Culinary Q & A with Charles Szaszkiewicz (aka Zed) and Marianne Stover

Occupations:

Charles – boot boy maker (Boot Boys are machines that clean the bottom of shoes in curling rinks, rec centres, factories, etc.)

Marianne – student/part time Sobey’s Bistro server

What did you eat today?

We each had a latte and muffin at Da Capo for breakfast, sandwiches and veggies at a family gathering for lunch, and a lemon-rosemary-thyme-garlic roast chicken with potatoes and veg for dinner.

What do you never eat?

Charles: raisins, peanut butter, pineapple, mac and cheese, cheese on its own (it has to be cooked on pizza, pasta, etc.)

Marianne: raw tomatoes – I’m good with having them cooked in sauces or hidden in other cooked dishes, but something about the taste and texture of them raw puts me off.

What is your personal specialty?

Charles: Pecan squares; tuna casserole and souffle

Marianne: vegetarian chili

Complete this sentence: In our refrigerator, you will always find:

Butter (salted tub for use on toast, bagels, etc. and unsalted bar), eggs and milk, a couple cheeses (usually gouda, something else and Parmesan), raspberry jam, peanut butter (for Marianne) and Maple Syrup

What is your weekday meal standby?

Charles: ground beef or cubed steak stewed with onion, Paprika and other spices with pasta

Marianne: some sort of pasta and tomato sauce (we make the sauce) or a veggie stir-fry with some rice noodles

What is your favourite kitchen item?

Marianne: the Microplane – I love it for lemon zest, Parmesan and nutmeg

Charles: it’s all about the knife holder man ("The Ex")

World ends tomorrow. Describe your last meal.

Lots of different Pale Ales from around the world and the coconut curry sauce from Culina Mill Creek but on fresh calamari. Charles would go for a good piece of fresh salmon or some type of meaty fish, and I would love a big bowl of fresh PEI mussels in a white wine and garlic sauce as well as a chunk of baked brie or goats’ cheese, some really good bread, a bowl of baked yams with a bit of maple syrup and lots of nutmeg, brussel sprouts and some Thanksgiving stuffing with lots of raisins in it. Dessert would be the "sample platter" from Social in Ottawa (carrot cake, chocolate cake, creme brulee, crumble and cheese cake).

Where do you eat out most frequently?

Blue Plate Diner for dinner and Leva or Da Capo for espresso/coffee

What’s the best place to eat in Edmonton?

We loved Red Ox Inn when we were there for Fork Fest this year – the service and food was fantastic.

If you weren’t limited by geography, where and what would you eat?

Neither of us has spent much (if any) time out of Canada, but right now, we would likely head to Montreal or somewhere in that area.

Charles: fresh Montreal bagels, Shwartz’s smoked meat, Beaver Tails with maple butter

Marianne: at the moment, I just dream of freshly caught sea food (especially shell fish), then I would be good to go.

Charles and Marianne blog at Loosen Your Belt and Eat Around Edmonton.

One thought on “Culinary Q & A with Charles Szaszkiewicz (aka Zed) and Marianne Stover

  1. Haha, we got “the Ex” for our wedding but sadly had to return it because it wouldn’t fit under our cupboards! Funny though.

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