Charcut Roast House- Mmmm...

I have to admit that I am a little starstruck. Upon seeing Chef Connie DeSousa at her restaurant Charcut Roast House on Saturday night, I got a little giddy! I feel like I know her after watching her on Top Chef Canada, and reading articles about her in several magazines. I am amazed by her talent and her ease in the kitchen, amazed that she uses recipes from her family, and amazed that she worked with Alice Waters. And there she was, standing in her kitchen, hair in a ponytail, sending out the plates. Then she came out of the kitchen, and started toward our table...

Our Dinner, Presented Family Style

Ok, so she was really just doing her chef-ly duty and greeting her guests, but I was excited to meet her nonetheless. I wanted to tell her how much I admire her, that I think what she is doing with her business is meaningful, that I loved our dinner and to read my blog! Alas, I really only got out a mumbled, "Pleased to meet you, thanks for the amazing time." Boo. 

Pig's Head Mortadella

I wanted to tell her that the Mortadella that our server said "could never be taken off the menu because it is so well liked" was flawless. The delicate fennel salad that is served with the cool Buffalo mozzarella and herbs was THE perfect summer appetizer. That the polenta and fiddleheads under the crisp yet tender pork belly were a tremendous trio, and nevermind the moist quarter chicken and asparagus. I wanted to ask how she cures the bacon that was so smoky, salty and wonderful. I wished to say that the kitchen towels as napkins and the mason jars as lighting were whimsical touches alongside the wildflowers adorning the banquette. 




Connie, you and your team have done an amazing job and I cannot wait to return.Thank you for what you have done for food in this city. And, for those amazing chocolate chip cookies! 

Recipe Share: Carbonara

I have a confession to make; I love Fettucine Carbonara. I love it when it is made right, with eggs and cheese. I find that a lot of restaurants claim to serve carbonara, but you often end up with a dry version of Alfredo. Not the same! The best Carbonara that I have had in Calgary is at Rea's Italian Cucina. This little, family owned joint in an industrial area of Calgary served this pasta at its most prime. That is, until, last Friday. 


Carbonara has always been a dish that frightened me to make myself. What if I ended up with scrambled egg pasta? Well, that didn't happen. Carbonara a la Cheryl was spectacular. We savoured the dish with a crisp Viognier from Santa Rita 120. Talk about a fantastic Friday night!


Carbonara A La Cheryl


1 pkg fresh fettucine, cooked according to package (or make your own, about 250 g)
150 g chopped pancetta
1/2 chopped small white onion
1 tsp minced garlic
1/2 cup white wine (I used the Viognier that we later drank)
4 eggs
splash of half & half cream
1/2 cup fresh grated parmigiano reggiano cheese
1/2 cup frozen peas
1/2 cup chopped italian flat leaf parsley
1/2 cup chopped, toasted walnuts
olive oil
salt & pepper, plus more cheese to taste

Toasting Walnuts

1) In a large, heavy bottomed pan cook the pancetta until all of the fat is rendered out, and the meat is very crisp. Transfer meat to a paper towel lined plate and set aside. 
2) If there is about 2 tbsp of pancetta fat left in your pan, use this to sautée your onion and garlic. If not, add enough olive oil and sautée.
3) Cook pasta according to directions. When done, drain, coat with olive oil and set aside. 

Finished Product

4) When onion and garlic are translucent, add white wine. Reduce by half.
5) Beat eggs with the half & half and salt & pepper.
6) Add pasta, peas and pancetta to the pan. Stir with tongs until everything is warmed through.
7) Removed from heat, and very slowly add in the egg and cream mixture, tossing constantly (an extra set of hands helps here!).

8) Put back on gentle heat, tossing until the egg coating thickens slightly. Toss in cheese, walnuts and parsley just before serving. 


This recipe served the two of us generously, with leftovers. 

Dining Out- of Town

I love to eat. I love to travel. Put the two things together and there can be bliss. Not only do I research restaurants, cafes and hole-in-the-wall eateries ad nauseam, but I love to ask people about their favourite restaurants while I am away from home. Even if people are not foodies, watching them explain why they love a place is always exciting. 

I have been fortunate enough to do a little travel in my life, and most recently have visited the cities of Vancouver, Chicago and Phoenix. Each offered its own particular culinary adventure. 

Granville Island Cappuccinos 

In Vancouver, a health conscious mindset prevails, with people walking, hiking and biking all over the place. It was nice to find that in a lot of the more urban neighbourhoods, the value of a specialty provider was not lost; bakers, butchers, and wine shops abound. These were alongside large and smaller grocery stores, florists and clothing stores. It seems that more culinary respect is garnered by one-off restaurants that have the opportunity to create for a smaller, but keenly interested guest. 

Chicago Skating

In Chicago, we found the choices to be overwhelming. There are new concepts, world renowned chefs, vintage rooms, fixtures of American cuisine and more. I love every moment of it. We ended up eating in the park, with a skating rink out front. The most perfect moment with cityscape, snow falling and pinot noir...

Giant Salad in Phoenix

In Phoenix, it was go big, or go home! Out in the suburbs, I didn't have the opportunity to try some of the places that I've read or heard about. But there were Burgerthon worthy burger joints, giant portion sizes, and more selection than you could shake a cactus at. With a strong Mexican influence, there were many fresh flavours to choose from.

I am planning a surprise food feature in a few months to an exotic destination. I hope to bring you all of the culinary delights, secrets and specialties of that special place, on location!