Food Notes for December 10, 2018

  • There’s a new spot for ramen that just opened on the south side called Menjiro Ramen, located at 109, 2920 Calgary Trail.
  • Via Cindy, I just learned about a new Northern Chinese restaurant called Luscious Kitchen, located at Unit 2, 9261 34 Avenue.
  • Graham reports that the family behind Parkallen Retaurant has sold the building but hopes to reopen the restaurant elsewhere.
  • Prairie Noodle is hosting a “throwback to 2015” pop-up party on December 15, 2018, where they will be offering their ramen bowls at 2015 prices.
  • The second Fox Burger pop-up is scheduled for December 17, 2018 at Salz. Reservations are required.
  • The Tourtiere Baking Contest returns to Deep Freeze on January 13, 2019. Prizes will be awarded to the top three tourtieres! The deadline to enter is January 10.
  • Famoso is currently participating in a campaign for Mealshare – with every jar of Campania Tomato Sauce sold until December 31, 2018, meals will be provided to youth in Edmonton.
  • I wasn’t aware that The Hallway Cafe (located in City Hall) also has a suspended coffee/pay-it-forward program similar to The Nook Cafe!
  • A fire at Zar Zor restaurant in the north side is under investigation.
  • Graham submitted a rave review for Kanu.
  • Leduc was hoping for more from Wilfred’s.
  • Sharman recapped the latest Swine and Dine dinner prepared by Drift at the Shamrock Curling Club (their home over the winter).
  • Phil is the host of a new CBC web series called Fast Food that focuses on what chefs like to cook at home. The first episode features Chef Steven Brochu of Chartier.
  • A new kitchen facility has opened at NorQuest College to accommodate a Foundations of Cooking program. The centre will also host one-day cooking classes that are open to the public.
  • We’ve seen restaurants in the #yegfood scene move away from policies that eliminated tips – Grub Street has a breakdown of why this has been the trend in the US.
  • Trusted Freshness is a growing Edmonton-based vegetable greenhouse that operates on a franchising model.
  • We aren’t able to pop into King Noodle House as often as we used to, but it means we appreciate the Bun Bo Hue even more when we do make it in!

King Noodle House

Start ‘em young…

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