Food Notes for March 2, 2015

Mack and I are ready for a bit of a break, so we’re both looking forward to our upcoming getaway to Calgary. I’m readying for a low-key weekend full of new discoveries and good food. On to this week’s food notes:

  • The next Green Drinks is all about Local Food DIY! Join in on the conversation on March 4, 2015 at Yellowhead Brewery.
  • YEG Coffee Week starts this weekend, and runs March 7-15, 2015. Check out their list of events, including pour over and latte art seminars, roastery tour, and a coffee-inspired dinner.
  • Cheer on our hometown chef Shane Chartrand when his episode of Chopped Canada airs on Saturday – he is hosting two viewing parties at Sage on March 7, 2015.
  • Do you commemorate Pi Day (3-14)? Maybe you should! Or at least, with Sugared and Spiced offering up a special selection of Pi Day Pies, you’ll be tempted to. Pre-order chocolate pecan, black & blueberry or caramel and banana cream pie by March 8 for pick-up on March 14.
  • Save the date: the fourth annual Culinary Cook-off, benefiting Mount Royal School, will be taking place on April 18, 2015.
  • Blink and you miss it: the second Edmonton Food Fight, hosted at Get Cooking on March 24, 2015, is already sold out! Make sure to follow the Twitter account for notice about future events.
  • Lots of food literature released this week for your reading pleasure, starting with Avenue Edmonton’s Best Restaurants issue. Congrats to all of the establishments recognized in 2015, including those honoured in the best overall category – Corso 32, RGE RD, Cibo Bistro, The Marc and Tres Carnales.
  • The Tomato also released their annual list of Top 100 Best Things to Eat or Drink in Edmonton, with a sandwich from Farrow topping the list. Unfortunately, the list isn’t yet online, so you’ll have to pick up a paper copy of the issue.
  • Sandwich and Sons (13119 156 Street) is the newest artisan sandwich shop to open in Edmonton by Chef Alex Sneazwell, formerly of Von’s and El Cortez.
  • Liv is the latest to review Coffee Bureau, the newest café to add to Edmonton’s coffee district.
  • Phil sampled pizzas from Tony’s Pizza Palace and Ragazzi Bistro in his sixth Pizza Odyssey installment.
  • This is a great piece in the Journal that interviewed a few chefs, including Daniel Costa, about the current and future state of Edmonton’s restaurant scene.
  • Learn more about the duo behind Farrow in a piece in Vue Weekly.
  • Expect a new farmers’ market this summer on the city’s north side, called the Miller Crossing Farmers’ Market, to run Tuesdays and Sundays at the Miller Crossing Kingsway Legion Branch (14339 50 Street).
  • The scourge of K-cups, indeed – have you embraced the single cup trend?
  • Speaking of coffee, would you try KFC’s forthcoming edible coffee cups, coming to a UK location near you?
  • The Parlour is one of our favourite meeting locations – lots of natural light, half price wine on Wednesdays, and one of my favourite pizzas in the city!

The Parlour

The Gamberi

  • Before the Edmonton Rush game on Friday, a few of us met up at The Denizen Hall for a bite to eat. I had their $10 fried chicken special. It’s a good value, three pieces of meat served with smashed potato, kale, and buttermilk biscuits, but the breading was a little thin for my liking.

Denizen Hall

Fried chicken at The Denizen Hall

  • At the Rush game, I ended up winning a really neat prize – a Budweiser goal light helmet (complete with a remote control to turn on the light). What was more amusing than the helmet, however, was learning how much people were willing to pay for it.

Goal light helmet FTW!

Goal light selfie!

  • Over the weekend, a few friends hosted a communal hot pot party. The meat definitely outweighed the veggie options that night!

Hot pot

Hot pot!

  • After babysitting our nephew on Sunday, Mack and I had lunch at King Noodle House. It’s always busy, and for good reason.

King Noodle House

We love their bun bo Hue!

  • I’m proud to say that not only have I kept the starter alive that I received a few weeks ago at a bread making class I attended, but I’ve also been continuing to bake loaves!

Bread baby

Bread baby #4

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