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Paul Rogalski’s fans and followers want to know the entity of his wife. If you want to gather information about Paul Rogalski then scroll the article down.
Paul Rogalski, a professional chef, grew up in Calgary and spent his summers with his Ukrainian grandparents in Ontario.
The chef is so passionate about cooking and food that he started exploring foods around the world. He wanted to be a chef since he was a k but couldn’t make it happen at a young age.
He owns his own restaurant with his own garden with turnips, lettuce and herbs that the kitchen uses in dishes.
Paul Rogalski Wikipedia
Paul Rogalski, the professional chef, has yet to be mentioned on Wikipedia. He is likely a married man and has a supportive wife.
The chef has not yet mentioned his wife on any social network. He once mentioned that his family helps him to discover his passion for cooking after many years.
According to his Linkedin profile, he is the Culinary Director and owner of Rouge Restaurant and Executive Chef Paul in the Wild Harvest TV series (coming this fall). From 1984 to 1986 he completed his training at the Southern Alberta Institute of Technology/SAIT.
He was also involved with Business groups in Calgary Magazine.
#Repost @wopizza ・・・We had a break at 1am on Tuesday night. If anyone sees these two women near #renfrewyyc selling an iPad and POW! Gift vouchers please note that they took them from us. https://t.co/lnDZHa7exV
— Paul Rogalski (@ChefRogalski) February 14, 2020
Paul Rogalski Age: How Old Is He?
Paul Rogalski’s real age is verified but he looks between 50 and 55 years old.
He has not revealed his actual age on social media. Browsing his LinkedIn profile, the chef has gathered years of experience.
The chef interviewed that he loves to cook and has always been a passionate cook since childhood. He found a way to overdo his passion after being influenced by his family.
Paul has 20 years and 7 months experience as Culinary Director and has owned Restaurant Rouge since May 2001. He has been working as Executive Chef Paul at Wild Harvest Film, Co for 2 years and 7 months from May 2019 to date.
Paul Rogalski Family Details
Paul Rogalski was influenced by his family to pursue his passion for food.
The chef grew up in Calgary and spent summers in Durham, Ontario with his Ukrainian grandparents. Since childhood he has been interested in food culture, growing vegetables and herbs.
According to Menu, his grandmother grew fresh herbs and vegetables to send him the Ukrainian dishes. His family supports him in every possible way.
The chef is always grateful to his grandparents and family for being his greatest support.
Paul Rogalski Net Worth: His Earnings
Paul Rogalski’s estimated net worth can be over $1 million.
Wild Harvest | Sizzle Roll | Featuring Survivorman Les Stroud | Chef Pau… https://t.co/9AigKeYKOx via @YouTube
— Survivor Les Stroud (@reallesstroud) July 1, 2020
His actual net worth is not revealed on social media. However, we can calculate based on his experiences and his positions.
As the owner of his own restaurant and part of the food channel, he has definitely accumulated enough balance for a better life.
Paul is not only a renowned chef but also a businessman who knows how to make money. Follow him on Instagram @chefrogalski.
Wild Harvest Cooking Tip | Pre Preparation | Episode 1 | Paul Rogalski | Les Stroud
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Paul Rogalski Wikipedia Wife – Here’s Everything To Know …
Paul Rogalski, the professional chef, is yet to be featured on Wikipedia. He is probably a married man and has a supportive wife. The chef hasn’t mentioned his …
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Date Published: 11/25/2022
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Full Exclusive interview with Chef Paul Rogalski – KLCS
In “Les Stroud’s Wild Harvest,” time seems to slow down as we watch Les forage for food around his Oregon home while chef Paul Rogalski cooks what Les …
Source: klcs.org
Date Published: 3/6/2021
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House Rules: Profiling Paul Rogalski and Olivier Reynaud of …
Owners and longtime friends chef Paul Rogalski and Olivier Reynaud … dictate to us,” says Rogalski, “and we deced we’d do what we know, …
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Date Published: 2/24/2021
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Paul Rogalski (@ChefRogalski) / Twitter
Culinary Director/Owner-Rouge Restaurant. Chef Paul on Wild Harvest. new TV series airing fall of 2020. Calgarian, Sustainable Food Advocate & Wine Lover.
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Date Published: 4/15/2022
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Full Exclusive interview with Chef Paul Rogalski – KLCS
In “Les Stroud’s Wild Harvest,” time seems to slow down as we watch Les forage around his Oregon home while chef Paul Rogalski cooks what Les gathers. It might seem unusual now, but it’s something people have been doing for centuries, before shops and markets existed. While it aired on Create just in time for Earth Day, this month KLCS is showing the show on our Saturday afternoon cooking block. We speak exclusively to Chef Paul from his home in Canada as he tells us how the show aired on PBS, how Julia Child influenced him, and the importance of enjoying the process of foraging and cooking, even when it is a dish may be counted as a failure.
Chef Paul, how did you bond with Les Stroud on this show? It’s a good pairing with Les foraging and you cook up his insights, does it mostly work like that?
Oh man, that’s a great story. Les and I met years ago on the set of a TV series I was cast in, Les was a special guest. We were in Mexico and basically hung out on the beach one night and licked our wounds after filming. We started talking, “Hey, wouldn’t it be a cool idea if we did a show where I collect things and bring them to you and you cook them?” We thought it was a great idea. Years later, we finally had the chance to become a reality.
Foraging is so important because we originally did it as humans.
Yes, for me it’s really one of those things where it connects us with nature and I think that’s a really important thing right now. We’re part of this planet and it’s one thing to be able to enjoy it, but when you forage for food you get to know it better and I think a better relationship and a relationship of respect develops.
What is the aim of the show? Les always tells viewers that he’s not a substitute for a local food expert.
The goal of the show is pretty simple. We want to empower people to get outside and explore their own backyards. Go for a walk and if you’re one of those people like me, as you walk through, ask yourself, “Hey, what’s that over there?” And in my case as a chef, “I wonder if that’s edible.” It’s just one show about it. It’s not designed to be drama-heavy, it’s designed to be fun and really celebrate the time and place we shot. Just to get people to do the same when they’re out on their own adventures.
In the episode where he found wild turkeys on the road, he made them pick rose hips and mustard greens. Were you a collector before and have you expanded your efforts and knowledge now because of Les and the show?
I can honestly say that I was not a collector, I have been foraging for fodder and have a keen interest in it. I’ve had rose hips before, but not this one, there are so many different varieties, but as far as wild mustard goes, I’ve never laid my hands on it. I grow mustard. It’s interesting how to have a restaurant garden to stock the kitchen with things, some of the wild ingredients look very similar. When I pick them in the garden for a guest for a salad, I grow them a certain way and pick them a certain way; We go out into the wild looking for food, you are literally in one place in time and things can be very different. The vast majority of things we’re looking for on the show were my first time playing with those ingredients. The show isn’t scripted, it’s all authentic, it’s all organic. Getting ingredients to test is my first time seeing them, and not only am I seeing them for the first time and researching them, cameras are rolling when I do. So it’s all legitimate. There’s just one attitude, it happens, you’ve probably seen that sometimes I’m not very articulate (laughs), but at least it’s honest.
There are episodes where a course you cook was unsuccessful. What was the intent of keeping that on the show?
Because it was real; I don’t know which failure you’re talking about because I think there was more than one (laughs). But the first one was episode one and we were in Oregon on the coast and I was cooking seaweed. Les gave me a warning; It ended up being cut out, he said to me, “You have to blanch it.” “OK that fits.” And then I had a taste. “The stuff is delicious, I have an idea!” I listened to what he said and most of the time I go in blind, I have zero grades, I only have my own senses and my own abilities, so is this is one of those moments where, “I think I can capitalize on flavor.” What I didn’t know is that the bladderwrack seaweed has a quality very similar to okra, where all of a sudden this really gross textural slime came out when we were filming. It was great when I put it on the plate and then as it sat there that transformation became something that was definitely less than desirable (laughs). It tasted good but, man, it was gross on the palate from a texture standpoint, and it was real.
You didn’t take as many rose hips while foraging in this episode, is that because you’re always aware of the implications and remember to leave enough in the environment for later?
Absolutely. And also knowing that we only need so much to prepare the recipes and for me to cook. It’s one thing if I were to forage for my restaurant and then we would be extra careful and choosy about the amounts we ingest because we don’t want to upset a natural balance that already exists. We just want our share, even if it’s just a little bit, and sometimes, quite often, we don’t take anything because it’s not appropriate.
We got mustard in L.A., black mustard that’s everywhere. I wonder if this is edible, it has yellow leaves in spring.
I also wonder if I’m down there will I go look for it.
Do you make it down here often?
Yes quite often; I have a family that lives in the Bay Area, Walnut Creek. But COVID really threw a curveball, we were planning to shoot a lot of episodes in the US, the borders are definitely an issue.
What are some of your favorite places when you come?
I tend to be a bit out of town. I like driving up the coast. I love the Monterey area. It’s just beautiful, this whole coast is magical. When you’re on the ocean you have this other green spring and you don’t have to go far and suddenly the rolling hills are full of grass. It is wonderful.
Do you have favorite places to eat?
I don’t Half of the time I travel I’m either working for an event or I’m there and being taken out as a guest at restaurants. Last time I was in your area I was in Orange County and it was a full Disney experience (laughs), Anaheim was our destination and it was a family vacation. Other than that, I tend to spend most of my time in the Bay Area and north of it – Santa Rosa, Napa, Sonoma.
Did you need special training to cook with such unique ingredients that Les finds? And/or did the show push your own cooking skills to the limit?
That’s a really good question. If there’s anything I need to be made aware of, Les will definitely let me know. And there are some things to watch out for. Spurge needs to be blanched and cooked in order for us to digest it. There’s some toxins in there, poison for us, but the blanching comes after. Fortunately, I am well informed before I start cooking. I don’t think it changed my cooking style much. What really influences how I cook is places. When we’re in the field and I have a campfire, I have field gear and that’s all I have to work with. When we’re shooting in Canada, even in Oregon, here and there we have a full kitchen to work with, and sometimes I don’t have anything. My field gear is really basic – flour, sugar, eggs, I don’t have much to carry and it’s a portable kitchen so I use a wok a lot. All of my gear fits in a Pelican case, about the size of a suitcase, which now goes with us everywhere.
With less protein present when foraging, how conscious is the focus on sustainable foods known to have less damaging impacts on the planet and its resources?
Yes, it’s definitely a consideration and we have a lot of conversations between episodes and while we’ve had downtime; this whole protein side of things because it’s a big deal. I focus on sustainability; I’ve been at this for a very long time. I was recognized for my sustainable eating practices by the Monterey Bay Aquarium back in 2009. The reality is that we need farming and we need to respect everything we harvest, whether it’s harvested from a farm or from the wild. When it comes to protein and animal products, we need to eat it all and stop wasting; and that is one of the big messages. We tend to be excessive in our consumption and we don’t have to be. If you’re a hunter, and most hunters I know, when they take a life, they’re celebrating that life, and every single part of that being is gone to support their family. Everything is used, nothing is wasted and that is really crucial. And portions that we don’t need to eat come with less meat in our diet. And sometimes when I’m pulling something out of the garden and I have the most beautiful vegetable, I want to present it as the most beautiful vegetable, and that philosophy is reflected in our show. When we harvest milkweed pods, my goal is to present the milkweed pods. That’s what I want to show, that’s what I want to tell. Not about the steak I’m serving with it.
The show appears to have a small footprint – limited crew and equipment. Was that intentional and what drives this decision?
Yes that’s on purpose. Most of the time there are only three of us. Here and there we have a second cameraman either shooting stills or B-roll for us. This really started as a heart project. Les and I were already in a relationship, but I know one person who is an award-winning filmmaker and I thought Les should meet her. One day we arranged a Skype meeting and I introduced Les Kevin and Kevin Les. That was literally right before Les was planning on coming to Alberta to speak in front of an audience and we thought, ‘Why don’t we just shoot a pilot and have fun and see what happens?’ That was the beginning of it all. So this little team was just the three of us, we’re all also business partners on the show and we all divide and conquer, we all have our roles and responsibilities alongside the things you see on screen. For example, I take care of the website and social media and getting our book published, and Kevin and Les do all the things related to the video and audio that you see on screen.
How does your path as a chef fit into this show? Has it helped you become more creative, even though ironically we used to have to cook like this before? We had no choice but to figure out how to cook what we collected, but the irony is that instead of figuring out what we want to cook and buying it at the supermarket, you cook what we used to collect. You have to go by what you can get, that’s the original way of cooking.
It is, and I think owning a restaurant and being a chef has taught me one of the most important lessons and that is that you never waste food. For a restaurant, food is money; You can’t throw money away. So you have to make sure that if you’re making soup and have onion skins, the onion skins get thrown in the trash by most people or end up in the compost, but they also help color the broth. Your carrot skins would go in the broth too, nothing was wasted. The thing about restaurants is there’s always stuff in the fridge. You buy an inventory of all the ingredients you need to cook for guests, but one night they might all order the same thing. You definitely have runs on articles. As a chef, I look in the fridge and I’m like, ‘I have to order this, but I have all this other stuff I need to move, it’s still nice and I want to show off how good it is. I’m going to do the special about it tonight.” So, intuitively, my training has been to celebrate all the good things that are in the fridge that really lend themselves to a free way of cooking for me. We have a tasting menu at my restaurant Rouge, it’s in Calgary, we’re approaching our 20th anniversary and we were the restaurant that made a tasting menu and the chef’s table a big deal in our area. And it was all based on spontaneous cooking. Guests came, we asked: “What do you like? What don’t you like and what are you allergic to?” And then we would just freestyle in the kitchen. It would be a great opportunity to say, “I know this person might not try this ingredient on their own, but let’s make it taste good and give them something exciting and fun.” That became a trademark that stands out really lends itself to that impromptu cooking where almost everything that happens doesn’t really show it on the show, but it’s very much an Iron Chef-type transaction: “Here’s your ingredient, here’s your timeline, go!”
How was your journey to becoming a chef?
I’ve been cooking professionally since I was in 11th grade, I worked at the Banff Springs Hotel between 11th and 12th grade and the Fairmont Hotel in Calgary in 12th grade and straight from high school to culinary school and never back looked. I mainly focused on upscale gastronomy. I have traveled internationally, I have been very fortunate to spend time in places like Singapore; I lived on Grand Cayman for a while. I’ve experienced hotels and restaurants, but I love restaurants.
What’s your day like now when you’re not on the show?
I come to work, I come to my restaurant, I plug holes. I do what needs to be done. There are many days when I don’t pick up a knife, touch a pan, or cook. I write, edit our website, books or recipes or content, update the show and my restaurant’s website, that’s in my wheelhouse and on social media. I also find time to keep up to date with everything related to TV shows.
What’s your favorite easy and healthy meal to make?
That’s a really good question. I’m more inclined towards stir-fries. A pan is definitely a dish and I love layering flavors in it so meat and veg and sometimes no meat but definitely quick cooking, I don’t spend a lot of time cooking for myself. I spend a lot of time cooking for the company and for guests in the restaurant, but some dishes take days to prepare and I eat like everyone else: “Ooh, bam, I’m hungry, I have to eat now (laughs) “, I also like sandwiches, I love to make a good sandwich.
How did the show end up airing on PBS and Create? It’s one of the few of its kind looking for wild finds and not from someone’s farm, plus you’re Canadian.
It was a really interesting process. Literally after our first episode and we did this for fun we thought if anything it would be a youtube thing who knows where that would lead. Les posted a picture of us online and immediately we got a response from someone from PBS who was interested and someone from Warner Bros. We were all excited like “holy cow is this real?” Here Les is very knowledgeable about the world of television; he made it possible.
Do you get any feedback from this show and what is your most frequently asked question and your answer?
The most frequently asked question is: When will the cookbook come out? As soon as we can; We just had some issues, they are COVID related. The book is written. We need to find a publisher. We get a lot of feedback, in fact we haven’t had any negative feedback yet, which surprises us all because there is always negative feedback. The most common thing is, “It’s so nice to see a show that’s an escape and [not] full of drama. It’s just a breath of fresh air.” It’s also very cinematic, which is fantastic. I think people feel like they’re really connecting with the time and place that we’re in.
In quiet moments, the soft music is good.
Kevin played the piano and Les the themed show.
Most people have a Julia Child history, do you have one?
(laughs) Julia Child was amazing! I have a. I remember years ago I can’t remember which magazine subscription I signed up for, it was similar to Columbia House so I got all these magazines but the only reason I did it was an edition of the cookbook by Julia Child and Jacques Pepin. I got the book and it was like, “This is amazing.” We’re lucky because we’ve always had a PBS feed, ours was from Spokane. And I laughed and giggled and drank along because every episode it seemed like there was a glass of wine either in front of or behind the camera. Maybe it was just her mood, maybe it was just me and I made it a drinking game (laughs) to watch her shows. She was the best; the first food tv i ever watched. She is O-G Food Television; she and the galloping gourmet. There are a few shows that really piqued my interest. I was very young at the time but I am very lucky that I met Jacques Pepin and Jacques is such a nice man who still cooks and still makes a splash.
Thinking about how you’re following in the footsteps of cooking classes on PBS now?
I have and the time is so different. And another TV channel that started out as tutorial cooking shows, which I loved watching back then, has evolved into a channel that just presents reality TV competition stuff. And what I find is that it left such a hole, a void. And I know that when we’re filming our show, I’m, really, just trying to figure out those ingredients and work with them and explore them. It’s not really a thought beyond this moment. I’ve never approached it like, ‘holy cow, that’s an amazing thing, I’m in the category of Julia Child or Jacques Pepin. I’m not.” This type of show they have is so educational and so informative and there is so much depth of content. If I were to do a show like this my headspace would be very different. That would be my focus; my focus would be on education. In this case I think my role is more to honestly pursue the research of these ingredients. It’s very simple what I’m doing on many levels because of how complicated it actually is when the cameras are rolling.
Is there anything else you would like to add to viewers?
It depends on the premise of the show and why we did it. It’s designed to get people to get to know their backyards, get to know their neighborhood, see the world through different eyes, and enjoy the process. That’s the big thing. Food is something we all need. We all need to eat, and every meal is a new opportunity to explore, taste, and enjoy. And sometimes there are wins and sometimes there aren’t, but there’s always a new opportunity. And I think the most important thing is to just take the time to appreciate what we have and celebrate all the good things that are out there.
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Viewers can tune in to Les Stroud’s Wild Harvest on KLCS or stream at stream.klcs.org beginning Saturday, April 10, 2021; The show will also air on KLCS’ CreateTV.
You can follow Chef Paul and Les Stroud’s Wild Harvest’s on social media:
Instagram (https://www.instagram.com/chefrogalski/) and
Facebook (https://www.facebook.com/reallesstroud/)
House Rules Profiling Paul Rogalski and Olivier Reynaud of Rouge
Paul Rogalski and Olivier Reynaud bring a local flavor to their red house by the river
Down on the Bow River in Calgary, chef Michael Dekker wanders his expansive kitchen garden. It’s been a strange summer in Calgary, but good for radishes, greens, chard, and other cold-weather crops. The nasturtium is bushy and full of flowers; the mint and sage slosh across the paths. “It’s been my favorite project since I’ve been here – and it’s a real showcase,” says the 28-year-old chef, who has been in charge of the kitchen at the award-winning Rouge restaurant for the past two years.
Since opening a decade ago, the 100-seat Rouge has grown into a major player on Calgary’s culinary scene, continuing its commitment to fresh, local and sustainable ingredients and inspiring others to do the same. “We can’t fully supply the restaurant with produce, but it’s a place to start conversations about local food and it’s a learning tool for our chefs,” says Dekker of the space, which is used for al fresco dining, weddings and others events is popular.
That’s key to the food philosophy here – the idea that texture, color, nutrition and flavor are the foundation of every good meal, that the best food starts with the best ingredients, and that sustainable sourcing and menu planning impacts the entire industry, the environment and the planet.
Over the years there have been many awards from local and national magazines. A career highlight, however, came last year when Rouge was named one of San Pelligrino’s Top 100 Restaurants in the World — one of two Canadian restaurants to be ranked 60th on the prestigious list, followed by Ontario’s Landon Hall at 77th.
Owners and long-time friends, chef Paul Rogalski and Olivier Reynaud, don’t know how their restaurant was perceived by the international jury, but they know they’ve worked hard to create an authentic and unique experience, and awards like this make it happen much easier. “We haven’t slowed down since the award,” says Reynaud, who runs the business side of the restaurant, noting that sales are up 30 percent in the year since the top 100 list was announced, but the exact sales numbers aren’t stay locked up. “In terms of sales, June was as good as December. It’s unfathomable.”
That evening, Rogalski, Reynaud and Dekker share a table and the conversation, jokes and laughter flow easily.
It was 2001 when Rogalski and Reynaud opened the restaurant. Both had worked at La Chaumière, a long-standing French restaurant in town – Rogalski as head chef and Reynaud, a recent immigrant from Provence, France, worked at the front of the house. It was Reynaud, looking for a business opportunity to secure his citizenship, who noticed an advertisement in the local paper advertising the sale of the historic Cross House Garden Cafe.
When his first cooking partner couldn’t seal the deal, Reynaud reached out to his old friend at the last minute – Rogalski quit his job and signed. The old house was in disrepair and the duo was short on money, but it turned out to be one of the best decisions either man had ever made. “The private rooms, the private patio and the garden – Inglewood [the now trendy neighborhood] wasn’t what it is today, but there was so much potential,” Reynaud recalls.
Today, Rouge is a showpiece, its rich colors and historic ambiance providing a backdrop for great modern works of art and perfectly executed plates. The grand old house – a provincial heritage site – was once owned by A.E. Cross, a pioneering Calgary businessman and one of the supporters of the first Calgary Stampede. But the old house required a lot of work when Reynaud and Rogalski took it over, and it took a year of struggling before the landlord – the City of Calgary – invested in improvements. “It looked like a haunted house,” says Reynaud of the peeling white Victorian facade. “There was dusty rose wallpaper and uncomfortable chairs — we didn’t have the money to change things.”
But they might change the menu. “We let the building dictate to us,” says Rogalski, “and decided to do what we can, which is fine dining. We believe in the basics of hospitality.”
After government surveyors determined that the original color of the c.1891 house was a rich red oxide and the exterior was repainted, the restaurant was renamed and reopened as Rouge in 2003. It was up to the young restaurateurs to spruce up the interior and when they opened the doors there was little money left in the bank. “We had clients in this room and I painted in the drawing room,” says Reynaud, overlooking what is now the cozy dining room and adjoining atrium overlooking the terrace and gardens.
“We opened with $250 in cash flow, but we had 20 reservations on the books,” adds Rogalski. “A year and a half later we were in the black.”
They both giggle at the thought of juggling a new business with young families – newborns being fed in the kitchen while their fathers take care of everything from cooking and bookkeeping to washing dishes and mowing the lawn. “The restaurant used up 16 hours every day, but we had no choice,” says Rogalski. “It wasn’t just about paying the bills; it was about feeding our families.”
Now celebrating its 10th anniversary, Rouge has grown into one of the most influential restaurants in town. Inspired by his own cooking mentors – Vince Parkinson, John Ash, Klaus Wockinger – Rogalski has pushed it in his kitchen, showcasing small artisanal food products and inspiring young, passionate chefs to bring out the best in themselves through training, education and creative freedom. “I expect them to understand the philosophy and encourage them to do their homework and think along with them in the kitchen,” he says. “I am looking for career-oriented chefs.”
Michael Allemeier, a cooking instructor at SAIT (Southern Alberta Institute of Technology), says Rouge succeeds on many levels – from the partners’ understanding of genuine hospitality and service, to their commitment to food quality and local producers, to their ability to inspire and to inspire empower a top team.
“It’s the perfect storm of all those little things,” says Allemeier, adding that Rogalski and Dekker also inspire cooking students. “Both are SAIT grads and I always see them down at college. They understand the relationship between education and industry. We send them graduates and students – they finish what we start.”
There were difficult times – Reynaud lost his young wife to cancer in 2009 – but the partners have persevered and matured. “I couldn’t be here, so Paul came out of the kitchen and we hired Mike [Dekker],” says Reynaud. “We’ve evolved as a restaurant, as personalities, but we always put ourselves back into the restaurant.”
That’s probably why it works so well. Chef Dekker is responsible for the kitchen and menu, and General Manager Andy MacDonald takes care of day-to-day operations, but Reynaud and Rogalski are also there every day. “No one analyzes their restaurant the way we do every day,” says Dekker. “We treat every comment and complaint as if it were a shot in the face. We are never satisfied.” Rogalski adds: “We question ourselves to the extreme.” “That’s true,” agrees Reynaud, “but then we take it to a new level.”
Still, they share a happy, laid-back camaraderie over Dekker’s six-course meal, preceded by an Amuse of P.E.I. Village Bay oysters and a first course of blackened catfish on creamy grits with garden arugula, to sous vide rib eye with blackcurrant jam alongside a stacked bean and nasturtium salad and beef tenderloin with tender bits of lamb neck confit and tiny chanterelles from Saskatchewan. But it’s the foie gras course that draws everyone in – a sip of Sauternes with Dekker’s trio of foie gras mousse, seared foie gras on succulent marinated cherries, and spooning foie gras and bone marrow leaves a lasting impression Impression. Sometimes seasonal and unique or selected from the a la carte selections, the chef’s six-course meal for adventurous foodies is $95 per person. The chef’s menu changes almost daily, while the overall menu is revised six times a year.
These days, Rogalski is focusing his time promoting the restaurant outside of Alberta – cooking with Michael Smith at the Vancouver Olympics and on Iron Chef America, and accompanying Eric Ripert on the upcoming Cayman Cookout in January 2012. Last summer, As Kate and Will stormed through Calgary on their honeymoon, the Prime Minister treated the entourage to a late, private dinner at the Rouge. (The royals themselves did not appear.)
Rouge has long been an active member of the local and sustainable food community. The annual Slow Food Feast of Fields event is regularly held in the gardens, and the restaurant supports organizations ranging from the Kids Cancer Foundation and Ride for Cancer to Alberta Theater Projects, Bocuse d’Or Canada and the Cross Conservation Area . Rouge contributes between $35,000 and $40,000 in cash (and kind) to charitable causes each year. When the team celebrated its 10th anniversary in 2011, it was a charity dinner to raise funds for disaster relief in Japan.
Rogalski is an outspoken advocate for sustainable seafood, speaking at the Monteray Bay Aquarium, sharing his message with cooking students at SAIT each year, and ensuring the seafood served at Rouge is 100 percent Ocean Wise approved. Rogalski was also recently featured in a new book, A Boy After the Sea 2, which focuses on the plight of our oceans and features 29 chefs from 16 countries.
It’s just another way to put blush on the map. But like the wacky mile marker sign just behind the restaurant’s porch—pointing out the distances to the places that inspire them, from Provence, France to the Okanagan Valley in B.C. – there’s a lot of inspiration inside and a little weirdness too those old red walls.
PHOTOGRAPH BY ROTH & RAMBERG
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Russo Rising: Profiling Chef Russo
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