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the last of the rhubarb
Have any rhubarb left? Try this savoury lamb and rhubarb dish. It calls for diced lamb, but you could use ground lamb as little mini meatballs made with lots of mint and seasoning. https://thetomato.ca/tomatoquarantwo/recipes/lamb-and-rhubarb-khoresh
learn to make pyrohy like a homesteader
The Ukrainian Cultural Heritage Village offers two Heritage Food Workshops on July 7 and 8. It’s fun to explore the village anytime, even better when you receive hands-on instruction on how to make pyrohy. TIX: $20/p 18 people only, must pre-register: uchvbookings@gov.ab.ca or 780-662-3640.
dine like it’s 1908
Join chef Brad Smoliak from Kitchen by Brad for a long table dinner with an after-hours interactive tour of the Ukrainian Village, a horse-drawn wagon ride and complimentary bag of Red Fife flour, Saturday, July 15. TIX: $132/p, 18 people only, must pre-register, info@kitchenbybrad.ca or 780-757-7704.
savour strathcona county
Savour celebrates the best independent food and art in Strathcona County. Browse the work of the local artisans and enjoy tasty dishes from local restaurants and food trucks while enjoying the musical lineup. Lots of kid’s activities too, Sunday, July 9, 4pm-8pm at The Agora, 401 Festival Lane, Sherwood Park. Admission is free and taste tickets are $1 each.
happy canada day!
Enjoy the red, white and rosé with whatever you are doing for the birthday party. These Okanagan wines are happy to partner with anthem singing, flag waving, general merriment and delish bites off the grill.
2014 Culmina R&D Red Blend is a tasty barbecue-ready blend of Cab Franc, Merlot and Cab Sauv — juicy acidity, clove and cedar, vanilla, ripe red cherries and plum, yum!
2015 Tinhorn Pinot Gris has tons of pretty fruit, lemony citrus, nectarine and pear in the aromas and flavours along with a spicy finish. It has both the characteristic weighty richness of ripe Okanagan PG and is completely refreshing — rare to get both in the same package, a sign of good fruit and subtle winemaking. Definitely moreish.
Bella Gamay Noir Rosé Attention all bubbleheads! Not only is Bella a delightful glug, it’s made in such a wonderful lo-fi way — bottle-fermented, hand-riddled, hand-disgorged — here’s to non-intervention.
eagle and condor: a celebration of indigenous foods next thursday!
Chef Shane Chartrand has organized a stellar line up of chefs for Eagle and Condor, a celebration of Indigenous Foods happening during Red Talks on July 6. Chefs Jason Barton-Browne (Airdries’s Hayloft), Serge Belair (Shaw Conference Centre), Steve Brochu (Chartier) Geoffrey Caswell-Murphy (Westin Edmonton), Eric Hansen (Prairie Noodle), Darren Mclean (Calgary’s Shokunin), Matt Phillips and Andrew Cowan (Northern Chicken), Lindsay Porter (Woodwork) and Ben Staley (Alder Room), will cook over 11 firepits. No word yet on menus but with this lineup you can bet it will be delicious. TIX: https://www.myshowpass.com/xredx-talks/
free admission to the aga this weekend!
Celebrate Canada150 at the AGA with free admission Saturday, July 1 and Sunday, July 2 from 10am-4pm. Enjoy Canada-inspired art projects, family-friendly activities and explore the exhibitions.
