Food Notes for March 26, 2012

Another pop-up dinner for Edmonton: Chef Blair Lebsack has organized a Rge Rd pop-up at Chai Pani to take place on March 31, 2012.
I can’t wait to check out the Roots on Whyte complex (102 Street & Whyte Avenue) that opened last week, which features Jennifer Ogle’s new restaurant, Under the High Wheel, and Blush Lane, an organic grocer.
From Mack: Underground Tap and Grill is under construction in the basement space beneath The Treasury. Let’s hope the 72 on-tap beers will be a better draw than the ill-fated Parkallen that occupied the level prior.
We’re sorry to have missed Karlynn’s Culinary Cook-off, but were happy to get a glimpse of the mac and cheese samples on Valerie’s blog. We’ll definitely have to partake next year!
Maki had a great photo spread of the latest Chef in Residence lunch at NAIT. It looks like Chef Massimo Capra and the culinary students cooked up quite a feast!
Courtenay covered her experience of New Level Pizza, an underground supper club. Love that Chad’s advice was that she “wasn’t allowed to think about blogging while [she] was eating.”
I missed including these posts last week, but they were important: Carmen and Phil spent an evening cooking for a good cause. They got together with some friends to feed families staying at the Ronald McDonald House, a residence for children and their families while they are seeking medical treatment.
Kevin posted a second video in his series focusing on backyard chickens.
Interesting piece about pop-ups, which has some truth in Edmonton as well: some restaurants are using it as a starting tool before reaching the brick and mortar stage.
Mack and I had a lunch meeting at Three Bananas on Saturday. It’s been quite a while since I’ve been there for lunch, but we weren’t too impressed with the service. Our food took quite some time, and for $10.95, I expected a better sandwich – the chicken was dry, and the bread a little too crusty to enjoy.

Tuscan chicken sandwich

Mack and I volunteered for part of the day at the City Market on Saturday to help spread the word about Eat Alberta. We’re three weeks away, with less than two dozen tickets left. We hope you’ll consider joining us on April 14 at NAIT!

Counting down to Eat Alberta!

The Cooking Chronicles: Pasta Cravings

When I crave pasta, I can think of having nothing else. I’m not sure what it is – the carb lover in me, the association of comfort – but when it hits me, there’s no question what we’re having for dinner.

This week, we tried out two new pasta recipes which were quite different from one another. But they both hit the spot, and satisfied my craving.

One-Pot Macaroni and Cheese

Alberta Milk’s recipe for a one-pot macaroni and cheese stretches the truth, because in reality, it calls for at least an additional bowl or vessel used to blend the sauce. But it didn’t matter that night because after staring me in the face for twenty days (since flipping to “March” on our fridge calendar), I was making that mac and cheese one way or another.

We used a food processor to combine the milk, old cheddar, flour, mustard and seasonings, which we added to the prepared pasta. Heated for a few minutes, the sauce thickened up nicely, and dinner was done!

One-pot macaroni and cheese

Mack even commented that this was better than KD – and it didn’t take that much more time to prepare, either!

Pasta Primavera

I was flipping through Giada De Laurentiis’ very first cookbook, Everyday Italian, the other day, and her recipe for pasta primavera grabbed me. Yesterday, anyway, it did resemble spring outside, and a bowl bursting with sweet, roasted vegetables seemed like a good way to commemorate it.

Sliced August Organics onions, Peas on Earth carrots, zucchini and bell peppers were tossed with olive oil and herbs, then roasted in a hot oven for over twenty minutes. I actually ended up leaving the vegetables in the warm oven longer while I prepared the rest of the ingredients, and it just helped matters, intensifying the flavours even more.

Roasted vegetables

I cooked up some Sunshine Organic chicken to add some protein to the dish (given it was intended to be a meal and not a side), and instead of cherry tomatoes, just used some whole Doef’s tomatoes we had on hand. Tossed together with some of the pasta liquid, plus some chicken stock that I had deglazed the cooking pan with, it was one of the best pasta dishes I have made in some time.

Pasta Primavera

The caramelized vegetables were so sweet – the onions had nearly melted away, while the zucchini, carrots and peppers were soft and tender. It was a light meal, but still quite satisfying.

One of the pasta dishes I can’t wait to make is seasonal in nature (and depends on access to fresh, ripe tomatoes), but summer’s just around the corner – I can’t wait! Are there any pasta dishes you crave?

Recap: Blink, a Pedway Pop-up

Last June, I remember writing that the first What the Truck?! very much unfolded in the way I had envisioned. I am very happy to say that Blink, the February 26, 2012 pop-up restaurant that Mack and I helped organize also held true to what I hoped the event would look and feel like. In this instance, a lot of that was attributed to our partner, who understood from the get-go what we wanted to achieve.

Pedway from street level

Blink had been inspired by Diner en Blanc and the spontaneous community those gatherings facilitate. As I mentioned in my introduction to Blink, I knew it was too late for an outdoor meal, but we knew of several underutilized indoor spaces in Edmonton just waiting to be colonized with good food and new friends. Mack and I centred on closing a pedway, and as he has already so aptly described, set about garnering the right support and permissions from the Downtown Business Association (DBA) and building managers.

I had initially approached Chef Tony Le of Lux Steakhouse (part of the Century Hospitality Group) about this concept back in December. Lux’s proximity to our desired pedway overlooking 101 Street was ideal, but more than that, CHG had a penchant for forward-thinking initiatives (alley burger and CHG Top Chef being two of them). And true to form, Tony embraced the idea even before we had all of the details ironed out – I really appreciated his trust in our collaboration and faith that we could pull this off. Though Tony took charge of designing the six-course menu, CHG VP Culinary/Managing Partner Paul Shufelt got involved in securing the necessary health and liquor permits for Blink. Paul’s knowledge and existing relationships and contacts really made this easy on Mack and I – Lux was able to get a caterer’s extension to stage a kitchen adjacent to the pedway (thought he majority of the preparation and cooking would still be done in Lux proper), and after a fire inspection, the Alberta Gaming and Liquor Commission granted us permission to offer alcohol with dinner.

Chefs Paul, Tony and Matt Phillips hard at work plating dessert

To create the dining room itself, Paul was adamant about using proper chairs, to ensure it felt more like a restaurant as opposed to a banquet. That meant carting sixty heavy leather-backed chairs up one floor. Props to the Lux staff who did this over the course of many trips – I wish I could say I helped! The tables were dressed with linens from Lux; overhead costs were definitely reduced because we could borrow and poach from Lux, especially since they are closed Sundays anyway.

Table setting, with custom Blink menus prepared by CHG

That left the lighting to Mack and I. Commerce Place, who controlled the pedway lighting, agreed to turn off the fluorescents, allowing us to add appropriate lighting to contribute to the mood. A friend of mine was nice enough to lend us two hundred feet of white lights she had purchased in advance of her wedding, saving us from having to rent them. With some money we had been granted for the event from the DBA, we could afford to purchase some battery-powered paper lanterns. Strung in the centre of the pedway with fishing line, I thought the room was tasteful but didn’t take away from the street view inherent from the location.

Pedway in daylight

We were lucky Blink sold out quickly – twelve hours, in fact – but I know we failed in setting up an official waiting list (or a proper cancellation policy), something we will improve upon in the future. Still, we appreciate the patience afforded to us by ticket buyers as we worked through the learning curve.

Something else we’d change for next time is also allowing dining room access earlier. We used Scotia Place as a closed lounge area for the cocktail hour, in order to hold off the pedway “reveal”, but given the number of drink orders taken at the table, it would have been wise to have had guests seated at least twenty minutes prior to serving the first course.

The cocktail “lounge”

Mack and I were very lucky that we didn’t have to work during the actual dinner – along with sixty other strangers, we got to experience the communal table firsthand, which of course, included all six of the exquisitely planned dishes.

Chef Cowan prepares his amuse

Busy staging area

Never does everything work out perfectly, and in our case, we had some trouble with the lights – the fluorescents came back on just after the first course had been served, half of our string lights shut off on one side of the pedway, and the kitchen staging area went dark. We actually didn’t get to “run through” the shut off with Commerce Place prior to that night, and without a maintenance worker on-site, it was touch-and-go as to whether or not the problem would be fixed. With some scrambling, the pedway lights were shut off soon after, but we weren’t able to rectify the two other issues.

Fluorescents on

Fluorescents off

Thankfully, nothing else major cropped up that evening, and we were able to enjoy ourselves.

Sweetbread terrine amuse

Bread & butter – focaccia, lardo, pink peppercorns, Himalayan sea salt, brown sugar, fresh rosemary, ciabatta, bacon butter, peach chipotle jam, fresh thyme, rye crostini, quails egg, fried sage, sriracha ketchup

Fish – Alberta pickerel, sesame oil, fresh chili, fried shallots, pea shoots, smoked sea salt (one of my favourites that night)

Ravioli – roasted beet and Smoky Valley goat cheese stuffed, fennel marmalade, micro arugula, chili-mandarin beurre blanc, toasted walnuts (the beet and goat cheese worked incredibly well together)

Rabbit – confit rabbit pot pie, braised bacon, fresh arugula, Yukon Gold chips, northwest truffle (only Tony could get me to eat rabbit, or as he said, “the cuter the animal, the better it tastes)

Cow – Heritage Angus striploin, lobster croquette, bernaise, cabernet demi-glace, sauteed peas

Sweet – macaron, oreo terroir, micro greens, cinnamon chocolate truffles (I loved the “potted plant” presentation!)

As I mentioned above, Blink couldn’t have happened without the support of a number of parties. We cannot thank GWL Realty Advisors and Morguard enough for allowing us to use the pedway, the DBA and the Downtown Edmonton Community League for sponsoring us, and last but not least, Paul, Tony and the rest of the staff of Lux for helping us make Blink a reality.

We hope those who took part enjoyed themselves! We really appreciate that people embraced this idea, and were willing to try something a little unique. Based on the response, we know there is an appetite for dinners in unexpected places, so we are working on another Blink – stay tuned!

Check out what Paul, Liane and Linda had to say about Blink!

Culinary Q & A with Twyla Campbell

Occupation: Food and Travel Writer, CBC Edmonton AM Restaurant Reviewer

What did you eat today?

Liberté strawberry yogurt for breakfast, beef satay Bánh mì from V’s Sandwiches. Supper is going to be nasi goreng with five spice duck breasts using Greens Eggs & Ham duck.

What do you never eat?

Brain.

What is your personal specialty?

I’m a wicked soup-maker—a skill I got from my mama.

Complete this sentence: In my refrigerator, you will always find:

olives in a jar; you never know when there’ll be a martini emergency you need to tend to or an antipasto platter that needs to be whipped up.

What is your weekday meal standby?

Steak. Usually yak/beef cross from Real Deal Meats.

What is your favourite kitchen item?

A hand forged Masakage chef knife from Knifewear in Calgary, but I also love my onion goggles.

World ends tomorrow. Describe your last meal.

First off, my husband would probably be having his own “last meal” with Charlize Theron, so the fact that a semi-nude Adam Levine would be serving me has to be taken in that context. That being said, Adam would serve up a Dusty dry Victora Gin martini to go with an amuse bouche of sea urchin (uni). After that it would be a starter of charred octopus from Stamatis Greek Restaurant in Queens, NY, followed by a 24 ounce Bone In Rib Eye steak from Vic & Anthony’s in Las Vegas with some juicy Tuscan tomatoes drizzled with Poranino olive oil from Chianti. For dessert, Adam would (obviously) spoon feed me Callebaut Chocolate Mousse from Narayanni’s in Edmonton. All of this would be washed down with a bottle of Night, a cab sauv/cab franc/merlot blend from my favourite Okanagan winery, Ex Nihilo. If the world is going to end, I’m going down in a blaze of protein and alcohol—with a side of Levine.

Where do you eat out most frequently?

Pho & Bun in Forest Heights. Best peach shrimp in the city.

Where’s the best place to eat in Edmonton?

Tres Carnales. Fantastic food and a great vibe. A hug from Daniel makes all things right in the world, Chris has the corniest humour ever, and Edgar—who my daughter calls Saint Edgar—is a wizard in the kitchen.

If you weren’t limited by geography, where and what would you eat?

I’d return to Italy, specifically to Susan McKenna-Grant’s agriturismo, La Petraia, outside of Radda in Chianti. Anything Susan makes is spectacular and the constant aroma of rosemary and lavender is balm for the weary soul.

Twyla blogs at It’s a Weird, Wild and Wonderful Life.

Food Notes for March 19, 2012

My sister Amanda is telling me that Toronto’s boasting temperatures in the mid-20s this week, but I’m still feeling pretty good about the weather here. It’s hard not to love a March where we’re not trudging through knee-deep snow! On to this week’s food notes:

Liane posted about a pop-up tea house taking place in McCauley on March 24, 2012, organized by the Multicultural Health Brokers Cooperative, the Edmonton City Centre Church Corporation (E4C) and a team of volunteers. The menu will celebrate a variety of cultures and has been designed by immigrant women. Sounds like a great idea!
Mark your calendar: this year’s Indulgence is taking place on June 11, 2012.
It was a sad week for Edmonton’s food scene: both Kerstin’s Chocolates and D’Lish announced that they would be closing their doors. They will both be missed.
Looks like Tres Carnales has a new neighbour: Crepe Symphony! Check them out at 10115 100A Street.
The Bothy will be opening up a second location on 124 Street! Mack is excited that their chicken and leek pies will be only a hop, skip and jump away from our condo.
Five Guys has announced another Edmonton location in South Common (to join their forthcoming outlet in Windermere). They really are a suburban chain – where’s the love for downtown?
Graham Hicks paid a visit to Murrietta’s, with Chef Shane Chartrand now at the kitchen’s helm. Although the menu hasn’t yet been changed over, he still gives the restaurant a thumbs up.
Kevin’s newest KevinTV episode highlights backyard chickens. Speaking of backyard chickens, the River City Chickens Co-op is meeting on March 24, 2012.
There were many rumours about what would be going into the space on 104 Street vacated by Fiji Tan, but wonder no more: Evoolution, offering olive oils, vinegars and a tasting bar is coming soon.

Evoolution

A new bubble tea and banh mi place just opened up on March 16, 2012 near Kingsway Mall called Fresh Bubble Tea & Sandwich Bar (10611 Kingsway Avenue) Although it’s on a main thoroughfare, with all the construction in the area, it’s easy to miss – but the photos posted on Facebook make it seem worth the effort to find.

Fresh Bubble Tea

Is this space cursed? Sports bars and piano bars have come and gone – maybe The Marquee (10304 111 Street) can make it work?

The Marquee

At the City Market this weekend, we came upon the Fruits of Sherbrooke for the first time. They sound very similar to Operation Fruit Rescue Edmonton, in terms of “rescuing fruit”, except they are based in just one neighbourhood. They were selling preserves made from some of the fruit they picked this year. We bought a jar of raspberry rhubarb jam to try.

Fruits of Sherbrooke

Mack and I were at Ikea this weekend to pick up some things, and ended up staying for lunch. Though we typically just grab something at the kiosk on the way out, we decided to visit the cafeteria this time around. It’s been a while since we’ve had a “full” meal there, but perhaps there’s a good reason for that. The dining area was in need of a good cleaning, and Mack used the word “slop” to describe his food. Guess we can’t be picky when we’re choosing to eat at a furniture store, but is it just us or has it gone downhill?

Ikea food

Chef Connie DeSousa at Appliances Unlimited

Just in time to launch the second season of Top Chef Canada, Calgary-based Chef Connie DeSousa of CHARCUT was in Edmonton last Sunday to help promote the kick-off, as well as one of the show’s major sponsors. Appliances Unlimited, one of two vendors in the city that offer the GE Monogram line of appliances, hosted the appearance. The hour-long session saw Connie demo not one, but two dishes.

Chef Connie DeSousa

The Edmonton Journal’s Liane Faulder did a wonderful job of mc-ing the morning, asking Connie a variety of questions spanning her career, time on Top Chef, and home cooking habits.

Liane Faulder on the mic!

Five things I learned about Connie that I didn’t know:

She has a background in ballet.
If she had a choice, she would take on Bobby Flay on Iron Chef America.
Hot chocolate is her vice.
Her favourite home appliance is her immersion blender and stand mixer (plus all of its attachments).
She has dined at both D’Lish and Corso 32 in Edmonton.

Connie demoed two applications of her recipe for homemade goat cheese. The first was a goat cheese-topped roasted beet salad. This dish really showcased CHARCUT’s philosophy of “evolving simple ingredients” – trying to highlight the best of what quality, local ingredients have to offer.

Roasted beet salad with goat cheese and lemon-infused olive oil

I particularly liked her second dish, a no-bake cheesecake that layered preserved cherries and graham crackers between the whipped goat cheese. At CHARCUT, these desserts are served in half-cup mason jars, but whatever the vessel, I could see myself making this at home!

No-bake goat cheese cheesecake with cherry preserves

Edmontonians might be seeing more of Connie in the near future. We asked her about rumours that Charpop (CHARCUT’s wildly successful pop-up restaurant concept that took Calgary by storm) would be setting up shop in Edmonton, and though she wouldn’t confirm (or deny), I’d like to think it’s a safe bet with the number of fans she has in this city.

Connie with two of her fans

Thanks again to the event organizers for the invitation!

You can take a look at my full photoset here. Liane and Chris recapped the demos as well.

Calgary Steak-Out: Raw Bar

In addition to commemorating the Stampede’s 100th Anniversary this year, Calgary also co-holds the title of Cultural Capital of Canada in 2012. As a result, Tourism Calgary is seeking different ways of marketing their city, including how to highlight their burgeoning food scene. So for two days in February, Tourism Calgary invited several food bloggers to join them for “a new take on steak”, showcasing how five local restaurants are interpreting the old standard of meat and potatoes. Mack and I were fortunate enough to be a part of this group (which included Calgary bloggers Julie van Rosendaal, Gwendolyn Richards and Dan Clapson), and took part in a junket that saw our accommodations and meals covered. It was a first for both of us, and while we acknowledge that we no doubt received special treatment (which colours the experience in a way that no average dinner could live up to), the trade-off in access to the chefs and behind-the-scenes exposure made it worthwhile. Thanks to Tourism Calgary for the opportunity!

Three years ago, we stayed at Hotel Arts during a weekend jaunt to Calgary. We had enjoyed our stay for the most part, but didn’t get a chance to try the hotel restaurant Raw Bar. To be honest, from the name, my assumption was that their menu would consist of mainly uncooked items – but on the contrary, although they do offer some items such as sushi and oysters, most of Chef Duncan Ly’s dishes are in fact not raw.

Raw Bar was originally intended to be the last stop on our YYC Steak Tour, but because we had to head back to Edmonton that night, a lunch with Hala from Tourism Calgary was organized for us earlier in the day.

Interior (that peeks into the adjacent pool)

Raw Bar is quite a dramatic space, with futuristic touches and a stark red and black colour scheme. We were told the restaurant is known from their cocktails (with an award-winning mixologist on staff), and it was after noon, so we had to try one round of drinks. The menu, filled with gorgeous shots of the coloured drinks, was enticing to say the least, and I have to say, the drinks we received were exactly as they had appeared in the photos! I ended up with a Searching North, a mildly sweet combination of Mount Gay rum, peach and apricot, Turkish Urfa biber and lemongrass. Mack’s Eclectic Orchard, with rhubarb and strawberry, El Dorado rum, hibiscus flowers, peppery spice and mint foam deviated from something he would typically drink, but turned out to be light and refreshing.

Apple Cart Daisy, Eclectic Orchard, Searching North cocktails

Hala and I continued with the tour’s theme, ordering the day’s steak sandwich and pad thai with beef, respectively. Mack decided to take a break from the bovine, and chose the halibut fish and chips. To start, we couldn’t pass up the bacon and mushroom poutine.

The upmarket poutine was definitely not your down-home diner version, only lightly dressed and not smothered in peppercorn gravy. The twice-cooked fries stayed pretty crispy, but we wished a more generous hand had dealt the cheese curds. It was all right, but not something we’d necessarily order again.

Mushroom and bacon poutine

Hala enjoyed her sandwich, cooked a nice medium rare. My pad thai seemed to be an interpretation of the dish I am used to ordering at Thai restaurants, with a creamy base more reminiscent of a pasta sauce than a stir-fry. I did like the variety and proportion of vegetables included, as well as the plump and toothsome shrimp. But the beef was unfortunately overcooked and chewy.

Steak sandwich

Pad thai

Mack fared better with his fish and chips, served with a jalapeño tartar sauce and a grilled lemon. The gaufrette potato chips were especially crisp and easy to enjoy.

Halibut fish and chips

Raw Bar is also known for their poolside service in warmer weather. I can imagine sipping an inventive, seasonal cocktail by the water with some nibbles wouldn’t be a bad way to pass the time. Thanks again to Hala for hosting us that afternoon – it was great to catch up as it was to finally see what Raw Bar had up its sleeve.

Raw Bar (inside Hotel Arts)
119 – 12 Avenue SW, Calgary
(403) 206-9565

For All Ages: Cafe Tiramisu

Mack and I had popped inside Cafe Tiramisu in early January to check out the modern interior, but didn’t have time that day for a sit down meal. That chance came this past Saturday, when the weather beckoned us to explore the neighbourhood on foot (we also stumbled upon a Coup Boutique/Dote Baby pop-up down the street in the former Duchess space!).

Cafe Tiramisu prides itself on offering a family-friendly space, and includes a separate playroom for children. So as expected, the late afternoon crowd consisted mostly of families with small children, though there were also a few pairs like us. It’s great that Cafe Tiramisu has managed to cultivate a space that is both family and adult-friendly.

Cafe Tiramisu

We sat ourselves and were handed menus. Choices consisted of a few appetizers and paninis, pizzas and pastas. Mack decided to order the panini al bistecca ($10.75), with grilled shaved beef with peppercorn havarti cheese, caramelized onions, lettuce, tomato and peppercorn mustard, as well as a blueberry brain boost smoothie ($5.50). I opted for the pasta al pesto ($11.95), with garlic, olive oil, pesto and pine nuts tossed with fresh herbs and cheese, as it’s not often, because of Mack’s allergy, that I get to enjoy pine nuts.

Mack’s smoothie arrived first, a tart and sweet blend with a great consistency. I’d say it was better than the similar concoctions we had at Fresh Healthy Cafe, which is apparently known for their drinks.

Blueberry brain boost smoothie

Our dishes were delivered shortly after. Mack’s salad was disproportionately sized – but then again, perhaps it was meant to be child-friendly (I should say that Mack, ever the greens-hater, found the portion to be just perfect for him). He enjoyed the pressed sandwich (especially the peppercorn mustard) but the beef could have been sliced thinner.

Panini al bistecca

My pasta was served with some garlic bread that was a bit too charred for my liking, but the pasta itself was great. Good flavour, and there was a decent sprinkling of pine nuts – I wasn’t let down.

Pasta al pesto

With the natural light and modern fixtures, the surroundings at Cafe Tiramisu helped make for a very pleasant lunch. The solid menu offerings and good service rounded out the experience, so I wouldn’t hesitate to return – with or without a child in tow.

Cafe Tiramisu
10750 – 124 Street
(780) 452-3393
Monday 9am-3pm, Tuesday-Thursday 8am-9pm, Friday 8am-11pm, Saturday 9am-10pm, closed Sundays

Announcing Eat Alberta 2012: Your Real Food Survival Guide

It feels like our inaugural Eat Alberta conference was only a few months back, but it took place almost a year ago! Based on the response we received the last go around, we knew there was an appetite in the city for more opportunities to learn about local food and to connect with other like-minded individuals, so a second incarnation was definitely something the organizing committee wanted to offer.

We also took the feedback we received from the first event very seriously; the most common response was that future conferences should be held in a professional kitchen. We’re very happy to announce that this year’s conference will be held at NAIT, which features some of the best culinary facilities in Edmonton. Attendees also made suggestions about the type of sessions they would have liked to have seen on the schedule, and as a result, we have done our best to invite chefs and producers to match the requested content.

Kathryn Joel is back again this year with another pasta making session

Valerie took the lead on developing the schedule, and has made sure there are a variety of both hands-on workshops and tastings for participants to choose from. I think there is something for everyone, and more than a few classes that I’d like to slip into if I had the chance! This year’s sessions include:

Keynote from Shannon and Danny Ruzicka from Nature’s Green Acres, who will be sharing their farming story and addressing why grass-fed meats are better;
Operation Fruit Rescue Edmonton’s Amy Beaith will be sharing her knowledge on preserving fruits and vegetables;
Patty Milligan (aka Lola Canola) will be returning with her fabulous bee education and honey seminar (it was the only session I had time to partake in last year, and I can say from firsthand experience that it is not to be missed);
ever-energetic Prairie Mill’s Owen Petersen will be showing aspiring bakers how to farm their own yeast; and
Kevin Kent, owner of Knifewear, is travelling from Calgary for sessions on knife skills and sharpening.

You can take a look at all of the session descriptions here.

Tasting honey with Patty Milligan

Tickets were released to the public this morning, and I know some of the sessions are filling up fast! Tickets are $135, and include the keynote and panel, four sessions, breakfast, lunch and a glass of wine.

Allan Suddaby (who is also on the organizing committee) is passionate about sausage!

So to get your first choice of sessions, head over to the registration page soon – we’d love to see you at NAIT for Eat Alberta 2012: Your Real Food Survival Guide, on April 14!

Food Notes for March 12, 2012

I hope to write more about this soon, but I’d like to announce that Eat Alberta 2012 tickets will be on sale on March 13! Our second annual conference that brings producers, chefs, local food advocates, and those interested in learning how to source and prepare local ingredients is taking place on April 14, 2012 at NAIT. Check out the program here! Onto this week’s food notes:

The Palestinian Bazaar is taking place on March 17, 2012 at the TransAlta Arts Barns – it’s a full-day festival celebrating the cultural richness of the Palestianian people, including art, music and of course, food!
The annual Seedy Sunday is taking place at the Alberta Avenue Community Hall on March 18, 2012. Look forward to informative learning opportunities!
Carmen had a great potluck party idea: “around the world with dumplings”. She invited bloggers and foodies to contribute a kind of dumpling so people could learn from and share with one another.
Twyla reviewed Nola – although not perfect, it seemed to be written more fairly than the Journal’s review published a few months back.
Another plus from our mild winter – food trucks are already back on the streets! Pay Drift a visit, several weeks earlier than this time last year would have allowed.
Transcend Downtown introduced The Elevation Room today: “Every Friday and Saturday, starting April 13, 2012, we’ll host some of Edmonton’s (and Alberta’s) best bands. It’s a place to enjoy fine music as well as fine coffee, beer and wine.”
A review of Olive Garden, of all places, went viral this week. Read about one woman’s excitement about the chain arriving in her place of residence to find out why.
I guess in some cities posting photos of food may have jumped the shark, but I don’t feel that’s happened in Edmonton yet. But then again, I’m a little biased, heh.
Starbucks is joining the single cup brew revolution: they will start to sell their new Verismo this fall.
Also from Starbucks: they opened a concept store in Amsterdam which has the look and feel of a “local” cafe. The interior incorporated art from area designers, and the shop even offers in-house baked goods daily. I’m sure this is the wave of the future – chains disguised as independents.
Clever Rabbit (10724 124 Street), a vegetarian/vegan cafe just down from Duchess, opened about two weeks ago. Mack and I popped inside just as they were closing (they open from 9:30-4:30 daily) to take a look inside. Apparently the response from the community had been great so far – it looks like another welcome addition to the strip! Take a peek at the menu here.

Clever Rabbit interior

Mack attended a lunch at the Shaw Conference Centre on Wednesday honouring the winners of the High School Culinary Challenge (congrats to the students from Queen Elizabeth who took home the gold!). Check out Liane’s write up here.

Mack’s favourite course: the absolutely gorgeous dessert

On Wednesday, Yelp celebrated its first anniversary in Edmonton with a prohibition-themed party at Suede! Mack and I stopped by to check out all the well-dressed flappers and had the opportunity to try out some free liquor and sample new items on Suede’s menu. Brittany, Yelp’s Community Manager and party planner extraordinaire, also made sure there was entertainment on hand, including swing and burlesque dancers. It was a good time – thanks again for the invitation!

Appetizers

Cafvino (a coffee-infused wine) was interesting, but the liquor reps on hand sampling it couldn’t answer basic questions like how it was made

Dressed in not-quite period-appropriate wear

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this: