Traveling to Calgary for business? ExecSuite Tower is licensed for short term stays and offers more space and lifestyle choices than a traditional hotel room. Plus save up to 50% compared to a downtown hotel!
For more information
CALL US NOW.
|
Testimonials
|
Here are some recent comments from our guests...
Why would anyone want to pay more and stay in a single room hotel room? This place was better priced, a whole apartment to use, excellent amenities and parking included. It was located in an excellent area close to the river and downtown. I walked easily into the downtown business area. I will definitely stay here again.
- Lisa
Blown away on how perfect this place is. Parking was great. Location superb...and above all quiet.
- Jibs
We were in Calgary for a week this past August. The apartment was perfect for our stay. It was exactly as described and spotlessly clean. It is very well located for walking almost anywhere. We had a car for day trips to Banff and Lake Louise and appreciated the parking. The important things (comfortable bed, nice linens and towels, good shower water pressure) were all good. My husband and I would most definitely stay here again and would recommend ExecSuite highly.
- Kim
|
Pumpkins are a member of the gourd family, which includes cucumbers, honeydew melons, cantaloupe, watermelons and zucchini. These plants are native to Central America and Mexico, but now grow on six continents. The largest pumpkin pie ever baked was in 2005 and weighed 2,020 pounds. Pumpkins have been grown in North America for five thousand years. They are indigenous to the western hemisphere. The heaviest pumpkin weighed 1,810 lb 8 oz and was presented by Chris Stevens at the Stillwater Harvest Fest in Stillwater, Minnesota, in October 2010.
Pumpkins are low in calories, fat, and sodium and high in fiber. They are good sources of Vitamin A, Vitamin B, potassium, protein, and iron.
|
Monday, October 9, 2017 CLOSED
The ExecSuite office will close on October 9th for Thanksgiving and will resume normal business hours on Tuesday, October 10th at 7am.
|
|
 |
|
The Dahlsen - ExecSuite's Funky Studios
|
The Beltline district is within easy walking distance of the downtown core and is situated near the trendy 17th Avenue area where you will find unique shops, bistros, clubs and restaurants.
What you'll find:
* Hardwood floors
* Weekly housekeeping
* Digital Cable
* Hard wired or wireless internet
* Private telephone with voicemail
* Queen-sized bed
* Stainless steel appliances
* Stylish furnishings
* Quality linens and bathroom amenities
* Kitchens stocked with dishes, cookware, utensils and more
* 24-hour, on-site management
* No charge laundry facilities
* Surface parking
Contact us today for more information or
to secure a suite.
|
25 Wonderful Fall Hikes
|
Alberta is all about wide open prairies, rolling foothills, boreal forests, striking badlands and majestic mountain terrain. Our province comes alive in the fall with lovely fall sunsets and vibrant fall colours. Enjoy the crisp air and check out this link to a fabulous list of beautiful
autumn hikes.
|
Can travel apps really help you stay
productive when you're on a business trip? Click here for
a great list of helpful apps, most of which are free.
|
Italian Sausage Soup
|
Fall is here and it's soup time! If you're staying at ExecSuite, you can whip up this healthy meal in your fully equipped kitchen. This hearty and easy-to-make soup is also a great way to use up excess garden zucchini.
Ingredients
- 1 pound Italian sausage, casings removed
- 1 clove garlic, minced
- 2 (14 oz) cans beef broth
- 1 (14.5 oz) can Italian-style stewed tomatoes
- 1 cup sliced carrots
- 1 (14.5 oz) can northern beans or bean of your choice
- 2 small zucchini, cubed
- 2 cups spinach - packed, rinsed and torn
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves until just wilted, about 5 minutes.
|
|
|
