Thursday, February 3rd, 2011 at 11:29 pm
Culina at the Muttart Conservatory
When the Muttart Conservatory finally reopened after over a year of renovations in June 2009, there were high hopes the revamped Ela Euro Cafe, located at the front of the facility (and thus could be accessed without paying an entrance fee), would help draw residents and others to the evergreen oasis. Given its prime Cloverdale location, and really, the fact that it is the only food establishment in the immediate area, Ela Euro should have been a slam dunk.
While the space was bright and functional – a bank of windows and a large enclosed patio – the food couldn’t have been much of a draw. I can’t say we stopped by all that often, but on two instances we were at the Muttart, the cafe was empty.
Before: Ela Euro
As a result, the City’s new partnership with one of Edmonton’s most recognized and upstanding local chains was probably a most welcome one. Culina Muttart, the restaurant’s third outpost, opened on December 2, 2010 in the Ela Euro space. In addition to offering their comforting fare (that highlights some of the area’s best producers), the staff will also be utilizing the Muttart’s greenhouse space to grow herbs and greens for the restaurant.
After: Culina Muttart
On Monday night, Mack and I attended the launch of Culina Muttart. After the full-on tasting at ZINC’s fall menu launch, we weren’t quite sure what to expect. It turned out instead of a sit-down event, the evening was an informal one, set up reception style, which suited the casual cafe space perfectly.
It reminded me very much of the Meet the Locals Festival at Planet Organic – producers set up at tables along the periphery of the room, offering samples of their wares. Brad Lazarenko, Director and Executive Chef of Culina, said that the producers represented a range of relationship lengths – from Spring Creek Ranch, who they have sourced from for over five years, to EnSante, a brand new supplier.
Kirstin Kotelko of Spring Creek Ranch slices up some beef
Meeting and chatting with the producers was a great way to really get a sense of the philosophy behind Culina’s food (which was probably the purpose of the evening), but it probably wasn’t the best way to find out what to expect at Culina Muttart, in terms of the menu and plating of dishes.
Leon Hunter of Yellowhead Brewery
That said, there was one dish served, a salad featuring quinoa, Sylvan Star gouda and a Mighty Trio Organics dressing (made specifically for Culina) that is actually on the menu. The salad had great texture, and at the very least, made me feel less guilty for the meat and cheese consumption to follow.
Salad with Mighty Trio Organics dressing
Shayne and Vicky Horn of Tangled Ridge Ranch, a lamb producer, were new to us (we loved the title on Shayne’s business card that read, “Flock Master”). The slices of lamb they served us were incredibly tender and moist – I hope that same preparation ends up on the Culina menu (Tangled Ridge currently only sells whole carcasses).
Shayne and Vicky of Tangled Ridge Ranch
Speaking of sheep, we also had our fill of sheep’s cheese (and air dried charcuterie) from Brian and Rhonda Headon, of The Cheesiry and O Sol’Meatos. Mack especially liked the cardamom salami.
Samples from The Cheesiry
Brian and Rhonda of The Cheesiry and O Sol’Meatos
Shame on us that this event was the first time we ever tried any of The Jam Lady’s products. Though we know they are a veritable City Market favourite, we always passed Donna by because we do really like the August Organics jam we always have on hand. After trying a few of her preserves and mustards however (the curried mustard is like nothing I’ve ever tasted), I know we will be loading up on a few jars very soon (her products are also available at Culina Muttart).
Bohdan and Donna Borody, aka “The Jam Man” and The Jam Lady
Guests were also invited to tour the pyramids, with interpreters pointing out the edible plants in each biome. We chose to tour the temperate pyramid, and while we learned a few things (Mack and I had no idea that seasons were induced in each biome – hence, spring in the temperate world), we were really hoping for a peek inside the greenhouse space to be used by Culina.
The feature pyramid – all decked out for Valentine’s Day
Though the restaurant is currently only open for lunch on weekdays and brunch on weekends (during the Muttart’s operating hours), staff are working to possibly extend the restaurant’s hours into the evening, which would be particularly handy once the days are longer. Stay tuned!
Thanks again to Kiri and the rest of the Muttart staff for organizing this event – it was great opportunity to meet with some of the producers and taste some of the products that will be featured by Culina Muttart (a few other food bloggers have written about the event also: check out recaps by Liane, Twyla, Chris and Brittany).
Culina Muttart Conservatory Cafe
9626 – 96A Street
Weekdays 10am-5pm; weekends & holidays 11am-5pm