it’s going to be a beautiful night
The Marc Sunday Supper Club goes curbside for January 30. A lovely menu, starting with fried goat cheese with fig jam and house-marinated olives, paired with the delightfully dry El Maestro Fino Sherry. Continue with a Scandinavian-inspired, house-cured salmon gravlax with rye crepe and herb cream. The main is a robust Brant Lake Wagyu flank steak served with sauce bordelaise and mushroom risotto. To drink? The stellar Napa Valley Truchard Cab Sauv. To finish—gingerbread cake with poached pear and Chantilly cream, $210/two people. Curbside pick-up between noon-2pm on Sunday, instructional Zoom with chef Spencer Thompson at 3pm. Call 780-429-2828 to order.
bin 104 is having a case sale
Yup! A January sale. Good time to stock up. Buy a case (12 bottles) or more and receive 20 per cent off. (January case of the month is not included.) Selected accessories and glassware are 35 per cent off too. Until January 31. Bin 104 5454 Calgary Trail, 780-436-8850, bin104.com.
take an ice on whyte food tour
Check out Ice on Whyte and enjoy a food tour with Chef Table Living, January 27-February 4. Terrific Whyte Avenue food spots such as Avila Arepa, Ampersand and Under the High Wheel are participating. Choose your tour and your time slot, brunch 1pm-3:30pm or dinner, 6pm-8:30pm. All the deets are here.
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fondue at the garden is back
The Northern Light Dining Experience is returning to the U of A Botanic Garden, Thursdays-Sundays, January 27 to March 13. Enjoy a three-course fondue (cheese, broth and chocolate) in your own personal heated dome (max six people). Book for 5:30, 6, or 6:30pm, $145/person, includes admission to the Gardens and gratuity. It is beautiful and delicious. Book here.
february 1 is international furmint day!
One of the best discoveries of last year was the Zsirai Tokay Furmint. Steely minerality, lovely texture, great body, long finish, just delicious. And, what better day to enjoy it—February 1, International Furmint Day. A generation ago Furmint was only known as the grape of the luscious sweet wine of Tokay. Now, dry styles are popping up at better wine shops. The Zsirai is lovely, the terrific acidity and complex flavours making it a great choice with risotto, charcuterie boards, roast chicken.
tomato top100: italian centre shops gf pizza crust
Wood-fried, hand-stretched made with Caputo gluten-free flour—because, sometimes, all you want is a pizza. Find in the freezer aisle at the Italian Centre Shops.
recipe of the week: fava spread
Love hummus? Take it one step further and make this Greek yellow lentil dip. Right, not made with fava beans but with lentils.
nominate for the tomato top100 until february 4
Think of the best thing you ate or drank last year—a restaurant dish, a farmers’ market item, or a local ingredient. What was unforgettable? What can’t you wait to eat or drink again? Click here to nominate your faves for the Top100.
