The Tomato

October 5 2016

cook like a chef at the tomato pro-am

Think you’ve got the stuff to cook with an award-winning chef? Find out at the Tomato Pro-Am. Enter to win a spot cooking with either Doreen Prei or Shane Chartrand during the Tomato Food Stage Pro-Am, Sunday, October 23. The teams will have 30 minutes to make their dish. Yes, there are prizes! How to enter: Send an email to The small print: contestants must be able to be on the Tomato Stage (Northlands) from noon until about 3pm on Sunday, October 23.


dine like it’s 1996 until October 21

The Hardware Grill celebrates 20 years in business this month and we get the presents–dishes from the original 1996 menu at the original prices. This week it’s bison short ribs ($20) and their classic Sambuca prawns ($9). Hardware will begin serving lunch October 6 on Wednesday to Friday until November 21, then Monday through Friday to accommodate holiday parties until December 23. Reservations always recommended.


ricasoli dinner at the glass monkey

Enjoy the wines of the historic Chianti estate Ricasoli, Wednesday October 12, at the Glass Monkey Gastropub (5842 111 Street, 780- 760-2228, with special guest Olalla Corona Lopez. Five courses with six wines, $95, 6pm start. Tickets: Janine@theglassmonkey.


wine of the week — a trio of jaboulet parallèle 45 côtes du rhône

Parallèle 45 are icon wines of the Rhone valley. The label, created by Paul Jaboulet Aîné in 1950, alludes to the 45° north latitude which runs two kilometers from the cellars. Some icons coast on their rep – this is definitely not the case here. The Frey family (owners of Jaboulet since 2006) continues to devote hand-picked fruit and subtle winemaking to the production of the entry level Parallèle 45 wines, creating an excellent introduction to the flavours of the region. The upshot? Wines you can afford to serve at your Thanksgiving table, even to the person who brings one bottle and drinks three.
Find at better wine shops, $20.

The Parallèle 45 Rosé (Grenache, Cinsault, 10 per cent Syrah) has peppery aromas with flavours of red fruits, well-balanced acidity and enough body to work with the heavier flavours of fall. Think pre-dinner, curried pumpkin soup, turkey leftovers.
The Parallèle 45 White is a southern Rhone blend of 50 per cent Grenache Blanc, 20 per cent Marsanne and Viognier along with 10 per cent Bourboulenc creating aromas of white flowers and summer fields, fresh citrusy flavours and enough weight to stand up to turkey with all the trimmings.
Parallèle 45 Red there is nothing not to like about this Grenache/Syrah blend which tastes of herbs, anise and red fruits with lovely round tannins providing just the right amount of structure followed by a delightfully peppery finish.

cook like a brazilian at Pampa

Learn how to Brazil’s national dish, feijoada, and how to grill meat like a Brazilian during a Pampa cooking class. The three-hour class for a maximum of eight people includes both demos and hands-on instruction, including how to make their delish guava cheesecake.

Classes are $119/person all in and run October 15 and October 22. Call to register 780-756-7030. More info? Visit

30th anniversary gala for edmonton epicurean society

The Edmonton Epicurean Society celebrates 30 years of convivial events with a wine-tasting reception and three-course dinner in the Wedgwood Room at the Fairmont Hotel Macdonald October 25. No details yet on which wines with what course but we do know lamb will be served. For tickets or more info visit

season of mists and mellow fruitfulness and giant pumpkins

These pumpkin-shaped legacy pieces will be on autumn tables for decades. The Le Crueset Pumpkin Dutch Oven Casserole (2.1 litre, $250) is a seasonal piece in the classic Flame colour. The black matte cast iron knob is positioned off centre to mimic nature.

The Staub Black Pumpkin Dutch Oven Casserole (3.2 litre, $400) comes with a decorative brass handle, which is oven-safe to 500°F.


last chance for outdoor markets

Remember the outdoor farmers markets are open this weekend, as well as the Green & Gold community garden which has bulk buys on beets, potatoes and green tomatoes. Consider making fried green tomatoes as a Thanksgiving side dish.

Fried Green Tomatoes

A delicious way to use up the green tomatoes we have this year. It’s also a fun dish to make with kids.

4 small to medium sized green tomatoes, sliced ¼ inch thick
sea or kosher salt and fresh-cracked black pepper
½ c flour
½ c buttermilk or plain kefir (the kefir makes a nice substitute for buttermilk, adding the requisite tang) or milk
dash hot sauce (optional)
½ c yellow cornmeal
1 c panko breadcrumbs
2-3 fresh thyme leaves and oregano leaves, chopped fine
canola oil for frying

Preheat the oven to 200°F.

Prep two baking sheets one with parchment or wax paper and one with paper towels. Reserve.

Place flour in a shallow bowl. Whisk buttermilk and hot sauce if using in another shallow bowl. Set aside. Whisk cornmeal, breadcrumbs and chopped herbs in a separate bowl. Reserve. Season tomato slices and dredge each in the flour, tapping on the side of the bowl to remove any excess. Bathe each in the milk mixture, followed by a dip in the cornmeal mixture, making sure both sides have a nice even, not-too-thick cornmeal/bread crumb coating. Place each slice on the baking sheet.

Heat 3/4 inch of oil in a medium skillet to 350°F. Place a few slices in the pan, do not crowd and fry until golden, about 2-3 minutes per side. Season and transfer each batch to the paper towel -covered baking sheet. Keep warm in the oven while you fry the other batches. Serve warm, with mayo or salsa.

Serves 4-6, can be doubled.

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