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new tomato on stands now!
Dumplings for the new year, pulse soups for cheap and cheerful eating, and find out all about amari in the Jan/Feb 2019 issue of the Tomato food & drink. Pick up a copy or visit https://thetomato.ca/tomatoquarantwo.
help the freezing father raise funds for stollery
Several local chefs and restaurant are pulling together again this year to provide breakfast and dinner to the freezing father, Peter Burgess. Peter, his wife Candace and son Ben lost daughter and sister Erin in 2007 to a sudden illness. They know from personal experience the difference the Stollery makes in people’s lives and, for the third winter, Peter is camping out to raise funds for the children’s hospital. Todd Rutter, A Capella Catering, Ryan Hotchkiss, Bündok; Cindy and Brad Lazarenko, Culina; Serge Belair, Edmonton Conference Centre (formerly the Shaw); Lindsay Porter, London Local; Clayton Folkers, NAIT Baking; Charles Rothman; Shane Chartrand, SC at the River Cree; and Gregg Kenney, Vivo, are back again along with the Derrick To help raise funds for Stollery, donate at www.freezingfather.org or visit Peter at campsite #26 at the Rainbow Valley Camp Ground, from Sunday January 6 to Friday January 11. Peter will be joined by members of the Stollery Pediatric nursing team.
Photo by Blaise van Malsen, NAIT
tomatotop100 begins January 7
What was the best thing you ate or drank last year? Let us know! Nominate your dish from a local restaurant, a beverage, farmer’s market find or specialty item. What was most memorable? Enter at https://thetomato.ca/tomatoquarantwo; send an email to hello@thetomato.ca or enter on Facebook, Instagram or Twitter using hashtag #tomatotop100. Get those noms to us by February 7.
thinking of a dry january?
Think of Seedlip. It allows you to have all the fun of having a drink without breaking your resolution. The unique flavours and aromas are created from a proprietary distillation process similar to gin making. The result? A bracing tonic with pure, intense flavours, yet, without the alcohol. It’s now available in three styles—the woodsy Spice 94, the floral Garden 108 and the new citrusy Grove 42 with lemongrass and ginger. It’s warm and sunny flavours are a counterpoint to our dark wintry days. Find Seedlip at Sherbrooke Liquor, in the gin section, Maven & Grace and at the Italian Centre South and North stores, $45.
How to drink Seedlip. It could be as easy as mixing your chosen Seedlip with tonic or sparkling water over ice and garnishing with an orange slice, a basil leaf, or a slice of cucumber. Or, make a Mr. Howard:
2 oz Seedlip Spice
1 oz fresh-squeezed lemon juice
2 oz fresh-squeezed grapefruit juice
½ oz sugar syrup
1 star anise
Add all ingredients to a shaker with ice. Shake and double strain into a coupe. Makes 1 drink.
eating from the pantry
A collection of recipes that take care of all the bits and bobs in the cupboard: https://thetomato.ca/tomatoquarantwo
