255 Barclay Parade SW, Calgary

$25 Lunch

Galimax Alberta Summer Greens, Blush Lane Caramelized Peaches, Fairwinds Farm Chevre, Spiced Pumpkin Seeds, Micro YYC Sunflower Sprouts, Robertson’s Cabernet Vinaigrette

Brant Lake Wagyu Beef Hot Dog, Good Bread Brioche Bun, Valbella Bacon Lardons, Aged Cheddar Cheese Sauce, Pickled Gull Valley Greenhouse Red Chilis, Triple Cooked Chips

Recommended Pairings

Craft Beer: Cabin Brewing Super Saturation NEIPA – $7

Craft Beer: Best of Kin Dad Beer Lagered Ale – $7


$65 Gourmet Dinner

Galimax Alberta Summer Greens, Blush Lane Caramelized Peaches, Fairwinds Farm Chevre, Spiced Pumpkin Seeds, Micro YYC Sunflower Sprouts, Robertson’s Cabernet Vinaigrette

Alberta AAA Reverse Sear Smoked Flat Iron Steak, Taber Corn + Sylvan Star Aged Gouda Polenta, Roasted Gruger Family Fungi Oyster Mushrooms, Confit Galimax Tomatoes, Chimichurri

Blue Vista Orchards Haskap Berry Cheesecake, Highland Farm Honey Toffee Crunch


Recommended Pairings

Craft Beer: Annex Ale Project Forward Progress Pale Ale – $7

Cocktail: “Saskatoon Taber Toss” – Bridgeland Distillery Taber Corn Berbon, Annex Ale Saskatoon Lemonade, Basil – $12

Relatively new to the Calgary dining scene, Flower & Wolf are making great strides with their approach to cuisine and community, redefining the ethos of a hotel restaurant . Building their foundation in the Sheraton Suites Calgary Eau Claire, Executive Chef Cole Glendinning serves up “big, bold flavours.”

“We opened our doors June 11th, 2018 and are a three meal period a day restaurant. The Idea behind it was to create a stand alone concept restaurant that lives inside the walls of the hotel, breaking down the barriers of hotel restaurant dining. What we ended up creating is what we call, best of the best contemporary style food. It has an easy approach to the food, and an easy approach to your pocket book, “ says Chef Cole proudly.

Flower & Wolf cultivates a warm ambience, inspiring a sense of fellowship. Their Menu features many a la carte dishes, which they encourage patrons to share.

Glendinning says, “It has a sharing is caring kind of atmosphere where we encourage sharing, especially during dinnertime. We try to use as many local products as we can and make good choices when we’re presenting food.”

Working in restaurants from a very young age, Cole was immediately attracted to the teamwork and camaraderie that accompanies life inside a kitchen. Garnering over 24 years of experience, he was held esteemed positions at various Fairmont establishments such as The Royal York Hotel (Toronto), Jasper Park Lodge and The Fairmont San Francisco, before returning to Calgary.

“Calgary was a great place for me to come back to. I really like Calgary, it’s a great city and has a great food scene. I think the people are wonderful here and it’s definitely a place where affordable living is a thing.”

Flower & Wolf regularly teams up with local producers and brewers. Being named one of the top 10 Restaurants in Calgary in 2018 was a huge feat for Glendinning and his team. We are excited to see what they cook up for Alberta On The Plate, as well as their future contributions to the Community.

chef cole glendinningChef Cole Glendinning’s roots began in Scarborough Ontario, a suburb of Toronto, arguably Canada’s most renowned food centric city. As a young boy, Cole’s family brought him to small town Ontario in the beautiful Haliburton Highlands where he did most of his growing up, including his first kitchen position at the young age of twelve. 

A graduate of George Brown College’s Chef Apprentice program in Toronto, Cole began his career in the kitchen washing dishes where he has humble beginnings. Eventually beginning to train in the kitchen where he fell in love with the rush of the line, the ambiance and teamwork of a kitchen!  Keep reading…