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CORBEAUX BAKEHOUSE CLOSES ITS DOORS ON NOVEMBER 28

 

 

CORBEAUX BAKEHOUSE CLOSES ITS DOORS ON NOVEMBER 28

It is with heavy hearts that we have to announce the closure of our Corbeaux Bakehouse, effective Saturday, November 28th. We know that this sudden closure will come as a shock to our customers and the Calgary community at large, but it is a business decision that has been weighing on us for some time. We opened the Bakehouse 11 months ago with a bold vision to house a world-class bakery and sit-down restaurant in a single location, but in reality, that business model was not suited for such a large premium location. Continuing on is just not financially feasible for our company.

Fratello Coffee Roasters and our Analog Coffee locations are still going strong and taking Corbeaux Bakehouse off of our plate will only allow those businesses to grow even stronger. The Corbeaux brand itself will also continue on — we’re closing the Bakehouse but have already moved bakery production into our Fratello warehouse just off of Blackfoot Trail. The Corbeaux Bakery brand will continue to provide baked goods and sandwiches to the Analog Coffee locations on 17th Avenue, in the Calgary Farmers’ Market and at Southcentre Mall.   Our focus now with Corbeaux Bakery will be to continue to grow through offering our products to other businesses on a wholesale basis and provide catering services to businesses and individuals through out Calgary. Corbeaux Bakehouse’s Culinary Director Keith Luce is staying on with the company and will head our bakery division.

We know that the closure of the Bakehouse comes as a surprise, especially to anyone who has seen the bustle in front of the bakery case and the long lines for weekend brunch, but from an economic point of view, retiring the Bakehouse was the only sensible option.

We thank all of the guests who shared meals with family and friends at Corbeaux and raved about our bread, pastries, and other products. We were honoured to be so warmly embraced by the Calgary community and look forward to the next phase of the Corbeaux Bakery brand as well as continuing to grow our Analog Coffee locations and Fratello Coffee wholesale division.

Thank you,

Chris Prefontaine

Russ Prefontaine

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Chef Keith Luce Talks New Corbeaux Menu

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Chef Keith Luce Talks New Corbeaux Menu

The Autumn season brings about so many great foods and dishes to be enjoyed. With this new season, we at Corbeaux have just launched our brand new menu. We spoke to Chef Keith Luce about the latest offerings and inspirations behind creating these new additions. Be sure to stop in and try these for yourself. Check out the interview below.
Baked Rigatoni. Creamy artisanal pasta with kale and cheese.

Baked Rigatoni. Creamy artisanal pasta with kale and cheese.

What was your inspiration behind the new menu at Corbeaux?

Autumn is one of my favourite times, if not my favourite time, of year for food.  The weather is cooler, lots of products come into season and are harvested, and the holidays are fast approaching.  It's all about hearty comfort food!

Beef Pot Pie. Slowly cooked beef stew baked with buttery house pastry.

Beef Pot Pie. Slowly cooked beef stew baked with buttery house pastry.

What kind of dishes can we expect from this and how does it differ from the last menu?

There are lots of updated versions of comfort food classics like pot pies, baked pastas and even pizzas from our bread oven.

In addition, there are meat and cheese boards as well as a bunch of new vegetable and salad options.

This menu is much larger in the scope of offerings and less sandwich forward.

The Classic Pizza. Tomato sauce, mozzarella and basil.

The Classic Pizza. Tomato sauce, mozzarella and basil.

How do you think the Corbeaux customer will respond to the new dishes?

So far, the feedback has been great!

We love our regulars and can't wait to welcome new guests!

What are your personal favourites that we can look forward to?

I've always loved our burger.The pizzas, my personal favourites are the classic with olives & the ham and cheese, are a fun way to share a starter.

I also really enjoy the autumn veggies with maple soy ponzu.

Roasted Harvest Veggies. Autumn squash, cauliflower, brussels sprouts, maple and soy.

Roasted Harvest Veggies. Autumn squash, cauliflower, brussels sprouts, maple and soy.

This is a much larger menu than the last!  Can you explain why all the additions?

Our owners, Chris and Russ were very interested in expanding our offerings.They're regulars as well, perhaps they love variety?!

Be sure to check out all the latest offerings on our new menu here. Hosting a party, event or office lunch? We now do catering! Check out the menu here or email catering@corbeaux.com with your order.

Chef Keith Luce.

Chef Keith Luce.

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The Pastries and Desserts of Fall

Apple Pie.  

Apple Pie.

 

Autumn brings so many changes to the world around us. From the changing leaves to the new and warm food and pastries that follow. We are exited to have launched our new menu and along with it, new desserts and pastries to fit the fall season.  We interviewed our Patisserie Chef, Benjamin Griffon all about this seasons pastries and what we can expect at Corbeaux this Autumn. 

What are some main ingredients the fall brings to our food?

Fall is probably one of the best season for pastry and kitchens in general.

It bring some of the best fruits like pears and apple (i mean fresh apples not those staying in controled atmosphere fridges for 12 months...), cranberries, grapes, pumpkins, chestnuts (probably not in North America though )...

How can one take traditional pastries or deserts and make these fit the season?

In summer people seek light desserts and pastries with lots of summer fruits like fruit tarts and sorbets. With fall come the cooler weather and the time to go back to work, we usually look for more comforting food with cream, chocolate, caramel, dulce de leche.

What can we look forward to be introduced to us at Corbeaux for October/ November?

October will be the month of the pumpkin (spiced pumpkin cheesecake, pumpkin macaron...)

We also have a brand new dessert menu. For instance the Three step dessert offers a trio of pastries (Upside down apple tart, butterscotch cream pie and keylime cheesecake) all hand crafted in our kitchen as usual.

Irish Coffee Affagato.  

Irish Coffee Affagato.

 

What is your favourite spice/ ingredient to use and why?

I like acorn pepper, there are so many varieties with different flavours. It is mostly used in the savoury kitchen but it can be used in plenty of desserts and pastries. A tiny bit of pepper in a fruit salad gives it some depth for instance.

Pastry Chef, Benjamin Griffon.

Pastry Chef, Benjamin Griffon.

At Corbeaux, what is one thing you feel has been done to modify or enhance the traditional pastry?

At corbeaux, we craft everything in our kitchen. The tart shells, the choux shells, even the praliné (caramelised hazelnut paste) is made by our talented pastry cooks.

DID YOU KNOW WE CATER?

Corbeaux is able to help with all your catering needs for your parties or events. Contact catering@corbeaux.com and our team will get back to you. 

 

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Brewmaster's Dinner with Phillips Brewing Company

Join us at Corbeaux for our special event, Brewmaster's Dinner with Phillips Brewing Company. This event will offer a 4 course meal feature the Brewmasters from Phillips Brewing Company. See menu below. Make this a great night out with friends or an awesome date night with your loved one. Seating is limited with only 45 spaces available. Buy your tickets below! $60 provides the full menu and all four beers listed. 

MENU
Passed Pizza upon arrival

1st Course- Crispy Duck Wings

2nd Course- Salmon Tartar, Crispy Capers and Quails Egg

3rd Course- Beef Cheek Shepherds Pie

4th- Chocolate & Butterscotch Tartlettes

BEERS

Elsinore

Elsinore pours a pale straw colour with a medium white head. Flavours of light citrus and sweet grasses highlight this cold-fermented and lightly hopped brew, clean through the body and finishes dry

Electric Unicorn White IPA

The Electric Unicorn is a hop-infused White ale; best enjoyed while riding a mystical mono-horned laser beast, racing through the galaxy to the sonic backdrop of screaming metal guitars. Sweet banana fruit flavours are balanced against a citrus hop background that’s slightly spiced and finishes dry.

Blue Buck

The Blue Buck is a legendary beast known to grant those that see him good fortune and safe travels! A deep amber coloured beer, the Blue Buck has a crisp finish featuring a delicate hop aroma. Certainly seeing the Blue Buck on bottle grants the drinker a great experience! Worth searching for.

Longboat Chocolate Porter

Classic Pairings in History: Stevie Wonder & Paul McCartney, Super Dave Osborne & Mr. Fuji, Cheddar cheese & pickles, Bob & Doug McKenzie, Mork & Mindy, Bonnie & Clyde, Chocolate & Beer! We'd say that Longboat is a classic chocolate porter, but let’s face it, who's ever heard of a chocolate porter? It is, however, a rich dark ale, with a distinctive chocolate finish. 

" class="sqs-block-button-element--medium sqs-block-button-element" >Learn More


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Chef Luce Talks Tomatoes and Fall Recipes

Corbeaux Chef, Keith Luce was recently featured in Traditional Home talking about tomatoes in the fall season. See below a recipe you can make at home using fresh fall tomatoes and pasta. For more recipes, visit Traditional Home. 

Summer and early fall provide us with so many fresh-food options, there’s hardly enough time to cook all the wonderful bounty we find in our markets and gardens. Chef Keith Luce focuses on new ways to use all those tomatoes still ripening on kitchen counters and windowsills.

“There’s a romantic side to a tomato,”
— Keith Luce

Luce is a former sous chef (at the unlikely age of 24) at the Clinton White House, winner of the James Beard Foundation’s 1998 Rising Star Chef of the Year, and former Master Chef for Traditional Home. After holding executive chef positions in Aspen and San Francisco, he headed up the kitchen at The Herbfarm near Seattle, Washington, one of the top destination restaurants in the world. He now acts as culinary director for Canadian companies Fratello Coffee Roasters and Corbeaux Bakehouse in Calgary, Alberta. 

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For Luce, reinvention is key to cooking. He takes a look at the classic uses for summer tomatoes and turns them around so they are exciting and invitingly delicious.

“There’s a romantic side to a tomato,” Luce says. “No other ingredient is sexier. People are driven to it because it’s the sun on your palate. A sun-ripened vine tomato is the most beautiful taste. It makes people take pause. When you’re plucking a perfect tomato, it’s a fleeting moment of beauty that personifies late summer.” 

Recipe from chef Keith Luce

Tomato Tartare

This meatless tartare is delicious on its own or with salty crackers. Serve in a martini glass, hollowed-out tomato, or vessel of your choice. It’s also terrific as a topper for hot cooked pasta, chicken, pork or fish, or on bruschetta.

  • 2 pounds fresh heirloom tomatoes
  • 3/4 teaspoon kosher salt
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon minced shallots
  • 1-1/2 teaspoons good-quality Spanish sherry vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon Dijon-style mustard
  • 1/4 teaspoon honey
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon fresh lemon thyme leaves
  • 1 tablespoon chopped fresh flat-leaf Italian parsley
  • 1/4 cup picked small fresh basil leaves (if only large leaves are available, gently tear in half or quarters)
  • 1/2 cup coarsely chopped Marcona almonds

Peel tomatoes by scoring an X on both the stem and bottom ends. Place tomatoes in boiling water for 30 seconds. Remove; immerse in cold water.

Remove skins from tomatoes.

Core tomatoes. Seed tomatoes by squeezing over a fine-mesh sieve placed over a bowl. Chop 3/4 of prepared tomatoes. Coarsely chop remaining tomatoes. In large bowl combine all tomatoes; toss with 1/4 teaspoon of salt. Mix well. Let stand at room temperature about 30 minutes.

Place tomatoes in fine-mesh sieve or colander; drain well.

In small bowl combine olive oil, shallots, sherry vinegar, garlic, mustard, honey, pepper, lemon thyme, and remaining salt. Whisk to combine.

To serve, in large mixing bowl combine drained tomatoes, vinaigrette, parsley, and basil leaves. Toss to combine, season to taste with additional salt and pepper, if desired. Top with almonds when serving. Makes 3-1/2 cups.

Photo by Peter Krumhardt

Photo by Peter Krumhardt



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Corbeaux X Dote | Cultivate

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Corbeaux X Dote | Cultivate

On Tuesday August 11th, Corbeaux was excited to host Cultivate with Dote Magazine. This night was designed to inspire and build community. Dote magazine is a new publication within Calgary that is quickly making impact and a huge impression on local readers. The magazine itself has even built a fan base outside Calgary and is quickly making its way into the homes of people all over the world. As Dote prepares for Issue 4 due in Spring 2016, they wanted to feature a story on the emerging community within Calgary. It only seemed natural to throw a party and allow people to gather around great food and friends and enjoy an evening to celebrate. We are excited that Corbeaux will be featured in Issue #4 around the story and concept of creating spaces that cultivate community.

While Corbeaux is all about food, it is also about the people who choose to spend their time with us. The night was a huge success as the team of Corbeaux and Dote partnered together to create this special evening. A huge thanks to Plantterariums for providing such beautiful greenery for the night. Chef Keith Luce put together a beautiful menu featuring Broxburn tomatoes and chill based granite, Slowly cooked Grass-fed beef and mint Chimichurri. For desert was a delicious Coconut Panna cotta and stone fruits and last but not least salted caramel bob bins and peach melba macaroons. 

Chris Prefontaine, Owner Corbeaux Bakehouse.

Chris Prefontaine, Owner Corbeaux Bakehouse.

We were able to hear from Owner, Chris Prefontaine as he shared about the vision and dream behind Corbeaux. Chris and his brother Russ also are the people behind Analog Coffee and Fratello Coffee (which this year celebrates 30 years) in Calgary! Together, these two brothers are passionate about bringing experience to Calgary and providing quality and excellence to every thing they do. 

We have included some images in a gallery from the night and there are so many more to come, including the feature in Dote Magazine in Issue #4 in Spring 2016. Stay on the look out for that! In the meantime, stay tuned for more events to come. It is obviously that Calgary is excited about what is happening in and around our local communities and we want to celebrate this! 




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Bringing New Experiences to Calgary | Meet Ian Bunting

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Bringing New Experiences to Calgary | Meet Ian Bunting

Ian Bunting.

Ian Bunting.

Meet our General Manager, Ian Bunting. Ian is born and raised in Calgary (one of the few) and has spent years in the restaurant Industry. Ian has managed establishments in Vancouver and Halifax and now has returned to his hometown where he brings years of his experience to Corbeaux. Ian's passion for food and people bring a lively and inviting atmosphere to Corbeaux. We chatted with Ian to talk about this new style of dining that has entered Calgary.

Tell us 3 things interesting things about yourself .

I'm a musician and sound engineer, a huge comic nerd: I have a true love for cocktails and their ingredients and I make my own bitters . 

What's one thing that is one your bucket list?

I want to travel more and see the world, especially Easter Island.

Explain the set up of Corbeaux? What can people expect?

Corbeaux is styled after the European bakehouse idea where the community can come to gather and enjoy a variety of experiences.

The seating is a little different. Can you share what the options are when dining at Corbeaux?

We offer full service seating as well as seats for our café guests and a full service bar. 

How is Corbeaux bringing a new experience to Calgary?

We are trying to capture the ambience of places in Europe and combine that with the energy and culture of the people who live in the community.

Corbeaux Burger.

Corbeaux Burger.

Describe the atmosphere one can expect!

The atmosphere isn't written on the walls, it's created by our staff and our guests so at anytime of the day it can be different. Overall I'd say warm, friendly and fun.

What are some of the items customers must try?

Our duck wings with habit forming chili sauce are phenomenal , the fork and knife steak French dip with bone marrow and of course the Corbeaux burger!

Duck Wings.

Duck Wings.

As a GM, share why you love working on the team at Corbeaux.

From the first day I started with the company there was a real sense of family, commitment and positive energy. We have an incredible team here and I enjoy coming to work everyday.

 

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Dote X Corbeaux | Cultivate: A Night of Community

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Dote X Corbeaux | Cultivate: A Night of Community

Dote Magazine is pleased to partner with Corbeaux Bakehouse for an evening of community, connection and class. Calgary is emerging when it comes to local artisans and we want to celebrate this. We will be throwing a party that will be featured in Issue #4 of Dote Magazine. Come with friends, dress up and prepare to be part of this exciting story. The doors open at 6:30 and dinner is served at 7pm. The night will be filled with music, great food and of course, incredible people. 

There are only 50 seats avaialble. Purchase your tickets here to guaretee your spot!

 


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Summer Drinks | Black Bowler

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Summer Drinks | Black Bowler

Black Bowler

Black Bowler

We have a whole range of cocktails and drinks served daily at Corbeaux. We chatted with Keanu at our bar to ask him more about what drinks he loves to make and what goes into it! Check out the Black Bowler here. 

What are the ingredients included in the drink?

    3 muddled blackberries 

    3 drops black walnut bitters

    1 drop aromatic bitters

    1.5 oz rye 

    0.5 oz red vermouth

    0.5 oz molasses syrup

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What type of food would this be paired with? 

I would highly recommend it with our Steak Frites from our dinner menu or just in general a steak meal. 

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If one wants to try this at home, can you share a quick easy home recipe? 

Many may not have all the ingredients so your easiest and closest recipe would be to muddle a couple of blackberries, then add rye and vermouth. Give it a try, but you should definitely pop into Corbeaux and let us make you one!

Keanu Herzog

Keanu Herzog

What is one thing you love about the atmosphere at Corbeaux?

The positivity and friendliness that the entire staff exudes. Everyone feels welcome the moment they step foot inside Corbeaux and it almost has the feeling of a great big family. 

What do you love about living in Calgary?

I love that there is always something to do, or someplace new to explore and experience. The possibilities are almost endless. 

Bring friends into Corbeaux and try our Black Bolwer or anything from our drink menu. We have a beautiful patio in the heart of 17th Ave SW to enjoy the summer sunshine or if you choose, take a seat the inside of the restaurant. 

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A Touch of Paris- Meet Pastry Chef, Benjamin Griffon

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A Touch of Paris- Meet Pastry Chef, Benjamin Griffon

Benjamin Griffon, Pastry Chef at Corbeaux.

Benjamin Griffon, Pastry Chef at Corbeaux.

Corbeaux is filled with Artisans and Chefs from all over the world. At Corbeaux, we bring the authenticity of food directly to you and our pastries are no exception. Meet Chef Benjamin Griffon, who has joined our team from Paris. We interviewed Benjamin to talk about his transition to the Great White North and learn more about the perfect pastry. 

What inspired you to get become a Pastry Chef?

I became a pastry chef after having worked as a horticulture engineer for 15 years. I guess I wanted to go back to basics, to a more manual activity. I chose pastry because you have to be very precise in your craft.

Where did you study this craft?

In Paris, France. I studied in an adult course offered by the city of Paris and took the national pastry exam.

What was it like to move from Paris to Calgary?

It's like a great adventure. everything is so alike (occidental culture) and yet so different (different food culture, media culture). You obviously see things from another angle when you cross the ocean.

Chocolate Chocolate Chocolate.

Chocolate Chocolate Chocolate.

What do you love about Calgary?

Paris is such a beautiful city and I'm in love with the place. Each square centimeter is loaded of history. This is the glamourous side of the city but when you flip the coin you get the other side: France is the first touristic destination in the world far before the USA. Paris is at the cross path of Europe, right in the middle of UK, Germany, Spain, Italy etc... The city is crowded, busy and noisy.

I wanted a more quiet, more secure place. Calgary is low paced (compared to Paris) and people take time to say hello and to discuss....and I love cold winters. 

The Pastries of Corbeaux.

The Pastries of Corbeaux.

What is the secret for making a great pastry?

Make it with your heart. Make it as if you're going to offer it to the person you love most.

What is your favourite item that we must try at Corbeaux?

It is hard to tell. I'm a huge fan of tarts. I would have to say perhaps the "Are you nuts?" tart which is my version of the North American pecan pie with an European twist: a crispy tart shell with a soft almond cream and a rich mix of nut and dried apricot glazed with salted caramel.

'Are you Nuts' salted caramel tart.

'Are you Nuts' salted caramel tart.

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Meet Our Chef- Keith Luce

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Meet Our Chef- Keith Luce

Chef Keith Luce

Chef Keith Luce

Chef Keith Luce is an accomplished Chef with years of experience that he brings to Corbeaux. Keith has been honored for his work in the culinary industry including Food and Wine Magazine Best Chef, James Beard-rising Star Chef, Esquire Magazine Best New Restaurant in U.S., Crain's business news-top 40 executives under 40 and also named a U.S. Culinary ambassador.  Keith also was the head Chef at the White House during the Clinton years. Check out the interview below with Chef Keith Luce as we talk food, Calgary and the White House.

What was a typical day like at The White House?

The only way to answer that is to say first-there is no typical day!  My personal favourite memories of my time there were my daily interactions with the first family. We would get to interact with all kinds of interesting people; Queen Noor, Ted Turner & Jane Fonda, Ron Howard, Ken Burns, The Dali Lama-you name it! Some mornings would be a travel morning so food might have to be prepared and packed for whomever was travelling.

There could be a working breakfast for a large group whether it be the First Lady & Her Social office, or the Queen of Thailand, the President and his cabinet.

Again-you name it, I saw it. Once breakfast was handled the day was all about getting ready for any events as well as the first family and their guest's personal meals. There is a very small crew that works full time and ecause of this, I was most often alone in the kitchen.  It was important to build prep in creative ways and find good ways to store that prep.  It was not uncommon to get a call for a specific item at any time.  No matter what was happening, you had to make it! There is no saying "No" to the first family or their guests!

For example, a houseguest or one of the members of the family might be sick and want chicken soup. The phone rings, and it's Mrs.Clinton and she says; "Keith, Chelsea and I are very sick this morning. Please bring us some chicken soup and toast." Obviously you can't open a can so you'd better have rich chicken stock in the freezer portioned just so.  You run all over the storeroom and walk-ins to gather noodles, chicken, & veggies and pull a soup together in less than 15 minutes no matter what else you're doing. It doesn't matter if there is a state function for 300 ppl or a reception for 500 in less than 2 hours that you're behind on! The kick of the thing is that while making the soup, you'd need to page a butler and ask for the specific serving vessels. Trays, spoons/flatware, special China etc...It was CRAZY!

Outside of the meals for the first family and their guests, we handled all other food for state functions. That could been a confessional picnic on the South lawn for over 1200 ppl, eggs for the Easter egg roll, A dinner than popcorn in the theatre for a movie premiere, state dinner or Luncheon for heads of state. Up to 5 reception/cocktail parties in a day. The Christmas season was the craziest because on top of a full house of guests (who generally have at least two meals a day), there were nonstop receptions, working breakfasts, luncheons and dinners. At the end of the day, when the dust settled, I'd go up to their private kitchen, rotate the foods they liked to always have on hand and restock. This helped them feel like they had a semblance of a normal life.  To be able to go to the fridge, grab "leftovers" as a snack is the closest thing to a normal life they have when in office. When I travelled with them to perform state functions, there was another level of lunacy! I guess we can talk about that some other time.

Spaghetti

Spaghetti

Can you share some of your experiences and places you have worked in the past?

I've opened restaurants all over the world as a consultant including the U.S., Canada, Japan, England, Chile, Canada and France. Early in my career I started in NYC at restaurants such as Le Cirque, La Cote Basque & the rainbow room. I spent two years in France and Italy working at 5 3 star Michelin restaurants for chefs like Alain Ducasse, Pierre Gagnaire, Antoine Westerman & Annie Feolde. I've had restaurants in NY, San Francisco, Chicago, Seattle and Napa Valley. I also served as the executive chef of the Little Nell in Adpen Colorado, a 5 star, 5 diamond-relaid chateau property before I was 30.

Brunch at Corbeaux.

Brunch at Corbeaux.

How do you see the culture of food growing in Calgary?

The thing that attracted me to Calgary is just how vibrant the scene is here. There is a lot of talent here and a genuine interest from the public.

How is Corbeaux bringing something fresh to our city?

We are attempting to bring a little piece of Europe to Calgary with a decidedly North American twist. The focus is quality comfort foods, baked goods and pastries in cool, energetic urban environment that happens to be a neighborhood where Calgarians live, work & play.

Mediterranean Tuna Salad.

Mediterranean Tuna Salad.

What inspires you to create?

Music was my first love so I always draw inspiration from it. Books, cinema, the seasons, art and great ingredients all get my juices flowing.  I also draw a lot of inspiration from my wife and two children (Son and daughter).

What is the one menu item that we must try at Corbeaux?

That's a tough one! I'm partial to the duck wings and breakfast Nachos right now. Our breads and pastries are hard to pass up as well!

Breakfast Nachos.

Breakfast Nachos.

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