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what to do in the evening now
Stop by Made by Marcus (10426 82 Avenue, 780-705-7015, madebymarcus.ca) the new ice cream shop just north of Whyte Avenue for a cone or cup. Beautiful ice creams—try the roasted strawberry with buttermilk for a full-on taste of summer. The lineups are long, but the people watching is great and the treat at the end of the line is worth it. Available by the pint to take home too.
it’s picnic time
Culina to Go (780-250-7044, 12019 A 102 Avenue, culinafamily.com) is offering four delightful picnic menus and everything else you need to make your picnic a success. Choose from: Classic (fried chicken with potato salad, Brio Bakery baguette, dill pickles and a salted choc chip cookie; the Lazy Olive, the Mediterranean or the vegetarian La Toutiere, $16/p+ each. They do have to be ordered in pairs—so, for six people, think, two Classic, two Lazy Olive, two Tourtiere, or something like that. Call 780-250-7044, or email cindy@culinafamily.ca to book your menu and the rental basket ($20) which includes blanket, cutting board, a cheese knife, plates, cutlery, cups and napkins (48-hour notice required).
hidden patio #3: spotlight cabaret rooftop
The Spotlight Cabaret (8217 104 Street, 780-760-0202, spotlightcabaret.ca) not only is a stunning theatrical room in dark wood with lush, royal blue velvet seating and a sweet stage, it also has the best rooftop patio in town. Casual menu—the beet hummus called the Dame dip and flatbreads are delish. Check out the patio pre- or post-shows in the main room. Coming up is Men of Motown, an 11-piece band performing this Saturday, 8pm. Tix: 780-760-0202.
six easy things to do with those mushrooms you foraged last week
Use a damp paper towel to clean the mushrooms and snip off the stem end. Mushroom advocates do not recommend eating wild mushrooms raw. And, make sure you know what you are doing or have purchased them from a trusted source. Visit the Alberta Mycological Society wildmushrooms.ws for more mushroom info.
- Add your morels (cook first to make sure they are safe) to an omelette along with chives
- Grill or sauté first, then slather on a burger
- Make a risotto, adding grilled mushrooms and lots of Parm in the last few minutes of cooking
- Make mushroom toasts: sauté with garlic, chopped kale and chiles. Place a dollop of ricotta on grilled bread and top with the mushroom mixture
- Grill on the barbecue and serve with steak or chicken
- Make chef Brad Smoliak’s pyrohy with foraged honey mushrooms thetomato.ca/recipes.
what wine to drink with those mushrooms
Assyrtiko, a bold white grape via Australia, thanks to Jim Barry Wines. “I first tasted Assyrtiko in August 2006 while on holiday with my wife Sue on the Greek island of Santorini, birthplace of the Assyrtiko grape variety,” says Peter Barry. “The crisp, acidic qualities reminded me of our Clare Valley Rieslings.” Bone dry, a bit salty, with pronounced citrusy flavours, it’s a fun wine and will keep people guessing as to the origin. Fresh and clean, ideal with anything off the grill, especially vegetables or seafood.
