The Ultimate Guide to Eat Your Way Through the YYC Food & Drink Experience 

Hotel Arts
February 27, 2019
Chef Quinn Staple shares his top picks of where to dine in Calgary.

Calgary’s favourite culinary festival, the Big Taste, has re-branded in 2019 as the YYC Food and Drink Experience. New name, same 10 days of amazing deals to test out Calgary’s best restaurants.

For locals and visitors alike, the YYC Food and Drink Exp. is the best way to experience Calgary’s unique flavours. The festival includes signature events and multi-course set menus at over 50 participating restaurants. Experience Calgary’s best restaurants with these great value menus: Scrumptious Lunches for $20 & $30, Succulent Three-Course Dinners for $30 & $40 and Gourmet Five-Course Masterpieces for $65.

With over 50 participating restaurants and just 10 days to eat your way through the city, choosing your Calgary food experience can be a little daunting. To help you navigate the YYC Food and Drink Experience, Hotel Arts Group’s Executive Chef, Quinn Staple, shares his top picks of where to dine in Calgary.


Chef Quinn’s Guide to the YYC Food & Drink Experience

Top Lunch Picks

  1. Oxbow
  2. Native Tongues
  3. Brasserie

Top 3-Course Dinner Picks

  1. Yellow Door Bistro
  2. Murrietas
  3. Raw Bar
  4. Foreign Concept

Top Gourmet 5-Course Dinner Picks

  1. Shokunin
  2. Dean House

Make your reservations now – these 10 days are always guaranteed to book up!


Q&A with Chef Quinn Staple

Known for bringing innovative energy to his culinary offerings, Chef Quinn shares his pulse on the dining scene in Calgary.

Executive Chef Quinn Staple
Executive Chef Quinn Staple

Q: How would you describe Calgary’s culinary scene?

A: The culinary scene has certainly grown over the past few years. New restaurants aren’t as “meat and potatoes’ as they used to be. The rustic approach of a couple years is gone replaced with casual but very technical and cooking technique driven cuisine.

Q: What would you say is the quintessential Calgary cuisine? Still AB Beef or has that changed?

A: I think tourists and visitors are still expecting our beef, which really is world class. A local focus is really predominant now. There are lots of new suppliers and it’s good to see the local farmers that have been here the whole time getting the recognition they deserve.

Q: What are your favourite local ingredients to cook with?

A: It’s always changing with the seasons. I look forward to spring during winter, summer during spring and so forth. We spend a lot of time developing our menus that when they are in place and all the tweaks and small changes are worked out I start to day dream about what’s next.

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