o-CNN: Authentic Rodizio and Caipirinha at Gaucho Brazilian Restaurant in Canmore and Calgary, Alberta, Canada

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This is not the "Mexican all inclusive" beach variety. It is the real Caipirinha that requires a designated driver. Marry it with Alberta's finest beef and great Brazilian friends, and you've found a new home away from home. It is an amazing dining experience, guaranteed. I didn't know how much I love Brazil until I met Ede and his team.

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If you would ask my boys where they want to go for a family celebration, there is only one place they come back to time and again: Ede and Rosina's Gaucho Brazilian Barbecue in Canmore (with a location in Calgary as well). Henry and Jan invents occasions that take us to Gaucho! This is where Ede introduced us to the "Rodízio" and my other lovely girlfriend Caipirinha (please don't tell Margarita).

Rodízio

Rodízio is an all-you-can-eat style of restaurant service in Brazilian restaurants. In most areas of the world outside of Brazil, a rodízio restaurant refers to a Brazilian style steakhouse restaurant. Customers pay a fixed price (preço fixo) and the waiters bring samples of food to each customer at several times throughout the meal, until the customers signal that they have had enough. Pace yourself. Come early. It is a huge meal. 

In churrascarias or the traditional Brazilian-style steakhouse restaurants, servers come to the table with knives and a skewer, on which are speared various kinds of quality cuts of meat, most commonly local cuts of beef, pork, chicken and sometimes exotic meats. At Gaucho, rodízio courses are served right off the cooking spit, and are sliced or plated right at the table. Sometimes they are accompanied with fried potatoes, fried bananas, collard greens, black beans, and rice (served buffet style). Salad is not what you come for at Gaucho, but my wife assures me they are awesome companions to the other vegetables that are also served, like the chicken. 

At Gaucho, as is traditional in many restaurants, the diner is provided with a coloured card, red on one side and green on the other. The servers will only bring more meat if the card is flipped to the green side. Our card usually gets lost somewhere during the meal courtesy of my eldest. He is a big fan.

Caipirinha

Caipirinha is Brazil's national cocktail, made with cachaça, sugar and lime. Cachaça, also known as Pinga or Caninha, is Brazil's most common distilled alcoholic beverage. Although both rum and cachaça are made from sugarcane-derived products, in cachaça the alcohol results from the fermentation of fresh sugarcane juice (that wasn't burned, and in most cases is hand cut) that is then distilled, while rum is usually made from refinery by-products such as molasses. The drink is prepared by muddling the fruit and the sugar together, and adding the liquor. 

Although the real origins of caipirinha, as it is known today, are unknown, according to one account it began around 1918 in the state of São Paulo with a popular recipe made with lime, garlic and honey, indicated for patients with the Spanish flu. Today it is still being used as a remedy for the common cold. As it was quite common to add some distilled spirits to home remedies, in order to expedite the therapeutic effect, rum was commonly used. "Until one day someone decided to remove the garlic and honey (good decision, maybe?). Then added a few tablespoons sugar to reduce the acidity of lime. The ice came next, to ward off the heat," explains Carlos Lima, executive director of IBRAC (Brazilian Institute of Cachaça).

If you are keen on an authentic Caipirinha experience, you don't have many choices in Alberta. Cachaça is nearly impossible to get here, which is hard to believe considering it is the second most consumed spirit in the world next to Bourbon (...according to experts). Ede's restaurants is where you can get your fix, else you have to get a smuggler from Brazil to bring it in for you. There is also one Liqueur store in Calgary that stocks it. It has a Brazilian owner, and that is as much as I am going to say, because it is nearly almost sold out when I get there.

Enjoy our video about Ede and Rosina's Gaucho Brazilian Barbeque. It is a favourite place for us, and we hope it will become yours too.

Hendrik van Wyk

... and the lovely Caipirinha.

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o-CNN: Food and Friends at Waterton Lakes National Park, Alberta

Where Else?

Let's be honest. You don't really need an excuse to make it to Waterton Lakes National Park in the South Western corner of Alberta, Canada. The scenery there is so breathtaking, the air so fresh, and the water so spectacular that you have to make at least one pilgrimage in a lifetime to this place. It is a "bucket-list" visit.

The Two Cowboys had an excuse. We came for the breathtaking scenery. But, it was the food and the people that made us want to stay.

In 1858 Lt. Thomas Blakiston, originally a member of the Palliser Expedition, embarked on an expedition of his own looking for a railway pass through the mountains. On his journey, he encountered members of the Kutenai tribe who told him of the South Kootenay Pass. Taking their advice, Blakiston re-crossed the divide, traveling along what would later be called Blakiston (Pass) Creek and out to a chain of three large lakes.

On September 6, 1858, he wrote: "After two hours traveling on level ground along Red-stone creek (Red-Rock) we emerged on the Saskatchewan plains, just six geographical miles north of the 49th parallel and camped at the lakes... The scenery here is grand and picturesque...."

Blakiston named the lakes "Waterton", after British naturalist Charles Waterton, although the locals continued to call them Kootenay Lakes for many years after.

Food Festival

The Waterton Park Chamber of Commerce hosted the second annual Food Festival for the town. The Cowboy News Network managed to get an invite. It all happened on the last weekend of May and the first of June, 2016. 

For a town with less than one hundred permanent residents, we found Waterton surprisingly busy for late Spring. Locals tell us it is because they've had less snow this year. The warm weather drives people to make the trip. Wait until July to September, and you will have to share it with 600,000 other motivated visitors.

The business owners, many who don't overwinter in Waterton, usually open their doors beginning May to prepare fresh coffee, wieners, pie, ice cream and great Alberta fried chicken. This year it was no exception, and the Food Festival added incentive to get the cobwebs out, and the systems working early for when the really big crowds arrive. It all shuts down in October again.

The town was already bustling with tourist from all over North America and Europe when we arrived. A fair amount of people from Lethbridge, the nearest "big town", made it out for the festival too. "Local knowledge" dictates that you have to get your Waterton fill in June, else risk being stampeded and trampled during summer.

What more do you want in a holiday place that nature, friends and food? Waterton has plenty of it all. For our trip, the food was definitely outstanding. The Pie Cruise stood out as the highlight. You get to sample creative baking from local establishments, while cruising on the lake towards Montana. Even the eateries that don't serve pie baked for this trip. 

We were glad to finally make our first trip to Waterton Lakes National Park. Rest assured, we now have a good excuse to do many, many more. Now, we know the locals...

Hendrik van Wyk

Waterton Pie Enthusiast

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o-CNN: Small Town Coffee Roasters in Canmore, Alberta

Spoiled for Choice

In Canmore we are spoiled for choice when it comes to coffee. The Two Cowboys checked in recently with two local roasters that produce their coffee for the Bow Valley coffee shops, and consumers in the surrounds of the Foothills of Alberta. We have good coffee in Canmore.

Rave Coffee is the newest addition to Canmore, and brings knowledge, experience and a solid track record from operations in the U.K.

 Mountain Blends Coffee Roasters is the longest established in the Bow Valley, and now under the careful management of owner: Jennifer Web. They existed in Canmore, long before the Bow Valley knew the difference between Cappuccino or Latte. 

How can there be two roasters in a small town like Canmore? 

Firstly, as you saw in our previous instalment, Canmore likes its coffee. We have a discerning clientele that visits from all over the world, and we need to ensure they get the best we can offer. 

Secondly, because competition is a good thing. Canmore can have even more coffee roasters so that they compete to be better. If there is competition, then there is innovation and progress. It is a simple principle of business, and of life. We applaud our producers for that. As consumers we are better off with better coffee.

Enjoy our introductions to our proud small business producers in the coffee business in Canmore, Alberta.

Hendrik van Wyk

Cowboy

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o-CNN: Cowboy News Network - Serious BBQ Lynwood Ranch, AB

Real Southern Barbeque in Southern Alberta. 

Lynwood Ranch, just South of Calgary hosted the first of three events for the Kansas City Barbeque Society's (KCBS) Alberta Cup Competition, 2016.

It was one of three sanctioned events in Alberta that agreed to offer BBQ teams an extra chance at winning some special prizes with their smoked brisket, pork ribs, pulled pork and chicken. It all happened at Lynwood ranch on 14 and 15 May, 2016, and we were there.

This was Lynnwood Ranch’s second annual KCBS sanctioned BBQ competition and BBQ Feast. The KCBS BBQ Competition “Smokin Q” was started in 2015 after a friend, Bernie Kenny of BBQ on the Bow paid a visit to Gus & Wendy LeDuc at Lynwood Ranch. Bernie spoke of the need for more BBQ competitions in Alberta, and naturally this well known ranch came up as the perfect location to kick off the tour. (Bernie is on the lookout for more venues to have more competitions for his 150 qualified BBQ judges. It is a great idea to get the community involved, do some fundraising, and have a major tourism event with awesome food. Get in touch with him here.)

We, the Two Cowboys were ready to get on a plane to New Zealand for some prior commitments. But, we just couldn't pass on Gus' invitation to attend the event before the big day. There is no way we can leave without getting a taste of Alberta's legendary Barley fed pork at the BBQ Bash “Feast & Frolic”. This event preceded the competition the next day. With the help of the BBQ teams that were competing, Lynwood Ranch put on an amazing feast for almost 300 people attending.

Impressions

I've learned one important thing from attending this amazing event: "This is serious business!" 

As born and raised South Africans we can probably write the book on barbecue. We "braai" at least three times a week since birth. However, nothing could prepare us for what we were to experience. 

The food flavours, sophistication and complexity we tasted could rival items from any menu in a five star restaurant establishment, anywhere in the world. Some of the meat smoking technology were space-age computer contraptions with minute tolerances and titanium precision. It was amazing to see the care and commitment that went into the most exquisite byte of flesh, jalapeño or burned-end. In contrast, the purists relied on perfect ingredients, traditional flavours, simple smokers and a lot of love and care for their art.

The biggest impression on us was seeing how much fun people were having. It was a weekend family affair for the teams, and also for the spectators. Folks travelled together, ate together and drank together. Everyone was made to feel welcome.

Hopefully, this is the first of many instalments we get to bring you of Alberta's barbecue underworld. It is definitely something people should know more about. 

Lynwood Ranch is the place where you can lose your barbecue virginity. Gus and his team has a first class venue. He himself knows a thing or two about southern style barbecue. He is famous for his prime rib roast. Don't pass on an opportunity to taste one of the best. Gus, thank you for giving people a chance to cook great food.

The Two Cowboys bring you Canada's Cowboy News Network (o-CNN). We support communities by covering real people, real events at real locations. You should see them!!

Hendrik van Wyk
The Prime Rib

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o-CNN: Cowboy News Network - The State of Coffee in Canmore, AB

Cappuccino Hunting in the Bow Valley

Many people's dream lifestyle is to have a little coffee shop in the mountains, somewhere beautiful. 

In Canmore, Alberta we are in the mountains where it is beautiful. We have a lot of coffee shops. People are living their dream, for sure. The coffee is here, but is it any good?

Ten years ago, you probably would have had to drive over the border (to B.C. or way further South) to get a decent Italian coffee. Today, our little mountain town boasts two established, popular and recognized coffee roasters: Rave Coffee and Mountain Blends, and many coffee serving establishments.  

If that isn't enough, Calgary has seen some amazing roasting and coffee evolution of its own, over the last two decades. The likes of Fratello, Phil and Sebastian, Priddis' Crickle Creek Coffee and others are all working to raise the bar in prairie coffee.

You probably know that we've travelled the world as wandering fake South African Cowboys. Because of our time in coffee mad New Zealand we've become accustomed to some pretty darn good coffee. We therefore decided to do a bit of a review of some of the better known coffee you can get in Canmore. The big question that we asked was: 

"What is the state and standard of coffee in Canmore?"

We don't think we've settled the question yet, and you should stay tuned for further instalments. Calgary Coffee establishments be warned, we are coming your way too.

Observations

A coffee connoisseur once noted that everybody in the coffee value chain can do their jobs perfectly.

The right plants can grow at just the right place. The plants can get just the right weather to produce the perfect berries. A willing farmer and his family can lovingly treasure, work and harvest their crop. They can pick it at the right time, ferment, dry and sort the beans by hand in the blazing hot summer sun. Then, they can send their beans thousands of miles to destinations they've never heard of, or will ever see.

The beans can then be roasted with computer precision and timing for the ultimate perfect aromas to be unleashed. With years of experience, expertise and a sophisticated palate, the roaster can then blend it for the perfect delivery of the very best shot. And then it takes something as simple as a 21 year old hipster barista to fek&^% it all up in 2 minutes. Many not knowing their cappuccino from their macchiato, when it comes to making a good cup of coffee. 

Let's just say: "Canmore, the majority of your Baristas need some help." There are a few outstanding one's around (with Kiwi or Ozzie accents). The rest need a hand. Here is an idea: We are offering to send them to Barista school. We volunteer to launch a training trust fund for Barista's in Canmore. Let us know in the comments below if you are keen to get involved.

The second observation relates to the other half of a good coffee: The milk. Starbucks succeeded in making aspiring "expert" coffee mixologists of everyone that can plonk down a loyalty card for their next "Venti Skinny Soy Caramel Macchiato with Double Whipped Cream and Two Extra Decaf Shots To Go".

However, a real coffee comes with silky caramelly, rich and creamy milk. Granted, this is something which is in general short supply in deconstructed and reconstituted, homogenized and pasteurized chalky white water Canada. 

We are pleading with our coffee shop owners to pay particular attention to the milk they use. Yes, we know customers have preferences, but that is probably because they simply don't know any better. If it was up to us, every coffee would be made with Half & Half or something even richer. This is why New Zealand (the land of the many dairy cows) is so committed to their coffee. It comes with great milk!

Enjoy the video.

We look forward to bringing you more instalments, so coffee shops beware ;-)

Hendrik van Wyk

Flat White Expert

P.S. Send us an email if you think your Barista needs help. We know the right people: twocowboys@profiledproductions.com

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o-CNN: Cowboy News Network - Tiny Newspapers

Local Journalist (Re)Invents the News

Peter Worden is the Nanton Experiment Editor-in-Chief, publisher, reporter and in charge of general office morale (office of one, as far as we can tell). We caught up with him in Revelstoke B.C. This is his winter hideout, where he shelters from the biting icy Nanton prairie winds. There could also be a woman involved, but we didn't dare to ask, and saw nothing.

Peter shares our Cowboy News Network opinion that a whole lot of local community news is going missing, because our media in small-town Canada is no longer "local media". Most of the newspapers and radio stations in our towns and cities are owned and operated by large out-of-town media conglomerates. They are too much profit and circulation driven, and hence miss the truly valuable and inspiring stories of the people in the community.

To fill the void, he struck on an innovative idea to go tiny, in a tiny town. He publishes the Nanton Experiment, which claims to be Canada's biggest tiny newspaper. More recently he also took on the responsibilities for the Reved, which covers arts, adventure and all things awesome in Revelstoke.

In line with his recent success with the Nanton Experiment, the Reved now also boasts a "Quarter, 1/4'ly". The headline for this quarter is a downtown marriage ceremony slated for 22 May, to which "...the whole world is invited". The tiny newspaper comes complete with instructions on how to make Revelstoke the eloping mecca for people on a budget.

We asked Peter if there is enough news to cover in these small towns. He assured us that the beauty of his endeavour is that, as with most news in small towns, it has a tendency to grow and get more interesting with time. "Stories get bigger, and before you know it, you can skate (publish) with the rest of the more mainstream and national media, by make things up as you go.

We plan to catch-up with Peter again later in summer. His efforts are definitely putting the spotlight on our communities, and we are eager to contribute in our way to his mission.

In the mean time, enjoy the introduction in this post and video.

Hendrik van Wyk
Cowboy News Anchor

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o-CNN: Cowboy News Network - Canmore Uncorked, Launch Party

Canmore is Uncorked for 2016

What do you do if you have the world's best chefs, best mountains, fresh air, clean water and Alberta prairie produce? You arrange a party. Twelve days of eating, drinking and celebration to be more specific! Just because you "Can-more". 

If you need an excuse to come to Canmore Uncorked, you better find it quickly. Tickets are almost all gone.

Come for the steak, the beer, the wine, the salad and the creativity of over thirty participating food producers and serving establishments. Most of all, come for the Canmore welcome. 

Get Uncorked! You should be here...

Hendrik

Roaming "Uncorked" Cowboy Reporter

P.S. o-CNN will be covering the event, so like our channel on Youtube, and follow our posts to get the scoop on what is popping the next twelve days.

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