Cuisine: Continental, Celiac Friendly
Neighborhood: Downtown
Price: $$$ Swank
Atmosphere: Pub, bar or lounge, Casual Fine Dining
Payment Types: Cash, Interac, Visa, MC, AMEX
IN THEIR OWN WORDS...
We welcome you to savour the Thomsons experience. Relax in a setting that is elegant yet comfortably familiar. Indulge in a meal that is fresh yet classically appealing.
Thomsons is dependable but not commonplace - ideal when you want to ensure a flawless special occasion.
Commanding the Stephen Avenue face of Hyatt Regency Calgary, Thomsons Restaurant - and the elegant Sandstone Lounge - are perfectly located for business lunches and after work drinks. For theatre and philharmonic patrons, the convenience is unparalleled.
MEET THE CHEF...
David Flegel, Executive Chef, Thomsons, Calgary
When did you first develop your love of cooking?
Early! Had an easybake when I was five!
Was there a particular event that convinced you to become a chef?
Christmas dinners at home with rollmops, smoked oysters, shrimp cocktail, home made cabbage rolls, yellow split pea and salt pork soup, home made waxed sealed jams, jellies and preserves, home made bean mustard pickles and pickled beets, a great garden in the back yard, PLUM DUMPLINGS! Whew! the list goes on! Had a great time growing up with food.
Did you have a mentor getting started?
Mom and Grandma at an early age.
From where do you source your ingredients?
Local Farms and Ranches, Local vendors.
Awareness and incidence of Celiac Disease seems to be a growing concern. What precautions do you take and what dishes do you like to prepare for those with this condition?
We have many dishes. In fact many menus are created so that there are no concerns for guests to worry about an "alternatvie meal". Vine Ripened Tomato Tartar, Fresh Mozarella, Basil Oil, Cider Reduction and Local Micro Greens. Wild Mushroom and Boar Bacon Risotto, Grilled Aspargus and Baby Carrots, Fresh hebs and Shaved Grano Padano. Saskatoon Berry and Raspberry Custard Pot.
What was the concept behind the menu?
Local, Natural, Wholesome, Fresh Sustainable Seafood
Simple preperations, not over done or played with.
What’s the most memorable meal you’ve ever had?
Indonesian Spiced BBQ Jack Tuna and Rock Lobster Gado, Gado and nasi Kuning on a small beach just across from Komodo Island In the Indonesian Archipelago.
Aside from your own, what are some of your favourite restaurants?
Mezza 9 Singapore, C's Jakarta, Da Vitorrios, Murriettas, Willow on Wascana, Catch.
Do you have a favorite dish for friends/family?
Smoked BBQ brisket and all the fixings.
What's your favourite ingredient?
Love.
What other food trends have you noticed recently?
Back to basics, wholesome, organic, natural, sustainable food growing. Slow food, simple two to three plate components,
What's your favourite beverage?
Hendricks Martini
Where else in the world have you practiced? How do the preparation and presentation styles differ between there and Calgary?
Austria, Switzerland, Indonesia, Chile, Saipan, Italy, France, Berlin, Singapore. All great cuisines and styles specific to their culture. Calgary having an international work force brings many ideas to the kitchens from around the world. I would say Calgary can exemplify a wide array of natural prairie food.
What sorts of dishes do you prepare for yourself when you're home alone?
Pasta with fresh tomato and garlic, Smoked BBQ ribs, Sinegung, Pansit, Salads.
Coffee or tea, and from where?
Lavazza Espresso, Italy
Tim Basaraba, Restaurant Chef, Thomsons, Calgary
When did you first develop your love of cooking?
Growing up I spent a lot of time at my grandparents’ farm. It was a wonderful place to play and run free. As kids, our daily adventures were fueled by our imaginations and a steady supply of snacks from the garden. As I grew up, I went from helping with the garden and beehives to helping in the kitchen. I’ve loved to cook ever since.
Was there a particular event that convinced you to become a chef?
When I was fifteen I got a part time job at a busy restaurant. On a good Saturday night we would churn out over 550 meals. The energy and excitement that were present there were like nothing I’d felt before. I knew all along I wanted to become a chef, that job just happened to cement it for me.
Did you have a mentor getting started? Who do you admire in the restaurant industry today?
I had the good fortune of working with a talented and diverse group of people throughout my apprenticeship. Much of what I know today was acquired from them. I admire the Roux family; their approach to food and decades of devotion to their craft is incredible.
From where do you source your ingredients?
Thomsons is proud to have relationships with a number of local farmers and ranchers. We’ve recently partnered with Diamond 7 ranch, and are excited to be the exclusive restaurant serving their naturally raised hormone and antibiotic-free beef. This summer, our herbs, and some of our tomatoes and vegetables will come from our rooftop garden. That means growing produce will soon be another attraction that can be found on Stephen Avenue!
Awareness and incidence of Celiac Disease seems to be a growing concern. What dishes do you like to prepare for those with this condition?
We’re able to alter most of our a la carte items in order to accommodate gluten sensitivities. My personal favorite would be our curried chickpeas and potatoes.
What other food trends have you noticed recently?
People seem to be going back to basics. Seasonal, simple food, prepared well.
What was the concept behind the menu?
Showcasing the best that Canada and Alberta have to offer, while keeping things unpretentious but exciting.
What’s the most memorable meal you’ve ever had?
Dinner at Charlie Trotter’s. The food, wine, service, and company came together to form an unforgettable evening.
Where else in the world have you practiced? How do the preparation and presentation styles differ between there and Calgary?
I did an overseas stint in Australia and New Zealand. Given that we’re all commonwealth countries I found it interesting how their cuisine has much stronger English influences. Their proximity to Southeast Asia also shows up in a lot of produce and seafood. In Calgary, menus are more closely tied to the seasons, and of course you see a lot more beef. Presentation changes as much from place to place there as it does here.
Aside from your own, what are some of your favourite restaurants and why?
I’m at the restaurant a lot of the time, so when I do go out it’s usually for something casual and quick. Boxwood has innovative local lunch specials that always leave me satisfied. Pho Rang Dong is a little Vietnamese hole-in-the-wall near Forest Lawn. Their beef noodle soup is the best I’ve found in Calgary.
Do you have a favorite dish for friends/family?
Hummus, spiced pita chips, homemade pickles, and great cheeses and cured meats.
What's your favourite ingredient?
Potatoes. They’re so versatile and who doesn’t love creamy mashed potatoes and gravy when it’s minus twenty outside?
What's your favourite beverage?
Australian Shiraz
What sorts of dishes do you prepare for yourself when you're home alone?
If I have the day off, I’ll test drive new ideas for the restaurant, or do some baking. During the week I keep it quick and tasty with stir-fries, homemade burgers, perogies, curries, roasted chicken and whatever I happen to be pulling out of my garden at that time of year.
Coffee or tea, and from where?
During the winter, coffee. I love DeVille’s nutella latte. During the summer, I make my own iced teas. Last year in my fridge it was green tea with fresh mint, and white tea with peaches and raspberries.
We welcome you to savour the Thomsons experience. Relax in a setting that is elegant yet comfortably familiar. Indulge in a meal that is fresh yet classically appealing.
Thomsons is dependable but not commonplace - ideal when you want to ensure a flawless special occasion.
Commanding the Stephen Avenue face of Hyatt Regency Calgary, Thomsons Restaurant - and the elegant Sandstone Lounge - are perfectly located for business lunches and after work drinks. For theatre and philharmonic patrons, the convenience is unparalleled.
MEET THE CHEF...
David Flegel, Executive Chef, Thomsons, Calgary
When did you first develop your love of cooking?
Early! Had an easybake when I was five!
Was there a particular event that convinced you to become a chef?
Christmas dinners at home with rollmops, smoked oysters, shrimp cocktail, home made cabbage rolls, yellow split pea and salt pork soup, home made waxed sealed jams, jellies and preserves, home made bean mustard pickles and pickled beets, a great garden in the back yard, PLUM DUMPLINGS! Whew! the list goes on! Had a great time growing up with food.
Did you have a mentor getting started?
Mom and Grandma at an early age.
From where do you source your ingredients?
Local Farms and Ranches, Local vendors.
Awareness and incidence of Celiac Disease seems to be a growing concern. What precautions do you take and what dishes do you like to prepare for those with this condition?
We have many dishes. In fact many menus are created so that there are no concerns for guests to worry about an "alternatvie meal". Vine Ripened Tomato Tartar, Fresh Mozarella, Basil Oil, Cider Reduction and Local Micro Greens. Wild Mushroom and Boar Bacon Risotto, Grilled Aspargus and Baby Carrots, Fresh hebs and Shaved Grano Padano. Saskatoon Berry and Raspberry Custard Pot.
What was the concept behind the menu?
Local, Natural, Wholesome, Fresh Sustainable Seafood
Simple preperations, not over done or played with.
What’s the most memorable meal you’ve ever had?
Indonesian Spiced BBQ Jack Tuna and Rock Lobster Gado, Gado and nasi Kuning on a small beach just across from Komodo Island In the Indonesian Archipelago.
Aside from your own, what are some of your favourite restaurants?
Mezza 9 Singapore, C's Jakarta, Da Vitorrios, Murriettas, Willow on Wascana, Catch.
Do you have a favorite dish for friends/family?
Smoked BBQ brisket and all the fixings.
What's your favourite ingredient?
Love.
What other food trends have you noticed recently?
Back to basics, wholesome, organic, natural, sustainable food growing. Slow food, simple two to three plate components,
What's your favourite beverage?
Hendricks Martini
Where else in the world have you practiced? How do the preparation and presentation styles differ between there and Calgary?
Austria, Switzerland, Indonesia, Chile, Saipan, Italy, France, Berlin, Singapore. All great cuisines and styles specific to their culture. Calgary having an international work force brings many ideas to the kitchens from around the world. I would say Calgary can exemplify a wide array of natural prairie food.
What sorts of dishes do you prepare for yourself when you're home alone?
Pasta with fresh tomato and garlic, Smoked BBQ ribs, Sinegung, Pansit, Salads.
Coffee or tea, and from where?
Lavazza Espresso, Italy
Tim Basaraba, Restaurant Chef, Thomsons, Calgary
When did you first develop your love of cooking?
Growing up I spent a lot of time at my grandparents’ farm. It was a wonderful place to play and run free. As kids, our daily adventures were fueled by our imaginations and a steady supply of snacks from the garden. As I grew up, I went from helping with the garden and beehives to helping in the kitchen. I’ve loved to cook ever since.
Was there a particular event that convinced you to become a chef?
When I was fifteen I got a part time job at a busy restaurant. On a good Saturday night we would churn out over 550 meals. The energy and excitement that were present there were like nothing I’d felt before. I knew all along I wanted to become a chef, that job just happened to cement it for me.
Did you have a mentor getting started? Who do you admire in the restaurant industry today?
I had the good fortune of working with a talented and diverse group of people throughout my apprenticeship. Much of what I know today was acquired from them. I admire the Roux family; their approach to food and decades of devotion to their craft is incredible.
From where do you source your ingredients?
Thomsons is proud to have relationships with a number of local farmers and ranchers. We’ve recently partnered with Diamond 7 ranch, and are excited to be the exclusive restaurant serving their naturally raised hormone and antibiotic-free beef. This summer, our herbs, and some of our tomatoes and vegetables will come from our rooftop garden. That means growing produce will soon be another attraction that can be found on Stephen Avenue!
Awareness and incidence of Celiac Disease seems to be a growing concern. What dishes do you like to prepare for those with this condition?
We’re able to alter most of our a la carte items in order to accommodate gluten sensitivities. My personal favorite would be our curried chickpeas and potatoes.
What other food trends have you noticed recently?
People seem to be going back to basics. Seasonal, simple food, prepared well.
What was the concept behind the menu?
Showcasing the best that Canada and Alberta have to offer, while keeping things unpretentious but exciting.
What’s the most memorable meal you’ve ever had?
Dinner at Charlie Trotter’s. The food, wine, service, and company came together to form an unforgettable evening.
Where else in the world have you practiced? How do the preparation and presentation styles differ between there and Calgary?
I did an overseas stint in Australia and New Zealand. Given that we’re all commonwealth countries I found it interesting how their cuisine has much stronger English influences. Their proximity to Southeast Asia also shows up in a lot of produce and seafood. In Calgary, menus are more closely tied to the seasons, and of course you see a lot more beef. Presentation changes as much from place to place there as it does here.
Aside from your own, what are some of your favourite restaurants and why?
I’m at the restaurant a lot of the time, so when I do go out it’s usually for something casual and quick. Boxwood has innovative local lunch specials that always leave me satisfied. Pho Rang Dong is a little Vietnamese hole-in-the-wall near Forest Lawn. Their beef noodle soup is the best I’ve found in Calgary.
Do you have a favorite dish for friends/family?
Hummus, spiced pita chips, homemade pickles, and great cheeses and cured meats.
What's your favourite ingredient?
Potatoes. They’re so versatile and who doesn’t love creamy mashed potatoes and gravy when it’s minus twenty outside?
What's your favourite beverage?
Australian Shiraz
What sorts of dishes do you prepare for yourself when you're home alone?
If I have the day off, I’ll test drive new ideas for the restaurant, or do some baking. During the week I keep it quick and tasty with stir-fries, homemade burgers, perogies, curries, roasted chicken and whatever I happen to be pulling out of my garden at that time of year.
Coffee or tea, and from where?
During the winter, coffee. I love DeVille’s nutella latte. During the summer, I make my own iced teas. Last year in my fridge it was green tea with fresh mint, and white tea with peaches and raspberries.
Nice patio atmosphere; good food at a good price; great place for watching the Avenue crowds, but service could use some improvement
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