Food Notes for July 24, 2017

We’re in the thick of festival season in Edmonton! Hope you’re out making the most of one of the reasons why the city is the place to be in the summer. On to this week’s food notes:

  • Lacombe is considered a darling of Alberta’s food scene right now – if you’ve been meaning to visit, their upcoming Locavore Lacombe festival on July 30, 2017 may be a good time as any! Sample food and meet producers in this second annual event.
  • Mark your calendars for this year’s Sturgeon County Bounty, taking place on August 11, 2017, from 4-9pm. Expect kids cooking workshops, farmers’ market vendors, and of course, food!
  • The folks behind Mayday Dogs are opening up a new space this fall in the Brewery District, called Frontier Handhelds.
  • Many are sorry to see Piccolino Bistro go, but at least the space won’t sit vacant – Century Hospitality will be opening a new restaurant in the space this fall.
  • Duchess Provisions is back in their original location next to the bake shop at 10718 124 Street.
  • If you’re heading to K-Days and want to know what new items are worth sampling, check out Cindy’s post.
  • If you’re looking for a special occasion, consider the Fairmont Hotel Macdonald’s new high tea, served in the Queen Elizabeth II suite. Lillian shares what you can expect.
  • You may have seen photos of Korean shaved ice on your social media feeds lately – Vue Weekly has more about what makes it special, from Edmonton’s first Bingsu cafe, Snowy Dessert.
  • Crystal wasn’t impressed with her most recent visit to The Needle.
  • Cindy has some recommendations on what to order at Nudoru.
  • Graham had a positive experience with the food but not the service at District.
  • Andrea checked out some of the new dishes to be found on the menu at Lux.
  • If you’re looking for new brunch ideas in Edmonton look no further than Leigh’s post.
  • Liane highlights the collaborative relationship between Chef Ben Staley and Vesta Gardens farmer Deb Krause.
  • Ever wonder who are the people behind Prairie Noodle? Twyla breaks down the team and their talents.
  • Avenue’s Burger Challenge is currently in its second round – vote for your favourite.
  • It’s amazing to learn just how big local gluten-free bakery Kinnikinnick has grown since its inception.
  • Congratulations to Food4Good, who won $1700 from the Fresh Meaet event a few weeks ago. Read about some of the other food-related projects that pitched their ideas here.
  • Local author Jennifer Cockrall-King’s book Food Artisans of the Okanagan, made the Taste Canada Awards shortlist.
  • Did you know that an online map exists that showcases where all of Edmonton’s edible fruit trees are located? Now you do.
  • I met up with a friend at Bundok last week and will definitely be back. The highlight of the evening was the citrus posset, a refreshing dessert that tasted like a cross between a panna cotta and a citrus custard.


Citrus posset from Bundok

  • Su and I had brunch on the patio at Get Cooking on Saturday. It felt like a well-kept secret since there were so few tables, but Chef Doreen Prei didn’t mind. It was also their last brunch as the studio is closing until mid-August (they just released their fall class schedule). I enjoyed the fried eggs and pisto, and could have eaten many more cheddar chive scones (Doreen’s secret is loads of butter and aged cheddar).

Get Cooking

Fried eggs over pisto and cheddar chive scone from Get Cooking

  • Mack and I headed to Vaticano Cucina on Saturday to help Linda celebrate her birthday. Reviews from the group were mixed. Mack thought his pasta was nothing special, and though we were told they were the only restaurant in Canada to offer deep-fried pizza (Montanara style), it was only slightly noticeable in the crust. Though I wasn’t impressed enough to immediately return, I’d consider coming back if I was passing through the area.

Vaticano Cucina

St. Patrick pizza from Vaticano Cucina

  • When we have a pho craving on a Sunday (when Tau Bay is closed), Mack and I always head to Pho Hoan Pasteur.

Pho Hoan Pasteur

Our usual at Pasteur

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