Not so common popup

Chef Jesse Morrison-Gauthier with menu.

Chef Jake and Julie Kim and Jesse Morrison-Gauthier created a toothsome, Korean-style dinner popup recently at The Common (9910 109 Street). Highlights were the bite-sized savoury seafood pancakes; a brightly-textured bibimbap (aka Korean comfort food) and a hefty portion of galbijim, deliciously sticky soy-braised beef short ribs. We like the Common for their clever takes on popup dining, as well as for lunch, cocktails or dinner. Their easy-on-the-wallet prices ($6 drinks!) encourage spontaneous forays mid-week for cocktails and snacks. Chef Morrison’s food is that hard-to-beat (and hard-to-find) combination of familiar/exotic, always tasty.

Apple season

Whether you buy apples at the market or pick from your own tree, you are more likely to actually make those pies and tarts if you use a tool that makes the task a cinch. Enter the Bodum Apple Corer, which effortlessly cores, slices and peels not only apples but pears and potatoes too. In the fun new Bodum colours: red, white, black and green. $40, at Dansk in Southgate.

Food expo for the pros

If you cook for a living or run a restaurant, plan on attending the Alberta Food Service Food Expo. Two intense days of culinary competitons, demonstrations and educational seminars; what’s new in equipment, food and services; local/organic marketplace. You’ve gotta be there! September 9-10 at the Edmonton Expo Centre. Visit for all the details.

A pair in a pan tree

Cathy Slobodian and Natalie Nelson of Baskets in the Park have opened a delicious-looking kitchen shop called The Pan Tree. The 5000 square foot space is bright and airy in chartreuse and white, with ash and walnut millwork and metal fixtures. Chefs Andrew Parker and Richard Toll are scheduled for demos this fall in the fully-fixtured demonstration kitchen, outfitted with Kitchen Aid and Miele appliances. Soft opening is Sepetember 6, grand opening on September 29 with guest cook Debby Anzinger. Find all the good stuff here — All-Clad, Henckels, Miyabe, Le Creuset, Emile Henry, Krupps small appliances, Kuhn Rikon. The Pan Tree #550, 220 Lakeland Drive, Sherwood Park, 780 464-4631.

Chef David Omar’s ultimate gourmet grilled cheese

Exec chef David Omar of Zinc is the Armstrong Cheese chef. Make his savoury grilled cheese sandwich, featured in the Armstrong Cheddar Challenge.

  • 1 piece herbed focaccia bread
  • 2 T butter, softened
  • 1 T basil pesto
  • 1 slice Armstrong Marble Cheddar
  • 1 slice Armstrong Old Cheddar
  • 3 slices roma tomato
  • ¼ t balsamic reduction
  • 4 leaves arugula, torn or fresh spinach
  • ¼ t lemon vinaigrette

Heat frying pan on stove over medium-high heat. Cut the focaccia horizontally in half. Whip butter with basil pesto and evenly spread on the cut side of each piece of bread. Place both pieces of bread in the hot pan, butter side down, and place one piece of cheese on top of each. Once sizzling, add the tomato slices and drizzle lightly with balsamic reduction. In a separate bowl, toss arugula with lemon vinaigrette then place in the centre of one piece of bread. Flip the other piece on top of the arugula and cook for 1 minute. Remove from heat. Serve immediately.

It’s a terrine, Maureen!

We’re thrilled terrines, rilletes and pâtés are back in culinary fashion — and yes, we enjoy eating them out of mason jars. Yet, there’s much to recommend the traditional terrine — the lidded stoneware or cast iron affair, rectangular in shape, with a tight fitting lid to keep whatever is inside from drying out, sporting a small hole to let the steam out. A terrine dish is as handy for meatloaf, banana bread or desserts and it makes mac ’n’ cheese look company worthy. Both Le Creuset and Emile Henry make attractive terrines that will last generations. Explore Dansk, Call the Kettle Black, Bella Casa, Hillaby’s and Pan Tree Kitchen for the right shape in the perfect colour.

Powering up! food for the future

Join other passionate food people at Food Secure Canada’s 7th National Assembly, Powering Up! Food for the Future, November 1-4. The question: how to put energy, climate and sustainability at the centre of how we think about food and how we produce it. Who should attend? People who eat food, grow food and sell food. For more information, visit