Restaurants

U of C – Private Event Campus Dining

My husband L organized a weeklong conference. In the past two weeks, I only see him if I attend one of his events. In light of the Stampede, let’s listen to country music.

On Sunday, I dropped by L’s hoedown at the University of Calgary. The catering staff recommended he move his outdoor venue inside due to a severe thunderstorm warning. I’m glad L made the decision to not risk it, as it did end up storming.

Before dinner started, Chest Pump walked by me, already indulging in Fiasco gelato. His colleagues reprimanded him and said that it was too early to eat dessert. Chest Pump smirked and retorted that it was a palate cleanser. I said that a palate cleanser is meant for in between courses. He thought for a nano-second and responded that there was no rule for how long it had to be in between courses. I can’t argue with that logic.

When it was our turn to go to the buffet, Chest Pump mentioned he had food restrictions. Specifically, he avoids flour and wheat. When he grabbed a gluten-free bun, I mentioned that I’ve never eaten gluten-free bread because I heard it is more calorie dense and not that tasty. He agreed and decided to ditch his bun in an empty container, right next to a container full of regular buns. Chest Pump said he doubted anyone would eat it anyway. I disagreed but I said nothing.

I went back to the buffet to check to see if someone did pick up the cast off bun. It was gone! I told Chest Pump that I felt sorry for the person who accidentally ate his gluten-free bun. Chest Pump was remorseless and said he didn’t feel sorry for that person, as they would experience how he feels all the time.

The pulled pork was tasty, the coleslaw fresh, and the company cheerful and fun. The U of C crew did a great job setting up inside on such short notice, as well as solving issues that come up during the event. Hitting the Sauce gives L and U of C catering team two thumbs up. Yahoo!

Bakery · Restaurants · Vietnamese

The Bake Chef Co

I visited the U of C recently to see my optometrist. It’s weird to go back to my old university. I forgot how slowly students walk, unhurried and without any gumption. For this post, let’s listen to something that puts more pep into my step.

When I studied and worked at the U, I would frequent Noodle and Grill Express, Opa and The Bake Chef. The Bake Chef was my go to spot for hot dog buns and Vietnamese subs. For around $5.00 I would get a vegetarian sub that was way tastier than Subway. I remembered how light and crusty the bread was, slathered with butter and other sauces, heavy with carrots, cucumbers and shredded lettuce. I had a hankering for a sub so I stopped by after my appointment.

The selection of subs have expanded. Before you could choose between sate beef, sate chicken, and vegetarian subs. Now you can get tuna, pizza, traditional cold cut combo and some other types too. I ordered the cold cut combo. The price was $7+.

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I thought the sub was doughy and yeasty. The vegetables were tired and sparse. There was only one layer of meat. My cold cut combo lacked the flavour explosion I get at my new go to sub spots – Trung Nguyen and Thi Thi – in Chinatown. Trung Nguyen and Thi Thi charge $5.50 for their assorted sub.

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I posted my disappointment on my Instagram account. As you can see, several people defended Bake Chef. Lol – I love the love that the Bake Chef gets from its fans. Based on the comments, I must have gone on an off day. That or perhaps my taste buds have changed over time. I’ll  suspend judgement until I get another chance to try it again.

The Bake Chef Co. Menu, Reviews, Photos, Location and Info - Zomato