a must go for shiraz lovers tonight
The Glass Monkey (5842 111 Street, 780-760-2228, theglassmonkey.ca) features the wines of the Barossa Valley’s Langmeil Winery with special guest James Lindner at a dinner Thursday, July 11, 6:30pm. Langmeil is home to Australia’s oldest Shiraz vineyard and James Lindner is the sixth generation of the Lindner family of Langmeil. Wow. Five courses with five wines. Tix: $89 ++, 780-760-2228 or janine@theglassmonkey.ca.
swine and dine at say uncle
Enjoy the summer Swine and Dine dinner, Tuesday, July 16, 6:30 pm, at Say Uncle (10184 104 Street, 780-540-5369, sayuncle.ca). Chefs Trevor Moan and Andrew Cowan have created a five-course menu of pork deliciousness, starting with a poutine croquette and ending with pot de crème. Bring your appetite! The resto seats 30 only. If July 16 sells out, they may do it again the next night, if there is demand. Tix: $50 all in, 780-540-5369 or acowan@sayuncle.ca.
secret patio #1: why not cafe
Check out the rooftop patio at the Why Not Café (8534 109 Street, 780-297-5757, whynoteat.ca). Tiny, with a casual industrial vibe, just the spot for salmon crudo, grilled octopus or duck tots while watching the sun go down, when we finally get some actual July weather.
taste of edm advance tix ’til July 17
Don’t forget to purchase your advance tix (and save some money) for Taste of Edmonton, July 18-28 at Capitol Plaza (99 Avenue and 108 Street), Visit tasteofedm.ca for deets and to buy tix.
summer flavours: six easy things to do with fresh radishes
- Add to salad rolls along with fresh cukes and shaved carrot.
- Make radish butter: add chopped or grated radishes to softened butter, season to taste and spread on a cold roast beef sandwich. Or, spoon over green beans.
- Top your avocado toast with sliced radishes.
- Make a slaw with sliced cabbage, parsley, red onion and the last of the asparagus.
- Add to a mixture of feta and cream cheese for a crunchy dip.
- Cook some bacon; add halved radishes, sauté until tender; finish with a pinch of sugar and a splash of cider vinegar. Eat with the bacon.
A mandoline or Benriner is a handy thing to have for slicing radishes thinly and evenly. Or, forgo the slicing and grate using the large holes on a grater instead.
the summer issue of the tomato is here
Beer Guy talks about sour beer (it’s a good thing), we start the series on 21st Century farming with a visit to Haywire Farm, and the Tomato Kitchen Design Awards winners are announced. On stands now and at thetomato.ca. Dive in!
