Category Archives: Savour food

Cool thing #24 – Watch this @calgaryfoodtour video and then join us for some local food, fun and adventure

Thanks to Telus TV and their OptikLocal branch for the brilliant video profile of my company Calgary Food Tours Inc.

We made this video on a rainy day in May 2014 and it captures the essence of the food tours we offer here in Calgary. They are all about food, fun and adventure and you can see my guests enjoying delicious food prepared by great local cooks, having fun exploring and sharing the adventure of a day out of the ordinary.

It’s one thing to watch the video – that’s fantastic – but the best thing of all is to come on out and enjoy a tour.

Calgary Food Tours Inc. is one of the best things that helps me savour it all. I hope you’ll come and share in the food, fun and adventures we’ve designed for our guests.

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Whoot! what a thrill to be featured in @AvenueMagazine – “5 Great Calgary Food Tours” by @JenntotheH

I love my company Calgary Food Tours Inc. and all the fun people I get to work with. Cheers to them for making our company a world-class one! photo - Cole Anderson

I love my company Calgary Food Tours Inc. and all the fun people I get to work with. Cheers to them for making our company a world class one!
photo – Cole Anderson

Cool thing #23 – Calgary Food Tours is featured in Avenue Magazine

5 Great Calgary Food Tours.

Thanks to Calgary’s Avenue Magazine Executive Editor Jennifer Hamilton for so clearing capturing and highlighting my company Calgary Food Tours Inc in the article above.

Yes, it’s true. When I’m not writing, I’m out on the streets of Calgary leading food tours. The tours are amazing because of the depth of Calgary’s food scene and the terrific partners we choose to showcase. Yet many people still don’t know what a food tour is or what we do.

Read on for a photo journey that will help you see why food tours are quickly becoming the number one attraction in cities around the globe.

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Okanagan Food and Wine Writers Workshop a Success

Karen Anderson:

I’ll be writing more about the Okanagan @foodwinewriters in the days to come but until I do, here’s a quick snapshot of the impact writers have on tourism and economic development.

Originally posted on Tourism Kelowna News Centre:

TweetReach Report

The Okanagan Food and Wine Writers Workshop was in Kelowna this weekend, eating, drinking, workshopping, and tweeting their way through Kelowna.

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Behind the scenes @CityPalate Iron Sommelier Challenge #yycfood #yycwine

The remains of the day...of wine tasting photo - Karen Anderson

The remains of the day…of wine tasting
photo – Karen Anderson

Fine wine delivers a small bouquet of joy.

Especially when that wine is paired with great food. Knowing which wine to pair with what food is the work of sommeliers.

Writing about a sommelier challenge that involved three incredibly talented sommeliers, three wine expert judges, two savoury dishes from one of my favourite chefs in town and 12 incredible wines can only be described as a plum assignment with spicy notes and an incredible finish.

I hope you’ll enjoy this very fun article about City Palate magazine’s annual Iron Sommelier Challenge. I sure enjoyed writing it. It was fun to capture the very playful scene it became and to learn from the experts. If you’d like a sneak peak into what went on in the background of this article please read on…

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Art Installation #5 – Cool things #16 – @CityPalate presents #CheflyScreenShots #film 2 celebrate 20th anniversary

Chefly shorts trailer from Ramin Eshraghi Yazdi on Vimeo.

Chefly Screen Shots
Wednesday, May 7 6:30 p.m.
Festival Hall in Inglewood

This event qualifies as both a very #CoolThing and a major #ArtInstallation. It promises to be quirky, upbeat and delicious and I’d say it’d be the funnest event this year for those that love food, art and film.

Here are the details and ticket link from the City Palate press release as follows:

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If you like #LocalFood #LocalFarms and #FarmersMarkets then you’ll love finding your #SoilMate

Watch the video above to learn about this new agri-enterprise that has the potential to change the way we source our food.

Recommend your favourite farms, farmer’s markets and wineries/meaderies. Spread the word, like farmer’s spread manure.

Let’s see all our soil mates get listed and help get this great seed of an idea growing at the same time.

Local food, farms and farmer’s markets help us savour it all.

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@AvenueMagazine’s Best Restaurants 2014 list for Calgary

Calgary is blessed with a true community of great chefs photo - Karen Anderson

Calgary is blessed with a true community of great chefs
photo – Karen Anderson

Calgary's Best Restaurants 2014 | Avenue Magazine.

It was great fun to be one of Avenue Magazine’s eight “best restaurants” judges again this year. Beyond the voting process, I was thrilled to have the chance to be a cheerleader for my favourites in Calgary’s burgeoning food scene. Admittedly, not all of my picks made it to the top 10 list above but there’s more to this annual March publication than first meets the eye.

Read on to see what I’m talking about…

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Ode to @JoyRoadCatering – coming soon to @CookbookCooks in Calgary

Dappled sunlight at day's end signals time for a Joy Road Al Fresco dinner  photo - Karen Anderson

Dappled sunlight at day’s end signals time for a Joy Road Al Fresco dinner
photo – Karen Anderson

Canada’s Top 40 under 40 Foodies, Dana Ewart and Cameron Smith of Joy Road Catering are coming to Calgary March 15 and 16, 2014 for a weekend of sharing not only their cooking but their cooking skills.

Joy Road’s Al Fresco Winemaker’s dinner series – held on the clay banks escarpment high above Lake Skaha in Penticton, B.C. each summer – has been listed in the top ten dining events to experience in Canada. Tickets for each season sell out as quickly as they are announced. Patrons eagerly await the chance to return to the bucolic setting and taste of place this team serves up with deceiving ease. A multi-course dinner for 40, paired with local winemaker’s bounty, served outside on crisp white linens – complete with elegant flowers, candles and a touch of whimsy – are carried out with the panache that only comes with mastery of the culinary arts. The vibe is French or Italian countryside without the pricey plane ticket and jet lag but with all the subtle pride in a region’s produce and terroir.

The Joy Road Catering Calgary events at The Cookbook Co. Cooks are as follows:

March 15 – 10 a.m. to 3 p.m. – whole hog butchery – $135/person.
March 15 – 6:30 to 9 p.m. – Joy Road Catering’s wine paired feast – $100/person.
March 16 – 10 a.m. to 2 p.m. – hands on charcuterie-making – $100/person.
All tickets are available through The Cookbook Co. Cooks by calling (403) 265-6066.

Want to know a little more about what makes Joy Road’s Ewart and Smith so special? Read on for a cozy peek into life lived on Joy Road…

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Filed under Cooks I know, Heritage cooking skills, Joy, Restaurants, Savour food, Travel, Wine

Eating the Mediterranean way – NEJM article shows it will help you live -to Savour It All – longer

Heart health is mostly in our hands

Heart health is mostly in our hands

Maybe it’s because I’m just back from a beach holiday where I ate fresh fish, fruit and vegetables everyday or maybe it’s because February is “Heart Month” but healthy eating is on my mind.

It could also be that I’m getting older and as The Rolling Stones infamous guitarist Keith Richards, says,

“The older you get, the older you want to get”.

If I have the good fortune to live a long time, I want to do that in health and prosperity. I think there are three things that are going to help me get there.

1. I cook (from scratch) and people who cook for themselves and their families are going to live longer because homemade food will always be healthier. A 2003 Harvard study led by David Cutler showed that most of the increase in obesity in America could be explained by the rise of food preparation outside the home.

2. I’m adopting the principles of the Mediterranean way of cooking and eating.

3. Last but not least, a body in motion stays in motion so you’ll always find me looking for ways to “move it, move it” as exercise is one of the most beneficial things you can do for a long and healthy life.

This post will examine what the mindful choice to eat in a more Mediterranean fashion might look like for a land-locked Albertan. I’ll also include a few articles that provide the evidence of why this really is a great strategy for living a longer and healthier life.

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Savour food – behind the scenes of the culinary school @SAITPolytechnic School of Hospitality and Tourism – a study in stainless steel

My friend and colleague John Gilchrist just wrote a bang-on backgrounder piece on SAIT Polytechnic’s School of Hospitality and Tourism’s Dean Tom Bornhorst last week in Swerve Magazine. The article was called

The Education Of A Chef

and I include it because if you want to understand how – like a great soufflĂ© – Calgary’s culinary scene has risen so well and so high in the last few years – than all this background information is very helpful.

We do have an excellent culinary school in Calgary. The video below shows off the facility, the program and the instructors.

When you watch a promo video like that and a student says our instructors are soft; they want to help us; they want to find us jobs and they use their connections for us – you might be tempted to think that the comments were scripted. I know for a fact these things really are true. I have had the good fortune to witness many of the instructors interacting with and acting on behalf of their students. The instructors I know are kind, fun and passionate about what they do.

This blog is not a glitzy video or flashy newspaper article. It’s more of an overdue thank you note to a few friends of mine – Andrew Hewson, Simon Dunn and Kat Mori – for the day last spring when I popped by with 25 people for a tour of SAIT’s culinary garden. Even though school was done for the year and they had started their summer holidays, they not only agreed to help me spread the word about Calgary’s thriving Urban Agriculture scene but they also treated our tour group to an al forno pizza making class and a tour of the pristine clean and seriously scrubbed post semester kitchen.

I call this blog post “a study in stainless” because beyond the colourful garden shots and short video of Dunn stretching pizza dough, what you’ll see is the massive amount of stainless steel it takes to outfit a professional kitchen. I had never realized it before that eerily quiet – where are all the students – day in this kitchen.

My husband makes more than a little fun of me because I have “a place for everything and everything in its place” in my home kitchen. I felt quite vindicated when my camera captured that adage in the truly silver lining of this kitchen.

For the pros, working as a team with everything in place – mise en place – is an axiom true for ingredients but also for their equipment. It’s one of the keys to running a successfully organized and smoothly operating facility.

I hope you’ll enjoy this behind the scenes visit to SAIT’s culinary school via these photos as much as I enjoyed being there in person with my culinary heroes – my amazing culinary instructor/chef friends. I don’t watch TV so these guys are my cooking rock stars. I doubt there could be any finer.

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