I wanted something simple for the guys, so I pulled a bag of mismatched chicken thighs from the freezer, removed the skin, and set them to braise in the slow cooker. I added a carrot, a stalk of celery, a red pepper, plenty of garlic, good chicken stock and a couple of handfuls of lentils and barley. The dried lentils and barley absorbed most of the cooking liquid, leaving a thick, comforting stew—fortunately the end result was well balanced, even if it wasn’t planned to the letter.
If you try this, don’t worry about exact measurements. Aim for the liquid to come about halfway up the chicken, and be sure to stir the lentils and barley into the broth rather than leaving them piled on top so they can hydrate evenly. Adjust seasoning toward the end and you’ll have a rustic, satisfying one-pot meal.
Tonight I was treated to a very different meal. Chef Giuseppe Di Gennaro from Capo cooked for me at the Avenue Magazine Food Awards. The event celebrated the release of their much-anticipated March issue, which features the Top 25 Things to Eat in Calgary and a list of the city’s best restaurants. Rouge was named Restaurant of the Year, and Capo was once again recognized as “Worth the Splurge.”
To mark the occasion, Chef Giuseppe prepared fresh ravioli for the guests. The pasta was made in-house, filled with a creamy blend of mascarpone and ricotta, and finished with a rich meat reduction that was pure indulgence. I was fortunate to receive the recipe, but honestly, nothing beats sitting down at Capo and enjoying the dish there—the nuances and presentation are difficult to replicate at home, and it looked like a lot of care (and dishes) went into the preparation.
The awards evening was lively and celebratory. While I can’t recount every item from the Avenue list here, the issue hits stands any day now for anyone curious about Calgary’s standout dishes and restaurants. If you’re interested in exploring the city’s food scene, this issue is a fine guide to what to try next.