Sample a new dish in Wild Tangerine’s alley
Wild Tangerine has a new taste to unleash on Edmontonians. Crafted by the highly talented likes of chef Judy Wu, the new food is a cross between a sandwich, a burger and a sub and is known as O’my Bao.
According to Wild Tangerine co-owner Wilson Wu, the dish combines the best qualities of a Chinese steamed bun with a pancake made of certified organic wheat flour (from Sunny Boy Foods of Camrose).
Stuffed inside the bun (let’s just call it a bun) is a piece of Spring Creek Ranch, all-natural beef cheek, slow roasted and layered with awardwinning Sylvan Star Gouda cheese and Asian slaw with roasted sesame mayo.
The new dish is set to debut on Saturday at 9:30 p.m. In the now-popular tradition of feeding people in the alley, the O’my Bao will be sold at Wild Tangerine’s backdoor entrance, located at 10383 112th St. The price is $5 per bao. The item may go on the restaurant’s menu, depending on the response.
There’s a contest, too. Wilson invites diners to review the new product on Twitter or Facebook for a chance to win a dinner for two at Wild Tangerine. The restaurant’s Twitter handle is @gowildtangerine. For details, call the restaurant at 780-4293131. wildtangerine.com
Unheard Of (9602 82nd Ave.) is celebrating 33 years in business by offering a 33per-cent discount on meals. Throughout the month of November, diners visiting the cosy restaurant will receive more than a third off the food portion of the bill from Tuesday to Friday, to a maximum of four people per table. Call chef Lynn Heard at 780-433-0480 for details or to reserve. unheardof.com
One of my favourite events of the culinary calendar is happening on Saturday, Oct. 26, at St. Albert’s Enjoy Centre (101 Riel Drive). Part of LitFest, the event is called Food Matters and it combines fascinating conversation about food among local nonfiction writers, with a little baking instruction.
This year, the food writers include local poet and essayist Joyce Harries, who has just released a new memoir called A Wise Old Girl’s Own Almanac, a collection of stories and recipes reflecting her Prairie roots. She’ll be joining Kristine Kowalchuk, author of the soonto-be-published Recipes for Life: Seventeenth-Century Englishwomen’s Household Manuals.
Julianna Mimande, author of the cookbook We Eat Together, will also be on hand, along with Jennifer Cockrall-King, author of Food and the City. Slow Food Edmonton president John Schneider joins the group to talk about organic grains.
Participants gathering at the Enjoy Centre in St. Albert from 6 p.m. to 10 p.m. will also learn how to make a lovely pastry called a galette, care of the NAIT Baking Club. Tickets are $25 (including the galette), less if you’re a student or in a group of 10. Details are at litfestalberta.com. BONUS: If you’d like the recipe for the lovely plum torte by Joyce Harries, which is in her new book and pictured here, go to my blog, Eat My Words, at edmontonjournal. com/blogs.
I will be live tweeting on Thursday, Oct. 24, starting at 5 p.m. as the sold-out Gold Medal Plates event arrives in Edmonton.
That’s because I am one of the judges at this annual fundraiser for the Canadian Olympic and Paralympic team. Gold Medal Plates sees 10 Edmonton chefs at the Shaw Conference Centre compete for the top prize, the opportunity to go headto-head with the best chefs in the country at the prestigious finals, held in British Columbia’s Okanagan Valley in February 2014. Find out more at goldmedalplates.com.
And so it begins. The Blue Flame Kitchen has just released its Holiday Collection, a yearly compilation of the best ideas from the kitchen for Christmas entertaining.
This year’s cookbook features recipes for celebratory meals and parties, including Stuffed Pork Loin with Madeira Butter, Brined and Roasted Turkey Pieces, Barley with Brussels Sprouts Leaves, Cranberry Trifles, and Coconut Cupcakes. The book is $15, plus GST, and available online, at Chapters/Indigo and at Safeway and Save-On-Foods. Or call 1-800-840-3393. atcoblueflamekitchen.com.
There is finally an organic grocery store in Sherwood Park. It’s called Urban Organics Market (#130, 1020 Sherwood Drive, 780-5705526). Local foods stocked include meat from Sunworks Farm, dairy from Vital Greens and Fairwinds Farm goat milk products.
General manager Colleen Ast, a raw food cook, plans to offer classes in the future on raw food and other topics.
The store also carries gluten-free and celiac friendly foods, as well as baby food, household items and beauty products. urbanorganics.ca