Fiscal Fitness – the Sunday School Edition

12 / 15 / 1512 / 16 / 15

What do you get when you combine nuggets of financial wisdom with copious amounts of wine? “Adulting 101” — Mogo’s marketing move aimed at Millenials. And what is Mogo, you ask? Canada’s top online lender. That’s MOney to GO.Sommelier Dave Stansfield, who jetted in from Vancouver just for the event, got the party started with a beer. In fact, every guest arriving at the National on Stephen Avenue in Calgary was invited to have a drink, to tide us over until the official tasting started — Dave’s famous Sunday School. Which was an indicator that we were in for a great night.Marci Hotsenpiller of Zinc PR and Branded Magazine’s Katie Tetz get ready to get their tasting on. I was impressed with the mason jars, a hipster take on spittoon, but no one used them. This wine was too good to spit.

In between swigs of white, rose and red, and sublime nibblies that I didn’t know National had, Mogo Financial Fitness Coach Chantel Chapman waxed negative on credit cards, forcing us (in a friendly way) to do the math on their evil interest rates.Meanwhile, Dave kept pouring from wine disguised in paper bags, while we sipped and tried to discern which was more expensive. In between his F-bombs (not kidding — Mr. Stansfield is the swearing-est sommelier you’ll ever meet) Dave also taught us about trends in tasting. FYI it’s no longer cool to talk about a wine’s “legs.” But mention minerality and chances are you’ll impress your server.

My faves? A pinot gris that tasted like gouda (think it was Nichol from Naramata) and Boom Boom! syrah from Walla Walla.

Thanks for the fiscal fitness, Chantal, and the worst hangover I’ve had in years, Dave. But considering it came from the most entertaining, enlightening wine tasting I’ve ever experienced, it was worth it! I’ll be checking out your Vancouver Urban Winery soon, Dave. Cuidado.

Wonderful Whitehall

12 / 3 / 15

Gorg! Fab! Really a beaut. For some reason, Whitehall, the latest edition in Calgary’s foodie nation, makes me want to break out my best British bonhomie. Must be the reference to the road in London. Because this place really blows my hair back.Last night was the official opening of the new Bridgeland restaurant, which has been quietly serving happy customers for a few weeks now. Bumped into CTV’s Bob Sumner, as you do at these things.But Bob couldn’t distract me for long — there was food that needed to be eaten! My fave, the lamb kebobs, are not on the menu, but Chef Neil McCue tells me that they’re coming soon. To tide you over, the lamb bacon (totally delish) can be found on the Caesar salad.I was told the quotes behind the bar included bon mots from Sir Churchill. The wine was too distracting for me to verify this, so I just imagined my favorite Winston quote: “A polo handicap is a passport to the world.” Meanwhile, back to Chef Neil, the force behind Whitehall. Originally from Yorkshire, Canada is lucky to have him — two of his past restaurants in the UK have achieved a Michelin Star rating, so we’re expecting big things in Bridgeland. This isn’t his first rodeo in Calgary though. Formerly at Catch, he also may have trained a YYC celeb chef or two. Congratulations on your new digs, Chef Neil. I’ll be back!

Pigeonhole – Top of the Pops

10 / 27 / 1510 / 28 / 15

My Minkoff and I checked out Pigeonhole this weekend. Just named Best New Restaurant in Canada for 2015 by Air Canada’s enRoute magazine, I had to give Justin Leboe’s new place a go. Conveniently located right next door to his other award-winning restaurant, Model Milk, his new eatery adds to his edible empire.

Verdict? Love it. Friendly door reception. Elegant decor — because ambience is always important. Amazing service from the waiter, who was quick to find me a wine by the glass that wasn’t on the list. Sharing plates I tried included a lamb tartare (generously portioned) and an unusual (and tasty) radicchio caesar salad. And I’m pretty sure it was celeb chef Justin himself who helped me with the door to the restroom hallway.

With its wine and snack bar mandate, Pigeonhole is a delicious late night stop after a show, although fyi, hungry friends, it opens at 4pm. Congrats on the award, Justin! You deserve it. PS – thanks for the matches.

Makin’ the Kaiken

10 / 7 / 15

When Kaiken comes to town, they don’t mess around. Like Madonna, the Argentine wine is currently touring Canada. Last night, the vintner laid out a long table of nibbles at Vine Arts in Calgary, to assist with the consumption of mucho vino tinto.But first, Aurelio Montes Jr had some ‘splaining to do. Because, as you may have noticed, his wine’s name doesn’t match his family moniker. Kaiken was inspired by the Caiquenes that soar over Patagonia between Argentina and Chile. Following the flight path of those wild geese, Aurelio’s padre, the Chilean-born Montes Sr, migrated to the Mendoza region himself to make vintages that combine Argentine passion with the Swiss-like work ethic of Chileans. Not that I’m encouraging sweeping stereotypes here.

Turns out there’s more to Argie wines than Malbec. So much so, that Aurelio’s winemaking talk was entitled More Than Malbec. Here are my notes as we followed along, tasting from left to right.

Kaiken Ultra Cabernet Sauvignon. Soft, easy sipping. “It’s a cooking wine,” said Aurelio. But for him, that’s not a derogatory description. Because it’s for cooking. Like, feeling good about what you’re doing at the stove, hot stuff.

Ultra Malbec. Another easy drinker, although a bit bigger. However, not as many tannins as you might expect from a Malbec.

Terroir Series Malbec. The middle Malbec, not available in Calgary, unforch, is the party Malbec, according to Aurelio. “This one is for your friends who like to drink a lot, but know their wines.”

Reserve Cabernet Sauvignon. Aurelio advised us to “smell the uncooked meat” with this one. Which, for an Argie who allocates two pounds of meat for every dinner guest over age 15 (who will each arrive armed with their own personal knife), is high praise. I don’t know if I smelled the early stages of asado, but it tasted lovely.

Reserve Malbec. Aurelio suggested pairing with salmon, or pork. “Not a big boy wine,” he said. But I think I’d be happy enlisting it to slosh down my Alberta beef-influenced carnivorous tendencies.

Aurelio’s talk of terroir turned into an impromptu geology lesson when he explained the boulders in his vineyards were left their by ancient rivers, not glaciers. Hint: you can tell because they’re round.

There was a lone wolf white, that started sweet but ended serious, apparently the ultimate escort to conger eel. However, after five reds, my tastebuds were committed to el rojo.Señor Montes handed out my favorite type of loot bags. And, just like any other rock star on tour, his Sharpie was ready to roll. Great grapes, Aurelio — muchas gracias!

Pop-Up Juice for Polo

8 / 14 / 158 / 14 / 15

Boy, was it a hot one last night! 35 degrees Celsius at the Calgary Polo Club. That’s 95 Fahrenheit, my American friends. Still, look at my faithful steed Simon go! He’s flying ahead of doggy doc Tom LeBoldus’ pony. How do you like them apples?Or carrots? Before the game I checked out the new Juice Because pop-up at Willow Park Village to stock up on some tangy and energizing Peter. Named after a certain rabbit, I’m guessing.It must have helped, because I even managed to hit a ball or two. Our camo-jerseyed Team KatSaw made it into the finals, which are scheduled for tomorrow if it doesn’t rain. Meanwhile, check out KatSaw Farms patron Ross Prokopy making a splash in purple at the Veuve Classic.The temporary cold-pressed juice shop off Macleod Trail and Willow Park Dr SE is a handy pit-stop on the way to the polo club, but if you don’t check it out before they close on August 31st, don’t worry — they deliver! Head to their website.Meanwhile, come on out and tailgate at the Calgary Polo Club — soon, before the season ends. This heat won’t last forever.

Aaah, Azuridge

8 / 6 / 158 / 7 / 15

Tucked into the trees of Priddis, a hamlet 40-ish minutes from downtown Calgary, lies a sophisticated little hotel that is verrry boutique — just 13 suites.The top photo was of Emerald Manor, a guest house built to accompany this private residence, Sapphire Hall. Before the two buildings (which lie within 25 kms of 4 golf courses) became the Azuridge Hotel three years ago, they were the private getaway of DIRTT rebel entrepreneur Mogens Smed.At 13,000 square feet, Sapphire Hall was primed to become a hotel. My room was on the top left, one of the few suites available in the main house. The name of Sapphire Hall is courtesy of the current geologist owners, who took their christening inspiration from precious gemstones.There are subtle flourishes of extravagance every step of the way. Why offer a plastic card when a room key can exude luxury car? (Back when luxury cars had keys, that is).That key led to a room that shared no walls with other guests. With the hotel’s signature drink, Dangerous Diamond (a sparkling concoction of prosecco and elder flower liqueur, blue curaçao and caviar), to help with the journey along a view-strewn hallway.If you didn’t guess from the key chain, my destination was the Pearl Room. With complimentary pearl to take home. Naturally erratic, it reminded me of the pearls I found in Sayulita.King size bed? Check. Frette sheets? Enthusiastic check!The evening I was there was so warm I had to close the curtains against the sun. Lounging poolside would have been perfect — if there was a pool. However, Azuridge has other options in the relaxation department.Eating is one of the main activities on offer. The Opal Dining Room has a lovely layout…… but I was lured out to the patio for the incredible west-facing vista, just in time for a Rocky Foothills sunset. A helpful server somehow achieved the perfect balance with the umbrella, adjusting against eye glare while allowing for a perfect sightline to the horizon, for the ball of fire’s evening bow. Meanwhile, the salad was lovely. And I was impressed by the lion head on the white ceramic soufflé bowl. Because I am impressed by things like that. Here’s another shot for the foodies: gelato served in an ice-block holder. With edible pansies. Merely a palate cleanser between courses.Afterwards, I returned to my room to find all my makeup arranged ever so thoughtfully. Why don’t all hotels do this? Azuridge, though, is a standout in the service department. Home to the only guilded butler in North America, the hotel strives to raise pampering to the penultimate. The gold box is my go-to for Aerin’s easy-packing eye palette, btw.Besides romantic getaways, Azuridge specializes in group retreats, conferences and weddings.Should you feel the urge to explore Azuridge’s 13 acres, you’ll probably run into this guy, who has spawned his own urban myth (although urban is not the right word for this part of the world). Steven Spielberg is a regular guest due to a show jumping daughter who competes regularly at Spruce Meadows. Rumor has it that Mr. Spielberg gave it to the hotel. However, I must burst that prehistoric bubble. T-Rex was already on the property when the geologists acquired it. And what a property it is! Aaah, Azuridge.

Nouveau Rich

7 / 26 / 158 / 3 / 15

There’s a new champagne on the liquid landscape…… and a new way to drink it: in a Chardonnay glass. With garnish. Over ice. RICH by Veuve Clicquot was designed to be mingled with other ingredients. Mixology, move over. This is Cliquology.

Coming to just one store near you (Zyn gets the exclusive listing in Calgary), Veuve Clicquot’s new champagne isn’t easy to find. And after taking two years of research before jumping on the mixology trend, Veuve likes it that way. The local launch party for Rich wasn’t even in Calgary — it was held at Azuridge, Priddis’ hidden hotel jewel.On my way in, I bumped into Clarence McLeod, the only guilded butler in North America. Besides being the Queen’s man on the ground in Canada, he is also the general manager of Azuridge. The hotel’s Opal Dining Room will be the only restaurant in Southern Alberta pouring Rich.Only five Canadian cities are enjoying the honor of a formal introduction to the French sparkling wine with the Anglo name, and local media had to work for their knowledge of the best way to serve the new bubbles. The women were up for the task of slicing infusers like cucumbers and bell peppers, but please note the blank looks on Ryan Massel and Vincent Law. I get it. Is there a bartender in the house?Anyway, back to the cocktails. Apparently I over-peppered, but it didn’t matter. Rich is sweeter than Veuve’s staple champagne, allowing it to work nicely with various vegetables and melting ice. Un peu trop doux for me (I prefer vodka with my cucumbers) but fans of pinot gris will love it. An infusion of grapefruit and tea leaves was my favorite, but risky. The potential for tea leaves in my teeth was too great. Also, while I support the specially designed glasses – they hold more champagne than your average flute – sipping while restraining an ice avalanche takes skill that might not be in abundance after a few glasses.Once the champagne kicked in, so did the photo-ops. Drew Tollerud of IBM demonstrates just what would inspire a mad genius to make a mad dash: beaucoup de Champagne and snappy orange accoutrements.Those accessories included Veuve swag in the form of these silver shades, all the better to discern the dazzling view from Azuridge. A votre sante, RICH!

Backdoor to Bourbon

6 / 17 / 15

Behind Calgary’s National on Tenth is the cleanest, most Louboutin-friendly back alley you’ll ever see. It’s also where you’ll find the new back door to the Bourbon Room. “Barchitect” Stephen Phipps built the in-the-know entree (but no secret knock required) for those who don’t want to mingle with the masses lining up for the National, on the other side of the building. In the world of Cocktail Lounge v. Beerhall, segregation is a good thing. Inside, an intimate bar tended by bearded and plaided bartenders awaits your sophisticated swilling presence.The rest of the room, which seats only 52, is too sexy to show without a blur…… which is how it might look anyhow, after a few of these. The Bees Knees, crafted from gin, lemon and lavender honey is my new favorite cocktail, speaking as someone who is not on the bitters bandwagon.Besides the vintage martini glasses, the anachronistic vibe continues, with the Wild Rose Soul Club spinning their 45s under Soul Train.Delicious nibbles from their new menu round out a boozy night. Try to resist the Crispy Pork Belly. Mmmm. I’ll be back to the new back alley entrance, Bourbon Room!

Artesia Kitchen Party

5 / 12 / 155 / 12 / 15

Have you ever walked into a show home kitchen and fantasized about using the fantastic new appliances? Perhaps at this Albi Home, in Artesia at Heritage Point? Recently, Artesia invited Chef Paul Rogalski to do just that. But being co-owner of the world-renowned Rouge Restaurant, he took it up a notch…… turning a cooking demo into a kitchen party.I’ve seen a few ginormous island kitchen islands recently, and it always makes me wonder how you wipe the crumbs off (with a Swiffer?) but Chef Paul knew exactly what to do with the space.

In between showcasing cooking techniques for Roasted Cauliflower and Parsnip Soup, Duck A L’Orange and Tangled Beef Flank in Sherry Vinaigrette…Chef Paul dished on how to slice and dice an onion to achieve the perfect Big Mac garnish. Surprisingly it involved tossing almost half away. And yes, this award-winning chef and master of modern French cooking referenced McDonalds. Someone give this guy a reality show — quick!

Between courses, guests spilled out of the kitchen, into the super-wide entrance hallway. Tanya Puka of Anstice Communications flashes her pearly whites at the camera. On her right, Carolina Oxtoby, President and CEO of Heritage Pointe Properties and Heritage Point Golf Club. And in the glasses, Brad McMeekin, President of Skyline Construction. All well-versed in the art of being an Alberta houseguest: shoes off!A belle who busted her way through the doors of the developer boys’ club, Carolina is the woman who helped to make this luxurious neighborhood happen. Years before Calgary’s bedroom communities had sprawled anywhere near southern city limits, Carolina was trudging through fields and knocking on farmer’s doors. By 1989 she’d helped to amass 1000 acres for the Heritage Pointe community and matching golf course in De Winton — south of the “deep south,” as they like to say round these here parts. Artesia at Heritage Pointe followed.

While Chef Paul continued to slave over a hot, never-touched-before stove, Carolina told me how sustainability was a priority for her, especially water management. Heritage Pointe Properties uses grey water to maintain the landscaping.Sustainability continued indoors, with party guests thriving on champagne and Chef Paul’s delicious eats. What a great night!