high school culinary challenge 2025
Left to right: Peter Keith (HSCC), Jan Anderson (Edmonton Public Schools), Kestra Daum, Keagan Upstone, Jaden Blakis, Polin Borysiuk and chef Curtis Jones (NAIT).
St. Joseph Catholic High School’s culinary team defeated 15 other teams to take home the Gold Medal at the High School Culinary Challenge (HSCC) Awards Dinner in March. Dr. Anne Anderson High School snatched silver and Bev Facey High School, bronze. Each team prepared a three-course meal which was judged on preparation, timing, sanitation, taste and presentation. Students from those teams went on to garner scholarships to NAIT culinary programs, and, new this year, the awards are named after the founders of the High School Culinary Challenge: Stanley Townsend, Simon Smotkowicz and Jan Anderson. Kestra Daum (Paul Kane High School), Stanley Townsend Scholarship; Jaden Blakis (St. Joseph Catholic High School), Simon Smotkowicz Scholarship; Keagan Upstone (St. Francis Xavier Catholic High School), Jan Anderson Scholarship. A fourth scholarship was awarded to Polina Borysiuk (St. Oscar Romero Catholic High School.) Congratulations to the students and the HSCC volunteers.
drink less (alcohol) but better (alcohol)
The no-lo alcohol trend is here to stay. Try the Layla Sparkling Muskateller, it’s delicious. The grapes are organically farmed in the Traisental, Lower Austria, by notable Austrian producer Marcus Huber. The wine, softly sweet and juicy, will remind you of Italy’s Moscato d’Asti. Best pairing: birthday (or wedding) cake!
joy of asia in chocolate
Left to right: Mina Hideshima (production manager, Jacek) Winnie Chen (chef/owner, Fu’s), J-Lynne Carlos (chocolatier, Jacek).
Fu’s Repair Shop and Jacek Chocolate Couture have dreamed up the Joy of Asia Bonbon Collection. The collection, six high-quality and delicious chocolates based on the flavours of Asia, raises money for the Togather Chinatown Arts Festival during Asian Heritage Month. The flavours: Doki Doki Passionfruit (roasted miso white chocolate cheesecake, passionfruit); Takes Two To Mango (tart green mango chili salt in dark chocolate); Oozy Does It (caramel infused with Fu’s signature spice blend);Wake Up Call (aromatic espresso chocolate with CRW Orient coffee and condensed milk); Matcha Made in Heaven (strawberry and matcha); and Ooh-Bae-Nana (creamy ube ganache with banana chip crunch). Only 500 collections available. Get your mitts on this delicious collab at Fu’s Repair Shop, Boa & Hare, all Jacek Chocolate locations and online.
farm to flame dinners at the old red barn
Matt and Melissa Schur continue with their popular Farm to Flame Dinners this summer at the Old Red Barn in Leduc County. The dinners are a treat, with an emphasis on what’s available from farms nearby. The action starts with Garden Bites—could be pea shoots from the greenhouse, on to strawberry and tomatoes later in the season; followed by Fireside Bites, such as smoked Hahn Family Farm chicken tacos. There is a bread course, a vegetable course and the main, generally local beef or bison, all dictated by the season. New this year is chef Tyson Wright cooking at every dinner, Thursday and Saturday nights from June to September. It’s beautiful, well-prepared local foodin a glorious setting. Visit the website to book.
joey moss man crush is back!
The Joey Moss Man Crush Mandarin Ale, created in collaboration with the Joey Moss Memorial Fund and the Winnifred Stewart Association to raise money for the association, did just that. Sea Change Brewing Co. donated $27,206.58 to Winnifred Stewart in early April. Wow! The light and juicy, mimosa-ish beer, a smash success during the playoffs last year, tastes great. And it’s back! Pick up your Joey Moss Man Crush at all Sea Change taprooms and wherever you buy local beer—let’s raise lots more cash.