Feast your heart out

Restaurants & Featured Dishes 2026

From the Mountains, Prairies and the Great Lakes all the way to your dinner table, this year Pasta La Feasta is taking a journey along the Trans-Canada Highway as Calgary’s top chef’s bring you flavour-forward dishes that represent truly Canadian food. Think, the pasta equivalent to our well established Canadian classics like Nanaimo Bars, Poutine and Ginger Beef!

Chef Karmyn

The Hollander

This “Heated Rivalry” inspired dish is made up of fresh cut conchigle pasta, Little Noodle Shops original Miso Alfredo sauce, sweet maple smoked salmon and a garnish of chives! This dish hits the rink just in time for hockey season and you are not going to want to miss out!

Chef Joseph Lavergne

Casarecce with Brome Lake Duck Ragu

Consisting of Casarecce pasta topped with Mushroom conserva, duck fat pangrattato, and pecorino cheese, this delectable dish is bound to take your tastebuds on a journey from sea to sea. Absolutely bursting with flavour, this dish will leave you feeling completely satisfied!

Chef Kayla Woods

Prairie Corn Agnolotti

Directly from Thunder Bay Ontario, this dish pays Homage to Chef Kayla’s Summer’s spent friends and family at annual Corn Roasts! This Prairie Corn Agnolotti is stuffed with Taber corn & busy bea’s columba potato purée that is then covered in a white wine mantecare and topped with charcoal-grilled corn, scallion & fennel oil, fresh parmigiano and garnished with chives. This rich and nostalgic dish beckons for you to give it a try

Chef James Lawson

'Pierogi Power'

This dish exemplifies the perfect balance between comfort food and fresh ingredients. ‘Pierogi Power’ features a rich potato & creme fraiche filled scarpinocc pasta that sits in a warm, savoury chicken broth that is then topped with salty pieces of bacon and garnished with fresh microgreens. The perfect warming dish for a crisp autumn day in Calgary!

Chef Drummond

Rosè Tomato Rigatoni

Tomato season isn’t over yet and you can certainly tell when you order this pasta dish composed of al dente rigatoni, creamy rosè sauce, fresh whipped ricotta, blistered tomatoes and fresh basil! Created using the freshest ingredients, and reflecting the Canadian Flag in its colours, you’re going to want seconds of this classic dish!

Chef Francis Martinez

Beet It

Fall is known to be the most colourful season in nature and that can be reflected in your food as well! This ‘Thriller” (iykyk) of a dish begins with a base of classic rigatoni that is tossed in a rich and creamy beet sauce and then topped with crumbled goat cheese, fresh grown golden beets, house-made basil oil, fresh basil, toasted pistachios and savoury shaved pecorino cheese. If you don’t already, this dish will have you snapping pictures of your food!

Chef James Waters

Mac & Weenies

An elevated Canadian classic, elbow macaroni in a rich Oka and aged cheddar mornay, folded with house-made wagyu maple sausage sliced just like the wieners you grew up on. This dish is Chef James’ love letter to Canadian childhoods and the city that fed them. Mac & Weenies is a Calgarian kid’s favourite dish, all grown up!

Chef Ethan Campbell

Lamb Jam Bucatini

Using Lambtastic Farms lamb sourced directly from Vulcan Alberta, this dish represents just how incredible local ingredients can be! Putting a local twist on a classic dish, this bowl of pasta is made from braised lamb saddle ragù, bronze-cut bucatini and savoury pecorino romano cheese. The perfect comfort dish is calling your name right here in YYC!

Chef Dylan Bretecher

A Walk Through The Prairies

Inspired by the First Nations of Canada and the prairies; connecting food, history, and a part of his heritage. Chef Dylan bridges a connection between the native ingredients of not only Alberta, but Canada, and the concept of Rouge. Using what the land has to offer and supporting local farmers.

Chef Joseph Lavergne

Orecchiette Longanisa

For this year’s “Distinctly Canadian” theme, Joe drew inspiration from his childhood and his father’s Filipino heritage. Joe was adopted and raised in a Filipino, first-generation Canadian home, where longanisa was a family favourite he grew up eating. The dish celebrates what makes Canada distinct - a country shaped by people and cultures from around the world who have come here and made it home. It brings together the Filipino flavours of Joe’s upbringing, Italian influences from his culinary career, and entirely Canadian-sourced ingredients.

A distinctly Canadian story, told through pasta.

Chef Kristen Livingston

Jiggs Dinner Agnolotti

If you aren’t from Atlantic Canada, you might not know what a Jiggs Dinner is, commonly consumed on Sundays, a Jiggs Dinner traditionally consists of corned beef brisket cooked together with potatoes, carrots, cabbage, turnip, and greens and then served with pease pudding, gravy and a variety of condiments. Now, take these ingredients and reimagine them as a pasta dish and that's exactly what River Cafe has done! Pease pudding and Benchmark corned beef brisket is stuffed into a dual agnolotti and then assembled with Leffers carrot, Sudo Farms cabbage, and Sunrise Garden turnips! Take a journey to Atlantic Canada without the plane tickets and book your reservation today!