kanto filistix brunch collab, biera turns 3, sorrentino’s 5 course wine pairing, brad’s cooking classes back, plus: cooking squash

kanto 98 and filistix brunch collab today

Edgar Gutierrez of Kanto 98 and the Filistix crew are joining forces for brunch Saturday September 19, 10am-2pm at the downtown Filistix location (in the Financial Building, 10621 100 Avenue). Enjoy Filipino-inspired brunch dishes such as the delish chori burger; steak and egg baos with calamansi hollandaise, quiche made with eggplant torta; the tocino burrito with marinated pork, garlic fried rice, egg and pico de gallo in a flour tortilla and a pandesal bread pudding. Pre-order, pre-pay and specify pick-up time at filistixdelivers.ca.

filistix kanto collab

biera’s third anniversary party is on sunday

Enjoy special prices and discounts on sample and beers at Biera’s (9570 76 Avenue) third anniversary party, Sunday, September 20, 3pm-10pm. They will be tapping a cask of Buffalo Meadows, a bourbon barrel-aged dark lager and chef Christine Sandford will be making a special dish to pair with it. Giddy up! Walk-ins are fine but you could reserve here: biera.ca

biera third anniversary

tuscany meets the veneto at sorrentinos st. albert

Two great Italian wine houses—Avignonesi in Tuscany and Zenato in the Veneto—go head to head at a wine dinner at Sorrentino’s St Albert (595 St Albert Trail). Enjoy five courses paired with five wines, Tuesday, September 22, 6pm-10pm. Tix: $90++, sorrentinos.com

sorrentinos wine dinner

they are back! cooking classes at kitchen by brad

The first class this fall is the Nostalgia Cooking Class (an homage to Julia Child) featuring classic French dishes. Learn evergreen cooking techniques via shrimp with Pernod, duck a l’orange, crepes cherries jubilee, 6:30pm, Tuesday, September 22. Classes are limited in size, but if you want to do one with your bubble (max 8) you can arrange a private class. Tix: $145, app.getoccasion.com.

brad smoliak and leanne

easy summer cooking: the last of the summer squash

Grill slices on the barbecue until charred and deliciously limp and sweet.
Bake with tomato sauce and cheese in Jenny Berkenbosch’s kid friendly zucchini: thetomato.ca.
Add some chopped zucchini to your potato pancakes.
Make a salad with chopped zucchini, grilled fresh corn kernels, crumbled feta, lime zest, red chile flakes. Dress with a lemony vinaigrette.
Stuff: cut in half lengthwise and scoop out the flesh (so you have two boats. Sauté the flesh with some chopped onion, tomatoes, celery, sweet or hot peppers and some herbs—fresh thyme, oregano and mint, parsley. Take off the heat, when it’s cooked down a bit, then add lemon juice or sherry vinegar and breadcrumbs. Fill each boat and place the top half back on. Drizzle with oil and bake for about 40 minutes at 350 degrees.
Find lots more zucchini recipes here.

grilled zucchini