Wanderlust and Words

Mediterranean Sunshine and Grapes I am infatuated with Spain and wine. So when Doug Reichel ( Doug Reichel Wine Marketing Inc. ) suggested that I try Altos de Luzon, a wine from southeast Spain, I leapt at the opportunity. And I’m glad I did as I enjoyed the wine and will buy it again. Spanish Wine Spain produces a huge amount of wine, but most of it is sold in Europe. Some regions, such as Rioja, have gained an international reputation, but there are other wine regions which fly under the radar. One of these is Jumilla, in southeast Spain, slightly inland from the Mediterranean. Altos de Luzon (Jumilla 2005) is one of several wines produced by Bodegas Luzon winery, which was founded in 1916 by a group of winemaking families. The Luzon vineyards are located in the Jumilla region, south of Valencia and inland from Murcia. It’s a sunny, hot, dry mountain plateau. Grapes have been grown here for over 2,000 years, starting with the Phoenicians, the Romans, and the Moors. Soil and C

“really good fruit wines that are as complex and enjoyable as any grape wine” For so many years, people wanted to get off the farm and live in the city. But the tide appears to have turned as people are deliberately choosing to make a living in the country. But this is farming with a difference – market gardens, fruit orchards, flower farms. And Saskatchewan now has two fruit wineries, one of them very close to Saskatoon. Living Sky Winery is the dream child of Sue Echlin and Vance Lester. Sue grew up on a ranch in Alberta and Vance is a biologist by training. Sue had 10 horses, and they were growing hay on their farm near Perdue (about 65 km west of Saskatoon), but they were still travelling to the city to earn a living. They wanted to be full time on the farm. Fruit Wine They decided to try making fruit wines after a wine touring holiday in BC. Five years ago they planted their orchards – 10 acres of cherries, raspberries, black currant, haskap and rhubarb. (They purchase strawb

local food, lots of vegetarian options I have written in depth about some of the great places to eat in Edmonton – Blue Plate Diner , d’Lish , Wild Tangerine . Here’s a brief review of some other places where I had a really good meal. Moriarty’s Bistro and Wine Bar (downtown Edmonton) Nothing defines a holiday better than a relaxed lunch in sophisticated surroundings. Other customers were having a serious business lunch; I was sipping my wine and enjoying an incredibly decadent dessert. It would be worth a trip to Edmonton just for the apple and pear tart with its rich, buttery red wine caramel sauce. Moriarty’s , at 10154 100 Street, is next door to the Sherlock Holmes Pub and just up the street from the Citadel Theatre. They have an extensive list of wines by the glass, with an enosystem ensuring a broad selection of fresh wines. Moriarty’s is a member of Original Fare , a group of independent restaurants that emphasize local food. Café Mosaics (Whyte Avenue) Imagine! A restau

small is beautiful - and profitable I ventured deep into Edmonton’s south industrial area to find the home of Alley Kat beers. Alley Kat was founded in 1995 and is the longest-running microbrewery in Edmonton. Their first beer, Aprikat, remains their most popular and reminded me of a fruit cooler. They add apricot extract to the conditioning tanks, and it is sweet with lots of fruit flavour. They also make Alley Kat Amber brown ale, Charlie Flint’s organic lager and Full Moon pale ale (double the hops – oof!) on an ongoing basis. Alley Kat produces approximately one million bottles of beer annually. They sell primarily to Alberta as well as a little to Saskatchewan, but they also send 300-400 kegs of Full Moon to a bar in Seoul, Korea, each month. An Edmonton teacher working in Seoul recommended the beer. The Korean bar owner came to Edmonton, tried the beer and liked it, and now stocks it in his bar. Small = Flexible This example illustrates how flexible small businesses can be.

featuring Living Soil Farms, Prairie Sun Orchard, Soul Majick Soul Mates I’m on a short-term contract with the Saskatoon Farmers’ Market and am having a great time interviewing and finding out more about the vendors. The November newsletter includes an interview with a fourth-generation Prairie farmer who is growing organically. Steve Guenther, Living Soil Farms , says, “The nutritional quality of our food has been declining for 50 years. We need to reverse the trend of declining quality and declining taste, and the only way to do that is by using organic methods.” Joanne Jensen of Soul Majick Soul Mates makes bath products that are good for the soul. She welcomes feedback from her customers and is always interested in developing a new scent or in preparing soap for people with sensitive skin or allergies. Wayne and Clare Pearson, Prairie Sun Orchard , are growing hardy prairie fruits – from sour cherry to haskap and hardy kiwi. Their ice cream receives rave reviews, particularly

Changing Saskatoon’s culinary landscape: education and entertainment Chef Moe Mathieu is an influential player in Saskatchewan’s developing food culture. As owner and executive chef at The Willow on Wascana , Regina, he promoted local, seasonal food, and he played a key role in opening Beer Bros. Bakery & Cuisine , which focuses on pairing beer and food. He is now the Head Chef Instructor for SIAST’s Journeymen Cooking Program. But Chef Moe hasn’t stopped there. With the help of his students, he ran a successful pop-up restaurant at the Saskatoon Farmers’ Market this past summer, and he has now established White Birch Catering and Dinner Club. At the moment, the dinner club is very informal. Put your name on the email list ( moeandree@hotmail.com ) and Chef Moe and his wife Reola will keep you informed about upcoming events. If you’re interested and available, you can sign up for individual events. The first dinner club event was held on Saturday evening at the Forestry Farm Hou

“a creative collaboration between farmers, producers, chefs and consumers – with European flair” Souleio (265 3rd Avenue South) is a complex, fascinating place. It combines restaurant, bakery, deli and wine bar. Every time I go in, there are more products and more options to explore. I have a much better understanding of what the owners and staff are trying to achieve after visiting with Chef Uwe. European Flavour Chef Uwe is from Germany. He has been part of Souleio for almost a year, and before that, he was the head chef at Calories for two years. Chefs in Europe undergo a rigorous three-year apprenticeship with theoretical and practical training in every aspect of the restaurant business. Uwe says that he and Chef Rémi speak the same language as they have the same European training and background. And Souleio certainly has a European flavour. The deli is stocked with housemade sausages, prosciutto and rillettes. They have an outstanding selection of cheeses as well as all s

d’Lish is a small wine and tapas bar on 124th Street in Edmonton. Sparkling in black and white, the bar runs the length of the room. My eye is continually drawn to the cut-out patterns in the chair backs and bronze lampshades. Toe-tapping jazz plays in the background, but when a group of people request a French musician, the sommelier hurries to see if she can fill their request. Chef Sebastian Lysz says that the key elements of a great wine and tapas bar are a lack of pretension and a really social, relaxed environment. “Great food, great wine and a good time,” says Sebastian. “You’re there for the company more than anything else.” The menu includes a variety of small plates that can be shared as well as some larger dishes if you’re looking for a full meal. There is a tasting menu that changes weekly with small servings of 5-7 different dishes that can be accompanied by a 3- or 5-wine pairing. d’Lish also offers a lunch menu and brunch on the weekends. Be Prepared to Change d’Lish

A down-to-earth guide to good wines for everyday enjoyment I’m not a wine connoisseur, and I can’t afford to drink wine that costs $40+ a bottle. Unfortunately, some of the cheaper wines are really good and some are really terrible – but it’s hard to tell the difference. So I welcome The Affordable Wine Guide to California and the Pacific Northwest by Mark Spivak. Spivak uses a simple, straightforward rating system – A is outstanding, worth a splurge; B is good to very good; C is fair to average; while D is poor to below average and overpriced. The descriptions are concise and straightforward. As Spivak says, he “focuses on two things: what does the wine taste like, and what type of food does it go with? For the most part, the exotic descriptors (lime blossom, etc.) have been left on the cutting-room floor.” Spivak also provides a short, informative history of each winery. Lots of the wines listed are available in Saskatoon, so they should be readily available elsewhere. I’ve t

I stayed in two different neighbourhoods when I visited Edmonton – downtown near 104th Street and on Whyte Avenue in south Edmonton. They provide an interesting contrast in urban development. 104th Street When the Blue Plate Diner opened on 104th Street seven years ago, there was a roughneck saloon hotel on the corner, empty parking lots, drugs and prostitution. Rima says that she had to call the police on several occasions to escort her to her car at the end of the evening. Nowadays, the situation is completely different. There’s a mix of businesses and restaurants; housing options have brought new life to the area. Trees line the street, and there is very little traffic, so it’s a comfortable place to stroll. I talked to several local business owners, and they gave me some clues to the successful turnaround. Political Will: City Council targeted this street as being something special and put a lot of effort into redeveloping it. I believe there were also local residents who lob