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love this The new Ritchie Market, the urban brewery/coffee shop/gastro pub/butcher shop/community space at the corner of 76 Avenue and 96 Street is even better than we could have imagined. Stop by for coffee at Transcend. That empty room in the front? To be filled soon by a spanking new roaster. Acme Meats was always a terrific butcher shop; now it looks like one, in its larger, brighter, all-round better space at the back of the building. Opening in May is the restaurant Biera, helmed by the delightful Christine Sandford and the core of the project, the Blind Enthusiasm beer, will be flowing soon. There are bike rentals, too. Talk about bringing vitality to the ‘hood. Yaay!
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café linnea is now open for dinner Cafe Linnea (Holland Plaza, 10932 119 Street, 780-758-1160, http://www.cafelinnea.ca), which has become the go-to breakfast spot in the short time it’s been open, now serves dinner. “The menu is focused on French classics, like steak with a peppercorn sauce and seared white fish with a brown butter sauce,” says owner and exec chef Kelsey Johnson. The price range is $6 to $80 (for the giant rib eye for two with accompaniments) with most mains in the $24-$54 range. The good value, all-French wine list is well suited to the menu. Open Thursday to Sunday, ’till midnight. Closed April 17-19.  Herb-roasted vegetables with puy lentils, duck with buckwheat risotto and rib steak with sunchokes three ways. |
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the culinary lab with david leeder One of our favourite chefs, David Leeder, is creating a food happening April 9 with chef Edgar Gutierrez (Rostizado) called the Culinary Lab, sponsored by the Downtown Vibrancy Team (part of Edmonton Economic Development). The chefs will create, well, we’re not sure actually what they plan to make and that’s the fun of it. This is number one in a series of collaborations with chef Leeder. “ One will be a big event this summer with chefs from across the country, an outdoor pop-up celebrating Canada’s 150,” says David, and the last is in November. Leeder hopes to call on culinary friends made while working in Spain and Norway for that event. David was going to take a job in Calgary this spring. We’re glad he didn’t and look forward to experiencing what else he’s up to. “I’ve been picking up shifts and spending time experimenting and trying to refine ideas. I was tapping Manitoba maple trees. Everybody makes syrup, what else could it be?” Tix: https://www.eventbrite.ca/e/culinary-lab-01-tickets-32131415930
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learn to make pie crust like the duchess Learn to make the Duke, or the lemon meringue cake or, the classic Duchess macaron at a spring class at Duchess Atelier (10934 119 Street, 780-758-1162, https://duchessprovisions.com) Classes, which range from $55 to $120, fill up quickly. Online registration opens at noon Tuesday, April 4: duchessprovisions.com/collections/classes
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