bread and meat
RGE RD (10643 123 Street, 780-447-4577, rgerd.ca) monthly meat and bread sales event starts this Thursday, June 21 and continues on Friday and Saturday from noon-4pm. Find house-made sausage, pâté, terrines, smoked meats and freshly-baked bread each day.
Do you love brunch and art?
Check out the Why Not Café (8534 109 Street, https://whynoteat.ca) Brunch Club, on the last Sunday of every month from 10am-2pm. Next up: June 24, local artist Joshua Alexander plus an à la carte menu. Call 780-297-5757 for resos.
no more plastic at bon ton
Bon Ton Bakery’s (8720 149 Street, 780-489-7717, http://bonton.ca) newest ingredient is sustainability. They are now giving credit for each cloth bag used, paper bags are available for 10 cents or you can buy a roomy and reusable Bon Ton carry all. “This is the first step in our plan of reducing our dependence on plastic and we’re hoping to find more renewable sources to package our products,” says general manager Gerry Semler.
imagine okuda
Michael Maxxis of the Merchant Hospitality Group wants to create a spectacular six-storey high mural by Madrid-based artist Okuda San Miguel. Want to help? Go to the Imagine Okuda fundraising dinner at The Holly Roller (8222 Gateway Boulevard, 780-540-4659, https://www.theholyroller.ca). Chefs Rafael D’Alcazar (The Holy Roller), Shane Chartrand (SC at the River Cree), Lindsay Porter (London Local), Jason Barton Browne (Hayloft), Eric Hanson (Prairie Noodle), and Medi Tabtoub (Buco) are each creating a course inspired by one of San Miguel’s artworks. June 27, starting at 7pm, promises to be a magical night. Tix: $250-400/p all in, https://www.eventbrite.ca. For all the info on the project visit https://www.okudayeg.com
indulge in local food for a local cause
Highlights at the 18th annual Indulgence, a Canadian epic of food and wine held last week—The Royal Glenora Club paired Blindman Brewing’s Saison Lacombe Lumèire with a tasty Sylvan Star Gouda Croquette served with braised lamb, garlic aioli, red currant chutney and crispy kale. The smoked Alberta Bison Ranch Bison Short Rib Pastrami with a green onion gougère and sauerkraut from the Red Ox Inn was a sublime pairing with Henry of Pelham’s rich and delicious 2017 Baco Noir. Indulgence raises funds for the Junior League of Edmonton and the Indulgence Culinary Bursary at NAIT.
recipe of the week
It may be one of the last weeks for asparagus. Fire up the Q’ and make grilled asparagus with Parmigiano: https://thetomato.ca/tomatoquarantwo/2017-may-june/feeding-people-16