Capital Ex 2010

There’s something about Capital Ex that keeps me coming back. In spite of its inescapable associations with teenage excess, there I am, every summer, pounding the midway pavement like clockwork.

Round and round

It’s not any one thing – not the food or the exhibits, not the fireworks or the talent shows, and certainly not the rides – but the atmosphere, the energy, the collective joi de vivre that pulses through the fairground. It’s exhilarating being among a crowd that is living in the moment, searching out the next thrill.

Whee!

We had picked up our gate admission from Ticketmaster in advance (it actually only saves you $2, but between the two of us, that’s enough for mini doughnuts!), bypassed the ticket lines, and headed straight to the grounds.

We had big plans for deep-fried gluttony, but first, we were fortunate enough for a behind-the-scenes detour. A few weeks ago, Mack had been contacted by Sandra Pysklywyc, Public Relations Manager for Northlands, in order to arrange for a tour of the kitchen, as Mack had expressed interest in their promotional Monster Burger.

Sandra introduced us to Arlindo Gomes, Director of Hospitality and Client Services for Northlands, who actually conceived of Sip!, the Food and Wine Experience at Capital Ex. He said that from a merchandising point of view, most liquor trade shows don’t provide the opportunity for consumers to connect with both the sales representative and the product at eye level, and Sip!, with its bar-height counters, does. He also crafted the feel of the event, intimate and sophisticated, using floor lighting, table accents, and art displays to his advantage.

Sip!

One of my favourite aspects of Sip! has always been their demonstration stage – it was where I first met Sebastian Lysz two years ago at the inaugural Sip (who has since become an up-and-coming figure to watch in Edmonton’s food scene). This year, the rock stars of the schedule included internationally-renowned mixologists Gavin MacMillan and David Jennings.

Cocktail hour

Arlindo eventually led us into the basement of Northlands, where the kitchen is located. It had been recently renovated and expanded, with Arlindo ensuring that the design would allow for flexibility in equipment set-up as needed. As a result, all of the machines (flattops, grills, ovens) are on wheels, and save the fume hood, can be moved.

Hot kitchen

The prize of the kitchen was undoubtedly the combi ovens. The practical ability to cook with both steam and dry heat was demonstrated with some of the food being served at Sip upstairs – beef jerky and a whole roasted pig (which apparently takes only four hours in their oven). Mack and I thought the coolest thing about the oven was the fact that the same cart that holds pans of food can be wheeled out of the oven and directly into the blast chiller, or vice versa.

Blast chillers

Arlindo explained that for large-scale functions, this is exactly what happens – food is pre-cooked, plated, loaded up onto a cart (below), then cooled in the blast chiller. Just before the food is served, the entire cart is wheeled directly into the oven to finish cooking. Amazing!

Ready for the next event

Another fairly new feature of the kitchen was their Code Green initiative, seeking to recycle all organic material that comes through the kitchen. The plastic bins were everywhere in the kitchen, filled with everything from coffee grounds to boxes to vegetable peels, to end up in a composting pile. Arlindo said he would have numbers of how much waste has been diverted in November, exactly a year since the program began.

Code Green

In the cold kitchen area, we spotted racks of hibiscus flowers drying atop slices of lemon. Arlindo explained that a few years ago, he had ordered 200 jars of hibiscus flowers, thinking that they would be all the rage (at the time, they were a popular addition to cocktails and other drinks). Unfortunately, the hibiscus flowers didn’t take off as he had planned, and the kitchen is still working its way through his massive order, and remind him every day of his mistake (chefs at Sip were actually using them to make a floral-scented ice cream).

Hibiscus flowers

Of course, I had to take the opportunity to ask Arlindo what Northlands was doing to source products from local businesses and producers. On the subject of coffee (and buying from local roasters), he explained it was an economical decision – Starbucks provided and maintains all of their brewing equipment at no charge, and is able to service the machines quickly and efficiently.

Coffee equipment

On the subject of local producers, Northlands did just recently start using beef from Spring Creek Ranch. Arlindo said that the 20-30% mark-up on the premium beef does make it difficult for them to use it on a large scale (although they do utilize Alberta beef in all of their facilities), but they have been able to experiment with it upstairs in their Monster Burger outlet. Though the 1kg burger is a promotion specifically for Capital Ex, the outlet will be in operation during all conferences and events, and features not only a 7 oz. Spring Creek Ranch beef burger (priced at just $9.75, with fries), but the first premium Spring Creek Ranch hot dog (with no preservatives, hormone and antibiotic-free, in a natural casing). It was fortuitous that Bern Kotelko of Spring Creek Ranch was having a meal there during our tour.

Monster Burger

Bern and Arlindo

Next to Monster Burger is maspasta (“mas” means “more” in Latin). Another one of Arlindo’s initiatives, the pasta outlet is a fast but tasty option for conference and event attendees.

maspasta

Once the tour was over, we headed back into the hall to use our Sip! tickets (Sandra was generous enough to give us 50 tickets to use at our own pace). We were happy to see local breweries Alley Kat and Yellowhead present, but Mack ended up trying beer from Yukon Brewing Company for the first time (he gave the Yukon Gold a thumbs up). I steered clear of familiar wine brands and found Warrego Wines out of Australia. Their Half-Way Wine lived up to its promise of being semi-sweet.

Yukon Brewing Company

In terms of food, the selection this year of savoury dishes seemed better than in past years, and to add to things, Northlands even prepared recipe cards for patrons to take home if they wanted to recreate the dishes at home.

Recipe cards for pulled pork panini

The Alberta barley paella was a great way to start off, textured and satisfying, but my favourite was the Cuban-inspired pulled pork panini.

Huge paella pan

After seeing his (or her?) poor cousin in the combi oven downstairs, we also had to give the roasted pork a try. I have to say it was difficult to eat without a knife (I try to keep the savage table manners to a public minimum), but the meat was moist, albeit on the fatty side.

Some pig

Though I can see why beef jerky was on the menu (no need to keep it hot or cold, and keeps well to boot), it was a bit out of place in the elegant setting. That said, out of the three flavours, Mack liked the sweet and sour best.

Beef jerky

We ended our experience with a treat from the fun ice cream bar that not only featured fresh ice cream, but also a variety of candy toppings.

We all scream for ice cream

By the time we were ready to hit the midway, the heat of the evening sun had dissipated. In the dwindling light, we soaked up the fair.

Mack’s Capital Ex tradition

I could have watched the poor souls forever, but we were unfortunately positioned in the splash zone

On our walk through, we passed by the outdoor Monster Burger kiosk. For those who didn’t hear about it, it was a 1kg Spring Creek Ranch beef burger topped with 1/2 lb of bacon, onions, lettuce, cheese and tomatoes, and would cost $39.50…unless the person could finish it in one hour. I have to say I love that they took and posted photos of every person who successfully completed the challenge.

Monster Burger challenge

I really do hope it is something they continue in future years – I think it helps expose Spring Creek Ranch to a wider audience, and also benefits the Edmonton Food Bank (1kg of beef was donated to the Food Bank for every Monster Burger purchased).

We were really hoping for fireworks that night, but the skies threatened to open up, so we hustled to our other Capital Ex tradition – a bag of Those Little Doughnuts.

Looks like a vortex is about to open up, doesn’t it?

All I need are doughnuts

Thanks again to Sandra and Arlindo for their hospitality. We had a great time, and are looking forward to next year already!

City Market Report: Week 12

For a second week in a row, we actually made it down to the City Market early (don’t expect to happen again).

No crowds!

Saturday was Food Day Canada, a “national celebration of restaurateurs, suppliers, growers, farmers and citizens.” To recognize the day, the Market had organized a full day of chef demos, and had put a call out to local food bloggers to volunteer. I agreed to help out, in addition to staffing the Slow Food Edmonton community tent, where we would be selling Wild Boar & Beer BBQ tickets.

Jo and Thea from Slow Food Edmonton

Five chefs demonstrated dishes throughout the day, all that had been put together using ingredients from the market.

Chef Brad Smoliak

Chef Elaine Wilson

Chef Blair Lebsack (of Madison’s Grill)

Blair’s salmon with corn succotash and potatoes

Blair’s guinea fowl clubhouse (one of the special features on Madison’s Food Day Canada menu)

Chef Julianna Mimande and Bianca

Carrot dip from Julianna’s We Eat Together

Chef Duane Hicks from Blue Plate Diner cooks with a blowtorch

Before I started my shift, Mack and I did our shopping. Our first stop was at Sundog Organics, to once again marvel at their beautiful produce, and pick up some beets, cabbage and garlic.

Leeks!

Onions!

Tomatoes!

Steve & Dan’s is another weekly stop. Blackberries went into our bag this time around, but their stone fruits were looking delectable.

Plums!

When I saw zucchini at Kuhlmann’s, Mack could tell you I stopped in my tracks – I love zucchini! Last year, we weren’t able to buy the monstrous zucchini, knowing that we would have to lug it home eighteen blocks. This year, being just upstairs, I anticipate my fridge and freezer to be full of zucchini!

Zucchini!

Perusing the monsters at Belua Designs this week, we came thisclose to adding another monster to our family. We also saw Sarah’s first two-headed creation a couple of weeks ago, and saw that she had another one this week – too cute!

Belua Designs

It was great to see some new-to-us vendors as well, including Shannon and Danny Ruzicka of Nature’s Green Acres. When I visited their farm last summer, they were discussing eventually having a booth at the market, but I didn’t know it would be so soon – apparently, this was their third week already! Visit them for great pasture-raised, hormone and antibiotic-free chicken, beef and pork.

Danny and Shannon

O Sol’ Meatos, purveyor of air-dried charcuterie, was also at the market. I tried their product at Indulgence this year, and it was tasty.

O Sol’ Meatos

Last week saw the first time the veggie valet was introduced at the Market – a complimentary service at the information tent where patrons can leave their purchases until they’re ready to leave the street. On Saturday, a pair of shoppers were the first to use the service!

Veggie valet in action

Though it was a long day, the best thing about being at the market for that length of time was running into people – coworkers, friends – and being able to leisurely chat with my fellow Slow Food members. I was also fed well – some fatty pork belly and slaw from Filistix kept me going.

Filistix

After an exhausting day, I was looking forward to unwinding at a dinner out. Mack and I met up with Maria and Jeff for a late meal at Madison’s Grill, where they had a special menu commemorating Food Day Canada. With entrees starting at $10, it made sense that Madison’s had more than 100 reservations that night.

Maria’s Peas on Earth organic salad with Bles Wold dressing (the strawberries were picked specifically for Blair the day before!)

Jeff’s amuse bouche trio with cold Doef’s cucumber soup, hummus crostini, smoked Greens, Eggs and Ham guinea fowl tart

When I had seen the menu, I immediately gravitated towards the Big Rock-battered Alberta whitefish fish and chips ($10), with a malt vinegar gastrique and a sweet pea aioli (their play on mushy peas). It was everything I was expecting – a crispy coating, fork-tender interior, and a welcome sweetness from the gastrique.

Alberta whitefish fish and chips

I also ordered the duo of sliders ($10) – a Spring Creek Ranch beef slider with Sylvan Star gouda and apple-cherry compote and an Irvings pulled pork slider with coleslaw and Brassica mustard. The pulled pork slider was darn messy to eat, and was worth every bite, but I liked the beef slider better, with its melted layer of cheese and sweetness of the fruit compote.

Duo of sliders

Mack and Jeff also ordered the steamed PEI mussels ($16), Mack with the Irvings habanero sausage and rose sauce, and Jeff with the spicy Gull Valley tomato compote. They both had fun comparing popping the generous serving of mussels to eating pistachios.

PEI mussels

We ended the meal with a “made in Canada” cheese cart, with two soft cheeses from Quebec, two Sylvan Star cheeses and a blue cheese (for Maria, heh, the rest of us abhor blue). Of the condiments, Maria and I liked the apple-walnut compote the best.

Cheese tray

It was a day full of food – just as it should have been.

Teatro la Quindicina: “The Ambassador’s Wives”

The Ambassador’s Wives, Stewart Lemonine’s newest play that just wrapped up its run at the Varscona Theatre, is one of the best Teatro la Quindicina productions I’ve seen in a while. Unlike some reviewers, I’m not smitten with every Lemoine piece – there are some that ring truer, or happen to entertain me more than others.

The Ambassador’s Wives fell in the latter category, a super-charged ride through a farcical murder mystery:

“When the Monte Carlo embassy of the tiny yet volatile Balkan nation of Panonia is besieged by treacherous beauties as a result of a diplomat’s abundant political and romantic indiscretions, lethal consequences are simply inevitable.”

What was most refreshing about this production was the balance between Teatro favourites and newcomers to the Teatro team. Though I adore Davina Stewart and Jeff Haslam (Haslam played his typical sassy, impervious character, and Teatro regular Julien Arnold was outstanding as the infallible embassy attaché), it was nice to see the change of dynamics brought about by recent graduates Jenny McKillop, Kristi Hansen and Vincent Forcier. Hansen and Forcier were especially impressive – Hansen, as the effervescent aviator/Countess of Lichtenstein, had great comic timing, and Forcier, as the playboy to wealthy older women, seamlessly shifted from starry-eyed puppy dog to tactful investigator.

I think it also helped that the theatre was absolutely buzzing. The Ambassador’s Wives was the first Lemoine show I’ve attended outside of the Fringe that has sold out – the tone of the play can definitely be influenced – good or bad – by an audience’s response, or lack thereof.

In all, it was a good night – lots of laughter, fresh licorice, and the chance to see some young performers shine. You can catch Teatro at the Fringe Festival August 13-28 with another new Lemoine work titled Witness to a Conga. Should be fun!

Pre-Theatre Dining: Packrat Louie

I had a bit of a harrowing end to my Friday last week, and as a result, made the game-time decision of foregoing a home cooked meal in favour of eating out. As we had tickets to a show at the Varscona, and would be taking public transit, dining at the neighbouring Packrat Louie just made sense.

I haven’t been to the restaurant in a while, but in the past, have found them to be quite consistent, in both service and food. When we arrived, we asked if they could accommodate an hour-long meal – I’m sure it wasn’t an unusual request (located in the theatre district an all), and we were ushered inside the cool, air conditioned dining room.

I’ve said before how much I love their brick walls and posh setting with elegant furniture and white tablecloths. I still have to wonder about their decision to top every table with butcher paper though – not only is it wasteful (our table lining was drenched with condensation rings almost immediately), I think they detract from the room’s natural elegance.

Interior

Our server had already been informed about our post-meal plans, and was certainly efficient in ensuring our orders were seen through to the kitchen, but I have to wonder if the time pressure didn’t translate into his abrupt, almost dismissive actions with us. But I guess you probably can’t have it both ways – either a extended stay, or a curt server.

As I’ve fallen into favour with ordering several small plates instead of individual entrees, we ended up sharing three dishes between the two of us. It’s worth noting that the food, besides being delivered impressively fast, was absolutely piping hot.

The lamb crepe was sensational. Braised and tender, the meat just melted into the soft crepe. The added texture of the smoked Portobello mushrooms, and the savoury sauce drizzled overtop enhanced the dish even further.

Lamb crepe

The duck Wellington was significantly less successful. Where the lamb had been perfectly cooked and flavourful, the duck had been stripped of moisture to the point of being gristly. Where the meat should have been the star of the show, we found ourselves thankful that at least the puff pastry was edible.

Brome Lake duck Wellington

The spicy Hawaiian pizza was mostly good – Mack would have preferred a little more bacon (when doesn’t he?), but as a whole, liked the balance between the smokiness from the bacon and the heat from the banana peppers. We both agreed, however, that they shouldn’t have used canned pineapple – apart from the wood-fired crust, what else would distinguish their product from that of a pizza delivery service?

Spicy Hawaiian pizza

In the end, we were impressed by their ability to prepare and serve our meals within our requested time frame. As pre-theatre dining goes, Packrat Louie will continue to be one of the most convenient and solid choices for patrons.

Packrat Louie
10335 83 Avenue
(780) 433-0123
Lunch: Monday-Saturday 11:30am-3pm; Dinner: Monday-Thursday 3-10pm, Friday-Saturday 3-11pm

Refinery at the Art Gallery of Alberta

Two weeks ago, the Art Gallery of Alberta hosted their second Refinery Late Night Art Party, a new series of events with music, food and drinks aimed at making art more accessible for the “next gen” set. I love the idea, particularly because I think the gallery space, with such a fantastic location, is underutilized in the evening hours. And, really, who doesn’t love a good party?

In place of a welcome sign

Mack was offered two free tickets in exchange for twittering during the event – a fair request, and one he happily accepted. We arrived promptly at 8pm, then realized it was one of those functions where it was chic to be fashionably late. On the bright side, it meant we had ample time to explore the exhibits before the other guests arrived, and had the gallery spaces mostly to ourselves.

Perfect night to enjoy the terrace

Each Refinery party is themed around one of the current gallery exhibitions – this one highlighted The Art of Warner Bros. Cartoons, which will be displayed until October 11, 2010. Related activities included: the opportunity to contribute to a film reel, which would be screened later that night; a lecture from artist Josh Holinaty, who had created fun “ACME pocket companions”; an improv show out on the terrace featuring Rapid Fire Theatre’s Amy Shostak and Arlen Konopaki; and amusing condiment portraits with Sarah Jackson, one of our favourite local designers (she was a trooper, drawing non-stop for several hours).

Working on the collective film reel

Amy Shostak and Arlen Konopaki, improvisers extraordinaire

Sarah hard at work

We even had our photo taken in front of a Warner Bros. backdrop, complete with props!

In our own cartoon

ZINC Catering took care of everyone with non-stop trays of food. We were a little aghast at the constant flow of servers who doled out over a dozen appetizers. Most were variations of crostini, but there were some other interesting bites, including rabbit and wild boar patés, and a jicama slaw. The best food item of the night was hands down the ice cream bar – it was difficult to choose between chocolate, strawberry, and strawberry banana flavours, so I took one for the team and sampled all of them (strawberry won out).

Caramelized onion and goat cheese crostini

Jicama salad

Though tickets were on the pricey side ($55, and $45 for AGA Ultra members), between the food and drink, opportunity to view the exhibits and added entertainment, I think it works out to be a pretty good deal. I’ll definitely consider attending the next Refinery party, slated for November 20, 2010.

The crowd after dark

Thanks to the AGA for the tickets and to the organizers for a great night!

You can read Mack’s recap here, and see our photoset here.

Announcing the 2nd Annual Wild Boar and Beer BBQ Scavenger Hunt Winner!

Congratulations to Nicole Nytchay, who earned 211 out of a possible 260 points in Slow Food Edmonton’s second annual Wild Boar and Beer BBQ Scavenger Hunt! Nicole and a guest will be treated to wild boar and a host of other local, seasonal dishes at the Wild Boar and Beer BBQ on August 8 at the Alley Kat Brewery (tickets for the BBQ are still available, and can be purchased at Alley Kat , or online here).

Nicole said she had a lot of fun completing the scavenger hunt, and it shows in her photos! I am amazed she was able to capture 24 out of the 25 items on the list – the only one she missed out on was the iced drinking chocolate at Kerstin’s Chocolates because the shop was closed last week! Here are some of her photos:

In front of a community garden (Our Urban Eden, at 99 Avenue and Bellamy Road)

With Patty Milligan/aka Lola Canola wearing a beekeeper’s suit (thanks to Patty for bringing it along to the market!)

With a copy of We Eat Together and a dish of leek and potato soup (Nicole snagged the last copy at Earth’s General Store)

Enjoying Alley Kat’s Charlie Flint Lager at Blue Plate Diner

With Nate Box at Elm Cafe

Enjoying a strawberry macaron from Duchess Bake Shop

With smokies from Hog Wild Specialties (available at Buffalo Valley Meats)

Touching the ball in the lion’s mouth (for good luck) at Lucky 97

Juggling three tangerines in front of Wild Tangerine (probably my favourite photo!)

Congrats again, Nicole – see you at the BBQ!

City Market Report: Week 11

One of the neatest things we’ve found about living right above the City Market are the sounds we’re treated to on Saturday mornings – the hum of excited patrons strolling through amidst the soaring notes of busking musicians. My favourite group of late is Capital Sax, a quartet with a repertoire of fun, popular tunes, including “Bohemian Rhapsody”, “My Girl” and even the former “Hockey Night in Canada” anthem.

Capital Sax

Because we were heading out to Calgary on Saturday, we made every effort to get to the market in expedient fashion.

Smaller crowds early in the day

While we still missed the opening bell, we were early enough for once to get a fresh crack at the produce available from Sundog Organics.

Cabbage and cauliflower

Jennifer had been chiding me for a few weeks for coming when their table was nearly empty – and for the first time, I could see why – the variety and abundance they had available was amazing.

Absolutely gorgeous beets

Turnips

Fennel

We snagged the last bunch of sprightly leeks and a beautiful bunch of basil – sometimes I am glad vendors accept only cash; I know I would otherwise end up with more food than we could possibly eat ourselves. Jennifer and James of Sundog are also hosting a farm tour on August 1, from 12:30-3:30pm, park-and-ride style. They’re asking for $5/family and $2/individual to cover the cost of the bus. Please e-mail Jennifer to confirm your attendance by July 27 if you’re interested.

Mary Ellen of Greens, Eggs and Ham was also proud to show off some of the new vegetables they had available this week, including multi-coloured carrots and neat stir-fry packs that her daughter Arianna had put together, featuring baby zucchini and squash that are slowly coming along.

Multi-coloured carrots

Stir-fry packs (convenient and healthy!)

Dandelion greens

It’s also difficult to walk past Steve & Dan’s without picking up a basket (or two).

Peaches!

Blackberries!

Last week, a bouquet from Sundog Organics graced our kitchen table. This week, partly because we were so early, we had the pick of several dozen bouquets offered by St. Albert Greenhouses. I thought it would be a nice table setting for a dinner we’re hosting later this week.

St. Albert Greenhouses

It was alluded to earlier this year, but Saturday was the first day the market’s “veggie valet” program was offered. Shoppers could leave their purchases with the information tent from 10am-2pm free of charge, which would be convenient for those looking to take in the area’s businesses – catch a matinee at Empire Theatre, have lunch at Blue Plate Diner, borrow some books from Stanley Milner. It’ll be interesting to see if people take advantage of the service

Veggie valet

I love how the market has become a hub for many things, in part because it does draw so many people downtown every week. The City set up a display in the intersection for their “Have a Heart Give Smart” campaign, trying to raise awareness on the issue of donating to charities instead of to individual panhandlers.

Have a Heart Give Smart

Right next to them? A “guerrilla yoga” session, courtesy of Lululemon.

Street yoga

Next week sees the City Market series of monthly festivals continue, this time in celebration of Food Day Canada on July 31. Expect chef demonstrations, including talks by Chef Blair Lebsack of Madison’s Grill and Chef Duane Hicks of Blue Plate Diner. See the schedule of events here.

See you there next week!

“Macbeth” at the Freewill Shakespeare Festival

The Freewill Shakespeare Festival provides a great excuse to get out and enjoy one of the Bard’s plays in one of Edmonton’s most beautiful parks. I adore the Heritage Amphitheatre in Hawrelak Park, and love seeing how the tone of the production can change depending on the weather.

Shakespeare!

Mack and I were lucky enough to get tickets to attend the show this year, courtesy of Bottom Line Productions. This year, the Company is staging Much Ado About Nothing and Macbeth (set in Cold War Eastern Europe) – the latter won out as my pick this year.

Mack and I at the Festival

Back in June, I had written about a “picnic in the park” promotion the Festival had organized, offering two tickets and a $100 Sunterra gift certificate to the creator of the best picnic basket using Sunterra goods. Unfortunately, I didn’t get the chance to participate, with the deadline for submissions falling right around the time of our move.

So although I couldn’t enter the contest, I thought our trek out to Hawrelak Park would be a good opportunity to put a picnic basket together, and have an easy dinner at the Park prior to the show. We found out later that patrons can actually order a pre-assembled basket through Sunterra, which would be delivered to the show – how cool is that?

I met Mack at the Sunterra in Commerce Place after work last Friday, and though much of the deli inventory had been devastated by the lunch crowd, we were still able to pull together a nice warm-weather supper – a chicken, cucumber and tomato baguette sandwich for me, and a beef teriyaki wrap for Mack. We supplemented our mains with drinks, chips and a strawberry Napoleon from the bakery.

Pre-show dinner

The sandwiches were a bit disappointing – while there was a fair amount of chicken and vegetables, as a whole, mine wasn’t very tasty; Mack said the same thing about his wrap. They also exceeded our $5 limit for cold sandwiches.

We did better with dessert – between puff pastry, icing, pastry cream and fresh strawberries, we couldn’t lose. I am glad to have shared it with Mack though – as you can guess, it was pretty rich.

Strawberry Napoleon

By the time we finished our meal near the ticket tent, the line-up had tripled in size. The volunteers (who were all friendly and so helpful), said they had seen much worse, particularly on Tuesdays where the price of admission is pay-what-you-will (this past Tuesday, attendance was 1,200!).

Eager crowd

There were still plenty of good seat options by the time we were through the gates though, so our dawdling went unpunished. Settling in our seats, we got a good look at the stage: a stunning, tiered wood structure with metal accents, including a balcony, winding staircase and a fireman’s pole – talk about a modern set-up. We both also really liked the round feature at centre stage that acted as the Witches’ cauldron, and doubled as the banquet table in the scene where Macbeth sees Banquo’s ghost.

Stage

As I mentioned, this production was set in Cold War Eastern Europe, which was a time period director John Kirkpatrick thought was very much in line with the original setting, rife with suspicion and corruption. While the execution didn’t work as well as we had hoped (without changing the place references – not that we are advocating doing so – the transposition seemed a bit strange), it did allow for some striking costumes, including Lady Macbeth’s dazzling black gown worn to celebrate her husband’s ascension, and ghost Banquo’s stark white dinner jacket, marred with blood (the haunting, Shining-like appearance of John Ullyatt’s Banquo is something I won’t soon forget).

Though none of the actors really blew us away (though I will always have a soft spot for Lady Macbeth, played well by Melissa MacPherson), the happiest surprise for me was to recognize Peter Fernandes up on stage in a supporting role. I had taught Peter back during my student teacher days at Louis St. Laurent (no, not in drama), and even caught one of his performances at the Citadel Theatre when he was a student in one of their development programs. It’s great to see that he has not only continued with his studies, but is also securing roles in top Edmonton productions – congrats, Peter!

The Festival is in its final weekend, with two matinees and two more evening performances. If you’re not yet ready to dive into the frenzied crowds at the Ex, Indy or Taste of Edmonton, this is a great summer alternative.

Alberta Backstage Culinary Dinner at Wild Tangerine

I sometimes wonder what tourists that visit Edmonton ultimately think of the city. Festival central? Expansive river valley? Pedestrian unfriendly? Dominated by big box stores (and a monolithic mall)?

I suppose a lot of it comes down to what the visitors are interested in (and as a result, what they seek out), and who, if anyone, recommends certain attractions over others. For that reason, I was delighted to be asked (alongside Mack) by Bin of the Edmonton Economic Development Corporation to attend a dinner at Wild Tangerine two weeks ago to “share my Edmonton” with travel writers from other parts of Canada, the United States and Germany. Chef Ned Bell (of Cabana in Kelowna) was leading the group of six writers through Alberta over an eight day period.

We received the journalists’ itinerary a few days before the function. They would be on the second (and final) night of a whirlwind tour of the Edmonton area. Their time in the city was jam-packed, including stops at the Yellowhead Brewery, dinner at Skinny Legs and Cowgirls, a walk through the Victoria Promenade, a visit to the Little Potato Company, and a drive to Pigeon Lake for lunch at Eco Cafe.

I realize how time is of the essence, and geographically speaking, that not all attractions are in close proximity to one another, but remembering my own experiences on a Contiki tour bus in Europe, I know I would have preferred more time exploring by foot instead of traveling from place to place by vehicle, and based on their comments that night, they would have liked the same. Given the amount of time they spent driving in circles as well (Judy Love Rondeau, the Travel Alberta liaison on the trip, is originally from Edmonton, but has been living in Texas for several years now, and while Ned spent many years in Calgary, he wasn’t at all familiar with Edmonton), it was curious why EEDC didn’t arrange for a local guide for the Edmonton leg of the trip. Mack and I also had to wonder why at least one of the meals weren’t scheduled for Wildflower Grill, given the guests were staying at the Matrix Hotel, and Nathin Bye’s award-winning reputation (he earned the top prize at the Gold Medal Plates in 2009).

As for our dinner at Wild Tangerine, Wilson and Judy pulled out all the stops. They closed the restaurant off, and presented a meal comprised partly of dishes off their regular menu, but mostly conceived just for this function, utilizing ingredients purchased at the City Market as a means of highlighting our local bounty.

I am all for supporting local producers (Madison’s Grill is one of my favourite restaurants partly because of their commitment to area farmers), and Wild Tangerine is a good example of another Edmonton restaurant with ties to Alberta producers, an off-menu meal isn’t the best representation of what tourists – on a random weekday – would be able to order. One of the journalists said as much, noting that she wouldn’t be able to focus on dishes that her readers would be unable to ask for.

My only other grievance was the lack of producer names on the menu. Wilson chose to go the route of listing where the product had come from in place of the farm name (Leduc instead of Greens, Eggs and Ham, for instance – something I know the regular Wild Tangerine menu does as well). Perhaps this was borne out of a necessity to appease writers who would be overwhelmed by the names of individual producers, but especially having sourced many of the ingredients from the City Market, they should have emphasized the sheer breadth of local producers they used.

That said, Judy is an absolutely amazing chef, and the meal showcased her kitchen abilities above all else. Ned was particularly impressed that the menu was conceived after a routine walk through down the aisles of the City Market.

Wilson Wu and Chefs Ned Bell and Judy Wu

It is a meal I will remember for a long time – not only because of the company (it was only after the meal that I realized why Ned’s voice was so familiar – Mack and I see his clips of It’s Just Food every night before we go to bed, in between commercials during our late night programming), but also because every dish was so exceptional, it was difficult to pick a favourite. Each course had something exquisite, unique and memorable, and with the chatter at the table, it was evident the guests felt the same thing.

You can’t be a food writer these days without a camera

We started off with Wild Tangerine’s famous shrimp lollipops, which are an absolute must at the restaurant. Wrapped in phyllo pastry, they are one of the most creative and delicious appetizers I have ever come across. Messy, but worth every explosive bite.

Shrimp Lollipops (fabulous presentation)

The next dish, a Pacific octopus salad with Greens, Eggs and Ham mixed heritage greens and an oregano vinaigrette, totally changed my view on octopus. I most often avoid octopus because of the rubbery texture I associate with the protein, but here, it was tender, with a consistency similar to chicken! I also loved the crunchy taro root fries – they were a fun addition.

Pacific Octopus Salad

A Slave Lake pickerel (from Fin’s), served with a Mo Na morel mushroom-butter glaze, was stunning. If not for decorum and common decency, I would have licked the plate – seasoned perfectly, and velvety rich, it enhanced the fork-tender fish. We seriously did something wrong with the morels that we purchased – they tasted nothing like that. But then again, I’m far from a chef.

Slave Lake Pickerel with Morel Mushroom Butter-Glaze

The jasmine tea, wok-smoked Greens, Eggs and Ham duck breast with a spicy tangerine aioli was also not a regular menu item, but it should be. It was Judy’s 2008 Gold Medal Plates-winning dish, and it was easy to see why. Gorgeous presentation aside, the duck was moist, with crisp skin encasing an even layer of delicious fat, the sweet heat from the aioli punching up the flavour. The accompanying chanterelle and duck confit wonton was just as good, and was better than any other fried wonton I’d ever had.

Jasmine Tea Smoked Duck Breast with Spicy Tangerine Aioli

Amber Lane elk, done two ways, was next. The “Lions Head” meatball, stuffed with Sylvan Star gouda and pan-seared tenderloin with a Saskatoon berry compote, was a dish to conquer. I appreciated the tenderloin, well-cooked as it was, but really, I probably could have eaten a second meatball in its place – the cheese surprise was the icing on the cake.

Amber Lane Elk Two Ways

The penultimate dish of Siang Hseng wine slow-cooked Rimbey bison short ribs is thankfully on the regular menu, and is one that I will have to order next time I’m in – they were meltingly tender (and without the egregious fat sometimes seen on beef short ribs). The coconut gnocchi were also really good – light and refreshing, Janet, the journalist across from me commented on how it combined two things she really liked, but had never thought to put together.

Slow-cooked Bison Short Ribs

Dessert that night was an en Sante Green Envy-infused “double-yolk” crème caramel, made using eggs from Sunshine Organic, and raspberries from Wilson’s backyard. Crème caramel isn’t something I’ve ever ordered, but it was a nice, fairly light alternative to my usual choice of a rich, heavy cake. Ned was impressed by the texture and consistency of the flan, and commended Judy for choosing to make such a dessert for food writers.

Green Envy-Infused Crème Caramel (Mack had a few bites before he remembered to take a photo)

I should mention that each dish was paired with a lovely wine, but being the lush I am, I wasn’t able to keep up, and ended up only tasting the last few glasses of wine.

Wilson called the meal a “Dinner of True Love”, because of Judy’s sincere, honest cooking. I couldn’t have agreed with the description more. Thanks again to Bin for the invite, and I do hope the journalists enjoyed their time in Edmonton!

Culinary Q & A with Bianca Osbourne

Occupation: Cook at the Common Lounge, deejay- with my 2 best girlfriends, we’re called Girls Club- and, of course, aspiring food writer!

What did you eat today?

Curried Corn soup, cucumber salad (at a candle party, no less) and grilled shrimp and tofu with rice. It was a great day for food!

What do you never eat?

Bananas, the texture and the shape conjure up dastardly images in my head. I’ll leave it at that.

What is your personal specialty?

Months ago, it would have been soup; but being the middle of summer, I am quickly becoming a salad gourmet.

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

Condiments, my roommate and best friend loves condiments. Need a sauce? Come to my place!

What is your weekday meal standby?

I eat terribly during the week, with work and dj commitments; I tend to eat on the run. So my weekday meal standby is anything fast, smoothies are a big weekday feature. I use my weekends for cooking, so leftovers also play a big role in my weekday meals.

What is your favourite kitchen item?

I don’t own a lot of kitchen gadgetry, but I would have to say the Magic Bullet. That little gem makes smoothies possible; and clean up is a breeze. And no, I wasn’t paid to say that!

World ends tomorrow. Describe your last meal.

Surf and turf with the works. Lobster, Shrimp, Halibut, Mussel Meuniere, French bread; and the juiciest T-bone steak, the size of my head. And DQ ice cream cake for dessert, but the crunchy fudge center would be half the cake, instead of the standard 1 inch thickness.

Where do you eat out most frequently?

Doan’s, my friends and I love the downtown Doan’s patio. You will find us there most Saturday’s afternoons, restoring ourselves with huge bowls of Pho, green onion cakes, spring rolls and Vietnamese coffee.

Where’s the best place to eat in Edmonton?

That’s a toughie, Edmonton has some great spots. I really like Viphalay’s Tom Yum Pho. I recently had brunch at Murrieta’s and it was amazing. I could go on forever, but those were the first to come to mind.

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

Greece, Mediterranean food is the bee’s knees. Enjoying minted lamb, lemon-y potatoes, and a Greek salad with juicy kalamatas and fresh feta with a view of the ocean, is what I call heaven.

Bianca blogs at What’s for Dinner.

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