Taste Alberta Launch

On December 1, 2010, the Edmonton Journal and Calgary Herald launched Taste Alberta, a series to be featured in both papers on a weekly basis. Journal staff, local foodies, and area farmers were invited to the Shaw Conference Centre’s beautiful River Valley Room that evening to help celebrate the launch of the series.

Taste Alberta

Taste Alberta has been designed to become a central gathering place for those in the province who are interested in local food – reading about the food that is grown and processed in Alberta, where such products are available, and how best to prepare it. The series will run for thirty weeks.

Journal Food Editor Kerry Powell welcomes the hungry crowd

Based on their first few articles – featuring turducken, local company Mighty Trio Organics, and Bernard Callebaut’s new company, Papa Chocolat, to list a few – I can see the potential; there are so many stories that need to be told.

But content alone isn’t what sets it apart, nor could it – stories featuring Alberta producers are the core of the weekly Food section regardless. Taste Alberta seeks to be more than that: a go-to online resource that amalgamates everything food. They have links to local food and drink blogs, an event calendar, and a Twitter widget that imports food-related tweets. I know from Mack’s experience developing ShareEdmonton, it will be a challenge for them to collect everything – there is just too much information out there. That said, it’s great that the Journal and the Herald are attempting this Herculean task, and with their reach (and requests for reader submissions), it may be easier to do so.

Kerry acknowledged that they series would not have gone forward without the support from the Alberta Livestock and Meat Agency (ALMA), as well as Save on Foods. While ALMA makes sense as a sponsor (given the number of livestock producers in this province), I’m still not sure where Save on Foods comes in. Great on them for supporting this initiative, but I hope it means that they are also working on bringing in more locally-sourced product in their stores too.

The night really was a celebration of local food though, with stations around the periphery of the room offering hot and cold dishes prepared using ingredients sourced from area farmers. Several of my food blogging colleagues (Evonne, Karlynn and Chris, among them) did a better job of capturing the food than me, as I didn’t get to all of the stations, but here are a few highlights:

The miniature Lola Canola honey crème brulee, with a Berry Ridge Orchard Saskatoon berry compote set the bar pretty high – silky texture with a perfect balance between tart and sweet, it was the best (or worst) way to start off the sampling.

Thankfully, the Big Rock braised Sunterra bison short rib could handle the pressure – a knife would have made eating it slightly easier (it wasn’t quite fork tender), but the meat was nicely cooked. And the potatoes underneath? Creamy, garlicky goodness.

The mini Ardrossan free-range chicken burgers with roasted garlic mayonnaise weren’t bad either. The patty was moist and flavourful, and really could have been served on its own for that reason.

We are rarely without Irvings Farm Fresh pork products in our freezer, so there was no doubt we would enjoy their sausage, served with a barley risotto.

Thanks to the Journal for hosting the launch, and treating us to some great local food! I am looking forward to seeing what else Taste Alberta has in store for us in the coming weeks.

The Cooking Chronicles: Kale Two Ways

We’re really lucky here in Edmonton to have greens year-round, due to some greenhouse magic – butter lettuce from TR Greenhouses, spinach from Peas on Earth, and mixed heritage greens from Greens, Eggs and Ham, to mention a few. Of course, sometimes hearty greens are what we crave in the dead of winter – like kale.

North African Chickpea and Kale Soup

We had a couple of kale bunches from Kuhlmann’s. Most of the leaves went into a North African chickpea and kale soup.

We used chicken instead of vegetable stock, but that was the only change we made to a recipe that resulted in the most flavourful broth we’ve ever made – flavoured with cumin, paprika, chili powder, saffron, ground ginger, bay leaves and a cinnamon stick. The contents of the soup reminded us of Mark Bittman’s carrot, spinach and rice soup, but this one was so much better, and it simmered only for an hour!

North African chickpea and kale soup

It’s definitely a soup that we are adding to our rotation.

Kale Chips

Kale chips are touted as a healthy alternative to fattening potato chips – kale drizzled with olive oil, baked in the oven, then tossed with seasoning (we like salt and paprika). We made kale chips earlier this year, but used a flat-leaf kale, which seemed to work well. We were curious about how curly kale would turn out.

Kale chips

It seemed not to work as well, perhaps because I didn’t do as good of a job drying the leaves before putting them in the oven, so they weren’t as crunchy as the flat leaves. The seasoning did its job, but both of us had to admit – given a choice between kale chips and their starchy, deep-fried cousin, the latter would win…every time.

A Shared Experience: Skinny Legs and Cowgirls

On a Monday night a few weeks ago:

Me: Do you want to go for dinner tomorrow night?
Mack: What’s the occasion?
Me: No occasion. We just haven’t been out for a while. [pause] Okay, you got me. I have a coupon that expires tomorrow.

So goes how occasion has been dictating our decisions to dine out lately, since we’ve been enjoying the simple pleasure of preparing meals at home.

But after receiving a $25 coupon from Book a Table (curiously, from the name, one would assume the website is similar to Open Table, but the group is actually comparable to Original Fare – an assembly of local restaurants that seek to benefit from collective advertising power), it was an offer too good to pass up.

Skinny Legs and Cowgirls edged out Guru by just a smidgen due to transit accessibility, and the remembering from my previous visit that their prices were on the high side. A coupon would help take the edge off.

In December 2009, the restaurant moved from its tiny storefront in River Valley Kinnaird to a larger building in Oliver. Funny that we were only taking the time to visit it now; we used to live just a block away.

Walking in, it was love at first sight. It’s probably one of my new favourite dining rooms in the city, intimate with dim lighting, chic with a pressed tin ceiling, but comforting with warm fall shades of orange and red. Seated next to the fireplace, a single rose on the table, it instantly felt like a date night.

Interior

The menu hadn’t changed much since my last visit, somewhat surprising given the length of time that has passed. That said, our server did inform us of a most attractive special of the day, which we ended up ordering. We added a Nova Scotia scallop ($25) dish – scallops are one of Mack’s absolute favourite things.

While waiting for our appetizer, we gushed over the warm(!) bread and soft(!) butter. We were dying to know if it was house-made, or if not, from which bakery it had come from. The server candidly admitted it was from Costco.

Given the price, I wasn’t sure how many scallops to expect, but the serving was much larger than I anticipated. The scallops were perfectly cooked, nicely browned and with that telltale spring still intact. In a creamy leek and bacon dressing (that would also be fantastic tossed with pasta), Mack was in absolute heaven.

Scallops in a leek and bacon dressing

There were only three other parties in the restaurant when we arrived, two of them who were towards the end of their meal. For that reason, it was curious why our food took so long to arrive – over twenty minutes for the appetizer, and another twenty for our entrée. Given the restaurant’s penchant for organic, hearty dishes, I know diners should be patient for well-prepared “slow food”, but it made me wonder how the kitchen would do with a full house.

Thankfully, our main made up for the wait. Everything at Skinny Legs is served family-style; it was great to be reminded how disarming it can be to share food from the same plate. It’s been a while since we’ve eaten anything family-style (individual plates and bowls are always dished out from the stove before reaching our dining table at home, and the restaurants we’ve visited recently aren’t communal in nature), so it was refreshing to enjoy a meal that seemed that much more personal.

Of course, it helped too that the braised lamb shank ($54) was lovingly prepared – meat falling off the bone tender, swathed in a rich jus. We loved the accompaniments just as much – roasted baby vegetables, sweet potato puree, and a risotto that rounded out the dish texturally. There more than enough to satisfy both of us, with a price point that was more than reasonable, given the quality (and quantity) of the food.

Braised lamb shank

I was still curious about their affiliation with Book a Table, given that for the philosophy behind Skinny Legs and Cowgirls, Original Fare seemed like a better fit. I asked our server about it after we paid for our meal, and though he answered my question (essentially, that Book a Table was cheaper), it seemed to us that he couldn’t get away fast enough. A shame – because throughout the meal, he was quite conversant; it tainted our experience ever so slightly to end on such a note.

Complimentary chocolate truffles

As a whole, however, I would recommend Skinny Legs and Cowgirls – this meal was certainly more memorable than my previous visit, and probably more closely aligned with the experiences that have helped them build a loyal clientele. Not only was it good value for our dollar, it ended up being a great excuse to get out on a Monday night – we’ll be back.

Skinny Legs and Cowgirls
12202 Jasper Avenue
(780) 423-4107

A Taste and Tour of Amber’s Brewing Company

On a Saturday back in November, Mack and I met up with Thom at Amber’s Brewing Company for a tour. Thom works for Liquor Depot, and in part because of a recent deal between the company and local brewers, Liquor Depot staff were invited out for a friends and family day.

Mack and I are not as familiar with Amber’s as we are with the other two local brewing companies, but seeing as we had already made the rounds at both Alley Kat and Yellowhead, we knew it was only a matter of time before we crossed Amber’s off our list too.

We have tried Amber’s products a few times in the past, most notably during the intermissions at Hey Ladies. I remember being amazed when I was first introduced to Grog, their lime cooler with no artificial ingredients – in fact, the list of ingredients reads like any homemade cocktail. Or, sampling their cinnamon and cardamom beer, which they developed exclusively for New Asian Village, I was sceptical that the spices would come through, but hey, there they were.

Having seen Jim Gibbon up on stage, we knew he was a personable guy. But we didn’t know quite how personable until the tour. He claimed it was because he was on his third tour of the day (which, of course, involves gratuitous beer sampling every time), but we suspected his outgoing personality would shine regardless of blood alcohol content.

Thom and Jim (I really should have taken more pictures, but the tour went fast – Jim condensed the normally two hour tour into half an hour)

I’m sure someone, somewhere, will eventually compile a list of “Jim-isms” such as, “Wine sucks ass.” Why? “It’s just rotten grapes.” Or, “Beer is the foundation of humanity,” his statement that preceded one of his “thirty second stories” that once humans adopted a sedentary civilization, that water purification, through the creation of beer, was our saviour. His obvious passion for beer, weaved with his humour and sarcasm, made him a fun tour guide.

In addition to historical insights, the tour highlighted the environmentally-friendly aspects of the brewery, which included recycling of plastics and cardboard, donation of expended malt and hops to farmers for feed, and even heat recycling, which decreased their need for external heat units down from eight to two.

And then, the beer. Jim wasn’t shy about letting us taste whatever was brewing. The Sap Vampire Maple Lager (the #1 seller at Amber’s) was served to us directly from the vat, unfiltered. The Kenmount Road Chocolate Stout (best, Jim said, served as a float with ice cream), was uncarbonated. I can’t comment too much about taste (not really being a beer connoisseur), but my fellow tasters were floored.

Where the beer brews

Jim was really excited about the deal with Liquor Depot, the largest Canadian-owned liquor store by both number of stores and sales figures. The agreement will see four Amber’s brews, four Alley Kat brews, one Wild Rose and a percentage of Big Rock sold at all Liquor Depots in Alberta – a reach totalling over 175 stores in 25 communities across the province.

Australian Mountain Pepper Berry (Jim’s favourite)

It’s great to see a trend of local beers increasing their distribution venues (Local Public Eatery of the Joey’s Restaurant Group being another example). I hope to see this trend continue!

Thanks to Jim for sharing his afternoon with us, and to Thom for letting us tag along!

Amber’s Brewing Company
9926 – 78 Avenue
(780) 628-2305

By the Bite: ZINC’s Fall Menu

It’s hard not to admire restaurants that take risks – especially if those risks challenge diners to take a chance on something out of the ordinary. ZINC’s fall menu is one such gamble – it offers an interesting twist on the recent trend of small plates.

Nearly three dozen people attended ZINC’s media launch dinner, held on November 1, 2010 (oh yes, I am that behind). Chef David Omar introduced the driving concept behind his new menu, generously illustrated by a sample of eighteen dishes, plated and served as they would be on any other night, to any other diner.

Chef Omar explained that he wanted to provide guests with the option of ordering food as one would order wine – either by the glass or by the bottle. So, frustrated with the idea of confronting a customer with multiple menus, he designed the Fall 2010 menu to allow for both “by the bite” and “by the plate” selection.

Mack and I were seated with Chris, Sarah, Marianne and Charles – I’m sure jokes about dining with food bloggers abound, but for such an experience, there are no better dining companions (especially when they are much more on top of things than I am, having written about it weeks ago).

It was an intense meal to be sure, and to tell you that I remember everything, even with my notes, would be a lie. The flip side, however, is that the elements that stood out on that brisk fall day still do, while other, less memorable courses have fallen away.

In the order that they were served:

Cucumber and Tomato Salad ($4/bite, $10/plate) – I loved the textural variants, from the cucumber to the tomato to the quinoa. It did alarm me a little when Chef Omar mentioned that quinoa was very “in” at the moment – as much as I love fads sometimes, I was hoping there was more to his inclusion of the grain. Still, it was a lovely dish that longs for an Indian summer.

Caesar Salad ($4/bite, $10/plate) – My favourite of the trio, if only because of the bacon bits: prosciutto that had been deep fried, then dried in the oven. More please.

Beet Salad ($4/bite, $10/plate) – Not being the biggest fan of beets, I would never order this, but bravo to Chef Omar to demonstrate the versatility of beets – as a sorbet, and as a chip.

Salmon Three Ways ($5/bite, $12/plate) – It was great to have Chef Omar introduce each course, particularly when they were preceded by a story or a rationale. With this dish, we got both: continuing to order his salmon from Fin’s, this dish was his way of opposing the movement towards GMO salmon; while the maple cured candy (which tasted like fish jerky, emphasis on the fish), was something Chef Omar snacked on during his honeymoon. Unfortunately, I didn’t really care for the plate, narratives or not.

Lobster Bisque ($4/shot, $10/bowl) – Playfully served in a small cup, I thought the bisque was well-prepared.

Pan Seared Scallop ($6/bite, $18/plate) – ZINC’s staunch regulars demanded this dish carry over from the summer menu, and so, it remains. It wasn’t difficult to see why; the scallop was cooked well, and the sweet potato and maple ginger puree was perfection. Purees are a resolute strength of the kitchen.

Beef ($9/bite, $38/plate) – I still can’t wrap my head around who would only want a smidgen of beef. Around the table, the slices of Spring Creek Ranch striploin (individually fired) were all well-done and dry. No amount of goat cheese butter or shiraz jus could have saved it.

Vegetables ($7/bite, $24/plate) – Orzo really isn’t ideal for risotto; it doesn’t soak up flavour as well as rice or barley. Although it was all right to eat (I am a fan of the crunchy microgreens and sundried tomatoes), it was a poor vegetarian option.

Chicken ($7/bite, $29/plate) – The chicken supreme saltimbocca was delicious – moist and particularly flavourful in its swath of red pepper butter, it definitely did not suffer the same fate at its Angus brother. The roll of naked papperdelle noodles seemed like an unnecessary afterthought, and as much as I enjoy asparagus, given Chef Omar’s mentions of seasonality, it seemed inconsistent.

Duck ($8/bite, $32/plate) – Memories of Wild Tangerine’s jasmine tea, wok-smoked duck danced on my tongue when Chef Omar described that his duck breast had been smoked in green tea. Unfortunately, the smoked flavour didn’t really come through. The accompaniments, however, helped make this one of the most interesting dishes – a delicate, vanilla-scented cherry tomato, and a pumpkin and potato puree that would have been fit for dessert. It’s worth noting that while Chef Omar does his best to source locally (and does feature some local proteins on his menu), he told us later that Greens, Eggs and Ham isn’t able to supply him with the consistent volumes that he needs, so only he is only able to serve their duck on occasion).

Braised Lentils ($4/bite, $12 plate) – With pork belly atop the lentils, I expected fireworks. But with a slice of belly with too much fat but not enough flavour, the lentils, turned in a red curry cream, ended up being the most exciting taste to be had.

Lamb ($9/bite, $38/plate) – One of Mack’s favourites, and unlike the steak, was perfectly cooked. Sadly for me, as our tablemates were noting down their love for the dish, I dropped my piece on the floor. Sigh.

Pork Tenderloin Medallion ($6/bite, $16/plate) – The pork was overcooked and chewy, again a victim of precise timing needed with such small portions. The Savoy cabbage was nice, but Chef Omar emphasized that he would use whatever cabbage was fresh.

Cannelloni ($6/bite, $14/plate) – Greens, Eggs and Ham duck confit made an appearance in this dish, hurrah! Mack and I differed on opinions here though – he absolutely loved it (the melted manchego cheese, from Paddy’s, and the mushrooms and leeks didn’t hurt either). The texture of the confit reminded me a little too much of pate, though I agreed that the flavour was amazing.

Bison ($9/bite, $40/plate) – The pan-seared tenderloin sung to me in this trio, the Saskatoon berry jus providing a pleasantly sweet finish.

Bison Carpaccio ($6/bite, $40/plate) – Some of the plates (bisque, scallop), seemed to be a more natural fit for the “by the bite” concept. The bison Carpaccio was another, as some might be uncertain about committing to an entire dish of unknown. The plate was elegant, but the paper-thin slices of meat were overpowered by the pink peppercorn. I would order it again; it was promising.

Spaghetti ($8/bite, $26/plate) – The alpaca meatball I had a few days later from ZINC’s station at the Chili Cookoff wasn’t dry, so I’d say that much like some of the other proteins, that the kitchen just had to work on the timing.

Salmon ($8/bite, $36/plate) – Why eat salmon when you can have an amazing roasted barley pilaf with kohlrabi and carrot instead? This accompaniment knocked my socks off, and made me wonder why it wasn’t the vegetarian option.

Dessert, to my mind, made the easiest transition to the tasting concept – how often have you wanted to order one of everything off of the dessert menu? In a city with a distinct lack of dessert bars, I hope someone steps up soon.

While Chef Omar couldn’t provide “by the bite” servings of his desserts, he did treat us to his banana bread pudding. Served warm, it was a lovely way to end the night.

Again, I’d like to commend Chef Omar for introducing this concept to Edmonton diners. Though some dishes worked better than others, I can imagine the menu is a work in progress. I would also guess that with time, the kitchen could perfect the preparation of the proteins.

Thanks to Chef Omar and the rest of the staff at ZINC for a memorable experience!

ZINC (inside the Art Gallery of Alberta)
2 Sir Winston Churchill Square
Lunch: Tuesday-Saturday 11am-2:30pm; Dinner: Tuesday-Wednesday 5-9pm, Thursday-Saturday 5-10pm; Brunch: Sunday 11am-2pm; closed Mondays

Food Notes for December 13, 2010

Just 12 days to Christmas…I know I say it every year, but it seems to be barrelling down on us awfully fast this year. It probably has something to do with the fact that it falls on a Saturday, but I know I am far from being ready! On to this week’s food notes:

Congratulations to Unheardof, who celebrated thirty years in business back in November.
Mack nearly leapt from his chair to tell me about the forthcoming La Poutine (8720 109 Street), a restaurant devoted to, well, poutine: “created by an Edmontonian and a Quebecois who have enjoyed poutine from east to west. Finally, both worlds are coming together in one place to deliver an incredible taste sensation.”
People seem to be deliriously excited about the city’s first IHOP, to open on December 20 (3921 Calgary Trail). While it’s nice to have another option that puts us in “big city” territory, my only experience with IHOP (in Vancouver) was unimpressive.
I know I’ve read so many “coming soon” pieces about the new Enjoy Centre that I’m not sure the actual building can possibly live up to the hype – but here’s another one.
This is probably the cutest post I’ve seen in a long time – Valerie’s write-up of gingerbread making with Kevin and LeQuan’s children. You can’t help but smile when seeing their determined faces!
A heads up about the newly-redesigned Chicken.ca website by the Chicken Farmers of Canada. The recipe section containing 300 recipes has been reorganized, with 200 more on deck to be added in the new year. Check it out if you’re in need of a dinner idea!
The Wall Street Journal wrote about Italy’s campaign to educate patrons about authentic, made-in-Italy products (prosciutto de Parma, mozzarella di bufala, Italian olive oil, etc.).
Thanks to Shermie’s comment, I found out that Big City Cupcakes opened their City Centre location this past week (next to Cleaning by Page). I wish their display cases were a little more visually appealing (a la Whimsical or Flirt), but it’s nice to finally have a cupcake option in the core.

Big City Cupcakes

I stopped by Kerstin’s Chocolates on the weekend to pick up a few Christmas gifts. They are selling some special baked goods, just for the holidays, including caramel macarons and brownie cakes.

Special treats from Kerstin’s

Last week was a rough one, with many late nights at the office. So it was a nice treat to come home to a comforting meal on one of those nights – thanks, Mack!

Spaghetti and meatballs!

If you’re still looking for unique Christmas gifts, you still have a few chances at local farmers’ markets – Alberta Avenue’s last market until the new year is on Thursday, December 16, Old Strathcona on December 18 and a special market on Thursday, December 23, and of course, the City Market on Churchill Square on December 18. Speaking of the City Market, Mack and I stopped by on Saturday – we were too late for eggs, and Kuhlmann’s, who would have been the only vegetable vendor, couldn’t make it. Needless to say, our basket was emptier than we would have liked! Ah well – there’s always next week.

City Market on the Square

The marshmallow-roasting pits doubled as hand warmers on Saturday

Carollers did their best to warm the spirits of patrons and vendors alike

The New Kid in Town: Local Public Eatery

While South Edmonton Common isn’t the most hospitable area on the best of days, a new addition to the land of box stores may make your holiday shopping excursions a tad more bearable: the city’s first Local Public Eatery is now here.

Local Public Eatery, a brand of the Joey’s Restaurant Group, has a successful flagship in the Kitsilano neighbourhood of Vancouver. They decided it was time to bring the concept to Edmonton, so in October, shut down OPM (another Joey’s brand) in order to convert the location into Local. The restaurant opened last Friday.

Interior

Local does have another location in Alberta (in Medicine Hat), but as a franchise, I was told its flavour was decidedly different than corporate-run establishments like those in Vancouver and Edmonton. Based on our visit this afternoon – I’d say the vibe was exactly as they billed it to be: “casual, comfy, neighbourly.”

Open kitchen, and Edison-esque bulbs

They really did a number on the interior – OPM had two distinct rooms separated by a wall – a bar/lounge at the front and a dining room with partitioned booths at the rear . The wall is no longer, and as a result, the space, with a long bar down the centre, an open kitchen, and booths on the periphery, feels refreshing.

What’s better than Conan on the flat screen?

Mack and I happily accepted an invitation to have a complimentary brunch at Local this afternoon. The staff were friendly, in good spirits and excited for the opening. They made sure to let us know that four of OPM’s well-loved dishes were saved from extinction (wok fired squid, gyoza, drunken chicken, seven flavoured beef), and that gluten-free options would still be available (six in total).

Besides the OPM transplants, the differences between the Kitsilano menu and the offerings in Edmonton are minimal – food at Local focuses on pub favourites: starters meant for sharing, entree salads, burgers and sandwiches. My only beef was that the “Oil City” burger, with cheddar and jack cheeses, hot sauce, pickled jalapenos & onions, is the same burger that appears on the Kitsilano menu, but under the moniker, “The Kits Beach” (doesn’t #yeg deserve a little bit more creativity?).

Fun map on the flipside of the menu (close-up of the legend is here; we did alert the staff that there are actually three local breweries in Edmonton – Yellowhead is currently missing)

Where Local Public Brewery really shines, however, is their beer menu. Unlike the Joey’s restaurants, Local has the leeway to include Edmonton-made beers on tap, and even better, price them at the same rate as big domestics and imports. So a pint of Kokanee, Pilsner, Amber’s Mountain Pepper Berry or Alley Kat’s Charlie Flint will all cost you $5.50. It makes choosing local just that much easier (in total, they have five local beers on tap – Amber’s Pepper Berry and Vampire Sap, and Alley Kat’s Charlie Flint, Aprikat and Full Moon).

They also have fun cocktails, such as their Caesar served in a boot-shaped glass. At $8, it is a meal in itself, served with an olive, a green bean and a pepperoni stick. The spicy horseradish gave it a kick Mack wasn’t expecting, but I can imagine this is a signature drink that patrons would return for again and again.

Hail Caesar!

As with the rest of the menu, the brunch options are few, but familiar. Mack really enjoyed his eggs Benedict ($12), with poached free-range eggs, back bacon & hollandaise. Though he would have preferred eggs with a runny yolk, he really liked the not-too-tangy hollandaise. And the side potatoes? We had to find out their secret – it turns out the potatoes are first steamed, smashed, then deep-fried, before tossed in seasoning. Delish.

Eggs Benedict

My order of banana pancakes ($10), served with smoked bacon and Canadian maple syrup, was solid. The pancake batter had a pleasant banana flavour, enhanced by the slices of banana on top. While I didn’t mind the petite stack, I couldn’t help but think of the fruit cum pancakes I had at Clinton Street Baking Company – with blueberries sandwiched in between two larger ‘cakes, it allowed for a better distribution of fruit goodness.

Banana pancakes

I should mention also that both our plates arrived with a shot glass filled with a fruit smoothie. Nice touch, especially before digging into deep-fried potatoes and fatty bacon, heh.

Thanks to the staff at Local Public Eatery for a great experience. Before we left, we purchased a gift card for a friend of ours who we know will love the place – give it a shot some time; you might too.

Local Public Eatery
1820 99 Street
(780) 989-5898

The Cooking Chronicles: More Soups and Stews

Doesn’t the weather like this automatically call for soups and stews? Though I should admit that my attraction to such recipes might have more to do with the fact that they use only one pot (= less dishes), I do also love that when eaten with some good bread, they often represent a balanced meal in one bowl.

Red Lentil Soup with Lemon

While in a San Francisco bookstore, I picked up Molly Wizenberg’s memoir, A Homemade Life. I had heard about her well-known blog Orangette, but hadn’t really read through it. After reading a few posts – I’m sold. I love her voice, and the stories she tells through food. Of course, it’s also a great resource for new things to try. Red lentil soup with lemon was one such recipe.

I’m not sure I love it as much as Molly does – it doesn’t quite “sing” for me, but I did love the texture. The recipe calls for only half of the mixture to be purred, which provides a nice change from some of the thicker lentil soups I’ve come across. The cilantro is a fresh touch, and the cayenne gives it that needed kick.

Red lentil soup

Chicken with Celeriac

I’d been meaning to try Gail Hall’s chicken with celeriac recipe for some time, and after arming myself with celeriac from Greens, Eggs and Ham after a visit to the Alberta Avenue Farmers’ Market, I was ready.

Celeriac is something I’ve been experimenting with this year – pureed in soups, grated and pan-fried – it’s a pretty versatile vegetable. In this recipe, it is used as a replacement for a starch.

It is moderately successful, though I may have diced the celeriac a bit too fine, as it started to break down in the broth. My only other complaint about the recipe was the final addition of oil is too much – a drizzle, rather than a 1/2 cup (though it did make the perfect accompaniment to dip crusty bread in).

Chicken with celeriac

With the weather not really looking up, more soups and stews will be on the docket in the coming weeks. Stay warm!

The Cooking Chronicles: Meals for Mack

Because I am in charge of the meal planning at our house, most of what we eat is inevitably what I naturally gravitate towards – soups, stews, dishes chock full of vegetables – not exactly Mack’s cup of tea. He’s great about it though, and has a pretty open mind when it comes to food. Still, when I do come across a recipe that I think he would enjoy, I make sure to bookmark it for future reference. We recently made two such dishes.

Sausage & Beans

Mack’s Grandma used to make pork and beans when he lived with her. While Gordon Ramsay’s recipe for sausage and beans in his book Fast Food wasn’t exactly the same dish, I figured it would be worth a try.

It was super-simple – a combination of tins of mixed beans, tomatoes, and sausages, sauteed up with some garlic and herbs and simmered to a stew-like consistency (we didn’t have Toulouse sausages, but the Irvings sausages worked just fine). Served with some bread, it was a simple but hearty dish.

Sausage & Beans

Pancake & Sausage Corndogs

I’m not the biggest fan of corndogs, mostly because I don’t enjoy the dense shell that separates me from the hot dog itself. But Mack loves them, so I was particularly excited to see Julie Van Rosendaal’s recipe for pancake & sausage corndogs.

The light pancake batter contained just a hint of corn meal, and I was able to use the wagyu beef breakfast sausages I just purchased from Rainbow Covenant Ranch at the Alberta Avenue Farmers’ Market.

We made mini-versions of the corn dogs (mostly because they wouldn’t fit in our oil-filled pot), and they worked beautifully.

Into the fryer

Mini sausage corn dogs!

We served the corndogs with a bit of maple syrup (delicious!), alongside some scrambled Sunworks Farm scrambled eggs and toast from Bon Ton Bakery.

Mack is happy with his dinner

Funnily enough, I ended up enjoying the pancake and sausage dogs more than Mack did – unfortunately, he still prefers the corn dogs from Capital Ex. It’s definitely not something we could have all the time, but they made a fun weeknight dinner.

The New Wave? Fulton Market Burger Company

Mack is still teasing me for calling ahead and asking for reservations from a restaurant with the word “burger” in the name, but since we were dining out with Grandma Male, I just wanted to confirm the wait wouldn’t be too burdensome!

Mack and Grandma Male

I stumbled across Fulton Market Burger Company earlier this year when searching for lunch options in the Sherwood Park area for a staff function. We ended up choosing a different caterer, but my curiosity was piqued, especially after reading mostly positive reviews for the restaurant, and finding out it was the sole Alberta location.

Grandma Male is always up for trying new restaurants, and given her proximity to Sherwood Park, it made sense for the three of us to pay Fulton Market a visit.

Cold winter’s night

The decor slants towards a New York homage – photos of the skyline and the famous Lunch atop a Skyscraper. For that reason, we weren’t sure why the floor was partially covered in tile patterned after cow hide…

Interior

The menu itself reminded us of Rodeo Burger – the opportunity to build your own burger (base, bun, 50 toppings), or select one of their pre-designed creations. Perhaps this is the new wave of burger joints?

Grandma Male and Mack decide on their burger combinations

The ordering cards did seem wasteful though – one card per person? I’m glad they are double-sided, but given they utilized the technology of displaying orders on LCD screens in the dining area, one wonders if another step would have been to invest in order kiosks too (or maybe I’m just hankering for a local version of FoodParc).

Order up!

We all decided on the pre-designed burgers – I chose their Signature Burger ($7.45 for 1/3 lb), featuring smoked cheddar, smoked bacon, pickle slaw and Fulton signature sauce. Mack selected the Empire State Burger ($10.95 for 1/3 lb), with two prime rib patties, shiitake mushrooms, jalapeno jack cheese and the signature sauce. Grandma Male decided on the Bronx Burger ($7.47 for 1/3 lb) topped with jerk sauce, cucumbers, red onions, tomatoes and Jalapeno jack cheese. Though Grandma Male and I both upsized to a fry and fountain drink combo for $1.99 extra, Mack opted to treat himself to Coke in a glass bottle.

Not too many places serve Coke in bottles any more

The burgers were a tad more expensive than at Rodeo Burger, but given the patties were easily double the size (though they did not claim to use local beef), it was worth the price. The flavour and seasonings were good, not exceptional, but it was a pre-fabricated patty – for whatever reason, I was expecting something better.

My burger

I liked that the standard bread offering was an onion bun, but it was dry – as if it had been left out to air for too long. The onion rings were all right, and though we probably should haven’t have enjoyed the poutine, for all of the salt that was in that murky brown gravy, it hit the spot on that cold night.

Our meal

Like Fatburger, Fulton Market also offers milkshakes, made with Chapman’s ice cream (they even had some not-so-common flavours, like blueberry acai). Anything to help it stand out – if only it had been the food.

Fulton Market Burger Company
160 Broadway Boulevard, Sherwood Park
(780) 467-8388
Monday-Saturday 11am-9pm, Sunday noon-9pm

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