Just a two hour drive from Sydney, the Hunter Valley is not only Australia’s oldest, but its most visited, wine region. With fall markets, year-round food and wine festivals, and concerts featuring international pop stars to chamber music virtuosos, it’s easy to see why. A covey of stellar vineyard restaurants and artisanal food producers cements the Hunter’s place as a food-lovers haven.
If you’re feeling a little blue about more months without travel and all of your favourite local festivals being cancelled, you’re not alone.
And if you’re a particular fan of fringe festivals, you’re probably also concerned about how those performing artists you’ve been waiting to see are making out.
But there’s a wee bit of good news from Adelaide Fringe (the world’s second-largest annual arts festival), which managed to eke out its 2020 festival in February and March just ahead of the covid crisis’ descent on Australia. It’s launching a new online pilot platform called Adelaide FringeVIEW, encouraging local and international performing artists to submit a digital version of their show to be presented to online audiences around the world.
“We want to help the artists who are unable to perform live or have had their shows cancelled due to COVID-19 restrictions,” said Adelaide Fringe Director and CEO, Heather Croall. “There is a need for the arts industry to band together and come up with new ideas, and with people at home and more time than ever to experience new shows, we want to provide an opportunity for people to access entertainment while supporting artists who have been impacted”.
Adelaide FringeVIEW is designed to create an income stream for artists still looking to perform while restrictions are in place, with audiences asked to buy a ticket to help support the industry. Artist registrations for the new platform have been open since April 15 and are free. All proceeds from ticket sales are given back to the artist.
“We are truly heartbroken to see so many livelihoods impacted,” Ms. Croall said, “but together we can continue to support and connect artists and audiences from around the world during a time where isolation is the new norm.”
So if you’re craving your fringe fix and want to support the artists who bring their innovative shows to you, see https://adelaidefringe.com.au/fringeview for more info, and for tickets starting this Friday.
And to help satisfy your wanderlust in the meantime (or at least soothe your clipped wings), check out “Fringing in Adelaide” – my take on Australia’s fabulous festival city when I ventured there in March 2019. It’s an opportunity to look back and look forward to better days, and you can read it here or in the Spring issue of Taste & Travel International magazine.
There’s also a few recipes to expand your kitchen repertoire (and don’t we ALL need that at this point?), including a delicious vegetarian dish from Adelaide Central Market, and a bright prawn and pineapple Thai curry developed by one of Adelaide’s premier chefs, Chef Nu Suandokmai.
(And in case you’re wondering: Adelaide Fringe has no idea who I am and certainly did not subsidize the article or this post in any way 🙂 )
Let me be upfront: I never read Frances Mayes’ Under the Tuscan Sun. Never saw the movie. I’m unaccountably indifferent to pasta (and Italian food in general, if truth be told). Yes, I missed the boat completely on the raptures of Tuscany.
Friends who’d spent time in the popular Italian region said this was a gap in need of remedy. Stat.
So I booked a culinary walking tour of Tuscany, offering hillside rambles and an abundance of wine. Now THAT’S something I could commit to…
When your thoughts swing to gelato flavours, how often does canola appear on your radar?
I’m going to go out on a limb here and guess: never.
Fortunately, the mind of gelato guru Chef Mario Spina of Burger 320 holds no such limitations.
When the team behind Beakerhead – Calgary’s annual smash up of art, science, and engineering – dropped a load of canola hay, seeds, meal, and oil on his stoop, and asked him to produce an entry to this year’s BeakerEats program, he took up the challenge with gusto. Notwithstanding a dramatic confrontation between his convection oven and the canola hay, Chef Spina came through with a toasted-canola-hay-infused gelato profiterole, topped with honey-chocolate sauce and a dusting of canola meal; a dessert that – judging by the moans of rapture emanating from my fellow diners – was right on the mark.
It was the crowning finish to the BeakerEats Chefs’ Collaborative Dinner, a public event that previews some of the delights awaiting diners at participating restaurants throughout Beakerhead. BeakerEats launches today, while the 2018 festival’s full lineup of activities, installations, talks and workshops – including a handful of culinary chemistry sessions – runs September 19 to 23.
Each year under its BeakerEats banner, the festival team selects a theme ingredient from Canadian farmers and producers, puts together a science kit of local products for Calgary chefs and mixologists, and challenges them to do what they do best: apply their creativity to the fullest expression of outstanding ingredients. The theme for 2018 is canola in all its forms – oil, seeds, meal, hay, and sprouts – a true prairie product grown by some 14,000 Alberta farmers.
As Beakerhead’s Paul Gordon noted at the outset of Wednesday’s dinner, canola itself has a long and interesting scientific history. From its lowly origins as an inedible lubricant for the steam engines that powered Canada’s WWII navy, to its current position as one of the world’s healthiest edible oils (whose spent grain has also become a top-grade feed for dairy cattle), canola is a Canadian success story that speaks to the best of health-friendly science and to research both collaborative and tenacious.
Our BeakerEats walk through canola history was fueled by a Bloody Airdrie created by Spirit of the Wench, Wendy Peters. It was a tasty tipple that combined summer tomatoes, cucumbers, and red peppers with blended canola seed and Absolut Lemon vodka.
Then it was on to the tasting menu – and what a menu it was!
River Cafe‘s Chef Matthias Fong started us off with bison tataki, tucked cozily with Highwood Crossing canola oil sorbet and canola hay infused cream, and laced with Fallen Timbers mead, honey-crystallized canola seed, and charred kohlrabi.
It was the perfect prelude to Chef Mitchell Carey’s Instagram-worthy salad of brassica-family vegetables, arranged with a cracker of spent canola & grains and honeycomb sponge toffee among pools of colourful canola infusions created by his Winebar Kensington team.
Next up were spicy morsels of canola seed cake, created by Chef Liana Robberecht of WinSport, with bitey Highwood Crossing confit tomatoes, ninja radish, tomato skin petals, and canola shoots.
Chef Mike Pigot brought his Home and Away crafting style to popcorn-and-canola-meal tempura shrimp, with drizzles of canola seed caramel and a brilliant canola aioli.
The main course was provided by the dinner’s host venue, Brasserie Kensington, and featured a canola-hay-smoked sous vide beef bavette created by Chef Jorel Zielke, sided with ABC Farms honey & parsnip saute and cold-pressed canola hollandaise.
And finally, that dessert: Chef Spina’s toasted-hay gelato, sandwiched between choux pastry layers made from a canola oil/butter blend.
I could wax endlessly about the tastes, textures, and stylings of the night’s creative offerings – but go try them yourself instead. You’ll find each dish on the menu of its creator’s home restaurant, from now until the end of Beakerhead 2018.
Be sure to ask Chef Spina about his canola hay tribulations.
Sample more BeakerEats cocktails and food features at these other participating restaurants: The Coup, Deane House, Oxbow, Yellow Door Bistro, and Shokunin. Two dollars is donated to Beakerhead for every BeakerEats dish and cocktail sold.
Find the full line-up of Beakerhead events here.
Text and photos © 2018 Catherine Van Brunschot
In 2003, when international borders were closed to Canadian beef by our largest trading partners, Canadians responded with the World’s Longest Barbecue. Chefs across the country came on board, sanctions were lifted over time, and that show of solidarity with our beef farmers morphed into Food Day Canada/Journée des terroirs, a nationwide party held every August long weekend in celebration of Canadian food.
Fifteen years on, with our blustery neighbour once again preoccupied with building walls, and our food producers under fire (from those, I believe, who would be allies if they better understood the reality), I have to agree with Food Day Canada founder, Anita Stewart, when she says that “Today we face similar, perhaps even graver, challenges”.
And I’m definitely on board with her call to all Canadians to not linger on lament but to throw a party instead, to “honour our own ingredients”.
Perhaps it’s my usual giddiness at the bounty that’s all around us at this time of year, but my personal Food Day Canada will be a celebration of delight as much as solidarity. I’ll be pulling out some sweet discoveries that I made for my Canada Day barbecue in 2017.
I’ll start things out with my favourite summertime cocktail, the Dominion Dram, created by Calgary mixologist, Myles Petley. This drink has me gleefully picking new spruce tips in my backyard, and features a gin with botanicals traditionally used by the First Nations of the Arctic tundra.
We’ll nibble crostini baked from Canadian wheat flour, topped with aged Ontario cheddar and a drizzle of birch syrup that I sourced from a producer on the shores of Lake Winnipeg. We’ll crunch through more than we should of Lobster Roll Bites (riffed from the delectable lobster rolls of Atlantic Canada, via George Brown culinary school alum/instructor, Annabelle Waugh).
My husband will rule the grill with his famous West Coast Salmon (from a recipe shared by an old friend in Nanaimo) and *Nish Kabobs created by Aboriginal Television’s Chef David Wolfman (another George Brown notable. *Note: “Nish” is slang for Anishinaabe First Nations). With a few more mouths at the table, we might add Quebec Maple Pork Skewers to the platter, or some Bison Cherry Burgers (always a family favourite).
I’ll turn to Chef Wolfman again for Three Sisters Corn Relish salad, loaded with zucchini, onions, and peppers from my favourite Calgary Farmers’ Market producers. And there will be heaps of Alberta-grown greens, carrots, and cucumbers, and sweet tiny tomatoes picked fresh from my garden pots.
Still to be determined are which Okanagan wines to drink. So, too, is dessert – although it’s likely to feature the just-ripened fruit from my Juliet sour cherry tree (bred for Canadian prairie hardiness by the diligent researchers at the University of Saskatchewan).
To mark this 15th anniversary of Food Day Canada, Toronto’s CN Tower will light up the sky, and the film Before the Plate will make its sold-out premiere at that city’s Isabel Bader Theatre. (This documentary, which takes one plate created by Chef John Horne at Canoe restaurant and traces each ingredient back to its Canadian source, includes revelations about modern farming and distribution that are sure to surprise. Watch for it – this doc is destined to appear at film festivals and indie cinemas everywhere).
Chefs will be hosting Food Day Canada events across the country; look for one near you from the list of restaurant partners at fooddaycanada.ca.
SO REGARDLESS OF WHAT YOU’RE INCLINED TO CELEBRATE – be it solidarity with our country’s farmers, delight for Canadian-grown/raised/fished/foraged/brewed/distilled/aged or otherwise-crafted ingredients, or simply a glorious long weekend in our oh-so-short summer – be sure to rustle up some culinary treasures from your local farmers and food artisans this weekend or hustle down to the digs of your favourite chef-creator of Canadian cuisine. There’s a patio or deck with your name on it somewhere and a cornucopia of Great White North flavours close at hand.
(And for my Alberta homies, there’s a brand new resource out there to help you find all that delicious local goodness. Food Artisans of Alberta by Karen Anderson and Matilde Sanchez-Turri combs every corner of the province to highlight the best growers and producers harnessing and nurturing our unique terroir from land and water to plate, jar, and bottle. Once you read their stories, you’ll want to track them down – and much of their fare is closer than you think! Find this guide at bookstores, cafes, cooking schools, food artisans – even the odd gas station around the province – or online at Chapters/Indigo.)
Text and photos © 2018 Catherine Van Brunschot (except where noted)
When I came in search of food experiences in British Columbia’s North Okanagan Valley, I didn’t expect to find myself HERE.
Pine forests tumble down the Monashee mountains and cottonwoods throw shadows over the canoe, as I float with seven other paddlers down the Shuswap River. Other shadows flit below the water: Chinook and Sockeye salmon returning to their birthplace to spawn. A Bald eagle whistles from a tall snag, but before I can locate his partner, my guide, Charles Ruechel, sounds his call to stroke hard on my side of the canoe. By the time we clear the “sweeper” – a tree laid low over the water – we’ve left the eagle behind. No matter. Minutes later, another eagle splits the October sky.
Read the full story in the Summer Issue of Taste & Travel International magazine.
(NOTE: WINTER IS
Know what always tells me that spring is actually on its way?
It’s not the tulips that appear at the checkout, whispering tight-lipped promises that they’ll open their hearts, if only I’ll take them home. (I do, and they prove true to their word).
Nor is it the bare patch that emerges in my garden after a long Chinook, reminding me of where my rhubarb lays sleeping. (That just makes me sad. BUT I’ve found an antidote for that, which I’ll share later on).
It’s the moment when I take my last luscious YYC Hot Chocolate Fest sip (thank you, February!) and open my browser to the listings for The Big Taste – Calgary’s annual festival for food lovers. Those ten days in March when hundreds of city-centre chefs put on their best show, with multicourse meals that remind us what a terrific food town we live in. This year, more than 90 restaurants make their pitch for your heart and mine.
But the festival’s not all signature events and gourmet dinners (though there’s plenty of those, with menus whose read is its own delicious indulgence). Our chefs and restaurateurs know – perhaps better than most – that we’ve been hurting here in Calgary during this economic downturn. So they’ve also included 3-course lunches for only $15 and $25 dollars, and Happy Hour specials featuring all your favourite and soon-to-be-favourite drinks and snacks.
So even if the belt is tight at the moment, there’s good excuse to loosen it up just a notch and treat yourself to a little morale boost. To celebrate the news that we’ve turned the corner and – though the climb is still long and slow – better times lay ahead.
To venture down to the new-kids-on-the-block like Royale Brasserie and Mill Street Brewpub on 17th; Klein/Harris on Stephen Avenue; or Provision in Memorial Park. Stave off the winter blues with a new-to-you cuisine at Hapa Izakaya (serving Japanese), Paper St. Food + Drink (featuring international street food), or Foreign Concept (helmed by Gold Medal Plates winner, Chef Jinhee Lee, and her mentor, Duncan Ly).
Maybe it’s time to check out the food scene stars that you’ve just never made it to, like Pigeonhole or Whitehall. Or to splash all-out: at SAIT’s Centennial Celebration in their spiffy downtown culinary campus – or at The Guild toasting Canada’s 150th birthday in the iconic Hudson’s Bay building .
Whether your inclination is to explore new food frontiers or rediscover old favourites, know that scores of our culinary best are working hard behind the scenes to coax fabulous flavours and colours from our province’s larders and root cellars. They’re tapping local greenhouses – and sourcing fresh crops from our neighbours in gentler climes – to remind us of what we can look forward to as the days grow longer.
They’re bringing spring back to Calgary. Time to show them a little love. It’s been a long cold winter for them, too.
The 2017 Big Taste Foodie Festival (#BIGTASTEYYC) launches this Friday, March 3 and runs through Sunday, March 12. Find restaurant listings, menus, and reservations links at http://www.calgarydowntown.com/the-big-taste.
AND FOR THOSE LIKE ME WHO CAN’T WAIT FOR THAT FIRST TASTE OF RHUBARB: Track down a bottle of Okanagan Spirits’ Rhubarb Liqueur – my favourite springtime discovery. In an inspired turn of crowdsourcing in 2016, Vernon’s craft distillery asked Okanagan residents if they’d like to share their spare rhubarb for a little experiment. Okanaganites responded in droves – with everything from truckbeds of rhubarb stalks in dirt, to sealed baggies of carefully-chopped fruit. Distillery staff painstakingly washed and hand-chopped all 650 pounds – to produce a spirit that’s so tart and fresh, you can almost hear the crunch. Look for it at fine liquor stores in Calgary or order it online while supplies last.
Text and photos © 2017 Catherine Van Brunschot
“It’s a virus,” says Jean-Benoît Hugues, as we gaze over the olive trees twinkling silver in the breeze beneath a hot September sky. “It gets in your skin. And it pulls you back”…
At the point where art intersects with science, something exciting happens. Something innovative. Potentially game-changing. Possibly delicious.
And from September 14 to 18, 2016, Beakerhead – Calgary’s annual “smash-up of science, art, and engineering” – promises to deliver all of those things and more.
Think interactive art and science experiments in the streets. An inside-the-studio look at the art and mechanics of special movie effects (read: autopsies and snow flurries). A Rock ‘n Roll History of Space Exploration, featuring a real astronaut. And a plethora of workshops that plumb the intricacies of memory, revenge, and each of the five senses – including my obvious favourite: taste.
Food nerds, get excited – because there’s a veritable buffet of activities and samplings at this year’s festival. In the chemistry class you wish you had in high school, Hi Tech High-Balls lets you create “engineered drinks” under the guidance of Hotel Arts’ Mixologist, Franz Swinton. Coffee-lovers can join Phil & Sebastian coffee roasters as they explore java/milk synergies in Cafe-au-Lait Scientifique (who knew these guys were both engineering school grads?).
For those who believe there’s no better workshop than one with take-home treats, there’s Spicy Palate Workout, The Squeak Behind the Cheese Curds, and the Science of the Perfect Chocolate Chip Cookie. And in the realm of epic events, Torched brings six top Calgary chefs and mixologists together with a car turning a spit and wire baskets of trout roasting over a giant flame.
Around town, Engineered Eats sees over 30 Calgary restaurants and bars creating engineered treats and molecular cocktails for you to try, using the 2016 festival’s theme ingredient: milk. I’ve already got my tickets to Exploring the Milky Way, a Stampede Trolley tour to four of the participating restaurants, where we’ll meet the chefs, learn how the dishes and drinks were created, and taste the results of their experiments.
(In truth, signing up for the Milky Way event had my loyalties divided, as it meant having to forgo the engaging Seven Wonderers session – a panel of first-rate science writers and storytellers telling tales of their own wondering. It was my Man’s and my favourite session at last year’s festival).
On the game-changing front, several Beakerhead events present a half-dozen social entrepreneurs: folks intent on improving the world with small inventions that have potentially big social impacts. Products like wearable technology to assist autism-sufferers interpret social cues. An iron fish that tackles world malnutrition one pot at a time. Disaster relief in a box, and a tsunami survival capsule. An inflatable solar light that packs flat. And a solar-powered bike pod to keep you warm on your winter commute.
Calgarians who favour careening around the city on two wheels will be happy to know that a multitude of free art, cultural, and science exhibits and activities will be placed in cycle-friendly locations around the downtown core. There’s a foldout of these Chain Reactions inside the program guide to help you map out your route. And those for whom this is new territory can join the Cyclepalooza folks for a free guided bike tour through all the major installations – finishing up at Beakernight, the festival’s culminating all-ages street party in Bridgeland.
There truly is something for everyone among the more than 50 events and exhibits at the 2016 Beakerhead festival. Check out the full list at beakerhead.com or download a PDF version of the festival program here.
Text © 2016 Catherine Van Brunschot