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we have lost someone precious Gail Hall lost her battle with cancer Wednesday morning. Gail was a leading light in the Edmonton food scene as a teacher, travel guide, Red Seal chef, Gold Medal Plates judge and, especially, as a passionate advocate for local food. Thousands of people enjoyed cooking classes in her loft and tours of the City Market as well as culinary destinations around the world (most recently to Nova Scotia) with her company Seasoned Solutions. Our condolences to her husband Jon Hall, her family, friends, colleagues and to the #yeg food community. |
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support foods for thought Those in hospitality know the heavy toll it can deliver — the restaurant business is notorious for high rates of substance abuse, depression, anxiety and suicide. Three #yeg chefs, Dan Letourneau, Cory Rakowski and Stuart Whyte, said enough. “We have started an organization dedicated to breaking down the stigma surrounding mental health in the industry and start providing support and resources where needed,” says Cory. Join them November 22 at the Dogwood Café for Food for Thoughts. Chefs Darren Cheverie, Doreen Prei, Kerry Bennett, Cory Rakowski along with city counselor Scott McKeen and psychologist David St. Arnault are among the speakers so far. There will also be a reception and silent auction. All funds raised benefit Momentum Counselling and the Anchor Men’s support group. Tickets, $35/pp https://www.eventbrite.ca/e/food-for-thoughts-tickets-28999836291?aff=efbevent
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¡vamos a comer! Chefs Israel Alvarez and Matthew Marcotte of Canteen are making two COMAL Mexican Table pop-ups, Tuesday, November 29 and Wednesday November 30, at Café Linnea (Holland Plaza, 10932 119 Street). No word yet on the menu but Comal dinners are always flavourful and inventive. Don’t delay, there are only 22 seats at each. Tix, $85/pp here: https://www.eventbrite.ca/e/comal-mexican-table-dinner-tickets-28843422453 |
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who wants chili? The Glass Monkey (5842 111 Street, 780-760-2228, http://www.theglassmonkey.ca) garnered top spot at the CFR Chili Cook off last weekend. The chili, created by exec chef Darcy Radies, involved 22 pounds of skirt steak, seven different kinds of peppers, star anise, Mexican chocolate, anchovies, marmite, a glug of Bulliet bourbon and, oh yeah, beans. Order the best darn chili in the land at the restaurant Wednesday and Thursday night, and they just might give you the recipe.
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privada’s winter pop-up Experience a multi-course tasting menu at Privada (21 Perron Street, St Albert, 780-569-5479, http://www.privadawinebar.com) with chef Tony Krause, Monday, November 14 or Tuesday, November 15. Tix, $110/pp, available here:
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