foodie friday at eiff
Lovers of film and food will need to take off early on Friday. Edmonton International Film Fest (EIFF) presents Foodie Friday, which opens with the documentary Constructing Albert about chef Albert Adria, continues with snacks by chef Blair Lebsack (RGE Rd) and ends with Kevin Kossowan’s From the Wild video. Foodie Friday is also both a tribute to Gail Hall and a fundraiser for the ChefGail Fund (Edmonton Community Foundation). The action starts at 3pm. For all the deets on this year’s Film Fest visit http://www.edmontonfilmfest.com/
here’s to kanu
Don’t hesitate to check out the new Kanu (10803 Jasper Avenue, 780-760-5268 http://www.matthewkenneycuisine.com/kanu) which opened Tuesday. The menu is entirely plant-based, both raw and cooked, and what we have tasted so far is top-notch. The food is a feast for the senses for sure — beautiful plates chock-full of vibrant colour and texture— crispy nachos with butternut squash, an intriguing kelp noodle dish, and the lasagna was a clever take on layered veg. More on this spot when we get a chance to really dive in.
the turkey deadline
Looking for a gorgeous bird for Thanksgiving? Sunworks Farm takes online orders, https://www.sunworksfarm.com. Their deadline is October 1. First Nature Farms has some turkeys available, order at their booth at the Old Strathcona Farmers Market or by phone or email: http://firstnaturefarms.ab.ca. We’re not sure if Four Whistle Farms has any turkeys left, ask at their booth at the Old Strathcona Market. Buying your turkey this way is worth the extra effort; it pays off in flavour with bonus points for supporting a local farm.
wines of the week
Two wines from Burrowing Owl lit up an otherwise dreary (weather wise that is) weekend. The Merlot is a lush mouthful, with medium acidity and balanced ripe tannins. Tons of plummy red fruit, a bit of licorice and warm spices present, along with sagebrushy herbal notes to keep things interesting. Have with roast chicken, grilled pork chops, or popcorn on a Friday night in, $30ish. Drink now or cellar for two-three years. The Meritage (Merlot, Cab Franc and Cab Sauv dominant) is another animal entirely, with lovely ripe tannins, elegant acidity and complex flavours ranging from cassis and vanilla to floral notes, a little cedar, leather, meat and spice. Optimum drinking: two years to a decade, $50ish. Have with your best steak off the grill.
