Who invented pasta? As a kid, you learned it was the Italians. As a slightly older kid, you found out that it only became an “Italian thing” when Marco Polo returned from the Far East with these unusual things called “noodles”, so it was probably the Chinese that invented pasta. Maybe it was the Arab invaders who brought a pasta predecessor to The Boot during the 8th century, or the Greeks who settled in Naples before Polo was even alive. Whether Italians invented pasta or not isn’t really my point. The point is, once the nonnas got their hands on pasta, it was game over.
The Rocky Mountain Wine & Food Festival is turning 20 this year and celebrating November 10th and 11th at the Shaw Conference Centre.
You know in cartoons, when the character has a somewhat important moral decision to make and the angel and devil appear on their shoulders? That’s how I feel when someone asks me if I want a cooler to drink. The devil on one shoulder is saying: “Do it! Think about how refreshing it will be. You know you want it.” The angel is shaking her little finger saying: “But Chrissy, think about the hangover. Do we really want to drink our calories?” Neither is wrong, and if I’m being honest, the whole situation makes me anxious.
In the dumpling game, xiao long bao (aka soup dumplings or Shanghai-style dumplings) are the high rollers table. My brother and boyfriend equate the experience to biting into a pizza pop right when you pull it out of the microwave, and they aren’t far off. Get it right and you are rewarded with a mouth full of delicious dumpling heaven but fumble with your chopsticks and you’ll be left with a scalded mouth, wet chin and a ruined dumpling. But, don’t let the fear of (potential) physical and emotional pain scare you, like I said- no risk, no reward.
There is something magical about getting up on a Saturday morning and going to the farmers market. Let me explain- Edmontonians endure rough winters, so there’s nothing like a table covered with sun-ripened tomatoes to buoy our spirits until the next frost.
The word dumpling makes me happy. Honestly, it really does. Can you think of a time that you heard the word dumpling and it ended in something bad? I’ll bet you can’t, and neither can I. Whether it is used as a term of endearment (“hello, my dumpling”) or is referring to those individual, little morsels of goodness that never fail to please your palate, the word dumpling makes me happy.
There are very few things that this blogger loves as much as brunch. Carrie Bradshaw pretty much said it best in Sex and the City: “you can sleep until noon, still get eggs anywhere in the city, and alcohol is often included with the meal.” So, you can imagine my delight when I found out that Bodega Highlands by Sabor, which is a convenient 10 minute walk from our house, now serves brunch.
If you thought pop-up restaurants were just another food trend, you might need to reconsider. The pop-up dining trend is alive and well. In a world over-saturated with food trends and trendy foods, pop-ups are unique dining experiences that give diners a chance to try something new and to find those one-of-a-kind culinary adventures. They’re also a great way for chefs to showcase their talents, create buzz and can often provide a launching pad for new restaurants. So beings the story of Salz, a sausage and beer hall set to open in Edmonton in the late fall.
I love Indian food. I’m not just saying that because my boyfriend is Hindu. With its use of cayenne, coriander, garam masala, and other pungent ingredients, the resulting taste combinations in Indian food are unlike anything found elsewhere in the world. And while it is admired for its curries, mouth-burning spices and complex flavour pairings there is a misconception that Indian food is formulaic and can be clumped in nine dishes found in a buffet line.
Cheese. It’s so simple, but sort of the best thing ever. Especially when paired with a glass of wine and a cured meat or two. Cheese and charcuterie boards make a great centerpiece for any get together and they’re relatively easy to pull together: All you have to do is cut some cheddar into cubes, unwrap a round of brie then toss it on a cutting board and scatter Triscuits around everything. Right? Wrong. Don’t do that. From the knives to the actual board, there is a lot of way to screw up a cheese and charcuterie board. Luckily, my cousin, Anna, is the master of cheese and charcuterie boards. So we sat down with her to learn some tricks and tips.