Blogs

Taste of Iceland

Icelandic Chef Hakon Mar Orvarsson says he doesn’t use a lot of seasoning in his dishes, but you’d never know that to taste them. His cured salmon in Brennivin is full of flavour on its own but punctuated by an intense hit of freshness when mixed with the lemon-sour cream he pairs with the dish. Preparing traditional Icelandic food, according to Orvarsson, isn’t about adding extra flavours to the dishes, it’s about bringing out the already delicious flavours of the food, often done through brining, drying, smoking and pickling. From March 5 to 8...

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Best Restaurants 2014 Launch Party

It was a night of great company, and even better food. Avenue feted its annual Best Restaurants list with a celebration at Ernest's Restaurant at NAIT on Monday, March 3, 2014. Approximately 300 guests sampled delicious hors d'ouevres from a diverse group of restaurants...

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Chasing the Leprechaun

It's St. Patrick's Day. Enjoy a little taste of the Irish — and maybe it will bring you luck, or even a pot of gold.  While people tend to lump them all together, there are multiple kinds of Irish whiskey. That being said, if it comes from Ireland, it’s an Irish whiskey, says Dave Scott, manager of Keg N Cork. A lot of Irish whiskey is triple distilled, making it smooth enough to drink straight. “It’s par for the course for Irish whiskey to be pretty clean, pretty neutral. Irish whiskey is more floral,...

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Say Cheese! Thirty-minute Mozzarella

"Soon you'll be pulling cheese like a real Italian," culinary instructor Allan Roote says as he demonstrates cheese-stretching techniques with the doughy blob I've created. "Mooozzarella!" The dozen or so media representatives in the room laugh and double-check their recordings to see if they got that perfect sound bite, before going back to work on their own piles of "cheese." Just fifteen minutes earlier we were standing nervously in front of the ingredients needed to make 30-minute Mozzarella.  ...

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NAIT Goes Green With New Kitchen Cultivator

It stands at the entranceway to the NAIT kitchens, a white box about the size of double-door refrigerator. But this is no refrigerator. Open the doors and you’ll find shelves of green, purple and red leafy plants — microgreens for use in the school’s fine-dining restaurant, Ernest’s. They sit on shelves inside what’s called the Urban Cultivator, with an $8,000 price tag. Above the plants are strong but energy-efficient fluorescent lights, which help spur...

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Best Farmers' Market of 2013 is in Edmonton

National Geographic has released its list of the best travel highlights of 2013 and Edmonton made the cut. The magazine's nomad blogger, Andrew Evans, spent the majority of 2013 on the road, roaming everywhere from Drumheller to Cape Town, South Africa. As someone who travels extensively, Evans considers himself an expert on many things — he rates everything from Best Bathtub (it's in ...

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Edible Works of Art

The elegant cake with roses decorating the top looked like it had a toy car propped up against it. The detailing on the car was crisp, with delicate rear view mirrors and tires that looked identical to those that would grace a Hot Wheels model in a kid’s toy box. I swore it was made of plastic. Except, the car wasn’t made of plastic at all; it was crafted with cake and fondant over 48 hours by a team of three at Cakes by Candace. The exceptionally detailed confection won the company first place at last month’s Cake...

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Eat, Drink and Give Back

Have you ever gone to a restaurant, eaten a huge meal and then thought about all the people in the city who don’t have the same luxury? Ever wish you could share some of that good fortune? Now, there’s a simple way for you to do just that. Through Mealshare, a charitable organization created by three business graduates, you can provide a meal for someone who needs it while also dining out. This summer, cousins Jeremy Bryant and Andrew Hall wanted to create something...

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Squash It

When you think of squash, zucchini, pumpkins and cucumbers probably come to mind. But according to Tina Burback, a manager at Greenland Garden Centre, there’s a growing trend towards people looking for more unusual squash. And there’s no lack of them. The garden centre brings in heirloom varieties from Italy and Asia that come in intriguing shapes, colours and sizes including the small, green-skinned pumpkin Zucca berrettina piacentina along with the orange and green striped Zucca Tonda Padana. “They’re tried and true selections from hundreds of years ago, and...

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Edmonton Pastry Chef Joins All-Star Culinary Team

The Canadian culinary team’s hopes could end up riding on how well Arthur Chen wows the judges with his desserts. Chen is the executive pastry chef at Edmonton’s Shaw Conference Centre; and he was named to the Canadian Culinary Federation’s all-star team that will compete at the World Hospitality Championships 2013 in Dubai. The championships go from November 17-19. The team is captained by...

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