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What's with This Clam Juice!? P26 Dining to Go P9 Bernice's Recipes P

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What's with This Clam Juice!? P26 Dining to Go P9 Bernice's Recipes P DiningIN CALGARY, CANMORE & BANFF OutLIFESTYLEYYC.COM Fine Wine From Coast to Coast p20 Sesquicentannial Oeniphilia Caesar! Bernice's What’s With Recipes p56 This Clam Pork Chops and Salad Rolls Juice!? p26 What the heck is this Dining Canadian obsession with to Go p9 clam juice anyway? These Ain't Food apps are in No Army your future MREs! p58 Prepared dishes have come a long way since the Army introduced Meal, Ready to Eat Father and Son Reunion p40 Busses, fire-engines, garages, world travels, and a view of the mountains Your Guide to Great Restaurants, Pubs & Clubs Nightlife • Entertainment • Maps • Recipes CALGARY D1 AVENUE & WHERE MAGAZINE TOP STEAKHOUSE 2017 A VIBRANT AND MODERN TAKE - 100% RANCH SPECIFIC ALBERTA BEEF - ON THE TRADITIONAL STEAKHOUSE DRY AGED, WET AGED, GRAIN FED, GRASS FED & BRANT LAKE WAGYU... 365 DAYS A YEAR RESERVATIONS PLEASE CALL 403.670.6873 MODERN IN THE HEART OF KENSINGTON ~107 - 10A STREET NW | WWW.MODERNSTEAK.CA STEAK 2 CAMPAGNA FINANZIATA AI SENSI DEL REG. UE N. 1308/2013 CAMPAIGN FINANCED ACCORDING TO EU REG. NO. 1308/2013 CALGARY D2 Menu Sampler An exquisite culinary destination an oasis of gastronomic delights that beckons you! Situated in the heart of will seduce every one of your taste Fox In The Hen House • Brioche Coated the city overlooking the banks of the buds. The quality and diversity of the Egg Yolk, Pea Spheres, Salsa Roja, Bow River and Calgary’s landmark ingredients highlights the best prod- Wild Berry Split Sauce, Radish Peace Bridge, Q Haute inspires all ucts from sustainable local ingredients D’Swine Textures • Chicken and Bacon the senses with its elegant ambiance, to treasures found abroad. Chef con- Ravioli, Brined and Smoked Potato superb contemporary French inspired stantly works to capture the essence of Fondant, Sauerkraut, Texture of cuisine and exemplary service. his ingredients and combine them to Cheese dazzle your palate. Luso-French Farming • Sous Vide Pork Very few restaurants are able to Tenderloin, Sweet Potato, Madeira achieve the level of grace exhibited Every Tuesday, Wednesday and Reduction, Bone Marrow Custard, nightly at Q Haute. Dedicated not Thursday they offer a specially chosen Seasonal Vegetables simply to meeting your expectations Chef ’s four-course experience, consist- An Artist's Palette • Chocolate Vanity, but to exceed them, the team ensures ing of creativity from the Earth’s plea- Financier, Chocolate Powder, Popcorn your evening is perfectly balanced, sures and the ocean's delights, these Crème Patissiere, Fresh Strawberry, polished and attentive. They are four to six plates are sure to invigorate Blueberry Yoghurt, Vanilla Gelato, renowned for making guests feel your soul. On Friday and Saturday Cherry Coulis extraordinarily special and welcome. enjoy the Chef ’s seven-course journey with Natura. This culinary voyage is Glide up the grand staircase and be comprised of eight to twelve plates. impressed as you are escorted to your The sommelier selected pairing is a table in one of the many distinct Q Haute Cuisine fabulous addition of ciders, wines and dining alcoves available for intimate spirits 100 La Caille Place SW dining, celebrations, or a fun night 403.262.5554 out with friends. You’re instantly A truly memorable experience, this www.qhautecuisine.com comfortable, anticipating the evenings was an unsurpassed evening of sophis- delicacies. tication and delight. Lunch M-F 11:30 am - 2 pm Dinner M-Sa 5:30 pm - 10 pm As a reflection of his passion, Chef/ Sunday Closed Owner Paul Stoffel's ingenuity offers $$$$ 4 CALGARY Modern Contemporary Cuisine 107 8TH AVENUE SW • 403-265-9595 D3 Modern Contemporary Cuisine 403-265-9595 [email protected] www.thebelvedere.ca @TheBelvedereyyc thebelvederecalgary 5 CALGARY Raw Bar As you enter the sleek, mini- Before and during dinner delve the Lo Soi Pork malistic room, located inside into the extensive list of wine Belly Steamed Hotel Arts, your eyes are drawn and spirits, as they love to pair Buns is pork to soothing, sensual lines, strik- the drinks and wine with their belly braised ing columns, warm blue tones dishes. GM Franz Swinton, to tender in a and Bisazza mosaics adorning who is also a Master Bartender sweet-savoury the walls. You get the feeling and booster of Calgary’s cock- Vietnamese car- something special is about to tail scene, is the inspiration amel sauce. Fold happen. for many of the craft cocktails the meat into with unique titles, twists on the soft, pillowy, months. Where else can you sit old favourites and new inven- Chinese steamed buns and add and enjoy full service cuisine in tions. Popular drinks include a little chili aioli for some heat. a setting adorned with original his “Gin & Timber” featuring art décor and an Italian Bisazza We all dug the Bombay Sapphire Gin, fresh Spicy Salmon glass-tile pool. On Saturdays of fresh Atlantic sage, lime juice, old-fashioned Ta r t a re Ta c os and Sundays, enjoy live DJ Salmon tossed in Korean chili bitters, honey and tonic water; entertainment on the poolside and the “New Standard Mule” sauce, shredded Romaine, We visited the Raw Bar patio. This is the place to be in a ‘Moscow Mule’ with a kick, mint and Thai basil, sliced red this spring to sample the downtown Calgary. vodka, Grand Marnier, jala- pear and avocado Vietmodern cuisine prepared peño, coriander, Angostura and topped with by Peter Paiva, Chef de Cuisine, bitters and ginger beer. Wasabi aioli loaded and his team. Unlike the name in crunchy wonton sake, most of the dishes on the shells. Served resting menu are not, in fact, raw. The on a lime wedge, give name derives from its inception it a squeeze. when the bar was divided into D4 two sections: with the bartend- Next up were the ers on one side collaborating Crab and Mango with the chefs on the other as Salad Rolls, this they prepared chilled appetizers The Vietmodern concept of lovely mixture of like raw oysters and tuna tataki. Raw Bar celebrates Vietnamese Dungeness crab The name stuck and so did heritage with some contem- tossed in a preserved the cool tunes that play in the porary influences. Chef Paiva’s lime aioli with shred- background as a shoutout to summer menu will feature ded and compressed green Menu Sampler when the venue was the popu- an array of dishes that are papaya, fresh mango, pickled lar Westward Club in the 80s OceanWise certified as well as julienned carrots and Thai Chili Lemongrass Tofu • and 90s. tailored to gluten sensitivities. basil all wrapped up and sliced Sugar snap peas Moreover, he’s designed a menu in bite sized pieces. Topped Albacore Tuna Tataki • that encourages shared plates. with mango salsa and sided Marinated seaweed, We took the opportunity to with Hoisin peanut sauce for compressed apple, indulge in a few. dipping. edamame bean, preserved lemon aioli From the large plate selection Starting with the Crispy Taro & Char-Grilled Flat Iron we chose the amazingly tender Papaya Slaw, textural layers of Steak • King oyster Soy Braised Beef Short Ribs. deep-fried taro root spun into mushroom, chili Braised "low and slow" in a a noodle "nest", julienne carrots, marinated cippolini, sweet ginger, lemongrass and vacuum compressed green pickled apple, spiced Kaffir lime sauce, charred shal- Raw Bar papaya with apple juice for jus lots cooked sous vide, pickled Hotel Arts sweetness and crunchy peanuts Mussels • Kaffir lime Thai chilies and topped with 119 12th Avenue SW are complimented by a fresh, curry, Chinese crunchy peanuts. This dish 403.206.9565 citrus vinaigrette of lemon, doughnut rounded our meals (and bellies) www.rawbaryyc.ca lime, grapefruit, orange and a Yuzu Bar • Coconut and left us lavishing in epicure- hint of ginger. Each bite grow- crumbs and cremeux Tu-Sat 4 pm - 11 pm ing more complex and more an delight. Patio open 11 am daily rewarding. Raw Bar is also known for their in summer Celiac egetarian Another great sharing choice poolside service in the summer V $$ Friendly Friendly 6 CALGARY D5 WWW.THEMET.CA main entrance on 8th avenue between 2nd and 3rd street 7 CALGARY D6 Kensington Riverside Inn recently launched can tend to be dry and chewy this dish was Menu Sampler Oxbow, their newest dining concept, in the nothing short of moist and tender. Alberta trendy Kensington area. Gone is the white Bison Flank Steak is wood chip smoked in Honey Garlic Duck Wings • linen and patrician aire, giving way to a more house, cooked sous vide to enhance the Crushed cashews, Saskatoon casual yet stylish space. The cozy dining tenderness then finished in the pan offering berries, pickled carrot room has an open kitchen concept designed a nice crust. Sided with Saskatoon berry House Made Charcuterie • to encourage enjoyment of Chef's flair while compote that enhances the smoky flavour Compotes, preserves, pickles, lending a notable fragrant air, and they boast and loosely mashed, brown butter fried pota- crisps a bright, inviting lounge attached to the main toes, thyme roasted beets and a rich classic Alberta Beef Striploin • Roasted lobby which has an attached gorgeous patio Chasseur sauce adding an extra depth of organic carrots, Hasselback with skyline views. flavour. potatoes, baby turnips, Oxbow butter, chermoula For starters, the Seared Scallop and Butter One of our dinner favourites has always Lemon Poppy Seed Shortcake Lettuce Salad introduces the Chef's creativity. been lamb and the Lamb Sirloin does not • Rhubarb ice cream, oat This delightful combination of butter lettuce disappoint. Presented medium rare, the lamb crumble, strawberry crème with caramelized scallops, parmesan crisps sirloin is cooked sous vide then pan-seared fraîche and sourdough croûtons, tossed in a parme- and accompanied by Romesco, a traditional san vinaigrette, is artfully topped with jammy Spanish sauce made from roasted red pep- Celiac poached egg and a little pickled red onion.
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