Pigeonhole, the latest restaurant from chef Justin Leboe, is tapping into share menus for the whole table. One of the fun parts about wrapping up a year, and reminiscing about what made it so awesome, is looking forward to what the next 12 months might bring.
Food trends have defined each decade, with new ingredients, dishes and techniques influencing the home cook and restaurant diner alike.
Pulses fit well into an increasingly multicultural diet, as well suited to an east Indian curry as a Mediterranean dip or a hearty Italian soup. Rising food costs and shocking reports that Canadians throw away close to 50 per cent of the food we buy are making home cooks more aware of what they have, and how to use it before it winds up in the compost bin. Restaurant chefs are paving the way, expanding the nose-to-tail movement to the entire kitchen.
For example, chef Joao Dachery of Pampa Brazilian Steakhouse boils and steeps the pineapple skins that would otherwise wind up in the trash with sugar and spices to make a delicious chilled tea.
In generations past, eating out was a more formulaic experience, with diners ordering their own (often predictable) appetizer, main course and dessert.

These days, restaurants are starting to cater to those who want to experience a wider variety of dishes. Pigeonhole became a destination for those looking for more of an experience, whether it was just a drink and an interesting nibble or an evening around the table with friends. From truck-made kimchi tucked into a crisp and comforting grilled cheese from the Cheezy Biz food truck to fermented squash on the menu at Rouge, fermenting is being explored as a way to bring dishes and condiments to a whole new level.
With more mixologists approaching cocktails from an innovative culinary standpoint by introducing ingredients from the kitchen into their concoctions, there's no reason to order a rye and Coke anymore.
Classic cocktails (think Manhattans, sours and old-fashioneds) are being given a leg up with house-made syrups and bitters, and new creations are putting the focus on drinks, with a little something to eat on the side. Thanks to newly relaxed AGLC laws, local microbreweries and brewpubs are booming, with craft distilleries hot on their heels. Pick up some uniquely Alberta spirits like gin and vodka from Eau Claire Distillery in Turner Valley, Last Best Brewing and Distilling in Calgary, Park Distillery in Banff and the brand-new Big Rig Craft Distillery in Nisku. By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses.

Ian Brodie, former chief of staff to Stephen Harper, says the Prime Minister is paying close attention to the right-wing movement. Grade 8 student Amrita Mosale is documenting what it's like a€” from breakfast to bedtime a€” as a Fort McMurray evacuee in Calgary.
The cookbook author will be exploring Calgary's culinary wonders in her column Food and the City. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.

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