Monday, February 20, 2012

Flavourful Saskatoon, February 20, 2012

Foodie news and events in and around Saskatoon – Mexican chocolate, Ukrainian babas, Boreal Bistro, Seedy Saturday

Seedy Saturday, March 10
Seedy Saturday, a family-friendly eco-fair promoting open pollinated and heirloom seed-saving, biodiversity and sustainable living, will be held on Saturday, March 10, from 11 am to 4 pm at E.D. Feehan High School.

Organized by CHEP Good Food Inc., the activities will include 35 exhibitors, a demonstration area, the SaskTel Mendel Art Caravan for kids, and hourly workshops. Workshop topics include: Seed Saving, Wildflower Gardens, Home Composting, and Sustainable Agriculture in Cuba. Watch for updates at

The Boreal Bistro, Christopher Lake
Executive Chef Kevin Tetz is busy preparing for the opening of his restaurant, The Boreal Bistro, in the Christopher Lake Hotel on April 2.

We can expect some unique items based on foraged food from the boreal forest as well as traditional lakeland food. You can follow The Boreal Bistro on Facebook.

Prairie Harvest Café
I am delighted to report that Prairie Harvest Café will be continuing to sell their ready-made meals at the Saskatoon Farmers’ Market.

From Baba with Love
From Baba with Love is a collection of Ukrainian recipes written and published by the Ukrainian Women’s Association of Canada, Hanka Romanchych Branch in Saskatoon.

There are masses of recipes for everything from borsch to potato pancakes and poppy seed torte, but there is also a very informative section on the folklore and contemporary traditions surrounding food on each of the feast days throughout the year.

The book is available at McNally Robinson Booksellers and the Saskatoon Public Library. With thanks to one of my Twitter friends for bringing this book to my attention – I apologize for not remembering exactly who mentioned it.

Taza Chocolate
I received two discs of Taza’s Mexican stone-ground, organic chocolate for Christmas, and I’ve been hoarding it because it is soooo good! But I shall hoard no longer, because I can replenish my stock at The Better Good on Broadway Avenue.

Taza’s owners fell in love with Mexican stone-ground chocolate and carved their own granite millstone to grind the cacao beans that they obtain directly from Mexican farmers. Taza describes their product as “rustic, organic dark chocolate that bursts with bright, bold flavor and texture.” That sounds like marketing talk, and it is, but it’s also an accurate description of the chocolate, which has a slightly granular texture and a fruity flavour.

Taza Chocolate Brand Video from Taza Chocolate on Vimeo.

Flavourful Saskatoon is a weekly Monday feature. I also post regular profiles of culinary entrepreneurs, new restaurants and new food products.

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