vagabond bar à vin pop up is this weekend
Join Vagabond (chefs Christine Sandford and Roger Letourneau) for a Bar à Vin pop-up on April 25 and 26 at Bibo Strathcona. Enjoy snacks, seafood, larger plates and a focused list of low-intervention wines, unique cocktails and non-alcoholic options, from 5pm ‘til late. Entry through the main entrance on Whyte Ave (Strathcona Hotel), or via the alleyway entrance directly behind the Strathcona Hotel building, beside the patio. There might be some room for walk ins? But it’s always a good idea to book ahead.
get a load of the new vendors at bountiful
Tastebuds Caribbean BBQ is offering frozen entrees such as jerk, mac and cheese and ribs. Blaque Cat Confections and Wink Desserts are two new dessert companies and the offerings look delicious. Check them out!
saturday dinner club at out of bounds this saturday
This is it! Enjoy a delicious Polish-inspired menu from chef Julia Kundera, for the end of the Saturday Dinner Club series. Tix: $65/p.
one year of sunday markets, yaay!
The Old Strathcona Famers Market’s Sunday market day will be one year old and they are having a party, 11am-3pm, Sunday, May 3.
chill-able wines: red vs white at color de vino
Did you know that many red wines taste better a little chilled? Enjoy this tasting with Mike from Revolution Wines and explore the world of wines on the cool side, 6pm, Wednesday, May 6. Tix: $45/p.
cake and wine for mother’s day
Celebrate the mother figure in your life. Enjoy a fun afternoon of cake decorating and wine tasting with Garneau Block and the Birdhouse Bakeshop at Relish Market, 1:30-3pm at Relish Bar & Market, Sunday, May 10. A portion of the ticket price goes to the Alberta Council of Women’s Shelters. Book here.
mother’s day at the marc
The Marc is offering special menu for Mother’s Day, with reservations available from 10am-5:30pm. Make your resos here.
recipe of the week: chef kaelin whitaker’s fusilli with lemon, ricotta and spinach
The forecast is rainy and blustery a good time to have a soulful bowl of pasta that tastes like spring.
