Spring, thy name is Dill!

Spring, thy name is Dill!

Dill is the best.

Better Bread Box

Better Bread Box

A Saskatoon based non-profit organization has launched an innovative program that provides training opportunities and work experience for young people and baking consumption opportunities for Better Bread Box subscribers.

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Planet S doles out its props!

Planet S doles out its props!

A favorite of ours who made a HUGE entrance into the Planet S readers poll this year is Dan Walker  at Weczeria Food and Wine. Dan took home the best chef honors in the category’s first year. Dan most definitely has the most enthusiasm for the trade out of the chefs I know. He lives for all the romantic perks, shopping local at the farmer’s market, sourcing rare wine, and taking time to greet all his customers. Last time I had dinner there, Dan personally brought me out a pinch of fennel seeds to settle my hiccups. (Some times I eat like an animal.) Dan has plans to expand his business soon, a updated location and expanded hours including a lunch service. I hope this means a return of Dan’s famous burger. Dan edged out Calories owner (and Dan’s ex-boss) Remi Cousyn.

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We’ll blog about it!

We’ll blog about it!

The single greatest thing about writing for a food blog is the opportunity to eat and drink and over indulge in the name of “research.” In the past month or so I’ve spent a few evenings with Todd and Megan, sampling import beers, and thoughtfully consuming late night snacks that Megan seems to so effortlessly produce.

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Halibut Poached in Olive Oil

Halibut Poached in Olive Oil

This was a bit of a disappointment. Although it was pretty, the fish was overcooked and rather flavourless. If I attempt this again, I think I’ll experiment with alternate fish and keep a close eye on the cooking time! I’m thinking 10 minutes in a 200 degree oven would have sufficed.

Corn on the Cob with Jalapeno Butter

Corn on the Cob with Jalapeno Butter

One Last Scandinavian Meal Before The Big One!

One Last Scandinavian Meal Before The Big One!

Rye sour dough, smoked salmon, capers and herring!

Thursday Night is JapoDogs at Sushiro

Thursday Night is JapoDogs at Sushiro

In the Avalon/University/Broadway area there is always a dinner option for the budget dining set. Monday is a five dollar burger at the Yard, Tuesday is wings, Wednesday is pizza and pints at the Aroma, and up until now, no Thursday option. Now at Sushiro we got the JapoDog. The clever and inspired street meat from Vancouver now on the corner of Broadway and Tenth. Take one american tube steak, local mennonite sausage, or tofu dog and lavish it with spicy mayo, bonito, nori, cheese, teriaki sauce, or daikon. So far the reception has been hot, selling out on our first night. We’ve been tweaking our special, simplified the menu and replaced the confusing Olympia for the more popular Great Western Light. This coming Thursday, December 17th, will be our last of 2009 (we’re not serving dogs on the 24th or the 31st) returning January 7th. Come and enjoy!

Juletide Scandinavian pantry party!

Juletide Scandinavian pantry party!

Facing sub 40 wind chill factors and seasonal depression, I turned to my Scandinavian pantry for inspiration. These hardy folks know how to cope with the arctic climate – boozy house parties and black outs are de rigueur. A bottle of Lingonberry drink concentrate – purchased with the intention of creating the perfect holiday martini for our traditional Scandinavian Christmas – inspired an impromptu get together to refine my drink recipe and create a little imaginary Scandinavian holiday spirit.

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Book Learnin’

Book Learnin'

Here’s a book about japanese food from an economists perspective. It sounds hecka boring and I’m not sure how one would even pitch that idea to a publisher. Luckily the stats are kept to a minimum cause the best parts are anecdotal. Like how Nobu used to lie to fish mongers to get cheaper fish(He’d say it was for his dog). Or how an american activist/fisherman used google earth to catch tuna poachers then preyed upon Japanese pride to get the illegals banned(tell them it’s from a muslim country, ouch!) But my favorite stuff is about how sushi got a foot hold in Los Angeles in the early sixties(customers at first thought the sushi was rolled in carbon paper), then really took in the late seventies. Anything about the excessive japanese business men, LA and the eighties is fun to read!