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we have lost someone precious
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calling all cooks and chefs! Pop into the WCR plug in this Sunday, November 20, 3-5 pm at Atlas Steak + Fish (Casino at Rogers Arena, 10224 104 Avenue). Meet chef Shelley Robertson, learn how to move your career forward with the Women’s Chefs and Restaurateurs Association (WCR) and get a peek at the new resto. RSVP: bobbi@cheesecakecafe.ca
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from the wild pop-up party this Thursday Enjoy delicious foods harvested from the wild; meet Kevin Kossowan and Jeff Senger, the hosts of the From the Wild show; see a preview of season three and drink Steam Whistle beer at the From the Wild Pop-Up Opening Party, Thursday November 17, 6-8pm at Kent of Inglewood (10816 Whyte Avenue, just down from Knifewear). Wild living enthusiast and From the Wild shop owner Kevin Kent thinks you should enjoy the wilderness and eat the delicious bounty, especially when it’s cooked over a wood fire. The pop-up shop is stocked with gear field-tested by the Kevins, including Len Thompson lures; Kurosaki hunting knives, Lodge and Finex cast iron pans; Hultafors axes; bear spray; Wool Power merino underwear and Sangudo Meats jerky and cured sausages. “From the Wild is for people who like to learn, be challenged, do amazing things and eat like a king, with people you’ve built the deepest of bonds,” says Kevin Kent.
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candy with love We are excited about Caramia Caramels, hand-made with top quality ingredients, absolutely delicious and made right here in Edmonton. Yummy flavours— classic vanilla caramel is joined by seasonal candy cane and hot chocolate along with Srirachi roasted almond (a sweet and spicy hit of flavour), smoked maple bacon and London Fog latte, possessing just the right amount of citrusy bergamot. Sisters Tammy and Alysia Lok aren’t kidding about the hand-made part. Anyone who has made caramel at home knows just how finicky it can be. So, the duo has launched a Kickstarter to help them purchase a candy-making machine dubbed Prince Charming Mix-a-Lot: https://www.kickstarter.com/projects/1746625989/caramia-caramels. Find Caramia at the Royal Glenora Club Christmas Gift Show, Sunday, November 20 and at the City Hall and St Albert Farmers Markets on November 26.
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we like it toasted New from Edmonton’s own Canova Pasticceria this season is the classic Italian fruitcake called panettone. What a cake! The light-textured, rich and sweet loaf is made with egg yolks, butter and lots of candied citrus. Owners Kris Owczarek and Carla Roppo-Owczarek make 200 loaves per day using a 36 hour, eight-step process learned in Milan, starting with a mother made from fermented raisins. They call it baby Tony. Find at Sunterra markets, Loblaws City Market or by mail order http://canova.ca/, around $17 per loaf. Share your Canova panettone stories until December 30 (#donttellnonna) for a chance to win.
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a taste of the okanagan with a view of the river valley Enjoy four courses with new releases from the Cedar Creek Estate Winery — Pinot Gris, Riesling, Pinot Noir and the Meritage – at a winemakers dinner in La Ronde, 5:30 pm, Wednesday, November 23, $100/pp. We love the timing of this dinner, super convenient for those who work downtown. For resos call 780-420-8366 or email laronde@chateaulacombe.com.
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new location for food for thoughts The Tuesday November 22 event for exploring mental health in hospitality is now at Nightjar, 8130 Gateway Boulevard. https://www.eventbrite.ca/e/food-for-thoughts-tickets-28999836291
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“My favourite Christmas cookie is a traditional Swiss cookie called Basler Läckerli. Whenever my mom made it, I just loved it. It’s not too sweet and I like the not-too-soft texture.” – Jan Trittenbach Adapted from Desserts by Pierre Hermé.
Glaze
Combine the honey, sugar, lemon zest, and the spices in a medium saucepan over low heat. Stir until the honey and sugar are melted, about 3 minutes. Remove pan from heat, add candied rind, 1 c almonds and the kirsch. Sift flour and baking soda over the mixture and stir to incorporate. Line a baking sheet with plastic wrap. Scrape the dough onto the plastic and flatten into a disk. Wrap and refrigerate until firm, about 2 hours. Liberally flour a work surface. Roll out the dough to a 12-inch square about 3/8 inches thick. Line a large cookie sheet with parchment paper and slide the dough onto it. Prick all over with a fork. Scatter the remaining ¼ c of almonds on top. Cover with plastic wrap and refrigerate overnight. Preheat the oven to 400°F. In a small bowl, mix sugar, water, and kirsch. Bake the cookie square for 14 minutes, or until golden. Immediately brush the glaze on top. Slide the parchment onto a rack and let the cookie cool completely. On a work surface, using a large, sharp knife, trim the edges of the square, then cut it into four strips. Cut each strip into ¾-inch bars. Makes approximately 60 bars. |
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.
