word of mouth: 2018 Sept/Oct issue
Pig & Pinot Divine Swine winner
Chef Jenny Kang of Bow Valley Ranche restaurant and her team cooked up a great dish that the Pig & Pinot judges thought was the best of the lot, though there were many, many very good dishes concocted for Pig & Pinot. Chef Jenny’s winning dish was delicious, with good flavours and textures, it worked perfectly. As described by a judge: It was a pork meatball made around a bocconcini of mozzarella and then the meatball was put inside rice like an arancini and then breaded and fried and topped with tomato sauce, microgreens and sitting on a bechamel-y kind of sauce. Mmmmm, a winner for sure. Thank you, chef Jenny.
Omakase nights at Sukiyaki House
Check into these, Wednesday to Friday nights, when sous chef Yuki Koyama brings in wild fish from Japan and guests sit at the sushi bar to experience Omakase, which means, “I’ll leave it up to you” (from Japanese “to entrust”). Chef Yuki prepares a variety of courses – mainly sushi – for guests to enjoy, interacting and explaining the different methods and techniques he uses to enhance or bring out the simplicity and purity of the ingredients. Sounds tasty and interesting to us, we’ll go, you should too.
Some of the best chocolate in the world…
Calgary’s Cochu Chocolatier – has won 8 medals, including 3 gold, 3 silver and 2 bronze, in the prestigious 2018 Academy of Chocolate Awards in London, England. Cochu represented Canada, of course, along with more than 1200 entries from more than 45 countries at one of the largest chocolate competitions in the world. Cochu is helping Calgary and Canada become recognized as a source of fine chocolate around the world. Thank you Anne Sellmer, birth mother of Cochu.
People who aren’t runners will run for chocolate….
The inaugural Run4Chocolate, that takes place September 30, was created by HOF Chocolate, and takes place in the heart of the Beltline community. Visit
hofchocolate.com for all the tasty details and to register for the run. This local chocolate company has cool stuff happening during the Run4Chocolate – a chocolate stop enroute, a fondue at the finish line and a Wine & Chocolate pairing reception for volunteers, sponsors and the first 100 run participants. As part of HOF Chocolate’s commitment to the community, a portion of the funds are donated to the YWCA.
A NEW Modern Steak hitting the downtown…
We love Modern Steak in Kensington – good steak, good other food, good drinks, nothing not to like lots! Look for a second location opening in the fall, taking residence in the historical Imperial Bank building, former home of Catch and Catch Oyster Bar. The space will expand the Modern Steak brand and introduce three different dining concepts – Bar Modern, Modern Steak and The Rooftop at Modern. Modern Steak owner Stephen Deere says, “With three floors to work with, we want to provide a different experience on each level and cater to the varying moods and occasions of our guests.” Bar Modern, a meat-centric cocktail lounge located on the main floor, will feature couches, a DJ booth and full bar service. The second floor will showcase the tried-and-true Modern Steak experience with table seating and a full dinner menu. And ready for the spring of 2019, The Rooftop at Modern will provide sought-after views accompanied by equally sought-after beverages and bites for the warm summer months.
Canada’s Great Kitchen Party
It used to be called Gold Medal Plates (GMP) supporting Olympic athletes and has now become Canada’s Great Kitchen Party (CGKP), providing young Canadians the opportunity to be extraordinary in sport, music and food, supporting local charities through MusiCounts and Community Food Centres Canada, as well as continuing to support elite athletes through B2ten. Like Gold Medal Plates there’s a culinary competition with local chefs at the Telus Convention Centre on November 1st. The chefs this year are: Matthew Batey, Teatro Group; Scott Beaton, Two Penny; Kayle Burns, Bread & Circus; Marc Bourgeois, The Derrick; Rupert Garcia, Oxbow; Jamie Harling, Deane House; Alison MacNeil, Social Eatery; Benjamin Mills, Bonterra Trattoria/Posto Pizzeria; Roy Oh, Anju; JP Pedhirney, Bridgette Bar. Visit greatkitchenparty.com for details.
Another successful Feeding the 5,000
Despite the rain, Calgary’s second annual food rescue event, Feeding the 5,000 (F5KYYC), was a huge success thanks to community partners and supporters. F5KYYC provided a free lunch to Calgarians on June 14 while teaching attendees about food waste. The event served 7,500 portions of food and saved over 700 kg of food from the landfill. The event included free food, cooking demonstrations, community tables and a station to pledge to reduce food waste. Grant
funding for the event was received from Alberta EcoTrust and Community Natural Foods. Chefs from restaurants across Calgary created an amazing feast that included Poplar Bluff Organics potato salad, rescued fruit lemonade, great white northern bean salad, Mediterranean vegetable salad, and bread pudding. They also made a special giveaway item, a chocolate chip cookie made from spent grains from Banded Peak Brewing, Highwood Crossing organic flours and Cococo Chocolate. “We’d like to thank all the companies who donated food,” said head chef, SAIT’s Andrew Hewson. “We couldn’t have held the event without their contributions and through their efforts we created awareness about local food waste prevention.” The Guild provided the kitchen to prepare all the food in the
week leading up to the event and LeftOvers donated the use of their truck to ship the food to Olympic Plaza and deliver the leftovers to other charities after the event. The public who attended had an opportunity to visit a variety of community booths including Fair Trade Calgary, the Arusha Centre, Alternate Root, Alex Food Centre, Green Calgary, Plastic Free YYC, Grow Calgary, YYC Growers, Community Natural Foods, LeftOvers YYC and the City of Calgary Waste & Recycling and Water Services. For more information on F5KYYC: recycle.ab.ca/f5kyyc
Taste Canada Award Winners…
October is cookbook month and every year Taste Canada awards Canada’s best cookbooks and food blogs. This year, the culinary narratives’ gold went to Vikram Vij’s VIJ, silver went to Rod Phillips’ 9000 Years of Wine, a world history. The general cookbooks gold went to Lynn Crawford’s Farm to Chef and the silver to Aimée Wimbush-Bourque’s The Simple Bites Kitchen. The regional/cultural cookbooks gold went to Lindsay Anderson and Dana VanVeller’s Feast: Recipes and Stories from a Canadian Road Trip and silver went to Rod Butters’ The Okanagan Table: The Art of Everyday Home Cooking. Single subject cookbooks awarded gold to Renée Kohlman’s All the Sweet Things and silver to Kristy Gardner’s Cooking with Cocktails. Health and special diet cookbooks awarded gold to Greta Podleski’s Yum & Yummer and silver to Laura Wright’s The First Mess Cookbook. Taste Canada also awards French language cookbooks and blogs.
Here’s something familiar: Best of Bridge Weekday Suppers filled with delicious, nutritious and quick meals for our busy lifestyles. These from the latest members of the Bridge Family, Sylvia Kong, known as a food stylist and home economist in Calgary, partnered with Emily Richards, a cookbook author and home economist from Ontario. (Robert Rose, $29.95, hard cover)
Here’s something different: Apocalypse Chow by David Julian Wightman, a remix of Joseph Conrad’s Heart of Darkness. Meet chef Walter E. Kurtz, Canada’s “Greatest Chef” at the helm of Chow, an extreme destination dining restaurant in the wilds of northern Ontario. Kurtz is brilliant and talented, but he’s gone rogue and possibly insane. This novella explores the restaurant world from the inside out. Issues of food security and consumption are explored along with the prodigious and largely under-appreciated bounty of ingredients found naturally in northern Ontario. Download the e-book for free from the author’s web site iamdavidjw.com and paperbacks can be purchased on Amazon and other online retailers.