We Got Married!

Mack and I got married in Edmonton on September 27, 2014. We had the most wonderful day. But, as anyone who has planned a wedding can tell you, the number of people and goods involved can be complex. We wanted to sum up our day, which would also pay homage to the great vendors we worked with along the way.

Sharon: The most common question leading up to the wedding was whether or not it was stressful planning it. To be honest, the wedding was one of the most fun occasions I’ve ever organized – it was a chance for Mack and I celebrate with our loved ones, and through the process, work with vendors we respect. Any stress leading up to it was related to the fact that the wedding was the last of four “events” we were producing in the seven weeks leading up to the end of September, followed by our honeymoon departure two days after. But we made the bed, so although it was hectic, it was entirely by choice.

Mack: I was thrilled with the way our wedding day went and it was all thanks to Sharon. I certainly tried to help, but it probably won’t surprise you to learn that she was the one that truly made it happen. Maybe it was because we’ve attended a bunch of our friends’ weddings over the last few years, but she just knew what to do, from start to finish. As usual, I’d have been completely lost without her. I appreciate that she included me in the planning process and always asked for my opinion, even if sometimes she had already made up her mind!

What We Wore

Sharon: I have always loved the look of Audrey Hepburn’s wedding dress in the final scene of Funny Face – elegant, chic, and tea-length. Although conventional wedding dresses are typically to the floor or beyond, I knew something less fussy and easier to wear would suit me better.

A few years ago, while visiting Amanda in Toronto, we were riding the streetcar on Queen West, when I caught a glance of a storefront window featuring cocktail-length wedding dresses. The shop I was admiring turned out to be Cabaret, a respected vintage retailer which, in recent years, had also developed an in-house collection of vintage-inspired wedding dresses. The Cabaret staff were fabulous to work with, and I loved that the garments were handmade in Toronto. In May, I ordered “The Bijou”, one of the dresses I had seen in the window all those years ago. They shipped it out to me free of charge, and it fit perfectly, requiring no alterations. I couldn’t have imagined getting married in anything else.

Sharon: For my sisters’ bridesmaids dresses, we were hoping to continue that vintage look. Our colour palate was cranberry and charcoal. After shopping around, we couldn’t shake the appeal of Alfred Sung’s line of dresses. We found a great selection at Bridal Debut in Sherwood Park.

I also wanted to mention the two lovely ladies who did our hair and make-up that day. It’s an understatement to say I rarely dabble in beauty products, so I entrusted Jenn Chivers and Jenise Wong to help me. Jenn was efficient, professional, and was able to create art from an image. Jenise, a friend of Felicia’s, knew my apprehension about not looking or feeling like myself, so made sure I was comfortable with the make-up. I think she did a fabulous job!

Mack: Honestly, I had never really considered what I would wear on my wedding day. There’s no “That Suit is a Beaut” or “Say Perfecto to the Tuxedo” show on TLC for guys. I guess I always figured my bride would guide me. Fortunately, she did. At Sharon’s suggestion, I decided I liked the lighter grey color with some red to pop. I wanted to look good, but I certainly didn’t want anything that would take attention away from Sharon and her dress. So with that in mind, service became the most important criteria for choosing where to get my tux.

After checking out a couple of options, we made our way to Moore’s on Calgary Trail, where we met an awesome sales associate named Agnus. She was helpful right from the start, and made great suggestions such as getting an off-white shirt because Sharon’s dress wasn’t pure white (and could look yellow in photos if my shirt was). I ended up renting a BLACK by Vera Wang tuxedo, and was very happy with it. Again, the service at Moore’s was fantastic.

Sharon: Although we were impressed by the sample arrangements at Wild Orchid, our deciding factor to book with them was their proximity to our condo. Being one block away, we negated delivery charges, and a member of our wedding party simply walked over the morning of to grab the bouquets. Sticking to vendors close to home definitely had its advantages!

Taking Care of Business

Sharon: I liked the idea of a first look – not only would it take the pressure off waiting until the start of the ceremony to see each other in our wedding attire, but it also meant we could be more economical about our time that day.

We squeezed in an extra location for our wedding party shoot in the time leading up to the ceremony, taking advantage of having the City Market right outside our front door. It was important to us to incorporate as many of our favourite Edmonton activities into our day as possible – sure, our wedding was primarily to celebrate our love of each other, but why not celebrate our love of Edmonton, too?

Mack: Though I was happy for Sharon to take the lead on figuring out what our day would like, I knew for sure that I wanted a tea ceremony to be part of it. The modern tea ceremony is a nod to Chinese culture and tradition and is a great way to show respect to our parents. There are variations on the procedure, but in general it consists of the bride and groom serving tea to their parents (and sometimes other elders like aunts, uncles, and grandparents). In exchange, they are presented with a small gift to wish the couple good luck.

In our case, we served our parents tea. We also included Sharon’s sisters, and they served us tea in exchange for a red pocket (as we’re their elders). It was a fun way to include a little bit of Sharon’s familial heritage into our day.

Saying “We Do!”

Mack: Because we have decided to live in the core, Sharon and I walk whenever possible – we walk to work, to the market, and to activities. So it was important to us that we be able to walk on our wedding day too. That meant a venue downtown, and though we initially had our sights set on the Citadel’s Tucker Amphitheatre, we ultimately settled on the historic McKay Avenue School. Located a few short blocks from home, we knew it would make the logistics on the day much easier for us, and we hoped that being centrally located would mean easier access for our guests too. The third floor assembly hall was where we held our ceremony, a beautiful space with old wooden beams and floors, and a skylight too. We are thrilled that City Council has recently decided to proceed with designating the building as a Municipal Historic Resource, so that other Edmontonians can enjoy its history and character for years to come.

Sharon: Mack and I had elected to use an internet-based system to manage our guest list instead of issuing paper-based invites. And though we had some functionality challenges with Appy Couple, it was still the right choice for us. It also allowed us to invest more of our budget into the paper program, which we treated as the primary souvenir from the ceremony. Erica Leong, a close family friend, is a designer based out of Vancouver, and she did a fantastic job translating our vision for a whimsical representation of a few of our favourite places in Edmonton. The program text itself was adapted from an online template.

Sharon: After moving to 104 Street, I started associating City Market mornings with the sound of Martin Kerr’s voice. Windows open, his acoustic songs would float up into our condo, and over breakfast, we’d be able to enjoy his renditions of everything from Oasis to Jack Johnson. Knowing he also performed at weddings, we booked him early on in the planning process – while we didn’t get a chance to shop at the market that morning, we did have a piece of the market at our ceremony that day.

Mack: Friends of ours had Fat Franks at their wedding a few years ago and we thought it was a fun, unique way to offer guests something to eat after the ceremony. Plus, with our penchant for food trucks, we knew we wanted to incorporate them into our day in some form! We decided to ask Eva Sweet to serve the waffles we have enjoyed so regularly at the City Market downtown. They were also one of the very first participants at What the Truck?! Back in 2011.

What We Ate

Mack: Whenever Sharon and I are feeling gluttonous and don’t want to cook, we make a trip over to Route 99. We have been eating there since our first trip together in 2007 and I guess you could say that over the years it has become “our place”. We love the easy-going atmosphere, the quick service, and the non-traditional but extremely tasty poutine.

It was important to Sharon that we plan lunch for the wedding party into the schedule of the day as this is often overlooked and just makes everyone hungry and grumpy until the reception. That’s how we found ourselves at Route 99 for lunch in our fancy wedding clothes! It was a great way to relax slightly after the stress of the ceremony, to take a look at the social media posts that had gone up, and to go over our plans for the remainder of the day.

Sharon: We’ve always loved Chef Blair Lebsack’s food. Since his tenure at Madison’s Grill, to his outdoor farm dinners, and now, his celebrated establishment RGE RD, Blair has been an integral part in our journey of understanding the possibilities of locally-sourced ingredients. That said, we knew hosting our reception at RGE RD would require a very select guest list, as the restaurant only has the capacity of forty. We didn’t regret our decision – an intimate group meant we were able to spend more time with our friends and family, and the absolutely gracious staff made us feel right at home.

We were able to customize a menu with Blair (to the point of requesting specific dishes we’d enjoyed in the past), while Caitlin designed the drink pairings. Mack and I especially appreciated Blair’s willingness to introduce each dish – the guided tasting elevated the experience, which was a first for many of our guests. And of course, the food – I will never forget the tempura-fried, ricotta-stuffed tomato, the incredibly flavourful potage, the wood-fired roasted chicken and the panna cotta that everyone couldn’t stop talking about. It was a beautiful end to a wonderful day, and I’m so grateful to the staff that made it happen.

Mack: Photography is of course an important part of any wedding, and truth be told we’ve known for a while who wanted to help us capture the day. We first met Bruce and Sarah Clarke of Moments in Digital a few years ago at one of the tweetups we hosted, and we were immediately impressed with not only the quality of their work but also how great they were to work with.

We knew that Bruce and Sarah would make us feel comfortable and that the result would be a series of beautiful images that we’d be able to enjoy for years to come. They were incredibly helpful right from the start, and played a big role in helping us to organize and plan the day. We’re very happy with how the photos turned out and hope you enjoy them too!

Sharon: No wedding can happen without the help and support of family and friends, and ours was no exception. From our parents to our wedding party, and our friends who lent, manned or otherwise ensured things were done before or on the day, Mack and I are in your debt.

More to Love on 124 Street: Solstice Seasonal Cuisine

For Mack’s belated birthday dinner last Friday, he chose Solstice Seasonal Cuisine, the newest restaurant to open on 124 Street. While it replaced Somerville Wine Room & Bistro, which means the total inventory hasn’t changed in the neighbourhood, it still reinforces the fact that 124 Street still commands attention for those seeking what is new and hot.

The restaurant’s pedigree is strong, with the four partners having trained and honed their skills at the respectable Packrat Louie. Not to mention that Executive Chef Jan Trittenbach has Canadian Culinary Championship and local Gold Medal Plates titles to his name. Solstice opened quietly on December 22, 2014, so though it has only had a few weeks under its belt, we were eager to see what they had to offer.

The interior of the restaurant is recognizable from its previous tenant in terms of the colour scheme and basic layout, but some changes have been made. The banquet has been removed in favour of standalone chairs, and the bar has been remastered, now sharing its space with an urban cultivator. The room as a whole is understated and comfortable.

Interior

When we arrived, we were warmly welcomed and immediately ushered to a table. On that Friday night, there were only three other parties that came through during our visit. Although January can be a slower month for restaurants, I’m sure its entrance into the food scene during the holiday season has translated into a more gradual start.

We started with cocktails. Solstice had a number of original cocktail creations, but we decided to choose from drinks that had been inspired by bartenders from elsewhere. Mack’s Mad Man, influenced by Frankie Solarik of Toronto’s Barchef, featured tobacco syrup, while my NYC Si Mamacita was a refreshing combination of grapefruit, tequila, chamomile syrup, aperol and lime.

Cocktails

The food menu contained less than a dozen appetizers and mains, but the selection is varied enough to appeal to different tastes. Given the restaurant’s stated commitment to local producers (and their inclusion on the website), it would have been nice to see some of their names on the physical menu as well. Their motto claims a desire to cook seasonally, so expect menu changes based on the availability of ingredients.

On that night, craving warmth over diversity after our chilly bus ride over, both of us ordered the soup of the week ($9) to start, an enticing potato and bacon. The potato base wasn’t wholly smooth, which was Mack’s preference, but it definitely hit the spot.

Potato and bacon soup

My beef short ribs ($28) were well prepared, though the accompanying baked potato perogies ended up being the stars of the plate. I loved the smoky bacon flavour, and declared them a very close second to RGE RD’s house made bundles.

Beef short ribs

Mack’s halibut and prawns ($32) had no shortage of tastes and textures. He found the halibut slightly overcooked, but no fault with the rest of the dish.

Halibut and prawns

For dessert, the caramel apple crème brulee ($12) caught our eye. While we couldn’t discern the apple flavour in the brulee itself, we appreciated the generous sugar crust and creamy custard. The green apple sorbet was wonderfully tart, and in warmer months, it could be a featured dessert all on its own.

Caramel apple crème brulee

While the food was solid, what set Solstice apart was the service. Sure, it wasn’t a packed house, but our server was attentive, friendly and gave us the space we needed to enjoy each other. We lingered over our coffee and never felt rushed to leave as we relaxed our way into the weekend.

It’ll be interesting to see how Solstice’s menu shifts with the seasons, but hopefully traffic will pick up as their name spreads over the next few weeks.

Solstice Seasonal Cuisine
10723 124 Street
(780) 488-4567
Monday-Saturday 5pm-11pm

Culinary Highlights: 2014 Edition

I had a blast in 2014. Mack and I got married, had an amazing honeymoon, and leading up to it, we had our usual packed summer schedule. It was a wonderful year, with memories to last us a lifetime.

Here were some of my favourite food moments last year, starting off with some great local eats:

Tavern 1903

A part of me still doesn’t want to believe Tavern 1903 is closed for good; we loved the Korean fried chicken, truffled mac and cheese, and the desert shrub was my favourite cocktail in the city – RIP

Brunch at Elm's Dining Room

Although the Elm Café Dining Room is also no more, we loved their pop-up meals, which included buttermilk biscuits at brunch

The Parlour

I never thought I’d like, let alone enjoy, seafood on a pizza, but The Parlour makes magic happen with the Gamberi

Route 99

It was the year of the selfie – it seemed appropriate for Mack and I to take one at our favourite diner in the city

We did hit the road a few times before the honeymoon, with our annual winter sojourn to Calgary, a trip to Toronto for a friend’s wedding, and out to a nearby farm we’ve always been meaning to visit. We also had the privilege of attending Christmas in November at the Jasper Park Lodge.

River Cafe

It’s hard to believe it took us years to finally dine at Calgary’s River Café, but I guarantee we won’t wait that long before returning

While in Toronto, our one splurge meal was at Mark McEwan’s Bymark – although the pan-seared halibut was perfect, it was the beluga lentils that spoke to me

Edgar Farms' Asparagus Festival

The return of locally-grown asparagus is what signals spring to us, so I’m happy we finally made it out to Edgar Farms’ annual Asparagus Festival last June

Sharon with the Olsons

It was a bit of a thrill for me to meet the Olsons at Christmas in November

And though I probably didn’t cook as many new dishes this year as I have in the past, I can say that Anna Olson inspired me to make my first ever tourtiere. Even better, it turned out really well!

As usual, we had our share of events, starting with Eat Alberta in the spring, multiple What the Truck gatherings, our second 97 Street Night Market, and an ImMACulate Garden Party.

Eat Alberta 2014

It was my last Eat Alberta as a part of the organizing committee – it has been a blast!

What the Truck?! on 104 Street

What the Truck?! returned to 104 Street, in what was my favourite event of the year (the fact that I live on the street may have affected my choice)

97 Street Night Market

The 97 Street Night Market returned to Chinatown, and this year, included a food tour

Blink ImMACulate Garden Party

We partnered with the Hotel Macdonald for the ImMACulate Garden Party, a fundraiser for the Edmonton Humane Society

In early September, my sisters organized the best bridal shower for me. We started at Gail Hall’s loft for a cooking class, walked over to Tzin for an amazing meal, and ended with some bridal games.

Making gnocchi at Seasoned Solutions

Sharon's Bridal Shower

We were lucky enough to receive two helpings of the bacon at Tzin

The beautiful brides!

On September 27, 2015, I married my best friend. The only tears were happy ones (and mostly from me). To cap off a beautiful day, we had the most wonderful reception at RGE RD.

Thanks to Blair and the team at RGE RD for a truly memorable meal (photo by Moments in Digital)

There’s so much more to say about the sights and sounds of Vietnam and South Korea that we experienced, but for now, these are the dishes that I’m still salivating over.

Our homestay by the beach in Hoi An was a dream – where else would breakfast involve a regional dish as complex and delicious as cao lao?

Authentic bo bun hue in Ho Chi Minh City

While in hindsight we should have included Hanoi in our itinerary, it was an experience to have pho for breakfast in Can Tho at 6 a.m.

Japchae and fried rice at South Korea’s Namdaemun Market

Mack will also never forget his favourite street dessert – an ice cream-filled waffle for $1

Though I’m still not certain where this year will take us, I can only hope it’s as delicious as 2014. Thanks for following along with me this year!

Epicureous in Edmonton: 2014 in Review

2014 was definitely Elm Café’s year, as they increased their footprint in Edmonton to include District, a great quick-serve café in the government district, and Burrow, innovatively located in our pedway system above the Central LRT station. Owner Nate Box also consulted with Denizen Hall, the refurbished bar in the Grand Hotel, to create a comfort food-focused menu that will no doubt help curious diners overlook the establishment’s seedy past. Had Little Brick, their forthcoming café/general store in the Riverdale neighbourhood, not encountered construction delays typical for any new projects, it would have been an even more runaway year for Nate. At any rate, it’s great to see a local company succeed and flourish in multiple locations – here’s hoping for a speedy finish for Little Brick!

Burrow Central Station

Here are a few other notable food happenings in 2014:

Speaking of cafes, it was also a strong year for other independent coffee shops. Transcend returned downtown with a location in the Mercer Warehouse, Credo established a second branch on 124 Street, Iconoclast Koffiehuis’ opening in Oliver, and Remedy added a fourth shop on 124 Street (look for a fifth in Terwillegar to come in 2015).
In addition, a significant number of independent restaurants joined the food scene, including Ampersand 27, Bar Bricco, Daravara, Farrow, Hart’s Table, Meat, Rostizado and Solstice.
On the flip side, the city did lose its share of prominent food businesses, with Tavern 1903 topping the list that also features Café de Ville, Everything Cheese, Moriarty’s and the Wild Tangerine restaurant.
Some measure Edmonton’s place in the world with our ability to attract chains and franchises. To that end, we gained a Popbar at West Edmonton Mall, a Carl’s Jr. outpost, and Filipino fast food chain Max’s Restaurant this year.
Although not as prominent, pop-up restaurants still haven’t fallen by the wayside. They continue to provide a way for start-ups to highlight niche cuisine like the vegan Long Lost Foods (formerly the Mirepoix Trio) or specialty items like those offered by Honest Dumplings or Prairie Noodle Shop, whose last pop-up sold out in eight minutes.
We also saw the start of several new large-scale outdoor food events this summer, with the inaugural Porkapalooza attracting a stunning 25,000 attendees over three days, and Edmonton’s first Diner en Blanc succeeding in spite of a rain out. Taste of Edmonton celebrated its 30th anniversary, and will be bringing the Canadian Food Championships to the city in 2015.
Edmontonians were encouraged to flex their kitchen skills with the release of Duchess Bake Shop’s cookbook, Daniel Costa’s Italian cooking app Tavola, and the expansion of Kathryn Joel’s Get Cooking into its new MacEwan studio.
Mother’s Market, the city’s first three-day, year-round farmers’ market opened this summer, while SPUD, a grocery delivery service offering organic and local options, opened up a branch in Edmonton.

Looking forward to what 2015 brings!

You can check out previous year in reviews here.

Christmas in November: Cooking with Chefs Dale MacKay and Lynn Crawford

The title of this post is a bit of a misnomer, as hands-on cooking with the presenters only seemed to happen incidentally. The focus was on demonstrations, and though in some cases, this was the only way to address a large crowd, in other instances (like with Chef MacKay), they missed an opportunity to offer more tangible learning sessions.

Although I was gunning for Albertan chef Connie DeSousa to win the first season of Top Chef Canada, it wasn’t a surprise that Dale MacKay pulled through in the end. And though his television debut is perhaps still his claim to fame, more recently, his year-old Saskatoon restaurant Ayden placed on EnRoute Magazine’s Best New Restaurants list. I actually didn’t know that Dale had relocated from Vancouver back to his hometown, but its great to hear other “back to the Prairies” stories – Toronto and Vancouver doesn’t have it all!

Unlike some of the other presenters, Dale focused on preparing a single dish of spinach & ricotta ravioli with brown butter sage sauce. This meant he could more thoroughly share his guidelines on fresh pasta dough, forming ravioli, and assembling the final plate.

Dale preparing fresh pasta

If I walked away with anything at all from the session, it was how making fresh pasta isn’t all that difficult at all. He recommended making up batches to freeze in smaller single portion servings for quick emergency meals that would take twenty minutes to thaw (enough time to throw together a sauce) and three minutes to cook.

Some of Dale’s pro tips:

The gauge if you have the right thickness of pasta for tortellini, pass your hand underneath the dough – if you can see your fingernails, stop rolling.
To force the ricotta filling into the end of your piping tube, grasp the top and swing around the bag, rodeo style!
Make sure to force all of the air out of the half-moon pasta shapes, to ensure the filling stays in place during cooking.
Only use fresh herbs for the sauce – dried herbs will burn. As a bonus, the fried sage can be used as a garnish on the final product.
To filter out the brown butter sauce, use a coffee filter – its easier and cheaper than cheesecloth.
Toss your cooked pasta together with the sauce in a bowl instead of in the pan – it is gentler on the pasta!

Dale was no doubt one of the more low-key presenters, but his technical knowledge and skills were obvious. At times, I did find that he made assumptions about the audience’s level of understanding, but he was always open to questions and was one of the few presenters to build in a hands-on opportunity to assist (in this instance, with pasta folding). Given his detail-driven nature, it would have lent itself well to workshop-style delivery so attendees could feel the thickness of the pasta, and practice the shaping on an individual basis.

Gastropost Alberta Community Manager Brittney Le Blanc (centre) learns how to fold tortellini

After the demonstration, we had the chance to taste the final dish (Dale had brought a total of nine hundred frozen tortellini prepared in the Ayden kitchen along with him to Jasper). The pasta was simple but delicious.

Spinach & ricotta ravioli with brown butter sage sauce

Dale was gracious enough to pose for a photo at the end of the session. I wish him continued success with Ayden! It’s also worth noting that Chef MacKay will be back in Edmonton in March, as one of the guest chefs at Edmonton’s newest food festival, Northern Lands.

With Dale (and no, the backdrop isn’t photoshopped!)

From Chef MacKay’s focused session, we transitioned to the other end of the spectrum. Having been invited to Christmas in November with Gastropost, we were also given the chance to attend a VIP session with Chef Lynn Crawford. Billed as the “headliner” of the event, most in the crowd that afternoon seemed to be fans eager for a chance to see Lynn live in person. As a result, I’m not sure the majority of the group minded that it was entertainment, not learning, that dominated the hour.

Cocktail hour with Lynn Crawford

Lynn was an energetic host, and played Pharrell’s “Happy” to lighten the mood. She also invited several audience members to assist her with the demonstration, including the preparation of a modified version of her Pitchin’ In cocktail, a combination of apple and lime juices, rum, carrot puree served in a brown butter-rimmed glass. I wasn’t sure about the carrot, but it seemed to add more colour than flavour.

Pitchin’ In cocktails

The assembly of her fried chicken with lemon thyme honey (a popular dish at her Toronto restaurant, Ruby Watchco) was scattered, to say the least, and most of the actual cooking took place outside of the room and away from our prying eyes inside the Jasper Park Lodge kitchens. To their credit – we did each end up with a plate of the finished product, with a side of cornbread and slaw to boot.

I will say that Lynn did remarkably well in taking things in stride – when another class paraded into our room, music blaring, without missing a beat, she invited them all to stay for fried chicken. Given the group had just finished up their champagne tasting, she also seized the opportunity to show us a new skill she had gained that week – how to sabre a champagne bottle.

Off with the cork

It was all in good fun, but I will admit, it was a little too much of a whirlwind for me.

Mack and I had a bit of time to change before attending another session just before dinner – they definitely pack it in at Christmas in November!

Christmas in November: Tres Carnales and the Olsons, too

After breakfast, we started off our second day at Christmas in November with Edgar Gutierrez and Dani Braun, two of the three men behind Edmonton’s Tres Carnales and Rostizado. They shared their holiday traditions with the crowd, as a means of providing Mexican-inspired Christmas ideas.

Edgar Gutierrez and Dani Braun

Las Posadas is a nine-day celebration observed in Mexico. Preceding Christmas Day, Dani explained that Las Posadas recreates the experience of Mary and Joseph being turned away. After “actors” dressed as the couple are declined at two residences, they are welcomed into a third home. At that final destination, friends, family and neighbours would then gather and enjoy food and libations, which often would include ponche de frutas (traditional Mexican fruit punch) and tamales.

The ponche de frutas was relatively simple to make, with the only complicating factor being the need to source ingredients at a Latin American supermarket (such as Tienda Latina in Edmonton). The dark ruby colour of the punch was extracted from sorrel flowers (better known as hibiscus), which was described as a more versatile ingredient than I expected – Edgar often adds the hydrated petals into marinades, blends them into vinaigrettes, or adds them into quesadilla fillings. The punch was delicious, with a flavour deeper and richer than seemed possible. Mack especially enjoyed his rum-spiked version!

Ponche de frutas

Consumed more as a snack than a meal, tamales can be sweet (filled with fruit) or savoury (filled with anything from potatoes to chickpeas or meat). Because they do take time to assemble, Dani and Edgar recommended doing so with others to make enough for the freezer – for them, tamales are a family affair!

Some tips:

Take time to soak the corn husks to rehydrate them – don’t be tempted to light them on fire!
The corn husks can also be used in place of parchment paper for en papiotte dishes to steam fish or pork.
If sourcing dried corn husks are difficult, banana leaves are a good substitute.
To determine if the dough mixture is ready – drop a tablespoon of dough in water. If it floats, it’s ready!

If the process sounds daunting, not to worry – Rostizado serves them with salsa roja and queso fresco.

Assembling the tamales

For dessert, the flan de queso was introduced as a great make-ahead dessert, intended to be served cold from the fridge. A cream cheese flan, the velvet-smooth custard was topped with a beautiful caramel, sure to wow your guests.

Flan de queso

Ever the enthusiastic hosts, the hour or so with Dani and Edgar flew by. It was clear they were both passionate about their food, and were so proud to share some of their family traditions with us. It was a fun way to start off my Christmas in November experience!

There was no question I was most looking forward to seeing Chefs Anna & Michael Olson at Christmas in November. Back when the Food Network featured more cooking than competitions, I loved Anna Olson’s shows Sugar and Fresh with Anna Olson. She always made daunting dishes seem straightforward, even when they weren’t so on paper. I was hoping she was as lovely in person as she seems on TV – as it turns out, she was even sweeter (heh, heh).

I didn’t know much about her husband beforehand, but after watching Michael ham it up on stage, it’s obvious he’s the life of the party. That said, the two together would make great television, playing off one another, telling stories and exchanging bad jokes.

Anna & Michael Olson

The theme of their session was a winning menu – because, as Anna mused, “Isn’t Christmas about winning and showing up your sister-in-law?” In conjunction with Alberta Pork, they had developed four recipes ideal for entertaining.

The Olson’s mini pork schnitzel sliders could easily fit on the menu of any upscale casual establishment in Edmonton. Designed as an appetizer which holds (crispy, I might add!) in a warm oven, it would be a definite crowd pleaser for adults and kids alike.

Slices of pork tenderloin were pounded, then seasoned, breaded and fried (make sure to salt and pepper the fillets directly instead of using seasoned flour, to ensure each piece is seasoned well). The schnitzels were then topped with a creamy ranch dressing (which could double as a veggie dip) and served on dinner rolls.

Mini pork schnitzel sliders

The sliders were so good, Mack ended up eating two!

Amy and Tiffany enjoy their sliders

Next up, the three most practical tips to come from Anna’s classic tourtiere recipe were:

Make it in a springform pan, making it easier to disengage and serve;
Let your butter sit out for half an hour before making the pastry – it will combine better than ice cold butter; and
Following her pie dough recipe, which, instead of factoring it in negatives (e.g., “don’t put too much water”, “don’t over knead”), she has written it in positives (and for those looking for a gluten-free crust recipe, click here).

The tourtiere can be made ahead and reheated, which would certainly make life easier during the busy holiday season. The final product was stunning, and though I didn’t get a chance to taste it, given how approachable the recipe was, I will definitely try my hand at it this Christmas.

Classic tourtiere

Michael’s recipe for a brie and cranberry stuffed pork loin with maple onion cream was his alternative to a more standard roast. His method of stuffing the pork was also free from twine, and instead involved making a deep cut inside the loin and spooning the cheese and cranberry mixture in the crevice.

We sampled the finished roast and enjoyed the combination of the moist pork and its creamy centre. For smaller family gatherings this would definitely work well in place of a turkey.

Brie and cranberry stuffed pork loin

Lastly was Anna’s bacon cheddar shortbread, a recipe she developed specifically for Christmas in November (the gluten-free version substitutes a 1/2 cup of tapioca flour and 1 cup of quinoa flour for the all-purpose). I’m not the keenest baker, but given the ease in which the dough came together in the food processor, I will definitely be trying my hand at these – they would make a great hostess gift!

Anna recommended making and rolling dough in advance, saran wrapping them and labeling them with the name and temperature at which they should be baked. Then, when they’re needed (as a gift or cocktail hour treat), you could simply thaw the dough and bake them off – genius!

Bacon cheddar shortbread

We had a great time learning and laughing with the Olsons. The couple celebrated their tenth anniversary as Christmas in November presenters this year, and I could see why they’re welcomed back again and again – their warmth and knowledge makes them great ambassadors for Canadian food. I hope they will return next year!

Doing “the Olson” with Anna and Michael

If the pork appetizers weren’t enough, the festive luncheon certainly did us over. Banquet meals for several hundred guests are not often executed well, but the kitchen did a fantastic job with lunch. I could have easily had a second bowl of the Twin Meadows red kuri squash soup (I loved the roasted pumpkin seeds incorporated for texture).

Red kuri squash soup

The salt-brined Alberta free range turkey was equally delicious, served with buttermilk mashed potatoes and a dried fruit stuffing.

Salt-brined Alberta free range turkey

The pumpkin cheesecake was perhaps a little too deconstructed for most at our table, but was beautifully plated.

Pumpkin cheesecake

As full as we were, an afternoon nap wasn’t an option – we had several more sessions to attend before finishing up the learning portion of the day.

Christmas in November: The Welcome

I’ve been eyeing Christmas in November for the last few years, but because of the steep cost, I knew we’d have to save for it like any other vacation. And given just returned from our honeymoon in October, this year was a write-off. Enter Gastropost, who, through Postmedia (I am a part of the Gastropost Advisory Board), granted Mack and I the opportunity to attend as their guests, in exchange for documenting the weekend. We jumped at the opportunity, and away we went to the final package November 14-16, 2014. Although Mack and I have been to the mountains together before, this was our first trip to Jasper. We were looking forward to the fresh air, wildlife, and of course, Christmas in November itself!

Jasper

The moment we rolled into the Jasper Park Lodge, we felt immediately welcomed. All of the staff were eager to help and made sure we were well taken care of. We were eventually directed into our room – although I had expected a facility similar to the chateau-like Fairmont Banff Springs, I quickly realized this Fairmont property was made up of a sprawling complex of cozy cabins. Luckily, our cabin was located a stone’s throw away from the main lodge.

Our cabin

We joined Brittney Le Blanc, Alberta Gastropost manager, and the rest of the “VIPs” in a pre-reception, and had a chance to meet some of the other attendees and presenters. It was nice to see some Edmonton representation (curiously, in Jasper, both Edmonton and Calgary talent were referred to as “local” presenters, I suppose to differentiate from the chefs visiting from other parts of Canada). It seems the majority of attendees were from Edmonton, though a smaller percentage make the trek from Calgary and the rest of the province.

With Jacqueline Jacek

Upstairs at the welcome reception, the line-up of presenters were then introduced. It was clear that this was the kind of conference where rubbing elbows with these celebrity chefs was not only permitted, but encouraged.

Anna and Michael Olson had fun with the camera

Surveying the attendee demographic, we were surprised with the range. We had been told to expect a large number of mature attendees, and mostly women. And although that was true for the majority, Brittney confirmed that this was the most diverse group she’d seen yet, in terms of age and gender.

Mack (in front of an edible gingerbread house) wasn’t as outnumbered as he thought

After the brief program, we had access to unlimited food and drink. This included a few signature cocktails, such as the strawberry shortcake martini and a peppermint eggnog.

The Fairmont kitchen had prepared an amazing array of tastes, served at stations around the ballroom.

Reception

We had fun sampling more than a dozen dishes, with Brittney providing us with helpful recommendations (it was her third buffet, as she had been there for the previous two packages). She pointed us to the poutine bar(!), which featured butter chicken sauce and braised short ribs. The flavour and heat level in the butter chicken gravy was particularly tasty, but it could have been warmer.

Poutine

That was perhaps our one criticism of the buffet – most of the dishes just weren’t served at the ideal temperature, or, in some cases, had languished under heat lamps. There were a few exceptions to this, which elicited several return trips. The raclette – melty Oka cheese – was simple but decadent.

Raclette

My favorite dish of the night was the mushroom risotto, made fresh throughout the evening, and served in a carved out parmesan wheel.

Why yes, I’ll have seconds

Desserts were also a part of the evening, even though we were already more than full. The mincemeat pies were delicious, while Mack enjoyed his pumpkin and blueberry tart.

Pumpkin and blueberry tarts

We weren’t ones to close out the reception, as we knew we’d have an early start the next morning. We were looking forward to what the presenters had to offer!

Another Chinatown Transformation: Lee House

It has been a few years since my last visit to Lee House in Old Strathcona, but for a recent Korean food fix, I was excited to visit their second location in Chinatown. They took over a storefront on 97 Street that has been vacant for many years, a building that I remember from my childhood (it had the distinction of being the only grocery store in the area that offered underground parking). Earlier this year, 97 Hot Pot also similarly transformed a derelict, hollow shell into a bright spot in the neighbourhood, and I’m hoping Lee House is continuing the trend.

The Lee House owners did a great job with the interior, with the wood finishes anchoring the room with a warmth and familiarity not unlike a comfortable kitchen. Tables are inset with a natural gas burner, which spoke to the communality of much of the menu.

Interior

Having just been in Korea for our honeymoon, it was great to see some familiar items on the menu, spanning from barbecue to broth-based bowls and a plethora of small plates. Still, Maria and I let Roxanne (who had lived in Korea for a time) lead us through our choices. We ended up with the sweet ginger dubboki ($9.95), similar to one of my favourite dishes in Seoul, and the pork bone soup ($33.95), which seemed ideal on that chilly winter evening.

The dubboki, made up of rice cakes, fish cakes, cabbage and green onions in a ginger-soy sauce, was pleasantly sweet, though the rice cakes themselves were much firmer than their Seoul cousins.

Dubboki

The pork bone soup felt like the main event when it arrived, complete with accompaniments. Over the course of a few minutes, simmering in front of us, the broth took on a piercing red tone, cooking down the vegetables layered in amongst the meat. But the chilli-based soup was beautifully balanced, with just enough heat to warm us through.

Pork bone soup

It was the kind of meal you linger over, taking your time over the dredges of soup left in the pot. And unlike some other places in Chinatown, we never felt rushed; the friendly servers were more than happy to refill our tea, and gave us the time and space to catch up. It was a satisfying supper, and shared between the three of us, amounted to just over $20 per person with tip. Our only feedback for the restaurant was to consider offering dessert, as we would have been more than happy to indulge in something sweet.

On a random Tuesday night, we were happy to see that many other people had already discovered Lee House (though it should be noted their south side location is currently under renovations). And given there are many more menu items I was tempted by, I’m sure to be back soon.

Lee House
10708 97 Street
(780) 438-0790
Monday-Saturday 11am-10pm

Recap: All is Bright on 124 Street

Mack and I took in the second annual All is Bright Festival on 124 Street last Saturday. With a gentle, glistening snowfall heralding winter, the event was christened with a beautifully ethereal quality.

High Street

Sure, it was a little chilly, but organizers were prepared, with warming fires clustered around the High Street shops. There were even a handful of outdoor vendors, sheltered by custom-built WinterCity huts (these could be the start of a more permanent winter market!).

Huts

There was also a covered tent that doubled as a stage, though some performers braved the elements on the chance of gathering an even larger crowd.

Ta-da!

Food trucks were on hand also, though their numbers were fewer than last year. Street Eats is fully winterized, so it’s possible you may see them again this season! We were a little disappointed that with all of the foot traffic, event organizers elected not to close any adjacent streets. With the 102 Avenue bridge construction, we thought it would have been natural to close the avenue to vehicles for a more family-friendly set-up as was the case last year.

Street Eats

Of course, one of the best things about this festival is its close proximity to great independent shops, so we definitely took advantage of the opportunity to not only warm our toes but also a head start on Christmas shopping.

Carbon

The festival footprint extended north of 107 Avenue, with horse-drawn sleighs and ETS shuttles connecting the two ends of 124 Street. We opted to walk to Drift’s new storefront to have lunch, and were rewarded with a steaming plate of poutine and wonderfully spiced bowl of mulligatawny soup.

Drift’s new space

Poutine

Across the street, Duchess was handing out hot chocolate and freshly-fried beignets. It was also an opportunity to see their annual gingerbread cathedral still under construction (the intricate “stained glass” windows are a marvel).

Giselle all bundled up!

Beignets (seconds, please)

Gingerbread cathedral in progress

We met up with Hannah and Stephanie in the new neighbourhood Credo, which was bustling with patrons needing a break from the cold.

Geoff behind the bar

By the time we were done catching up, we realized we had missed the official light-up and fireworks. But it didn’t really matter – one of the best things about All is Bright is an excuse to acquaint (or reacquaint) yourself with all of the wonderful shops and galleries in the area.

Lights!

We did hustle back to the main site just in time to marvel at the lights and closing activities. Although crowds had dwindled down, it was still a wonderful scene of Edmontonians making the most of winter.

With Steph and Hannah

Mack and I thought better of slogging away in the kitchen that night, and left the cooking up to The Bothy. We snagged the last free table, and though we had to be patient with the kitchen, it was well worth the wait. Both our dishes were well prepared.

Roasted lamb sausage pasta

Kudos to the All is Bright organizers for putting together a fabulous event – I’m looking forward to what’s in store for next year!

To Be Refined: Ampersand 27

Ampersand 27 has only been up and running for two weeks, but you wouldn’t know it. A few friends and I met for dinner there on Saturday night, and the dining room was nearly full. Not a surprise, even with the unannounced soft opening. Since his unexpected departure from the Lazia Group, Chef Nathin Bye (the youngest-ever chef to win the Gold Medal Plates competition in Edmonton) has been working on his next venture, and the community has been anticipating good things. Even the restaurant’s name, which references the now-forgotten 27th letter of the alphabet, conjures up the idea of unfinished business, of an underdog, and as the website states, “& is memorable. It’s an evening so unforgettable, you’ll want to come back again & again & again.”

Flora at Ampersand 27

Ampersand 27 replaces the beleaguered Murrieta’s in Old Strathcona, which wasn’t able to recapture the public’s attention even after personnel changes and a menu overhaul. Part of the challenge is the size of the space itself and its awkward division into multiple rooms, especially given the trend towards smaller, more intimate restaurants. But overall, I loved the updates in the main room, which makes better use of the high ceiling. Its new sparkling light fixture, placed above two gorgeous communal wood tables, conjures up images of charming backyard al fresco dinners.

Interior

The menu, however, was disappointing. While Chef Bye probably didn’t want to alienate Murrieta’s patronage, accustomed to seafood options and a wide range, without more of a focus, Ampersand 27 risks fading into the background, indistinguishable from upscale casual chains. With four distinct sections – shareables, cheese and charcuterie, large plates and flatbreads, the menu is too broad, and fails to cement an identity. And although I appreciate the restaurant’s push towards sourcing some ingredients from area suppliers, why the extensive seafood selection couldn’t have been pared down to reflect more local options is puzzling.

We chose to share several plates, and did find gems among them. The forest floor flatbread ($15) was outstanding, with a perfectly executed dense, chewy crust, topped with earthy foraged mushrooms and a slightly tangy house-made ricotta.

Forest floor flatbread

The Southeast inspired flat iron ($16) was also wonderfully prepared, with maximum flavour coaxed from the meat, served over kimchee fried rice and an assortment of pickled accompaniments.

Southeast inspired flat iron

The pig ear pad thai ($16) elicited mixed reviews – I enjoyed the ears, rendered tender and almost indistinguishable from the rice noodles, while Annie would have preferred the distinctive crunch of cartilage. The heat level was also pleasantly punchy, unlike other versions made more palatable for the masses.

Pig ear pad thai

The pressured octopus ($14) was forgettable – both of my dinner mates thought the octopus was lost in the heavy-handed tomato sauce, and would have fared better in a lighter dressing.

Pressured octopus

The confit parsnips ($11) were surprisingly firm, and I’m convinced roasting the root vegetables would have brought out more flavour. The red pepper jam helped somewhat, but it really shouldn’t have been necessary for sweetness.

Confit parsnips

The dessert menu seemed much more post-modern than its savoury predecessor, which, although inspired by international flavours, was fairly straightforward and approachable. We had a hard time discerning what to expect of each of the dessert plates, and needed help from our server to decode the menu. Ultimately we chose rocky road ($9), when we were told there would be six “rocks” to share, easy to divide up between the three of us.

Rocky road

To be sure, the dish was unique, comprised of six coated rocks, each containing a different filling. Our favourite was the fruity mango, and we agreed the bed of graham cracker “moss and sand” was necessary for the added texture and dimension.

Service throughout the evening was professional, if not particularly warm. As with most new restaurants though, those finishes will likely take some time to develop.

Given Ampersand 27 is barely two weeks old, it is still too early to judge the restaurant’s longevity based on an initial visit. I just hope in the weeks to come, Chef Bye is able to further refine the menu and shape it into the memorable establishment he hoped to create.

Ampersand 27
10612 82 Avenue
(780) 757-2727
Lunch 11am-4pm & dinner 4pm-11pm daily, brunch 10am-2pm on weekends

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this: