Woodwork: Pig Roast Pop-Up!

To celebrate the start of construction at their upcoming storefront in the McLeod Building, the folks behind Woodwork decided to throw a pop-up party in another historic location! Mack and I headed to the Rossdale Brewery last night for the festivities.

Rossdale Brewery

The event started at 8pm, and we were glad we decided to arrive early – it filled up fast! The $10 ticket entitled the bearer to a plate of Nomad’s specialties. The kitchen staff were working hard at dishing out the plates, though the distribution was a bit haphazard, given it was difficult for the wait staff to keep track of who had already been served.

Busy place!

Robyn and Phil

Pork is no doubt Nomad’s strength, and we thoroughly enjoyed the pulled pork and accompanying roasted apples. The smoked salmon over cucumber was a dainty two-bite appetizer, and the pickled vegetables were a nice touch.

Tastes of Nomad

The Volstead Act were offering four mixed drink options. We chose to share a Blinker, featuring Bulleit Bourbon, grapefruit juice, and house-made preserves. The bourbon was prominent, but I appreciated the balance from the juice and berries.

Blinker

It was great to catch up with some familiar faces, who are equally looking forward to what will be Downtown Edmonton’s newest restaurant. If you can’t wait, make sure you consider a membership to their Sunday Dinner club, which will grant you access to four private seasonally-inspired dinners, or peruse the Top Shelf program, where you can have your very own bottle to return to at the bar!

It sounds like the blank slate of the McLeod space will be a blessing to Woodwork’s owners, as they can design it to specification, but just in case, here’s hoping for expedient construction!

The Secret’s Out: Evoolution Olive Oil and Vinegar Tasting

One of Edmonton’s best kept food secrets has to be Evoolution’s monthly tasting events. Though I had seen them advertised at the specialty oil and vinegar store itself, I hadn’t read much about the tastings online. Perhaps there is a good reason for that – given only a dozen people can be accommodated at each of the two sessions offered per month, if the word gets out, I’m sure they would fill up even faster!

While picking up some product at the store in March, I inquired about the date of the next public tasting (private tastings can be organized for a fee). I was told the information would be up online (generally posted at the start of the month), and registrations would be completed directly on the website. I was able to reserve spaces for myself, my sister and my Mum, and last night, we met up at Evoolution for the tasting.

The high table at the rear of the store had been cleared of product, with bar stools arranged around it. A smaller table off to the side contained additional seats. Given all we were expecting was some bread to accompany the oil and vinegars, we were curious as to the need for place settings.

Felicia and Mum ready to taste!

It turned out that one of Evoolution’s goals this year was to revamp their tasting program. While their previous tastings involved a stand-up session, where patrons were escorted around the store and introduced to the range of products offered, store owners Curtis Savage, Mark McRae and Sean Murphy wanted to make the event more relaxed, and answer the question they are asked most often, “How do you cook with the oils and vinegars?”

To accomplish this, they shifted the event to a sit-down affair, and asked members of their staff (two of whom are trained chefs) to prepare dishes that would highlight different oils and vinegars. As Evoolution isn’t equipped with a full kitchen, most of the dishes were cold appetizer-style bites and plates to be shared.

Caprese crostini with a fig balsamic reduction

Pineapple dipped in mango white vinegar, wrapped in prosciutto

We were shocked at the sheer amount of food. Because the tasting was free, we thought the portion sizes were overly generous! Unbeknownst to us, Evoolution tastings meant platters bursting with meats, cheeses and breads, plus dips like a hummus made with a chipotle olive oil. To pair with the meats and cheeses, we were given a variety of flavoured oils and infused vinegars to splash over the deli items. This was probably my favourite part of the tasting, as it allowed us to play around with different combinations as it suited our individual palates. My Mum really took to the juniper berry vin, while Felicia and I couldn’t get enough of the roasted garlic and mushroom and sage oils. I never really thought about drizzling oil over charcuterie boards (we usually just think about sweet or savoury accompaniments), so it definitely got me thinking!

Meat and cheese platter

Interspersed with the food was a brief introduction to olive oil (did you know here are 700 varieties of olives?). We were advised that olive oil should be consumed within 12-18 months of the crush date, and learned that colour has little bearing on the quality of the oil. We only tasted two single variety oils in pure form. They were served to us in a blue tinted “tulip cup”, used at professional tasting competitions so the colour of the oil would not bias judges for or against the product. Many around the table were surprised at the aggressive peppery notes in the oil.

Tasting a California Arbequina

Vinegars were first introduced to us as an alternative to soda – two tablespoons of a flavoured vinegar had been added per one cup of club soda. The bubbly and tart drink has a significantly lower calorie count than a conventional soda, and would be a fun alternative to be served at a dinner party! We especially liked the cranberry pear flavour.

We learned that white vinegars are simmered at a much lower temperature and aged in new barrels, while dark vinegars are cooked at higher temperatures to promote caramelization, and aged in old, charred barrels. We tasted the 18 year balsamic vinegar in pure form, which, as expected, is sweet enough to drink on its own!

For dessert, we were treated to a blood orange chocolate mousse, made with blood orange olive oil, and a platter of fruit to be dipped in a variety of different balsamic vinegars. Similar to the meats and cheeses, it was fun to experiment with flavours!

Blood orange chocolate mousse

After the tasting concluded, we were all invited to browse the shop, with all purchases discounted 10%. Needless to say, Felicia and my Mum took advantage of the offer, loading up on three different kinds of vinegars and an olive oil. The tasting inspired my Mum straightaway, as she baked up a loaf of focaccia bread today, incorporating the mushroom and sage oil in the loaf.

Browsing the shop

Thanks to Evoolution for a wonderful night of learning and tastes! To sign up for their next public tasting, make sure to check back on their website.

Evoolution
10130 104 Street
(587) 521-3445

The New Cheese on the Block: The Cavern

Since we moved into our condo on 104 Street nearly three years ago, we’ve seen some wonderful food-related additions to the block. Dauphine (formerly Queen of Tarts) in 2011 and Pangea (now much better stocked), Evoolution and Kelly’s Pub in 2012. Cask and Barrel, Roast and Mercer Tavern round out the Promenade.

On Tuesday, a cheese shop will join this growing list of establishments. The Cavern, located in the Phillips Lofts, will open its doors to the public on April 9. Mack and I were lucky enough to attend a private opening last Friday for a sneak peek.

The space formerly housed a swim shop, but walking in, not a single trace of its former occupant remained. Instead, we found an elegant space that elevates what can be expected of a subterranean storefront – a neutral but modern colour palette, gorgeous masonry that mimics the original brickwork and sparkling granite countertops.

The Cavern

The Cavern is first and foremost a cheese shop. Proprietor Tricia Bell has over 20 years of hospitality experience, but more recently, studied under the 2011 Cheesemonger of the Year, Steve Jones of The Cheese Bar in Portland, Oregon. It’s obvious that Tricia adores cheese; her enthusiasm was infectious as she described her cheeses having different “personalities” and “behaving differently”.

Cheese case

Tricia stocks a range of cheeses, but focuses on the middle range of cheeses that most people are familiar with. Regarding locally-made products, she currently stocks several varieties from Sylvan Star and The Cheesiry, and is working on bringing in Smokey Valley Goat Cheese as well. It is notable that The Cavern carefully packs cheese in a layer of Formaticum, a patented paper technology made of organic materials that helps to better preserve cheese.

Beyond the cheese counter, however, The Cavern will also offer food service. Without a full kitchen, the menu is limited, but their Cavern-inspired cheese, vegetarian and meat grilled sandwiches (which will feature Sylvan Star cheese) sound delicious. For dinner (after 5pm), they will serve cheese and charcuterie boards alongside wine and beer.

Cheese board

Tricia chose beans from Portland-based Coava Coffee Roasters for her coffee and espresso-based drinks, and will use Jacek chocolate in her mochas. She is also currently experimenting with desserts made with chocolate and cheese – a two ingredients not normally combined.

Coffee and chocolate

We’re already looking forward to visiting The Cavern this week for some nibbles and of course, to stock up on some cheese! Thanks again to Shauna for the invitation, and to Tricia for having us!

The Cavern
2, 10169 104 Street
(780) 455-1336
Monday-Thursday 7am-8pm, Friday and Saturday 7am-11pm, Sunday 10am-5pm

Down Home Comfort: Sloppy Hoggs Roed Hus

Don’t you love killing two birds with one stone? Tonight’s version involved dropping off a cake tier for friends who got married on the weekend at a location that turned out to be just steps away from Sloppy Hogs Roed Hus. So we thought it was our duty to capitalize on its proximity, and finally try out one of the most talked about restaurants as of late.

Sloppy Hoggs Roed Hus

It’s easy to miss Sloppy Hogs, given its relatively non-descript storefront in a strip mall not far from NAIT. But given we piled into two of the last remaining seats at the bar during the dinner rush, its popularity has nothing to do with its location. The interior reminded me of its sibling restaurant, Absolutely Edibles, with its stone work and dark colour palate. The décor as a whole was much more refined than I was expecting for a smokehouse, and featured just a few telltale artifacts, including two small cowbells and a saddle at the bar. We were also seated close enough to the kitchen to see that instead of a typical dinner bell to alert servers that a dish was ready to go, the kitchen rang an old-fashioned wrought iron triangle hung from the ceiling.

The service was the highlight of Sloppy Hoggs. From the moment we stepped through the door, we were immediately greeted and taken care of. Our server was warm and friendly, and our bar seat gave us a great vantage point to watch the staff interact – they all seemed like they were having a great time, which further perpetuated the carefree, joyous atmosphere that surrounded us. We were also in and out of the restaurant in less than an hour – talk about efficiency!

Whoever designed the menu had a great time doing so – the dish names, including “Piglet Pillows” (brisket-filled pasta), “Hogg Nadds” (pulled pork wrappers) and “My Ridiculous Fat Ass” (a sandwich), were humorous and over-the-top. The menu complemented the cheeky t-shirts worn by the servers, including one that read, “Vegetarian = Bad Hunter”. We weren’t hungry enough to attempt an appetizer on top of an entrée, but many were tempting! I ended up with a half-pound beef brisket sandwich ($9.50) and a side of tempura onion rings ($4). Mack ordered The Cure ($17), Sloppy Hoggs’ take on breakfast for dinner.

My only quibble with the brisket sandwich is that it wasn’t quite hot enough for me – it was lukewarm, but had likely been sitting out while the onion rings were being prepared, as the rings were screaming hot. The brisket itself had been smoked for 14 hours, and had a good ratio of tender meat to fat. The kitchen was also thankfully light-handed with the house BBQ sauce – the beef was allowed to speak for itself. I probably shouldn’t have enjoyed the onion rings as much as I did, but they were fabulously light and crispy, and the onions didn’t slip out of their shells!

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Beef brisket sandwich

Tempura onion rings

Mack’s plate was one beautiful dish: pulled pork, barbecue sauce, bacon and a sunny side up egg over top house-made waffles. He really liked the flavours, and the richness of the pork and runny yolk. The waffle also stayed crispy throughout!

The Cure

We were able to experience first hand why Sloppy Hoggs isn’t a secret gem anymore – between their service and food, it’s easy to see why people would come back and bring their friends. Mack certainly got his meat fix tonight, but the next time that craving hits, we may be forced to stick with felling just one bird.

Sloppy Hoggs Roed Hus
10406-118 Avenue
(780) 477-2408
Tuesday – Saturday, 11am – 8pm, Sunday, 11am – 5pm

Date Night: Tzin and Theatresports

Mack and I are fortunate to live on a street where there are so many great restaurants, but the truth is, when we’re at home, we typically end up dining in. As a result, we generally don’t eat out at the establishments closest to us, though we walk past them almost every day. So during Downtown Dining Week, we made a conscious decision to make a reservation at Tzin, the charming little wine bar just down the street from our condo, our first stop after work last Friday.

Tzin was packed, as per usual – reservations are a must at this 18-seat restaurant. It is such a warmly designed room, from the autumnal colours to the rich tapestries and throw pillows. Though seating is quite intimate (we were inches away from the next tables), space is cleverly utilized – from the closet slotted in the alcove between the kitchen and the front door, to the purse hooks located on the table posts.

We loved that the $50 3-course prix fixe menu featured several dishes off of Tzin’s regular menu, which provides a better snapshot of what the restaurant can do on a regular basis (as opposed to a special menu designed just for the occasion). It also offered us some choice, as we were able to select from two different appetizers, entrees and desserts. No question both Mack and I were felled by the promise of braised Irvings Farm bacon to start, but deviated for the rest of the meal.

The braised bacon raised the bar high right from the start. The thick-cut pork belly was braised to perfection; the fat just melted away, complemented by a balsamic apple compote and calvados gastrique. We both remarked that we would come back for this dish alone.

Braised bacon

Mack enjoyed his chicken breast supreme well enough. My Four Whistle Farm rack of lamb was cooked to medium rare, but I would have preferred more aggressive spices. Likely, this was done on purpose, to balance with the underlay of harissa couscous, but it ended up meaning the starch provided the dominant flavour.

Chicken supreme

Rack of lamb

Dessert left us wanting more. The flourless chocolate torte, encased in a velvety chocolate ganache was bliss on a plate. Mack, who usually skips dessert, devoured his warm gingerbread cake, drizzled with Kracken rum caramel. The accompanying brown butter ice cream was so good we thought about asking Chef Corey McGuire to start hawking this flavour on the street in warmer climes.

Warm gingerbread cake and flourless chocolate torte

Proprietor Kelsey Danyluk is the consummate host, and always takes care of her diners. Her wine recommendations are always spot on, too! The kitchen was also extremely efficient – we were never left waiting long for the next dish.

I look forward to our next visit to Tzin – we’ll have to make sure to take advantage of its patio when the time comes!

After dinner, Mack and I walked over to the Citadel Theatre to take in Theatresports. Since Rapid Fire Theatre relocated downtown last fall, we’ve been meaning to check out their new home at Zeidler Hall.

The 7:30pm show that night was probably a smaller crowd than usual, but it did give the audience members a better chance that one of their suggestions would be taken up by the improvisers.

Matt Alden welcomes the audience

We watched several teams duke out one another in a series of improv challenges. As each team had to incorporate suggestions from the audience, it guaranteed that no show is the same. We were amazed by how quick-witted the actors were, and how the vignettes ended up in unpredictable, but hilarious places (such as a spontaneous song about Moose Jaw, Saskatchewan).

For $12, we thought that the ticket price was well worth the entertainment. You can look for Theatresports every Friday at 7:30pm and 10pm, while Chimprov, Rapid Fire’s long-form improv show, runs every Saturday at 10pm.

Tzin
10115 104 Street
(780) 428-8946

Rapid Fire Theatre
Zeidler Hall @ the Citadel Theatre, 9828 101A Ave

The Year-Round City Market: In Need of a Better Venue

Most Saturdays in late fall and winter, you will find Mack and me at City Hall, visiting our favourite vendors at our neighbourhood farmers’ market. It has become a weekend tradition for us, and is one of the ways we support the local food scene and encourage a vibrant downtown.

City Market at City Hall

This is the second full year the City Market has operated inside City Hall, making the immediate transition from the treetop canopy of 104 Street after Thanksgiving to the glass canopy of City Hall. Unlike last year, the market has been able to operate in the City Room on a continuous basis, as opposed to the occasional shift to the parking level, affording the consistency of location and a better shopping experience.

That said, although there is no doubt the outdoor incarnation of the farmers’ market is a great success, attracting upwards of 17,000 people every week, its indoor home has not seen the same kind of foot traffic.

There are pros to its current year-round location. Access to inexpensive, heated parking for customers is a bonus in the face of our unpredictable winters, and the central location is within walking distance from the market’s outdoor home. Perhaps its most striking blessing, however, is the glass pyramid – the amount of natural light is unparalleled.

So why hasn’t attendance been better? Especially when the number of year-round markets is a fraction of the total number of farmers’ markets run in the summer? I think there are a few reasons for this.

Visibility

The most obvious (and possibly the most difficult to address) is the market’s visibility at street level (including on 104 Avenue). I mentioned this at the start of the indoor market in 2011, and in that time, nothing has changed.

Is there a market in there?

One would never know when passing the great glass pyramid on a Saturday morning that a farmers’ market awaits inside. The sandwich boards, though better than nothing, are only effective at directing already existing foot traffic to City Hall.

Go that way

Again, I am not certain of what the regulations are with regards to displaying outdoor banners on City Hall (especially if it could be seen as politically “favouring”one market over another), but given the City’s blessing in the building’s use for this purpose, one would imagine they would want the market (and local food initiatives as a whole) to succeed.

Example of great signage

Concession and Food Samples

Isn’t it a fact that when people smell food, they are more inclined to buy food? At least, that’s how I feel, inundated with smells from the various concessions and outdoor food vendors at the Old Strathcona Farmers’ Market. From green onion cakes to breakfast bagels and kettle corn, OSFM not only tantalizes with its sights and sounds, but smells as well.

Market sammy from Toast at the OSFM

I recognize that Kids in the Hall, a wonderful social enterprise located in City Hall, is open for a portion of market days. But sequestered in the west wing of the building, and separated by several hallways, it doesn’t feel integrated with anything that takes place in the City Room.

City Hall also does not permit hot food sampling. It makes sense; grease stains should be avoided if at all possible in the home of our municipal government. But what is a farmers’ market without the enticing aromas to help draw in patrons to a vendor’s booth?

The outdoor incarnation of the City Market features several food trucks and stands, which can be a draw themselves for those who don’t attend the market to shop. I’m sure there are quite a number of people who come to buy a drink or a snack, and enjoy it while watching the market go by. The fact is: food vendors provide a good reason for people to linger, instead of just getting in and out with their groceries. The lack of widespread seating and people watching vantage points definitely makes the indoor City Market less welcoming as a general attraction.

People-watching galore!

I doubt the City Room could be outfitted with food kiosks similar to Old Strathcona, or even better, the Calgary Farmers’ Market, so on this note, a different venue would have to be sought out to accommodate cafeteria-style service and room for seating.

Atmosphere

One of the reasons farmers’ markets can be considered an attraction is the atmosphere. The buzz and bustle created by large crowds is magnetic.

Busy day at OSFM

But without critical mass on many of the indoor City Market days this winter, the lofty ceiling only seemed to emphasize how empty and quiet it was.

On a particularly quiet day

That said, on the days when musical buskers were present, the room is absolutely transformed. The silences were filled with lovely melodies that flowed through the hall, and though it still couldn’t replicate the intangible energy of the street, it is a big improvement.

Mighty Peace were a wonderful addition to the City Market

The market needs to be more consistent and deliberate with that kind of programming, especially since the OSFM usually hosts at least several different buskers at one time. Of course, the amount of foot traffic at a market would be among top considerations for artists – so perhaps to attract the kinds of musical acts that engage large crowds, they will need to work on increasing attendance.

Selection

For all of its entertainment value, the core of a farmers’ market is the opportunity for consumers to connect directly with producers. To make it a worthwhile trip for those looking to support local farmers, the selection of fresh food is paramount.

To its credit, the City Market did attract a more diverse number of vendors these past two years, including Fruits of Sherbrooke, Allium Foodworks and Erdmann’s. But in terms of core products – vegetables and meat – there is still much to be desired.

Inside City Hall

Kuhlmann’s, Doef’s (and now Erdmann’s) are the only consistent vegetable vendors present, and if they happen to sell out of a particular item, you are out of luck. It is a bit better on the protein side, with a number of vendors offering meats (Serben Free Range sells pork and turkey, while both Nature’s Green Acres and Sunshine Organic have beef, for example). Still, Mack and I find ourselves visiting the Old Strathcona Farmers’ Market once in a while, to stock up on products unavailable at the City Market.

I recognize that for vendors, it may not be lucrative to participate in markets that don’t have a large customer base. Case in point, both Irvings and Gold Forest Grains pulled out of the indoor market this year because of declining sales. On the flip side (the chicken-egg argument), it is challenging for a market to attract shoppers without a solid variety of products.

So why do I care? Why should you care? It’s a functioning market, why shouldn’t it continue on as is? While I don’t necessarily think we need to replicate the Old Strathcona Farmers’ Market for those of us north of the river, I also don’t think that City Hall is the long-term solution. After rejecting the Mercer Warehouse as a potential year-round location, the Board was tasked with continuing the search. They have since signed a three year agreement to operate out of City Hall until the winter of 2015, and I worry that this has made them a bit complacent, with the lure of an inexpensive space trumping the desire to fulfill a vision of what could be. A mix of stalls for vending and concessions. Open spaces for buskers. Multiple seating areas. A children’s play space. The option to open for more than one day.

I want the year-round City Market to better reflect its outdoor self, and for that to happen, I think they need to seriously consider alternative spaces.

The Second Annual Culinary Cook-Off, Slider Edition!

On a snowy Saturday, Felicia and I headed to Mount Royal Arts Core School in Highlands to attend the second annual Culinary Cook-Off. A brainchild of Karlynn Johnson (aka The Kitchen Magpie), the Cook-Off is a great way to engage the wider community, raise awareness of Mount Royal’s arts programming, and of course, raise funds for the school! In its inaugural year, the cook-off featured mac and cheese (which we sadly missed); this year, the competition centred around sliders. Given the blustery conditions, comfort food was the perfect way to warm up!

We arrived about an hour into the event, and the school was buzzing with activity. We were given a handy map as soon as we walked in, charting out where we could find the ticket cashier, silent auction items and the slider contenders. My only minor suggestion would be that a listing of slider names next to each competitor would have been appreciated – it was hard to keep them straight by the end!

One busy gym!

Each slider was priced at only $2, so for $16, Felicia and I were able to try all eight options. It was incredibly affordable, and I can imagine organizers could increase the price in years to come with minimum consequence.

We loved that all competitors were easily identifiable with banners above their station, and a few of the tables featured signage indicating the name and ingredients featured in their creation. I’m sure the chefs without such signage tired of having to repeat this very basic information, so hopefully all competitors will be encouraged to have these details readily on display.

Culinary Cook-Off

Sliders were comprised of pulled pork, beef and seafood, and it was great to see the creativity inherent in all of them. We were also impressed to find out that most restaurants baked their own buns for the competition!

Felicia chows down

Standouts for us included The Marc’s ground sirloin and bacon slider, topped with bacon jam and sauerkraut (we loved the sweetness) and Harvest Catering’s Creole shrimp and salmon slider (the cornbread bun definitely set it apart).

“The Big Marc” from The Marc

Creole shrimp and salmon slider from Harvest Catering

Our favourite, however, had to be the dim sum slider offered by Murrieta’s. Inspired by siu mai, the pork and shrimp patty was topped with daikon, a fried wonton chip, and served on a honey bun.

The dim sum slider from Murrieta’s

We stayed for the announcement of winners in the three categories:

Judges Choice: Murrieta’s
People’s Choice: The Marc
Kids Choice: The Manor, with their top sirloin slider, featuring a slice of fried potato

We really enjoyed ourselves – bravo to the organizers, participating restaurants and volunteers for a wonderful event. Here’s looking forward to next year!

Check out my full photoset here.

Discover Your Roots: Eat Alberta 2013

I can’t believe we’re already on our third Eat Alberta! The hands-on food conference, an opportunity for consumers to learn about how to grow, forage and prepare food from some of Alberta’s most knowledgeable food personalities, will be taking place again this April.

What: Eat Alberta 2013
When: Saturday, April 20, 2013
Time: 8:30am-5:30pm
Where: Northern Alberta Institute of Technology, 11762 106 Street

We are thrilled to be returning to the kitchens of NAIT, which turned out to be a brilliant venue for the event last year.

Owen Petersen and his Sourdough 101 class

Our keynote speaker this year is Jeff Senger of Sangudo Custom Meat Packers. Jeff will be sharing his story of transition from an urban to a rural lifestyle, one that pulled him from his desk-bound accounting job to a labour-intensive career as a butcher.

We are happy that some of our former instructors are back to share their wisdom with a new group of students this year, including:

Sourdough 101, led by Owen Petersen of Prairie Mill
Knife Skills, led by Kevin Kent of Knifewear
Cheese Making, led by Chef Allan Roote of NAIT
Artisan Sausage Making, led by Allan Suddaby of Elm Cafe
Vinaigrettes: More Than Just Salad Dressings, led by Chef Elaine Wilson of Allium Foodworks

Kevin Kent of Knifewear

But of course, we are also welcoming many new presenters, who will be teaching some exciting sessions, including:

Bacon Making, led by Chad Moss of Shovel & Fork
Perogy Making, led by Chef David Omar of ZINC
The Whole Chicken, led by Chef Nevin Fenske of Drift Food Truck
Saskatoon Pie Making, led by Chef Tracy Zizek of Cafe de Ville
PICKLES!, led by Joanna Alleyne of Mojojojo Pickles
So You Want to be an Urban Farmer, led by Travis Kennedy of Lactuca Farm

Making gnocchi at Eat Alberta 2012

Undoubtedly, hands-on sessions are the most popular, and past feedback has indicated that we needed a better system of ensuring a fair distribution of these sessions. So this year, we have organized different “tracks” made up of four session each, the majority of which include two hands on sessions, one guided tasting and one presentation. We know that all of our presenters are passionate and engaging, so we are confident that no matter which track you choose, you will not only learn a lot, but will have a great time in the process!

We have also added an MC to help facilitate the day, none other than Jennifer Crosby of Global TV. Jennifer is a farm girl from Northern BC, and is a regular contributor to Taste Alberta. And in place of a plenary panel to end the day, we are introducing a series of two-minute “lightning talks” as a way to connect attendees with other food-related resources and organizations in the community. At the end of the day, although we have changed a few elements this year, we stayed true to our commitment to highlighting food skills and connecting consumers with local and regional products.

Tickets are $135 each, and include 2 plenary sessions, 4 concurrent sessions, breakfast, lunch and a wine down. Tickets for Eat Alberta will go on sale next week, but in the meantime, make sure you sign up for the mailing list on the website. We will be sending out a notice to let you know when the tickets go live!

I hope to see you out at Eat Alberta!

Culinary Q & A with Robyn

Occupation: Certified Management Accountant

What did you eat today?

Home-made banana bread for breakfast and home-made chicken soup for lunch. For dinner, my mom was trying out a new recipe from Serious Eats, The Ultimate King Ranch Casserole.

What do you never eat?

Eggs— well, I eat them in things, like cookie and cakes, but I just can’t stomach eggs by themselves. I really wish I liked them, but I just don’t!

What is your personal specialty?

I love to make a big home-made Italian dinner “feast” from scratch; garlic bread and Caesar salad, with Chicken Picatta and angel hair, Spaghetti Bolognese or some sort of other delicious pasta creation.

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

Siracha, yogurt, milk and some bananas in the freezer for my morning breakfast smoothie.

What is your weekday meal standby?

A smoothie for breakfast almost every week day. Does that count?

What is your favourite kitchen item?

My Henckels Chef’s knife, but I also really love any sort of tiny kitchen utensil, like my tiny whisk or spatula. Cute and functional!

World ends tomorrow. Describe your last meal.

My mom’s prime rib dinner complete with mashed potatoes, gravy and yorkshire pudding. For dessert, probably my mom’s homemade hot fudge sauce over vanilla ice cream.

Where do you eat out most frequently?

Probably La Pagode for Vietnamese food.

Where’s the best place to eat in Edmonton?

Right now, I would say Corso 32 and Sofra are my favourites.

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

I really want to go everywhere and eat everything, but if I had to pick just one thing right now I would go to the little Trattoria we called “Mario’s” in Cortona, Italy. I did a semester abroad in Italy and I think Mario’s might have had the best food in all of Italy. So simple and delicious! I would order the Spaghetti Aglione, Tiramisu and nice big glass of red wine.

Check out Robyn’s blog at Life is Better Red.

Fringe Dishes: Kobe Japanese Bistro

When Mack and I eat at a Japanese restaurant, we feel a little like a vegetarian would dining at a steakhouse. Although there are typically items that suit our taste (i.e., cooked items), they’re always the periphery of the menu, and really, a last resort meant for Western palates. In many ways, that was one of the reasons I was so excited for the appearance of Edmonton’s first izakaya – all of the flavours of Japanese cuisine that I enjoy featured at the forefront of the menu instead of being an afterthought.

Anyway, to celebrate Kim’s birthday on the weekend, we headed to Kobe Japanese Bistro in the Callingwood. It was the ideal restaurant for the rest of Mack’s family, who all love sushi. Kim had ordered takeout from Kobe many times, but this was her first time dining in, as it was for the rest of us.

It was moderately busy on the Sunday evening, though to be honest, from the privacy of the high-backed booth, we couldn’t monitor the activity of the restaurant save the parties walking directly past our table. The booth felt almost as exclusive as those private rooms found at other Japanese eateries, without the fuss.

The rest of the party ordered an array of sushi, while Mack and I stuck to the rice bowls and udon. All of our food arrived lightning fast – the kitchen certainly wasted no time! No doubt, the sushi platter dazzled when delivered to the table.

Deluxe combination

Unfortunately, the same could not be said for the cooked dishes – presentation was far from their strength. Some visually appealing garnish would have been welcome, but the separate components turned out to be positive at least for the agedashi tofu ($5.50) – with a tempura sauce served on the side (instead of with the tofu), it remained impossibly hot and crispy, batter adherence and all.

Agedashi tofu and chicken teriyaki udon

I enjoyed the broth and udon well enough ($9), though the chicken was on the dry side. Mack’s chicken teriyaki donburi ($9) was similarly dry. Warned by Kim that the bowl came without any accompanying vegetables, he also ordered a side of pan-fried vegetables ($5). It turned out to be a generous serving enough for two or three people; it’s curious why a smaller portion of these vegetables wouldn’t be a standard part of the rice bowls to start with.

Chicken teriyaki donburi

Pan-fried vegetables

Service was excellent; when our server found out it was Kim’s birthday, to end our meal, he brought two scoops of green tea ice cream topped off with a candle.

Happy birthday, Kim!

While we can’t speak to the quality of the sushi, for our Western palates, Kobe Japanese Bistro did all right. I’d still sooner head to Izakaya Tomo for my Japanese food fix, but in a pinch, Kobe would do.

Kobe Japanese Bistro
#516, 6655 178 Street
(780) 444-7878

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