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Quick Bites | Local News from the Calgary Scene
food | By SHIVANA MAHARAJ | August 20 2010
BBQ on the Bow
Summer’s last festival is ready to rock n roll and it’s sure to be the hottest if not the smokiest event in town as 25 BBQ Teams from across Canada and United States battle it out for the title of “ Grand Champion “ on the labour day weekend in Calgary.
The 18th Annual BBQ On The Bow Festival is Canada’s Oldest BBQ Competition and home of the “ Alberta BBQ Championship ”.
Two SMOKING HOT DAYS of activities. The Saturday kicks-off with team arrivals, BBQ Sauce Competition sponsored by Black Amber Ale, Big Rock and Chef’s Challenge sponsored by Barbecues Galores.
The main day on Sunday hosts live Main Stage Entertainment featuring Westwinds Concert band, Stampede Talent Search winners and headlines top Canadian blues musicians - Mike Clark Band, Steve Pineo’s Blue Mondays Trio and Tim Williams. Other activities on Sunday include the Alberta BBQ Championship, Children’s Craft Tent and Just Kidding Entertainers, Holy Smoke BBQ Food Pit & Kicking Horse Coffee Concession, Street Zone and the General Store featuring Alberta fresh corn & tomatoes, BBQ & Hot Sauces and cookbooks by local authors for sale to the public.
Debra Wong, Executive Producer states, “In an effort to support Alberta Producers celebrity chefs will be grilling up their favorite recipes on Sunday in the BBQ On The Bow Kitchen from 10:30 AM to 4:30 PM. Some of the dishes are simply amazing and it’s a great way to promote our Producers and Chefs”.
The 18th Annual BBQ On The Bow Festival 2010.
Sat and Sun, Sept 4 & 5 at Eau Claire Festival Market
OPEN TO THE PUBLIC – FREE OF CHARGE.
www.bbqonthebow.com |
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photov courtesy Vin Room
Vin Room appoints new executive chef
The fall season is bringing fresh flavours to Vin Room, Calgary- and a new chef - to Vin Room, with the launch of a globally-inspired menu made with homegrown talent and ingredients. The Mission wine bar will return to its roots this season, focusing again on tapas that take local ingredients and add an innovative twist.
At the helm of the revamped menu is Vin Room's new Executive Chef Claire Cameron. Borrowing from Spanish, Korean, Indian, French and other cuisines.
Proprietor Phoebe Fung says Claire's great skills and genuine love for quality local ingredients will translate into dishes that are the perfect match for Vin Room's wines. "Our team is excited to bring tapas, spiced with global flavours, back to the plates of Calgarians," Fung says. "It's a natural next step to complement Vin Room's international wine list."
Claire cut her culinary skills early, starting her own catering business at the age of 18. Following schooling at the Dubrulle Culinary Institute in Vancouver and working in the coastal city, she is behind the counter again in her hometown.
The new menu will launch in mid-September.
www.vinroom.com |
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photo K&S Media
Baton Rouge opens in Calgary's Quarry Park
The Calgary location in the south east community of Quarry Park opens on Monday July 19th.
Renowned for its service, stylish setting, and fall off the bone Back Ribs, Baton Rouge Restaurant and Bar will be the newest member on the Calgary culinary scene, bringing a new level of taste and comfort to dining. Five Star quality, craveable ribs, slow cooked over 7 hours are finally available in our city. We couldn't stop snacking on the spinach and cheese dip.
Director of Culinary Development, Chef Eric Deletroz was among the hosts for the event.
Baton Rouge first opened in 1992 in Laval, Quebec with the goal of providing a casual dining experience that did not forgo the food quality and service of a high end restaurant. Quality of food is paramount, and unlike many casual contemporary cuisine restaurants in the country, all food including dressings, soups and sauces are prepared fresh. The restaurant has expanded to 28 locations in Quebec and Ontario, and with the Calgary location in the south east community of Quarry Park, this number will move to 29.
www.batonrougerestaurants.com |
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image courtesy Kingsland Farmers market
After months of hard work and preparation, the Kingsland Farmers’ Market is open for business.
The Kingsland Farmers’ Market was open for a special Sneak Preview on July 2 and 3 2010. Both customers and vendors were excited not only about what they saw at the Sneak Preview, but also for the future of the market.
“The Kingsland Farmers’ Market is a move to take local Alberta farmers from the farm to main street. Having such a prominent location right on Macleod Trail is going to let all of Calgary know about the great local food that Alberta farmers grow and make.” commented Gert Lund, an organic vegetable grower from Innisfail. Local artisans and other agrifood producers are also vendors at the Kingsland Farmers Market.
www.kingslandfarmersmarket.com |
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Summer 2010 | Drink Up
food | By SHIVANA MAHARAJ | June 20 2010
photo's courtesy Starbucks
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A combination of premium green tea (matcha), and lightly sweetened, blended with milk and ice.
THE CSL VERSION:
size: Tall
matcha powder: 2 scoops
syrup: 1 pump
milk: 2%
toppings: no whipped cream |
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A blend of mocha syrup (chocolate/coffee), with milk, and blended with ice.
THE CSL VERSION:
size: Grande
mocha: 2 pumps
coffee: 4 pumps
milk: whole
toppings: whipped cream
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Starbucks coffee combined with milk, blended with ice.
THE CSL VERSION:
size: Tall
flavour: 1 pump hazelnut syrup
coffee: 1 pump
milk: soy
toppings: no whipped cream |
CSL's Top 3 Summer Frappuccino's from Starbucks
Introduced for 2010, Starbucks new "However you want it" frappuccino blended coffee, allowing you to order your favourite blended beverage with a variety of syrups, toppings and intensities.
Did you know that there are more than 87,000 variationes? Quite impressive.
Here are the options that you can use to create your own drink:
Request any milk:
Nonfat, two percent, whole, lactaid or soy
Choose the coffee intensity:
Regular, double, triple, decaf
Or choose “crème” for a coffee-free beverage:
Strawberries & Crème
Vanilla Bean
Chai
Green Tea
Double Chocolaty Chip
Select your syrup or blend of syrups:
Mocha
White Chocolate
Toffee Nut
Peppermint
Raspberry
Vanilla*
Caramel*
Hazlenut*
Cinnamon Dolce*
Classic
*Also available using Sugar-free flavoured syrups
Choose whipped cream, light on the whip or no whip
Add a topping:
Mocha drizzle
Caramel drizzle
Cinnamon Dolce topping
No topping
Starbucks choice suggestions:
Extra Coffee Caramel Frappuccino Blended Beverage
An extra indulgent treat, with double the caramel, double the whip and double the drizzle.
Soy Strawberries & Crème Frappucino Blended Beverage
Your favourite coffee-free beverage is just as delicious with soy milk.
Mocha Light Frappuccino® Blended Beverage
With only 100, 150 and 190 calories in a Tall (12 fl. oz), Grande (16 fl. oz), and Venti (24 fl. oz), respectively, this delightfully sweet and reduced-calorie Frappuccino® Blended Beverage is a combination of mocha sauce, our new Starbucks Frappuccino® Roast coffee, skim milk, blended with ice and made with our coffee light syrup base.
www.frappuccino.com |
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Summer 2010 | Eat Up
food | By SHIVANA MAHARAJ | June 15 2010
photo courtesy Mcdonalds
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To celebrate the launch of Shrek 4, Mcdonalds has launch the Aero Mint Ogre-load Mcflurry (also available in Caramel).
We tried this treat on a hot Summer day, and it was just the refreshing dessert required.
The blended ice cream, with swirls of chocolate sauce and interspersed with AERO chocolate pieces is sweet with a refreshing minty punch.
www.mcdonalds.ca |
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Quick Bites | News from around Canada
food | By SHIVANA MAHARAJ | June 2 2010
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Chapmans is back!
In 1973, David and Penny Chapman purchased the Creamery in Markdale Ontario, a village just south of Georgian Bay. They began with four employees and two trucks and moved into the cramped and “very primitive” rooms above the old creamery.
Their dream was an ice cream manufacturing plant that would provide a quality product at an affordable price, adding the personal touch that only a small company could provide. Their belief, then as now, is that they are making ice cream for the kid in all of us.
Unfortunately this dream came to a halt in late 2009, when a devastating fire destroyed their entire plant. We couldn't be happier for this Canadian family and purveyor. Look for great new products this summer, including new greener packaging plus three new frozen yogurt flavours.
June 2010 marked the re-launch of Chapmans, a former winner of the Canadian grand prix for best new food product (Chapmans Yogurt Plus).
"At Chapman's we're very proud to be Canada’s largest independent ice cream manufacturer but we’ll never outgrow the community of Markdale, Ontario in which we live and work."
www.chapmans.ca |
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photography courtesy Top table |
Thierry Busset to Open Shop in Vancouver
Chocolatier-Pâtissier Thierry Busset is preparing to open his atelier in partnership with the Top Table Group later this year.
Under a bright awning that recalls the storefront pâtisseries of his native France--and simply reading "thierry" -- the 220 square metre space will be dedicated to the creation of classic chocolates, pastries, cakes, and a variety of that Parisian icon: the macaron.
All items will be hand-crafted daily using only premium ingredients: fresh seasonal fruits, artisanal dairy products, maple syrup, and the finest chocolates.
Busset learned his craft at the hands of the masters, including notable chocolatier Bernard Sicard in Auvergne, and later at Pilati Patisserie in the Loire Valley. He was pastry chef at two three Michelin-starred restaurants in London: Le Gavroche (Albert Roux and Michel Roux Jr.) and Marco Pierre White. Recently, his former colleague, chef Gordon Ramsay called Busset 'one of the finest pastry chefs in the world'.
www.toptable.ca |
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FEAST OF FIELDS OKANAGAN IS THE ULTIMATE 25-COURSE WANDERING, WINE-PAIRED TASTING MENU - AND A STEAL FOR $85!
Starting Today Get Your Tickets for the August 22 Culinary Showcase
FarmFolkCityFolk is pleased to announce the location and date for the Okanagan's second annual Feast of Fields event. On Sunday, August 22, Brock Farm in Okanagan Falls will play host to the celebration of farmers, vintners, chefs, food, artisans and producers of all kinds.
A 25-course, wine-paired, wandering tasting menu for just $85? That's what guests of the second annual Okanagan Feast of Fields will be treated to. Twenty-five of the top chefs of the Okanagan-Similkameen have paired with local farmers, wineries and breweries to create this celebration of local food.
On arrival, guests are handed a linen napkin and a wine glass and head off to roam and discover the great food and beverages of the region. Set in the beautiful fields of Brock Farm in Okanagan Falls, surrounded by stunning mountains and vineyards, guests will have the arduous task of tasting and sampling through more than 25 menu items.
"This event is great value,” says Feast of Fields coordinator Rhys Pender, “where else can you enjoy the creations of 25 restaurants in one place at one time? And each one paired with wine or beer? It is a dream come true for food lovers who want to experience the best of the Okanagan culinary scene and meet the producers and chefs that create it together.” Tickets are available online at www.feastoffields.com and at Choices Market in Kelowna. Tickets are $85 for adults and $15 for children aged 7 - 12 and free for those under 6.
www.feastoffields.com |
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Raw food in Cow Town
Leading vegan and educator Diana Stoevelaar has lived an interesting life. For 19 years she has been living on a vegan high raw food diet. Can you believe it? For almost 20 years she has never eaten anything that has touched heat. That means no meat, no diary or any animal products for nearly two decades! Stoevelaar has even healed herself from lupus and asthma, crediting her health victories to her vegan diet.
She is presenting an in-store workshop at Planet Organic Market on July 15.
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Quick Bites | Local News from the Calgary Scene
food | By SHIVANA MAHARAJ | May 25 2010
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