FEAST UPON OUR CULINARY SNAPSHOTS FROM the wilds of Alberta, where restaurants adapt to the wild landscape created by the crisis with social media – a crucial lifeline between restaurateurs and their invaluable Canadian customers.
IT TAKES A VILLAGE ICE CREAM | CALGARY
Offering scoopfuls of cool, essential comfort
Billy Friley, owner of Calgary’s Village Ice Cream’s 3 locations, found triple-scoop success through the contactless curbside pickup of 11 liter (3 gallon) pails. He also donated ice cream packs to local hospitals and frontline works, generously donating 5,905 scoops (and counting). Billy credits his real MVPs: his fantastic, dedicated staff who crush the summer/fall lines each and every day. #VillageIceCream
GO BIG, OR GO…| BANFF
Canada’s big attraction…goes biggest!
In the heart of world-heritage Banff National Park’s world famous Banff Springs Hotel, Canada’s “Castle in the Rockies,” has changed up how they offer products. Executive Chef Robert Ash and Executive Pastry Chef Lloyd DeSouza’s new concept, “Go Big or Go Home,” offers larger-than-life cinnamon buns. Made with 8-inch cake pans for a single serving that inevitably are Instagram-worthy social media shares. #FairmontHotels #GoBigOrGoHome
CHARBAR. CHARCUT. CHARISMA. | CALGARY
Where the takeaway is: Takeaway
Charbar/Charcut Owners/Chefs Connie DeSousa and John Jackson counteract the crisis with ingenuity-in-overdrive. From curbside menu, they next opened up a Detroit-style pizza joint, a concept so popular that our warehouse can’t keep Ezzo pepperoni in stock! Next came their Turntable Brunch concept – bring your own vinyl with pints of Turntable lager. Their innovation meets excellence continues with “Picnik Takeout” coordinated with Calgary’s most sought after summer events in amazing outdoor spaces. @charbar_yyc @charcut
ONE, TWO, THREE, 4296…TEN! | CANMORE
Feeling at home with Family-style
Slated to open right when covid hit, 4296’s Owner/Chef Blake Flann and Owner Kale McIvor had a fire as well as Covid which set them back. They’ve now been open 5-weeks and have been sooo successful. Their elevated Asian-fusion concept is garnering wide attention with impeccable and inspired tapas/family-style plates and gorgeous, spacious interior and patio seating have allowed them to socially distance better than expected, with customers feeling great comfort. #4296
YES, WE KANYOUCAKE | CALGARY
Alberta’s newest bakery is on a roll…
Kan You Cake’s Owner/Pastry Chef Kayan Ngan couldn’t have planned a more challenging time to open a new venture, but open she did. She’s risen to the challenge, and her surprising, delightful creations crafted in small batches using sustainable, direct trade and premium ingredients have been offering inspiration aplenty. She believes the quality of the ingredient makes the big difference for the success in the sustainable development in this food
industry. We wish her the greatest success. #kanyoucake
BRIDGING THE CONTINENTAL DIVIDE | ALBERTA
Canadians helping Canadians.
High River Food Rescue helps get surplus food to local charities. Our warehouse donated food and pantry items to fulfill drop-off hampers for families that couldn’t afford groceries. CW Alberta also supports Brown Bagging for Calgary Kids, which dedicates itself to addressing the serious problem of kids going hungry. CW Alberta supplied
products so that they could produce sandwiches and cookies for the kids, alongside Callebaut’s Anusha Prabhakar. Rouge Restaurant and Devour Catering have been locations used to prepare the meals amongst several Calgary Chefs donating their time, including Chef Xavier Lacaze and Chef Christine Beard: Over 600+ deliveries, 39+
volunteers. @wildrosecommunityconnections @bb4ck