Chef adds flair to Telus Spark eatery
A place focused on science and creativity has found a new way to reflect that combination in their culinary program following an overhaul that has brought together food and fun in a market concept restaurant at Telus Spark.
The newly opened Social Eatery by Roger Mooking is now a bright and open space meant to encourage socializing and meandering as patrons pick and choose dishes and interact with the chefs and staff.
The goal of celebrity chef Mooking — known for his TV show and eponymous book, Everyday Exotic, as well as Man Fire Food and his recurring stint as a judge on Chopped Canada — was simply to make it fun.
“A place like this builds memories,” says Mooking, who remembers his own visits to museums and science centres as a kid growing up in Edmonton. “I was thinking, Why does that not extend to the food and beverage experience?”
While the vision for Social Eatery was all Mooking’s, it is only part of a complete revamp of Spark’s overall food program.
As of January, catering for thirdparty events — fundraisers, galas and others held at the centre — is now done by Charbar, the restaurant in the Simmons Building owned by Charcut’s Connie DeSousa and John Jackson and co-owned by chef Jessica Pelland.
The science centre has put renewed focus on local, working with vendors such as Phil & Sebastian, Sidewalk Citizen, Spolumbo’s and Manuel Latruwe who all find space on the Social Eatery menu.
Alison Pidskalny, vice-president of external affairs for Spark, said supporting local is important, as is ensuring patrons have nutritious and delicious options on site.
“We know the importance of healthy food as it relates to your ability to learn, your ability to play, your ability to spend more time here,” she says.
“We knew that a better, fresher menu would support our visitors in having a better visit.”
Good timing was a catalyst in the venture with Mooking; Spark was looking for a change as the contract with their third-party food and beverage provider was up for renewal and the celebrity chef was in town for the Juno Awards last year — catering a dinner — when the science centre’s COO Barry Crean met him.
The meeting would spark the idea of Mooking to come on board as the culinary director for the science centre and ultimately open Social Eatery.
The market concept has hot and cold food stations, along with a wall of grab-and-go goodies, from chips and yogurt to charcuterie, cheese and olives, plus a self-serve area for things like soup.
The numerous touch points are part of that interactive, social feel that was a goal of the new restaurant, says Mooking.
Guests are meant to meander, ask questions of the chefs and staff, as well as the cashiers who take the orders. It’s designed, simply, to be social. “We want you to talk,” says Mooking.
Mooking, who also has a restaurant in Toronto’s busy Pearson airport, is no stranger to creating concepts that must serve a variety of patrons.
He took into consideration all the factors at play when it comes to feeding science centre guests, from the wide range of ages to the potential pickiness of eaters, as well as dietary restrictions.
With four kids of his own, ranging from finicky to adventurous eaters, Mooking says he understands how tricky it can be to find something for everyone.
For the most part, all of the menu items are adaptable.
In addition, the condiment bar — where standards such as mustard and ketchup are nestled up against garlic vinegar, chutneys and tamarind sauce — allows for endless customization.
The food is made in house, from scratch each morning.
Alison MacNeil, formerly of Black Pig Bistro, serves as chef de cuisine.
While Mooking is based out of Toronto, he said he will be venturing back often to Calgary for Spark events. He is already working on plans for the centre’s upcoming fifth birthday in June.