Calgary Hub Salad
Galimax Farms Fresh Tomato and Cucumber Medley | House-made Mozzarella | Champagne Vinaigrette | Canola Oil | Organic Dill | Cilantro | Honey Drizzle
Alberta Bison Ragu on Pappardelle
Wild Ranch Raised Bison | Aged Gouda | Cherry Tomatoes | Micro Basil
Trolley 5 Brewing The Conductor Beltline Amber Lager – $8
“Eau Clarity” – A twist on a white negroni, made with Eau Claire Parlour Gin, Lillet Blanc, Martini Bianco, Chartreuse Jaune spritz – $13
Located in the Sheraton Suites Calgary Eau Claire Market Hotel, Flower & Wolf takes inspiration from the classic tavern – a place of good food, good drink, and good times – and adds a modern flair through rock & roll anthems and retro hip hop to create a lively and sociable place to dine. Everything we do at Flower & Wolf is sourced with ingredients in mind.
We work with local produce and dairy farmers throughout the seasons to continually use what is fresh and make absolutely everything from scratch because that’s the way to make food taste like it’s supposed to.
Chef Prakash Magar found his culinary passion at a very young age growing up in the foothills of the beautiful Himalayas. Raised by his father, he learned the value of hard work at a very young age. Some of his most beautiful childhood memories revolve around the kitchen. His father was an excellent cook in Nepalese Cuisine and loved cooking up some ethnic dishes for the family every weekend. Prakash was his little helper who would sit by the charcoal stove stirring the curry as it simmered.
He worked as an apprentice at Hotel Gangjong in Katmandu where he was given multiple opportunities to hone his skills. He spent the next few years travelling and working in various parts of Asia such as India, China and Singapore. After conquering the sub-continent, he decided to explore some modern cooking techniques in USA and England. Working at some of the most prestigious restaurants, he was able to master his craft.