How we use: For all our leafy greens and vegetables
Who: Galimax Trading was incorporated in 2001 by Rudy and Faye Knitel and their Italian partner Karis Davoglio. During the early years Galimax brought high-end European food into Alberta which they marketed into restaurants in Calgary.
How we use: We are delighted to use Lambastic Farms for all our lamb products.
Who: Ray and Nancy Nolan are partners in life and business. One of their proudest days was cooking for Nelson Mandela in the private Krug Dining Room of the Dorchester. After their culinary studies, Roy in Ireland and Nancy at SAIT in Calgary, they travelled together, working in the kitchens of fine hotels like the Intercontinental in Toronto and the Hyatt Regency in Calgary. In 2012, they decided they were ready to start a family and lamb farm in Southern Alberta near Vulcan.
How we use: We are delighted to use Sylvan Star Cheese for our charcutier and menu items throughout the hotel.
Who: Cheesemaking is part of who we are. It’s more than a job, it’s our labor of love. We’ve been doing this for six generations after all. Our ancestors in The Netherlands, and now us in Canada.
How we use: For an extra salty and crunchy bite on our desserts.
Who: Our sea salt is simply that, sea salt. It’s completely natural with over 40 trace minerals naturally occurring in the Pacific Ocean. That means none of the additives or chemicals so commonly found in mass-produced salts. The result is a difference you can taste.
How we use: For an extra salty and crunchy bite on our desserts.
Who: Our sea salt is simply that, sea salt. It’s completely natural with over 40 trace minerals naturally occurring in the Pacific Ocean. That means none of the additives or chemicals so commonly found in mass-produced salts. The result is a difference you can taste.
How we use: Sourdough, 7 grain, Rye, Whole Wheat, White, Potato Brioche, Ciabatta, Onion Baguette
Who: Bread freshly made in Calgary Ab
