Tag: Edmonton

City Market Opening Day 2010

I’ve been waiting for this day since the City Market wrapped up for the season last Thanksgiving. Though we did make more of an effort this year to visit the Old Strathcona Farmers’ Market on a regular basis in the winter months, there really is nothing like this open air market in Edmonton’s warehouse district. The fact that we can walk to the City Market doesn’t hurt either.

Market Day!

We arrived just before nine, to cool air and still-quiet streets. We never typically arrive at the market this early, but since we missed the opening ceremonies last year, we thought it better to be early than late.

The calm before the storm

We started our day off with a quick stroll around the grounds, then headed off to Blue Plate Diner for some much-needed coffee and breakfast. We decided to take advantage of the beautiful weather (and opportunity to people watch) by sitting out on the patio – it was one of the best choices we made all day.

Mack twitters on the patio

Pancake breakfast

Mack’s breakfast special – an Italian scramble

We eventually left our comfortable spot and joined the crowds for the opening ceremony. Mayor Mandel, alongside Councillors Ben Henderson, Jane Batty, MLA Laurie Blakeman, MP Laurie Hawn, and oddly, Bob Black of the Katz Group, rang the opening bells (apparently, Black was there to explore the possibility of the EAD housing the market in the winter months…but I’m not convinced). Jon Hall, who is on the City Market Board of Directors, touchingly donated his mother’s antique brass bell to the market, which will now serve as the “official” bell.

Ring, ring!

It was great to see so many people out – an estimated 13,000 by 12:30pm. With the addition of the Southgate and Century Park stations, I am hoping that the foot traffic will grow considerably this year. In terms of the market itself, they have had a 30% increase in vendors in 2010, with over 145 vendors expected in 2010. Although Sparrow’s Nest will not have a booth this year, most vendors from last year are returning, and span the gauntlet of goods from produce, prepared goods, and crafts. Undoubtedly, fresh vegetables are a big draw, and we had to laugh at the twenty-deep line in front of the Edgar Farms booth – early bird patrons were absolutely chomping at the bit for the few bunches of asparagus available this week.

In the storm

In addition to my old favourites (Greens, Eggs and Ham, Irvings Farm Fresh, Doef’s Greenhouses, Kuhlmann’s, Sundog Organics among them), it was great to see already-established businesses utilizing the market as a means of heightening exposure to their products, such as d’Lish and Sweet Lollapalooza.

Though it’s not an exhaustive feature of all products available at the market, these photos highlight just some of the fresh, tasty and creative things to be found at the City Market.

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The Market is also hoping to draw crowds to the streets with monthly cultural festivals, particularly fun for families. A Chinese celebration kicked off this feature, with lion and dragon dances bringing appropriate energy to an exciting morning. You can see the schedule of upcoming festivals dates here, with the next one being a Portuguese Festival on June 12.

Lion dance

Great crowd on hand for the festivities

We ended our market trip with a brief visit to deVine’s. In honour of the Chinese Festival, they were sampling wines and beers from China. Though I’ve heard some negative things about Chinese wines in particular (especially because it is such a new industry in that country), I was pleasantly surprised with the Noble Dragon wine. And priced at just $13.95, we had to pick up a bottle to share with my parents.

Chinese beer and wine

It really was a great morning – I hope to do it all again next weekend!

Check out Mack’s Flickr set here, a post from Chris at Eating is the Hard Part here, a post and video clip of the market from Raffaella here, and Valerie (A Canadian Foodie)’s post here.

Capital City Clean Up: Fifteen to Clean Challenge

I first heard about the Fifteen to Clean Challenge (part of the City’s annual Capital City Clean Up campaign) at a board meeting a few months ago, and immediately thought it was a great idea. I’ve found fifteen minutes to be the perfect “amount” of time – the length of a coffee break, it’s a non-committal duration that can draw my busy colleagues out to wellness, appreciation, or in this case, community spirit activities at work.

I’ve posted about our little corner of the world before – the Avenue of Nations, Central McDougall, the North Edge – whatever you want to call it, it’s not the best neighbourhood, particularly after dark. Litter might be the least of the area’s problems, but I thought a group clean-up activity would be a great way to not only get my coworkers outside as a group for fresh air, but also show the community that we are stewards of the neighbourhood.

We bought gloves and bags, and announced the date a week in advance. Enter Murphy’s Law: the rain came. And then the snow. Pushed back three weeks, I didn’t think Mother Nature would cooperate. Finally, on Thursday, blessed with sunshine and a cooling breeze, we had our date with garbage.

Due to appointments, paperwork, and the sporadic nature of our work in general, I wasn’t sure how many of my colleagues would end up participating in the challenge, but I am happy to say that over twenty people showed up to pitch in. It’s cliché, but many hands do make light work, and you could see the difference instantly.

Doing their part

Teamwork!

Who said cleaning can’t be fun?

Govind and I take out the trash

In all, between twenty of us, we “raised” 300 minutes of cleaning time. Thanks to my coworkers for helping out and my office for being supportive of the idea. I hope we can make this a regular affair!

Cozy Retreat: The Bothy

I met up with Annie last Thursday after work at Southgate for some light shopping. For dinner, we thought it would be a great opportunity to finally visit The Bothy nearby, a place I have meant to try since it opened back in December, and that Annie had heard about recently on CBC.

The Bothy occupies the end unit of a strip mall just off Calgary Trail. In spite of its vehicle environs, the décor inside does wonders to transport patrons to another world, one filled with share plates and fine spirits.

I loved the interior. From the kitschy signs (“wine is bottled poetry”) to the warm-coloured walls, painted in autumnal yellows and reds, to the lounge-inducing leather chairs, I felt instantly welcome and comfortable. The music that night skewed in the direction of jazz, the ideal backdrop to float the evening away in a swell of conversation and food. My only misgiving about the cozy space was the two mounted television screens. Last year, Todd Babiak wondered why many bars felt the need for streaming electronic entertainment, and particularly with The Bothy, and its feel as a gathering place, why the televisions are necessary at all.

Interior

The food menu wasn’t large (especially when juxtaposed with the liquor menu), two pages featuring plenty of nibbles, cheese and charcuterie options, and some hot fare. It took some willpower not to order two of everything from the cheese and charcuterie selections, but I figured some room should be saved for dessert.

Loved the detailed description of the wine offerings

I had chosen the chicken and leek pie, as the savoury pies were the sous chef’s specialty. I was not disappointed. The flaky, buttery pastry was perfection, a crust that simply melted into the velvety filling of tender chicken, softened leeks and white wine and cream gravy. I was saddened with every bite, as it meant I was that much closer to finishing an absolutely enjoyable dish. The accompanying tomato and cream soup hit the spot as well, tangy and satisfying, particularly because I had been craving tomato soup for a few days.

Chicken & leek pie

Annie took the plunge with The Bothy’s haggis, something neither of us had tried before. I think we were expecting a plate that resembled a B-rate horror movie, so found the dish that arrived relatively benign. She said that it tasted like a fattier, more sumptuous version of ground pork, with a texture that paired with the underlying mashed potatoes very well.

Haggis with tatties (mashed potatoes) and neeps (turnips)

Service was stellar, though I’m certain we didn’t take full advantage of the server’s expertise. When we arrived at the final course, the server had remembered Annie’s brief mention at the beginning of our meal that she was thinking of ordering a dessert wine. As such, the server recommended a pairing with the apple pie we had selecting. Annie said the Moscato d’Asti was a great suggestion.

As for the apple pie? It was a tiny dessert that packed a big punch. After my entrée, I was already familiar with the kitchen’s deftness with pastry, but the filling – wonderfully spiced, it’s a pie made for dwindling summer nights as the season rolls into fall, and for cold winter nights, when sustenance is best in the form of sweet remembrances from warmer days.

Mini apple pie with Hercule De Charlevoix

As darkness fell, the ambiance of The Bothy deepened and matured, with tabletop candles flickering light and shadow. Though we probably would have liked to stay on, weeknight obligations beckoned, and we reluctantly exited the freeway retreat.

The Bothy after dark

I’m so glad I was finally able to try The Bothy. It is a fantastic addition to Edmonton’s dining scene, and one I hope to frequent again soon.

The Bothy
5482 Calgary Trail
(780) 761-1761
Sunday & Tuesday 5pm – close, Wednesday-Saturday 11:30am – close, closed Mondays

The Citadel Theatre: “The Drowning Girls”

I was drawn to The Drowning Girls at the Citadel, partly because I wanted to see a Bretta Gerecke design sans Jonathan Christenson, but also because the stories that inspired the play were fascinating:

Meet Bessie, Alice and Margaret: over a short period of time in the early 1900s, these three wealthy women were each seduced, wed, insured, and ultimately slain — all by the same man.

This was the first time Mack and I attempted to buy rush tickets – all remaining seats available at 50% off the adult price one hour before curtain (it’s quite a significant discount, with Rice Theatre tickets priced at $50). We lined up a few minutes before 12:30 p.m. for the matinee showing on Sunday, and with only a pair of people in front of us, getting tickets was not a problem.

After we settled in our seats (the theatre looked about three-quarters full), the lights dimmed, and the usual omniscient voice reminded us to turn off all electronic devices. New, however, was the announcement that the Citadel would donate money to the Actor’s Fund of Canada if the performance was entirely free of gadget-emitted sounds and lights – we thought that was an innovative approach to a frustrating issue.

As for the show itself – fabulous. I loved the clean set – the black reflective floor, divided into a grid, and three immaculate porcelain bathtubs, each with a polished silver showerhead positioned above. Water was used throughout the show as a prop, as a metaphor, for affect, so between the already-filled bathtubs and the showerhead that was turned on and off at different intervals, the three actresses performed the entire eighty minutes soaked to the skin. It makes me cold just thinking about it, but they did it with grace to spare.

The production was able to convey the women’s feeling of claustrophobia right from the start, the iron vice of familial and societal expectation cloistering all other possibilities, and brutally exploited by the man who appeared to be their saviour. One by one, each woman replayed their story, underlining the ties that bound them all to the same tragic thread – the whirlwind romances, the shotgun marriages, the isolation, the psychological manipulation, the cruel endings.

The trio of actresses were required to take on multiple parts in addition to their main roles as the three women, and all were versatile in embodying the vastly different personalities (Natascha Girgis’ molasses thick Scottish accent blew us away). Beth Graham impressed me the most with her commitment to each character and her electric energy throughout. And in spite of some pin-drop tone reversals (from moments of black humour to sombre remembrance), the transitions were seamless, and more importantly, remained authentic and believable.

I have to admit I was a bit jarred by the optimistic ending though, featuring a cascade of jubilant bubbles. Even if justice was served, the women were still dead, betrayed by a husband and a society unwilling to accept the women as they were.

At the conclusion of the performance, the actresses thanked the audience for supporting a play originally conceived for the Edmonton Fringe, and that has now toured as far as Toronto. It was their final show at the Citadel, and happened to be their 99th performance (or, as Graham called it, their “Wayne Gretzky show”). Bravo to the cast and crew for a fantastic show and a great run.

Culinary Q & A with Cathy Walsh

Occupation:  The job that pays me is with the Federal Public Service. I am an Advisor, which means I provide advice, guidance and instruction to do with policy and Federal legislation. Although I never consciously thought of this as a career choice when I was growing, it made sense that I did. As a child, I converted my closet into a cubicle by putting in a desk, chair and telephone. My Dad would bring home pads of discarded forms from his office, and I would spend hours filling them out and filing them in a box.

What did you eat today?

Coffee, yogurt parfait (unsweetened yogurt, blueberries, apples, granola), apple, veggie sub, Coke Zero, roast chicken with coupe ondulée frites enrobées faites avec du sel de mer, homemade oatmeal raisin cookies, and tea.

What do you never eat? Calamari, octopus, geoduck – basically anything with a slime-factor, has the potential to suction-cup onto my face, or looks like an enormous old-man penis.

What is your personal speciality?

Bolognese sauce. It’s a rich, meaty thing that allows a lot of flexibility depending on my mood and what’s available in the apartment to put in it. I don’t mean putting in house plants or remote controls, but whatever happens to be in the fridge and pantry. When I cook this I usually go through a bottle of wine, have the tunes cranked, and sing along with the likes of Lady Ga Ga to Tom Jones. It’s very fun and relaxing. The recipe is from my Auntie Anne, but it is suspiciously similar to one found in the red and white checked Better Homes and Gardens cookbook.

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

Milk, eggs, cheese, butter, yogurt, apples, oranges, onions, bagged salad, assorted veggies in the crisper, a bottle of white wine, beer, a jug of water, a jar of mayonnaise, maple syrup, and an assortment of condiments.

What is your weekday meal standby?

Campbell’s tomato soup, and/or, broiled cheese and tomato on toast.

What is your favourite kitchen item? 

Le Creuset enamelled cast iron French oven.

World ends tomorrow. Describe your last meal.

Wine. Medium rare prime rib. Wine. Yorkshire pudding. Wine. Roast potatoes. Wine. Perogies. Wine. Nalysnyky. Vodka shots. Pizza. Wine. Gnocchi. Wine. Sashimi. Sake. Bowls of rice with an unlimited supply of Japanese Village’s steak sauce. Sake. Gooey cinnamon buns with pecans. Coffee with more Bailey’s than coffee. A wafer thin mint.

Where do you eat out most frequently?

The honest answer is the Food Court at Canada Place. When we go out for supper, we frequent Japanese Village’s sushi bar, Furusato, and Route 99.

What’s the best place to eat in Edmonton?

I tried a nibbling the corner of the Hotel McDonald once, but it made my fillings vibrate so I stopped. Where’s the best place to eat, maybe? [Ed: Sigh, you caught my poor grammar.] Haven’t found it yet. Been here for 12 years, and haven’t found THE spot yet. In Calgary, we were regulars at a place called Gaston’s. It was run by Gaston Langlois, Pat and Val Arrotta and Pierre Langlois. The food was amazing. The service second to none. The ambience was relaxed, intimate, yet social and friendly. I don’t think the place still exists. Ever since then, haven’t found anything that comes close.

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

It sounds so cliché, but I’d love to be in the Italian country-side, maybe along the sea, and drink wine while watching the sun set, eating olives, prosciutto, fresh bread, fresh fruit, and different cheeses. That said, I’m happy buying this stuff from the Italian Centre Shop and sitting in the sun on our little patio at home.

Cathy blogs at Walsh Cooks.

Chefs in the City: Spring Event Recap

When I was invited to the inaugural Chefs in the City event last week, I wasn’t sure what to expect. I knew that the evening would involve great food for good causes – to promote culinary arts as a viable career to local high school students, and to raise the profile of Canadian chefs on the world stage. Organized by Shaw Conference Centre Executive Chef and Canadian Culinary Federation Edmonton President Simon Smotkowicz, the proceeds from Chefs in the City would be split between the High School Culinary Challenge scholarship endowment fund and Culinary Team Canada, in pursuit of gold at the 2012 World Culinary Olympics. Other than that, however, between the sit-down dinner at the chef “action stations”, I was unclear how the event would unfold.

Chefs in the City

I met up with Bin Lau, Communications Director for Edmonton Economic Development Corporation on Friday evening, and we headed to the salon level of Shaw. There, we encountered a flurry of activity – sparkling wine and canapés were being circulated by efficient staff, guests were browsing the two dozen or so silent auction items available for bid (everything from bed and breakfast packages to cooking classes and portrait sessions), and two action stations attracted clusters of patrons seeking warm appetizers.

Chefs in action

The sautéed alpaca loin, served with whipped potatoes and yam foam was a punchy way to start the evening – this was my second encounter with alpaca, and though I’d be hard pressed to say the meat has a distinct flavour, the tenderness imbued by the chefs surprises me every time.

Alpaca with whipped potatoes and yam foam

We also had the chance to try a light asparagus spring roll, served on a bed of quinoa. I would have never thought to prepare asparagus this way, but the stalk stood up nicely in its crunchy parcel.

Asparagus spring roll with quinoa

At the host’s behest, we eventually made our way to the dinner area of the salon. Tables had been set up in the centre, with six chef stations lining the periphery of the room. Two screens bookended the space, with a camera already projecting the speaker’s visage onto them, useful for those seated far from the stage or at challenging angles.

Inside the salon

MC Danny Hooper was a hoot. Impeccably quick-witted, I appreciated his wry sense of humour as he did his best to maintain the attention of the crowd. He later explained how the evening would work – prior to the serving of each course, he would interview the chef who prepared the dish, Chef Blair Lebsack who would explain which local producers supplied the product for the dish, and the sommelier who would provide some information about the wine pairing. As the night wore on, it became clear that for whatever reason, this format wasn’t working. Unlike the PMA dinner I recently attended, where the chef and winemakers had the rapt attention of the crowd (granted, in a smaller setting with less distractions), the MC was forced to be quite stern when guests continued to carry on with conversations while the interviews were taking place.

Chef Paul Campbell of Cafe de Ville explains his dish while MC Danny Hooper and Chef Lebsack look on

Of course, I couldn’t get enough information – all of the dishes not only highlighted, but rejoiced in local produce and proteins, with over twenty farms featured. Chef Lebsack of Madison’s Grill is well-known for his work with area farmers, and his involvement in sourcing the ingredients for the meal showed, with many of his favourite suppliers ending up on the menu. He told us later that the main reason they were able to afford local product was because of a Government of Alberta program called Growing Forward, which seeks to better support the province’s agricultural industry.

Some of the producers also took the initiative to visit each of the individual tables to answer questions at a more personal level. One of the producers told me that guests seemed genuinely interested in learning about local food, and about the upcoming farmers’ markets. Because of that curiosity, I think it was a shame the program didn’t include further detail about where products from the night’s suppliers could be found (some pamphlets were available on the chef stations and silent auction tables, but it wasn’t a comprehensive package).

Interviewing Patty Milligan of Lola Canola

In terms of the cookery, it was pretty neat that kitchen stations had been set up right alongside the tables, and with the screens focused in on the prep work, it felt like we were being offered a special peek behind the curtain, complete with play-by-play.

On the screen/on the stage

The first course was a light but satisfying trio of a seared scallop with Irvings Farm Fresh bacon and vanilla foam, pea ravioli and a lobster-herb press. I am not usually a fan of scallops, but this one had been cooked well, meaty without being chewy, and set nicely with the smoked bacon. The pea ravioli was actually my favourite morsel on the plate, fresh and clean.

Seared scallop, pea ravioli, lobster-herb press

The course that followed was a dream – pan-roasted duck breast from Greens, Eggs and Ham and venison tourtiere. The duck, as expected, was moist and tender, with a lovely even layer of fat, but the tourtiere was undoubtedly the star. Paired with a confit rhubarb salad, the sweetness helped to melt through the richness of the meat and the buttery pastry.

Pan-roasted duck breast and venison tourtiere

Sometimes simplicity wins, and this was the case of our palate-cleansing, sensory refreshing third course. The Berry Ridge Orchard Saskatoon berry sorbet, served with fortune cookie tuilles and a wild cherry chip, could have been happily taken the place of any complex dessert. And judging by the total silence at my table as we each cleaned our our filled shot glasses, my dining companions felt the same way.

Saskatoon berry sorbet

The fourth course required some coordination – diners would get one of six different beef entrees, prepared by the chef at the station closest to their table. And because each chef had the opportunity to speak about their dish prior to it being served, it meant that table sections would be served one at a time. This made it my favourite part of the evening, as I excused myself to watch the chefs in action.

LUX Executive Chef Tony Le and Century Hospitality Corporate Chef Paul Schufelt watch over the poached eggs

It was a wonder to me why more people weren’t hovering by the action stations. I know I really relished the opportunity to watch the chefs at work, in their element, racing to finish their dishes, each plate a perfect replica of the other.

Chef Schufelt hard at work plating his “steak and eggs”

I was lucky enough to get to try two dishes, the additional entree a gift from Chef Tony Le, who probably noticed I was salivating while watching his colleague plate the dishes. Besides being fun (a play on breakfast “steak and eggs”), the poached egg, which willingly released its yolk with the touch of my fork, provided that extra bite of richness (the steak probably could have used an additional moment to rest, but given the time pressures, it was understandable).

Pine Terra Farms striploin with a soft poached egg, Kickin’ Ash braised short rib, Riverbend Gardens potato hash, Irvings Farm smoked bacon and ancho pepper hollandaise

My only regret was not being able to have more than a couple of bites before the too-competent staff whisked that plate away and replaced it with the dish I had in common with my tablemates – a Rosemary Jordan Wagyu beef tenderloin “Wellington” and buffalo short rib, prepared by Chef Campbell of Cafe de Ville. This was my first experience with Wagyu, and boy, did the marbling ever live up to the expectations, ensuring each bite was moist and flavourful. And while I enjoyed the short rib, it was an unnecessary addition.

Wagyu beef tenderloin “Wellington” and buffalo short ribs, with fine morel jus, sautéed root vegetables and creamed potatoes

Dessert felt like an event, probably due to my proximity to the chef stations (they really couldn’t get rid of me if they tried). I visited several of the plating areas, and  just when I thought they had finished layering on the multiple elements, out came sauces, brushes and the final touch, a diminutive chocolate flower.

Chef Sonny Sung of Bistecca watches the desserts being plated

Last touches

The final product was spectacular, a feast for the eyes with bursts of colour and texture. The Bles Wold yogurt and blueberry tart was dense but not too sweet, but the real gem on the plate was the parfait glacé. Wrapped in a delicate chocolate ribbon, the whipped filling inside, made with Lola Canola’s dandelion honey, was light as air. I really should have taken a photo of the parfait halved – it was a beautiful creation even on the inside.

Wild Alberta blueberry yogurt tart with Lola Canola dandelion honey parfait glacé and raspberry foam

As if that wasn’t enough sweets, along with coffee, we were served macarons in a chocolate box. That’s right folks, a chocolate box (I passed some tables later that had broken apart the vessel, probably to taste it just to be sure). While the meringue shells weren’t as yielding as those from Duchess, I really had no idea the pastry chefs at Shaw even dabbled in macarons.

One for you, two for me

The evening closed with remarks from Chef Smotkowicz, who thanked the members of Culinary Team Canada who pitched in that day (they would be staying on over the weekend to practice further), as well as all of the local chefs who donated their time and talent. Chef Smotkowicz said a second Chefs in the City event would take place at the Westin over the course of a week starting on October 29, and would include a reception, gala dinner and cooking classes.

Bravo, Chefs! (only about 1/3 of them are in this photo)

With fabulous food and wine, opportunities to watch the chefs in action, and chances to interact with local producers, Chefs in the City is undoubtedly a great event. And for a first-time execution, I think it was a successful endeavour, having raised tens of thousands of dollars for both the student scholarship fund and Culinary Team Canada. Still, I can’t help but think it might be overly ambitious. Chefs in the City seeks to raise the profile of culinary arts as a field, local chefs, Alberta producers and national talent – and while complementary, each area deserves elaboration in its own right. With limited resources, however, I can understand why this combined approach would have to be taken.

I’m looking forward to the next Chefs in the City event, and hope others take advantage of the occasion to help celebrate local talent and producers. It will only get better from here!

Thanks again to EEDC for the invitation – it was a night to remember.

Keep up to date with Chefs and the City here. You can also see my full photo set here.

Wine Tasting @ Vinomania

A few weeks ago, May told me about a wine tasting to be hosted at Vinomania, organized by the University of Alberta Alumni Association. And as $25 seems to be my threshold for wine tasting events (at least currently), it seemed like a great opportunity to sample more wines in an attempt to further develop my palate.

Wine!

It turned out that $25 was a beyond reasonable price, as in addition to nine wines, we also had access to a hot and cold food spread, catered by Bistecca. The staff person later told me that the Alumni Association had subsidized the event, in the hopes of ensuring the ticket price wouldn’t be a barrier to attendance. So it looks like my University education is paying me back in other ways too!

Food spread

Gurvinder Bhatia, owner of Vinomania and a wine columnist with CBC, was a great host. Personable and obviously passionate about wine, Gurvinder had just returned from Italy a few days before. As a result, eight out of the nine selections that evening were Italian, allowing us to travel through the country in a wine glass. It helped also that Gurvinder is a storyteller, personifying each variety with his tales of winemakers, grape histories and places.

Our wine line-up

The store itself is quite nice to visit also, with the majority of wines organized nicely into crates (which, as May and I found, made great purse cubbyholes too), lit by track lighting suspended from above. It made the gloomy, grey fluorescence and monochromatic shelves at the rear of the store lacklustre by comparison. Gurvinder has also set up a 24 for under $24 section right up front, perfect for green winos like myself.

Vinomania

Gurvinder talked about how food and wine pairings should consider flavour, weight , texture and acidity. He encouraged guests to help themselves to the spread, and given the number of full-bodied reds we tried, I was glad for the crispy bison short rib rolls, fatty deliciousness of the braised pork belly, and absolutely amazing veal cheek (it was so tender it melted in my mouth). I know what I’m having the next time I’m at Bistecca.

My tasting plate (first of many)

The wines (as always) moved from whites to reds, and (as always) I enjoyed the whites more than the reds. My favourite of the evening was the Gallo Mauro Moscato d’Asti, a refreshingly light dessert wine that Gurvinder said pairs like a dream with chocolate. I picked up a bottle with the intention of saving it for a warm summer night, to be served alongside bars of Chocophilia.

One of the white wines of the night

Gurvinder also had a nice surprise in store for us after the tasting concluded. In addition to a copy of Tidings, a food and wine magazine, he also offered everyone a free membership to the Vinomania Club, which entitles us to discounts, and a $20 tasting card, to be used with the store’s Enomatic system (refreshed often with different bottles of wine to sample). Though it’s a great marketing ploy to get us all back to the store, it was still a much appreciated gift.

Enomatic System at Vinomania

It was great to see some familiar faces at the event, and meet some new ones as well. Cheers!

Vinomania
11452 Jasper Avenue
(780) 488-7973
Monday-Wednesday 10am-7pm, Thursday-Saturday 10am-9pm, closed Sundays

Food without a View: The Copper Pot

On Tuesday, Mack and I joined my fellow board members and their spouses at The Copper Pot for our belated appreciation dinner. It was originally supposed to happen last December, but was pushed back due to scheduling conflicts.

Unfortunately, the view on this spring day out of the restaurant’s stunning panoramic windows wasn’t any better five months late, as the grey clouds and rain (although needed) cast a shroud over the otherwise scenic Legislature and Ezio Farone Park (I thought I had taken a photo of the view during my previous visit, but no dice).

The Copper Pot had divided our private party of thirty into three separate tables at the back of the restaurant. And although the restaurant was never full over the course of our stay, all of the tables lining the expansive windows were occupied at one point or another – not bad for a mid-week evening.

Instead of a wholly fixed meal, we were provided with at least two options for each of the four courses. Given the state of the weather outside, some of the choices were made for me – the soup of the day (instead of salad), a mini beef Wellington (instead of bruschetta), a duo of sea bass and halibut and a flourless chocolate cake for dessert.

Service was exceptional. Given the server assigned to us worked alone (apart from when our plates were being delivered), he did an amazing job catering to our needs. From filling up water glasses (mine was never empty, and I am like a fish at the table) to juggling multiple drink orders to never requiring any assistance on who a dish was destined for, he did not miss a beat. Bravo.

On the food side of things, some dishes were better than others. My starter soup of the day, a creamy wild mushroom, was silky with a pleasing depth of flavour, but really could have been warmer.

Wild Mushroom Soup

The beef Wellington was a disappointment – chewy and overdone, I probably should have just unwrapped it to savour the puff pastry and the black current demi. I definitely had bruschetta envy looking at my neighbour’s dish.

Mini Beef Wellington

My entrée was a mixed bag. While the fish was well cooked, accompanied by a tomato pesto I couldn’t get enough of, the butternut squash risotto was under seasoned, and gummy in places. With Mack’s entree, in spite of the fact that his steak had been inordinately charred, it was cooked to the requested doneness. Still, Mack noted it was an at par steak, no better.

Sea Bass and Halibut Duo

New York Steak with a Cognac and Horseradish Reduction

The meal-ending flourless chocolate cake, however, was delicious. Rich, with great chocolate flavour, Mack and I both detected a slight nuttiness as well. When we asked our server what the cake contained however, we were told that the flour had been replaced by cornstarch and not ground nuts as we had suspected.

Flourless Chocolate Cake

While the food was inconsistent, between the service and the view, I’d still recommend The Copper Pot as a special occasion restaurant – I know I’ll have to come back once things have greened up a bit. Thanks again to the staff for organizing a great night.

The Copper Pot
101, 9707 110 Street
(780) 452-7800
Lunch: Tuesday-Friday 11am – 2pm; Dinner: Tuesday-Thursday 4-9pm, Friday-Saturday 4-10pm

Supporting Aspiring Chefs: Chefs in the City 2010

With the public’s current fascination with reality television and competition-style shows, the High School Culinary Challenge fits right in, and capitalizes on that interest and thirst for fast-paced, cutthroat battles.

The High School Culinary Challenge began in 2009, an initiative of Shaw Conference Centre Executive Chef and Canadian Culinary Federation Edmonton President Simon Smotkowicz as a means of promoting the field of culinary arts as a viable career for high school students to consider. In February of this year, 39 students in teams of 3 each competed for two scholarships for post-secondary tuition, uniforms, books and knives. The two winners received the invaluable opportunity to mentor with chefs that work in some of the best kitchens in the city over the course of three years, including Red Ox Inn, Sage at River Cree Casino and Resort, and L2. For a field that relies on teaching and learning on the job, the chance to study with award-winning local chefs will provide a remarkable start to a young person’s career.

To fundraise (and promote) High School Culinary Challenge, Chef Smotkowicz has organized Chefs in the City, taking place on April 30, 2010 at the Shaw Conference Centre. Half the funds raised will go towards scholarships for next year’s challenge (the other half will go towards Culinary Team Canada). As expected, it will be a sumptuous evening of food and wine. The five-course paired meal will be as follows:

Reception: Sautéed Alpaca Loin Medallions, Warm Caramelized Fennel, Onion Compote, Toasted Pine Nuts.

Reception: Maple Wood Grilled Whole Lamb Loin with Pemberton BC Gold Pommes Maxim, Natural Jus and Honey Roasted Yam Foam

First Course: Lobster-herb Press, Seared Scallops, Pea Ravioli with Sautéed carrots, Irvings Farm Bacon and Vanilla Froth

Second Course: Pan Roasted Duck Breast and Venison Tourtiere with Confit Rhubarb Salad, Asparagus, Sauce Soubise and Duck Jus

Third Course: Local Saskatoon Berry Sorbet and Wild Cherry Chip

In addition to the dinner, guests will also have the opportunity to watch and chat up local chefs in action at six different stations, preparing dishes using the best produce and proteins area farmers have to offer (of course, the food ogling is a given).

Station #1: Shane Chartrand of L2 Grill

Galangal Spring Creek Ranch Beef Tenderloin

Sour Orange Sauce with “Moo Shu Style” Short Ribs, Salsify Crème and Crispy Leeks

Station #2 Sonny Sung of Sorrentino’s

Poached Bison Short Ribs with Porcini Mushroom And Truffle Emulsion

Slow Roasted Smoked Nature’s Green Acres Nouveau Beef Tenderloin, Foie Gras, Amarone Foam

Confit Ginger, Wild Fennel and Parmigiano-Reggiano Pate À Choux

Station #3 Paul Campbell of Cafe de Ville

North American Style Bison Short Rib with a Petit Waygu Striploin, Torchon, Alberta Wild Rice and Morel Risotto, Vegetable Medley. Balsamic Glaze

Station #4 Paul Shufelt of Hundred Bar & Kitchen

“Steak n’ Eggs” Grilled Pine Terra Farms Striploin, Soft Poached Egg, Braised Kickin’ Ash Buffalo Short Rib & Riverbend Gardens Potato Hash, Irving’s Farm Fresh Smoked Bacon & Ancho Pepper Hollandaise

Station #5 David O’Connor of the Sutton Place Hotel

Chocolate and Ancho Chili Crusted Spring Creek Ranch Filet Mignonette with Confit of Bison Short Rib, Shiraz Poached Potatoes with Roasted Root Vegetables

Station #6 Michael Brown of The Westin

Classic Wagyu Beef Tenderloin “Wellington” and Buffalo Short Ribs

Fine Morel Jus, Sautéed Root Vegetables, Creamed Potatoes and Wild Alberta Blueberry Yogurt Tart

The farmers supplying the products will be on hand to talk to the guests as well, making Chefs in the City seem like a grander version of Madison’s Grill’s Farmers’ Market Dinner.

I am fortunate enough to have been invited to this event, but there are still some tickets available if you’re interested in supporting aspiring chefs. It should be a great night!

Chefs in the City 2010
Shaw Conference Centre
Tickets $175 +GST
Reception @ 6:30pm, Dinner @ 7:30pm

Take ‘N’ Bake Revolution: Papa Murphy’s

Who knew there was a pizza revolution taking place right underneath our noses? Forget frozen pizzas or even delivery, it seems the new movements is towards fresh-made pie, to be baked right in your home oven.

Though grocery stores have offered deli-made pizzas for years, businesses that specialize in take ‘n bake pizzas are relatively new to Edmonton. Papa Murphy’s opened its first shop in the city back in 2007, and now have six locations in the Edmonton area (their eventual plan is to expand to a total of 17 stores).

Papa Murphy’s trumpets their commitment of using always fresh, never frozen ingredients. Moreover, in an effort to set themselves apart from the likes of Pizza Hut, Panago and Domino’s, they emphasize the fact that their carryout pizzas will be hot out of your oven.

Armed with a 2-for-1 coupon, Mack and I stopped by the Papa Murphy’s around the corner from the Italian Centre South on our way home on Saturday, eager for an easy dinner option after a long day. It was empty, though in their defence, it was after 7pm. We were faced with twenty options, not including the possibility of a custom order. Pizzas ranged in price from $9.99 for a medium cheese pizza to $22.99 for a family-size double-layered grilled chicken and bacon-stuffed pizza. We decided on a more restrained choice, a medium Papa’s All Meat (mozzarella, ham, salami, pepperoni, Italian sausage, ground beef, provolone, cheddar) and a medium Rancher (mozzarella, ham, pepperoni, ground beef, onions, provolone, cheddar), both priced at $13.99.

Papa Murphy’s

Our pizzas were assembled right before our eyes, Subway-style, complete with a sheet of reheating instructions. My favourite line on the guide: “Please bake before eating”.

Assembling our pizza

Ready to take home

The staff were friendly, though our question about freezing a pizza seemed to throw them off – there was no way Mack and I would be able to eat our way through two pizzas at one sitting. The staff person said it could be done, but warned us to thaw it thoroughly before baking it, to prevent a soggy, uneven crust.

Fifteen minutes in the preheated oven back at home, dinner was ready. We had baked the pizza on the included tray, opting to see how well it worked. No surprise, it didn’t hold a candle to the result on a pizza stone, but was better than using a conventional baking sheet. The pizza also wasn’t overly greasy, and contained a solid amount of both toppings and cheese. All in all, it was a tasty pizza.

Papa’s All Meat, ready to eat

Though we enjoyed the pizza, I’m not sold on the take ‘n’ bake concept. Sure, it’s great that the toppings are fresh, and it could be convenient to pick up a pizza on the way home after work, but if I was looking for a quick fix, I’m fairly certain I would prefer calling for delivery, particularly if it would only end up costing me a few dollars more (and, well, I like Panago). That said, given the increasing number of Papa Murphy’s locations in the city, it looks like take ‘n’ bake has found some fans in Edmonton.

Papa Murphy’s
10431 51 Avenue (5 other locations in Edmonton and area)
(780) 476-7272