All Hail The Mighty Caesar

When people ask “What is Canadian food?” why doesn’t anyone say “Caesars”?  Perhaps because the Caesar is technically a drink.  But there are tomatoes in there, and substantial edible garnishes, so let's just all agree Caesars should be getting more international street cred.  

They originated in Alberta in 1969, a concoction mixed up by bartender Walter Chell to celebrate the opening of a new restaurant at The Calgary Inn (now The Westin).  Chell crushed clams with tomato juice, a mixture which became the precursor to Mott's Clamato juice; the company began producing it later in 1969 with the help of Walter Chell.  Canadians consume hundreds of millions of Caesars each year, more than a few of which have assisted in curing hangovers (click here for the classic recipe).

We tried a new take on this 44 year-old legend at Le Chic Shack, who’ve added Madras curry powder, ginger, smoked paprika, and local vodka to to their "Bloody Shack."  No rim.  Wicked good.

So on behalf of brunching Canadians everywhere, we’d like to say:

“Thank you, Mr. Chell.”