Flavourful Saskatoon, December 10, 2012
Ingredients Artisan Market
I visited Ingredients Artisan Market at the north end of Earl’s on Saturday and fell in love – big windows, classy décor, wine tasting, deli with cheese and fresh products, an Italian espresso machine, bread from Christie’s, and lots of intriguing products from around the world (English crisps, Tahitian vanilla extract, tipsy olives, chocolates). I’ll be going back very soon for a more extensive visit.
Sunday Brunch at Root Down
The Root Down Workers’ Cooperative is now serving Sunday brunch (Belgian waffles, burritos, tofu scramble, paddy cakes and more). Sounds delicious!
Life, Legumes & Pursuit of Nitrogen, Dec. 13
Saskatchewan is the world’s largest exporter of lentils, and commercial lentil varieties bred at the U of S account for a third of global production. Best of all, lentils and other legumes add nitrogen to the soil where it can be used by other plants. Bert Vandenberg, NSERC Industrial Research Chair in Lentil Genetic Improvement, U of S, will talk about the importance of legumes in the wider ecosystem and the ecological virtues of pulse crops at the Saskatoon Nature Society’s meeting – 7:30 pm, December 13, Room 106, Biology Building, U of S.
Holiday Lunch Buffet, Dec. 14
Garlic Guru, Riverbend Plantation and Wild Cuisine are offering a Holiday Lunch Buffet on Friday, December 14, from 12 to 2 pm. The menu includes Roasted Red & White Onion Soup, Fig & Apple Salad, Turkey, Wild Cajun Roasted Root Vegetables and assorted desserts.
Wild Cuisine, Dec. 16
Wild Cuisine Eats is holding its grand opening on Sunday, December 16, at the Saskatoon Farmers’ Market. They’ll debut their new Bagel Bison Breakfast Sandwich. There will be free Honey Whiskey Duck Wings and a chance to enter a draw for a catered private dinner.
Body Butter Café
Body Butter Café is selling soap made from Paddock Wood beer – sounds like a great stocking stuffer. Body Butter Café bath and body products are available at Mother’s Melody and Positive Passions.
Petrofka Bridge Orchard
Petrofka Bridge Orchard is for sale. I hope it goes to good owners who maintain and expand the fine traditions established by Mike and Anne Noel.
Cajeta
Herschel Hills Artisan Cheese House is selling cajeta, a rich caramel sauce. I drizzled it on plain Greek yogurt – yum!
Flour – So Many Options
Steep Hill Food Co-op is selling almond, sorghum, chickpea, barley, oat, unbleached, stoneground wheat, rye, buckwheat, spelt, kamut, gluten, coconut and arrowroot flour.
Cookbooks
Books about food make a great Christmas present.
Foodshed: An Edible Alberta Alphabet by dee Hobsbawn-Smith is the winner of the Best Food Literature (Canada-English) at the 2012 Gourmand World Cookbook Awards.
Taste: Seasonal Dishes from a Prairie Table by CJ Katz won Best First Cookbook (Canada-English).
Amy Jo Ehman offers additional suggestions on her blog, Home For Dinner.
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 visited Ingredients Artisan Market at the north end of Earl’s on Saturday and fell in love – big windows, classy décor, wine tasting, deli with cheese and fresh products, an Italian espresso machine, bread from Christie’s, and lots of intriguing products from around the world (English crisps, Tahitian vanilla extract, tipsy olives, chocolates). I’ll be going back very soon for a more extensive visit.
Sunday Brunch at Root Down
The Root Down Workers’ Cooperative is now serving Sunday brunch (Belgian waffles, burritos, tofu scramble, paddy cakes and more). Sounds delicious!
Life, Legumes & Pursuit of Nitrogen, Dec. 13
Saskatchewan is the world’s largest exporter of lentils, and commercial lentil varieties bred at the U of S account for a third of global production. Best of all, lentils and other legumes add nitrogen to the soil where it can be used by other plants. Bert Vandenberg, NSERC Industrial Research Chair in Lentil Genetic Improvement, U of S, will talk about the importance of legumes in the wider ecosystem and the ecological virtues of pulse crops at the Saskatoon Nature Society’s meeting – 7:30 pm, December 13, Room 106, Biology Building, U of S.
Holiday Lunch Buffet, Dec. 14
Garlic Guru, Riverbend Plantation and Wild Cuisine are offering a Holiday Lunch Buffet on Friday, December 14, from 12 to 2 pm. The menu includes Roasted Red & White Onion Soup, Fig & Apple Salad, Turkey, Wild Cajun Roasted Root Vegetables and assorted desserts.
Wild Cuisine, Dec. 16
Wild Cuisine Eats is holding its grand opening on Sunday, December 16, at the Saskatoon Farmers’ Market. They’ll debut their new Bagel Bison Breakfast Sandwich. There will be free Honey Whiskey Duck Wings and a chance to enter a draw for a catered private dinner.
Body Butter Café
Body Butter Café is selling soap made from Paddock Wood beer – sounds like a great stocking stuffer. Body Butter Café bath and body products are available at Mother’s Melody and Positive Passions.
Petrofka Bridge Orchard
Cajeta
Herschel Hills Artisan Cheese House is selling cajeta, a rich caramel sauce. I drizzled it on plain Greek yogurt – yum!
Flour – So Many Options
Steep Hill Food Co-op is selling almond, sorghum, chickpea, barley, oat, unbleached, stoneground wheat, rye, buckwheat, spelt, kamut, gluten, coconut and arrowroot flour.
Cookbooks
Books about food make a great Christmas present.
Foodshed: An Edible Alberta Alphabet by dee Hobsbawn-Smith is the winner of the Best Food Literature (Canada-English) at the 2012 Gourmand World Cookbook Awards.
Taste: Seasonal Dishes from a Prairie Table by CJ Katz won Best First Cookbook (Canada-English).Amy Jo Ehman offers additional suggestions on her blog, Home For Dinner.
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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