tasting france in st albert
XIX Nineteen (150 Bellerose Drive, St Albert) continues their Taste of dinner series with a Taste of France, 6pm Monday, November 28. The dinner features a Beaujolais, two wines from the Rhone Valley and a Cremant, chosen by somm William Scott Sears, paired with amuse bouche followed by four French-inspired courses by chef Landon Swick and team. Tix: $169++.
wine advent calendars at color de vino
Pre-order your Color de Vino’s (9606 82 Avenue, 780-439-9069, colordevino.ca) Wine Advent Calendar. It’s the perfect holiday mix—12 full size bottles, thoughtfully curated and tucked into a custom box with individually perforated openings. Open the box to discover three whites, a rosé, seven reds and one bubbly with custom tags with all the wine details. Or, create a custom box. Available December 1 for pick up or delivery.
make a seasonal wreath or arrangement at zocalo
Learn to make a lovely, fresh and fragrant front porch urn insert, a wreath or a Whoville arrangement at Zocalo. No previous experience or skills required; all the supplies, tools and instructions are included. Classes start at 6:30 pm. Porch Pot, Thursday, November 17 and Wednesday, November 23; Wreaths, Thursday, December 1 and Thursday, December 8; Whoville arrangements on Thursday, November 24. Tix: $65 or $69 depending on class.
check out arcadia’s theme nights
Arcadia Brewing Co. (Manchester Square, 10712 120 Street, 825-412-5164, arcadiayeg.com) has a great vibe, made even better with weekly happenings—Monday Open Mic, Tuesday Comedy and Wednesday Trivia Night. And, beer on special? Can’t beat that.
tomato top100: strathcona spirits velvet cream
Tis the season for cream liqueurs and the Strathcona Spirits Velvet Cream is a winner—clean tasting, never cloying, with a pure whisky note—very refreshing. Have it in your coffee or on the rocks. We like it in hot choc on a cold night.
recipe of the week: three viking’s mortensaften duck
If you can’t get to Three Vikings (10713 124 Street,780-249-6302, threevikings.ca) to enjoy the celebratory dish of the Danish harvest festival, here is the recipe from chef Dustin Cooknell.
