Posted by: Gastropost Calgary
This contest has now closed as of July 28, 11:59 PM Mountain Time.
Your mission this week
#TasteAB Mission Inspiration: Off-cuts of meat could be your new favourite
Connie Desousa, co-chef behind Charcut Roast House in Calgary, recommends trying new things to find a new favourite. Her co-chef John Jackson found a new favourite in Argentina, which led to their acquiring an asado grill for Charbar, their second restaurant, opening in Calgary next spring. You can cook any meat on an asado grill, but Alberta beef has been their favourite so far. "One of the things we love to grill, [which] some are afraid of, is beef heart," says Connie. "We want to try to introduce a lot of people to heart. … It has the same properties and textures as a New York steak would." Connie slices the heart into thin strips to grill on their own or on a kabob and serves it with chimichurri sauce. If the idea of a full beef heart sounds intimidating, Connie recommends asking your butcher to pre-cut the muscle into slices. Her second-favourite food right now is empanadas. "You can get creative with them." She fills hers with goat cheese from Fairwinds Farm, local meat, vegetables or Taber corn.
If you're inspired to use local ingredients to complete your mission this week, let us know by also tagging your mission #tasteab for an extra chance to get in the paper! Here's some local inspiration from your fellow Gastroposters.
To complete this week's mission, our partners at Save-On-Foods want to help by sharing this recipe for vanilla-glazed carrots.
"Here at Save-On-Foods we love our carrots! What’s not to love? They’re locally grown, incredibly versatile and delicious. Eat them as is, or make them sweet or savoury. Here’s our favourite recipe that is sure to satisfy your sweet tooth."Ingredients:
2 pounds of carrots
3 tbsp (45 mL) Western Family Honey
1½ tsp (7.5 mL) Western Family Vanilla Extract
2 tbsp (30 mL) Western Family Butter
½ tsp (2.5 mL) white wine vinegar
pinch of salt
In a large sauté pan, combine honey, vanilla extract, butter, vinegar and salt. Add carrots in a single layer in the pan. Bring to a simmer over medium-high heat. Reduce the liquid until the pan is just about dry. Carrots should be cooked through, shiny and delicious.
First, make sure you've signed up using the form at the top of this page. Then, share your mission through one of the following methods:
Follow us on Instagram, then post a photo tagged #gastropost
Follow us on Tumblr, then post a photo tagged #gastropost
No matter how you upload your content, we’ll find your post and put it on Gastropost.
And don’t forget: if you post before 10 a.m. on Monday, you could be featured in the Calgary Herald newspaper!
How It Works
1. Get a mission
Each week, we'll assign a new food mission. If you're a food lover, accept it.
2. Do a mission
Some missions will be easy. Others will challenge you a bit more.
3. Gastropost it
Once you've completed a mission, share your experience. Completed missions will be shared here and in the Calgary Herald newspaper.
Are you interested in partnering with Gastropost? Send an e-mail to email@example.com and let us know.