What’s Happening in October and November

Reserve your Craft Beer Advent Calendar NOW
Craft Beer Advent Calendars will be available in the next couple of weeks, but they go quickly, so get in touch with your fave beer retailer and reserve your calendar – to give to a beer lover in your life, and/or for yourself, if you’re a beer lover. For details on where to get your calendar, visit this facebook page:  

Who doesn’t love bacon?
Atco Blue Flame Kitchen offers 10 of the best bacon recipes ever that you can download free from -- a digital bacon cookbook you can download for free, then make your Caramel Bacon Popcorn or Maple Bourbon Bacon Jam.  Mmmmmm, bacon!

Thursdays at Catch/Oyster Bar
Flight Night, a Thursday feature menu at Catch & the Oyster Bar. Look for tasting –sized wine pours and shareable plates ideal for casual and social patio-season dining to be eaten in the Oyster Bar and on the Patio. Look for the likes of crispy roasted pork belly tacos with pickled carrot and cucumber, and warm cheddar hush puppies drizzled with smoked honey. View menus at

SAIT’s Highwood Dining Room
You can now reserve your table for November 2 to December 18. You’ll have some of the best food you’ll eat in in this culinary classroom. The Highwood serves lunch, Monday to Friday, including a Thursday lunch buffet – November 5, 19, 26 and December 3, 10, 17 -- dinner is Monday to Thursday. Prices vary for the lunch menu, dinner is a set menu, $46. Menus are posted on the web site. Book at .  PLUS – reserve your table before October 29, and you could win a second dinner for two!  All you have to do is share your experience with the Highwood on twitter or Instagram using #myhighwood.

Co-op Wine Spirits Beer
HIGH AND MIGHTY, Mountain Vineyards of Napa, Premium Event, Oakridge, October 15; MINDFUL TASTING WITH WORTHY & WELL, Premium Event, Shawnessy, October 17; “IF IT GROWS TOGETHER IT GOES TOGETHER” (Pairings), Get to Know SOUTH AMERICAN FOOD AND WINE, Oakridge: October 23; MODERN SPAIN, an Epicurean’s Delight,  Crowfoot, October 24; SATURDAY AFTERNOON SCOTCH SESSION, Beddington, October 24; BRUNELLO DI MONTALCINO, An Afternoon of Tuscan Nobles, Signature Event, Shawnessy, October 24.  Details and tickets at

Cuisine et Château Interactive Culinary Centre
Cheese Making Level 1, October 13; Stocks and Sauces, October 17; Artisan Bread, October 18-25 (2-day workshop); Gluten-free Baking, October 20; Best of Brunch hands-on classes, October 24; Chocolatey Christmas, December 6. For details and registration, visit or phone 403-764-2665..

ATCO Blue Flame Kitchen Classes
Lunch ‘n’ Learn Demonstrations, noon – 1 p.m., $20 – Sunday Roast Dinner, November 5/6; New Wave Brunch, November 12/13; Holiday Collection, November 19; Northern Italian, November 26/27; Evening, Weekend, Family Hands-On – Family Supper Menu, November 14, $70; Chef’s Table, Wild Game, November 14, $95; Hands-on FODMAP, November 21, $70; Chef’s Table, Modena, Italy, November 28, $95; Special Event, Noble Ridge Wine Maker Reception, November 6, $65.  At ATCO Blue Flame Kitchen Learning Centre, 909 -11th Avenue S.W., 403-245-7630,

Bin 905 Tastings
October 22, Bourbon, $55; October 29, Scary Monsters of Beer, $30., tickets at 403-261-1600.

Wine-Ohs Bistro and Cellar
October 9, Tanner James with I Am The Mountain; October 10, Lunar Wilde, The Sweets and Lisa Anderson; T. Buckley every Tuesday; Open Mic/Drunken Promises with Lee Taylor every Wednesday; every Thursday with Curtis Glas and friends; every Friday with Tom Phillips & Friends; 811 – 1st St. SW.  Visit for upcoming live music.

Tastings:  Visit or phone (403) 205-3356  for info or to register.

The Light Cellar
Superfood/Superherb Classes. Details and register online at at  or call 403-453-1343.  

J. Webb Wine Merchant, Glenmore Landing
Tasting details at or call 403-253-9463.

Cellar Wine Store
Visit for tastings details and to register.

Hotel Arts’ Restaurants
Daily 3- and 5-course tasting menus with optional wine pairings at Yellow Door Bistro; Monday – Wednesday, 3-course tasting menu, Thursday – Saturday, 5-course tasting menu at Chef’s Table; complimentary corkage on Mondays and half-price bottles of wine every Wednesday at dinner at Chef’s Table; Every Friday at Raw Bar and Chef’s Table, happy hour specials -- $.99 oysters, $4.99 prosecco, $4.99 pints;  Live music at Hotel Arts every Thursday in Raw Bar as local artist Amy Thiessen curates weekly sets featuring Calgary-based musicians. Enjoy great tunes as you enjoy Vietmodern cuisine and award-winning cocktails.

Test Kitchen Restaurant and Bar “pop-up” dining series
An innovative take on dining out – each evening diners are treated to a 3-course meal created by the feature “chef of the evening” for $30, $50 with wine pairings.. Details at and @TestKitchenYYC. Reservations at, seating is limited.

Kensington Wine Market
Tastings details at 403-283-8000.

Through October 20
Poppy Innovations presents 6-week Parent & Child Culinary Programs. Prices include all food and supplies. Poppy Innovations also teams up with the Calgary Farmers’ Market to offer cooking classes throughout the year, and also offers “Canning & Preserving with a Twist” and “Edible Planters” and “Straw Bale Veggie Garden” classes.  All the tasty details can be found at

Divine Cooking at Home with Chef Darren
In your home with 6 – 10 participants, hands-on, participation required. Celebrate the harvest with a Farm to Table cooking class, October 16, 22, 23. Details and registration at

At SAIT’s Downtown Culinary Campus
Intermediate Cooking, October 19 -- November 9/November 28 – December 5, $450; France, October 29, $90;  Artisan Bread, October 31, $120; Date Night, November 6, $75; Thailand, November 12, $90; Introduction to Cooking, November 16 – December 14, $400; Soups and Stocks, November 18, $90; Desserts, November 24, $90; Holiday Hors D’oeuvres, December 2, $90; Christmas Cookie Exchange, December 5, $100.        At SAIT’s Main Campus: Fondant, October 3, $90;  Vietnamese, October 20, $90; Indian, October 23, $90; Cupcakes, October 24, $100; Pasta, November 10, $90; Gluten Free Sweet, November 16, $110; Baking Cakes, November 21, $120; Knife Skills, November 17, $60; Chocolate, November 28, $120; Indian, December 4, $90.   Visit  for details and for more courses.

New Vendors at Market on Macleod
Saigon sugar cane juices, Burnt to Order crème brûlée, Happy Kitchen, Bauer Meats, Hipster Nonsense and a coffee and salt grinder artisan who does custom grinding.

Willow Park Wines & Spirits
November 7, The Moulin Rouge Gala, 22nd Charity Wine Auction in support of the Vintage Fund; November 24, Bubbles & Popcorn. Details and tickets at or 403-296-1640, ext. 277. Pick up the fall calender of great events in-store at 10801 Bonaventure Dr. SE. in Willow Park Village.

Deanne Matley Trio Jazz Entertainment
December 11/12,  Bears Den Lounge; September 10, October 15, Hotel Blackfoot; December 13, The Nash. Details at

Riverfront Wine & Spirits
Tastings: October 31, Halloween, $20; November 16, C.G.D’Arie portfolio, $20.  Details at

Illuminasia at the Zoo
The Zoo’s debut of Illuminasia Lantern and Garden Festival, September 17 – November 1, presents food programs to celebrate the three Asian cultures featured at Illuminasia. October 16, India Culinary Night invites you to make spicy Indian dishes with chef Jony Sharma of Green Chili’s Indian Food restaurant, enjoy Indian Bollywood entertainment, Big Rock beer and chai tea.  Tickets are $147, details at

     October 1 – 11
35th Annual Fall Okanagan Wine Festival features more than 120 events throughout the Valley,          including farmers’ markets, wine tastings, dinners and much more. Fun!  Event and ticket    information available at

Divino Wine & Cheese Bistro
Has launched a happy hour program offering a new red and white wine glass-pour selection chosen each Monday and featured all week accompanied by a feature cheese plate and small plate crafted by chef John Donovan. The wines from the copiously stocked cellar are wines you might not otherwise consider.  All wine pours during happy hour are $9, the small plates and cheese plates range from $5 to $9. Good deal!  Keep tabs on what’s happening during happy hour, 3 – 6 p.m., at #divinohappyhour

October 10/11/12
Pre-order your Thanksgiing trays of Jelly Modern Doughnuts – 16 three-bite doughnuts in festive flavours – pumpkin pie, apple streusel, pumpkin ginger cheesecake, maple glaze. Phone 403-453-2053,

Sunday, October 11
Cook it Raw’s gathering of internationally renowned chefs with Calgary’s renowned chefs gather at Rouge restaurant to create 7 iconic dishes based on locally sourced ingredients, traditions and techniques, exploring the possibilities of cuisine. Albertans can win a spot at this prestigious dinner by sharing what they think is unique to Alberta food culture – by answering weekly questions posed by Cook it Raw to Facebook and Instagram through @cookitraw. You could be there!  You can also buy a $125 ticket to the dinner at

October 11 & 12
Celebrate Thanksgiving at Thomsons at the Hyatt Regency, downtown, with a holiday feast showcasing locally harvested, sustainably farmed ingredients in such tasty dishes as roast pumpkin soup, butternut squash ravioli, traditional roast turkey, roast Alberta prime rib, bacon-roasted Brussels sprouts, Yorkshire pudding. Indulge in Thomsons’ Sunday brunch with a turkey carving station on October 11.  Details and reservations at or phone 403-537-4449.

Monday, October 12
Thanksgiving at Bow Valley Ranche Restaurant starts with brunch, 10 a.m. – 2 p.m., à la carte menu, and finishes with dinner, 5 – 9 p.m., à la carte menu and a special 3-course holiday menu available. Visit for details.

October 13, 14, 15
Tango Bistro hosts a Seafood Boil featuring crawfish, crab legs, Valbella sausage, mussels, red potato, corn on the cob, fresh herbs and artisan bread to accompany. Yum!  $25 per person or $40 for two.  Reserve at 403-252-4365.

Wednesday, October 14
Bar C Food & Drink has teamed up wiht Eau Claire Distillery to host a cocktail and spirits dinner featuring a feast of signature share plates to enjoy alongside hand-crafted cocktails using Eau Claire’s fine spirits, 6:30 p.m. 340 – 17th Ave. SW, $65. Details at

October 16 & 17
The Calgary Rocky Mountain Wine & Food Festival returns to Stampede Park BMO Centre.   The Grand Tasting Hall will overflow with the latest beverage products, a diverse collection of wine, premium spirits, liqueurs, and beer, as well as delicious food samples from local restaurants. For details and tickets, visit

Thursday, October 15
Chef to Be is a black box cooking competition that takes place at the SAIT Culinary Campus, 226, 230 – 8th Ave. SW (Scotia Centre) that brings together 6 top restaurants and chefs, including Anju, River Café, Avec, The Post Hotel, Cannibale and Rouge. Chefs are paired with SAIT’s culinary arts students to create 12 dishes paired with wines from Willow Park Wines & Spirits.  Student winners receive $5,000 SAIT scholarships, and you can indulge in delicious food and wine and participate in a silent auction to raise money for the culinary campus.  Tickets are $139 at 587-227-1722 or get tickets and details online at

October 16 & 17
The Light Cellar Presents: Friendly Ferments - A Festival of Fermentation and Culture       featuring Sandor Ellix Katz, author of Wild Fermentation & The Art of Fermentation. Bubbles        ‘n Brine: The Flavours and Function of Fermentation, Oct 16. A Fermentation Revival:      Get   Innoculated Into the Culture of Fermentation, Oct 17. Bowness Community Centre , 7904 -          43 Ave NW, Calgary. Details and tickets at

Saturday, October 17
Watch  for the grand opening of Made Foods  in West Springs, where the first 500 people will get one of Made’s delicious meals free. Details at

Monday, October 19
And every Monday night, Global Vegetarian Night, celebrating the art of vegan cuisine, presented by Anahata Foods and Kawa Wine & Espresso Bar, $30, reserve at 403-452-5233. Featuring garbanzo and cauliflower pakoras, cabbage and seasonal green subji, masoor lentils and curry leaf-infused basmati rice, 5 – 10 p.m. Each week will feature a different ethnic theme.

Wednesday, October 21
The second Restaurants for Change fund-raising event to support Community Food Centres across Canada takes place. Participating Calgary restaurants include River Café, Boxwood, FARM, NOtaBLE, Rouge, The Nash, Bonterra Trattoria, CHARCUT Roast House, Cibo, Parc Café, Posto Pizzeria and Scopa. In 2014, Community Food Centres Canada and The Alex Community Health Centre built Calgary’s Community Food Centre that strives to improve people’s health and well-being. Go eat at one of these restaurants on the 21st – total food sales from the dinner service supports our Community Food Centre. To reserve, got to

Wednesday, October 21
South American Wine and Canapés Evening, 6 – 9 p.m., Vin Room West, 22 southern hemisphere wines and cheeses from the Italian Centre Shop, $65, tickets at 587-353-8812 or

Friday, October 23
Modern Steak and Calgary Meals on Wheels present a culinary experience like no other – Dining in the Dark, 6:30 – 9 p.m. at Modern Steak. Blindfolded guests enjoy a four-course meal with wine pairings in support of Meals on Wheels. Test your senses with the mystery menu. Tickets $144 with all proceeds going to Meals on Wheels. Purchase tickets through Meals on Wheels’ Richelle Kenn, 403-243-2834, ext. 1004, or

Wednesday, October 28
Get your Offcuts 2016 YYC Food Crew Stripped Down charity calendar that features Calgary’s food scene men who have devoted their lives to the best food and drink the world has to offer ... with their shirts off! The calendars are $20 with proceeds going to Brown Bagging for Calgary’s Kids. The calendar team: Aviv Fried, Sidewalk Citizen Bakery; Phil and Sebastian, Phil and Sebastian Coffee; Jean Francois Beeroo, Charcut/Charbar; Pierre Lamielle, cookbook author, illustrator, Food On Your Shirt; Jesse Willis, Vine Arts/Proof Cocktail Lounge; Michael Allemeier, chef/SAIT instructor; Cam Dobranski, Winebar Kensington/Brasserie Kensington; Kevin Kent, Knifewear/ Kent of Inglewood; Graham Sherman, Tool Shed Brewing; Duncan Ly, chef Raw Bar/Hotel Arts; Rogelio Herrera, chef Alloy/Candela; Dwayne Ennest, chef Big Fish/Open Range. Calendars available at calendar men locations, except for Hotel Arts and SAIT, and at the Calgary Farmers’ Market, Nov. 14, 15 and 28, 29.

Tuesday, November 3
Every year chefs across Canada compete in Gold Medal Plates to raise money in support of Canadian Olympic athletes. In Calgary, it happens on November 3 at the Telus Convention Centre, a combo cocktail party for guests and a high stakes, winner-takes-all, culinary competition. Competing chefs are: Christopher Dewling, Blink; Jamie Harling, Rouge; Jinhee Lee, Raw Bar; J.W. Foster, Banff Springs Hotel; Kenny Kaechele, Workshop Kitchen + Culture; Matthew Batey, The Nash  & Off Cut Bar; Nick Dobberthien, Black Pig Bistro; Rogelio Herrera, Alloy; Shaun Desaulniers, ChefBar; Zavier Lacaze, BRIGGS Kitchen and Bar.  Wooooo-hooooo, lots of great talent in Calgary. The winner heads to Kelowna in February for an intense showdown against the winners from across the country.  Very exciting! Visit for all the tasty details and to get tickets to this worthwhile and very exciting culinary event. Click on “more information” or email

Friday, November 6
Cocktails for Critters at Hotel Arts to raise money for the Calgary Humane Society. Details and tickets at and click on “events.”

Saturday, November 7
World of Whisky Festival brought to you by Co-op Wine Spirits Beer, Palomino Ballroom, BMO Centre, Stampede Park, $125, doors open at 6 p.m., tickets at 403-219-6025, ext. 6290 or email, details at

November 13/14
Calgary Co-op Wine Spirits Beer The Grape Escape, wine, spirits and beer festival, BMO Centre, Stampede Park, 5 – 9 p.m., $65. Sip and savour all manner of tasty beverages accompanied by food samples, too. Tickets available at all Co-op Wine Spirits Beer locations.  Details at

Saturday, November 14
It’s a Sausage Party at the Calgary Farmers’ Market where more than 100 different kinds of sausage are available – gotta celebrate sausages! Meat up at the Calgary Farmers’ Market for sausage samples, cooking demos, music, and more. It will be the best wurst party ever! Follow this link for all the Sausage Party details.