bodega now open on whyte avenue
The Sabor Group brings Bodega’s delicious Iberian take on snacks and drinks to the Ave. The newest (their seventh Bodega) opened yesterday. Check it out!
kind ice cream for win house on intl women’s day
This Saturday is the day to get an ice cream cone, when Kind Ice Cream donates 100 per cent of scoop sales to WIN House in honour of International Women’s Day. Three locations; Ritchie, Highlands and Wîhkwêntôwin (formerly Oliver).
toc toc this sunday
Bar Bricco’s fabulous wine party has a Spanish tapas theme this Sunday, March 9. No resos, doors open at 6pm.
people get ready: for downtown dining
Edmonton Downtown Dining Week begins Wednesday, March 12. Make plans to visit over 60 downtown spots, like Bar Bricco, Bernadette’s, Dagu Rice Noodle, Kindred and The Marc, for set menu lunches and dinners, ranging from $15-$65. Visit an old friend or try something new. Find the full list and menus here.
open farm days host registrations now open
Open Farm Days, the farming community’s invitation to experience a working farm in action, happens August 16 and 17. Last year over 150 farms and artisan producers took part, from Cold Lake to Lethbridge. The theme for 2025 is Water, the Lifeblood of Every Farm—if you want to join in, know that the program is free for participants, but you do have to register. Get all your questions about hosting requirements, training availability and so on here. Registration is open until April 30.
decadence at delavoye chocolate maker
Immerse yourself in a bean-to-bar chocolate and cocktail extravaganza, 7pm, Tuesday, March 18, at Delavoye, with chocolate and cocktail pairings, charcuterie and discounts on products. Tix: $95/p+. For all the Edmonton Cocktail Week events visit here.
meet chef glabus, nait’s chef in residence
Chef Quentin Glabus is the 2025 NAIT’s Chef in Residence. His career has taken many unique twists and turns, including Orlando during 9/11, Rio during the 2016 Olympics, and he was exec chef at the Canadian Embassy in Tokyo. What does chef Glabus want to teach NAIT students?
“My hope is to inspire—to show them my culture through cuisine. When people think of Canadian cuisine, they think anything maple, blueberries, but it’s more than that. I want them to know the stories and the reasons.” Chef also wants them to look at their journey in food differently. “I want them to know that what I have accomplished, I’ve done in an unconventional way, and they can too.” Taste chef’s and the student’s efforts at a three-course lunch, Thursday, March 20, or four-course dinners, Thursday and Friday, March 21 with optional wine pairings. Email ernests@nait.ca or call 780-471-8676 to book. For more info on chef visit here.
martin’s lane winemakers dinner at rge rd
Special guest is winemaker Shane Munn, who uses “fastidious organic viticulture and a mix of traditional and progressive winemaking methods to produce single-vineyard and single-block wines;” to make characterful Riesling and Pinot Noir from four exceptional vineyard sites. Don’t miss this opportunity to taste Shane Munn’s wines with a six-course Blair Lebsack menu, 6pm, Thursday, March 27. Martin’s Lane is hands down one of the most exciting projects in the Okanagan—extraordinary wines and cutting-edge architecture. Tix: $205/p all in.
Shane Munn at Guru, Mary Bailey photo
hot chefs cool beats tix available now!
Hot Chefs, Cool Beats, a lively, action-packed fundraiser for the High School Culinary Challenge, is happening Wednesday, April 30, 6pm. Confirmed establishments so far: Butchery by RGE RD, The Butternut Tree, Edmonton Expo Centre, Filistix, Fu’s Repair Shop, MEAT, Royal Glenora Club and Pitt County BBQ. Tix.
juuku will be opening soon-ish
Chef Andrew Fung is opening a new resto called JUUKU (19 in Japanese) right next to XIX in Terwillegar. Chef is calling it an American Asian concept and we can’t wait to visit. Opening sometime later this spring.
recipe of the week: three vikings’ grilled cheese
“The grilled cheese is the ultimate comfort food,” says Stephanie Moore, owner, Three Vikings Danish Pub. “Crispy. Cheesy. Savoury. Satisfying. One bite reminds you that sometimes all you need is the perfect balance of crispy bread and melty cheese to turn things right side up again. So simple. So perfect. Very hygge. And then there is the guiltless pleasure of dipping a grilled cheese into the perfect soup. I base my grilled cheese consumption on the dippability of our daily soup. The tomato basil, spiced butternut squash and cream of mushroom are all classics with high dippability factor. My day just got better thinking about it.”
