It seems that emails related to food have increased tenfold in the last month. I’m not sure why the sudden influx of news, but with some free time, and a slow night in Saskatoon, here’s a bit of what’s happening;
- Might as well start with some sharp ass knives. One of my favourite things about Calgary is coming to town. Knifewear, which began in 2007, has been my go to knife store since opening in Calgary and anyone who visits will know why. Things get dangerous here with a quick Enjoy Centre Pop-Up this weekend, from 10am-6pm. They will have several lines of knives not available in Canada (outside of Knifewear Calgary and Knifewear Kelowna). Masakage (Yuki, Hikari, Koishi, Kiri, Kumo), Tojiro Flash, Sharakumomo, Konosuke (Mirror and Sakura), Haruyuki, Fujiwara san, Moritaka san, Yoshikane. Crazy eh!!! But don’t worry, if you can make it, friendly Kevin Kent will be setting up on the south side (8422 109 st) from November 20 to December 31. Stop in for a knife and then head next door to Three Boars for a perfect afternoon. Don’t forget your suspenders.
- I hear Gail Hall will be back at Christmas In November. After taking in one of her cooking classes this year, I have tons of time for Gail and I know she’ll inspire you if you go. Plus, you can always go see giant-man, Michael Smith.
- Gold Medal Plates chef, Andrew Fung, is getting ready to open his newest venture, XIX (nineteen). You can follow along and keep up-to-date on twitter. There is a sneak peek of the menu soon, so I’ll update you once I’ve had a sample.
- Local cheese lovers, Tania and Lydia, are celebrating the 2nd anniversary of Every Cheese from November 13-17. Can you believe it has been two years already. If you’ve never stopped by, this would be a good time. You might even win a prize. Damn I love me some good cheese.
- Air Canada’s enRoute magazine to preparing to reveal the 11th edition of Canada’s Best New Restaurants 2012. Eating her way across the country,food journalist Sarah Musgrave packed a suitcase full of high-waisted pants and set off on a month-long excursion to find 2012’s culinary bright spots. Canada’s Best New Restaurants 2012 will be featured in the November issue of enRoute, Air Canada’s inflight magazine, and online at
- Jacek Chocolate is set to open their new store. The grand opening will be October 20th, and if the pictures Liane shared on twitter mean anything, I’m sure it’ll be a big choco-orgasmic.
- I’m pretty sure that Top Chef and Master Chef aim to create as many spin-offs as humanely possible. Gotta milk every dollar in this recovering economy I suppose. So, it comes as no surprise that in November, we’ll see The Next Iron Chef: Redemption. Competitors are: returning from The Next Iron Chef: Season Two Nate Appleman, Amanda Freitag (Chopped), Eric Greenspan (The Foundry on Melrose, The Roof on Wilshire, Los Angeles) and Jehangir Mehta (Graffiti, New York); from The Next Iron Chef: Super Chefs Elizabeth Falkner (Krescendo, New York), Alex Guarnaschelli (Butter, The Darby, New York, Chopped) and Spike Mendelsohn (Good Stuff Eatery, We The Pizza, Washington D.C.); and first time Next Iron Chef competitors with their own redemption stories, Tim Love (The Lonesome Dove, Western Bistro, The Love Shack, Woodshed Smokehouse, White Elephant Saloon, Fort Worth) and Marcel Vigneron (The Coop, Los Angeles)
- Not exactly something we’d see from the Canada Blue Cow, Australian milk company OAK Milk, has created a pretty hilarious “reverse robbery” marketing plan.
- Kraft Food Inc. announced a big change last year that is now in effect. Two separate companies now fall under the umbrella, a global snacks business called Mondelēz International and a North American grocery business, Kraft Foods Group. Mondelēz Canada is comprised of cracker, cookie, chocolate, candy and gum brands. This includes brands such as Triscuit, Wheat Thins, Oreo, Mr. Christie, Cadbury, Maynards, Trident, Dentyne and more. Kraft Canada will be comprised of coffee brands including TASSIMO, Maxwell House and Nabob, refreshment brands including MiO, Kool-Aid and Crystal Light; cheese brands including Philadelphia Cream Cheese, Cracker Barrel, Amooza, Cheez Whiz, P’tit Quebec, Kraft Cheese; and grocery products such as Kraft Salad Dressings, Jell-O, Kraft Dinner, Miracle Whip, Baker’s, Cool Whip, Jet-Puffed and Bull’s Eye. This above list isn’t comprehensive, just an example of the split. As long as my peanut butter doesn’t change, I’m good.
- Barking Squirrel Lager, the flagship beer of Hop City Brewing Company is coming to town; Hop City an award-winning craft brewery, is the brainchild of brewmasters Kevin Gray and John Gagliardi, two longtime brewers who created Hop City’s first recipe, Barking Squirrel Lager, in 2009. They were thirsty for a tasty brew that was flavourful and complex, yet sessionable at the same time. After making its mark in its hometown, the guys feel that now is the time to hop across the country and share the brew with beer lovers across Western Canada. Time to get some samples I say. Who wants in?
- Also on the beer front, Steam Whistle sent a note about cooking with beer; Beer is both wonderful to serve with food and is an interesting and versatile ingredient for cooking. Anywhere that wine is recommended in recipes, you can substitute beer following a general guideline: where white wine is called for, use lagers and where red wine is called for, use dark ales; but always follow your own personal taste preferences and enjoy experimenting.
- While we’re talking booze, why not add another flavor of vodka to the mix. Sure there is bacon vodka, but what about Iced Cake flavor and Kissed Caramel. Look no further than SMIRNOFF. “As pioneers in the world of cocktail culture, we’re always experimenting with new tastes and trends to expand our portfolio and give consumers delicious, high-quality flavored vodka options suitable for all responsible drinking occasions,” said Dan Kleinman, Brand Director for SMIRNOFF. “SMIRNOFF Iced Cake and SMIRNOFF Kissed Caramel make the perfect base for any celebratory cocktail; whether it’s a birthday, an engagement or a promotion at work, these flavors work so well with those key moments that call for raising a glass.”