limited offer: strathcona spirits scarlet garden gin
The new Scarlet Garden Gin from Strathcona Spirits (10122 81 Avenue) integrates Rosy Farms’s haskaps, Madre Mexico’s hibiscus and honey from a mom’s hive east of town with a base of distilled wheat berries. It’s floral, subtly sweet and delicious. Pink martinis anyone?
the grand market goes live on 124
Edmonton’s Grand Market goes live Thursdays at 108 Avenue and 124 Street this spring with lots of delicious local vendors–Fuge Sausage, Good Morning Honey, Kaiso Pepper Sauce, Manual Labour Beer, along with Drift and El Mero Taco food trucks and Little Bear Gelato. Two other Grand Markets starting up: Saturday, June 1, from 10am-3pm, at South Common, and back on 124 Street, at 102 Avenue, from 11am-3pm, Sunday, June 2, throughout the summer.
pitch in and get planting!
Blooms on 7 Flower Farm (51553 RR 225A, Sherwood Park) has their annual Planting Party this weekend,10am-2pm, May 18-19. Plant seedlings and receive a free U-pick pass for the season. Register here.
into the night at dhartworld
The group exhibition Into the Night opens at dhARTworld (12030 Fort Road), 6pm, Thursday, May 16. Explore prints, drawings and paintings by Susan Fothergill, Judith Geher and Dana Holst until June 8.
see how the sausage is made
Learn how at Meuwly’s Sausage Making Workshop, (10706 124 Street, 12:30pm, Sunday, June 2. Along with expert instruction from Red Seal chef Peter Keith, enjoy snacks and local craft beers, a 15 per cent discount on any shopping and leave with two packages of Meuwly’s award-winning sausages. Tix: $119/p+.
up in smoke dinner at rge rd
Culinary sparks fly when chefs Blair Lebsack (RGE RD) and Paul Roglaski (Calgary’s Rouge Restaurant) get together. Join them at 6pm, Thursday, May 23, for a five-course dinner utilizing whole animal butchery and locally-foraged ingredients, including picked fresh foods by wild food aficionado Kevin Kossowan. The chef duo smoke with local woods–birch, black spruce and lodgepole pine–to create a one-of-a-kind dining experience along with a curated selection of drinks. Tix: $165/p all in.
recipe of the week: chef francis lam’s ginger scallion sauce
This sprightly condiment wakes up the most jaded palate. Keeps for up to two weeks in the fridge, but, guaranteed, it won’t last that long.
