have dinner with kitchen by brad every wednesday
Brad’s dishes taste like something you would make for yourself, only better. This week it’s beef stroganoff with apple pie for dessert (order by noon). While you are there book a month’s worth of delish Wednesday dinners ($5 of each meal is donated to the VAD Program at the Mazankowski Alberta Heart Institute) and consider Brad’s soup and bagels for lunch every Friday.
good good co’s holiday pop-up is this friday!
The Good Goods Co is all about local products—food and drink, lifestyle, kid’s items—from small makers. Get your gift list happening early at the pop-up featuring new vendors, new products and the lovely 12 Days of Christmas Boxes. The ticket price is refundable with purchases. Tix, $10.
save your bottles to support future chefs!
Support the next generation of chefs by saving up your bottles for the High School Culinary Challenge (HSCC) Scholarship Program Bottle Drive. Not in a food business? Or don’t have that many bottles? Organize your block to collect all the bottles in one garage. Pick up is Monday, November 29. Schedule your bottle pick up here.
rge rd pop-up at vignettes starts wednesday, november 17
RGE Rd is making a pop-up called The Larder, a wine and charcuterie bar during the Vignettes Brick & Mortar Festival downtown. Think cured meats and sausage rolls, local cheeses, tinned seafood from PEI, house-made pickles and lots of great wines. From November 17, Wednesday-Saturday, 4pm-10pm. Check it out!
experience dining under the domes at luminaria
The UofA Botanical Gardens near Devon create a magical winter wonderland called Luminaria. I went last year (on one of those 30 below nights) even so, it was fantastic, really transporting. They have added the Northern Light Dining Experience, by Cindy Lazarenko and Sherry Honey, three-course fondue in a private dome—a classic cheese fondue followed by an oil fondue with local meats and garlic prawns, potatoes and ending with a Jacek chocolate fondue. You’ll need a brisk walk about the gardens after that. Book here.
images courtesy UofA Botanical Gardens
tomatotop100: bar bricco’s raviolo al’ uovo (egg ravioli)
There is a reason Bar Bricco’s Raviolo al’ Uovo hits the TomatoTop 100 and every other best-of-list year after year. It’s so darn delicious! Consider this: a whole egg encased in Bricco’s ethereal pasta, showered with Parm. Giddy up!
recipe of the week: butternut squash lasagna
This hearty recipe from Vivo’s exec Medi Tabtoub uses squash slices (any kind will do) instead of lasagna noodles. You could also include some chopped kale or spinach to up the vitamin count.
