Hard to believe that January is almost over as it seems to have flown by this year! Have you kept any of your resolutions? I’ve stopped making any, except for the generic, enjoyable and achievable one of eating at as many new restaurants as possible.
Trend forecasting is a difficult thing to do, but I asked some of Calgary’s top chefs–SAIT’s Michael Allemeier, Justin Leboe, Rouge’s Paul Rogalski, Brava Bistro’s Kevin Turner–to do exactly that. Here are a few things that Calgarians can look forward to in 2011:
- smaller more casual restaurants (look for Justin Leboe’s Model Milk to open soon, as well as casual Italian restos, including one in the space previously occupied by Nectar);
- secondary cuts of meat like osso bucco;
- charcuterie and smoking (bacons, hams, terrines);
- braised dishes (but goodbye to braised pork belly);
- ancient grains like millet, amaranth, quinoa;
Find out more new trends in the Jan/Feb issue of City Palate, Calgary’s most comprehensive food magazine. My story The Future of Food is on page 34. The Jan/Feb issue is also my favourite because it’s all about Cheap Eats. Austerity after the holiday season is always a necessary measure. So I might eat out less often, but I’ll be choosier about where I go. It’s all good!
Happy eating,
- Anh Chu
Justin Leboe, formerly of Rush, (the restaurant that makes it’s own water), and touted as one of Calgary’s best Chefs by his peers, is starting his own restaurant. Details forthcoming.
Nicholas Yee of The Holy Grill is starting a year-round, all-natural hotdog stand, likely to be stationed outside of Mountain Equipment Co-op. If anyone can make this work it’s Nicholas and his brother Johnathan. Hot dogs in -30 degrees? At least something will be warm.
Last night was NOtaBLE‘s grand opening, the culmination of Michael Noble’s 30-year career. There were tears and emotional moments where I felt like I had crashed a wedding. There was also an open-flame rotisserie with at least a dozen chickens being roasted to perfection (you’ll want to sit here in the winter, but something tells me you’ll have to book it way in advance). Apparently this chicken is also used in their house-made ravioli. The food? Lip smacking good and I can’t wait to go back. Stay tuned for a detailed post.
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