don’t miss the stasher sale at heart of the home, friday, april 22
Stasher silicone bags are so handy— to cook in, to store cut-up veg or snacks, crafts, travel toiletries—you name it. And, you can put them in the dishwasher. On sale Friday, April 22 at Heart of the Home (12539 102 Avenue, heartofthehomeyeg.ca). Check out this video on how to use your Stashers.
in bloom natural wine pop up at ritchie market, saturday, april 23
The In Bloom Pop Up is your chance to try unique wines (unicorns are elusive wines, the sort of bottle that you hope to see and rarely do) from the Garneau Block wine agency along with snacks from Biera and the Little Duchess Bake Shop. Drop-in Saturday, April 23, from 5pm, drink and snack tix at the door.
sunday supper club at the marc, sunday, april 24
The Argentine-influenced menu with cod, wild prawns, pork belly and Brandt Lake flank (and of course flan for dessert) is accompanied by several high-altitude Argentine wines—Uco Valley Syrah and Pinot Noir from Luca and the El Emigio Chardonnay and Bonarda. Ryan Everitt (Trialto wine agency) is on hand to talk about these lovely wines and why altitude matters. Don’t miss it! Tix: 6pm, $145/p all in, call 780-429-2828 to book.
dalla takeovers continue with chef lindsay james, monday, april 25
Chef Lindsay James of the soon to be opened (again) Darling Wine Bar takes over the kitchen at Dalla on Monday, April 25. Tix include a welcome beverage and snack, $22: with 5pm and 9pm seatings still available.
tomato top100: nineteen’s tuna twists
Nominators love the tuna twists and rightly so. But don’t let them keep you from the rest of the menu. Head chef and co-owner Andrew Fung makes delicious, opulent food —gorgonzola mussels or the hoisin-glazed beef short ribs, or lobster ravioli. No wonder it’s been a fave west end destination for a decade.
recipe of the week: daniel costa’s roman lamb ragu
“A few cuts of pasta that work great with this ragu are pappardelle, tagliatelle, rigatoni or mezze maniche. You can also serve this ragu with slow-cooked creamy polenta,” says chef Daniel Costa.
