not too soon to order meuwly’s thanksgiving ham
Make a pre-order by October 1 for Meuwly’s toothsome smoked turkey, the delectable honey ham and the Connoisseur charcuterie box and save 10 per cent. Woo hoo! Want even more deals? Enter promo code SMCTHANKS for an additional five per cent off when you order online: secretmeatclub.com.
mea culpa coffee
In the current issue of the Tomato we misnamed Toast Culture’s coffee supplier. The correct roaster is The Columbian (10340 134 Street, 780-757-9195, the-colombian-mountain-coffee.myshopify.com/). Pop by for a delicious cup of coffee.
bacon day for in the weeds
Chefs Paul Shufelt (Workshop Eatery) and Matt Cowan (Northern Chicken) have been celebrating all things pork at Bacon Day for a decade. This year they are joined by the folks from Meuwly’s and Chartier for the 10th Annual Bacon Day Collaboration, 6pm, Saturday, September 21 at Workshop Eatery (2003 91 Street). Expect a delicious pork-centric menu and the lively bacon dessert competition. All proceeds support In The Weeds YEG, whose goal is to create safe, healthy working environments for the Edmonton food and beverage community. It’s a worthy cause and a fun event. Tix: $95++, eventbrite.ca.
bagel bar pop up at culina to go
Love bagels? Don’t miss the pop-up at Culina to Go (12019 102 Avenue, 780-250-7044, culinafamily.com) from 10am-1pm, Sunday, September 29, for Bagel Bar bagels topped with Herbologie custom spice mix. Delish!
yes, there will be fried chicken
Prairie on the Plate celebrates chicken month at Northern Chicken (10704 124 Street, northchickenyeg.com) with a four-course dinner including chicken and dumplings, 6pm, Monday, September 30. Tix: $65/p all in, call 780-756-2239 or email info@northernchicken.com.
six easy ways with swiss chard
Sundog Farm had some gloriously tender Swiss chard at the market this weekend. Chard’s creamy flavour is rich and delicious on its own or tucked into soups, stews or pasta dishes.
- Braise with olive oil, red pepper flakes and shower with grated Parmigiano for a vibrant side dish
- Chop fine and throw into corn chowder
- Make ribolitta (Tuscan vegetable soup) using chef Daniel Costa’s timeless recipe, adding chard instead of kale, or keep both: thetomato.ca/recipes
- Tuck chopped leaves into lasagna—hide in the tomato sauce or blanch, then layer into the béchamel and cheeses for a lasagna bianca
- Cook (including the stems, chopped fine) with crumbled sausage and a smidge of tomato paste to make a hearty pasta sauce
- Make chef Liana Robberecht’s delicious salad with golden beets: thetomato.ca/recipes.
