Monday, July 23, 2012

Flavourful Saskatoon, July 23, 2012

Gravelbourg mustard, South African vinegar, Gangster and Persians – an international food adventure 

SaskMade Vendor Night, July 26 
Sample Saskatchewan's own Gravelbourg mustards in Saskatoon berry, cranberry, German and French varieties, served with J and J Garlic Sausage at SaskMade Marketplace on July 26 from 5-8 pm.

Food Day Canada, August 4
Five Saskatoon restaurants and three Regina restaurants are participating in Food Day Canada. So whether you cook at home or eat out, be sure to celebrate Canadian food from great Canadian farmers and producers on Saturday, August 4.

Raspberries & Black Currants
Rhodes’ Raspberries and Black Currants is a family-run u-pick operation just outside of Saskatoon. They have 10 acres with 8 varieties of raspberries and 2 acres of black currants. Frozen black currants are available year round. (via – thanks!)

Rozendal Vinegar
Rozendal Botanical Vinegars from South Africa are now available at Souleio. They come in four flavours: Fynbos, Green Tea, Lavender and Hibiscus. They’re not cheap, but they’re really good, and my sister in law, Shelley, raves about them.

Gangster-themed Restaurant
Bill Mathews, owner of Giuseppi’s at Saskatoon Farmers’ Market, will be opening a restaurant at 135 -20th Street West in early September. The Two-Gun Quiche House will have a gangster theme inspired by Two-Gun Cohen, a colourful early resident of Saskatoon. The restaurant will feature quiches, Italian sandwiches and soup. (via News Talk 650)

Persian Store
Be sure to visit Saskatoon’s Persian Store for a wide assortment of Middle Eastern food products and ingredients.

Basil, the King of Herbs
Did you know that basil is native to India and Southeast Asia? In India, it was used to ward off evil, but Europeans in the Middle Ages thought that basil caused the spontaneous generation of scorpions and that even smelling basil could lead to an unfortunate case of scorpions in one’s brain.

Basil is a good source of Vitamins A and K. It stores well by mixing olive oil and basil and freezing it in an ice cube tray. For more great information, a recipe and growing tips, read Real Food Right Now and How to Cook It: Basil.

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

Follow me on Twitter, like the Wanderlust Facebook page, or subscribe to Wanderlust and Words by email (top right-hand corner) to stay on top of Saskatoon’s evolving food culture.

No comments: