John Gilchrist: Rau goes beyond Vietnamese soups and subs at new diner-esque style restaurant - what are the vietnamese dishes at restaurants

At lunch time, students at James Fowler High School lined up at Fryday Poutine to steam a bunch of picklesand porkbelly-
Add oil to the fries and burgers.
Next door to Rau Bistro, it became quieter as the older crowd squeezed into the best Vietnamese food in Calgary.
Rau in Haywood square, Zip code: 4105xa0Day fourN. W. (403-984-9101)
Representative chef Cam Do returns to the market with his own restaurant.
Since the sale of her Nem delivery cafe in Luling in 2014, Do has been cooking in town and waiting for the right opportunity.
"I always wanted a seat," said Do . ".
Happy Nem,
Go style limits the type of food. So she waited.
She honed her skills in Double Zero Pizza, Gunther's fine baking and the citizens on the sidewalk.
High wood went on sale in stock a few months ago.
Recruiting the services of her aunt and uncle Hong and Thu Kader (
Former owner of Saigon restaurant)
Clean, paint, install new equipment, open Rau Bistro: Street food in Vietnam.
It's a simple dinner.
48 rooms. xa0Seats, mostly fluorescentwashed, red-vinyl booths.
At first glance, Rau's menu echoes most Vietnamese places --
Pho and bread, salad rolls and banh mi sandwiches.
But she will focus her attention on the vegetables.
"Rau refers to vegetables in Vietnamese," Do explains . ".
"I 've always wanted to cook with vegetables and create new things," she said . ".
So, although there is meat and seafood on the menu, most dishes can order vegetables.
It only includes soup with vegetable broth and a completely vegetarian salad and spring rolls.
Do is also a skilled baker, so she and her staff bake bread for banh mi sandwiches and desserts, including coconuts
Caramel and cream puffs, fried bananas and ice cream.
Fresh fruit smoothies on the menu as well as Do your own coconut macaronsaroons.
This may not be enough for teens to leave the poutine next door, but enough to attract loyal fans from the whole city.
Expanded delixa0Chef Dale Green adapted his European deli to the new healing deli of Dr. 8409 elbowS. W. (403-244-0570).
When Green took over the deli a few years ago, it specializes in German meat, baked goods and dry goods.
But Green, a skilled sausage maker, was never happy with the business of the bakery.
So a few weeks ago, he closed his bakery, expanded his bacon, reduced the amount of dry goods, and expanded the business of the cafe. (
He is also baking banana bread and taking bread from the Water Mill Bakery in Cochrane. )
Amanda Hamilton, local designer (
Local language, Beltliner, Oyster House in Rodney)
Helping green illuminate his shop, adding 22 seats to the heavy wood table, and adopting a new name and modern style.
Now Green can focus onxa050xa0Variety of houses
Bacon including mettwurst, ouille and chocolate
Sausage, smoked beef, bacon (
In Oak and pecans)
A row of nitrate-
Free meat, even hardto-find lardo. (
As its name suggests, Lardo is marinated pork back fat. )
Cured also offers a weekday breakfast and lunch menu for chicken cutlet on kaiser bread ($8)
Special daily roast sausage, grilled card King-
Five fragrant pork belly ($7. 25)
And vegan panini ($7. 25)
Less Meat-centric.
Bananas and French toast are included for lunch. $12)
Chicken and Waffles ($14)
Bannidik eggs with the Cajun pork belly ($13).
Chef stripped for charityshirtless, all-male-
Chef layoff charity calendar returns to market after a successful 2016 event.
Published by Kevin Kent, the Knight of Inglewood and the tireless owner of Kent, the calendar supports Calgary children's brown bagging efforts.
Last year, in the first year of the calendar, local groups offering free nutritious lunches for children raised $33,000.
The target for this year is $40,000.
Kent and his company paid for the design and production of the calendar, and photographer Jeremy forkenes donated his time and expertise to make 12 memorable photos.
Including crops this year (almost)all-
The new beef cake is Tony Marshall at the Haywood crossing, double zero Robert Jewell, John Michael McNeil of Belvedereit-all-for-
Andy Fennell of gravity
The only chef who came back was Michael alemayer, who posed in a smoky manner. (
Note: Kent himself did not appear on this year's calendar, which is undoubtedly the reason why many people are sad.
And relief to others. )
The calendar for the corners is $ month, resulting in monthxa0For lunch, available at Knifewear, J. Webb wineries, Double Zero, Belvedere, and other places in town.
For more information about Brown Bagging, check it outxa0At bb4ck's website. org.
John Gilcrist can be reached at escurial @ telus. net or at 403-235-