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Meuwly’s secret meat club is not so secret anymore
The waiting list is no more, and they are taking on new subscribers. Woo hoo! Get your dream charcuterie and other delights monthly. Sign up at www.secretmeatclub.com. Meuwly’s is reprising their delish smoked honey ham (boneless, large ham serves 8-10, with honey mustard, $89; or a small ham, serves 2-4, $39) and the smoked turkey (½ turkey, with gluten-free gravy, citrus with ginger cranberry sauce, serves 6-8, $89) for the holidays. There is still time to order. Both the ham and turkey are fully cooked, you just need to heat. Pick up Monday, December 24, Christmas Eve Day, by 2pm. They are closed Christmas Day and Boxing Day.
celebrate a mother’s birthday
Not just anybody’s mother, but Chartier’s (5012 50 Street, Beaumont, 780-737-3633, dinechartier.com) sourdough mother. Chef Steve Brochu, who developed the mother for his tasty breads after a stint at San Francisco Institute of Baking, will be giving away take-home containers of the starter. He’ll share detailed care and baking instructions so you can bake your own Chartier sourdough. All you need to do is bring a donation for the Chantal Berube Youth Centre Friday, December 21 from 1-3pm.
rge rd pre-christmas off-sales
Rge Rd (10643 123 Street, 780-447-4577 rgerd.ca) will have a pre-Christmas off-sales on Saturday, December 22 from 11am-4pm.
culina muttart holiday brunches
Culina Muttart (9626 96a Street, 780-466-1181, culinafamily.com) is having a Holiday Brunch Week, December 26-31 They will be serving their brunch menu and some holiday specials: house-made turkey cranberry sausage benny; gingerbread French toast with cranberry and walnut and a spiced winter squash soup.
nye dining
The Butternut Tree (9707 110 Street, 780-760-2271, thebutternuttree.ca) has some tables left for early seatings from 5pm-6pm on NYE. The tasting menu is lovely, nine courses $125/p with drink pairings add an additional $75. Call to book 780-760-2271.
Rge Rd (10643 123 street, 780-447-4577, https://www.rgerd.ca/ has a few seats left for NYE, starting at 5pm with a number of seatings throughout the evening. There is a choice of two menus, a visible menu and a surprize chef’s choice menu —door number one or door number two? $117/pm includes a glass of bubbles.
holiday cookie number four: Jesse’s Viennese shortbread
https://thetomato.ca/tomatoquarantwo/recipes/viennese-shortbread
holiday cocktail number four: Wilfred’s Winter Nog
6 large eggs
18 oz superfine sugar
1.5 t freshly-grated nutmeg
6 oz Jamaican rum
7 oz Amontillado sherry
18 oz whole milk
12 oz heavy cream
In a blender or a mixer on low speed, beat the eggs until smooth. Slowly add nutmeg and sugar until it’s incorporated and dissolved. Slowly add the rum, sherry, milk and cream. Refrigerate overnight. Serve in small chilled cups. Dust with fresh nutmeg before serving.
Makes 8 cups.
photo by James Grant, Wilfred’s
pass the port
Port is something that works well with the holidays, it’s warming and rich and works with cheeses, nuts or dessert. The rituals that surround its drinking are amusing. Keep the decanter moving to the left (to keep one’s sword arm free). Never allow the decanter to stop. If you forget to pass it on, someone may say to you ‘Do you know the bishop of Norwich?’ If you say no, the response may be; ‘He’s an awfully nice fellow, but he never remembers to pass the port.’
Merry Christmas
from all of us at the Tomato food & drink. Have a safe and calm holiday!
