...Carino Riserva (Calgary)

Overall - 9/10
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Food - 9/10
Service - 9.5/10
Ambiance - 8/10

Carino Riserva is another take on it's sister restaurant Carino, which according to our server, is more Italian focused.  We enjoyed the food at Carino so we were excited to try Carino Riserva.  Tucked away in the heart of the Mission, the delicious food and friendly, attentive service more than makes up for the underwhelming interior.  If you make reservations in advance, we would recommend requesting the tables by the window.

On this night we shared two appetizers, the hamachi salad and spicy prawns & "yaki-onigiri" salad.  You know when you eat something and the first thing you think is, "Wow that's good!"?  Both appetizers did that for us with subtle umami flavours and seasonings that were neither too salty or sweet.  The hamachi salad was presented beautifully and very light and fresh.  The fish was complimented with flavours of citrus, wasabi, a balsamic reduction and soy.

The spicy prawn and "yaki-onigiri" salad was a fantastic creation.  This dish is more filling than the hamachi with the grilled rice ball, but absolutely worthy of the space in your stomach.  The prawns were cooked just right, but not spicy at all, as advertised, which we didn't mind.

The pasta dish we shared was the campenelle which is a rolled pasta that was fantastic at capturing the thick, rich wagyu meat sauce.  The meat sauce was on the sweeter side, which is how we like our tomato sauces anyway.

I had the rack of lamb with scalloped potatoes. The lamb was served on a bed of peppers, zucchini and olives cooked in tomato sauce.  The lamb had a crispy sear but was tender on the inside and I couldn't get enough of the salsa verde that was served on the side.  The scalloped potatoes were very creamy but perhaps on the saltier side. 

Darrin had the striploin steak with foie gras, roast potatoes and citrus salad.  The steak was cooked medium rare and very tender.  It was glazed with a tasty soy gastrique, which is a traditional French sauce made from vinegar and sugar.  The foie gras had a smooth silky texture and a nice 'buttery' accompaniment to the steak.

Finally for dessert we shared the tiramisu which was beautifully plated with raspberries, blueberries and edible flowers.  The tiramisu had an outer layer of coffee cake wrapped around a mascarpone centre.  This was a delicious ending to our meal that wasn't overly heavy.

We can see ourselves coming back soon! 

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...Teatro (Calgary)

Overall - 8.5/10
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Food - 8/10
Service - 9/10
Ambiance- 9/10

The Big Taste event was held March 6-15th this year and we were lucky enough to try out a couple of different restaurants over the week. For one week each year, participating restaurants create an affordable prix fixe menu that highlights what they are all about.  We realize this post is after the fact, however, we hope it gives you an idea of the style and flavours presented at Teatro.  The menu at Teatro focuses on traditional Italian flavours using regional ingredients. Dishes like steak tartare, gnocchi and braised pork shoulder were prepared with a high degree of refinement making the meal as a whole both comforting and upscale all at the same time.

Our five course gourmet menu started off with carrot and saffron velutatta with watercress and a house cured bresaola with pickled apple and shaved foie gras. The velutatta was a deliciously rich carrot soup perfumed with the aroma of saffron and our favourite of the two starters. The bresaola was delicate and cut paper thin however we found the shaved foie gras did not add much in the way of flavour.

Blurry due to the 'Hangry' shakes 

The second courses included one of the best beef tartare's we've ever tasted and a comparatively underwhelming marinated eggplant terrine. The tartare was perhaps the star of the night, tasting of fresh beef chopped with just the right amount of texture. The potato and sunchoke crisps nestled amongst the beef added great crunch to the dish.

We could find no fault with the pasta course. The thyme gnocchi were light and airy and matched well with the earthy wild mushroom bolognese. The sweet pea and pancetta risotto was executed perfectly and struck the right balance between buttery risotto rice, rich bacon and fresh sweet peas.

Our mains continued the delicious progression of courses. The Coho salmon was moist and flavourful and served with a tangy preserved lemon emulsion. The butter milk braised pork shoulder was pressed into a terrine shape then fried until crisp on the outside adding a nice textural element to the braised meat.

Dessert options included a deep and rich chocolate hazelnut torta or a bright lemon tart. Both were delicious but the candied hazelnuts on top of the torta completely won us over.

We didn't mention the wine pairing since we couldn't remember half the names but Teatro did a fantastic job pairing the food with the wine.  Overall, an enjoyable experience was had at Teatro.  We felt the Big Taste event allowed us to try many components that are on their regular menu at a great price.

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...Asparagus, Bacon & Ricotta Rotini

Spring has sprung and I've been inspired by the beautiful asparagus that is currently in season.  Used in this rotini dish with creamy ricotta and flavourful bacon, it is not only gorgeous to look at but delicious to eat.  On this occasion, I've used Catelli's Healthy Harvest Ancient Grains rotini and the slightly firmer texture compliments the asparagus perfectly.

Ingredients: (Yields ~6 servings)

-1 bunch asparagus spears

-1 cup ricotta cheese

-1 cup grated parmesan cheese

-6 slices of thick cut bacon 

-3 cups rotini

-Extra virgin olive oil

-Salt and pepper to taste

Method:

1. Clean the asparagus and snap off the woody ends.  In a large pot of boiling water, cook the asparagus until tender, approximately 4 minutes.  Cut into 1" pieces and set aside.

2. Put the bacon on a foil lined sheet tray and bake for approximately 7 minutes at 350 F until golden brown.  Remove and cut into 1" pieces.

3.  Using the same pot in step 1, boil the pasta in salted water according to the instructions or until al dente.

4. In a large serving bowl, mix the ricotta, most of the grated parmesan cheese (reserve some for garnish), and 3/4 cup of the pasta water into a creamy sauce.  Adjust the amount of pasta water to your liking.

5. Toss the pasta, bacon and asparagus with the cheese sauce and season with salt and pepper to taste.

6.  Serve with a sprinkling of parmesan cheese for garnish.

Enjoy!

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...Catelli's Healthy Harvest Ancient Grains with Chef Lynn Crawford (GIVEAWAY CONTEST!)

We're excited to hold a giveaway contest for a year's supply of Catelli's Healthy Harvest Ancient Grains pasta ($200 value).  Read to the end of this post to find out how you can enter to win!

One of my favourite foods to eat growing up was my mother's spaghetti and meat sauce.  Growing up in a family where the cuisine was typically Chinese food, spaghetti and meat sauce was a change of pace.  Of course, my mother found a way to cook spaghetti Chinese style using the ingredients and flavours she knows best, by stir frying vegetables and meat with a soy and oyster based sauce.  Since then I've come to realize that pasta is a fantastic base for whatever flavours and ingredients you want to add.

Last week we were invited to the launch event of Catelli's Healthy Harvest Ancient Grains pasta with celebrity Chef Lynn Crawford.  We jumped at the opportunity and in the end had a great time tasting and cooking with Chef Lynn, who is as animated, humorous and genuine as she is on TV.  One of my favourite Chef Lynn quotes, "Did you just call me babe?" (Restaurant Makeover), is now replaced with her comment "I like vegetarians...that eat bacon, sometimes".  When asked which Calgary restaurant is her favourite, she gave a shoutout to her fellow chef friends at Charcut and Rouge.

Catelli's Healthy Harvest Ancient Grains pasta will be first launched in Western Canada only.  It comes in three pasta cuts: spaghetti, spaghettini and rotini.  The pasta is made from a blend of quinoa, amaranth, teff, sorghum, millet and GMO-free whole wheat.  Most of us know the health benefits of whole grains and ancient grains but the real question is how does it taste?  There is a slight nutty flavour and firmer texture to the pasta that we really enjoyed.  Here are three tips we found helpful that Chef Lynn shared with us to make the most of whole grain pasta:

-Delicate pasta shapes go well with delicate sauces and heartier, ridged shapes pair well with richer sauces and ragus.

-Whole grain pasta has the perfect texture for cold or chilled recipes and marinates well in tangy dressings.  The firmness of the noodles also provides a good base for both crunchy and juicy fresh vegetables

-Whole grain pasta can take on strong and complex flavours.   Ingredients that pair well include garlic, chilli, anchovies, rich pesto sauces and bitter or dark leafy greens such as kale, Swiss chard and radicchio.

We had the chance to make one of Chef Lynn's recipes- Chilled Noodle Salad with Ginger Wasabi Dressing.  This tasty recipe is perfect for the upcoming warmer months and is super quick to prepare.  In the time it took for us to boil the pasta we were done prepping the vegetables and ready to plate.  Stay tuned for the recipe.

Group shot!

ENTER TO WIN!

To enter to win a year's supply (60 boxes, valued at $200) of Catelli's Healthy Harvest Ancient Grains pasta, you must be a Canadian resident and all you have to do is:

-Comment below with your favourite pasta dish. (Use your first name to enter, it will have to match your email sender info.  Comments will be moderated.)

-Double your chances of winning by following us on Twitter @dcfortheloveof and tweeting (optional): 
"I entered @dcfortheloveof giveaway for a year supply of Catelli Healthy Harvest Ancient Grains pasta! http://bit.ly/1DDlwAy"

A random winner will be selected from all the entries.  The contest closes on April 1, 2015.  In the meantime, if you want to pick up a box of Catelli's Healthy Harvest Ancient Grains pasta, check out this $1 off coupon!

**CONTEST CLOSED- The winner is Lisa B. from Ottawa!  Congratulations!

Photos courtesy of Gail Bergman PR

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...Mercato West (Calgary)

Overall - 9/10
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Food - 9.5/10
Service - 9/10
Ambiance - 9/10

Ever since having our daughter we have made it a point to try and explore the culinary options in the Westsprings/Aspen area due to its close proximity. We have already tackled Vin Room West and were pleasantly surprised to find such high quality food out in the suburbs. We were hoping that our luck would hold out when we tried Mercato West.

We have seen the Mercato location change from a small and lonely farmers market to its current chic, trendy Italian restaurant and gourmet market. We were told by our server that the menu is different from their Mission location and sure enough we found it to be a unique dining experience that still channels the spirit of the original- fresh, high quality ingredients and careful preparation. If anything, we actually preferred the menu here at the west location.

We started our meal with a shared seafood linguini which was full of large succulent shrimp and scallops. The creamy tomato sauce was in perfect proportion to the al denté pasta. It was very well seasoned and a great way to start our family style dinner.

Seeing the amazing assortment of meats, we went a bit overboard and ordered both the veal and the lamb (in retrospect even one of these would have been enough for the two of us). The lamb sirloin was perfectly roasted and seasoned and served with a delicious creamy sweet potato pureé. Little roasted mushrooms were a great earthy element that complimented the not to gamey meat. The veal loin was also perfectly done and served with a balsamic reduction and over a generous bed of mascarpone laced polenta. If you have not tried veal, I would best describe it as the most tender beef you've ever had, but with a more mild flavour.

Lamb sirloin with sweet potato puree

Veal with mascarpone polenta

The portions of each protein were very generous but perfectly proportioned for a family style meal. Serving them both on a big cutting board added a nice rustic touch to this upscale dining experience. We have often heard that the meals at Mercato can be over salted but we wonder if people are accidentally mixing in the small pile of grey sea salt provided on the edge of the plate. We quite liked this little touch since the two of us sometimes don't see eye to eye on the level of saltiness.

To this day we are still thinking about the delicious meal we had that night and are happy to know that there is another great restaurant to add to our list of 'must revisit'. 

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...Mercato (4th Street, Calgary)

Overall - 8.5/10
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Food - 9/10
Service - 7.5/10
Ambiance- 8.5/10

Sometimes when you go out for a nice meal you just want to get away from the kitchen and have your food brought right to the table without having to trouble your mind with the details of cooking. At Mercato, you get an amazing meal prepared with the freshest of ingredients all while being immersed in the kitchen experience. In my opinion, Mercato has one of the best open kitchens in the city which allows you to see your meal being prepared in front of you eyes without having to get your hands dirty.

A nice touch to the dining experience at Mercato are the warm focaccia bread and cured olives that are served while you look over the menu. The bread was warm fluffy on the inside and crusty on the outside. There was also a nice variety of different green and black olives.

When it comes to cuttle fish we're usually used to having them at dim sum or in chip form, so when we saw it on the menu we had to give it a try. Cuttle fish are like little squids that a bit more tender and flavourful. They were very fresh, lightly batter fried and served with lemon and a thin slice of jalapeño that added the perfect spiciness to the dish.  The only thing that could have been improved was that the cuttlefish was still slightly damp and the batter fell off as soon as you cut into them.

 Our two mains were pretty much the exact opposite of each other but each was delicious in its own way. The huge piece of halibut had a light herb crust and was served with a grilled orange half. The entire dish had really bright flavours from the orange and the halibut was cooked perfectly and very fresh.

 The lamb on the other hand was full of hearty and rich flavours from the roasted chipollini onions and tomatoes and charred leeks. The lamb was balsamic glazed and had just the right ratio of meat to fat. It was cooked to the perfect medium rare and really tender.   

For dessert we chose the cheesecake which was not too heavy or sweet and the fresh blueberries over the top was a nice change of pace from the often times too sweet fruit toppings at other places. 

At the end of the night, were really happy with the food and the open kitchen really added to the dining experience. The prices might have been on the steep side but overall we thought it was well worth it.

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…Chorizo and Bell Pepper Pasta

I'll admit that I quite enjoy my pasta loaded up with sauce. However every so  often I do like my pasta simple. In this recipe, the spaghetti is simply coated in the delicious oils rendered from the chorizo sausage and freshly grated parmesan cheese. The secret ingredient is a splash of good balsamic vinegar to cut through the richness of the sausage while adding a hint of sweetness.

Ingredients:

- 4 Chorizo sausages sliced 

- 2 onions sliced

- 3 bell peppers sliced

- 4 cloves of garlic crushed

- 1 cup of grated parmesan cheese

- 3 tbsp cup of balsamic vinegar

- spaghetti 

Method:

1. In a large heavy bottomed pot fry the sliced onions until slightly browned then add the sliced chorizo and fry until some of the fat has rendered for about 15 minutes over medium head

2. Add the sliced peppers and crushed garlic and cook, stirring frequently for another 10 minutes then add the balsamic vinegar and reduce for another 5 minutes

3. Cook the pasta in salted boiling water according to the package instructions

4. Add the cooked pasta to the chorizo and peppers and combine

5. Serve the pasta with the grated parmesan

Enjoy!

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