There’s lots of good news in this Avenue Magazine piece by Alana Willerton. For the most part, beer is da bomb but if you are going to be flying from our sparkling new international terminal at the Calgary International Airport, plan to get there early and enjoy pre-flight wine and tapas at Vin Room Airport. Knowing owner, Phoebe Fung, it will be tres chic and tres fun.
Chef Darren Maclean’s long awaited Japanese Yakatori place called Shokunin will open this month, Village Ice Cream is expanding and the most exciting of all – for me – Nicole Gomes’s Cluck and Cleaver fried chicken place will open soon. I predict line-ups for this heavenly bit of taste bud orgasma. She doesn’t need to grow a white goatee or be called “the kernel”, for those of us that have been hooked on her fried chicken for years, she’s already the Queen of Cluck!
Read more from the
Source: 10 New Calgary Restaurants Opening in 2016
Offcutsyyc – SAIT Polytechnic Culinary Instructor -Michael Allemeier -photo used with permission – Jeremy Fokkens Photography
What is @bb4ck?
Brown Bagging it for Calgary Kids (BB4CK) is an organization that feeds the 2500 children that go to school hungry each day in our city. It’s sad that this situation exists. It is wonderful that some people are dedicated to doing something about it. BB4CK doesn’t just give handouts. They give a hand up by working within communities to provide community development. And, they don’t let children go hungry in the meantime.
Cooks love to feed people and they hate to see anyone, especially a child, go hungry.
When Kevin Kent, the owner of Knifewear stores across Canada, found out that a team of Edmonton chefs had posed partially clothed to raise money for food charities last year he was inspired to bring that idea to Calgary and to raise money for BB4CK. Kent put up the money to pay for the printing costs for a Calgary project and enlisted the talents of his friend, the photographer, Jeremy Fokkens (I’ve written about Jeremy’s abilities with Human Connections previously). Fokkens volunteered his time. Twelve male chefs from Calgary were enlisted to pose shirts off (for better or worse). With costs absorbed, all proceeds from sales will go to the charity.
The calendar is called The Offcuts and starting next week it’s time for THE OFFCUTS REVEALED. Click the link and find out more about these “hot” commodities that are nine parts generosity and perhaps one part oddity.
Click here for more “talented” subjects allowing themselves to be objects for a good cause.
Alessandro Porcelli, the founder of Cook It Raw in the garden at Rouge Calgary – photo – Karen Anderson
In the previous post I answered the question, WHAT is Cook it Raw? This post looks at WHO is involved in Cook it Raw. Future posts will answer the other W’s in W5.