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make your resos now for alberta on the plate until august 17
There are few more days to enjoy the locally-sourced, multi-course menus at selected restaurants in the Alberta on the Plate event. Learn about the farmers and discover the restaurants and their menus here: albertaontheplate.com. This is the delicious Canadian Rangeland buffalo tenderloin with Reclaim Farm microgreens at Why Not.
happy birthday discount at meuwly’s
Meuwly’s is having a sale to celebrate its second birthday. It’s a good one—50 per cent off the first month of any Secret Meat Club subscription. That’s their monthly subscription box for charcuterie, sausages, pickles, cheeses and so on, available by delivery all over Alberta. Find out more here secretmeatclub.com and use the promo code BIRTHDAY50 to get the deal.
the glass monkey is now open!
The Glass Monkey is now open for dine-in service and on the patio (weather permitting) from 4pm Wednesday through Sunday. Reservations by phone only, call Janine at 780-760-2228 after noon to make yours. Curbside take-out is available too, Wednesday to Sunday.
heart of the home sale happening this Friday!
The Heart of the Home is having a Back to School sale August14-August 23. Shop in person (Tuesday-Friday, 11am-5pm, Saturday, 11am- 4pm, Sunday, 12pm-4pm), or call 780-705-4928, or email heartofthehomeyeg@shaw.ca. Or, shop online heartofthehomeyeg.ca
two delish wines for summer drinking
Delicious wines from Tuscany’s Capezzana for mid-summer dinners—Vin Ruspo Rosé with bruschetta; Barco Reale di Carmignano with roast chicken—doesn’t get much better than this. At Color de Vino and other good wine shops.
easy summer cooking: what to do with green and yellow beans
Beans—green, yellow or purple pole, string, or bush beans, longbeans, wax beans, or the thinner, more elegant haricot verts—are the work horse of the mid-summer vegetable garden. Best cooked until just tender, still with a bit of bite, as there is nothing worse than an overcooked, mushy string bean. Rinse first, snap off the stem end and sauté in a pan with a bit of water, or steam in a bamboo basket, preserving the bright green colour. You could steam with garlic and add some red pepper flakes if you like, or wok fry with mushrooms and garlic.
