Tomato November December 2017

Take a bite of your city | November December 2017 | thetomato.ca

Indulgences of the season

Contents Editor

Features

Mary Bailey marybee@telus.net

Publisher BGP Publishing

Copy Editor Shauna Faragini

By Chef Brad Smoliak, Kitchen by Brad

Illustration/Photography Curtis Comeau Photography Gerry Rasmussen

Design and Prepress Bossanova Communications Inc.

8 25 Years of Kinnikinnick Gluten-free excellence

Contributing Writers Peter Bailey Myles Mellor

6 A Stress-free Christmas Dinner

|

Mary Bailey

10 Wines from the Rich Uncle and the Cash-strapped Friend 2017 edition

16 Recipes of the Season Holiday faves from Edmonton Home Show Tomato Stage presenters

WebMeister Gunnar Blodgett, COPA Jurist

Printer

Chef Shane Chartrand of Sage takes top honours

Departments

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 780.431.1802.

The Tomato is published six times per year: January/February March/April May/June July/August September/October November/December

30 Edmonton Gold Medal Plates

5 Dish Gastronomic happenings around town

20 Wine Maven Mary Bailey

22 Pantry Anatomy of a GIft Basket

26 The Proust Culinary Questionnaire Joe Parrattino, Ace Coffee Roasters

28 Beer Guy The Darkest One | Peter Bailey

by BGP Publishing 9833 84 Avenue Edmonton, AB T6E 2G1 780.431.1802

Subscriptions are available for $25 per year.

32 Kitchen Sink What’s new and notable

34 The Crossword Myles Mellor

thetomato.ca

On the cover: Brad’s turkey and fixins’, Curtis Comeau Photography

Celebrating Edmonton’s

20 YEARS

Food Culture Since 1996

Buon Natale. (bwon-nah-TAL-ay)

This is how we say ‘Merry Christmas’ in Italy, but it really means we wish you and yours all the best of the Holiday Season.

Have a cookie.

Grocery. Bakery. Deli. Café.

EDMONTON Little Italy | Southside | West End CALGARY Willow Park

italiancentre.ca

4 November December 2017 | The Tomato

you know you want more...

Dish

gastronomic happenings around town

holy rollin’

three best new restos are in #yeg

Check out the new Old Strathcona spot, The Holy Roller (8222 Gateway Blvd, 780-540-4659, theholyroller.ca). The look is quirky and fun — distressed surfaces, animal sculptures, arresting art and eclectic furniture. “The food is multicultural,” says exec chef Rafael D’Alcazar; “food that brings people together.” We are very excited about the chocolate program D’Alcazar is planning, made with his beloved Mexican chocolate. Lucky renters in the Crawford Block — this is all just steps away.

We love the energy that is coming to this once moribund alley. Sugared and Spiced is fully open now too.

Congratulations to Bar Clementine, Café Linnea and the Alder Room!

They placed on the Air Canada’s Best New Restaurants 2017 Top 10 list released in October. We couldn’t be happier for these independents.

(Happy too, for one of our fave Calgary spots, Bar Von Der Fels.)

The Top10, a really good indication of what’s happening right across the country, chooses the most directional, making it a reliable indicator of what we’ll be eating and drinking next. Visit canadasbestnewrestaurants.com for all the info and videos and make your reservations soon.

your new local Lindsay Porter and Evonne Li’s new resto, London Local (2307 Ellwood Drive, 780-7522244, london-local.ca) is now open. Lindsay, a Gold Medal Plates bronze medalist and former chef at Mercer’s Catering, El Cortez and Woodwork, offers the tastes of her English upbringing (think fish and chips, beef pot pie) at this casual gastro-pub. Expect modern, fullthrottle flavours in her characteristic style with a well-chosen beer, wine and cider list. Portions are generous and we love that a gastro pub has a decent wine glass, the well-proportioned Schott Zwiesel. The action is in south Edmonton.

London Local joins independents Pampa Steakhouse and Workshop Eatery to offer more choice on the deep south side. Choice is good!

over the volcano If you have been wondering what all the fuss had been about wines grown in volcanic soil, read this book: Volcanic Wines: Salt, Grit and Power by John Szabo, Canada’s first master of wine. Szabo connects the dots between soil, geology, grape varieties and producers and why it matters in an entertaining and accessible way. It’s fascinating, intensively researched, has terrific maps and charts and is an André Simon Book Awards winner. Jacqui Small, $41.

make a happy kitchen If you have to do dishes you might as well do them with something bright and well-designed. The Swedish Dishcloth is ultra-absorbent, ideal for mopping up all sorts of messes in a beautiful fashion. They are also biodegradable (made from cellulose and cotton) and go right into the compost heap when you are ready to say buh-bye. Designed and hand-printed in Sweden and England, priced from $7. We especially love the new holiday patterns for hostess gifts and stocking stuffers.

Find at: Bella Casa, Heart of the Home, The Pan Tree, The Wired Cup, Zocalo and other fine retailers.

why canadian whisky In the Canadian Whisky, Second Edition: The New Portable Expert by Davin de Kergommeaux tells how Canadian whisky is deserving of your attention in a section called Grains Water and Wood, then continues the story of Canadian whisky leading to its current renaissance. This second edition is updated and indispensable; it’s a terrific book, Appetite by Random House, $24

it is always the best of bridge

Photos from top: Cafe Linnea, one of three Edmonton restaurants to make Air Canada’s Top 10 list; John Szabo’s fascinating Volcanic Wines; Holy Roller’s Rafael D’Alcazar and Ari Uribe; festive and fun Swedish disposible dishcloths; another cookbook classic in the Best of Bridge series; the indispensible guide to Canadian Whisky.

Sunday Suppers, by Elizabeth Chorney-Booth, Sue Duncan and Julie Van Rosendaal, is the latest in Best of Bridge series. “These cookbooks were always about everyday ingredients, that could be picked up at any grocery store. But now, we can get more things at the grocery store,” said Julie, over coffee at the Ritchie Market. About working together. “Sue is one of the best cooks I know and I know a lot of chefs,” says Julie, “so technically detailed.”

“Elizabeth is a talented home cook and the consummate Best of Bridge fan; she even has an incredible Pyrex connection,” says Sue. “Julie tastes wide, she is curious about everything. And she is the best recipe writer. She gets the most info into the least amount of space and her instructions are clear as day.”

“There are a lot of beautiful books out there that I love,” says Julie, “but the request I most often get is for a really good banana bread. Or, how to roast a chicken. Solid everyday cooking.”

The Tomato | November December 2017 5

A Stress-free Turkey Dinner An Entertaining Menu

by Chef Brad Smoliak, Kitchen by Brad

Where to buy a turkey Locoally raised turkey for the holidays can be purchased at the Old Strathcona Farmers’ Market from: Four Whistle Farm (fourwhistlefarm.ca) First Nature Farm (firstnaturefarms.ab.ca)

“Keep it simple. I’m not a big one for trying out new, complicated recipes on Christmas, but these recipes are tried and true — what we serve in our home.

The one thing that is important, put the turkey away, asap, right after you carve it.

Stick it in the fridge. If there’s no room, put it in the barbecue. It’s the quickest way to chill it. Don’t forget to transfer to the fridge before you go to bed.” – chef Brad Smoliak.

Roasted Chicken Stock

Make this up to one week before Christmas.

To serve, simply defrost, bring to a boil, and add the turkey drippings Christmas day, adjust seasoning and serve. One less thing to do on Christmas morning!

Bones from 1 roasted chicken (a rotisserie chicken from the grocery store is fine)

Gravy Starter

Take the bones from the roasted chicken, and roast in 350ºF oven for 30-45 minutes until light golden brown. Place in stock pot with vegetables. Cover with cold water, bring to a boil, turn down heat and simmer for 2-3 hours. Strain, then use immediately or chill. Makes about 4 cups.

2 T

butter

4T

flour

The Turkey

3 c roasted chicken stock (recipe below)

Buy a nice turkey from a butcher or a farm.

fresh herbs (rosemary, thyme, sage, whatever you like)

Wash the turkey well and dry with paper towels. This is the most important thing for crispy skin, to start with a dry turkey.

kosher salt and pepper

¼ c

wine or dark beer (optional)

Melt 1 cup of butter and smear into every nook and cranny of the turkey. Julia says ‘they like it.’ Apply kosher salt and pepper all over. This helps dry out the skin even more and promotes caramelization (crispness and colour).

Heat oven to 300ºF.

Sunworks Farm (sunworksfarm.com)

Put the turkey on a roasting rack (not in the bottom of the pan) until the internal temperature of the thigh is 150ºF.

Check with vendors regarding order and pick up dates.

Take turkey out of the oven, increase oven temperature to 400ºF. Put turkey back in to roast until the thigh temp is 165ºF.

Acme Meat Market (acmemeatmarket.ca) also has turkey at the holidays

Turkey Gravy

Let the turkey rest for at least ½ hour, (the turkey does continue to cook while it’s resting). This allows the juices to stay in the meat and makes the turkey easier to carve. It stays hot and tastes great. *All directions are for an unstuffed turkey.

All photos Curtis Comeau Photography

6 November December 2017 | The Tomato

Melt the butter over medium, heat. If the butter turns a little brown that is okay, as long as it is not burnt. Whisk in the flour and cook or 3-5 minutes over medium heat. Slowly whisk in the stock, once all the stock is added, season with salt and pepper, fresh herbs and wine/beer if so desired, turn heat down and simmer for 15 minutes.

Strain the gravy to get rid of lumps and herbs, chill, then freeze.

The day before you plan to serve, remove from freezer and defrost in fridge.

On Christmas Day, reheat, add the turkey drippings, adjust seasoning and serve.

½ c each chopped onions, celery, carrots

Roasted Carrots Prep the carrots in the morning, then roast while the turkey is resting. Placing the carrots right on the pan (no parchment) will give you crisper, more caramelized carrots.

2 lb carrots, cut lengthwise

kosher salt and pepper

drizzle canola oil

Pickled Beets 5 lb

small beets

1 T

cloves

1 T

mustard seed

1 t

whole allspice

1

cinnamon stick

2 c

water

2 c

white vinegar

1½ c white sugar 1 T

Roast in a 400ºF oven for about 10-15 minutes, until desired doneness. Serve with whatever fresh herbs you have, such as thyme or parsley, rosemary, a dollop of butter, or a drizzle of cold pressed canola oil. The carrots are great at room temperature.

Serves 6-8.

Roasted Vegetables with Pomegranate Vinaigrette 2-3 lbs vegetables, your choice 4 oz

bacon or pancetta

kosher salt and pepper

Pan fry pancetta or bacon until crisp.

Remove, drain and set aside.

Toss vegetables in 2 T of fat leftover in pan, season with salt and pepper, roast in 400ºF oven for 10-15 minutes or until done.

Toss with pomegranate dressing and chopped fresh herbs.

Serves 6-8.

Pomegranate Vinaigrette 1 T

grainy mustard

2 T pomegranate molasses 2T

red wine vinegar

¾ c

extra virgin olive oil

½ t

kosher salt

¼ t

coarse black pepper

Mix together the mustard, pomegranate molasses, salt and pepper, until well combined. Add the red wine vinegar and mix until well combined.

kosher salt

Wash beets, then cook in boiling water until fork tender. Peel under cold water. Quarter or slice as desired, set aside.

Meanwhile bring the spices, water, vinegar and salt to a boil, and cook for about 10 minutes. You can drain the spices at this time or you can leave them in the liquid. Add the beets and cook for another 10 minutes.

Place the beets in sterile jars, add the liquid, and seal according to directions if so desired, or cool to room temperature, then refrigerate. Let stand for 48 hours before serving to develop flavours, will last in fridge 3 months.

Makes 3-4 large jars.

Mashed Potatoes 3 lb

potatoes (quartered)

¼ c

sour cream

¼ c

whipping cream, heated

¼ c

butter, melted

kosher salt and pepper

Cover potatoes with cold water and a pinch of salt, bring to a boil, then turn down to a simmer and cook until tender, about 25-30 minutes. Drain the potatoes well. Put them back in the pot, with no lid and let rest for 5 minutes. Place the potatoes in a bowl of mixer, or with paddle attachment begin to break them up for about 2 minutes. Or use a ricer. Add the remaining ingredients, turn to lowest speed and continue to mix for 2 minutes, serve immediately, or keep warm.

Serves 8-10.

Please see “Christmas” on page 18.

X I X D AY S OF CHRISTMAS N OW BOO K I N G FO R PR I VATE & CO R PO R ATE E V E NT S !

ST ALBERT

D I N E N I N E T E E N .CO M

T E RW I L L E GA R

78 0 . 5 69. 1 8 19

I N FO@D I N E N I N E TE E N .CO M

78 0 . 3 95 . 1 1 19

The Tomato | November December 2017 7

25

years of

Kinnikinnick Ted Wolff Von Selzam was a gluten-free pioneer who started selling gluten-free baked goods at the Old Strathcona Farmers’ Market in 1989. He named the company Kinnikinnick loving the local bearberry legends, and thinking the name was unforgettable, if not easy to spell.

Lynne Bigam was celiac and a loyal customer. Like Victor Kiam, who loved the product so much he bought the company, the Bigams bought into Kinnikinnick in 1997, and became sole owners when Ted retired in 2005. Lynne left her law practice to work for the family business as does son Jay; Kinnikinnick’s early adoption of online sales was spearheaded by Jay. The family has continued to build Kinnikinnick into a major global supplier of high-quality gluten-free foods. They have grown from four employees to 160. They are North America’s second biggest producer of gluten-free baked goods. Kinnikinick products are distributed though 65 warehouses and 15,000 grocery stores.

8 November December 2017 | The Tomato

Jerry Bigam. Inset top: long-time employee Mindu Sandhu; bottom: a few of Kinnikinnick’s best selling items.

Lynne Bigam is watching trumpeter swans fly across Buffalo Lake when I reach her by phone on Thanksgiving weekend.

“It all began when I was diagnosed 30 years ago,” says Lynne Bigam. “I was very ill. When I was told all I have to do is change my diet that was no problem for me. The diet is great, it’s healthy. It was hard only

in the respect that what I could purchase then was awful. It was frustrating to find something to eat.

“I was active in the Canadian Celiac Association and Ted would provide things for our meetings. Then he got this little store. Ted is quite a character, I was a lawyer, and my husband was a businessmen and very active.

A Sensory Experience!

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All photos Curtis Comeau Photography

“Ted kept saying, ‘you need to join me, you need to buy in.’ It was just one of those things. By then Jerry had sold his business and was trying out retirement. He hated retirement, so we became partners with Ted and in 1997 we bought out Ted. I wasn’t active in

Kinnickinnik to begin with. We had to keep moving plants as we were growing so fast and developing so many new products. I taste tested, but didn’t get fully involved until 2002 when I became in-house legal council, a position I kept

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Please see “25 Years” on page 24.

The Tomato | November December 2017 9

wines from the rich uncle & the cash-strapped friend, 2017 edition It is our belief that great wine comes in every price range. We asked several people in the know — restaurateurs, chefs, wine store folks and wine reps — for their fave cheap and cheerful and sky’s the limit libations. What would they love to see under the tree from both their friend with more style than money and a rich and wine-savvy relation?

They suggest lots of bubble and great wines from Italy, France and Germany, Australia, South Africa and Portugal as well as Cognac, Sherry and a beer.

Daniel Costa, corso 32, From the cash-strapped friend 2016 Azienda Agricola Monteversa Primaversa (Padova, Italy, $24)

This is a great wine to sip on before dinner. The Primaversa is an organic sparkling wine and an unusual expression of Moscato Giallo — delicious and dry (not sweet). I really love the lemon, grapefruit and pear aromas.

The Primaversa will pair perfectly with oysters when starting the Feast of Seven Fishes on Christmas Eve.

Patrick Saurette, The Marc Cash-strapped friend 2015 Château Viranel Trilogie Rouge (Languedoc,

From the rich uncle Pinot Gris Sainte Catherine (Alsace, France, $75)

Terroir, winemaker, vines and that kiss from above give us a wonderful mix of marmalade and juicy pear flavours that dance and evolve in your mouth for a long farewell.

Food suggestion: cold turkey sandwich with cranberry and gravy at 3am.

From the cash-strapped friend Gérard Bertrand Côte des Roses Rosé (Languedoc, France, $25)

Rosés are no longer just for summer drinking — they are the new white wine. Yes, dry rosé wine in winter is great for sharing, especially this elegant blend of Grenache, Cinsault and Syrah with nuances of cassis, red currant and citrus. The bottle is a lovely keepsake too.

2013 Fontodi

Syrah, Alicante Bouschet and Cab Franc blend from Languedoc.

2015 Domaine Weinbach

Delicious! Amazing voluptuousness of Coonawarra Cabernet with Barossa Shiraz. Can’t wait to see how this wine evolves over the next decade, as it’s one of the most interesting and elegant wines I have tasted.

From the rich uncle

France, $17)

Alicante Bouschet is a cousin of Grenache, which is why I am so fond of this red fruitloaded wine. Its freshness and cheeky acidity along with the discipline the Cab Franc delivers makes it a perfect companion to Aunt Shirley’s Christmas cheese ball.

Cabernet Shiraz (Australia, $450)

Flaccianello Della Pieve (Tuscany, Italy, $130)

Fontodi is located close to Dario Cecchini’s famous butcher shop in Panzano. I will always remember visiting the vineyard and taking a bottle to Dario’s Chianina beef tasting, and enjoying every slice of beef with a sip of this amazing wine.

Flaccianello is a complex wine with aromas of blackberry, black licorice and cedar. It has a strong concentration of fruit, grippy tannins and a long finish. I suggest pairing this wine just as Dario would in Panzano, with a perfectly charred bistecca.

Paulette Scott, Pacific Wine and Spirits From the rich uncle 2012 Yalumba The Caley,

Hayley McRae, Vendemmia From the cash-strapped friend 2016 Medici Concerto Lambrusco (Reggio Emilia, Italy, $25)

Lambrusco is a lively sparkling red wine that is straight up delightful to be enjoyed anytime, with food or without.

Concerto is the first single vineyard Lambrusco made

by Ermete Medici. A dryer style wine, bright and bursting with raspberry flavours — a party in a bottle. Recommended with charcuterie or pumpkin ravioli.

From the cash-strapped friend

From the rich uncle

2014 La Collière Les Touillères

2008 Salvioni

Rasteau (Rhone Valley, France,

Brunello (Tuscany,

$25)

Italy, $200)

I love the big rustic reds coming out of Rasteau, and La Collière in particular offers very good value. Showing the garrigue, smoke and rich cocoa flavours expected of good Rasteau, George Perrot has crafted a wine (80 per cent Grenache 20 per cent Syrah) with balance and restraint. Drink with herbed pork chops or holiday roast and gravy.

From the rich uncle

Coonawarra Barossa

10 November December 2017 | The Tomato

Mitchell Hopkins, Café Linnea

true heirloom. In this example you’ll find notes of almond, truffle, curry and brown sugar. Pair this with Comté cheese and candied nuts for an unforgettable experience.

2006 Baud Père & Fils ChâteauChalon Grand Cru des Vins Vin Jaune (Jura, France, $80)

Vin Jaune makes a great family gift.

If you decide to age it (over 100 years in good vintages), it can become a

This is a stunning and sexy Brunello. The silky earthy layers conjure the sense of eating spice cake in a spring rain shower. The wine is made with a long fermentation in stainless steel followed by three years aging in large Slovenian barrels. This wine will cellar really well if you have the willpower. Or decant and drink the day your rich uncle gives it to you!

Lisa Caputo, Cibo Bistro From the cash-strapped friend 2016 Daphne Malvasia Secco (Lombardy, Italy, $17)

Light creamy bubbles followed by fresh vibrant fruit (peaches, apples and citrus) is sure to impress.

The elegant packaging on this delicious bottle screams anything but cheap, making it a great host gift during the holiday season. Enjoy with appetizers or on its own as an aperitivo.

From the rich uncle

From the rich uncle 2014 Joseph Phelps Insignia (Napa Valley, USA, $375 750ml. /$800 magnum)

Since its first vintage in 1973, Joseph Phelps Insignia has become one of the most iconic Napa Valley red wines. Big, rich, full of character and with flavours that you taste for minutes, it is rare and expensive, with only a few cases available every year. And, if you’re feeling particularly dangerous, it is available in magnums.

2013 Vietti Castiglione

2014 JL Chave Hermitage

Barolo (Piedmont, Italy,

(Rhone, France, $290)

$55)

This elegant Barolo is the perfect gift for that special someone who loves wine and has great taste. The original 1970’s artwork on the label adds class to a feature wine wall or on the table during the holiday season. Barolo from the Castiglione area offer dark cherry fruit, soft rose petal and a pleasing earthiness. The powerful tannins and long finish pairs perfectly with those hearty braised meats and roasts we love to eat during the cooler months.

Ryan Everitt, Trialto Wine Group From the cash-strapped friend 2015 La Posta Tinto (Mendoza, Argentina, $19)

La Posta Tinto, the congenial Malbec-based blend is the creation of Laura Catena of the Catena wine family of Argentina. It is a wine that honours the old postas, the general stores of Mendoza where grape growers would hang out and locals would go to get most everything, including their everyday wine.

What can you say about Chave and Hermitage — a very small area of production and a very reclusive wine maker who makes one of the best wines in the world. This is the pinnacle of Syrah on the planet, a desert island wine if you will.

Kelsey Roos and Juanita Roos, Color de Vino From the cash-strapped friend 2015 G.D. Vajra Langhe Rosso (Piedmont, Italy, $25)

This uncomplicated and easyto-drink blend of Barbera, Nebbiolo and Dolcetto is a perfect gift from a cash-strapped friend. Its juicy red and dark berry flavours with fresh acidity will pair with many holiday dishes and can double as a crowd favourite for impromptu holiday gatherings.

From the rich uncle 2016 Clos des Papes Châteauneuf-du-Pape (Rhone, France, $125)

Unquestionably, Clos des Papes is what we hope our rich uncle Bob sets under the tree. Vincent, the winemaker, makes top-quality wines that are full of personality and no two vintages are alike. Why not? “I’m not a magician... wine is made outside in the vineyard, not in the winery,” he says.

Please see “Wines” on next page.

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The Tomato | November December 2017 11

Wines Continued from previous page

John Gerum, Aligra Wine & Spirits From the cash-strapped friend 2014 Finca Las Moras Barrel Select Malbec (Argentina, $16)

Irresistibly good! With rich red and black fruit, blackberry jam flavours and sweet tobacco, smoky and earthy notes, full-bodied. Even better if you decant it and give it some airtime.

From the rich uncle 2008 Numanthia, Bodegas Numanthia (Toro, Spain, $66)

Powerful, luxurious and mysterious, crafted from 120-year-old Tempranillo vines. This massive and well-structured wine displays black fruit, plum, fig, dark chocolate, cola, spice and wisps of smoke. Round, bold and lush, ending with a long, perfumed and toasty finish.

plate of oysters. As a couple that loves Champagne, this is a welcome addition to our library.

From the rich uncle Vintage Krug Grande Cuvée (Champagne, France, $300 approx)

We were lucky to share a half bottle of the Krug Grande Cuvée at a celebratory dinner in San Francisco the year we opened the restaurant. This is a decidedly more decadent wine than the sparkling we typically consume — a deep golden colour, more brioche than bread, the fruit is ripe with notes of candied orange, nuttiness and baking spice (reminds me of Christmas just thinking about it). Naturally, at the restaurant in San Fran, the Krug was paired with white sturgeon caviar and smoked sturgeon belly. Nothing says you have arrived more than sipping Krug and slurping caviar from a mother of pearl spoon. I still recall that feeling of over-the-top indulgence.

Caitlin Fulton, RGE RD From the cash-strapped friend Meyer Family Vineyards

Doug Hicks and Marcia J Hamm, Hicks Fine Wines From the cash-strapped friend (Doug) When We Dance Chianti (Tuscany, Italy, $25)

Although short on money, this friend thought the winery owners (Sting and Trudie Styler) just might bring the extra caché (that cash eh?). From their Il Palagio estate, this 95 per cent Sangiovese and five per cent Canaiolo/ Colorino is a pretty wine, bursting with floral notes and red fruits.

From the rich uncle (Marcia)

From the cash-strapped friend

2013 Guado Al Tasso (Bolgheri

$35)

2012 Château du Frandat

DOC, Tuscany, Italy, $240)

Enchantement (Buzet,

Nothing says money like a magnum and what better to have than one of the Antinori family’s most famous wines, Guado Al Tasso. The 2013 vintage is made with Cab Sauv, Merlot and Cab Franc, rich and lush and will cellar for years. Uncle Bob likes to party, so he hopes you’ll invite him over when you open it.

France, $19)

The region of Buzet, which neighbours Bordeaux, produces some spectacular wines at a much friendlier price than Bordeaux. This wine, a blend of 60 per cent Merlot, 35 per cent Cabernet Sauvignon and five per cent Cabernet Franc, has bold fruit flavours, good structure, moderate tannins and body that stands up to grilled red meat, yet it’s gentle enough to drink solo.

From the rich uncle

12 November December 2017 | The Tomato

2012 Cuilleron Villard, Gaillard Les Vielles Vines Condrieu (Rhone, France, $60)

I request this tantalizing wine from my rich auntie Roberta.

White Wine seems to be relegated to warm weather or to wine drinkers who have not ‘fully graduated.’

Yet, white wine is not to be under-estimated. On the contrary, it is most certainly

night. And this one just so happens to be exactly the same age as I am — so that makes it even more special and a real treat.

Jenn Fulford, Crimson From the cash-strapped friend 2015 Almodi Petit Red Blend (Terra Alta, Spain, $20)

Tricia Bell, Cavern

Brut (Okanagan Valley, BC,

Blair and I are big fans of sparkling wines and while it may seem the obvious choice for the holidays, bubbles never get enough love in our opinion. They don’t fly out of the restaurant cellar the way one thinks — even on festive occasions like Christmas or New Year’s Eve. Summerhill, Blue Mountain, Benjamin Bridge and Tawse all have great pours, but we want to give some love to the new Brut on the block.

Meyer’s wines definitely nod to the French approach to winemaking — focus, restraint, age-worthiness and are meant to be enjoyed with food. Their first non-vintage sparkling is a great example of a clean and crisp marriage of Chardonnay and Pinot Noir made in the traditional method. This wine has super fine bubbles that dance around the palate with zippy Granny Smith acidity — perfect to get you salivating before a big feast. It’s dry and mineralrich with just a hint of bread and makes me immediately want to order up a

a domain to graduate within. Condrieu is a region of pedigree in Northern Rhone where the grape Viognier held its ground in the face of near extinction (only 14 hectares remaining in the world in the 1960s). This particular Condrieu sets the benchmark standard for this style of wine. Its dry, round and juicy character with the perfect level of acidity pairs incredibly well with seafood, chicken and beef.

Rob Filipchuk, The Glass Monkey From the cash-strapped friend 2014 Small Gully Mr. Black's Little Book Shiraz (South Australia, $18)

Classic Shiraz flavours with a medium body and beautiful aromatics of black liquorice and cherry.

From the rich uncle 1966 Taylor Fladgate Single Harvest Port (Porto, Portugal, $265)

I love the elegance and grace of this beautiful Tawny Port. There is nothing better than a beautifully aged Port on a cold winter’s

Intense aromas of red fruits and spice lead into a perfectly balanced mouth, round and velvety.

From the rich uncle 2014 Raymond Usseglio Châteauneuf-du-Pape Imperial (Rhone Valley, France, $85)

The old (over 100 years old) low-yielding vines in this mostly Grenache blend brings finesse and elegance to the vintage, capable of aging for decades.

Dix Richards, Bin 104 From the cash-strapped friend 2016 Hedges, CMS Sauvignon Blanc (Columbia Valley, USA, $25)

This delectable Sauvignon Blanc blended with a caress of Chardonnay and just a smidgeon of Marsanne is pale gold in colour and will delight your nose with aromas of lemon rind, peach and pineapple. The palate has fresh pineapple, lime and spritely acidity with the Chardonnay adding tart green apple flavours while the Marsanne completes this lovely blend with just a hint of spiced pear and honeydew melon.

This wine will not empty your pocketbook and will impress your friends and all those who partake.

From the rich uncle 2013 Rotie Cellars Northern Blend (Washington State, USA, $70)

This velvety luscious wine is a blend of Syrah and Viognier, inspired by CôteRôtie in the Northern Rhone. It will entice you with its aromas of smoked meat, dark berries and violets, while you will enjoy the delicious flavours of dark chocolate, black pepper, a kiss of vanilla and a wee bit of smokiness on the savoury finish. Winemaker Sean Boyd proves that fine Rhone blends in the Walla Walla area can most certainly be attained with great success. This long-lived and complex wine will tickle Rich Uncle Bob’s fancy now and for years to come.

Barb Giacomin, Wine Quest From the cash-strapped friend UCB Bróc Birra Artisan Craft Beer (Tuscany, Italy, $16)

While growing his own organic barley, tending beehives, making honey, looking after a couple of donkeys and playing in a band, busy Ugo officially made his farm a Birra Agricola (farm brewery) in 2014. Everything here is natural and hand-crafted including this incredibly tasty, bottle-conditioned, Belgium Ale-styled brew. With loads of apricot and peach flavours, it has a hint of minerality, lots of freshness and more sweet flavours than bitter notes. Super for beer and non-beer drinkers alike.

From the rich uncle 2013 Capezzana Ugo Contini Bonacossi Sangiovese (Tuscany, Italy, $105)

The wine is old world elegance and class personified. The grapes come from a single vineyard containing five different clones of Sangiovese created

by Ugo Contini Bonacossi.

The vineyard and the wine’s graceful elegance and complex structure are a reflection of the creator, “confidently complete” without being boisterous. Italy’s top wine reviewer Daniele Cernilli gave it a 98 score in his book, Essential Guide to Wines of Italy 2017. It’s an honour to drink this dedication wine, the legacy of a highly regarded man in the wine world.

Stacey-Jo Strombecky, Nobilis Wines From the cash-strapped friend Cidrerie Bigoud Artisan Pear Cidre, (Brittany, France, $15)

I cannot get enough traditional cidre in me these days; I adore the refreshing yet complex taste profile. Made the same way Champagne is produced, they are a hit with the wine drinker side of me, as well as my inner craft beer girl. Notes of bruised, fresh, and baked pear, spice, straw, wood and just enough funk to keep it interesting.

From the rich uncle Cognac Godet XO Gastronome (Cognac, France, $140)

Brand new to Alberta, but certainly not to Cognac aficionados, the XO Gastronome is a stunning digestif and quite simply a perfect display of balanced fruit and oak. The house truly strives for finesse and drives home the importance of terroir by having this Cognac certified organic.

Michael Fregren Artisan Wines From the cash-strapped friend 2013 Porta 6 (Lisbon, Portugal, $20)

If you are not drinking Portuguese wines, you might need to have a word with yourself and ask why not?

Portuguese wines have come a long way and this tasty little number is a perfect example. Porta 6 is a fresh and fruity blend of Touriga Nacional, Tinto Roriz (aka Tempranillo) and Castelão with loads of old world charm.

From the rich uncle 2014 Château Saint Cosme Côte-Rôtie (Rhone Valley, France, $85)

If you like big, beefy red wines and you’ve never had a Please see “Wines” on next page.

The Tomato | November December 2017 13

Wines Continued from previous page

Côte Rôtie, I suggest dropping whatever you are doing and get yourself a bottle or four. Think of the finesse of a Ferrari and the power of a 1970 Mustang. It’s an experience that all wine lovers should enjoy in their lifetime. If you have the patience to cellar your Côte-Rôtie, the experience will only get better.

Shaun Hicks, Wishbone, Three Boars From the cash-strapped friend Mas Buscados Macabeo (La Mancha, Spain, $18)

I’m going to go with Mas Buscados Macabeo white wine. It’s got tons of lemon, lime and pineapple aromas as well as a minerality that reminds me of old school Flintstone Vitamins. Great acidity on the palate, the slightest touch of oak and a lingering, juicy mineral finish. Not only is this a great food wine that absolutely kills it with buttery seafood, it’s also a cheerful and interesting representation of an uncommon grape that’s usually reserved for Cava.

From the rich uncle Noe Pedro Ximenez VORS Sherry

Deb Pirker, Andrew Peller Import Agency From the rich uncle 2015 Seghesio Defiant (Sonoma, USA, $62)

This blend of mainly Zinfandel and Cabernet Sauvignon is dark, savoury and bold with aromas of blackberry, mocha and spice, dense ripe flavours of black fruits and pepper with a long finish.

The Seghesios pay homage to their grandmother with this wine, and the name is so relevant due to what they have faced with the recent fires in Sonoma.

From the cash-strapped friend Nutty Solera Oloroso Gonzàlez Byass (Jerez, Spain, $18)

This oloroso is a lovely sipper to enjoy by the fire. Aromas of caramel and Fig Newton best describe it. Medium sweet with clove, walnut, raisins, espresso and orange zest on the palate, it’s the wine to have with fruitcake, shortbread and cheese boards throughout the holidays.

Franciacorta Rosé (Lombardy, Italy, $55)

If your rich aunt or uncle is in-theknow, they are familiar with the fact that Italy produces some of the world’s best value sparkling wine. Franciacorta is the area in northern Italy that makes bubbles using the same methods as the Champagne region of France. This beauty, a newcomer to the market, is made predominantly from Pinot Noir grapes with some Chardonnay, expressed with lovely aromas and a fresh, lively palate. Barone Pizzini uses only certified organic grapes from their own vineyards.

Lana Heiman, PMA Canada From the cash-strapped friend 2016 Sokol Blosser Rose

From the cash-strapped friend

Gonzàlez Byass (Jerez, Spain, $42)

I’d love one of my absolute favourites, The Noe 30 year PX Solera Sherry, an absolute killer. One of the most dynamic and interesting dessert wines I’ve ever had the pleasure of indulging in. It’s spent a minimum of 30 years in oak evolving into a liquid reminiscent of coffee, figs, raisins, molasses, marmalade and marmite with enough acid to clean your palate for another sip. Sherry, being one of the most undervalued wines, means Noe costs less than $1.50 a year for an absolutely amazing experience!

with exceptional taste 2015 Sybille Kuntz Riesling Qualitätswein Trocken (Mosel, Germany, $30)

This dry Riesling has that wow factor! It is instantly appealing with its full, ripe, intense flavours with the perfect background of minerality that lingers, then finishes with a wallop of mouth-watering freshness that begs your palate for more. It is incredible that this is the entry-level wine from this great producer, as it tastes more expensive that it is. More to love — it’s certified organic and the alcohol is a blissfully reasonable level of 12.5 per cent.

From the rich uncle 2013 Barone Pizzini

14 November December 2017 | The Tomato

From the rich uncle 2013 Tenuta Montecchiesi Klanis Cortona Syrah DOC, (Tuscany, Italy, $55)

Hillside Syrah speaks to my palate, Cortona hillside Syrah speaks to my heart, soul and palate. Hand-picked grapes from low yielding vines, the wine is aged for 16 months in French oak then 10 months in bottle. Expect well-ripened fruit like dried plum, blackberry, blackcurrant and blueberries wrapped in notes of liquorice and minerals, all balanced on a fine line of acidity.

of Pinot Noir (Oregon, USA, $21)

Gently pressed, estate grown, 100 per cent Pinot Noir grapes from the Dundee Hills, with aromas of fresh strawberries and a nice citrus acidity. Wonderful on its own served slightly chilled, or pair this wine with turkey or brunch dishes.

From the rich uncle

Christina Masciangelo, Salivate

to France is not currently in your budget, splurge on some raw oysters, a bottle of Gadais Muscadet and transport yourself there via your senses.

Pommery Brut Royal NV (Champagne, France, $60)

Madame Pommery created the first brut Champagne in 1874.

With tiny bubbles and a lovely crisp acidity, it’s perfect for celebrating any occasion or with salty foods such as popcorn and potato chips.

Tara Smith, Lanigan and Edwards From the cash-strapped friend 2017 Ken Forrester Petit Pinotage (Stellenbosch, South Africa, $22)

“Sometimes wine needs to just be a beverage” –Ken Forrester. This is not your typical stinky, coffee-laced pinotage! It’s produced in the same style as Beaujolais and the result is a softer, more approachable and fruitier style, that is full of violets on the nose and juicy red fruit on the palate. I recommend this with turkey dinners and charcuterie-inspired get togethers.

For the adventurous types, drink it with your favourite tomato based dish instead of Chianti. It was the runaway hit during Ken’s visit here back in June.

From the rich uncle 2014 Ernie Els Proprietor's Blend (Stellenbosch, South Africa, $45)

Valerie Albrecht, Enotri Wines From the cash-strapped friend 2016 Gadais Tourmaline Muscadet de Sèvre et Maine Sur Lie, (Loire Valley, France, $21)

Muscadet is a light-bodied wine that packs a punch of flavour. Think citrus, bright acidity and beautiful mineral notes that finishes with a soft whiff of saline by the sea. If a trip

Yes, Ernie is better known for his golf, but his wines defy the usual celebrity wine preconception. This is a full bodied Bordeaux-inspired blend with a splash of Shiraz for good measure. Sweet blueberry notes on the nose, which lead to an herbaceous and cherry-laced palate. This is a serious wine, which will make most people rethink South African wines in general. If you really want to see what this wine can do, it’s inexpensive enough to lay a few bottles down in your cellar for up to 10 years.

Nic Brandt, sommelier

From the rich uncle 2006 Cristal Rosé

From the

(Champagne, France, $750)

cash-strapped friend

The blend is 55 per cent Pinot Noir and 45 per cent Chardonnay, beautifully aromatic with wonderful bubbles that dance across the palate along with a rich and round texture. Cellar master Jean-Baptiste Lécaillon makes brilliant Champagne (follow him on Twitter for insight into the region). The oldvine Pinot Noir from the finest Grand Cru vineyards at Aÿ, farmed using biodynamic principles, produces a wine of great structure and finesse. Truly a wine that is bottled poetry.

NV Case Paolin Col Fondo Prosecco DOCG (Veneto, Italy, $21)

This wine is made in the traditional method where the secondary fermentation happens in the bottle, but unlike Champagne there is no disgorgement. The result is a wine that is frizzante (slightly less fizzy), cloudy, a little funky and less sweet than most Prosecco. It is also beautifully floral and minerally with notes of citrus.

From the rich uncle 2008 Vite Colte Spezie Riserva Barbaresco DOCG (Piedmont, Italy, $75)

This full-bodied beauty is 100 per cent Nebbiolo. Rich and spicy with flavours of cherry, cranberry, clove and a light floral aroma. Intense, with balanced tannins and a long finish.

Sasha McCauley, the Fairy Booze Mother, YEG Woman in Wine From the cash-strapped friend

Dianna Funnell, Sherbrooke Liquor

780-705-4928 12539-102 AVENUE EDMONTON, AB

From the cash-strapped friend 2015 Bodegas Salentein Reserve Malbec (Uco Valley, Argentina, 750ml, $21/$38 magnum)

Its rich nose of ripe plum, wild cherry, blackberry and tobacco leads to a mouth-watering palate of redcurrant, black cherry and cinnamon. The 1.5 liter bottle is perfect for large gatherings of friends, but even better to cellar for a few years.

From the rich uncle

Enrico Gatti Franciacorta Nature

Château Montifaud Six Pack

DOCG (Lombardy, Italy, $55)

in a Wooden Gift Box

This is an elegant wine with notes of toast, hazelnuts and citrus, fresh and fruity with 85 per cent Chardonnay and 15 per cent Pinot Noir making up the blend. A sparkling wine made in the same way as Champagne, most Franciacorta is consumed in Italy by savvy and stylish Italians. Follow their lead and share something different with a friend.

(Cognac, France, $165)

Discover 200ml each of Montifaud’s V.S., V.S.O.P. and X.O. In addition, two small bottles of Pineau des Charentes Rouge and Pineau des Charentes Blanc.

Legend goes that during the harvest of 1589, a winemaker accidentally added grape must to a barrel he believed was empty but in fact contained distilled spirit. The mixture was sent to the cellars for fermentation.

Years later, the barrel was opened and the wonderful wine-based liqueur called Pineau des Charentes was born.

The Tomato | November December 2017 15

Recipes of the Season Holiday recipes are usually special family dishes that we make in the winter at the holidays and that we look forward to eating year after year. We asked the presenters on the Tomato Stage at the Home Show this year to share their favourite seasonal recipes; dishes you might want to work in to your repertoire, no matter what the occasion.

My Mom’s Tourtière “This traditional Quebec meat pie is delicious hot or at room temperature. Serves 1 if you are French Canadian” – Serge Belair, exec chef, Shaw Convention Centre 750 g

raw ground beef

500 g

raw ground pork

50 ml

oil

200 g

butter

250 g

sliced mushroom

300 g

diced onion

12 g

chopped garlic

250 g

diced potato

5 g

ground all spice

1 g

ground cinnamon

fresh thyme, to taste

500 ml

chicken stock or beef stock

250 g roux (125 g butter / 125 g flour mix together) 2 sheets puff pastry or house-made pie dough (rolled out to make four circles for a 7- or 9-inch pie tin)

salt and pepper to taste

In a saucepan melt butter with the oil.

Combine pork and beef. Cook for 7-10 minutes making sure there is good color on the meat. Add mushroom, onion, garlic and potato, cook for another 4 minutes. Add stock, salt, thyme, black pepper and spices. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Add your roux to thicken the meat mixture and cook for a other 7-10 minutes. Allow to cool to room temperature.

Preheat oven to 400ºF Lay one dough circle in the bottom of the pie tin. Spoon the meat mixture into the pastry. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Bake in pre-heated oven for 25 minutes.

Let cool 20 minutes before slicing.

Serves 8-10.

Turmeric and Cumin Spiced Potatoes “My family (except my mom) loves potatoes.

Little round globes of creamy goodness — red, purple, yellow. We love them all.

“This is my mom’s ‘lets make one last thing very quickly before last minute guests walk through the door’ recipe that even a potato hater like her loves to eat. We enjoy it with daal, goat korma, or vegetables and steaming hot rice and puffed rotis. You don’t have to be an expert at Indian cooking to enjoy the potato-y goodness.

“You can share this dish with your family as a side dish and pair it with essentially anything — steak, salmon, halibut, ham. Let creativity and an open mind be your guide.” – Damini Mohan, Mini Kitchen 1 lb baby potatoes (stab them with a fork 5 or 6 times) 2 T

canola oil

2 t

cumin seeds

¼ t

turmeric powder

1 jalapeno (diced and de-seeded, or keep some seeds for some heat) ½ t

lime juice

zest of ½ lime

salt to taste

Add the jalapenos, lime juice and lime zest; mix well and cook on medium heat for 2 minutes.

Add cilantro and serve hot.

Serves 4-6.

Holiday Brussels Sprouts “Every good cook knows they can turn a sprouthater into a sprout-lover with the right recipe.

This is it. It’s beautiful and festive looking and there is enough going on to distract the sprouthater into giving them just one more try.” – Peggy Adams, Juniper Café 2 lb sprouts, ends trimmed and X’ed with a small paring knife

2 T

olive oil

200 g

smoked bacon

1 kg chorizo sausage, fresh, casings removed 1 large onion, chopped 200 g

arborio rice

1 btl

San Marzano passata*

1 litre chicken stock (unsalted or low sodium if store bought) 150 g

Parmigiano Reggiano

1 pint grape or cherry tomatoes

1 large sour cabbage

3 T

butter or olive oil

1 jar

½ c

dry bread crumbs

salt, pepper, and sweet Hungarian paprika to taste

1 T chopped fresh thyme or rosemary

salt and pepper

Cover sprouts with water and simmer in salted water until the tip of your paring knife can easily pierce a sprout. Drain.

(Do this the day before if you like… just plunge sprouts into ice water to cool quickly and stop the cooking) Melt butter in the same pot or a deep sauté pan, add bread crumbs and toast lightly for a couple of minutes. Add tomatoes, herbs, a little salt and lots of pepper and dump in sprouts. Mix together, and put a lid on it for a couple of minutes to ensure everything is hot.

The crumbs will cling to the sprouts, the tomatoes will be soft and ready to burst and the color will evoke Christmas.

2 T finely chopped cilantro (for garnish)

Serves 6-8.

Heat the oil in a skillet and add the cumin seeds. When the seeds start to crackle, add the turmeric, salt and the potatoes.

Mix well. Cover with a lid and cook on a medium heat for 10 to 12 minutes or until the potatoes are done. (Add 2 T of water to the pan if it’s too dry). Keep an eye on them and stir occasionally.

Ukrainian Italian Cabbage Rolls

16 November December 2017 | The Tomato

flavour. For a less sour taste soak cabbage leaves in cold water for a few hours. For something different, you could use merguez lamb sausage or the curried sausage from Local Omnivore, and grape leaves in place of the cabbage, served cold like dolmas.” –Chris Hrynyk, Sorrentino’s

“My favorite holiday dish is my Grandma Evelyn’s sour cabbage rolls. I have taken that memory and turned it into something that both honours her dish and makes me happy as well.

These cabbage rolls are packed with a lot of

6 T

sauerkraut, good quality

butter

Chop bacon and place in a skillet with a small amount of oil. Cook until it starts to brown and crisp, and most of the fat has been rendered. Remove with a slotted spoon, leaving any leftover fat. Return pot to medium heat and add chorizo.

Cook until fat has been mostly rendered but meat is still soft and moist. Use slotted spoon to remove from pan, leaving fat.

Transfer oil to a stainless steel pot. Add chopped onion.

Sauté onion over medium heat until fragrant and beginning to soften, about 2 minutes.

Add rice to pot and stir until well combined. Begin adding stock and cook the rice much like a risotto — stir, stir, stir.

Add 1 cup to begin with and ½ cup at a time afterwards, allowing rice to absorb liquid before adding more. This should take about 15 minutes. Add ⅔ cup of tomato passata at the halfway point.

Cook rice until ⅔ done. (Taste it. The rice should be starting to soften but still be crunchy in the centre. You might not use all of the stock.) Stir bacon and chorizo back into the mixture along with cheese. Remove from the heat and allow

to cool and set. You can do this a few hours before assembling the cabbage rolls.

1 t green cardamom seeds, crushed 3 c

milk full fat

To make cabbage rolls:

3 T

sugar

Gently remove or peel off leaves from the cabbage and remove thick stalks from the centre. Reserve 2 of the larger leaves for the bottom of a Dutch oven.

2 t

rose water

1 t

nutmeg powder

Rinse the rest of the cabbage well with cold water in a colander.

Place a small handful of rice mixture in one end of the leaf and fold over the top. Roll the leaf up tightly, and tuck the bottom section of the leaf into the roll; make sure they are quite tight and well sealed on all sides. Repeat this process until you’ve used up the cabbage.

Oil Dutch oven on the bottom and all sides. Spread the reserved cabbage leaves across the bottom of the Dutch oven.

Drain sauerkraut well and rinse in a colander. Spread half of your sauerkraut across the bottom of the Dutch oven Tightly pack your cabbage rolls into the bottom of the Dutch oven, topping each with a tiny amount of butter, paprika and pepper. Layer remaining cabbage rolls into your pot, topping with butter, paprika and pepper. Spread remaining sauerkraut over the top layer of cabbage rolls. Pour in the rest of the passata and just enough water to just cover the cabbage rolls.

Cover and bake in a 350ºF oven for 1-2 hours, or until meat is tender and rice is cooked.

crushed almonds or pistachios for garnish

Soak saffron strands in 2 tablespoons warm milk. Set aside. Break vermicelli into 3- 4-inch long pieces. Heat ghee in a deep frying pan on medium low heat.

Add cardamom seeds, sauté for a few seconds or until aromatic. Add vermicelli and fry for a minute or till they change color to a slightly darker golden. Keep an eye on them at this point because they burn very easily in hot ghee.

Remove pan from heat, add milk and sugar and put the pan back on medium low heat. Simmer for 5 minutes or until the sugar dissolves and pudding begins to thicken up a little bit. Add saffron and rose water. Remove from heat. Sprinkle with nutmeg powder. Garnish with crushed almonds or pistachios. Serve warm or chilled.

Serves 4.

1 kg

1 t

red wine vinegar

½ c

sour cherry juice

milk, warmed

2 c

rice vermicelli

1 T

ghee (clarified butter)

½ lb

softened butter

Cut crab apples in half and scoop out seeds with a teaspoon.

Evenly spread the sugar in a dry pot over medium heat. You want to make a dry caramel and bring it just to smoke point to enhance the bitterness of the crab apples. Once the sugar has begun to change colour it will not crystallize. Do not stir until there is the amber colour of caramelization. It will likely start in the middle of the pot.

Pull some of the dry sugar from the outer edges over the caramelized sugar. Gently stir the well of caramel to absorb the dry sugar with a heatproof spoon or spatula.

Once all the sugar has been incorporated, continue to cook until thin wisps of smoke are visible from the sugar. Slowly add half of the cherry juice. It may

Stir in the ground nuts. You may have to turn the dough onto the counter and knead with your hands until dough is velvety smooth.

Divide the dough into 4 pieces and begin to roll into pencil thin ropes. Cut the ropes into 2 inch pieces and place on a parchment lined cookie sheet, with 1½ inches space between each cookie.

Bake in a 325ºF oven for 10-15 minutes.

You want just the slightest hint of brown along the edges. They will set a little more outside of the oven. When they are completely cool and firm it’s time to decorate.

Melt dark chocolate over a double boiler and stir in 4 t butter. Stir until smooth and glossy. Dip cookies halfway into dark chocolate and lay dipped cookies on a parchment-lined tray.

Melt milk chocolate in a small Ziploc® bag (in a warm place or in a microwave oven). Cut a tiny corner off the bag, and drizzle milk chocolate quickly over the still warm dark chocolate in a zigzag pattern.

1 (230g) container Imperial cold pack cheddar

Let cool completely before packing up (or eating!)

2 c

Makes 48-50 cookies.

flour

crab apples

*San Marzano Passata: Not tomato paste and not tomato sauce, passatta is essentially puréed fresh tomatoes. Use where you would canned tomatoes when you don’t want any bits or chunks of tomato. The best quality passata comes from Italy. Find at the Italian Centre Shops.

2 T

“I’d rather have another helping of supper than have dessert. Usually. This savoury recipe is one that my mom and I would make during our Christmas baking blitz to accompany meat and cheese boards when entertaining.” –Will Kotowicz, Meuwly’s

Mix all ingredients well by hand, mixer or food processor. Divide into 2, and roll into logs in plastic wrap. Chill until set.

Slice in ¼-inch slices. Bake at 375ºF for 10-12 minutes.

salt

a few strands saffron

Imperial Cheddar Sablé (shortbread)

“This compote hits all the key flavour notes of cranberry sauce — sour, sweet with bitterness to balance — but uses seasonal aromatic crabapples.” –Will Kotowicz, Meuwly’s

1 t

Makes approx 1 litre.

pinch cayenne

1¼ c white sugar

“This recipe reminds me of the festival time when I was growing up in Bombay. Festival time was all about rich spices that my mother would use in her special cooking. This recipe is inspired by her kitchen.” –Vikram Redgaonkar, executive chef, Highlands Golf Club

Serve warm with ice cream, can and process, or cool to enjoy with ham, aged cheese, charcuterie, or as a substitute for cranberry sauce.

Crabapple Compote

Makes approximately 45-50 pinky-sized cabbage rolls.

Saffron Rice Kheer (Pudding)

bubble up substantially and produce a lot of steam. Keep your hands clear. Gently stir and allow to bubble up once again.

Add remaining cherry juice. At this point, add half of the crab apples, the salt and vinegar. Stew for 20-30 minutes or until the apples are softened and beginning to break apart. Add remaining half of crab apples. Continue to cook until tender, or longer for a smoother texture.

Filbert Fingers “I started collecting recipes as a young girl; from the sides of boxes, magazines and newspapers and old cookbooks from tag sales. This recipe is adapted from one in the Montreal Star, circa 1970-something. I remember not knowing what filberts were and begging my mother to find me some. I’ve made these every Christmas since.” –Peggy Adams, Juniper Cafe ½ c

icing sugar

1 c

soft butter

¼ t

salt

2 c

flour

good dark chocolate

4 t

butter

1 oz

milk chocolate

“Yuzu lemon is a type of Japanese lemon and we like to use them for cooking and baking especially during wintertime in Japan.” – Ayumi Yuda, Ikki Izakaya 3

eggs, separated

2 t

corn starch

50 g

sugar

200 g

cream cheese

80 cc

milk

2 T

yuzu juice

yuzu jam or whipped cream and yuzu lemon zest for topping

Put corn starch into a bowl with egg white and mix well using electric mixer until soft peaks are formed.

¾ c finely ground filberts (hazelnuts) 4 oz

Yuzu Lemon Souffle Cheesecake

In a stand mixer cream butter and sugar together until very light and fluffy, about 4-5 minutes.

Sift flour and salt into bowl and mix on low until flour is completely combined.

Mix sugar and cream cheese in a bowl with egg yolk and mix until well blended.

Add milk and juice and blend until creamy.

Using a spatula, fold ⅓ of the egg white mixture into the cream cheese mixture.

Repeat 3 times gently, until all is folded together.

Please see “Recipes” on page 19

The Tomato | November December 2017 17

Christmas Continued from page 7

Cabbage Bread Pudding Make instead of stuffing.

Green Bean Casserole with Wild Mushroom Sauce and Bread Crumb Topping 2 lb

Annual Fundraiser 2017

‘Tis the season for holiday glamour at your AGA’s Holly Ball.

Sunday, December 3 Get your tickets at www.youraga.ca/hollyball

green beans, washed

To blanch beans bring 4 L of water to a rolling boil, add 1 T kosher salt and blanch beans (or any vegetables) for 3-4 minutes, or until tender crisp.

Immediately plunge into ice water to stop the cooking, then drain until ready to use, (up to 2 days ahead).

Wild Mushroom Sauce ½ c

butter

1 c

chopped onion/shallot

Book now to avoid disappointment. seasonal prairie cuisine • the evolution of tradition www.hardwaregrill.com / 780.423.0969 /est. 1996 9698 Jasper Ave est. 1996 est. 1996

18 November December 2017 | The Tomato

1 t

kosher salt

¼ t

pepper

2 t fresh thyme, rough chopped 2 c buttered cabbage (recipe follows)

Pre-heat oven to 300ºF. Mix together the eggs, cream, stock, salt and pepper. Pour over the diced bread.

Mix well, and set aside for 10 minutes.

whipping cream

Bake in a casserole (or can be baked in 6-8 well-greased muffin tins).

1 c

mushroom liquid

parsley or chives, chopped

Cover loosely with foil and bake for 45 minutes.

Remove foil and continue to bake for another 15 minutes, or until light golden brown.

Let sit for 15 minutes and then serve.

These may be made ahead and frozen until needed.

Place in hot oven for 15 minutes or until hot.

Serves 6-8.

Buttered Cabbage 1 T

butter

1 T

diced onions

½ lb

sliced cabbage

1 c

bread crumbs

½ t

salt

¼ c

melted butter

¼ t

black pepper

¼ c

chicken stock

To assemble:

What are YOU doing New Year’s Eve?

chicken stock

2 c

Toss bread crumbs and butter together.

est. 1996

1 c

white wine

Bread Crumb Topping

est. 1996

1 c 10 per cent cream or homogenized milk

¼ c

Heat a heavy saucepan over medium high heat and melt the butter. Add the onions/shallots and cook until light golden brown. Add the mushrooms, season with salt and pepper and cook for another 5 minutes, or until there are little brown bits on the bottom of the pan. Add the wine to de-glaze, stir to loosen any bits. Add the whipping cream and mushroom liquid and cook for another 15 minutes, or until reduced by half. Adjust seasoning and add the parsley/chives.

est. 1996

eggs, beaten

Add the cabbage to the bread mixture and mix until well combined.

1 t

hardware grill hardware grill hardware grill

5

2 c sliced wild mushrooms, mixed

kosher salt and cracked black pepper

Porcini-Crusted Sea Bass

1 loaf crusty bread, about 6 cups, diced ½”

Place the green beans on the bottom of a greased baking dish, add the mushroom sauce, then cover with bread crumbs. Bake in pre-heated 400ºF degree oven for 20 minutes or until bubbling.

Serves 6-8.

Heat butter, add the diced onions and cook till soft. Add the cabbage and toss well with onions and butter. Cover and cook 5 minutes. Remove lid, add the remaining ingredients and cook just until cabbage is bright green. Remove and chill.

Recipes

2½ c

flour

2 t

cinnamon

Continued from page 17

½ lb

frozen and grated butter

1 t

ground ginger

2 T

sugar

1 t

ground clove

60 ml cold water

1 t

ground nutmeg

60 ml ice-cold vodka

2 t

vanilla extract

Combine all ingredients in a food processor and pulse until mixture is combined.

2½ c

heavy cream

¾ c

condensed milk

Grease 6-inch electric rice cooker pot and pour in mixture. Select cake mode and press start. If your rice cooker does not have cake mode, simply cook for 80 minutes.

Remove from rice cooker and remove from the mold immediately. Set aside to cool.

Serve with a big spoon full of yuzu lemon jam or lightly sweetened whipped cream and yuzu lemon zest.

Serves 4.

Pumpkin Cream Pie with Toasted Pecan Whip and Lemon Zest “I grew up in a family with an equal mix of pumpkin pie lovers and haters. I have always loved it and can’t think of the holidays without thinking of pumpkin pie. This is a version that has everything I want in a pumpkin pie. Even the pumpkin pie haters in my family get a little excited when they know I’m making it.” –Levi Biddlecombe, chef, Why Not Cafe and Bar

Empty contents on to a clean work surface and knead until dough is just formed. Wrap dough ball in plastic and refrigerate for an hour.

Divide dough in half and roll into two 12-inch circles, place into two 9-inch pie plates, crimp edges, brush with egg wash and using pie weights bake at 375ºF for 10 minutes.

Dried Fruit in Calvados “This is a dessert from the north of France that my sister-in-law would make us during the holidays. You can use any dried fruit of your choice but this is what I like. Easy, rich and of course, boozy!

Serve with duck confit or with a cheese plate.

Or, top your cakes, mousse or pancakes or serve with panna cotta, gelato or ice cream.” –Medi Taboud, VIVO

Combine all ingredients in a bowl and whisk until smooth. Divide mixture between the 2 pre-baked crusts.

Bake at 375ºF for 50-55 minutes, after 30 minutes, cover the crust in tin foil.

Cool, refrigerate, cut.

Toasted Pecan whip 1 c crushed pecans (aggressively toasted and cooled)

Pumpkin Cream Filling

2 c

3½ c

Whip cream to stiff peaks, gently fold in pecans, let sit for a minimum 30 minutes.

canned pumpkin

6 large eggs

heavy cream

1½ c

dried apricot

1½ c

dried figs

1 c

dried pears or apples

1½ c

organic sultanas

1½ c

walnuts

1 c

almonds

1 c

raw pistachios

½ c

pine nuts

½

orange zest

500 ml Calvados (Moulard)

2

egg yolks

2 c

brown sugar

2 T

cornstarch

To serve pie, top each slice with a healthy amount of toasted pecan whip and fresh grated lemon zest.

2 t

salt

Makes 2 pies.

Mix all the dried fruit and nuts together.

Put in a glass jar or a casserole dish (preferably porcelain). It should be a container that can be easily sealed. No plastic containers. Let it macerate for a few days; the longer we leave it, the stronger it will get. Serves 10-12.

The Tomato | November December 2017 19

Wine Maven

“Sherry starts where other wines end,” says Christopher Canale-Parola of González Bypass. He’s referring to the age old Sherry practices of fortification, then aging in the dynamic Solera system.

So few wines have the versatility and practicality of Sherry. I love a glass of delicate and bracing Tio Pepe Fino instead of a glass of wine before dinner — there is no pressure to finish the bottle, back in the fridge door it goes. You can drink it over a few days. Have people over for Apostoles Palo Cortado (dry, citrus and mineral notes, elegant and aromatic) and a cheese board or have a sweeter style such as the Nutty Solera or Del Duque Amontillado with dessert — nutty, savoury, delicious.

New to our market is the Tio Pepe en Rama, bottled unfined and unfiltered, incredibly direct, earthy, with a warm savoury finish (drink with the Conservas de Cambados seafood on page 22) and the specially selected, aged Palma Series possessing depth, elegance and concentration.

Shaun Hicks of Wishbone is a big Sherry fan and has several on the Wishbone list. Bar Clementine is the other place to find good Sherry.

Patrizio Torres and Christopher Canale-Parola of Gonzáles Byass at Wishbone.

The delightful Beppe Pinna of Sardinia’s Argiolas Winery visited in October. The wines are so drinkable and fun, from the Costamolino Vermentino, a little salty and quaffable with or without food to the more weighty and serious Korem, on the list at Uccellino, made with the indigenous Bovale Sardo grape, as well as Cannonau (Grenache) and Carignano.

Beppe Pinna at The Marc

Always keep Taittinger in mind for the hols — the Brut Reserve with its creamy mouuse and lemony elegance, probably the best quality bubbs in its price range. There’s also the Nocturne in a cheeky, glow-in-the dark bottle. It’s slightly sweeter, something Mikael Falkman describes as late night Champagne. We’ll drink to that.

20 November December 2017 | The Tomato

Mary Bailey

EVENT CALENDAR SATURDAY, NOVEMBER 4 Ultimate Port Dinner, $80+, Packrat Louie, info@packratlouie.com

SATURDAY, NOVEMBER 4 Spier Wine Farm Dinner, $125, Wildflower Grill, aligrawineandspirits.com

SUNDAY, NOVEMBER 5 Château Viranel Winemaker Dinner, $110, The Marc, 780-429-2828

TUESDAY, NOVEMBER 7 Beaujolais Cru tasting with Aure’lien Fiardet, Terroirs Originel, $30, Hicks Fine Wines, 780-569-5000

THURSDAY & FRIDAY, NOVEMBER 9-10 Foodovation, NAIT, foodovation17.com Matt Jammes (Lorgeril, Langedoc) and Anne-Charlotte Bachas (Font du Loup, CdP) outside The Marc.

“It’s like your wedding dress. It may take ages to find it, but when you see it you know it’s the one.” Anne-Charlotte Bachas of Châteauneuf-du-Pape estate Château de la Font du Loup is talking about blending, when she knows the wine is ready.

Font du Loup, a one hundred year-old family estate, is in the northern part of the region, near Vieux Télégraphe. (The font in question is the spring where wolves would drink after coming down Mont Ventoux.)

Anne-Charlotte is the fourth winemaker (first woman) in the family.

We tasted the refreshing Châteauneuf-du-Pape Blanc, the fresh, accessible and ready to drink Côtes du Rhône and the elegant Châteauneuf-du-Pape.

At the same lunch we tasted more delicious wines from the south of France, the Cuvee Altitude wines from Domain de la Borie Blanche in Minervois La Livinière; Château de Ciffre (Faugères and Saint-Chinian); Le Mas des Montagnes (Côtes du Roussillon) and a fragrant rosé and red from the home estate, Château de Pennautier in Cabardès. Matt Jammes responsible for the Lorgeril portfolio, explained that the family had purchased the estates over the past decade.

All were terrific quality for the price.

“In the three vintages I have been able to work with at Tinhorn, the Cabernet Sauvignon has been a great stand-alone variety, allowing us to make this grape the driving force behind The Creek,” says winemaker Andrew Windsor.

Tinhorn Creek has just released their new flagship, The Creek, Cabernet Sauvignon with some Merlot and Cabernet Franc. Tasted at the Tinhorn Crush Club dinner at Canteen recently, the Creek is a lovely wine with bright fruit and silky tannins, a little understated right now. Put in the cellar for five or so years and be rewarded.

MONDAY, NOVEMBER 13 Premium Australian Wine Dinner, $99++, Hardware Grill, 780-423-0969

WEDNESDAY, NOVEMBER 15 Wagyu Beef with Poplar Grove Winery Dinner, $125 La Ronde, Chateau Lacombe, 780-420-8366

NOVEMBER 16, 17, 18 Bella Casa Christmas Open House, 9646 142 Street, 780-437-4190

SUNDAY, NOVEMBER 26 Quinta de la Quietud Winemaker Dinner, $95, The Marc, 780-429-2828

TUESDAY, NOVEMBER 28 Quinta de la Quietud Winemaker Dinner, $95 Solstice Seasonal Cuisine, 780-488-4567

THURSDAY, NOVEMBER 23 Wines to Warm You from the Inside Out Tasting, $40 Hicks Fine Wines, 780-569-5000

SATURDAY, NOVEMBER 25 All is Bright 124 Street Festival The Heart of the Home, 780-705-4928

WEDNESDAY, NOVEMBER 29 Mad Scientist Christmas Cocktail Class, $40 Aligra Wine & Spirits, aligrawineandspirits.com

TUESDAY, DECEMBER 5 Christmas Open House, 4-8pm, Aligra Wine & Spirits

THURSDAY, DECEMBER 7 Annual Christmas Open House, 5-8pm, Hicks Fine Wines

SATURDAY, DECEMBER 9 Holiday Open House, 1-5pm, Color de Vino

The Tomato | November December 2017 21

Pantry

Mary Bailey

Anatomy of a gift basket What tasty items belong in your gift basket this year? Whether you are giving or receiving, here are some treats to look for.

SAMPLING WINE EVERY SATURDAY (780) 439-9069 | colordevino.ca | 9606 82 Ave Edmonton

Opies Pickled Walnuts Rock your cheese board. Walnuts are picked while still green before the shells are formed, then cooked and marinated in a spiced malt vinegar. Made in Britain. $13.

Conservas de Cambados Sometimes food in tins is not canned food. Spain and Portugal have a long tradition of really fine seafood preserved in brine or oil then hand-packed into tins. And, they eat them right out of the tin. No muss no fuss. Conservas de Cambados — scallops, razor clams, cockles and octopus — all locally sourced along the Galician coast using traditional methods, from $11.

Split Tree Tonics and Syrups

You can make the holiday happen for an Edmontonian in need.

Use Split Tree to create cocktails or refreshing non-alcoholic drinks — just add soda or sparkling water. Hand-made in Ottawa, Ontario, look for the Grapefruit Cordial, Ginger Vanilla Syrup, Tonic #3 and the Rhubarb and Elderflower Cordial, $12.

Cartwright and Butler You know them, but not what they’re going through.

Donate today at ChristmasBureau.ca

22 November December 2017 | The Tomato

NEIGHBOUR

This English company makes all sort of delicious British-y things to eat and drink— tea, marmalade, shortbread, biscuits, preserves and chutneys. We are especially taken with their fudge in classic butter and salted caramel flavours. And it comes attractively packaged in a reuseable tin, ideal for giving (or keeping). Various sizes starting at $20.

ARTISAN CLASSICO A SWEET BREAD BORN OVER A CENTURY AGO IN MILAN, ITALY. Our artisan Panettone is lovingly handcrafted the traditional way. A natural yeast starter, and days of kneading and proofing the dough, give our Panettone it’s signature lightness. Candied orange peel and raisins are then added to impart the bread with the classic taste that makes Panettone a beloved holiday tradition.

FIND CANOVA’S PANETTONE AT SOBEYS AND SAFEWAY LOCATIONS ACROSS CANADA. CANOVA.CA

Old Guys Spice Rub This new line of spice rubs come in five blends — beef, chicken, pork, fish and vegetable. Made with delicious ingredients like guajillo peppers, smoked paprika, cinnamon, cumin, coriander and honey. Made by old guys right here in Edmonton, low salt and gluten free. $8.50

Drizzle Honey and Honey Comb A most luxurious creamed honey made in Calgary. Drizzle’s natural honey comes from pollen and nectar gathered in different locations and seasons. Founder Aja Horsley was an environmental scientist who led beekeeping projects for SAIT’s Culinary and Research departments — she knows honey. $24.

Lakrids Created on a Danish island by a 23-year-old, Lakrids is a handmade boiled liquorice like no other, available in sweet, salty and a variety of seasonal flavours. Fans of Lakrids used to have to go to Copenhagen or London for their fix. Not any more.

IDE L U URF O L O GC N I W GRO

AS

E

YD VER

AY

cafe gifts cool plants bouquets to go greenhouse parties tabletop surprises

Newget Nougat, also called torrone or noutgatine, is a classic style of candy made with eggs, nuts and candied fruit, popular in southern France, Italy and Spain. Michelle Tobias developed a version of the old-school candy based on white, milk and dark chocolate and called it Newget. It’s handmade in Edmonton and there is nothing like it. Sweet and savoury flavours in white, milk and dark chocolate as well as seasonal favourites, $7-$35.

Goods available at Bella Casa, Blush Lane, Culina Muttart, Hillaby’s, Italian Centre Shops, Maven & Grace, The Pantree, Zocalo. Not all items at every shop.

IN LIT TLE ITALY AT 10826 - 95 ST, EDMONTON, AB OPEN: MON-WED 9-6, TH-FRI 9-8, SAT 9-6, SUN 11-5

TEL: 780. 428.0754 WWW.ZOCALO.CA

The Tomato | November December 2017 23

25 Years Continued from page 9

until 2015. Now I’m a director and work part time on special projects, wherever I’m needed — annual reviews, birthday parties, staff events.

“We have a stable staff. Over 70 per cent of our people have been with us for more that five years. They are our most important assets and we appreciate what they do. We try very hard to treat them well.”

One of those employees is Mindu Sandhu. Mindhu started when the company had four employees, cleaning up, working the till, making the pancake mix. She became a baker, then a bakery supervisor.

In 2010 Mindhu started in the lab and is now a certified quality assurance lab tech.

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 Human Flow

November 17 - 26 Human Flow is director and artist Ai Weiwei’s detailed and heartbreaking exploration into the global refugee crisis. The documentary looks at both the staggering scale of the crisis and its profoundly personal human impact.

Loving Vincent

December 8 - 14 The world’s first fully oil painted feature film brings the artwork of Vincent van Gogh to life in an exploration of the complicated life and controversial death of one of history’s most celebrated artists.

Christmas at Metro Cinema

Throughout December Come enjoy Christmas films at Metro, including: It’s a Wonderful Life, A Christmas Story, National Lampoon’s Christmas Vacation, Home Alone, Die Hard, Black Christmas (1974), White Christmas, and Elf.

Metro Cinema at the Garneau

Metro Cinema receives ongoing support from these Arts Funders:

8712-109 Street | metrocinema.org

24 November December 2017 | The Tomato

“Kinnikinnick is just like a family,” says Mindhu. “The owners don’t act like owners. We have monthly meetings where we get together to celebrate birthdays and employee of the month.

Lynne reads letters from customers.

“My husband asks if I’m bored; same place, same job. I’m not. There is a lot of variety in my job, testing for allergens, sensory tests every day, checking sample on the production line every hour. It’s a good job and I’m contributing to something that makes people happy.”

“We are making food that makes a huge difference for people,” says Jerry.

“Our focus lately had been to remove all allergens from our products, not just wheat — soy, sesame, dairy, peanuts.

Except eggs. We can’t do without eggs.”

The root of their business was health food stores, smaller family businesses and online sales.

“The internet built our business. We were the first food site in North America in 1999. Customers went into stores asking for Kinnikinnick. When we started out

on the Internet, people said you can’t ship overnight for $10, but we did.”

Kinnikinnick grew by being innovative.

“Jerry is very good at creative things,” says Lynn. “He is always asking, ‘where can we do better, where can we expand, where can we go with this?’ The whole idea of gluten-free has expanded and we have to continue to be flexible.”

“Our goal is to develop products that look and taste just like conventional products. At least as good and hopefully better. We remember how awful glutenfree bread was in the beginning. We don’t use dough conditioners and all that stuff.

We are creating food products that are free from preservatives, artificial colours, allergens, dairy, trans fats and gluten, that are tasty and nutritional and healthy.

“You have to figure out how to grow your business, it’s easy to get bumped off. We are probably the most disadvantaged from a freight perspective being in Edmonton. We ship to Europe, and the UK is a big market. We are in the Middle East and are moving into Central America. The demand in China is great but we have to figure out how to service that market. It is good to be in markets that aren’t vulnerable to NAFTA.” I asked Jerry where the ingredients come from, especially pulses.

“We pioneered the use of pea protein 20 years ago. We’ve been the largest consumer of these products. The second major local ingredient is a pulse product, a Canadian innovation from Manitoba and part of our supply chain for almost 20 years. Supply was tight a few years ago, but a new plant is being built in Manitoba.

“Alberta is tragic,” says Jerry, referring to the lack of processing facilities in the province. “I buy eggs from Manitoba and BC; pulses, potato starch and flax from Manitoba; I have to buy canola from Manitoba as the only plant is there. I am

able to buy shortening from Alberta, it’s made in Edmonton.

“Manitoba had no choice, they didn’t have oil, they had to push processing.

Finally, there is a new egg plant in Alberta, built three years ago, a cracking plant.

“No one wants to take the risk, to build more processing capacity here. It’s now being built in Manitoba by the largest pulse manufacturing outfit in Europe.

I’m happy to see this new supply, but it’s annoying that we didn’t do it in Alberta.”

I ask Jerry what would success look like to Kinnikinnick in 20 years.

“If I live that long,” he says. “Our objective is to build a strong retail brand.

The world needs companies like ours, strong, medium-sized, in touch with their customer. People are still going to have special dietary issues, so we need to be committed to our culture. Building a strong brand means food safety is paramount. Food safety is such a big deal in our industry and we have an incredible track record.

Mary Bailey is the editor of The Tomato.

Modern Canadian Cuisine Fox Tower • 10228-104 Street • bundokyeg.com • @bundokyeg

“Our standards are the highest of any manufacturer — two parts per million, that is the lowest you can test for and we do that. We test every ingredient that comes to us. That’s how we found a problem with gluten-contaminated dried egg. We stopped using dried egg immediately. If you want to use egg, put an egg in it.

C AV E R N DIFFTF t XJOF CFFS t FTQSFTTP

GIFTS

son a e S y a id l o H This Give the Gift of Eating Well

Gift Ideas • • • •

Gift Boxes Gift Crates Cheese School Cheese Club Memberships

10169 - 104 street | 780.455.1336 | info@thecavern.ca | @CavernYEG

The Tomato | November December 2017 25

The Proust Culinary Questionnaire Joe Parrottino Ace Coffee Roasters In the late nineteenth century, French novelist Marcel Proust participated in an exercise which could be thought of as the Facebook of its era— he answered a questionnaire about himself in a friend’s Confession Album.

Proust’s answers have been published, in one form or another, for more than a century. Many have used the questionnaire for their own devices, the most notable being Vanity Fair’s Proust Questionnaire featuring celebrities. The Tomato now gives it a culinary twist.

26 November December 2017 | The Tomato

You could call Joe Parrottino, owner of Ace Coffee Roasters, a coffee impresario, a coffee expert, a concept builder. All apply. From his first business called Bar Teca in Hub Mall, Joe has attempted to teach us the importance of a good cup of coffee. From his days selling grilled sandwiches and cappuccino followed by a brief but glorious (for the diners at least) stint as a restaurateur in Edmonton

Centre, to the Café Tech business selling and servicing espresso machines and his work with Danesi, to Leva Café and now Ace, it’s been all about mastering an artisanal approach to coffee. That, and respecting and emulating the masters of coffee who have gone before.

Hometown?

Edmonton.

Years working with coffee?

After I left soccer I started in the coffee business. I repped Danesi Coffee and built a business that sold and serviced coffee machines.

Comfort food created from scratch and made with love

Where would you like to live?

Wherever I can find good coffee.

Current obsession/exploration?

Lately I’ve been focused on cheese.

Your favourite food and drink?

My go-to is Italian for sure but I love Japanese and Asian. I’m inspired by different cultures. Mostly I love fresh market food and I’m very particular about coffee.

Meaningful/crazy food experience?

Many have been in Italy but probably the most memorable one was in Tuscany at a wedding. There was a fresh burrata table, a prosciutto table, a table of fritti, all amazing. Then when we sat down to dinner. Somehow we made room. I still think about that.

What would you be doing if you weren’t in the coffee business?

I would be a professional racecar driver.

What do you most appreciate in your friends?

Honesty, sincerity, no bullshit. I like straight-ahead people with passion.

Your favourite qualities in a dish?

I like depth of flavour, it’s a big deal for me. And simplicity isn’t easy.

A cook?

The same quality I look for in the food.

Focus on quality ingredients and don’t complicate things.

A wine?

Depth and flavour, not over-extracted or too fruity. I like to sit over a wine and enjoy it as it opens and develops in the glass.

Espresso?

Balance. Not over- or under-extracted.

Chocolatey and nutty notes. Not with overpowering bitterness, but just right.

A long finish.

Who would be at your dream dinner table (dead or alive)?

My mom and dad and the immediate family, my significant other, Neil Young, Jimmy Page. Lionel Messi, Johan Cryuff, Marco Tardelli, Paolo Maldini and Michael Schumacher.

Who would cook?

Daniel Costa and Francis Mallmann.

Which words or phrases do you most overuse?

Bro.

Best thing that ever happened to you?

The wonderful relationships I have made in the food business with passionate warm-hearted people. That I get to work with amazing people, both customers and colleagues, is truly rewarding and to have been able to do it for over 20 years — to have made an impact in some degree.

It’s rewarding to get up every day and work for myself in a challenging industry.

The greatest reward is when people say ‘we love your coffee, we really love your place’. That is super gratifying.

Mentors?

My dad was an inspiration and showed me how to be focused and committed to your work. Some local entrepreneurs were inspirational — Adriano Zenari and Mimmo Longo of Bar Italia. That was the first espresso coffee bar in western Canada. Mimmo was a pioneer — he paved the way for importing espresso machines on a local level.

Favourite casual cheap and cheerful/ afterwork food?

Cheese and bread.

Did you know we cater?

Let us help you look good this holiday season.

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

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

Philosophy?

Keep life light, be inspired by your work and try to be a decent human being.

What’s next?

We hope to create a national identity for Ace Coffee. We are focused every day on improving quality and the calibre of the green beans we buy and roast.

Where all the best parties happen.

780.757.7704 kitchenbybrad.ca #101, 10130 - 105 Street

The Tomato | November December 2017 27

Beer Guy The Darkest One

IS ON THE AIR! A podcast about food and drink recorded in Edmonton and hosted by Mary and Amanda.

soundcloud.com

Join Us! FOODOVATION food+innovation 2017 november 9 & 10 NAIT PRESENTS ALI BOUZARI

TICKETS @ FOODOVATION17.COM Growing Food & Beverage, Functional Foods & Personal Care Businesses

28 November December 2017 | The Tomato

Come in, come in, come in, come in From thin and wicked prairie winds, come in It’s warm and it’s safe here and almost heartening Here in a time and place not lost on our imagination — “The Darkest One” The Tragically Hip The late, lamented Gord Downie was an Ontario boy – but he seemed inspired by the west. And we loved him back.

He captured the Prairies in some of the Hip’s best songs, like “Wheat Kings” or “The Darkest One”. According to Dave Bidini’s memories of touring with the Hip in his book On a Cold Road, Gord Downie learned of the cold and isolation of Prairie winters by crisscrossing Canada on tours. Yes, there was snow. Lots of snow.

the next day you’re the old guy at the back humming Bruce Cockburn songs.

But then Japandroids launch into “The House That Heaven Built” and I’m bellowing “If they try to slow you down / Tell em all to go to hell” and pumping my fist with the crowd. After, we’re outside shivering in the cold of a dark Edmonton evening. I see drummer David Prowse making his way through the crowd and I grab his hand and thank him for his music.

I was thinking about the long cold road that links Canadian bands of different eras when I saw a show in October by Japandroids, a magnificent and loud punkish rock two-piece from Vancouver. The venue was Union Hall, and while waiting for Japandroids, I remarked to my son that his mum and I had had our first date in the same place over 30 years ago. Back then it was a shiny nightclub called Goose Loonies and we drank Long Island Ice Teas and B-52s. Then Japandroids hit the stage, the mosh pit exploded into life and I retreated to a safe spot beside the soundman. I saw him point at his can of Blindman New England Pale Ale and give the thumbs up to the guitar tech nearby. The rest of us made do with Bud and Coors Lite.

Thank you as well to all the rebels and punks and dreamers across our cold and lonely land. Thank you to the kids from Kingston singing songs about Tom Thompson and Bill Barilko and David Milgaard. The Edmonton bar owner saying no to the threats of a giant beer company and continuing to serve only Alberta-brewed beer. The woman who started a food magazine in a chain restaurant town. The revolutionaries with their brew kettles and wort chillers brewing great craft beer in places like Edson and Lacombe and Hinton and Edgerton and St. Paul.

Watching the mosh pit, I remembered the Bruce Cockburn song “The Coldest Night of the Year”: “Heard the punkers playing / Watched the bikers dance...

I drove all the people home / I was the one with the car”. The cycle of life: one day you’re the guy crowdsurfing, carried aloft by the crowd, seemingly

We can all be rebels in our daily lives.

As the dark draws in this season, remember what Gord Downie sang to us; “No dress rehearsal, this is our life”.

In the words of Stuart Mclean, another Canadian icon we lost this year, choose the good tomatoes. Go to the show, follow your arrow, take the trip, make the call, meet the neighbours, write the cards, hug your friends, hold your family close, and yes – drink the good beer. Life really is too short for bad beer.

Tomato Ad-October copy.pdf

1

2016-10-18

3:29 PM

Peter Bailey

Into the Dark Six Pack

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Fight the winter dark with great craft beer. All these beers pair well with holiday chocolate and other rich delights. Beer available at Sherbrooke Liquor, Keg ’n Cork and other fine beer stores.

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Phillips Longboat Chocolate Porter, Victoria, BC In 2001 Matt Phillips started his brewery with overextended credit cards, a bed on the brewery floor and a dream. Today Phillips is a leader of the BC craft beer industry, continuing to brew appealing, delicious beers like this classic English-style porter with an upfront chocolate aroma and taste thanks to the addition of cocoa and chocolate flavouring.

@GlassMonkeyYEG 780.760.2228

www.theglassmonkey.ca

5842-111 Street

Blindman Trip Hammer Robust Porter, Lacombe, AB The founders of Blindman Brewing fear no beer, brewing fine versions of beer styles from sours, saisons, pale ales to barrel-aged porters. Trip Hammer is a medium-bodied American-style porter with coffee and chocolate notes up top and a hint of licorice and sour fruit.

Fernie Sap Sucker Maple Porter, Fernie, BC A happy story coming from a sad story: following the death of Fernie Brewmaster Gord Demaniuk in 2016, Fernie hired Gord’s son Jeff Demaniuk as Brewmaster. Jeff is forging his own way but also continuing his dad’s tradition of innovation, including unique beers like this delicious, hearty Porter enhanced with a touch of maple syrup.

Food Friends Fun 10350 – 124 Street | @YEGnoodles Take Out/UberEATS | 780-705-1777

Want the latest Edmonton food and drink news delivered to your inbox weekly?

Situation Iconic Milk Stout, Edmonton, AB Situation brews this rich Stout with lactose, or milk sugar, which adds sweetness and a creamy mouth feel. It is then cold-infused with single origin El Salvadorian coffee beans from Edmonton’s Iconoclast Coffee. The result is a silky Stout with big coffee aroma and roasty malt and chocolate flavour.

Bent Stick First Pull Coffee Amber, Edmonton, AB The young founders of Bent Stick bring a rock and roll attitude to brewing, unafraid to try new things. Here they cold-steeped an amber ale with Sanson No. 7 coffee beans from Edmonton’s ACE Coffee Roasters. Perfect beer for transitioning from daytime coffee to night-time beer!

Sign up at thetomato.ca

Cibo / chee-bo / noun. Ital. 1 food.

2 a place to eat great Italian food.

Alley Kat Long Johns Salted Caramel Ale, Edmonton, AB Neil Herbst and Alley Kat have been brewing special holiday beers for years. This season they added candy sugar, vanilla and sea salt to an amber ale to create a fabulous salted caramel ale. I paired it with a Dark Chocolate Salted Caramel from Cococo Chocolatiers at a recent beer event and it was a smash hit with the crowd.

Look for Peter Bailey on the edge of the mosh pit or in the stacks of your local public library. He’s on Instagram and Twitter as @Libarbarian.

780-757-2426 • cibobistro.com • 11244 - 104 Ave (Oliver Square) Lunch 11.30 am – 2 pm Tue-Fri • Dinner 5 pm – 10 pm Tue-Sat

The Tomato | November December 2017 29

Edmonton’s Gold Medal Plates

CULINARY COMPETITION Shane Chartrand, Sage, is the gold medallist. His dish, the unanimous first choice of the judges, was alive with texture, taste and masterful use of ingredients with just the right amount of complexity. It was a work of art. Dots of red plum sauce, with larger dots of a rich and creamy parsnip-almond custard, along with delicate balls of red-wine-poached pear and coins of salted and beet-stained rutabaga nestled on the plate with a square of pheasant breast terrine and little drums of fois gras, coloured red via a mixture of beet juice and cognac and topped with a lacy biscuit that looked like red coral and tasted a little bit like bannock. Each mouthful was a delight. His wine choice, the 2015 Tantalus Pinot Noir, was perfection with the dish, and also garnered the Best of Show wine award.

Chef Shane Chartrand garners gold at Edmonton’s Gold Medal Plates Culinary Competition.

A sold out crowd of 770 welcomed the Gold Medal Plates competition back to Edmonton. It was an energetic night with beer tastings, a silent and live auction, entertainment and athletes adding to the competition.

Ryan Hotchkiss of Bündok took the bronze medal with a raw fish dish, sea bream crudo, elegant and flavourful with a delicate texture. Chef Hotchkiss’ wine, the 2016 Lake Breeze Vineyards Spice Jar, was an inspired and somewhat unusual choice, which picked up on the sweetness of the fish in a delicious and balanced way.

Steve Buzak, exec chef at the Royal Glenora Club garnered silver with a sophisticated rendition of meat and potatoes with a clever (and crunchy) translucent potato chip, along with toothsome lamb from Tangle Ridge Ranch and a croquette made with Winding Road’s RDB cheese, mushroom and taro. His wine choice, the 2015 Meyer Family McLean Creek Road Pinot Noir, had the right amount of weight and depth of flavour to work with the dish.

This was chef Chartrand’s first gold medal to add to his collection of silver and bronze. Congratulations to all the competitors.

Gold medal winner chef Shane Chartrand (Sage) is flanked by silver medalist chef Steve Buzak (left) of the Royal Glenora Club and Bündok’s chef Ryan Hotchkiss (right) who won bronze. Below from left to right: silver, gold and bronze winning plates.

30 November December 2017 | The Tomato

Gold Medal Plates has raised over $12 million for Canadian Olympic athletes. The competition continues across the country, culminating in the Canadian Culinary Championships in Kelowna in February 2018, goldmedalplates.com.

The world’s choice for gluten-free is made right here at home.

Come taste why.

Open Tuesday to Saturday GetItFresh.ca

Kinnikinnick Fresh 10940 – 120 Street, Edmonton 780-732-7527

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Now booking for Christmas!

INTERESTED IN BOOKING A PRIVATE DINING ROOM FOR CHRISTMAS? vivo westend’s private dining room accommodates up to 16 guests. Our main dining room seats up to 112 guests. Call for details or to book your party.

For information call 780.464.4631 or visit www.thepantree.ca

780.756.7710

View class schedule at: register.thepantree.ca #550, 220 Lakeland Dr. Sherwood Park, AB @PanTreeKitchen

/ThePanTree

vivo ristorante • 18352 Lessard Road • 780.756.7710

Kitchen Sink restaurant buzz The Glass Monkey (5842 111 Street, 780-760-2228, theglassmonkey.ca) is booking holiday parties. Call Rob or Janine to book tables of eight or up to 80, the entire restaurant. Now, that’s a party.

If you are looking for somewhere to have the holiday office lunch, look no further. Zinc at the AGA (2 Sir Winston Churchill Square, 780-392-2501, zincrestaurant.ca) is offering a threecourse festive lunch for under $20/p for groups between two and 20, from November 21 to December 23. Expect traditional holiday offerings such as ham and scalloped potatoes or roast pork with roast potatoes and lovely Erdmann’s Farm roasted vegetables.

Saturday brunch continues at Bündok (10228 104 Street, 780-420-0192, bundokyeg.com). The classic French omelet is a thing of beauty, pale and fluffy; the sea bream crudo; the bacon and eggs don’t disappoint. Also, daytime cocktails, really good house-made bread and biscuits and great coffee, all in a serene atmosphere.

Check out the new menu at the Local Omnivore (Holland Plaza, 10933 120 Street, 780-660-1051, thelocalomnivore. com), hearty dishes featuring their delish house-made sausage and bacon: Curry Fried Schnitzel; Skip the Bill, confit’d and battered duck leg with pancakes and a truly spicy syrup; or the vegetarian Little Mountain, bean balls in tomato sauce on spaghettini with Grizzly Gouda.

Have a relaxed NYE at the Blue Chair (9624 76 Avenue, 780-989-2861, bluechair.ca) featuring The Rault Brothers and a cocktail party atmosphere with tapas. The resto has a fresh look with upgrades and new windows and doors.

The Holy Roller, 8222 Gateway Blvd, 780-540-4659, theholyroller.ca), the new concept from Michael Maxxis, Melanie Swerdan and Bill Graham (of El Cortez and Have Mercy) is now open in Old Strathcona. It’s a fun interior and the food is snacky, with pintxos (Basque-style

tapas), skewers and pizza. Chef Rafael D’Alcazar is also a chocolate master who loves working with Mexican chocolate.

Check it out!

Chef Lindsay Porter (Mercer’s, El Cortez, Woodwork) and Evonne Li have opened London Local (2307 Ellwood Drive, 780-752-2244, london-local.ca) a casual British-influenced gastro pub in south Edmonton. The fish and chips are a hit, as is their lightened-up version of sticky toffee pudding. And, we hear there will be Sunday roast.

Just opening at our press date is Pip (10403 83 Avenue), the next act of the Next Act and Meat people. We hope it will be the tiny and perfect wine bar the south side needs.

product news We love this time of year because it’s Knifewear’s (10820 82 Avenue, 587521-2034, knifewear.com) Garage Sale!

Find prototypes, budget knives, one-ofa-kind knives and other unique knives handmade in Japan all at great prices.

The sale is from November 6-12 at all locations and on the website.

The Cavern (10169 104 Street, 780455-1336, thecavern.ca) introduces the VIP Shopping Experience on Sunday, December 3, 10 and 17. Book a time between 10am -5pm for exclusive access to Cavern experts to assist with your cheese and charcuterie board preparation and wine recommendations. Bubbles and snacks included! To book email info@ thecavern.ca.

Heart of the Home (12539 102 Avenue, 780-705-4928, heartofthehomeyeg.ca) has the 12 Days of Christmas Sale starting December 1 and check out the Henckels Gourmet Guide on their website for discounts of up to 6o per cent. Holiday hours start December 6: Monday – Wednesday and Saturday from 10am-5:30pm; Thursday and Friday until 8pm; Sundays from noon to 4pm.

32 November December 2017 | The Tomato

Join Kinnikinnick corporate chef Lori Grein to sample Grey Cup-themed appetizers on November 9 and 10. On November 30 and December 1, chef Grien demonstrates and samples holiday appetizers, all gluten-free of course. At Kinnikinnick Get It Fresh (10940-120 Street, 780-732-7527) 10am-1pm.

Lots of new things at The Pan Tree (220 Lakeland Dr #550, Sherwood Park, 780-464-4631, thepantree.ca). The new way to store food is Bee’s Wrap, made with beeswax, washable, reusable and compostable. Daneson are premium toothpicks made from northern birch and infused with pure cinnamon or Meyer lemon. There is even a bourbon and a single malt Scotch-flavoured pick.

Fans of Funky Chunky will love the new flavours — dark chocolate mocha, caramel latte and vanilla crème.

at the cooking schools Kitchen by Brad (10130 105 Street, 780-757-7704) cooking classes: Holiday Baking with chef Tracy Zizek, Saturdays, November 4 and 25; Retro Open House Cooking Class, Saturday, November 11, December 2 and 16. Chef ’s Secrets for the Holidays, November 18 and December 9. TIX: $145/p+, includes food and wine pairings and all the recipes. All the details, including booking, at kitchenbybrad.ca.

If you want to learn about sourdough The Ruby Apron is your spot. They hold several classes and workshops every month all about sourdough. Highlights: Flavours of the Middle East, November 9; A Day in the Kitchen-Sourdough, November 12; Christmas, December 3; Introduction to Sourdough, November 17, December 3; Canapés and Cocktails, December 8. Find the complete class info at therubyapron.ca.

The ATCO Blue Flame Kitchen, (main level, 10035-105 Street, ATCOblueflamekitchen.com) cooking classes: Cabbage Rolls, Thursday, November 2; Pyrohy, Thursday, November 9; Gifts from the Kitchen

(includes a copy of the Holiday Collection cookbook), Thursday, November 16; Freeze-Ahead Entertaining, Thursday, November 23; Quick Christmas Treats, Thursday, December 7. Classes begin at 5pm and cost $65/p. Call 780-420-7282 to book.

The Pan Tree (220 Lakeland Dr #550, Sherwood Park, 780-464-4631) welcomes holistic nutrition practitioner Amanda Cook to their instructor lineup: Weeknight Meals with Amanda Cook, Wednesday, November 8; Guacamole and Dips, chef Israel Alvarez, Tuesday, November 21; Knife Skills, chef Richard Toll, Tuesday, November 28; Veganfriendly Holiday Treats, Sarah Foster, Tuesday, December 5; Winter Salads and Bowls, Amanda Cook, Wednesday, December 6; Mexican Street Food, chef Israel Alvarez, Wednesday, December 13. Times and prices vary; to book visit thepantree.ca.

wine tastings, happenings and events Love Port? Don’t miss the Ultimate Port Dinner at Packrat Louie (10335 83 Avenue, 780-433-0123) featuring Taylor Fladgate, Fonseca Guimaraens and special guest Cindy Opsal, Saturday, November 4, 6pm. TIX: $80/p++, email info@packratlouie.com.

Meet Arnaud Viranel, of Château Viranel at a winemaker dinner at The Marc (9940 106 Street) on Sunday, November 5, 5:30pm. Six delightful wines from Saint Chinian in the Languedoc will be poured with five courses. TIX: $110/p all in, 780-4292828 to book.

Noted South African winery Spier Wine Farm is featured at Wildflower Grill (10009 107 Street), Saturday, November 4, 6:30pm. Meet Lynton Kaiser of the winery and enjoy five courses by Wildflower’s new exec chef, J.P. Dublado. TIX: $125/p all in, visit aligrawineandspirits.com to book.

what’s new and notable Meet Aure’lien Fiardet of Terroirs Originels, a group of artisan winemakers from the Beaujolais and Mâconnais for a tasting of exceptional Beaujolais Cru, Tuesday, November 7, 7pm, Hicks Fine Wines (109, 150 Bellerose Drive, St Albert, 780-569-5000, hicksfinewines. com). TIX: $30/p call Hicks to book.

Interested in the future of food?

Foodovation, the event for growing companies in the agrifood world is at NAIT November 9 and 10. The keynote speaker is Ali Bouzani, formerly the culinary scientist at Thomas Keller restaurants. He is the co-founder of Bay area foodmeisters Pilot R&D. Register at foodovation17.com.

Explore the brewing heritage of Alberta at Ale-Beer-Ta: A hop back in time, Tuesday, November 7, from 6pm, at the Yellowhead Brewery. Presented by the Friends of Royal Alberta Museum Society curatorial staff of Western Canadian History at the Royal Alberta Museum.

Tickets include a tour of Yellowhead and a sleeve of Yellowhead’s Premium Lager.

TIX: $20/p, on Eventbrite.ca.

Taste iconic Aussie wines from Henschke, Vasse Felix, Pewsey Vale, Yalumba and Jim Barry at the Premium Australian Wine Dinner at Hardware Grill (9698 Jasper Avenue) on Monday, November 13, 6pm. It’s rare to have wines from such storied producers all at one dinner. Five wines, four courses. TIX, $99/p++, call 780-423-0969 to book.

This sounds like a really great dinner, local Wagyu beef paired with Naramata’s Poplar Grove Winery at La Ronde in the Chateau Lacombe (10111 Bellamy Hill Road), Wednesday, November 15, 6pm. Yum! TIX: $125/p all in, call 780-420-8366 to book.

Bella Casa (9646 142 Street, 780-4374190, bellacasadcl.com) Christmas Open House is on November 16, 17 and 18. Enjoy appetizers, beverages and a fun shopping atmosphere as well as some special prices. Enter the draw for a prize of discounts up to 25 per cent off.

Meet Jean Francois Hebrard, oenologist of the Spanish house Quinta de la Quietud, at The Marc (9940 106 Street) on Sunday, November 26, 5:30pm. TIX: $95/p all in, call 780-420-8366 to book.

Or, meet Jean Francois Hebrard, Quinta de la Quietud, at Solstice Seasonal Cuisine (10723 124 Street), Tuesday, November 28, 6pm. TIX: $95/p++, call 780-488-4567 to book.

Zocalo (10826 95 Street, 780-428-0754, zocalo.ca) stocks cool leather aprons in red, yellow, grey, black and brown.

Handmade in the Netherlands, $195, gift boxed, matching oven gloves too, $95.

Zocalo also have handmade ceramics from Portugal in a bright Poppy pattern, from $14-$49.

Join Marcia J. Hamm for Wines to Warm You from the Inside Out, Thursday, November 23, 7pm, at Hicks Fine Wines (109, 150 Bellerose Drive, St Albert). TIX: $40/p, call 780-5695000 to book.

Learn how to make a great cocktail at the Mad Scientist Christmas Cocktail Class, at Aligra Wine & Spirits (Entrance 58, 8882 170 Street), November 29, 6:30pm. TIX: $40/p, book at aligrawineandspirits.com.

A New Destination for Holiday Decor 10943 120 Street | 587.460.9988 | wabisabihomedecor.com

VOTED ONE OF

Canada’s Top 10 Best New Restaurants!

—AIR CANADA enROUTE MAGAZINE

Comforting French Food · Fresh Scandinavian Feel @CAFELINNEA

The Heart of the Home (12539 102 Avenue, 780-705-4928, heartofthehomeyeg.ca) will have product demos and mulled wine during All is Bright on November 25, 4-8pm.

Open houses at the wine shops: Christmas Open House at Aligra Wine & Spirits (Entrance 58, 8882 170 Street) is Tuesday, December 5, from 4-8pm.

Hicks Fine Wines (109, 150 Bellerose Drive, St Albert) Annual Christmas Open House is Thursday, December 7, from 1-5pm. Color de Vino’s (9606 82 Avenue) Open House is on Saturday, December 9.

TAKE US HOME FOR THE HOLIDAYS! 10933 120 Street | 780.660.1051 | thelocalomnivore.com TUES–SAT 9am-10pm | SUN 10am-3pm

Send new and/or interesting food and drink related news for The Kitchen Sink to hello@thetomato.ca.

The Tomato | November December 2017 33

Tomato Crossword The Tomato Food & Drink The Tomato Food and Drink

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Friday March 9, 2018

Myles Mellor

“As far as I’m concerned, there are only two really important decisions in a cook’s life: choosing a mate and buying a chef’s knife. If that seems like an overstatement, you just haven’t found the right knife.”

— Russ Parsons, former L.A. Times food writer

Calgary • Vancouver • Ottawa • Edmonton

10820 Whyte Avenue • 587-521-2034 @knifewearYEG • knifewear.com

What’s the best thing you ate last year?

It could be: • a restaurant dish • a farmers’ market specialty • a product from your favourite local farmer • a snack food • a condiment

Whatever makes your mouth hum!

Enter January 8 - February 2

Tell us about your favourite thing to eat or drink We’ll add it to our list of the 100 best things to eat in Edmonton

Enter January 8 – February 2. Here’s how: • Visit thetomato.ca and click on 100 best things to eat • Send us a message: facebook.com/thetomatofooddrink @tomatofooddrink #TomatoTop100 Tag your photo: #tomatofooddrink • Email us: hello@thetomato.ca • Mail us a letter: 9833 84 Avenue, Edmonton, T6E 2G1 The top 100 best things to eat and drink will be featured in the March April issue of The Tomato food & drink. *For the purposes of this competition, Edmonton includes Sherwood Park, St. Albert and surrounding communities — we’ll drive for food!

Tomato guy illustration created exclusively for The Tomato by Darcy Muenchrath, www.darcymuenchrath.com.