Combine more than 150 kilograms of flour, 165 kg of icing sugar, 16 litres of egg whites, 10 pounds of candy, two pounds of spices and sprinkle in some love — that’s the recipe Fairmont Palliser executive chef Eraj Jayawickreme used to create a life-sized gingerbread house in downtown Calgary.
Unveiled Friday, the project is an amalgamation between the Fairmont Palliser Hotel, which provided the expertise, the Drop-In Centre, whose clients helped with the design, and the Calgary Food Bank.
On display until Jan. 2, 2018, children can go inside the three-metre by two-metre by two-metre structure by making a cash
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