The Tomato

Apr 5 2017

bender is here

The first week of May is a big week for wine lovers. Here is a don’t miss: Join noted German winemaker Andreas Bender for dinner at Kitchen by Brad, Wednesday, May 3, 6:30pm. The multi-course dinner will be paired with Bender wines from the Mosel and Pfalz regions, as well as delicious craft beers from Franconia, including beers from the second oldest brewery in the world. TIX: $145/p+, limited seating, email info@kitchenbybrad.ca.


Wonder how Mosel Rieslings achieve that crazy minerality?
Andreas Bender holds pieces of grey and red slate from his vineyards high above the Mosel.

Photo Mary Bailey

make mine curry

The Local Omnivore (10933 120 Street, 780-660-1051, http://www.thelocalomnivore.com) is not just a delish spot for breakfast. They make some seriously good smoked and cured meats to take away. Such as; yellow curry, hot Italian and the Uke garlic sausages (each are $13.50/ four pack, about ½ kilo). The sausages are all-pork made from whole pigs delivered to the resto from Bear and the Flower Farm. “We’re figuring out the rotation so we use a whole pig per week,” says co-owner Ryan Brodziak. About 70 per cent of the sausages are sold out of the deli case, where you can also find their TomatoTop100 bacon. Fans of the recently retired Omnivore food truck will be thrilled to know that it will be back in action this summer. As well, there are a few pop-ups in the planning stages. Yaay!

two more don’t miss events at northern lands

What’s the deal with sulfites? Is organic wine better for you?  Is red wine good for your heart? Have all your wine and health questions answered at Wine & Health: The Truths, Myths & Somewhere In-Betweens, Thursday, May 4, 6pm. With doctors Ian D’Agata and Michael Apstein, Harvard-trained physicians who are also well-respected and entertaining wine writers. At the Edmonton Clinic Health Academy, U of A Campus, Rm 2-490,11405 – 87 Avenue) TIX: $5/p, https://www.eventbrite.ca/e/wine-health-the-truths-myths-somewhere-in-betweens-tickets-32718932207

Join CCC bronze medalist and Prairie Noodle chef Eric Hanson and Vancouver’s entertaining Vikram Vij as they play with unconventional food and wine pairings at Mythbusters: Who Says You Can’t Pair Wine With ….,Thursday, May, 3pm at Woodwork, 10132 – 100 Street. With Northern Lands founder Gurvinder Bhatia. TIX: $50/p, https://www.eventbrite.ca/e/mythbusters-who-says-you-cant-pair-wine-with-tickets-32507351363

colomba de pasqua bread pudding

Colomba de Pasqua, the sweet and airy dove-shaped Italian specialty makes a delicious bread pudding, ideal for Easter brunch. Here’s how:

Preheat the oven to 350°F. Grease a 9×12 baking dish. Reserve. Break the colombo di pasqua into bite-sized pieces. Place in a single layer on a baking sheet and toast for about 10 minutes or until lightly browned and crispy. While the bread is toasting, make a custard with 3 large eggs and the yolks from 8 more, 5 cups light cream, 2 t vanilla, ½ t pure almond extract, 1T fresh orange juice and about 1 t orange and lemon zest. Whisk until blended. Place bread chunks into the prepared baking dish and pour custard over. You could add ½ c raisin too if you like lots of raisins. Let sit for about 10 minutes to allow the custard to be taken up by the bread. Scatter the top with a ½ cup sliced almonds.

Place the baking dish into a larger pan. Carefully pour hot tap water into the larger pan until the larger pan is half-full of water. Cover the larger pan loosely with aluminum foil and make a few slits to allow steam to escape. Bake for 45 minutes. Uncover and bake for another 45 minutes, or until the top of is golden and the custard is set. Serve warm or at room temperature.

Serves 10-12.


Colomba di Pasqua by Edmonton’s Canova Bakery

© Copyright 2017 - The Tomato