MARKET RESTAURANT OPENS ON CALGARY'S 17TH AVENUE

Owner of Market, Vanessa Salopek

 Holy Wood Oyster with mignonette foam

 Left to right: Yvan Toulouse and Executive Chef Geoff Rogers

 

 Mixologist Rebecca Davis pours cocktails into martini glasses

  

 A closeup of Davis's cocktail creation 

The urban cultivator- a showpiece.

 The market Chefs working on the line

 

  A beautiful dish, served in egg shells

 

 Scotch Quail eggs

 

 Chef de Cuisine Dave Bohati preps eggs in the kitchen

 

 Foie Gras Macaroon

All Photography K&S Media

What do a cow, two forks, a maple leaf and two sheaths of wheat have in common? They are the emblems of the newly opened Market restaurant on 17th Avenue in Calgary.  During a grand opening ceremony chefs, owners, managers, bartenders and staff mingled with guests. The crew at Market includes: Vanessa Salopek
(owner), Geoff Rogers (Executive Chef), David Bohati (Chef de Cuisine) Yvan Toulouse (General Manager) and Mixologist Rebecca Davis.

"For MARKET, it’s a commitment, a choice, and a way of life. MARKET is founded on the principles of community, relationships and ethics, paying homage to Alberta’s heritage by drawing from the seasonal resources that are found regionally."

A showstopper piece of the restaurant is the herb growing Urban Cultivator, an internal home garden that garnered oohs and aahs from guests. Other unique features are the house-made rootbeer, stenciled artwork, and customized tablewares.

marketcalgary.ca

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ALL PHOTOGRAPHY COPYRIGHT K&S MEDIA 2013

You may visit the NEW Winter 2012/13 digital edition of City Style and Living magazine (also available in print) at the following address (follow the three simple steps to access the full magazine, online) :

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GOLD MEDAL PLATES 2012: A PHOTOSTORY

Guests had the opportunity to bid on some fantastic auction items

 

 CSL spoke with down to earth Gold Medal Olympian Kyle Shewfelt, a passionate athlete for his sport of gymnastics.  Shewfelt also commentated during the 2012 Summer Olympic games, and did an outstanding job (definitely one of CSL's faves from the games).

Several auction items

 

 Victoria Gin, signed by the athletes were on display

2012 Gold Medal Plates Calgary winner, Michael Dekker (Rouge Calgary) plates up his foie gras with blueberries

  

  Chef Dekker's plated dish

BRASSERIE AND WINEBAR KENSINGTON: Executive Chef Cam Dobranski

 DISH: House made Brome duck pastrami and foie sandwich

WINE: Black Hills Estate 2011 Cellar Hand white

 

  BELGO : Executive Chef Shaun Desaulniers

 DISH: Briased oxtail tortellini, forest mushroom salad, parmesan basil foam

WINE: Gery Monk 2009 Merlot

NOtaBLE: Executive Chef Justin Labossiere

DISH: Wood fire grilled elk striploin, wildgame pate en croute, huckleberry jus

WINE: Laughing Stock 2009 Portfolio red

HOTEL ARTS RAW BAR: Executive Chef  Duncan Ly

DISH: Petite saddle of lamb, pearl onion and raison preserve, apple and parsnip parfait

WINE: Sandhill 2009 Syrah

MODEL MILK: Executive Chef Justin Leboe

DISH: Model milk hot dog with smoked veal and foie gras.  Peanut aoili, tomato truffle relish.  Brioche bun.

WINE: Clos du Soleil 2011 Rose Cabernet Sauvignon

 

 Executive Chef Home tasting room, Xavier Lacaze

 

HOME TASTING ROOM: Executive Chef Xavier Lacaze
DISH: Crispy berkshire pork and alberta potato roll, red beet mustard, pickled B.C. radish salad
WINE: Blue Mountain 2010 Pinot Noir

  CHOP STEAKHOUSE: Executive Chef Andrew Keen
DISH: Trio of rabbit, parfait, rillette and cured smoked loin

WINE: Mission Hill 2009 Perpetua Chardonnay

 TOWNSHIP/ CANVAS: Executive Chef Kenny Kaechele
DISH: Scallop choucroute with braised veal cheek
WINE: Black Hills Estate 2011 Viognier

CATCH: Executive Chef Kyle Groves

DISH: Sturgeon wrapped carb, Colville bay oyster and BC spot prawn, Plateau de Mer re-imagined.

WINE: Black Hills Estate 2011 Alibi

CRAZYWEED KITCHEN (Canmore): Executive Chef Eden Hrabec

DISH: Brown buttered sweetbreads, apricot masala, smashed baby potatoed with wilted spinach, chicken black pepper poppadom, preserved lemon

WINE: Joie Farms 2011 Noble Blend

 

Hospitable Chefs from the Marriott Calgary, (left) Executive Chef Eric Larcom and (right) Executive Sous Chef Hussein Haji smile as they proudly show off their dessert creations.

The dessert: maple bacon cupcake was beautifully spiced, with a mascarpone/ cream cheese frosting.  This would be great as a tea cake.

The 2012 Culinary Winners are:

Gold: Eden Hrabec Crazyweed Kitchen 2011 Noble Blend, Joie Farms (Okanagan)

Silver: Cam Dobranski Brasserie &, Crazyweed kitchen Wine Bar Kensington 2011 Cellar Hand White, Black Hills Estate (Okanagan)

Bronze: Duncan Ly Raw Bar 2009 Syrah, Sandhill (Okanagan)

Best of Show Award Winners:

Gold: Blue Mountain’s 2010 Pinot noir

Silver: Black Hills 2010 Viognier

Bronze: Joie Farm 2011 Noble Blend

 www.goldmedalplates.com

You may visit the NEW Fall 2012 digital edition of City Style and Living magazine (also available in print) at the following address (follow the three simple steps to access the full magazine, online) :

1) go to http://www.citystyleandliving.com
2) click on the 'front cover' image, on the left hand side of your screen
3) to flip through the e-magazine, click on the bottom right hand corner
of the magazine, just as you would our print magazine!

Follow us on twitter @CityStyleMag

FORGET EVERYTHING YOU THOUGHT YOU KNEW ABOUT VODKA: ALLISON DEDIANKO GLOBAL AMBASSADOR FOR BELVEDERE VODKA VISITS CALGARY

The tasting of three of Belvedere Vodka's selections: (left to right): original, pink grapefruit, citrus

A bottle of Belvedere Vodka specially made with acid etched glass through which the Polish architectural marvel can be seen

 Philippe Grandois of JustCocktails.org co-hosted the event

Allison Dedianko Global Brand Ambassador of Belvedere spoke about the brand

Ahi tuna and compressed watermelon a delightful combination at Candela Lounge

A rosemary gimlet cocktail - beautiful and simple (recipe below)

Belvedere Vodka and JustCocktails.org hosted a tasting at Candela Lounge in Calgary.  The theme that emerged was debunking common myths about vodka.  When first introduced to the North American market in the 1930s vodka was touted as an odourless, tasteless and colourless drink.  Since then, the industry has been working to erode this definition.  Vodka, which means little water, is any spirit that contains 96.5 per cent alcohol by volume. 

Part of the super-premium category of vodka, Belvedere is distilled in Poland from Dandowski gold rye, usually reserved for baking.  With the emblematic Presendential Palace emblazoned on each acid etched glass bottle, Belvedere is "all about provenance - local water, rye and Polish pride," explained Philippe Grandbois who co-hosted the event.

Global Brand Ambassador, Allison Dedianko who won the Bartender's Dream Job Search, called vodka "the cowboy of the spirit world because it can be made in any country, with any raw material, and any amount of distillations."  The dynamic and friendly Dedianko (and one of the most engaging and approachable spirits Ambassadors we've met) spoke about the points of distinction that have made Belvedere a leader in the super premium category.  "We are an open book at Belvedere there are no smoke and mirrors - we did start the category.  We use a four column continuous still and only use a pot still for maceration.  Belvedere is quadruple distilled and for our macerated vodka we use real ingredients instead of compounds." The tasting included Belvedere Pure, Belvedere Citrus and Belvedere Pink Grapefruit. 

Guests sipped vodka while nibbling olives, hummus featuring carrots, naan, ras-al-hanout chicken, balkan yogurt and short rib and desserts of gorgonzola ice cream with poached pear and brownies with pistachio ice cream.  With rosemary gimlets passed to guests and glasses raised in cheer Grandbois reminded guests that, "with vodka, unlike Scotch whiskey where you are in constant contact with the glass and spirit, you have to impress quickly."  And impress they did.

Rosemary Gimlet
1 1/2 oz Belvedere Pure
3/4 oz rosemary infused simple syrup (equal parts sugar and water simmered with rosemary sprigs)
3/4 oz fresh lime

www.belvederevodka.com

ALL PHOTOGRAPHY COPYRIGHT K&S MEDIA 2012 

You may visit the NEW Fall 2012 digital edition of City Style and Living magazine (also available in print) at the following address (follow the three simple steps to access the full magazine, online) :

1) go to http://www.citystyleandliving.com
2) click on the 'front cover' image, on the left hand side of your screen
3) to flip through the e-magazine, click on the bottom right hand corner
of the magazine, just as you would our print magazine!

Follow us on twitter @CityStyleMag