Fruits of Sherbrooke to help children in need
Chef Spencer Thompson to open new restaurant in stunning spot
I broke this story on Twitter last week, but in case you missed it, know that the stunning restaurant space in the Alberta Hotel (9802 Jasper Ave.) is coming to life once again.
Abruptly closed in the fall of 2014 after a dispute between the landlord and Tavern 1903’s then-owner, chef Larry Stewart, the Alberta Hotel space has been sad and empty.
But now chef Spencer Thompson, who runs Toast Fine Catering and also takes care of the food in the canteen at the Old Strathcona Farmers Market, is tackling a new venture.
Thompson hopes to have a soft launch of the new, as-yet-to-be-named digs in October. He’s partnered with Brandon Baker, formerly of Three Boars, who will be the general manager and head of the cocktail program.
In an email, Thompson promises craft cocktails and wine with an emphasis on single-varietal glass pours, and a menu “focused on thoughtfully sourced food, prepared simply.”
Some of the food will be sourced from the restaurant’s eight-acre farm in Mirror, planted last summer.
The leaves are relaxing their hold on green, and, sigh, the last What the Truck?! of the season is happening. It’s on Friday, Sept. 11 from 4 p.m. to 8 p.m. in Sir Winston Churchill Square. If you’ve been meaning to nosh from a truck since May, and haven’t made time, don’t miss this last kiss of summer.
The popular Maritime chef and Food Network celebrity, Michael Smith, has just released a new cookbook, called Make Ahead Meals. Fans yearning for an autograph will have the chance on Saturday, Sept. 19, when Smith is signing cookbooks at 1 p.m. at the Costco store in Sherwood Park, 2201 Broadmoor Blvd. Sherwood Park.
Chef Sean O’Connor of the Red Ox Inn (9420 92nd St.) is excited about his $150, fivecourse, wine-paired supper on Monday, Sept. 28. Tickets are $150 with proceeds to the Humane Society. Two years ago, O’Connor hosted a similar event and raised $3,000 for the charitable organization. Local producers such as Erdmanns, Sundog Organics, Sunbest Fruits and Four Whistle Farms are contributing ingredients and O’Connor promises surprises above and beyond the five delicious courses. Call 4655727 to book your spot.
The final lineup of talented chefs has been announced for this year’s Gold Medal Plates competition at the Shaw Conference Centre on Thursday, Oct. 22. Competitors are Lindsay Porter of El Cortez Mexican Kitchen and Tequila Bar, Paul Shufelt of the soon-to-be-open Workshop Eatery, Nathin Bye of Ampersand 27, Jan Trittenbach of Solstice Seasonal Cuisine, Steve Buzak of Royal Glenora Club, Corey McGuire of TZiN Wine and Tapas, Bryan Cruz of The Marc Restaurant, Andrew Cowan of Packrat Louie Kitchen and Bar and Joe Srahulek of the Chateau Lacombe hotel. Tony Krause of The Salt Room was unable to compete, and has been replaced by Cory Rakowski of 12 Acres Restaurant in St. Albert. goldmedalplates.com
The Green and Gold Garden, a project of the University of Alberta’s school of public health and the faculty of agricultural, life and environmental sciences, is a treat for the eye, and the plate. At this time of year, the garden, managed by volunteers with mostly donated seeds, plants and equipment, is in full bloom. The garden, at the south side of the university farm, is open until Thanksgiving (weather permitting) on Tuesdays from 6:30 p.m. to 8 p.m., and Saturdays from 11 a.m. to 1 p.m. The vegetables, herbs and flowers are raised without pesticides or artificial fertilizers, and produce is available for a donation. The suggested donation is what you would pay for a similar product at the farmers market or store. Proceeds go to the Tubahumurize Association, a non-profit organization in Rwanda that provides socially and economically marginalized women with vocational training, counselling, and health care education. There is a map to the garden on the website.
Fruits of Sherbrooke is one of my favourite local producers. Now, the organization, which makes delicious condiments from rescued fruit, has launched a Kickstarter program to raise funds to support hungry children. Project Fruit Stars hopes to gather $17,000 to produce 50,000 apple snack bags to donate to E4C’s school nutrition program. The program provides a nutritious midmorning snack or breakfast each school day to over 5,600 students in 23 highneeds schools. Funds raised through Project Fruit Stars will go toward commercial dehydrating equipment, apple slicers, supplies and transportation. lfaulder@edmontonjournal.com Bookmark my blog at edmontonjournal.com/ eatmywords or follow me at twitter.com/eatmywordsblog