Hello my lovelies! It’s time for another edition of “Living La Vida Local” and I want to talk about Honest Dumplings and their new ATB BoostR campaign. I am a huge fan of crowdfunding campaigns in general as there is something about contributing to a new business idea that I love. I find pitches, ideas and just a good story really compelling and one of my favorite platforms to find projects is ATB BoostR. I particularly like ATB BoostR because it is provincial platform and I can find a lot of interesting local projects that I may not know about.
In this case, I was invited by Honest Dumplings to their crowdfunding campaign launch party last night. The party was going down in their new facility in downtown Edmonton (10552 114 St) – you can also visit the retail space there (for now – hours will increase in the future) on Thursdays and Fridays between 12-6pm! Their BoostR campaign runs until July 14, 2018 and they are seeking $10,000 to help get their dumpling factory going.
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
December has rolled around really quickly this year! I feel like time has flown by and now I am semi-scrambling to sort out my life before the end of the year. One thing that happens a lot at this time of year are all the holiday charity campaigns and I struggle to decide where I can donate my money and time when both are quite limited – this year more than most.
The Edmonton Food Bank and Campus Food Bank are two organizations that are really important to me, because people shouldn’t have to decide between basic needs like shelter and food, so I appreciate the support that organizations like these contribute to the community. Ideally, I would love to see people not need these services, but until that time, I try to donate whatever I can to both organizations. With the Alberta economy taking such a huge hit with the decline in oil prices, I know that many organizations need as much help as they can get to ensure that they can help as many people as possible.