Tag: restaurants

An Unexpected Discovery: Urban China

A few weeks ago, my Dad asked me for my opinion on two new-ish Chinese restaurants downtown, looking for an evening venue: Bird’s Nest of Beijing (10425 100 Avenue) and Urban China. I haven’t yet been to Bird’s Nest (though I had heard that their dim sum was fairly reasonably priced), and though my only experience at Urban China was a mixed one, some people have enjoyed their dinner menu. As the occasion would include some family friends in from Vancouver, I thought it would be a great opportunity to show them a restaurant that showcases the new wave of Chinese establishments in Edmonton.

With about ten tables full at the dinner hour on a Friday night, it was busier than I expected it to be. I still love the decor, all dark furniture, clean lines and red accents. And how could I forget the aquariums?

Amanda finds fish tanks shocking

My parents decided on a twelve-course set menu, which, at Urban China, will set you back over $200.00. For the most part, our group enjoyed the meal, though my Dad thought that the portions offered were on the small side. Standout dishes for me included the spicy fish (still crispy on the outside, but flaky on the inside) and the Chongqing style beef with spices (no lie, the tender pieces of beef set my mouth on fire, but it was worth it). Amanda and my Mom loved the steamed tofu dish with olives and ground meat.

Spicy fish (we have no idea what it is actually called – darn the food blogger who doesn’t write things down)

Chongqing style beef with spices

 Steamed tofu with olives and ground meat

Malaysian sizzling pork neck

Famous Chaozhou duck

XO sauce with green beans and salted meat

Haka stirfry

Service was steady throughout the night – it seemed someone was always on hand to refill our empty tea pot, or take away dirty dishes. However, the best part of the visit had nothing to do with the food or the staff – it was our discovery of the tiny televisions set into the mirrors in the bathroom. Urban China really should have been included in the Journal’s recent list of “upscale” restrooms.

Hockey night in a restroom?

I’d recommend Urban China if you’re looking for authentic Chinese food in a clean, modern setting. Just don’t forget to check out the restrooms, too.

Urban China
10604 101 Street
(780) 758-1888

Food/Service Dissonance: New York Bagel Cafe

May and I met up on Victoria Day to catch up over brunch. While holidays are a lovely opportunity to linger with a friend over coffee, it was easier said than done. Most of the independent restaurants I could think of were either closed for the holiday, or closed on Mondays, so we resorted to options across the river. We ultimately ended up at New York Bagel Café (8430 Gateway Boulevard), the charming and cozy eatery a stone’s throw away from the bustle of Whyte Avenue.

My only previous visit was an exercise in patience, in both the wait for a table and the delay in getting our food at the table, and this experience was no different. We were second in line, but it took staff more than ten minutes to even acknowledge our existence, and no one so much as stopped to provide a ballpark estimate of the wait time. Granted, I did not envy the job of the two servers on the floor, run ragged and only halfway through the afternoon, but for such a well-established restaurant, it surprised me that they presented such a poor first impression.

After we were seated (about forty minutes later) away from the entrance and with a view of the still-shuttered patio, we were finally able to relax. Our server was friendly and she was thankfully calm at the table where she was frantic in the lobby.

While I still have qualms about their lack of drip coffee on the menu, I was satisfied with my espresso-based house coffee ($3.25) this time, served piping hot and made creamy with the addition of a side of steamed milk.

House coffee

The food was quite good as well, living up to their reputation of having great bagels and benedicts. My cheddar bagel was cheesy and toasted perfectly, and I thoroughly enjoyed the rest of my classic breakfast ($13), including my perfectly cooked scrambled eggs and well-seasoned potatoes (where a morsel of coarse salt would occasionally burst forth). The fruit accompaniment, while not necessarily rivalling Cora’s in quantity, definitely strikes a prettier note.

Classic breakfast

May equally delighted in her eggs benedict with duck ham ($19), a rich and savoury way to start the morning (my taste of the duck ham led me to believe it would make a steadfast rival to traditional bacon). Though she found the sweet apple an unusual inclusion, she still declared it among the best benedicts in the city.

Smoked duck breast and grilled apple benedict

The only other blemish during our stay came when we asked for our bill. It took the server more than fifteen minutes to bring it by. Though we didn’t mind drinking in the sunshine and ambiance, we assumed her lengthy time away meant the demand for tables had died down. However, when we later approached the door, bill in hand to pay at the register, we were surprised to see that the line was even longer than before. For New York Bagel Café’s sake, I’m hoping that day was a blip in their service delivery, because their food deserves better.

New York Bagel Café
8430 Gateway Boulevard
(780) 432-2003

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

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

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

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.

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

Fresh Gastropub Flavours: Red Star Pub

Prior to attending the Edmonton Rush game on Friday, Mack and I met up with Thom and Lana at Red Star. A casual pub seemed to be a good spot to grab a drink and a bite to eat before taking in the lacrosse action, especially when we could just hop on the convenient LRT at Bay or Corona Stations to whisk us away to Rexall Place.

I was eager to try Red Star at some point, seeing as Chef Daniel Costa’s current standing as one of the city’s up-and-coming young kitchen stars, with recent profiles in the Journal and Parlour. I could see how his focus on elevating simple cuisine and fresh flavours could attract a loyal following.

Mack and I had expected the downtown after-work crowd to fill Red Star to the seams, but seeing as it felt like the first true spring day, most were probably filling the outdoor patio seats instead. The building that houses Red Star is also currently under renovations, the unfortunate consequence of this being that the businesses underneath are obscured by unsightly orange tarps, further screening natural light into the already dim space.

Thankfully, the exterior aesthetics didn’t seem to affect the service, or the light atmosphere inside the bar. We were greeted immediately by the server, who directed us to sit anywhere we wanted. We were promptly given food and drink menus (I loved the tag cloud-like design on the back of both of them). Red Star proudly advertises their large beer menu, featuring sixty different brews. In contrast, the food selection is limited to a dozen or so dishes, but given the advisory printed at the bottom (“This is a one man kitchen. Food is served when ready. Please be patient. Enjoy.”), that is entirely understandable. With its emphasis on local suppliers and slant towards comfort food share plates, I couldn’t help but be reminded of Sebastian Lysz’s last menu at Devlin’s. Mack and I had some difficulty deciding between the mini burgers/not sliders and the braised meatballs ($16), but ended up with the latter, as well as an order of gnudi ($16).

Food menu

We were primed to be patient for the food, but it seemed no one else in the pub was interested in anything other than drinks, so our plates arrived sooner than expected. The gnudi (dumplings made of ricotta cheese) were pillow-soft, and tossed with tomatoes and zucchini, made for a comforting, but not too heavy dish.

Gnudi

The tender, tasty meatballs, made with a blend of Pembina pork and Spring Creek Ranch beef, were the star. The greens really were the perfect accompaniment, adding a freshness that rounded out the dish nicely.

Braised meatballs

With an interesting menu starring fresh, local ingredients, how could I not be back? See you again, Red Star.

Red Star Pub
10534 Jasper Avenue
(780) 428-0825