Savour Calgary

From granola and oats to cold-pressed oils, Highwood Crossing Foods has been filling Alberta pantries for nearly 30 years.

Meet the High River company rooted in organic farming and Canadian-grown ingredients.

https://shorturl.at/SbEPN

The Wilde on 27 hosted us for a first taste of fall last night, with a five-course media dinner showcasing the direction of its new seasonal menu.

From lightly cured sea bream and Pacific halibut Wellington to chestnut-stuffed saddle of rabbit and red wine-poached pear, the evening offered a taste of what Chef de Cuisine Trevor Jerram, Director of Food, Beverage and Culinary Operations Dennis Peckham and the team have been working on.

The full fall menu goes even further, with Hokkaido scallops, dry-aged Alberta beef tartare, duck l’orange, line-caught BC halibut, Alberta striploin and more.

An elegant welcome to the first day of fall.

Three beans, plenty of chipotle and a hit of smoked paprika make this vegetarian chili anything but mild-mannered. Load up a bowl with avocado, cheese, green onions and cilantro.

Smokey Vegetarian Chili: https://shorturl.at/YHkCH

Thai-influenced Melon Salad makes the most of late-summer melons with cucumber, lime, fish sauce, fresh herbs, chili and roasted peanuts. Bright, refreshing and ready in minutes.

shorturl.at/2gslO

Consider this your sign to try a dirty soda. Phizzy Dirty Sodas in Marda Loop offers fizzy, creamy, wildly customizable drinks with flavours that have no business working this well together. Grab a Fresh Kitchen snack or dinner while you’re there. https://shorturl.at/Kz0Eb

OPA! of Greece has officially opened in West Springs, bringing souvlaki, pita wraps, Greek salad and more to the southwest Calgary neighbourhood. Find the new location in West Springs Landing.

https://shorturl.at/ktGZE

Chile N Mango is serving up birria, suadero, taco trios and colourful margarita flights inside Sunnycider Cider House. Plenty of reasons to keep taco season going all year long.

savourcalgary.ca/this-flight-tonight/

The Harvest Issue of Savour Calgary is on stands now!

Inside: Calgary’s love affair with Korean food, farm-fresh finds, mushrooms worth knowing and plenty of delicious ways to dig into fall. Pick up your copy around the city.

Cinnamon heart candies, baking spices and candied ginger — Banff Whisky from Park Distillery Restaurant & Bar tastes like fall in a glass. A blend of three whiskies made from 100 per cent local rye, aged in new American oak, it's the kind of bottle that turns a quiet night into an occasion.

It's never been a better time to shop local. Stock the bar for the season ahead, or set one aside for the whisky lover on your gift list.

https://shorturl.at/v0G1r