Occupation: I’ve just recently moved back to the city and picked up contract work at IKEA, where I was employed while I worked on my business degree, until I find a position in Human Resources to continue my career path.
What did you eat today?
Breakfast – banana and fiber one smoothie
Lunch – slow roasted chicken sandwich on homemade whole wheat bread, with a side of carrots and cauliflower.
Supper – braised lamb shank on a bed of green lentils at Culina.
What do you never eat?
I can’t think of any thing, besides balut maybe, that I wouldn’t eat.
What is your personal specialty?
Nice rustic loafs of bread and slow roasted pulled pork.
Complete this sentence: In my refrigerator, you will always find:
Yogurt, apples, carrots, lettuce, kimchi, various mustards and hot sauces.
What is your weekday meal standby?
A roasted chicken or tuna salad.
What is your favorite kitchen item?
My KitchenAid stand mixer.
World ends tomorrow. Describe your last meal.
It would be a meal of foods I have strong memories connected to. Starting with cinnamon french toast with real maple syrup – melted fontina cheese on a Montréal bagel – a bison burger with guacamole – tacos al pastor – sashimi – and finish with my mom’s chocolate chip cookies and a tall glass of milk.
Where do you eat out most frequently?
Sushi Wasabi – the perfect place to indulge in my fish cravings.
What’s the best place to eat in Edmonton?
I’ve been away for a few years so I’m far from current when it comes to the finer things. Although I must say after having just enjoyed my first meal at Culina, that is definitely a spot people should hit up.
If you weren’t limited by geography, where and what would you eat?
Puebla, Mexico – where the mole was created. With every aspect of Mexican cuisine available on the street, I think I’d spend a day walking while eating anything and everything wrapped in fresh corn tortillas.
Chris blogs at Eating is the Hard Part.
Only Here for the Food 
Ha! It’s funny, when Sharon profiled me here I ALSO said balut as the only thing I’ll probably not try.
Thanks for the chance to participate Sharon.
Lea – It would take a fair amount of convincing before I wanted to bite into balut. Something about the crunchy beak and ‘interesting’ texture just doesn’t sit right with me.
You’re welcome Chris. Thanks for filling it out – I love reading preferences of other Edmonton eaters.