MARKET: Calgary, Alberta

A couple weeks ago I was fortunate enough to be invited by Brooklyn PR to a sneak-peek event happening at a the old Yardhouse location at 718 17th Avenue SW.

What I was invited to (along with a few other media peeps and bloggers)  was to a sneak-peak of MARKET,  the brain child of Vanessa Salopek and Executive Chef Geoff Rogers.  

718 17th Avenue SW, Calgary, Alberta

718 17th Avenue SW, Calgary, Alberta

I must say,  upon entering I didn’t know what to expect but instead I found the place to be really …. cool.  It’s pretty, beautiful but there’s a raw-ness to the decor of this place that really just comfortable and hip.

Also, I wanted to mention that I was hanging out with foodie buddy Miss.Foodie as she is always very nice in lending me some of her awesome pics from the event.

A view from just by the main entrance.

A view from just by the main entrance.

A glimpse of the really cool bar,  they had these awesome chalk drawings on the walls and ceilings by the bar.

A glimpse of the really cool bar, they had these awesome chalk drawings on the walls and ceilings by the bar.  Yah, those are plants hanging above the bar.

Just people watching from the dining area.

Just people watching from the dining area.  But don’t you love those light bulbs hanging down?!?

I just love the aesthetic of this place,  kudos for whoever designed the interior (and/or kudos for hiring the right person to do it).  This place definitely oozes a since of intelligent, casual, yet cool vibe.

Now let’s talk business because we all know that a place can look all pretty but if it doesn’t have equally as good food coming out of the kitchen, then it’s all but a pretty vessel.  But don’t worry,  because the crew at MARKET can definitely cook.  First off, let me briefly introduce you to the kitchen crew behind this place.

Executive Chef Geoff Rogers is well known for his recent stint at Home Tasting Room here in Calgary but before then he’s worked his way through notable kitchens such as Muse and River Cafe.  Also,  it’s been recently announced that he’s one of the contestants representing Calgary in the upcoming third season of Top Chef Canada.  (follow him on twitter @Chef_Rogers).

His Chef Du Cuisine David Bohati an equally talented chef who was the former Executive Chef at Rush.

Then of course you have two folks who are of CHARCUT alumni Yvan Toulouse who is the General Manager of MARKET comes with experience as far from Europe and as close as our very own CHARCUT and Rebecca Davis the Mixologist who again, hails from CHARCUT.

With those guys managing the house and kitchen, you know you’re chances of getting an awesome meal is pretty high.

OK,  now here comes the food pictures.

We were all handed a little description of the goodies we'll be getting that night.

We were all handed a little description of the goodies we’ll be getting that night.

Courtesy of Miss.Foodie.  Check out these Beet and Almond Macarons with Apple Butter and Foie Gras.

Check out these Beet and Almond Macarons with Apple Butter and Foie Gras. (Photo courtesy of Miss.Foodie)

These Foie Gras Macarons were very impressive,  I could honesty eat that whole plate full.  The shells were made from beet and almond and the middle spread was made with apple butter and foie gras.  I love the whole richness of foie gras and sweetness of the apple butter, the whole combination of sweet and savoury made this little cookie one of the highlights of that night.

Scotch Eggs-  Deep fried battered eggs.  What more do you want?

Scotch Quail Eggs

A popular UK pub delicacy,  these Scotch Quail Eggs were the first Scotch Eggs I’ve ever had.  They were good and they were filling.  These are basically quail eggs that were wrapped in sausage meat and deep fried.  Definitely pub food type, but seriously look how they presented this.  They turned something so casual (though there’s highly something casual about it) into a beautiful nest of Scotch Quail Eggs.  Seriously,  they can’t lose points in creativity here.  It looks so damn cute and delicious.

Inside shot of the Scotch Quail Egg.

Inside shot of the Scotch Quail Egg.

Photo courtesy of Miss.Foodie.  Duck Rillette

Photo courtesy of Miss.Foodie. Duck Confit Rillette with Shallot Jam and Home Grown Pea Shoots.

I don’t know about the other people, but I really liked this and to quote Tina Fey (or was it Tracy Morgan?) , “I liked it so much, that I wanted to take it behind the gym and get it pregnant.”  Seriously,  I don’t know why, it could have been the alcohol or maybe the lack of food that day, but damn I really really loved these.   I love duck and all products of duck and to me this was some seriously delicious shit.  I couldn’t find another tray of this around, if I did I would be going for like…. the whole tray.

The charcurtrie spread.

The Charcuterie and Artisanal Cheese spread comprising of dry aged bison, mortadella, cheese head, bison tartar and house-made crackers.

My little platter of charcuterie and cheese.

My little platter of charcuterie and artisanal cheese.

Market Perfect Egg:  cooked for a couple hours at 58 degrees whole egg is cooked perfectly and topped with apple cider vinegar, chive and chantilly cream

MARKET Perfect Eggs

These were not on the menu and were a bit of a surprise.  At first I thought these were Scotch Quail Eggs only to realize that they weren’t.  Instead they are known as the MARKET Perfect Eggs which are eggs that are cooked for approx. 12 minutes in a immersion circulator  at 58 degrees which then is topped with apple cider vinegar, chive and chantilly cream.  Theses were unique and something I’ve never tasted, but they were delicious and were one of the nights highlights.

The immersion circulator with the MARKET Perfect Eggs.

The immersion circulator with the MARKET Perfect Eggs. (Photo courtesy of Miss.Foodie)

Check this out-  I think this is their urban Cultivator, so the folks at MARKET grow their own herbs.

Check out the really cool fridge in the back.  I think this is their Urban Cultivator, so the folks at MARKET grow their own herbs indoor.  (I totally want one.)

The oyster station folks.

The oyster station folks.  Here they served us Holy Wood Oysters with a Mignonette Foam.

Freshly shucked oysters, need I say more?  They were tasty.  :)

Freshly shucked oysters, need I say more?  They were tasty. :)

Last but not least, we got some freshly baked cookies to hit our sweet tooth.

Photo courtesy of Miss.Foodie.  Freshly baked cookies.

Freshly baked Salted Carmel and Chocolate Chip Cookies. (Photo courtesy of Miss.Foodie)

Overall, I think MARKET is a fine addition to the 17th Ave SW food scene and I’m sure they’ll be very successful.  With all the food and drinks we received (and the drinks were gooood, Mixologist Rebecca Davis makes some fine drinks I tell you.).  I know MARKET will do well, there’s a lot of good, passionate people behind this concept of local, house made, home-grown cuisine and I’m sure they’ll be very busy.

In the meantime if you find that it’s hard getting a reservation at MARKET,  know that at least you can cheer on our very own Chef Geoff Rogers in the upcoming third season of Top Chef Canada airing March 18th on Food Network Canada.

MARKET Hours:  11:30 am – late,  Mon – Sun
MARKET on Urbanspoon

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