...Bistro Suzette (Calgary)

Overall - 9/10
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Food - 9/10
Service - 9/10
Ambiance - 9/10

Until recently, the rising profile of other cuisines from around the world captured the appetites of many, from Spanish tapas to the now ubiquitous presence of Asian flavours everywhere you look.  French food is making a steady comeback since chefs have reimagined traditional French cooking.  A while back we compiled a list of our favourite French Bistros in Calgary for Taste Trekkers and if only Bistro Suzette were open then, it certainly would have a place on that list.

Bistro Suzette opened just over a week in the former location of one of our previous favourites, Bistro 2210.  Suzette serves dishes from the Normandy and Brittany regions of northern France. There is an emphasis on rich and earthy flavours cooked up without pretense. Attention to little details from the French speaking wait staff to the Opinel pocket knives repurposed to steak knives all serve to transport you straight to France.  Darrin had the recommended semi dry apple cider in a latte cup (as its traditionally done according to our friendly server) and I had the Kir Breton which was sparkling wine with cider.

Their specialties are the galettes and crepes. The Breton style galettes are crispy and thin buckwheat pancakes that are stuffed with various savoury ingredients. We chose the Forestière at the recommendations of our waiter which was filled with cremini mushrooms, oyster mushrooms, potatoes and topped with a light salad. Earthy and satisfying are the two words that come to mind when eating this dish.  What we appreciated the most was the delicate balance of flavours; each ingredient was enhanced by the other and perfectly seasoned.

Our mains included the steak frites and the fish of the day, trout en papillote. The pre-sliced steak was tender and perfectly rested while the frites were thin and crispy just the way we like them.

To our surprise the steamed trout stole the show with how fresh and moist it was. Trout doesn't have the same fat content as salmon and has tendency to dry out which is why we typically steer clear; however Suzette utilized the method of steaming the fish in its own parchment pouch rendering it perfectly cooked. The lemon beurre blanc added a wonderful dimension of flavour and richness to this delicate dish.

For dessert, we chose the Suzette and Normand crepe.  The Suzette was topped with orange juice, zest and Grand Marnier which was flambéed table side.  Eating this crepe is almost like eating an orange itself; sweet and refreshing.  The slight bitterness of the zest and the Grand Marnier kept it from being overly sweet.

The Normande is topped with caramelized apples, flambéed Calvados and vanilla ice cream.  This was like eating a delicious apple pie in crepe form.

Bistro Suzette's focus on Northern French cooking is unique in Calgary, and we hope to return in the near future.

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...Banana Oat Granola Bars

These granola bars are naturally sweetened by banana and are the perfect addition to your breakfast or as an easy portable snack.  This nut-free recipe is adapted from Oh She Glows, pared down to what we had in our pantry.  Feel free to substitute whatever nuts or seeds you have available.  If you choose to use nuts, chop them up into small pieces so the bars don't fall apart as easily.  I like this as an alternative to the hot oatmeal breakfast as we head into the warmer months.  The only regret I have is not finding this popular recipe sooner!

Ingredients (Yields ~12-14 bars depending on the size of your baking dish)
-1.5 cups mashed ripe banana (about 3 medium/large bananas)
-1 teaspoon vanilla extract
-2 cups quick oats 

-3/4 cup dried cranberries
-1 cup sunflower seeds
-1 cup pepita seeds (shelled pumpkin seeds)
-1 teaspoon cinnamon
-1 teaspoon sea salt

Method:

1. Preheat your oven to 350 F.  Line a rectangular baking dish with parchment paper.

2.  Mash the bananas in a large bowl and add the rest of the ingredients.  Mix thoroughly.

3.  Fill the baking dish and use the back of a spoon to level out and gently compact the mixture.

4.  Bake for 25 minutes or until lightly golden.  Remove and let cool for 15 minutes before cutting into bars.  I simply used plastic wrap around each and put them in a ziploc bag in the fridge.

Enjoy! 

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...Corbeaux Bakehouse (Calgary)

Overall - 8/10
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Food - 7.5/10
Ambiance - 8.5/10

The hype surrounding Corbeaux Bakehouse ever since it's opening definitely had us intrigued.  We are the type who are turned off by crowded venues so we didn't exactly have the urge to partake in the craze and figured we'd patiently wait until things were a bit less busy.  However, months later the hype is still very much real.  This was confirmed when we were shopping at the mall and saw young teenage girls with Corbeaux bags filled with only one can presume, delectable pastries.  We decided to try our luck on a Saturday afternoon to pick up a few things for dessert that evening.  Upon entering, we noticed two things: how packed it was and also the French style bistro setting that we had come to love in our travels in France.  The wait to the front of the line was just long enough for us to decide what we were going to get from their impressive display case.  Let's just say we left with more than just a few things.  Here is what we got:

Excessive packaging

Raspberry and Orange Mini Loaves

Berry Financier

Dulce de Leche

Lavender, Pistachio, Maple & Bacon and Yuzu Macarons

Apple and Berry Turnover

Our favourite was the Dulce de Leche which was a decadent, rich caramel flavoured cake.  Not commonly found here, dulce de leche is a flavour that brings back great memories of our travels in Europe when we would get dulce de leche gelato for dessert.  Our least favourite were the macarons, which were overly sweet, masking the flavour of the macaron.  Surprisingly, the best macaron was the maple & bacon flavoured one.  Overall, we appreciated Corbeaux's efforts in creating a French patisserie experience in almost everything from their decor, flavour to the presentation of each pastry.  We do hope that Corbeaux will consider putting price tags next to their items as the lack of price tags seems just a tad pretentious.  

Overall, we like Corbeaux's concept and would go back to try the other pastries in their display case and perhaps if we are patient, get in line to try their lunch or dinner menu.

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...Café Blanca (Calgary)

Last week, we were invited to the grand opening of Café Blanca, a beautifully designed space in the heart of downtown Calgary. After speaking with the owners that evening, we were told the idea behind this hip independent coffee house is not only to serve delicious, high quality and fair trade coffee but to provide a creative space for a variety of events.

One of the unique features of this coffee house is their use of a siphon.  We were told this technique was first used in Berlin and then refined in Japan.  Being a couple of science buffs, the glass vessels and heating elements reminded us off being in the chemistry lab again but this time instead of noxious chemicals, the final product was some of the smoothest, full bodied coffee we've ever tasted. The use of the siphon definitely removes some of the mouth puckering acidity that you can sometimes get with normal drip coffee. The special blend of Ethiopian, Sumatran and Colombian beans also has a lot to do with the smooth and rich character of the final product. Perhaps the best part of siphon coffee though, is the experience of watching your drink being skillfully prepared by the well trained baristas who literally have the art down to a science.  

Siphon demonstration

Not only do they serve coffee and teas, but they also feature food on their menu.  On this night, they served up a tasting of chef Michael Christen's creations: bocconcini salad, chicken BLT, house smoked salmon and tiramisu.  

Bocconcini salad taster

Chicken BLT

Smoked salmon

We found the food to be very tasty and went deliciously with the siphon coffee and hibiscus tea served that evening.  Café Blanca's uniquely designed space also lends itself to performers with its stage, with the owners planning jazz and comedy nights just to name a few.  If you have the chance to stop by Café Blanca, we recommend that you take your time to enjoy the space, friendly staff and of course, quality food and drinks.

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...Banana Pecan Muffins

This is my take on a near perfect banana muffin recipe.  The addition of cinnamon, raisins, a sprinkling of crunchy pecans and reduced sugar make them great for breakfast or a snack during the day.

Ingredients: (Yields ~12 large muffins)

-1 1/2 cups flour

-1 tbsp cinnamon

-1 tsp baking powder

-1 tsp baking soda

-1 tsp salt

-3 mashed large bananas

-1/2 cup sugar

-1 egg

-1/3 cup melted butter

-1 cup raisins

-1/3 cup pecans, roughly chopped

Method

1. Preheat your oven to 350 F and line a muffin tray with paper cups.

2. In a medium sized bowl, mix together the dry ingredients: flour, cinnamon, baking powder, baking soda and salt.

3. In a big mixing bowl, mash the bananas and add the sugar, egg and melted butter.  Loosely mix with a spatula until egg is broken up.

4. Add the dry ingredients a third at a time and stir with the spatula until the flour mixture is incorporated.  When you add the last third, add a bit at a time.  I usually end up not using all the flour mixture so the batter remains more moist.  Use your judgement depending on how you like your muffins.  The key here is not to over work the batter.

5.  Fill the muffin cups and sprinkle over the pecans.

6.  Bake for approximately 25 minutes until muffins are golden brown. 

Enjoy!

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…Vendome Café (Calgary)

Overall - 7.5/10
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Food - 7.5/10
Service - 7/10
Ambiance - 8/10

I like breakfast as much as the next guy. Eggs, bacon, sausage, hollandaise sauce are all delicious in my books, but the thought of waiting outside a boutique breakfast restaurant for 2 hours is a huge deterrent. Especially when I could be sitting down to plates of dim sum or a steaming bowl of Vietnamese pho in the time in takes to even get your name down on the hostess' list.

For these reasons we've really avoided those ultra popular brunch spots like the plague. It wasn't until we both had a day off in the middle of week that we had a chance to sit down for some bennies. We chose Vendome Café which is essentially an upscale coffee shop that serves breakfast items, sandwiches and even charcuterie. The food was decent enough, but the prices were a bit steep and in general we are not in a rush to come back for breakfast.  However, we would consider coming back to have a coffee/tea/beer on the patio on a sunny day.

The salmon gravlax eggs benedict was served on a freshly baked, crusty focaccia- a nice change from the usual limp English muffin.  The salmon was cured in-house and tasted of a nice smoky flavour.  The eggs were perfectly done and the hollandaise sauce was not overly heavy as it tends to be at other locales.  The eggs benedict is served with hash browns and ketchup.  Tip: I recommend pairing this with the Pabst Blue Ribbon beer instead of a coffee for the full hipster experience.

Chrissy initially wanted the mushroom eggs benedict but they ran out, so she settled on the classic eggs benedict which is served over cured ham with a sprinkling of smoked paprika and green onion.  This dish was satisfying but nothing special.  However, we might be biased because we don't really crave breakfast food to begin with and only have it on occasion. 

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...Banff Springs Hotel Brunch Buffet

Overall - 8/10
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Food - 8/10
Service - 8/10
Ambiance - 9/10

The past two years we seem to have started a traditional post-Christmas trip out to Banff to escape the hustle and bustle of the holiday season for some skiing and good eats. This year we decided to check out the brunch buffet at the Bow Valley Grill at Banff Springs hotel. Thankfully we made reservations in advance as the place was packed with vacation goers escaping the city like us. In order to get some decent photos of the food we really had to control our impulse to fill our plates to the brim which was really hard considering the delicious spread that was set out!

Photo courtesy of Fairmont Hotels & Resorts

First off was what I call the breakfast plate. Starting from the bottom and going clockwise is the eggs benedict; an egg, bean and cheese breakfast bake; corned beef hash; orange roasted duck; beef rib eye; and farmers sausage. Perhaps the best thing on this plate was the eggs benedict which had a perfectly poached egg with runny yolk and delicious hollandaise sauce.  

Next up was the cold plate that included grilled veggies with aged balsamic; smoked mackerel; smoked salmon; lemon pepper grilled shrimp; and hot smoked salmon. In addition to this chilled seafood there was a huge array of leafy green, pasta and vegetable salads to choose from. The fish on this plate were expertly smoked and cured highlighting the delicate seafood flavours.

The seafood dishes were also a highlight of the buffet and included clams in a cream sauce; swordfish in a orange butter sauce; shrimp and salmon in a cream sauce; braised red cabbage; and roasted tomato penne. The fish was very fresh and well cooked which was a surprise as fish at a buffet can easily overcook sitting under the heat lamps. The orange butter sauce on the swordfish was really unique and lent a great sweetness to the fish. 

True to Albertan values, the meat section of the largest of all the sections of the buffet. My excitement got the best of me this trip and I may have overloaded my plate just a touch. In any case starting from the bottom is a roasted pork loin; goat cheese mashed potatoes; beef tenderloin in a Saskatoon berry sauce, chicken in a cream sauce; and roasted lamb. The lamb was some of the best I've ever had, perfectly cooked and tender to boot.

Unfortunately the photos above are only a small fraction of what was available that day. Thankfully the dishes seem to stay the same over our last few visits so even if you're full you can always go back to sample what you didn't get a chance to the first time around.  The buffet was priced at $45 per person and was a bit pricey, but considering the great views and huge selection of high quality dishes it was a nice treat after a busy holiday season.

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...Nutmeg Butter Biscuits

I saw this recipe recently on Chef Michael's Kitchen, where he made "Winterberry Shortcake" and had to try it.  To save on time, I decided to forgo the berry topping and whip cream.  Instead, I made the biscuits and stored them in a container over the week.  Whenever I wanted a biscuit, I would microwave it for 15 seconds, cut it in half and spread strawberry jam and a little pat of butter for extra buttery goodness.  The biscuits are so delicious and easy to make, especially with Michael Smith's tip of grating the frozen butter into the batter.

Recipe adapted from Chef Michael's Kitchen

Ingredients (Yields 8-12 biscuits)

-4 cups flour

-1/2 cup sugar

-2 tbsp baking powder

-1 tsp salt

-1 tbsp nutmeg

-1 cup frozen butter

-1 whisked egg

-1 1/4 cups milk

-1 tsp vanilla

-1 whisked egg for wash

-1/2 cup coarse or regular sugar for dusting

Method

1. Preheat oven to 400 F.

2. Mix together flour, sugar, baking powder, salt and nutmeg until evenly combined.  

3.  Grate frozen butter and mix into the flour mixture by gently tossing with your fingers.

4. Whisk together the egg, milk and vanilla.  Pour this into the flour solution and stir with a wooden spoon until a ball forms.

5.  Knead dough a few times until everything comes together; do not over work the dough.  The less you work the dough, the fluffier they will turn out.

6. On a floured surface, make an inch thick by rolling out or patting the dough (I did the latter).  Cut out  large circles and place onto the baking sheet.  (We used a clean tin can that happened to be handy)

7.  Brush each biscuit with the egg wash and give each a generous sprinkling of sugar.  

8.  Bake for 15 - 20 minutes, until golden.  

Enjoy!

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