A Tour of the El Mercado Tortilla Factory

Two weeks ago on an overcast Saturday, Mack and I headed to south Edmonton for a tour of El Mercado corn tortilla factory. You may already be quite familiar with their product, as it is used in several popular restaurants in the city, including Tres Carnales, Rostizado and Glass Monkey. El Mercado also produces a line of corn tortilla chips.

A spread at Tres Carnales

We’ve picked up their tortillas and chips in the past for home use, usually at Tienda Latina, though they are also available outside of Latin markets at about two dozen locations in the city, including Save-On Foods and the Italian Centre. Impressively, their distribution runs even further south to Red Deer and Calgary.

The opportunity to tour the factory, however, meant not only seeing the production in action, but also getting to taste fresh tortillas off the line, something neither of us have done before.

Masa ready to be loaded into the machine

El Mercado imported a tortilla machine from Mexico in 2010, and had to adapt it to meet local safety guidelines. But the mechanization of the process results in an incredibly efficient system – once staff have prepared the masa (dough made from corn flour and water), they feed it into the machine which flattens, cuts, bakes, then cools the tortillas, all in 8 minutes. El Mercado generally produces 12,000 tortillas a day, two to three times per week.

The roller

They employ uses three different roller sizes, creating 14 cm and 10 cm diameter tortillas, as well as the triangular shapes that are prepared into chips.

Tortillas feeding into the oven

Three levels of heat bake the tortillas

We had the opportunity to try a white corn tortilla still warm from the line, which Karla, our volunteer tour guide, demonstrated how to eat it Mexican-style. First, we sprinkled the surface with salt, then rolled it up in the palm of our hand. They were surprisingly pliable, and tasted almost like a flour tortilla.

Karla demonstrates the technique

The tour was a bit of a trial run for El Mercado; depending on the interest of the community, they are considering the possibility of selling freshly-made tortillas straight from their factory on a monthly basis. Let’s hope this happens so more people have the chance to try El Mercado’s products as they were meant to be enjoyed.

Ready to go!

We picked up a bag of their new flavoured tortilla chips (spicy, though sweet was also an option). Mack hasn’t stopped eating them since, finding the seasoning of onion, garlic, and chili powder extremely addictive. If you’re looking to purchase El Mercado’s products, check out this handy list.

Snacking on the spicy tortilla chips

Thanks to Karla for the invitation, and to El Mercdo for hosting us!

Check out Cindy’s post about the tour as well.

Recap: Dark Matters Nerdgasm

It’s been more than a year since Mack and I attended Dark Matters, a series of adult-only evenings at the Telus World of Science. Billed as an event where “science is served on the rocks & the adults come out to play,” Dark Matters provides a relaxed environment for learning and the opportunity to connect with an Edmonton attraction in a different way.

Thespian robot

The Dark Matters that we attended last July was centered around food, while the theme of Thursday’s event was “Nerdgasm”. Top-secret Nerd Nite Edmonton lectures were the feature of the evening.

What brought us out to this particular Dark Matters was actually the Dinosaurs Unearthed exhibit. We’d recently visited Jurassic Forest in Gibbons, and learned that similar animatronic dinosaurs were on display closer to home.

Mack with a juvenile t-rex

As one of our biggest complaints about Jurassic Forest was the distance between the viewing platform and the dinosaurs themselves, Dinosaurs Unearthed did deliver. The exhibition is, as expected, much more compact, with a combination of animatronic and fossil specimens on display.

Dinosaurs Unearthed

The figures also featured the most up-to-date renderings of dinosaurs, feathers and all. Though we have to say, after learning that a velociraptor was between the size of a turkey and Great Dane, that classic raptor/kitchen scene in Jurassic Park just wouldn’t be the same if based on current scientific knowledge.

I couldn’t help myself

While we enjoyed our visit with the dinosaurs, the highlight of Dark Matters did end up being the Nerd Nite lecture. Megan Evans, who plays the French horn for the Edmonton Symphony Orchestra, demystified the instrument for us. It was an enlightening and engaging 45 minutes, full of humour and fun facts. It was a great primer on what we could expect at a regular Nerd Nite event, which starts up again in September.

Megan Evans on the French horn

Mack and I both agreed that this Dark Matters seemed to involve more elements than the previous one we’d attended. They made the most of the space, including outside the facility, where staff were launching rockets.

Rocket launching isn’t just for kids

We ended our evening with a tour of TWOSE with long-time staff member (and now volunteer) Trevor Prentice. He is an enthusiastic ambassador of the centre, and introduced us to his favourite exhibit – an actual piece of the moon!

Trevor with the moon rock exhibit

We were granted a behind-the-scenes look at the Margaret Zeidler Star Theatre (did you know that the laser shows are not pre-programmed and are controlled by the technician?). Trevor also showed us Sophie, the star projection machine used before the transition to a digital system.

Sophie

It was a great way to spend an evening reacquainting ourselves with the Telus World of Science. The next Dark Matters is taking place on October 15, 2015, with a rock & roll theme – it should be fun!

Recap: 2015 Grand Taste Tour with Wolf Willow Honey, Tofield Packers and Irvings Farm Fresh

On July 12, 2015, Mack and I were guests of the second annual Grand Taste Tour, a partnership between the 124 Grand Market and Taste Alberta.

The Grand Taste Tours began in 2014 and seek to showcase some of the great local producers we are fortunate to have in this province, and to enjoy some of their bounty as prepared by a talented local chef.

In our case, Mack and I joined Phil and Robyn on the "bee bus", meaning that we would be visiting an apiary to start. Our counterparts on the "dairy bus" headed to the Breevliet Dairy Farm first, after which both groups would meet up at the second and final stops.

We learned that the 2014 Grand Taste Tour was much different, as it was self-guided, and participants had to reach the participating farms on their own. Although some might appreciate the choice and freedom of a choose-your-own-adventure tour, we appreciated the fact that all logistics of transportation and food taken care of this time around.

It took the bus over an hour to reach our first stop, Wolf Willow Honey. Their products can be found on the shelves at Duchess Provisions, but for the most part, Wolf Willow prefers to sell their honey direct to consumers from the farm or at the Camrose Farmers’ Market.

Wolf Willow Honey

Doug Chalmers shared that Wolf Willow has 400 hives (with 50-80,000 bees making up each hive). He described the surrounding area as a “bee haven”, with more than 200 perennials available to their bees. That said, he does liken the collapse of bee colonies to the changing landscape after the second World War, linked to the decrease in food sources and the increase in pesticide use.

Doug Chalmers

Using burlap smoke to sedate the bees, the beekeeper was able to pull up a frame for us to see.

Beekeeper Ben

The bees were busy working away – did you know that a single bee makes just 1/12 of a teaspoon of honey over its lifetime?

Bees

We also had the chance to sample some of their honey products, which included light clover, dark clover, dandelion, creamed buckwheat and an end-of-season 100 flower blend. Mack and I would have appreciated more of a guided tasting, but then again, we’ve been spoiled with superb honey education sessions led by Patty Milligan.

Mack

It was then on to Tofield Packers, a small abattoir used by Irvings Farm Fresh, among other local producers.

Tofield Packers

They are committed to public education, often opening their doors to 4H Clubs, so it wasn’t the first time they’ve hosted external groups. Owner Dale Erickson was our no-nonsense guide, and though he was responsive to questions asked, a more thorough explanation of the process up front would have been ideal.

Dale Erickson on the kill floor

We did learn that they process pigs, cows, sheep, goat, bison, elk, ostrich and alpaca. While they have processed game in the past, they shy away from it because the animals are typically very dirty. On a good day, the plant can get through 7 animals.

Dale led us through the various coolers in the facility, including the wet room, where the animals are left to drain of blood and other fluids, and then the aging room, where sides are hung for anywhere from 14 to 21 days.

Coolers

Tofield Packers also purchases sides of animals to process into hams, sausages and other cuts of meat which they sell out of their retail shop.

An abattoir is something every meat eater should see, to appreciate the end of a life that has travelled from a farm to your table. Tofield Packers is a great example of a family-owned facility that works with small farmers to put forth good quality products.

Before heading to our final stop, our group congregated in the parking lot to enjoy a snack. Given it was a tour sponsored by Taste Alberta, the big box store granola bars and watermelon was unexpected and ill-fitting. Hopefully snacks better aligned with the tour can be arranged next year.

Mack and I were most looking forward to the visit to Irvings Farm Fresh. We’ve been buying pork from Alan and Nicola Irving from the City Market, Old Strathcona and Salisbury Farmers’ Markets for years, and had always meant to stop by the farm to see where their pigs are raised.

With Alan

We finally had that chance, and we weren’t disappointed. The farm occupies a total of 80 acres, and this year, for the first time, the Irvings are growing their own grain for feed. The barley was surprisingly green, but the grass in an adjacent field was incredibly brittle under our feet.

In the barley field

A few years ago, when Alan and Nicola were deciding on how to expand their operations, they had a choice to make – they couldn’t do it all on their own, and had to choose between outsourcing their breeding or their product line. They decided the latter was more important, and with a facility built to process all cuts on-site, they are able to guarantee their products are free from wheat, dairy, eggs, nuts, soy and MSG.

As a result, their Berkshire pigs are brought to them at 2-3 months. Irvings raises them until they’re between 6-7 months, or approximately 250 pounds. Beyond that, and the ratio of fat to meat becomes unwieldy.

Pigs

The Irvings believe that pigs should live as naturally as possible, so provide their animals with an environment where they have the freedom to move, dig, root, sleep and eat. They self-regulate, and on that warm afternoon, most of them had sought shade to keep cool (pigs don’t sweat). That week, the farm had about 70 pigs.

In their element

Before lunch, we had the privilege of observing a butchery demonstration by Elyse Chatterton. We learned that the pigs are killed at Tofield Packers, then brought back as sides to the Irvings facility (she even pulled out the bullet from the skull of the pig!).

Elyse Chatterton

Trained in England, Elyse learned how to do everything by hand, eschewing the use of even a band saw for cuts through bone. As a retail butcher, Elyse loves the process of transforming a “beast” into attractive cuts of meats that catch a customer’s eye. She skillfully carved up several shoulder roasts (her favourite cut), and indicated that she could dispatch the entire side in one hour.

All by hand

Her sense of humour was evident throughout the demo; for instance, some have questioned whether she is able to do everything a male butcher can do. Her answer: she isn’t able to go into the men’s washroom.

Then it was time for lunch, picturesque communal tables set up beneath several trees, adjacent to a makeshift outdoor kitchen. Chef Daniel Costa (of Corso 32 and Bar Bricco fame) and his team certainly had to work in an untested environment, but in spite of this, managed to create a memorable meal that celebrated the flavours of summer.

Lunch

A plate of snappy, raw vegetables from Riverbend Gardens reminded us that sometimes, simple is best. It was followed by grilled Bonjour Bakery crostini topped by the most luxurious Fairwinds Farm goat ricotta and fresh spring pea and mint spread.

Pinzimonio (raw vegetables)

Goat ricotta

Spring pea and mint

We were spoiled with platters of porchetta and panzanella made with tomatoes and cucumber from Gull Valley Greenhouses.

Porchetta

Panzanella in action

My favourite dish was the spring onion, pea shoot and whey risotto. Given risotto is difficult to make under regular circumstances, it was an even bigger feat on this stage. The whey imbued a creaminess that had me going back for thirds.

Risotto

Grilled Irvings pork loin capped off the main course. The meat was overdone for my taste, but to be honest, I’d filled up on the preceding dishes.

Grilled pork loin

But we weren’t done yet – generous chunks of two year old Parmesan, drizzled with the 100 flower blend of Wolf Willow Honey, followed suit. The finale was a silky panna cotta with honey, grappa and berries.

Parmesan and honey

Panna cotta

I’m certain that had the menu been advertised alongside ticket sales, the Grand Taste Tour would have been sold out; a similar meal at Corso 32 would have easily cost the equivalent of the $90 ticket price. Next year, organizer Kirsta Franke has already secured the chefs from North 53 for the lunch portion; if the cost of the tour holds steady, the all-inclusive nature of the event and the high quality of the food should sell itself.

Kudos to the team behind the day

If the tour of Irvings Farm Fresh piqued your interest, you’re in luck – Alan and Nicola are participating in Open Farm Days on August 23, 2015, from 11am-4pm. Visit with the pigs, tour the meat shop, and enjoy a “simply porky lunch”.

Thanks again to Gastropost, Taste Alberta and the 124 Grand Market for inviting us, and congratulations to the organizers for a second successful tour. I look forward to seeing what’s on the agenda for next year!

Check out Mack and Linda’s recaps of the events, too!

Recap: What the Truck?! at Park After Dark

On July 11, 2015, What the Truck?! partnered with Northlands to co-host an event during Park After Dark.

Park After Dark was established to introduce those who may not be familiar with the track to the excitement of live horse races. With an extensive outdoor patio and licensed area, we thought it would be a good way to incorporate an adjacent beer garden into What the Truck?!, something attendees have been inquiring about for some time.

We hosted 15 trucks that night, including 5 new to the festival. 1879 Where the Flavour Begins, Northlands’ own food truck, made its debut at the event, and seemed to be a crowd favourite, incorporating product from Mojo Jojo Pickles into one of their dishes. Mack and I split a “Big Mock” burger from another new truck, The Hop, enjoying the quality of a homemade patty but a flavour inspired by the Golden Arches.

The space ended up being very conducive to a food truck event, with the backdrop of horse races creating an atmosphere of anticipation and exhilaration. It was neat to see folks crowd around the track at the bugle call to post throughout the evening.

Linda Hoang even decided to introduce visitors to What the Truck?! in her Explore Edmonton video for Edmonton Tourism. Thanks, Linda!

If you missed our event at Park After Dark, you only have two other chances to catch What the Truck?! before the end of our 2015 season. Our penultimate event is another first for our festival – Trucks in the Outfield.

What: What the Truck?!
Where: Telus Field (10233 96 Ave NW, Edmonton, AB)
When: Saturday, August 22, 2015
Time: 4-8pm

RSVP on Facebook!

We’ll be lining up the trucks inside Telus Field so you’ll be able to have a picnic in the outfield! Attendees are encouraged to bring blankets and even baseball gloves and balls to play catch on the ball diamond.

Three trucks, The Hungry Dodo, Roots Patties, and Spiced! Food Truck, are new to What the Truck?!. All menus are now up for your viewing pleasure.

Hope to see you there!

Taste of the Edmonton International Airport

It was an odd evening, heading to the airport with Mack two weeks ago without the intention of travel, or the purpose of picking up or seeing someone off. Instead, we were at the Edmonton International Airport for a unique progressive dinner experience, for a taste of what we might have to look forward to prior to a flight.

The EIA has repositioned its marketing to encourage travellers to arrive earlier than the recommended time so that their vacation can “begin at the airport”. With over 60 shops and restaurants, the EIA has definitely increased its retail and hospitality brands over the last few years, offering more variety than ever before. They even have developed a free-to-join EIA Rewards program that will offer monthly discounts from partner businesses. That night, we were able to sample fare from three of its restaurants.

Our first stop was Houston Steak & Ribs, located just past security and one that I’ve passed by countless times (usually during my beeline to the Starbucks across the hall). It’s the only location in Western Canada, and staff boast that the restaurant has the best views in the airport, given it faces some of the runways. Licensed 24 hours a day (though only open from 6am-10pm), it enables travellers to indulge with an alcoholic beverage with breakfast if desired.

Houston Steak & Ribs

Their lunch/dinner menu is surprisingly compact, with just a handful of burgers, sandwiches, their namesake ribs, and appetizers on offer. We sampled three of the latter: warm goat cheese ($13), crab cakes ($18) and beef sliders ($13).

The goat cheese was a pleasant surprise, decoratively layered on top of spinach and dried apricots and pistachio couscous. Our only complaint was how few crostini were provided.

Warm goat cheese

The crab cakes were my least favourite dish, as I found them to be overwhelmed by the dill dressing and an unfortunately overdressed arugula, tomato and red onion salad.

Crab cakes

The beef sliders were definitely the most value-driven, accompanied by a generous portion of perfectly crispy sweet potato fries.

Beef sliders

We also had cocktails to start. My Purple Haze ($9.99) was a fun way to begin the evening, a sweet concoction of vodka, blue curacao, white cranberry juice and grenadine.

Purple Haze

Overall, I had a positive reception of Houston’s, and would definitely not overlook the restaurant on future trips to the airport.

Belgian Beer Café, our second stop, has the fortune of being situated next to EIA’s beautiful living wall. Greenery is sparse at the airport, and in the winter, the natural cascade of leaves is especially inviting.

By the living wall!

The restaurant interior is meant to evoke 1930’s Belgium, with imported millwork and décor setting the scene. Like Houston’s, Belgian Beer Cafe is also licensed to serve alcohol all day. In addition to an extensive beer menu (with over 40 different Belgian bottles, on top of domestic offerings), the food menu captures both classic Belgian tastes as well as what staff described as “modern Canadian” dishes.

Belgian Beer Cafe

Mack and I ordered from both ends of the spectrum. His white wine and garlic mussels ($14.50) was the more successful of the dishes. The portion was substantial (and we were hoping not exaggerated given we were on a food tour), and Mack enjoyed the flavour of the sauce.

White wine and garlic mussels

My beer battered fish and frites ($17.99) was disappointing. The coating was too heavy, concealing cod that tasted less than fresh. The fries, weighed down by the fish, ended up not retaining their crispy, double-fried exterior – perhaps a plating change-up could be considered.

Beer battered fish and frites

For dessert that night, we headed back towards security to Cookies By George. This stop was perhaps the most insightful for us, as it cleared up a lot of misconceptions we had about the company (and one that I visited religiously for coffee in my university years; I must have consumed my weight in flavoured creamers).

A Canadian company, Cookies by George began in 1983 in Vancouver. Fifteen years ago, an Edmontonian was so wowed by the product that he decided to buy the company, and moved the headquarters to his hometown.

Cookies by George

They have eleven locations as far east as Winnipeg, but have continued to use the same recipes and methods from its inception: small batches made from all natural ingredients, using no preservatives. The cookie dough is all made from scratch in Edmonton, frozen and shipped to its stores, then hand scooped and baked fresh every day. Its best-selling cookie today is their milk chocolate chunk.

The EIA shop is the only airport branch of Cookies by George, and is only one of two in Edmonton to serve soft ice cream (West Edmonton Mall is the other). Three locations in Edmonton also stock locally-made yogurt by Bles Wold.

Soft ice cream cookie sundae

Part of the reason our time at Cookies by George was so delightful can be attributed to its energetic ambassador, Faye Mowers, the VP and Director of Operations. She shared that after she was hired by the company while in university, reading the employee manual was a “spiritual experience”. She has worked for the company ever since.

Besides takeaway customers, Cookies by George does significant business shipping their cookies across Canada and the U.S. (though they have shipped as far as Japan before). For fun, they were getting ready to ship cookies to Prince George of Cambridge for his second birthday (“From one George to another”).

Chewy oatmeal raisin

Because of their sales at this location to passengers about to board planes, they developed a sturdy carry box to keep the precious cargo safe. We were fortunate to take home a baker’s dozen each.

Thanks to Jacquie and Gillian and the Edmonton International Airport for hosting us that evening!

Taste of Edmonton 2015

Mack and I just returned from our third trip around this year’s Taste of Edmonton, and boy, everyone seemed to be talking about Graham Hicks’ takedown of the festival. On Tuesday, the Sun published his harsh take on one of Edmonton’s summer traditions, a litany of his encounter with “awful” food. Although Taste has its fair share of haters, Graham’s piece is surprising in light of his praise of the festival over the past three years, and the fact that nothing significant changed in 2015.

Taste of Edmonton

We’ve been a bit more deliberate this year in taking advantage of our proximity to the site, stopping by on multiple occasions to gradually use up the tickets we accumulated. This has afforded us the chance to return to our favourites over the course of the week!

Food trucks were back for a forth straight year

As guests of Taste Alberta, Mack and I were invited to sample the wares inside the Sip ‘n Savour Tent last Friday. The pop-up nature of the tent has enabled the festival to involve chefs who wouldn’t otherwise be willing or available to commit to the duration of the event. That said, with the $10 admission fee, I’m surprised that most of the Sip ‘n Savour dates have sold out – the cost of attending can pretty quickly escalate with the cover charge, given food and drinks inside the tent require Taste tickets. In some ways, should Taste want to expand into the off-season, the Sip ‘n Savour concept could certainly be replicated.

Mack and Mike at Sip ‘n Savour

That evening, Custom Cocktails and Tapas were on the menu. The patio facing the stage was pretty sweet, and on that sunny evening, it was a very comfortable place to enjoy our drinks.

Patio

Century Hospitality Group catered that night, serving up a variety of small plates, including gazpacho, arancini and pulled pork sliders.

Outgoing CHG Chef Paul Shufelt

We were also happy to encounter Nomad Espresso, Edmonton’s first mobile coffee cart. Steve is set up inside the tent for the entire festival, which is great for those with access who need a pick-me-up, but it definitely limits his exposure to a wider audience.

Steve of Nomad Espresso

Outside Sip ‘n Savour, as we found last year, the value for tickets is pretty good, with most samples priced at 3. But as with any large food festival, there are hits and misses.

Some restaurants are reliable and consistently good – perhaps Taste should consider formally recognizing those who, year over year, are creative and seek to elevate the food served at the festival. In my opinion, ZINC is at the top of that list. Their City Market salad, dressed with a champagne and lemon olive oil, was a refreshing reprieve from deep fried dishes (and one I went back twice for!).

City Market salad from ZINC

Similarly, their decadent banana bread pudding was easily Mack’s favourite dessert, well executed and comforting.

Banana bread pudding from ZINC

Also on the sweet side, the Hotel Macdonald’s scone, with whipped cream and berry compote, is a classic. And though it’s a plate you shouldn’t have more than once, I couldn’t help myself. It was impressive that Chef Jost was there serving both times!

With Chef Jost and the Mac scone

There were some restaurants that we weren’t expecting to stand out. Mama Lee’s Kitchen was continuously making small batches of its beef and pork bulgogi – we could definitely taste the difference their efforts made (especially when compared with some of the dishes we tried that had obviously languished under a heat lamp).

Beef bulgogi from Mama Lee’s Kitchen

The rotisserie roasted pig from the Freson Bros. was another pleasant menu addition, with a good ratio of fat, and finished off with applesauce.

Rotisserie roasted pig from the Freson Bros.

Overall, we appreciated the other small improvements to the festival – more seating outside of the beer garden, and large overhead signs planted above each of the booths that helped with navigation. We didn’t have a chance to check out the Culinary Championships, but given they’re located separately on Centennial Plaza, hopefully they’ve been drawing the crowds they wanted.

Given Taste of Edmonton will be looking for a new home next year (because of the 102 Avenue construction), only time will tell whether they’ll be able to continue the positive momentum they’ve built over the last four years.

Dark MEÆT: Crowdfunding and Blindfolded Dinner

MEÆT is an initiative of Edmonton’s Next Gen, and serves to crowdfund local initiatives. Part of the event ticket proceeds go towards the funding pot, and attendees vote for their favourite project. The events themselves are varied, and the carrot for Mack and I to attend our first MEÆT function was the unique concept: Dark MEÆT would involve a blindfolded dinner. Tickets to the event were $25, with $10 of that reserved for the project pot.

On that evening in May, Mack and I met up on the ground floor of the Epcor Tower, along with other guests. We were asked to blindfold ourselves with the supplied material, before being led in small groups into the elevator and up to the vacant, unfinished sixteenth floor (ironically of course, we weren’t able to enjoy the view with our dinner).

Blindfolded and ready to go!

Even the process of getting from the elevator to our seats reminded me of how much I take my sight for granted. The Next Gen volunteer asked me to put my hand on Mack’s shoulder, and asked Mack to hook his arm into hers. Because of the unfamiliar surroundings (and my fear of tripping over), I took uneasy baby steps all the way there. It was a relief when we were finally able to sit down.

Sixteenth floor of the Epcor Tower

We were seated next to a couple we hadn’t met before. Unlike the typical handshakes, we introduced ourselves and did our best to conduct a conversation without knowing exactly where to look. In some ways, it was an insightful interaction, as we could make no judgments based on appearance – it was a literal blind date!

Thumbs up from Mack!

We were provided with a three course vegan dinner catered by The Mercury Room. The first course of noodles with red onion and jackfruit was fine (and was surprisingly easy to eat blind), but the main of couscous arancini and chickpea skewers was unfortunately bland. There also wasn’t clear communication between the chef and the volunteers, as it was only announced after the fact that there were nuts in the dish. The dessert, an ice cream, was a good way to end the meal.

Noodle appetizer (the best of the food pictures I took that night)

In between courses, we were treated to some entertainment as well as the pitches themselves. Chris Bullough and Jana O’Connor put on a fun radio play complete with sound effects.

Chris and Janna perform (I could hear the direction of their stomping, so got lucky with this photo!)

Four projects were pitched that night: the RISE Heart Garden, recognizing the lasting impacts of residential schools; Barking Buffalo Café, a new local business on 124 Street; a sexual health clinic based at the University of Alberta; and the Youth Restorative Action Project, which provides youth involved with the justice system support and stability. YRAP ended up with a majority of the votes, and took home the funding pot.

After dinner, we took off our blindfolds and were given the run of the space, including the balconies. Mack had seen the view before, but I appreciated that vantage point for the first time, admiring the forthcoming additions to the downtown core from above.

Mack and I enjoyed the view

In spite of the construction, this perspective made clear how many surface parking lots still exist around Rogers Place. It’s a shame the space (while it remains vacant) couldn’t be opened up to the public as a paid viewing point.

Looking towards Chinatown

Thanks to the Edmonton Next Gen volunteers for organizing a unique evening!

Edmonton on Foot: Doors Open Edmonton and Chinatown Summer Market

One of my favourite things about living Downtown is its proximity to other neighbourhoods we can easily reach on foot. This was illustrated on Saturday, when Mack and I enjoyed some of what Central Edmonton had to offer that day.

I think the Historic Festival and Doors Open Edmonton should make a bigger splash than it does. It flies under the radar, given it takes place over the same duration as the much higher profile Edmonton International Street Performers Festival, but the opportunity to see some of the participating landmarks firsthand only comes around once a year.

Mack and I had already joined a horse-drawn historical tour in Beverly earlier in the week, but what I was really looking forward to was something closer to home – a guided tour of the Westminster Apartments, at 9955-114 Street. We’ve walked by the heritage building numerous times, but I’ve always wondered (a fire stoked by the accessibility of real estate reality shows) what the units inside look like.

Tour of the Westminster

Lucky for us, this was the first year some residents of the Westminster wanted to open their doors up to the public. About forty people signed up in advance – the organizers were a little surprised at the interest in their homes!

The Westminster was built in 1912 as a speculative investment of eastern Canadian capital. It was designed to accommodate people who were transitioning from rooming houses to higher-end apartments. As such, the basement was originally set up as a kitchen, where food was prepared and sent upstairs to residents who re-heated meals in their smaller-than average warming kitchens. In 2004, the building was converted to 24 condo units. Famous occupants of the Westminster include George Bulyea, Alberta’s first Lieutenant Governor.

Clawfoot bathtub

We explored four units, which highlighted each of their individuality. Given the age of the building, some residents had chosen to modernize their spaces, which ranged from opening up the kitchen to installing ensuite laundry and skylights. Most units retained some of the historical features, like clawfoot bathtubs and plate and picture rails.

Picture rails

Coincidentally, we knew the couple who lived in one of the units. Over the last ten years, Mike and Yvonne have extensively renovated their top-floor unit, incorporating many Asian-influenced designs and furniture. It is a beautiful home.

Modernized unit

Hopefully the residents at the Westminster decide to participate in Doors Open Edmonton next year – it is a gem that should continue to be admired and appreciated for years to come.

On a related note, we did try to tour Immigration Hall later that afternoon, but it seemed that the information was contained in error, as Hope Mission staff didn’t seem to know anything about it. As it goes into its twentieth year, one would hope that festival details in its guide are accurate!

After the historical tour, we walked over to Chinatown for their annual Summer Market. It is their rebranded East Meets West Festival, and when I saw that the organizers were promoting the event on social media, I was hoping that the Chinatown BRZ had changed things up this year.

It’s an event that has so much potential, and given the costs of closing down a street, I’m always optimistic that organizers will make better use of the space.

Chinatown Summer Market

They did have a more diverse line-up of entertainment, broadening the cultural lens to include South Asian performers. As well, the vendor tent did seem to house more businesses this year. But otherwise, it was a similar template to previous events, and unlike last year, had even less street-level engagement.

Vendor tent

The massive stage was placed at the north end of 97 Street at 106 Avenue, blocking the view of the busy grocery store behind it. And while some of the larger performing groups can fill the stage, for the solo dancers or smaller teams, it seems unnecessary and actually serves to distance the audience from the action.

Xiao Hai Ou Dance Group

The food element was also missing. While food trucks don’t always have to be the answer, in lieu of them, it was disappointing that the businesses along 97 Street didn’t set up tables outside to hawk their products. It would have been the perfect opportunity to engage passerby so they might be encouraged to step inside.

We watched a few performances, then headed to Lee House for lunch. In some ways, I was retracing the steps made at the Chinatown Food Crawl back in May – it was a chance to use some of the coupons I’d received then!

One coupon entitled us to a complimentary kimchi pancake at Lee House, which went well with additional dishes of japchae and rice cakes.

Lee House eats

To cool off on our walk home, we picked up some refreshing bubble tea from Tea Bar Cafe (also at a discount thanks to the Food Crawl).

Strawberry and mango fruit slushes from Tea Bar Cafe

We were ready for a nap after spending so much time in the sun, but it was great to take advantage of what Edmonton has to offer, and (lucky for us) all within a twenty minute radius of our home on foot.

Chef Ryan O’Flynn’s Canadian Experience at The Westin’s Share Restaurant

After his February win at the Gold Medal Plate Championships, Chef Ryan O’Flynn has embraced his elevated status as an opportunity. Not one of personal gain, but a chance to showcase his interpretation of Canadian cuisine – featuring homegrown ingredients and traditional techniques that few other chefs are utilizing in Edmonton.

Mack and I were invited to a special dinner at The Westin’s Share Restaurant in June. Chef O’Flynn has completely revamped the menu, and we had the privilege of tasting nearly every new dish.

Share Restaurant

Diners can expect what he calls the “Canadian experience”. In the last few months, Chef O’Flynn has been spending time with Aboriginal elders, learning ancient cooking methods and then adapting them for use in a modern kitchen. It was obvious Chef O’Flynn’s is not only passionate about his craft, but also about learning from others, hungry for a connection between food and the stories behind them.

Chef Ryan O’Flynn

Perhaps the most special offering at Share is their version of a chef’s table. Starting at $80 per person for a minimum of six people, diners will be treated to a customized meal. The experience will include the opportunity for a one-to-one consultation with the Chef, where you will be able to share your favourite foods, childhood memories, and travels to inspire an entirely personalized dinner. It’s not everyday that diners can sit down with a Gold Medal Plate winner to create a menu, so it is definitely a unique offering in the city’s culinary landscape.

A number of dishes stood out that evening. The vegetarian course was absolutely stunning, a shock of fuchsia set against a charcoal backdrop. Comprised of marinated beets whipped with Innisfail goat cheese, beet relish, orange and a hibiscus petal, it was a dish light as air.

Innisfail goat cheese and Okanagan beets

Those who followed Chef O’Flynn’s Gold Medal Plates competition will be happy to see his award-winning entry on the menu. A labour of love, the terrine of sturgeon and Quebec foie gras takes one week to make. It marries pine smoked BC sturgeon with foie gras rubbed with pine nettles, and is served alongside morels sourced from the Northwest Territories (a company Chef O’Flynn has a stake in), Alberta wheat brioche and Okanagan apples. All of us around the table went quiet, enjoying the textures and concentration of flavours. Interestingly enough, Chef O’Flynn shared that because of his win with sturgeon, his supplier has had to increase production to meet the demand.

Terrine of pine smoked sturgeon and Quebec foie gras

My favourite dish was the “Prairie seabass”, or Northern Lake Pickerel, which Chef O’Flynn and his team receive whole twice a week. Dressed with a toasted pine nut crust, the fish was fatty and delectable, garnished with sea asparagus atop cauliflower puree.

Grilled Northern Lake pickerel and toasted nut crust

Chef O’Flynn’s playful nature was showcased in his version of “chicken of the sea”. “Ficken” involves sous vide poached chicken as well as pan roasted halibut with a layer of crispy chicken skin. It was actually not as odd as I thought it might be, as it was similar to crisped up fish skin. The rest of the plate perhaps deserved more of the spotlight – the perfectly prepared chicken just melted away, and the combination of Taber corn and wild Winnipeg rice was ready to anchor a vegetarian main.

“Ficken” pan roasted halibut and free range chicken

The item closest to the hotel menu mainstay of steak and potatoes is actually the bison. But unlike the usual grilled meat, Chef O’Flynn has chosen to adapt an Aboriginal method that would have involved cooking over hot stones buried in the ground. Instead, bison cured in pine salt is wrapped in foil with onion puree and coffee is smoked for twelve hours under soil, birch bark and pine nettles. The potatoes are also given special treatment, with smoked cream and butter whipped into them.

Bison rib of Alberta bison

The menu will officially be launched on July 16, though intrepid diners may have already noticed the shift at Share.

No doubt Chef O’Flynn’s passion for Canadian cuisine was known before his Gold Medal Plate fame, but it is likely to be cemented with this new direction at The Westin. His growing repertoire of techniques and willingness to experiment can only serve him well – he’ll be one to watch for in Edmonton, and starting this week, you can see for yourself what he has to offer.

Thanks to Chef O’Flynn and the team at The Westin for having us!

Check out Linda and Cindy’s recaps of the evening.

Date Night: Beverly Farmers’ Market and Historical Tour

A few years ago, Mack and I had dinner followed by a carriage ride, and in that post I wrote that this was only possible in Highlands. Well that wasn’t true.

On Tuesday, Mack and I headed to the neighbourhood of Beverly. I’d been meaning to visit their farmers’ market for some time, and this seemed like the perfect opportunity to combine a few activities.

A smaller market open Tuesday evenings from May to September, it is definitely modest in its offerings, but anchored by two recognizable vendors, Riverbend Gardens and Steve & Dan’s, it does draw regular shoppers.

Beverly Farmers’ Market

Rounding out the offerings are more than a dozen other vendors, with wares ranging from baked goods, seafood, and crafts. It was nice to see that the Beverly Farmers’ Market had an incentive program in place – if customers purchased $10 from the featured vendor of the week (in this case, it was the kettle corn truck), they would receive $5 in market dollars to spend at a future market.

Steve & Dan’s

An inflatable play structure was set up in an adjacent field (accessible by admission), and we were told that live music was also a mainstay. Three food trucks were present, but Dolce & Banana immediately drew our attention. We had the chance to sample their mojito-flavoured Italian sodas at our last What the Truck?!, but we were keen to finally try one of Ernesto’s sandwiches on this occasion.

We ordered the The Soprano, filled with spicy salami, mortadella, banana peppers, muffelata and vegetable spreads, basil pesto and mozzarella. Made fresh and pressed to order, the focaccia was hot and delightfully crispy, each bite layered with salty pops of flavour.

The Soprano from Dolce & Banana

We actually ended up taking our sandwiches on the carriage ride. A part of Doors Open Edmonton (on until July 12, 2015), the free historic tours of Beverly provide a chance to learn more about a neighbourhood that just celebrated its centennial in 2014.

We had to pre-register, and given the group was at capacity, I was especially glad we did so. Seated in a horse-drawn wagon, it was a comfortable introduction to Beverly. Mack and I were particularly taken with the Cenotaph Park. Built to commemorate the men who served in the first World War, we were told it is the oldest cenotaph in Alberta.

Cenotaph Park

Unfortunately, the majority of the tour, led by a member of the Olde Towne Beverly Historical Society, was difficult to follow. The chronology of the events shared were not linear, and given a vast majority of the historical buildings are no longer standing (another discussion altogether), some photographic resources could have been shown for reference. In some ways, it was disappointing that a quick perusal of their website and Wikipedia was more informative than the in-person tour.

Horse and wagon

Still, we were directed to some beautiful murals we wouldn’t have otherwise looked for, such as Beverly Beginnings, which shows, among other things, the town’s coal mine foundations.

Beverly Beginnings

To end our evening in Beverly, we stopped by Take 5 (11801 48 Street), a doughnut shop I hadn’t heard of until recently. Lucky for us, they still had multiple varieties for us to choose from. The ones we tried tasted really fresh and springy, and both agreed that the most straightforward flavours of honey glazed and raised sugar were the best.

Hawaiian and banana cream

It was great to spend the evening in a corner of the city we haven’t frequented before. It has been said before, but a stay-cation in Edmonton over the summer is a blessing in so many ways.

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