Kitchen Sink: March April 2019

What’s up on Edmonton’s food scene, right now

restaurant buzz

Don’t miss Downtown Dining Week, from March 8-17. There are over 50 restos signed up for the annual event, offering a two-course lunch for $18, brunch for $18 and three course dinners for $30 and $45. The Cavern, The Marc, Hardware Gill, Madison’s, Wishbone, Pampa and Sabor have great menus to choose from and there are two special events at Kitchen as well as a cookbook sale at Audrey’s. All the info is at Check it out!

Join the Culina Catering Club—three four-course dinners for eight people. It also includes a one-hour consultation, delivery and set up (within the city); wine suggestions by Color de Vino; a dinner party playlist; 10 per cent off rentals (glassware, plateware, flatware and linens) and 10 per cent off a Culina to Go VIP client card. What a way to simplify entertaining. Visit for more info and to book.

During early spring The Butternut Tree (9707 110 Street, 780-760-2271, will explore the early stages of growth, the shoots, leaves and blossoms, in a series of multi-course dinners. Their idea with these ultra-seasonal tasting menus is to introduce guests to a one-of-a-kind experience that creates a true sense of time and place. Watch their website for more info.

wine tastings happenings and events

Enjoy a wine dinner at the Continental Treat (10560 82 Avenue, 780-433-7432, with special guest Nicolas Joly from the French house Gérard Bertrand, Wednesday, March 6, 6:30pm. Five wines, four courses, $125/p+. Call to book.

On Thursday, March 7, Nicolas Joly of Gérard Bertrand will be the special guest at a NAIT wine dinner at Ernest’s (10701 118 Avenue, 780-471-8676, Enjoy four courses paired with four wines, 6pm reception, $112/p. Book at

The Marc’s (9940 106 Street, 780-429-2828, Sunday Supper series continues on Sunday, March 17, with a beer dinner featuring Montreal’s wonderful Dieu de Ciel. Call the Marc for details.

Meet proprietors Steven and Nicole French of Naramata Bench winery Little Engine at a wine dinner at La Ronde (10111 Bellamy Hill, 780-420-8366, Wednesday, April 17. Enjoy six wines paired with five courses. Tix: $150/p, call 780-420-8366.

The Hops and Whisky event returns to the Royal Glenora Club (11160 River Valley Road) Friday, March 22, 6:30pm. Events include two master classes (separately ticketed) live music and good food. Proceeds to Nina Haggerty Centre for the Arts. Tix, $89/++, Eventbrite.

Upcoming tastings at Aligra (8882 170 Street, 780-483-1083, Curious about mead? Chinook Arch Meadery from Okotoks will be sampling their award-winning meads Saturday, March 23, from 2-5pm. Easter Wines and How to Pair Them with Your Spring Feast Tasting, Wednesday, April 17, 7pm, $20. Visit Aligra’s website to book.

Enjoy a four–course farm to table collab dinner with Lake Side Dairy and First Choice Cellars at XIX (5940 Mullen Way). Date is TBA. Tix:$125/p all in. Call 780-395-1119 to book.

On Wednesday, April 10, meet Emma Shaw from Australia’s Jim Barry Wines at a wine dinner at DOSC (10190 104 Street, 780-540-0606, Four wines, four courses, 6:30pm, $89/p++. Call to book.

Enjoy the sunny flavours of Argentina at the Luigi Bosca Wine Dinner Monday, April 15, at Revel Bistro and Bar (9802 Jasper Avenue, 587-524-3333, with Gabriela Millan export director. Five wines with four courses, 6pm, $95/p++. Email to book.

Adrien Laurent from Rhône producer Paul Jaboulet will be at Café Linnea (10932 119 Street, 780-758-1160, for a wine dinner on Wednesday, April 17, starting at 6pm. Expect four delicious courses with five wines, $95/p++, book on Open Table.

Hot Chefs Cool Beats! is back, Thursday, April 25, 6:30pm, at the Mosaic Centre (2003 92 Street SW) Taste some great food from Café Linnea, RGE RD, Under the High Wheel and XIX, while enjoying craft beers and cocktails. The event features live musical performances, street dancers, DJs, ice carving and culinary competitions. Tix: $175, visit All funds raised support the High School Culinary Challenge. For more info about the challenge, visit

product news

Getting married? Don’t like cake? The Cavern, (10169 104 Street, 780-455-1336, is introducing the Cavern Cheese Cakes—tiered wheels of cheese with the most appropriate accompaniments. They call it an elegant alternative to the traditional wedding cake. Celebrate St. Patrick’s Day at Cavern Beer & Cheese School, Sunday March 17, from 2-4pm at Cavern. The last March Cheese School is on Sunday March 24. Call to book.

Williams-Sonoma (2854 West Edmonton Mall, 780-481-3618) is having a private Bridal Registry function March 24, 9-10:45am. Enjoy snacks plus 20 per cent off purchases for those who register (valid that day only). Call store to reserve. Enjoy pop-ups from local food artisans: Caramunchies, Saturday, March 16, 12-5pm; Fruits of Sherbrooke on Saturdays, March 30 and April 13, 11am-3pm. If you are a local food producer interested in doing a pop-up at Williams-Sonoma, call Shannon at 780-481-3618.

Bella Casa (9646 142 Street, 780-437-4190, features new Thymes vegan products (counter top and room sprays, hand soap and dishwashing liquid), in some gorgeous natural scents—passionfruit neroli, washed linen and fresh basil, from $19.25.

Shorten your to-do list for Easter dinner with a Meuwly’s (10706 124 Street, 587-786-3560, smoked honey ham in small $39 or large $89, includes a jar of house-made honey cider mustard. Meuwly’s offers Connoisseur Charcuterie Platters—cured and smoked meats, pickles, condiments with a sliced baguette, $70. Pick up from April 19-21. Easter Weekend hours: 10am-6:30pm on Good Friday, regular hours on Saturday, and 10am-4pm on Easter Sunday. Call or visit the website to place your order.

at the cooking schools

There are three spots left in the Ruby Apron’s St Patrick’s Day Class and Dinner. The evening highlights local producers and will show us that Irish food isn’t all boiled potatoes and cabbage. March 15, 6pm, $95, register on the website, The spring schedule will be up April 15.

Williams-Sonoma (2854 West Edmonton Mall, 780-481-3618) offer cooking classes on Wednesday or Thursday nights as well as Sundays. Prices range from $40-$75. Call the store for all the deets. The Junior Chef classes, $40, are on Saturday from 10-11am: March 9 is the Star Wars Cookie Party (includes a Star Wars Cookie Set from a galaxy far far away) and March 23 is the Peter Rabbit Easter Baking Party (includes a Peter Rabbit cookie set). Call to book.

April Atco Blue Flame Kitchen (10035 105 Street, 780-420-7282,p:// evening classes: German Gasthaus Favourites, Thursday, April l4; Vegetarian Favourites, Thursday, April 11; Sweet and Savoury Crepes, Thursday, April 18; Classes begin at 6pm and are $65/p. Weekend classes: Nice and Cheesy, 10am, Saturday, April 27, $85/p; Kids Egg-Cellent Easter Brunch, 9:30am, Saturday April 13, $60/p. Register online, by telephone or in person.

Attention all inspiring home cooks looking to up their game: there are revised dates for the NAIT Culinary Boot Camps: Culinary Camp (CULG305) will be June 18-21, and Pastry Camp (BAKG330) is June 17-21. The Gourmet Camp and Cured Meats and Cheeses have been cancelled, due to the renovations to the NAIT Culinary Centre kitchens over the summer. More info

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