Chef Roy and Trish are the passionate entrepreneurs behind SØMĀ YYC, a pop-up kitchen in Calgary offering up intimate, high-end dining experiences to any home or business. If you can provide a space to cook, SØMĀ brings the rest.
With nearly a decade in the restaurant industry – including time at the Michelin-recommended Trius Winery and Restaurant – Chef Roy had spent years curating his own distinctive culinary style inspired by his Indian roots and his love for local Canadian ingredients. With this foundation, he set out to open a restaurant in Calgary but encountered challenges in establishing a permanent space.
Chef Roy felt creatively stifled by the conventions of the restaurant industry, especially those that prioritised doing what others had done before. He realised that to tell his story through food, he would need a different approach. Meanwhile, in the wine industry, SØMĀ’s Dining Delight Director Trish found herself in a similar rut.
To address these issues and to make fine dining more approachable, Chef Roy and Trish founded SØMĀ.
In addition to a Chef-curated menu, SØMĀ provides an intimate setting and unparalleled service thanks to Chef Roy’s adaptability and Trish’s expertise in hospitality. Whether you’re hosting a corporate event or planning a gathering with family and friends, SØMĀ delivers elevated dining worthy of a five-star restaurant to your chosen space.
SØMĀ takes over SunnyCider Bar & Kitchen
Recently, SØMĀ hosted a five-course, farm-to-table dinner featuring a hand-picked selection of unique wines by Trish, who showcased her intuitive understanding of wine and food pairings.
An intimate group of twelve diners were invited to enjoy a menu that celebrated Alberta’s local ingredients alongside Chef Roy’s connection to Indian cuisine. Meanwhile, Trish poured perfectly matched wines while guiding guests through the story behind each course.
Guests were first greeted with a welcome glass of Brut Reserve from Pierre Sparr before the first course, a Dulse Brioche served with butter infused by Spruce Tips foraged by Chef Roy himself, adding a light earthiness to the dish.
Second was the Bison Smoked Tartare with Prairie Sage (yes, locally sourced), Pickled Radish, and Mustard Seeds paired with Colombelle Tannat Cabernet Sauvignon Rosé. For pescatarians, Bison was substituted with fresh Tuna. Although you can find tartare in most high-end restaurants, you’ve probably never tasted it with sage, which imparts a subtle but pleasant woody flavour.
The next course was a Cow Parsnip Fritter with Fennel Aioli and Chaat Masala. The Cow Parsnip, another local plant to Alberta, was delicately fried and offered a herby flavour reminiscent of Italian parsley and liquorice. It was all elegantly complemented by the floral honeysuckle notes of the Protea Chenin Blanc 2023.
Next up was a hand-made Water Buffalo Paneer in Nettle Palak, topped with Morel mushrooms (once again) sourced by Chef Roy. The vibrant-green Nettle sauce incorporated the Paneer’s whey water to add a mild creaminess to the dish, which was then lifted by the Louis Guntrum Riesling, a sweet and surprisingly effervescent wine.
Our intermission was a Ponzu palate cleanser before the main course – Duck with Hakata Noodles tossed with Truffle Makhani and Pickled Jicama. Thoughtfully, those with dietary restrictions were served a Crispy Skin Trout in a Coconut Sauce, deliciously sweet and spicy. To pair was Drouhin Beaujolais Village, a subtle red wine which never threatened to overwhelm the fish.
Finally, Chef Roy demonstrated his love of sweets with a towering Maritozzo filled with a delicate Woodruff Chantilly – a whipped cream lightly infused with wild herbaceous notes, paired with Cave Springs Late Harvest 2017.
By the end of the meal, we had been taken through a culinary journey rooted in Chef Roy’s fully realised culinary style and his talent for creating unexpected flavour combinations. Furthermore, Trish’s equally impressive wine pairing and exceptional service far exceeded expectations, rivalling the experience of any top-tier restaurant.
This summer, we’re all going to be looking for ways to elevate our intimate gatherings. With SØMĀ, treat your loved ones to a bespoke culinary journey, curated with care, served with passion, and shared in the comfort of your chosen space.
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Photos by @machmediamarketing
