blindman brewery offers 6th anniversary delivery
Blindman decided to postpone the anniversary party scheduled for this weekend due to our health care crisis. Instead, they will deliver to your home. But you must order today (blindmanbrewing.square.site) for Friday, October 1 delivery. The 6th Anniversary Oaked Belgian Strong is available, their sixth take on a boozy Belgian, brewed with Gull Lake Honey Company’s honey and aged in French and American oak barrels. The Wet & Dry Hop Double IPA has fresh (eight hours after harvest!) Hop To It hops added to the brew. Or, try the Five Mile Rustic Saison, brewed with ingredients (including 24-2 Draft Horses malt and Hop To It hops) within a five mile radius in central Alberta. Look for Harriet on the label, Blindman is the first brewery to transfer a video to a label. “What better way to showcase that technology than to feature a beautiful dog in her element,” Kirk Zembal, co-founder. The video, by Dwayne Martineau, is one you will want to watch this winter, daydreaming of mellow summer days, guaranteed.
pre-order meuwly’s smoked ham and turkeys for thanksgiving now
Meuwly’s (10706 124 street, 587-786-3560, meuwlys.com) smoked ham and turkeys are so good—the smoke enhances rather than overwhelms and the packages are generous. They come fully cooked, just heat and serve. The smoked turkey package has breast, leg and thigh—good for six-eight people, and includes cranberry sauce and gravy, $89. Yum. The honey-brined, beechwood-smoked hams are boneless and come with Meuwly’s mustard. Three sizes: small (two-three people, $38), medium (four- six, $49) and large (eight-10, $94). Order here meuwlys.com/holiday-orders while quantities last.
three vikings thanksgiving turkey dinner take away!
Turkey with all the trimmings and none of the hassle. Three Vikings (10713 124Street, 780-249-6302, https://www.threevikings.ca), offers a heat-at-home Thanksgiving dinner for $35/person. Email info@threevikings.ca by midnight Friday, October 1 to order.
order-out or dine-in at the glass monkey for thanksgiving
The Glass Monkey (5842 111 Street, 780-760-2228, theglassmonkey.ca) has both take-out and a dine-in options on offer for Thanksgiving. Pre-order dinner for two (Tuscan autumn salad, roast turkey breast and thigh with savoury herb stuffing and gravy, mashed potatoes, sweet potato purée, cranberry sauce, roast Brussels and carrots, fresh focaccia and apple crisp for dessert, $80). Pick-up Sunday, October 10, 2pm-4pm, visit theglassmonkey.ca for order information. Or, come for dinner, reservations only, Sunday, October 10, 4:30-7pm. The menu is similar but includes butternut squash soup to start and pumpkin pie for dessert, $42/person.
have your own big night: timpano kits from dalla
Dalla Tavola Zenari reprises the fantastic DIY Timpano kit just in time for Thanksgiving. What’s in the DIY kit? Recipe and step-by-step instructions; fresh dough to build the Timpano; meatballs and Italian sausage; Asiago, mozzarella and provolone cheese; caramelized onions, cooked pasta, boiled eggs, and ricotta spinach, pomodoro and béchamel sauces. What you need to have in your kitchen: an oven-safe bowl or Dutch oven and a rolling pin.
The kit takes the guesswork out of building the dish. “A Timpano is actually not difficult technically, but it requires many components to execute successfully,” says Elisa Zenari. “We want people to focus on the fun and magic of building and revealing your own Timpano masterpiece.” Pre-order by Friday, October 2 for pick up Friday, October 9.
The classic Stanley Tucci movie about two Italian American brothers struggling to keep their restaurant alive in the 1950s is filled with beautiful cooking scenes, culminating in the creation of the Timpano. (My favourite is the morning after when they make eggs, killer!) Stream Big Night for free on the Kanopy app with your Edmonton Public Library membership or rent it on Google Play.
tomato top100: popowich meat co.’s beef sausage with horseradish stuffed mushrooms
It was the horseradish and beef sausage stuffed mushroom on this year’s Top100 but Popowich Meat Company stuffs their portabellas with the various fresh sausages they make every week— such as Italian pork sausage, pork cheddar and jalapeño or the dumpling-inspired pork pot sticker sausage. The upshot? There is a toothsome stuffed mushroom waiting for you every day at Popowich.
Popowich’s pork, cheddar and jalapeño stuffed mushroom on the grill.
Photo courtesy Mike Popowich
check out the public pop-up in st albert
Meulwy’s is offering two cool events at the Public Pop-up— a charcuterie board class with chef Peter Keith and a cheese tasting with FJ Cheese’s Aditya Raghaven. Breadlove (46C St. Michael Street) will also be the pick-up spot for their Real Deihl sandwiches on Friday, October 1. Pick-up Filistix Chori Burger kits that day too, and Meuwly’s smoked turkey pick-up is October 6-8. (All need to be pre-ordered). Too bad the dinner with Workshop’s Paul Shufelt is sold out but there are several other culinary events including a Farmers Market walking tour and cooking class with Cindy Lazarenko and a dumpling folding class with Mai Nguyen, Gourmai Dumplings. Check it out!
chef’s harvest: blair lebsack’s glazed carrots in beef stock
Chef Blair Lebsack (RGE Rd) amps up the deliciousness of the season’s carrots with beef fat and freshens the dish with Swiss Chard, a little cayenne and lots of herbs.
Glazed Carrots in Beef Stock with Swiss Chard, Cayenne and Hemp Seeds
Blair Lebsack photo