Nov 04

Dining with Mozart at 5th Avenue Grill

by Downtown Calgary · 0 comments

Classical Calgary – Mozart in the City started October 25th and runs until November 13th and this year it includes a dining component.  Get ready for a night of Mozart with the Calgary Philharmonic Orchestra by enjoying classic Austrian dishes re-imagined by some of our downtown restaurants.  Of course, one of the hardest parts of ‘Dining with Mozart’ is deciding where to go, so I’ve asked each chef a series of questions to help you choose.  Next up is lunch at 5th Avenue Grill and Chef Tammy Sharp.

What do you like about cooking in Calgary (Calgary Restaurant Scene)?

I like cooking in Calgary because of the people.  It is a very diverse city with lots to offer every palate.

How did you incorporate the Austrian theme into your restaurant’s usual offering?

We’ve incorporated the Austrian theme into our restaurant as a special feature in both our Restaurant and Lounge.

What is your “go-to” ingredient in the kitchen?

My ‘go-to’ ingredient has to be Lea & Perrins Worcestershire sauce, anytime I feel a recipe needs a little more something, I reach for the L&P, add a touch and the flavors bloom giving the results I want.

What is the “must-have” item on your usual Fall menu that patrons should try and why?

Our whole menu has wonderful flavors for all kinds of different tastes. If I have to choose one item, I would have to say patrons should try our Beef Dip.  We use AAA Shaved Roast Baron of Beef on an airy Ciabatta bun smothered in melted Aged Canadian Cheddar, served with 4 oz of the best Beef Jus in town.  It literally melts in your mouth!

How would you describe your cooking method?

I don’t really think I have a particular ‘method’.  My menu has been described as contemporary, I’m a country girl at heart and like our guests to feel like they are at home.  I like seeing happy content guests, whatever they like I am happy to cook.

Tell us about you:  training, handling of the current restaurant, length of time as a chef etc;

I was born and raised in Toronto, Ontario, but quickly moved to the Georgian Bay area in my early 20’s where my career in Culinary began as a Pot Washer for a hospital. Seeing the meals being prepared in that setting gave me the desire to be a part of the process and became a Porter for the Head Chef.  Within a few years our family went into business with a Pizzeria, and I managed it for 5 years prior to having my own family.  Since then I have had a few different careers, but have always used cooking as the mainstay in my life whether it be commercially or personally. I’ve worked with some great Chefs in the 25 plus years I have been in the industry and am always amazed that I still learn new things after all this time… food is a fabulous thing to be a part of.

Finally, is there a funny kitchen/restaurant story that you would like to share with us and our readers?

At a previous hotel I was Jr. Sous Chef at, our Chef de Partie and Cook 1’s decided it was fitting that a new member of our team be initiated.  We had a VIP function for lunch that day which included a Fish Display on a salt bed.  When the display came back into the kitchen, the cooks told the ‘newbie’ that Chef gave specific instructions the salt from the display was to be washed and sifted to be re-used. This poor fellow put his heart and soul into this task and was getting more frustrated by the second when he realized we asked the impossible.  As he was about to cave in, Chef came into the kitchen and asked what he was doing, when he explained, and saw the looks on all the cooks faces, and Chef grinning from ear to ear, he knew he had been duped!

Are you going to go Dining with Mozart for lunch at 5th Avenue Grill or are you waiting to see what other chefs say?

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