The Coup is an ethical vegetarian restaurant with an intimate atmosphere, serving fresh organic local foods and drinks in Calgary. Their products have been selected based on deep ecological ethics, allowing for a large percentage of ingredients to be organic, local and made from scratch. They are also huge environmental advocates and recycle all they can and use only paper products that are post-consumer recycled. Their receipt paper is BPA and phenol free and to off-set their waste, they plant 36 trees a month through Tree-Canada.
The restaurant uses compost in their garden and have their own beehives, which end up producing some of the amazing vegetables on your plate! Chef Adam Ryan has been with The Coup since April. He enjoys highlighting local vegetables in a new province with growing seasons. “This adds new challenges for me and I am learning how to be creative in different ways.”
“When I was growing up, my relationship with food was so different. I didn’t really know
where my food came from, or whether it was local or not.” But, as his culinary career advanced, he made an interesting discovery. Beginning in Orangeville, Ontario, he soon learned that he was surrounded by local farms with fresh produce; literally the raw materials upon which he would build his skills and, ultimately, his reputation as a top-notch chef. “ After all, why would I use foreign ingredients when there are people all around me growing fantastic produce in my own backyard.”
Clearly no stranger to supporting local, Ryan and his team utilize local farmers and producers such as Poplar Bluff Potato Farm who they order from weekly and will be showcased on their AB On The Plate menu. They also deal regularly with Galimax Trading who grow stuff for them and act as a portal to connect them to other farmers. As for breweries and distilleries, they’ll be highlighting 88 Brewing Company and Burwood Distillery. Their “Alberta Fields” cocktail pairing is a honey medica with stoked hemp vodka, yarrow, clover and rosehip cordial, hemp hop bitters, petal iceberg – sounds delicious!