easy summer cooking: cabbage, thanksgiving to go, new filistix lunch menu, plus: glass monkey’s tiny comedy show

tiny comedy show at the glass monkey

Enjoy dinner and a show (properly distanced of course) at The Glass Monkey, Sunday, October 4, featuring headliner Lori Ferguson Ford, MC Brad Semotiuk with comedians Don Filipchuk, Brittany Campbell and Henry Sir. Doors open 5:30pm, reserved seating only. Tix: $12+ tinycomedyshow.com.

glass monkey tiny comedy

new lunch menu at filistix

The new lunch menu brings new flavours to their lineup of classic rice bowls: chori burger, made with Alberta beef and pork longanisa sausage with Filistix aioli, banana ketchup, atchara relish and pickled cucumber; savoury tocino burrito; tamarind-scented crispy Sinigang fried chicken and sweet spaghetti. Order online: filistixdelivers.ca and pick up downtown (106231 100 Avenue) or have it delivered. The SUB location is now open too.

welcome filistix

thanksgiving to go

Nineteen is offering Thanksgiving Dinner to Go for parties of 2-8 people. Roasted Four Whistle Farm turkey breast and confit leg, brandy cream gravy and cranberry compote, with four vegetable sides, sourdough and their delish San Mateo salad. Pick up from 4pm, Sunday, October 11. Order here: exploretock.com.
Culina to Go offers a classic roast turkey dinner with roasted leek gravy, Dot’s turkey stuffing, two veg, a cherry cranberry sauce and sweet and sour pickled onions. Pick up is available on both Friday, October 8 and Saturday, October 9. Order here: culinafamily.getbento.com $26/p, minimum 2 people.
The Hotel MacDonald is offering a four course Thanksgiving feast in the Harvest Room or a prime rib or turkey dinner to go for between 2-8 people. Details here: fairmont.com under dining.
Sorrentino’s offers their Turkey to Go package for 6-8 people for pick up on either Sunday, October 11 or Monday, October 12. sorrentinos.com.

turkey to go

easy summer cooking: cabbage

I have rediscovered cabbage this year—crinkly Savoy at the Riverbend Gardens farm stand, petite green orbs and ready-to-braise red cabbages from my Sundog CSA. They are all good! And good for you.

Eat it raw: Make a slaw with all your cabbages, vinegar, salt and pepper. Don’t forget the caraway seeds.
Grill wedges on the barbecue, baste with a chile oil or serve with a bacon vinaigrette.
Sauté sliced cabbage with kimchee for a spicy sweet side dish.
Make Greek-style cabbage rolls: thetomato.ca.
Make sauerkraut: take a class with Kaelin Whittaker at Awn Kitchen for the best technique: awnkitchen.com.
Embrace your inner German—braise beets and sliced red cabbage together with vinegar and serve with horseradish, roast pork or sausages.

cabbage