Dish

This cookbook features stories and recipes from 21 Canadian chefs, Vikram Vij, Connie DeSousa, Jeremy Charles, Antonio Park, Roy Oh; recipes with a focus on seasonality, balance, freshness and flavour. The carrot Bolognese (with rutabaga spaghetti!) and eggplant tomato green curry are in weekly rotation and the dark chocolate tofu cream will make you think again about chocolate pudding. I cooked from this book for a more personal reason. Last year, I met Adrian Brijbassi at an event at Banff Springs. He said he was working on a cookbook; could he send it for review? Of course! I didn’t know at the time that the book had begun with his wife. She had been diagnosed with an aggressive brain cancer (the same one that has afflicted Gord Downie) and had worked with a BC organization called InspireHealth. She was a gifted photographer and Adrian became the editor of the project. Julie died last year; Inspired Cooking is her legacy. Now available at inspiredcooking.ca and select retailers.

We are looking forward to the opening mid-May of Wishbone, Brayden Kozak and Brian Welch’s (Three Boars) new restaurant on Jasper Avenue. “We had been looking at this space (formerly Mrkt). I like the long skinny look and wanted to have an open kitchen,” says Brayden.

Shaun Hicks will be the general of both Three Boars and Wishbone and responsible for the bar. Expect a smallish cocktail list, an approachable (aka affordable) and unconventional wine program with Sherry and less well-known grape varieties taking top billing.

No word on the menu yet. “I did want to open an oyster bar but the seasonality of seafood kept us from doing that. It will be more about seafood and vegetables.”

The name? “People have been asking me if we are going to be a turkey restaurant. We were looking for something that didn’t mean anything, but gave you a feeling. Brian came up with it, that feeling of family dinner, breaking the wishbone.” Wishbone will have about 50 seats, dinner only for now. Closed Sunday and Monday, eatwishbone.ca.

Anna Brown and Dustin Donavan bought 10 acres in Beaver County in December. “It wasn’t ideal that it happened in the middle of the winter,” says Anna, “but we were able to check out the Government of Canada maps done in the ’70s to see what kind of soil we had.” Tapestry plans vegetables for their first CSA and eventually livestock and eggs as well. What’s been planted under grow lights? Cabbage, broccoli, chives, marigolds, nasturtiums, borage, red lead lettuce, Swiss chard, kale, parsley, peppermint and dill. “We will try to offer 12 different items each week,” says Anna; “with lots of culinary herbs and salad mixes.” Like a lot of farmers, Anna has a full time job off the farm for the financial security. “I knew that this was what I wanted to do but I’ve seen so many of my friends who are almost through the season when the money runs out. I couldn’t stand that.” tapestryfarm.ca

Coming mid-June to the Mercer Building is Mayday Dogs, Justin Benson’s (Farrow) new hot dog joint. “Every single person I meet has a hot dog story,” says Justin. Mayday’s story starts with a Canadian-made gluten- and nitrate-free beef hot dog in six different combinations, fresh buns from Vienna Bakery daily, milkshakes, (not boozy, that’s not allowed under AGLC rules, a shame) tater tots, tall cans of beer and cider, even wine in a can (Underwood) and a chef’s special once a month. The first chef’s dog will be from Daniel Costa. Mayday will be open Tuesday – Friday from 5pm and Saturdays from 12pm. Closed Sunday Monday.

Curious about the burgeoning craft beer scene? Want to experience a distillery tour? Crazy about mead? Find Alberta craft breweries, distilleries, fruit wineries and meaderies in the Sippin’ Alberta Craft Beverage Trail Guide 2017.

The handy guide divides the province into six regions and offers hours of operations, directions and tour info, along with stories about the makers and their products. Sippin’ Alberta is available for download at albertaculinary.com. The print version will be available at Travel Alberta Visitor Information Centres after the May long weekend and at all stops along the trail.