Calgary Restaurant Trend: Key Ingredients

Kohlrabi had its heyday in 2016, kale has moved into retirement, so what’s next? Here are five hot ingredients that diners will be seeing on their plates this year.

 

Cabbage

 

 

A little fermenting or charring on a grill or over hot embers can transform this hearty vegetable from boring peasant food to a stand-out main on the plate.

Try it: Hayloft‘s beet salad topped with grilled cabbage.


Fresh dill

 

 

The intensity this aromatic herb can bring to a plate is being embraced by many local chefs, as well as mixologists when preparing more herbaceous libations.

Try it: Ten Foot Henry‘s fried potatoes.


Red fife

 

 

As chefs become more adept at bread-making, they search out quality ingredients to improve their loaves. This Alberta-grown heritage grain is as wholesome and high-quality as it gets.

Try it: Rouge‘s sourdough bread with butter.


Sidestripe shrimp

 

 

Since spot prawns have spiked in popularity (and price), this equally tasty and sustainable cousin is now the preferred crustacean of chefs.

Try it: Deane House‘s shrimp and grits.


Turmeric

 

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This ages-old spice regained popularity thanks to its holistic health properties, but also in restaurant kitchens for its vibrant colour and distinctive earthy taste.

Try it: Foreign Concept‘s turmeric-marinated Alberta trout.

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