Your favorite
Phil Collins song
would have to be-
>> Sussudio is
my fucking jam.
>> Oh yeah, yeah.
>> That's what everybody
goes to though.
>> It's the Easy Lover.
Easy Lover.
[LAUGH].
>> So
when we get a puppy,
we're gonna name
it Phil Collins.
>> No we're gonna
get two dogs right?
>> No no no.
Okay.
>> [CROSSTALK] No we're
gonna get two puppies.
>> No, no, no, no, no.
>> Hold on.
Two puppies.
One puppy's Phil
the other one's
Collins period.
>> Done.
>> [MUSIC]
I'm Vanessa Salopek, and
I'm the owner of Market.
I've always had
a passion for local food.
So I really wanted to
combine a kinda community
aspect to the restaurant
supporting local farmers.
My grandparents own
a farm up in Ottawa.
So you know, I've
always had that in my,
in my blood I guess
you could say.
So we home grow basically
all of our micro greens,
vegetables in our
urban cultivator back
there you know, we.
Butcher our own animals,
make our own cheese,
bake our own bread.
So we really wanted
to bring it to
that next step of local.
>> I am chef Dave Bohati,
at Market Restaurant here
in Calgary, and I just
like to kill food with
my friends, you know.
>> We're going to do,
the, our classic dish.
So, it's a
potato-horseradish cream.
But a little bit of
bee powder in it
we're gonna give that
a little spready spread.
We got some heirloom
beets [SOUND] some
cured trout roe.
Some pistachio.
We've got some beautiful
salmon arm goat cheese.
And then I'm
gonna dive into
that cultivator
behind me.
And I'm gonna
grab some radish.
We were the first people
in, Calgary, to own one.
I don't know it gives us,
like,
the opportunity to, to
not have to hit a farm,
just to get microherbs,
right?
>> Really taking full
control of every
component of the dish.
So that when we put it
on the table, you know,
our guests can know
that it came from love.
And, and they know
where it came from.
And that starts
within our kitchen.
[MUSIC]
>> [SOUND] This is,
the albacore tuna crudo.
So, so
we're doing the crudo.
Essentially, this
means raw.
But we've,
vac-packed it a touch
of cold press canola.
Some preserved lemon oil.
It's basically like
a white guy's you know?
I'm trying to show off,
like.
The whole fish here.
I saved this spine just
to show off the fact
that, you know, this was
taken off of the whole,
the whole fish, and
some, acidity here.
Pickeled shallots, these
are pickled shiitakes.
We grow these
guys outside on
the patio right now.
This is cilantro flowers.
Boom.
Today I have the luxury
of using chicken skins so
why not, right?
>> I'm just gonna
>> So here we go.
And I'm just gonna lace
this guy up with a bit of
chives and
it's good to go.
Put some fries and
you've got yourself.
Fish and
chips right there.
So this dish is
family style so
you guys get know
each other even more.
All right, dig in.
The challenge is to keep
relevant with the scene
but for us it doesn't
seem to be a problem.
The best thing about I'd
say cooking and, and
being a chef,
I get to work with
my best friends.
I get to cook with
all my best friends.
And it's like.
By far the most
satisfying thing is
like finishing up work
and, and knowing that,
you know, I got
a brigade of guys that,
that will take a bullet
for me and vice versa.
You know what I mean?
Brandon Dashney,
Sous Chef, Market.
>> So I've been side by
side Dave's sous chef for
coming up on four,
five years now.
Three of us work really
well together so
it's yeah we're
like brothers, man.
Daniel Pap Ramon,
Pastry Chef,
Market my
Mexican brother.
[LAUGH].
>> You know, it's its
just fun, I like to do
things that are ,.
Munchies.
>> Unexpected, right?
So [LAUGH].
>> Enjoy your pie?
[MUSIC]
>> Bye guys.
We'll see you in a bit.
>> Last night was
pretty much what I
thought it was
gonna be like.
It was pretty crazy.
Dash and Poppy and
myself all went out.
We had a time.
It was good.
>> [LAUGH] Greasy.
>> You know, back home,
you know,
the trucks in the back,
that's where we
ride back home.
[LAUGH] There's two guys
sitting in the cabin, and
then like, two old
homies in the back.
>> Where's that,
Guatemala?
>> It's all good.
[LAUGH].
>> We're gonna go see our
boy Kokee they're
normally only
open for lunch.
They bust out a 100 and
50 bowls a day and
then they pull the plug.
That's it.
>> We don't get that good
of ramen here in Calgary
and I went with Dave two
weeks ago and then on my
next day off after that I
was like fuck I want to
go back man it was just
so, so, so, so good.
[MUSIC]
>> First stop was Shiki
Menya in Bridgeland which
is really close
to where I live.
It is a place where I go
on my day off and I and
I have lunch.
How are you doing?
>> It is amazing
Koki brought us
in there last night.
He's the chef.
>> I'm Koki Aihara.
And I, I run Shiki Menya.
Well we've been doing
the ramen game for
a minute now.
Like we had a, we have a
restaurant up, spa here.
It's called Shikiji.
And, we've been doing
ramen there for a long
time, but we started
cuz we wanted a ramen.
Specific restaurant,
you know,
good vibes just a chill
place to go and
like good place to eat so
we started this.
>> Yeah I mean whatever
you want to do it's your,
it's you world right?
>> Right now I'm
finishing up the chili
ramen it's a little
spicy ramen that we got.
It's a sesame we got
some chopped pork
on top topped with
It's based with some
chili flakes up on top.
So probably one of our
most popular almonds.
>> All right guys this
is the chili gone wild.
>> We do 150 bowls a day.
Basically we
serve limited
quantities because we do
have make our noodles.
We make everything
by by hand.
We also have a big
soup bowl that we
prepare 16 hours.
So it does take time.
Once we sell out
of that kettle,
we're pretty much done.
[MUSIC]
We make two
different types.
We make a thick noodle
and a thin noodle.
That's pretty good.
I mean even Japan
like there's not
that many places that
make their own noodles.
>> Right, it's so rich.
[LAUGH].
>> Hey papi.
>> We had some ramen,
we had I don't know,
enough stuff to
really good us going.
It was amazing.
>> Tell me you're
coming back to market.
It just depends on my
situation [LAUGH].
But, let's do
that group shot.
Woo Tang.
>> Thank you very much,
we've got to roll.
Thank you so much.
Who-ee.
Now we've got to go eat
and eat and eat and
eat again.
[LAUGH]
We're going to Bratsury
Kensington right now to
see our boy Cam Dabraski.
Team medium rare.
And we are going
to get our eat on.
Munchies.
>> Fuck, I'm scared man.
>> For what ham?
>> Butter.
>> His duck fat deep
fryer has an Instagram or
Twitter page.
His deep fryer has
a Twitter page.
>> We're almost there
it's not very far away.
I strategically
made the route so
it wouldn't take so
long, so.
>> You didn't even know
how to get there bro.
What do you mean, man?
>> That place
with the funky
red light district
out there.
[MUSIC]
>> Ham is a special guy.
I think that he he enjoys
inflicting food on
people almost like
a punishment.
>> This is our house
cured duck prosciutto.
Chicory brown butter and
pistachio.
It's a Canadian
brassiere that's casual,
weird, indulgent
you're in for a treat.
>> Always man,
every time I see you
I'm in for a treat.
[LAUGH] Thank you.
>> You know, from duck
fat deep fryers to
big cuts of meat to
you know, little ,.
East coast poutine to
west coast kinda fish.
[LAUGH].
>> It's like
the perfect munch.
They're all smoked
meat sandwich, eh?
You try one of those?
>> It's a whole
lobe of foie,
basted in a with
a garlic, thyme.
We're doing a little
sauteed cherry.
Little bit of honey and
there's gonna be
a little maple syrup and
we're just gonna emulsify
until it thickens up
to like a butter.
We call it a foie
gras butter.
And you got
some crostini.
And this is how you
die a happy man.
Straight up.
It's crazy.
[MUSIC]
One of the most delicious
things I've ever
had, Cam.
For real.
Calgary has a really
cool chef scene.
We're all really busy,
but when we meet up,
we have, you know,
a lot in common, and
do a lot of events.
And support each other.
It's actually a lot more
different vibe than some
other cities.
Like, there's always a
good scene going on, but
it's, it's pretty
tight here.
[CROSSTALK].
>> Pinata, Papi.
>> [SOUND].
>> So
what we've got is rabbit.
Basted in cherry mustard,
some microgreens.
We got some duck
confit kickstands.
>> It was crazy.
I'm pretty sure I
ate almost a whole,
a whole rabbit and
a duck.
But.
[MUSIC]
[INAUDIBLE]
[LAUGH].
>> Team Ed Rare
right here.
[MUSIC]
>> [INAUDIBLE].
>> [LAUGH] That JT,
right?
>> [INAUDIBLE].
>> Oof,
it's Lemony Snickets.
This is [LAUGH] I
think that that
lobe of foie gras is
really doing us well.
So we're going to
the Milk Tiger Lounge.
One of our bartenders
at market, Graham,
Graham used to at work at
a Milk Tiger and then he
came aboard with us, so I
think we're going to need
him there, and Nadia, one
of our on of our cooks.
We had a couple
of drinks,
there was a little bit
of brown liquor flowing.
[INAUDIBLE] Fashions and,
and stuff like that.
>> Cheers.
My favorite Negroni
in the world.
[NOISE].
>> We had a good time.
It was fun.
Let's go cook.
For real.
We're gonna go
fucking cook now.
After you, amigo.
When you can,
when you can open a beer
with your belt buckle,
you know you've got it
made in the shade, bro.
Here in No way,
I got married there.
The brown guy with
belt buckle trying to
be like one of them no,
that shit wouldn't fly.
You kidding me?
>> We got some
people to feed.
>> What's up homes?
>> How are you?
>> Good to see you,
buddy.
>> How are you doing?
>> And then we
came back here and
surprisingly enough
the whole place was
just packed we
had some food
[MUSIC]
A lot of food.
Too much food.
>> All right my man.
We have high river pork.
This puppy came to us,
200 pounds last week.
We brined it for
seven days.
We smoked it for
six hours.
We braised it for
12 hours.
And now she's ready to
go for our homies man.
Beauty.
Money.
Service.
We gotta high country
bison surpoid donated to
us from our boy.
This should be
a beautiful medium,
medium rare.
Just the way a nice
roast would look.
It's getting grind
time over here.
We're making churros
with a little
little leche mousse.
>> A lot of support,
lot of good friends
we ate way too much.
We drank, enough.
And [LAUGH] you know,
I don't I wouldn't
change a thing.
I think it went
pretty well.
[MUSIC]
[LAUGH]
[SOUND]
