Double Zero Grand Opening Chinook Mall

We have another fabulous location for a Double Zero restaurant here in our fine city of Calgary, Alberta. They are now in one of our biggest malls, Chinook. A wonderfully lively, open and airy feeling bar (downstairs) and restaurant upstairs.

Here is the downstairs bar area.

Double Zero by Noshing With The Nolands (2) (Small)

And the upstairs restaurant, where all the deliciousness comes out of!!

Double Zero by Noshing With The Nolands (14) (Small)

The night started off with Prosecco, can’t beat that!!

Double Zero by Noshing With The Nolands (5) (Small)

There were delicious appetizers set out like this charcuterie.

Double Zero by Noshing With The Nolands (7) (Small)And a lovely cheese board too!!

Double Zero by Noshing With The Nolands (6) (Small)

My favorite are a really good olive and these were fantastic!

Double Zero by Noshing With The Nolands (Small)

Octopus appetizers and they were amazing!!

Double Zero by Noshing With The Nolands (8) (Small)This is real good, authentic Italian food, appetizers that I would actually get in Italy!! This is an anchovy over a fennel citrus salad and a crunchy crostini, I had to have two, scrumptious!!

Double Zero by Noshing With The Nolands (9) (Small)

Eggs are so good when they are cooked to perfection, this one is medium and excellent.

Double Zero by Noshing With The Nolands (10) (Small)

Then out came the pizzas and there were many more than what I am showing you today!! Loved the shaved pineapple on this ham and pineapple pizza!!

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Talk about fabulous looking, come here to me mama!! Look at that cheesy mushroomy madness!!

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Have you ever seen a pepperoni pizza look this tantalizing!!

Double Zero by Noshing With The Nolands (12) (Small)

When I was upstairs having a peek around these gorgeous dishes were coming out of the kitchen. This looks like their Tuna Crudo, I believe.

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Also Arancini, one of my favorites!!

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And pizzas made fresh to order!!

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Come and see either Double Zero location, bring family and friends and ENJOY!! Mangia, Mangia!!

Thank you so much again Sarah for including us in this fabulous grand opening.

 

 

Fruh Kolsch

PROST!!! FRUH KOLSCH is now in Canada. This light and I mean light tasting, wonderfully refreshing German beer is now available here in Canada and the launch in our town, was at WURST, a German restaurant and beer hall!!

Fruh Kolsch by Noshing With The Nolands

This beer is clear light yellow with a billowy foam head. It tastes slightly sweet and is crisp and glorious. If you close your eyes you are transcended to the hills of Bavaria, Germany and you can hear the Sound of Music echoing through the hills…..scratch the record!! Sorry I got carried away.

What I did hear when we were at Wurst was the wonderfully lively songs of a Oompah band.

Fruh Kolsch by Noshing With The Nolands

I went to this event with the lovely Courtney, my girlfriend’s daughter. This little gal enjoys her beer, she is usually a Guinness drinker, but loved the lightness of this beer for hot summer days!!

Fruh Kolcsh by Noshing With The Nolands

Wurst is a traditional beer hall downstairs and upstairs more of a restaurant. Downstairs you are seated at long benches and find it easy to join into conversations with people seated around you. We thoroughly enjoyed our time with this lovely couple. Nibbling, sipping and gabbing!! Also in the picture is some of the members of the Oompah Band. Fun times!!

Fruh Kolsch by Noshing With The Nolands

Come and like their Facebook page and see more pictures of Fruh Kolsch and the launch here in Canada!!

 

Emmentaler-Gruyere Fondue with Roasted Garlic

That’s What I Think (TWIT) Review

I have an awesome cookbook for you today!! A real treat!! The Fondue Bible, an entire fondue cookbook, from cheese to chocolate and everything in between. Fondue is a party onto itself, I love the sharing, gabbing, dipping, cooking my way through a meal. It is a relaxed and enjoyable meal even for the hostess.

The Fondue Bible by Ilana Simon

We actually have made this recipe twice it was so good!! Emmentaler and Gruyere cheese together with roasted garlic, it is a sure win of a fondue. It has all the flavors of a classic cheese fondue with the added wonderful flavor of roasted garlic. This fondue is my favorite!!

Emmentaler-Gruyere Fondue with Roasted Garlic by Noshing With The Nolands

The cookbook has 200 best recipes!! Ones like Morocan Meatball Fondue, Curry Chicken Broth, Teriyaki Beef Fondue or Lemon Honey Dill Scallops Fondue. Then you move into desserts like Black and White Chocolate, Carmel or Raspberry Fondue.

Emmentaler-Gruyere Fondue with Roasted Garlic by Noshing With The Nolands

ILANA SIMON is the author and a respected and accomplished food writer and editor. She is also the author of 125 Best Fondue Recipes. 125 Best indoor Grill Recipes and 125 Best Ground Meat Recipes. Ilana lives in Winnipeg, Manitoba. She loves to host fondue parties all year long!!!

The one recommendation I have for this recipe is to double it. You will want lots of this yummy fondue to share with family or friends. Doubling it serves four in my opinion, also served with another dish or raclette.

5.0 from 4 reviews
Emmentaler-Gruyere Fondue with Roasted Garlic
Author: 
Recipe type: Entree
Serves: 4
 
A classic fondue with the added flavor of roasted garlic!!
Ingredients
  • 6 oz Emmentaler cheese, grated 175 g
  • 6 oz Gruyère cheese, grated 175 g
  • 2 tbsp kirsch (dry cherry schnapps) 25 mL
  • 1 tbsp cornstarch 15 mL
  • 1 cup dry white wine, divided 250 mL
  • 1⁄2 tsp ground nutmeg 2 mL
  • 2 roasted garlic cloves, minced
Instructions
  1. In a bowl, combine Emmentaler and Gruyère. Set aside.
  2. In a small bowl, whisk together kirsch and cornstarch until dissolved. Set aside.
  3. In a large saucepan over medium heat, bring 3⁄4 cup
  4. (175 mL) of the wine to a simmer. Reduce heat to medium-low. Add cheese mixture by handfuls to saucepan, whisking constantly after each addition in a figure-eight motion until cheese is almost all melted. Add nutmeg
  5. and kirsch mixture; stir until blended and cheese is completely melted.
  6. Stir in as much of the remaining wine as necessary to
  7. give the mixture a creamy consistency. Transfer to fondue pot and stir in roasted garlic. Serve immediately.
  8. Tip
  9. To roast garlic: Divide 1 head of garlic into cloves. Place unpeeled cloves (as many as desired) onto baking sheet sprayed with olive oil cooking spray. Bake in 375°F (190°C) oven for about
  10. minutes, turning once after 15 minutes. Garlic cloves should be tender. Remove from oven, cool slightly, peel and mince. Set aside. If garlic is too tender, just squeeze out roasted garlic cloves from skins and use as required.
  11. Make ahead
  12. Grate Emmentaler and Gruyère and combine in a bowl; refrigerate until needed.
  13. Roast garlic as directed (see tip, above).
  14. Serve with…
  15. Cubes of French bread, steamed new potatoes, rye bread chunks, breadsticks (for dipping).

Excerpted from The Fondue Bible by Ilana Simon © 2013 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission.

Emmentaler-Gruyere Fondue with Roasted Garlic by Noshing With The Nolands