EAT Cana­dian, eh?

Where Calgary - - NEWS - BY SEEMA DHAWAN

BY SEEMA DHAWAN Dine at Cana­dian restau­rants in Cal­gary.

There

are two ways to de­fine Cana­dian cui­sine. The first is to build off of in­gre­di­ents found lo­cally like Saska­toon berries, fresh salmon, and Al­berta beef. The sec­ond is to bite into foods from world cuisines that have grown their way into the culi­nary scene and built Canada’s iden­tity.“To me Cana­dian cui­sine is sort of a cel­e­bra­tion of all of the won­der­ful peo­ple that grow food and us­ing the in­flu­ences of all the dif­fer­ent na­tion­al­i­ties that have come to Canada,” says Paul Ro­gal­ski, long-time Cal­gary chef and owner of Rouge.

Great cui­sine al­ways demon­strates a sense of place, says Scott Po­horelic, in­struc­tor at SAIT and for­mer River Café chef, and we couldn’t agree more. “For me Cana­dian cui­sine is cook­ing with things that grow here,” he says.

Canada 150 is an op­por­tu­nity, and ex­cuse, to cel­e­brate Cana­dian cui­sine. Dine at one (or all) of th­ese restau­rants in Cal­gary that serve up Cana­dian greats.

The Guild

Tra­di­tion is at the core of the menu and aura of this stately restau­rant. The beau­ti­ful in­te­ri­ors and fine din­ner­ware are com­ple­mented by a menu that hosts stars of Cana­dian cui­sine: Wild B.C. salmon, west coast oc­to­pus, slow-roasted bi­son, and a lo­cally-sourced golden beet salad topped with crum­bled feta, basil pesto, pine nuts, and whole­some Cana­dian good­ness (page 58).

For­eign Con­cept

For­eign Con­cept is an al­ter­na­tive Asian restau­rant that merges pan-Asian din­ing with Al­berta in­gre­di­ents. The award-win­ning chefs have cre­ated a lo­cal yet un­fa­mil­iar menu with dishes such as lemon­grass pork belly ril­lettes and cha ca la Vong (pic­tured), a clas­sic Viet­namese grilled fish dish made with Al­berta trout (page 64).

Deane House

A new ad­di­tion to Cal­gary's culi­nary scene, Deane House ex­plores re­gional Cana­dian cui­sine with dishes like the Haida Gwaii hal­ibut cakes and cof­fee-glazed Al­berta lamb ribs. The restau­rant also has a tast­ing menu in­spired by sea­sonal, Cana­dian in­gre­di­ents (page 58).

The Belt­liner

A road map of Cana­dian culi­nary de­lights would be in­com­plete with­out the men­tion of Saska­toon berries and de­li­cious flaky pies stuffed with them. Head to The Belt­liner for a scrump­tious Saska­toon berry pie served with lo­cal Fi­asco vanilla bean gelato. Other Cana­dian of­fer­ings in­clude the wild salmon eggs Bene­dict and the per­ogy pou­tine (page 62).

Rouge

Rouge is ap­plause to lo­cal Cana­dian food. The restau­rant has cre­ated a Canada 150 menu that fea­tures a new prov­ince ev­ery month. July fea­tures Al­berta, and British Columbia is show­cased in Au­gust. The in­spi­ra­tion of the sea­son and the gar­den in the restau­rant’s back­yard will de­ter­mine the spe­cial menu (page 58).

Sil­ver Inn

It was the chef at Sil­ver Inn in Cal­gary who first thought to coat beef strips in bat­ter and cre­ated the now fa­mous dish gin­ger beef. Head to where it all be­gan and take a bite out of the city’s his­tory and crispy, suc­cu­lent beef (page 61).

Jelly & Bliss

One of the first bak­eries to make gluten-free food is only three hours north of Cal­gary, in the prov­ince’s cap­i­tal Ed­mon­ton. In Cal­gary, Bliss & Co. (page 62) makes some of the best cup­cakes in cow­town, with gluten free and ve­gan op­tions. If dough­nuts are more your jam, head to Jelly Modern Dough­nuts (page 62) for gluten-sen­si­tive op­tions that in­clude maple ba­con, choco­late, Mada­gas­car vanilla, and co­conut to cel­e­brate Al­berta’s culi­nary feats.

Ja­cob's Lad­der Bi­son from The Guild

Maple Ba­con dough­nut from Jelly Modern

Green­house at Rouge; (right) cha ca la Vong from For­eign Con­cept

Saska­toon berry pie from The Belt­liner

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