Alberta Food Tours Inc.

01/07/2025

Banff made Travel and Leisure's top places to spend January.

We're starting our Eat the Castle experience at the Fairmont Banff Springs this Friday, January 10 and will run it every Friday this month. That's 6 weeks earlier than other years and guess what? The first 2 weeks have already sold out.

Join us for a cozy retreat and delicious dive into the food an history of the place!

Here are the best places to visit in January in the U.S. and around the world.

01/05/2025

Here’s a soup to help you keep up with all the good things you got going on in this early part of January. It’s a recipe Karen calls:
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JANUARY RECOVERY SOUP
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Ingredients:
1 Tablespoon Alberta canola oil
2 teaspoons garlic, chopped
2 teaspoons ginger, minced
1 bunch green onions, chopped
1 leek, green ends trimmed, washed, halved and chopped
1 teaspoon chilli flakes
1-2 litres mushroom or vegetable stock
1 whole daikon, peeled and chopped into bite-size pieces
1 head Napa cabbage, chopped
1 head broccoli, chopped
2 cups brown button (cremini) mushrooms, halved
Salt and pepper to taste
2 Tablespoons fresh lime juice.
4 cups bean sprouts
Lime wedges
½ cup fresh cilantro, chopped
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Instructions
1. Heat the oil in a large soup pot on medium heat and add the garlic and ginger.
2. Cook for about 15 – 30 seconds until the garlic and ginger become fragrant.
3. Add the green onions, leeks and chilli flakes and stir, cooking until the vegetables are soft and translucent.
4. Add the stock followed by the daikon, cabbage, broccoli and mushrooms.
5. Cook for about 5 to 10 minutes or until these vegetables are hot and tender but not mushy.
6. Season with salt and pepper to taste.
7. Add the lime juice.
8. Enjoy garnished with cilantro, ¼ cup of bean sprouts and a wedge of lime for each bowl.
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01/05/2025

Bonnie Stern and Anna Rupurt, authors of Don't Worry: Just Cook are coming to Calgary to support the Libin Women's Cardiovascular Health Initiative. They are dedicated to raising awareness and developing tools to optimize women’s CV Health.

Bonnie Stern and Anna Rupert are coming to Calgary January 18 and 19 to Support the Libin Women's Cardiovascular Health Initiative with cooking demos and classes.

01/03/2025

The food will be great at this amazing event 👍

Ready to prioritize your heart health in 2025? Join us at EmpowerHER: Championing Women's Heart Health on January 18th at The Commons at ATCO Park - Blue Flame Kitchen. Cookbook authors Bonnie Stern & Anna Rupert will be sharing their tips for a healthy heart and empowering women to take control of their cardiovascular health. Don't miss out on this inspiring event - grab your tickets now! 👇👇👇

https://www.eventbrite.ca/e/empowerher-championing-womens-heart-health-tickets-1084413071689?aff=Social

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Heart & Stroke | Alberta Food Tours Inc. | The Cookbook Co. Cooks | University of Calgary's Cu***ng School of Medicine

01/01/2025

Raise your glass 🥂
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May 2025 be your best year yet 🥰
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We’re rooting for you 🙌
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12/31/2024

2024 was our best year yet 😊
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Here’s the short of it in numbers. Subscribers to our newsletter get the story behind the numbers; the long of it.
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Thank you to all of you for being here. We appreciate you 🥰
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12/29/2024

Ham is an easy New Year’s Day meal (in case you might be cleaning up lots of bottles 😆😉). Enjoy!
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Berbon Glazed Ham
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INGREDIENTS
½ cup Bridgeland Distillery
Berbon (or your favourite bourbon)
½ cup Alberta honey
¼ cup molasses
¼ cup orange marmalade
2 Tablespoons Alberta smooth or grainy mustard
1 cup orange juice, divided
5-6 lb boneless gammon or bone-in ham
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INSTRUCTIONS
1. Preheat the oven to 325F
2. Stir the Berbon, honey, molasses, marmalade, mustard, and ¼ cup of the orange juice in a small saucepan over medium heat.
3. Rinse the ham under cold, running water, pat it dry with a paper towel, and place on a rack in a shallow roasting pan. Score the surface diagonally in both directions with ½-inch-deep cuts.
4. Use a pastry brush to baste the surface of the ham with a quarter of the Berbon glaze. Pour the remaining ¾ cup of orange juice directly into the roasting pan, place in the middle rack of the oven, and bake until a meat thermometer reads 140°F, 2 to 2½ hours. Baste the ham with more Berbon glaze every 30 minutes while it cooks.
5. Remove from the oven and tent with foil to minutes before carving.
6. Enjoy with sides from
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12/26/2024

Want try something new with all your turkey leftovers? Here’s a recipe from Karen’s next cookbook:
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We crave it!
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Cinnamon Roast Turkey
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INGREDIENTS

1½ Tablespoons coconut oil
4- 6 Indian cinnamon leaves
10 – 12 shallots, sliced lengthwise
2 Tablespoons ginger paste
3 – 4 green chillies, seeded and sliced lengthwise
4 sprigs fresh curry leaves
1 teaspoon turmeric
2 teaspoons Kashmiri chilli powder
2 teaspoons garam masala
1 Tablespoon ground coriander powder
1 teaspoon freshly ground black pepper
1 teaspoon salt or to taste
2 cups plum tomatoes, sliced lengthwise
1 kg raw turkey thigh or breast, cubed
4 teaspoons ground cinnamon
½ cup coconut milk

INSTRUCTIONS

1. Heat the oil in a thick bottomed pan and add the cinnamon leaves, sliced shallots, ginger, green chillies and curry leaves. Cook and stir until the shallots change to dark brown in colour – about 10 – 15 minutes.
2. Stir in the turmeric, chilli powder, garam masala, coriander and pepper and cook a minute then add the tomatoes and salt.
3. Cook until the tomatoes get mashed and the oil leaves separates from the gravy.
4. Stir in the turkey with a little hot water as needed (to prevent sticking and help make a gravy) and mix well. Lower the heat and simmer until the meat is fork tender – about 30 – 45 minutes.
5. Finish the dish by stirring in the cinnamon and coconut milk. Heat through.
6. Enjoy with fluffy rice or mashed potato.
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📸 by with styling help from

12/25/2024

Merry Merry to one and all. May you be blessed with health and happiness today and every day.
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12/22/2024

Sign up for our newsletter in our LinkTree to get a special offer only for newsletter subscribers tomorrow.
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12/21/2024

It’s time to start sharing some recipes that will help you through your holiday festivities. We love to serve this recipe from on Christmas morning because all the work is done ahead of time. All you have to do is pop it in the oven.
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Alberta Sunshine Eggs
Makes: 6 servings
Takes: 75 minutes
1 teaspoon softened butter (for the baking dish)
1 cup frozen corn niblets
1 diced jalapeño (optional)
6 eggs
¼ cup flour
½ teaspoon baking powder
1 cup cottage cheese
½ cup salsa
1 cup grated Monterey Jack
1 cup grated cheddar
1 red bell pepper, sliced thinly lengthwise
1 orange bell pepper, sliced thinly lengthwise
What you need to do:
1. Preheat the oven to 350°F and butter the baking dish.
2. Spread the corn and jalapeño (if desired) over the bottom of the baking dish. Set aside.
3. Crack the eggs into a large bowl and whisk them to break the yolks.
Whisk in the flour and baking powder until smooth then stir the cottage cheese and salsa.
4. Pour the egg mixture evenly over the corn and top with the grated cheese.
5. Arrange the bell peppers on top to make them look like rays of sun.
6. Place the baking dish in a large rimmed baking sheet and add enough water to the larger pan so it is an inch deep around the smaller dish.
7. Bake for 60 minutes, or until set.
8. Enjoy with bacon or ham and toast.
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12/20/2024

On this Food Artisan Friday we are featuring the food artisans who write amazing Alberta and BC cookbooks. Talk about putting visions of sugar plums in your head! These are the perfect gift for the cook on your list.
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12/17/2024

Chili Lime Date Bark delivers a balanced exotic and interesting version of the current Date Bark Viral Trend.

Chili Lime Date Bark delivers a balanced exotic and interesting version of the current Date Bark Viral Trend.

12/16/2024

Here is a sweet surprise to start your week. Another Karen easy peasy favourite - Pretzel Toffee Bark

Pretzel Toffee Bark
Ingredients:
🥣200 grams pretzel alphabet letters or waffle style pretzels
🥣1 cup unsalted butter
🥣1 cup lightly packed brown sugar
🥣2 Tablespoons corn syrup
🥣1 teaspoon vanilla
🥣1/8 teaspoon Kosher salt
🥣3 cups milk or semi-sweet chocolate chips (I used milk)
🥣½ cup chopped shelled pistachios
🥣½ cup dried cranberries
🥣¼ cup white chocolate pieces

Instructions:
1. Preheat the oven to 375°F.
2. Line a rimmed 11 x 17-inch baking sheet with parchment paper.
3. Arrange the pretzels in one layer on the parchment.
4. Combine the butter, brown sugar, corn syrup, vanilla and salt in a saucepan on medium heat and cook, stirring occasionally until it starts to boil.
5. Boil for 5 minutes without stirring, brushing the sides of the pot with a pastry brush dipped in cold water if the mixture starts to rise.
6. Pour the caramel over the pretzels as evenly as possible.
7. Place the pan in the oven and bake for 12 minutes then remove and quickly coat with the chocolate chips.
8. Let the pan stand for 3 minutes then use a spatula to spread the chocolate to cover the pretzel-toffee completely.
9. Sprinkle with the topping of your choice (nuts, fruit, candy cane).
10. Place the white chocolate in a microwavable dish and microwave about one minute on half power, stir and then drizzle over the pan.
11. Cool for 30 minutes. Refrigerate for 30 minutes.
12. Break into shards.
Keeps well in an airtight container.

12/15/2024

Karen Anderson's list of 7 places for Holiday Shopping in Calgary.

The owner of Alberta Food Tours and author of Eat Alberta First shares her favourite places for holiday shopping.

12/15/2024

Repost from
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Gift a world of flavour this holiday season with a cookbook! Two of our Canadian picks this season are:

✔️ Eat Alberta First: A Year of Local Recipes from Where the Prairies Meet the Mountains by of is a tribute to Alberta’s rich culinary heritage.

✔️ Cookbook - Recipes for a Good Life, authored by food and wine writer .Schell.8, takes you on a culinary journey through the Okanagan.

Discover more great finds in our 2024 Holiday Gift Guides (link in bio or savourcalgary.ca)!

12/15/2024

Thx to our friends Savour Calgary for so kindly recommending EAT ALBERTA FIRST 🥰

12/14/2024

A favourite candy from New Brunswich, Ganong's Chicken Bones, gets spiffed up in this easy to make bark.

A favourite candy from New Brunswich, Ganong's Chicken Bones, gets spiffed up in this easy to make bark.