Dalla Tavola Zenari opens; Chris Hrynyk joins Madison’s; Bar Bricco has reopened; Casus Grill Eco-barbecue is perfect for winter picnics; Biddlecombe undaunted by fire at Why Not; no Freezing Father this year
by Mary Bailey
dalla tavola
The beloved Zenari’s in Manulife closed last March. But that was not the end of the Zenari story. Elisa Zenari, along with her brother Giancarlo and husband Ran Huget have opened Dalla Tavola Zenari (10166 100A Street, 780-540-8920, dalla.ca). Enjoy Zenari’s classic breakfast bagel, spinach risotto and the crostoni as well as new items on the extensive menu of salads, panini, pasta, risotto and mains. They also have an complete catering menu and offer take-out. Check it out! And, check out Elisa’s recipe for an Italian-inspired shakshuka on page eight.
new chef at madison’s
Chef Chris Hrynyk has joined the kitchen team at Madison’s in the Union Bank Inn (10053 Jasper Avenue, 780-401-2222, unionbankinn.com). People may remember his cooking and wry sense of humour from Sorrentino’s, or Buco, or even The Butler Did It. We look forward to tasting Chris’ classic French/modern Canadian take on the menu at Madison’s.
bar bricco has reopened
The supremely cosy Bar Bricco (10437 Jasper Avenue, 780-424-5588, corso32group.com) has reopened with a new socially distant layout and a no walk-in policy. Reservations are a must. What hasn’t changed? The charcuterie and cheese boards, the toothsome focaccia, the egg in ravioli; not to mention the best Negroni in town, the vast selection of amari and the killer wine list—oh, how we have missed you.
just the thing for winter picnics
The Casus Grill Eco-barbecue was created by a Danish couple searching for a better alternative for cooking on the move. It’s portable, sets up easily, is flameless, and all the materials used (cardboard and bamboo) are sustainable and biodegradable, except for the lava stones, which could be turned into the garden and used to improve the soil. Each kit, which weighs about a kilo, has 60 minutes burn time. Find at The Butchery (12229 107 Avenue, 780-443-0000, thebutcheryyeg.ca, closed Sunday, Monday), $20 for a solo unit, four pack, $75.
why not is no more due to fire
“My parents saw it on the news,” says Levi Biddlecombe, owner of the second-floor eatery Why Not, about how he learned his resto was gutted by a fire. “Apparently it started in the attic.” While his sister has started a Go Fund Me (gf.me/u/zbtbnq), Levi is confident he’ll be back. “I have no plan to stop owning restaurants. It will take more than a fire to stop me cooking in Edmonton. It’s just a matter of time. We’ll continue with @backstairsburger for now. ”
no freezing father this year
For the past four Januarys, Peter Burgess has spent a few weeks camping out at the Rainbow Valley campground. He is the Freezing Father who has raised $148,881.11 for the Stollery Children’s Hospital in memory of his daughter Elan. He committed to Freezing Father for five years. “I intend to keep that promise,” he says.
“But there are Covid complications. My mantra is no one leaves without a hug. I can’t do that right now,” says Peter.
“Too much about this year is desperate. It’s harsh, people are battling for their lives, for their physical, mental, financial health. The restaurant community especially, they are just getting crushed. They’ll support the Stollery in a second, but I could not ask them to help this year. It’s a different world.”
Many, many chefs made their way down to campsite #29 to feed Peter and his guests: Serge Belair (Edmonton Convention Centre); Steve Buzak (Royal Glenora Club); Shane Chartrand and JP Dublado (River Cree Resort); Clayton Folkers, Rylan Krause with NAIT Culinary student teams; Ryan Hotchkiss (Bündok); Gregg Kenney (Vivo Ristorante); Cindy Lazarenko (Culina); chef Lindsay Porter; Doreen Prei, along with her kids Adelaide and Leopold (Mercer’s Catering); Charlie Rothman (Gryfes Bagels); Todd Rutter, also a Stollery dad, (A Cappella); Paul Shufelt (Workshop Eatery). Next time you order curbside pick-up from their restaurants, say you are doing it for the Freezing Father.