Yesterday I gleefully attended a promo event for Canmore Uncorked.
If you haven’t heard of it, it’s sort of like Calgary’s big taste. It’s 12 days long, and full of giveaways and special events such as a “culinary symphony”, cooking courses, and a long table dinner.
There’s also a whisky festival on April 10th for all the gents out there, with proceeds going to the Canmore Highland Games.
However, the event that truly caught my eye is the Big Brunch –held on April 19th. As soon as I heard “Big brunch” and “waffles” my ears perked up and my eyes widened. In short, there are ten food stations and guests purchase tickets. Each ticket can be redeemed for various things such as waffles, eggs benny, and more of your breakfast favourites. Tickets are $35 and beverages are included.
Restaurants are encouraged to show a little flair – 25 of which have created three course meals at set prices. Each time you dine, you’ll receive a stamp on a festival passport, which you can then enter to win some pretty wicked prizes.
Recommendations are definitely recommended.
Hurry up peeps and get your bookings in before things are sold out!
Now for the meat of this post. Foodies united at Calgary Cookbook Co. for a bite to eat (well, more than a bite) and a little bit of social media socializing.
The chefs were the star of the show, giving quotes, chopping fresh herbs, and posing for a variety of “action” shots.
We were greeted with cans of San Pellegrino and sparkling glasses of bubbly prosecco and giving a few moments to snoop around the kitchen before taking our seats.
Our first course was a generous portion of pork belly, placed on top of a bed of gooey, sweet strawberry jam, and topped with a thin layer of crushed peanuts.
A modern take on those elementary-school PB&J sandwiches.
The meat was succulent and tender, while the peanuts and jam combined to make a tangy and sweet coating. The dish was peppered with a few sliced apple sticks, lemon juice, and fresh greens. This dish was courtesy of the folks at Murrieta’s, so if it has you salivating, check them out.
Next came three massive Arancini balls, cooked by the chefs over at Sage.
Each ball was stuffed with a butternut squash and pine nut risotto, and lightly fried to make a crispy exterior.
Probably my favourite dish of the meal (and by creeping a few other guests’ insty accounts, theirs too). Each ball had a touch of spice, and each bite was filled with a mixture of creamy rice and crispy batter.
Everyone’s plates were pretty much empty afterwards.
And finally, we were treated to a lovely collaboration between the two restaurants – a profiterole stuffed with foie gras and Chambord mousse.
I couldn’t taste much in the mousse but the pastry was extremely light and fluffy.
I definitely recommend that you get your butt out to Canmore, enjoy the mountains and this incredible weather we have been having, and stuff your bellies with some delicious local creations.
Canmore Uncorked is on from April 7-19 and you can check out the website here.
This post was a collaboration piece with Tourism Canmore/Kananasksis but the opinions expressed are entirely my own. As in, I really really think you should attend.