chinatown dining week starts tomorrow!
Explore 15 restaurants with $10 and $20 menus and dine-in and take-out options—King Noodle and Lee House have $20 specials; Hong Kong Bakery has a $10 BBQ bun box with green tea and salted caramel macarons and China Marble has XO vermicelli or Shanghai noodles for $10. This is a terrific opportunity to support an old favourite or try something new. January 26 to February 5, visit here for all the deets.
monkey business dinner with italy’s decugnano dei barbi
Another opportunity to enjoy the wines of Decugnano dei Barbi. Meet proprietor Enzo Barbi at the Glass Monkey (5842 111 Street) 6pm, Tuesday, January 31. Five courses with four wines, tix $99++, find here, or call Janine at 780-760-2228.
first we eat screening in camrose, wednesday, february 1
This is a terrific documentary, all about a regular family living in Dawson Creek. Who decided to not eat from the grocery store for a year. It’s a story about food sovereignty (or the lack of it and why we need it), resilience and creativity by filmmaker Suzanne Crocker. Watch the film at the Bailey Theatre in Camrose and meet Suzanne Crocker and local food producers. Free tix here. You can order a local food box too. For more info on the project visit here.
don’t miss this collab: canoe + braven
Toronto’s Canoe restaurant is coming west for one night only, 6pm, Saturday, February. It’s a chefs’ collaboration of the highest calibre, Canoe’s John Horne and Ron McKinlay with Braven’s Jason Greene and Carlos Rondon. Expect five exquisite courses with wines paired by somm Misun Bu. Tix: $199++.
andreas bender is in the house
Well, at Otto (11405 95 Street) actually. Enjoy four courses paired with Andreas Bender’s Mosel wines, 6:30pm, Tuesday, February 7. Tix: $65+ here.
tomato top100: brown butter café’s good morning bunwich
This delicious sammy (softly scrambled egg with pickled onion, nestled in a delicious house-made sweet egg bun) is the deep south side’s fave breakfast.
recipe of the week: chef paul shufelt’s chicken and waffles
A stellar brunch dish and a wonderful Valentine’s breakfast, brining optional, but recommended (it’s a labour of love for sure).
