AT­TRAC­TIVE DIN­ING

Gourmet meals at city at­trac­tions

Where Calgary - - CONTENTS - BY CARO­LINE GREEN

SELKIRK GRILLE AT HER­ITAGE PARK

Open year-round just steps in front of the gate to Her­itage Park His­tor­i­cal Vil­lage (page 31) is a restau­rant that chef de cui­sine To­bias Larcher says he hopes in­spires “a Cana­dian feel­ing.” This fall, the all-Cana­dian menu in­cludes house­cured and brined brisket, a camp­fire s’mores cake, per­o­gies, ban­nock, home­made beef jerky, elk bolog­naise, and a proud favourite of Larcher’s: Cae­sar crab cakes. Larcher says the kitchen tries to in­cor­po­rate at least one in­gre­di­ent from the four on-site gar­dens in every dish, such as hand­picked straw­ber­ries in the berry crum­ble, or fresh honey for a crème brûlée, to “bring the park back to its roots.” Aus­tri­an­born Larcher says trav­el­ling the world has shaped his val­ues as a chef, in­clud­ing a pas­sion to push for lo­cally-grown prod­uct. “This is what we are,” he says. “I’ve learned that when you live in one place, don’t try to get items from else­where. Canada is so big, and it has so much. We take things that are tra­di­tional and put a spin on it.”

SKY 360 IN THE CAL­GARY TOWER

At a stag­ger­ing 155-me­tres above street-level, this land­mark’s restau­rant truly of­fers a view from the top. Sky 360 (page 49) makes a full ro­ta­tion every 45 min­utes dur­ing lunch ser­vice and every hour at din­ner to show off views of the city and Rocky Moun­tains. Though it used to be known as a fine din­ing sta­ple, gen­eral man­ager Nasser Awada says the restau­rant has changed its ap­proach. “While the menu can ap­peal to many food­ies in the city, it is also com­fort­able and ac­com­mo­dat­ing. We want it to be a more re­laxed, fine-ca­sual ap­proach. We’re even ap­peal­ing to fam­i­lies a lot more by bring­ing in a kids’ menu.” A lot of the cui­sine draws from Cana­dian tech­niques, with every­thing made in-house and a fo­cus on lo­cal prod­ucts. “We’re such an iconic piece of the city,” says Awada. “It makes sense to of­fer as much lo­cal sup­port as we can. Sky 360 is a Cana­dian at­mos­phere.”

THE SO­CIAL EATERY BY ROGER MOOKING AT TELUS SPARK

Food­ies may rec­og­nize the charis­matic celebrity chef Roger Mooking from Food Net­work Canada, but his most re­cent en­deav­our takes him back to his Al­berta roots. Mooking says his chal­lenge was to cir­cum­vent the deep-fried, car­ni­val-style stigma that many high­vol­ume en­vi­ron­ments are posed with. He cre­ated The So­cial Eatery at Telus Spark (page 32), which caters to all di­etary re­stric­tions and di­verse de­mo­graph­ics. Every­thing is house-made, in­clud­ing the chimichurri and Ja­panese fu­rikake dust. Mooking en­cour­ages guests to add a twist to their meal via their unique condi­ment se­lec­tion. “Whether you like tamarind and hot sauce, or ketchup and mus­tard, you can do that,” he says. The food puts a global twist on home cook­ing with dishes like the pull-apart chicken paratha and the ham and cheese sand­wich made with pro­sciutto and Span­ish manchego.

Clock­wise from right: The Cal­gary Tower; Chef Mooking and the So­cial Eatery; the Selkirk Grille; eggs Bene­dict at Sky 360.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.