Author: Rebecca

Stump Kitchen
Stump Kitchen Collaboration

Stump Kitchen Collaboration

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When I was messaged by Alexis Hillyard of Stump Kitchen on Twitter proposing a collaboration, I had no idea what I was getting myself into when I agreed.  This is a good thing!

I love people that are able to just let loose and have fun.  Admittedly, that is not always me.  I am very introverted, so making an ass of myself does not come easily.  Alexis is one of these people.  She is awesomely comfortable in her own skin and just an all-around beautiful human being.

Alexis really likes to work with kids, and it shows!  Stump Kitchen is her career, and besides making the Youtube videos, she also does cooking classes with adults and children alike.

Youtube recently went through a whole monetizing shit-storm with all of its makers.  People that were previously monetized channels are having to figure out other ways to get viewers and subscribers.  YouTube completely changed their platform and their algorithms. This is where Patreon comes in.

A lot of YouTubers have started using Patreon to make money on their videos.  You can become a patron by donating a few dollars a month and get rewards from the artist in return.  Rewards will vary according to the artist and the amount that you are subscribing with.  This also enables them to get things that they need to produce the art (cameras, video recorders, editing equipment, etc.) Alexis has all of this set up on her Patreon page.

The Stump Kitchen channel is vegan and gluten free.  Being a meatatarian myself, it was an adventure looking for a recipe that we could make together.  I have tried doing the whole vegetarian diet, but my health started to decline as I am unable to digest most raw vegetables.

My latest obsession is the Instant Pot.  It is the cooking gadget that everyone is raving about.  It is a pressure cooker, or a slow cooker depending on what you want to do with it.  It can make meals super quickly and saves a bunch of space in your kitchen. They are also better for the environment because they use less electricity and less water for cleanup. I bought one with Christmas loot and very impatiently waited for it to arrive. Sno-maggeddon stopped parcel delivery for several days in early January.  I researched the hell out of it while I waited for it to arrive, so I already had a reference book and a recipe book compiled for the arrival.

Alexis had also received an Instant Pot for Christmas and had been too afraid to open it and try it. A lot of people are too afraid to open it and try it.  The very first recipe I tried was actually the one that Alexis and I used as well.  “The Butter Chicken Lady” came up with the recipe and published a vegan version as well as one with chicken.

So I packed up my Instant Pot and dragged my butt through an insane blizzard to record my episode with Stump Kitchen: Vegan and Gluten Free Butter Chicken

SUPER EASY INSTANT POT BUTTER CHICKEN

For the rice:

1 cup aged basmati rice, rinsed
1 cup water
1 tablespoon ghee or vegetable oil
1 teaspoon salt

For the butter chicken:

1 (14-ounce) can diced tomatoes
1 tablespoon minced ginger (minced and jarred is easiest)
1 tablespoon minced garlic (minced and jarred is easiest)
1 teaspoon turmeric
1/2-1 teaspoons cayenne pepper (adjust to taste)
1 teaspoon paprika
1 teaspoon salt
2 teaspoons good-quality garam masala, divided
1 teaspoon ground cumin
1 pound boneless skinless chicken thighs, left whole (We used vegan “mutton” from Orii Vegan Market)
4 ounces butter, cut into cubes (use coconut oil, if dairy free)
4 ounces heavy cream (use full-fat coconut milk, if dairy free)
1/4-1/2 cups chopped cilantro

Directions:

Combine all the ingredients for the rice, place in a 6 or 7-inch heat-safe pan, and set aside.

Place tomatoes, ginger, garlic, chicken, turmeric, cayenne, paprika, salt, 1 teaspoon of the garam masala, and cumin into the inner liner of your Instant Pot.

Mix the sauce a bit, then place the chicken.

You are putting in everything except the butter, cream, cilantro, and 1 remaining teaspoon of garam masala. Mix well.

Place a tall steamer rack/trivet on top of the chicken mixture, and place the uncovered bowl of uncooked rice on the rack.

Press the Manual or Pressure cook button, set the timer to 10 mins, and cook. Once it is done cooking, allow the pot to cool for 10 minutes, undisturbed. Then, release all remaining pressure and open the pot.

Remove and set the cooked rice aside. Remove the chicken and set aside.

Using an immersion blender, blend together the sauce until it is smooth. Let the sauce cool for 5 minutes. Stir in the cut-up butter, cream, cilantro, and garam masala.

Remove half the sauce and freeze or refrigerate for later.

Break up the chicken into bite-size pieces, add it to the sauce.

Serve with rice.


As you can see from the video, it was super easy to make and a lot of fun being in Stump Kitchen.  The recipe is a good one, it is also super tasty.  There is usually enough sauce left over to coat a second batch of rice.

It is super important to rinse the rice, it will turn out crunchy if you miss this step.  If you don’t have a trivet with handles, construct yourself a “sling” made from tinfoil so that you can take the rice pot out easily. My rice pot was purchased from a local Asian market.  It was a stainless spice container with a lid.  It is actually 8 inches in diameter and it will fit the Instant Pot.

I hope that you enjoy the recipe, I look forward to giving you some more recipes, Instant Pot and more!  Please “like” and “subscribe” to Stump Kitchen for more vegan hilarity.

I am also hoping to work again with Stump Kitchen in the future!

Like and follow on FACEBOOK

Follow on INSTAGRAM

Be a Patron on PATREON

Please take a moment and rate the recipe if you have tried it!
Native Delights

Native Delights

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Here is a little sharing about me…

I am at least ¼ Cree on my father’s side.  My family always told us not to tell anyone about our Aboriginal roots because we would be looked at differently.  I never met my Kookum and that fact makes me sad. I was too young when she passed to know any different.

My father was adopted by his Aunt.  This is the lady that I grew up to call Grandmother.  She was a wonderful lady that raised my Dad and his brother as her own.  She had a huge heart and did a lot of charity work throughout her lifetime.  I really looked up to her. Out of respect, I waited until I was an adult and she had passed to do any kind of searching on my family history.  The first search I did came to a dead end because my Dad’s adoption records were sealed, even though I could identify myself as his daughter.

It struck me really hard as a kid in elementary school.  My brother looks very Aboriginal, looks very much like my father. I got the German looks from my Mom’s side; blonde hair and blue eyes.  Chief Dan George was coming to our school to do a presentation and a healing circle. All the Aboriginal children were allowed to attend and take time off of their regular classes to go.  I asked my teacher but was denied because I “wasn’t aboriginal”. My brother got to enjoy meeting a man that I had looked up to my whole life. I never did get to meet him before he passed a short time later.

That struggle continued for me my whole life.  Wanting to learn, wanting to belong but never fitting in.

Fast forward to meeting Ian and discovering Native Delights

It wasn’t just a restaurant and it is not just a kiosk.  It is an experience.

Ian was born in Treaty 8 territory.  When all the other kids wanted to grow up and play hockey or become doctors or scientists, Ian wanted to cook.  It spoke to him. He did go out and work in the oil patch like just about every Albertan does at some point in their life.  His dream was always to cook, to open that restaurant and he never swayed from that path. Ian overcame a lot of adversity to be where he is today, and I have nothing but love and respect for him and his family.  They are amazing human beings.

When I first experienced one of his bannock burgers, I was hooked from the delicious tastes and textures that hit me.  I am also one of those people that quietly observes (introverted) and you can see the people enjoying themselves and friends going up to talk to Ian.  It was good energy all around.

When Ian got to open a brick and mortar restaurant, I was thrilled!  Now there was flavoured bannock and locally made medicinal teas, stew and more.  I liked how there was no liquor on the menu and it wasn’t even something that Ian was considering.  The atmosphere here was one of family. When you stepped into the restaurant for dinner, many of the people there knew each other.  It was relaxing to be able to enjoy a meal with my family in a space filled with such positive energy.

The restaurant closed its doors a couple of years ago.  I miss it. Native Delights went back on the road with the trailers to different events.  I enjoyed the bannock when I could.

2017 brought back the Native Delights kiosk and “Pânsâwân”.  “Pânsâwân” is traditional dry meat. (Elder Approved!) Thin strips of Buffalo meat that are smoke to dry them.  No salt, no added preservatives. If you like a nice smoky flavour without all the crap that is in commercial jerky, then you really need to get yourself some Pânsâwân.  It is available at both kiosks. The smaller size is $20 and there is a lot of jerky for your money, and much healthier for you!

The kiosk in the Super Flea Market in Edmonton has a separate store area with the Pânsâwân, some products from local makers and Mother Earth Essentials.  I do need to give praise to Mother Earth Essentials. I first discovered their products on a trip to Ft McMurray. The hotel I was staying in uses their shampoo and conditioner in the rooms.  I looked them up and found out that they were Edmonton based and immediately went and bought items for home. Her products are AMAZING. I can see why Ian supports her. Give the store a visit.  The Peppermint and Sage line makes your scalp feel so good.

2018 brought the first franchise for Ian and family.  The Super Flea Market location is now owned by the lovely Melissa, who will be sure to uphold the same quality as Ian would himself.  I attended the grand opening of the kiosk on February 24th.  They know how to put on a party!  It all opens with a prayer… There was free bannock and stew, face painting for the kids, singers and drummers and so much more.  I was sad that I couldn’t stay longer. The place was super busy and the energy was amazing! The drummers overflowed my heart with pride and brought tears to my eyes.

I got to congratulate Ian briefly as he was very busy and also got to meet Melissa.

The menu at the Super Flea kiosk is a little different.  They took over a kiosk that had been there for years churning out breakfast, pub type foods and ice cream. They decided to keep all of these flea market favourites and add the Native Delights menu to it as well.  From what I can see, it works for this space!

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The Bison Bannock Burger is my favourite and the Indian Taco is a close second.  If you follow the Facebook Page, they are very good about getting the daily specials out there for the Athletic Club kiosk.  If you haven’t experienced bannock yet, this is a great place to get started. Their bannock is pretty damn good.

If you see Native Delights out and about on the streets of Edmonton this summer, be sure to stop and grab a burger.  A great local business that supports other great local businesses.

Thank you Ian for all that you do for the Aboriginal community here in Alberta.  Âyihây!

Website:
http://admin5005.wixsite.com/nativedelights

Facebook:
https://www.facebook.com/nativedelightsfnc

Twitter:
https://twitter.com/NativeDelights

Instagram:
https://www.instagram.com/nativedelights/

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Northern Chicken Hot Sandwich Challenge
The Northern Chicken Ultra Hot Sandwich Challenge

The Northern Chicken Ultra Hot Sandwich Challenge

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Northern Chicken.  A favourite in both my family and my workplace.  Soul food brought to a whole new level by Chefs Matt Phillips and Andrew Cowan.  The food amazing, but they also have a great selection of craft beers, local spirits and whisky for you to enjoy.  Not only do they make my tastebuds sing, but they are also wonderful human beings that generously support a lot of local community initiatives.

When I saw the “Ultra Hot Sandwich Challenge” come up on my Facebook feed, it was too late to get my husband in. The sandwiches are limited and labour intensive.  I really wanted to see for myself though, so asked if I could tag along and watch the action.

…

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Smoke & Ash; My BBQ Obsession!

Smoke & Ash; My BBQ Obsession!

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For those of you that are not regular followers, BBQ is life.  I am a certified Kansas City BBQ Society Judge as well as a judge for the Canadian BBQ Society.  I love the smell and the taste of smoked meats. I was hooked the first time my bestie gifted me with a smoked rainbow trout as a child.

Smoke and Ash Canadian BBQ has been on my hit list for quite some time.  They were running a food truck out in front of the Peavy Mart in Spruce Grove for most of the last summer.  I did make it out once to see them, but it was just before closing time and they were unfortunately sold out.  I did get a chance to chat briefly with Kelly (one of the owners) and the chat just stuck in my head. You can tell with just a brief chat that he is “good people”.

Last summer was plagued with vehicle difficulties for me.  It was rough to try and make it much of anywhere, so food truck season ended and I did not get a chance to sample Smoke and Ash.   “Next Summer”, I thought.

Summer ends and haunt season begins.  I put my head down in September and it doesn’t come back up until November.  Extra busy season this year though as we moved Deadmonton to a new building. When Smoke and Ash came up in my Facebook feed advertising smoked turkeys for Christmas,  SOLD! My mom-in-law doesn’t like all the work that comes with cooking for all of us ungratefuls, so I thought I would make her life just a little easier and pick up the turkey.  I am SO glad that I did.

In October, Smoke and Ash made 106 Fulton Drive out in the Acheson Industrial area their new restaurant’s home.  It is a bit of a drive, but worth the effort.

I made a point to make sure that I had enough time to have a meal while we were there doing the pick- up.  Brisket is always my standard of judging a new BBQ place because it is the hardest meat to smoke properly so that it is tender and juicy. They did not disappoint!

This was actually the first place that had asked me if I wanted fatty or lean brisket.  The favourite part of the brisket for me is the burnt ends. It is a beautiful heart attack on a bun! Slight smoky flavour, so tender and juicy.  Some very good BBQ!

Of course I hauled my husband along with me because he loves good BBQ as well and he has been lucky enough to taste competition grade along with me. Hubby doesn’t normally like Potato Salad.  I have no idea what Shirley does to her potato salad, but it is amazing and my husband loves it. Shirley is a little shy (especially compared to Kelly) but she is the creative force behind all of the salads and the sides.  It is all delicious. She makes one of my childhood favourites, Ambrosia Salad (Fluff Salad).

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After the amazing meal and the equally amazing smoked turkey that we enjoyed over the Christmas holiday, I had to find out more about these two lovely people.

RR First off; what is your Muse?

KK I have always liked cooking since I was 8 years old. I grew up on a farm. One night I looked in my mom’s cookbook and found a cake pudding recipe. So I made it, and it turned out exactly how it was supposed to. From that day on I liked cooking. Even though my mom insisted I became a chef, I went into the trades. I started enjoying the flavor of smoke at around the same time as my uncle was a commercial fisherman. He supplied us with smoked salmon all the time. So when I was about 17, I started cooking jerky and very much enjoyed it.

RR What inspired you to start a BBQ food truck?

KK I have always wanted a restaurant. A couple years ago I became unemployed, so I was doing body and paint on hotrods but it was barely paying the bills. Our kids were over one sunny sunday afternoon enjoying some ribs, and I had mentioned that I had to find a job as I was not making enough money. Our oldest daughter spoke up and said

“You should make and sell sausage because whenever I get some to take home, my friends go nuts over it and it’s gone in one sitting.”

So we looked into what we would need to do. The renovations required in our house were out of the question, so we decided to start a food truck with beef or pork on a bun. It just took off like crazy, so we have just been having fun with it.

RR Tell me about the other half of Smoke & Ash, Shirley

KK Shirley is a very compassionate loving person. She has a very strong love for everyone in her family. Her youngest daughter was born with congenital heart disease and she was a stay at home mom so she could love and care for her daughter Britany, who lived a short but awesome life. Britany passed away in  2013 at the age of 17. Shirley then faced the task of caring for both of her elderly parents who were in their 80’s whom both passed away in 2016 during the infant stages of Smoke & Ash. Her Mom passed in August, and her Father on Jan 3 2017. With all the children gone from home, she now channels her energies into Smoke & Ash making all the sides and the baking and of course keeping Kelly in line.

RR I hear that you have a new restaurant located out in the Acheson Industrial area.  What can a guest expect when they walk through your doors?

KK The first thing to expect when you walk through our doors, would be the awesome aroma of BBQ. You would also expect a warm, welcoming greeting from our staff. Depending on the time of day, you may hear people laughing and talking and having a great time in our family friendly environment.

RR What kind of hardwood do you use for smoking?

KK We generally keep to 2 different hardwoods  pecan for when we are smoking light meats like pork chicken or sausage.

Meats such as brisket, prime rib, or rib eye we use a blend of mesquite, oak, and hickory.

RR How long does it take to make a brisket?

KK The actual smoking of a brisket takes about 12 hours.  Normally, we rest it for another 12 hours or more, so I generally start the brisket by 8 am for the next day.

RR Where did you learn to BBQ?

KK I have always had a love for BBQ.  I was in my mid-teens when I first started. I have also loved entertaining on the patio. So many, many years of trial and error until I got to the point where I am now. I seem to be getting a handle on it!

RR What menu item would you say is unique to Smoke & Ash?

KK Originally, I would have to say the garlic fries. Since there so many other restaurants making them now, I think I would go with Potato salad. It may not be unique, but the level of flavor Shirley gets to go with it makes it unique.

RR What exciting things can we expect from Smoke & Ash in 2018?

KK We have just struck a deal with a big food supplier that promises to bring superior cuts of meat to our house at an affordable price. We will be able to put these meats on your plate at very reasonable savings. We have been talking about Prime Rib. Ribeye and Strip loin. If you have never tried BBQ Strip loin roast, you are missing out.

RR We are also planning, and you heard it here first, to continue our “all you can eat” buffet special on through February.

KK We are also working on becoming licensed so y’all can enjoy a beer or wine with your BBQ. We are working with Steam Whistle who, by the way,  have been very supportive so we have decided to carry only their beer on tap.

RR Where do you want Smoke & Ash to be in five years?

KK That’s a very interesting question, one which we ponder on quite a bit. We have thought of the possibilities of opening multiple locations, but are more apt to think that we will either be doing a small scale franchise, or just being humble and keeping it to one location. The problem is Kelly is a shaker and a mover and can’t seem to keep still!

Every Thursday, Friday and Saturday for the month of February, there is an “All You Can Eat” BBQ buffet for only $20!  This includes your beverage and unlimited sides. On Saturday, you can add a 6oz portion of smoked Prime Rib for an extra $5. They are open from 11am to 8pm on each of the buffet nights. The buffet special is eat in only.

They also have take-out specials if you don’t eat that much meat.  $10 for one meat and two sides or $15 for 3 meats and 2 sides. Follow them on Social Media to keep in the loop about the specials.

Smoke and Ash is a little slice of home.  Kelly and Shirley will take great care of you when you visit, you will not walk out of their restaurant hungry. Go and get yourself some meat sweats!

Website: http://www.bbqfood.ca
Facebook: https://www.facebook.com/Smoke-Ash-174453822999337/
Twitter: https://twitter.com/SmokeNAsh_
Instagram: https://www.instagram.com/smokeandash_/
Yelp: https://www.yelp.ca/biz/smoke-and-ash-acheson

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Coldest Night of the Year 2018
Coldest Night of the Year 2018

Coldest Night of the Year 2018

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This will be my fifth year leading a team of wonderful human beings to raise money for the homeless, hungry and hurting in our community.  The charity may have changed, but the sentiment is still the same.  (That is me in the fuzzy blue monster hat in the video above.)

On February 24th, 2018 we will walk 10 km to raise much needed funds for Bissell Centre, right here in Edmonton. Out of all of the charities that help the less fortunate, Bissell is my favourite.  It is all about inclusiveness.  When a person is made to feel like they don’t belong, or forced to participate in religious practices that are not their own, we cannot expect them to want to embrace a new life, or have hope for a brighter future.

Why “Halloweenies for Hope”?

The original name has carried on all these years… I love the horror genre and most of my closest friends are Halloween addicts.  We love to dress up in costume and entertain (or scare) the masses.  Underneath all of those scary personas lay hearts of pure gold.  We want to give back to the community, we want to give hope for a better tomorrow.

Philosophy

Bissell Centre philosophy is one of hope for human potential and social justice; of trust in the power of community through relationships and inclusiveness; and of resourcefulness with strength and capacity. They respect that people can make their own choices and that they take responsibility for the consequences of their actions.

This is the one big fundraising event that I do every year.  The rest of the year I am volunteering my time, or picking up goods to donate to those that need them, or feeding people in front of Hope Mission…  This one is important though; $200 can help 63 people.  That is amazing my friends.  If my team raises $2000, we can help Bissell Centre help 630 people!

The Walk

Especially during the winter, when you are homeless, you need to keep moving to stay warm.  A good pair of shoes is one of the most important clothing items. They wear out quickly when you are walking 10 km or more per day.

“Coldest Night of the Year” has the option to walk 2 km, 5 km, or 10 km.  I have always chosen the 10 km option because I want to be reminded why I am walking and how many kilometers these people need to cover in a single day.  How exhausting it must be to be stiff and cold and tired all the time.  Then add hungry on top of all of that.

We are fortunate enough to have a warm place to sleep at night that is safe, where we don’t have to be on guard all the time to watch our meager possessions.  We have warm running water so we can take regular baths and showers.  We don’t have to think about where our next meal is coming from.  Everyone should have access to all of these basic needs.  No one should have to go hungry.  Ever.

How can you help?

  1. Sponsor “Halloweenies for Hope“
  2. Walk with us!
  3. Volunteer to support the event
  4. Have your own fundraising event
  5. Give goods to Bissell Centre
  6. Volunteer at Bissell Centre at one of the many events throughout the year
  7. Share on social media!

If you have taken time to read this far, thank you very much.  Your support means the world to myself and my team. Watch on my social media channels for video clips and photo updates on walk day!
B’s Diner 15th Annual Christmas Dinner for the Less Fortunate

B’s Diner 15th Annual Christmas Dinner for the Less Fortunate

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YEGfoodie was proud to stand behind Brenda Der for her 15th annual “Christmas Party for the Less Fortunate”.

Brenda Der used to be the force of nature behind B’s Diner.  If you were down on your luck and needed a hot meal, all you needed to do was walk into B’s Diner and Brenda would make sure that you were taken care of.  Even though the Diner closed the doors almost two years ago, Brenda still continues to help the less fortunate here in Edmonton.

Brenda lost her son Jeremy in a drowning accident while they were out on a family trip about 7 years ago.  The big Christmas Dinner is done in memory of Jeremy.  It is a very important part of Brenda’s year. This is my third year with Brenda, my second working alongside her as her Volunteer Coordinator.

What does it take to put on a dinner that feeds between 400 and 600 people?  A lot of work!

The initial stages of planning are finding sponsors to get the food for the dinner and the hampers that go out to the families.  Oh I forgot to mention – this isn’t “just” a dinner.   Brenda will generally do at least 50 Christmas hampers for families in need around the city.  She also puts meals together for seniors and veterans.  That is a whole lot of food!

This year we were fortunate enough to have the Forester’s Foundation as our corporate sponsor for the dinner portion of the event.  Many thanks to Jeremiah Renner for putting all of that in motion.  They have to submit a proposal to get the funding and then they go through all of the organizing and work to pick up all of the food items that are needed for the dinner.  Thank you Jeremiah and all of your Forester’s!!

We don’t just provide our guests with a hot meal.  We want for them to be able to relax and enjoy a  holiday environment.  Musicians are a must!  We source talent that is willing to donate their time to this worthy cause.  This year we were lucky enough to have Chantel Hilton back for a second year, and now she is part of the family; we are keeping her and never giving her back. If you have not heard of Chantel, she is a celebrity impersonator.  Her favorite character is Marylin Monroe.  We caught her performance on camera here.

What a stone cold doll!  She worked through our technical difficulties (no bluetooth for the sound system – fancy new Iphone!)

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We also try to make sure that we have warm clothing available for our guests to take if they need it.  In previous years we have had photographers to take photos and the photo printers on site to make sure that the guests had prints that they could give for gifts to family and friends.  We would love to bring this back again next year but we will need to find a corporate sponsor for the printers/ink/paper/SD cards.

It takes a lot of people to volunteer as well to make all of this possible. We can’t thank our volunteers enough!  We are thankful for every single one of you that took the time out of their busy holiday season to give back to the community.  It takes close to 100 people to put this kind of event on.

This is not the only event that this lovely lady does during the year either.  The church that provides the space for the big Christmas dinner also does community dinners for the less fortunate on a regular basis.  Brenda participates in those a few times a year as well.

Are you a musician, good in the kitchen, good with people, a photographer,  just want to give back to the community?  Come out to one of the events and lend a helping hand!  Join our Facebook Group.

This year we fed 438 people.  50 Christmas meal trays went out to families (not enough donations were received for hampers this year).  Several veterans meals and seniors meals also went out for Christmas dinner.  We were able to help a lot of people to just pause and relax.

Cheers to Brenda and all of the hard work she puts in throughout the year.  We love you Brenda!
LeftOversYEG

LeftOversYEG

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So not known to many people, but I have a place in my heart for the homeless.  In a country as rich as ours, no one should be going hungry, ever.  Since this is the season where we feel a little more generous and want to give back to the community, I wanted to feature a new charitable venture: LeftOversYEG

A bit of background story first…

At my wedding, it was a huge eye opener.  We had a lot of food left over and we wanted to be able to pack everything up and make sure that someone who needed it could benefit from it.  We discovered that the shelters will not accept any food that has not been prepared in a commercial kitchen.  Period.

I have been doing my best since then to make sure that people that are using the shelter system still have a means of being able to enjoy a good home-cooked meal without having to go through the shelter.  I discovered that there are several groups of people that get together and bring crockpots full of good, hot food directly to the shelters and feed those folks outside that are waiting for a spot to sleep that night.

As a food journalist, I like to keep on top of the latest trends and I am always keeping an ear to the ground for anything food related.

Food insecurity has been a subject that has come up a few times over the past year.

From the Leftovers Calgary website:

“Close to half of food produced worldwide is wasted. Discarded in processing, transport, grocery stores, restaurants, bakeries and kitchens. The Leftovers Foundation is an non-profit organization that rescues food that would otherwise be thrown into the landfill, and ensures it gets to service agencies in need. We deliver perishable food to these locations to reduce food waste and deliver the excess to those in need. We are an organization working to find solutions of a global issue.

Food waste is a $31 billion dollar industry in Canada and 25% of Canadians live in food insecure households.”

Needless to say when Chef Daniel Huber took over the reins of LeftOversYEG, I was very intrigued and had to find out what it was all about.

RR What does food insecurity mean to you?

DH The inability for any Canadian, of any walk of life, income and lifestyle, to access healthy and nutritional food. That can take the shape of a lack of healthy retail or commercial choices in your neighbourhood. All the way to a lack of knowledge on how to cook. As well as having the means to end hunger in a community on the basis of what people throw away.

RR What inspired you to step up and take over Leftovers YEG?

DH To put it bluntly, it is a productive way to both help the community and myself. I get to use my knowledge to help others and I saw an opportunity to get Edmonton on board with an amazing idea. It’s a no brainer.

RR Tell me a bit about Leftovers YEG – what is your main goal?

DH To reroute items that are otherwise completely safe and tasty from being thrown out due to misconceptions, blemishes and a lack of access.

RR What do you need from the community to make this venture successful?

DH Volunteers, get involved at www.rescuefood.ca . Come out to events and lend support to change policy locally, provincially and federally. Also, stay tuned for a sweet YouTube channel on how to cook smart and make batches of food that are easy to reheat and use with no waste.

RR Who are the agencies that are currently involved?

DH We have a handful of key partners in the community now, and will be gladly joining up with others as the volume of donations rise. Agencies in the same vein as Bissell are what we target. We will be updated our partnership list Jan 1!

RR How does a restaurant or retailer get involved with this initiative?

DH Drop me a line at daniel@rescuefood.ca and my team will get everything going.

RR What does a volunteer shift look like?

DH It looks like whatever you can do. You drop us a line and we plug you in where it works. If your schedule doesn’t work for our routes we put you on a waiting list and plot it out as soon as we can.

RR What are the requirements to be a volunteer?

DH We have a simple application process to ensure we cover all the basis for health and safety requirements and you must have all your proper vehicle insurance, licensing etc. There is also a super serious waiver. Because saving the world sometimes requires fearless folks!

RR Where do we go to sign up?

DH www.rescuefood.ca and follow the links!

RR How can we help get the word out?

DH Share us on social media and tell everyone you know. A great idea only requires a handful of passionate people to catch fire.

So there you have it folks!  A simple way to make a difference in your own community and help make some full bellies while making our city a better place to live.  Win/win!

Please do help spread the word, tell your friends about this great organization.  Volunteer to take a delivery route, show up and lend a hand, there is lots to be done!

Watch my EVENTS page for any LeftOversYEG events!

Facebook: https://www.facebook.com/leftoversYEG
Twitter:  https://twitter.com/LeftoversYEG
Instagram: https://www.instagram.com/yegleftovers/
Winter Brunch with Fort Edmonton’s Own – Johnson’s Cafe

Winter Brunch with Fort Edmonton’s Own – Johnson’s Cafe

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Fort Edmonton Park generally closes for the season on September 25th.  The park opens for themed events and private functions only.  How can you get a peek at the park in off season?  Why Sunday Brunch of course!

Brunch does run during the park’s off-season every Sunday from October 1 – May 13 (excluding December 24). There are different 90 minute seatings starting at 10:30am and running every 30 minutes until the last seating at 12:30pm.

Pricing is as follows:

Adult/Youth (13 yr old+) $35.95+GST

Seniors (65+) $30.50+GST

Children (4-12) $22.95+GST

Children (Under 4) Free

Booking for brunch enables you to stroll around the park at no extra charge before or after your meal.

The Hotel Selkirk is a replica of a building from 1946.  It is a way for tourists and locals alike to get the fully immersive experience of a living museum.  During the open season, you can tour the entire park at your leisure and be able to stay overnight in the hotel.

In the off season, brunch is served buffet style in Johnson’s Cafe with seating in the Mahogany bar attached. There is a lot to choose from with a live, “chef attended” omelette station and a prime rib carving station.

Brunch Menu Highlights:

Freshly sliced fruits

Chocolate fountain with strawberry, marshmallow, rice krispies, and fruit

Assorted pastries, Freshly baked morning bakeries with cream cheese, butter, and preserves

Market fresh vegetable crudités and dip

Salad bar

Bacon & sausage

Seasonal veggies and pasta

Assorted cakes, pies, mousse, and cookies

Chilled juices, freshly brewed regular, decaffeinated coffee and selection of international teas

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My visit was during the “Spooktakular” season so the venue was decorated in Halloween trimmings.  They had a very tasty “brains” cake that must have looked amazing before it was cut into to serve.

The Eggs Benedict actually surprised me.  They were all put into a chafing dish to keep warm.  I was hesitating trying one because I thought they would be overdone.  They were actually poached perfectly with the most beautiful yellow yolk I have seen in a long time!  Organic eggs are always a nice touch.

The prime rib was also good; tender and juicy served with au jus and some really nice horseradish.  I don’t think there was anything on my plate that I didn’t enjoy.

It was nice to be able to spend a sunny afternoon visiting with my Red Seal Chef friend, Victoria and to see some familiar faces like Miss Jennie Marshall!

After you have stuffed yourself, it’s time to go for a walk.  I have a friend that currently works at the park who let me know that the horses were out and being super friendly.  Thanks Paul!

We wandered over to the barn area to hang out with the beautiful Clydesdale horses.  There was a sheep and a couple of goats as well, but they were not into human contact.

During the off season, all of the buildings are locked up, so you are not able to go inside like you would during a normal visit.  It is still a beautiful stroll through history.  Yet another “great date” destination.
Chutneys Fast Casual Indian Grill

Chutneys Fast Casual Indian Grill

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When I first walked into this place, my brain was screaming “franchised”.  It looks a lot like any fast food place that you would come across in your neighbourhood.

The very minimalist, cafeteria type of atmosphere is cheered up by the choice of music.  I’m no expert, but it sounded like the catchy beats of Bollywood.  The place is super clean and the staff are friendly and accommodating.  Free parking available out front.  It is located very south–east, in a new shopping district.  Currently it is the only location in Alberta.  They are planning another in BC that will be opening shortly.

“Fast Casual Indian Food” is how Chutneys is marketed to the public.  It is a unique concept that has not been done anywhere else.  So, yes, it could be considered fast food because it can be prepared quickly, but it does not have the same connotations to your health.  This is all freshly prepared and healthy food.

If you are expecting to be eating your traditional butter chicken or palak paneer, you will need to look elsewhere.  This is a concept where you create your own experience.  It is reminiscent of traditional Indian street food. The ingredients are laid out and you put the flavours together according to your taste.

To start off, you pick the style:  Burroti, bowl or platter.  Burroti is great for the hand-held, “on the go” experience.  The bowl is the more medium sized meal.  The platter is where you can get a little bit of everything.

The roti for your Burrotii are pressed fresh for you, right before your eyes.  It gives you a couple of minutes to try and decide what to put inside of it.  You pick a protein, then you pick your rice, sauce, veggies go on top of that and lastly your choice of chutney.  There are several different combinations available – the only limit is your imagination.

The bowl is sort of the same idea without the wrap.  This can be made gluten-free or vegan.  Again; protein, sauce, veggies, chutney.  They have a poster near the ordering counter that has some pre-made choices if you can’t make a decision like me!

The platter is the big boy of Chutney’s.  I didn’t have an appetite to match, but one of the customers that was there while I was enjoying my dinner tried it.  You can fill that bad boy up and you won’t leave hungry!

The mango lassi is the crowning jewel.  It is freshly made as well with yogurt, milk, crushed mango and honey.  No sugar, no sweeteners.  It was lovely.

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So after a meal of flavourful, healthy food, I left satisfied, but without a heavy stomach.  My Burroti was awesome as was my husband’s bowl.

If you have room, they also have a healthy dessert option called “Laddoo Bites” which are packed full of energy; honey, oats, coconut, peanut butter and a little bit of chocolate.   Great as a pre-workout snack too!

Super reasonably priced for such healthy food options!  The Burroti or bowl are both just under $10.  You can’t go wrong with a deal like that.

Next time you are craving fast food, consider a healthier option and try out Chutneys Indian Grill!

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2017 Halloween Happenings

2017 Halloween Happenings

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October is my favourite time of year for many reasons; there is the beautiful color of the fall leaves on the trees, the crispness in the air, the pumpkin spice everything and of course, Halloween.

In Edmonton, we have some hidden gems for the Halloween season that you really need to go and see.  Please read on for some spooky offerings.

 

ESCAPE FROM MORBID MANOR

Part haunted house and part escape room, this is the new local offering for the 2017 season.  If you look at the different folks involved in this event, it looks like it is going to be a good time.  They are open Fridays, Saturdays and Sundays during October.

“Here in Edmonton stands the old mansion that belonged to Augustina and William McCavery , a building with a mysterious past. The couple kept to themselves, but neighbors often noticed Augustina acting strangely, claimed they saw her “whispering” to the gargoyles that adorned their mansion walls.  One day, Augustina and William dissapeared….

Now, as perspective buyers,  you are invited on a special  real-estate tour of what the neighbors have nicknamed “Morbid Manor.” Inside,  Most of the original furnishings remain, untouched, as most people fear the place is still haunted by Augustina and William. You enter the Mansion foyer, when suddenly your host is gone and the door you came through appears to have vanished. The lights dim, you swear you hear something whisper behind you…is there something else in the room with you? The secrets of the past quickly unveil themselves in dramatic fashion as you rush to escape Morbid Manor!”

This is put on by the folks from Odd-Lot Puppetry, so it should be a great show.  Tickets range from $25 to $35 depending on the day of your booking.  Tickets are only sold in advance.  Maximum size of group per booking is 6.  Smaller groups may be put in with another smaller group to max out the number of participants.

 

FORT EDMONTON PARK

Fort Edmonton Park has a lot of events going on this year.  From a Midway Freakshow, to special movie screenings and the ever popular “Spooktacular“, they have something for everyone.  There are family friendly events and a couple of nights just for 18 years old and up.

The website is a little frustrating in that you have to click on the “get your tickets” button to get a full description of each event.  There is a “scare scale” on each event as well letting you know how terrifying each one is before you book.  Ticket prices vary.  Early bird specials are available currently.

 

PRAIRIE GARDENS HAUNTED PUMPKIN FESTIVAL

There are also many different activities that you and the family can enjoy at Prairie Gardens.  Tam and her crew are wonderful entertainers.  (Most activities are weather dependent)

There is a corn maze, petting zoo, haunted house, roving characters in costume, pumpkin cannon and much, much more!

Coming from this foodie; there is some pretty spectacular pumpkin pie on sale in the concession area.

 

NIGHT OF FEAR FESTIVAL

For “Scares that care”, the Night of Fear Festival in St. Albert would be right up your alley.  There are some very talented members of the Edmonton haunt community working on this project.  It should be a great show.

“Haunted House, Haunted Graveyard, Fortune Tellers, Actors, Costume Contests, Kids Party, Food Vendors, and over 50 local businesses all come together at the Night of Fear Festival. A portion of our proceeds goes to the Little Warriors”

 

DEADMONTON HOUSE

Of course, I saved the best for last!

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Back for its fourth year.  Deadmonton House is located in the old Paramount Theatre on Jasper Avenue and 102 Street. “Edmonton’s Scariest Haunted House”, prides itself on the yearly “chicken out” count.  This is where a customer is too scared to go any further in the haunt and needs to be brought to safety.

This year’s theme is “The Summoning” and is (loosely) based on a true story of the spectre that actually haunts the theatre.  There was a paranormal investigation completed on the theatre by Paranormal Explorers and Frankie is what they found.

“Constructed in the early 1950’s, the Paramount Theater’s big screen entertained countless moviegoers both young and old. Sticky sodas, tangled film reels, chewed-up bubble-gum, and fetid floods caused by overwhelmed toilets are just some of the many messes dealt with by Frankie, the resident caretaker of the Paramount.  Frankie loved the theater, choosing to spend his life cleaning up after grubby guests in the name of fantastic cinema; it is no secret that his labours continued in the afterlife.

When the theater was sold over fifty-five years later, his soul was laid to rest, until now.  The marquees are lit, the doors are open, but no longer do the stars of Hollywood grace his beloved silver screen.  Deadmonton Haunted House calls the Paramount home for its third year in a row, and Frankie is not happy.  Patrons have excitedly lined up not to revel in the glory of film, but to do little more than cause a ruckus. He has decided to summon ancient evils to drive away the current tenants. The summoning of his poltergeist pals is paramount to Frankie’s plan for eternal peace— no more queues, no more messes, no more insolent guests, and most importantly, no screaming in the theater!”

Deadmonton has been compared to the Universal Studios attraction and come out on top.  Movie quality props and monsters that are motivated to make you pee make for a truly terrifying experience! The “Depends” proceeds are no joke.  Monies go to the charity and the fact that your pants are still dry at the end of the night is priceless.  The haunt has made many a patron pee themselves.

Deadmonton house is also a “scare that cares” as they have a yearly charity partner.  This year is 630 Ched’s Santa’s Anonymous.  October 5th is their big night.  $5 from every ticket sold goes to the charity.  There will also be a hearse on site to stuff full of brand new, unwrapped toys.  There is a silent auction online where all proceeds will go to the charity.  Last, but not least, there is a collection box at the front desk of the haunt when you check in for tickets.

Tickets are only available at the door.  $24 Cash or credit only.  Speed passes are available for purchase online.  $40 gives you front of the line access; avoid the 2-3 hour wait at this very popular attraction.  They are already open for the season.  Please see the website for dates and times of operation.

 

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