The Tomato

The top-notch Women Chefs and Restaurateurs (WCR) mentorship organization is coming to Calgary, October 2 with an amazing roster—chefs Lynn Crawford (Ruby WatchCo, Top Chef Masters), Elizabeth Falkner (WCR past President, Chopped All-Stars), Connie DeSousa (Charcut, Top Chef) and restaurateur Sal Howell (River Café, Boxwood). Winsport exec chef and WCR member Liana Robberecht, instrumental in bringing the conference to Calgary, is chair of the first WCR event to be held outside the US.

What’s in it for you? Whether you are an established chef or restaurateur, or just starting out, come to the WCR conference to meet and learn from some the biggest names in the field. It’s an opportunity to be inspired, to gain insight and to network with hospitality colleagues. Tickets: wcrconference.info. Early bird tickets are $175, $225 after September 14.

Connie daSousa of Charcut

Chef Connie daSousa of Charcut

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Another good reason to think rescue dog—Color da Vino is holding a fundraiser for the Alberta Helping Animals Society in coordination with Mill Creek residents, Nora Bumanis and Micki Ruth, rescuers of Gracie and Merlin. Nora is an acclaimed Edmonton harpist and, with a few ESO band mates, will play a few sets, wine and snacks also included. The ticket price and a percentage of sales are being donated to the Alberta Helping Animals Society.

Monday, September 28 7-9pm $75/person.

www.colordevino.ca 9606 Whyte Avenue, 780-439-9069

Chef Nathin Bye of Ampersand 27 (ampersand27.com) had three things in mind when creating menus for Diner en Blanc. “Even though the food is made to be served cold it still has to have substance and good taste,” he says. “It has to stay true to the idea of a French picnic and the food has to be in the Parisian style of eating—nibble, take a sip of wine, share or trade a bit of bread and cheese.”

Guests chose from three options: the vegetarian Une Belle Soiree, salad, pecorino and house-made ricotta cheeses, house-made pretzels and mustards, a goat cheese vol-au-vent and a smoked single origin chocolate mousse. The Pièce de Résistance menu adds duck and chicken liver pate, a variety of house-made charcuterie, candied and smoked salmon, and a salted caramel marcaron. Saveur Traditionelle is a three-course dinner starting with a frisée and roasted beet tartlette, a confit Sunworks hen leg and thigh, marinated green bean salad, tomato, roasted fingerlings, and a vanilla and ice wine panna cotta. The organizers expect 1500 people this year on September 3. Let’s hope we don’t get hit with a deluge like last year.

Chef Nathin Bye

Chef Nathin Bye of Ampersand 27

Lots of great weather ahead to enjoy dining al fresco at patios around town. We love Pampa’s for the cheerful red lap blankest and the heat lamps. Enjoy the à la carte afternoon menu with individual skewers (shrimp, vegetables, rumpsteak) cheese platters and small plates or the traditional rodizio (service on a skewer) at lunch and dinner. What a wonderful spot to spend some time with a freshly shaken caipirinhina or glass of sangria. Look for the lively yellow patio umbrellas, Pampa Brazilian Steakhouse, 9929 109 Street, 780-756-7030 pampasteakhouse.com.
The patio at Pampa Brazilian Steakhouse

The patio at Pampa Brazilian Steakhouse

Rose Murray’s newest book contains over 250 tried and true recipes ranging from homey to dinner party-worthy, all in an easy peasy alphabetical format. Each chapter is headed by practical information on how to choose, store and cook each vegetable—lots of good stuff here. We feature the tarragon-buttered beets recipe on page 10. Rose Murray’s A-Z Vegetable Cookbook, Formac Publishing, $24.95.

RoseMurray

 

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