kitchen sink
| what’s new and notable
restaurant ramblings We’re sad to see the Blue Pear shuttered after 11 years (their last night was December 31) but at least the space will be put to excellent use. Chef Blair Lebsack and front of house manager Caitlin Fulton will open RGE RD (10643 123 Street) featuring Blair’s seasonally expressive cooking, what he calls untamed cuisine. Expect 35ish seats and a warm ambiance with a rustic contemporary look. The duo are aiming for an April opening. B.C.’s favourite pancake house is now open. DeDutch (10030 Jasper Avenue, 587-520-8841) features the thin and eggy dinner-plate-sized pancake beloved of the Dutch called pannekoek. Traditionally, pannekoeken are enjoyed at dinner, but we Canucks love them for breakfast and lunch. The contemporary interior illustrates the new direction of the family-owned breakfast and lunch chain started by John Dys, who’s colourful story includes arriving in Canada in 1955 to work as a lumberjack. We’re glad he turned to pannekoek-making. Chef Mike Scorgie of Nomad Food Truck and cocktail impresario Andrew Borley of the Volstead Act will open a restaurant downtown in early summer. Expect 50 seats and “those great flavours you get from wood aging or cooking slowly over wood,” says Andrew. The name? TBA. “We’ve got a short list right now.” The just-opened Smokehouse BBQ on 124 Street will be out of commission for a few months while they rebuild the back end of the resto after a fire late last year. The important thing? Nobody was hurt. In the meantime visit their Leduc location (5410 Discovery Way, 780-996-2010) for deliciously smoky ribs, brisket and their amazing turkey gumbo. Moriarty’s (10154 100 Street, 780-7572005) introduces several appealing specials to stretch those after-holiday dollars. Tuesdays are two small plates for $20; Thursdays, Off the Vine Day offers selected bottlings at half price. Lunch Tuesday-Friday 11am-4pm, dinner Tuesday through Saturday evening 4-midnight. Ousia (10846 82 Avenue, 780-761-1910) is closed until January 16. Look forward to a series of Nose to Tail dinners and cooking
36 January February 2013 | The Tomato
classes starting in mid-winter. Check out their current menu at ousiarestaurant.com On February 11, Doreen Prei (Zinc, Hotel Macdonald) becomes chef de cuisine and head of culinary development at the Edmonton Petroleum Club (11110 108 Street, 780-474-3411). Shane Loiselle is the club's new executive sous chef, whose focus will be catering and banquet business. Exec chef Patrick Chaudet’s focus remains business and administration. The club, founded in 1950, is undergoing a culinary renaissance under a capable board and management of Charles Rothman. Expect great things out of this kitchen. Frank and Andrea Olson’s new venture Canteen (10522 124 Street, 780-484-6477) is open. It’s luscious. The opening winter menu has delicious sounding dishes such as butternut squash ravioli with sage and brown butter Brussels sprouts; beef shortribs on cornmeal gnudi — can’t wait to get our teeth into it. A stellar crew includes front of house staff Justin Vion, Erin Slade, Kim Sala, Karen McDonald and Meagan Alton. In the kitchen are Colin McFall, Rob Ingram, Chris Tom Ke, Jonathon Ruby, Heather Dosman, Roger Letourneau, Melissa Ndwove, and Ron Balanos. The Blue Chair Café (9624 76 Avenue, 780-989-2861) has a delicious new menu, featuring several authentic Mexican dishes, reflecting the Sinaloa influence of their chef Rosalba, a Guadalajara native. Expect chile rellenos, mole, diablos and tasty sauces made from guajillos, chipotle, morita and ancho chiles on the tacos and enchiladas — all celiac friendly. The Marc (9940 106 Street, 780-429-2828) pays homage to the great food and wine of the Alsace with the tribute Food That will Make Your Feet Swell. All the delish specialties of the region will be on offer February 4 to February 9 — house-made choucroute, bratwurst, spaetzle, paired with terrific Gewurz, Pinot Blancs, and, of course, lots and lots of beer. Don’t miss it!
product news The next Explore Local Foods, Local Markets workshop is January 16 near Barrhead. The workshops provide practical information on industry trends,
regulations, food safety and best practices. Call the Barrhead County office 780-6743331 to register. We’re quite thrilled with growlers. What’s a growler? It’s a glass, little-brown-jug-style bottle at Wine & Beyond available to fill and re-fill with one of 32 craft beers on tap. The fresh keg beer lasts for at least a week. We love the idea of bringing fresh beer home with the groceries. You don’t have to give up chips forever. You can make potato, carrot, turnip or beet chips in your microwave without fat using the Mastrad Chip Maker. The all-silicone, dishwasher safe unit comes with it own mandoline for perfect slices. At Call the Kettle Black (12523 102 Avenue, 780-448 -2861), Pack of two $31. What are good cooks cooking in January/ February? Lynn Hillaby (Hillaby’s, The Enjoy Centre, 780-651-7373) says “time to use those beautiful cocottes and casseroles you received at Christmas to make soups, stews and pot roasts. Sounds kind of good doesn't it?” Yes, it does. The Le Creuset French Oven (lidded casserole dish) in three sizes and loads of colours is as ideal for braising a pork shoulder as it is for making chili. Sunterra now offers same-day grocery delivery, including fresh produce, prepared meals and dairy. Call 780-4342610, or order online at sunterramarket. com before 4pm. While we’re on the stayat-home theme, Sunterra offers a fourcourse, fully-prepared Valentine’s Day meal. Visit sunterramarket.com for menus and details.
gastronomic travel Book now for Gail Hall’s Seasoned Solutions Culinary Tour of Portugal, October 3-17. Visit seasonedsolutions.ca for the itinerary and costs. Let AMA Travel take you to the Charleston Wine & Food Festival, February 28 to March 4. Taste Charleston’s extraordinary culinary history of Southern cuisine. The package includes four nights in a boutique hotel and a Gospel brunch. From $719. Call AMA Travel at 1-866-667-4777.