Get ready to savour the taste of nostalgia, because Pasta La Feasta is back for its fifth year. During National Pasta Month, from October 1 to 31, 18 local restaurants will feature limited-edition pasta dishes on their menus, with $3 from every dish supporting The Alex Community Food Centre (CFC) and Community Kitchen. The Alex CFC is a place for people to come together to grow, cook, share and advocate for good food for all. It provides people with access to quality food in a dignified setting through healthy meals and an affordable produce market.
In this culinary adventure, diners across Calgary are invited to visit Calgary’s best restaurants to experience a delightful blend of nostalgia and innovation inspired by everyone’s favourite back-of-house TV drama — The Bear. Each dish has been specially curated, drawing from the rich traditions and personal memories of Calgary’s top chefs.
Delicious dishes for a cause
From creamy agnolotti to vibrant rotolo, there’s something for everyone. And they all support the Alex. Here’s what Calgary chefs across the city are prepping on the line:
Annabelle’s Kitchen: Tortellini – filled with prosciutto and parmesan cream, brodo, basil oil
Brix and Barrel: Korean Carbonara – prawns, gochujang cream, bacon, asiago, onion, penne
Charcut University District: Bucatini Bolognaise – ragu spiced with black pepper and coriander served with bucatini pasta and finished with pecorino
Cucina: Squid Game – anchovy, caper, squid, squid ink linguine, tomato medley (dairy-free, nut-free)
Deane House: Pork Ragu – Broek Acres slow-cooked Berkshire pork, hand-made cavatelli, house-made ricotta
Donna Mac: Beef and Mushroom Ravioli – beef, prosciutto, mushroom, garlic stuffed ravioli in a cream sauce
Flores & Pine: Cheese Spaetzle – gnocchetti Tirolese with a side of winter flores and pine salad
Model Milk: Spaghetti a la Fideua – seafood, lobster sauce base, lobster bones, tomato, paprika, hint of cumin
Our Daily Brett: Candied Onion Ricotta Agnolotti – with sage butter, toasted walnuts and maple sugar
Park by Sidewalk: Vegetarian Pasta Salad – in-house made farfalle pasta with olive tapenade, feta, red pepper and za’atar
Pat and Betty: Smoked Salmon & Spinach Mafaldine – spinach and fennel velouté, feta, fresh dill
Primary Colours: Campfire Rock Crab Pasta – smoked rock crab and Fogo Island shrimp, brown butter hazelnut cream sauce, hand-rolled linguine pasta, Edgar Farms peas, spruce
River Cafe: Beefatelli – hand-rolled rye cavatelli, sauce tomate with beef fat roux, beef tendon crumb, beef and fennel sausage
Rouge: The Magnificent Chicken Ravioli – two chicken preparations, sage butter cream, cured egg yolk
Ten Foot Henry: Rotolo – spinach, ricotta, carrot and parsnip purée, olive and sundried tomato tapenade, hazelnut
The Eden: Crozets de Savoie – caramelized shallots, Toulouse sausage, Tomme de Savoie, homemade pasta, garden onions, fresh-made pork sausage, and grandmother’s fresh mountain cow cheese
Villa Firenze: Seafood Culurgiones – handmade saffron pasta filled with a rich blend of prawns, lobster, crab, and mussels, served in a creamy rose sauce with a touch of parmesan and basil
Share your Pasta La Feasta experience and win
Diners are encouraged to try as many of these delicious dishes as they can for the month of October. And, if they capture their experience on social media by tagging @pastalafeasta and using #PLFChallenge, each post is an entry into the PLF Challenge. The winner will receive a gift card to their participating restaurant of choice.
Prep your dining list of your faves and get twisting and twirling with these pasta creations. Learn more at pastalafeasta.ca.
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