The Tomato

Mar 22 2017

some mighty fine riesling at the glass monkey

Join Alan Dickinson of Synchromesh Winery for a winemakers dinner at the Glass Monkey (5842 111 Street, The Dickinson family makes stellar wines at their property near Okanagan Falls. Taste four single vineyard Rieslings and one Pinot Noir paired with five courses, Wednesday, March 29. Tix: $79/p ++, call780-760-2228 or email for reservations.

Want  to know more about  Synchromesh?

jonesing for some newget?

Get your Newget fix at Make It! The Handmade Revolution, March 24-26 at the Northlands EXPO Centre (7515 118 Avenue) on Friday, March 24, 11am -9pm; Saturday, 10am-6pm and Sunday, 11am-5pm. Tix $5. Then come on over to the Tomato Cooking Stage at the Home & Garden Show to see chef Massimo Capra in action!

bear and the flower at chartier

Enjoy the next Swine and Dine at Chartier (5012 50 Street, Beaumont) with a cocktail and three courses featuring pork from Bear and the Flower Farm, on Monday April 10. Tix, $75,

bubbles and burgers? oh yeahh.

Dinner before the show? Here’s one we can’t resist — a bottle of Taittinger Brut Prestige paired with two delicious Angus beef burgers and truffled Parmesan fries, $135. At the Hardware Grill, 9698 Jasper Avenue, 780-423-0969.

love your new kitchen?

Tell us all about it! Nominations open today for the 2017 Tomato Kitchen Design Awards. The contest is open to all kitchens finished by December 31, 2016. Categories include new construction, renovations, commercial kitchens and institutions. Find all the details:

use the TKDA symbol and image if possible

brunch Mexican style at Dogwood Riverside

Chef Stuart Whyte makes delicious Mexican-inspired brunch at the Dogwood Café at Riverside Golf Course (8630 Rowland Road) Sundays from 9am-3pm. Think breakfast burrito, torta de huevo frito (fried egg sandwich), and their delish take on eggs bennie, huevos benedictos rojas. Perk up your egg dishes at home with Stuart’s pickled red onions.

2½ c white wine vinegar
1 c water
⅛ c sugar
1 T coriander
2 T salt
2 large red onion
1 oz rhum

Bring all ingredients except for the onions to a boil and steep for 10 minutes. Add onions and cook for 3 minutes. Makes about 1 cup. Keeps refrigerated for one month.

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