new exec chef at the marc
Chefs Spencer Thompson and Cara Lazarevich
Cara Lazarevich is the new executive chef at the Marc. Cara has years of experience in some of the city’s most interesting kitchens (she opened Uccellino with Christopher Hyde and has done stints at La Petite Iza, among others) but this is her first executive chef position. “I’m really excited,” says Cara. “I just want to do a good job and make food that people like.”
What can we expect? “Change is scary,” says Patrick Saurette, co-owner with his wife Doris. “We had survived Covid, but maybe we were getting a little too comfortable. Now, we’re thinking, this is great. It’s a refresh. We are excited to move on to the next chapter.” The Marc’s former exec of several years, chef Spencer Thompson, is moving into a more corporate position with a national company. “I learned so much with Patrick and Doris— reimagining classic flavours, how we sourced product and how we designed dishes as a team. They feel like family to me.” Good luck to all!
chef serge belair heads to ottawa for canadian culinary championships
Cchef Serge Belair on the Edmonton podium, flanked by chefs Holly Hunt (L) and Lindsay Porter (R)
Edmonton’s Great Kitchen Party held last fall at the Edmonton Convention Centre sported a sold-out crowd sampling delicious food and wines. Chef Doreen Prei’s (Glasshouse Kitchen+Bar) new wave surf and turf took the People’s Choice; Holly Holt’s (SheCooks) exceptional smoked bison dish garnered third place; Lindsay Porter’s (The Common) second place mushroom spring roll was inspired by an omelette she had in Vancouver’s Chinatown. The gold medal winner? Chef Serge Belair (Edmonton Convention Centre) with an exquisite and surprising dessert based on the pears from his backyard. Chef Belair is representing Edmonton at the Canadian Culinary Championships in Ottawa February 3-5. Kitchen Party raises money for youth ($17 million in the past 16 years) including Spirit North, an organization that supports the health and well-being of Indigenous youth, and E4C. Congratulations chefs!
the best thing you ate last year?
Was it a dish in a resto? A local craft beer or spirit? Something from a farmers’ market? Let us know! Nominate the best thing you ate or drank last year for the Tomato Top100. Nominations open Friday, January 6 and close Friday, January 27. Visit thetomato.ca for all the deets.
ice cream for the kind people of oliver
Kind Ice Cream is opening their third location soon. Joining their existing ice cream shops in Ritchie and Highlands will be a new shop in the Oliver Exchange II Building (OEX 2) just east of the current Oliver Exchange Building. No word yet on who will be joining them.
let them eat cake
Julie’s new cookbook
The wonderful Julie Van Rosendaal has a new book out and it’s terrific. Julie’s recipes are easy to follow, well-tested, well-written and, of course, delicious. A poem written midpandemic inspired this collection—
Julie’s 13th cookbook. Yes, we are human and we do need cake. Find at independent bookshops like Audrey’s or at dinnerwithjulie.com.
bonjour bakery moves to whyte
Bonjour’s new Whyte Avenue location
The fabulous Bonjour Boulangerie on 99 Street is moving a few blocks north to Whyte Avenue (9913
82 Avenue). In the new bigger location, expect an expanded selection of breads, pastry and cheeses as well as a sandwich lineup. Check it out!
culina opening in the piazza in little italy
The planned piazza in Little Italy
Culina has snagged the corner location of The Piazza, on 95 Street and 108 Avenue. “We are really happy to be in the neighbourhood. We will be using it as a commissary kitchen for our other locations and for catering,” says Brad Lazarenko, owner and executive chef of Culina. In the works for the Little Italy location are Culina to Go Saturdays, family dinners, indigenous dinners, popups and brunches. And, Culina opens Bibo Wine Bar in the Strathcona Hotel in early spring. Many remember the bijou wine bar just off 99 Street, tucked in behind the IGA. That building is long gone; the new incarnation is a 50-seat café by day, wine bar by night. It connects to the Back Street Alley, the walkable, shoppable area transformed by the Strathcona Back Street Project.