Alberta Food Tours Inc.

06/02/2026

We're proud to share that our Founder and President, Karen Anderson, will be a speaker at the 20th edition of Net Managers Collection Été on June 9 in Calgary.

Net Managers Collection is an exclusive, invitation-only networking and strategy event organized by Eventiz Media Group for decision-makers in the travel, tourism, and digital innovation sectors. The event gathers over 600 executives, experts, and partners to facilitate digital transformation.

The title of Karen's talk is "More Than a Meal: Why Food Tourism Is the Experience Travellers Remember" and we know the group will appreciate her experience and perspective as an innovator in food tourism for the last 20 years.

06/01/2026

This Pride Month, we’re proud to share that Alberta Food Tours has officially joined the Bow Valley Pride Network. 🌈

We believe food tours should be welcoming, safe, and joyful experiences for everyone. Becoming part of this network reflects our commitment to creating inclusive spaces for the 2SLGBTQ+ community, and to continuing to learn, grow, and do better.

Thank you to the Bow Valley Pride Network for the opportunity to be part of this important work.

Happy Pride Month from all of us at Alberta Food Tours. ❤️🧡💛💚💙💜

05/31/2026

It's definitely Shortcake Season. Start with stewed rhubarb and work your way through strawberry season and onto all the stone fruits and berries of summer.

For our recipe of the week, we're delighted to share this recipe for Julie Van Rosendaal's Grandmother's Shortcakes from her new cookbook, 𝘒𝘢𝘵𝘩𝘪𝘦 𝘵𝘩𝘦 𝘔𝘢𝘪𝘭 𝘎𝘪𝘳𝘭'𝘴 𝘔𝘰𝘵𝘩𝘦𝘳'𝘴 𝘊𝘰𝘰𝘬𝘪𝘦𝘴.

𝗝𝘂𝗹𝗶𝗲 𝗩𝗮𝗻 𝗥𝗼𝘀𝗲𝗻𝗱𝗮𝗮𝗹'𝘀 𝗚𝗿𝗮𝗻𝗱𝗺𝗼𝘁𝗵𝗲𝗿'𝘀 𝗦𝗵𝗼𝗿𝘁𝗰𝗮𝗸𝗲𝘀
Makes 6 - 8 shortcakes

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
2 cups flour
2/3 cup sugar
1 Tablespoon baking powder
1/2 teaspoon cream of tartar(optional)
1/2 teaspoon salt
1/2 cup shortening or butter
2/3 cup milk (plus extra if needed)
sliced strawberries or other berries or juicy fruit, tossed with sugar or honey to taste
sweetened whipped cream

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:
1. Preheat the oven to 425 ̊F.
2. Sift (stir) flour with sugar, baking powder, cream of tartar and salt.
3. Cut in the shortening or butter (I like to cut it into pieces, dropping them into the bowl as I go,as my grandma did), and use a fork or your fingers to rub the fat into the dry ingredients.
4. Stir in the milk “’till mixture follows fork”. Turn the dough out onto a floured surface and gently knead and fold over itself 8 to 10 times.
5. Cut into rounds, squares, or wedges and transfer to a parchment-lined sheet.
6. Bake for about 15 minutes, until risen and golden.
7. Cool completely (if they’re a bit warm, it’s OK — you just don't want to melt the whipped cream), split and fill with sweetened fruit and cream.

05/29/2026

Kathie the Mail Girl's Mother's Cookies is a cookbook full of warmth, nostalgia, and kindness — just like Julie Van Rosendaal herself.

Kathie the Mail Girl's Mother's Cookies is a cookbook full of warmth, nostalgia, and kindness — just like Julie Van Rosendaal herself.

05/28/2026

The latest edition of Eat Alberta Like An Insider is here ✨

From summer food adventures and local stories to seasonal recipes and Alberta road trip inspiration, this month’s newsletter is packed with ways to savour the season ahead.

Read it now through the link in our bio.

05/24/2026

🌱 Fresh, local, and bursting with spring flavour.

This week’s Sunday Recipe comes from Karen’s kitchen: Asparagus Green Goddess Salad, a celebration of Alberta asparagus at its peak. Crisp asparagus, peppery radishes, aged Gouda, crunchy pistachios, and a creamy herb-packed Green Goddess dressing come together in one vibrant bowl.

Did you know? The original Green Goddess dressing was created in 1923 at the Palace Hotel in San Francisco and has been brightening salads ever since!

🥗 Asparagus Green Goddess Salad
Serves: 6
For the Green Goddess Dressing:
• 1 cup mayonnaise
• 1 cup plain skyr or Greek yogurt
• ½ cup mixed soft herbs (parsley, tarragon, dill, mint, cilantro)
• ½ cup baby spinach
• ¼ cup chopped chives or green onion tops
• ¼ cup mirin or rice wine vinegar
• 2 tbsp anchovy paste
• 2 tbsp lemon juice
• 1 tbsp capers
• 2 tsp garlic paste (optional)
• Salt and pepper, to taste

For the Salad:
• 1 head red leaf lettuce, chopped (or 8 cups mâche/baby gem lettuce)
• 24 asparagus spears, chopped into 1-inch pieces
• 12 radishes, thinly sliced
• 1 bunch green onions, finely sliced
• ¼ cup pistachios, chopped
• ¼ cup aged Gouda or Parmigiano-Reggiano, shaved or grated
• Salt and pepper, to taste

Method:
1. Blend all dressing ingredients until smooth and creamy.
2. Toss lettuce, asparagus, radishes, and green onions together in a large bowl.
3. Just before serving, add enough dressing to lightly coat the vegetables.
4. Transfer to a serving platter and top with pistachios, cheese, and reserved asparagus tips.
5. Season with salt and pepper and enjoy!

Karen’s tip: Turn this into a complete meal by adding cooked lentils, or swap the asparagus for fresh peas or sugar snap peas later in the season.

What’s your favourite way to enjoy Alberta asparagus? 🌿👇

05/22/2026

🍩 Food Artisan Friday: Doughnut Party

Before Doughnut Party became an Edmonton (and now Calgary!) favourite, it started as a farmers market concept called Moonshine Doughnuts in 2012.

Founders Simon Underwood and Matthew Garrett noticed something while travelling: cities around the world had incredible specialty doughnut shops, but Edmonton was missing one. So they decided to create it themselves.

What began as a small market business quickly grew into something much bigger. After years of selling out at farmers markets, they opened their first storefront in Edmonton's Brewery District in 2017. Today, Doughnut Party has five locations across Alberta and a loyal following that eagerly awaits their ever-changing monthly menu.

Known for their giant, fluffy doughnuts (thanks to an oversized doughnut cutter that accidentally became part of their signature style!), bright pink branding, and wildly creative flavour combinations, Doughnut Party has become a true Alberta success story. From elegant favourites like the Bernadette to polarizing creations like the Dill Pickle Fritter, they continue to surprise and delight doughnut lovers with every new menu.

As a proudly LGBTQIA+ owned business, Doughnut Party has also been a strong community advocate, helping support and celebrate other local businesses while creating a welcoming space for everyone.

We're proud to feature Doughnut Party on our Savour Strathcona Tour, where guests enjoy a glazed doughnut sample and learn the story behind one of Edmonton's sweetest success stories.

Trust us, this is one stop you won't want to miss. 🍩✨

05/21/2026

Looking for a team outing everyone will actually remember? 🍴✨

Our private food tours are the perfect way to bring people together, whether it’s a team building event, client outing, celebration, or simply an excuse to enjoy great local food together.

This group chose to explore Kensington, one of Calgary’s most vibrant neighbourhoods, filled with incredible local businesses, hidden gems, and unforgettable flavours. And of course, our amazing guides are what truly bring each experience to life. ❤️

Thank you for the rave review and for spending the day exploring with us!

Interested in planning a private tour for your group? Send us a message or check out the link in bio.

05/17/2026

Sunday Recipe ✨🥔

Hasselback potatoes were invented in the 1940s at a restaurant in Stockholm, Sweden, named Hasselbacken, and we think they’re the perfect accompaniment to a classic Alberta meal. Crispy on the outside, soft and buttery on the inside, they look impressive but are surprisingly simple to make.

Save this one for your next Sunday supper or backyard BBQ. 🍴

Hasselback Potatoes:

Ingredients:
• 4 large Yukon Gold, russet, Agria, or Kennebec potatoes
• 4 tbsp butter, melted
• Salt + pepper
• Sweet paprika

Directions:
1. Preheat oven to 425°F.
2. Wash and dry potatoes. Using a sharp knife, carefully slice thin cuts about ¼ inch apart, stopping before cutting all the way through the potato.
3. Place potatoes on a parchment-lined baking sheet. Brush with melted butter and season with salt and pepper.
4. Bake for 30 minutes. Remove and baste again with more butter once the layers begin to open.
5. Continue baking for about 20 more minutes, until crispy on the outside and tender inside.
6. Finish with a pinch of sweet paprika before serving.

✨ Pro Tip: A couple of hours before grilling your steak, set it out on the counter and bring it to room temperature. It’ll cook more evenly and pair perfectly with these crispy potatoes.