Archive for January, 2008

Community, Events, Local

Roots & Shoots at River Café

Posted January 23rd, 2008 by Tonya Lailey

Annual Roots & Shoots Dinner
Sunday, March 9, 2008 @ 6:30 pm
River Café on Prince’s Island

Our annual dinner to celebrate the transition from winter’s roots to springtime shoots is held each March at River Café. It may be a bit early for spring, but Albertans are a hopeful lot! This fabulous seasonal feast is highlighted by a peaceful walk onto Prince’s Island, imaginative Canadian wine pairings, and the thoughtful cooking of River Café’s executive chef Scott Pohorelic.

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Local, Slow Food Calgary

The spirit of grace

Posted January 22nd, 2008 by Tonya Lailey

Last Thursday evening Slow Food Calgary ushered in the new year with a warm and tender wintry meal that Chef Liana Robberecht of the Calgary Petroleum Club prepared as if to grace the table of dearest family.

A soft mantle of snow was still rising on bus shelters, window ledges and the concrete slabs of the city when bread and butter welcomed guests to eat.

What was to come simmered or rested in fragrant pieces, awaiting plates. We would dine on Poplar Bluff (Strathmore) potato gnocchi, Carmen Creek bison short ribs and surprisingly confectionary desserts built from Lund’s (Innisfail) carrots.

Before that, though, there would be grace. It was written by our new convivium leader dee Hobsbawn-smith who could not attend but sent her words to be read by Eric Giesbrecht, our new vice-president.

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Events

Slow Food Calgary and Forage/Infuse Catering present…

Posted January 14th, 2008 by Tonya Lailey

Forage/Infuse Catering
3510-19th St. SW
Tuesday February 26, 2008 @ 6:30 pm
This is another in our successful and popular “Kitchen Party” taste workshop series. Join Allan and Joanne Vanden Broek of Coalhurst, Alberta and the crew of Forage for a convivial evening of information and fine Berkshire pork (a heritage breed of black pig). The event is held next door to Forage in the Infuse Catering kitchen. Learn how Allan and Joanne raise delicious hogs in the fresh air and sunshine of pastures, without antibiotics or growth stimulants.
Slow Food members: $35.00
Non members: $45.00
For tickets call: The Cookbook Co. Cooks at 265-6066 OR
Janice Beaton Fine Cheese at 229-0900
Tickets are limited so sign up soon.

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