Food | Travel | Family | Life
It’s summer time! It’s nice to not have to deal with school and homework and lunches. With time off though, we definitely need to keep the kids busy. We decided that this year, we would try and discover more of what was around us.
We headed to the World Waterpark at West Edmonton Mall a couple weeks ago. It’s been so long since we have been at the mall, it’s always amazing how much is actually in there. We spent all day Sunday at the pool. With all that it has to offer, it’s not hard to do.
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It’s been hot lately. Which has been amazing since we had the longest winter ever. Cooking outdoors has been happening on a daily basis. Why warm up the house when we can throw things on the bbq? I’m always on the quest for simple recipes that are packed with flavour. This cilantro and mint chicken fits the bill!
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Disclaimer: We were hosted by the Marriott Riverwalk Hotel in San Antonio for two nights. All thoughts and opinions are my own.
While travelling to Texas for a cruise last month, we decided to book an extra couple days to explore San Antonio. We were expecting to spend a few days in the sun. Instead, we ended up in Texas during a winter storm!
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A couple weeks ago, the kids and I checked out the newest Via Cibo on 14th Street in Calgary. Known for Italian Street Food, Via Cibo serves authentic food using fresh, local ingredients.
Located a couple blocks from 17th Avenue, the place was quite large and had parking. A huge bonus when visiting a restaurant downtown during peak times. When we walked in, right away you notice the open kitchen where you can see your dishes being made.
Give me some good fries with a great dip and I am happy. The kids are the same so naturally we had to order the Tuscan Fries. The fries were topped with rosemary, sea salt and truffle oil and finished off with some Grana Padana cheese. They were so good and perfect to munch on while we caught up on our day.
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When Famoso asked us to check out their new Spring menu, we jumped at the chance. We love their pizzas and enjoy all they have to offer. The family and I headed to the Mackenzie Towne location for dinner and while we perused the menu, the kids got to play with pizza dough. What a fun idea!
We started our meal with the Blackberry and Goat Cheese Salad. This is a seasonal salad that is back for the Spring. The mixed field greens with arugula and blackberries was topped with candied pecans and a blackberry vinaigrette. This salad just popped with the addition of the mint which really stood out and brought a freshness to the vibrant salad. We would highly recommend this!
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Thanks to social media, I had seen a glimpse of the offerings from The Street Eatery, and found myself drooling with most of what I saw. I was thrilled when I was invited to check them out for myself.
I went with my favourite little foodie, Q, for dinner on a Friday night. We went early and as the night wore on, the place filled up. The first thing you see on the wall is an amazing mural. The Street Eatery is a creation of three friends who were inspired by their travels and their roots. Their food is inspired by street food from around the world, from places like Korean and India. They opened last year but unfortunately due to a pipe burst earlier this year, they were forced to temporarily close. After the experience we had, we are thrilled that the place is up and running!
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When Calgary’s new international terminal opened late last year, the new Marriott In-Terminal Hotel also opened. Located between the international and domestic terminals, the hotel boasts 318 guest rooms, Fitness Centre, a swimming pool and Yakima, the hotel restaurant and bar.
The fact that it’s located right in the airport is so convenient, especially for those early morning flights. Last month, when we headed to Cuba, our friends spent the night since our flight was at 6am. Needless to say, we totally wished we had done the same, as we were heading out the door at 3am.
My family and I were invited to spend the night and check out the hotel for ourselves. We jumped at the chance to have a mini staycation, especially since I had checked out the hotel during the opening and loved everything about it.
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Last month, I was invited to Ford’s Sustainability Feast at The Calary Zoo. It was an enlightening evening learning about how Ford is making waves with its sustainable practices.
I loved that this place took place after hours at The Calgary Zoo. It was a great location given the Zoo’s efforts in being a sustainable facility. The dishes that were served featured some of the herbs and vegetables grown in the zoo’s Garden of Eatin’.
We started off in the Enmax Conservatory with appies and drinks followed by the sustainability efforts by Ford. I was surprised to learn about all the food materials that were being tested and incorporated into Ford vehicles. From soybeans to coconut to agave and even tomatoes, Ford is using partnerships with Heinz and Jose Cuervo to incorporate food items and make their vehicles more sustainable.
We then moved into the Botanical Gardens. The setting was stunning! It is here that we were treated to a four course meal incorporating items that are used in Ford vehicles.
Our first course was dandelion greens, apple wedges, roasted beets, mulled red wine and sugar cane gastrique with pumpkin seed brittle. This was served in a homegrown bamboo shoot plate and highlighted dandelion. Dandelion is currently being tested as a natural rubber source.
Our second course was a miso glazed sous vide ling cod, grapefruit segments, coconut yam puree, wilted frisee with a soy custard and soy foam. The soy was the highlight of this dish, as it is used to make the foam in the seats of the vehicles. This has been implemented in every single Ford vehicle in North America.
We had a palate cleanser half way through our dinner, coconut midori sorbet. Coconut is used in trunk liners.
Our third course was a wheat grass smoked veal striploin with potato dauphinoise, vanilla bean sugar cane glaze, microgreens and seasonal vegetables. Sugar cane is currently being tested for durability.
Our final course was a s’mores graham shortbread cookie crumble with a dark chocolate ganache, torched vanilla marshmallows, cellulose ingredient and vanilla gelato. Cellulose is being used to replace glass-filled plastic which weighs less, is produced 30% faster and reduces carbon emissions.
It was a great evening in a spectacular setting with delicious food. It was so interesting to learn about all the advances that Ford is making and how they are doing their part.
We love Halloween around here! The costumes, the decor and of course the chocolate, what’s not to love about this fun time of year. From sprinkles to paper straws and even eyeballs, there are lots of in-expensive things on the market to get you in the Halloween spirit. Here are some easy things to get ready for Halloween.
Halloween Rice Krispie Treats
Rice Krispie Squares is a classic treat and super easy to make. Follow the directions on the box and take it to another level for Halloween. Drizzle melted chocolate on the prepared squares and then throw on some sprinkles, candy corn, eyeballs, pumpkins, pretzels….anything really.
Marshamallow Pops
I love patterned paper straws and there are so many orange and black options available. Just stick one into a marshmallow, dip in melted chocolate and then dip into a dish of sprinkles. These are always a hit and can be prepared in minutes.
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It’s so nice to have fresh corn in the summer to add into salads and meals. Here’s a great way to cut the corn off the cob with ease and not a lot of mess – with a bundt pan!