Courses 3 || Price $45 || Time(s) Available Lunch
Dietary Identifier(s) N/A || Allergen(s) unknown || Substitutions Available No
 | Course 1Grilled Taber Corn Ribs | Horseradish Crème Fraiche | Corn Fritter | Maple Caramel Corn |
 | Course 2Sunrise Farm Chicken Ravioli | Cauliflower | Summer Peas | Green Apple | Brown Butter |
 | Course 3Sour Cherry Tart | Salted Honeycomb | Chantilly Cream |
Recommended Pairings
Born Brewing Autumn Amber Ale
Meat Hook, made with Wild Life Wheat Whisky, Canadian Club 100% Rye, Amaro, Burwood Cherry Liqueur, Laphroaig Quarter Cask
Featured Producers
- Taber Corn
- Alberta Dairy Farmers
- Mans Organics (Coaldale) eggs
- Micro Acres (Airdrie) popcorn shoots
- Poplar Bluff Organics (Wheatland County) purple and orange cauliflower
- Sudo Farms (Diamond City) summer peas
- Sunrise Farms (Fort MacLeod) chicken
- The Saskatoon Farm (Foothills County) sour cherries
Courses 3 || Price $75 || Time(s) Available Dinner
Dietary Identifier(s) N/A || Allergen(s) unknown || Substitutions Available No
 | Course 1Poplar Bluff Potato Pave | Cippolini Onion | Pickled Kohlrabi | Squash Cream Cheese | Green Goddess | Chive |
 | Course 2AAA Alberta Beef Tenderloin | Coffee Barley Risotto | Smoked Carrot | Harvest Vegetables | Saskatoon Berry Gastrique | Jus |
 | Course 3Cold Pressed Canola Cake | Golden Beet Ice Cream | Toasted Sunflower Praline | Wild Blueberry |
Recommended Pairings
Born Brewing Autumn Amber Ale
Meat Hook, made with Wild Life Wheat Whisky, Canadian Club 100% Rye, Amaro, Burwood Cherry Liqueur, Laphroaig Quarter Cask
Featured Producers
- Alberta Beef
- Fairwinds Farm (Brooks) goat yogurt
- Fratello Coffee Roasters (Calgary) bullrider coffee beans
- Galimax Trading (Nobleford) summer herbs, chives
- Greidanus Honey Mill (High River) honey
- Highwood Crossing (High River) sunflower seeds
- Mountainview Farming (Keoma) cold pressed canola oil
- Poplar Bluff Organics (Wheatland County) Noblesse potato, squash, kohlrabi
- The Saskatoon Farm (Foothills County) saskatoon berries
Located in the iconic National Hotel in Calgary’s first neighbourhood, Inglewood, the Nash and Offcut Bar put the focus on expertly prepared, classic fare. This sophisticated yet welcoming restaurant delivers expertly crafted dishes alongside warm, attentive service. Whether indulging in Alberta beef, seasonal vegetables, or signature rotisserie creations, guests can expect a memorable culinary experience in a space that blends modern elegance with a nod to its storied past.
Chef de Cuisine Landon Schwarz is a veteran supporter of our local Alberta food suppliers, and with a wood burning grill and rotisserie taking centre stage in the beautiful open kitchen, excellent service and a elegantly styled room, they have all the ingredients for a memorable experience.
Chef Errin Massolin is an Italian and Métis Cree chef whose cooking is shaped by both heritage and a lifelong passion for food. She grew up immersed in the culinary world under the guidance of her Italian grandfather, a chef whose influence instilled a deep appreciation for craftsmanship, hospitality, and the traditions that bring people together around the table.
Today, her style blends those foundations with a strong respect for fire, seasonality, and local ingredients. She specializes in large-format, whole-animal open-flame cooking, creating memorable dining experiences that celebrate the connection between people, place, and food. Whether cooking over hardwood coals or highlighting Alberta’s exceptional producers, her approach is guided by simplicity, technique, and a belief that the best meals are shared.
Through her work, Massolin aims to honour both her Italian and Métis Cree heritage while telling the story of Alberta’s landscape, agriculture, and culinary community, one fire, one feast, and one gathering at a time.
What made you want to be a chef?
“I never questioned whether I would become a chef—it was never a choice. I just always knew. Growing up with my Italian grandfather, a chef, I was immersed in the kitchen from a very young age. Cooking was simply a part of life. Watching food bring people together and learning the value of craftsmanship, hospitality, and tradition made the path feel natural. Today, my Italian and Métis Cree heritage continue to shape the way I cook, with a focus on open-fire cooking, whole-animal feasts, and celebrating the connection between food, people, and place.”
Why do you use Alberta ingredients in your kitchen?
“We use Alberta ingredients because they reflect the land we cook on and the seasons that shape our menu. As a seasonal, run-focused restaurant, our approach is rooted in working closely with local growers, ranchers, and producers who share our commitment to sustainability and quality.
Cooking with Alberta ingredients allows us to stay connected to what is available at its peak—ingredients that are fresh, intentional, and full of character. It also supports the local agricultural community and reduces the distance between field and plate.
Our menu evolves with the seasons, guided by respect for the land and a responsibility to use ingredients thoughtfully. This approach ensures that every dish tells a story of place, time, and the people who make it possible.”
What is your favourite Alberta ingredient to use?
“My favourite Alberta ingredient is Alberta beef. It represents the land I cook on, the producers I work alongside, and the style of cooking I’m most connected to—open fire, whole animal, and shared dining experiences.
There’s a depth of flavour and quality that comes from raising cattle in this province, and I value the relationship between ranchers, the land, and the final product. Working with Alberta beef allows me to cook with integrity and intention, knowing the ingredient is raised close to home and handled with care at every stage.
It’s an ingredient that feels honest, versatile, and rooted in tradition—perfect for the way I like to cook and the stories I want to tell through food.”
What dish should guests be sure to try on your menu?
“The dish I recommend guests experience is our Alberta lamb saddle, prepared over open flame to highlight its natural richness and depth. It is served with house-made goat yogurt labneh and pillowy gnocchi made from Alberta potatoes, finished with summer herbs.
The dish is complemented by a rhubarb and mint chutney for brightness, a slow-reduced lamb jus, and a selection of seasonal Alberta vegetables that change with the harvest.”
What is your favourite kitchen/cooking memory?
“One of my favourite cooking memories is preparing whole halibut on Vancouver Island for Brewery & the Beast. I built a fire pit and grilled the fish whole over an open flame, laid on a bed of grape leaves and kelp, which infused it with subtle coastal aromatics.
It was an experience defined by scale, fire, and simplicity—cooking directly over live flame in a way that let the ingredient speak for itself. The energy of the event, surrounded by other chefs and an engaged crowd, made it even more memorable.”
What do you like most about Alberta food and drink?
“What I like most about Alberta food and drink is the quality of the ingredients and the strength of the culinary community. The province offers access to exceptional local producers, from ranchers and farmers to foragers and artisans, which allows chefs to cook with integrity and seasonality.
Just as important is the community of chefs here—collaborative, supportive, and deeply connected to the land we cook on. There is a shared respect for ingredients and a willingness to push each other creatively, which continues to shape and elevate the food culture in Alberta.”