Crispy Pork Belly – Bow Valley Ranche Restaurant

Picks from one of Calgary’s newest restaurants, The Block, Bow Valley Ranche Restaurant, and an Australian and BC wine

Crispy Pork Belly – Bow Valley Ranche Restaurant

Such a contrast with the bacon wrapped pork belly at the Stampede. This wasn’t at all greasy but instead  offered up a rich gamey taste that was much to my liking.  The Maitre D’ suggested pairing it with a Pinot Noir and brought us a sample. It was perfect.

$16 at Bow Valley Ranche Restaurant, 15979 Bow Bottom Trail SE, 403-476-1310,, @RancheYYC

— Jeff Collins, contributor
Josef Chromy NV Tasmanian CuvéeJosef Chromy NV Tasmanian Cuvée

From waaay down under comes this sleek and stylish sparkling wine made in the traditional method. Blended around pinot noir and chardonnay, its full of crisp apple, almonds, toast, and mineral aromas with all the style and pizazz you expect from champagne. A new classic.

$33 at select liquor stores., @JosefChromy

— Tom Firth, Contributing Drinks Editor, @cowtownwine
Freudian Sip – Therapy VineyardsFreudian Sip – Therapy Vineyards

As a psychology major, I am naturally biased towards a wine that has anything to do with my studies. ‘Freudian Sip’ from Therapy Vineyards in BC is just too clever of a name not to like it. Luckily the wine lives up to its label. It is the perfect balance of sweet and dry for a hot summer day. And after one too many glasses, you might just be prone to a few Freudian slips of your own!

$24 at select liquor stores,, @TherapyWines

— Mallory Frayn, contributor, @cuzilikechocolat
The Block

Lobster Ravioli at The BlockNow open on 4thStreet NW in the old Rembrandts Pub space, The Block is a brand new family-owned restaurant offering fresh and local unpretentious fare.

They’re justifiably proud of the Salmon Grav Lax, it’s their grandmother’s trusted recipe and comes with dill mustard, red onion and capers on rye crisps. A must-try if ever there was one! $12.

Lobster Ravioli are tender, succulent and very moreish. As beautiful to look at as they are to taste, the ravioli come with succotash, chive and olive oil. $16.

I’m such a junkie for Arctic Char, and The Block does the crispy skin just right – for me, such an important part of this fabulous fish. Here it is served with cauliflower and potato gratin, lemon and thyme. $24 (pictured above).

The Block Kitchen and Lounge, 2411 4th Street NW, Calgary. 403-282-1339,, @BlockYYC

— Linda Garson, editor-in-chief/publisher, @vineanddine

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