Category: Vietnamese

Bakery · Restaurants · Vietnamese

Van Express

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Miss K told me to pick the venue for our monthly corporate lunch. Our office typically orders from Skip the Dishes or DoorDash, but I wanted to support the small businesses near our office. When trolling the +15 for potential options, I spotted Viet Express, a Vietnamese restaurant with a mile-long lineup. For this post, let’s listen to “Anti-Hero” by Taylor Swift.

I offered to pick up a cake to celebrate several staff members’ past birthdays. I chose Sauce Italian Kitchen & Market so I could grab the cake on the way to work. While waiting for my train at Westbrook Station, I clutched the box lest someone try to rob me of my precious cargo.

I could have requested delivery for our lunch, but I was worried the food would take too long or the delivery person couldn’t find our office. So I asked Compass, M, and Office Guardian if they would take a quick walk and help me carry the food back to the office. Thankfully, I have colleagues who are always willing to help. When we arrived, I heard a wok hissing loudly in the kitchen. At 11:30 am, there was already a lineup. The owner remained relaxed and jolly despite the orders rolling in. He even asked us where we worked and if we needed help carrying the food to our office.

I ordered the Combo Vermicelli ($14.28) with spring rolls, chicken, beef and pork patty. Van Express uses good-quality vermicelli. The noodles were springy and weren’t soggy, even hours later. The portion was so huge! My takeout box overflowed with food. The fish sauce could be more potent, as I like my dipping sauce extra lively. However, I realize that most customers in downtown Calgary would prefer a more subtle dipping sauce.

Miss K’s Pork Banh Mi ($8.81) was the size of a Subway foot long sub. She asked for no sate sauce. She stated her banh mi was yummy with some heat to it.

The CEO and CFO stopped by before their lunch appointment. They told me not to order them anything to eat, but Miss K arranged for appetizers in case they changed their minds. Large and fresh, the salad rolls ($6.67) were packed with crunchy bean sprouts, lettuce, noodles and shrimp. I would get the salad rolls again. Everyone said the pork and vegetarian spring rolls ($6.67) were tasty.

Video ordered the Beef Pad Thai ($13.33), but she meant to request Beef Fried Rice ($13.33). She pouted as she ate and only nibbled on her food. When she complained that she wanted a rice dish, Office Guardian sternly told her to eat what was on her plate. I pushed Video to eat more Pork Spring Rolls ($6.67) and dessert, which she enjoyed. In turn, Video encouraged me to eat the rest of her food. I did and enjoyed the tangy flavour of tamarind in the noodles.

The Skor Cake ($70) was a hit! Even Ms. D took an extra piece to freeze at home. Office Guardian liked the cake wasn’t too sweet. Miss K noted the cake was moist, while Compass enjoyed the buttercream. When Compass and M shared that they had never tried Skor chocolate before, Miss K laughed and said they were so young and such babies. I retorted that Miss K looks as youthful as our co-op students, so I was surprised she knew about Skor bars. She smiled mysteriously and noted that she was older than she appeared.

Miss K is unbeatable as a social event organizer. She even brought in decorations and personalized goodie bags. I asked her where she bought the bags, as they looked so artisanal. She told us she made it herself and not to look a the bottom of the bag. So, of course, we looked and could see she crafted the bag herself.

I returned to the fridge in the afternoon and ate the leftover salad rolls. I shared the remains of my lunch with L for dinner. He was impressed with the wok hei in the beef, and I was pleased to see the food still held up, despite being refrigerated and reheated.

Next, I want to try the pho, stir-fries, and subs at Van Express. I’ll have to bring Compass along, as I always need help finding this gem in the +15. Pro-tip, if you are a fan of wok hei, I recommend you try the teriyaki beef. Hitting the Sauce gives Van Express two phat thumbs up.

Banh Mi · Sandwiches · Vietnamese

Pho 99 – Banh Mi Date #13

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On Valentine’s Day, I wanted Vietnamese food to reel in Banh Mi Date #13. L was game. He just requested to avoid any place that would be chaotic. For this post, let’s listen to “Real Love Baby” by Father John Misty.

I picked Pho 99 based on MJ Leung’s review on Calgary Food – Food YYC. The restaurant was previously Ricky’s, so it has an old-school family chain vibe. It was quiet and peaceful on a Tuesday at 11:30 am, just as L desired. By noon, it was busier, with customers dining in and placing orders to go. 

We requested two Saigon beers ($7.50), Deep-Fried Pork Spring Rolls ($8.25), Self-Wrap Rolls ($19.25), and a Grilled Lemongrass and Sate Beef Submarine ($9.95). After we ordered, I spotted the number four at our table, which is bad luck in Chinese culture. Whoops. Good thing I’m not superstitious. 

The water and rice wrappers for our platter came out before our appetizer. I noticed the water was only lukewarm, so when our wrap and roll platter arrived 15 minutes later, I asked if we could get the water replaced with hot water. If the water isn’t warm enough, I find the wrapper gummy and challenging to wrap.

The pork spring rolls were hot, crunchy, and slender, resembling Romeo Y Julieta mini cigars. I could see minced carrots and noodles in the creamy filling. The nuoc cham (dipping sauce) wasn’t overly sweet, and the smell and taste of fish sauce were subtle. 

You can pick various combinations for the wrap and roll platter. We chose the special prawns, lemongrass chicken, and sate beef. Our plate contained a heaping pile of glistening vegetables: romaine lettuce, basil, carrots, onions, and cucumbers. The vermicelli was laced with crushed peanuts and cooked green onions. The noodles were noticeably springy, with a jiggly mouthfeel. If you like Cuty’s wrap and roll combo, you’ll love Pho 99’s version. 

The shrimp was large and toothsome. The chicken was well-marinaded and generously proportioned. Of the three proteins, the clear winner was the sate beef. Oh my goodness – the wok hei flavour in the meat was so overwhelmingly delicious. The sauce wasn’t too sweet, and the meat was perfectly tender. I would get the beef wrap and roll platter again. 

Historically, L and I disagree about who makes the best banh mi in Calgary. It seems fitting that we finally agreed on February 14, 2023, that Pho 99 makes our favourite beef sate sub. Lightly toasted, the bread is soft enough that your teeth sink in without scraping the skin on the roof of your mouth. L liked there wasn’t an abundance of mayonnaise or sweet sauces. Instead, the beauty of this sub was how damn good the beef taste – generously layered, charred and smoky from the wok. 

Size-wise, Pho 99’s sub is bigger than Kim Anh and Trung Nguyen. The bread is softer than Soc Trang but on par with the freshness of MyMy Sub. By far, the texture and flavour of Pho 99’s beef is superior to Saigon Deli and To Me Sub . However, I prefer Banh Mi Nhu Y yellow mayonnaise, which adds a velvety texture. Thi Thi still wins in the vegetable department, serving up the best pickled carrots, onions, chilies and cucumber ribbons.

I mentioned to our server how much I enjoyed the beef sate wrap and banh mi. He stated that Pho 99 is known for its stir fry and that William from Vietnam Daily gave them a high rating. Based on the wok hei of the beef, I’m sure the stir fry is excellent. L and I are looking forward to returning and trying other beef dishes. Hitting the Sauce gives Pho 99 two phat thumbs up, and makes it on my list of Best Restaurants in YYC. 

Fusion · Special Occasion · Vietnamese

Foreign Concept

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Jacuzzi is in town! For his first night in, I took him to Foreign Concept and then to the Comedy Cave. For this post, let’s listen to “Saturday Night’s Alright (For Fighting)” by Elton John.

We sat in the back, near the bar section. I peeked through the screen and saw Duncan Ly, the owner and chef of Foreign Concept. Even if he weren’t in the restaurant, we would be in good hands, as I hear he trains his chefs exceptionally well.

We ordered the Fish Sauce Caramel Brussels Sprouts ($15), Pork Belly & Foie Gras Steamed Buns ($32), Lemongrass Glazed Duck Breast ($37), and the Squid Ink Spaghetti ($29). Three entrees and one appetizer were the perfect amount of food for the three of us.

When the tantalizing aroma of the brussels sprouts hit our table, I knew this appetizer would be a winner. The Brussels sprouts were crispy, saturated with the hot juices of fish sauce, caramelized sugar and sausage. The layer upon layer of flavour was fabulous. This dish isn’t something I could make at home. I would order this again.

The squid ink spaghetti arrived next, nestled with chili prawns, clams, and charred octopus. The black noodles were el dente, coated with a subtle Panang curry emulsion, and spicy from the crunchy jalapeño slices. I enjoyed the scent of dill and the sweetness of the peas. The prawns were plump, with a texture that made me think the prawns were fresh and not previously frozen.

Jacuzzi and L raved about the pork belly steam buns. We were impressed with the super thick, tender slabs of pork belly. The soft meat melted in our mouths. Jacuzzi commented that the white buns were pillowy and warm. The pate added umami, while the pickled cabbage added a crunchy acidity to each bite. I enjoyed the noticeable fragrance of the basil leaves.

The yuzu cucumbers were nicely pickled and tasted like Hendricks gin. The Asian pear added some sweetness and softness. L said the Ssamjang aioli gave this dish a nice kick. What I loved is the condiments aren’t just an afterthought. You can tell a lot of preparation ensures every component of the dish is top-notch. L said this was his favourite dish of the night.

Jacuzzi was impressed with the quality of the braised duck leg confit and the breast. He pointed out that the colour of the duck was a perfect hue, and it wasn’t greasy or overcooked like the Peking duck in Vancouver. I noticed the crepes were thin, smooth, and light. Jacuzzi noted the wrappers held the ingredients together and didn’t have the gummy texture of the wraps in his hometown. We topped our duck with zingy strands of cucumber, scallions, pickled carrot and papaya. Jacuzzi doesn’t generally like duck, but even he said this was the night’s best dish.


The food was so yummy, L and I wondered why we don’t eat here more often. After last night’s experience, Foreign Concept will be on our regular roster.

Chinatown · Vietnamese

Pho City

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Sunday was freaking chilly! After I finished running my errands, I felt like eating something hot and satiating. I remembered Foodkarmablog’s post on the pho dac biet at Pho City. Even though it was well past lunch, this spot was still busy. For this post, let’s listen to “Waiting” by Nora Jones.

The restaurant is modern and ideally set up for the downtown office lunch rush. Near the front of the room is a long communal table for solo diners. Service is fast and friendly. Within ten seconds, I was promptly greeted and given a menu and a glass of water.

Based on Foodkarma’s recommendation, I ordered a regular-sized Pho City Special Noodle ($14.50). Ah – now this is a good bowl of pho. Pho City nailed the temperature and the flavour of the broth. The soup was so hot that even after dumping all the chilled bean sprouts and basil into the bowl, the broth was still warm enough to cook the vegetables. The soup itself tasted slightly sweet and nurturing.

The noodles were bouncy and al dente. I loved how the chewy pieces of tripe would get tangled into the noodles. I took longer than usual to eat, and the noodles got a little too soft for me at the very end of the meal. So next time, I’ll eat more of the noodles first and then save the meats and vegetables till the end.

The generous amount of noodles was proportional to the amount of sliced beef, tendon, brisket, tripe and beef balls. What I loved about this bowl was that every single ingredient tasted fresh. I enjoyed each meat’s individual texture and flavour, though I found the meatball a little salty.

I felt cozy and warm after finishing my meal. Pho must have some medicinal powers on my eyesight. The trees and sky looked more animated in colour when I left the restaurant. Hitting the Sauce gives Pho City two phat thumbs up.

Fusion · Vietnamese

Pure Street Food – Part Two

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On Sunday, Bex.oxo invited me to National Geographic Live. Before the presentation, we planned to dine at Maven, but the 1.5-hour wait deterred us. So instead, I suggested First Street Hall & Bar, as I knew Bex.oxo would find something she liked. Let’s listen to “Delicate” by Taylor Swift for this post.

We stopped by for a coffee at Alforno. As we sipped our cappuccinos, I showed Bex.oxo around the market. She noticed all the vendors are notable restauranteurs in Calgary’s food scene. I had the best intention of checking out Actually Pretty Good and La Mano, but I remembered seeing Foodkarma’s post on the dry noodles at Pure Street Food. I’m a sucker for a good recommendation, so I ordered the Hu Tieu Mi Kho Noodles ($15) and Spicy Bo Kho Brisket Sesame Donut ($6).

What blew me away was the sesame donut. The shell was thin, light and crackled when I bit into it. The brisket was so tender; I barely had to chew. The crowning glory in this donut was the layers of fresh basil, chilled cucumber and crunchy carrots. I noticed as the donut chilled, the flavours became even more pronounced. For me, this was like a banh mi but intensified. We both didn’t use the dip. We felt the donut was flavourful enough and didn’t need anything else. 

The Hu Ties Mi consisted of wok-tossed egg noodles, char sui, ground pork, spring greens, slices of fish cake, and a side of rib bone soup. The portions are so generous. I made Bex.oxo eat some of my lunch. I was instructed to sip the soup independently rather than mixing it into the bowl. I loved the broth’s flavour, which was so vibrant and lively. The big piece of rib meat was soft and meaty. I would order the soup again.

The sauce on the noodles had a robust spicy kick to it. The noodles were chewy, soft and sticky. There was so much char sui, ground pork, and noodles, the portion was big enough for two meals. 

The spring roll was killer – thick and densely packed with a savoury filling. I thought this was one of the better Vietnamese spring rolls in town. You can tell there was no scrimping of ingredients or love. 

I’ll have to come back and try another vendor other than Pure Street Food. Old habits die hard. But if I died that afternoon, I would have passed away happily. The sesame beef donut was one of the best things I’ve eaten in 2022.

Banh Mi · Cheap Eats · Vietnamese

Banh Mi Date #11 – Secret Vietnamese Cafe

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I’ve wanted to try Secret Vietnamese Cafe ever since I watched Jeff’s Channel on Youtube. Now that I work in the Beltline, I have the perfect opportunity to further my goal of eating at 19 different banh mi shops. Eleven down and eight more to go! Let’s listen to “Nothing’s Going To Stop Us Now” by Starship.

Secret Cafe has a cozy coffee house vibe, unlike the more utilitarian banh mi shops in Calgary. I noticed several extensive menus posted on the walls when I walked in, showcasing pictures of sandwiches, pho, noodles, curries, appetizers, and Vietnamese subs. When I told the female owner I wanted a banh mi, she recommended the Special Combo Sub ($8.99). She asked me if I wanted my sub spicy. I responded in the affirmative. Pro tip – unless you can handle the heat, don’t ask for spice. My tongue was on fire for hours. 

The cafe was busy with regulars who knew the owners. Two customers ordered the lemongrass pork vermicelli when I was there, and another person ordered pho. Several people came in to pick up their order. 

I asked for no cilantro but still got it anyway. No biggie, as it was easy to remove. I enjoyed the crushed peanuts and the rich flavour of coconut milk in the beef. I also liked how the whole sub was warm – from the toasted bread, melted cheddar cheese to the hot, tender pieces of pork, chicken and beef. The thick slices of carrots tasted lightly pickled. The cucumber and onions were thinner in width. 

How does Secret Vietnamese Cafe compare to the other banh mi heavy hitters in Calgary? The vegetables come in coarser chunks. I prefer the delicate crunchy layers that Thi Thi has mastered with cucumber ribbons, razor-thin onions and julienned carrots. I like the freshness of Secret Cafe’s meats, which I found better quality than To Me Subs. I prefer the lightness and crumb of Banh Mi Nhu Y and Trung Nguyen subs over the heavier bread at Secret Cafe. Price-wise, I thought Secret Vietnamese Cafe offered better value than Kim Anh Sub but had less of a flavour bomb.

I noticed the owners like to banter with each other while they work. If you know of or have grandparents who emigrated from China, you’ll know what I mean. I don’t get homesick anymore, but if I needed a dose of old-school love, I’d come here to soak up the memories.  

Restaurants · Vietnamese

Rau Bistro

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One of my favourite cuisines is Vietnamese food. Pre-COVID, I would host make-your-own salad rolls and hotpot-style dinners for my friends. However, after dining out at Rau Bistro, I realized my homestyle version sucks in comparison in terms of variety, quality and technique. For this post, let’s listen to “Hit That” by The Offspring.

L and I ordered the Wrap Two Combo ($20) and one Seven-Course Beef Set ($35). Next time, I would pick the beef set and not the Wrap Two, as the items in the wrap combo are also in the beef set. Instead, I will order the Shrimp and Yam Beignets ($12), Bun Man ($15), and Bun Bo Hue ($15), which I hear from trustworthy sources are stellar choices.

The beef congee was homey and oh so delicious. At Rau, the soup is more broth-like and not the thick and fluffy style you find at Chinese restaurants. I appreciated how the soup was served boiling hot, which allowed the flavours of the oils and meats to pop. I enjoyed the vibrancy of the herbs and the interesting texture of the various meats, like the tripe and chewy bits of what I thought were white fungus and tendon. I would order this again.

The cold, wet papaya salad with beef jerky was a wild explosion of sour and tart notes. The dressing on the strands of bean sprouts, papaya and carrots were refreshing. The lime-marinated medium-rare beef salad offered lively bites from the crunchy slices of onion, balanced by the mellowness of the chopped tomatoes. I also enjoyed snacking on the shrimp crackers, which were light, crispy and melted in my mouth.

I’m a fan of the steamed giant meatball, which was like a more subtle, juicier version of a Chinese dim sum dish, sui mai. The meat was soaked in a peanutty sauce, soft and warm, cupped in a dumpling wrap. This was so tasty, that I ate most of it, as L preferred the skewers.

All the meats in the wrap combo and beef set are winners. The grilled la la beef and satay beef each tasted different, garnished with sauteed green onions or garlic. The meat cooked in the fondue was lovely, soft and tender. I found the shrimp paste plumper and fresher than Rau’s competitors.

I appreciated the generous amount of basil, mint, pineapple, lettuce, cucumber and pickled carrots in both dishes. Unfortunately, our wraps have no pictures because L and I haven’t mastered our wrapping technique. I had to throw away two rice wrappers because I didn’t soak the crepe long enough in the warm water, resulting in a sticky, congealed mess.

There’s so much thought and care that goes into every dish. I noticed even the sauces were prepared in such a way to offer a completely different flavour profile. For example, the spicy tamarind sauce was topped with peanuts and chillis. The fish sauce was light, sprinkled with heady garlic notes and sweet pieces of carrots. I found the anchovy sauce intense with pungent, savoury, salty notes.

Rau is different from the norm – there isn’t anything generic about the flavours here. L noted that even though the portions were so generous, he didn’t feel gross or overstuffed. If you haven’t been, I highly recommend visiting Rau Bistro. This is a restaurant worth hitting up. Hitting the Sauce gives this gem two phat thumbs up.

Restaurants · Vietnamese

Pure Modern Asian Kitchen + Bar – Late-night pho

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Our friends came over for a small party for New Year’s Eve. We followed the province’s gathering restrictions (updated December 21) for indoor social gatherings. I kept the number below the maximum limit of 10 people, and the six of us were well over the age of 18. Furthermore, everyone was double vaccinated, boosted up, and tested negative for Covid. For this post, let’s listen to “What Are You Doing Near Year’s Eve” by Ella Fitzgerald. 

We snacked and sipped the night away. Zuber popped open his favourite champagne – Taittinger. Sirski followed suit with Bollinger. I opened up a bottle of wine from Kournikova’s favourite winery – Ex Nihilo. 

My friends live blocks away from me, so I wanted to give them something hot and nourishing before they walked home in the -21 weather. For our late-night snack, I ordered Pot au Pho (gluten-free, spicy broth $60) from Pure Modern Asian Kitchen and Bar. 

I brought out my hot pot burner near the end of the night. I boiled water for the noodles on one half of the pot, which I requested uncooked to make it fresh for my guests. I simmered the brisket, beef balls, tendon, and beef ribs on the other half. At the very last moment, I slipped in the raw slices of beef.

My pictures don’t do the food justice, so I’m stealing one from Pure’s Instagram post. Ah, that’s so much better, isn’t it?

The broth was thick, heavy with rich beefy notes. The broth is a meal in itself. I looked up from my bowl to see everyone’s head down, joyfully slurping up this soupy goodness. Zuber raved about the pho and said this was an excellent idea to end the night. 

Kournikova only indulged in a tiny bowl with no noodles. She enjoyed all the meats, basil, and crunchy bean sprouts. Sirski and Québécois avoided my favourite meat – the beef rib. What? That’s the best part! I love the soft meat and the gelatinous bits around the rib. The tendon was soft and melted in my mouth. Québécois loves cilantro, and she knows I hate the herb. She was surprised and appreciative that I didn’t nix the obnoxious herb from my order. I accidentally got some cilantro and gagged a little. What I won’t do for my friends.

Pho au Pho was a hit! I would order pho again in a heartbeat. It’s the perfect ender for the last freezing cold day in 2021. Everyone left warm and content, and ready for 2022.

Banh Mi · Cheap Eats · Vietnamese

Bake Chef – Date night 9 out of 19

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On Monday, I met L at the University of Calgary to vote for Calgary’s new mayor – Jyoti Gondek. After we voted, we went on date 9 out of 19 at Bake Chef. For this post, let’s listen to “The Times They Are A-Changin” by Bob Dylan.

I wanted to order a cold cut sub because one of my favourite things about a banh mi is the contrast of the warm toasted baguette and the refreshing chill of the vegetables and meat. However, the last time I tried a cold cut at Bake Chef I was not impressed, so I ordered what L recommended. 

L and I both ordered the Beef Sate Sub ($8.10). We went to his office to eat our lunch. I was relieved because I know I would have embarrassed L with my banh mi photo shoot. However, even in the privacy of his office, I could sense L was nervous. His eyes darted around as the crumbs and carrots started to fall on the table. L is sensitive to food smells, so I think he was worried I’d drop the subs on the floor, which would definitely leave an odour behind. Personally, I would love to work in an environment that smelled like my most favourite food in the world. Lucky for him, no sub was injured in the making of this blog post and I left his office stink free. 

The baguette was soft and squishy, significantly lighter than Saigon Deli and Trung Nguyen. The generous amount of beef was hot, saucy and sweet. I enjoyed the gooeyness of the melted white cheese and the texture of the ribbon-like cucumbers. The carrots, red onions and jalapeño provided a crunch that help to balance out the soft texture of the beef. 

How does this sub compare to all the other banh mi heavy hitters? The vegetables were fresh, but the carrots weren’t pickled. Size-wise, this sub is packed with more meat than even My Tho, To Me Sub and MyMy Sub. L prefers the texture and taste of the beef at Bake Chef over Saigon Deli, which he finds too dry. Bake Chef’s sub is also the most filling – I was stuffed for the next five hours. The bread is light and dry, so the sub gets soggy rather quickly. The addition of the lettuce and cheese makes Bake Chef’s sate beef sub the least authentic, but that doesn’t matter to me, as the overall flavour is great. 

If you can, get out for the advanced vote. The ballot process this year is more complicated than previous elections. There are two ballots – a municipal and a provincial ballot. As well, voters will be asked to  vote on adding fluoride to our water, select nominees for the Senate of Canada and vote on referendums about equalization payments and Daylight-Saving Time.

17th Ave · Banh Mi · Cheap Eats · Vietnamese

Thai Tai – Date night 8 of 19

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I met Pedals at National on 17th Ave for half price wine. I picked National because I wanted to get a banh mi at Thai Tai after our night out. I’m always thinking ahead. For this post, let’s listen to “Papa Don’t Preach” by Madonna.

I haven’t eaten at Thai Tai before because I heard the food is westernized. However, I stumbled on a post on Instagram and the cold cut sub looked good enough for me.

I ordered a Cold Cut ($7.99) on toasted white bread with carrots, cucumber, onions, and chili peppers. When my sandwich was ready, I sat outside to eat. When I took the first bite, I grunted in appreciation. The guy sitting across from me that shot me a weird look, like I was ruining his late night meal.

The combination of the warm crusty sub and the coolness of the meat and pickled vegetables was so overwhelmingly delicious, my eyes rolled to the back of my head.  It’s incredible how much joy a banh mi can give me. The ratio of meat to vegetable and bread was spot on. The thick layers of meat are double that of Trung Nguyen and Thi Thi. The pate is so subtle that I didn’t really notice it. However, I found the special sauce of garlic, chili soy sauce and sriracha bright and savoury.

I called an Uber after I ate, but I still craving something. I spoke to an employee and told him my predicament. He said he had some spring rolls I could take from another order. He just made a friend for life. The vegetable spring rolls were awesome. When I arrived home, the shell was crunchy and the filling was still super-hot. I liked that I was given fish sauce, hot sauce and plum sauce.

Colour is really weird because I took this picture in my Uber.

L said when I came upstairs, I ranted for a good twenty minutes about how much I enjoyed my sub and spring rolls before falling into a deep sleep. The two glasses of wine I consumed earlier may have intensified my enthusiasm for Thai Tai. In any case, I plan to return and try the cold cut again, so my next review won’t be influenced by outside factors.

My next stop is Bake Chef at the University of Calgary. L and I are going to the advance vote so we can support mayoral candidate Jyoti Gondek. While I’m there, I’m going to pick up a banh mi for date night nine out of 19.