Two classics and staples in Calgary…and more

* The Caesar Cocktail

* Ginger Beef

* The Silk Road Spice Merchant

* Kings Western Chinese Restaurant Chain

* Rosso Coffee Roasters Shops

The Caesar

cocktail  glass, flood the edge with water, dip in celery salt or a variety of spices, add ice, add clamato juice, add worchestershire

https://en.wikipedia.org/wiki/Worcestershire_sauce

, add tobasco (coming from Tobasco peppers), mix with a spoon add garnish and voila…The ceasar. drank by millions in Canada. it’s also been referred to as hangover cure. Is all restaurants they have their version of The ceasar with medleys of garnish like:

* pickled bean

* bacon

* large crab legs

* celery sticks

* green olives

* chicken wings

* mini slider burgers

* onion rings

* fried shrimp

* pepperoni

* cheese

* asparagus pickled

* Lobster Tail

* fresh oyster to shuck

* horseradish

Invented by Walter Chell in 1969 when he was a chef at the Westin Hotel.

https://en.wikipedia.org/wiki/Caesar_(cocktail)

clamato juice the secret juice of the ceasar was invented in 1966 – wiki

https://en.wikipedia.org/wiki/Clamato

Ginger Beef

Ginger beef is a Canadian Chinese dish made from beef, ginger, and a distinctive sweet sauce.

The ingredients of ginger beef can depend on where it is featured, but the Western Canadian version generally consists of deep fried strips of beef coated in a dark sweet sauce that is reminiscent of other Asian sauces based on vinegar and sugar. It also contains flavors of ginger, garlic, and hot peppers, and is commonly served with a small amount of juliennedcarrots and onions in the sauce.[1] Ginger beef is derived from the original Geung Ngao Yuk (Chinese: 薑牛肉) dish.

As with many dishes, the invention of ginger beef is claimed by several restaurants and chefs. However, the most widely accepted origin attributes the dish’s development during the mid-1970s by chef George Wong at the Silver Inn in Calgary, Alberta.[2]