DINE X DESIGN

Posted by kait / March 14, 2014

Today I am ridiculously excited because my blog conference buddy Kristin Guy has launched her beautiful new site, Dine X Design. Since I’m obsessed with food and cocktails and housewares and kitchen stuff, I can’t help but swoon twice over this new concept. I originally met Kristin at ALT Summit in SLC back in January of 2012 and immediately was drawn to her creative style, her awesome blog moniker (The Cuisinerd – can you get any cuter?!) and her hilarious sense of humour. That girl had me laughing. I saw her again last year at the conference and was so excited to hear that she too, had made the leap to full-time freelance and blogging work. Since then, this girl has been on F-I-R-E. Besides just generally being awesome she was busy working on this fabulous new site AND travelling the world in the best style possible. She recently went down under on trip with Go Mighty! to explore the Australian food, drink and design scene. Check out her – it is full of inspiring snapshots from her trip. She has definitely inspired me to plan a trip to Australia in the near future.

Bookmark this blog ASAP. And then go have a cocktail. Kristin said it was okay.

All photos via Dine X Design.

THE TIN PALACE

Posted by kait / March 4, 2014

How does a place become a landmark? How does it grow a loyal gathering of local regulars? How do you ensure that after a devastating flood you get back on your feet and re-open to a full house for the entire day? The answer is to just be good. Make good food, have good staff and make your place so good-looking that no one would ever want to leave. And that is exactly what Earl’s Tin Palace in Mission has done. After a brief hiatus from feel-good food and raucous good times (due to that nasty flood), Earl’s is back and with a fresh new look.

Last week, I got a chance to sit down with a great group of local bloggers and some of the wonderful people who work behind the scenes at Earl’s. The new look is gorgeous. Bright and open, filled with original Canadian artwork (and not the cheesy kind involving bronze statues of forest animals), the dining room is beautiful with gorgeous light fixtures and mid-century modern inspired booths. My favourite piece in the restaurant is this incredible installation wall piece by Vancouver artist Ricky Alvarez (above). He calls it a topo map and shows where the Bow and Elbow Rivers converge. Absolutely beautiful. The patina will change over time since people won’t be able to keep their hands off of this tactile artwork.

With an inspired new cocktail menu and all of the classics dishes that people have come to know and love, Earl’s has also thrown in some incredible new eats like this dim sum style appetizers including steamed pork buns and these delightful little sushi soy wrapped cones.

An institution for over 20 years, this Tin Palace (as it is affectionately known) won’t be going anywhere anytime soon.

Earl’s Tin Palace

Calgary, AB

100 Scoopsies

Posted by kait / February 20, 2014

I am so excited to share a super yummy ice cream recipe (hello, white chocolate raspberry lavender?!) + Q&A with Chloe Jankowitz, the writer and ice cream queen behind the 100 Scoopsies blog. I loved reading through challenge of creating 100 original ice cream recipes in only a year. Everything looks absolutely delicious! It is so inspiring to see her create such masterpieces and I cannot wait to see what she does next! Summer is coming so get scoopin’.

White Chocolate Raspberry Lavender Ice Cream – (yields 1 quart)

White Chocolate Lavender Base:
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cup sugar
1 tbl dried lavender
3 egg yolks
8 oz. white chocolate, finely chopped

Raspberry Swirl:
1/2 cup raspberry puree
2 tsp sugar
2 tsp vodka

Directions:

1. Combine milk, cream, sugar and lavender in a saucepan and cook over medium heat. Stir frequently until mixture simmers.
2. In the meantime whisk egg yolks in a medium sized bowl.
3. When the cream and milk mixture starts to simmer, take about 1/8 cup of the batter and pour it into the bowl with the egg yolks to warm them up. Whisk quickly. Slowly add a few more spoonfuls of the heated mixture to the egg yolks, whisking the entire time.
4. Pour the heated egg yolks into the rest of the cream and milk batter and continue to stir. Remove from heat.
5. Add in finely chopped white chocolate pieces and stir until the batter is smooth and thick.
6. Let the batter cool to room temperature and cover with plastic wrap. Refrigerate for at least eight hours.
7. To make the raspberry swirl: mash up raspberries with a fork or a whisk in a small bowl. Don’t crush the raspberries completely–leave a few bigger chunks! Pour in the sugar and vodka and mix thoroughly. Chill in the fridge for 30 minutes.
8. When the base has chilled for at least eight hours, take it out of the fridge, pour it into your ice cream maker and churn according to manufacturer’s instructions.
9. Take a container and put in a layer of the freshly churned ice cream. Put a layer of the raspberry swirl on top. Continue layering the ice cream and raspberry swirl until you’ve used all of the ice cream.
10. Bon appetit!

Chloe, tell me a bit about what you do.

I run a blog called “Scoopsies.” I just finished a challenge to make 100 ice cream flavors in a year and now I’m working on launching a homemade ice cream brand in Boston, MA. I’m always coming out with new ice cream flavors–the possibilities are endless!

When/why did you decide to follow your dream and do this ice cream challenge?

Soon after I bought my first ice cream maker, I was feeling a little unfulfilled making flavors every so often. I knew I eventually wanted to open up my own ice cream shop one day, but I had so much to learn. So I thought up a challenge that would allow me to experiment like crazy over the course of one year. That’s how “100 Scoopsies” came about!

What is your favourite place to get inspired for new flavours?

More than anything, I love frequenting the loose herb and spice section at the “Naturals” store around the corner from my house. That’s actually where I got the idea to make the White Chocolate Raspberry Lavender flavour.

What city have you travelled to that has inspired you exponentially?

I have to say Paris! I love that there are desserts everywhere you go in the city. Crêpe carts, gelato shops, pastries in every window–that’s the way it should be in every city. Just thinking about Paris makes me want to bake all day!

What is your favourite way to spend a Saturday?

I love spending my Saturday afternoons alone, with a cup of black coffee, music, and my beloved ice cream machine!

Where can people follow you?

You can follow along on the journey at: www.100scoopsies.com! My Instagram () is updated every day with scrumptious ice cream photos, as is my Facebook: . I also share flavors and take suggestions through my Twitter ().

photos via Chloe Jankowitz

BEET SPICE DONUTS

Posted by kait / February 12, 2014

I was inspired a couple of weeks to go bake with beets after seeing a gorgeous red velvet cake in a magazine that used beets instead of food colouring. I had a bag of beets begging to eaten in the fridge so I decided to go forth and try making beet donuts. I used a gluten-free donut recipe I’ve baked with in the past which worked perfectly with the beets. They are cake-y and delicious and reminiscent of other spice cakes like pumpkin loaf.

Beet Spice Donuts + Sugar Glaze topped with Walnuts

1.5 cup: all-purpose gluten-free flour
1/2 cup: sugar
1.25 tsp: gluten-free baking powder
pinch salt
pinch cinnamon + nutmeg
pinch cayenne
1 cup: chopped, roasted beets
1/2 cup: almond milk
1 tbsp: vanilla
2 egg
1 tsp: unsalted butter

Glaze
1/2 cup: powdered sugar
1 tbsp: almond milk

Preheat oven to 350 F. Lightly grease a donut baking pan with baking spray. In a small bowl, mix together the flour, sugar, baking powder, salt, cinnamon and cayenne.

In a small food processor or blender, blend the cooked beets with the milk. It won’t be smooth. Mix into the flour mixture. Stir in the vanilla, eggs and unsalted butter. Divide between donut forms. Bake for 15 minutes or until the donuts spring back when touched. Place on a cooling rack and allow to cool before icing. Once cool, dip the donuts in the sugar glaze and then sprinkle with walnuts.

Ta da! Enjoy these deliciously spiced donuts with a chai latte on a cool winter’s day.

THE WURST WAY

Posted by kait / January 29, 2014

My favourite neighbourhood beer hall is back. WURST in Mission has officially re-opened and I couldn’t be more excited. With a fabulous new pub style menu available on both floors keeping you satiated and more casual vibe to the whole place, I can’t wait to return here on Saturday nights with our friends for beers.

While they don’t want to dwell and neither do I, it was so hard to see the images of this place flooded last summer. Absolutely heartbreaking but they’ve come back up on top and I am more than elated. I am so glad that the folks behind WURST were able to salvage so many of the amazing elements that made this German-style joint so unique.

The upstairs concept has been changed from the more formal dining experience to something a bit more comfortable and easy-going. Though I will miss the epic seafood platter and Prosecco that I indulged in with my pal Meghan in days past, I definitely can understand why they are going in this new direction. The downstairs brew hall has changed ever so slightly. You will noticed that the booths have been raised and are bright and roomy. The incredible long plank, solid wall brew hall tables are still in tact, however they had to be shaved down a few inches due to the damage that floating around in water had created. They still look amazing and now they have a great story to go with them.

Beyond aesthetic changes they’ve also added a catchy new tagline to the name; you may now call them WURST Uberkitchen + Wunderbar. Sounds like the kinda place you want to hang out at, right? Anyways, they are now open and they want you back in the wurst way. So get down there and order up a Hefeweizen and a BIG pretzel and get to it.

photo via .

LAST MINUTE STOCKING STUFFERS

Posted by kait / December 22, 2013

Today I am sharing some of my favourite stocking stuffer finds from my local sponsor, . Perched in one of the best inner-city neighbourhoods in Calgary, the Bridgeland Market is stocked to the brim with goodies for your kitchen and home. With freshly baked goods, excellent coffee and fresh local produce, it is essentially a one-stop shop for all of your holiday needs.

I spent the afternoon searching for the perfect gift ideas for all of the food lovers in my life and I couldn’t believe how many amazing products I found. As one of the only retailers in the city who carries Jamie Oliver’s JMe line of pantry goods, the brightly coloured and gorgeously designed jams and sauces make the perfect stocking stuffer for foodies of all kinds.

Visit the market! Open until 5:00pm on December 24th.

*JMe Product

design district

Posted by kait / April 29, 2013

Continuing our plan for more date nights, we recently headed out for a dinner date and evening at District Tavern. I had stopped in at District before during Stampede season for a quick drink & bite for lunch but I haven’t been in since so I was really looking forward to seeing what was new on their menus.

While I was excited to hear about their delicious selection of gluten-free options, Byron was angling more for the craft beers that are brewed in house. And our server was really excited about bacon. Seriously, there is bacon in almost everything on their menu. We ordered up some drinks, I got their happy hour Mojito while Byron slurped up some Ambush Pale Ale. Starting our meal with a half dozen West Coast oysters served up with some, you guessed it, bacon vodka mignonette. The oysters were fresh and tasty with a real kick to them with the vodka sauce.

The cool thing about District is that they have all of the menus on rolling chalkboards allowing the chef to change things out daily. Sounds like they love bringing in new fresh ingredients and switching everything up a bit! After finishing up our oysters and drinks, it was time for dinner. I ordered the District Burger with a gluten-free bun with sweet potato fries. Absolutely delicious – I would have this burger again and again. Byron went for something a bit more Southern-style – pulled pork on a bun and the house IPA.

I’ll definitely be back for Happy Hour & a burger. And maybe next time I’ll try out their legendary poutine menu!

Design District Urban Tavern

all photos via ‘s instagram

modern kitchen: 80th & Ivy

Posted by kait / March 20, 2013

Dinner is my favourite meal of the day. While I appreciate a nice long breakfast or a lunch date with friends, every day I kinda ‘save myself’ for dinner. There is something absolutely civilized about dining in the evening and enjoying each morsel of a beautifully prepared meal.

And a dinner done right is certainly something to write home about. Ambiance, taste and care are all elements of a dinner done right. I found these all at 80th & Ivy on Friday night. A newer restaurant to Calgary, this self-proclaimed modern kitchen is where you go for an incredible locally-sourced meal complete with wine pairing perfection, a beautiful interior and exemplary staff.

Planning date nights has been a new priority for us. While I wouldn’t exactly call us an ‘old married couple’ quite yet, it is still very easy to slip into the routine of Friday night take-out and comfy clothes. And while there is nothing wrong with a bit of routine and R&R at the end of a long week, sometimes all you need is a new experience to liven up your attitude before starting the weekend in a tired and slugglish mood.

80th & Ivy was our date night destination last week and we were absolutely blown away by the service, food and fun we had over a three course meal. It was great to meet several of the management team and really get to know their expertise and witness their enthusiasm for local product, fine wine and excellent presentation. I really appreciate that kind of dedication when I visit an independent establishment such as 80th & Ivy.

I would love to share our menu with you as well as some photos I snapped during the meal.

Drinks to start: Pimms No.2 for me and a Dunkel Beer for Byron.

Small Plate to Start: Pan Seared Scallops and Prawns with Bacon & Rhubarb Relish

Spring Creek Ranch Prime Rib with root vegetables & wilted kale. This is only available on Fridays and Saturdays – absolutely worth showing up for!

Beer Braised Short Rib with herbed gnocchi and wilted kale.

Dessert: Creme Brulee with Amarillo Ice Cream & Rhubarb Compote. To. Die. For.

The Chocolate Mousse. Triple frozen layered chocolate mousse.

Night cap: The Homemade and Village Brewery Blacksmith.

Thank you 80th & Ivy for a memorable evening of food and conversation. Looking forward to returning for future date nights!

the raw bar at hotel arts

Posted by kait / January 15, 2013

Oh, gosh! Is it just me or is there some incredible seafood in Calgary right now? All I can say is I’ve been loving eating it all up. Earlier this winter, I attended a sweet little gathering of foodies and journalists at the Hotel Arts Raw Bar for a tasting of their new Asian fusion menu. Complete with a delicious and fizzy cocktail to compliment each dish, it is an understatement to say we were impressed.

Pictured below we have my favourite cocktail of the evening – the incredible Blossom Cooler. Fresh edible flowers line the glass of this sparkling cocktail. Without better words to describe it, it takes exactly like a Sweet Tart in drink form. Delicious! Below that we have one of the stunning desserts included in the meal, Plum Wine Poached Pear with Vanilla Bean Ice Cream and Plum Wine broth infused with sake. I love the idea of a cold soup that is also dessert. It was heavenly.

There was so much great fish throughout the evening but the Steelhead Salmon Tataki with avocado, jimca and orange slaw was definitely a highlight dish. Sprinkled with soy sesame dressing it was sweet and savoury, all at once. Below we have the BC Spot Prawn & Scallop Sunomoto with buckwheat noodles and dashi sunomoto. Wow, so fresh and lot of flavour packed into this dish. I loved the texture of the seafood with the buckwheat noodles. Any lastly, we have another favourite cocktail – Mister Grey infused with fresh lavender. Delicious, light and will be amazing in the summertime on the Hotel Arts pool patio.

I am also really looking forward to Hotel Arts’ new restaurant, the Yellow Door Bistro which will be opening up sometime this month. It will be a fabulous place to grab a meal anytime of day!

visit Hotel Arts & Raw Bar:

modern sushi at ki

Posted by kait / December 21, 2012

Sushi; quite possibly my favourite food in the entire world. I would much rather eat raw fish than sit down to a cooked filet. I have to admit that every so often I get in a sushi rut. I develop my favourites on the menu and I end up just ordering the same thing everytime and not really exploring new tastes.

ki_restaurant_post

I was so excited when ki restaurant recently invited Byron and I to come down to try out their menu. ki opened just 18 months ago in Calgary, after exceptional popularity in Toronto. While of course, it can be tricky to serve up the freshest of the fresh seafood when you are on this side of the Rocky Mountains but ki takes so much pride in their product. We met up with their general manager and Sake Sommelier, Adam Snelling and he basically led us through their unique menu with his favourite dishes served up to us for the evening. We sampled all sorts of sakes and had quite honestly the best experience I have ever had with the Japanese menu. My favourite drink of the evening of the evening had to be the Sakagura No Nigori Umeshu Premium Japan which is a pressed plum wine. It literally tastes like delicious candy and I’ve decided it has become my new go-to bottle when visiting the wine store.

The cool thing about ki is that their mandate is all about taking sushi to a whole new level. Indulge in many unexpected combinations like jumbo prawns with pureed squash or seared fresh scallops with buttered leeks. Also, unique dishes that are inspired completely by Calgary’s beef culture. So interesting the way they seamlessly meld Canadian dishes with Japanese traditions. The way they styled their plates was absolutely exquisite – almost too pretty to eat but incredibly worth it after digging in!

Another thing I absolutely loved about ki was their attention to allergies. I let them know that I have Celiac upon arrival and they immediately assured me that they had gluten-free tamari, gluten-free rice vinegar as well some fabulous gluten-free beer. As it happens, a lot of my foodie pals are also Celiac or gluten-intolerant so I would highly recommend this spot to anyone in Calgary or Toronto looking for a great gluten-free menu.

Definitely drop by this great spot if you are in the neighbourhood!

ki restaurant