An ode to the pancake: One Calgary Stampede committee and their pancake breakfasts

Tuesday, March 27, 2017 marks this year’s International Pancake Day, a day of celebration where people across the globe flip flapjacks with copious amounts of butter and maple syrup at the ready. As delightful as pancakes are for any meal of any day throughout the year, Calgarians know that nothing says Stampede time more than those magical mornings in July where one can indulge in a multitude of Stampede-themed pancake breakfasts. As a much cherished tradition, companies, families and organizations of all kinds partake in offering up their own special take on the pancake breakfast. Community members have the ability to peruse the breadth of Calgary each morning during the 10 days in search of a fun, free and tasty pancake breakfast! So adored are these breakfasts that the pancake and the Stampede are held together closely in people’s hearts.

Fun times flipping flapjacks at Calgary Stampede 2016

Fun times flipping flapjacks at Calgary Stampede 2016

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What makes a great pie? Julie Van Rosendaal weighs in in anticipation of the Community Fall Fair this Saturday

 This Saturday, October 15, Stampede is hosting a Community Fall Fair in ENMAX Park. A free event featuring pumpkin spice pancakes, wagon rides, live music around the fire, pumpkin decorating AND a Best Pie in Calgary contest! Food blogger Julie Van Rosendaal will be one of the judges at the contest. Here she tells us what she thinks makes a great pie and shares her favourite Saskatoon Berry Pie recipe.

A wise friend once said that the best kind of pie was the kind on your table. I heartily agree – although I do love a good pie, its best qualities tend to be who made it, and why, and with what ingredients? There are crisp and flaky pastries and juicy, flavourful fillings – but the best kind of pie is the one shared among friends. We’ve started having regular pie parties, at which everyone is asked to show up with a pie, which makes everyone insanely happy. Not only is an excuse to make pie, but to eat it – and I have yet to meet anyone who doesn’t love a good pie.

saskatoon pie 2

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A baker’s dozen of ideas for how to spend your Final Sunday at Stampede

Ok, guys, tomorrow is final Sunday. It’s free admission from 10 a.m. to noon. Stampede Park is jam packed with fun rides, great food, crazy adventures, dazzling shows, agriculture, culture and much, much more. Not sure where to start? Here’s a baker’s dozen of ideas. Come celebrate – and have fun!

1. Take a free WestJet Skyride! (Yes, free! All day!)

2. Visit Indian Village. It’s one of the most interesting, vibrant & peaceful places on Stampede Park. Have a bite at the Bannock Booth and browse the arts and crafts fair. Indian Village Closing Ceremonies, 7:30 p.m.

IV

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2016 Best Food on the Midway winners: your eating guide for Final Sunday

Don’t forget to tag your food adventures with #Stampede2016 and #CSFoodie!

The Best BBQ on the Stampede Midway award went to Boss Hogs BBQ for their BBQ Pork Ribs. Perfect for sharing, they’ve won multiple awards across Canada for their take on this summer classic and now they’ve won in Calgary too. Check them out at the Triple B.

BestBBQ2016

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We farm to support a brighter, better future for our children

Kassie O’Brien and her husband Kent, who is a 4th generation farmer, and their two daughters Klair and Karla, started 4K Farms in 2013. Their farm is located in Southern Alberta near the small town of Swalwell.

They started their farm with goats, alpaca and chickens. Wanting healthier lifestyle options for their family they purchased a sow Ezmerelda, then a boar Zuckerman and their pig adventure started!

4kfarms_pig

4K Farms is presenting Sunday, July 17, 2016 at 11AM on the Calgary Co-op Kitchen Theatre stage BMO Marketplace, Hall A.

Calgary Stampede (CS): Briefly tell us about 4K Farms

Kassie O’Brien:  4K Farms heritage pigs are BC SPCA Certified and are raised without the use of antibiotics.

With over 60 humanely raised breeders 4k farms sustains a complete farrow to finish farm! 4K sows are bred ONLY once or twice a year, Moms have months in between births to allow some relaxing time.

All the pigs at 4k are given clean paddocks with trees for shade and wallowing holes, we rotate paddocks frequently to prevent boredom and allow rejuvenation of the land.

We give our pigs enrichment items that change all the time, tires, frozen treats, balls, forage and scattered treats to dig up and sniff out! 4K pigs are fed a diet of wheat, peas, barley and fodder.

Fodder is grown year round so the pigs are fed grass in the winter months.

4kfarms_pigletts


CS:
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Stampede kitchen shares recipe to keep you energized while you visit Stampede Park

The 2016 Stampede is already at the halfway mark – but there are still tons of events for guests to check out this week, including the many shows that are included with your admission such as the Canine Stars, Bell Adrenaline Ranch and Peking Acrobats – so here are two quick and easy recipes from the Calgary Stampede Kitchen to keep your energy high.

Graham Armstrong, Stampede sous chef, holding the granola bars with his coworkers and fellow chefs holding the honey and granola bits.

Graham Armstrong, Stampede sous chef, holding the granola bars with his coworkers and fellow chefs holding the honey and granola bits.

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Baa is the new moo

Their name says it all – Lambtastic! Ray and Nancy Nolan, partners in life and business, own and operate Lambtastic Farms near Vulcan, AB. Lamb is low in fat and full of protein so you can actually feel good about what you eat! Their lambs are raised in a healthy environment without the use of hormones or animal by-product feeds.  Lambtastic is presenting with Grainworks on Friday, July 15, 2016 at 3PM on the Calgary Co-op Kitchen Theatre stage BMO Marketplace, Hall A.
Lambtastic sheep

Calgary StampedeBriefly tell us about yourself and what your typical day looks like.

Ray Nolan:  Born and raised on a sheep farm in Ireland, where the family farm still operates today. Before returning to the a agriculture career, I was a chef for over a decade cooking in Ireland, England and finally Canada. During my culinary career I was fortunate enough to work at some great establishments. meeting some great people and cooking for the likes of HRH Queen of England at her royal state banquet to Nelson Mandela which was my personal favorite. Also during that time I met my wife, Nancy while working at the Dorchester hotel on park lane London.

Today we reside in Vulcan AB with our two boys Brayden 4, Charless 2. We run a flock of 350 ewes and grain farm. Our typical day is never a dull one varies from meeting chefs to butchers and the daily business of running a farm which is highly demanding. Our livestock require care 7 days a week, a farmers work is truly never done.
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Chili Chili Bang Bang

For the last seven years, one day each Stampede, the Calgary Co-op Kitchen Theatre stage has been the scene of the great chili cook-off among 3 teams from the Boys and Girls Clubs of Calgary. This year the competition takes place on Wednesday, July 13th at 11AM on the Calgary Co-op Kitchen Theatre stage in BMO Marketplace Hall A.

Boys and Girls Club 2014

The kids are incredibly creative and draw on their own culinary experiences (and maybe some advice from mom and dad) to come up with various themes on the traditional chili. We’ve tasted “Jamaican Me Crazy” , “Cha Cha Chicken”, “Chili, chili, bang, bang” chili and many more. It is so much fun to watch these kids embrace the Stampede experience .

Kids chili cookoff Nenshi 2015

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Combining two loves – cooking and firefighting

Jean-Pierre Galli wears two hats – a firefighters helmet and a chef’s hat. A Calgary firefighter who is also a classically trained chef, J.P. is competing in the 7th annual Police and Firefighter cook-off Wednesday, July 13, 2016 at 7PM on the Calgary Co-op Kitchen Theatre stage BMO Marketplace, Hall A.

JP and fellow firefighter Todd Nabozniak will meet Constables Karen MacLeod and Dean Moody to determine which team takes home the coveted Police and Firefighter Cook-off cup.

Angela Knight of the CBC Eyeopener is the MC, Jon Cornish, former Calgary Stampeder is joining the panel of celebrity judges and Mayor Nenshi will be dropping by to show his support for the competitors.

Group shot 2015Pictured from 2015 Competition: Sean Lynn, Karen MacLeod, Angela Knight, Barry MacDonald, Jean-Pierre Galli

Calgary Stampede: What came first – firefighting or cooking?

J.P. Galli: I grew up in South Africa and left for Switzerland when I was 18 to do a three year culinary apprenticeship. When I came to Canada I worked at Emerald Lake Lodge as a chef and became involved with the Field, BC volunteer fire fighters.  I moved to the Alberta Wildland Firefighting Rappel Crew and then the Calgary Fire Department. Firefighting is my profession but I still love to cook.
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More New Food in 2016

2016 New Food

As a food lover you’ve probably already made your Midway Meal Plan based on the 34 mouthwatering new foods we announced in May. With so many delicious options available we thought “why not have more?!” We are pleased to announce nine additional new foods for 2016!

Which of these do you want to try first?

Smoked Chicken and Waffles

Smoked and seasoned chicken breast strips are fried until they are golden brown and extra crispy. They are then nestled into a crispy buttermilk waffle cone and topped with maple syrup. The combination of smoky, salty and sweet flavours blended together is not to be missed.

Smoked Chicken n Waffles

The Donair Sausage

This is an all-beef donair sausage wrapped in a fresh pita with tomatoes, onion, and sweet sauce or tzatziki sauce, completing the new spin on the classic.

The Donair Sausage

Garlic Parmesan Poutine

Your garlic breath may scare off potential love later in the night, but your stomach will forgive you after just one taste of this new take on poutine. Fresh cut fries with poutine sauce, cheese curds, parmesan cheese and a fresh garlic purée completes it.

Garlic Parmesan Fries

Cheddar Smoked Pulled Pork Sandwich

Slow cooked in bourbon, this pulled pork sandwich is topped with sliced old cheddar cheese and served on fresh ciabatta bun. Grab some extra napkins to avoid to BBQ sauce spill on your shirt.

Cheddar Smoked Pulled Pork Sandwich

Cookies ‘n Cream Mini Donuts

The cinnamon sugar mini donuts that you love have been kicked up a notch! Mini donuts are glazed with creamy icing sugar and topped with Oreo cookie crumble.  So delicious you’ve got to try them!

Cookies n Cream Mini Donuts

Cup O’ Que

A parfait of BBQ perfection.  The Cup O’ Que has three layers of deliciousness with BBQ pit beans and pulled pork, topped with apple cider slaw.

Cup 'o Que

Apple Pie-Scream Sandwich

Creamy vanilla soft serve ice-cream is smothered with a tart and sweet apple pie filling, then drizzled with caramel and chocolate sauce. All of that is sandwiched inside a puffed cinnamon sugar rice crisp. A sandwich with fruit – could this be a more complete meal?

Apple pie ice cream sandwich

Grilled Mac and Cheese

Do you like mac and cheese so much that you’ve always wanted it in sandwich form? Here’s your chance, with mac and cheese jammed between two pieces of fluffy whole wheat bread and grilled to perfection.

grilled mac and cheese

Perry’s Poppers

The list of deep fried foods keeps growing with Perry’s Poppers, which feature mac and cheese wrapped in wonton wrappers and fried. The cheesy goodness is hiding in the crispy pockets.

Perry Poppers

Missed out on the first 34 new foods? Check them out here:

http://blog.calgarystampede.com/2016/05/03/34-new-foods-hit-the-stampede-midway-in-2016/

To follow along with the rest of our Midway food series check the posts out here:

http://blog.calgarystampede.com/category/food/

For more information on our food items or vendors, please contact Neil Hilts, media relations coordinator at 403.261.0242 or via email at nhilts@calgarystampede.com

34 New Foods Hit the Stampede Midway in 2016

2016 New Food

If you love Midway food as much as we do, you may have been following along with our Midway food series. If not, make sure you check out our take on Classic Fair Food, and Deep-Fried Food Memories! As Stampede gets closer and closer (only 65 days away!?) we have been looking back on some of our favourite Midway food.

It’s a yearly tradition to try the wild, new foods that come to the Calgary Stampede each year and to plan out each meal when you’re visiting the park. Summer-after-summer, adventurous new ideas come to The Greatest Outdoor Show on Earth and entice guests to become foodies for 10 days.

All the classics you’ve come to love are back…but we’ve also tracked down the most exciting, tasty, and wacky new foods for 2016. With 34 new foods, what will you try first?

Big Pickle Dog

Ever wonder what a hot dog stuffed pickle would taste like? Look no further than the Big Pickle Corn Dog! Get your dilly dog fix.

Big Pickle Dog

PB Dumbbells

Do a rep of these gooey peanut butter bacon balls wrapped and deep fried in home-style corn batter. Topped with chocolate sauce and crispy bacon bits, your appetite does the heavy lifting. Skip the gym – the only dumbbells you’ll curl during Stampede are waiting at the Peanut Butter Cupboard.

PB Dumbbell

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6 Deep-fried Midway memories (about food…of course)

When the Stampede announces the new Midway food lineup, a resounding “Deep fried what?!?!?” echoes through the hills around Calgary. With the new Midway food announcement fast approaching, we thought we’d look back at some of the deep fried concoctions that have come and gone over the years. These foods topped our new food and best food lists between 2009 and 2014. It’s also a good reminder that not all good things stick around forever–so make sure to try it while we’ve got it!

Deep Fried Coke

How does one make a cool, refreshing Coca-Cola even better? Deep fry it of course! Deep Fried Coke was first seen at the Texas State Fair in 2006 and made its Calgary Stampede Midway debut in 2010. The Coca-Cola flavoured batter was deep fried and topped with Coca-Cola syrup. Sadly all good things must come to an end… but there may be a new deep fried drink to try in 2016… shhh!

Deep Fried Coke

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Deep Fried Butter

I mean: Why not, right? While deep fried butter might seem like a Midway-specific idea, fried butter recipes can be dated back to the 17th century. (Who knew?!) The deep fried butter that was served on the Midway was wrapped in flaky pie crust and deep fried until it was golden and crispy. This delicacy was served on the Midway between 2013 and 2014.

Deep Fried Butter

Deep Fried Kool-Aid

Deep fried Kool-Aid was a seriously sweet treat. Kool-Aid infused batter was fried until golden and crisp. This kicked up Kool-Aid was a serious crowd favourite 2012 and helped make our centennial even more memorable!

Deep Fried Kool Aid

Deep Fried Jellybeans

Jellybeans met the deep fryer in this 2009 Midway favourite. These tasty bundles of jellybeans were made of delicious beignet batter, fried until golden and dusted with powdered sugar. This chewy bundle of delicious was a real ‘Only at Stampede’ treat.

Deep Fried Jelly Beans

 

 

 

 

 

 

 

 

 

 

 

 

Kubie Korn Balls

What could make a spicy jalapeno corn batter better? How about traditional Kielbasa sausage? In 2011, the Kubie Korn Balls were declared the Best New Food on the Midway. These tasty little bites were served with honey or BBQ sauce and were a seriously delicious addition to the Midway.

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Deep Fried Bubblegum

Despite its name, deep fried bubblegum wasn’t of the bubble blowing variety. Puffy bubblegum-infused marshmallows were dipped in a pink batter and fried. This treat was totally gooey and bubblicious!

Deep Fried Bubble Gum

What’s your favourite deep fried food on the Midway? And what do you think they’ll deep fry next?

What’s your favourite classic fair food on the Stampede Midway?

Midway food can be one of our oldest and most vivid memories. You may even remember your first visit to the Calgary Stampede by what Midway treats you enjoyed. Some of the most classic fair foods have been around for more than a century – it’s true! Take a walk down memory lane as we look at some our favourite classic fair foods.

Corn Dog

The humble corn dog may be the all-time favourite food on a stick. With over 81,000 sold in 2015 it’s no secret that Stampede visitors love their corn dogs! The corn dog is so much more than a hot dog on a stick. With different varieties and additions (such as bacon, jalapenos, cheese, and even poutine!) you’ll be sure to find your perfect dog.

Corn Dog

Candy Apple

The first candy apple was made in 1908 and it has been a classic treat ever since. This crunchy and sweet treat on a stick comes in many flavours. From traditional cinnamon to blueberry the perfect candy apple is waiting for you to take a bite.

Candy Apples

Fudge

Historians date the invention of fudge all the way back to 1886, which means this classic fair treat is even older than the Calgary Stampede! On the Midway you can find 25 different flavours of homemade fudge. From classic chocolate to exotic jalapeno lime the Calgary Stampede Midway has it all!

Fudge

Mini Donuts

Although the history of mini donuts is uncertain, it’s no secret that they are a key part of the Midway diet. In 2015 over 2 million mini donuts were served up by our vendors. That’s a lot of donuts!

Photo Credit: Shaun Robinson / Calgary Stampede

Lemonade

An icy cold glass of lemonade might be the perfect way to beat the heat and quench your thirst. Fresh squeezed lemonade is hard to top, but with many so different flavours it’s easy to see why over 55,000 glasses were sold in 2015.

Lemonade

Calgary Stampede hosts 10 Chinese chefs for kitchen tour

Cowboy culture and a deep appreciation for Stampede time drew 10 Chinese chefs from Shanghai, Guangzhou and Beijing out to tour our Food & Beverage facilities late last month.

These international guests traveled to our fair province to learn more about Alberta Beef, our culinary scene and world-famous hospitality industries; they traveled with Cargill representatives to tour various locations during their week-long stay.

Pictured: (in white jackets) Chef Dale and Chef Kwong making memories with the Chinese tour group and Cargill representatives. Our guests not only got a tour of Stampede facilities, they also got a chance to check out the public art pieces on Stampede Park, like the Roundup, featured behind the group

Pictured: (in white jackets) Chef Dale and Chef Kwong making memories with the Chinese tour group and Cargill representatives. Our guests not only got a tour of Stampede facilities, they also got a chance to check out the public art pieces on Stampede Park, like the Roundup, featured behind the group

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