[fusion_builder_container hundred_percent="no" hundred_percent_height="no" hundred_percent_height_scroll="no" hundred_percent_height_center_content="yes" equal_height_columns="no" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" status="published" publish_date="" class="" id="" border_size="" border_color="" border_style="solid" margin_top="" margin_bottom="" padding_top="" padding_right="" padding_bottom="" padding_left="" gradient_start_color="" gradient_end_color="" gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center" linear_angle="180" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" enable_mobile="no" parallax_speed="0.3" background_blend_mode="none" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" video_preview_image="" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0"][fusion_builder_row][fusion_builder_column type="1_1" layout="1_1" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" border_radius="" box_shadow="no" dimension_box_shadow="" box_shadow_blur="0" box_shadow_spread="0" box_shadow_color="" box_shadow_style="" padding_top="" padding_right="" padding_bottom="" padding_left="" margin_top="" margin_bottom="" background_type="single" gradient_start_color="" gradient_end_color="" gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center" linear_angle="180" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" background_blend_mode="none" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" filter_type="regular" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0" last="no"][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container][fusion_builder_container hundred_percent="no" hundred_percent_height="no" hundred_percent_height_scroll="no" hundred_percent_height_center_content="yes" equal_height_columns="no" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" status="published" publish_date="" class="" id="" border_size="" border_color="" border_style="solid" margin_top="" margin_bottom="" padding_top="" padding_right="" padding_bottom="" padding_left="" gradient_start_color="" gradient_end_color="" gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center" linear_angle="180" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" enable_mobile="no" parallax_speed="0.3" background_blend_mode="none" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" video_preview_image="" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0"][fusion_builder_row][fusion_builder_column type="1_1" layout="1_1" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" border_radius="" box_shadow="no" dimension_box_shadow="" box_shadow_blur="0" box_shadow_spread="0" box_shadow_color="" box_shadow_style="" padding_top="" padding_right="" padding_bottom="" padding_left="" margin_top="" margin_bottom="" background_type="single" gradient_start_color="" gradient_end_color="" gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center" linear_angle="180" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" background_blend_mode="none" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" filter_type="regular" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] Mat’s Diner duo complement each others’ strengths. Sometimes in life, you get the perfect pairing. When it comes to Mat’s Diner in Kensington, you get many: breakfast and Indian flavours, comfort food and gorgeous plating, generous servings and excellent prices. Perhaps the most perfect pairing, though, are owners Chef Mat Nagaraj and GM Vino Manickam. The two found each other in the unlikely town of Edson, Alberta when Nagaraj heard heard Tamil, his mother tongue, in the grocery story. He followed his ears aisle after aisle until he found the source: Vino speaking Tamil to his wife. [/fusion_text][fusion_builder_row_inner][fusion_builder_column_inner type="1_3" spacing="" center_content="no" hover_type="none" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" border_size="0" border_color="" border_style="solid" border_position="all" border_radius="" box_shadow="no" dimension_box_shadow="" box_shadow_blur="0" box_shadow_spread="0" box_shadow_color="" box_shadow_style="" padding="" dimension_margin="" background_type="single" background_color="" gradient_start_color="" gradient_end_color="" gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center" linear_angle="180" background_image="" background_position="left top" background_repeat="no-repeat" background_blend_mode="none" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" filter_type="regular" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0" last="no"][fusion_imageframe image_id="642|full" max_width="" style_type="" blur="" stylecolor="" hover_type="none" bordersize="" bordercolor="" borderradius="" align="none" lightbox="no" gallery_id="" lightbox_image="" lightbox_image_id="" alt="" link="" linktarget="_self" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""]https://savourcalgary.ca/wp-content/uploads/2020/01/Breakfast.jpg[/fusion_imageframe][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] Breakfast at Mat's Diner [/fusion_text][/fusion_builder_column_inner][fusion_builder_column_inner type="2_3" spacing="" center_content="no" hover_type="none" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" border_size="0" border_color="" border_style="solid" border_position="all" box_shadow="no" box_shadow_blur="0" box_shadow_spread="0" box_shadow_color="" box_shadow_style="" background_type="single" background_color="" gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center" linear_angle="180" background_image="" background_position="left top" background_repeat="no-repeat" background_blend_mode="none" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" filter_type="regular" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] The meeting began a friendship that became a partnership between two passionate food people: Mat an accomplished chef and Vino, an experienced front-of-house manager. Each took their own route to that chance meeting in Edson – Chef Mat through the red-seal equivalent program in India and an international hotel group, Vino studying tourism management, cruise ships and working in restaurants all over the world – including a six-month stint in France. As their friendship (and their obviously complementary skills) grew, talk of running their own restaurant kept coming up. Finally, two years ago, Higher Ground put The Daily (the restaurant beneath the café) up for sale and Mat and Vino took the plunge. The pair spent the first year listening to customers, to online reviews and researching what Calgarians want. It turns out, says Chef Mat, we want breakfast. All day. We also want Indian food, “But not the really spicy kind,” laughs Mat. [/fusion_text][/fusion_builder_column_inner][/fusion_builder_row_inner][fusion_builder_row_inner][fusion_builder_column_inner type="1_3" spacing="" center_content="no" hover_type="none" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" border_size="0" border_color="" border_style="solid" border_position="all" box_shadow="no" box_shadow_blur="0" box_shadow_spread="0" box_shadow_color="" box_shadow_style="" background_type="single" background_color="" gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center" linear_angle="180" background_image="" background_position="left top" background_repeat="no-repeat" background_blend_mode="none" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" filter_type="regular" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0" last="no"][fusion_imageframe image_id="643|medium" max_width="" style_type="" blur="" stylecolor="" hover_type="none" bordersize="" bordercolor="" borderradius="" align="none" lightbox="no" gallery_id="" lightbox_image="" lightbox_image_id="" alt="" link="" linktarget="_self" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""]https://savourcalgary.ca/wp-content/uploads/2020/01/croque-madame-300x300.jpg[/fusion_imageframe][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] Mat's Croque Madame [/fusion_text][/fusion_builder_column_inner][fusion_builder_column_inner type="2_3" spacing="" center_content="no" hover_type="none" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" border_size="0" border_color="" border_style="solid" border_position="all" border_radius="" box_shadow="no" dimension_box_shadow="" box_shadow_blur="0" box_shadow_spread="0" box_shadow_color="" box_shadow_style="" padding="" dimension_margin="" background_type="single" background_color="" gradient_start_color="" gradient_end_color="" gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center" linear_angle="180" background_image="" background_position="left top" background_repeat="no-repeat" background_blend_mode="none" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" filter_type="regular" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] The result is a menu that is tailor-made for Calgarians: the portions are huge, the presentation is picture perfect, the price is right and the options are plenty. Butter chicken eggs benny (another perfect pairing) and buttermilk fried chicken on griddle cakes bring in the breakfast crowds. The front of house is bright, friendly attentive. We recommend the croque madame. Served open faced, this plate is enough food to feed two (for the record, we did not share) and with a gorgeous garnish of ruby red and golden beets, it won’t disappoint your Instagram followers. Also try the butter and mango chicken: Indian food, but not the spicy kind. These days, Mat’s Diner is a bustling hub of breakfast aficionados on weekend mornings and Mat and Vino are looking at a second location for 2020. We look forward to following this perfect pair as they continue to grow. [/fusion_text][/fusion_builder_column_inner][/fusion_builder_row_inner][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] Mat's Diner 1126 Kensington Rd NW, Calgary, AB T2N 3P3 (403) 283-9400 [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

[fusion_builder_container hundred_percent="no" equal_height_columns="no" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" parallax_speed="0.3" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" overlay_color="" video_preview_image="" border_size="" border_color="" border_style="solid" padding_top="" padding_bottom="" padding_left="" padding_right=""][fusion_builder_row][fusion_builder_column type="1_1" layout="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" border_position="all" spacing="yes" background_image="" background_repeat="no-repeat" padding_top="" padding_right="" padding_bottom="" padding_left="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="small-visibility,medium-visibility,large-visibility" center_content="no" last="no" min_height="" hover_type="none" link=""][fusion_text] Struffoli Struffoli are enjoyed at Christmas or Easter time. They are small balls of fried dough coated in honey... need we say more? Recipe and photos by @A_Tavolayyc Dough: 2 cups flour zest of a lemon and orange 3 TBSP sugar 1/2 tsp. salt 1/4 tsp. baking powder 3 TBSP butter (room temp) 3 eggs 1 TBSP white wine 1 tsp. vanilla Vegetable oil for frying Sauce: 1 cup Honey 1/2 cup Sugar 1 TBSP lemon juice In a large bowl place the flour, zest, sugar, salt and baking powder. Mix together Using your hands work in the butter, pinching the dough into the flour. It will look like a corse sand or corn meal. Add the eggs, wine, and vanilla. Mix with a wooden spoon until the dough comes together. Cover with plastic wrap and refrigerate for about 30 minutes Cut the dough into 4 equal piece, roll it out into a log, cut each log into small pea size pieces. Roll each piece for form a ball. Be aware that the balls with expand in the hot oil, so the smaller the better. Heat the oil in a saucepan to 375 degrees. Gently lay a spoon full of the struffoli into the oil. The oil may boil up on you so be ready to remove the pan from the heat. Fry until they are golden brown about 2-3 min. Remove with a slotted spoon, place on a paper towel lined plate and repeat until all the strufoli are cooked, let cool. Place struffoli in bowl. Sauce: Combine the honey, sugar and lemon juice in a saucepan. Bring the mixture to a boil. Cook until sugar has dissolved. Remove from heat and pour over the fried struffoli, stirring to coat them. Using a spoon or damp hands arrange the struffoli in a wreath. To form the wreath spray a can or jar with cooking spray and place it in the centre of your platter, arrange the struffoli around the jar. Remove the jar once the wreath begins to adhere together or “set”. Sprinkle with decorative sprinkle, toasted, nuts or icing sugar. Enjoy! [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

[fusion_builder_container hundred_percent="no" equal_height_columns="no" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" parallax_speed="0.3" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" overlay_color="" video_preview_image="" border_size="" border_color="" border_style="solid" padding_top="" padding_bottom="" padding_left="" padding_right=""][fusion_builder_row][fusion_builder_column type="1_1" layout="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" border_position="all" spacing="yes" background_image="" background_repeat="no-repeat" padding_top="" padding_right="" padding_bottom="" padding_left="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="small-visibility,medium-visibility,large-visibility" center_content="no" last="no" min_height="" hover_type="none" link=""][fusion_text] Bachla Bras Originally a Portuguese recipe, a variation of this salted cod and potato recipe is fairly common throughout Europe. This recipe will serve a crowd, but is easily halved. 3 lb dried salted cod olive oil 1 lb russet potatoes (peeled and cut into matchstick-size julienne) about 6 c. 2 large onions (thinly sliced) 1-2 bay leaves 12 large eggs ½ t. salt ½ t. freshly ground black pepper 4 T. chopped flat-leaf parsley 18 black Kalamata olives Rinse the dried fish and place in a large bowl with enough cold water to cover. Leave for 3 days, changing the water 2-3 times a day. Drain the fish and place in a large saucepan. Cover with water, bring to a boil, and simmer until the fish flakes easily, about 15-20 minutes. Drain, cool and then flake the fish, discarding any bones. Set aside. Heat (medium-high) 4-5 T. olive oil in a large heavy skillet. Cook the potatoes in batches until golden and crisp, 7-10 minutes a batch. With a ‘spider’ or slotted spoon, remove the potatoes to paper towels to drain. Salt the potatoes lightly while still hot. Add another splash of olive oil to the skillet and add the onion and bay leaves; sauté until soft and slightly coloured, about 15 minutes. Discard bay leaves and lower heat to low. Add another 2 T. olive oil to onions and mix in the flaked fish and potatoes. Whisk the eggs with 3 T. chopped parsley, salt and pepper until well blended. Slowly add the egg mixture to the potato and onion in the skillet and cook for about 3-5 minutes over medium-low heat, stirring occasionally, until eggs are softly set. Transfer the egg/potato mixture to a platter and garnish with the olives and 1 T. parsley. Rinse the dried fish and place in a large bowl with enough cold water to cover. Leave for 3 days, changing the water 2-3 times a day. Drain the fish and place in a large saucepan. Cover with water, bring to a boil, and simmer until the fish flakes easily, about 15-20 minutes. Drain, cool and then flake the fish, discarding any bones. Set aside. Heat (medium-high) 4-5 T. olive oil in a large heavy skillet. Cook the potatoes in batches until golden and crisp, 7-10 minutes a batch. With a ‘spider’ or slotted spoon, remove the potatoes to paper towels to drain. Salt the potatoes lightly while still hot. Add another splash of olive oil to the skillet and add the onion and bay leaves; sauté until soft and slightly coloured, about 15 minutes. Discard bay leaves and lower heat to low. Add another 2 T. olive to onions and mix in the flaked fish and potatoes. Whisk the eggs with 3 T. chopped parsley, salt and pepper until well blended. Slowly add the egg mixture to the potato and onion in the skillet and cook for about 3-5 minutes over medium-low heat, stirring occasionally, until eggs are softly set. Transfer the egg/potato mixture to a platter and garnish with the olives and 1 T. parsley. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Camie Leard – Savour Calgary

About Camie Leard

Camie has a passion for music, food and the people who make them. A lifelong Calgarian, Camie brings 20+ years of experience telling stories about this city as an editor, communications professional and blogger. In her spare time, Camie is a painter and musician who is always looking for the next great meal.