Wine Spirit Education Trust Level 1 Foundation course begins Mon, April 8 and runs until May 6. New low price! Want to tell your chenins from your chards? Or learn why some wines taste like vanilla and others like butter? Learn to taste like a pro in a Wine Spirit Education Trust (WSET) program, taught in 58 countries. Visit their website to register. Intermediate and Advanced courses start in October.
Enjoy the Cave Spring Riesling dinner at The Marc, Sunday April 14. The menu looks to be a stellar match for the elegant wines of this top-notch Niagara estate: scallop ceviche, foie gras torchon, pork belly, duck breast, cheese and chocolate to finish. Call the Marc to book: $125, 780-429-3838.
Enjoy Stawnichy pyrohy, Kickin’ Ash bison along with refreshing Peller Estates wines and Molson brews at Grapes Grains and Grub, a fundraiser for the Capital Care Foundation. The evening is hosted by Jackie Rae Greening and Kelly McClung; 5pm, Thursday, April 18 at the Royal Alberta Museum (12845 102 Avenue) $50/ticket. Visit the Eventbrite site for tickets.
Cococo’s new, award-winning Rosemary Fusion bar tastes of subtle rosemary and thyme plus puncy habanero peppers, coupled with a surprising hit of crunchy sea salt gentled by dreamy-rich, high-quality milk chocolate. For a taste treat, think of pairing with the savoury flavours of charcuterie, parma ham, aged cheeses, even olives. Or, nibble away, square by square — this is a bar for chocolate lovers.
NAIT Culinary Arts students compete in 2013 Sobeys Apple Challenge.
Come up with some exciting ways to use apples was the brief.
“It was a great experience,” says Vinod Varshney, chair of the School of Hospitality and Culinary Arts at NAIT. “It challenged the students to develop creative ideas and put their thoughts into practical preparation of the dishes.”
The grand prize, a $500 Sobeys gift card and $500 from BC Tree Fruits, went to Heena Kim for the Trio of Apple Wonton Tasters. Andrew Bishop took home a $250 Sobeys gift card and $250 from BC Tree Fruits for his Asian inspired Apple Salad Rolls; and Jillian Gordon won a $150 Sobeys gift card and $150 from BC Tree Fruits for the Apple Mac and Cheese.
Our photographer Johwanna Alleyne remarked that “the top two dishes were really memorable. The apple wontons were a great show of subtlety and flavour pairing; the savoy cabbage and apple rolls were an outside-the-box vegan dish.”
“All these students were competing for the first time — to see the calibre of food they prepared was just marvelous,” says chef Varshney. “We are quite amazed and proud of the talent we have in our future chefs.”
Crestwood Fine Wines & Spirits (9658 142 Street, 780-488-7800) French Wine Series Tastings continue with an exploration of Burgundy on April 9. Tastings begin at 7pm sharp, $30/person, call to book.
Enjoy the happening at Cally’s Teas (10151 82 Avenue, 780-757-8944) called Sweet Ladies, a mixed media desserts art featuring six female artists, illustrators and graphic designers. Show opens April 6.
Enjoy cooking and hospitality chez Brad Smoliak. His downtown culinary studio called Kitchen by Brad is ideal for a small (up to 12 people) private breakfast, lunch, or dinner; team building or strategy sessions; bridal showers, and all-day meetings and events, with or without coo ing classes. Visit kitchenbybrad.ca to book your culinary adventure.
Corso 32 creates a Trentino Alto Adige-inspired menu to pair with the stellar wines of FRANZ HAAS, based near Bolzano, Italy, April 30, $160/person. Call corso at 421-4622 to book.