Chef Terri Bowles

Chef At Home in Calgary

Hello, I have been working professionally for 12 years, working in top resturuants from Calgary & BC. Always working with fresh local produce and meats.

I've worked in many vegetable forward places such as pilgrimme(Galiano Island), Deane House(2017) & Joy Road catering(Okanagan).

But don't worry my meat & Fish cooking skills are also mastered, I just think not enough people think about how to make vegetables interesting.

For the past few years I have been working in remote back country semi luxury lodges creating new and exciting menus daily.

I like to infused Asian flavors into canadian contemporary foods as well as French & Italian, dabbling into some German/Eastern European.

I have my own portable pizza oven and krono charcoal grill that can be brought to add to your dinner.

I have curated many different styles of menus for you to try with 4&6 course menus. If your function has a theme I have a menu to match the flow and keep things interesting!

All menus have the ability to upgrade to high end product(such as waygu, caviar, foie gras etc) for an additional cost.

Wine pairings are also available at additional costs which depends on the services chosen.

For me, cooking is...

Personal, my art & craft. A hobby that consumed me and has given me so much.

I learned to cook at...

Informally at every resturaunt I have worked at, most notably would be working with Jamie Harling. Formally S.A.I.T for CCC & Red Seal

A cooking secret...

You'll have to hire me to find out!

My menus

Foothills Indulge

STARTER

Choose 1 dish

Fresh oyster & minonette

Pork cheek croquettes with a smoked gouda mornay sauce

Grilled sourdough with seasonal whipped butter

Bison tartare with beef fat pomme anna, smoked aoili, pickled blueberries & spruce

FIRST COURSE

Choose 1 dish

Roasted beet salad with dill, whipped goat cheese, arugula & compressed pears (vegetarian)

Albacore tuna crudo with fennel, smoked black pepper, fennel, raddichio, beet & white balsamic reduction & spruce, watercress

Winter greens salad with citrus vinagrette, maple pecans, craisins & goat cheese

MAIN COURSE

Choose 1 dish

Seared duck breast with herbed risotto, grilled radicchio, spiced fig jus

Grilled maitake with truffle polenta, Italian salsa verde & hazelnut gremolata (vegetarian)

Seared salmon with arugula & fennel citrus salad, pepper fregola

Braised beef chuck with pomme purée, truffle jus & glazed baby carrots

DESSERT

Choose 1 dish

Citrus pavlova & pistachio

Rose & lemon tart

Coconut panna cotta, lime curd & blueberries

Zabaione with fresh fruit

Sun-Drenched Med

STARTER

Choose 1 dish

Bruschetta on ancient grain sourdough baguette (vegetarian)

Smoked hummus with pickled vegetables, pumpkin seeds

Chicken kebabs with tzatziki

FIRST COURSE

Choose 1 dish

White bean panzanella with anchovy vinagrette, smoked olives, pickled red onions, feta & parsley

Cured sea bream with cold pressed olive oil, lemon aoili, fennel, cherry tomatoes, trout roe & arugula

Beef moussaka

MAIN COURSE

Choose 1 dish

Lemon & olive oil marinated cod with Moroccan lentils, roasted cauliflower & sumac chermoula sauce

Ras en hounat spiced lamb with saffron couscous, preserved lemon chermoula, grilled peppers & baba ganoush

Chicken breast, lemon oregano potatoes, grilled broccolini & pesto

Smoked cauliflower, braised cannellini beans with Italian salsa verde & hazelnut gremolata (vegetarian)

Beef

DESSERT

Choose 1 dish

Baklava cheesecake

Citrus pavlova & pistachio

Rose & lemon tart

Bow River Japanese Fusion

STARTER

Choose 1 dish

Tuna tartar on crispy rice

Assorted chicken yakitori

Hokkaido scallop nigiri, umeboshi gel & cucumber ginger sauce

Smoked beets with black garlic vinagrette, toasted sesame & kale cracker

FIRST COURSE

Choose 1 dish

Mixed greens with wafu dressing

Cured Hamachi, citrus ponzu, pickled radishes, dashi aioli, scallions

Beef tataki with mustard ponzu, fresh radishes, Mizuna greens, grated horseradish

MAIN COURSE

Choose 1 dish

Miso cured cod with sticky rice,edamme & seasame ginger sauce

Pork belly or chicken ramen with toasted spelt noodles, varity of broth(miso, vegetable, tonkatsu), 8 minute egg, steamed bok choi & charred corn

Grilled Waygu Beef with shrimp takoyaki, truffle mayo, side salad

Miso cured Tofu with sticky rice, edamame, pickled radishes, nori & sesame ginger sauce

DESSERT

Choose 1 dish

Matcha clafoutie with raspberries & whipped cream

Yuzu tart

Pavlova with Yuzu curd, toasted seasme & raspberries

Milan to Sicily

STARTER

Choose 1 dish

Ossobucco arancini

Foccocia with 18 year aged balsamic & cold pressed canola oil

Culgeriones in a lemon caper sauce & arugula

FIRST COURSE

Choose 1 dish

Beef carpaccio with anchovy aoili, parmesan, arugula

Mushroom carbonara with bucatini

MAIN COURSE

Choose 1 dish

Chicken breast, lemon oregano potatoes, grilled broccolini & pesto

48 hr sous vide Pork belly & scallop with beet greens , parissine gnocchi , beet puree & preserve lemon

Charcoal grilled bistecca florintina with roasted potatoes, seasonal vegetables choice of bone marrow jus or truffle(additional costs)(4 people min)

Seared branzino with risotto Nero, tomato & fennel arugula salad, lemon oil

Swiss chard & ricotta ravioli with toasted pine nut, garlic cream sauce, balsamic & micro basil

DESSERT

Choose 1 dish

Classic tiramisu

Champagne zabaglione with fresh fruit

Panna cotta with lemon curd, meriange & fresh strawberries

Continental Drift

STARTER

Choose 1 dish

Citrus Hokkaido scallop ceviche with tortilla chips

Duck confit laarb

Thai shrimp tart with peanuts

Octopus carppaccio with chorizo, olive oil, avocado & arugula

FIRST COURSE

Choose 1 dish

Hamachi with mango, infused coconut, pickled radish & tajin

Thai beef tartar with lime coconut sauce & herbs

Bahn mi chicken liver parfait with pickled vegetables, cucumber, cilantro & garlic satay sauce

Local mixed greens with Tamarind vinagrette, mango, radishes, cashews, mint, crispy shallots & garlic

MAIN COURSE

Choose 1 dish

Marinated flat iron steak with vermicelli, mixed greens & nuoc cham sauce

Hianesse chicken roulade, rice, lemon grass broth, cucumber & scallion ginger sauce

Grilled chicken with spicy buldolk fettuccine carbonara, broccolini, miatake mushrooms

Miso cured cod with sticky rice,edamme & seasame ginger sauce

Braised tofu pad thai with grilled miatake mushrooms

DESSERT

Choose 1 dish

Matcha cheesecake with Oreo & strawberries

Coconut panna cotta with lime curd & blueberries (vegetarian)

Yuzu curd, soy panna cotta & black sesame cracker

Holiday

STARTER

Choose 1 dish

Focaccia with oil & vinegar

FIRST COURSE

Choose 1 dish

Winter mixed greens with roasted beets, citrus vinagrette, maple pecans, cranberries & goat cheese

MAIN COURSE

Choose 1 dish

Braised beef chuck or tenderloin with pomme purée, peppercorn jus & glazed baby carrots

Chicken breast, lemon oregano potatoes, grilled broccolini & pesto

Sousvide butternut squash stuffed with mushroom & walnut pate with all the same sides

DESSERT

Choose 1 dish

Chocolate budino & hazelnut

Bow River Winter Cool

STARTER

Choose 1 dish

Sprouted ancient sourdough with whipped marrow butter

French onion tart with roasted chesnut puree

Oysters & minonette

FIRST COURSE

Choose 1 dish

Winter mixed greens with roasted beets, citrus vinagrette, maple pecans, cranberries & goat cheese

Beretta farms waygu beef carpaccio with winter truffle aoili, Deepwater farms watercress, Parmesan & 18 year aged okanagan balsamic vinegar, fresh made potato chips

Coffee cured king salmon with cardamom carrot sauce, dill apples & matsusuki mushroom purée

MAIN COURSE

Choose 3 dishes

Braised beef chuck or tenderloin with pomme purée, peppercorn jus & glazed baby carrots

Chicken roulade wrapped with prosuitto, parissine gnocchi, Charred Brussels sprouts , Parsnip puree & cranberry compote

BC wild caught salmon with deep water farms arugula, fennel & pomegrante salad, ras el hounat spiced canadian black lentils & citrus vinagrette

DESSERT

Choose 1 dish

Chocolate & hazelnut mousse with raspberry

Spiced pear cake with cranberry coulis & vanilla yogurt sorbet

Citrus pavlova & pistachio

Bow River Summer Fusion

STARTER

Choose 1 dish

Grilled vegetable skewer with dip

Assorted chicken yakitori

Scallop nigiri with cucumber & umeboshi

FIRST COURSE

Choose 1 dish

Mixed organic summer greens with edible flowers, honey vinagrette & bee pollen

Caprese salad with 18 year aged balsamic vinegar, pesto & buratta

MAIN COURSE

Choose 1 dish

Grilled herbed Chicken, roasted new potatoes, broccoli, smoked cauliflower puree

Grilled marinated steaks with mixed summer strawberry salad, roasted new potatoes & chimmichurri

Seared salmon with asparagus, summer ratattouille braised lentils & arugula pesto

DESSERT

Choose 1 dish

Champagne sabayon with fresh fruit

Strawberry shortcake

Chocolate S'more tart & fresh fruit

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Chef Terri's reviews

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12 services

Wow - what an experience!! My husband and I booked Chef Terri for our 10 year anniversary dinner and she did not disappoint! Right from the beginning her communication was quick and she had no problem modifying her seasonal fall menu to accommodate my husband's dietary restrictions (celiac and lactose allergies). She was punctual, polite and incredibly efficient in the kitchen. In no time at all she was plating gorgeous dishes that tasted incredible! It was an amazing dinner that we thoroughly enjoyed. Her clean up was just as effecient and she left the kitchen spotless! 10/10 experience and I would not hesitate to book her again! Thank you Chef Terri!