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A growler from Yellowhead Brewery // Eden Munro

Growlin’ for some beer

I like to keep readers of this fine paper updated on some of the interesting beer trends in the city. A strange entity has appeared over the past year or so in local breweries and finer liquor stores...
Erik Turner

Red, white and rock

Let’s face it, a large percentage of us are not trained sommeliers and have no idea how to properly taste wine, or what a lot of the jargon associated with it means—despite the great information avai...
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Who’s craving Mexican?

Edmonton’s best-kept Mexican-food secret is a secret no more. There was a time when the Three Amigos was a hidden gem, a word-of-mouth kind of place tucked in a strip mall south of the Whitemud...
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Rosé in springtime

Ah, the signs of spring: the honking of geese returning from the south, the first green buds and, for wine drinkers, a sudden hankering for rosé. Gone are the heavy, rich reds of cold winter nights—b...

Ethically good beer

Once in a while Edmontonians are graced with something special. One such noted arrival appeared a few weeks ago. How special? Well, I can tell you I haven’t seen this kind of buzz about a new b...
dish-wine

A vintage history lesson

The history of wine is the history of human civilization. No other substance, save water, has been so closely tied to the development of the human race. Archaeological remains have proven that humans...
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Shiraz Restaurant: A Persian gem

Regular readers (both of you) might remember how, in my year-end column, I egregiously misspoke in pronouncing Whyte Avenue Persian food outlet Sabzy closed for business—when in fact it just relocate...
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Six things about microgreens

Not to be confused Microgreens are a variety of vegetable harvested for their visual and flavour appeal in dishes. Micro varieties aren’t as big as “baby greens” and get harvested l...
Urban Farmers

Reclaim Urban Farm: Seeds of change

There is no doubt the culture of food is constantly evolving in Edmonton. Consumers are increasingly vigilant about what they are putting in their bodies and sourcing food locally is becoming the nor...