Swiss 2 Go is one of those places in Edmonton that you kind of take for granted. They have been in Edmonton serving Swiss style sandwiches and desserts since 2012. I have had the pleasure of attending a couple of events catered by Swiss 2 Go but had never stopped by the storefront. Their specialty is soup, sandwiches and dessert.
Narcity made photos of their teacup cheesecakes go viral and my dessert loving friend Brenna insisted that we make a girl date of it.
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I wanted to pop in and see what the rest of the menu was like before I invited all my ladies out.
My husband and I stopped by one evening for a sandwich and dessert. Plenty of free parking available out front. When you walk into the café it is like walking in off the street into a grandmother’s kitchen. Very cute knick knacks everywhere. It is an environment that feels very comforting. The menus are all handwritten chalkboards and selections rotate regularly. There is a coffee bar, a selection of teas and always some citrus infused water available.
The sandwiches run around $10 – $12 for the smaller size. Since we were there primarily to try the cheesecake, we opted for the smaller sized sandwich. They are big!
The sandwiches are served on a bun that is a combination of brioche and pretzel. It has a beautifully soft inside and that nice chewy crust with the kosher salt. You could almost put anything on that bun and call it delicious! The sandwiches are made with such care and attention to detail, presented with a Swiss flag skewer to keep it all together. The fillings are made with quality ingredients and piled high. I don’t know how anyone could finish one of the larger versions.
The teacup cheesecakes will run you $13. Pricey? Not for what you get. They were almost too pretty to eat. Once you get over the artistry and dig in, they are just as delicious as they are beautiful. Hand made with quality ingredients. No artificial flavours or preservatives. We got to try one of the green tea versions and a fresh fig version.
When I spoke with the lovely Drita about bringing my group of ladies in, she was telling me that they have 150 different varieties of cheesecake. She is always willing to create something new with the caveat that if it is popular, it goes on the menu! Drita was lovely enough to print me off the list of flavours so that I could let the ladies choose and order ahead.
It was exciting being able to see all of the flavours to choose from, but also a bit overwhelming because it may take me a couple of years to try them all!
We got our favourites picked and ordered in advance. All of my ladies dressed up and wore their fancy hats. We arrived – the place was PACKED! (this was Saturday afternoon)
PRO-TIP: Swiss 2 Go does not take reservations! We had no idea.
We finally managed to sweet talk another table into trading so that we could get two tables together which would be enough space to fit our large group. Mission accomplished.
We enjoyed our mochas and lattes, and caught up on each other’s lives. We had a delightfully lovely afternoon. The cheesecakes were heavenly. My flavour was honey lavender. It was garnished with a sprig of dry lavender. So pretty.
Hicks on Six gave Swiss 2 Go a pretty amazing review and he can be a bit of a hard ass. Budget and epicurean friendly. Go support local and give them a visit!
One of the most epic places in the city of Edmonton to be able to support your local small businesses, find sustainable and healthy food choices and get that “Farm to Fork” experience is the Old Strathcona Farmer’s Market.
The market started outdoors in 1983 in the space that is now the free parking. It is now Edmonton’s largest year-round indoor market with approximately 10,000 people through the door each Saturday.
A team of Edmonton bloggers was invited to a meet and greet with some of the local producers and farmers this past weekend. This was their first “food tour” and they called it the “Picnic Edition”.
It was an early start for some, but the market gets busy (and quite crowded) quickly.
After we were all introduced to our lovely Hostess, April, we were on our way to our first stop which was Sunworks Farm.
Sheila was very passionate when she was talking about her farm and the way that the animals are treated humanely and respectfully. Coming from an indigenous background myself, this is something that has always been important to me. The animals should be treated well, killed humanely and we should use as many parts from snout to tail as we are able. Sunworks does all those things.
Their farm was started because their daughter had such severe allergies and food sensitivities that they needed to be able to grow their own food. They started out feeding themselves and through a few requests started raising a little bit more, and a little bit more until it grew into what it is today. No farming background. Amazing!
Free range, BCSPCA certified humane, grass fed, certified organic and “as close to nature as possible”.
These folks are passionate about their farm and their animals and it shows. The end products are delicious, good for you AND celiac safe and allergy free. The Chicken Moroccan sausages are so good.
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Sunworks has an open farm day on September 3. Go and meet the family, have lunch and get a tour. You need to REGISTER to attend. See you there!
Our next stop is now one of my new favourite things to eat!
Alex from Golomein Noodle House introduced us to his fresh, healthy and convenient meal packs.
There is always a lovely story on how every small business started and Alex’s story is inspiring as well:
“Our Dad developed the recipe initially 52 years ago where he worked the streets of Brunei, as a hawker trying to earn enough money to support a family of 10. Struggling agains all odds, he developed the awesome recipe he would later bring to North America”.
He made his noodles only to serve his friends, family and coworkers charging them only for their gas and their time it took them to visit his home. He even delivered packages to his mother who always looked forward to the tasty treat.
The fabulous noodles caught on and before long, everyone wanted more. People searched for the delicious meals, but they were at the mercy of whenever Dad felt like making them and his kitchen was the only place this amazing taste could be found.
Alex, the youngest was unable to sleep one night , so he decided to do a marathon session of watching 5 episodes of “Dragon’s Den”. Tired of beating his head in the corporate world, he decided a change was in order.
It brought back memories of the work his Dad put into his noodle recipe that he created over 50 years ago. The noodles were so good that Alex’s childhood friend, Paris, would rid his way too small bike halfway across the city just to eat the noodles.
Recognizing the incredible opportunity before him, he immediately told his 2 brothers, Albert and Allen. Alex’s enthusiasm was infectious and it didn’t take much convincing to persuade his 2 siblings to join his quest to bring their dad’s noodle recipe to the masses. All 3 brothers were excited about continuing their beloved Dad’s legacy and making noodles for future generations.”
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For the meal packs, the noodles are lovingly prepared and then packaged in a neatly folded square of butcher paper. They are then frozen. They are sold individually ($11) or in packages of 5 ($50). You simply pop the frozen package, paper and all in the microwave for 5 to 6 minutes and then unfold the package to open and enjoy! You don’t even need to transfer the contents to a plate or bowl. They are available in beef or pork.
If you crave them like I do, the family has a restaurant waaaaay in the south with a more varied menu. Worth the drive!
Next stop was Mojo Jojo Pickles and Preserves. Johwanna has been an Edmonton staple for many years now. She is definitely a pickling artist and knows how to make the vinegar bend to her will!
Salted caramel pear butter… Do I even need to say anything else? We were treated to some very lovely marscapone grilled cheese sandwiches with some equally lovely pear butter to dip it in. This was simply joy on the tongue! The pear butter would go well with so many things, as do many of her pickled veggies. Charcuterie anyone?
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Johwanna was also sampling “Shrubs” which is a drinking vinegar. I had no idea how tasty they are. I am a new fan!
If you can’t make it to the market, Johwanna has a store on the website where you can purchase most of the products.
Nancy from Market Pizza was our next stop. “Delicious take & bake pizza made with the finest ingredients”. The booth smells amazing! They offer samples all day.
If you would like to make your own creation, they also offer frozen, ready-made crusts. They have a secret recipe that makes it the lightest pizza crust that I have ever come across. It is not a thin crust, but it is light and airy, almost like the dough is whipped before baking.
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The take & bake pizzas are frozen and are $15 each. There are some amazing flavours available and it will be a different mix every Saturday at the market. I tried the Bacon Cheeseburger and the Donair pizzas. It was like you were eating a cheeseburger or a donair, just a flat version without the traditional bun or wrap. Both of them were delicious, but my favourite out of the two was the donair pizza. A donair eating experience without all the mess!
I can’t wait to get my hands on another.
Monica with Rainbow Acreswas our next stop. Berry farm extraordinaire!!
How Rainbow Acres farms differently:
From Dave’s own market garden specific equipment to their modified old granary pack house, Dave and Monica are masters at making use of materials to fit their needs. This kind of instinctual innovation is part of what makes their operation so unique.
Their incredible variety of crops is a result of their eagerness to try anything new that comes to their attention. They like to “dabble” in many crops to see what will thrive on their land and add to their already diverse produce offerings. Anytime something new comes up, they want to try it out.
When they started in 1989, Dave and Monica were cautioned against doing fruits and veggies at the same time because their harvest seasons overlapped. While it can be an intense work load, they’ve been making it work for years. While most of their fruit is used in processing their delicious jams, jellies and juices, in her commercial kitchen Monica also processes many of the veggies that are leftover from market. To make sure none of their product ever goes to waste, Rainbow Acres regularly donates left over fresh produce to the Edmonton and Leduc Food Banks.
And those are just the Coles notes! Rainbow Acres is famous for their carrots, but they have a wide selection of preserves to choose from at the market. These are some hard working farmers!
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I used to help my Grandmother with the canning, pickles and jam. It’s a lot of hard work! Rainbow Acres makes it easy for you to stock up for the winter and to pop a few of their products into a gift basket at Christmas time (its close folks!)
I got the impression that the Peanut Brittle is what Martina’s passion is. Vegan Peanut Brittle is available in the regular version, or the spicy version. The spicy version is amazing.
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Martina has frozen vegan meals, soups and stews at her booth for all of you folks that are passionate about plant based eating!
Doef’s Greenhousesvisit was a bit of an eye opener. The family has been farming since 1979. What is grown today is all done hydroponically in greenhouses which allows vegetable production all year round. Currently the greenhouses span 11 acres and employ 50 people. I had no idea that we even had such an operation near Edmonton.
Tomatoes are what they started with, their grape tomatoes are juicy and full of flavour. The main crops continue to be Long English cucumbers, mini cucumbers, tomatoes, and bell peppers, with small amounts of eggplant and hot peppers as well.
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Birds & Bees Organic Winery and Meadery was the next stop. My Grandfather kept bees so I was fortunate to see the whole process of how the honey was extracted from the hives. A sweet treat for me as a child was to be able to chew on the beeswax that had a bit of honey left behind. As an adult I still love the smell of beeswax and used to be obsessed with making candles.
From the website:
“Birds & Bees Organic Winery and Meadery straddles the fine line between naughty and nice – and sometimes more. Flirtatiously flavored and seductively styled, our full-bodied wines and mead are always up for a one night stand or an evening rendezvous.
But, you can’t have your Marilyn Monroe without your Jackie-O.
A little restraint can make a true romance.
So how do you like it? The purity and innocence of the Bird? Or the seductive tease of the Bee?”
The statement above from the website sums things up quite nicely. Naughty names like “Kinky Cranberry” and “Big Tease Raspberry” adorn the bottles. If you visit the website, it gives you the sassy profile of the wine and tells you what it pairs best with.
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The wines and meads are available at some liquor stores in Edmonton. Liquor Connect can help you find them!
Another reason why I love the farmer’s market: Sustainably grown & humanely treated without the use of animal by-products or growth promotants. No antibiotics, no animal by-products. The sheep are fed a mixture of oats, barley, yellow peas and alfalfa hay grown on the farm in the Peace Country, and allowed to pasture graze during the summer months.
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I find that when you treat the animals well and give them a good diet, the meat tastes much better. With lamb, if it is butchered properly, it doesn’t have that “gamey” taste that a lot of people complain about. I am going to be looking up all kinds of lamb recipes now!
“Mighty Trio Organics is a family owned and operated business located on a beautiful acreage just outside of Redwater Alberta. They are both a manufacturer and distributer of highly nutritious, fresh foods such as hemp, flax, and canola oils. This allows them the opportunity to interact directly with customers and seed producers. By bringing people closer to the farms where their food is grown they are able to provide the freshest, most nutrient rich foods available. Mighty Trio Organics values the environment and supports local businesses, which is why they only use seeds that are grown as close to their facility as possible. By supporting Mighty Trio Organics you are also supporting local farmers and because their products have not traveled great distances, you are also making a friendlier choice for our planet. Mighty Trio Organics provides you and your family with the fats, fibers, proteins and nutrients essential for healthy bodies and minds. To your good health!”
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“Smoke Point” is a thing. Hemp is not recommended for frying. Canola on the other hand has a pretty high smoke point compared to other oils. So the hemp and flax oils are great for salad dressings etc. In fact Culina has done a collaboration project with Mighty Trio to make their salad dressing.
This food tour was an absolutely wonderful experience. It gave me the opportunity to get to know the people behind the brand. I am very passionate about shopping local, but not necessarily someone that will approach the owners to get to know them. This was very informative and very fun.
I look forward to meeting more of the vendors for the next round, and sharing them with you!
I was shocked to find out that there are only 28 restaurants across the United States. The company has a relationship with the Mall of America, so West Edmonton Mall turned out to be a logical choice. If you haven’t been to the mall in a while, Bubba Gump is located on the upper level near the Scotiabank Theatre. (Above RAAS for those of you that shop local!)
If you haven’t seen the movie “Forrest Gump“, you really should. This restaurant is themed around the movie. For the preview, they had a lovely gentleman playing Forrest who was greeting all of the guests, taking selfies with everyone and generally being an incredible conversationalist. I manipulated the conversation into:
“You can barbecue it, boil it, broil it, bake it, saute it. There’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich.”
He didn’t quote verbatim, but he nailed it! Forrest was such a nice touch for our preview evening.
The menu has a very southern Louisiana feel to it; with a bit of spice and a big dash of southern hospitality! There is a kid’s menu as well – this is a family friendly environment.
I found out that each restaurant’s “kitsch” is hand picked. They actually search garage sales and various other places to find all of the objects that adorn the walls of each restaurant. I noticed some signage that was local. The attention to detail in the environment lends itself to the total experience. If you ignore the fact that you are in WEM, you can almost smell the salty air off of the ocean when you sit.
The food is presented beautifully. There are a LOT of ways that you can prepare shrimp. There are chicken, ribs and steak on the menu if you are not feeling the shrimp selections. This is a restaurant that specializes in seafood though, so be prepared.
The food and the cocktails were fantastic. I didn’t get a chance to take a peek at the beer menu, but it does sound like there is craft beer available. The staff were so friendly and attentive that you feel that southern hospitality.
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OFFICIAL PRESS RELEASE:
EDMONTON, ALBERTA – Landry’s is excited to announce Bubba Gump Shrimp Co. will open its 15th international location in Edmonton, Alberta, Canada on Thursday, June 28. The new restaurant will be located within West Edmonton Mall – North America’s largest indoor shopping destination.
“West Edmonton Mall presents a great opportunity for our brand. It is a unique attraction that brings a large, diverse group of tourists and locals through its doors daily,” said Jim Dufault, Chief Operating Officer of Landry’s. “Bubba Gump Shrimp Co. is recognized around the world for its entertaining atmosphere, family-friendly service and quality seafood. We look forward to bringing our famous charm and hospitality to the Edmonton community.”
Inspired by the Paramount Pictures’ hit film “Forrest Gump,” Bubba Gump Shrimp Co. presents a down-home, family-friendly dining experience that perfectly captures the charm and American spirit that made the film a smash hit. Each location offers a taste of southern hospitality, friendly service made efficient with its famous “Run Forrest Run” and “Stop Forrest Stop” license plate signs, as well as scenes from the film played throughout the entire restaurant. It also offers interactive movie trivia, a retail market with regionalized merchandise and the iconic ‘Box of Chocolates’ for purchase, as well as photo opportunities with the famous Shrimp Louie mascot and replica bus benches near the front entrance.
Today, Bubba Gump Shrimp Co. remains the first and only theme restaurant chain based on a motion picture, serving patrons around the world including Bali, Cancun, Hong Kong, London and Tokyo among many others, as well as major destinations across the United States like Universal CityWalk – Orlando, FL and Hollywood, CA; Santa Monica Pier in California; Times Square in New York City; the Las Vegas Strip; Navy Pier in Chicago; Mall of America; Miami, FL; and San Francisco’s Pier 39.
Known for its quality seafood, the restaurant offers 19 different preparations of shrimp, as well as an exciting variety of fish entrees, steak and chicken dishes, crisp salads, fun kid’s meals, creative desserts and award-winning ribs. Signature menu items include guest favorites such as Coconut Shrimp, Dixie-style Baby Back Ribs plus appetizers like Poutine, Bubba’s Far Out Dip, Shrimper’s Net Catch and the Run Across America Sampler featuring a taste of all of the appetizer favorites. Guests can also enjoy popular entrees like the Grilled Seafood Trio, Jenny’s Catch with Lobster Butter Sauce or the Jambalaya.
Bubba Gump Shrimp Co. will be located on Level Two of West Edmonton Mall, overlooking the famous Santa Maria – an exact replica of Christopher Columbus’ flagship that sailed to the Americas in 1492. West Edmonton Mall is home to more than 800 stores and services, including nine world-class attractions, two hotels, the widest variety of one-of-a-kind retailers, and entertainment for all ages. The new location will be open Sunday – Thursday from 11 AM – 10 PM and Friday – Saturday from 11 AM – 11 PM. For more information, please call 780-244-4867 or visit www.bubbagump.com
This one is definitely a hidden gem. It is located in an out-of-the-way strip mall in north Edmonton. I was tipped off by another great burger lover, Mr. Gerry Gratziano. When he recommends a burger place, you listen! If you have tried the burgers at Re:Grub then you will appreciate YEGburger.
So besides being hidden away in a discreet location, this place has another unique quality – everything on the menu is Halal or Zabiha. (Beef bacon is available as well) The owners are wonderful at supporting their Muslim community; they have currently adjusted their opening hours to accommodate Ramadan.
The atmosphere is minimalistic with lots of wood. There is definitely a “street vibe” with the graffiti-type mural on the long wall. There is plenty of seating, booths along the wall, and tables in the main area. I’m not sure that I would bring a huge group in, but I am sure they would be able to accommodate.
Fresh and natural ingredients are the theme of the menu. I would highly recommend the “featured burger” for those that would like to have a taste adventure. On my visit the featured burger was buttermilk chicken and waffles with sriracha maple syrup. I can’t even remember which burger my husband had, but it was super delicious looking as well. You can even lettuce wrap it if you are worried about the carbs. It is nice to see healthier options available, although there are no salads on the menu here.
The burgers cater to a wide range of tastes and are very creative. Sauces are made in house (YEGmustard and YEGbbq sauce to name a couple). There is a donair burger and a falafel burger on the menu as well as Havarti Grilled Cheese and Parmigiano Reggiano
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They also have hotdogs, poutine, and milkshakes. Not just your typical flavours either; double Reese, Oreo, Nutella, Ferrero Rocher etc., and they are only $5!! Just the milkshake is worth the drive.
The joint is family friendly, accessible and has a parking lot. The kids menu is tiny with only four items, but I am sure they are just as delicious as everything else on the menu. There is no alcohol served here.
The staff was very friendly. Your burgers are “made to order” and brought to your table. Make sure you get lots of napkins, you are going to need them. It’s messy, but it’s “good messy”. It might not be the greatest place for a first date, but you will definitely not go home hungry.
Economic!! The most expensive burger on the menu is $10. The pricing was refreshing because I have had a lot of gourmet burgers in the city that are double that price.
There is no snooty, epicurean fare here. Fresh, natural and simple with creative ingredients are what you will find at YEGburger.
Once upon a time there were a bunch of guys that wanted to start up the craft beer industry in Edmonton. They all got together and opened up a small brewery in St. Alberta and called it Hogshead. They made some wicked pumpkin spice beer.
Run badly was an understatement. The 2015 end of Hogshead was an embarrassing mess. The unfortunate end still continues to add backlash to the new establishment “The Beer Factory”.
Patrick Spilstead was a graduate from the NAIT culinary program that was hired in 2014 to head the kitchen of Hogshead. When the whole thing derailed, Patrick and his father Richard rescued the operation and turned it into what is now “The Beer Factory”.
They were first on my radar after an event where they were networking and my boss from the Edmonton Muse had a pamphlet on her table. I perused it and added it to my “hit list” of places to visit. They are most certainly a hidden gem.
Patrick is cooking today because of an unfortunate accident. He was raised in a family that had a strong culinary background but he went to pursue being a Mechanic. The accident would plague him with knee problems, so he found himself shifting focus – to culinary.
He was with Chop for several years and disliked the corporate environment of the kitchen. On to smaller and better things with The Beer Factory.
Everything on the menu is infused with beer or moonshine. You have some gastropub favourites, and then there are some awesome comfort food options as well, like spicy beef stroganoff. Note: the menu has changed from what is posted on the website. The daily specials are still the same.
My first visit was because I had to try the Friday Prime Rib Special for $9.99. That got me in a seat to see the menu and try one of their craft brews, the “Dark and Malty”. This has become one of my favourite local brews. Not available anywhere but in their taproom. It has the darkness of a stout, but the smoothness of a lighter ale.
They also make a Mosaic Pale Ale, a “hop oriented beer that is a bit tamed”. I’m not an IPA girl personally. I have not tried this one.
The ambience is casual. This is more of a pub feel. The staff are friendly and attentive. There is a patio area for summer time and an overhead door to let the fresh air in. You are in the middle of an industrial area in St. Albert, so there isn’t a pretty view.
The Prime Rib was delicious. They were also putting out information for a special Valentine’s dinner that was taking place in a couple of weeks. I read over the menu and completely swooned, and made reservations immediately. Patrick was let loose and given full creativity!
The Valentine’s Dinner was AMAZING!
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We had the Elk Carpaccio; thinly shaved Elk tenderloin seasoned with lime and cracked black pepper. This was absolutely delicious and delicate. What a great way to get the taste buds ready for the rest of the meal.
Ginger Peach scented pork with mango chutney; pork tenderloin rolled in ginger peach tea, served with house made mango moonshine chutney. This dish paired so well with the wild rose mead that was suggested.
Dessert was raspberry and white chocolate creme brulee, chocolate dipped strawberries and moonshine cherry tea cookies.
Patrick knocked it out of the park! The whole meal was culinary heaven. The price tag on this experience was $50 for two. Beverages were not included, but what a great deal! I can’t wait until they do the next special event.
I was able to have a chat with Richard. He is Patrick’s dad and co-owner of the brewery. Richard is also a Chef. They like to source the menu locally whenever possible. He was also telling me that they do BBQ in the summertime and they have a huge rig to be able to do mobile BBQ catering. That will be another article in the future for sure!
We have been back a few times to enjoy food and beer. The taps rotate with local craft favourites and the two brews that The Beer Factory produces on their own.
Fun fact; they are the smallest craft brewery in Western Canada!
Advice for your visit:
Ignore the ratings. There were a lot of angry customers with the whole Hogshead disaster.
Be patient! The kitchen is small and there are a lot of regular customers. Good food takes time. It will be worth the wait!
Try one of their brews! They may not be geared towards everyone’s palate, but they are definitely worth a taste.
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
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!
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!
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.
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!
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.
