Category: food

2009 Chili Cook Off

This guest post was written by Mack, an Edmonton-based geek who fancies himself a part-time foodie. You can find him online at his blog, and on Twitter.

Scotia Place hosted the 19th Annual Chili Cook Off yesterday during lunch time. Eighteen teams competed for the title of “Ultimate Chili”. Anyone could buy a “bowl” of chili for $2, with all proceeds going to the Alberta Council of Women’s Shelters. Yes, bowl in quotations. I realize the event is for charity, but the bowls were more like Dixie cups. You could barely fit a plastic spoon inside to scoop out the chili!

Chili Cook Off
Scotia Place packed with chili lovers

I decided to buy two. The first chili I tried was from Tantus Solutions Group. Theirs consisted of ground beef, kidney beans, tomatoes, brown beans, pepperoni, garlic, chili peppers, mushrooms, green peppers, onions, chili powder, parsley, and salt/pepper. They served it with grated cheese and few small tortilla chips. It was tasty, but it didn’t blow me away or anything.

Chili Cook Off
Chili from Tantus

Chili Cook Off
The Mexican-themed Tantus cooks

The second bowl I bought was from the Delta Edmonton Centre Suite Hotel. Their chili was made of bison sirloin, black beans, kernel corn, onions, red peppers, crushed tomatoes, chili powder, fresh chopped jalapenos, paprika, cayenne, crushed chilis, garlic, honey, and apple wood smoked cheddar. They served it with a cheese biscuit on top. I’m so glad they had printed copies of the recipe to take, because the chili was absolutely delicious! Definitely worth the $2.

Chili Cook Off
“Ultimate Chili” from Delta

I didn’t stick around long enough to find out who won the title of “Ultimate Chili” but Jerry told me today that it was Delta! Well-deserved, in my opinion.

I had never been to the Chili Cook Off before, but I’ll be back next year.

For the Love of Nostalgia: Diner Deluxe

On a slushy Saturday morning in Calgary, Mack and I made our way to Diner Deluxe, which has the distinction of being my favourite brunch purveyor in the city. I love the nostalgic feel of the place, the 70s furniture, the pastel walls, and how the kitchen spills into the dining area. It also helps that Diner Deluxe inaugurated me into Calgary’s brunch culture (something Edmonton is sorely missing), and subsequently led me to Nellie’s, Avenue Diner, Dairy Lane and Galaxie Diner, among others.

I find the wait, while the same in duration as some of the other places (anywhere from twenty to forty-five minutes), is tempered with chairs to sit on and self-serve coffee to ease the time. And of course, all of what we look for is there: quick kitchen-to-table service? Check. Coffee refills without request? Check. Heaping portions? Check.

On the back of the menu (too cute)

The rosemary potatoes in my egg and sausage breakfast were outstanding, crispy and flecked with herbs. The portion of sausage included was also quite generous. Mack’s stuffed French toast was a little unevenly prepared, with gobs of cheese in certain sections, but overall, he liked the indulgent dish.

Two Eggs with Sausage, Multigrain Toast and Hashbrowns

Sourdough French Toast Stuffed with Canadian Bacon and Smoked Cheddar

Though Mack said he preferred Galaxie (our counter/courtside seat to the flattop stage didn’t hurt), he liked Diner Deluxe as well. In the end, perhaps it’s a good thing we don’t have as many brunch eateries in Edmonton – I wouldn’t have the travel excuse to fall back on as a reason to visit them all!

Diner Deluxe
804 Edmonton Trail NE, Calgary
(403) 276-5499

Comfort Food at its Best: Farm

Oh, Farm. I’ve wanted to go to Janice Beaton’s jewel of a restaurant for so long that I almost can’t believe it’s only a year old.

Beaton is a noted Calgary-based cheesemaker who ran a successful cheese and charcuterie shop in Kensington for year. She decided to close the shop recently to focus on Farm, and though I only have one experience to base it on, I’m excited to see Beaton take an already wonderfully-executed concept to the next level.

A twenty-minute trek on foot from our hotel brought us to the bustling interior of Farm, a tiny storefront that is very easily missed. We joined a small line of about eight individuals, and were told that our wait would be no longer than twenty minutes. As we inched closer to the front of the line, we were amazed that each new server we encountered stopped to greet us and ask if we had been taken care of already. This, coupled with the option to order wine to accompany our wait, were small but appreciated gestures of welcome that helped set the warm tone for the evening.

We surveyed the décor as we sipped our wine – people were packed into Farm like the best kind of restaurants, in a get-to-know-your-neighbour kind of way. To that effect, Farm even has a communal table lit with two funky chandeliers, and though we didn’t mind our Founding Farmers dinner with shared seating, we were happy to have been treated to a more intimate affair that night.

I loved their exposed kitchen (complete with counter seating), the colourful chalkboard on the back wall declaring their ever-changing specials, and the carpe diem quotation that met patrons upon entry: “The tragedy of life is not that it ends so soon, but that we wait so long to begin it.” It was a sign that we should make the most of our visit. And we would.

Mack at Farm

One of Farm’s celebrated menu features are their cheese and charcuterie offerings. Going beyond a baguette-pairing though, the kitchen also pairs each selection with a special accoutrement. We were both feeling pretty starved, so decided on five selections ($25), and leaned on our expert server for guidance. He added to our choice of 3 year old cheddar and Valbella prosciutto with recommendations of double-cream brie, and bunderfleisch and venison salami also from Valbella.

The platter was beautifully put together, with each of the meats artfully arranged into vertical towers. Our server explained each of the pairings, some of them which seemed offbeat at first encounter: pickles with the bunderfleisch, mustard with the salami. We felt a bit like Ratatouille’s Remy in the scene when he experiments with taste and flavour combinations, particularly when we found our favourite – aged cheddar with grape jelly. While it seems strange, the initial sweetness gave way to the salty burst of the cheese, a perfect pairing. The prosciutto was another favourite, though sans the olive accompaniment, at least for me. The bunderfleisch was new to both of us, but had a rich flavour and texture that stood up well against the sharpness of the cheddar.

Cheese and Charcuterie Platter

We were a bit afraid our entrees, ordered up front, would be delivered while we were still making our way through adult cheese and crackers. But we should have given more credit to the restaurant, which expertly timed everything, and we needn’t have worried.

Our stomachs were ready for Farm’s comfort-food mains, which, as Andree wrote about last week, are meant to be shared. The Spring Creek Ranch short rib ($18) was fall-apart tender, and melted in our mouths. The creamy celery root puree was lovely as well, a nice change from the usual potato mash. I just wish there had been more of it!

Spring Creek Ranch Short Rib with Celery Root Puree and Roasted Beets

Mack’s choice of spicy mac and cheese ($10 for a small) was a winner – the nutty, crunchy breadcrumb topping made the dish for me alone. The sauce was also of a perfect consistency – neither runny or too stiff, with the addition of spice a welcome twist (counterbalanced by the side of sweet pickles). The size of the dish was an indication of how rich it was, and though Mack probably wanted to eat two portions, we were glad to have the short rib to balance it out.

Janice’s Mac ‘n Cheese

Our server was excellent, and provided some of the best service that I have had in a while. He was personable, good humored, and knowledgeable. And it was his concession that ultimately pushed us to order from the dessert menu – he offered to warm the chocolate chip cookies (5 for $5) for us.

Imagine capping off your comforting meal with homemade cookies – it was a revelation. Paired with a cup of strong Fratello coffee (locally-roasted, of course), we couldn’t have been happier. Even if they weren’t the best cookies I ever had (I would have preferred them to be sweeter), the fact that they were warm, and available at a full-service restaurant, was the icing on our proverbial cake.

Chocolate Chip Cookies

Before we left, we took a moment to explore the small shop behind the restaurant that sells cheese, meats and condiments. Though we didn’t need a reason to come back, we’ll be sure to bring a cooler the next time we do. Oh, Farm. I can’t wait for my next visit.

Farm
1006 17 Ave SW
Calgary, AB T2T 0A5, Canada
(403) 245-2276

Food Notes for November 2, 2009

  • Thanks to Chris, I found out that Irie Foods (10152 82 Avenue, 780-757-2022) on Whyte has opened. We passed by it on Friday, and it looks like it is a full-service restaurant, albeit a fairly small one. I hope to visit the Caribbean eatery soon!
  • The Journal reviewed Shanghai Grill (16336 111th Ave, 780-930-1828) this weekend, a new Chinese restaurant in the space formerly occupied by Grandma D’s BBQ Cookhouse.
  • The Journal also had an article about the struggle faced by the owners of Kai Asian Grill in the economic downturn (I have to say I skipped over the part about the sushi girls), and a piece about the rise in demand for Alberta lamb.
  • Liane helped break the news on Wednesday that Culina Highlands was named one of Canada’s Best New Restaurants by EnRoute Magazine. Congrats, Cindy! Also on the list was Calgary’s Rush, which Mack and I had the chance to visit in March.
  • Hurrah, Soul Soup is finally on Twitter, updating their daily offerings in 140 characters or less.
  • Valerie posted an extensive entry about her lesson with Duchess Bakery’s Giselle Beggs in macaron-making. Worth a look if you’re thinking of attempting the treats yourself!
  • Chris at Eating is the Hard Part mentioned that his last few visits to Transcend Coffee have been unsatisfactory on the service end of things. I agree with his rationale that being local isn’t reason enough to support a business – both quality of the product and customer service are paramount, and if it is clear that the staff don’t respect you, I wouldn’t expect any right minded person to return – locally owned and operated or not. I do like Transcend, and just hope that they improve this before the Garneau location opens.
  • Marianne over at Loosen Your Belt and Eat Around Edmonton wrote about her experience with the local delivery service Dial and Dine last week. I’ve never tried it myself, so it was nice to read about how it works.
  • Nice to see Sam Sifton, the new NYT restaurant critic, draw attention to Chinese cuisine with his third review. It surprised many that he ventured out into the boroughs so soon.
  • Judging by the 1,158 comments already accrued, this post on “100 Things Restaurant Servers Should Never Do” really hit a nerve. And it’s only Part 1/2.
  • A thought-provoking, well-written article by Jonathan Safran Foer billed as a modest proposal for eating dog. Worth a read.
  • Congratulations to Ken, (cover boy) Cary and of course, Mack for being included among Avenue Edmonton’s Top 40 Under 40, a list recognizing members of the community making a different in the city. The celebratory shindig was held at Sabor Divino on Thursday night, which clearly wasn’t a large enough venue to accommodate winners and their guests. Check out Mack’s post for more photos, but here is one shot from the night:

Me and Mack

  • It was pretty late when we left the venue after the event, and the only place we could think of for late night eats nearby was Denny’s. It’s been ages since either of us have been (not that frequent visits would be particularly healthful anyway), but that one greasy plate will set us back for some time.

 

Mini Burgers and Onion Rings (the burgers were okay, but the cold condiments and toppings made an already warm burger cooler)

 

Mack’s Grand Slamwich

  • On Saturday however, we decided to follow up on Denny’s with a pre-movie meal at Fatburger. Mack and I took my parents out to watch This Is It on Halloween night, and my Mum had been curious about the burger chain. We’d been before, and as with our previous visit, we found the meal to be not economical at all. While of better quality than most fast food chains, we couldn’t justify the $10.99 for a combo.

 

Fatburger and Onion Rings

 

Mushroom and Swiss Burger and Fries

  • Yay, Starbucks released their annual holiday Red Cup! It’s not as whimsical as previous editions though, but it does help cue me into Christmas mode.

2009 Red Cup

Retro Cool ‘Dogs: Le Chien Chaud

I had heard great things about Calgary’s “other” hot dog palace, Le Chien Chaud. Having visited the infamous Tubby Dog last year, we thought a comparison stop was necessary to complete our Cowtown hot dog tour.

With Wednesday supper being our own responsibility (the conference would be covering all other meals over the next day and a half), I thought that would be a good time to pop over to Le Chien Chaud. Arriving at 7:30, Mack and I just made it – the owners were tidying up when we entered, readying for their 8pm closing time.

It is evident that the restaurant is a labour of love for owners Bob and Jane Steckle, who actually run the shop themselves. As opposed to Tubby Dog, which is a dive (albeit an endearing one), Le Chien Chaud has a boutique feel, with artfully displayed artefacts, posters, and memorabilia relating to the phenomenon of hot dogs. The walls are bright red, and when contrasted with the black and white checkered floor, the retro feel of the establishment is unmistakable.

Interior

While some of the topping combinations went beyond the usual ketchup, mustard and onion family, Tubby Dog definitely offers more creativity and shock value with their wasabi and cereal-encrusted creations. For that reason, the menu at Le Chien Chaud reminded me very much of The Dawg Father, Edmonton’s premiere hot dog purveyor. Mack ended up choosing the breakfast dog ($5.75), dressed with cream cheese and chive scrambled eggs, cheddar and bacon bits. The Coney Island dog ($5.75) sounded best to me, drenched in a meat sauce. We both opted for the default pork/beef combination, though all beef, vegetarian, buffalo and bratwurst was also available.

We sat down, and before we knew it, our freshly prepared meal was set in front of us. Mack and I were both immediately disappointed that the cheese was not melted – a trip through the broiler would have made a world of difference, especially as a means of binding the toppings together. Although Mack enjoyed his hot dog (commenting that it was moist and flavourful), he would have preferred warmed bacon crisps, instead of the bacon bits that almost tasted artificial.

Breakfast Dog

I am almost always a messier eater than Mack, and in this case, the ladle of meat sauce on my Coney Island dog had me at a disadvantage from the start. However, it was worth the mess, as it added a rich and textured punch to an otherwise typical dog.

Coney Island Dog

Our high expectations had raised the bar for Le Chien Chaud, and while we enjoyed our experience, wouldn’t advise going out of your way to try it.

Le Chien Chaud
3, 2015 4 Street SW, Calgary
(403) 229-3641
Monday-Saturday 11am-8pm, Sunday 12-5pm

Food Notes for October 26, 2009

Mack and I just returned from a week away from the city, spent in Calgary and Banff. It was a much needed mini-break, relaxing and restful. And of course, we ate quite well, something we tend to do when we’re away, and I’ll be catching up on posts for the next little while. I hope you all had a good weekend!

  • Nate Box, whose Elm Cafe was supposed to have opened by now in the space that formerly housed Hulbert’s, has hit a snag with building negotiations, and is desperately seeking an alternative space.
  • Vue Weekly wrote about Backstairs Cafe, Edmonton’s vegan “culinary speakeasy”. I’ve been reading about underground supper clubs in Toronto and other places for a while; it’s nice to see the trend finally reaching Edmonton.
  • There was some Chowhound chatter about Bulk Barn, billed as “Canada’s largest bulk food retailer”, carrying over 4000 products. Look for its first Edmonton location to open in November in South Edmonton Common (2077 98 Street, 780-461-4454).
  • Liane wrote about the longstanding Fin’s in Bistro last week, which celebrated its fifteenth anniversary this month. I still haven’t made it out to the shop located in Sherwood Park, but intend to at some point.
  • The Gold Medal Plates (a fundraiser for Canadian Olympic athletes) took place last Wednesday. Chef Nathin Bye of L’Azia won gold with his Alberta bison prepared three ways, with Blair Lebsack of Madison’s Grill and Sonny Sung of Bistecca rounding out the podium.
  • Maki at In My Element attended Savouries, a LitFest event combining food with literary readings. It sounded like a great event; I am sorry I couldn’t attend.
  • Bruce at Moments in Digital did a photo shoot to help promote an Edmonton Food Bank campaign to raise awareness of hunger. The Expressions of Hunger photo and literary contest will be open until March 31, 2010, after which the public will be invited to vote for their favourite entries.
  • While in a Calgary Starbucks last week, we noticed a Calgary ‘City Mug’ (the branded cups are something I have started to collect). Why no Edmonton mug, Starbucks?

 

Calgary Starbucks mug

  • We also had the, erm, pleasure of visiting CrossIron Mills, the newest example of sprawling shopping centre design (more about it later). In it, however, we discovered South St. Burger Co., a burger chain that seems to be doing its best to source its naturally-raised, hormone-free beef locally. This location proudly serves Spring Creek Ranch beef. We were heading to dinner elsewhere, but I’d be eager to give their food a try.

 

South St. Burger Co. in CrossIron Mills

The Cooking Chronicles: Farfalle with Spicy Sausage and Kale

Among the goods I picked up at the final City Centre Market was a beautiful bunch of curly kale from Sundog Organic Farms. I had tried kale for the first time earlier this year in a recipe that didn’t highlight the vegetable very well, and though I probably should have stuck to something simple like sautéing it with some olive oil and garlic, a Giada de Laurentiis recipe caught my eye.

Farfalle with spicy sausage and kale from Everyday Pasta, like most of Giada’s recipes, was really straightforward. The only thing I would have changed in hindsight was roughly chopping the sausage once out of the casings – breaking it up into smaller pieces with a wooden spoon didn’t work well at all. The 1/3 cup of cream went a long way to flavouring the sauce, and the parmesan finish helped bring the pasta all together.

And the kale? It didn’t taste like cabbage this time around, and had a nice mild, almost spinach-like flavour. It added some great texture to the dish.

Farfalle with Spicy Sausage and Kale

Food Notes for October 19, 2009

I’ve been looking forward to this week for a while – on Wednesday, I’m heading down to a conference in Calgary, and after that, Mack and I will be spending the weekend in Banff. Nothing like a mini-break in the fall to rejuvenate our spirits! On to this week’s food notes:

  • Congrats to Chad Moss of Transcend Coffee for placing third in the Canadian National Barista Championships held this weekend in Vancouver! Check the Transcend website for photos of the competition.
  • The Journal filed an early review for the sparkly-new Indian eatery, Zaika, tucked on the city’s burgeoning southwest side.
  • See Magazine published a positive review for Nyala (10875-98 Street, 780-761-2000) this week, the relatively new Ethiopian eatery that took over the space previously occupied by the Blue Nile.
  • Original Fare has a new contest to encourage patrons to visit independent eateries (or, alternatively, to reward those who do already): experience 10 different Original Fare restaurants before December 31, 2009, and you can enter a draw to win a $250 gift certificate!
  • The Manor Bistro (formerly known as the Manor Cafe) as a new website!
  • The Duchess Bake Shop received more online food love this week, with a post by Twyla at It’s a Weird, Wild and Wonderful Life. A note to anyone looking to visit the bakery – Duchess just changed their hours to hopefully allow Garner and Giselle some breathing room: closed Monday-Tuesday, Wednesday 9am-6pm, Thursday-Friday 9am-8pm, Saturday 10am-6pm, Sunday 10am-5pm.
  • Liane blogged about the launch of an exciting new cookbook called We Eat Together, filled with recipes, photos and stories from nine local farming families. It is being launched at the Artery on November 25.
  • Thanks to Valerie (aka A Canadian Foodie) for writing about her experience in hunting down the ingredients (and of course, subsequently pulling them all together) for Julia Child’s boeuf bourguignon. I’d like to attempt it someday…
  • In recent weeks, Mack and I hit up two of our favourite restaurants in Edmonton. Before the final City Centre Market day, we just had to have brunch at Blue Plate Diner.

It was full when we sat down, but cleared out by the time we were done

Mack in weekend-mode

Mack’s Pancake Breakfast

My Big Breakfast

  • A quick meal at Route 99 prior to a show in the nearby theatre district has become standard for us. Or, we just need an excuse to indulge in poutine. Yum.

Poutine!

Pepperoni & Mushroom Pizza (as always, so generous with cheese)

Fish & Chips

Enjoy the return of fall!

Creations Grand Opening

A few weeks ago, I received an e-mail from Sawridge Inn inviting me to the grand opening of their new dining space, Creations. Located in the former Holiday Inn on Gateway Boulevard, I was interested to see what they had done – the photos on the website seemed promising.

We were greeted with a jam-packed parking lot on Thursday evening about halfway through the event. I think we were both expecting a more intimate, personable opening, so we did not anticipate the crowd that was present. We are also among the youngest in the room, and definitely underdressed in jeans, as most of the attendees were in business attire. We didn’t recognize anyone, though I found out after the fact that Foodie Suz was also there!

Creations Lounge

We were made to feel welcome though as we walked into the hotel, directed to the coat check and oriented to the layout of the space. The Creations Gallery features art work by Canadian artists, with new pieces presented on an ongoing basis. The water feature separating the exhibition from the lounge was lovely.

Creations Gallery

The art theme continued in the dining space, with a focus on Aboriginal pieces. I loved the wood and stone accents, which helps separate the room from the bustling freeway outside. And though Creations isn’t large, the high ceiling helps make the space seem bigger.

Welcoming dream catcher

Dining room

Stunning 12 foot fireplace

Several food and drink stations were scattered throughout. Not only was wine poured, but champagne and spirits as well! We also helped ourselves to bite-size samples of several of their regular menu items. Mack’s favourite was the teriyaki scallops, while I loved the pork tenderloin with a blueberry and port compote.

Pork Tenderloin with Blueberry and Port Compote and Sherried Beef Caprese

Almond-encrusted Sole, Cranberry Chicken Breast and Flat Iron Steak

Dungeness Crab and Spinach Dip and Pistachio Lamb with Rhubarb Chutney

On the whole, I was impressed with the food. Considering everything had to be prepared in large batches and kept warm either with burners or heat lamps, I could still taste the quality.

Before we left, we were each given at $25 gift card. Even if they hadn’t provided us with this generous gift, I would have considered returning for a full meal anyway – the entrees are intriguing, and the menu prices are reasonable. We’ll be back, and I look forward to experiencing Creations on a regular night.

Creations (in Sawridge Inn Edmonton South)
4235 Gateway Blvd.
(780) 989-4439

The Cooking Chronicles: Curried Tofu Scramble with Chapati

I am one of those people who is afraid to cook without a recipe, at least for dishes I am trying my hand at for the first time. But after sampling my coworker’s curried tofu scramble (which I thought could pass for scrambled eggs), and asking her for the verbal recipe, she convinced me that the four ingredients (plus spices) would be difficult to mess up.

She had eaten the dish with chapati, an Indian flatbread. I did not get the chance to ask her for that recipe, but located one online that didn’t look too difficult. Using our brand spanking new food processor (which helped greatly), combining the whole wheat flour, salt, warm water and oil into dough was a snap. Once we had refrigerated the dough for the minimum thirty minutes, Mack proceeded to roll the dough out into flat discs, while I preheated the pan.

Mack rolling out dough

We’ve never made flatbread before, and I have to tell you I was almost giddy when I watched the chapati balloon. For some reason, I didn’t think such a simple ingredient base, preparation, and short time span would actually translate into a successful product.

A ballooning chapati!

Once the chapati were done, we set to make the curried tofu (having only one usable non-stick pan definitely slowed down our dinner preparation that night). To two softened medium onions, we crumbled in one package of extra firm tofu, and made sure to cook it until all of the tofu’s liquid had evaporated. We added turmeric and curry powder (completely forgetting about the salt and pepper), and then two medium diced tomatoes. Lastly, we threw in a handful of chopped parsley (my coworker had recommended cilantro, but we did not have any on hand).

The result? Not bad for a first try on both recipes. The chapati was much more dry than my coworker’s had been (expected for a variety of reasons – technique, old flour, etc.), but was all right. The curried tofu was also okay, with a notable texture unlike any tofu I ever had before, but lacked a certain something beyond salt and pepper. Mack commented that the tomatoes made the dish for him.

Curried Tofu Scramble (a shade of radioactive yellow!)

After we made this, I read a post over at the Little Red Kitchen that may help us with future scrambles. Anyway, I love a recipe that can be made using pantry and fridge staples, and this is one that we may play around with yet.