- Origin India on Whyte Avenue opened their take-out window this past weekend – I hope it is successful, but it may be touch and go because the restaurant still wants to associate with the concept of “fine dining”. It may confuse potential diners.
- Isabelle over at The Little Red Kitchen posted some behind-the-scenes pictures of Flirt Cupcakes. I still have to head down there.
- I had no idea Transcend Coffee offered 12-month “subscription coffees” – every month, they send subscribers a pound of coffee (when I saw it, it reminded me of Sherbrooke Liquor’s Beer Club). It would be a great way to sample different beans, without ever having to leave your home. The $250.00 price tag is a bit steep, though I know the quality and love that goes into their sourcing and roasting.
- Interested in gardening? The Urban Farmer Ron Berezan is starting his workshops in late March. Check out the list here.
- The Edible Prairie Online posted about a cool event taking place March 28 in Calgary called Local 101. It is a practical introduction to consumers of how and where to shop locally, with some supplementary information about producers and farming.
- British Columbia has banned trans fats from their restaurants as of June 30. Will Alberta follow?
- Torontoist, a website focused on T.O., just picked a winner for their “Birthday Bash Cupcake Bake-off”, where they invited readers to submit photos of cupcakes decorated in a way that would best represent the city. How would you decorate an Edmonton-centric cupcake?
- CBC starts airing their 4-part Great Food Revolution documentary series on March 19: “The Great Food Revolution is a celebration of our new culinary fascinations, told through character-driven stories that speak to the culture of food, the passion of the times and the forces of the future.”
- Even ice-cream containers are being downsized: last week, Advertising Age reported that Haagen Dazs is shrinking its pint-size from 16 to 14 ounces.
- I went for lunch last week with a group of nine other coworkers at Acajutla. My previous visit to the restaurant was nothing special, but they were great this time, at least in terms of catering to a large number of people. The chicken in the flautas were a little dry, but what really blew me away was that the waitress remembered exactly what we had ordered, and didn’t need reminding at the till as we paid our separate bills.
Chicken Flautas
Only Here for the Food 