We used to live in Calgary. We moved there from Lake Louise, Alberta and created a life for ourselves. After six years of enjoying the lifestyle in the big C, we said goodbye and followed our dream. Our dream to open a business. The life of entrepreneurship could wait no more.

That dream was lived and from it we grew.

After six years of being away from Calgary, we are happy to say we are back. Can six years change things. Six Christmases, six birthdays, six Calgary Stampedes, six years of growth and six years of opportunities for things to happen. When I look around, it doesn’t feel like much has changed. Other times, I’m startled by just how much things have changed. Goes to show you that life does carry on, time keeps marching forward, that there is no such thing as standing still. The older I get, the faster time goes.

I am currently rereading a book written by one of my favorite celebrity chefs, Anthony Bourdan called “Medium Raw”. Throughout the book when he’s not ripping a strip off the Great Alice Waters, sharing his distaste for the Food Network or discussing which chefs in his opinion have become total sellouts, he talks about the emerging street food scene. Case in point: Food trucks. Specifically street food culture, and Urban eating. This got me thinking.

Since I’ve been away, the Calgary food scene has exploded. I’m in awe how quickly these trends have become so completely entrenched in our lifestyle. Everywhere I go, people are eating food, talking about food, experimenting with food and coming up with the next big thing in food.

A few years ago it was tea infused chocolate, then along came the cupcake shop. Some say that’s being replaced by the gourmet doughnut which some people say is being replaced by the cream puff and eclair. The food Du-Jour is bacon. Everything has to have bacon in it, on it. Desserts are no longer being served with just sugar. Throw some bacon in it! Candy bacon? Done! Bacon doughnuts? You bet! Bacon fudge? Of course! Bacon ice cream? Some said I was crazy when I made bacon ice cream a few years back. Personally, I like to think I was ahead of my time. Okay, maybe about 5 minutes ahead.

Coming from a pastry chef, this is music to my ears; er.. more like sweetness on my tongue. Chefs’ are dying to share their knowledge and their skills. This grows a hip, and trendy environment which not only survives, but thrives! There is so much intrigue from the public which in turn feeds the creative energy of Chefs alike. For so long, I was dying to be in a city, surrounded by a culture that celebrates food, and consumes it because there is so much curiosity to satisfy. Thank god for thinking outside the box.

Since we’ve been back we have been lucky enough to eat at Jelly Modern Doughnuts (twice). We heard they had a maple bacon doughnut and one garnished with Valrhona chocolate. All true. My favorite was the sea salt caramel with the popcorn garnish. Popcorn as a garnish? What? Who knew?

Wilde Grainz Artisan Bakery, they taught me a true appreciation for the fresh baked loaf of bread. We also tried The Vin Room, a wine and tapas bar that offers flights of wine by the 2 oz, 4 oz or 6 oz glasses. While dining there, I sampled bone marrow, chorizo sausage sliced into ribbons and beef carpaccio sliced so thin that one could almost see through it. To taste it was more like having it melt away in your mouth it was so tender.

We have gone back to one of our favorite neighborhood Thai restaurants, Lemon Grass. Their Shrimp salad rolls? Out of this world, extra peanut sauce please. We accidentally made a foray into a vegetarian restaurant. (FYI: We are NOT vegetarian, burger for dessert)

We have also been lucky to stumble upon an Irish bar with some of the best Hard cider I have ever tasted. Lucky for me, it’s within walking distance from home. We were charmed by a family run Greek restaurant, again not to far from home that makes some nice Italian pie (go figure) This past weekend, I was lucky enough to tour the Pastry Chef Showcase. I’ve never been to an event before where the focus was exclusively on the Pastry Chef and our craft. Each dessert was more beautiful then the next.

Food trucks, 100 mile diet, urban gardens, seasonal produce, Canadian wines, tasting menus, rum tastings (Sailor Jerry? Yes please!), chocolate tastings, scotch tastings, organic and sustainable eating, single-origin chocolate, retro desserts, smoked sea salt, artisan cheese, organic coffee, theme wedding cakes, cupcake wars, molecular gastronomy, chefs table, The Food Network, Gorden Ramsey, anti-intoxicants, super foods, Greek yoghourt, organic cotton candy, charcuterie, deconstructed desserts, dark chocolate heart healthy, pink sea salt, Jamie Oliver….!!!! It’s all happening in this city right now!

The more I learn about food culture, the more I understand how powerful food has become in our society. We read about food. We experiment with food. We incorporate food in our celebrations. We break bread and share our table with a friend. We may even drown our sorrows in either drink or the ice cream bucket.

I don’t have a vice, but if I did, it would be trying new foods. I learned long ago to sample interesting food when I get the chance. So allow me to raise a glass and honour this culture and here’s my wish that from this foodie heaven, amazing things continue to happen. Cheers!