Culina at the Muttart Conservatory

When the Muttart Conservatory finally reopened after over a year of renovations in June 2009, there were high hopes the revamped Ela Euro Cafe, located at the front of the facility (and thus could be accessed without paying an entrance fee), would help draw residents and others to the evergreen oasis. Given its prime Cloverdale location, and really, the fact that it is the only food establishment in the immediate area, Ela Euro should have been a slam dunk.

While the space was bright and functional – a bank of windows and a large enclosed patio – the food couldn’t have been much of a draw. I can’t say we stopped by all that often, but on two instances we were at the Muttart, the cafe was empty.

Before: Ela Euro

As a result, the City’s new partnership with one of Edmonton’s most recognized and upstanding local chains was probably a most welcome one. Culina Muttart, the restaurant’s third outpost, opened on December 2, 2010 in the Ela Euro space. In addition to offering their comforting fare (that highlights some of the area’s best producers), the staff will also be utilizing the Muttart’s greenhouse space to grow herbs and greens for the restaurant.

Culina at the Muttart

After: Culina Muttart

On Monday night, Mack and I attended the launch of Culina Muttart. After the full-on tasting at ZINC’s fall menu launch, we weren’t quite sure what to expect. It turned out instead of a sit-down event, the evening was an informal one, set up reception style, which suited the casual cafe space perfectly.

Culina at the Muttart

Culina Muttart

It reminded me very much of the Meet the Locals Festival at Planet Organic – producers set up at tables along the periphery of the room, offering samples of their wares. Brad Lazarenko, Director and Executive Chef of Culina, said that the producers represented a range of relationship lengths – from Spring Creek Ranch, who they have sourced from for over five years, to EnSante, a brand new supplier.

Spring Creek Ranch

Kirstin Kotelko of Spring Creek Ranch slices up some beef

Meeting and chatting with the producers was a great way to really get a sense of the philosophy behind Culina’s food (which was probably the purpose of the evening), but it probably wasn’t the best way to find out what to expect at Culina Muttart, in terms of the menu and plating of dishes.

Yellowhead Brewery

Leon Hunter of Yellowhead Brewery

That said, there was one dish served, a salad featuring quinoa, Sylvan Star gouda and a Mighty Trio Organics dressing (made specifically for Culina) that is actually on the menu. The salad had great texture, and at the very least, made me feel less guilty for the meat and cheese consumption to follow.


Salad with Mighty Trio Organics dressing

Shayne and Vicky Horn of Tangled Ridge Ranch, a lamb producer, were new to us (we loved the title on Shayne’s business card that read, “Flock Master”). The slices of lamb they served us were incredibly tender and moist – I hope that same preparation ends up on the Culina menu (Tangled Ridge currently only sells whole carcasses).

Tangle Ridge Ranch

Shayne and Vicky of Tangled Ridge Ranch

Speaking of sheep, we also had our fill of sheep’s cheese (and air dried charcuterie) from Brian and Rhonda Headon, of The Cheesiry and O Sol’Meatos. Mack especially liked the cardamom salami.

The Cheesiry

Samples from The Cheesiry

The Cheesiry

Brian and Rhonda of The Cheesiry and O Sol’Meatos

Shame on us that this event was the first time we ever tried any of The Jam Lady’s products. Though we know they are a veritable City Market favourite, we always passed Donna by because we do really like the August Organics jam we always have on hand. After trying a few of her preserves and mustards however (the curried mustard is like nothing I’ve ever tasted), I know we will be loading up on a few jars very soon (her products are also available at Culina Muttart).

The Jam Lady

Bohdan and Donna Borody, aka “The Jam Man” and The Jam Lady

Guests were also invited to tour the pyramids, with interpreters pointing out the edible plants in each biome. We chose to tour the temperate pyramid, and while we learned a few things (Mack and I had no idea that seasons were induced in each biome – hence, spring in the temperate world), we were really hoping for a peek inside the greenhouse space to be used by Culina.

Feature Pyramid

The feature pyramid – all decked out for Valentine’s Day

Though the restaurant is currently only open for lunch on weekdays and brunch on weekends (during the Muttart’s operating hours), staff are working to possibly extend the restaurant’s hours into the evening, which would be particularly handy once the days are longer. Stay tuned!

Thanks again to Kiri and the rest of the Muttart staff for organizing this event – it was great opportunity to meet with some of the producers and taste some of the products that will be featured by Culina Muttart (a few other food bloggers have written about the event also: check out recaps by Liane, Twyla, Chris and Brittany).

Culina Muttart Conservatory Cafe
9626 – 96A Street
(780) 466-1181
Weekdays 10am-5pm; weekends & holidays 11am-5pm

Edmonton’s Newest Microbrewery: Yellowhead Brewery

Brewmaster Scott Harris has an excellent memory. On my way to a meeting downtown Thursday afternoon, I stopped inside the new Yellowhead Brewery for a look, mainly because the door was open and beckoning. I had wanted to explore the interior of the building for some time, and this seemed like a timely opportunity to do so. Inside, Scott was being interviewed by someone, but stopped to ask if I needed anything. As I was en route elsewhere, I told him I couldn’t stay, but would be back on the weekend.

Yellowhead Brewery

At the City Market on Saturday, we ran into Scott in line for Fat Franks. He remembered me from the other day, and asked if we intended to stop by later. We made good on our promise, and made a proper visit before heading home.

Inside the brewery

Yellowhead Brewery is located in the historic 1913 H. V. Shaw building at 10229 105 Street, which was originally a cigar factory. The structure was renovated by Gene Dub in 2005, and housed Maverick Brewery from 2005-07, before it went out of business. With a central location and a beautiful facade, it was a shame the building sat empty for several years – so it is great to see it being used again as a craft brewing facility.

Bottling area

Yellowhead has a tasting room open most days from noon to six. While they currently only make one lager, Scott told us he has plans to make a lighter and darker brew, as well as a seasonal variety. He also said he is working on supplying kegs to several local restaurants and bars, including Skinny Legs and Cowgirls and Level 2 Lounge.

Tasting Room

We both tried a small glass of the Yellowhead Beer. I don’t trust my palate, as I am not a beer drinker (Alley Kat’s Aprikat cooler is about as close as I get to beer), but Mack enjoyed it. He compared it to Alley Kat’s Charlie Flint Lager. We picked up two 500mL bottles (a steal at just $3 each).

Yellowhead Beer

What was apparent to me during our visit was the brewery’s decision to honour the history of the city and the space. From the name (Yellowhead Beer was the first brewing company established in Edmonton, back in 1894) to coasters that tell the history of the word “Yellowhead”, to the archive photo proudly displayed on the wall, I love that Yellowhead decided to consciously shine a light on the city’s roots.

Edmonton Cigar Factory in 1913

We also took the time to take in the Yellowhead Room, a beautiful space with capacity for 150. Between the exposed brick, lively art on the walls, and a built-in bar and corner stage, both Mack and I thought it would be a great space for events. And at just $350 for the night, it’s a pretty good deal, too.

Yellowhead Room

As we were leaving, Scott was serving up fresh glasses to patrons who had just walked in. I hope many more people stop by to try out the beer – best of luck to Edmonton’s newest brewery!

Yellowhead Brewery
10229 105 Street
(780) 423-3333