kitchen party tix sept 3, paisley notebook dinners, plus easy summer cooking: tomatoes

kitchen party emerging stronger: tix on sale september 3

This year’s Kitchen Party may look different (no live auction of trips, not tripping table to table for delicious bites and wine) but the goals remain the same—to celebrate Canadian excellence in food, music and sport and make a difference for youth. The 2020 Edmonton chefs are Levi Biddlecombe, Why Not; Scott Downey, The Butternut Tree; JP Dublado, River Cree Resort and Casino; Ryan Hotchkiss, Bündok; Medi Tabtoub, Vivo Windermere and Spencer Thompson, The Marc 

This year, order your Kitchen Part three-course dinner on the website. It will be delivered in time to enjoy at home, or in small group, along with the online show. Check the website for all the details and to order: greatkitchenparty.com To buy multiple meals, email lisa@comlinks.ca or call 780-448-5945.

2020 KitchenParty

small dinners with the paisley notebook

One of our favourite food people, Aman Dosanj of the Paisley Notebook, is creating three special events in September: a mountain top four-course dinner at the Myra Canyon Ranch, Saturday, September 12; a lakeside dinner at Origin Wines in Naramata, Friday, September 18 and a four -course pop up dinner with original poetry by Aman Dosanj at Bright Jenny Coffee in Kelowna on Sunday, September 27. Harry Dosanj the Bar Travelling Man will be at each event offering Okanagan craft beers, small-lot wines and a seasonally-inspired cocktail. Info and tix: paisleynotebook.com.

Paisley Notebook

easy summer cooking: tomatoes

It’s turned out to be a great year for backyard tomatoes. Things started off slow with the rain and cool temps but due to our hot and sunny tomato weather in early August things are now looking good. Once you get tired of plucking the little ones right from the vine and popping into your mouth, try these quick and easy ways to help a tomato shine.

Chop, season, then drizzle with honey à la Kaelin Whittaker of AWN Kitchen. She learned this trick when at Ballymaloe Cooking School.
Have chopped tomatoes and cucumber for breakfast with plain yogurt.
Make a burst tomato sauce. Roast or grill a handful of cherry tomatoes with fresh herbs (rosemary and thyme are good) and a smidge of olive oil. Right before serving “burst’ with a fork. Delish on bell peppers stuffed with quinoa, chard and cheese or on pasta with olives and grated pecorino.
Make the best tomato sandwich ever…thetomato.ca
Stuff large tomatoes like beefsteak with a mix of mozzarella, feta or ricotta and some grated Parm with thyme, basil and parsley, oregano if you have it. Grill or roast until the tomatoes are wrinkly and the cheese is gooey.
Make a summer pasta with anchovies and fresh tomato. Cook garlic and anchovies for a few minutes in butter until the anchovies are broken down. Add tomatoes and a crack of black pepper and cook for about 5 minutes, just until they start falling apart. Add cooked spaghetti and some reserved pasta water. Cook for about two minutes, add some chopped herbs, basil, parsley, check for seasoning and serve. Grate over some Parm or Pecorino Romano if you like.

tomatoes