Feast your heart out

Restaurants & Featured Dishes 2022

Whether you’re a die-hard foodie, or just a person with tastebuds, there’s a pasta for (nearly) every palate. From gnocchi to fusilli, pappardelle to fettuccine, get familiar with this year’s lineup. Calgary’s best chefs are serving up only the hits this year, and you won’t want to miss out!

Chef Errin massolin

Shortrib Rigatoni

This rigatoni features a cauliflower velouté, spiced cauliflower crumb, grana padano and friend sage, presenting spicy and savoury notes. Once you get a taste, you’ll be hooked.

Chef David Leeder

Fusilli Alla Norma

Eggplant, tomato sauce and burrata - simple ingredients, but so, so flavourful. I mean, who can say no to a whole ball of burrata?

Can be made vegetarian.

Chef Quinten Reid

Wild Mushroom & Sundried Tomato Pappardelle

Get transported right to Tuscany with this veg-forward dish of tomatoes, mushrooms, arugula, grana padano and a white wine beurre blanc. We’ll be dreaming of this for days!

Vegetarian

chef Kayla Woods

Shifting into "Soup" Mode

This dish will give you all the warm fuzzy feelings, with hand-rolled potato and cheese ravioli, onion, leek and apple butter soubise, finished with crispy prosciutto & fried leeks.

Nut-free, can be made to be vegetarian.

Chef Jon Wong

Duck, Duck...Squash!

Duck, Duck…Squash! is as indulgent as it sounds. The linguini, confit duck, roasted kabocha squash, spinach and walnut cream will have you begging for more.

Can be made GF.

CHEF Sandro chinea

Spaghetti With Tallegio Cream

Hand-rolled spaghetti, rich tallegio cream, leeks and guanciale. Doesn’t get any better than this!

Contains dairy and pork. Can be made GF.

CHEf Dean fast

Purple Potato Gnocchi with Sage Cream

This dish is a delightful combination of potato gnocchi, applewood smoked duck, roasted squash, sauteed swiss chard and sage cream. Jump right into those cozy, fall vibes with this dish and a good glass of vino in hand.

Can be made DF or GF.

CHEF Daniel Collovalles

Oops, I Inked it Again

This one is going to be a hit, we can feel it. Oops, I Inked it Again is a refreshing and fun take on a classic pasta, with squid ink fettuccine, cherry tomatoes and the all-star, humboldt squid.

DF and nut-free.

chef Scott Mackenzie

Lambtastic Pappardelle: It’s Gouda!

This decadent dish spotlights farm lamb neck ragout, with hand-cut pappardelle, smoked Sylvan Star gouda, pickled baby peppers and fresh basil. Endlessly dynamic and delicious!

Contains lamb, dairy and eggs. Cannot be modified. Only available for lunch.

chef roy oh

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