The Tomato

Sept 7 2016

bacon day

Love bacon? Don’t miss Bacon Day at the Workshop Eatery (2003 91 Street Southwest, 780-705-2205, Saturday, September 10 at 6pm. Chef Andrew Cowan (Northern Chicken) will be returning to compete for the third time in the Bacon Dessert Cook-off. Irvings Farm Fresh, Wild Game Consultants, Gordon Food Service

Baseline Wine & Spirits and River City Event Rentals have donated food and services to make sure that 100 per cent of the proceeds go to the Youth Emergency Shelter (YESS). The goal? $25K.


experience tartare

Bistro Praha (10117 101 Street, 780-424-4218) has a Tartare Experience — their classic filet mignon as well as avocado tartare and tuna tartare—every Friday night in September and October. The full menu is also available along with their specialized list of imported beer and wine. Open late, seven days a week, downtown.



Want to tell your chenins from your chards? Or learn why some wines taste like vanilla and others like butter? Start your wine education journey and learn to taste like a pro in a WSET Level 1 Foundation one day intensive class, Saturday, October 15. Wine Spirit Education Trust (WSET) programs, considered the gold standard in effective wine education, are taught in 58 countries. Call Angela Landon 604-988-8009, 1-888-988-8009 or email to register.

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 a tweet, facebook or instagram message with the hashtag #tomatoproam. Or 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.

The Tomato’s food stage at the upcoming Edmonton Fall Home Show

gotta get some newget

The Newget Kompany will be at the City Market Downtown on 104 Street on September 10, 17, 24 and October 1, 8. We can’t wait for the return of our favourite holiday Newget, Perfect Pear, such a delicious combination of dried pear, pistachios, rosemary, roasted almonds and creamy white chocolate.


schedule change

Winopedia, Fundamentals of Wine tasting at Aligra (Entrance 58, WEM, 780-483-1083, has been rescheduled from September 13 to October 4. Tix:

buen provecho

We are big fans of chef Israel Alvarez. Experience his delicious flavours at a COMAL Mexican Table at Get Cooking, Saturday, September 24 and Sunday September 25, featuring a cocktail, a botana, followed by two taco courses with handcrafted tortillas made from specialty field corn along with savoury salsas and dessert, $55. Comal dinners always sell out quickly. Tix:

central italy earthquake relief

“My family’s home was in an earthquake in the’80’s,” says chef/restaurateur Daniel Costa, “so I had to do something.” Corso 32, Bar Bricco and Uccellino offered special pastas to raise funds for the Italian Red Cross (at last count over $2000).

Daniel Costa’s Bucatini all’Amatriciana

“Thinking of the town Amatrice during this tragedy. Amatrice is the birthplace of some of the greatest dishes and cooks in all of Italy. Here is a simple favourite of mine.” Daniel Costa.

500 g bucaatini
1 c guanciale, cut into thick matchsticks
¾ c Pecorino Romano, finely grated
1 T chili flakes
1 T kosher salt
1 T olive oil
1 796 ml can San Marzano tomatoes, crushed by hand

Bring 6L of water to a boil in a large pot with 3T of salt. Heat a large frying pan over medium high heat. Add the guanciale and cook until the fat is rendered out and golden. Remove the guanciale from the pan. Add the crushed tomatoes, chili flakes and salt. Cook for 10 minutes, stir frequently.

While the tomatoes are cooking, cook the bucatini until al dente (about 1 minute prior package instructions). Reserve 1 cup of pasta cooking water. Once the pasta is cooked, drain or using tongs drag it into the pan. Return the pan to high heat, add 1/2 of the reserved cooking water. Cook for about 1 minute or until the liquid is thick and coating the pasta. Remove the pan from the heat. Stir in the guanciale and pecorino. Add a little more pasta water if the sauce is to stiff. Serve immediately with more Pecorino.

all’Bucatini Amatriciana

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