While the covid vaccine roll-out numbers continue to climb, so, too, does the hope that we’ll be able to explore a little beyond our neighbourhoods later this year.
As you look ahead to the summer and fall, consider some of the great close-to-home destinations covered in the current issue of Taste & Travel International magazine – including Vancouver Island’s Cowichan Valley, which I was fortunate to visit in 2020.
Read more here or at https://tasteandtravelmagazine.com/ .
A global pandemic is hardly an optimal scenario for opening a new restaurant venture. But many Calgary chefs did exactly that – proving that where passion and ingenuity ignite, there’s no putting out the flame.
What does it take to be a chef-entrepreneur during times of adversity? I sat down with Chef Jinhee Lee, Chef Connie DeSousa, and Chef Jenny Kang to find out.
You can read what they had to say here – or in the March/April issue of Savour Calgary magazine. Some of their comments may surprise you!
If you’re feeling a little blue about more months without travel and all of your favourite local festivals being cancelled, you’re not alone.
And if you’re a particular fan of fringe festivals, you’re probably also concerned about how those performing artists you’ve been waiting to see are making out.
Truth is, they’re not going to be travelling to any festivals for the foreseeable future through this 2020 festival drought.
But there’s a wee bit of good news from Adelaide Fringe (the world’s second-largest annual arts festival), which managed to eke out its 2020 festival in February and March just ahead of the covid crisis’ descent on Australia. It’s launching a new online pilot platform called Adelaide FringeVIEW, encouraging local and international performing artists to submit a digital version of their show to be presented to online audiences around the world.
“We want to help the artists who are unable to perform live or have had their shows cancelled due to COVID-19 restrictions,” said Adelaide Fringe Director and CEO, Heather Croall. “There is a need for the arts industry to band together and come up with new ideas, and with people at home and more time than ever to experience new shows, we want to provide an opportunity for people to access entertainment while supporting artists who have been impacted”.
Adelaide FringeVIEW is designed to create an income stream for artists still looking to perform while restrictions are in place, with audiences asked to buy a ticket to help support the industry. Artist registrations for the new platform have been open since April 15 and are free. All proceeds from ticket sales are given back to the artist.
The Adelaide FringeVIEW platform will be live to the general viewing public starting this Friday, May 1 through to the end of May 2020.
“We are truly heartbroken to see so many livelihoods impacted,” Ms. Croall said, “but together we can continue to support and connect artists and audiences from around the world during a time where isolation is the new norm.”
So if you’re craving your fringe fix and want to support the artists who bring their innovative shows to you, see https://adelaidefringe.com.au/fringeview for more info, and for tickets starting this Friday.
And to help satisfy your wanderlust in the meantime (or at least soothe your clipped wings), check out “Fringing in Adelaide” – my take on Australia’s fabulous festival city when I ventured there in March 2019. It’s an opportunity to look back and look forward to better days, and you can read it here or in the Spring issue of Taste & Travel International magazine.
There’s also a few recipes to expand your kitchen repertoire (and don’t we ALL need that at this point?), including a delicious vegetarian dish from Adelaide Central Market, and a bright prawn and pineapple Thai curry developed by one of Adelaide’s premier chefs, Chef Nu Suandokmai.
(And in case you’re wondering: Adelaide Fringe has no idea who I am and certainly did not subsidize the article or this post in any way 🙂 )
I turn into the laneway, and there they are: the world’s top chefs in repose against a brick wall. Massimo Bottura of Osteria Francescana. Joan Roca of Spain’s El Celler De Can Roca. New York’s Daniel Humm of 11 Madison Park. And Hestor Blumenthal of The Fat Duck. Hosting the gathering is Ben Shewry, chef-owner of Australia’s highest-ranked restaurant, Attica.
It’s the kind of happy serendipity that might precipitate handshakes, selfies, and – dare I hope? – sage morsels of inspiration to fuel my culinary dreams…
Read the full story here, or in the new issue of Taste & Travel International magazine.
As financial capital of India and home to Bollywood, Mumbai has long held a cosmopolitan outlook on culture and food. And in a city of 18 million people – well, the possibilities for dining are practically endless.
With the help of knowledgeable locals – and a little sweet serendipity, too – I “discovered” these South Mumbai favourites (including some of the BEST street food vendors on popular Chowpatty Beach)…
Read more here or in the current issue of Taste & Travel International.
I’m here on the water’s edge of what’s considered to be the most beautiful Old Town in Greece. From my vantage point, I see a Venetian lighthouse standing sentry over a narrow harbour entrance and a Turkish mosque – now serving as an exhibition hall – opening its doors to the morning air.
This is Chania, second-largest city on the island of Crete, where the architecture provides just a sliver of insight into a turbulent history…
Read the full story here and in the new issue of Taste & Travel International magazine.
NOVEMBER IN CALGARY: it’s the perfect juxtaposition of dwindling daylight hours and increasing social expectations that’s destined to wreak havoc with your serenity.
Still, the silver lining of this time of year is witnessing a stunning prairie sunrise as you grab that first (or second!) morning coffee at work – and a mountain sunset as you make your commute home.
Those rose-hued skies of late have put me in mind of a couple of my favourite things to lighten the holiday season.
The first is the November Sky – a warming combination of brown spirits and red wine that is one of Aileen Shipley’s gifts to the cocktail-sipping community. Shipley conjured it up for her apres-ski guests at Cirque Restaurant & Bar in Fernie’s Lizard Creek Lodge (and allowed me to share the recipe in my basil column last winter). The cocktail’s evocative sweet and sour layers are up to the dual tasks of pleasing your holiday guests or lifting your spirits as you work through your seasonal checklist.
And my second favourite go-to? Broiled Feta Crumbles & Fennel on Mixed Micro-Greens – a quick and delicious topper for crostini or crackers that was taught to me by Chef Crystal McKenzie of Peasant Cheese Shop in Kensington. The recipe for this appetizer inspiration has recently made its way to the website of Taste & Travel International where you can access it for yourself.
[You’ll notice T&T’s photo presents it plated like a salad – a delicious option – but Crystal likes to spread a thick layer of tiny sprouts (pea shoots are terrific!) across a small platter, then sprinkle the toasted cheese crumbles and roasted fennel bits across the top, for a layered ensemble that guests can simply scoop onto their bread].
Mmmm – warm, salty cheese and greens, together with an elevated whisky sour. For me there’s no better combination for easy entertaining or a little self-care in the midst of holiday chaos.
Or for simply curling up and looking ahead to powder ski days in the Rockies.
Text and photos © 2018 Catherine Van Brunschot
When your thoughts swing to gelato flavours, how often does canola appear on your radar?
I’m going to go out on a limb here and guess: never.
Fortunately, the mind of gelato guru Chef Mario Spina of Burger 320 holds no such limitations.
When the team behind Beakerhead – Calgary’s annual smash up of art, science, and engineering – dropped a load of canola hay, seeds, meal, and oil on his stoop, and asked him to produce an entry to this year’s BeakerEats program, he took up the challenge with gusto. Notwithstanding a dramatic confrontation between his convection oven and the canola hay, Chef Spina came through with a toasted-canola-hay-infused gelato profiterole, topped with honey-chocolate sauce and a dusting of canola meal; a dessert that – judging by the moans of rapture emanating from my fellow diners – was right on the mark.
It was the crowning finish to the BeakerEats Chefs’ Collaborative Dinner, a public event that previews some of the delights awaiting diners at participating restaurants throughout Beakerhead. BeakerEats launches today, while the 2018 festival’s full lineup of activities, installations, talks and workshops – including a handful of culinary chemistry sessions – runs September 19 to 23.
Each year under its BeakerEats banner, the festival team selects a theme ingredient from Canadian farmers and producers, puts together a science kit of local products for Calgary chefs and mixologists, and challenges them to do what they do best: apply their creativity to the fullest expression of outstanding ingredients. The theme for 2018 is canola in all its forms – oil, seeds, meal, hay, and sprouts – a true prairie product grown by some 14,000 Alberta farmers.
As Beakerhead’s Paul Gordon noted at the outset of Wednesday’s dinner, canola itself has a long and interesting scientific history. From its lowly origins as an inedible lubricant for the steam engines that powered Canada’s WWII navy, to its current position as one of the world’s healthiest edible oils (whose spent grain has also become a top-grade feed for dairy cattle), canola is a Canadian success story that speaks to the best of health-friendly science and to research both collaborative and tenacious.
Our BeakerEats walk through canola history was fueled by a Bloody Airdrie created by Spirit of the Wench, Wendy Peters. It was a tasty tipple that combined summer tomatoes, cucumbers, and red peppers with blended canola seed and Absolut Lemon vodka.
Then it was on to the tasting menu – and what a menu it was!
River Cafe‘s Chef Matthias Fong started us off with bison tataki, tucked cozily with Highwood Crossing canola oil sorbet and canola hay infused cream, and laced with Fallen Timbers mead, honey-crystallized canola seed, and charred kohlrabi.
It was the perfect prelude to Chef Mitchell Carey’s Instagram-worthy salad of brassica-family vegetables, arranged with a cracker of spent canola & grains and honeycomb sponge toffee among pools of colourful canola infusions created by his Winebar Kensington team.
Next up were spicy morsels of canola seed cake, created by Chef Liana Robberecht of WinSport, with bitey Highwood Crossing confit tomatoes, ninja radish, tomato skin petals, and canola shoots.
Chef Mike Pigot brought his Home and Away crafting style to popcorn-and-canola-meal tempura shrimp, with drizzles of canola seed caramel and a brilliant canola aioli.
The main course was provided by the dinner’s host venue, Brasserie Kensington, and featured a canola-hay-smoked sous vide beef bavette created by Chef Jorel Zielke, sided with ABC Farms honey & parsnip saute and cold-pressed canola hollandaise.
And finally, that dessert: Chef Spina’s toasted-hay gelato, sandwiched between choux pastry layers made from a canola oil/butter blend.
I could wax endlessly about the tastes, textures, and stylings of the night’s creative offerings – but go try them yourself instead. You’ll find each dish on the menu of its creator’s home restaurant, from now until the end of Beakerhead 2018.
Be sure to ask Chef Spina about his canola hay tribulations.
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Sample more BeakerEats cocktails and food features at these other participating restaurants: The Coup, Deane House, Oxbow, Yellow Door Bistro, and Shokunin. Two dollars is donated to Beakerhead for every BeakerEats dish and cocktail sold.
Find the full line-up of Beakerhead events here.
For insight into canola’s fascinating scientific history, check out this overview at wdm.ca or the resources at albertacanola.com
Text and photos © 2018 Catherine Van Brunschot
In 2003, when international borders were closed to Canadian beef by our largest trading partners, Canadians responded with the World’s Longest Barbecue. Chefs across the country came on board, sanctions were lifted over time, and that show of solidarity with our beef farmers morphed into Food Day Canada/Journée des terroirs, a nationwide party held every August long weekend in celebration of Canadian food.
Fifteen years on, with our blustery neighbour once again preoccupied with building walls, and our food producers under fire (from those, I believe, who would be allies if they better understood the reality), I have to agree with Food Day Canada founder, Anita Stewart, when she says that “Today we face similar, perhaps even graver, challenges”.
And I’m definitely on board with her call to all Canadians to not linger on lament but to throw a party instead, to “honour our own ingredients”.
Perhaps it’s my usual giddiness at the bounty that’s all around us at this time of year, but my personal Food Day Canada will be a celebration of delight as much as solidarity. I’ll be pulling out some sweet discoveries that I made for my Canada Day barbecue in 2017.
I’ll start things out with my favourite summertime cocktail, the Dominion Dram, created by Calgary mixologist, Myles Petley. This drink has me gleefully picking new spruce tips in my backyard, and features a gin with botanicals traditionally used by the First Nations of the Arctic tundra.
We’ll nibble crostini baked from Canadian wheat flour, topped with aged Ontario cheddar and a drizzle of birch syrup that I sourced from a producer on the shores of Lake Winnipeg. We’ll crunch through more than we should of Lobster Roll Bites (riffed from the delectable lobster rolls of Atlantic Canada, via George Brown culinary school alum/instructor, Annabelle Waugh).
My husband will rule the grill with his famous West Coast Salmon (from a recipe shared by an old friend in Nanaimo) and *Nish Kabobs created by Aboriginal Television’s Chef David Wolfman (another George Brown notable. *Note: “Nish” is slang for Anishinaabe First Nations). With a few more mouths at the table, we might add Quebec Maple Pork Skewers to the platter, or some Bison Cherry Burgers (always a family favourite).
I’ll turn to Chef Wolfman again for Three Sisters Corn Relish salad, loaded with zucchini, onions, and peppers from my favourite Calgary Farmers’ Market producers. And there will be heaps of Alberta-grown greens, carrots, and cucumbers, and sweet tiny tomatoes picked fresh from my garden pots.
Still to be determined are which Okanagan wines to drink. So, too, is dessert – although it’s likely to feature the just-ripened fruit from my Juliet sour cherry tree (bred for Canadian prairie hardiness by the diligent researchers at the University of Saskatchewan).
To mark this 15th anniversary of Food Day Canada, Toronto’s CN Tower will light up the sky, and the film Before the Plate will make its sold-out premiere at that city’s Isabel Bader Theatre. (This documentary, which takes one plate created by Chef John Horne at Canoe restaurant and traces each ingredient back to its Canadian source, includes revelations about modern farming and distribution that are sure to surprise. Watch for it – this doc is destined to appear at film festivals and indie cinemas everywhere).
Chefs will be hosting Food Day Canada events across the country; look for one near you from the list of restaurant partners at fooddaycanada.ca.
SO REGARDLESS OF WHAT YOU’RE INCLINED TO CELEBRATE – be it solidarity with our country’s farmers, delight for Canadian-grown/raised/fished/foraged/brewed/distilled/aged or otherwise-crafted ingredients, or simply a glorious long weekend in our oh-so-short summer – be sure to rustle up some culinary treasures from your local farmers and food artisans this weekend or hustle down to the digs of your favourite chef-creator of Canadian cuisine. There’s a patio or deck with your name on it somewhere and a cornucopia of Great White North flavours close at hand.
Wherever you are, be sure to share your discoveries on your favourite social media platforms using the hashtags #FoodDayCanada and #CanadaIsFood.
(And for my Alberta homies, there’s a brand new resource out there to help you find all that delicious local goodness. Food Artisans of Alberta by Karen Anderson and Matilde Sanchez-Turri combs every corner of the province to highlight the best growers and producers harnessing and nurturing our unique terroir from land and water to plate, jar, and bottle. Once you read their stories, you’ll want to track them down – and much of their fare is closer than you think! Find this guide at bookstores, cafes, cooking schools, food artisans – even the odd gas station around the province – or online at Chapters/Indigo.)
Text and photos © 2018 Catherine Van Brunschot (except where noted)
The screen door creaks a quiet complaint as I ease it shut and slide into a rattan chair. Beneath the low-thatched eaves of my cottage, I ponder the trees emerging from the morning mist and warm my hands gratefully on my coffee glass. According to the card on my nightstand, the brew is podi kappi, “the traditional black coffee of the local people in the High Range area”. I only know it is hot and dark and redolent with cardamom, cumin, and fenugreek. As caffeine and sun make inroads on my hazy dawn, a soft hoot emerges from the canopy: an unseen langur monkey alerts his family to my presence.
Read the full story here and in the Spring Issue of Taste & Travel International magazine.
--- Catherine ---Van Brunschot 