Foodie Fridays

Calgary is a city that despite the short season, is ingrained in the sport of Golf. Almost every community has a golf course in it or near by.From city run public courses to community private courses and everything in between the options are vast.

Located on the southern outskirts of Calgary just off of Dunbow Road in DeWinton is the beautiful gem of Heritage Pointe.

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Heritage Pointe is a quiet lake community and nestled in the centre is the Heritage Point Golf Club. An amazing golf course that offers 27 beautiful and scenic holes one of which was included in the Calgary Heralds Best Calgary Golf holes list. Not only is this course some of the best public golfing but also has one of the best restaurants that should be on any foodies destination list.

Here Executive chef Heather Clark and the team in the clubhouse restaurant has put together a variety of dining experiences that is beyond compare.  The regular menu boasts everything from Tuna Poke Tostadas and Beer & BBQ Duck wings to the Exotic Elk burger and traditional Fish and Chips.

My favourite thing about Heritage Pointe however is the multitude of special foodie nights and events that they hold over the year. Here you can enjoy everything from a romantic multi-course valentine dinner by the fireplace to a family Christmas Brunch. Beyond the amazing choices and events is the fact that you do not have to be a member to either golf or indulge in everything they have to offer.

Tonight we enjoyed the Foodie Friday, Wine Night Out event. A a three course menu selection for $35 per person and accompanied by $20 bottles of wine. There was a great selection from 6 bottles of white or 6 bottle of red wine to choose to accompany our dinner.

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For our appetizer there was a choice of Bison Carpaccio with fried capers and  Dijon balsamic drizzle or a Lobster Bisque with avocado herb creme fresh. We both ordered the Bison which came not only beautifully presented but wonderfully balanced. The fried capers provided just the right amount of umami to the smoked dried bison.

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Luckily we somehow also managed to steal a bowl of the lobster bisque. This was a soup that I would pay for by the bucket full. Even without the chunks of lobster the broth was rich and creamy, so full of lobster flavour that I was wondering if there might be lobsters swimming around somewhere in the bottom of a big pot in the kitchen with chef Heather singing to them (alla Cinderella). My brain cant think out any other way to coax out such full rich lobster flavour in a broth than that.

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For the main course there was a choice of Grilled Lamb Sirloin or Chicken Supreme. Although a tough choice with our bottle of red wine both of us fell into the trap of the grilled lamb with Alberta wild mushroom ragu, sweet potato puree and baby bock choy. We were presented with a huge portion of grilled lamb that was perfectly cooked to medium rare and paired with the wild mushroom ragu it made for a very quiet main course as we savoured every bite.

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Finally for dessert we were presented with a choice of a house made chocolate plate with truffles and a jalapeño peanut brittle

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or a summer fruit topped bread pudding finished with a salted caramel sauce.

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Not only is the food at Heritage Pointe amazing and the scenery is beautiful but the service is attentive over and above. I highly recommend you head out to any of their foodie nights, for under a hundred dollars including a bottle of wine and taxes we enjoyed an amazing night out.

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View from the patio

Every Friday through the summer is pasta night but coming up on September 16 is their Street Food Junkie night where for an amazing night you can sample an all you can eat selection of fresh made street foods from around the world. We cant wait to head back for that and will be making our reservations soon.

Looking forward to many foodie experiences in a beautiful setting, I am Your Everyday Foodie.

 

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Road Trip Breakfast

It was a gloomy Saturday morning on a long weekend and we were up way too early so we decided that heading out for breakfast would be a great idea. If you live in Calgary you know that you can easily wait 45 minutes to an hour to get into a popular breakfast spot on the weekend so we decided to head south of the city.

A beautiful and traffic free 45 minute drive later we pulled into the beautiful little town of Claresholm. If you are a fan of the food network and are a watcher of the series You Gotta Eat Here, you may have already deduced where our final destination was. Roys Place is a local staple diner that has been in Claresholm for 20 years. Located right off the highway at the only stop light in town, it is a popular destination for locals and travellers alike as it is a great place to rest, stretch and refuel yourself for anyone traveling to southern Alberta or BC.

The diner is a beautiful open space that is clean, bright and well decorated. There are lots of tables and booths (not to mention parking) where you can settle in and watch the traffic flow through town on their way to anywhere you would like to imagine while you sip on a lovely morning coffee.

They have a vast breakfast menu (as well as a large lunch and dinner menu) and with breakfast served until 4PM I am pretty sure that we could spend the entire day here tasting various breakfast dishes if only our stomaches were large enough. The breakfast menu covers everything from eggs right down to silver dollar kids pancakes which warmed my heart a little as these were always a favourite of mine when I was a kid. I am a big fan of savoury over sweet for breakfast so I was also delighted to see the “I just want a waffle” item on the menu where you can order just a plain crisp Belgian waffle with syrup on the side.

For breakfast I ordered the Early Riser skillet, scrambled eggs filled with green onions, mushrooms, bacon, smothered with cheese and served over a bed of chunky potatoes. It also comes with your choice of toast, my choice of rye toast came as a beautiful swirled rye toasted just right. I also opted for a side of hollandaise and am so glad that I did. The hollandaise is beyond compare, it is silky and smooth with a great splash of lemon that complimented the eggs beautifully.

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My husband ordered the Whaleback breakfast and I warn that although this is an amazing plate of food you had best be hungry to tackle this one, three french toast (or pancakes), two eggs and sausage or bacon. They are not kidding around with their french toast here, it is made with a beautifully rich yellow sweet bread that is egg dipped and cooked golden and fluffy. That alone would fill most most people but the eggs are also amazing as they are from the local Hutterite colony and will be some of the freshest and best tasting eggs you will have.

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Roys Place is more than worth making the drive south for so if you are up on a gloomy day, take the chance and drive out of your regular comfort zone. You will enjoy the friendly environment without the rush of the big city, the amazing food and the portions huge, you will not be disappointed.  As a little side note, if you happen to have any room left make sure to ask about the “secret” sweet buns. I say secret because they do not appear on any of their menus but those in the know are always sure to ask if they have any ready (especially around 11:00 when they are most likely to be coming out of the oven). The sweet and sticky buns are as big as a plate (or your head) and each one comes in its own take out container with a side of caramel sauce and whipped cream cheese icing. These would make an amazing travelling companion to keep you fuelled on any journey!

Planning more road trips to discover great small town hideaways, I am Your Everyday Foodie.

 

Smoking -101.4, Ribs

Ribs….the golden standard of grill masters everywhere and the word that makes the mouths of most BBQ fans water. I couldn’t wait to try them out so as our next smoking adventure I loaded up.

I purchased a package of pork ribs with memphis season already on them from Costco. The package was about $27 and had what looked like 2 large racks of ribs in it. I purchased the pre-seasoned ribs as it was already half way through the day and I thought this would speed up the process.

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This time we switched over to maple wood pellets. According to the package they are good for smoking pork and beef and should impart a sweeter smoky flavour.  I should also mention here that the the smoker we have comes with a convenient door at the back of the pellet hopper that opens up so you can change out the wood pellets with ease.

I picked a recipe from the Traeger site for competition ribs as it looked pretty simple. Since I had the pre-seasoned ribs,  I skipped over the rib preparation and seasoning portion and moved right to the cooking. The recipe says to smoke (on the smoke setting) the ribs for 2 hours so on they went.

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(again I noticed that the smoke setting seemed to be running high at 220 degrees so I called the Taeger help line through their 1-800 number to get some advice. They were very helpful and were able to walk me through the steps to lower the factory settings so that we could smoke at a lower temperature.)

After the two hours on smoke the next step was to remove them from the grill,

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sprinkle with dark brown sugar, butter and honey then wrap tightly in tin foil and return to the smoker at a higher setting of 225 degrees for another 2 hours meat side down.

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After a painstaking 4 hours Cook time we were almost there! I took the ribs out of their juice filled foil and put them directly on the grill to start the saucing.

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They do provide many options for sauces but I just grabbed a bottle of one of our favourites from the pantry and forged ahead. The recipe suggests this final grilling takes anywhere between 20 minutes and one hour depending on how tender your ribs are when they come out of the foil. Our ribs were fairly tender so I grilled them for another half an hour basting generously in sauce before taking them off.

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At this point I have to admit that it was pretty much impossible not to steal a bit of the crispy edge off for a taste but try to hold off and Leave them to rest for 15 minutes. This lets them rest the juices back into the meat and firm them up enough to cut. Finally we happily and greedily dug in!

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I have to say that these were by far the best ribs I have ever had. They were tender enough that you could easily bite through them and they would pull right off the bone with a great smoky flavour. Overall they were tender and juicy, sweet and sticky the perfect rib. Even the leftovers the next day served cold were moist and delicious.

A little in love with home smoked ribs, I am Your Everyday Foodie.