Restaurant Review: Xocolat

Earlier this year I’ve started to take Spanish lessons and it’s been quite a blast. People have told me that learning Spanish is easier when you know French, but unfortunately for me, I stopped French classes after Grade 7 and that was a loooong time ago. What I have found is that knowing Mandarin and the pin yin system has actually helped because the pronunciation of the alphabet in Spanish is quite similar to pin yin. Who knew right? So it was quite interesting to find myself speaking Spanish at the new Mexican restaurant, Xocolat, where the waiter was very a great sounding board for my elementary Spanish.

Atmosphere: Elegant and posh interior highlighted by splashes of fushia to create an avant garde dining environment.

Price Range: Mid $10s - $30+

Food and Wine: I was extremely excited to try Xocolat ever since the attending their opening event. It’s nice to see a Mexican restaurant go beyond your typical burrito and highlight dishes that are more local and authentic. After being greeted by the owners (they try to stop by every table), he also suggested we try several of their popular dishes and so we did!

Starting with the Trio de Mariscos appetizer, there were three types of seafood which is cooked by using citrus, like a ceviche. The shrimp was served with a cucumber gelee formed using molecular gastronomy, the octopus was paired with a cilantro salsa and the scallop topped with pineapple. My favorite was the shrimp, it was sweet and the cucumber gelee added an interesting texture. Since Calgary is land locked, the seafood can just never quite compare to cities by the sea and unfortunately I think that really took away from the flavours in this appetizer, which had an interesting concept.

I was really excited about my entrée, the Mole de olla. It’s a braised short rib served with a pretty (the color just pops) carrot puree, guajillo sauce (chili peppers) and veggies. The short rib was extremely tender and had lots of flavour. I really enjoyed the creamy smooth carrot puree, adding just the right amount of sweetness to contrast the guajillo sauce which wasn’t spicy but more provided umami to the dish.

The hubby ordered the Puero Pibil, which had pork two ways, a pork belly and pork shoulder served over a black bean puree and garnished with a bit of green onion. The pork belly didn’t have the typical sear we expected but was served more in a braised form. It’s different but in this case it worked because the braised pork shoulder ended up being a bit on the drier side. So a bit of the belly and shoulder together balanced things out.

For dessert we decided to go with a decadent one, Churros with chocolate and a refreshing one, the Tequila mousse. The tequila dessert is quite a sight. The outer shell is formed using molecular gastronomy, which is filled with a light tequila mousse. You’re meant to break the shell and mix it in with the mousse to get a combination of flavours and textures making for a very interesting mix. As for the churros, they’re not quite the traditional churros but a bit doughier, which I enjoyed. They come with a silky chocolate sauce on the side so you can choose to dip your churros or not, but who doesn’t!

We decided on the La Crema Pinot Noir that evening, which is one of my favorite pinots. It’s light but still has a rich, smooth finish. The owner mentioned that it’s a great pairing for Mexican food because it doesn’t overwhelm the flavours nor does it get muted by the robustness of their cuisine. It is also a great wine just for sipping, if you weren’t enjoying it with a meal.

My Pick: Mole de Olla

Overall: It’s really nice to see a Mexican restaurant serving true Mexican food, yet it’s not so traditional that you’re just expecting plain mole on a plate. They’re changing things up with molecular gastronomy and different flavour combinations, using a bit of the old and a bit of the new to create dishes that are unique and exciting. Combine that with the distinctive dining environment and great cocktails, sounds like a great place for me to go practice my Spanish. Yo necessito practicar espanol!

Xocolat

816 11 Avenue SW

Calgary, AB

(403) 264-6555

Website: www.xocolat.ca

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Restaurant Review: Bonterra Trattoria

With the weather warming up in the city, patio season is seemingly in full swing. Driving down 17th Ave you can see how busy it is and how hard it is to get a table outside. It’s great to enjoy the hustle and bustle of that area, but when I just want to relax and really put my feet up, I swing by Bonterra. They have an amazing hidden patio just off of 10th Ave and a nice menu selection to accompany the ambiance.

Atmosphere: A patio reminiscent of an Italian courtyard in the countryside of Tuscany with the interior boasting an open dining area with heightened ceilings and brick façades.

Price Range: Mid $10s - $30+

Food & Wine: It’s hard not to pick at the breadsticks sitting at the table waiting for our food to arrive, but they’re just so good. I can easily go through a whole jar full. Luckily the waiter stopped by and dropped off some amazingly fluffy focaccia, taking my attention away from nibbling on the breadsticks…for a while anyhow. The focaccia was remarkably soft and went amazingly very well with the herb infused olive oil. I probably could have just eaten focaccia and olive oil all evening with a few bites of breadsticks to cleanse my palate (yes, I enjoy my carbs).

For our antipasti dish we had the grilled calamari served over a bed of fresh spinach and sun dried tomatoes topped with olives, roasted almonds and golden raisins, drizzled with olive oil. It was a nicely well rounded dish, perfectly spiced with a hint of sweetness that lingered at the end. A very refreshing way to start the meal and a nice twist on calamari, where many places tend to deep fry them, the way it was served here it retained its flavour while remaining tender.

We had the Gnocchi di Ceci as the pasta dish, served with spicy lamb merguez sausage, chickpeas, sun dried tomatoes, fennel and topped with plenty of fresh ricotta. The gnocchi was soft and doughy with the accompaniments providing a punch of flavour. I did find the merguez a bit strong after a couple bites so I’d recommend sharing the dish if you enjoy milder flavours.

As a secondi, we ordered the Tonno, which is fresh tombo tuna seared on the outside to a medium rare on the inside and served over top cous cous, cipollini onions, pistachios, sundried tomatoes and paired with a bit of quince jam. The tuna itself was cooked perfectly, with a charred smokiness due to the grilling process. The taste reminded me of flame broiled sushi I’ve had before. The cous cous was cooked al dente, which slightly less done then what I’m used to so it was a bit of an adjustment for me, seeing as it is an Italian restaurant I wasn’t surprised. I suggest getting a bit of the sundried tomatoes and cous cous with the quince for added sweetness and pistachio for crunch in each bite to really balance out the flavours.

To end our meal we shared the Cheesecake with lemon coulis and blackberry compote. The cheesecake itself is more traditional, which is a bit richer in texture, without being overly heavy. I enjoy creamier cheesecakes, so this one definitely fit the bill. It’s smooth and velvety with a nice amount of sweetness. Nothing pairs better with cheesecake then a good fruit compote, a simple yet decadent way to end the meal.

The server recommended I try the Costanza wine by Castello Romitorio that evening to pair with all the seafood we were having. It’s a vermentino chardonnay blend with lots of fresh fruit aromas. Not overly sweet, with a dry finish. It paired very nicely with the calamari dish and the smokiness of the tuna.

My Pick: Calamari

Overall: Always an enjoyable meal at Bonterra, the experience is heightened when you relax in their patio. Off the beaten path but an oasis in itself, its one of the few hidden escapes within Calgary. Although word is starting to get out, so be sure to get there early because you can’t reserve seats in the patio!

Bonterra Trattoria
1016 8 Street SW
Calgary, AB
(403) 262-8480
Website: www.bonterra.ca

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Banff Rocky Mountain Wine & Food Fest - Tickets Giveaway!

The Rocky Mountain Wine and Food Festival, which is being held in Banff on May 10 & 11, 2012 at the Fairmont Banff Springs again this year! It’s a great time to sample the best that Banff has to offer along side some amazing wines and spirits. Even better with this amazing weather we’re having lately.

I have a set of tickets to give away for the Friday May 10th from 7-10pm session (they are entrance tickets only, sampling tickets will need to be purchased). Please let me know if you’re interested in the draw by replying to this post or send me a tweet (@scrumpfitfood). I will announce the winner this Wednesday.

For those who are interested in attending the other sessions, I’ve posted additional information below. The tickets to the events are selling out fast (Saturday evening session already sold out), so be sure to pick them up soon!

THE BANFF ROCKY MOUNTAIN WINE & FOOD FESTIVAL RETURNS TO THE ROCKIES

Banff’s largest wine and food Festival is taking place at the majestic Fairmont Banff Springs

WHAT: The Bow Valley’s favourite wine and food event is celebrating another gourmet weekend in the Rockies. The Banff Rocky Mountain Wine & Food Festival invites guests to sample from a wide array of wine, scotch, beer and other libations, paired with delicious food samples. Wine and beverage experts will be available to share their knowledge and suggest tasting notes as attendees sample their way from booth to booth. The Grand Tasting Hall will feature the best cuisine that Banff restaurants and eateries have to offer including samples from The Bison Restaurant & Terrace, Rimrock Resort Hotel, Sunshine Mountain Lodge, Balkan - The Greek Restaurant, Bear Hill Brewing Company, and many more. Liquor Depot will once again feature an on-site liquor store, where attendees can purchase their favourite finds. Liquor Connect will also be available to demonstrate how LiquorConnect.com can help locate all liquor products offered at the Festival in stores across the province.

WHO: Wine, spirit and beer enthusiasts as well as food lovers with healthy appetites will unite to indulge in a tasty selection of mouth-watering delights. The Festival offers a weekend of fresh mountain air and the chance to enjoy a fun outing with friends or loved ones, while discovering new favourite food and beverage products. The Festival is also the perfect setting for those looking for a special Mother’s Day weekend activity. 

WHY: To celebrate the art of food and beverage creations brought to light by talented Banff and area restaurants, hotels and food purveyors, as well as wine, spirit and beer providers. The Festival presents Albertans with an exclusive weekend of indulgence, sampling and savouring in the Rocky Mountains. 

WHEN: May 10, 2013 7-10 p.m. Friday Evening Session

               May 11, 2013 2-5 p.m. Saturday Afternoon Session
               May 11, 2013 7-10 p.m. Saturday Evening Session Sold out!

WHERE: The Fairmont Banff Springs
Conference CentreVan Horne Ballroom,
President’s Hall & Concourse
405 Spray Ave, Banff, AB T1L 1J4

Tickets are available online at rockymountainwine.com. Sampling coupons are required for sampling and can only be purchased onsite.

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Banh Mi Subs Made Healthy

Banh mi sandwiches have been quite the rage these last couple years because it is truly one of the few foods that have existed way before the whole fusion movement. One could say it’s one of the original fusion foods. Made with different types of cured meats, layered with Asian pickled vegetables, jalapenos, cilantro and all stuffed inside a crispy French baguette. Nobody can deny that it makes a tasty combo. However, it’s not exactly the healthiest for you due to the processed meats, pate, mayo etc that’s added in for flavour and not for health. The good news is its extremely easy to switch out ingredients to make it healthy yet not lose the tastiness of the sandwich.

Many (especially food trucks) have taken this twist on the banh mi sandwich to a whole new level with creations such as satay, vegetarian, grilled chicken, really…anything goes! So I decided to play around with several simple yet quick recipes to find my own healthier version and came up with the following. It works for either when you have a bit of preparation time or if you’re in a bind but still craving a homemade viet sub, but note, it’s still quite time consuming so I wouldn’t recommend it for a 20 min dinner occasion (yes we all have those nights…).

Pickled Vegetable Ingredients:

1/2 cup rice vinegar

1/4 cup water

1/4 cup white sugar
1/4 cup carrots, cut
1/4 cup white daikon, cut
1/4 cup onion, thinly sliced

Pickled Vegetable Preparation:

In a sauce pan, mix together rice vinegar, water, and white sugar.

Set over medium heat and bring it to a slow simmer. Remove from heat and allow it to cool to room temperature.

Combine the carrots, daikon and onions in a medium sized bowl. One that is large enough to submerge all the vegetables in the vinegar mixture.

When the vinegar has cooled down, pour it on the vegetables until they’re fully submerged.

Set aside for at least 30 mins, but better if it can be left overnight for the flavours to really penetrate. Place plastic wrap over the mixture and put it in the fridge overnight.

When ready for use, pour out the vinegar and set the veggies aside.

Pork Ingredients:
1lb pork tenderloin or boneless pork chop

3 cloves garlic, minced

1 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp fish sauce
1 tsp ground pepper
1 tsp sugar
1 tsp chili garlic sauce (optional)

Pork Preparation:

Cut the pork tenderloin or pork chop in to slices.

In a bowl, combine the garlic, dark and light soy sauce, fish sauce, pepper, sugar and chili sauce (if using).

Allow the pork to marinate at least 30 mins or overnight if possible.

Once ready, heat a pan or wok, pour in a bit of oil (~1 tbsp), add the pork and allow it to brown a bit. Turn down the heat if the pork browns too quickly. It needs to cook through evenly so the center also cooks without just burning the exterior.

Taste and adjust with a bit of salt and pepper if necessary. Continue to cook the pork until the juices evaporate.

Set aside and allow it to cool slightly.

Banh Mi Ingredients:

French baguette

Light mayonnaise

Cucumber, sliced thinly lengthwise

Cilantro

Jalapeno peppers, seeded and cut thinly

Preparation:

Slice the baguette (highly recommend baking your own baguettes, and I have a great recipe, but I guess that's another blog for another time) lengthwise but not all the way through, open it up and slightly toast it for 2 mins or so.

Once ready, spread the baguette with a bit of light mayo.

Add a bit of pork, top with the pickled vegetables, cilantro, jalapeno peppers and a cucumber slice.

Serve and enjoy!

Should make 4 good sized portions!

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Restaurant Review: Ristorante Pulcinella

Kensington is a great place to stroll around during the summer months and with the weather warming up I’m really looking forward to doing just that. It really is a bonus to also have lots of restaurants just around the corner..or more so on every corner. There are so many choices when it comes to dining options in Kensington that it’s hard to pick and choose where to go. So I’m not surprised that I’ve yet to make my way down to Pulcinella until my friend brought it up one day. Since I’m usually in other parts of downtown, when I was in Kensington last, I made it a point to drop by.

Atmosphere: Open dining area with modern ristorante decor yet keeping a casual Italian trattoria vibe.

Price Range: Mid $10s – Mid $20s

Food and Wine: We were there for a pretty early dinner that evening, which meant we got one of the coveted tables by the window. After ordering our drinks (I recommend starting with a prosecco..or two), we decided on some appetizers to start. We had the Calamari Fritti and Tuscan Bruschetta. The calamari was very lightly breaded and coated in a spicy lemon tomato sauce. I really enjoyed the bit of spice that lingered afterwards.

The Tuscan Bruschetta is a great dish for sharing. It came with three good sized portions of their house pizza dough topped with tomatoes, olives, capers, sun dried tomatoes, and roasted peppers all drizzled with olive oil. The tomatoes were sweet and juicy with the addition of olives and capers giving it that additional tanginess, which brought the dish to a different level, making it not your usual Bruschetta.

We were in the mood for pizza and I was intrigued by their forno oven, so we ordered the Capricciosa to share. My girlfriend and I were both craving different ingredients, which all so happened to land on this one pizza. Fully loaded with mushrooms, prosciutto, olives and artichokes, the only thing I could think of that would bring it up another notch would be to add some truffle oil (what doesn’t taste better with truffles?)! I did find the pizza to be a bit doughier in the middle than what I’m used to because I prefer my pizza dough to be on the crunchier or crispy side, but I did enjoy the toppings and the smoky flavour infused in to the pizza from the forno baking process.

For dessert we shared the Fresh Unbaked Cheesecake topped with a slightly sweetened fresh berry coulis. The texture of the cheesecake is a bit lighter than the conventional baked cheesecakes. Since it’s unbaked, it has a whipped cream cheese mouthfeel. The berries overtop were a nice contrast providing a bit of both sweet and sour to the cheesecake, which can be muted if you just eat it alone. Since I’m not in to overly sweet desserts, the cheesecake was a nice way to end our meal.

My Pick: Calamari Fritti

Overall: With so many great restaurants in Kensington, it’s always hard to pick and choose where you want to go and what you want to try. Pulcinella is a great space to people watch (I have some friends to go there for that specific reason) while sipping on some great beverages and sampling some delicious appies. I’ve also been told they’ve got a great patio in the summer. So why not stroll over?

Pulcinella

1147 Kensington Crescent NW

Calgary, AB

(403) 283-1166

Website: www.pulcinella.ca

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Restaurant Review: Roosevelt

A new trend has seemingly taken off recently. Amazing new diners focusing on sandwiches are starting to pop up in many different cities. No longer is the focus on just the mighty burger, but people are starting to crave a well made porchetta or smoked meat sandwich as well. Calgary is no different, enter Roosevelt a new restaurant that features just that, delicious sandwiches (well..they have burgers too).

Atmosphere: A new aged diner featuring a large open kitchen and dining area. A great place to hang out for lunch or even for a pre / post dinner drink.

Price Range: Mid $10s

Food & Drinks: When we first stepped in to Roosevelt, no word of a lie, my husband’s first words were, “have we been here before?” seeing as that was our first time there...No was the answer. However, the design of the interior just reminded him of Roosevelt’s sister restaurant 80th & Ivy, which can be found just further down 17th Ave. With the high bar tables and lighting fixtures, I too thought it reminded me of the bar area at 80th.

Aside from the interior however, the food menu is very different. Roosevelt’s focus is more on sandwiches and diner type fare. We started with the Down South Salad, which is probably the lightest tasting take on a taco salad that I’ve had for a while. Featuring fresh crisp greens with cherry tomatoes, sweet corn, feta, black beans, topped with blistered jalapeno vinaigrette, crisp tortillas and a side of avocado relish. It sure does sound like a lot but it all works well together. The tortillas providing the crunch that compliments the creamy avocado, if Roosevelt continues to churn out salads like this, then I can definitely see myself straying away from the sandwiches and ordering salads for lunch, which is extremely rare.

I was intrigued by the Mediterranean Cured Meat Sandwich, featuring Spanish ham, soppressata, marinated eggplant, rosted peppers and a creamy goat cheese spread. Since I’m not a huge fan of goat cheese (gasp, yes I know…I tried, but I just can’t do it) so instead they were extremely accommodating and offered a creamy mayo spread instead. The sandwich all comes on a fresh ciabatta bun along with a side of fries, soup or salad. There was a good amount of cured meat in the sandwich, which could have gotten a bit salty but I found the creamy mayo helped mellow it out without taking away the amazing flavours of the different types of meat. I decided to splurge that day and got an order of their fries, which came with house made ketchup. They were extremely crispy, just the way I like it, perfect pairing with a good sandwich.

The hubby ordered the Smoked Meat Sandwich, as the name suggest, is slices of smoked meat layered with caramelized onions, braised cabbage and topped with gruyere cheese and mustard all between slices of rye bread. We didn’t find that the meat had much smoke flavour, but it was still tasty due to the bit of fat that helped prevent the sandwich from becoming dry. We got a side of the cream of broccoli soup. It was tasty and not overly salty or heavy (often happens to cream based soups), it was a nice compliment to the plate.

For dessert it was hard not to succumb to the Coconut Cream Pie, featuring toasted coconut layered over top a creamy center and crispy crust, served with a vanilla whip cream on the side. Each bite was just as amazing as the first. Not overly sweet, but enough to satiate your dessert craving. The pie was full of coconut goodness and it was definitely a good sized portion of pie.

My Picks: Mediterranean Cured Meat Sandwich, Coconut Cream Pie

Overall: Long gone is the pub food that used to be Classic Jack’s (the lounge that use to occupy the same space), instead replaced by fresh salads and sandwiches for both the lunch crowd or those looking for a quick snack. With a nice selection of drinks and beverages that accompany their menu, I’m looking forward to going back and checking out the other items on the menu…oh and the brunch!

Roosevelt
933 17 Avenue SW
Calgary, AB
(403) 719-9330
Website: www.rooseveltcalgary.com

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Mendoza - the Argentine Wine Country

Now that Calgary is on the cusp of spring (we’ve actually been getting some pretty decent weather the last couple weeks). It’s got me thinking of the countries down South that are beginning their fall, specifically Argentina and Chile, which I was lucky enough to visit at the end of last year. Autumn means grape harvest and wine production time for those countries and while we were in Mendoza, Argentina last year we had the opportunity to visit some beautiful wineries.

Once you land in Mendoza, the first couple things you see is all the wine barrels they display in the airport and along the side of the road welcoming you to their wine country. The city of Mendoza itself isn’t overly large, but the greater Mendoza area, which includes the Maipu region, making it the fourth largest metropolitan area in the country and they produce 70% of the country’s wine.

The city is made up of four different plazas situated around the centre Plaza Independencia, which is also the largest. To the west there is Plaza San Martin and Plaza San Lorenzo. To the east is Plaza Italia and Plaza Chile. Each plaza is designed differently to represent its name. It was wonder roaming around the city and admiring the differences of each.

For most travelers that come to Mendoza (I’m talking 99.9% if not more), it’s the wine that draws them in. You can easily sign on to wine tours through the hotel or hostel you’re staying at. They run daily and the main regions they go to include the Maipu and Lujan regions. The tour we took drove us to the Maipu area where we visited a large commercial winery and contrasted it with a small family owned winery. Both specializing in Malbec grapes but also producing other varietals. It was amazing being able to compare the large vats of wine in the commercial winery to the small hand powered machinery used in the smaller winery. After the tour of the winery we were always provided a tasting to showcase the wines produced at each. It was hard to only buy a couple bottles since they were all so delicious, plus the price couldn’t be beat!

As part of the winery tours you also have the option to visit an olive oil factory, which we did. It was eye opening the amount of olives required to get just one bottle of olive oil. At the sampling, we were treated to both flavoured oils and oils that weren’t fully filtered giving the olive oil a cloudy appearance. When you taste that particular type of olive oil, the unfiltered oil provides a lingering grassy taste, which can’t be found at your typical grocery stores. It was definitely my favorite, although the garlic olive oil was hard to beat as well.

There are many different resorts located in the maipu region where you can stay and enjoy everything the wineries have to offer including spa getaways and amazing dinners. But if you’re not there just for the wine, Mendoza is also located just east of the amazing Andes Mountains. We decided to join another day tour which took us trekking through the Andes and we also go to repel down beside a 40 ft waterfall. Although the Andes Mountains aren’t quite the same as the Rockies (they’ll forever be my favourite mountain range), it was nice to compare and contrast the differences between the two. After the trek we decided to stay mid mountain and treat ourselves to a lovely Argentinean lunch along with a bottle of Malbec (of course).

Talking about food, there area some amazing restaurants that we were able to visit and during the summer months in Mendoza the main street to people watch while enjoying a bite is definitely Ave Sarmiento. Argentineans enjoy their offal (innards) as much as their meats so I highly recommend it when you’re in the country. At Patrona, they offer a mixed grill featuring beef, pork, chicken and offal meats. It’s a perfect size to share amongst two people.

A famous wine bar in Mendoza is The Vines of Mendoza, where you’re able to mix and match different wine varietals and possibly even create your own wine. At the Park Hyatt, they do a feature of food and wine pairings each week where you get unlimited tapas once you pay for the wine tasting. It’s a great way to relax while comparing and contrasting the different wines they have featured with each course. The hotel and restaurant itself was amazing and shouldn’t be missed.

One thing I am missing the most right now is the amazing wines that are being produced in the countries south of the equator. Now that we’re fully headed in to spring and soon enough summer (fingers crossed), the South American countries are in full wine production mode. It’ll only be a matter of time before the bottles are shipped north so we too can enjoy their harvest. However, there will always be those special wineries that do not ship their wines up north and those are the ones that I will truly miss. I guess it just means it’s time to book another wine vacation…right?

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