beach vibes
There is nothing like an Ontario summer by the beach. And the new cookbook, Heydays at The June Motel, by Freddy Laliberté, Evan Baulch, Katie Laliberté and Emma Baulch (House of Anansi Press, $44.99) encourages us to eat as if we are there, with a glass of rosé in one hand and something delicious in the other. Heydays at The June Motel (which was featured on the Netflix show Motel Makeover) is about the retro-inspired restaurant located in Sauble Beach. It’s a hefty book, chockfull of summer flavours in reenergized classics (smash burgers), fresh takes on everyday ingredients (like the Wierd Salad—so good), sides, condiments and cook’s tips. We were especially taken with the Cocktail Party section, filled with lots of little delicious things to make, and Brunch, where you will find an easy peasy rösti recipe. This book will have you cooking all summer long.
new beginnings and happy endings
New Marc owners Scott Downey and Jillian Fonteyne with original owners
Doris and Patrick Saurette.
Patrick and Doris Saurette have sold the Marc restaurant to Scott Downey and Jillian Fonteyne of The Butternut Tree.
“When I heard from Patrick that they were selling, we thought ‘is this the opportunity for our next venture?’ I have so much respect for what Doris and Patrick have built,” says Scott. “We are on the same wavelength operationally, we think the same about what makes a great restaurant.
“I trained in French kitchens and look forward to the opportunity to focus on that and explore. It’s really exciting.”
Both restos have new head chefs, Jose Cocco at Butternut and Eric Hanson at The Marc. But, other than that, expect to see the same top-notch, front-of-house team that has been at the Marc for several years (a big part of its charm).
“Scott is smart and organized and does things with precision,” says Patrick. “It’s really beautiful—there’s Scott and Jillian with two kids; there was me and Doris with two kids, 25 years before.” The handover is May 19. 9940 016 Street, 780-429-2828, themarc.ca.
milano, torino, edmonton
Bar Henry’s Nic Brandt behind the bar
Bar Henry is now open, 11:30am-11pm, Tuesday to Saturday. The inspiration? The northern Italian aperitivo bars found in Milan and Turin. Intimate, buzzy, be prepared to have fun. Come for lunch—chargrilled tuna with fennel and pistachio salad and fresh herbs, an endive and arugula salad. Come for aperitivo—house-made chips, olives, nuts, with, of course, an impeccable Negroni. Come for evening wine and snacks. The wine list is a trip, filled with idiosyncratic, mostly Italian wines and winemakers, and a wonderful selection of bubbles, with many wines available by the glass. 10220 103 Avenue, (Ice District), 587-873-4728, barhenry.ca.
haspkap heaven
Andrew Rosychuk of Rosy Farms is on a mission. He wants us all to understand just how amazing haskaps really are. The purply-blue native Prairie berry tops the chart in antioxidants. The U-Pick farm is about 20 minutes north of St Albert. “Last year we had wind (berries blown off the bushes) but weren’t badly affected by the fires. This year drought is the issue. The dugout is only about 2/3 full. I’m learning the vulnerability of acceptance; there is always next year say the old guys.”
Being an organic grower is not just about what you may or may not spray on your plants (if anything) it’s about everything around the farm too. Andrew built a riparian buffer, 30 feet of eco shelter belts.“It’s a mini forest, a mix of native pants which increases the overall bio-diversity, as I’m most interested in feeding the native bees and bumblebees.” There are 21 different food sources, ideal for pollinators.
The U-pick season starts beginning of July and can stretch into the middle of August. “You can pick eight pounds of haskaps in an hour. Come and meet your farmer.” 57114 Rge Rd 264, Alcomdale, 780-951-1015, rosyfarms.com.
hasta la vista winter!
Luna owner Mariel Montero Sena on the patio with a mojiti de freisa
Luna Mexican Restaurant wants to get summer going, now. The newest cocktail on the menu is a mojiti de freisa (strawberry mojito) made with fresh strawberries, a squeeze of fresh lime juice and raspberry Bacardi. Not very Mexican you say? Try the feature margarita or a mezcalita (mango, pepino or strawberry) perfect for this coming summer. 9880 63 Avenue, 780-433-9229, lunamexicanrestaurant.ca.