Flavourful Saskatoon, October 21, 2013
SK Wine Tastings
Doug Reichel of Fine Wines Sask has a number of upcoming events:
October 24 – Rozendal Winemaker Dinner at Amy’s, Prince Albert
October 25 – Rozendal Winemaker Dinner at Hotel Saskatchewan, Regina
October 30 – Wine Wednesday with Paul Bosc Jr., Château des Charmes, at Temple Gardens Resort & Spa, Moose Jaw
November 5 – International Wines & Local Appetizers at Eddie Webster’s Dining Room, Estevan
December 6 – 5 Food Courses Paired with 5 Wines at Highway Host Restaurant, Rosetown
SK Micro Breweries
Canadian micro breweries are experiencing sales growth of 15-20%, and Saskatchewan is no exception. Prairie Sun Brewery is Saskatoon’s newest brewery and appears to be doing really well. And Swift Current will soon have two micro breweries.
Bin Brewing Co. prides itself on being all-Canadian. Everything in their brewery was sourced in Canada, from the water system to the energy-efficient lighting. Their beers emphasize local ingredients – barley, wheat and berries.
Black Bridge Brewery has purchased a lot in the Munro Industrial Park and plan to construct a 2,000 litre brewhouse, a taproom with off-sale beer and kegs, and a future hospitality suite.
From Beer to Cider
My favorite British tipple is cider, so I’m pleased to see that it is becoming more popular world-wide (cider sales grew by over 50% in Australia and the USA in 2011-12).
“The American beer market has changed dramatically with the rise of craft beers. Consumers are experimenting with different flavours, and looking at the provenance of their drinks. Cider is jumping on the back of that, offering a natural background, the direct link with apples. And men and women both like it, which is important because more drinking is in mixed groups."
“Henry Chevalier of Suffolk's Aspall Cyder pointed out that cider is being sold at the top end of the market in America. Restaurants, he said, include Aspall cider on their wine lists, at $26 a bottle, considerably more than its £2.59 UK price tag. Waiters show the label to drinkers before offering a taste, and they store it in ice buckets.”
Personally, I’m far more interested in sampling cider from small-scale, preferably local businesses, than supporting international companies and the price of imported ciders horrifies me (check the prices at Wood’s Alehouse and Congress Beer House).
Vegetarian Fine Dining
I’m delighted to learn (Thank you, Sarah!) that Muse Restaurant in Calgary is now offering 5- and 8-course vegetarian tasting menus. Let’s hope a Saskatoon restaurant will follow their lead soon.
Heritage Food Recovery
Here’s a good news story for a change. Over the past 25 years, over 640 foods have been rescued from obscurity and returned to the North American foodscape. To find out how, download Conservation You Can Taste: Best Practices in Heritage Food Recovery and Successes in Restoring Agricultural Biodiversity Over the Last Quarter Century.
Food Rituals
In my opinion, the only way to eat a macaron is one layer at a time. And obviously I’m not alone in having ritual ways of eating my food. Researchers have determined that people who follow ritualized behaviours report “greater enjoyment of subsequent food consumption experiences”.
Flavourful Saskatoon is a weekly Monday feature. I also post regular profiles of culinary entrepreneurs, new restaurants and new food products.
You can follow Wanderlust and Words on Facebook, Twitter, or by email (top right corner).
Doug Reichel of Fine Wines Sask has a number of upcoming events:
October 25 – Rozendal Winemaker Dinner at Hotel Saskatchewan, Regina
October 30 – Wine Wednesday with Paul Bosc Jr., Château des Charmes, at Temple Gardens Resort & Spa, Moose Jaw
November 5 – International Wines & Local Appetizers at Eddie Webster’s Dining Room, Estevan
December 6 – 5 Food Courses Paired with 5 Wines at Highway Host Restaurant, Rosetown
SK Micro Breweries
Canadian micro breweries are experiencing sales growth of 15-20%, and Saskatchewan is no exception. Prairie Sun Brewery is Saskatoon’s newest brewery and appears to be doing really well. And Swift Current will soon have two micro breweries.
Bin Brewing Co. prides itself on being all-Canadian. Everything in their brewery was sourced in Canada, from the water system to the energy-efficient lighting. Their beers emphasize local ingredients – barley, wheat and berries.
Black Bridge Brewery has purchased a lot in the Munro Industrial Park and plan to construct a 2,000 litre brewhouse, a taproom with off-sale beer and kegs, and a future hospitality suite.
From Beer to Cider My favorite British tipple is cider, so I’m pleased to see that it is becoming more popular world-wide (cider sales grew by over 50% in Australia and the USA in 2011-12).
“The American beer market has changed dramatically with the rise of craft beers. Consumers are experimenting with different flavours, and looking at the provenance of their drinks. Cider is jumping on the back of that, offering a natural background, the direct link with apples. And men and women both like it, which is important because more drinking is in mixed groups."
“Henry Chevalier of Suffolk's Aspall Cyder pointed out that cider is being sold at the top end of the market in America. Restaurants, he said, include Aspall cider on their wine lists, at $26 a bottle, considerably more than its £2.59 UK price tag. Waiters show the label to drinkers before offering a taste, and they store it in ice buckets.”
Personally, I’m far more interested in sampling cider from small-scale, preferably local businesses, than supporting international companies and the price of imported ciders horrifies me (check the prices at Wood’s Alehouse and Congress Beer House).
Vegetarian Fine Dining
I’m delighted to learn (Thank you, Sarah!) that Muse Restaurant in Calgary is now offering 5- and 8-course vegetarian tasting menus. Let’s hope a Saskatoon restaurant will follow their lead soon.
Heritage Food Recovery
Here’s a good news story for a change. Over the past 25 years, over 640 foods have been rescued from obscurity and returned to the North American foodscape. To find out how, download Conservation You Can Taste: Best Practices in Heritage Food Recovery and Successes in Restoring Agricultural Biodiversity Over the Last Quarter Century.Food Rituals
In my opinion, the only way to eat a macaron is one layer at a time. And obviously I’m not alone in having ritual ways of eating my food. Researchers have determined that people who follow ritualized behaviours report “greater enjoyment of subsequent food consumption experiences”.
Flavourful Saskatoon is a weekly Monday feature. I also post regular profiles of culinary entrepreneurs, new restaurants and new food products.
You can follow Wanderlust and Words on Facebook, Twitter, or by email (top right corner).
Comments