last day to order kitchen party
Six Edmonton chefs battle it out during the 2020 Kitchen Party Home Edition on Friday, October 23. We are especially pumped about chef Levi Biddlecomb’s (WhyNot) Japanese-influenced grilled chicken thigh, followed by toothsome braised oxtail and a chocolate and caramel torte. “I aimed to stay true to a variety of textures, and a balance of acidity, salty and savoury,” says Levi. He’s even including a short video on how to prep and plate the three courses for a restaurant quality experience. We are big fans of Niagara’s Pearl Morissette; the Irrévérence wine sounds like the perfect match for this menu. Chef Ryan Hotchkiss of Bundok is featuring two key dishes from his repertoire, the fish crudo and the lemon posset for dessert. “The crudo is our signature dish (Ryan podiumed in 2017 with the sea bream crudo). This year we are using albacore tuna, follow by a duck dish where we confit the leg and make ham from the breast, incorporating all into a grainy salad.” He has paired it with the Lock and Worth Merlot; “complex and has lots going on, I like it a lot.” Order which chef you like, pick it up or have it delivered October 23, then sit back to watch the online music extravaganza! Each dinner is three delicious courses paired with quality Canadian wine. 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.
lit fest with michelle parise
LitFest has gone virtual this year and here is a not-to-be-missed reading. Michelle Parise’s memoir Alone: A Love Story leans on her Calabrese heritage, especially the food. Buy a copy of the book, receive an experience package (it’s a secret) and cook along to the download available from Thursday, October 15 until October 25. Eventbrite tix.
dick’s tater ship is now open on the ave
The first sea can biz in Edmonton is a new food business called Dick’s Tater Ship, which introduces the idea of gourmet jacket potatoes to Whyte Avenue. Think delicious russet potatoes stuffed with amazing fillings developed and prepared by chef Brad Smoliak of Kitchen by Brad. Lorne Merrick brought us the very successful Fat Franks (which he sold in 2019) and his cheeky and irreverent sense of humour shines through in the name of the new business, the art (yup, that is Gaddafi) and the menu. With tongue firmly in cheek, Dick’s menu offers house potatoes named for politicians—the Jagmet Singh has butter chicken, sour cream, broccoli and cilantro; the Rachel Notley is with sautéed mushrooms, aged cheddar and truffle oil; or, you can build your own potato; or, you can get the Bear Naked with just butter, salt and pepper and green onions for $8. There is also a Cubana sandwich, several grilled cheese (including one with shredded short ribs) tater tots and a Reuben. The hours are Thursday 12pm-7pm, Friday and Saturday 11am-9pm, Sunday 12pm-7pm. Cash only for now, no WIFI yet. Eventually Dick’s will be open 11am-11pm, Tuesday-Sunday, closed in the winter. It’s at 10319 82 Avenue beside the Commercial Hotel, if driving, access from the alley. Pop by with a sense of humour.
