1. food and drink
2. food
3. condiments and dressings

E4
W E D N E S D A Y, A P R I L 1 , 2 0 1 5
YOU
CA LG A RY H E R A L D
YOUR MISSION COMPLETED: CELEBRATE SPRING
Spring is in the fare that you sent us for this week’s mission! From Easter-themed treats to light and
refreshing eats, your posts gave us reason to believe that the spring season truly has arrived. Now if only
the weather would co-operate a little. On these pages, Twitter handles are in blue and Instagram in brown.
Lei Baytiong
@leivbaytiong
Starting my spring morning with something that
reminds me of home: sans rival, a yummy Filipino
dessert.
Corrie-Ann Cardiff
@lymadebell
Spring is here!
Krystal McMaster
Frequent Gastroposter
The springtime licorice
rainbow
Richard Lopez
@richardl0p3z
This is how I celebrate spring
Chantelle Delichte
@cdelichte
Teeny tiny nests
Marilyn Kennedy
@babasorries
Mushroom pizza with avocado
and leafy spring lettuce
Jennifer Crawford
@jennyc669
Spring is in the air
Sandra Inglis
First-time Gastroposter
Chicken, spuds and onion on
the barbecue
Jen Sproule
@jensproule
Spring-like parfait
Lee-Anne Wright
@leeanne_yyc
Spring is on its way: put
spinach in all the things
Lucy Wan
@luuucyw
Nothing better than a bowl of
veggie ramen to celebrate spring
Sujung Kim
@misskimcanada
Fish and chips, one of my
favourite foods in spring
Callista Lemay
@callistalemay
Mediterranean salad. I’m excited
for the return of tomatoes
Darrell Mcgee
@durbaman
Ready for warm weather with a
classic: bananas and ice cream
Sheryl Solis
@sherylsolis
Fresh veggies with Tostitos:
spring is a pop of colours
Cheryl Strachan
@sweetspotrd
Getting ready to enjoy this
chickpea salad on the deck
Garrity Beales
@gidgit2u
Spring is here: barbecue top
sirloin with mixed greens
Mike Pigot
@chefpigot
Pan-roasted B.C. halibut and
spring vegetables
Jessica Lee
@malteserus
Spring quail farcite with
herbs and crème royale
Krista Swan
@kittykarezza
Bacon-wrapped scallops with
Parmesan asparagus and kale
Sandra Rexilius
First-time Gastroposter
A perfect way to celebrate
the season: Easter bread
Lauren Rodych
@laurenrodych
Chocolate peanut butter egg
nests
Kelsey Myles
@kelsey_myles
Barbecue in March, don’t
mind if I do
Kelly Ladouceur
@kladckrs
Easter chick cupcakes
Kelly Tran
@mspowerbomb
Strawberries and yogurt, hoping
that spring weather returns soon
Lindsay Powell
@wineandfoodblog
When I think of spring, I think light
and fresh, and these Moroccan-style
carrots and parsnips are the first
thing that come to mind.
YOU
W E D N E S D A Y, A P R I L 1 , 2 0 1 5
CA LG A RY H E R A L D
E5
YOUR FOOD COULD BE
IN THE PAPER, TOO
JOIN US!
Each week, Gastropost recognizes
some of its members who made
Alberta food a part of their
experience. If you eat local
ingredients to complete this
week’s mission (see right),
tag your post #tasteab and you
might see it here next week!
✔ Get your food pics & ideas
published in the paper
✔ Be the first to find out about
new Gastropost missions
NEXT MISSION:
CONTEMPLATING
CONDIMENTS
Cassandra Sparks
@cassisparks
Lee Cranna
@leebomber
Maple-glazed salmon, fresh spinach, tomato,
red pepper and lemon salsa.
Organic, fresh veggies ready for juicing.
Your mission this week is to garner your
garnishes, sweeten your salads and dress up
your dinners with your favourite condiments.
There’s no rhyme or reason when it comes
to seasonings, so feel free to relish in your
favourites with a splash of sriracha, a taste of
tartar, or even a homemade piri piri sauce.
After all, every cook has a trusty sidekick, so
why not share yours with Gastropost?
Kelly Abesdris
@kellyannclaraabesdris
Chrissie Graboski
@_chrissieg
I love Caprese salad made with fresh ingredients
from Crossroads Market.
Fresh spring evening at Village Ice Cream. This
one is dairy-free. Spiced banana with coconut
“When you’re a kid, ketchup is the only
condiment you think you’ll ever need,”
says Gastroposter Karen Adler
MISSION
INSPIRATION
Kerry McKague
@secretdiaryofasahm
Feta, watermelon, prosciutto
and mint screams spring
Cecilia McKay
@ceciliamelia
Pretty spring salad from
work
Jo-Anna Rooney
@aprettylife
Bringing spring into my kitchen
with strawberry shortcakes
Justine Maguire
@justinecelina
Celebrating spring with a
dinner date at a new spot
Bernice Hill
@dishnthekitchen
Pickled egg and beet spring
salad is what’s for dinner
Kristen Kaethler
@krismk10
Lobster BLT slider on a
homemade chive biscuit
Brittany Bennett
@brittlybennett
Just in time for Easter: spun
sugar nests on cupcakes
Jenna Rodgers
@jennar12
Nachos: celebrate spring by
eating like it’s summer
Brassica Mustard co-founder Karen Davis is
passionate about one condiment in particular.
Southern Alberta is home to many yellow fields
of mustard, but many people don’t realize how
much of an impact Alberta mustard growers
have. “Ninety per cent of the world’s mustard
is grown here in Canada — and most of that
is in Saskatchewan and Alberta, and usually
in the southern parts of the province,” Karen
explains. Most of the mustard grown locally is
sent elsewhere to be turned into the mustard
you find on shelves, but Karen wanted to see a
more local product. From horseradish mustard
to black pepper to cranberry honey, Karen says
there is a mustard for everything. “I love it on
sandwiches, on sausages — we have our mustard
on our table every day.”
If you’re enjoying local ingredients in your
#gastropost this week, make sure to include the
#tasteab tag for an extra chance to be in the paper!
GASTROPOST IT
SHARE YOUR MISSION WITH US AT:
Kelsey Santucci
@kelseysantucci
Fresh green flavours to
celebrate spring
Holly Mossman
@hollymossman
Spring is in the air with this fish
feature from The Living Room
Follow us on
Instagram
and tag a
photo with
#gastropost
Post a photo
through
Twitter and
tag it with
#gastropost
Post
directly
to our
website
Visit gastropost.com to see what your
fellow Gastroposters have been eating.
gastropost.com
Krista Kruschel
@krista_kruschel
Celebrating spring with
colourful Jello sugar cookies
Aamina Jadavji
@aamijc
I celebrate spring with morning
sundaes. Spring never tasted so good!
DON’T HESITATE TO GET IN TOUCH WITH US.
WE’D LOVE TO HEAR FROM YOU.
Thomas Neukom
@thneukom
This is how we celebrate
spring: raspberry cordial
Email us at [email protected]
Contact us through Twitter at @GastropostYYC
Follow us on Instagram at @GastropostYYC