Tag: Edmonton

City Market Report: Week 3

Boy, it was the weather miserable today. The rain was non-stop only until it became snow (that may have been a blessing in disguise, as the reservoirs of water that gathered in the tent crevices had me pegged today). I really hope next weekend brings sunshine – after the beautiful opening weekend I think we all deserve a day at the market without the need for gloves or a hat.

Empty street

As expected, the crowds seemed even thinner than last week, but it was good to see those who made it out regardless of the temperature. The vendors we talked to, always good humoured, stayed upbeat in spite of the cold. Patty Milligan of Lola Canola (in her first market day of the season!) said she was dressed in about eight layers. We picked up a jar of her summer honey that we’ll be using to make granola.

Patty Milligan, always smiling

Though the wet conditions this year have delayed the seeding plans for some farmers, visiting the market in the spring still means that patrons may happen upon a new seasonal produce item every week. Today, Riverbend Gardens had a different, spicier variety of radish, and Sundog Organics had lettuce and spinach available.

Radishes from Riverbend Gardens

Beautiful pea tendrils from Sundog Organics (I picked up a bunch, as well as some green onions)

These flowers looked so cheerful among all the grey

In addition to bell peppers from Doef’s, carrots from Kuhlmann’s, asparagus from Edgar Farms, sausages and ground pork from Irvings Farm Fresh, we also restocked our supply of GMO-free canola seed oil from Mighty Trio Organics. After buying my first bottle a few months ago from Planet Organic, I can’t imagine using anything other than their rich, amber-coloured oil for cooking.

Products from Mighty Trio Organics

I’m keeping my fingers crossed for warmer weather next week!

Teatro la Quindicina: “On the Banks of the Nut”

Two weeks ago, Mack and I headed to the Varscona Theatre to check out the first production of the season from our favourite company – Teatro la Quindicina’s On the Banks of the Nut.

“…a plucky temp and affably inept federal talent agent [are] on a hare-brained talent quest in rural Wisconsin in 1951. Theirs is a madcap undertaking which involves pie, Mahler, bird-watching, embattled star-crossed lovers, a hapless lady tourist, and the abruptest civic election in history- all at the curiously appointed Nut River Lodge astride the noble banks of the River Nut.”

This play is another revival – from 2001 – and means that Teatro is drawing closer to restaging a play I may have seen in its original inception, as I started to follow the company around that time. I am also proud to say that we are season subscribers for a second year in a row.

Anyway, On the Banks of the Nut was most definitely a screwball comedy, and really asked the audience to suspend reason and logic on many levels. While I didn’t enjoy the storyline as much as other Teatro productions (though I had to chuckle at my favourite line, “Nut-ward ho!”), Kristen Padayas, who played the aforementioned temp Norine Cuthbert, was the shining star. I first saw Kristen in a mostly-forgettable role as a wealthy heiress in a Stewart Lemoine-penned MacEwan play, The Addelpated Nixie last March, then again a few months later in Space, a fun Fringe romp where she revelled in the role of a junior crew member. She was even better in On the Banks of the Nut – her comic timing and deadpan delivery put fellow cast member Eric Wigston (as the federal talent agent Pinkerton Sprague) to shame. I imagine she will be cast in more Teatro shows in the future, and I think she is a wonderful addition to the company! Mack and I also enjoyed Jeff Haslam (when don’t we?) – his hilarious accent and lovesick demeanour was fun to watch.

Next up for Teatro la Quindicina, the premier of  The Ambassador’s Wives, July 8-24, 2010, set in the French Riviera. It’s a great opportunity to get your feet wet in time for the Fringe in August!

A Taste of Cellar Door Cake & Catering Co.

Earlier this month, I mentioned that The Cake House (12415 107 Avenue) was no more. A sign posted on the door said that a new establishment would take its place soon, called Cellar Door Cake and Catering Co. I was curious as to what they would be offering – more savoury or sweet items? I didn’t have to wait long to find out.

Cellar Door

A few weeks ago, owners Darren Zwicker and Maria Chau extended a tasting invitation to us. Darren is the Executive Chef with over ten years of cooking experience, and has worked with the Canadian Pacific and Westin Hotel chains, and most recently, for the Royal Mayfair Golf Club as Banquet Chef and Executive Sous Chef. Maria is a lawyer by day, but fully supports Darren in his first solo venture.

Darren and Maria

Darren had started catering about two and a half years ago, and at some point decided that he wanted to pursue the business full-time. He and Maria started looking for spaces downtown so he could be close to office towers, but rent was prohibitively expensive. They eventually came across this location just off High Street, with previous tenant Silvia Salas rendered unable to work due to an injury and thus looking to end her lease.

The new tenant

While Darren’s main focus is on catering, Cellar Door does offer take out items, including two daily soup options ($6) and a chicken caesar salad ($8). They also carry a half dozen desserts, from lemon, blueberry and strawberry tarts ($3.25), pecan tarts ($3.50) and a mini blackforest ($5.50). Though they had considered selling coffee and tea, without a publicly-accessible washroom, they are unable to do so. Cellar Door offers specialty cakes as well.

 

Specialty cake and pastry case

Though we expected a more informal tasting – perhaps a glass of wine, and casual plates of appetizers, it turned out that it was an intimate affair, with only two other people invited. Darren and Maria had set-up a full sampling of Cellar Door’s different catering options.

Simple but pretty set-up (I love the warm brown space and the white curtains)

Twenty minutes passed and we realized they weren’t coming – it would be just the four of us. Having just met Darren and Maria, it could have been a really awkward evenning, but I am happy to say it wasn’t. Darren and Maria are easygoing and not surprisingly, love food, so we had a good time chatting about favourite restaurants (Darren’s pick is the Red Ox Inn), travel (they most recently trekked to Hawaii), and our mutual love of hot dogs (convincing them that they need to check out Calgary’s scene of Tubby Dog and Le Chien Chaud).

Cool parting knives Darren had received as gifts from the Royal Mayfair

We started with a duo of soups – caramelized onion in a red wine broth and a hearty minestrone. The red wine broth was nicely flavoured and not overwhelming, but our favourite actually turned out to be the minestrone. Naturally thickened with softened beans and chickpeas, it was brimming with tender vegetables and pasta.

Caramelized onion and hearty minestrone soups

The crostini, topped with chipotle-marinated chicken and an apple slaw, was a great example of simple ingredients done right. The chicken was fantastic, seasoned well, and I loved the subtly-sweet addition of the julienned apple.

Chipotle-marinated chicken and apple slaw crostini

Darren’s puff pastry flatbread is a favourite of his catering clients. I loved the presentation on the wooden paddle, and though it was a bit greasy, the trade-off of biting into a buttery base topped with cheese, tasty Italian sausage, and the perfect amount of caramelized onions was worth it.

Puff pastry flatbread with caramelized onion, Italian sausage and basil

The sample entree was a meal in itself, starring a Boursin-stuffed chicken breast, accompanied with a potato-bacon hash, green beans and a white wine velouté. I wouldn’t have thought to use Boursin as a savoury stuffing, but it worked well, lighter than ricotta and a good match with spinach and onion. Mack agreed that the star of the plate, however, was the sauce – creamy and rich, we didn’t hesitate to swathe every bite in the velouté.

Stuffed chicken breast in white wine velouté

For dessert, Darren prepared apple galettes as well as his signature ginger molasses cake, containing a layer of pear compote and iced with cream cheese. Made with a short crust, the rustic tarts were delectable, with a beautiful glaze on the edges. With the cake, Maria had warned us that the ginger flavour would be quite pronounced, but as a non-ginger fan, I didn’t notice it. The molasses, on the other hand, made the dessert quite dense, so between our dinner at home that night and this second meal (I felt like a Hobbit), I unhappily admitted defeat.

Ginger molasses cake and apple galette

With their warm hospitality, we felt well taken care of, and grateful for the opportunity to taste Darren’s fare. I am sure their business and profile will continue to rise, if tonight’s food was any indication. Best of luck Darren and Maria, and I hope to stop by again soon!

Cellar Door Cake & Catering Co.
12415 107 Avenue
(780) 451-8882
Store hours: Monday-Friday noon-6:30pm, closed weekends and holidays
Call anytime for catering and consultations; e-mail Cellar Door for a copy of the catering menu

Come One, Come All: Freewill Shakespeare Festival Picnic Contest

The Freewill Shakespeare Festival (formerly known as the River City Shakespeare Festival) is one of Edmonton’s most popular summer events, presenting live theatre at the Heritage Amphitheatre at Hawrelak Park. There’s nothing quite the same as taking in a play outdoors on a warm evening – between the story and the venue, I find I’m easily transported elsewhere, ushered away on a cloud of beautiful language and the calm of night.

The 2010 incarnation of the festival will see, as with every year, a comedy and a tragedy: Much Ado About Nothing and Macbeth will be returning to the stage. It looks like Macbeth is getting a Cold War-era makeover, and with James MacDonald at the helm, it’s sure to be a powerful production.

This year, in an effort to reiterate the outdoor nature of the shows, the Festival has come up with a novel way of combining two of my favourite things: theatre and food.

FREEWILL Foodie Picnic Contest

Calling all foodies! The FREEWILL Shakespeare Festival is thrilled to partner with Sunterra Market in the search for the perfect picnic to bring down to the park this summer.

Post your perfect picnic details on the FREEWILL Facebook page, or include it in a post on your personal blog, to enter to win a great prize pack including: two Festival Passes, a $100 gift certificate to Sunterra Market, and reserved picnic seating on the date of your choice. Marianne Copithorne, Freewill Artistic Director, and John Kirkpartrick, Guest Director, will be judging the contest.

All entries must include the opening line:

“The FREEWILL Shakespeare Festival celebrates its 22nd season, June 29 – July 25 at the Heritage Amphitheatre in Hawrelak Park. My dream picnic from Sunterra Market…”

Entries must be posted to the FREEWILL Facebook page no later than 4:00 PM on June 28, 2010. If you are posting on a personal blog, please paste the URL link to the post on the FREEWILL Facebook page or email the link prior to the closing date.

I think this contest is a great way to remind people that the Freewill Shakespeare Festival is an opportunity to have a different night out – not only to take in wonderful productions in a beautiful setting, but also to make it a full experience with your favourite nibbles and snacks.

I look forward to seeing your picnic basket creations!

The Cooking Chronicles: Mother’s Day Duck Confit

Between Media Camp and volunteering for Homeless Connect over Mother’s Day weekend, Mack and I didn’t have the time or energy to prepare a special meal for my Mum. So instead, we promised her supper the following Sunday – great timing not only because my parents were fresh from a short holiday to Vancouver, but also because it allowed us to finish up our ingredient shopping at the City Market.

Though I didn’t set out to cook a meal made up almost entirely of local ingredients, it ended up that way – being more conscious about where your food comes from tends to do that. On the menu: braised lentils with confit of duck (from Grainworks and Greens, Eggs and Ham); roasted root vegetables (from Kuhlmann’s, Sundog Organics, Greens, Eggs and Ham); and mixed heritage greens (from Greens, Eggs and Ham).

Knowing that the confit of duck would take the longest (the recipe indicated 45 minutes), we started with that. Of course, with Murphy’s Law, the entire dinner took about two hours to complete – I always seem to overestimate my adeptness in the kitchen.

The recipe is printed in The Food Lover’s Grail Guide to Alberta, by Mary Bailey & Judy Schultz, and is courtesy of Chef Kelly Strutt, who worked at the Deer Lodge at the time of the book’s printing. The instructions directed us to cover the duck legs with fresh thyme, rosemary and salt and refrigerate for 48 hours. To cook the duck legs, we rinsed off the salt and herbs, then simmered them in duck fat (also from Greens, Eggs and Ham) for thirty minutes. It was my first time cooking confit-style, and for whatever reason, I thought the fat would retain its solid consistency, but instead, it melted into a thin yellow oil.

In the meantime, we had prepped the carrots, parsnips and baby potatoes, tossed with some dried herbs, salt, pepper, honey and Mighty Trio Organics canola oil, and had put them into the oven. I also started on the braised red and green lentils, cooked with sautéed shallots and chicken stock.

To toss with the mixed heritage greens (our first bag of the year!), I whisked up my favourite vinaigrette – lemon juice, olive oil, grainy mustard (from The Bison in Banff), honey, salt and pepper.

The last task was the most difficult – to “flake” the duck meat from the bone. The recipe made it sound easier than it actually was – Mack and I fought tooth and nail to separate the meat from both skin and bone. I actually resorted to tearing with my fingers instead of using a knife and fork. In the end though, we were able to wrench a fair amount of meat from the pair of duck legs, and definitely enough to feed the six of us, with accompaniments.

Braised lentils and duck confit

I am happy to report that my mom enjoyed the meal. The duck meat was tender and flavourful, and though the lentils probably could have used another ten minutes on the stove, I didn’t mind that they still had a little bite to them.

Plated with roasted vegetables and mixed heritage greens

For dessert, we purchased the show stopping Duchess from the eponymous bakery. I’d been looking for an excuse to try it, and a meal for my Mum seemed like the perfect occasion.

The Duchess

Chiffon cake layered with pastry cream and raspberry, then topped with a dome of vanilla bean whipped cream and encased in a marzipan shell, it is no doubt a dessert made with skill and care. My favourite part was the light and airy chiffon and the delicate raspberry filling.

Inside the Duchess

Family and good food – what more could you ask for?

City Centre Market Report: Week 2

What a difference one week can make at the City Centre Market – thirty degrees and several thousand people, to be exact.

Market Day

Three degrees, spitting rain and the first long weekend of spring meant many less patrons than last week’s blockbuster opening day with an estimated attendance of 20, 000.

No crowds this week

Today was probably a more typical shopping day for us – by the time we made it to the market by foot, it was already near noon. Because of the smaller crowds and the exceptional weather earlier in the week though, the selection of fresh produce was still pretty good when we arrived.

Radishes at Riverbend Gardens

Spinach at Green Valley Farms

Rhubarb at Sundog Organics (they also had pea shoots!)

On Wednesday, Edgar Farms sent out an e-mail saying that they would have a healthy quantity of asparagus available, as they were harvesting the crops every day. They weren’t kidding.

Crates of asparagus!

There was no need to fight over the stalks this week. Besides not having to wait in line, I think Edgar Farms had enough to last until 3pm – not always possible with Edmonton’s voracious appetite for spring vegetables.

Buying asparagus

In addition to asparagus, I also picked up some tomatoes and bell peppers from Doef’s Greenhouses, onions from Green Valley Farms, quick-cook barley and mushrooms from Mo-Na Foods and eggs from Sunshine Organic.

I’m really looking forward to getting back into the routine of weekly visits to the market. See you there next week!

Fun Fusion: Wild Tangerine

Last week I met up with Jennifer for a late lunch. My first pick, Il Pasticcio, unfortunately only serves lunch until 2pm, but Jennifer’s trusty foodie colleague recommended Wild Tangerine, whose operating hours span both afternoon and evening.

I’ve been to Wild Tangerine for dinner a couple of times in the past, and have been more impressed with each visit. They are a great example of a successful, independent business (and one of the first Original Fare members), and are well-known for their creative Asian fusion cuisine that highlights local producers.

Interior

As expected, we hit the tail end of the lunch rush, with only two other parties in the restaurant when we arrived. We were greeted immediately by co-proprietor Wilson Wu, ever-affable and chatty. This was the first time I’ve had the opportunity to speak extensively with him, and through the conversation, realized how health-conscious Wild Tangerine strives to be. Their current focus is on a line of pre-cooked frozen meals (available at the restaurant and through the Good Food Box) – from gourmet pizzas like Moroccan mint lamb to bison short ribs – which, like d’Lish, fills the niche of convenience with a conscience. He also told us that their Mobile Cuisine location (which had been located in Manulife Place, and served similar healthy takeout dishes), closed when their sublease of the space ended. Wilson said that it was difficult to hire staff (Mobile Cuisine opened during the boom), and that the appetite in Edmonton for such meals isn’t yet comparable to other cities.

While I can’t vouch for their bagged cuisine, I do love their menu. I think their play on Western concepts are clever: for lunch, for example, they offer Asian Po’Boys, really just a fancy term for “sandwiches”, said Wilson. Jennifer and I each ordered one – she the smoked salmon egg fooyung ($13), which tasted like a frittata encased in a bun, and I the butter masala chicken ($15). The sauce that enrobed the chicken was spiced for more timid palates (not a bad thing for a daytime meal), but the real star of the plate was the sweet corn relish, and the crisp green salad alongisde the po’boy.

Butter masala chicken po’boy

An order of four shrimp lollipops ($12) also found their way into our meal. We agreed they would be a disastrous first date appetizer, but were darn tasty. How could you go wrong with deep-fried, phyllo-wrapped shrimp?

Shrimp lollipops

Between their attentive service, interesting menu, and unrelenting support of local producers, I have to say I thoroughly enjoyed lunch at Wild Tangerine. I’ll be back soon!

Wild Tangerine
10383 112 Street
(780) 429-3131
Monday-Thursday 11:30am-10pm, Friday 11:30am-11pm, Saturday 5-11pm, closed Sundays

A Family Farm: Greens, Eggs and Ham

About a month ago, Mack and I drove out to the Greens, Eggs and Ham farm in Leduc County on a Sunday afternoon. I had arranged to interview Mary Ellen and Andreas Grueneberg that day for a Vue Weekly story about their businesses and the challenges they face, and they were nice enough to invite us to stay for dinner as well.

Green, Eggs and Ham farm

Sometimes, 900 words isn’t enough to tell the whole story. This was one of those instances. Also – though I loved the images Gabe Wong produced for the Meat Issue, I was hoping they would showcase at least one of the photos I took that day. Thankfully, I have no such space restrictions on my blog!

Mary Ellen and Andreas (my favourite photo from that night)

Though I’ve buying from Greens, Eggs and Ham for a few years now (and just started my second year as a member of their Community Supported Agriculture, called the Greens, Eggs and Ham Futures Program), this was the first time I had the opportunity to sit down with them and learn how they entered the farming business. 

We had already toured some parts of the farm back in November, but in warm weather, we were able to see some of the land that would be seeded shortly, and check out the status of the greenhouse since our last visit.

Andreas finishing up with watering duties

We also took a quick peek inside the duck barn, containing a flock that would be processed at the end of the month (I think the duck legs we had last week were actually from animals we saw that day…).

Ducks!

More pets than food, the last stop was to check out some beautiful birds and not-so-quiet guinea fowl.

Whatcha lookin’ at?

The small family farm is referenced so often in current literature that it almost seems cliché, but Mary Ellen, Andreas, and their two daughters Ariana and Megan are a great example of how each member of the family contributes in some way.

“Ariana has an absolute way with fowl,” shares Mary Ellen. “She keeps them calm and friendly. One of the reasons our birds are so great and tender is because when we load them, there’s minimal stress. Usually when people are loading birds for processing, they wait ‘til dark and then they turn off the lights, put the black light in and hold them upside down by their feet so they can hold more in their hands, then throw them in the cages.”

“Because of Megan, my bird person, we go with their natural rhythm,” continues Mary Ellen. “At dusk, the birds lay down and go to sleep. So we load them before dusk. And the birds are all calm. We walk towards them with boards to corral them other than the turkeys who follow Ariana everywhere. Megan and I just stand in the back to make sure they don’t go away and they all follow her. Any changes are going to be stressful, but we try to minimize that because with adrenalin, it takes eighteen hours to get it out of the system so you will end up with tougher meat.”

Megan being a “bird person” isn’t an understatement either (she learned about birds primarily from working at The Bird Shop in Edmonton). They have ten parrots, in addition to the fowl kept outside as pets (turkeys, guineas, ducks, geese, chickens and peafowl), two dogs and three cats. Having grown up in a virtually pet-free house, it was a nice change to be surrounded by animal companions.

Too cute parrot

Yukon looking fully satisfied after his dip in the pond

We also talked about the increased distribution role Greens, Eggs and Ham has recently adopted. Because of her marketing skills, Mary Ellen has often promoted other small producers to potential buyers. This year, however, they have a formal contract to source and deliver local products – everything from cucumbers and tomatoes to Wagyu beef, alpaca and ostrich – for ZINC.

“It’s very important that the producers have their names on their products,” says Mary Ellen. “Other than the alpaca will go through us because I work with the Alpaca Association, the elk will come from Amber Lane Game Farm, Wagyu from Jordan Valley Farm, rabbit from Sean Anam Farm. I never want to be the kind of distributor who avoids using producers’ names because I want a local, vibrant, sustainable system and I want them to get a pat on the back for their product.”

This van gets things done

Dinner that night was a delicious turkey stew, made entirely with products from the farm – turkey drummettes, carrots and potatoes – coated in a flavourful jus. It’s a recipe I will definitely have to try myself.

Turkey stew

There was also dessert – a sinfully rich chocolate cake from Eco Cafe in Pigeon Lake (an upside to Mary Ellen’s distribution role is picking things up to bring back home).

Chocolate cake

Thanks again to Mary Ellen and Andreas for having us over!

Greens, Eggs and Ham are at the City Market every Saturday until Thanksgiving from 9am – 3pm, but their products can also be found at Careit Urban Deli and Ocean Odyssey Inland (10027 167 Street).

CommuniTEA Infusion Launch

One of the ideas that really resonated with me from Jim Diers’ talk back in November was the concept of “bumping places” – locations in the neighbourhood where residents could casually meet others – cafes, grocery stores, parks and the like. Some areas are undoubtedly more populated with such communal spaces than others, and Central McDougall, my adopted neighbourhood during the day, is not one of them.

So when Diers gave the example that night of a mobile meeting place, an ingenious van-turned-portable teahouse (complete with lawn chairs and fold-out overhead shade), I thought that was the perfect bridge to a more permanent solution. Even better, Diers shared that such a van was coming to the streets of Edmonton, courtesy of the Edmonton Learning Community.

A non-profit that works with people with developmental disabilities, the ELC had spearheaded the initiative with the support of the City, who helped purchase the vehicle. With some repairs and a colourful wrapped exterior, the CommuniTEA Infusion van was born (this slideshow provides more background on the project, from shots of the van pre-transformation to other shortlisted designs).

CommuniTea Infusion

The CommuniTEA Infusion van will be working closely with the Office of Great Neighbourhoods this summer in order to set up in communities targeted for revitalization – including Central McDougall.

Mack and I met up at Churchill Square this afternoon to attend the launch.

Councillor Sohi addresses the crowd

Serving up tea

Yes, that’s an iPod dock in the tea bar!

Mack enjoying his tea

Steeps Urban Teahouse sponsored the tea for this event, but the ELC is looking for more donations to support continued operations of the van.

Bravo to the Edmonton Learning Community and the City for this wonderful initiative. I’m already looking forward to the day the van stops by my neighbourhood!

Music and More: Blue Chair Cafe

I’m always happy when I can finally scratch a restaurant off my “to try” list, particularly when the restaurant has been on the register for a number of years.

I had initially added Blue Chair Cafe onto said list when I started to hear great things about their vibrant, packed-to-the-rafters, story slam events. The Journal recently reported that the relationship has since ended, but the restaurant has now started hosting their own version of the off-the-cuff narrative competition (on the second Wednesday of every month).

So while it would be logical to think my visit there two weeks ago would have been to attend a story slam, instead, a group of us from my workplace went to support a musically-inclined colleague of ours. He plays in a band called Le Fuzz, who bill themselves as “Alberta world beat fusion”. The quintet are super-talented, vivacious and upbeat, and every time I see them perform, I am amazed at how seamlessly the band is able to transition from one style of music to another. Moreover, they are known for songs sung in languages other than English – including Spanish, Swahili and Mandarin.

A long history as a performance venue (I couldn’t get a clear shot of Le Fuzz…they don’t stand still!)

A coworker commented that the layout of the Blue Chair reminded her of the now-departed Sidetrack Café, with the stage set back into a corner, and a mezzanine level ensuring that even those seated far back had a clear view of the band. With a packed schedule that includes a different performer almost every night, the Blue Chair has to be one of the busiest live music venues in the city.

Interior

I loved the bold wall colours, eclectic art, and the globe light fixtures that had been hung at different heights. Combined, the décor made for a very cool but comfortable feel.

A cozy two-top

I had also heard positive reviews about the food, though, as stated on the menu (on the flip side of a record sleeve!), the restaurant is hampered by a small kitchen. I ended up ordering my second choice (they had already run out of turkey chilli), the pad thai ($16).

Cool menu

As it was an absolutely full house, I was expecting a long wait, but was pleasantly surprised. While it was not the most authentic pad thai I’ve had (saucy, mild, and made with vermicelli instead of a flat rice noodle – similar to The King & I’s version), I enjoyed it, and liked the rich peanut and coconut flavours in the sauce. There were also a fair bit of vegetables (julienned carrots, blanched green beans, bean sprouts) included, which added great crunch and colour to the dish.

Pad Thai

To enjoy their last song and encore, a few of us found our way to some empty space and made a dance floor (okay, I joined them only for moral support). The wait staff who had to make their way around our cluster were definitely a patient bunch!

In all, Blue Chair Cafe provided a great space to unwind after a long work week. I hope to be back in the future to finally witness a story slam!

Blue Chair Cafe
9624 – 76 Avenue
(780) 989 – 2861
Monday – Sunday 10am-10pm