meuwly’s now open, ruby apron’s new class all local, wine of the week

meuwly’s is now open!

Glendon Tan and chefs Will Kotowicz and Peter Keith (aka Meuwly’s) are opening their fine charcuterie, salumi and comestibles shop this week downstairs at 10706 124 Street. It’s so new there isn’t even a sign. (Meuwly’s is right next door to Northern Chicken, and, if you hit the Duchess you’ve gone too far.) Find house-made rubs, mustards, pickles, preserves and other local foodstuffs, along with display cases chock full of their bacon, fresh sausage and charcuterie. Food geeks can peek into the production space through tinted windows, they make all of the meats on-site. Check out this new delicious shop by three young food entrepreneurs, it’s so well-done, it’s bound to become part of your regular grocery run.

imagine okuda dinner a big hit

Lovers of art and food got together at the Imagine Okuda fundraiser dinner at The Holy Roller to help bring Madrid-based artist Okuda San Miguel to Edmonton to paint an incredible six-storey outdoor mural. The six courses, each inspired by an Okuda work, started with a trout and caviar creation called Sea to Sky by Jason Barton Browne (Hayloft) followed by Space & Time, a beef carpaccio by Eric Hanson (Prairie Noodle). Next up: Bairdi crab with geoduck, called In the Spirit of the Waters of the Bering Sea by Shane Chartrand (SC). Lindsay Porter (London Local) made a toothsome beef and ham wellington, called Layers of the Wilderness; Chef Medi Taboud (Buco), presented a Moroccan-inspired chicken tagine, Taste Le Tagine. Sammy Chalmers (The Holy Roller) made Halo-Halo, a Filipino-inspired coconut gelato with tropical fruit jellies. It was a fun, energetic night. Visit https://www.okudayeg.com for all the info.

the new class at ruby is all about local

The Ruby Apron’s new cooking experience The Alberta Table Class + Dinner, teaches the new and curious as well as experienced locovores how to eat and shop local. The class, inspired by the new book Food Artisans of Alberta, will feature local food and drink from Alberta’s burgeoning craft scene, Friday, July 20, 6pm start, $95/p, register here: https://therubyapron.ca/

dinner at meyer vineyards worth a trip to the okanagan

Have dinner with Jak and Janice Meyer of Meyer Family Vineyards at a long table dinner, Saturday, July 14, 6pm, $150/p+ (wine club members pay $135/p+). The dinner features the premium single vineyard Meyer Pinot Noirs and Chardonnays and four superb courses by noted Kelowna chef Mark Filatow (Waterfront). Tix: http://wineclub.mfvwines.com

wine of the week: 2017 Culmina Saignée, Okanagan Valley VQA

Culmina continues to knock it out of the park, especially, when it comes to rosé. There is the delicious R&D Rosé and then there is the Saignée. The 2017 is a blend of primarily Merlot (56 per cent) with Cab Sauv, Malbec and Cab Franc. With juicy acidity and gorgeous flavours of red berries, warm citrus and sagey/thyme notes along with a whisper of well-integrated tannin, Saignée is a beautiful and elegant dry wine. It’s made in the classic rosé style called saignée in which the fermenting red wine juice (called the must) is drawn off (bled) to both concentrate the remaining red and create a rosé with enough structure to have with dinner. What’s interesting too is the bottle—French-made clear glass (check out the faceted punt) to showcase the subtle rosy colour, with a glass Vinoseal closure. Drink with beet and goat cheese salad, grilled salmon or pork, or bring as a gift to the next dinner party. Around $35. Find at better wine shops.

potato waffles with smoked salmon

At your next brunch, let the Potato Waffles with Smoked Salmon from the July/August issue of the Tomato do the talking for you. Recipe: https://thetomato.ca/tomatoquarantwo/recipes/one-potato-two