous prizes! And there are prizes for the best costumes, the funniest team names, the funniest photos on social media... and lots more! It’s another very fun and rewarding day, so grab a partner and sign up as a team of two, or sign up solo at culinairemagazine.ca/treasure-hunt

These events have been so popular that the spots sell out every year, so now we’ve planned a new and exciting World Taste Tour with new treats to enjoy. And it’s all in one location – just park up and walk, no driving across town!

It’s going to be another day to

...with Christina Mah

BY QUINN CURTIS AND LINDA GARSON

PHOTO BY DONG KIM

Born and raised in Calgary, Christina Mah always dreamt of opening a restaurant. “I knew I would choose a career path that would end up with saving money to open a restaurant or a bar, or something in the hospitality industry. And then somewhere along the way, I started working in the industry,” says Mah. And at a young age, she set out on a path that would ultimately lead to just that.

A job opening at Raw Bar in Hotel Arts piqued Mah’s interest. “There was a hotel that was about to open, and they suggested that I come work there. But you need experience, right?” laughs Mah. “I went for an interview with no experience to do this job whatsoever. But I knew somebody there, so I kind of had an in, and maybe they saw something in me.”

Mah is the first to admit that she wasn’t particularly strong in her new hostess role. Despite her drive and passion to work in the hospitality industry, part of her knew she could thrive in a different position. “I had been hosting for months, so I begged to become a bartender, but at that time there weren’t a lot of female bartenders. Not only that, I didn’t realize that the bartenders there were some of the best in Canada, and maybe even around the world. But it’s about experience, right? So the way I got into bartending was we were short one night for a function, someone had called in sick. There was nobody else, so I had to bartend. They had no other choice. So I got on the bar and I was able to show that I could do it,” she says.

But Mah says she couldn’t have done it alone. “I had no idea who Graham Warner (founder of Raw Bar) and Franz Swinton (currently SAIT Hospitality and Tourism Management instructor) were, at the time they were like my older brothers at work who were just giving me a hard time. When you work with people who are as inspired as you are and have the same vision, you

keep bringing new ideas to the table. And part of you wants to outdo each other too; you just get better and better. So we did that for years,” says Mah.

As time went on, Mah honed her skills behind the bar and eventually moved into management, propelling her career in the restaurant industry forward, and opening doors to help build bar programs for some of Calgary’s most well-known restaurants, like Charcut and NOtaBLE.

And after years of dedication and growth, Mah finally achieved her dream of opening a restaurant. “My partner James was presented an opportunity with the owners of Home Tasting Room, and fast forward – we opened Klein/Harris in 2016, and that was in the middle of a recession. I thought nothing would ever be as hard as that. And then 2020 came rolling around and I ate my words,” she laughs.

Now, ten years later, Mah says time has flown by faster than she ever could have imagined. Yet, her bottle of Comtes de Dampierre Family Reserve Grand Cru

Champagne still remains unopened after all these years. A gift from her best friend’s parents on the restaurant’s opening night, Mah says it’s simply been too special to open. “It felt like all my accomplishments had come to this very moment in 2016, on April 1st, when we opened. Everybody was there and it was overwhelming. All your friends, all your family, and it’s like a mile a minute. So I waited.”

But this might be the year. After all, it’s hard to imagine a better reason to celebrate than ten successful years in business. “So we’re just thinking about what that looks like. How did we get here? How did all these people help shape where we are – our friends, our family, our customers, our suppliers? We would be nowhere without them,” she says. “And then we have staff who have been with us since 2016, it’s really heartwarming, you know, because the industry isn’t something people usually stay in for a long time.” But clearly Klein/ Harris is different, and definitely worth opening that bottle for.

The Prime Match for Calgaryʼs Best Cuts

Buchananʼs Chophouse 738 3 Avenue SW buchanans.ca

Chairmanʼs Steakhouse 2251 Mahogany Boulevard SE chairmans.ca

Open Range Renfrew 1112 Edmonton Trail NE bigfishopenrange.ca

This May, experience one of the worldʼs finest food-and-wine pairings.

Savour a glass of Rioja wine expertly paired with chefʼs specially created steak canapé.

Open Range Marda Loop 2018 33 Avenue SW bigfishopenrange.ca

Modern Steak Downtown 100 8 Avenue SE modernsteak.ca

Modern Steak Southport 10606 Southport Road SW modernsteak.ca

Ruthʼs Chris Calgary Tower 2nd Floor 115 9 Avenue SE ruthschrissteakhouse.ca/calgary Vintage Chophouse 320 11 Avenue SW vintagechophouse.com

Flores & Pine 254028 Bearspaw Road floresandpine.com

Charbar 618 Confluence Way SE charbar.ca