cook like a girl for win house
Lasha Gust, chef de cuisine at Wishbone, has marshalled a lot of girl power— 12 cooks and 12 bartenders—for the latest Wishbone collab, a dinner for Win House on August 18. Doors 6:30pm. There are 30 seats only, but if sold out, they do accept donations for the charity. The participating chefs: Teresa Baxter; Chez Baxter Catering; Carolanne de Chantal, Canteen; Lasha Gust, Wishbone; Mina Hideshima, Jacek; Lindsay James, Biera; Amy Mancor, Farrow; Ellen Mitchell, Baijiu; Mai Nguyen, Gourmai; Jennifer Ogle, Under the High Wheel; Stacy Partridge, District; Lindsay Porter, London Local; Meg Stearman, Tres Carnales and bartenders Jennifer Kerr, Wilfred’s; Shannon Kirwin, Bianco; Jade Krull, Three Boars; Jennie Marko, Baijiu; Sara O’Neil, Partake; Susan Pearson, Under the High Wheel; Natasha Trowsdale, Speak Tiki; Whitney VanManen, Canteen; Andi Vissia, Wishbone; Teneille Whyte, Little Hong Kong; along with wine women Sasha McCauley, Bon Vida and Stacy-Jo Strombecky from Renaissance. Tix: $200/p, proceeds to WIN House.
eat your province
New this year during Local Food Week, August 9-18, is Alberta on the Plate, a collaboration featuring home-made talent in the kitchen and great local ingredients on the plate and in the glass. The 10-day event is in nine cities across the province. Look for three-course lunches ($19 and $29) and dinners ($29 and $39). Kid’s menus too. In Edmonton, Hart’s Table & Bar, London Local, Lux Steakhouse + Bar94, The Marc, Prairie Noodle Shop, SC at River Cree Resort & Casino, The Cave Beastro, Three Boars and Three Vikings are participating. Here’s the Cave’s menu ($39): Romesco made with prosciutto and Grey Arrow Farm veg; coconut-fried Sunworks Farm chicken ponzu slaw and korn bread, followed by sorbet trio with Good Morning Honey bee pollen and mint. Cave’s recommended pairing? Minhas Lazy Mutt gluten-free beer or the Bees Knees cocktail with Hansen Distillery Gin. On the kid’s menu: tempura chicken or sliders with house-cut fries. Check out all the restaurants, menus, partners, breweries and distilleries at albertaontheplate.com.
hidden patio #4 bodega 124
The patio at Bodega 124 (12417 Stony Plain Road, 780-250-6066, bodegayeg.ca/124 is the ideal oasis on a hot day (yes, ever hopeful for some real summer weather) for tapas and snacks and a glass of wine. Hidden away in the back, it’s secret and private and oh so quiet.
open farm dinner with culina’s brad and cindy lazarenko
Cindy and Brad from Culina to Go are creating a beautiful Open Farm Days dinner at the George Pegg Botanic Garden near Glenevis, Saturday, August 17, 6pm. Organized by the Rural Roots Farmer Showcase, the dinner features several ingredients from farms in the area, such as Stonepost, as well as Bent Stick Brewery and Black Diamond Distilling. Go early and partake in the market at the Garden. Tix: $100+, cash bar:
eventbrite.com
six easy ways with swiss chard
There is beautiful Swiss chard at the farmers markets right now. It’s amazingly versatile—love it’s creamy yet vibrant flavours and, when it’s this fresh, young and tender, chard is delicious raw. Basic sauté how to: chop stems and leaves, then wash in cold water. Without drying (there should be a fair bit of water clinging to the leaves) add to the pot. Add a good glug of oil (local canola or extra virgin olive oil) and cook over medium heat. Add a few garlic cloves and dried red chilies if you like. Using tongs to toss and add water as necessary until tender, about 10 minutes.
- After sautéing, add to al dente pasta. Be lavish with the grated cheese
- Add fresh torn chard leaves to a mix of salad greens and dress how you like
- Chop fresh chard leaves super fine and add to meatballs
- Make a salad with golden beets and pickled onions thetomato.ca
- Make a panzanella (bread) salad adding torn chard leaves along with the basil
- Wilt on the barbecue with Comte cheese and serve with grilled chicken or pork
