The Tomato

ucellino

Opening soon: We’re counting the days until the Ucellino opening (10349 Jasper Avenue); Situation Brewing is now officially open (8104 Gateway Boulevard) and sometime in June is Bar Clementine’s debut in the Pearl tower.

Do you love schnitzel? From June 4 – June 11 explore European schnitzel in all its delicious glory during Schnitzel Week at the Bistro Praha (10117 101 Street, 780-424-4218, bistropraha.com) Schnitzel specials are served after 5pm only, best to make a reso to make sure you don’t miss it.
Meet JoieFarm’s Heidi Noble at a YegWomen in Wine Masterclass. Heidi makes fabulous wine and it will be a treat to hear what she has to say about wine, winemaking and operating a winery. The class is at RGE RD (10643 123 Street), Monday June 13. Tickets: https://www.eventbrite.ca/e/masterclass-with-heidi-noble-owner-executive-winemaker-at-joiefarm-winery-tickets-25650637748?aff=erellivmlt#tickets
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Spud is offering a pick-up service for their customers desiring to help displaced Fort McMurray residents. You can leave the following items in your SPUD boxes for donation: new toiletries; new socks and underwear; new pillows/bedding; new basic sweatpants and t shirts; baby food and formula; diapers and wipes; pet food and supplies or bottled water. In Edmonton and Calgary, any baby items and bottled water left in your box for donation will be matched by SPUD. Or, donate to the Canadian Red Cross Alberta Fires Appeal here: https://donate.redcross.ca/ea-action/action?ea.client.id=1951&ea.campaign.id=50610&_ga=1.90107548.62664588.1462394976, or directly from your SPUD account —search REDCRO from your SPUD account.

rge-rd1

Every summer for the last six years Shannon and Danny Ruzicka of Nature’s Green Acres have opened their farm for a spectacular dinner with RGE RD. This year their don’t miss multi-course extravaganza, complete with a horseshoeing demo (Danny is a licensed farrier) and tours of the property, starts at 3pm, Saturday August 20, at the farm near Viking.Tickets are $150 all in: http://www.naturesgreenacres.com/rge-rd-dinner.html. For a taste of what to expect: http://thetomato.ca/2011-september-october/down-by-the-buffalo-jump

Nominate your green thumb neighbour for the City of Edmonton’s Front Yards in Bloom progrhttp://thetomato.ca/2011-september-october/down-by-the-buffalo-jumpam in the edible front yards category. http://coewebapps.edmonton.ca/frontyards/

Visit http://www.edmonton.ca/programs_services/landscaping_gardening/front-yards-in-bloom.aspx for all the rules and regs.

farmtofork

Fresh carrots and spinach, Alberta beef and white beans are the stars of the 90 per cent local menu chef Jason Oliver has created for a Green Party of Alberta fundraiser at Farm to Fork Eatery (2755 Broadmoor Boulevard, Sherwood Park), Sunday, June 12. Keynote speaker is Brenda Barritt of Alberta Food Matters (Growing Food Security in Alberta). Tickets, $100, https://www.eventbrite.ca/e/100-mile-diet-dinner-spfs-green-party-fundraiser-tickets-24817755575

Enjoy Hicks Fine Wines Annual Spring Open House (150 Bellerose Drive, St. Albert, 780-569-5000, hicksfinewines.com): this Saturday from 2pm-5pm and on June 9, 7pm, A Trendy Tasting, $40. There is always something to sample Fridays from 
3pm-6pm and on Saturdays, 2pm-5pm.
Become a Churrasco Master during a cooking class at Pampa Brazilian Steakhouse (9929 109 Street, 780-756-7030, pampasteakhouse.com) this Saturday and on June 4, 11. Visit their website to book.
UnWined Fine Wine Spirits and Ales, (512 St. Albert Trail, 780-458-4777 and #203, 10205 101 Street, City Centre, 780-421-0015, unwined.biz) has two excellent tastings coming up: Tuesday, June 7, Scotland the Brave with Andrew Campbell Walls, https://www.eventbrite.ca/e/scotland-the-brave-tickets-25492671266 and Tuesday, June 14, 7:30pm, The Accidental Sommelier Series Wine Fundamentals; Chardonnay and Cabernet Sauvignon, $20, call 780-458-4777.
The next ATCO Blue Flame Kitchen Lunchtime class, Pot Luck Party, is on June 10. After work classes: June 15, Father’s Day BBQ Demo, and on June 29 there is a hands on Mexican Fiesta class. On June 25, 10am – 12pm, ATCO Blue Flame Kitchen offers the Farmer’s Market Feast hands-on class, which includes a trip to the City Market. Call 780-420-7282, come by in person, or email sydneyhaubrich@atco.com to book.
nettles

Sauteed Nettles 
with Black Garlic
An easy seasonal side dish. Be careful handling the nettles; wear gloves and use tongs.

2 c nettles leaves (or spinach, kale or swiss chard)
2 T extra-virgin olive oil
juice of ¼ lemon
3 T black garlic* chopped
kosher or sea salt and freshly-cracked pepper

Preheat a large sauté pan on medium heat with the oil. Using tongs, place the nettles into the pan and stir until they start to wilt. Add the black garlic and lemon juice and cook until the leaves are completely wilted and the mixture is hot. You may need to add a bit of water to keep the nettles from browning.

To serve: Place nettles on a serving dish, drizzle a bit of oil over and serve with some extra lemon. Serves 4

*
Black garlic (fermented garlic) is available at the Italian Centre Shops).

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