downtown dining until march 26
Just a few more days to take advantage of delicious food at great prices during Downtown Dining Week. Check out the lunch and dinner menus here.
the marc’s sunday supper club features spain
Enjoy a Spanish-inspired menu by the Marc kitchen team paired with outstanding wines from the Basque, Ribera del Duero, Catalonia, Aragon and Valencia regions, 6pm Sunday, March 26. Tix: $150/p all in, see the full menu here. Call 780-429-2828 to reserve your spot.
taste gerard bertrand wines at sherbrooke
Gerard Bertrand is revolutionising wine growing in the south of France, spearheading the movement to sustainable vineyards and biodynamic wines. Join Nicolas Galy from Gérard Bertrand Vineyards to taste through these exceptional wines. There are a few seats left: $45/p++ Tuesday, March 28, 7-9pm.
celebrate women’s history month with wine at color de vino
Join Gabriella (Garneau Block) and Kelsey (Color de Vino) for an informative and delicious tasting— natural wines from four wineries run by women, Saturday, April 1, 3:30-5:pm, $25/p+.
the glass monkey in-house smoked salmon now available
The Glass Monkey kitchen is offering west coast-farmed Chinook salmon hot smoked in house. The packages are vacuum sealed in 300gram packages ($18) and will last up to a month in the fridge. Call 780-760-2228 to order to-go, or pick some up when you are there for dinner. All you will need is some bagels and cream cheese! They may be able to custom package in other quantities if you call ahead to order.
the new community natural foods needs good people
Community Natural Foods is opening their first Edmonton store in the Old Strathcona neighbourhood this spring. The 10,000 square foot space will offer an excellent selection of organic meat, dairy and produce; grocery items for every diet or preference; a fresh juice, elixir, smoothie and grab n’ go bar and supplements and body care. They are looking for people who are passionate about good food and the planet. Visit here.
tomato top100: rge rd’s road trip
The Road Trip (chef’s choice menu) was the top choice of nominators, yet you can’t go wrong with the bison or the pumpkin salad from the winter menu either.
recipe of the week: chef brad smoliak’s roast cod
Whether for Easter or any night, chef’s technique for roasting cod is a winner.
