sharpen knives for Ukraine at knifewear
Knifewear (10820 82 Avenue, 587-221-2034) is donating all monies raised by knife sharpening to World Central Kitchen until March 27. As well, all donations are matched by the Knifewear Foundation for the Canadian Red Cross. World Central Kitchen provides disaster relief worldwide through food and cooking. The charitable organization, led by chef José Andrés, is at eight Ukrainian border crossings and supporting restaurants in 12 Ukrainian cities to help feed folks in need. For more info, click here.
curious about sake? try this dinner at ernest’s
Interested in sake, but don’t know where to start? This dinner at Ernest’s —five delicious-looking courses including amuse and dessert, with a selection of Chiyomusubi sake from Tottori, Japan, including the Sorah Premium Sparkling Sake— is 6pm, Friday, April 1. Tix, $100/p, call 780-471-8685 or email twright@nait.ca.
the ultimate showdown: grapo vs. graino at biera
Which pairs better? Taste and find out during this six-course dinner. Each course, by Biera head chef Christine Sandford and sous chef Duncan Gommerud is paired with a wine imported by Vino al Vino and a beer brewed by Blind Enthusiasm. Tix, $125/p+5pm, Sunday, April 3, click here.
tulipmania is back at zocalo
Tulipmania is back at Zocalo (10826-95 Street, 780 428-0754, zocalo.ca). Find gorgeous tulips in every colour of the rainbow— fringed tulips, double tulips, fluttery tulips, straight up and down tulips— in bundles of 20 or 40. Tulips in textiles too, tablecloths and tea towels. Check it out!
the public food hub starts a course: markets 101
Are you making and marketing something delicious and wondering what the next step is? The Accessible Market Ready Program for Emerging Entrepreneurs may be for you. It’s an online bootcamp for makers of food, culinary or market brands. Peter Keith, co-founder of Meuwly’s, is the lead instructor (so you know the course will be hands on, realistic and practical). The spring program starts April 6; applications close April 4. Find more info and applications here.
tomato top100: strathcona spirits velvet cream
So clean, so creamy, so tasty! Canadian Prairie rye and Puerto Rican rum are infused with nothing artificial, just birch bark, red willow bark and Madagascar Bourbon Vanilla beans. No wonder people are crazy about it, it’s so good.
recipe of the week: red wine hot chocolate
There are still a few more chilly days and nights expected before we start seeing daffodils. All the better to enjoy a red wine hot choc. The trick is to use a red wine with soft tannins. Find the recipe here.
