Shelter

Garbanzo's Plant-Based Cuisine Pop Up
2021-07-02 09:00 - 13:00 (America/Anchorage) | Shelter Cocktail Bar, 1210 1st Street SW, Calgary, Alberta, T2R 0V4, Canada
Get ready to sample local creations from the Garbanzo’s Pop-Up. This is a delicious vegan-based pop-up built for takeaway and the outdoors. Alec Fraser, formerly of Pigeonhole, and Bikini Restaurant, has whipped up a delectable combination of vegan dishes including crowd favourites like handmade falafel and spring herb hummus, as well as some new twists like the smokey baba bowl. Come grab a bite, a drink and a cocktail kit to go.

Vegetarian Mexican Cuisine Pop Up - Milpa
2021-11-10 15:00 - 2021-11-14 19:00, 2021-11-17 15:00 - 2021-11-20 19:00, 2021-11-23 15:00 - 2021-11-27 19:00
We’re excited to announce the entry of @milpayyc to Shelter Cocktail Bar’s kitchen November 10th to 14th. Milpa is helmed by Chef Adam Ryan and Chef Elia Herrera. Together the duo are creating a fresh combination of Alberta produce, Mexican vibes, and certified good times. Prepare to sample from a selection of Mexican, vegetarian goodness including:
sikil’pak + guacamole
Taro root, plantain, and yuca chips
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chile en nogada
almond “cheese”, poblano, saskatoon berry sauce
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beet + parsnipian ceviche
raspberry, jicama, sea buck, serrano, haskap
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baja kohlrabi tacos
kohlrabi tortilla, “fish”, and slaw, chipotle mayo
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veggie quesa birria
fennel, radicchio, mozzerella, consomme
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spaghetti squash panucho
refried cranberry beans, pickled shallots, squash cochinita, habanero sauce
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tamal de cazuela
aquaponic arugula, delicata squash, guajillo adobo
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tres leches cake
coffee, cocoa, lime, rose
Translating to “three sisters,” Milpa is a sustainable agriculture technique that focuses on the marriage of corn, beans, and squash. Sharing resources such as soil, sunlight, and water in the garden, these ingredients also share our cutting boards, frying pans, and dinner plates in the kitchen. With the focus on regional Mexican cuisine, ingredients, and culture, Milpa will use traditional techniques and flavours that incorporate seasonal Canadian veggies.
Elia originates from Córdoba, Veracruz, but spent years in some of Toronto’s top kitchens as a pastry chef. After running the dessert program at such renowned restaurants as Canoe and Scarpetta, she decided to focus on the food she grew up eating. In 2014 she opened Los Colibris, a fine-dining Mexican restaurant with anattached taqueria named El Caballito. After opening up Los Colibris, she competed on programs such as Top Chef Canada and Top Chef Mexico, opened a “grab and go” vegan Mexican concept called Los Co, and most recently launched a taco kiosk in Scotiabank Arena.
Adam moved to Calgary from Toronto in 2019 to manage the kitchen at Calgary plant-based powerhouse The Coup after spending his life and culinary career in Ontario. Prior to moving to Calgary, Adam was the executive chef at Bar Reyna in Yorkville and opened up Reyna in the Assembly Chef’s Hall in downtown Toronto. He spent a number years working as a private chef, both for VIP clients and on expeditions in Nunavut with Arctic Kingdom. While living in rural Ontario, he helmed the food program at Spirit Tree Estate Cidery and oversaw a kitchen that focused on the bounty of a working farm. Currently in Calgary, Adam recently opened the casual concept Shrub Bloom in The District Food Hall and is developing a vegetable-forward Canadian restaurant called Fire & Flora.

Nightmare on 1st Street
2021-11-30 15:00 - 2021-12-22 22:00
Nightmare on 1st Street is a Christmas-themed pop-up cocktail bar playing on Shelter’s own darker decor. Paying homage to one of the greatest Christmas films ever made, the Nightmare Before Christmas, Shelter is transforming itself into a ‘Christmasized’ version of itself for the month of December. With over the top holiday decor, we are excited to present a ’12 days of Christmas’ style selection of holiday cocktails in a reimagined festive setting.
Our holiday cocktails are all developed in-house by our talented staff. Nightmare on 1st Street will be available to the public from November 23rd to December 30th.
Stop by from 5pm until late starting November 23rd to see the transformation! MENU COMING SOON

Japanese Tapas Pop Up - Tokyo Chopsticks
2021-12-02 15:00 - 20:00, 2022-01-05 15:00 - 20:00
On a proud return to Shelter, we’re excited to have Keisuke Oyama, of Tokyo Chopsticks as our resident chef for the 2021/2022 W Tokyo Chopsticks is a local YYC Pop-up featuring contemporary Japanese Food + Raman crafted by the talented Chef Keisuke. Chef Keisuke was born in Tokyo Japan. Drawing on Japanese and Italian influences, Keisuke has crafted a frequently changing “Tokyo Tapas” menu. Alongside a consistent Ramen offering, expect playful takes on Japanese Cuisine developed into small bites to consume with well crafted cocktails at Shelter. Quantities are limited.

Closed for a Private Event
2021-12-07 - 2021-12-08, 2021-12-09 - 2021-12-10, 2021-12-17 - 2021-12-18
Shelter is closed to the public for a private event.

Shelter Closed
2021-12-23 - 2022-01-03
Shelter is closed for the holidays.

Cocktail Class
2022-01-11 15:30 - 17:00, 2022-01-11 18:00 - 19:30, 2022-01-18 15:30 - 17:00, 2022-01-18 18:00 - 19:30, 2022-02-15 15:30 - 17:00, 2022-02-15 18:00 - 19:30, 2022-03-15 15:30 - 17:00, 2022-03-15 18:00 - 19:30 and 6 more dates
Shelter’s monthly 90-minute cocktail class. In this course, we delve into the rich history of cocktails and the base spirits that comprise them. This class will include a comprehensive history of cocktail culture, from mixology’s origins in the 1,800’s, back to the gin craze of 1,695, through prohibition, and into the craft cocktail resurgence of the early 2,000’s. We will touch on how alcohol influenced the development of western society, and learn about the history and flavour profiles of spirits. The class includes three cocktails, muddling, stirring, shaking, and smoking techniques, class competitions, and a takeaway cocktail survival guide.

Closed for a Private Event
2022-01-21 - 2022-01-22

South Indian Pop Up by Fresh with Vresh
2022-02-03 15:00 - 2022-02-05 20:00
Welcome to South India.
Oft forgotten in the culinary landscape of India, the south boasts immense tradition and history. this modern take on south Undian heritage, comes with gentle modifications for a finger-food setting. This year, Vresh is evolving on the tastes of his last pop up at Shelter Cocktail Bar to include some new, never seen before items. Fresh with Vresh commits to sourcing 75% of all menu items from within Alberta. VIEW MENU

Tasca Pop Up
2022-06-15 15:00 - 2022-06-18 20:00, 2022-11-22 15:00 - 2022-11-26 20:00
The food philosophy at Tasca centres on flavour-focused plates, which are ideally paired with good drinks, and meant to be shared with friends. The inspiration for each dish is rooted in traditional Spanish and Mediterranean preparations but our goal is to present new compositions based around those classic flavours.
Cody Fummerton is a born and raised Calgarian. He has been cooking professionally for 11 years, working at several restaurants in the city, before moving on to The Living Room where he would eventually take over as Chef de Cuisine. He left The Living Room in September 2021 to spend time travelling throughout Spain to immerse himself the country’s food culture and restaurant scene.
Guillermo Hernandez was born in Venezuela, moving to Calgary in 2009. In 2014, he attended SAIT for the professional cooking program, later working at Double Zero and Candela before working his way up to Chef de Cuisine at The Living Room, following Cody’s departure.
During their time working together at The Living Room, Cody and Guillermo’s shared passion for Spanish cuisine led them to collaborate on a menu and concept for their own project, Tasca. The word Tasca loosely translates to ‘dive bar’ from Spanish and is an homage to the great hole-in-the-wall bars found all around Spain.

Ali Jadavji Pop Up
2022-11-02 15:00 - 2022-11-05 20:00
Shelter is pleased to host Master Chef finalist, Ali Jadavji. From November 2nd to 5th, Ali will be cooking in Shelter’s kitchen. Ali’s fascination with food started with the classic Indian sweet, Gulab Jaman. As a young child, he remembers his mom trying to shoo him away from the stove while she was frying dough and placing it in sugar water. Watching the small pieces of dough absorb water and swell up into large balls was mesmerizing, he thought she was a magician.It was moments like this and a lifetime full of food adventures and memories that led him into the culinary world.
This passion eventually led to a whole other platform – being a finalist on MasterChef Canada – a competitive cooking reality show, designed to identify talented home chefs; no participants are allowed to be professionally trained.
His father is from Moshi, Tanzania, and mother, from Karachi, Pakistan and both brought their unique cultural influences to his upbringing. He was fortunate enough to be given the unique opportunity to travel in his teenage years, thus exposing him to a variety of people and cuisines. This not only gave him an adventurous palate but also nurtured his culinary creativity and passion to fuse these cultures through food. Ali often says food is the great equalizer – it doesn’t matter the economic status, language you speak or the clothes that you wear, sharing a plate of food automatically resonates a commonality, a humbling experience to say the least.
