EAT
Canadian, eh?
BY SEEMA DHAWAN
Jacob's Ladder Bison
from The Guild
Maple Bacon doughnut
from Jelly Modern
There
“To me Canadian cuisine is sort of a celebration of all of the
wonderful people that grow food and using the influences of all the
different nationalities that have come to Canada,” says Paul Rogalski,
long-time Calgary chef and owner of Rouge.
Great cuisine always demonstrates a sense of place, says Scott
Pohorelic, instructor at SAIT and former River Café chef, and we
couldn’t agree more. “For me Canadian cuisine is cooking with things
that grow here,” he says.
Canada 150 is an opportunity, and excuse, to celebrate Canadian
cuisine. Dine at one (or all) of these restaurants in Calgary that serve
up Canadian greats.
20
where.ca
JULY/AUGUST 2017
are two ways to define Canadian cuisine.
The first is to build off of ingredients
found locally like Saskatoon berries, fresh
salmon, and Alberta beef. The second is to bite into foods from world
cuisines that have grown their way into the culinary scene and built
Canada’s identity.