Flavourful Saskatoon, September 21, 2020


Local News 
Explore a slice of local history with an online slideshow of Saskatoon’s bygone bakeries sponsored by the Saskatoon Public Library’s Local History Room at 4 pm, Oct. 1. 

The Local Kitchen is once more offering public cooking classes. Make pasta and sauces on Oct. 1 and French comfort food on Oct. 14. 

Oh, what a treat! Stuffed squash and sticky toffee pudding with a whipped cream topping. Absolutely delicious and absolutely no work thanks to Hearth Provisions. Hearth Restaurant sells a selection of heat-and-eat dishes. They change every week, but it’s a great way to have a special supper from the comfort of your own home. You can also order from their take-out menu. Or you can eat in the restaurant – Sunday night is lasagna night. 

9 Mile Legacy Brewing has won gold for its angus stout. The company is the only Saskatchewan microbrewery to win a gold medal for two years in a row. 

Here and Elsewhere 
Japanese curry sounds like a very different kettle of fish (talk about mixed metaphors!): “It calls for a sauce base of curry powder, salsa inglesa (Worcestershire sauce literally translates to “English sauce” in Spanish), soy sauce, tomato sauce, and ketchup added to the homemade roux. . . . the ingredients add up to some semblance of a culinary self portrait for me – a mix of ingredients by way of South Asia, Britain, Japan, and Colombia only possible in the modern world.” 

In the Kitchen 
Non-alcoholic drinks: “It’s not about making a drink minus booze. It’s about taking the care to make a balanced drink, and it happens not to have booze.” [interview with Julia Bainbridge, the author of Good Drinks] 


Food for Thought 
Plant-based meat has become just another opportunity for big multinational corporations to dominate the food market and lab-based meat could go the same route – but does it have to? “Shojinmeat is more than a science experiment. It is an invitation to speculate about a different food system altogether. . . . They envisage a time when small community city farms could become viable meat producers. Once it is widely possible to extract the necessary cells directly from a living animal without harming it, one cow or chicken could be sufficient. This vision of meat production is a utopia of sorts: a city peppered with community smallholdings and skyscraper vertical allotments.” 

Thank you for reading Flavourful Saskatoon. If you enjoyed it, please share it with someone – or many someones! 

Flavourful Saskatoon is a weekly Monday feature. I also post articles about food that is good, clean and fair; travel; and books. You may also enjoy EcoFriendly Sask profiling Saskatchewan nature/environmental initiatives and events. 

You can follow Wanderlust and Words on Facebook, Twitter, or by email (top right corner).

Comments

Post a Comment

Popular posts from this blog

Flavourful Saskatoon, August 28, 2017

Image
The Next Great Food Business Public Tasting, Sept. 7 The Local Kitchen is hosting a public tasting with samples from each of the finalists in the Next Great Food Business competition. Finalists are: King’s Jerky, Kind Condiments , Smoke and Salt BBQ, Bannock Express , and Voodoo Van . Wine Tastings Guess the most expensive wine (Sept. 8), sample some Rhône wines (Sept. 22), or attend the 2017 Premier Showcase Wine Dinner (Sept. 28) sponsored by Saskatoon Co-op Wine Spirits Beer. Premier Showcase is also offering a Portugal with a Splash of California wine seminar (Sept. 29) and a Women & Whisky seminar (Sept. 30). Refresh and Renew I had a chat with Trent Loewen about his plans now that he has sold Earth Bound Bakery. He is heading east to visit chef friends in Ontario and then off to New Zealand to explore what's happening there. After 9 years with a single focus, it's time to explore new ideas. Interestingly enough, the bakery's new owner is a business...
Read more

Flavourful Saskatoon, August 21, 2017

Image
Prairie Harvest Café I was sad to learn that Prairie Harvest Café has closed its doors. It’s been one of my favorite Saskatoon restaurants since day one, and I really appreciated the fact that the chefs focused on cooking with local ingredients, many supplied by the Saskatoon Farmers’ Market. All the best of luck in your new adventures. We’ll miss you. Hug a Farmer This has been a tough summer for many farmers. Prairie Sun Orchard lost their entire cherry crop to insects. Drop by their stand at the Saskatoon Farmers’ Market, tell them you care, and have an ice cream. My favorite is the chocolate cherry fudge, but Clare Pearson, the principal ice cream maker, says her new favorite is the salted caramel. Peppers If you’re like me, you assume that all small, skinny peppers are super hot and avoid them like the plague. But that’s a big mistake. Kaleidoscope Vegetable Gardens is offering two long, skinny peppers – one can be hot, but the other isn’t. Padron chile pepper...
Read more

The Golden Towns of Beaujolais

Image
Heading north out of Lyon, you pass through a long tunnel and exit into a lush green countryside leaving the city far behind. You then turn and head up the hill onto winding roads between a patchwork of vineyards. Many of the vines are really old with short, thick, twisted trunks and a thin stem of green leaves and buds. These are the Gamay vines of Beaujolais, interspersed with a few fields of greener, leafier Chardonnay vines. South Beaujolais, just 45 minutes northwest of Lyon, encompasses 25 medieval villages of orangey-gold stone (limestone and iron) that is surprisingly vibrant (I had been expecting something lighter, similar to the Cotswolds in England). Some of the villages still have the remains of 14th century castles. Oingt is classed as one of the most beautiful villages of France and it really is lovely. You can take a walk around the town on the former ramparts and the church is austere and beautiful. I was on a half-day tour , which combined stopping to...
Read more

Saskatoon's Persian Store

Image
Mulberries, Pomegranate Sauce, Dried Lemons, Kashk and Doogh From the outside, it looks like an old-fashioned corner convenience store. But step inside, and you quickly realize that you’ve discovered a Middle Eastern treasure trove. The Persian Store at 223 – 25th Street West is operated by Mahyar Behnami, who has been in Saskatoon for two years. The store serves an Iranian/Persian community of approximately 500 people, but it’s an opportunity for all of us to try new things. Mrs. Behnami kindly gave me a tour of the store and explained how the different dishes and ingredients would be served in Iran. Canned Goods There is a large assortment of ready-made, canned dishes. (The stews are always served over rice that is dry, not sticky.) Ghormeh sabzi is often considered the Iranian national dish. It contains herbs, dried lemon, onion and red beans – you can add your own meat. The herbs usually include parsley, leeks/green onions, cilantro, spinach and fenugreek, and the...
Read more

Petra Market: A Mediterranean Grocery

Image
Tucked away in a strip mall on Primrose Drive (north of Lawson Heights Mall) is Petra Market, a treasure trove of food products from the Arabic countries in the Mediterranean. I’m fascinated by grocery stores full of unknown-to-me products but also a little nervous about trying things, so I was really happy when Nour Dabbour, the owner of Petra Market, showed me around and told me about the different items. Nour is trying to stock products from as many Middle Eastern countries as possible. He even stocks the same product from a number of different countries because he says that each country’s product tastes slightly different. Za’atar , a spice mix, is a prime example with packages from Lebanon, Israel, Jordan, and each one is a slightly different colour with a slightly different taste. The most popular areas of the store are the nut and treats bars with an amazing assortment of Middle Eastern candies and mildly spiced nuts. Nour gave me a variety to try and I’m real...
Read more