meet the marmot bar by james david
James David Patisserie makes amazing chocolate and pastry confections, especially for the holidays. This year it’s the Marmot Bar—crunchy almond and cookie praline, soft salted caramel with dried sour cherries in 70 per cent dark chocolate. If that wasn’t delicious enough, pastry chef James Holehouse is donating $9 from the sale of each bar to the Jasper Hospitality Fund. “My inspiration was the trail mix I make to take hiking in Jasper,” says James. Get some for everyone on your list; preorder now or email.
early bird tix for the meuwly’s kitchen party until november 20
Meuwly’s energetic holiday kitchen party is back December 12. Enjoy the walk-in fridge oyster bar, a six-foot long Meuwly’s charcuterie table, plus wine, beer and spirits from your fave local producers while rocking to the beats from Girls Club DJs. Get your early bird tix by November 20.
rustenberg wine dinner at the petroleum golf club
Join somm Tara Smith for an entertaining evening of great food and wine featuring South Africa’s Rustenberg Estates, 6:30pm, Friday, November 22, at the Petroleum Golf & Country Club (51320 Range Rd 260, Spruce Grove). Experience classic Rustenberg selections paired with a delicious-looking, four-course menu plus amuse bouche and dessert. South Africa has a long and interesting wine history— Rustenberg is an essential part of that history (the first 5000 vines were planted in 1691). The winery has been producing wines every vintage since 1890 with the current family at the helm for over 80 years. Tix: $125/p++ Email Kayla to reserve.
sunday supper: a love letter to the marc
This Sunday Supper is to celebrate six months of new ownership by Jillian and Scott Downey along with chef Eric and general manager Ty. The menu is a selection of favourite new and classic dishes—four courses and wines plus French cheeses and petit fours, 6pm, Sunday, November 24. Tix: $170/p all in, call 780-429-2828 or reserve here.
congrats chef!
Congratulations to Winnie Chen, executive chef and operating partner Fu’s Repair Shop and silver medallist 2023 Edmonton’s Great Kitchen Party. She is one of Edify Magazine’s Top 40 under 40 2024, announced earlier this month. Winnie’s mission? Not just great food but equitable kitchens, where everyone has a chance to learn and to shine. Our culinary future is in good hands.
domaine armand heitz wine dinner at reg rd
Burgundy lovers don’t want to miss this dinner. Armand Heitz, the grandson of Armand Lochardet, took over the estate (from 1857) in 2012 after obtaining his oenologist degree. The farm had been run by organic principles up until then and Armand has taken it further, introducing livestock in 2021. “He combines his passion for biodynamic viticulture with his family’s butchery—a synergy perfectly aligned with our culinary philosophy,” says Caitlin Fulton, co-owner, RGE RD. The appellations extend from Beaune to Chassagne-Montrachet as well as Beaujolais (six hectares in Juliénas). Taste five of these thrilling wines, from village to cru designation, with a menu to suit from chef Blair Lebsack’s kitchen team and special guest Brock Guthrie from Boutique Wines, 6pm, Tuesday, November 26. Tix: $235/p all in.
80’s babies!
You don’t have to be an 80’s baby to join Garneau Block at the 80’s Babies Wine Event at Darling, 6pm, Wednesday, November 27. Special dinner features will be on the menu as well as “some pretty rad wine features with prices you might not have seen since the 80’s.” Your ticket includes a flight of Gabrio Bini wines. Proceeds to the Skipping Stone Foundation. Tix: $40/p+
whiskey trek with somm ken bracke at aligra
Join sommelier Ken Bracke for a global whisky tour. Taste different styles and learn the difference in how whiskies are made around the world at a technical tasting limited to 16 people Tix: $35/p+
top100: sundog farm’s carrots
Fall dishes (stews, soups, roasted veg) need a good supply of excellent carrots and Sundog’s are truly outstanding. Find them at the Old Strathcona Farmers’ Market on Saturdays.
recipe of the week: chef bri campbell’s roasted parsnips
Chef Bri Campbell’s (now at Dolly’s Cocktails) delicious parsnip dish will change your mind about this often maligned root vegetable.
