Take a bite of your city | July August 2017 | thetomato.ca
Oh Canada!
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Contents Editor
Features
Mary Bailey marybee@telus.net
Publisher BGP Publishing
Copy Editor Shauna Faragini
Stellar kitchens from the 2017 winners
Illustration/Photography
Curtis Comeau Photography Doug Kim Photography Janice Thalheimer
Advertising Sales
14 A Recipe for Indulgence Recipes for guest’s favourite dishes from Indulgence 2017
Contributing Writers Peter Bailey
6 The Tomato Kitchen Design Awards
18 In Sippin’ Country Road trip! Visit the breweries, distilleries and fruit wineries east of Edmonton.
Shauna Faragini
| Mary Bailey
22 Oh Canada Canada 150 travel plans? What to eat on Vancouver Island
Design and Prepress
and in Toronto, Montreal and Newfoundland.
| Mary Bailey
Bossanova Communications Inc.
WebMeister
Gunnar Blodgett, COPA Jurist
Printer
26 Tomato Season Recipes for summer’s tangiest fruit.
34 Union Bank Inn The Inn turns 20.
Distribution Greenline Distribution For editorial inquiries, information, letters, suggestions or ideas, contact The Tomato at 780-431-1802, fax 780-428-1030, or email marybee@telus.net. For advertising information call 780-720-1361.
The Tomato is published six times per year: January/February March/April May/June July/August September/October November/December by BGP Publishing 9833 84 Avenue Edmonton, AB T6E 2G1 780-431-1802
Departments
5 Dish Gastronomic happenings around town
16 Feeding People Time for Poke
20 Wine Maven Mary Bailey
28 Beer Guy Celebrating Canada’s beer in Canada’s 150th year | Peter Bailey
32 Kitchen Sink What’s new and notable
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On the cover: In Rhonda’s Kitchen, acrylic on canvas, J. Thalheimer, Bossanova Communications Inc.
Celebrating Edmonton’s
20 YEARS
Food Culture Since 1996
BBQ
Season
Think Icelandic Fish!
Visit us at the DOWNTOWN
MARKET
Quality
Pranzo al fresco. (PRAN-zo al FRESS-coh) Explore the art of dining outdoors. Gather family and friends and make some memories.
It doesn’t get more sunny than that.
Grocery. Bakery. Deli. Café. EDMONTON Little Italy | Southside | West End CALGARY Willow Park
italiancentre.ca
WILD
Seafood OCEAN ODYSSEY INLAND 10019 167 Street www.oceanodysseyinland.ca 780-930-1901
Dish
gastronomic happenings around town
eat like it’s 1908
click the dishes
The Long Table Dinner at the Ukrainian Cultural Heritage Village is Saturday, July 15. The dinner combines delicious food and history, which comes alive during the interactive tour by horse-drawn wagon. This is a beautiful place— quiet, pastoral, you’ll see wildlife and, maybe, a tabby kitten. The interpreters are top-notch as are the wagon men. You’ll have a Ukrainianinspired dinner prepared by chef Brad Smoliak on site and gifts from the village, a bag of Red Fife flour and a hand-forged napkin ring to take home. Tix: $130/p+, 18 spots only, email info@kitchenbybrad.ca or call 780-757-7704. The event starts at 5pm sharp, visit kitchenbybrad.ca for travel info.
Bored with lining up, ordering, waiting to pay, then getting your food to go? There’s an app for that. It’s called ClickDishes Grab & Go and it was developed right here in Alberta. It allows you to order on your phone, then pick up when ready, ideal for quick service and take out spots. It can be used at Bru Coffee and Beer House; The Burger’s Priest, Chatime, Gong Cha Ultima, Hoang Long, Kyoto Japanese Cuisine, Oodle Noodle, some Remedy Café locations, Y-Not Indian and Zenari’s. Available on Google Play and at the App Store, clickdishes.com.
canada eh Zocalo has created the Canada Eh salad in honour of Canada150. Their delicious take on a caprese salad is made with market tomatoes, chunks of red pepper, goat’s cheese and a fresh red begonia bloom. Find in the café at Zocalo, 10826 95 Street, 780-428-0754, zocalo.ca, open daily.
celebrate alberta food
traveling with the kids “Family travel needs to have something for every member of the family,” says Jody Robbins about her new book 25 Places in Canada Every Family Should Visit (TouchWood Editions, $24.95). In the book she details what makes a rewarding vacation for the whole family. There is an entire section on camping, sure to be popular this year, and urban adventures. Want your kids to value the great outdoors or experience a multicultural city? Go there. “People don’t protect or value what they don’t understand,” she says. This is one valuable resource. Using Jody’s tips and tricks are one way to make sure your vacation doesn’t turn into National Lampoon’s Vacation.
Photos clockwise from top: a bucolic setting for a veryAlberta long table dinner; this is the app for that; ATCO’s latest culinary offering is a winner; the must-have travel book for this summer; Zocolo’s flag-inspired salad.
The new cookbook from Blue Flame Kitchen, From Our Roots, is a winner. It’s chock full of recipes written in their characteristic easy and delicious style, all using a host of grown-righthere foods. We love how it’s set up (from the barn; from the field; from the garden, pasture, orchard and mill) including a handy from the root cellar section with recipes for stocks, jams and canned tomatoes. You could call these legacy recipes (the saskatoon crisp and blueberry pie are classics). It’s a book you will turn to often and it makes a great gift for visitors. Bonus: the profiles of 10 farms across the province. From Our Roots, $24, available at Indigo and ATCOBlueFlameKitchen.com
The Tomato | July August 2017 5
The Tomato Food & Drink
TKDA Kitchen Design Awa The Tomato Food and Drink Kitchen Design Awards
The Judges Rebecca Gagne Rebecca Gagne, co-owner of Cucina Bella, a kitchen design shop in Edmonton’s west end has been designing kitchens since 1996. She is at heart a cabinet nerd and lover of all things kitchen. As well she is a CKD (Certified Kitchen Designer, National Kitchen and Bath Association) and instructs the Metro Continuing Education Kitchen Planning Course.
Darrell Halliwell Darrell Halliwell is an architect and managing principal for DIALOG’s Edmonton Studio. He is a member of the firm’s leadership team, responsible for strategic direction and management of the firm across Canada. dialogdesign.ca
George Ilagan George Ilagan, a partner at Hastings Ilagan Design, is an architect by training and passionate about design. George has designed a myriad of kitchens, ranging from the simple to the sublime. hastingsilagan.ca
Michele Roach Michele Roach, principal and coowner of Wolski Design Group— one of Edmonton’s top interior design firms—is a minimalistdesign pioneer, animal print enthusiast and self-proclaimed “creative problem solver with a soft spot for logistical nightmares”. wolskidesign.com All kitchen photos supplied by entrants.
6 July August 2017 | The Tomato
Winner New Build: Stacey Parker, Habitat Studio An energy efficient, fun and welcoming custom home were top priority for this young enthusiastic family. This house functions incredibly well, it looks and feels amazing and, it achieved an Energuide rating of 84 through the use of smart construction techniques. This kitchen boasts an oversized prep island with plenty of storage. The layout creates a nice flow between the work triangle and encourages full engagement with guests at the island and within the great room. The walk-in pantry is linked to the kitchen and mudroom for easy storage of groceries. Tucked off to the side is a small bar for entertaining and early morning coffee. The soft palette throughout the home is accented with warm wood elements (wide plank hardwood floor, wood furniture) and painted accent walls. The high gloss kitchen cabinets provide visual interest and allow the solid glass backsplash to showcase the soft teal hue, an accent colour used throughout the home.
The Tomato Food & Drink
Kitchen Design Awa
Incorporated with the ceiling detail is subtle and sophisticated pendant lighting, creating a sense of welcoming and coziness for all.
The judges loved the efficiency of this kitchen and its ability to have more than one person cooking at the same time. They also loved the clean (no sink) sweep of the island. “Simple and functional, with a nice selection of material.”
Please see TKDA next page
The Tomato | July August 2017 7
TKDA Continued from page 6
Second Place New Build: Nina Gerhard, Kanvi Homes The client wanted a clean, modern and beautiful space to create memorable meals and this kitchen delivers on that dream. The kitchen was designed to be minimal yet highly functional. The design presents a pleasing contrast between the upper cabinets with a high amount of texture and the lower cabinets finished in flat slate and gloss white. The counter top is blizzard white, offering a clean surface for culinary creations. The appliances are some of the best available and include Miele microwave, oven and gas cook top, a hidden hood fan as well as cabinet-faced fridge and freezer. Also included is a built-in coffee and espresso station, a necessity for a strong start to a good day. The kitchen cabinetry is all soft-close, full-extension featuring Blum hardware. Large drawers, three pot and pan drawers, a built in garbage/recycle centre and ample storage help make this a tremendous kitchen. The judges liked the combination of gloss with matte surfaces and the warmth of the wood. “I want to hang out in this kitchen.� Please see TKDA next page
8 July August 2017 | The Tomato
TH_Gerard Bertrand_CDRR_TOMATO 1-2 VERT_YEG_PRINT.pdf
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2017-06-15
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The Tomato | July August 2017 9
TKDA Continued from page 8
Winner Renovation: Stacey Parker, Habitat Studio This renovation brought a 1990s house into the 21st century! The original open concept main floor felt small and dark. The old kitchen was tucked away in a corner with an awkward layout. By freshening up the colours and removing a closet it was on its way to becoming a functional showcase kitchen. The new galley kitchen is centrally located to take advantage of the views to the river valley and downtown. This allows more natural light to spill in to the space. The high-gloss white minimalist cabinetry is accented by Guyana wood cabinets and ceiling detail over the island. The refrigerator is faced with the same material as the cabinets, which allows the stainless steel appliances to be low key and not overpowering. The kitchen island has a comfortable seating area for visiting when the cook is in action, and additional storage. To one side is a beverage center with a wine fridge and coffee area. Simple recessed task lighting allows the view to adjacent spaces and the outdoors to be free and clear. The judges were impressed by how well the renovation opened up the space and connects to the living area. “It’s comfortable, it breathes and would be great for entertaining; it’s a good working kitchen.” Please see TKDA next page
10 July August 2017 | The Tomato
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DELUXE BRUNCH Sunday 10:30 am - 2:00 pm Top Ten Restaurant on TripAdvisor
10111 Bellamy Hill Road NW, Edmonton
TKDA Continued from page 10
Winner DIY The homeowner purchased this 1955 bungalow in 1999. An addition was added in the early 90s by the previous owner. The homeowner wanted to renovate the kitchen to update, create more storage and needed do it economically. She hired Mike Giles Fine Woodwork to assist with the design and Glenda Dennis to create computerized drawings. The tiling is by River City Tile. Amazingly, the project was finished in 12 business days. The judges were impressed by the modest budget and overall look of the renovation, especially the walnut cabinetry. “Under cabinet lighting would highlight the finishes and work space and give it some sparkle,” said one judge. The homeowner saved money by refacing a few of the cabinets and choosing Ikea counter and island tops. The new walnut doors on the upper cabinets have a slight overhang to avoid having hardware. The existing floor plan was used; existing appliances stayed where they were and no major plumbing was required. A new sink, taps and a new single pane window were purchased and installed. “I love my new kitchen because it is sleek, stylish (goodbye California cupboards) and compliments the vintage of the home. All in all an amazing space for entertaining, coming in at under $23,000!”
12 July August 2017 | The Tomato
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The Tomato | July August 2017 13
A recipe for
In a smaller pot, bring oats, water and salt to a simmer. Stir constantly until the oats are completely cooked out and the porridge has thickened. Add oatmeal to the cooked barley, mix thoroughly and chill in refrigerator.
Enjoy recipes for guest’s favourite dishes from the 2017 Indulgence, a Canadian epic of wine and food. At this annual event, restaurants pair with a local farm or food producer and a winery, brewery or distillery to create an evening of delicious seasonal food and drink. Funds raised support the NAIT Indulgence bursary for culinary students and the Junior League of Edmonton. The first Indulgence event was in 2000.
Using an ice cream scoop or spoon, portion barley mixture into equal size pieces and roll into balls. In one shallow dish, whisk together the eggs, milk and water. In another the flour, and a third the bread crumbs. Roll the barley balls in the flour, dust off excess flour and place in egg wash. Coat the balls in egg and toss in breadcrumbs, thoroughly coating the outside of the ball. Reserve until needed.
Hopped Cold-Pressed Canola Aioli 30 g
dry hops
4
egg yolks
500 ml Blindman Brewing Triphammer Robust Porter
1 T
dijon mustard
3 T
white wine vinegar
1 litre
vegetable stock
4 cloves
garlic
½ c
quick oats
500 ml
cold pressed canola
2 c
water
1½ t
salt
In a plastic container, steep the oil and hops overnight at room temperature. Using a fine sieve, separate the hops from the oil.
Three Boars
Baba’s Craft Beer Barley Balls Mona Foods Mushroom and Barley Croquette with ColdPressed Canola and Hop Aioli Paired with: Blindman Triphammer Robust Porter “After getting teamed up with Blindman and Mona, it seemed fitting to do a vegetarian dish utilizing ingredients used for brewing (barley) and mushrooms to complement the Porter,” says exec chef Brayden Kozak. “The running joke was that I never saw my baba have even a sip of alcohol, ever. Even the wine at communion was grape juice. Still, I think she would find her craft beer barley balls delicious!”
Baba’s Craft Beer Barley Balls ½ c
onion, small dice
3 cloves garlic, minced 3 c
crimini mushroom, sliced
1
/3 c
canola oil
2 c
Gold Forest Grains barley
14 July August 2017 | The Tomato
Egg Wash and Breading 3 eggs ½ c
milk
¼ c
water
1 c
flour
2 c
breadcrumb
In a large pot, heat oil over medium heat. Add onions and sweat until translucent, add garlic and mushrooms. Cook until mushrooms start to release their moisture. Add barley, beer and vegetable stock. Bring to simmer and cook until barley has almost completely absorbed all of the liquid and grains have become soft.
In a food processor, blend together the egg yolks, garlic, dijon and vinegar. While the processor is still running, slowly drizzle in the oil until emulsified. If a runnier consistency is desired, thin aioli with a splash of vinegar. If you’re looking for a thicker consistency, slowly add more oil until desired consistency has been reached. Season to taste with salt. To serve: Deep fry balls and season with salt. Drizzle with hopped aioli. Makes about 24 balls.
Share at The Westin Edmonton
Doef ’s Greenhouse Mille-Feuille Paired with 2016 Synchromesh Riesling Exec chef Geoffrey Caswell-Murphy created a vegetarian puff pastry appetizer perfect for entertaining. There are quite a few steps but it comes together in a jiffy.
Green Tomato and Jalapeño Gel 10
green tomatoes
3 jalapeño 1½ c
cider vinegar
1 pinch salt 1 c
white sugar
5 g agar/300g liquid (1.6 per cent of liquid weight)
Blend tomatoes, jalapenos together. In a saucepan, combine the blended ingredients with the vinegar and bring to a simmer for 15 minutes. Strain through cheesecloth, combine with salt and sugar and boil for 1 minute. Add agar, hydrate for 1 minute and pour into a vessel to cool completely overnight in the refrigerator. Once cooled, blend to create a smooth gel.
Puff Pastry 1 sheet puff pastry
egg wash
2 T
chopped herbs
Roll out the puff pastry into a larger rectangle, brush with egg wash and sprinkle with herbs. Using a multiwheeled dough cutter, cut into 3-inch x 1-inch rectangles. Bake in the oven at 350ºF for 20 minutes, or until golden brown and slightly puffed. Reserve at room temperature.
Roasted Eggplant 1 kg
striped eggplant
2 t
garlic powder
salt and pepper to taste
2 T
chives and thyme chopped
2 T
oil
Dice eggplant into a small (1/6-inch) dice and season with remaining ingredients. Roast in the oven at 400ºF for 10 minutes, or until tender with slight colour. Reserve.
Whipped Ricotta 600 g ricotta 1 T
chopped chives
1 t
chopped thyme
1
lemon zest
pinch of salt
Add all ingredients into the Robot Coupe. Blend until light and smooth. Store in a piping bag.
Mustard Tomato Pickle
To assemble: Place a teaspoon stripe of pepper coulis on the bottom of the plate. Split the puff pastry in half and place the bottom at a right angle to the coulis. Place some pickled tomatoes with a little juice on one end of the pastry; then 1 or 2 pieces of roasted eggplant next to the tomatoes; 1 teaspoon of whipped ricotta next to the eggplant and finally ½ teaspoon of green tomato gel. Cover with piece of the pastry. Repeat. Garnish with toasted pine nuts and some chives or micro greens if desired. Makes about 20 puff pastry rectangles. Cilantro & Chive
Bison Carpaccio with Reclaim Urban Farm Greens Salad Paired with Eau Claire Distillery
Pickled Radishes
3 lg
shallots
1 c apple cider vinegar
8 t
grainy mustard
1 c sugar
8 t
Dijon
½ c water
1 c
cider vinegar
2
½ c
brown sugar
1 T chili flakes
1 c
water
½ T whole peppercorns
1 t
turmeric
1 lb radishes, julienned
¼ c
salt
Combine first 6 ingredients into a pot and allow it to come to a boil. Let cool and pour over the radishes. Let sit for 1 hour.
Long Sweet Pepper Coulis 1 kg
long sweet peppers
3 T extra virgin olive oil plus ½ c extra virgin olive oil 3 T
kosher salt
Toss peppers with 3 T oil and salt and roast in the oven at 400ºF for 17 minutes or until charred (black) and soft. Place peppers in a bowl and cover with plastic wrap to steam for 15 minutes or until cool enough to touch. Peel and seed then add peppers to a vitamix blender and blend until smooth; slowly add in the rest of the oil to emulsify. Cool.
RE, A H W, S O R G N T, A L P flowers to go pots & planters perennials succulents & exotics cafe & treats cool gifts indoor plants tabletop surprises living art
AT CRE
E, H
ES ARV
T, E
AU G L , AT
H
The Lacombe restaurant served thin slices of seared bison from the MSW Ranch with a salad of mustard greens, sorrel, beet tops, nasturtium leaves and cress with pickled radishes and a sparkling wine rhubarb dressing. Recipes by sous chef Christine Bolle.
2 kg multi-coloured cherry tomatoes, cut in half
In a large saucepot, bring together the shallots, mustards, vinegar, sugar, water, turmeric and salt to a boil and simmer until the sugar has cooked out. Add cut tomatoes into the mixture, stir well and let cool. Keeps two weeks in the fridge.
N E D R A G T N A V A
bay leaves
Rhubarb Vinaigrette 1 c rough chopped rhubarb ½
small onion, diced
¼ c orange juice
IN LIT TLE ITALY AT 10826 - 95 ST, EDMONTON, AB OPEN: MON-WED 9-6, TH 9-8, FRI-SAT 9-6, SUN 11-5
TEL: 780. 428.0754 WWW.ZOCALO.CA
Roots From Our
Our newest cookbook is now available. Celebrating ALBERTA’S Agriculture from
FARM TO TABLE
2 T honey 1 T red wine vinegar 1 T sparkling wine ½ c raspberries ¼ c canola oil
Cook rhubarb in a shallow pot until soft. Add all ingredients (except canola oil) into a blender and pulse until smooth. Slowly add oil until emulsified.
Purchase your copy TODAY! Visit ATCOBlueFlameKitchen.com or call 1-877-420-9090
Please see ”Indulgence” on page 30
The Tomato | July August 2017 15
WCR Canada Education & Networking Forum
Feeding People Time for Poke Poke (POH-kay) the ubiquitous Hawaiian street food is the newest quick food. Yup, the most happening lunch right now is a bowl of chunky raw fish. Tuna is the original poke fish (what you may encounter at a roadside stall in the Islands), its meaty flavour and firm texture suited to eating in a salad, but poke doesn’t end there. Offerings at the new poke spots in town include several different kinds of fish and seafood, pork, chicken and tofu.
WINSPORT CANADA CALGARY, ALBERTA SEPTEMBER 16, 2017
Register Now www.WomenChefs.org
Chef and co-owner Lawrence Hui of Ono Poke (10142 104 Street) traveled to Hawaii to learn poke from the masters—Tom Muromoto (Ka’anapali Beach Hotel) Sheldon Simeon (Tin Roof Maui) and Ika Manaku (Westin Nanea Ka’anapali). The menu at Ono (which means delicious) is well-curated, six bowls with some sides and extras available along with some specials. There are three bowls made with tuna. The Ono is seaweed, sea asparagus,
a fresh Asian slaw and macadamia nuts for crunch; the Uncle Tom’s Surf Crunch is with edamame, micro greens and puffy wasabi crab chips, and there is one with albacore partnered with a green papaya slaw and citrus ponzu. The Prairie Luau—pork braised with gochujang (Korean sweet and spicy chile sauce), Chinese black mushroom, house-made kimchi and a nice green hit of cilantro, the gingery salmon bowl and the vegetarian Beet Poke with quinoa, vegetables, seaweed salad and chili oil, excellent, round out the offerings. A shake or two of the house-made Hawaian chile water, similar to the Vietnamese nuoc cham sauce, heightens the flavours. There are some absolutely delicious dishes here. The best time to experience Ono might be on market days when you can sit outside on the minimalist patio and watch the passing parade with a beer and a poke bowl. Open Monday to Saturday, 11am to 9pm. Closed Sundays.
Top: Chef and co-owner Lawrene Hui, below: Beet Poke. Dong Kim photos
THE WORLD IN A WEEKEND
AUG 5-7, 2017 heritagefest.ca
16 July August 2017 | The Tomato
Mary Bailey
EVENT MANAGEMENT CERTIFICATE
Mary Bailey photos
Are you a master organizer and love to plan? Do you thrive in a creative environment and enjoy working with different people?
Top: Splash Poke owner Angela Wong; above: a Splash poke bowl.
Splash Poke (10079 109 Street) takes a different approach, offering a more do-it-yourself experience. You can build your own bowl from an array of ingredients and sauces, cooked chicken, tofu and different kinds of fish. The idea is to pick a base, white or brown rice, vermicelli noodle or mixed greens; pick a protein or three (prices are based on the number of proteins); choose a soyor mayo-based sauce such as sriracha or the Splash sauce, a citrusy and coconutty mayo; choose the mix-ins (vegetables) and toppings such as pineapple, tobiko, seaweed salad, sesame seeds, mango and corn. It’s quick and fun to watch your bowl come together in front of you. On really busy days Splash offers ready to go salad rolls with either salmon or tuna.
There are also four suggested bowls, called Splash Favourites.
Event planners are in demand to organize trade shows, conferences, awards ceremonies and other types of events. With NAIT’s Event Management Certificate you will learn how to implement event management tools and strategies from top industry professionals. Courses include a range of topics that will appeal to both the beginner and seasoned professional. NAIT’s flexible learning pathways include evening and weekend options. Whether you’re just starting your career or want to develop new skills, you’ll find your fit at NAIT.
EVENT MANAGEMENT COURSES
My fave so for is pretty simple—ahi tuna with sesame sauce, cucumber and green onion, topped with seaweed salad and sesame seeds, on rice and mixed greens. I did watch a guy order his bowl with every mix in and all the toppings, the poke version of an all-dressed pizza?
• Event Management Foundations
• Food and Beverage
• Event Marketing • Creative Concepts
• Preparing Event Financial Plans
• Venue Selection and Design
• Event Management Communications
“On opening night we made 300 bowls,” says Angela Wong, the owner of Splash Poke. “The line up was around the corner, down Jasper Avenue. People were really patient.” The bright and cheerful spot seats about 14.
For information on all of the Event Management courses visit nait.ca/Events. Enrol now for September!
• Program Creation
A LEADING POLYTECHNIC COMMITTED TO STUDENT SUCCESS
Mary Bailey is a new convert to poke.
The Tomato | July August 2017 17
Ready for a road trip? The array of breweries, distilleries and fruit wineries east of Edmonton is top-notch. Although it is getting easier to find these products at better liquor stores, it’s still fun to go to the source. Appoint a designated driver and get ready to go to sippin’ country. • Mary Bailey •
Lakeland Brewing Company 4227 50 Avenue, St. Paul, 780-614-9466, http://lakelandbrewing.wixsite.com/beer Open Wednesday, Thursday and Saturday 4pm-9pm, Friday 4-11pm Colin Porozni spent 25 years as a pharmacist before deciding to open a brewery in St. Paul in July 2016. “It was supposed to be part time hobby,” he says. It’s an accommodating place; growlers can be filled whenever the lights are on (“when I was a pharmacist I filled prescriptions after hours”). They offer tours whenever anybody asks. Hungry? Order from the pizza place on one side or the Greek restaurant on the other and have it delivered to you in the taproom. “We have a sign that says: we gladly encourage you to bring outside food in.” The brewery has six taps including two for rotating seasonal beers, with of course, a lager for the summer.
A full house at Two Sergeants in Fort Saskatchewan.
Two Sergeants Brewery and Taphouse #501, 10470 98 Avenue, Fort Saskatchewan, 780-974-1762, twosergeantsbrewing.ca Open Wednesday and Thursday 4pm-8pm; Friday and Saturday 4pm-9pm “We started as a contract brewery and opened in December 2015,” says co-owner and brewer Kevin Moore. “We are a brewery and tap house with live music and we are the only growler bar in Fort Saskatchewan.” Lakeland Brewing growlers.
Barr Estate Winery 51526 Range Rd 231, Sherwood Park, 780-819-9463, barr.ca Tours available Wednesday to Sunday at noon, 2pm., 4pm and 6pm Their first vintage was 2009 but Rick and Amy Barr have been making fruit wine for decades. The experience shows. The Barb (rhubarb) and the Other Red (raspberry) are well-made examples of the craft. They will introduce two new fruit wines later this year. “We’re really happy to be bringing two new wines to the market,” says Rick, “and we are very excited about what’s happening with distilleries and breweries in Alberta. But, one thing you have to remember; we are land-based. We have to grow all the fruit we use for our product. If I want to make more raspberry wine I have to plant more raspberries and wait for the bushes to mature. We are lobbying the government to allow fruit wineries to buy fruit from other Alberta farmers.”
18 July August 2017 | The Tomato
The Taphouse sports 12 taps, which include a rotating selection of Alberta craft beers. Come hungry. Two Sergeants serves wild game smokies, sausage and chile. “We send our spent grain to the Redwater River Ranch and they send us elk and bison meats,” says Kevin. Also on offer are charcuterie plates and deliciously crispy house-made kettle chips.
Back 40 Distillery 4701-36 Street, Camrose, 780-983-5167, back40distillery.com Open Friday and Saturday, 10am-7pm, tours by appointment Lorne Haugen and Rick Lazaruik have farming backgrounds, are both from Tofield and were determined to have a distilling business. They distill using Taber sugar, not wheat. Why gluten free? “My oldest daughter is celiac,” says Lorne, “not that she drinks, but I was curious about making something for a specialty market.”
Their products defy easy categorization. The Wintertime Frost spirit, for example, is vodka by any other name. “In order to be called vodka in Alberta it has to be made with grain or potatoes. We use neither.” Or the Ol’ Apple Betty, which is juice from crushed apples with their distilled spirit, creating a drink that is lower in alcohol (21 per cent) and tastes just like apple pie. You can have a drink at Back 40 but for lunch Lorne recommends Stockmen’s Chophouse.
Norsemen Brewing, in the Norsemen Inn Hotel 6505 48 Avenue, Camrose, 780-672-9171, norsemenbrewing.com Taproom open daily, tours by appointment. Enjoy a glass of unfiltered, unpasteurized and preservative free ale, stout, IPA or seasonal offering in the Taproom next to the brewery. The brewmaster is Camrose native Ryan Stang.
Red Cup Distillery 5341 50 Avenue, Vegreville, 780-603-3040, redcupdistillery.ca Open 1pm-5pm Saturdays, tours by appointment
Mary Bailey photo
Barb and Rob De Groot, owners of Red Cup, do everything old school. They start with floor-malted hard red wheat sourced from nearby farmers, use open fermenters and distill in a small copper pot vessel, then bottle the spirit unaged and call it shine in a nod to Depression era farmers. Check it out!
Brewmaster Aaron Hogarth at Edgerton’s Ribstone Creek Brewery
Ribstone Creek Brewery 4924 51 Street, Edgerton, 780-755-3008, ribstonecreekbrewery.ca Open 2pm-5pm Friday and Saturday 1pm-4pm, tours by appointment. What started as a community-minded downtown renewal project by several Edgerton residents now keeps their community in some great beer. The founders purchased a historical building (a former tractor dealership) on the main street in Edgerton and began full-scale beer production in 2012. Now, they may sell Ribstone across the province but the brewery remains happily rooted in small town Alberta. This spring Ribstone asked for volunteer rhubarb so they could make a rhubarb saison. How Alberta is that? While you are waiting for the rhubarb saison, try the Great White Combine, a hoppy wheat ale named after what prairie farmers call a crop-destroying hail storm.
S AV O U R YO U R SU M M ER Make the most of your summer days with COBS Bread’s fresh Hamburger & Hot Dog Buns – baked from scratch ever y day, with no added preser vatives.
Check out the Sippn’ Alberta Craft Beverage Trail. Download at albertaculinary.com or pick up at any Travel Alberta Travel Information Centre. W W W.CO BS B R E A D.COM/SUM M E R
Mary Bailey is the editor of the Tomato.
The Tomato | July August 2017 19
Wine Maven Canadian sparkling wine ruled at Northern Lands. There was a tremendous lineup of great wine to be tasted at Northern Lands this year. One of the standout tastings was the Canadian bubbly; superb quality, with lots of variety in techniques and flavours and so much fun. Wines ranged from Benjamin Bridge Rosé to OK Crush Pad’s suberb Narrative Ancient Method. Summerhill broke out a 2008, which was in great shape. Love that Joie Farm calls their Brut Quotidean. Yes, we agree, bubbles every day.
Priscilla Incisa della Rocchetta is the traveller in the family. Her father Nicolò Incisa prefers to stay in Bolgheri, managing the family estate Tenuta San Guido, which (along with Ornellaia) created the category of super-Tuscan, placing Bolgheri on the fine wine map. “We don’t make a lot of wine, but the idea of my father is to be everywhere. Alberta gets about 150-200 cases, 40 per cent stays in Italy and the rest goes to 90 different markets.” The history of the family is the theme of our conversation. The Guidalberto is named after an ancestor, the same one who planted the cyprus avenue that runs from the main road in the village. The chapel on the label refers to the 13th century chapel dedicated to St. Guido, a relation on Priscilla’s grandmother’s side. On her grandfather’s side is Pope Alexander the 7th (1600s). “You need to have a saint and a pope in the family,” says Priscilla.
Luca Currado of Vietti (Castiglione Falletto, Barolo) is talking about grape varieties, specifically about Arneis. “My father planted Arneis 50 years ago. It had almost disappeared in Piedmont, only 4,000 vines, about an acre, so nothing. Since its rescue it’s become very popular. “Italy produced 1,000 bottles in 1967, now 13 million bottles are made.” Why now? “Arneis is not too ample or not too heavy and has a lot of minerality. It is in the same category as Albariño, loved by a new generation trying to escape from oaky Chardonnay or light Pinot Grigio. “I think every grape variety naturally selects its own environment, such as Alsace and Mosel for Riesling; Sangiovese in Tuscany; Cab Franc in the Loire; Nebbiolo in Piedmont and Arneis as well. Every variety has its own homeland, an unwritten rule we should respect. Sometimes we forget it’s agriculture.” Congrats to Turner Valley’s Eau Claire Distillery! Their Prickly Pear EquineOx took gold, while Parlour Gin garnered a bronze at the prestigious San Francisco World Spirits Competition. Eau Claire also cleaned up at the 2017 Spirits International Prestige (SIP) Awards, where Parlour was awarded the Consumer Choice Award and a Best in Class Platinum award. EquineOx won silver in its infused/flavoured vodka category. Try the EquineOx, made from a barley-based spirit with southern Alberta prickly pear, in the delicious #No.5 cocktail at Bar Clementine. The Parlour Gin, with its lovely blend of botanicals including juniper, Saskatoon berries and rosehips, is perfect for all your G&Ts this summer. 20 July August 2017 | The Tomato
Mary Bailey
EVENT CALENDAR WEDNESDAY, JULY 5
SATURDAY, JULY 30
Pig Roast and Patio Party, Hazeldean Community League, $65, Eventbrite.
Locavore Lacombe, Lacombe Research and Development Centre $25 in advance, lacombedays.ca.
THURSDAY, JULY 6 Eagle and Condor, a celebration of Indigenous Foods at REDx Talks, $50$100, myshowpass.com/xredx-talks.
FRIDAY, AUGUST 11
FRI-MON, JULY 7-9
SATURDAY, AUGUST 12
Pysanka Festival Vegreville goeastofedmonton.com.
SATURDAY, JULY 8
Flagstaff County Country Roots Tour Forestburg, $50, flagstaff.ab.ca.
Elk Island Dinner by Kitchen by Brad, Elk Island National Park $150, kitchenbybrad.ca.
Elk Island Dinner by Kitchen by Brad, Elk Island National Park $150, kitchenbybrad.ca.
SATURDAY, AUGUST 19
SUNDAY, JULY 9
SAT-SUN, AUGUST 19-20
Savour Strathcona County Sherwood Park, strathcona.ca.
MONDAY, JULY 10 High School Culinary Challenge Fundraising Dinner, Nineteen, price TBA, highschoolculinarychallenge.ca.
SATURDAY, JULY 15 Ukrainian Village Dinner by Kitchen by Brad, Ukrainian Cultural Heritage Village, $130, kitchenbybrad.ca.
WEDNESDAY, JULY 19 Vasse Felix Winemaker’s Dinner The Glass Monkey $90, theglassmonkey.ca.
Bison Festival, Elk Island National Park, goeastofedmonton.com.
Alberta Open Farm Days albertafarmdays.com.
THURSDAY, AUGUST 24 High School Culinary Challenge Fundraising Dinner Workshop Eatery, price TBA, highschoolculinarychallenge.ca
SATURDAY, AUGUST 26 Elk Island Dinner by Kitchen by Brad, Elk Island National Park $150, kitchenbybrad.ca.
SATURDAY, AUGUST 26
THU-SUN, JULY 20-29
Slow Food Edmonton + Real Bread Edmonton Collaboration The Ruby Apron $65, therubyapron.ca
The Taste of Edmonton, Sir Winston Churchill Square, tasteofedm.ca.
SATURDAY, AUGUST 26
TUESDAY, JULY 25 Consider the Eat Yer Veggies Drink Yer Wine Dinner Canteen, $125, canteenyeg.ca.
SATURDAY, JULY 29 Elk Island Dinner by Kitchen by Brad, Elk Island National Park $150, kitchenbybrad.ca.
Culinary Lab Canada 150 Dinner, $150 davidleeder.com/culinary-lab-series.
SAT-SUN, AUGUST 26-27 Babas & Borshch Ukrainian Festival Andrew, babasandborshch.ca.
SUNDAY, AUGUST 27 Viva Italia, Viva Edmonton Little Italy vivaitaliaedmonton.com.
hardware grill hardware grill hardware grill est. 1996
est. 1996
est. 1996
Porcini-Crusted Sea Bass – #12 Top 100 Best Things to Eat in Edmonton seasonal prairie cuisine • the evolution of tradition www.hardwaregrill.com / 780.423.0969 / 9698 Jasper Ave est. 1996
est. 1996
est. 1996
The Tomato | July August 2017 21
OH CANADA Mary Bailey
Do you plan to travel across this big beautiful country of ours this summer? Some of our favourite food people share their insider secrets—what to eat, drink and do in Newfoundland, in Toronto and Montreal and on Vancouver Island. 22 July August 2017 | The Tomato
TAUNA EDEN’S VANCOUVER ISLAND
Cowichan Valley Unsworth Vineyards, Cowichan Valley They are making great sparkling wines and very fun whites such as Sauvignette and the Petit Milo, unsworthvineyards.com
Averill Creek, Duncan Andy Johnston came out to the island from Edmonton with the idea of producing great wines and his wines are receiving global recognition. He makes a great Pinot Noir, averillcreek.ca.
Kusshi Oysters So many oysters on Vancouver Island—but the small, sweet and delish kusshi are my favourite. They can be found at a number of seafood stores all over the island. Of course worthy of mention are spot prawns in season, halibut and salmon. It doesn’t get any better than out here for seafood. kusshioysters.com
Norwood’s, Ucluelet Very small with an amazing chef, Richard Norwood, who also creates a menu with a focus on local ingredients only. High accolades, norwoods.ca
Vancouver Island Salt Co.
Don’t want to drive?
Tasty salts made in Cobble Hill and available in stores. visaltco.com
Victoria’s Harbour City Transportation offers a selection of food and wine tours, as well as the ability to build custom tours for groups of two to six people, goharbourcity.com, 1-888-428-4778.
Salt Spring Island Cheese Company, Salt Spring Island They are known for their chèvre. All cheeses are handmade, using only local ingredients and traditional methods. I’ve tried most of their cheeses and they are fantastic. I love them! saltspringcheese.com
Qualicum Beach and Parksville and the Comox Valley Little Qualicum Cheeseworks and Mooberry Winery, Qualicum Beach This small family-run operation in Qualicum Beach makes tasty unique cheeses right on site at Morningstar Farms. Check out the petting zoo for the kids and Mooberry Winery fruit wines for the adults, cheeseworks.ca
Tidal Taco Shack, Qualicum Beach Tiny little taco trailer in Qualicum Bay; you could easily drive right by it. They only make a few things but they are packed all the time. Awesome fish tacos, facebook.com/tidaltacoshack
Hospitality professional Tauna Eden is happiest lounging in a caftan with her husband, her dog and a dirty gin martini.
TOP T.O. PICKS FROM RICHARD WILLETT Edulis When it’s a special evening (or simply Tuesday) surrender to the set menu experience under the meticulous care of Tobey and Michael, edulisrestaurant.com
Love Shack Libations, Qualicum Beach
Victoria and Area Silk Road Teas, Victoria
Our good friend Dave Paul has just started a nanobrewery and the beers are fantastic. The tasting room is in the middle of nowhere near Qualicum, loveshacklibations.com.
Daniela Cubelic, Canada’s Queen of Tea has been creating these teas since 1992. All of the teas are superb. My favourites are the Philosopher’s Brew and the Sour Cherry Green Tea, silkroadteastore.com
Realm Food Co., Parksville
Choux Choux
Wayward Distillation House, Courtenay
This charcuterie shop in downtown Victoria has a great cheese selection as well. Everything is made in house— the truffled foie gras pâté is amazing, chouxchouxcharcuterie.com
They make unique spirits (gins and vodka) from BC honey, waywarddistillationhouse.com
Evergreen Brick Works Saturday Market
Tofino and Ucluelet Wolf In the Fog, Tofino
The best thing to do on a Saturday. Community comes together to celebrate food in one of the most unique spaces in Canada, evergreen.ca
Sea Cider, Saanichton This artisan cidery and organic apple orchard makes award-winning ciders. Totally authentic and worth trying, seacider.ca
The Qualicum Bowl at this organic restaurant in Parksville is one of my greatest pleasures in life! realmfoodco.com
Not to be missed in Tofino. Local everything! They literally forage for their menu items. The menu is always interesting, based on seasonal offerings, wolfinthefog.com
Branzino Crudo at Buca Yorkville This is why life is beautiful, buca.ca Please see “Canada” on next page
The Tomato | July August 2017 23
Canada Continued from page 24
Peameal Bacon Sandwich at Carousel Bakery in the St. Lawrence Market The perfect remedy for the morning after the night before while you wander the aisles in search of that perfect combo of herbs for the evening’s grill, stlawrencemarket.com
The patio at George Truly an urban oasis from the downtown craziness. The fountains and lush greenery, a bottle of rosé and chef Lorenzo Loseto’s appetizers take you to a stress-free state, immediately, georgeonqueen.com
Anything from Nadége’s Patisserie You are immediately transported to Paris when you walk in the shop and any taste will confirm your arrival, nadege-patisserie.com
The Cheese Boutique The problem is the time spent here. My partner patiently waits while I scour the labyrinth of yumminess. Don’t miss the vault, cheeseboutique.com
! n o i t i d a r t n ist o
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Bar Raval
KALYNA KITCHEN
at the Ukrainian Cultural Heritage Village
New Menu | Brunch | Catering
OPEN DAILY Scratch cooking, and our own house smoked meats!
780-662-3640 www.friendsukrainianvillage.com
24 July August 2017 | The Tomato
Who doesn’t like drinking Sherry in the afternoon in digs that are Gaudiinspired, with a pinchos menu that mirrors the best in northern Spain? thisisbarraval.com
ROBERT BEAUCHEMIN’S TOP FIVE REASONS TO VISIT MONTREAL THIS SUMMER 1. Terraces Being confined inside for pretty much six months of the year yields an urgency for eating and drinking outside all summer. There were terraces here at the beginning of the century, inspired by eating alfresco in Italy and France. My favorites this year: Sky Terrace in the gay village; the terrace at the Hyatt Regency for a fancy meal and views and Les Terrasses Bonsecours, in the old port. Also look to recommendations from Jean-Philippe Tastet, Le Devoir restaurant critic.
2. Festivals Fruits and vegetables and even meat all have their festivals during the summer months. The strawberry festival takes place in Vaudreuil-Soulanges not far from Montréal; the corn festival takes place in Saint-Damase outside Quebec City; there are cheese festivals, beer feasts, maple fest and a bacon festival in September. Everything is a good reason to celebrate by way of shows, music happenings and sometimes, parades!
The Dirty Bird To satisfy that craving for fried chicken and waffles, this is the place, thedirtybird.ca
The House on Parliament (aka the HOP) Every hood needs their Cheers and this is ours. A gastropub that gets food and service. My weekly dose of their chicken liver pâté does nothing for my cholesterol but I am a happier person for it, houseonparliament.com
3. Beer
Richard Willett, VP, food and beverage, Metro Toronto Convention Centre, likes his rosé cold, his Brillat-Savarin runny, his service enlightened and a little saucy (but not sauced).
Take a tour and taste artisan beers in the setting of the hip (with, more often than not, hipsters) brew pubs that are found throughout the city; montrealcraftbeertours.com.
4. Pastry Try the very eccentric new pastry shop, Libertine, at once bizarre and titillating. In Griffintown, facebook. com/LibertineBakehouse, or LibertineBakehouse.com.
780-705-4928 12539-102 AVENUE EDMONTON, AB
5. Montréal’s Birthday All summer long Montréal celebrates its 375th birthday. There are tons of public activities and performances to mark this event, but perhaps none more spectacular than the new lights that are now dressing the Jacques Cartier bridge. According to the season, the mood, the feeling of the moment, the colors might go from pink to purple, to electric blue and give a much needed coup de jeunesse to the 100 year old bridge. Robert Beauchemin is the senior Gold Medal Plates judge for Quebec.
NEWFOUNDLAND SUMMER PLEASURES BY KARL WELLS
Summers in Newfoundland are very short. Warm temperatures don’t arrive until July and inevitably head downward again after Labour Day. During this telescoped balmy season there is an unrelenting parade of food festivals, farm-to-table dinners, restaurant popups and a growing summertime fleet of food trucks. Highlights:
Brigus Blueberry Festival Held in August, at peak blueberry picking time in one of Newfoundland’s prettiest fishing villages, Brigus in Conception Bay, this four-day amusement affords participants an opportunity to taste every kind of baked blueberry invention, plus the chance to enroll in a blueberry pie-eating contest, brigus.net/Tourist/Blueberry-Festival. html
Lighthouse Picnics This popular business in Ferryland prepares mouth-watering lunches to be enjoyed while sitting on the ground—blankets are supplied—around the famous Ferryland Lighthouse. In addition to the great food, you can enjoy the magnificent view of the ocean, which sometimes offers the extra visual treat of whales feeding and breaching below. lighthousepicnics.ca.
Baccalieu Trail Fine Dining In many small communities, the local B&B may be the only realistic dining option. One of my favourites is Baccalieu Trail Fine Dining Bed and Breakfast in Carbonear. The chef and host, Bruce Brookings, is a veteran of the St. John’s dining scene. He regularly treats guests to memorable three-course dinners. Local seafood and braised lamb shank are specialties, baccalieutrailfinedining.com.
St. John’s Farmers’ Market A visit to the St. John’s Farmers’ Market is one of summer’s great pleasures. Each Saturday it attracts hundreds of customers eager to enjoy a strong coffee, cooked food from multicultural vendors and a browse of the vegetables, meats, eggs and other produce from local farms. stjohnsfarmersmarket.org. Freelance writer Karl Wells is The Telegram’s restaurant critic. He also produces and hosts One Chef One Critic on Rogers T, karlwells.com
The Tomato | July August 2017 25
TOMATO SEASON The tangy sweetness of a Brandywine; the sweet pop of a cherry, the earthy flavour and spicy scent of a green zebra—what has more variety then the tomato family? When you tire of eating the bounty out of hand, these recipes deliver the best of the fruit of the season.
Tomato and Fresh Ricotta Tart “I do a couple of simple things with tomatoes. I don’t like to mess with them too much because they are so great on their own. Multi-colored cherry and grape tomatoes are beautiful in this.” – Peggy Adams, Juniper Café ¾ c
fresh ricotta
1
egg, beaten
¼ c
grated Parmigiano
1 c
small tomatoes, halved
9-inch x 5-inch rectangle puff pastry rolled to ¼-inch thick
arugula, olive oil, lemon juice
Crumble ricotta into a bowl and stir in egg and parmesan, mix well. For a smoother texture blend with a hand blender until smooth).
White Bean and Tomato Bruschetta on Grilled Sourdough
The Best Tomato Sandwich in the Whole World
“This is a great recipe to use up tomatoes that might be too ripe to slice perfectly. Serve as a small bite with drinks before dinner, with a simple salad, or as open-faced sandwiches for lunch. You could top the grilled sourdough with herbed ricotta with fresh tomatoes or thinly sliced tomato and basil oil instead of the bean mixture.” – Kaelin Whittaker, The Ruby Apron
We asked the Edmonton Horticultural Society for their favourite tomato recipes.
4 slices
sourdough bread
olive oil
Heat your grill pan until nearly smoking. Gently rub the slices of sourdough with olive oil and place on the grill pan, grill until each piece is gently charred, flip over and do the same. Reserve. 3 T
olive oil
1 lg clove garlic, crushed 1 small
red onion, finely diced
1 tin (400 g) cannellini beans, rinsed and drained 4
very ripe tomatoes
4 T marjoram or thyme, chopped sea salt and fresh cracked pepper
Bake in a hot oven (425ºF) for 10 minutes. Pastry should be brown and crispy at edges and the tomatoes should be bubbly and charred.
Heat the oil in a medium sized sauté pan. Add the onions with a good pinch of salt and grind of black pepper. Cook gently until soft and slightly golden, add the garlic and cook for another two minutes. Add the beans, season well with salt and pepper, and gently cook until warm. Add the tomatoes and herbs to warm. Taste and correct seasoning if needed.
Let cool for 4-5 minutes while you toss some arugula with a little olive oil and a squeeze of lemon. Top the tart with a handful of the dressed greens and enjoy!
To serve: Pile the tomato and bean mixture on to the grilled sourdough, drizzle with olive oil, and serve immediately.
Spread mixture to within ½-inch of pastry edge. Scatter tomatoes over cheese and sprinkle with salt.
26 July August 2017 | The Tomato
“Nothing compares to a fresh vine ripened tomato just picked off the vine, lovingly grown and lovingly picked, sun kissed and still warm, juicy, plump, exploding with flavour, with its unbelievable taste and texture sent to us from tomato heaven!” – Florence Nieberding 2 vine-ripened home grown tomatoes 2 slices very good artisan fresh bread (your favourite)
good quality mayonnaise
Slather your bread generously with mayonnaise. Slice the tomatoes very thick (about ½- to ¾-inch). Place tomato slices on the bread and top with second slice or serve them open faced. To Die For! Optional: you may add fresh basil leaves, watercress, spring mix lettuce, arugula, avocado, salt, pepper, or any other favourite sandwich ingredients of your choice. You may also toast your bread if you wish. I prefer mine without too many ingredients because I love the natural flavour of the tomato alone to come through. Now that’s tomato heaven!
Tomato Ad-June2017-3.pdf
1
2017-06-01
7:53 AM
C
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guide to the
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Our Beautiful Patio is Open!! Eat & Drink Together... Outside!
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@GlassMonkeyYEG 780.760.2228
www.theglassmonkey.ca
5842-111 Street
cheese • wine+beer • espresso
Spaghetti with Raw Tomatoes, Basil and Pecorino “This recipe is perfect for the hot summer months. Use a variety of ripe tomatoes to add diversity in flavour, texture and colour. It is very important that you source out the best possible ingredients for such a simple dish like this. I like using Partanna Olive Oil made from Nocellara Del Belice Olives in Sicily (available at Italian Centre Shop) for this pasta. If you would like to try a variation to this recipe, substitute mint for the basil and add fresh chilis.” – Daniel Costa, corso 32. 1 lb spaghetti (I prefer Martelli or Rustichella d’Abruzzo brand)
NOW PARTNERED WITH
10169 - 104 street | 780.455.1336 | info@thecavern.ca | @CavernYEG
1 kg room temperature ripe tomatoes, core removed /3 c
1
extra virgin olive oil
handful fresh basil leaves ripped into medium-sized pieces 1 sm clove garlic, finely grated ¼ c grated Pecorino Romano
kosher salt
Bring a large pot of salted water to a boil. Meanwhile, roughly chop the tomatoes into medium-sized pieces. Place the cut tomatoes into a large bowl (large enough to comfortably hold all of the cooked spaghetti). Using your hands crush the tomato a few times ensuring not to completely break them down. Add the olive oil, garlic and a generous pinch of salt to the bowl. Drop the spaghetti in the boiling water and allow to cook until al dente. Just before the pasta is finished cooking add the basil to the chopped tomatoes. Reserve 1 cup of pasta cooking water, drain the spaghetti in a colander and immediately add the pasta to the bowl of tomatoes. Begin mixing vigorously, add the pecorino and continue mixing. Depending on the moisture of your tomatoes you may need to add a splash of the reserved pasta cooking water to loosen the sauce. Season to taste with salt. Serve immediately with a little more grated pecorino and fresh chilis if desired. Mary Bailey’s favourite way to eat tomatoes is off the vine, standing in the garden with salt shaker in hand.
Wine touring in the Okanagan? Check out the Ok guide on thetomato.ca
Cibo / chee-bo / noun. Ital. 1 food. 2 a place to eat great Italian food.
780-757-2426 • cibobistro.com • 11244 - 104 Ave (Oliver Square) Phoos: Daniel Costa
Lunch 11.30 am – 2 pm Tue-Fri • Dinner 5 pm – 10 pm Tue-Sat
The Tomato | July August 2017 27
Beer Guy Celebrating Canada’s beer in Canada’s 150th year
SAMPLING WINE EVERY SATURDAY (780) 439-9069 | colordevino.ca | 9606 82 Ave Edmonton
“If I wanted water, I would have asked for water,” said the early90s ads for Labatt Blue Light. It was a clever way to play on the cherished national myth that Canadian beer is stronger than American beer. Clever, but ineffective, a quarter-century later those watery American light beers are among the most popular beers in Canada. Is beer patriotism dead? Possibly. Canada’s brewing history dates back long before Confederation. According to Ian Coutts in his entertaining book, Brew North: How Canadians Made Beer and Beer Made Canada, it was the settlers of New France in the 17th century who first brewed beer in Canada. Jean Talon, the first administrator of New France, established a brewery, La Brasserie du Roi, at Quebec in 1667. He planted 6,000 hop plants on his own seigneury. You can visit the cellars of Talon’s brewery in Quebec City today.
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28 July August 2017 | The Tomato
In spite of Talon’s foothold, it wasn’t really until after the British conquest in 1759 and the influx of British settlers that brewing took hold. An ambitious young English immigrant, John Molson, took over a small Montreal brewery in 1786, and with that, Canadian brewing accelerated. Molson was followed in 1820 by Scottish immigrant Alexander Keith in Halifax; in 1836 by John Sleeman near Niagara Falls; in 1840 by Thomas Carling and in 1847 by Irish immigrant John Labatt, both in London, Ontario. By Confederation in 1867, a Canadian brewing industry was well-established in central and eastern Canada, focused on the British tradition of hearty ales and porters. This tradition contrasted with the beer across the border in the U.S., where lighter German and Czech lagers had taken hold by the 1870s, led by German immigrant Adolphus Busch and his
popular Budweiser lager. Another German immigrant to the U.S., Fritz Sick, found his way to Lethbridge, Alberta, where he founded Lethbridge Brewing and Malting in 1901. Sick’s first beer, Alberta Pride, a lager, was followed by the beer that would establish his brewery across western Canada, Old Style Pilsner. Other German heritage brewers joined Sick in the west, and lager became the beer of western Canada. Today, the rich history and regional diversity of Canada are reflected in craft beer. The English-style malty ales of the Maritimes. The distinct and varied Belgian and continental heritage beers of Quebec. The hearty British pale ales and multicultural flavourings of Ontario. The Germanic pilsners and lagers of the Prairies. The hoppy American-influenced Pacific Northwest IPAs of British Columbia. Some of my most cherished travel memories are around Canadian craft beer. The sun-dappled patio of Canoe Brewpub in Victoria with my family, Matt Phillips of Phillips Brewing at the next table. My first-ever growler, from Gahan House Brewing in Charlottetown, P.E.I, enjoyed with potatoes dug from the field outside the door. Convincing my pals to take the ferry across the St. Lawrence from Quebec City to Levis and stumbling upon the delightful Corsaire Microbrasserie. Watching a Saturday night Maple Leafs game on TV at Bar Hop on King Street in Toronto, with an amazing Ontario IPA in hand, the snow piling up outside. Banging on the door of Le Cheval Blanc in Montreal until the bartender came and opened up so that my friends and I could watch Euro Cup soccer. In fact, I’ve enjoyed great Canadian craft beer in every province except Newfoundland—but this Canada 150 summer I’m righting that wrong, heading to the legendary pubs of St. John’s in July. Pray for me.
Peter Bailey
Comfort food created from scratch and made with love
Canada 150 six-pack This is the summer to head out on a Canada 150 craft beer road trip or closer to home, on the Sippin’ Alberta Craft Beverage Culinary Trail. Or plan a staycation with the Red Racer Across the Nation Collaboration 12-pack, beers brewed to celebrate Canada 150 by Central City Brewing in collaboration with a craft brewer from every province plus the Yukon and NWT. Or go DIY with the suggestions below for a cross-Canada six-pack from Canada’s six major regions.
Garrison Brewing Imperial IPA, Atlantic Located on the harbour in Halifax, Nova Scotia, Garrison Brewing is just 600 metres from Alexander Keith’s Brewery. Keith’s was founded in 1820, Garrison in 1997, yet it’s the new kids on the block who brew truer to what Alexander Keith was brewing two hundred years ago. Garrison’s Unfiltered Imperial IPA is a big, intense, bitter west-coast style IPA made well on the east coast.
Le Trou du Diable La Buteuse, Quebec Le Trou du Diable, or the Devil’s Hole, is a craft brewery in Shawinigan, Quebec named after a whirlpool below Shawinigan Falls that local legend says is a bottomless hole that leads straight to hell. La Buteuse is a Belgian-style tripel, a big, complex ale with a touch of sweetness and spice. Named in tribute to Jesuit missionary Jacques Buteux who died in the Trou du Diable in 1652.
Beau’s Brewing The Tom Green Beer, Ontario
Gin cocktails, craft beer Gluten free & vegetarian features 9514-87 St.
Edmonton
780-490-6799
juniperbistro.com
SEARCHING FOR SPECIAL?
Something PROUDLY PAIRING PEOPLE WITH WINES AND SPIRITS SINCE 2007 www.aligrawineandspirits.com West Edmonton Mall (Entrance 58, Beneath Simons) (780) 483 1083
Ottawa’s favourite craft brewery (located an hour outside the city in VanKleek Hill) and Ottawa’s favourite comedy son teamed up to create a delicious milk stout. Adding lactose (milk sugar) adds sweetness and added oats brings out a silky-smooth mouth-feel. The aroma is of roasted malt with notes of coffee and chocolate, the taste of malt and caramel.
Bench Creek White Raven IPA, Prairies Head off Highway 16 at Edson into the thick black spruce woods north of town. Hacked out of the forest you’ll find Bench Creek Brewing. Check for bears before you open your door, then head to the tasting room for some great Alberta craft beers. White Raven IPA is a hoppy but quaffable American IPA with a piney citrus nose and a light fruity taste.
Four Winds Nectarous, Pacific
In-Store Tastings | Food & Wine Pairing • Fun and Education — it’s all about the experience • Wines for every occasion • Premium & Luxury Spirits • Craft Beers 5454 Calgary Trail South | www.bin104.com | 780.436.8850
Delta BC’s Four Winds Brewing has made a name for itself with its stylish and adventurous beers. Nectarous, a dry-hopped sour beer, was named Beer of the Year at the 2016 Canadian Brewing Awards. This fabulous beer is all about the fruit – aromas of peach and mango, tastes of tart lemon and grapefruit with peach and tropical fruits.
Yukon Deadman Creek Cranberry Wheat, North The North Whitehorse’s Yukon Brewing is celebrating Canada’s 150th anniversary and Yukon Brewing’s 20th anniversary by releasing 12 special beers, some new, some old favourites, one for each month in 2017. June’s release is a classic fruit beer first produced in the nineties using local low bush cranberries. Peter Bailey just can't wait to get on the road again. He’s @Libarbarian on Twitter and Instagram.
Where all the best parties happen.
780.757.7704 kitchenbybrad.ca #101, 10130 - 105 Street
The Tomato | July August 2017 29
Nourishing Entertainment! Metro Cinema is a community-based non-profit society devoted to the exhibition and promotion of Canadian, international, and independent film and video. metrocinema.org Saturday Morning All-You-Can-Eat-Cereal Cartoon Party
JUL 22 @ 10AM The cartoon lineup is always a mystery, but you’ll see both faves and obscurities spanning the 40s to 80s, all punctuated with vintage commercials and PSAs! Admission includes cereal.
Dawson City: Frozen Time
JUL 28 @ 7PM, JUL 29 @ 4PM, JUL 30 @ 7PM, JUL 31 @ 9:30PM, AUG 3 @ 7PM The bizarre true history of a collection of some 500 films dating from 1910s - 1920s, which were lost for over 50 years until discovered buried in a sub-arctic swimming pool deep in the Yukon.
Endless Summer film series
AUGUST 4 - 14 Featuring two classic documentaries (The Endless Summer, On Any Sunday), two animes bursting with colour (Summer Wars, Wolf Children), and summer camp with Bill Murray (Meatballs).
Metro Cinema at the Garneau 8712-109 Street | metrocinema.org
Metro Cinema receives ongoing support from these Arts Funders:
Indulgence
Zinc Restaurant
Continued from page 15
Tangle Ridge Ranch Lamb Tostadas Paired with D’Angelo Pinot Noir
The Marc
Sunworks Farms Chicken Mettwurst with Vadouvan Aioli Paired with Dirty Laundry Riesling Vadouvan is a French take on an Indian masala, redolent of warm spices and a hint of feugreek. The Marc’s exec chef Brian Cruz made a rich, aioli to top mild chicken sausage. 4-6 Chicken Mettwurst Sausages, meat crumbled
12
corn tortillas
2 c
cooked lamb of your choice
Bean Paste (recipe follows)
Pepper sauce (recipe follows)
Lime Crema recipe follows)
mixed greens for garnish
Bean Paste
Vadouvan Aioli
1 c
dry great northern bean
6
egg yolks
1 sm
whole onion
6 c
vegetable oil
4 cloves garlic
50 ml white wine vinegar
½ t
kosher salt
25 ml lemon juice
½ t
cumin
6 T
onion powder
½ t
coriander
2 T
garlic powder
1 t
dried oregano
1 t
ground fenugreek
½ t
paprika
1 T
ground cumin
½ t
fine black pepper
1 t
ground cardamom
1 t
dry mustard
½ t
espellete powder*
½ t
ground nutmeg
¼
ground clove
Place beans in a large container and top with cold water, soak overnight in fridge. Remove from fridge, strain, discarding any husks and rinse well. Place in large pot and cover with cold water, cook until soft. Remove from heat, strain and reserve liquid. Add seasoning and 2 cups liquid back to the beans, onion and garlic mix. Puree until smooth. Add liquid ½ cup at a time to ensure the puree is smooth.
Combine spices and 2 cups oil in a saucepot over medium heat for 5 minutes. Remove from heat and cool. Whisk in the rest of the oil and the egg yolk until emulsified and creamy. Adjust the consistency with lemon juice. Mold chicken mettwurst meat into balls (or brochette). Bake in a 350ºF oven until almost done. Finish on the grill just before serving. Place cooked mettwurst on plate and drizzle with the Vadouvan aioli. Finish with some pea sprouts and serve with a nice chilled glass of Dirty Laundry Riesling. Makes about 24 portions. * Espelette powder (piment d’Espelette), used in French cuisine, is made from a pepper grown in the Basque region. A good Spanish hot paprika or Aleppo powder could be substituted.
30 July August 2017 | The Tomato
Zinc’s exec chef Dave Omar made the tostados served at Indulgence with a mixture of lamb tongue and heart. “That was the biggest eye opener for most people, so much flavour,” says chef Omar. You could also use roasted shoulder.
Heat 1 tbsp canola oil in a large sauté pan and add bean puree. Cook, while constantly moving beans around the pan, scrapping the bottom often to ensure it does not stick. It is ready when all extra moisture is gone and the bean puree has turned a slight tan color. Reserve.
Pepper Sauce 2 med red peppers, roasted skin and seeds removed 100 ml (about 2/3 c) chipotle in adobe sauce 1 T
tomato paste
1 t
fresh lemon juice
½ t
salt
Place all ingredients into a food processor and purée. Store in the refrigerator for up to three days or frozen for up to 6 months.
Kebabs 2.3 kg ground lamb 3 T ginger and garlic paste, made with equal parts fresh ginger
Lime Crema
and fresh garlic, chopped fine
1 c
and mixed
sour cream
zest and juice of 2 limes (to make 1 T juice) ½ t
paprika
¼ t
black pepper
½ t
kosher salt
½ c equal parts minced onion and minced garlic, sauteed and chilled 2 T dried fenugreek leaves, finely crushed 1
egg, slightly beaten
Place all ingredients into a mixing bowl and whisk together to incorporate. Store in a squeeze bottle to decorate tostado.
Combine all ingredients. Mix by hand or with a paddle mixer
Cook tortillas one at a time in an oiled pan briefly until a bit charred.
Spice Mix
To assemble: Place 1 tablespoon of bean puree on a tortilla. Top with lamb mixture, pepper sauce and greens. Drizzle with lime crema. Makes about 12 tostados.
2 T
paprika
2 t
garam masala
¼ c
kosher salt
2 T
ground black pepper
A Sensory Experience! THE SHOPS AT BOUDREAU | ST. ALBERT, ALBERTA #109 150 BELLEROSE DR. | HICKSFINEWINES.COM | 780-569-5000
½ t hot chili powder (or more if you like it spicier)
The Glass Monkey
3 t
cumin powder
Vinoth’s Chennai Four Whistle Farms Lamb Kebab
3 t fennel seed, toasted and ground
Paired with Henry of Pelham
2 t
coriander powder
1 t
turmeric powder
“Vinoth Shanmugam has been at The Glass Monkey for over two years now and often creates Indian-inspired feature dishes for the restaurant,” says owner Rob Filipchuk. “His lamb curry is amazing!” The southeast Indianinspired lamb sausage was served with red wine-braised Alberta barley, a mint cilantro yogurt and a spicy Madras curry sauce as well as two wines from Niagara’s Henry of Pelham, the Baco Noir and Riesling.
Combine spices in a bowl and whisk together. Add to lamb mixture and mix vigorously by hand or with a paddle mixer. Chill for at least one hour to allow flavours to combine. To make a kebab form the meat mixture around a metal skewer and cook on a BBQ grill or over an open flame. Or make patties. Makes 24 portions.
www.themarc.ca
@themarcedmonton
CAN'T STAND THE HEAT? Get into Our cooler
Take some time to chill this summer and Browse Our selection of over 1500 beers
11819 St. Albert Trail | SHERBROOKELIQUOR.COM
The Tomato | July August 2017 31
Kitchen Sink restaurant buzz We love the patio at the Glass Monkey (5842 111 Street, 780-760-2228, theglassmonkey.ca). So does Open Table! The Glass Monkey is one of the 150 Best Neighbourhood Gems in Canada for 2017. Check out the summer menu at XIX Nineteen (5940 Mullen Way, 780-3951119, dinenineteen.com), miso sashimi chopped salad, black garlic scallops, and the Top 100 ahi tuna twists, yum! Bündok (10228 104 Street, 780-4200192, bundokyeg.com) brunch is in full swing, Saturdays from 10am-2pm with delicious things like the asparagus tart with soft poached egg (until all the Edgar asparagus is gone). Check it out! The Highlands Golf Club (6603 Ada Boulevard, 780-474-4211, highlandsgolfclub.com) has a new exec chef, Vikram Redgaonkar (formerly at the Westin Hotel). Members are raving about the BLT with smoked pork belly, the Brant Lake Wagyu burger, and the Alberta bison short ribs as well as the Four Whistle Farm lamb burger. Nonmembers are welcome to enjoy the view of Edmonton’s river valley from the clubhouse and patio. Wishbone (10542 Jasper Avenue, 780757-6758, eatwishbone.ca) is now open. We love the casual mid-century modern vibe and the clever mix and matchability on the menu. And the sherry list. Yes, a sherry list! If you haven’t yet fallen for sherry’s charm and accessibility, or its ability to work with just about any food, this is a good place to start. Fun wine, beer and spirits list too, short and sweet with all the essentials. Folks in Ellerslie don’t have to wait too much longer—Pampa Ellerslie opens mid-summer. In the meantime, enjoy weeknight features, such as seafood Monday and exotic meat Thursdays, on their lovely heated patio downtown. Attn wine lovers! Here’s a chance to taste some terrific wines at a discount. Pampa is revamping the wine list and clearing
32 July August 2017 | The Tomato
out the cellar. The entire list is 35 per cent off (while quantities last.) Resos: pampasteakhouse.com Congratulations to chef Shelley Robinson on her Les Dames d’Escoffier International Legacy Award. Shelley will spend a week at the Shy Brothers Farm in New England to discover first hand what it takes to produce an award-winning cheese. Who has one of the best brunches in the country? XIX Nineteen St Albert (#104 150 Bellerose Drive, St. Albert, 780569-1819, dinenineteen.com) according to Open Table. We can taste why, the avocado toast with smoked salmon, crispy chicken and waffles and the chèvre scramble are a few of our faves.
product news The quintessential summer drink may well be Starr Distilling’s Summer Love Raspberry Vodka. Made from fresh BC raspberries—imagine the pure lusciousness of raspberries warmed by the sun and you’ve got it about right. Or, “tastes like trouble,” said one taster. Find it at Aligra, Bin 104, Sherbrooke, Vines and other fine shops. Confetti Sweets is closing their Terwillegar location (formerly Prairie Mill Bakery) but don’t despair, their new Windermere store will be opening this winter. In the meantime find those delish cookies at 14 farmers’ markets, at their Wolf Willow and Sherwood Park stores, as well as most Save-On-Foods, confettisweets.ca. Celebrate The Heart of the Home’s (12539 102 Avenue, 780-705-4928, heartofthehomeyeg.ca) first birthday with a tiki party, Saturday, July 8. Tropical cocktails, swag bags, deals.
Cooking Classes There is no one better around the grill than chef Brad Smoliak of Kitchen by Brad (10130 105 Street, 780-7577704 kitchenbybrad.ca). Take a Grilling
and Chilling Class, with beverages by Eau Claire Distillery and Alley Kat; Wednesday, July 12, and July 19, 6:30pm; Saturday, July 22, 12:30pm, $145/p+. Book at kitchenbybrad.ca ATCO Blue Flame Kitchen Cooking Classes Summer Kids Camps teach food safety, proper knife handling and some good basic cooking skills to 9- 12-year-olds. Classes are held at 10035 105 Street, 9am-12pm, $50/p. Beautiful Baking, Monday, July 31; Soups and Biscuits, Tuesday, August 1; Samosas, Wednesday, August 2, Wednesday, August 23; Vegetarian Meals, Thursday, August 3; Tasty Tacos, Friday, August 4, Friday, August 25; All About Breakfast, Monday, August 21; A Mediterranean Meal, Tuesday, August 22; Perfect Pies, Thursday, August 24. Call 780-420-7282 to book. Learn how to create the ultimate backyard burger experience during the Backyard Burgers Summer Grilling class at the ATCO Gas North Edmonton Operations Centre, 13450 149 Street, Friday, July 7, 5pm-7pm, $50/p+, includes a complementary beer. Call 780-420-7282 to book. Melanie and Scott Kendus have started a company called Your Kitchen Catering (780-288-3474, yourkitchencatering.com). “We are not professional chefs,” says Melanie, “but we love to cook.” Their ideal is dinner parties for 12, but they can do events up to 20 or so people depending on the menu. Or, a group of friends in your home for a cooking class. Kaelin Whittaker, owner of the Ruby Apron Cooking School is crazy for good bread. She has started something called the Real Bread Edmonton, modeled after the UK’s Campaign for Real Bread, created by an Irish baker. Learn more at the Slow Food Edmonton + Real Bread Edmonton Collaboration, Saturday, August 26, 11:30am, $65. TIX, therubyapron.ca
wine tastings, dinners, happenings and events Chef Shane Chartrand has organized a stellar line up of chefs for Eagle and Condor, a celebration of Indigenous Foods happening during REDx Talks, July 6. Chefs Jason Barton-Browne (Airdries’s Hayloft), Serge Belair (Shaw Conference Centre), Steve Brochu (Chartier) Geoffrey Caswell-Murphy (Westin Edmonton), Eric Hanson (Prairie Noodle), Darren MacLean (Calgary’s Shokunin), Matt Phillips and Andrew Cowan (Northern Chicken), Lindsay Porter (Woodwork) and Ben Staley (Alder Room) will cook over 11 fire pits. With this lineup you can bet the food will be delicious, myshowpass. com/xredx-talks. Eli Lefort and Daniel Huber (aka the BurlyChef ) of Second Line Food Services are holding a Pig Roast and Patio Party, Wednesday, July 5, Hazeldean Community League. The action starts at 5:30pm. Come hungry! TIX: $65, on Eventbrite. The High School Culinary Challenge is holding several fundraising dinners; July 10 at Nineteen; August 24 at the Workshop Eatery; at Hardware Grill (date TBA) and September 11 at the Shaw Conference Centre. Tix and info: highschoolculinarychallenge.ca. Aligra and the Glass Monkey (5842 111 Street, 780-760-2228, theglassmonkey.ca) present the Vasse Felix Winemaker’s Dinner, four courses, four wines, $90/p++, Wednesday, July 19, with Australian Winemaker of the Year 2012, Virginia Wilcox. TIX: janine@glassmonkey.ca. The Taste of Edmonton July 20-29, just keeps getting bigger and better. New is the Taste Piazza, an expanded licensed area to enjoy entertainment, and the Taste of New. For the best views, have dinner 20 feet in the air above Churchill Square, in the Dinner in the Sky, two seatings, $100/p. Don’t miss the Canadian Food Championships. Details and schedules at tasteofedm.ca.
what’s new and notable The Culinary Lab series with chef David Leeder continues on Saturday, August 26 with a bravura event. Top chefs from across the country (Christie Peters, Saskatoon; Ned Bell, Vancouver; Ryan O’Flynn, Calgary and Mandel Hitzer, Winnipeg) will each create a five-course meal with three wine pairings for 30 people (a simultaneous dinner party for 150). Two seatings, music ’till midnight, rain or shine, on Manulife’s roof top terrace. Wow, this is going to be fun. TIX, $150/p, davidleeder.com. Love vegetables? Consider the Eat Yer Veggies - Drink Yer Wine dinner at Canteen (10522 124 Street, 780-4856125, canteenyeg.ca), Tuesday, July 25. Sean O’Connor (chef, Red Ox Inn), Ryan O’Connor (chef, Canteen) and Frank Olson (owner of both) will cook two courses each in a dinner celebrating peak season summer vegetables, inspired by chef Jeremy Fox’s book On Vegetables. Wine with each course, $125/p all in, with only 50 tix available, so don’t delay. Lacombe County is home to farmers, ranchers, food producers, breweries, distillers and some fine food and drink purveyors. Come see what all the excitement is about during Locavore Lacombe, 2pm-5pm, Saturday, July 30 at the Lacombe Research and Development Centre. The food research facility will have an open house and offer crop tours at the same time. TIX, $25 in advance, lacombedays.ca. Meet the Zimmer Holsteins, visit Dandelion Farm, see historical churches, have afternoon snacks and end the night at a local long table dinner during the Flagstaff County Country Roots Tour, Friday, August 11. It’s a full-day celebration of farms, food and history. Registration starts at 11:30am. TIX: $50/p, flagstaff.ab.ca. Check out the cool farm-to-fork happenings all over the province during Alberta Open Farm Days, August 19-20. This year the Open Farm Days website has a handy plan your route feature, albertafarmdays.com.
Don’t miss Viva Italia, Viva Edmonton, the annual celebration of everything Italian, on Sunday, August 27, in Little Italy (95 Street between 107 and 109 Avenues) essentially, in front of Zocalo and the Italian Centre Shop. The 5th annual Babas & Borshch Ukrainian Festival is August 26 and 27 in Andrew. Three don’t miss events for food lovers: Rob de Groot, Red Cup Distillery, tells the story of moonshine; the Ukrainian Food Fight Nalysnyky making contest with chef Brad Smoliak, and the famous Borshch Cook Off! Register for both at babasandborshch.ca. Congratulations to Aligra Wine & Spirits (Entrance 58, West Edmonton Mall, 780 483-1083, aligrawineandspirits.com) who is 10 years old this summer, a momentous occasion in any business. As part of the birthday celebrations they are offering Canadian products (with a few exceptions) at 15 percent off. Check their web site for other sales, tastings, dinners and pop up events this summer. Kitchen by Brad has a new website where you can book dinners and classes online, kitchenbybrad.ca. There may be few seats left for Elk Island Dinners July 8 and 29, or August 12 and 26 and for the Ukrainian Village Dinner, July15.
pairs well with
FLIP FLOPS.
Outstanding lineup for Edmonton’s Gold Medal Plates, Thursday October 12: Levi Biddlecombe (Packrat Louie); Steve Brochu (Chartier); Steve Buzak (Royal Glenora Club); Shane Chartrand (Sage); Ryan Hotchkiss (Bündok); Andrew Ihasz (Renaissance Edmonton Airport Hotel); Lindsay Porter (Woodwork); Shelley Robinson (Atlas Steak and Fish), Medi Tabtoud (Vivo); Jan Trittenbach (Solstice Seasonal Cuisine). There is a new judge, resto critic Twyla Campbell, goldmedalplates.com. Send new and/or interesting food and drink related news for The Kitchen Sink to thetomato.ca.
Visit starrdistilling.com for retail locations and recipes!
The Tomato | July August 2017 33
Twenty Years Old The
union bank inn
you know you want more...
Diane Kyle-Buchanan knew a good building when she saw one. She liked the Union Bank Building, one of the few early 20th century buildings remaining downtown.
Built in 1910 and designed by notable architect Roland Lines, its provenance included the Canadian Realty Company, James Richardson and Sons Ltd., Cunard Steamship Co and the NorthWest Trust Company; it’s now listed on the register of Canada’s historic places. But, it was a shadow of its former self when Diane bought it. In 1997 it opened as the Union Bank Inn, Edmonton’s first modern boutique hotel, restored and refurbished to much more than its former glory. Hotelier Shelley Klein was asked to be part of the project early on, but felt the original property was a bit too small for her to be able to make much of an impact. When she learned of the expansion plans (the new addition, which opened in 2000) Shelley thought ‘this is something I can help build into a going concern’. In 2003 Shelley and her
34 July August 2017 | The Tomato
husband Wes became business partners with Diane in the hotel.
Shelley operates the hotel and her husband takes care of the building. “It’s not your typical hotel; the addition and the original hotel are integrated buildings,” says Shelley, explaining that the upkeep is more complicated than for a standard build. There is also the ethos of the hotel. “Diane’s vision was of a hotel like the ones she preferred to stay in—small, personal, luxurious and not part of a massive chain.”
“Our hotel is romantic,” says Shelley. “We have so many repeat guests. People say, ‘I got married here; I got engaged here. I’m coming for my 15th anniversary.’ Madison’s has been part of so many engagements over the years. We feel as though we are part of significant events in their lives. “Our biggest challenge (and our biggest strength) is that we are not branded,” says Shelley. “We have to take great care, we have to offer better value, a better location. Yet there are guests who seek us out because we are not a chain experience.”
Madison’s Grill, the main floor dining room, is an oasis of calm and elegance, a little gem, seating 75. Guests breakfast here (it’s a great spot for a business breakfast too) and it’s a popular downtown lunch and dinner haven. Chef Trevor Johnston’s well-executed contemporary menu stars local beef and lamb as well as in-season west coast fish. “Our biggest news this year is that we are renovating the Giverny Ballroom to make six additional guestrooms,” says Shelley. “These rooms will have beautiful high ceilings, fireplaces, grand freestanding showers and a view of the park. Our special UBI 20th Anniversary rate ($179) includes complementary wine and cheese in the room, a full breakfast and a $20 food credit for Madison’s Grill. “All in the heart of downtown to enjoy everything Edmonton has to offer this summer; makes for a great staycation! “We keep evolving and refreshing,” says Shelley. “I’m so proud of our team and our inn and being able to offer a different, more personal experience for our guests.”
GOOD FOOD...
GOOD FRIENDS...
GREAT CAUSE!
PRESENTED BY
Wednesday, August 23rd | 5:30PM | Enjoy a mouthwatering feast prepared by Edmonton chef’s Brad Smoliak, Steve Buzak, David Omar, Matt Phillips & Andrew Cowan! Don’t miss this unique, all-inclusive experience in support of seniors in care! DETAILS & TICKET INFO AT
feastonthefield.com
jUNE 10 & 11, 2017 WAS A SUCCESS BECAUSE OF YOU,
Thank You
competitors | visitors | volunteers CHARITIES | sponsors Thanks to all of our amazing sponsors Alberta Pork, Northlands, Corus, Servus Credit Union Taste Alberta, Louisiana Grills, Pit Boss, D’Arcy’s Meat Market, Yoder Smokers, SmartDrone, Home Hardware, BBQ to Go, Britco Pork Kesa, BBQ Country, Alberta Chicken Producers, Freson Bros, Martin Deerline, Go RV, King and Co, Big K Fertalizer Corp., Alberta Canola, Gordon Food Services, Printing Impressions
www.porkapalooza.ca