Calgary Herald
Sun Jun 18 2000
I had the most heavenly soup at Savoir Fare,” wrote Sophia Lang. ”Could you get and publish the recipe?”
Lang, a psychologist whose office is near Savoir Fare, had recently had wisdom teeth removed, and the soup — made with tomato, pancetta, grains and wild mushrooms — left a lasting impression.
The owners of Savoir Fare must be used to compliments by now.
About four months after the Savoir Fare restaurant opened, John Gilchrist, food critic for the CBC and a Herald food columnist, reviewed the restaurant on the radio and give it 9 1/2 out of 10 — the highest score he’d ever awarded.
”You can’t imagine how that felt,” says Peter Fraiberg, who heard the review in his car on the way to work. ”I play the review every now and then for the kitchen people so they don’t forget that people who dine here are expecting a lot,” says Fraiberg.
Of course, Gilchrist’s rave review kick-started the new restaurant. ”The place exploded,” says Fraiberg, who owns and operates Savoir Fare catering and the restaurant with Octavia Malinowski. ”Everyone wanted to come to Savoir Fare.”
It was a dream come true for the partners but it also put the restaurant ”under the microscope,” in the sense that everyone who comes in is expecting 9 1/2 out of 10, says Fraiberg. So, he adds, that’s just what they get.
”We’re going for 10. That’s our philosophy — service, taking care of people.”
”A lot of people think Savoir Fare just happened four years ago” when the restaurant end of the business was opened.
In fact, Savoir Fare has been a going concern for about 12 years, says Fraiberg. It started as a catering business operated from the apartment of one of the owners.
Slowly business grew, until a restaurant seemed like a logical progression — a way to gain some street presence, give people a chance to sample Savoir Fare’s menu, and get out of the kitchen at home and into a great catering facility.
”Catering is what we do — that’s who we are,” says Fraiberg. ”There are a lot of restaurants in Calgary but there aren’t a lot of catering companies like Savoir Fare.”
These days, Savoir Fare has gone one step farther. ”What we’re able to do is to take the restaurant to people’s homes.” During the oil show, for example, the staff was busy doing several dinners at several different homes.
”Our food style is a North American style of cooking, using a global pantry of ingredients,” says Fraiberg. He believes the style suits the cosmopolitan city Calgary is becoming.
”Things have changed in Calgary — we can compete with the world.”
There are two menus at Savoir Fare. Lunch is casual but at night the table linens and candles come out, along with a menu better suited to a special dining experience. (However, favourite lunch items are available on request.)
”We’ve discovered this place is a special place for people — it’s a place people like to come to for birthdays and anniversaries,” says Fraiberg, mentioning there are customers who regularly fly from Edmonton to dine at the restaurant.
Whenever possible, make reservations to assure a table will be available. ”We only have 34 seats, it’s a small place. Big is not always better,” says Fraiberg. ”We work on quality, not quantity.”
Wild Mushroom, Pancetta and Seven Grain Soup
1 clove fresh garlic (minced)
1 oz (28g) pancetta (chopped)
1/2 tbsp (8 mL) olive oil
1 1/2 cups (375 mL) Vidalia onions (chopped)
1 1/2 cups (375 mL) chicken stock
3/4 cup (176 mL) chopped Italian plum tomatoes
4 oz (114 g) assorted mushrooms
1 1/2 cups (375 mL) grain rice mix (cooked)
1 tbsp (15 mL) Thyme
1 oz (28 g) cabbage
Sugar (to taste)
Chiffonade basil (chopped for garnish)
Preparation: Sweat onions for about 10 minutes. Add pancetta followed by garlic and mushrooms. Add tomatoes and chicken stock. Bring to a boil and add grains, cabbage, thyme and sugar. Season with salt and pepper. Garnish with basil. Serves 4.