A sponsored dobbernationLOVES post.
My visit to Charcut Roast House was one of the culinary tourism features in my Destination Guide Travel to Calgary Alberta.
My final feast in Calgary would very much act as a cherry on the top of my sundae. A sweet and memorable finish at one of the cities most celebrated restaurants. I spent the afternoon at the Hotel Le Germain, Calgary’s favourite boutique hotel first enjoying a massage treatment at Sante Spa (located on one of the top floors) followed by a fine feast at Charcut Roast House which spills out from the lobby.
Owners + chef’s Connie DeSousa and John Jackson have put Calgary on Canada’s culinary map via appearances on Top Chef Canada as well as popping up in enRoute Magazine’s list of “Canada’s Top 10 Best New Restaurants.” Before arriving in the city I spent a few days on a cowboy adventure in SouthWestern Alberta at Sierra West Ranch with Canada Beef. I was interested to know what two of the Alberta’s top chef’s had to say about their beloved Cattle Country.
John explains “Charcut Roast House is a very meat-centric hang out, we have a love for all things beef! Our flavourful butcher steak cut is one of our best selling items on the menu (a secret cut of meat that the butcher used to take home to his family so they could enjoy to themselves). Some of our favourite beef cuts are petit tenders, skirt steaks and flat irons.” Connie adds, “Our intimate relationship with local farmers, ranchers and artisan producers enables us to showcase the best of Alberta’s unique Taste of Place. We are supporters of all naturally raised Alberta beef and have been featuring a lot of Spring Creek Ranch beef since we first opened our doors four years ago.”
The interior of Charcut is a whimsical mix of cow portraits, mason jar adorned chandeliers, elegant bar and bustling open concept kitchen. Le Germain regularly hosts celebrities when they are in town so was not shocked (but certainly pleased) to be seated beside Donald Sutherland and his son Kiefer. I’ll never forget watching them nibble on roasted corn on the cob while enjoying an intimate father-son moment. Trying not to distract myself entirely with the famous duo to my left I focussed on the task at hand, surveying the menu.
Highlights from my farewell to Calgary Chracut feast include: slow roasted heirloom beets topped with house-made soft goat cheese, charcuterie board featuring a wee mason jar filled with creamy pork rillette and an outrageously massive (READ: jaw dropping) board showcasing crispy pork belly, aged cheddar grits, Spring Creek Beef Butcher Steak with chimichurri, burger topped with cheese curds and fried egg, roasted summer squash, corn on the cob and duck fat fried poutine laced with truffle gravy.
Can you say decadent 10 times fast? One knows they’ve finished a meal at Charcut when one waddles all the way back to their hotel room and simply float onto their mattress.
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Slow Roasted Heirloom Beets
house-made soft goat cheese, mint, basil
Summer Melon and Cucumber Salad
marinated feta, cocktail tomatoes, basil, mint
Piri Piri Baked Mackerel
olive oil fried bread, lemon
pigs head mortadella and brassica mustard, salami cotta with olive oil and shaved padano, lonzino, potted spragg farms pork rillette
Spragg Farm’s Pork Belly
aged cheddar grits, saskatchewan chanterelles
Spring Creek Beef Butcher Steak
chimichurri, arugula, fried matchstick potatoes
Share Burger CHARCUT Style
roasted garlic sausage patty, cheese curds, fried egg
Duck Fat Fried Poutine
cheese curds, truffle gravy
Roasted Summer Squash
pancetta lardon, spiced pumpkin seeds
BC Corn on the Cob
grana padano, house-cured bacon, butter
Milk Chocolate Parfait
sea salt caramel, ovaltine crunch, dark chocolate crumb
lime curd, strawberries, citrus crumble biscuit, honey cream
Mango Mandarin Sorbet