Nominate your new or renovated kitchen for the TKDA, Awn cooking classes, Canadian cheeses at Boulangerie Bonjour
Proud of your new kitchen? Or know of one that’s amazing? Let us know! Nominations for the Tomato Kitchen Design Awards are now open. Are you an architect, designer, builder or a do-it-your-selfer? We want to see all the kitchens—outdoor, renovated, brand new, commercial or institutional. If your kitchen was finished by December 31 last year nominate now at thetomato.ca/the-tomato-food-drink-kitchen-design-awards. The deadline for entries is May 31.
Hayloft Steak + Fish (639 Cameron Heights Drive, 780-249-0637, robertspencerhosp.com/hayloft) is open for brunch Saturday and Sunday from10am-2pm. Highlights: four different eggs benny, including one with butter-poached lobster, the savoury brisket hash and the decadent bread pudding made with their neighbour Malina Bakery’s cinnamon bun, apple compote, hazelnut streusel and bourbon caramel. Book now!
Kitchen to Go for May is available to order now on the Kitchen by Brad (10130 105 Street, 780-757-7704, kitchenbybrad.ca) website. The May 11 menu offers chicken stroganoff with Baba Smo’s wild mushroom sauce, nalysnyky and honey walnut cake for dessert. May 18 is baked Italian meatballs with penne in marinara sauce, mozzarella and parmesan followed by chocolate pudding with espresso shortbread. The menu for May 25 is chicken marinated in Mediterranean herbs, bay, garlic, olive oil, sherry vinegar and roasted with dried apricots, prunes, olives and capers with blueberry crumble for dessert. Each dinner is $25/p+ and wine can be ordered as well. Remember, $5 from every Wednesday dinner supports the VAD program at the Maz. Friday soup and bagel lunches include savoury ham, veg with barley soup and chicken mulligatawny. Find the entire menu at kitchenbybrad.ca.
Meuwly’s (10706 124 Street, 587-786-3560, meuwlys.com) has a new chef! Myles Fedun is a highly experienced chef who worked closely with exec chef Serge Belair at the Edmonton Convention Centre. Expect cool new offerings for lunch, special events, packages and collaborative dinners.
El Corazon (14101 West Block Drive, 780-213-9494, elcorazonyeg.com) has opened in Glenora’s West Block on Stony Plain Road. The large menu features tacos and tapas as well as salads, sandwiches and six larger dishes. It’s a great look with comfortable seating for lunch, snacks, cocktails and dinner. Just what the neighbourhood needed.
Awn Kitchen’s (5124 122 Street, 587-469-4955, awnkitchen.com) spring and summer class schedule will be up mid-May. In the meantime, there are still a few spots left in French Bread on May 25, Pastry Basics, May 26 and learn to make cheese at All Things Cheese on June 3-4. Book on the website.
Boulangerie Bonjour (8608 99 Street, 780-433-5924, yvanchartrand.com) is expecting a large shipment of stellar Canadian cheeses from Nova Scotia, Quebec, Ontario and Prince Edward Island. Bloomy rind triple-crèmes such as Riopelle de l’Isle; goats cheeses; semi-firm, raw ewe’s milk cheese; mountain-style cheeses; blues and washed rind cheeses. Can’t wait to get our mitts on this cheese. The Pied-de-Vent, a farmstead cheese from the thermized milk of a single herd of Canadienne cows on the windswept Îles de la Madeleine.
Pamela Young’s story, Raising our Spirits: Cocktails in the Time of Covid is nominated in the Feature Writing, Short category at the 2021-22 Alberta Magazine Awards. The Tomato’s website refresh is also nominated in the Digital Project category. We are tickled pink. Congratulations to Pamela and check out our lovely new website at thetomato.ca. The Alberta Magazine Awards promote and celebrate the outstanding work of Alberta magazine writers and visual creators. Winners will be announced at the 2022 Alberta Magazines Conference in September in Calgary, albertamagazines.com/awards/awards-finalists.
Send interesting food and drink news for Kitchen Sink to hello@thetomato.ca.