Alberta Food Tours Inc.

01/24/2025

🌟 Today’s feature shines a spotlight on the incredible Chef Garett Kemp, whom we visit weekly at the Fairmont Banff Springs! 🌟

Originally from Rosetown, Saskatchewan, Chef Garett developed a deep appreciation for local producers from a young age. His love for cooking has been a lifelong journey, and after mastering the art of home cooking, he packed his knives and headed West to learn from the best!

Graduating at the top of his class from The Art Institute of Vancouver, Chef Garett quickly dove into the culinary world, spending a decade at fine dining establishments in Vancouver. He even took the helm as Executive Chef at Pier 7 Restaurant + Bar and earned his red seal designation from VCC.

Now, he serves as the Vice President of the Chefs Table Society and is the Executive Restaurant Chef at The Vermillion Room in the Fairmont Banff Springs Hotel. 🎉

Our Eat the Castle tours visit the Vermillion Room every week, where Chef Garett and his team wow our guests with their 5-star offerings! If you haven’t joined this award-winning tour yet, now’s your chance. Click the link in our bio to reserve your seat! 🍽️✨

01/22/2025

🚨 Exciting news! Our latest newsletter drops tonight! 🎉

As a subscriber, you’ll be the first to discover amazing tour deals, the hottest new stops, delicious food spots across the province, tasty recipes, and so much more! Don’t miss out!

Click on the link on our bio to subscribe now.

01/21/2025

Exciting news! Calgary’s Iconic Eats food tour is back on February 8th, perfect for treating your special someone. ❤️

After all, the way to the heart is through the stomach!

Secure your spot for this delicious 2.5-hour guided tour by clicking the link in our bio or heading to our website. 🍽️✨

01/19/2025

Since our unforgettable trip to Morocco, our Community Manager Nicole has been obsessed with the classic French 75 cocktail! 🍸✨ This iconic drink even graces the screen in the legendary movie “Casablanca,” often hailed as the ultimate cocktail film! 🎬❤️

But this January, she’s giving it a delightful twist with her very own Dry January version made with non-alcoholic gin from ! 🙌🍹

✨ French 75 Mocktail ✨
Ingredients:
🍃 1 oz Burwood Distillery Non-Alcoholic Gin
🍯 ½ oz simple syrup
🍋 ½ oz fresh squeezed lemon juice
🥂 3 oz de-alcoholized sparkling wine
🍋 Lemon twist (for garnish)

Directions:
1️⃣ In a cocktail shaker, combine the simple syrup, Burwood Gin, and fresh lemon juice.
2️⃣ Add ice and shake it up until chilled! ❄️
3️⃣ Strain into your favorite champagne flute or coupe glass.
4️⃣ Top it off with sparkling wine for that bubbly finish! 🍾
5️⃣ Garnish with a twist of lemon peel and voilà! You’re ready to sip in style! ✨

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01/18/2025

Taking part in Dry January? 🎉 Why not treat yourself to some delicious local sips that you can enjoy guilt-free? 🍹✨

Our latest Eat Alberta First Blog is LIVE, and it’s packed with an exciting list of 8 amazing Alberta-made non-alcoholic beverages that will keep your taste buds dancing all month long and beyond! 💃🕺

Join the growing movement of mindful drinkers as we raise our glasses to the incredible local producers who are shaking things up in the world of dry drinks. From zesty tonics to deliciously crafted mocktails, there’s a whole world of flavors waiting for you to explore! 🌍❤️

Don’t miss out on these fantastic local finds! Click the link in our below to discover more and cheers to a fabulous Dry January! ⬇️⬇️⬇️

https://albertafoodtours.ca/blog/8-alberta-made-non-alcohol-drinks-for-dry-january/

01/17/2025

This week’s Food Artisan of Alberta is elevating the non-alcoholic beverage experience! Meet Dalia Kohen, founder of Wild Folk.

Wild Folk’s zero-proof cocktails are made with herbs, botanicals, and citrus rinds that are not short on flavor or complexity.

Dalia founded Calgary’s The Coup, where she was the hands-on manager for 15 years. Foodies will know that The Coup has consistently been named Calgary’s best vegetarian restaurant.

During her time in the restaurant industry, Dalia recognized a growing demand for sophisticated non-alcoholic cocktails that go beyond the typical juice or soda options.

As a health-focused vegetarian chef with a passion for gardening and foraging, Dalia combines her love for seasonal ingredients with her culinary expertise to create Wild Folk beverages. Her unique infusion process blends herbs, botanicals, and citrus rinds, resulting in cocktails that are not only nutrient-dense but also bursting with complexity and depth.

Since its launch in November 2021, Wild Folk has quickly made its mark, appearing in over 170 locations across Alberta and counting!

With the rise of initiatives like Dry January, more individuals are seeking mindful drinking options. Wild Folk caters to this audience by providing delicious alternatives that allow everyone to partake in social experiences without compromising on taste or health.

You can find Wild Folk online or at your local liquor store and grocery store. Cheers to Dalia for championing non-alcoholic beverages in Alberta and knocking it out of the park!

Every Friday, we highlight the people who make, grow, and produce our food in Alberta. It is part of our commitment to supporting local and helping you eat Alberta first.

01/16/2025

This Valentine’s Day ‘whisk’ your special someone away to our Eat the Castle tour at the Fairmont Banff Springs.

Join us for our award-winning tour on Friday, February 14th, perfect for all couples—especially those who love food!

It is the perfect way to spend the day - for all lovers.

And Alberta Food Tour newsletter subscribers can look for a sweetheart of a deal on our tours and self-guided tour Alberta Food Finder.

All tour details and newsletter sign up can be found on our website or through the link in our bio.

This Valentine’s Day, grab your special someone and whisk them away on a culinary adventure with our Eat the Castle tour at the Fairmont Banff Springs!

Join the fun on Friday, February 14th, for our award-winning tour designed for couples of all kinds—especially the food enthusiasts! It’s the ultimate way to celebrate love and indulge in delicious bites together.

Plus, our Alberta Food Tour newsletter subscribers will be treated to a sweet deal on our tours and the self-guided Alberta Food Finder.

Don’t miss out! Check out all the delicious details and sign up for our newsletter on our website or through the link in our bio. Let’s make this Valentine’s Day unforgettable! 💖🍽️✨

01/15/2025

Thank you National Geographic for the mention of our tour company.

If you haven’t taken a food tour in Calgary, what are you waiting for?

Calgary is the ultimate travel option to the Mile High City with more days of sunshine, close proximity to outdoor adventures in the Rockies, and more.

01/14/2025

With this weather you can be an Alberta Food Finder right now.

Alberta Food Finder is THE original self-guided food tour. And it’s flexible, affordable and fun. It’s like having a guide in your pocket!

As you solve clues and complete challenges and activities to solve your mission, you’ll be popping in and out of some of our favourite food businesses.

Each tour pass is good for up to 4 participants to score the rewards and most importantly have a ton of fun!

Click the link in our bio to learn more.

01/11/2025

We’re bringing one of our favourite citrus season salads back on this January weekend.
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Can’t afford a tropical vacation? Well, we think that’s a good reason to splurge on a few tropical ingredients like oranges, pomegranates, avocado oil and Maldon salt. You’re worth it!
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Simple Citrus Salad
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Lean greens and bright seasonal oranges pop to life with the addition of blood orange avocado oil and flakes of Maldon salt.

INGREDIENTS

4 cups arugula, butter lettuce or mixed greens
1 cup finely sliced fennel bulb
4 diced green onions
1 avocado, halved and sliced (optional)
2 sliced oranges, blood oranges or grapefruits (or combo of)
½ cup toasted (or spiced) pecans
¼ cup pomegranate arils (optional)
1 – 2 Tablespoons blood orange avocado oil
1 teaspoon Maldon sea salt flakes

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INSTRUCTIONS

1. Arrange the arugula (or lettuce) on 4 salad plates and then top with the sliced fennel, green onion, avocado (if using), and oranges, distributing evenly.
2. Spread the pecans and pomegranate (if using) and then drizzle with the blood orange oil and sprinkle with the Maldon salt evenly.
3. Keep cool until serving.
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We got the blood orange avocado oil at the Cookbook Co Cooks in Calgary. Maldon Salt can be found in most grocery stores.
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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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