word of mouth: 2019 May/Jun issue
GABY Good Food
Gabriella’s Kitchen, a leading North American manufacturer of better-for-you products, has set up a partnership with Calgary Co-op stores throughout southern Alberta. The GABY line of products are high-quality, nutritional food products that use healthy and unique ingredients in innovative ways to create healthy alternatives to traditionally unhealthy comfort foods. Products available include high protein, superfood, gluten free and kids’ frozen entrées. As a leading
innovator in the “better-for-you” foods market, GABY continues to expand its offerings and looks forward to launching more products in the coming year. Visit www.gabyinc.com for more information and for sure find them at the Co-op stores, we have, good food!
This is an Establishment for All
Brand new Sky Rocket New England Style IPA
Alberta Beer Awards Gold Medal Porter – Fat Sherpa
The Establishment founders David Ronneburg (left) and Mike Foniok.
Congratulations to one of Calgary’s newest breweries, The Establishment Brewing Company, who brought home gold for its Fat Sherpa porter at the Alberta Beer Awards just a few weeks after opening their doors on January 26. Founders Mike Foniok, David Ronneburg and Brandon Hart, met through a notoriously successful home-brew club. The Cow Town Yeast Wranglers has actually spawned three new Calgary breweries this year, including Cabin and Inner City. Never ones to rest on their laurels, The Establishment team invites you down to their “Barley Belt” location (4407 1 St. SE) to try their brand new citrusy, fruity and oh-so-silky New England Style IPA, Sky Rocket.
SAIT is Becoming Well Known World Wide!
SAIT’s School of Hospitality and Tourism Management moved up in ranking from 37 in 2018 to 27 for 2019 of the Best Hospitality and Hotel Management Schools in the World – the only school in Canada on the list! WOW, SAIT, we knew you were great, but now the world knows and the only school in Canada – WOW – you ARE good, and people do know that. Good for you, keep it up!
A good word from Forage…..
This from Axiom Foods, a Los Angeles-based company involved in clinical trials, education and affecting change in the global food supply, and one of the largest plant protein makers in the U.S. and one of the largest makers of yellow pea protein. Here’s what they say about what’s coming down the high way in 2019. Trend #1, Larger variety of non-dairy milks; Trend #2, More neutral and higher-concentrated plant proteins; Trend #3, Intestinal biomes and healing foods; Trend #4, Tailoring maillard reactions to get specific animal protein flavours; Trend #5, Improved absorption rate of plant proteins.
Spring Dinner Series
Cilantro is excited to announce the return of its Spring Dinner Series on April 10, May 22 and June 26, 2019! Chef Lancelot Monteiro, along with Brad Royale, will be teaming up again for these intimate and engaging evenings of food and libations. There are only 22 tickets available for each of these dinners, which will take place in Cilantro’s upstairs lounge. The evenings will be hosted by Brad Royale who will walk you through hand-picked wines that have been carefully paired with three courses and one amuse-bouche prepared by Cilantro’s culinary team. “Step into Spring with us as we explore innovative cuisine from our talented chefs who will be sourcing local and seasonal ingredients to create the courses for these dinners. Brad Royale will be digging deep into the cellar as he curates the wine pairings for the evening. Get ready to sample some exceptional and unconventional wines, all while enjoying Cilantro’s cozy yet classic space that was renovated last year.”
Zaitoun by Yasmin Khan ($39.95, Random House) Arabic for olives, one of Palestine’s staple ingredients, Zaitoun is a dazzling cookbook with vibrant recipes, captivating stories and stunning photography from Palestine. From a colourful array of bountiful mezze dishes to rich slow-cooked stews flavoured with aromatic spice blends, it’s a cuisine that represents the very best of modern Middle Eastern cookery. In this beautiful Palestinian cookbook, food writer Yasmin Khan shares recipes and stories from her travels through the region. Find this at The Cookbook Co.
Sister Pie by Lisa Ludwinski ($34, Random House) At Sister Pie, Lisa Ludwinski and her band of sister bakers are helping make Detroit sweeter one slice at a time from a little corner pie shop in a former beauty salon on the city’s east side. The granddaughter of two Detroit natives, Ludwinski spends her days singing, dancing, and serving up a brand of pie love that has charmed critics and drawn the curious from far and wide. Illustrated throughout with 75 drool-worthy photos and Ludwinski’s charming line illustrations, and infused with her plucky, punny style, bakers and bakery lovers won’t be able to resist this book. Find this at The Cookbook Co.
Double Awesome Chinese Food by Margaret Li, Andrew Li and Irene Li ($47, Random House) Too intimidated to cook Chinese food at home but crave those punchy flavours? Not anymore. Put down that takeout kung pao chicken and get in the kitchen! Full of irresistible recipes that marry traditional Asian ingredients with comforting American classics and seasonal ingredients, Double Awesome Chinese Food delivers the goods. The three fun-loving Chinese-American siblings behind the acclaimed restaurant Mei Mei take the fear factor out of cooking this complex cuisine, infusing it with creativity, playfulness, and ease. Featuring more than over 100 delicious recipes, this book is your ticket to making the Chinese food of your dreams any night of the week. Find this at The Cookbook Co.