A sparkling San­torini

Cen­tre St. Tav­erna glows af­ter over­haul

Calgary Herald New Condos - - Weekend Life -

brighter. It’s al­ways seemed like a break­away piece of the Aegean is­land, a bluetrimmed, white plas­ter build­ing on a busy stretch of Cen­tre Street. But now it pos­i­tively glows un­der a fresh coat of paint and, inside, the bath­rooms are near-pala­tial. (Com­pared to the old ones that had seen 26 years of ser­vice, that is.)

In ad­di­tion to new bath­rooms and new paint inside and out, the Ni­co­laides added a sep­a­ra­tion wall in the up­stairs din­ing area, brought in new chairs, added new lighting and re­vi­tal­ized the pa­tio. They also refin­ished the wood floors, in­stalled a new air con­di­tioner and deep­cleaned the tile floors.

They even re­placed the cracked con­crete-tile en­trance, the one that was in­scribed with Yi­a­sou 1986. That marked the birth of the res­tau­rant in Au­gust 1986. They hated to lose that in­scrip­tion, but its time had come.

Mean­while, the food hasn’t changed. It’s still the same rich mix of slowroasted lamb, thick slabs of mous­saka, big bowls of ho­ri­atiki salad and the best deep-fried cala­mari in the city.

If you like to dine by the light of the moon, you might check out Me­htab in Cochrane at 120 5th Ave. W. (403-851-010).

(Light of the moon is a lit­eral trans­la­tion of the word me­htab.)

Me­htab is one of two fine In­dian restau­rants in Cochrane, the other be­ing Jaipur. Me­htab has been around for a while, but just over a year ago Jag Thind and his fam­ily bought it and brought in their own style of north­ern In­dian cui­sine.

You’ll find tan­doori roasted dishes such as tan­doori chicken or prawns and lamb seekh ke­babs and even lamb chops. They do pa­neer tikka — house-made cheese that’s mar­i­nated in gin­ger, gar­lic, le­mon and other spices and cooked in the tan­door — and baigan bharta, a roasted egg­plant dish that’s pureed with peas, to­ma­toes and spices.

On the meat side, there’s badami chicken, which is cooked in a sauce of cashews, cher­ries and al­monds: a thick, mild dish that’s a dif­fer­ent turn on the typ­i­cal but­ter chicken. And lamb rara­josh, which com­bines chunks of lamb with minced lamb in a thick, meaty black pep­per sauce. Most dishes are in the $13 to $16 range, rea­son­ably priced for the quan­tity and qual­ity.

Spic­ing is rich but mild at Me­htab, so if you like it hot, ask them to kick it up a bit. Re­gard­less, Me­htab’s food is very fresh and high qual­ity, a great ad­di­tion for Cochrane.

It’s time again for Taste of Cal­gary, set for Aug. 16 to 19 on Eau Claire’s Fes­ti­val Plaza. This year, 26 lo­cal restau­rants will set up busi­ness on the plaza, serv­ing sam­ple sizes of their foods. Ad­mis­sion to the event is free, and then you buy $1 tick­ets to pur­chase food and drink. The food sam­ples run be­tween one and five tick­ets each.

This year, the 16th an­nual, the menu in­cludes dozens of op­tions, in­clud­ing pa­paya salad (2 tick­ets) from De­li­cious Thai, Fuji scal­lops (5) from Fuji Yama, Prime rib-stuffed York­shire pud­dings (4) from Halo, Cap­rese salad (3) from La Vita e Bella and saf­fron ice cream (2) from Shi­raz.

Taste of Cal­gary also fea­tures 14 bev­er­age sta­tions in a sep­a­rate area and live mu­sic throughout the event. In­cluded in the per­form­ers are Don­ald Ray John­son, The Latin Combo and Third Reel Celtic. In ad­di­tion to the food, drink and mu­sic, there will be a num­ber of ar­ti­sans and craft folks on site with their wares.

Taste of Cal­gary runs daily from 11 a.m. to 9 p.m. with pro­ceeds go­ing to the Boys and Girls Community Ser­vices of Cal­gary, the Cal­gary Chi­nese Community Ser­vice As­so­ci­a­tion and the Cal­gary Sara­cens.

fresh rasp­ber­ries

tbsp

plus 2 gran­u­lated su­gar 3 tbsp (45 cc) pose flour 1 tbsp (15 cc) le­mon juice 1/4 tsp (3.75 cc) ground cin­na­mon

all-pur-

fresh Cob­bler crust (see recipe be­low) * The recipe in the book calls for half black­ber­ries, half rasp­ber­ries and only 2 ta­ble­spoons (30cc) of flour, be­cause black­ber­ries are not as juicy.

Pre­heat oven to 425°F. Lightly but­ter a shal­low 2-quart (2 L) bak­ing dish, 10 inches wide to al­low for six to eight 2-inch-wide cir­cles of pas­try.

In a large saucepan over medium-high heat, warm the berries with the ½ cup su­gar, the flour, le­mon juice and cin­na­mon, just un­til the juice in the bot­tom of the pan be­gins to boil. Stir to com­bine in­gre­di­ents, gen­tly so as not to break up the berries. Let cool.

Pour berry mix­ture into pre­pared dish, spread­ing evenly. Ar­range the cob­bler top­ping of pas­try cir­cles evenly all over the top, then sprin­kle top­ping with the 2 ta­ble­spoons su­gar.

Bake un­til fill­ing is bub­bling and top­ping is golden brown, about 25 min­utes. Let cool to room tem­per­a­ture and serve while still warm. Makes 6 to 8 serv­ings.

Cob­bler Crust 1 cup (237 mL) pose flour 1/4 cup (59 mL) gran­u­lated su­gar 1 tsp (5 mL) pow­der

1/2 tsp (2.5 mL) salt

all-pur-

bak­ing

Dean Bick­nell/calgary Her­ald

Maria and An­dreas Ni­co­laides ren­o­vated the bath­rooms at San­torini Tav­erna but soon found them­selves in the mid­dle of a full re­fur­bish­ment. 6 cups (1,442 mL) 1/2 cup (118 mL)

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