Modern day conveniences keep our palates satisfied regardless of seasonalities and without geographical boundaries. What’s often forgotten is what our native land has to offer. With commitment to using local ingredients, DownTownFood (DTF) took us exploring the flavours of the season and of the land. It’s no easy task for a restaurant in Calgary, landlocked and long harsh Winter with major temperature swings (chinook), to insist on local ingredients and sustainability. Foodies in Calgary, you are in luck!
Chef’s tasting menu is often our first choice on the menu during first visit. It tells uncompromising stories by the chefs, through which, unpublished tit-bits were often found. DTF’s Garde Manger chatted with us about the meal. We found that his favorite ingredient is mushroom. He experiments like a mad scientist in the kitchen. He wears trendy cap perhaps to hide his mad scientist hair from the hot kitchen (lab). Haha. We’ll be going back for the next seasonal menu for sure, and maybe get a chance to also chat with DTF’s Chef Darren MacLean in person.
1. Delicious non-alcohol beverages: yes
2. Checks on the table: 4
3. The decibel point: 67
4. The price tag: $75.00/ person without wine pairing