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more thanksgiving to go
The Glass Monkey is offering fresh Winter’s free-range turkeys for curb-side pick-up or delivery. Pre-order today for pick-up or delivery on October 9 or 10. Or, order Thanksgiving Dinner for Two (Tuscan autumn salad, roast turkey breast and thigh, with savoury herbed stuffing, creamy mashed potatoes, pureed sweet potatoes, turkey gravy, cranberry sauce, honey roasted carrots and brussels sprouts, fresh focaccia bread and tiramisu), $64/two people. Yum. Call 780-760-2228 after 12 noon today to order.
Order Meuwly’s (10706 124 Street) delicious smoked honey hams with their signature mustard, or smoked turkey with cranberry sauce and gravy. Both are fully cooked, just re-heat to serve. We also recommend a jar or two of their citrus ginger cranberry sauce and some Little Bear Gelato for dessert with or without pie:meuwlys.com.
RGE RD has fresh turkey (whole or ½ or ¼) from Four Whistle Farms available to cook at home. Or, order Thanksgiving dinner (roasted Four Whistle Farm turkey with mashed potatoes, roasted root veg, stuffing and gravy), $40/person. “We’re doing a meal that is packed with flavour and will be super delicious reheated,” says Caitlin Fulton of RGE Rd. There is dessert available a la carte—blue hubbard squash and dulcey chocolate entrement (RGE RD’s version of a squash cake). Call to order 780-447-4577 to pick up Friday or Saturday.
Don’t like turkey? Pre-order a family size lasagna from the Italian Centre, in both Bolognese and vegetarian versions, on special for $19.98: italiancentre.ca
warm your heart; feed your soul—the thanksgiving soup project
Pandemic Farms and Kitchen by Brad are making soup this Friday to benefit the Mazankowski Alberta Heart Institute’s VAD Program and Edmonton’s Food Bank. The savoury vegetable soup made with herbs and veg from the farm is available for pickup October 9, from 11:30am until supplies last, at Kitchen by Brad (10130 105 Street). Bring a cash donation of a minimum $10/litre and get there early! All proceeds are going to the Food Bank and the Maz. On behalf of The Edmonton Food Bank, Kitchen will also be accepting donations of non-perishable food items.
le creuset sale at heart of the home
Le Creuset is retiring the ocean blue Caribbean line and Heart of the Home (12539 102 Avenue, 780-705-4928, heartofthehomeyeg.ca) is offering 25 per cent off all remaining stock in that gorgeous colour. Use code Promo25 to buy online, or you can shop in person. And, this Friday, October 9, get your Henckels knives sharpened (free for up to three knives) from 2pm-5pm. This is a drop-in and up to six guests are allowed in-store at one time. Heart of the Home is open Monday-Friday from 11am-5pm, Saturdays, 11am-4pm and Sundays, 12noon-4pm. Closed Thanksgiving Monday, October 12.
the great kitchen party 2020 in your home: get your tix soon!
Six Edmonton chefs will battle it out during the 2020 Kitchen Party Home Edition, Friday, October 23. Each dinner is three delicious courses paired with quality Canadian wine, delivered to your home. Here’s a quick peek at the mains: Why Not chef Levi Biddlecomb’s miso braised oxtail, with Pearl Morrisette Irrévérence; Vivo’s chef Medi Tabtoud’s braised short ribs paired with La Stella Fortissimo; chef Spencer Thompson of the Marc’s menu features beef cheeks with Le Vieux Pin La Violette Syrah; 2019 winner JP Dublado (River Cree) pairs spot prawns with Mayhem Pinot Blanc; The Butternut Tree’s Scott Downey does rabbit with JoieFarm PTG; and chef Ryan Hotchkiss of Bundok is making duck confit, paired with Lock and Worth Merlot. Order which chef you like, then sit back to watch the online music extravaganza! Check out all the menus here. Buy an individual ticket, make your own kitchen party (for 8-10), or be a platinum host for up to 30 people (in separate locations). Details and tickets. Proceeds to MusiCounts, Community Food Centres Canada and B2ten.
harvest cooking: pumpkin
Cooking pumpkin seems a bit more daunting than an acorn squash, let’s say, due their size and thick rinds. But, it doesn’t have to be that way. Tam Anderson of Prairie Gardens is our authority on pumpkin—she grows dozens of varieties at the farm near Bon Accord. Here is how she cooks a pumpkin. Cut the pumpkin in half. Clean out the stringy flesh and seeds. Roast the pieces cut side down in a pan at 350°F for about an hour or until the flesh is tender. Or, roast the pumpkin whole. Pierce the skin so that it doesn’t explode. Place it in the coals of a fire. When it’s cooked (in about an hour), split it in half, remove the guts and peel off the burned skin. For more pumpkin wisdom read Tracey Anderson’s article about Tam.
