ned bell dinner, two brewers tasting and rge rds’s big bottles

who doesn’t love an edible gift basket?

The Italian Centre Shops offer gift baskets that are ideal for the food lovers on your list, filled with all sorts of delectables in several price ranges. Standard baskets (cheese lovers, tea and honey; cantina della nonna) range from $60-$105; custom baskets can be filled with all of your favourite foods. Basket orders do require some notice, visit http://www.italiancentre.ca/gift-baskets for all the deets.

italian centre gift basket

the drift at the shamrock

If you are jonesing for the Drift Food Truck’s incomparable fried chicken sandwich, here’s good news: Kara and Nevin have taken over the food service at the Shamrock Curling Club. The new concession menu includes their burger, falafel, sandwiches, fritters, nachos, two potato dishes, a broccoli salad, daily specials and sweets. Even better news— you don’t have to be a curler to enjoy. The Shamrock has a 150 seat, family-friendly lounge open evenings during the week and noon to 4:30pm on weekends. You would rather bowl you say? Drift’s snacks, potato crisps and Stadium Nachos with the tangy pickled jalapeños are available at Plaza Bowling.

glass monkey gift certificates may garner you a free dinner!

Need to purchase a lot of gift certificates this year? Solution: spend between $1,000 and $2,000 on Glass Monkey gift certificates and receive a gift certificate for 10 per cent of your purchase. Need many more? Get 15 per cent off on purchases over $2000. Call Janine at 780-760-2228 to make arrangements.

ned bell dinner

Meet the dynamic Ned Bell, the Vancouver Aquariums Ocean Wise executive chef and receive a copy of his new cookbook LURE at a dinner at NAIT, 6:30pm, Tuesday, November 28. Four courses with wine, we think there will be fish. Tix $120/p all in, twright@nait.ca.

Ned Bell dinner

taste yukon brewing whisky and beer at sherbrooke

Yukon Brewing started brewing beer in 1997. In 2009 they bought a still and started creating whisky. Their idea was whisky made with a variety of malted roasted grains, using different fermentation techniques and a mix of barrels. The result? No two releases are the same (and probably never to be repeated) with each expression emerging in its own layered and complex way. Taste Two Brewers # 07, 06, 05, 04 & 03 plus two Yukon beers at Sherbooke, 7pm, Thursday, November 23. Tix: https://www.eventbrite.com

two brewers yukon tasting

all is bright on the high street

The All is Bright Festival on 124 Street is on Saturday, November 25, from 4pm-8pm. Go early to check out the deals at Heart of the Home, then hit the Beverage Gardens for a beer from Situation Brewery (or hot choc with Bailey’s) or smore’s in the Kids Zone. And, there will be food trucks!

all is bright poster

big bottles in the butchery

RGE Rd’s (10643 123 Street, 780-447-4577) popular mix and match Big Bottles in the Butchery
 night is Tuesday, November 28. This night should be quite festive—they open magnums of wine and growlers of beer and lay out a mix of shareable dishes. No reservations required; expect to make some new friends with their communal seating.

Rge Rd Logo

wine of the week

Giovanni Menti Roncaie Sui Lieviti (sparkling wine)
This engaging sparkling wine is made in Gambellara, a range of volcanic hills in the Veneto, from the auchtonous Gargenega (yes, the same grape as Soave). I love how lo-fi it is. Pop the crown cap with a bottle opener and pour. Experience a gentle fizziness and citrusy flavours of lemon and clementine (one taster said it was like drinking a very light mimosa) along with an intriguing, slightly bitter grapefruit pithyness and subtle almond flavours. The wine is not disgorged or filtered — expect some cloudiness. (This part of the world calls sparkling wines created by a second fermentation in the bottle col fondo.) Refreshing, lowish alcohol at 12.5 per cent, a delish quaff, $26. At Color de Vino and other fine wine shops.

menti sparkling wine

nothing like dumplings in broth to warm you up

Read about making khinkali in Georgia. Or try your hand at pyrohy (recipe courtesy chef brad Smoliak) or make a shrimp dumpling using won ton wrappers (yes, a bit of a cheat and quick and easy!) https://thetomato.ca/tomatoquarantwo/2012-march-april/the-dumpling

Dumpling