Browsing all articles tagged with calgary
Mar
23

Avenue Magazine: Restaurant Round Up For The Winter

Yes! Winter is officially over! That being said, I guess it did just blizzard in Calgary, so we’re stuck with some snow here for a little while longer, but I see some shorts, tank tops and patio beers in my not-so-distant future. Forever the optimist…

There’s been a few new restaurants popping up in Calgary over the past three months and here are a few that you should check out, if you haven’t already!

Bensonhurst Pizza Co.

Bensonhurst Pizza Calgary

To be honest, I’m not sure the main drag of 17th Avenue necessarily needed one more restaurant but Bensonhurst Pizza Co. is an intriguing enough concept to contend with the regular suspects we already know and love.

Recently opened in the same building as Roosevelt at 9th Street S.W., Bensonhurst may not immediately grab your attention as you pass by, so make sure to follow the smell of freshly made pizza sauce.

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Dec
18

Swerve Calgary – Behind The Line: Chef Recipe Highlights For The Fall

Continuing along with my ‘Behind The Line’ column this year, I’ve been learning so much about different chef’s backgrounds, and the history of Calgary’s food scene in general. Ever sit-down with these local chefs has been amazingly interesting and if I’ve learned one thing since this biweekly column in Swerve began back in the springtime, it’s that everyone has got a story to tell.

Here are some of the chef recipes that I shared along with the interviews over the past few months. All pretty damn tasty!

John Michael Macneil Teatro Chicken Sauce

Chef John Michael MacNeil’s Chicken Sauce

Leaving the modernist techniques aside for this recipe, chef John Michael MacNeil says, “Serve this with your Sunday roast dinner. It works great with fish as well.”

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Jul
2

Avenue Magazine: Restaurant Round Up For The Summer

Our wave of new restaurants in Calgary has seemed to slow down a bit over the past few months, which has been great. Just gives our city’s foodies some time to catch up on their dining out. Whether it’s a new brunch spot in Mission or National’s second location on 10th Avenue, here’s a few of the restaurant features I’ve done recently for Avenue Magazine.

 

Blondes Diner

Blondes Diner exterior

Calgarians seem to have an undying love for the brunching hour. From greasy spoons to some of the finest restaurants in the city, if there’s an eggs Benedict being whipped up on a Saturday or Sunday morning, people will — and do — line up for it. Blondes Diner is the newest addition to our city’s ever-growing list of breakfast hot spots, dishing out some interesting takes on the standard breakfast in a casual setting.

Located in Mission, this a.m. eatery opened its doors in the early spring. While the decor is rather minimal, the seating is generously spaced out, with a small patio out front for the (hopefully) many sunny days Calgary may be graced with this summer. As with most of the city’s diners, Blondes has a first-come, first-served set-up, which means you may be waiting a little while for a table if you sleep in on a Saturday.

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May
30

Top Chef Canada: Taking The Challenge Home, Week 10

Goat meat

Once Top Chef Canada released the news that they would be taking the show on the road to Calgary for the finale, I was inspired to take ‘Taking the Challenge Home’ on the road as well, so I decided to head to Vancouver. Cooking in your own kitchen week after week becomes relatively predictable, so it’s nice to feel your way through someone else’s kitchen and stress out about not knowing where everything is. Keeps things fresh, you know?

This challenge was my first time cooking with goat meat. I was trying to think if it would also be my first time eating goat meat and I think that was the case, although my memory has been known to fail me. After years of being indifferent with goat’s cheese – don’t hate me – I was not too sure what kind of deliciousness, if any, this current culinary venture would bring.

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May
12

Top Chef Canada: Taking The Challenge Home, Week 7

Ingredients for challenge

It’s been almost two months now since the premiere of Top Chef Canada season 3. In total, we’ve now seen eight competitors leave the competition. Whether it was Kayla‘s self-sacrifice orDan Hudson’s failed shortbread cookie, it’s never nice to see a talented Canadian chef go home.

Now, since I’m Calgary-based and all, you can imagine the raincloud over my head this past week after watching Chris Shaften get the axe in the previous episode. With three chefs on the show, this has been Calgary’s largest representation in the history of the series, so it was definitely sad to see one of them pack their knives up. In honour of Shaften’s departure, I only ate picklewichs for the past week. That’s Canada’s new national dish to me, pal!

Chopping mushrooms

When it came time to vote, I’m sure it will come as no surprise that Nicole Gomes’ Beaver Balls swept the polls. If her viewing party was any indication, I’m assuming that the majority of Canada laughed uproariously at her candid interview regarding the inventive dish and David Rocco andMark McEwan’s innuendo-filled commentary.

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Apr
16

Jelly Modern on Food Network Canada’s Donut Showdown!

Grayson Sherman of Jelly Modern

Well, it certainly seems like Calgary is having a hard time staying out of the Food Network Canada limelight these days. In-between Top Chef Canada, You Gotta Eat Here, Eat St. and now the network’s newest show, Donut Showdown, there’s a good chance that every time you turn to the channel there will be a little piece of Calgary’s culinary community being showcased. I am A-OK with that!

Donut Showdown, which premiered two weeks ago, is a competition series centring around – you guessed it – doughnuts! Tonight at 8 p.m. (MDT) you’ll be able to catch two of Jelly Modern’s co-owners, Chef Grayson Sherman and Rosanne Tripathy, battling it out with two other pastry teams for a cash prize of $10,000. Holy dollar bills Batman!

I chatted with Chef Grayson while he was busy dipping away this past week about being on the show, strange doughnut creations and why Jelly Modern’s doughnuts kick some serious ass!

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