Flavourful Saskatoon, October 22, 2012
Sugar Moon Cakery
It was 10:30 am on a week day, and Starbucks on 2nd Avenue was jam-packed with people. But just two doors further down, I got immediate service at Sugar Moon Cakery – and my choice of fresh-baked-from-scratch goodies.
I’ve been following Sugar Moon on Facebook, and Brenda bakes small batches often two or three times a day, so you know that what you’re getting is straight out of the oven.
I loved the small, plump chocolate chip cookies – homemade goodness without any of the work. The cupcake icing is surprisingly light and airy, and I liked the raspberry cupcake as the real raspberries in the icing added a refreshing tang. Brenda says her puffed wheat and rice krispie squares are particularly popular, and she makes colourful Jolly Pops – I wanted to smile just looking at them. Childhood treats for grown-ups.
Sugar Moon Cakery serves hot and cold drinks as well as muffins and other goodies. They are open from 7 am to 3 pm, Monday to Friday. You can also order a hand-decorated cake for special occasions and family celebrations.
The Woods Alehouse
I had lunch at The Woods Alehouse yesterday. I loved the atmosphere – booths fashioned from old wooden pews and lots of local art on the walls. It felt like a good place to sit and have a quiet pint of beer or visit with a friend over a snack, although I’m sure it’s livelier in the evening when there is musical entertainment.
We need these public meeting spaces. Coffee shops are one option, but there is room for other alternatives, and we should be able to have a quiet drink without having to endure a noisy bar scene. The food was unexceptional, in my opinion, and I would love to see it improve so that it’s a better match for the interesting beer menu.
Wild Cuisine Catering
The Saskatoon Farmers’ Market has a new tenant! Wild Cuisine Catering will be taking over the restaurant spot formerly occupied by Guiseppi’s. Their breakfast menu will include a boar sausage sandwich and a breakfast bowl with hash, egg, scallion, tomato and a light herb dressing. The lunch menu will include a maple bourbon barbecue burger, chicken lime tequila wraps, as well as an ever-changing selection of soups and pizzas.
It’s a “meaty” menu (I know! Vegetarians are still in the minority. Someday....), but there are some vegetarian and vegan options, and they’ll be sourcing lots of their ingredients from Farmers’ Market vendors. Their goal is to stay local and organic as much as possible.
Their website outlines the environmentally-friendly practices they follow – from green shopping bags to composting and recycling.
I'm looking forward to sampling their cooking.
Kaleidoscope Gardens
I am so impressed by the vegetables grown by Adithya and Jennifer at Kaleidoscope Vegetable Gardens.
On small, urban plots, they have grown a wide variety of unexpected vegetables (an amazing selection of small eggplants, fingerling sweet potatoes, Asian greens, heirloom potatoes). Their products are always in mint condition, beautifully presented and taste absolutely delicious.
You can find them at the Saskatoon Farmers’ Market on October 28 and November 4. And, starting in May, they’ll be part of the Saturday markets.
Adithya and Jennifer are looking for additional garden space – are you interested in renting out your backyard? If so, you can contact them by email.
Harvest Hoedown, Oct. 28
The Saskatoon Farmers’ Market is holding a Harvest Hoedown from 5-9 pm on October 28. There will be a harvest dinner, children’s activities, costumes and fun for the whole family.
Taste: Seasonal Dishes from a Prairie Table, Oct. 28
CJ Katz will be offering samples and signing her book, Taste: Seasonal Dishes from a Prairie Table at 1 pm, October 28, at McNally Robinson Booksellers.
SaskMade Marketplace, Nov. 3
Don’t miss SaskMade Marketplace’s Christmas Open House on Saturday, November 3 – a good opportunity to taste and see their local vendors’ Christmas specials.
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.
I’ve been following Sugar Moon on Facebook, and Brenda bakes small batches often two or three times a day, so you know that what you’re getting is straight out of the oven.
I loved the small, plump chocolate chip cookies – homemade goodness without any of the work. The cupcake icing is surprisingly light and airy, and I liked the raspberry cupcake as the real raspberries in the icing added a refreshing tang. Brenda says her puffed wheat and rice krispie squares are particularly popular, and she makes colourful Jolly Pops – I wanted to smile just looking at them. Childhood treats for grown-ups.
Sugar Moon Cakery serves hot and cold drinks as well as muffins and other goodies. They are open from 7 am to 3 pm, Monday to Friday. You can also order a hand-decorated cake for special occasions and family celebrations.
The Woods Alehouse
I had lunch at The Woods Alehouse yesterday. I loved the atmosphere – booths fashioned from old wooden pews and lots of local art on the walls. It felt like a good place to sit and have a quiet pint of beer or visit with a friend over a snack, although I’m sure it’s livelier in the evening when there is musical entertainment.
We need these public meeting spaces. Coffee shops are one option, but there is room for other alternatives, and we should be able to have a quiet drink without having to endure a noisy bar scene. The food was unexceptional, in my opinion, and I would love to see it improve so that it’s a better match for the interesting beer menu.
Wild Cuisine Catering
The Saskatoon Farmers’ Market has a new tenant! Wild Cuisine Catering will be taking over the restaurant spot formerly occupied by Guiseppi’s. Their breakfast menu will include a boar sausage sandwich and a breakfast bowl with hash, egg, scallion, tomato and a light herb dressing. The lunch menu will include a maple bourbon barbecue burger, chicken lime tequila wraps, as well as an ever-changing selection of soups and pizzas.
It’s a “meaty” menu (I know! Vegetarians are still in the minority. Someday....), but there are some vegetarian and vegan options, and they’ll be sourcing lots of their ingredients from Farmers’ Market vendors. Their goal is to stay local and organic as much as possible.
Their website outlines the environmentally-friendly practices they follow – from green shopping bags to composting and recycling.
I'm looking forward to sampling their cooking.
Kaleidoscope Gardens
On small, urban plots, they have grown a wide variety of unexpected vegetables (an amazing selection of small eggplants, fingerling sweet potatoes, Asian greens, heirloom potatoes). Their products are always in mint condition, beautifully presented and taste absolutely delicious.
You can find them at the Saskatoon Farmers’ Market on October 28 and November 4. And, starting in May, they’ll be part of the Saturday markets.
Adithya and Jennifer are looking for additional garden space – are you interested in renting out your backyard? If so, you can contact them by email.
Harvest Hoedown, Oct. 28
The Saskatoon Farmers’ Market is holding a Harvest Hoedown from 5-9 pm on October 28. There will be a harvest dinner, children’s activities, costumes and fun for the whole family.
Taste: Seasonal Dishes from a Prairie Table, Oct. 28
CJ Katz will be offering samples and signing her book, Taste: Seasonal Dishes from a Prairie Table at 1 pm, October 28, at McNally Robinson Booksellers.
SaskMade Marketplace, Nov. 3
Don’t miss SaskMade Marketplace’s Christmas Open House on Saturday, November 3 – a good opportunity to taste and see their local vendors’ Christmas specials.
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.
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