Sept 23 2015 - The Tomato

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St Albert’s Dig In Horticulinary Festival is the event that merges horticulture and culinary into a celebration of eating, growing and staying local. The action begins Thursday, October 1 and continues until Saturday with high-energy interactive cooking, composting and winter gardening sessions. On Friday, October 2, enjoy the Dig in Chef ’s Collaborative Gala Dinner with a fantastic lineup of chefs participating: Andrew Cowan (Packrat Louie), J.W. Foster (Fairmont Banff Springs), Danielle Job (Holt Renfrew Café), Tony Krause (The Salt Room), Rino Lam (X1X Nineteen) and Brad Lazarenko (Culina). Tickets: https://www.eventbrite.ca/e/dig-in-horticulinary-festival-tickets-17322873180

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/

There are amazing farms, food artisans and tasty food products made east of Edmonton. Discover them at the Eat East of Edmonton Showcase of Local Food September 30, Viking Community Hall, 2pm-7pm. Tickets: Donna, 780-632-7699.

Another good reason to think rescue dog—Color da Vino is holding a fundraiser for the Alberta Helping Animals Society in coordination with Mill Creek residents, Nora Bumanis and Micki Ruth, rescuers of Gracie and Merlin. Nora is an acclaimed Edmonton harpist and, with a few ESO band mates, will play a few sets, wine and snacks also included. The ticket price and a percentage of sales are being donated to the Alberta Helping Animals Society. https://www.facebook.com/thetomatofooddrink/posts/911966102208434?comment_id=912434298828281&offset=0&total_comments=1 Monday, September 28 7-9pm $75/person. www.colordevino.ca 9606 Whyte Avenue, 780-439-9069

Lisa Makelki’s soon to open Oil & Vinegar shop — Lisa Makelki’s Oil & Vinegar shop

Lisa Makelki’s new shop Oil & Vinegar features extra virgin olive oils from Greece, Italy, Spain, Turkey, South America and California; high-quality grape seed oils from California; walnut, avocado and pumpkin oils and Mediterranean pantry items such as spices, mustards, tapenades and hand-made Italian pastas. “My mission is to have Edmontonians use these oils like Mediterranean people do” says Lisa. “There is study after study that supports the Mediterranean diet and the importance of good quality olive oil to heart health.”
Oil & Vinegar, Commerce Place, 10155 102 Street, 780-705-7150, now open

Rose Murray’s newest book contains over 250 tried and true recipes ranging from homey to dinner party-worthy, all in an easy peasy alphabetical format. Each chapter is headed by practical information on how to choose, store and cook each vegetable – lots of good stuff here. We feature the tarragon-buttered beets recipe on page 10. Rose Murray’s A-Z Vegetable Cookbook, Formac Publishing, $24.95.

Rose Murray’s Tarragon Buttered Beets

3 dozen	tiny beets (or equivalent large, chopped in quarters)
⅓ c	butter
1 t	finely chopped fresh tarragon
½ t	salt
¼ t	pepper
½ t	finely grated lemon zest
2 t	fresh lemon juice
1 T	chopped fresh parsley

Wash the beets and remove the tops except for 2 inches (5 cm) of the stems. Leave the roots on. Place the beets in a large saucepan and cover with boiling salted water. Cook, covered, until just tender when pierced with a fork (about 20 to 25 minutes for fresh young beets). Do not overcook. Drain and cool under running cold water. Rub off the skins and cut off tops and roots. (The beets can be prepared in advance to this point).

In a large, heavy skillet, heat the butter over medium heat. When the foam subsides, add beets, tarragon, salt, pepper, lemon rind and lemon juice. Shake the pan well or stir gently and allow the beets to heat through, about 5 minutes. Serve on a heated platter with a dusting of parsley.
Serves 8.

Don’t miss the Mayor’s Battle of Strathcona Chefs, at Festival Place, October 15. Cheer on three of Strathcona’s hottest young chefs as they battle it out in the culinary ring. Wine tasting and appetizers at 6pm with Terry McDade’s Harpe Jazz followed by dinner and the battle at 7pm. The event supports the Strathcona Food Bank, and inspires students in culinary arts programs to step forward as the next champions. Tickets, $125 at Ticketmaster http://ow.ly/RTHkI

Mayor's Battle of Strathcona Chefs Mayor’s Battle of Strathcona Chefs