Food Notes for December 21, 2009

Christmas is my favourite time of year, but it really is flying by faster than I’d like. We’ll be in Yellowknife in less than a week, but at least I’m now officially on holidays! On to this week’s food notes:

  • Though the Old Strathcona Farmers’ Market will be closed on December 26, they will be open on December 23 for those needing to pick up a few things.
  • Still looking for a last-minute gift for a foodie friend or family member? How about a monthly wine subscription from Bin 104? Or there’s always the Beer Club at Sherbrooke Liquor Store, or Transcend Coffee’s monthly coffee subscriptions.
  • Liane had a great piece about three new “superstar” chefs in Edmonton – from Skinny Legs and Cowgirls, Von’s and Blackhawk Golf Course.
  • Liane also visited The Bothy last week.
  • An early review of Guru Restaurant on Chowhound, the new Indian establishment in the west end.
  • See Magazine interviewed Jonathan Safran Foer, author of Eating Animals, a sort-of manifesto for vegetarianism, this week.
  • One of the committees I volunteer for held an appreciation dinner last week at Rendezvous (10810-95 Street, 780-756-8902), an Ethiopian restaurant in Little Italy. I would never have wandered in on my own, so was really happy for the opportunity to be introduced to their cuisine. It was fantastic! The injera, which I am normally not a fan of, was not sour at all – apparently, that was a testament to its freshness. The friendly owner also conducted a coffee ceremony for our group, freshly roasting green coffee beans and brewing the result for us. I will definitely be back on my own sometime soon.

Rendevous platter

  • Mack and I attended the last Tweetup of the year on Friday at Original Joe’s Varsity. I had the Sicillian Burger, which featured a whole Spolumbo’s sausage – it was a lot of meat, but was an interesting combination, even though I think the sausage overwhelmed the beef and the rest of the toppings.

Sicilian Burger

Happy Holidays!

4 thoughts on “Food Notes for December 21, 2009

  1. When injera is sour it just means it fermented a bit longer. It’s similar to sourdough bread in that way. The texture is what indicates the freshness. Crispy, curled edges that are dry means it is older, and should be used for the base of the meal in the mesob or on the serving platter.

  2. Hey Sharon, does that make 3 Ethiopian restaurants in town now?

    Nice work on the burger. Takes a brave person to conquer a sausage topped patty!

  3. Pretz – thanks for the information. I just know I prefer injera that is less sour.

    Chris – hm, the ones I know: Habesha, Langano Skies, Nyala (replacing the former Blue Nile near Little Italy) and Rendezvous.

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