Vegetarian cabbage rolls, Sylvan Star gouda, pulses, hunter sauce
Craft Beer: Establishment Brewing This Spud’s For You Potato Lager
Stuffed madeleine with carrot caramel, Noble Farm goat cheese ice cream
Cocktail: “Dénouement” – Confluence Distilling Aquavit, Carrot Juice, Ginger Shrub, Cardamom Bitters
A neighbourhood joint in the Beltline community that blends their love of wine and cocktails with fresh, delicious food.
Donna Mac’s bright and modern room is mellowed by casual share plates and a small, eclectic wine, beer and cocktail list. With an all-day menu that’s fresh and definitely delicious, Donna Mac is the neighbourhood restaurant serving everything you want to eat, over and over again.
After graduating from SAIT’s culinary program, Laetitia staged and worked at destination restaurants in Montreal, as well as Saltlik and Teatro in Calgary. She managed as a sous chef and chef a private event space in Calgary for 5 years.
At 25, she is a young with an evolving style. She was the sous chef for Feeding the 5000 in 2017 and 2018. Working alongside Chef Andrew Hewson from SAIT, 5,000 portions of food were made using landfill-destined ingredients. This zero-waste approach to food lends itself to her vision of simple yet well thought out dishes through the interplay of taste and environmental responsibility.
She is currently the head chef of Donna Mac, a Calgary restaurant that focusses on approachable feel-good food that highlights Alberta products and producers. She uses her recent schooling in holistic nutrition from the Canadian School of Natural Nutrition as a tool to highlight aspects of health in her dishes.