borgo trattoria

Eggplant "fritta" with fennel yogourt.  Looks good right?

Yes. We did it. Jeff and I finally made it out of the house for a date! Yes, I know it's nearly unbelievable, and we are both still pinching ourselves even though it was over a week ago.

Soon to be Calgary's newest hot-spot, if it's not already, Borgo Trattoria is the obvious choice for a casual day or night adventure with friends, family, and even romance. Borgo is the brainchild of Capo's Giuseppe di Gennaro, and is tucked away in Mount Royal Village Shops, just off 17th Ave SW. Borgo is modern and sleek, but also familial and jovial. It is designed for everyday enjoyment, but with a touch of refinement.

Things I love about Borgo. It's Italianness. The all day bar/caffe/eating/watering/gathering place. Italian cocktails that I didn't have to fly over the Atlantic to enjoy. Food value. People watching.

I feel the value for food needs some emphasis. The portions are decidedly small, as in a Venetian cicheti wine bar experience, as are the prices. Want a meatball? That's $2. The menu is designed for tasting, to accompany a drink and more importantly, a good time with friends. If one is to order many different dishes to whet the palate, then large portions are ill-suited to this pursuit. Of course, there is nothing stopping anyone from ordering multiple portions of the items they enjoy the most to make the volume of food larger and price-comparable to family chain restaurants. Have I had a better arancino? Sure, but one can't really compare the arancini at a night market on the main piazza of a nearly forgotten small Italian village either. Did I order more arancini after the first one? Guilty as charged.


I dare say Calgary has a spectacular offering of high-end fine dining restaurants. It is refreshing to find that I am not the only one who thinks we need more restaurants in the middle price range with exceptional food, offering a good value.

It's newness and seeming popularity, hopefully doesn't make it blissfully unaware, as there are kinks to be worked out. But gauging from Gennaro's track record at Capo with exceptional service and food, I am hopeful for Borgo's future. We definitely enjoyed the night and are plotting our next escape to Borgo.

Oh right. For the first time, EVER, someone asked me why I was taking pictures! And it was the manager. My response? "Oh for fun." It is technically true though!



Aperol negroni. This gives me chills up my spine just thinking about it!




Bucatini "Amatriciana".  I love to make this at home too.


Plump little gnocchi.  This was exceptionally filling, but worth every bite!


Flank steak (on left), veal (near top), green beans, and borlotti beans.


One of my favourite preparations for the humble green bean is paired with tomato sauce.


Flank steak, one of my favourite dishes of the night.


Veal with sage butter.


One can never have too much dessert.


Borgo Trattoria
818 16 Ave SW
Calgary, AB T2R 0S9
(403)245-2202
7 days a week, 7:30am - until late, no reservations

Add Post To: | | | | | | | | |

gigina's, bologna

I can't believe I haven't finished posting about our trip to Italy this summer, especially when I have been excited to tell you about Gigina's since the beginning planning stages of the trip! You know a restaurant is good when a fine group of gentlemen go out of their way to tell you that this restaurant is as good as it gets; the best. Who am I to argue? If there is one place you have to eat in Italy, it must be somewhere in the province of Emilia-Romagna. I will never even think of going to Italy without at least one stop somewhere in Emilia-Romagna... we spent 5 nights, which meant 5 very rich and memorable meals. Perhaps I should say that if you travel to Italy, ok when you travel to Italy, you must go to Bologna, Parma, or Modena. This is not a choice. You must go! I dare say, it just might be close to impossible to eat this well any place else in the world. Ok, it might be possible, but not made and lovingly served by ma and pa with heart-on-their-sleeve hospitality. Oh, and you are absolutely, not allowed to leave without being the most full of the best stuff you've ever imagined. It's Mama's food of your dreams. I have been to Gigina's before, but I had to go back. I knew Gigina's was famous for their fettucine bolognese, but I didn't order it. And I'll admit, that seeing Heston Blumenthal travel to Gigina's In Search of Perfection, I knew I had to hurry back. Fast. At Gigina's you start with chunks of mortadella, gnocco fritto, and salame. Gnocco fritto are literally fried pieces of dough, a little salty, a little sweet, but delicious melt in your mouth pillows of dough. In Emilia-Romagna, it is also obligatory to drink lambrusco, the wine of the locals. Bubbly red wine sounds terrible to most, but it is not sweet, and honestly helps with all the fat. The food is gloriously fatty... sigh. Spuma di mortadella e gelatina di balsamico is like mortadella in a whipped pâté-like consistency, accented by the sweet richness of balsamic vinegar. The accompanying greens are valeriana, a popular easy-to-find green in Italy. It is impossible to eat enough culatello in Italy. The meat so rich, but so very sweet and tender. Parmigiano-reggiano is another Emilia-Romagna specialty. This looks like an excessive amount of cream and butter, but it is not possible here. The only thing that is near to impossible is trying to finish all of these gnocchi con spinaci in fonduta di parmigiano e tartufo. Yes, those brown specks are truffles, and irresistible. I had been to Gigina's in 2007, and ordered the gnocchi and not their infamous fettuccine bolognese. I nearly leapt into the air when I saw Heston Blumenthal travel to Gigina's, In Search of Perfection. I knew I had to go back. This fettuccine was well worth the wait, and the journey. The golden fettuccine are rich and delicious, with the perfect consistency one only dreams of. The bolognese is nearly sauceless, it is meaty, and hearty, and the most delicious meat sauce imaginable. Definitely perfection. There is no room for anyone to have a full tummy in Bologna; it is simply not allowed. Cotoletta alla petroniana con tartufo davvero, also seems to be on nearly the plate of every single diner, and for good reason. It is breaded veal, then wrapped in prosciutto with a rich and creamy parmigiano-truffle sauce. It is one of the best dishes I have ever enjoyed, even as I burst at the seams. We also enjoyed a few side dishes. The spinach was flavourful, and well seasoned. Roast potatoes and tomatoes with parmigiano were also equally delightful. Dessert needed to be washed down. This moscato did just the trick. Although I vehemently wanted to refuse dessert, but, I could not. This cherry sorbetto in a citrus sauce was sweet and tart, and of course, it was to-die-for. Stunning. Waving goodbye to Gigina's. Gigina's is closer to the outskirts of Bologna, rather than the city centre. But well worth the trek. via Stendhal 1 40128 Bologna tel. 051322300 - fax 0514189865 info@trattoriagigina.it
Add Post To: | | | | | | | | |

Capo Restaurant and a Delicious Tour of Italy

Okay, yes I know I am a sucker for all things Italian. Leather gloves, and handbags included. Sorry, but once you start, you can never go back. Which is why Jeff and I are essentially kidnapping my parents and spending all of July in Italy! (oh don't worry, our houses will have housesitters, so don't get any ideas!). This will be my third trip to Italy, and Jeff's second trip. My parents have never been, so it will be extra fun to enjoy their reactions. I seem to have a pattern of every other year, and to lengthen the trip by a week each time.... oh darn! If you haven't been to Italy, the one thing you find when you go is that it ultimately doesn't matter where you go, but you'll be forced to slow down. If you return home, and find just eating dinner takes you anything less than an hour, then there is something very wrong. I guess then you would just have to go back! However, it also doesn't matter where you go because everything changes in Italy so very quickly. A ten-minute walk or a ten-minute drive can feel like an entirely different world. The food, customs, and clothing can be entirely different within what North Americans would find to be a very small distance. In fact, I have also found that with each additional trip to Italy, I plan to travel even smaller distances, but to become very familiar with the regions I do travel to. Plus, it provides much more time to discover your favourite gelateria, or caffe, and to really savour it again, and again. So I guess you could say, that I am pretty excited about this trip! However, it is also nice to have a little warm up of sorts. You probably know me well enough by now, to know that a trip is a recognized eating event! The majority of the trip is planned around eating, so as to not miss out on any particular regional necessity! So surely, I plan and research a little bit obsessively. Just a little - I swear! I'm sorry, but I have eaten in bad restaurants in Italy, and was so very disappointed upon realizing that I could have eaten at the same place as the night before, which was life-altering. This becomes especially true, when you add into reality that the cost of meals does not vary as greatly for differences in flavour and preparation. Certainly, there are supremely expensive restaurants, however, the average price for dinner for two does not tend to differ by greater than ten to twenty euros - when ordering the same number of courses most nights. The price of most restaurants tends to be quite competitive with each other. Of course, there are always exceptions! But to help stave off any excessive excitement, Jeff and I met up with a couple of very good friends for a family-style dinner at Capo. Now, normally Capo is known for high-end dining, with slightly smaller courses (but generally the size in many areas of Italy), and exceptional service. It seats forty, and has an extensive wine list. It is certainly one of Calgary's finest restaurants, and even before this dinner, I would say that it is Calgary's finest "Italian" restaurant. Recently, I also enjoyed some fantastic pasticciata (3 day lasagne), prepared by Giuseppe di Gennaro, which was served at Bite Groceteria to promote their Tour of Italy Dinners, as it was also sponsored by Bite. The pasticciata was phenomenal, and I don't say that lightly. It was extremely flavourful, rich, with perfect pasta which was not overcooked (!!) and evenly seasoned too. (!!) I should probably admit that I tend to have a gripe with many Calgary restaurants for being at a complete loss with salt. There is either too much salt, or none at all. (Did they forget??) In comparison, the food in Italy, is always seasoned; or it is naturally "salty" - containing parmigiano, or prosciutto. What I am trying to say is that I was very happy to have lasagne which made my eyes so wide with enjoyment! Capo is also renowned for exceptional service, and why Jeff and I have purchased gift-certificates for others to enjoy it. Luckily, the food is also very, very good. We know that the friends we send will be taken care of. Unfortunately, Jeff and I could not make the first Tour of Italy dinner, because of prior commitments on Tuesdays, and were very excited that a second night in March was added. Now besides the fact that the food and service at Capo are great, we were more excited to have a 5-course meal served family style with wine pairings for $110 per person. No thinking; just eat and be merry. This is reasonable to me, as I prefer simpler preparations with slight innovations, but still prefer deliciousness over innovation. To be completely honest, every time that I have eaten in a Michelin-starred or even very expensive Italian restaurant, I have been at least a bit disappointed. "So expensive, and I am still hungry?" It makes me think, "yes the sauce is delicious, but the texture of the gnocchi still isn't right!" Modern Italian food prepared with French techniques, is still good, but I prefer things a little bit more like nonna would make. Nothing fancy, just good food done right. I was curious to see how Giuseppe di Gennaro would make nonna's food, and make us feel right at home. The dinner began with robustly flavourful rolls of eggplant and anchovies. They look so small, but the flavour is huge. Then we were onto the first region of the tour, Le Marche, for calamaretti d'Anconetana. It was a dish with baby squid with tomato, olives, and crostini. It was also richly flavourful, and did not contain an overwhelming amount of garlic for the faint of heart. This kind of dish is entirely addicting to me, with a little bit of the sea cooked right into the sauce. The squid was tender and perfectly seasoned. The crostini were a nice accent, and understandable in a restaurant setting - but I preferred to dunk little bits of the bread from the table to soak up the sauce. Out of the table of six diners, I probably ate most of one of the two dishes served. From there we moved onto the food of Puglia, for polpette di melanzane; eggplant fritters with rapini aioli. This was an immediate hit at the table, and suddenly the volume of joyful voices abounded like gleeful children. This dish tastes much different than it looks and sounds. It does have eggplant, but also a significant amount of ground beef. I wish it was sold on the street here in town, as a snack that you would want to enjoy everyday. Crispy on the outside, tender on the inside. Salty, but a little sweet. A little tangy and bitter with the aioli. Fantastic. The only problem was trying to cut the stringy eggplant, to actually have a bite, even though it was extremely tender to eat. Although, the effort was well rewarded upon tasting the dish. And really, a little rustic this way, so it was a little more lovable since extra effort was required. Next stop, Sardegna for culurgionis di patate Ogliastrini. One of the most enjoyable parts of the meal was Giuseppe's thoughtful descriptions before each course, and new additional wine-pairing. For this course he talked about "starch-on-starch", as this is essentially ravioli stuffed with potatoes. It was also served with roast pork and ricotta salata. This dish acted to emphasize the reality that every culture has a dumpling of some sort, and in a way, this is like a little like a perogie. Just a much more elegant and refined version. I liked the dish. But I have to admit that for a dinner in which everything is served alla famiglia, I expected more pasta. Don't get me wrong, I was quite full by the end of the night. But I had 2 pieces of this pasta, and Jeff had three. It is certainly an extremely lovely pasta, but so labour-intensive, that it is too difficult to serve very much of it. I could have done without the calamaretti, or the polpette and had two pastas as a replacement of one. A little more gluttonous, but it would have felt a little bit more relaxed, as if mama was forcing me to eat! Mangia! My favourite course was the saltimbocca alla romana con piselli e patate. Everyone loved these peas. They are certainly not something one would ordinarily have in a restaurant like Capo, as the rolling factor could certainly detract from a fine-dining experience. The accompanying sweet onions made the dish one which would convince anyone to eat their vegetables. I did need the crispy potatoes to serve the sauce accompanying the veal. For me, the veal saltimbocca was the highlight of the night. It was dizzyingly spectacular. Rich, tender, flavourful, and I ate as much as I could. Even so, I could still eat more of it at this very moment. Every bite was better than the last one. The prosciutto was sliced so thinly, it was difficult to decipher the pieces of veal from the prosciutto. The sage came through singingly. This is the kind of dish I want to eat all the time, and the kind of dish I expect to have while in Italy. A simple, but memorable dish. Nothing complicated about it, just good food prepared well. I love that. I have to admit that when I think of Italian cuisine, desserts rarely come to mind, except of course for gelato. Sure, there are great Italian desserts, but they are rarely sweet and are most often based on fruit. Refreshingly, this chestnut and white chocolate mousse was inspired by the montebianco of Valle d'Aosta. I think this dessert was overshadowed by the success of the veal, because it didn't have much impact for me. I loved the creamy white top, but needed a bit more to really fall in love (and I swear I do not have a gigantic appetite!). I would have loved for a large bowl to be plunked on the table, and have the server place it in individual bowls to fit the casual-ness of the evening. There was nothing wrong with it; I just won't be dreaming of it. I haven't mentioned the wine pairings, but they were phenomenal (and available from wineboy), and a hit with everyone at the table. In fact, the whole concept was a hit, and it would be impossible not to have a spectacular time. There was even a goody bag with a recipe and pasta to try at home. It also helps to enjoy good food, with good friends. Even those we did not know, quickly became our friends! All in all the best part is the variety of foods and wines which were a part of the event; an outstanding value. You too can enjoy a tour of Italy with chef Giuseppe di Gennaro, at the next tour on Tuesday, March 17 at 6:30pm. Contact Capo for more information.
Add Post To: | | | | | | | | |

comfort food at Delhi Darbar

The late afternoon was supposed to be productive. I had already made an ice cream I wanted to share with you, but I wasn't sure about the amounts I used. So I was making it again. And I did, except there is something wrong with the dasher that somehow didn't freeze in a -25C freezer, and I didn't really notice. The dasher was cold, but just not cold enough. I figured this out about 45 minutes into the whole thing, when I had also toasted sliced almonds and candied them with maple syrup. I was done. Finito. Completely done. No more patience, and nothing in the house seemed appealing at all. I thought maybe Jeff and I could go out for dinner, but he's really under the weather, and I am barely able to lift a limb from the couch. Exhaustion is setting in. Somehow I convinced him to find some Indian food, and that we should have take-out. The perfect winter comfort food; hearty, and spicy and just different, and not boring. I should probably mention that this is a tad bizarre... Jeff and I have never had take-out before, and I can only remember having it one other time within the last five years! So it is a little funny if Jeff is the sick one, and going out for take-out, when obviously there is now something wrong with me. Luckily we were both completely surprised. Delhi Darbar is only a short drive from our house, and it is the oddest of locations - in a hotel, but not one you'd really want to go to. I'm sure it's not bad, but somehow the area around it is a little seedy, and there's some pretty crazy wedding bashes there. So it was a little astonishing to know that there even was an Indian restaurant there, but soon became even more delightful when we found out that the food is really good too. I love chickpeas. A lot. And this dish was fantastic! One of the best chickpea dishes I've ever had; chana masala - chickpeas cooked with tomato garlic sauce and spices. The butter chicken had a lot of sauce, but was deliciously creamy. The sauce of the allo gobhi was addictive, especially with the naan bread. It was also refreshing to enjoy cauliflower which was thankfully not mush. Naan with garlic and cilantro. This comforting dinner came to about $50. Next time we'll need rice, but Jeff wasn't feeling well, so I guess he has a decent excuse (I'm spoiled rotten!) I am still very excited about Delhi Darbar, a delicious addition to the East end of town. A perfect haunt for those who live in Chestermere or Langdon and want to pick something up on the way home from work. Delhi Darbar Bay #1, 2742 - Glenmore Tr. SE Calgary, AB (by Glenmore Inn) (403) 720-6669
Add Post To: | | | | | | | | |

I'm not Thomas Keller

Nor do I pretend to be.

Recently on my blog, I wrote about the food of a newly opened restaurant, and also responded to glowing reviews, for the same restaurant, on a public food-lover forum. The resulting remarks degraded into back-handed comments pulling my credentials into question, and essentially calling into question the credentials of all who blog about food.

The customer is not always right, but as an eater, diner, and someone who loves reading and writing about food, this backlash solely serves to degrade those who work to enable the entire food industry, and have a passion for food.

Are my opinions worth anything, if I only give positive reviews? Are my opinions worth anything, only if I am a chef?

My aim is to encourage a love of cooking, and a love of good food. Not all food can be good. We all need to nourish our bodies, and should do so with care. I do spend substantial time pondering the origins of the food I put in my body. If it is less than healthful for me, it must be very, very good. Every morsel needs to be worth it, not just bang for buck, but bang per mouthful. Expensive or cheap, I just want good food, and something made by a real person, with a penchant for flavour. I started this blog for myself. I love good food; I travel frequently, and I wanted to document my experiences. Food is in fact an obsession for me, and it seems it always has been. I have to laugh when I find old postcards I sent as a child, in which I solely describe the foods consumed throughout a vacation. My parents also had an enormous garden. I grew to appreciate fresh vegetables, and the honey I used to have dripped on my finger, from the vat my Dad used for beekeeping. I consumed fresh cream and cheese from the farm, and nearly every imaginable homemade Ukrainian food that a Ukrainian granddaughter could be fed. It was certainly not pretentious, but always very good. Baba's food is not fancy, but there is a reason my Baba's first boyfriend named his perogy company after her. I have never had a better perogy than hers, and believe me, I've tried. I do not often create dishes for my blog with excessively refined techniques, as I also believe that everyone can cook something. No excuses. It doesn't mean that I can't use refined techniques, or that I don't; I just don't share those dishes, as others seem discouraged, when I am trying to mandate that we can all cook, and should share in a joy of good food. We do not need all of our food prepared for us from a box, we are all capable of preparing something. I work long hours with my two occupations, besides my preoccupation with food, and can always find the time and energy to prepare something. My idea of fast food, is a simple spread of flavourful and fresh vegetables, accompanied by equally simple meats or grains. Good food, doesn't have to be fancy, it just has to be good. Sometimes I write about food that seems so absurdly simple, as I hope to encourage friends to eat fresh, and enjoy a meal prepared with their own hands. A meal that is healthful for the body, and for the family as an opportunity to be together to enjoy each other's company. A meal is an opportunity to be savoured. For a while I lived on the Eastern Seaboard of the US, and restaurants were generally decent, no desperate necessity to find somewhere at least edible. The service might be brusque, but it was professional. You learn very quickly, that those who irritatingly complain or are excessively demanding are treated with inferior service. Generally, service was fantastic, and the food was wonderful. It came to be defined to me as good service. However, if I found a place I didn't enjoy, I wouldn't go back. If I spent hard earned money once, and there are hundreds of other options, why go spend more money at a less than stellar place? At this time, I also worked in several restaurants, and picked up the occasional catering gig, preparing the food. I am not a classically trained chef, but I can cook. Eventually you meet a lot of people, and pick their brains too. It also helped to live around the corner from a brilliant Italian pastry shop, incredible markets, and some of the best pizzeria's anywhere. You discover there is always something more to learn. I am an extremely curious person, and a voracious reader. There have been years in which I studied and memorized literally hundreds of restaurant menus. Abnormal to be sure. Sometimes it was like a game to see if I could pre-imagine how a dish would taste, just from reading the menu. I realize it's absurd. Although, I still occasionally pursue the same habit with recipes. It's just for fun, and when my expectations are blown out of the water, all the better. I must say that it is not often, when I do not have fewer books in my home than the local public library, from where I frequently borrow. I probably read too much about food, old and new, and for this I simply cannot apologize. It doesn't make me an expert, but I have a vocabulary. When I moved back to Calgary, after living away for nearly a decade, I became disappointed with the food and service I received. As time goes on, it improves, and for that I am thrilled. In the meantime, I have continued to cook for myself, and my family and friends more and more. I obsessively plan eating trips, to learn and discover. There is always more to learn. I certainly do not consider myself an expert by proxy. Actually, I'm hardly one to claim, expert status, even on things which I am more than certifiably an expert about. Although, I might very occasionally turn on foodtv, I honestly hard watch tv. Certainly, I don't like to watch schlock, or take it as anything more than entertainment. I do enjoy a good laugh, and shows which take me on a journey to a far away land for new experiences. I find it laughable that it is implied, I might consider myself an expert from watching foodtv, when I don't even really watch it. This is absolutely hilarious. NO press is bad press. Although, restaurants are not always happy when someone has a less than pleasurable word to offer; negative press is still press, and creates a desire for the curious truth seeker. Personally, I take all reviews I read with a grain of salt, and generally want to find out the truth for myself. I encourage others to do the same. I certainly do not take another's opinion seriously, if it is never without a certain element of scrutiny. I have eaten in New York often enough to know that New Yorker's do complain, albeit with nasty looks, or grossly absurd comments. Although, more often than not, and not shockingly, the food is quite good. I am not out to complain, but I believe in the tremendous power of potential held by the restaurants and food scene in Calgary. But we have to continue to demand more. More than nice silverware, a beautiful façade, and expensive ingredients; the food has to be good.

Unfortunately, I know too many people who do not dine out in this town because they are tired of having overcooked fish or similar, at anywhere other than super high-end restaurants; they are tired of receiving inferior food, or likewise paying through the nose for something edible. There has to be some middle ground. If a restaurant sends out food, and I am paying for it, it had better be good, no matter the dollar figure. I find that overly glowing reviews are too difficult to swallow, as it seems just too artificial and contrived. I am not painting a less than rosy picture because I have a flair for the dramatic, but because to I prefer to be honest, as I am a meticulous and particular eater. If I can make a dish better at home than in a restaurant, this is disappointing for me. This is just as disheartening when I have enjoyed beautiful dishes in the home of a friend, who is interested in food, and creates dishes more enjoyable than at restaurants. I just want to say wow, even for a dish that appears relatively simple. I eat out to be inspired, and this is my expectation. The food has to be better than the home cook, or at least equally as good, but I didn’t have to do the work. I do not dismiss the ridiculously hard work of chef's as something which can be easily imitated, or that should be less than highly regarded. But, I do not put myself on a pedestal either. I do not want exceptional food to go under appreciated. However, I have great difficulty supporting blatant mediocrity, in any form. We need to discuss the bad and the good, and to distinguish ourselves from mere lemmings. Not everything can be good, nor can everything be good for everyone. We all have our own taste; no I am not Thomas Keller, and I do not consider myself solely entitled to criticize others outright, but I do strongly encourage others to form educated opinions for themselves.

Add Post To: | | | | | | | | |

aspen - the last chapter

If you only have one day in Aspen, it's going to be a busy one. You'll need some hiking gear, biking gear, and your finest understated yet flattering fashions. While Aspen is famous for it's skiing, the summer more than exceeds expectations in every possible way. Start off at Ink! Coffee for the caffeine injection of your choice - you'll need it. If you haven't found the right rocket fuel to start your day there, devour a granola and vanilla yogurt parfait from Zele Cafe a few blocks away; it's loaded with fruit. While taking in the morning sunshine, pick up a free copy of the Aspen Times, or an Aspen housing magazine and become delirious while laughing away the cost of housing in Aspen. It's time for a hike. Ask anyone, where the Ute trail is, and be prepared to breathe heavily. Aspen is at 7900 feet, making it one of the most precarious airports to land, asides from accidentally running into a Gulfstream, as there is hardly any descent to the runway -- but also a fitness fanatic paradise. At elevation, you will work hard, and your efforts will be rewarded by loose-fitting pants, lean-mean muscle, and most importantly - glorious food to enjoy. Be sure to take a bottle of water, or a camel-bak if you decide to hike all the way up the mountain, as the Ute is only part of the way. If you make it to the top, attempt to take a deep breath, smile at your accomplishment and the vista, then fortunately for your knees, you can also take the gondola back down into town. There are many other hikes around, ask a local, or stop in a sporting goods shop, and they will point you in the right direction. Nothing is easy, but that's the best part. The gondola will drop you off near Big Wrap, one of the best values in town. For $6.70 + tax, pick up a savoury wrap, such as the Mr. Potato Head, which includes fresh roasted potatoes, spinach, grilled portobello mushrooms, pinto beans, jasmine rice, salsa, lettuce, cheese, with a roasted garlic vinaigrette in a whole wheat wrap. My favourite, is Rock Your World with fresh roasted turkey breast, confetti slaw (jicama, carrot, cucumber, green onion), lettuce, sprouts, guacamole, ranch dressing, and toasted pumpkin seeds in whole wheat. For further satiation, ice cream is a summer afternoon necessity. Paradise Bakery is the place, just follow the line. The peanut butter cookie, and chocolate brownie ice creams include their fabulous baked products, in creamy, dreamy ice cream, and are served with a mini chocolate chip oatmeal cookie. The muffins are scrumptious too. While Paradise Bakery is a chain, there aren't many ice cream shops that frequently have bassoon(!) or string quartets performing in the summer air. Now it's time for a quick change into cycling attire, and head up to Maroon Bells, just off the traffic circle (trust me, there's really only one). Maroon Bells is one of the most frequently photographed images anywhere, and often visited by tourists, but not by car. It is a road-bike ride with minimal traffic as it is accessible by bike or bus only. It is a definite climb, but well worth the effort, if not just for the racy downhill portion of the ride. Alternately, the entire morning can be rearranged to cycle a much further distance, but somewhat easier ride, and enjoy lunch at Pine Creek Cookhouse. A summer sojourn in Aspen would not be complete without enjoying a concert at the Aspen Music Festival and School. All the concerts are good, so don't worry too much, if you can only make one. It features the best of the best - the best young musicians to international starlings such as Canadian Measha Brueggergosman, John Zirbel, and Joaquin Valdepenas, to Yefim Bronfman, Sarah Chan, and Nadja Salerno-Sonnenberg. Even if you aren't sure of what to do at an orchestral concert, you will be dazzled and amazed, if even only by the fashion, and by the tent itself. It's not exactly a tent, but more of a semi-permanent structure, of higher quality than most concert halls. Finally, it is time to relax. Reserve a table at Montagna, located within the Little Nell, a Relais & Chateaux. Enjoy an aperitivo at the bar, the negroni are quite good, or save yourself for Master sommelier Richard Betts fine wine picks. A table outside near the pool can be lovely, and inside is equally enchanting, elegant and refined. You are in for a treat. Just to tease, the butter is sprinkled with fleur-de sel. It is a hotel, yes, but the food is strikingly good, with an emphasis on local products. Of the two nights we were here, the chef's farmhouse tasting menu, is to die for and a steal at $42 for three courses. Local vegetables, melt in your mouth pork with herbed pappardelle, and peach crepes to finish. It changes nightly. The second night we opted for a la carte, and were not disappointed. As expected, the service is impeccable. Above - porchetta with zucchini and chili Homemade lamb sausage with rapini and mustard: Ribeye with porcini, parmigiano-reggiano, and arugula: Pistachio gelato, chocolate-hazelnut gelato, with fabulously fresh local cherries: If further hiking time in Aspen is not an option, try to swing a drive up to Independence Pass. Make sure your car has turbo, or one can invariably be left to walk back down. The views, and race-track driving possibilities are well worth the effort. Finally, to conclude the day, take a stroll around town and gaze into glowing shop windows. A little window-shopping, and star-gazing, is just the way to end a delightful summer day. Ink! Coffee 520 E Durant St. - Downstairs (970) 544-0588 Zele Cafe 121 S Galena St. Aspen (970) 925-5745 Big Wrap 520 E Durant Av. Aspen - Downstairs (970) 544-1700 Paradise Bakery 320 S Galena St. Aspen (970) 925-7585 Aspen Music Festival and School Pine Creek Cookhouse 314 South 2nd Street (970) 925-1044 Montagna, at the Little Nell 675 E Durant Ave. 888.843.6355 For more info on eats: EatAspen Big Wrap video (not mine):
Add Post To: | | | | | | | | |

Rice to Riches

I have made a bit of a pilgrimage here each time I make to nyc. To here? Yes, every time I'm in town, I must go to Rice to Riches, a gelateria-styled rice pudding bar. If you love rice pudding, this is the place for you. Even if you think you don't love it, this place might just have you re-thinking your priorities. Why not? First of all, it's fun. We all love ice cream, and while rice pudding is not ice cream, but the concept is so similar and that's what Rice to Riches is all about: FUN. Just as with ice cream or gelato, we love to admire the flavours under the glass, choose the flavour, or maybe even taste a couple just to be sure. There's usually twenty kinds to choose from. Then there's the size: solo, epic, sumo, or moby. The solo will set you back $6, while the moby serves 10 for $40. In case there weren't already enough options, there are more decisions to be made. Which topping(s) will you choose? There are several, to help everyone make their own original concoction. Choose from, "toasted buttery pound cake", or "chilled espresso with a hint of cocoa." I take mine plain. I've sampled enough now to know that my favourite flavour is man-made mascarpone with cherries, or I'll willingly suffer through hazelnut chocolate bear hug. If need be of course. But don't attempt to share, it just doesn't work. If you can't make it to New York, you can always have it shipped within the US. Rice to Riches, 37 Spring Street, between Mott and Mulberry St, New York City - 212.274.0008, Open: Sun-Thu 11am-11pm; Fri & Sat 11am to 1am, www.ricetoriches.com Rich and creamy mascarpone with dried cherries: The counter with all the scrumptious flavours:
Add Post To: | | | | | | | | |

Taste of the show

An empty stomach and grocery store shopping do not mix. I would probably buy the entire store! This is probably also good advice for attending a food convention. With row upon row of samples, and vendors looking to entice new buyers, one could easily eat everything within sight. Which is fine, except in New York, when there is more than just a convention, after all, it's New York! The eating possibilities are endless. I just got back from the Fancy Food Show in New York City, and just want to give you a sneak peek before I give you all the details on the trip, and all the accompanying yummy eats. New York already has some of the very best eats one could imagine, and was miraculously even more enticing with the show. What a great combination! If you can stomach it of course... At first, the food show seemed daunting as there were miles and miles of booths, with samples, tastes, and an overwhelming amount of information. There were thousands of rare and unusual products, and more familiar favourites as well; everything from smoked blue marlin to Walker's Short Bread. As an obsessive-compulsive only virtual New Yorker, I spent hours planning and poring over which restaurants I would check out. It starts to become difficult to choose. Restaurant reviews help, but there are many oddball reviews, which need to be taken with a grain of salt. Finally, the anticipation subsided as I made it to most of the places on my "must eat" list. Usually, my restaurant lists include places with more unusual dishes, which are not available in Calgary. If a restaurant can make it in New York, it pretty much has to at least be good, or it just won't survive. New Yorker's are picky, and for good reason - there's so much choice! In the next few days, I will be making several posts for the highlights of the food show and the city. I think my feet are just starting to recover from all the walking. I just hope my feet won't walk away, as they are very confused, before I can finish giving you the complete details from the trip. Just to get an idea of the enormity of the place, check out those booth numbers! These wheels were fantastically enormous too. It was hard not to want to eat the entire thing, right then and there. Here's an idea of what the booths look like: At the Rougie booth, I ran into Julie from Bite here in town. She introduced me to Chris from Rougie, and we all enjoyed some champagne, and foie gras torchon. How cool is that!?
Add Post To: | | | | | | | | |