make pysanky and support ukraine at the gathering place
Learn to make the colourful Ukrainian easter eggs called pysanky and support organizations on the ground in Ukraine. Sunday, March 18 still has some seats available, $50 donation ($25 prebook). Tix here. Funds to be donated to the Charity Foundation of Serhiy Prytula and the United 24 Rebuild Ukraine fund.
help hayloft celebrate its 1st birthday!
On Thursday, March 16, enjoy a welcome cocktail followed by appies, oysters and a beefy feast! Tix: $80/p++
the art of wine at the art of cake
The Art of Cake is starting a dinner series on the third Thursday of every month. Expect bubbles to begin, followed by four courses paired with wine. First up is dinner with Blasted Church, one of Gloria and Guenter’s (owners of The Art of Cake) favourite B.C. wineries. Tix: $125/p all in.
for the doggos at heart of the home
This March, Heart of the Home donates one dollar from every purchase to Alberta Homeward Hound Rescue Bureau. There is also a donation box in the store. Homeward Hound requests food and water bowls, slow feeder bowls, leashes, collars, no-pull harnesses, pee pads, tough chewer and tug toys like kongs, lick mats, large breed puppy and dog food. Here’s a way to enjoy St Patrick’s Day without green beer—Heart of the Home is having the All Things Green Sale, March 17-19. If it’s green it’s 15 per cent off!
celebrate st paddy’s day all month long at central social hall
Enjoy Irish-inspired wings (Jameson’s Spicy Hot or Guinness BBQ) and specials on Guinness and Jameson picklebacks. Don’t miss the Ultimate Irish Burger, glazed with a house-made Guinness barbecue sauce, thick-cut bacon, Dubliner cheese, arugula and baby dills on a local brioche bun, $21. Sláinte!
dumpling and wonton parties with mai nguyen
Two delicious cooking experiences with Mai Nguyen are coming up Sunday, March 26, at Fleisch (8210 106 Avenue). Mai, the owner operator of Gourmai and Masterchef Canada contestant, is no slouch when it comes to making dumplings and wontons. Learn from the best (Mai!) at this collab with the Public Food Hub and Fleisch. Purchase tix for the 4pm Wonton Party here and tix for the 7pm Dumpling Party here.
brunch at tantalus: all the more reason for a weekend in the okanagan
Tantalus Vineyards is featuring a brunch series with some of our favourite valley chefs. Like Mark Filatow, April 16 and Aman Dosanj, March 26. Details and tix.
recipe of the week: awn’s hot cross buns
A terrific recipe for the British classic. It’s a bit technical, but Awn’s Kaelin Whittaker provides excellent instruction. Many dishes that we think of as Easter classics in various cultures have historical and religious significance. Such as the hot cross bun, which dates back to pre-Christian fertility rituals (the historians think the crosses referred to the four seasons) now known as the cakes of St Alban, the early British Christian martyr. The reason we still make them? They taste great!
tomato top100: uccellino’s spaghetti with wild shrimp
Nominators had a hard time choosing between their favourite dishes, the house-made goat ricotta, roast Icelandic cod, the endive salad. Their top dish and the Top100’s number one? The toothsome spaghetti with wild pink shrimp, roasted prawn brodo, bottarga, chili, basil and pangrattato. Taste like the sea. Make a reso soon, as their menu is seasonal and you don’t want to miss out.
