tomato radio talks summer wines
Mary and Amanda chat about what wines to drink outside in the summer on the latest Tomato Radio podcast. Find on Soundcloud https://soundcloud.com/tomatoradio
love asparagus?
The Edgar Family Farm has brought back the Asparagus Festival. It’s the first time in three years, since hail devastated their asparagus fields in 2014. Because asparagus takes five years to become fully productive they had to carefully manage picking.
“We were careful not to over pick in 2016, but we did harvest the new 22-acre field for about three weeks last spring, “said Elna Edgar. “We were impressed with the quality and quantity of asparagus. We feel confident we will have enough production this year to be able to bring back the Asparagus Festival.”
Three consecutive Sundays, in the prime of the harvesting season, May 27, June 3 and June 10. It’s a good excuse for a drive to the country. Check out the activities and get directions at www.EdgarFarms.com.
Pic courtesy Red Deer Tourism
drink pink
There are a few spots left in the Hicks Fine Wines Think Pink – HFW Annual Rosé Tasting, tomorrow, May 17, 7pm. It’s a terrific opportunity to taste what’s new in the world of pink wines. Tix $40/p; 780-569-5000 marcia@hicksfinewines.com or website.
get your meatball on
Meatball Madness is back! Kitchen by Brad (10130 105 Street, 780-757-7704, https://kitchenbybrad.ca) unveils their new service windows along with delicious meatballs this Friday, May 18. Eat in or takeaway, every Friday lunch over the summer, behind the construction on 105 street.
the common + pork
We love the Swine & Dine menus at The Common (9910 109 Street, 780-452-7333, thecommon.ca). Chef Jesse Morrison always delivers great taste and value. Enjoy four pork-themed courses; five seatings available, 6:30, 7, 7:30, 8, or 8:30pm. Tix: $40/p, 780-452-7333 or reservations@thecommon.ca
a day in the kitchen at the ruby apron
July 22 may seem like a long time away. But, it’s the first available date for the Ruby Apron’s popular Day in the Kitchen: Sourdough, Sunday, July 22, 11am-5:30pm, $175. Visit https://therubyapron.ca/ for all the deets and to book. Also watch Kaelin May 27 on Global Edmonton, making fresh pasta with the morning crew.
Courtesy the Ruby Apron
ballymaloe lemonade
“One of my favourite things to have on stock in the fridge is homemade lemonade – so I thought I’d share the recipe I use from Ballymaloe.”
Kaelin Whittaker, Ruby Apron.
