Monday, April 2, 2012

Flavourful Saskatoon, April 2, 2012

Foodie news and events in and around Saskatoon – perogie world record, olive oil scandals, food futures, edible campus 

Executive Chef Dinner, April 19
Trevor Robertson, Executive Chef at the Radisson Hotel and the Bronze Medal prize winner in the 2011 Saskatchewan Gold Medal Plates, will be serving a multi-course dinner at the Saskatoon Farmers’ Market on April 19.

It’s a great opportunity for foodie friends to enjoy and learn some new techniques.

Great Perogie Challenge, April 23-30
The Youth Development Corporation (YDC), in partnership with Three Sisters/Nestor’s Bakery hopes to set a world record by making perogies 24 hours a day for one week (April 23-30).

They need help – money, donation of materials, labour (perogie pinchers) and customers to buy and eat the perogies. Funds raised will help YDC establish an independent high school. Sign up for the Great Perogie Challenge on Facebook.

Pasteurization Course, April 23-24
The Saskatchewan Food Industry Development Centre is offering a two-day Pasteurization Course on April 23 and 24.

Caffe Sola
Caffe Sola is now open until 9 pm every Thursday. Great opportunity to check out their awesome food and drinks with lots of vegetarian and gluten-free options. You can follow Caffe Sola on Twitter.


Crave Cookies and Cupcakes
Crave Cookies and Cupcakes will be featuring carrot cupcakes in April – made with carrots from Simpkins Market Garden (Saskatoon Farmers’ Market).

University of Regina Edible Garden
The University of Regina is adding a new garden plot to its edible campus. Vegetables are donated to help feed residents in need.

The Future of Food
Four Futures of Food, published by the Institute for the Future, outlines four possible future scenarios by 2021.
Growth: “Consumers can get practically anything they want, whenever they want, and without much concern for cost.”
Constraint: “A food poisoning outbreak triggers massive loss of confidence in internationally traded food and meat, as the global rallying cry becomes ‘Know your farmer. Eat local. Eat plants.’ ”
Collapse: Previously ignored stresses on pollinator bee populations cross a critical threshold to cause widespread crop failure and scarcity.
Transformation: People embrace lab-grown meats and domestic 3D-food printers which are networked to share recipes. Food supply chains and restaurants are reinvented.

Peg City Grub
Tourism Winnipeg has launched a food blog to help promote their city.

Most Sustainable US Restaurant
The Grey Plume in Omaha, Nebraska has been rated the most sustainable restaurant in the US. It excels in the areas of physical structure, water, energy, recycling, pollution and chemical reduction, and in the use of disposable materials that are biodegradable, recycled or compostable.

Extra Virginity 
I have just finished reading Extra Virginity: The sublime and scandalous world of olive oil, and I am horrified by the amount of fraud. The market is drowning in cheap oil that is being sold as if it is extra virgin olive oil: it may not be made from olives and it could contain harmful chemicals.

I think I’ll stick to Three Farmers Camelina Oil in future as not only is it grown in Saskatchewan, but you can identify exactly whose farm it comes from.

Semana Santa 
I was in Spain for Semana Santa last year – what fun!
Semana Santa Processions - Jumilla & Valencia

Photos: Spanish Wine and Tapas at Souleio Foods, March 30, 2012

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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2 comments:

Brad Schaan said...

You should try out the new store on Broadway. It's called Oliv tasting room and is absolutely amazing

Penny McKinlay said...

That's good to hear, Brad. I'll try and visit Oliv very soon!