The Cooking Chronicles: Made with Love

For Valentine’s Day, Mack made me dinner. And not just any dinner – a heart-shaped calzone (take that, Boston Pizza and Papa Murphy’s).

It was simple – he used a familiar dough recipe, and filled the calzone with some of our favourite pizza toppings – sautéed onions and mushrooms, pepperoni, mozzarella. Out of the oven, it was golden brown and perfect.

We did end up watching Jeopardy, though not intentionally (Watson is darn amazing, and after day 2, is really showing up the humans).

But as everyone knows – it’s not how you spend Valentine’s Day, but who you spend it with. Thanks, Mack, for a lovely evening.

Food Notes for February 14, 2011

I hope everyone had a good Valentine’s Day! If anything, it’s a good excuse to spend some time with your loved ones. On to this week’s food notes:

Downtown Dining Week is coming up soon – March 4-13, 2011. 32 restaurants are participating this year, at $15, $25 and $50 price points. Most menus are forthcoming, though Wildflower Grill has already posted their offerings.
Nettie Wiebe, a well-known food activist, will be speaking at two engagements: March 3 and March 4, 2011.
Liane posted that this year’s Chefs in the City event is coming up on March 25, 2011. I had the privilege of attending last year, and it was quite the event indeed.
Edmonton’s first location of Crave Cupcakes is now open!
Liane also wrote about Blair Lebsack’s new venture, inspired by his recent trip to France and Spain.
Bistro Praha was reviewed in the Journal this week. Looks like returning customers will be satisfied.
Twyla reviewed Sabu Sushi Bar, the third restaurant to go into that location in a year. One can only hope it sticks.
There was a great article about Credo in Vue last week.
Bill C-474 was defeated last week. Jennifer posted the reply she received from her MP about why he voted against the bill.
A writer in the Atlantic absolutely admonishes foodies in this piece. One gem: “Most of us consider it a virtue to maintain our principles in the face of social pressure, but in the involuted world of gourmet morals, constancy is rudeness. One must never spoil a dinner party for mere religious or ethical reasons.”
Eater posted a hit list of food truck do’s and don’ts.
A new restaurant is moving into the space vacated by Apocalypse Gaming (10185 107 Street), next to Khazana. Look for Chateau Beirut soon.

Chateau Beirut

I’d been meaning to post a picture of Mighty Trio Organic’s new labels for a while, and finally got around to taking one this weekend at the Old Strathcona Farmers’ Market. Sean of Mighty Trio said some shoppers have even approached them asking if they were new to the market, having noticed them for the first time just because of the fresh designs!

Mighty Trio Organics (the labels were designed by Gabe Wong)

One of the guilty pleasures that Mack and I share involves McDonald’s breakfast items; we love starting out any road trip with an Egg or Sausage McMuffin! So when McDonald’s announced a two day window where we could try their new Buttermilk Biscuit Sandwich for free, we jumped at the chance. It was clear many others also leapt at the word “free” – the line up at the Commerce McDonald’s was longer than I’d ever seen it. As for the sandwich? The biscuit was all right, but we both didn’t like the scrambled nature of the egg.

Buttermilk Sausage Biscuit

In between shopping at South Edmonton Common, Annie and I stopped by Local Public Eatery to grab a bite over the weekend. It wasn’t the best experience, food or service wise: my fish was on the greasy side, and Annie’s burger was cold, and it took over twenty minutes to pay our bill. It was busy in the restaurant – the Oilers game was on – but I am hopeful our next experience will be more positive.

Fish and chips ($13)

Oil City burger with squash soup ($15)

Not food related, but I’m proud of my sister – Amanda helped style a mannequin for Goodwill, using the clothes and accessories available to her at the southside location.

Amanda’s rocker-inspired look

Walking home today, a dressed-up light pole at 102 Avenue and 106 Street caught my eye. At the top were cards printed with the following message, “While cold snow fell, I dreamt of summer gardens, and awoke to blossoms upon my pillow. I offer one to you, and although old and withered it still holds the whisper of its past glory.” Attached to the back of the card is a dried flower. It was such a beautiful thing to stumble upon – thanks to whoever offered up these random acts of kindness!

A beautiful surprise

The Cooking Chronicles: “Apples to Oysters”

I just finished Margaret Webb’s Apples to Oysters: A Food Lover’s Tour of Canadian Farms. The book chronicles Webb’s journey across Canada as she visited farms as diverse as oyster beds in Prince Edward Island, a cheesemaker in Quebec, a hog farm in Manitoba, and an apple orchard in British Colombia. She explores many of the issues that will be familiar to those who have read Michael Pollan’s Omnivore’s Dilemma, but there’s something about the Canadian examples she provides that makes it a worthwhile read.

Like many food memoirs, Apples to Oysters features recipes at the end of each chapter. Particularly fitting, a majority of the recipes are from the farmers themselves, which helps readers connect with their stories even further.

Zest’s Mushroom Soup

A recipe for Zest’s mushroom soup enhanced with ground flax seed was a good excuse to pick up a container of Prairie Gold Flax Seed from the Old Strathcona Farmers’ Market – I had wanted to introduce flax to our diet at some point anyway.

Instead of a roux to thicken the soup, ground flax is whisked into the stock, which is then combined with sauteed onions, MoNa cremini mushrooms and port. The flax mixture lent the soup a sort of gelatinous quality almost immediately. I was hoping it would dissipate with further heating, but it remained, and wasn’t the most appealing quality to have in a soup.

Mushroom soup with parmesan toasts

We didn’t find the flax had a distinct taste we could point to, but I’m not sure we will continue with many more experiments – or at least not to the same degree: we discovered that Mack is allergic to flax!

Bev and Keith’s Witches’ Brew (Chili Con Carne)

We were more successful with a recipe for Bev and Keith’s Witches’ Brew, a version of chili con carne. It was very similar to the beef chili we usually make, except that it included bacon and brown rice. We did change one thing – draining the beans before adding them, and throwing in some beef stock.

Given no herbs or seasonings were called for besides salt, pepper and cayenne, we weren’t expecting it to be as tasty as it was – it was a great one bowl meal. But then again, Irvings Farm Fresh bacon is as good of a flavour base as any. Best of all, we ended up with a ton of leftovers, perfect for a week where time to cook was limited.

Chili con carne

Bev and Keith’s Witches Brew

1.5lb organic ground beef
1TBS salt and pepper each
1TBS cayenne pepper
.25lb organic bacon, cut into 1/4inch dice
2 large Spanish onions, cut into 1/4inch dice
2 large red/green bell peppers, cut into 1/4inch dice
1/2lb button mushrooms, sliced
3 large ripe tomatoes, peeled and chopped or 1 28oz can diced tomatoes
2 cans (each 19oz) red kidney beans
2 cups cooked brown rice
1 can (5 1/2oz) tomato paste

Preheat oven to 350F.

Fry the ground beef in a large, heavy oven-proof pan over medium heat. Season with salt, pepper and cayenne. When the beef is cooked through, remove from heat and rain off the fat.

Fry the bacon over medium-high heat. Transfer to a plate lined with a paper towel; drain off any fat remaining in the pan. Add the onions, bell peppers and mushrooms to the pan; sauté until soft, about 3-5 minutes. Add the tomatoes, beans with their liquid, rice and tomato paste. Stir in the ground beef and bacon. Adjust seasoning.

Bake, covered, for about 30 minutes or until heated through and bubbling. Makes 6 – 8 servings.

From: Bev Everts, Pincher Creek, AB, as printed in From Apples to Oysters by Margaret Webb.

Love that Menu: Valentine’s Day 2011 in Edmonton

Mack and I decided to collaborate on this post. Enjoy!

Mack:

Last year, Sharon and I collaborated on a Valentine’s Day post. We decided it would be fun to compare the special and regular menus at a variety of local restaurants in order to find out which one offered the best deal on Valentine’s Day. It was a nice mix of my penchant for stats and Sharon’s knowledge of the local food scene. This year, we wanted to do something different.

Sharon:

Eater nicknames Valentine’s Day “Black Monday” for a reason – restaurants pull out all the stops, hoping to woo diners with their prix fixe menus. Though I’m sure most of them are well intentioned (and Mack and I have certainly indulged in many Hallmark holiday dinners), some seem to be really over the top.

After perusing over a dozen Valentine’s Day menus, we’ve collected some observations. Here are our tongue-in-cheek picks for the best and worst of what the city’s restaurants have to offer this weekend.

This Dish Gets Around
- Aside from fondue, which is a Valentine’s Day staple, Chicken Supreme was the most common dish on the menus we examined. It is featured at Homefire Grill, Vic’s Steakhouse, Sorrentino’s Downtown, and even Hardware Grill. Those chickens really get around, don’t they?
Most Appealing Menu
- Last year we picked Hardware Grill as the tastiest-sounding menu, but this year the honor goes to Madison’s Grill. Five courses with two choices each (plus a dessert course) means there’s a good chance both you and your date will find something to enjoy. Pan seared scallops, pulled pork crepe, and grilled Spring Creek Ranch beef tenderloin are just a few of the delicious sounding options!
Best Bang for Your Buck
- At $45 per person, The Manor might not be the cheapest option, but with three courses (which include a choice of three entrees, with nary a chicken supreme in sight), we’re confident that between the food and their cozy rooms, couples will be well taken care of, and for a price less than a third of the most expensive meal in the city.
Big Spender
- That brings us to the five course prix fixe at Red Ox Inn. If you’re on a budget, this one isn’t for you – it will set you back $160 a person (which includes food, gratuity and tax). Each course is paired with a wine though, and given the meal has been at the same price point at least two years in a row, it has likely continued for a good reason.
Best Dish Name
- With images of Fred Astaire and Ginger Rogers in our heads, Zinc’s “Cheek to Cheek” entrée is hard to beat. Comprised of a Spring Creek Rank beef cheek and a butter-poached halibut cheek, it also probably tastes as good as it sounds. We used Zinc’s photo above.
Worst Dish Name
- Maybe we need to get out of the city more, but there’s nothing particularly romantic to us about two slabs of meat. That’s what you’ll get at Teddy’s with “Lovers’ Steaks” – an 8oz New York and a 6oz Fillet Mignon. The dish comes with prawns, Caesar salad, and three cheese mashed potatoes for $49.
Say Cheese
- We really thought restaurants would be more forthcoming with the extras they would shower on you and your date, but no dice. So almost by default, The Melting Pot wins this category. You have the option of “enhancing” your meal with different feature packages, such as “The Cupid’s Arrow”, which includes one dozen roses in a vase, rose petals on your table, a bottle of sparkling wine, two champagne flutes to keep, and a framed photo of you and your Valentine. The price tag? $225, which also covers a four course dinner for two.
What’s the Point Prix Fixe
- With a Valentine’s Day menu that is so similar to the regular menu, we have to wonder why Chop even bothered! All of the entrees and most of the appetizer platter can be found on the regular menu. Only the dessert, Dark Chocolate Pecan Banana Cake, is new. If you’re superstitious you might like this option, however – the three course meal is priced at $88 per couple.
No Date Required
- Who says you need a table for two on February 14? Take a look at the menu from Bistro La Persaud and tell us you’re not seduced (braised boar bacon? poached lobster?). Best of all, it’s priced per person! Ooh la laa!

Mack:

However you choose to spend Valentine’s Day, we hope it is filled with love!

The Cooking Chronicles: Slow Cooker Magic

Since my sister gave me a slow cooker (on my request) two Christmases ago, I think I’ve only used it twice. So like Steph, I made a goal to use the appliance more this year. I mean, what incentive should I need more than the guarantee of a dinner prepared, without much effort?

Pasta e Fagioli

We started our slow cooker reacquaintance with one of Grandma Male’s favourite recipes – pasta e fagioli, from Company’s Coming (their recipes are almost impossible to find on the internet).

It’s an easy soup to throw together – I cooked the bacon and softened the vegetables the night before, put them in a bowl in the fridge, then combined everything in the machine in the morning. All I needed to do when I returned home from work was cook some pasta to add into the soup.

The bacon really makes a difference (especially when you start with the good stuff – Irvings Farm Fresh dry cured side bacon), but other than that, it’s a pretty light soup, chock full of vegetables and beans. With some crusty bread, it’s a hearty soup to come home to – literally.

Pasta e fagioli

Slow-Cooker Vegetarian Chili With Sweet Potatoes

Oh, this one could have been great.

A Real Simple recipe, it was easy to prepare the ingredients for the slow-cooker vegetarian chili with sweet potatoes the night before – I was intrigued by the inclusion of cocoa powder and cinnamon. When I got home (about 8 hours after the slow cooker had been set to low), I turned the machine to “keep warm” so Mack and I could have dinner together – at that point, everything in the pot looked great; the sweet potatoes looked tender, but still held their shape. Nearly two hours later, when I opened the lid again, it was a textural mess – it was little more than baby food at that point. I guess our the “warm” setting on our slow cooker is quite warm, so continued to cook down the vegetables.

Mack wasn’t as averse to the chili as much as I was, and what flavours we could discern were interesting, but not outstanding (we chalked it up to the cocoa). But more than anything, it was hard to get over the texture.

Vegetarian chili with sweet potatoes

Lesson learned: always watch the cooking time, even with a slow cooker! Next up: a meat stew of some sort.

Food Notes for February 7, 2011

Mack was nice enough to add a “subscribe by e-mail” button to my site (which you will find on the right). Subscribing means you will get an e-mail alert any time a new post goes live. Thanks, Mack! On to this week’s food notes:

Mark your calendars – the 2011 edition of Seedy Sunday is taking place on March 20.
Kerstin’s Chocolates will be releasing two limited edition Chocophilia bars for Valentine’s Day, Salt and Pepper and Chipotle Bacon Bars, available from February 5 – 12, 2011. They also announced the date for their third anniversary party: March 5. Just sign up for a ticket to attend!
A new hyperlocal website just launched yesterday, focusing on Edmonton’s west end.
It’s difficult to keep up with all of the local food blogs sprouting up, but I’m doing my best – welcome, Jeremiah of Food Don’t Lie!
Chris had a great Q & A with Owen of Prairie Mill last week.
Jennifer Cockrall-King wrote a very timely post about Bill C-474, which calls for a “waiting period to assess the potential economic harm to Canadian farm export markets to allowing commercial sale of any new genetically modified food seed.” It is a private members bill that will be up for discussion on February 8, 2011. This is on the heels of the USDA approving the Monsanto’s GMO sugar beet, which means half of America’s sugar crop will be GMO this year (need a primer on the risks of GMO crops? Read David Suzuki’s take here).
Also worth reading is Mark Bittman’s Food Manifesto for the Future (my favourite point: “Break up the U.S. Department of Agriculture and empower the Food and Drug Administration. Currently, the U.S.D.A. counts among its missions both expanding markets for agricultural products (like corn and soy!) and providing nutrition education. These goals are at odds with each other; you can’t sell garbage while telling people not to eat it, and we need an agency devoted to encouraging sane eating.”
Mary Bailey sent along a clip from a new show starring Fred Armisen (of SNL fame) called Portlandia. This clip pokes fun at locavores – pretty funny.
Eric Ripert was in Calgary early last week. See a recap of his talk here.
You know veganism has gone mainstream when Oprah tried it. At the very least, I’m sure she’s gotten millions of Americans to talk about it.
If this doesn’t scare food bloggers, nothing will: a food blogger in Kuwait is being sued for $18,000 for writing a negative review.
It’s just for publicity purposes, but Kraft’s machine that uses facial scans to determine what type of meal you’d like (made from Kraft products, of course) is just another in the trend of technology trying to help the consumer with dinner.
Happy Lunar New Year to those who celebrate it – all the best for the year of the rabbit (or cat)! We missed the firecrackers in Chinatown, but thankfully, not the excuse to have good food with family! My Mom suggested that I make barbecue duck salad rolls, and who am I to not listen to my mother?

Ready to roll!

The table was absolutely laden with good food – our annual potluck never disappoints!

So much food

And as tradition dictates, we started the meal with yusheng, a dish comprised of raw seafood, condiments and shredded vegetables, which we tossed together as a group – all in the name of good fortune for the coming year.

Happy New Year!

The Cooking Chronicles: O Sol’ Meatos Hot Dogs

Otto Van Bismarck is credited with the famous quote, “Laws are like sausages. It’s better not to see them being made.” With the trend towards preservative- and filler-free sausages made using natural ingredients and transparent methods, however, some processed meats don’t necessarily have that same negative connotation any longer.

With the number of small producers that are thriving because of the demand for tasty, artisan sausages (Irvings Farm Fresh comes to mind), it was only a matter of time before hot dogs – the other near blasphemous processed meat, were treated with the same respect.

Spring Creek Ranch does make artisan ‘dogs with natural casings, though at this point, they are only sold at the Monster Burger outlet at the Northlands Expo Centre (Kirstin Kotelko said that a wider commercial release may be in the cards). O Sol’ Meatos, a small producer out of Kitscoty, Alberta, on the other hand, does offer artisan hot dogs for at-home consumption. We bought a package of four through the Good Food Box recently to give them a try.

O Sol’ Meatos hot dogs

There weren’t any cooking instructions on the package, and being without a barbecue (which would have been our preferred preparation method), we decided steaming them in a sauté pan with some water would be our best bet.

Even during cooking, we could tell these weren’t regular hot dogs. They were pungent in the best way possible – we couldn’t think of a better word to describe it than “beefy”. We steamed them for just over five minutes, but in hindsight, should have inserted a meat thermometer to keep a close eye on the temperature, as they didn’t need to be cooked that long. Talking to Brian and Rhonda at the Culina Muttart launch, they said our suggestion of including instructions was a reasonable one – given the lean meat encased in the hot dog, overcooking them would be an easy mistake to make.

We ate the hot dogs in German buns from Bee Bell Bakery (they worked well enough, but if anyone has any suggestions of good hot dog buns, please do share!). The casings were crisp, like those normally associated with breakfast sausage, and the meat directly around the casing was pink, as one would normally expect. The centre, however, was brown, and had the consistency of sausage meat, dense and unyielding, with a deep, smoky flavour.

Brian and Rhonda explained that nitrates (added as a preservative) lend the pink hue to commercial hot dogs. Their product is nitrate-free, except for the naturally occurring nitrates in smoke, which clarified why only the circumference of the hot dog was pink.

Hot dog!

On the side we served a very simple red cabbage salad with lemon and black pepper, a Molly Wizenberg recipe. We loved the crunch, and it was a great seasonal replacement for the more common green salad (the small cabbage we bought from August Organics made six generous servings of this salad).

Red cabbage slaw

We just bought another package of the O Sol’ Meatos hot dogs this week. I’m sure when cooked right, they will be even better!

Culina at the Muttart Conservatory

When the Muttart Conservatory finally reopened after over a year of renovations in June 2009, there were high hopes the revamped Ela Euro Cafe, located at the front of the facility (and thus could be accessed without paying an entrance fee), would help draw residents and others to the evergreen oasis. Given its prime Cloverdale location, and really, the fact that it is the only food establishment in the immediate area, Ela Euro should have been a slam dunk.

While the space was bright and functional – a bank of windows and a large enclosed patio – the food couldn’t have been much of a draw. I can’t say we stopped by all that often, but on two instances we were at the Muttart, the cafe was empty.

Before: Ela Euro

As a result, the City’s new partnership with one of Edmonton’s most recognized and upstanding local chains was probably a most welcome one. Culina Muttart, the restaurant’s third outpost, opened on December 2, 2010 in the Ela Euro space. In addition to offering their comforting fare (that highlights some of the area’s best producers), the staff will also be utilizing the Muttart’s greenhouse space to grow herbs and greens for the restaurant.

After: Culina Muttart

On Monday night, Mack and I attended the launch of Culina Muttart. After the full-on tasting at ZINC’s fall menu launch, we weren’t quite sure what to expect. It turned out instead of a sit-down event, the evening was an informal one, set up reception style, which suited the casual cafe space perfectly.

Culina Muttart

It reminded me very much of the Meet the Locals Festival at Planet Organic – producers set up at tables along the periphery of the room, offering samples of their wares. Brad Lazarenko, Director and Executive Chef of Culina, said that the producers represented a range of relationship lengths – from Spring Creek Ranch, who they have sourced from for over five years, to EnSante, a brand new supplier.

Kirstin Kotelko of Spring Creek Ranch slices up some beef

Meeting and chatting with the producers was a great way to really get a sense of the philosophy behind Culina’s food (which was probably the purpose of the evening), but it probably wasn’t the best way to find out what to expect at Culina Muttart, in terms of the menu and plating of dishes.

Leon Hunter of Yellowhead Brewery

That said, there was one dish served, a salad featuring quinoa, Sylvan Star gouda and a Mighty Trio Organics dressing (made specifically for Culina) that is actually on the menu. The salad had great texture, and at the very least, made me feel less guilty for the meat and cheese consumption to follow.

Salad with Mighty Trio Organics dressing

Shayne and Vicky Horn of Tangled Ridge Ranch, a lamb producer, were new to us (we loved the title on Shayne’s business card that read, “Flock Master”). The slices of lamb they served us were incredibly tender and moist – I hope that same preparation ends up on the Culina menu (Tangled Ridge currently only sells whole carcasses).

Shayne and Vicky of Tangled Ridge Ranch

Speaking of sheep, we also had our fill of sheep’s cheese (and air dried charcuterie) from Brian and Rhonda Headon, of The Cheesiry and O Sol’Meatos. Mack especially liked the cardamom salami.

Samples from The Cheesiry

Brian and Rhonda of The Cheesiry and O Sol’Meatos

Shame on us that this event was the first time we ever tried any of The Jam Lady’s products. Though we know they are a veritable City Market favourite, we always passed Donna by because we do really like the August Organics jam we always have on hand. After trying a few of her preserves and mustards however (the curried mustard is like nothing I’ve ever tasted), I know we will be loading up on a few jars very soon (her products are also available at Culina Muttart).

Bohdan and Donna Borody, aka “The Jam Man” and The Jam Lady

Guests were also invited to tour the pyramids, with interpreters pointing out the edible plants in each biome. We chose to tour the temperate pyramid, and while we learned a few things (Mack and I had no idea that seasons were induced in each biome – hence, spring in the temperate world), we were really hoping for a peek inside the greenhouse space to be used by Culina.

The feature pyramid – all decked out for Valentine’s Day

Though the restaurant is currently only open for lunch on weekdays and brunch on weekends (during the Muttart’s operating hours), staff are working to possibly extend the restaurant’s hours into the evening, which would be particularly handy once the days are longer. Stay tuned!

Thanks again to Kiri and the rest of the Muttart staff for organizing this event – it was great opportunity to meet with some of the producers and taste some of the products that will be featured by Culina Muttart (a few other food bloggers have written about the event also: check out recaps by Liane, Twyla, Chris and Brittany).

Culina Muttart Conservatory Cafe
9626 – 96A Street
(780) 466-1181
Weekdays 10am-5pm; weekends & holidays 11am-5pm

The Cooking Chronicles: Stew-pendous

Eye-rolling title aside, since launching into the world of meat stew a few weeks ago, we’ve continued to crave it, and have been experimenting with different recipes to satisfy that craving.

Mushroom Stew with Beef Chunks

Mark Bittman says that his recipe for mushroom stew with beef chunks can be easily adapted into a vegetarian dish by simply using more mushrooms, but since we had a package of beef stew meat left (our dwindling cow share stash), I thought it would be a good recipe to make and compare with our previous slow-roasted version.

This stew cooks up on the stovetop, for around an hour and a half. What sets it apart is the inclusion of dried mushrooms (we used porcini), and the soaking liquid. Our entire condo was perfumed with the scent of the mushrooms, which also had the effect of lightening the dish as well, as the broth was more liquid than paste).

The beef, as expected, wasn’t as tender as when cooked in the oven for a longer period of time, but it was still pretty tasty. Both of us agreed, though, that the best thing about the dish really was the broth. No stock/wine combination could outshine the aromatic porcini liquid, especially to have been made in that amount of time.

Mushroom stew with beef chunks

Elk Stew

Stew is great not only for its comforting aspects, but is the perfect winter meal – nearly all the ingredients for a typical stew can be found at your local farmers’ market right now. For us, this means potatoes from Greens, Eggs and Ham, carrots from Riverbend Gardens, mushrooms from MoNa…and elk from Shooting Star Ranch.

I decided to give elk stew a try after talking to Christine from Shooting Star at the Alberta Avenue Farmers’ Market. She convinced me to try using sirloin meat, and had advised me on cooking it “low and slow” (low meaning 250F) for several hours.

Of course, being the overreaching cook that I am, I thought I would be able to make this stew on a weeknight. To compensate for the time, I jacked up the temperature somewhat (about 315 for the first hour, and 275 for the second).

I realized in hindsight that a high temperature wasn’t necessary – the elk was super lean, but more than that, the consistency of the meat reminded me of liver – supple and maroon in colour (interestingly enough, it tasted slightly of liver too – some pieces that I bit in to had a faint metallic tang). Needless to say, I think I cooked the living daylights out of the sirloin, so I definitely learned my lesson: follow the instructions!

Elk stew

Food Notes for January 31, 2011

It’s always bittersweet when a friend leaves your workplace for another opportunity, but at least in Jill’s case, she’s only a few blocks away! Still, I’m going to miss you and our coffee breaks, fellow grapefruit club member! On to this week’s food notes:

Probably the biggest food news in the city this week was the announcement that Transcend is opening up downtown, in the space formerly occupied by Axis Cafe (10349 Jasper Avenue). Look for the T3 to open up in March, with a full food menu to boot.
Another Japanese Village is set to open in south Edmonton at 2940 Calgary Trail (which most recently housed Blush, among other things) – thanks for the tip!
Congrats to Liane and Kevin, two Edmonton winners of the first instalment of the Canadian Food Blog Awards!
Save the date! Slow Food Edmonton is planning its first annual Eat Alberta Food Conference April 29-30, 2011, to be held at the Yellowhead Brewery. The day will feature lots of hands on sessions like sausage and bread making, as well as various tastings. More details to come!
Perhaps this is the way to engage the next gen set at the community league level: host a wine and cheese for Valentine’s Day (Oliver is doing it on February 12, 2011).
Joel Salatin (of Polyface Farms/Omnivore’s Dilemma fame) is coming to town at the end of June.
The Journal wrote about how social media helps bring diners into local restaurants, like Elm Cafe.
Also from the Journal – looks like Alberta lamb is on the upswing (it does seem to be more readily available as of late, but then again, I’m probably just looking for it more).
The City of Edmonton invites you to complete a survey regarding their Corner Store Revitalization Project (trying to help reverse the immense tide away from neighbourhood-based shops). I’m not that optimistic, but I do support it – anything to make the city more walkable.
I love Councillor Henderson’s idea of closing off 104 Street in the summer and turning it into a “big patio”. C’mon Council, make it happen!
How could you not love CHARCUT’s alley burgers (aka, gourmet burgers, served out of their back alley)? I know what I’m lining up for the next time I’m in Calgary. Both Andree and Julie wrote about their recent back alley foray.
Watch for a new farmers’ market in southeast southwest Edmonton, at the Lillian Osborne High School (2010 Leger Road), to be launched some time this spring or summer.
Check out the hydroponic tomatoes that came out of Maki’s basement. Gorgeous.
700 columns later, The Minimalist is over! Mark Bittman will still be writing for the NYT, but ended his weekly recipe column last week.
I’ve been reading a lot about “pop-up” restaurants lately – establishments that open up temporarily for a few days or a few months. How’s that for finicky diners – here today, gone tomorrow…

Have a good week!

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