Wednesday, March 25th, 2009 at 11:25 pm

Culinary Q & A with Chris Falconer

Occupation: I’ve just recently moved back to the city and picked up contract work at IKEA, where I was employed while I worked on my business degree, until I find a position in Human Resources to continue my career path.

What did you eat today?

Breakfast – banana and fiber one smoothie
Lunch – slow roasted chicken sandwich on homemade whole wheat bread, with a side of carrots and cauliflower.
Supper – braised lamb shank on a bed of green lentils at Culina.

What do you never eat?

I can’t think of any thing, besides balut maybe, that I wouldn’t eat.

What is your personal specialty?

Nice rustic loafs of bread and slow roasted pulled pork.

Complete this sentence: In my refrigerator, you will always find:

Yogurt, apples, carrots, lettuce, kimchi, various mustards and hot sauces.

What is your weekday meal standby?

A roasted chicken or tuna salad.

What is your favorite kitchen item?

My KitchenAid stand mixer.

World ends tomorrow. Describe your last meal.

It would be a meal of foods I have strong memories connected to. Starting with cinnamon french toast with real maple syrup – melted fontina cheese on a Montréal bagel – a bison burger with guacamole – tacos al pastor – sashimi – and finish with my mom’s chocolate chip cookies and a tall glass of milk.

Where do you eat out most frequently?

Sushi Wasabi – the perfect place to indulge in my fish cravings.

What’s the best place to eat in Edmonton?

I’ve been away for a few years so I’m far from current when it comes to the finer things. Although I must say after having just enjoyed my first meal at Culina, that is definitely a spot people should hit up.

If you weren’t limited by geography, where and what would you eat?

Puebla, Mexico – where the mole was created. With every aspect of Mexican cuisine available on the street, I think I’d spend a day walking while eating anything and everything wrapped in fresh corn tortillas.

Chris blogs at Eating is the Hard Part.

  • Lea

    Ha! It’s funny, when Sharon profiled me here I ALSO said balut as the only thing I’ll probably not try.

  • Thanks for the chance to participate Sharon.

    Lea – It would take a fair amount of convincing before I wanted to bite into balut. Something about the crunchy beak and ‘interesting’ texture just doesn’t sit right with me.

  • You’re welcome Chris. Thanks for filling it out – I love reading preferences of other Edmonton eaters.