Now this is definitely cool.
I’ve known Janice Beaton a long time and always admired her taste and style. She’s a straight-forward Maritimer like me but she’s also filled with dichotomies. She’s at once sophisticated and granola, worldly and ultra-local, spiritual and poetic. She’s a contributor to life and a cheese grande dame. It’s so nice to see someone I love so much given the spotlight.
Here’s the Avenue Magazine piece from the Source: 10 Things Janice Beaton Loves
Sour cherry pie from THE PIE HOLE and Bakery – photo credit – Karen Anderson
Today on CBC Radio’s Alberta at Noon we talked about Alberta’s Quintessential Summer Foods. You can listen to the podcast here. I’m on at the 30:20 mark in the show.
The Cedar Planked Prime Rib Roast of Alberta Beef “mystery recipe” from today can be found here or on the CBC Calgary or Edmonton Facebook pages. Congratulations to the winner of two tickets to Rootstock.
I always make the featured recipe for my CBC colleagues to sample but since I wasn’t quite up to planking a roast first thing this morning I took them another great summer treat – a still-hot-from-the-oven Sour Cherry Pie from THE PIE HOLE and Bakery in Calgary. I can’t believe I forgot pie as a quintessential summer food in my previous post.
I’ll include some photos of my recent visit to this charming little pie shop. I hope you’ll support them. They buy a lots of local fruit so your money will support many local businesses with a local multiplier effect. I’ll end this post with a great “hack” for easy summer entertaining. Continue reading
Food tours coming to Edmonton. Here’s the article from The Edmonton Examiner Source: Food tour entrepreneur eyes Edmonton eateries
Jennifer Cockrall-King is an accomplished food writer and mentor to many of Western Canada’s developing writers, bloggers and literary enthusiasts. She divides her life between homes in Edmonton, Alberta (where she’s been the director of Litfest for 5 years) and Naramata in the Okanagan Valley of British Columbia (where she started the Okanagan Food and Wine Writers Workshop). Because of her frequent coming and going she has the perfect perspective to write about the Okanagan Valley because she is at once a local but also a visitor who notices the nuances of change and development.
I’ve had a sneak peak at her new book Food Artisans of the Okanagan – Your guide to the best local crafted fare and am longing to go west and thoroughly explore (read eat!) the Okanagan Valley anew. Cockrall-King has also included the Similkameen Valley which will be terra incognita for most. I cycled that valley in early May a few years ago and fell in love with its laid back vintners, rolling hills and hidden farms and restaurants.
My friend and colleague in Edmonton, Liane Faulder, has written more extensively about the book. You can read her recent interview with Cockrall-King and learn about the details of the Edmonton launch on April 13 here. The photo above has all the information you’ll need for the Calgary launch on April 21.
Cockrall-King’s in-depth research and innate good taste make her a very well-chosen curator for this national treasury of farms and food artisans. This book proves that people that dedicate their lives to creating beauty and appreciation for food are indeed artists. I’m confident it will help many people savour it all.
Fresh pakoras – photo credit – Karen Anderson
Shopping for Indian ingredients in Canada can be challenging even in today’s world of global markets and overnight air freight. In India, an array of vegetables and fruits are picked fresh and brought to market daily. The distance between Canada and India means we don’t have that level of freshness but nonetheless, I still have some favourite grocers where I can find the authentic ingredients I crave.
I’ll share the grocers that make up my “little India” in Calgary as well as some of my favourite Indian restaurants. Once you start shopping for, making and eating great Indian food, you might even be curious enough to travel to this magical place yourself. Food was the key that opened the door to this ancient culture for me. Maybe it will be for you too. Continue reading
Rouge takes first place (for the second year in a row) in the Best Tried and True category in the Avenue Magazine’s 13th Annual Best Restaurants Awards. Rouge uses local ingredients and consistently serves sophisticated and creative dishes.
Here’s Dan Clapson’s write up as well as the complete Top Ten list from the source:
Congratulations – No 1. Rouge
chef Matthias Fong – photo credit – Avenue Magazine
Known for its sustainable menu, delectable dishes and warm, welcoming environment, River Café wins seventh place in the Best Tried and True category in the Avenue Magazine 13th Annual Best Restaurants Awards.
Here’s my write-up from the source: 7. River Café