Alberta Food Tours Inc.

Alberta Food Tours Inc. Eat Alberta first with our tours, self-guided tour Alberta Food Finder, or Alberta Cares Packages. Founded in 2006, Alberta Food Tours Inc.

creates experiences for you to Eat, Engage and Explore Alberta like an insider. We have two Canadian Signature Experiences and operate in Calgary, Canmore, Banff and Edmonton. During the pandemic we've innovated Self-Guided Food Tour games and Alberta Cares Package Gift Boxes.

This Sunday’s Recipe: Roasted Garlic & Sage Butter 🧄Alberta is fortunate to have THE Garlic Goddess in our midst!Kristin...
09/06/2026

This Sunday’s Recipe: Roasted Garlic & Sage Butter 🧄

Alberta is fortunate to have THE Garlic Goddess in our midst!

Kristin Graves of Fifth Gen Gardens released The Garlic Companion, her guide to all things garlic, in 2024, and we’ve been cooking from it ever since.

This week, we’re making her Roasted Garlic & Sage Butter. Rich, savoury and packed with Alberta garlic, it’s the kind of simple recipe you’ll want to put on everything from steak and pork chops to baked potatoes and fresh bread.

Roasted Garlic & Sage Butter
Ingredients
• 1 roasted garlic bulb
• 2 garlic cloves, minced
• ½ cup unsalted butter, softened
• 1 tbsp fresh sage, minced

Directions
1. Squeeze the roasted garlic bulb to remove the skins and let the cloves fall into a bowl.
2. Add the minced garlic, butter and sage. Using an electric mixer, whip until well combined.
3. Scrape the mixture onto a sheet of parchment paper and form into a log.
4. Let stand for 30 minutes to allow the flavours to meld, or refrigerate and save for later.

Full-bodied flavour at its finest. 🧄

Recipe from The Garlic Companion by Kristin Graves of Fifth Gen Gardens.

🧄 15 Alberta Garlic Growers to Know in 2026Hard-neck garlic thrives in Alberta, and our local growers are producing some...
09/05/2026

🧄 15 Alberta Garlic Growers to Know in 2026

Hard-neck garlic thrives in Alberta, and our local growers are producing some seriously incredible garlic.

Our updated 2026 list features 15 Alberta garlic growers, listed from north to south across the province, making it easy to find locally grown garlic near you.

Fair warning: once you’ve tasted fresh Alberta garlic, there’s no going back!

Head to the link in our bio to discover all 15 Alberta Garlic Growers and find one near you.

Happy Pride, Calgary! Wishing everyone a wonderful time at today’s parade! 🌈✨To celebrate, we’re offering 15% off our Ic...
09/05/2026

Happy Pride, Calgary! Wishing everyone a wonderful time at today’s parade! 🌈✨

To celebrate, we’re offering 15% off our Iconic Eats tour until the end of September with the code: PRIDE.

At Alberta Food Tours, we believe in creating a welcoming, safe, and joyful space for everyone—during Pride and all year round.

We are so proud to be an inclusive employer and a dedicated member of the .

We can’t wait to welcome you!

Food Artisan Friday: Brad Bustard of Thanksgiving Ranch 🐂🏔️This week, we’re heading to the foothills of the Canadian Roc...
09/04/2026

Food Artisan Friday: Brad Bustard of Thanksgiving Ranch 🐂🏔️

This week, we’re heading to the foothills of the Canadian Rockies to meet Brad Bustard, owner of Thanksgiving Ranch.

Brad wears many hats: rancher, host, chef, photographer, writer and storyteller. Together with his family, he has created a place that celebrates Alberta ranch life, incredible food and the beauty of the land they call home.

Thanksgiving Ranch stretches across more than 3,000 acres of grassland in southwestern Alberta, where cattle graze throughout the summer and guests from around the world come to experience a true taste of western hospitality. From horseback riding and hiking to wildlife viewing, stargazing and ranch-to-table dining, food is an important part of the experience.

Brad’s creativity also extends beyond the ranch. He is behind Bustard Condiments, bringing another taste of his culinary side to the table, and is the author of Barks After Dark, a children’s picture book inspired by the real-life adventures of the three dogs who call Thanksgiving Ranch home.

The stories follow their nighttime adventures through the creeks, trails, wildlife and wide-open spaces of the ranch, capturing the curiosity and character of life in this special corner of Alberta.

From raising cattle and welcoming guests to cooking, creating and telling the stories of the land, Brad is a wonderful example of just how many forms Alberta food and agriculture can take.

🍅 Today’s Food Artisan Friday spotlight is Gull Valley Growers!Since 1992, Gull Valley Growers has been growing fresh Al...
08/28/2026

🍅 Today’s Food Artisan Friday spotlight is Gull Valley Growers!

Since 1992, Gull Valley Growers has been growing fresh Alberta produce with one thing at the forefront: taste.

Located near Lacombe, just 1.5 hours north of Calgary, Gull Valley grows its tomatoes differently than much of the produce we see in grocery stores. Instead of picking tomatoes underripe so they can withstand long transportation and storage, their tomatoes are left on the vine to fully ripen before being picked, packed and brought to market.

And there’s plenty of variety! From Beefsteak and Roma to Cherry, Grape, Zebra, Yellow, Orange and beautiful heirloom tomatoes, their greenhouses are a reminder that tomatoes are definitely not one-size-fits-all. 🍅

Their produce is also grown without pesticides or herbicides. Instead, beneficial insects like ladybugs help control pests naturally, and each greenhouse is allowed to freeze for a month during the winter before being completely replanted.

Gull Valley has been part of the Calgary Farmers’ Market since it opened in 2004, and we’re proud to feature their produce on our Brunch at the Calgary Farmers’ Market Tour.

Only two public tours remain this season:
📅 September 27 & October 25
⏰ 10 AM–1 PM

And you’ll want to keep an eye out for our Sunday Recipe, where we’ll be putting some beautiful Gull Valley produce to good use. 👀🍅

Our Eat Like An Insider Newsletter hits inboxes tomorrow! 💌This month, find 15 Alberta garlic growers near you, check ou...
08/25/2026

Our Eat Like An Insider Newsletter hits inboxes tomorrow! 💌

This month, find 15 Alberta garlic growers near you, check out our latest Travel Alberta feature, and unlock an exclusive Bakery Bus discount.

Not on the list yet? Sign up TODAY to receive tomorrow’s issue!
🔗 Link in bio

☀️ SUNDAY RECIPE: Sliced Heirloom Tomato, Avocado & Peach Salad 🍑🍅This week’s Sunday Recipe is all about making the most...
08/23/2026

☀️ SUNDAY RECIPE: Sliced Heirloom Tomato, Avocado & Peach Salad 🍑🍅

This week’s Sunday Recipe is all about making the most of what’s in season. When heirloom tomatoes are fragrant, peaches are perfectly juicy, and your avocado hits that just-right stage, this simple summer salad is hard to beat.

Fresh, colourful, and ready in just 15 minutes, it makes a beautiful first course or side for a summer dinner.

Sliced Heirloom Tomato, Avocado & Peach Salad

For the salad:
- 1 large heirloom tomato, halved and sliced
- 1 ripe avocado, halved, peeled and sliced
- 2 peaches or nectarines, halved and sliced
- 10 basil leaves, thinly sliced

For the dressing:
- Pinch of salt
- 1 tbsp champagne or rice wine vinegar
- 1 tbsp honey
- 1 tbsp lemon juice
- 4–6 tbsp avocado or olive oil
- Freshly ground black pepper, to taste

To make:
1. Arrange the tomato, avocado and peach slices in alternating pieces on a plate.
2. Sprinkle with fresh basil.
3. Whisk the salt into the vinegar until dissolved. Add the honey and lemon juice, then slowly whisk in the oil.
4. Drizzle the dressing over the salad, finish with freshly ground pepper and enjoy!

A little taste of Alberta summer on a plate. 🌿

✨ Food Artisan Friday: Rogelio Herrera ✨Born in Colombia, Rogelio Herrera’s love for food began with bold flavours, fres...
08/21/2026

✨ Food Artisan Friday: Rogelio Herrera ✨

Born in Colombia, Rogelio Herrera’s love for food began with bold flavours, fresh ingredients, and a deep respect for tradition. His roots continue to influence the way he cooks, bringing warmth, passion, and authenticity to his culinary style.

Rogelio travelled the world to learn his craft, drawing inspiration from different cultures, kitchens, and techniques. Through those experiences, he developed a deeper understanding of food as both a craft and a means of connecting people.

His cooking combines the flavours of his heritage with global inspiration, creating dishes that are thoughtful, creative, and full of character. At the heart of his approach is a dedication to quality, excellence, and bringing purpose to every plate.

Today, Rogelio is the Culinary Director at Modern Steak, and we’re excited to feature him for this week’s Food Artisan Friday!

🥒 Sunday Recipe: Zucchini Red Pepper RelishDo you have an abundance of zucchini right now? Then this recipe is for you.I...
08/16/2026

🥒 Sunday Recipe: Zucchini Red Pepper Relish

Do you have an abundance of zucchini right now? Then this recipe is for you.

Ingredients:
• 3 lbs unpeeled zucchini
• 3 yellow onions, finely diced
• 2 red bell peppers, finely diced
• ¼ cup pickling salt
• 2½ cups cane sugar
• 1½ cups white vinegar
• 1½ tsp dry mustard
• 1 tsp celery seeds
• ½ tsp coarsely ground black pepper
• ½ tsp turmeric
• 1 tbsp water
• 2 tsp cornstarch

Instructions:
1. Cut the zucchini into large chunks, about 2 x 2 inches. Place in a food processor and pulse until finely grated. Transfer to a large bowl with the onions and peppers. Sprinkle with pickling salt, stir, and let sit for 1 hour.
2. Drain through a sieve, rinse under running water, and drain again. Transfer the mixture to a clean tea towel and squeeze out as much moisture as possible.
3. Combine the sugar, vinegar, mustard, celery seeds, pepper, and turmeric in a heavy-bottomed saucepan and bring to a boil.
4. Add the drained vegetable mixture and return to a boil, stirring frequently.
5. Reduce the heat and simmer uncovered for about 15 minutes, stirring occasionally, until the vegetables are tender and the liquid has thickened.
6. Combine the water and cornstarch, then stir into the relish.
7. Cook and stir for another 5 minutes, or until the liquid is clear and thickened.

To preserve:
8. Bring water to a boil in a water-bath canner.
9. Wash and rinse jars, lids, and bands. Place the jars and a stainless steel funnel on a clean baking sheet in a 250°F oven for 10 minutes or until needed.
10. Boil the lids in a small saucepan of water for at least 5 minutes. Turn off the heat and leave them in the water until needed.
11. Fill each jar with hot relish, leaving ½-inch headspace. Cover with the lids and screw the bands on firmly, but not overly tight.
12. Place the jars in the water bath, bring to a boil, and process for 10 minutes.
13. Remove the jars and let them cool completely on a rack. Karen leaves hers overnight.
14. Check the seals and store in a cool, dark place for up to one year.

Makes 5–6 one-cup jars.
Save this one for zucchini season! 🥒💚

✨Food tours are kinda chic✨Especially when they come with local bites, hidden gems, and a little Alberta flavour.
08/11/2026

✨Food tours are kinda chic✨

Especially when they come with local bites, hidden gems, and a little Alberta flavour.

Address

Calgary, AB

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm
Saturday 9am - 5pm
Sunday 9am - 5pm

Telephone

+18882112206

Website

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