Hello my lovelies! Is it too late to say Happy 2018? Regardless, I hope that everyone has had a wonderful start to the year. I am back bearing gifts (so to speak) with a $25 gift card giveaway to Edo Japan as they launch a new restaurant concept and design today!
If you’re a regular here (well as regular as you can be with such an inconsistent blogging host?), you will know that I have an innate fondness for Edo due to the vast amount I ate as a student. Food memories are a weird thing and Edo and nostalgia go hand in hand for me, but as I’ve gotten older, I’ve started to want dishes that are on the fresher side. I don’t think I am the only person who is looking for healthier options when it comes to quick service foods, so it is great to see companies like Edo start to add new menu items to reflect these changing tastes. The recent addition of the Noodlefull bowls has really hit the spot for me as the vegetables in this bowl are raw, which gives me that crunch I want for some textural contrast!
Noodlefull Bowls (Photo provided)
As Food Day Canada approaches (August 5, 2017), I thought this would be an excellent opportunity to highlight Alder Room, which does a fantastic job of highlighting what we can do with regional ingredients. The tasting menu at Alder Room is regionally and seasonally inspired, so it will probably be a different experience each time you go. The Alder Room website describes itself as follows, so that gives you a hint of what’s to come.
Alder Room is a modern, experiential restaurant; a place to interact with regional, seasonal cuisine and those who prepare it. Our menu is inspired by our connection to the land.
Alder Room can host up to 12 diners at its single 7pm seating (Wednesday to Saturday) and we arrived for our reservation on a Friday night. We had a group of four and there was another couple there as well, bringing the total number of people in our seating to 6. This was certainly an intimate meal and it definitely helped that the initial bites were served in the front seating area, where we would be able to chat while having champagne and snacks.
Before diving into the snacks, Chef Ben Staley (owner of Alta and Alder Room) gave us an overview of Alder Room’s philosophy and noted that he uses regional ingredients from Alberta, Saskatchewan and British Columbia. In particular, he indicated that he had a partnership with Vesta Gardens (in Thorhild) where they supply both his restaurants with produce. Each week, he heads out to Vesta Gardens to see what is available and tailors the Alder Room tasting menu to whatever is ripe and in-season.
Snacks (Clockwise L to R): Pickled carrots, Dried fermented peach, Quail egg rolled in vegetable ash, Fried sunchoke skin
If you know me, or follow me via social media (or on the blog), you can probably tell that I’m a pretty solid city slicker, so any time I get an opportunity to check out a farm to see where my food comes from, I’m down. Several bloggers (obviously including yours truly) were invited to visit Sunworks Farm on a beautiful Sunday to see how their certified organic farm operates and as well as to partake in a dinner catered by Quarter Section Food Co. using Sunworks products.
Sheila, Isaac and Ron as they give us a quick intro to Sunworks Farm and what they’re all about
Phew… I think we are almost at the all caught up level of the Topbox reviews. Somehow knowing that a review for the May to July Topboxes will be coming at y’all soon makes it feel like I’ve really started making a dent (of sorts) in my blogging backlog, after all, if I can manage to do the beauty stuff, food stuff shouldn’t feel like a monumental task?
January 2017 Topbox
It’s been a warm weekend, which means that it is obviously time to blitz through a review of the fall Topboxes… and blitz really is the key word considering I had no strong feelings on the following boxes.
October 2016 Topbox