eating is the hard part

I like Culina Highlands and Cindy Lazarenko, so I want to pass on this exciting news;

For a few years now, the unassuming little restaurant in the heart of Edmonton’s historic Highlands neighbourhood (6509-112 Avenue) has been winning hearts and awards, first as Bacon, then as Culina Highlands.  Now, owners Cindy Lazarenko and husband Geoff Lilge are bringing the place into it’s own under a new sign, reading simply “HIGHLANDS KITCHEN”.

“Our goal is to incorporate the feedback of our customers and neighbours into our revitalized menu, while reaching a balance with our own family lives”, says Cindy, mother of two young children.   After closing for 6 days (for the last of the major kitchen renovations) starting July 24, HIGHLANDS KITCHEN will officially open its doors at noon on Saturday, July 30, featuring several menu staples of the past along with the commitment to supporting local suppliers, healthier sized portions (also more affordable), some new menu additions and longer hours.  The restaurant will be open 5 days a week, Thursday- Monday from noon-8pm (a little later on the weekends).  “There will be one menu across the board, with a slightly downsized menu for lunches.  We will offer lunch/sandwich specials on Monday, Thursdays and Fridays and brunch specials on Saturday and Sunday”, says Cindy.

The new format will make more efficient use of the prep and cooking time, freeing up greater resources to devote to innovative specials, home-prepared ingredients (“we can make our own sauerkraut!”) and quicker food service.

“HIGHLANDS KITCHEN” will, in many ways, be very much the same as Culina Highlands”, she says.  “We’ll have the same staff and ambience, but the new name will allow us to grow and explore our own identity separately from the other Culina restaurants.  A Highlands Kitchen Family Cookbook is in the works for release in the spring of 2012, as are a collection of food products under the HIGHLANDS KITCHEN name. Cindy will continue to foster culinary collaborations with her brother (Brad Lazarenko, Executive Chef of the Culina family of restaurants), and Cindy and Geoff are excited to see their vision for the restaurant evolve to the next level. Read more…

The McRib is one of those legendary items. And before I get any further, I know this rib-shaped patty may not be your favourite choice at McDonald’s, but let me tell you, after this last month I’ve certainly heard from enough friends and colleagues who are just eating this up. So I had to go try it, right! With only a week left to try this treat (June 21st – August 1st), you don’t have much time left either. Swinging by my local McDonald’s, I had to smile when I saw the coworker just slathering my pork patty in sauce. Potential finger lickin’ good is what I imagined?!? Or maybe, the young guy was just practicing his sauce boss routine. Enough of that crazy talk though. If you don’t know what the McRib is, let me tell you with a nice positive McDonald’s description – Marinated in BBQ sauce and topped with pickles and onions on a sesame seed bun, this boneless pork patty is a taste of summer unlike any other! But we can’t stress this enough: this saucy, messy, iconic sandwich will be gone before you know it – not unlike Canadian summers – so get it while you can… Read more…