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| Crazy hot culinary talent came for Alberta Cook it Raw: Albert Adria (Spain), Elizabeth Falkner, Amanda Cohen, Preeti Mistri and Brandon Baltzley (US), Magnus Ek (Sweden) and Syrco Bakker (Holland). Check out the Tomato’s Facebook page for some great culinary moments: https://www.facebook.com/thetomatofooddrink | ||||||||||||||||
| Join whisky chef Matt Jones at Mansgiving, Friday October 23, at Kitchen by Brad (10130 105 Street, 780-757-7704 kitchenbybrad.ca). Enjoy food by Brad and handcrafted cocktails featuring Jim Beam. $145/p + gst. Seating limited, tickets on sale September 12. | ||||||||||||||||
| Get Cooking (11050 104 Avenue, 780-934-8058, getcookingedmonton.com) has a terrific lineup this fall of classes with guest chefs: October 13, A Vegan Vacation with Rylan Krause; October 17, Harvest Preserves with Ben Staley, and October 29 is the Relishfest Dinner & a Movie with chef Doreen Prei. Find all the info at getcookingedmonton.com. | ||||||||||||||||
| Bella Casa (9646 142 Street, 780-437- 4190, bellacasadcl.com) has launched their online shopping portal at shop. bellacasadcl.com. It’s a great resource to compare styles and colour or just to check if that Le Creuset piece you are lusting after is in stock. | ||||||||||||||||
| Rg Rd (10643 123 Street, 780-447- 4577 rgerd.ca) is close to completing their new space called The Butchery, an open-concept kitchen with a second wood burning oven for their baking program by chef Rob Ingram, a full butcher shop and a private dining room with soaring open ceilings overlooking it all. The expansion allows them to fully utilize the whole animal, a fundamental aspect of a sustainable kitchen, and something that chef Blair Lebsack, partner Caitlin Fulton and their kitchen team have practised from the beginning. Now they will be able to do it all of the time. Opening late fall. | ||||||||||||||||
It’s year two for the Relish Food on Film Festival at Metro Cinema, La Cité Francophone and RelishFest Dinners & a Movie around town. Highlights: The northern Alberta premiere of An Alberta Farm, which garnered first place in the 2015 Big Rock Eddies; special screenings of the Cook it Raw videos; RelishFest Dinner & a Movie featuring the German comedy Soul Kitchen. https://www.youtube.com/watch?v=NLD1PmR4cFU with food by chef Doreen Prei at Get Cooking October 29, and a unique long table dinner at La Cité Francophone. Relish was chosen as one of Alberta Culture’s Top Do Not Miss Food Festivals https://albertaculture.wordpress.com/2015/04/05/top-10-do-not-miss-food-festivals-in-alberta/ in the province. New this year: the Relish Short Film Challenge: Tell Us a Food Story! Relish is looking for short films about food and food people by pros and amateurs alike. Enter at http://relishfilmfest.org/ |
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 Here is a novel way to enjoy the new Veuve Cliquot Rich— in the new Champagne cocktail. Fill a tumbler-sized wine glass with ice and some cucumbers, then pour over Veuve Cliquot Rich. Try the same with sliced peppers and notice how the wine brings out the green flavours and the heat of the peppers. Then pour Rich through a strainer of Earl Grey tea for an amazing bergamot-scented Champagne infusion. Cliquot worked for a year with a Paris mixologist to develop the flavours and program to appeal to the cocktail crowd as well as imbibers who prefer a sweeter beverage—especially those who wouldn’t dream of ordering a flute of Champagne. The wine is made with all the care and attention we would expect from Veuve Cliquot, with the freshness and creamy notes characteristic of the house, but the actual blend is tweaked to handle the added sugar on the dosage with more Pinot Meunier (Pinot Noir 45 per cent, Pinot Meunier 40 per cent). The result is a fruity, less serious and hugely satisfying drink. Available exclusively at DeVine Wines and North 53. |
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| Former Century Hospitality exec chef Paul Shufelt is opening The Workshop Eatery later this fall in the Mosaic Centre, 2003 91 Street. Key staffers include sous chef Andrew Morrison and chef de partie Vilma Casimiro. Chef has been in the throes of construction all summer “I have been thinking, what the hell have I got myself into?”
Expect a menu with a farm to table focus (there are bee hives on the roof for their own honey and a pickling room) in a glass/polished concrete/butcher block/minimalistic look with 69 seats. We’re thrilled that more interesting places to eat are opening up in the deep south. |
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| Spencer Thompson (Toast at the Old Strathcona Market) and general manager Brandon Baker are taking over the Tavern 1903 space in the Alberta Hotel. “It’s part of my 10-year goal to have a restaurant of this size (120 seats). Our concept is honest food and an awesome cocktail program,” says Spencer whose experience includes several years with the Sorrentino’s Group. The menus will be highlighted by produce from their eight-acre farm near Mirror. The new resto expects to be open in October. | ||||||||||||||||
| The 104 Street Promenade is home to a new café called Santé (10184 104 Street @santeyeg) open 8am-4pm, serving cold-pressed juices and smoothies, salads, and baked goods from Bliss Bakery. Check it out! | ||||||||||||||||
| Here’s the lineup for Gold Medal Plates Thursday October 22: Steve Buzak, Royal Glenora Club; Nathin Bye, Ampersand 27; Andrew Cowan, Pack Rat Louie; Bryan Cruz, The Marc Restaurant; Corey McGuire, Tzin; Lindsay Porter, El Cortez; Cory Rakowksy/Nathin Henry, 12 Acres; Paul Shufelt, Workplace Eatery; Joe Srahulek, Chateau Lacombe Hotel; Jan Trittenbach, Solstice. Gold Medal Plates has generated over $9.4 million for amateur Olympic athletes since 2004. Visit goldmedalplates.com for tix soon; Edmonton always sells out early. | ||||||||||||||||
| The Newget Kompany will be at several fairs this fall: St Albert’s Country Craft Fair November 21, 22; the Royal Glenora Gift Show November 22; and Make It November 26-29 at the Edmonton Expo Centre in Hall H. Or order on-line at newget.ca, call 780-995-1115, or email newgetko@gmail.com. | ||||||||||||||||
| “This is my all-time fave fall/winter veg. My nonna had this on the table pretty much with every meal.” – Rosario Caputo, Cibo Bistro
On medium heat put oil, garlic, anchovy and chili in a medium-deep pan. Heat these ingredients about 3 minutes so your flavours start to come together. Add rapini to pan and toss to cover with oil mixture. Reduce heat to a simmer, add the white wine, season to taste and cover with a lid. Simmer about 15 to 20 minutes tossing every 5 minutes. |