- The Telus World of Science Edmonton plays host to its latest Dark Matters event on March 19, an adults-only evening where “science is served on the rocks”. The theme this week is food and beer, with Alley Kat on tap, and sessions on cheese, honey and sausage.
- Cookie lovers rejoice: Cookie Love Café is holding their grand opening celebration on March 20. Expect free cookies, ice cream and espresso!
- Taste of Iceland reservations are going fast! Check out the dinner menu to be served at Characters from April 9-12, 2015 here.
- Burger’s Priest opened to much fanfare this weekend, but did you know that another Eastern burger chain is set to invade Edmonton this summer? Phil has the details about Relish Gourmet Burgers (10704 124 Street) aiming to open in June.
- The warm weather means food trucks have started to come out of hibernation! The Local Omnivore, among others, has already kicked off the season.
- There are some great things happening at Mother’s Market – namely, the unremarkable food vendors on the second floor have been replaced by The Salt Room, run by Chef Antony Krause, formerly of St. Albert’s Privada. He is hosting an ongoing series of underground dinners, the first of which were reviewed by Cindy and Diane. It looks like his next few are already sold out, so follow Antony on Twitter to get a jump on the next one!
- NAIT’s annual Chef in Residence Program took place last week, and it looks like Chef Michael Stadtländer helped cook up quite the feast for its feature luncheon – reports are back from Andrea and Chris.
- I love that Loblaws is following in the footsteps of French supermarket Intermarché and adopting its ugly produce campaign, selling undersized or blemished produce under the “Naturally Imperfect” label.
- The Downtown Business Association kicked off Downtown Dining Week with a reception at the Art Gallery of Alberta on Thursday. Nine restaurants were on hand, offering samples of some of the dishes they will be serving as a part of their prix fixe menus from March 13-22, 2015. One of my favourite tastes was from The Harvest Room, who served a red wine braised veal cheek slider. Zinc’s contribution of a house cured and smoked pork belly, atop potato rosti with a quail egg was also delicious, and formed part of a larger statement plate of “head to hock” Alberta pork. Thanks again to the DBA for the invitation!
Red wine braised veal cheek sliders
Zinc’s Alberta Pork “head to hock”
- On Friday, my family and I headed to The Marc for supper to celebrate my parents’ anniversary. Incidentally, only my Dad ended up ordering from the Downtown Dining Week menu, as the rest of us were too easily swayed by the a la carte options. One thing we could agree on, though – beignets for the win!
Braised pork cheek with Savoy cabbage, peas, pearl onion and fingerling potato
Seared scallops with confit potato, spinach pistou, leek crisps, tomato and caper