The Taj – photo – Karen Anderson
I’ve been fascinated with India and Indian cooking for a very long time. My mentor Noorbanu Nimji and I published A Spicy Touch – Family Favourites from Noorbanu Nimji’s Kitchen in December of 2015 but we’ve done tours and taught Indian cooking together in Calgary since about 2007. In 2011, because I am also founder and owner of Alberta Food Tours, Inc., I was asked to lead tours to India and have been happily doing so since 2012 thanks to my partnership with Indus Travels.
My 2017 trip has been sold out for some time so I’m happy to announce my plans for India 2018. Click on the link for the full itinerary. The synopsis follows along with some photos from past trips to whet your appetite. Continue reading
Last October I had the chance to attend the first ever Global Food Tourism Conference in Chicago. My mentor Shane Kost of Food Tour Pros, and my good friend Jeremy Mitchell, CEO of EZTix, were the masterminds behind this gathering and like everything they do, it was first class and leading edge.
They were kind enough to include me in the video above and I shared that the conference taught me how to build the infrastructure I need to expand my business.
That was last October. I was serious.
We’ve changed our name to Alberta Food Tours Inc and will start year round tours in Calgary and expand to Canmore and Edmonton, Alberta this year.Check out the pre-sales of tours and the community building I’m doing for this initiative here.
Food tourism is good for Alberta’s economy because it creates jobs in our the food, tourism, agriculture and hospitality industries. It creates value for food in our culture and it garners attention for Alberta as a food destination.
The next Global Food Tourism Conference will be October 24 – 25, 2016 in Seattle, Washington. This year I’ll be there with my team!
It’s a pleasure to share news of this global food tourism offering with my fellow food lovers. My company Calgary Food Tours is a member of Food Tour Pros which is a certification program with over 190 members in 20 countries. I’ve joined with 22 of my colleagues to offer this fun and very brief sale on our collective offerings.
For clickable links that will take you directly to the websites of this list of World’s Best Food Tours please visit here. You’ll find the index of all the tours and the promo code for 20% off in that Cowtown to Chowtown blog post. Sale ends May 7. Continue reading
Around the world, the mention of food and Calgary conjures up thoughts of a great steak in a bustling town. But the idea of Calgary as a foodie destination…
Continue reading from Steven Biggs article at the
Source: A foodie’s Calgary – Country Guide
We love to eat out in Calgary – photo – Karen Anderson
I’ve had the pleasure of being a restaurant judge for Calgary’s Avenue Magazine for several years now. It may surprise you if you’ve not visited Calgary in awhile, but our city is filled with talented chefs and great produce to inspire them.
One of our newest restaurants, Pigeonhole, was even voted Canada’s best new restaurant by Air Canada’s Enroute magazine this year.
While our oil sector is not as slick as it could be right now Alberta’s agriculture and tourism sectors are flourishing and according to this recent Avenue article, Calgary’s dining scene got even stronger in 2015.
Here’s that detailed piece from Avenue with something for every taste in the 40 New Restaurants That Opened in Calgary in 2015
Kudos to writer Allan Willerton for researching and writing this piece.
Great Plains Bison – photo – Karen Anderson
I love to ask the people I meet, What is Alberta’s food? Inevitably the answer is, Beef – of course. I bring this up because I think it illuminates our lack of knowledge of our food heritage.
Beef is not an original Alberta species. It is an exotic import. It was brought to Alberta from Scotland via Montana before there were fences – about 150 plus years ago. The Great Plains Bison, Elk and White Tail deer evolved with this land and are perfectly suited for it. They are Alberta’s indigenous species. They have been here for tens of thousands of years.
Alberta also grows great grains. Red Fife Wheat is one of them. We are one of the world’s largest honey producers. We have really sweet root vegetables and Prairie hardy fruits like Saskatoon berries. Our Canola oil is as luscious gold as its flowers when it is cold-pressed and organic. And, yes, we really do grow the world’s biggest and tastiest beef.
We’ve discussed the WHAT, WHO, WHERE and WHEN of Cook it Raw, this post will explore the WHY> If Cook it Raw were only the chance to have more people at home, and around the globe, realize the bounty of wonderful products in Alberta, that would be enough of a WHY for me. Still, I asked Alessandro Porcelli of Cook it Raw for his answer to WHY and I asked Fraser Abbott of Alberta Culinary Tourism Alliance as well. This post gives their answers as well as a few recipes inspired by the world-class produce of Alberta.