Edmonton – Beyond Umami

Chaussons-aux-pommes Recipe from Duchess At Home Cookbook

Beyond Umami — Sat, 11 Apr 2020 22:23:00 +0000

Duchess Bake Shop is not just some random highly acclaimed Edmonton-based bakery, it happens to be the bakery in the same city that I live in. It is not an exaggeration to say that I have ordered and eaten all their baked goods over the last decade. So, it was exciting in 2014 when one of the owners, Giselle Courteau, published her first cookbook Duchess Bake Shop where she shared the recipes for their most popular pastries and cakes. Recently this past Fall, I was offered a copy of Giselle’s second cookbook Duchess at Home where she shared recipes that she enjoys baking at home.

After flipping through the cookbook, I thought that some of the recipes were more accessible because it’s something that she makes all the time. One of the first recipes I wanted to bake was her Chaussons-aux-pommes. These are French-style apple turnovers using puff pastry so it is extra buttery and flaky. I was given permission to share the recipe from the cookbook which comes with more tips.

Ingredients for chaussons-aux-pommes

Ingredients for Chaussons-Aux-Pommes (makes 8 chaussons)

400g (3-4 small apples) Granny Smith or Honey Crisp
60g (1/4 cup) water
50g (1/3 cup firmly packed) dark brown sugar
30g (2 tbsp) unsalted butter
1 tsp vanilla extract or paste
3/4 tsp ground cinnamon
1/4 tsp ground ginger
1 package frozen puff pastry (2 sheets), each sheet about 10 inches square
1 tbsp brandy or calvados
2 large egg yolks, beaten
sugar, for topping

Note: If you are comfortable making your own puff pastry feel free to do so. A much more convenient option is to buy pre-made frozen puff pastry. Make sure you look for one that is all butter- it’s a bit pricier, but worth it for the quality and flavour.

Equipment

You will need two baking sheets

Directions: to prepare the apple filling

Peel, core, and dice the apples into 1-to-2-cm pieces. In a saucepan, combine all of the ingredients except the brandy, puff pastry and egg yolks. Saute over low heat for 25-30 minutes until the apples are very soft, stirring every 5 minutes or so.
Once the apples have softened, turn the heat up to medium. Add the brandy and continue to cook until most of the liquid has evaporated. This should take less than 1 minute. Set the apples aside to cool, and then place them in the refrigerator. The apple filling needs to be completely cool before filling the puff pastry.

to roll, fill, and bake the chaussons
Line the baking sheets with parchment paper. Take the puff pastry out of the freezer and leave it on the counter to defrost. This should take 15-20 minutes. Make sure it is still cold when you start working with it.
Once thawed, on a lightly floured surface roll out each sheet of puff pastry slightly to make it smooth. Using a small bowl or lid 4-5 inches wide (about the size of a yogurt lid), cut out 4 circles per sheet.
Place 1 1/2 to 2 Tbsp of apple filling in the centre of a circle. Using your finger, dab a bit of water around the edges. Fold the circle over to make a half-moon shape. Using your fingers, press down on the seam edge to seal well. With a pizza wheel or a sharp paring knife, trim the edge of the puff pastry to create a clean line. Avoid using a fork to crimp the edges as this will prevent the pastry from puffing out as it bakes.
Transfer the chaussons to a lined baking sheet. Using a pastry brush or your fingers, gently brush egg yolk over the whole of each chausson.
Chill in the fridge for about 15 minutes. While the chaussons are chilling, preheat your oven to 375F (190C). When the chaussons are cold, brush them with another layer of egg yolk. Use a small, sharp paring knife, score each chausson with a half-moon shape from corner to corner; making sure not to cut all the way through the dough. Score small diagonal lines on each side of the half-moon to create a leaf pattern, again not cutting all the way through.
Sprinkle generously with sugar.
Bake for 30-35 minutes until the pastry is a deep golden brown. Don’t be alarmed if yolk that may have baked around the edges gets quite dark. After the chaussons have cooled to the touch remove them from the parchment, cutting off any dark yolk drippings. Serve warm for maximum enjoyment!

serving & storage
Chaussons aux pommes are best eaten the day they are baked. They will keep at room temperature for up to three days.

Personal notes and substitutions

I used honey crisp apples because I don’t like the sourness of Granny smith apples.
I used 3 medium-sized apples instead of small ones.
I didn’t have brandy so I used rum.
My resulting apple filling only had about 8 tablespoons worth of filling.
It took a lot longer than 25-30 minutes to soften the apples, next time I will try pressure cooking it or maybe cooking it with the lid on.
I could only fit about a tablespoon of filling in each chausson, but that might be because the pastry circle was a bit smaller than the recipe instructed.
I used the leftover puff pastry to make savoury palmiers (butterfly-shaped pastries with cheese).

Look at how flaky and delicious they are on the inside! Hubby says I might have filled ours a bit too much but they were so good! I could barely restrain myself from eating them straight out of the oven. Every single bite had the cooked down apples in it. I do wish that this recipe made more than just 8 chaussons as these were eaten way too quickly. I guess I will have to make more next time!

Here is another look of the amazing chaussons-aux-pommes!

Also, if you missed here are some more recipes and blog posts for Duchess Bake Shop on the blog:

Macarons from Duchess Bake Shop

Lemon Meringue Cake that I made for Dan’s birthday!

Sour Cream Pie

Croissant Challenge – Baking the Duchess Croissant

Duchess Bake Shop party for their First Cookbook

Duchess was also part of our engagement (back in 2010!)

Excerpt from Duchess at Home by Giselle Courteau. Text copyright © 2019 Giselle Courteau. Design and Photography © 2019 Sarah Hervieux. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Pictures in this blog post are all taken by Lillian Tse (Beyond Umami).

The Marc Restaurant – Edmonton

Beyond Umami — Mon, 24 Feb 2020 01:27:00 +0000

The Marc Restaurant in Edmonton – a solid choice for French food in Edmonton

Moules Frites with crispy fries and a truffle aioli

Anytime anyone asks me what my favourite restaurants are in Edmonton, the Marc definitely makes my top 3. We have been going here steadily since it opened back in 2011, but I have never written about this fantastic place. My mom still talks about the amazing Artic Char that she had when we brought her there four or five years ago.

We recently went to The Marc on a Friday evening double date with some friends. We were happy that we made reservations in advance because the place quickly became packed with lots of other people enjoying a Valentine’s Day evening dinner. We were tempted by the three course special, but opted to share some of our mainstays from the menu. This meant we started off with the Moules et frites (mussels and fries). Based on the recommendation of a friend, we asked for the fries to be cooked extra crispy and, as usual, The Marc did not disappoint.

Moules et Frites – 1/2 pound of mussles, pernod-tomato broth ($14)

The extra hot fries and mussels paired perfectly with the the Pernod tomato broth. This dish could be a main course in itself but was great as an appetizer when shared among the four of us.

Steak Tartare – mixed with cornichons, house made pickles ($16)

We ordered the steak tartare to accompany the mussels and fries. In Edmonton, we generally go to two restaurants that have different style of tartares: a Czech style and French style. The Marc’s version include pickles (as per french style) and has a bright tomato note to it. We had to ask for some more croutons just to finish the tartare.

Duck Breast – pan roasted, with hasselback potatoes, kale, roasted beets, brown butter vinaigrette, topped with a pumpkin seed crumble ($36).

The duck breast at The Marc was one of the first dishes we raved to our friends about when they first opened eight years ago. The dish disappeared from the menu a few years ago and we longed for it’s returned. I don’t know if it’s because I kept telling the owners (Patrick and Doris) how much I missed it or maybe it was a chorus of other fans but we were really happy to see duck back on the menu again. Another friend told us that he only likes duck cooked two ways: Chinese Barbecue-Style and Duck at the Marc! The duck meat (we ordered it medium-rare) itself is tender and juicy while not being overly fatty with the skin. As you can see in the picture above, the accoutrements are generous and sauced well so you’re not just eating great duck, you have great leafy green (kale), potatoes, and corn in a good peppercorn sauce.

Braised Short Rib Bourguignon – with roasted carrots, mushrooms, lardons, potato puree & wilted greens ($34)

For our other main, we ordered the hearty Braised Short Rib Bourguignon. The meat was fork-tender and the smooth pureed potatoes were great. We barely could finish this dish because we knew had to save room for the dessert!

To say that I’m a fan of desserts at the Marc doesn’t cut it. Dan and I will head over to the Marc just for the dessert sometimes after having dinner at another restaurant. Sometimes we make a special trip from home late into the evening just because we feel in the mood for a special treat. Over the years we have tried all their desserts, but for particular night out we went for our go-tos.

the Marc’s decadent chocolate cake ($10)

The Chocolate Cake with its caramel filling is decadent, chocolate and almost fudgy. The candied walnuts and the salt hit in the form of the fleur de sel is great for chocolate fans (i.e. Me). It’s unapologetically rich and would be a star dessert in any Edmonton restaurant. That is, until you try the other favourite, the Marc’s Beignets!

Beignets – french style doughnuts with creme anglaise and caramel sauce ($10)

The beignets are a must-try (must order!) at The Marc. It’s not the rectangular Creole style of beignets. Rather, the light and airy fried sugar dusted dough comes with two sauces; a creme anglaise and a caramel. This is the dessert that Dan and I will drive out for after 8pm just to eat. This is the dessert that we certainly save room in our stomachs for when dining at the Marc. It isn’t served with any special plating because it simply doesn’t need to be fancy, it’s just good.

Over the years, some of the dishes may have changed but you are always guaranteed great French fare, in a relaxing restaurant environment and friendly service. The Marc is a great restaurant not just for special events but lunch, dinner or a night out. Patrick & Doris have done a fantastic job at consistently bringing high quality French dishes to Edmonton.

The Marc
100 Sterling Place
9940 106 Street
Edmonton, Alberta
(780)4292828http://www.themarc.ca/

OEB Breakfast Co. Opens in Edmonton!

Beyond Umami — Sun, 28 Oct 2018 20:58:00 +0000

A new brunch venue is in town and it is delicious! I still remember when I first moved to Alberta and visited Calgary, everyone kept telling me that I HAD to eat at OEB. Of course I was super excited to experience their new location in Edmonton! Located in the new Kelly Ramsay building, there is lots of light that comes into the OEB space, making it super enjoyable to have your meal.

As it was a media preview this morning, everyone had different menu items that they could order from. Dan ordered the Smoked Boar Benny which was comprised of avocado, potatoes, semi dried tomatoes, and of course 2 poached eggs. The tomato was a nice touch as it helped to give some acidity to the dish. Also, if you look carefully everything is sitting on top of a fried croissant rather than the traditional egg muffin – making this brunch benny super tasty! All bennys also come with an optional side of fruit.

I ordered the Gold Digga which is from OEB’s breakfast poutine menu. This one had everything I wanted in my breakfast – 2 poached eggs, herbed potatoes, Quebec cheese curds, Berkshire roast pork, black truffles and a good drizzle of hollandaise sauce. I loved the super crispy potatoes that came with the dish and the sizeable amount of truffle helped to give good umami flavour to the dish. Be fairly warned that this dish is filling! However, the best part is, for their breakfast poutines you have the option of ordering it with half spinach and half potatoes. That way, you can get a bit of greens in if you wish!

It was a pretty busy and full space this morning as OEB was training their staff as well. They opened for the public on October 29, 2018 in Edmonton! OEB also has plans to open a few more locations in B.C, Scottsdale, Arizona and another Edmonton location is in the works for 124st!

It was also great to see the many different local Canadian ranchers, farmers and entrepreneurs that OEB sources their food from. They also have free flowing Umbria drip coffee for your brunching needs.

I’m excited that there are more brunch options opening up in Edmonton. I plan on making another visit in the future to try other dishes from their menu, including the sweet options!

OEB Breakfast Co.
10174 100A St (Rice Howard Way)
Monday – Friday: 7:30am-3pm
Saturday & Sunday: 8am-3pm
(587) 520-0936

Always Delicious at Hazeldean Bakery – Hidden Neighbourhood Gems

Beyond Umami — Fri, 17 Aug 2018 19:37:00 +0000

Deliciousness Always Found at Hazeldean Bakery

Have you ever visited Hazeldean Bakery over in the Hazeldean community in Edmonton? If not, you best do yourselves a favour and make a visit to this Edmonton Neighbourhood Gem! They have, in my opinion the BEST apple fritters that I have ever eaten! If you don’t believe me, look at the above picture and visually it already is the best. Freshly fried donut and then coated with sugar. As I write this I’m thinking about how to get my hands on one too!

The one thing you must also remember about Hazeldean Bakery is that their apple fritters (or any of their donuts or cinnamon buns) are super popular, so they sell out relatively quickly! In order to prevent disappointment, pre-order the apple fritters! You can pre-order one or two apple fritters or, like me, for some reason order half a dozen! Clearly, Dan and I did not need half a dozen apple fritters for just the two of us as each apple fritter is quite big – as big as a small side plate!

Prior to the above picture, Dan was initially disappointed that there were no more apple fritters to be purchased, but since I had pre-ordered he was over the moon happy to receive a full box! Not only was each apple fritter massive, but they were still warm when we picked them up around 10am on a Saturday morning after a fertility clinic appointment. You can make orders up to one day in advance.

Face sized apple fritters to be found at Hazeldean Bakery

Not only are the apple fritters massive, they are filled with big apple pieces.

Hazeldean Bakery also has their share of other baked goods such as regular donuts, filled donuts, sugar donuts, cinnamon buns, cookies, savoury sausage rolls, and breads (multi-grain breads & cheese buns!).

Hazeldean Bakery is the main store so if you cannot get to it, fret not as they also have a location down in the south of Edmonton called Lucy’s Sweets in Terwillegar! Go eat an apple fritter and then let me know how you like them!

Hazeldean Bakery
9627-66 Ave. NW
Edmonton, AB
(780) 435-8484
Tuesday-Friday: 9am-6pm
Saturday: 9am-4pm
Sunday & Monday: closed

Lucy’s Sweets
1649 Towne Centre Blvd.
Edmonton, AB
(780) 437-4369
Tuesday – Saturday: 10am – 6pm
Sunday & Monday: closed

http://www.lucys-sweets.com/

Sabor’s 5th Annual Seafood Festival

Beyond Umami — Sat, 11 Aug 2018 19:21:00 +0000

Sabor is easily one of my favourite Edmonton restaurants. Not only do they make an amazing seafood risotto, but their commitment to sustainable seafood is evident in the dishes that they feature in their annual Seafood Festival. All seafood dishes are Ocean Wise certified at Sabor. This year I had the privilege to celebrate with them on the kick-off of their 5th annual Seafood Festival and 10th anniversary! For their 5th anniversary, Sabor’s Chef Lino Oliveira collaborated with Hawaiian Chefs Lyndon Honda (from Sheraton Maui) and Chef Tom Muromoto (from Ka’anapali Beach Hotel).

Chef Tom Muromoto and Chef Lyndon Honda

Aside from the fresh oysters available at the raw bar, I really enjoyed the Ahi tartare on a Taro Chip. The taro chip was the perfect vessel for showcasing the freshness of the ahi tartare.

Ahi Tartare on a taro chip

Island Shrimp with a papaya tomato salsa

Langostine (like a crayfish) White Bean Burrito

For appetizers, much to the delight of one my dining partners (Linda Hoang) one of the dishes was SPAM & clams! Filled to the brim with Portuguese sausage SPAM, and the clams were finished with garlic, pimento, white wine and cilantro.

I loved the chilled lobster tail (with pieces of avocado and a vanilla bean lime vinaigrette). Rounding up the last of the appetizers a super tasty dish of Grilled Prawns in a coconut taro leaf curry.

For the main courses there was a juicy perfectly cooked Ko’ala lamb chops with a mango mint chutney! I loved this one a lot! So much so that I did a quick search and found a recipe for the lamb chops by Chef Tom Muromoto.

Within the second courses, there was Octopus three ways. This included Octopus stewed with red wine & tomatoes (topped with polenta), Grilled Octopus with sea asparagus and a creamy Octopus Risotto!

A rich Puerto Rican-style pork stew with a green banana fried rice was next. Most definitely comfort food!

Best yet we finished our meal with a stuffed malasada. If you haven’t ever had a stuffed malasada – think freshly fried donut! Except this time it is stuffed with coconut ice cream and then topped with mango sauce. This was definitely a great way to end our meal during the media preview of Sabor’s Seafood Festival!

Sabor’s Seafood Festival runs from August 7 to 31, 2018. The final version of the Seafood Festival 2018 menu is available on Sabor’s website. If you aren’t completely sure about what to order, than try the Family Style option at $55. Here’s one that we had a few years ago. More recent iterations of the family style dining option will include more raw bar options such as freshly shucked oysters.

Thanks again to Bonafide Media & PR for a lovely evening as usual!

Sabor Restaurant
10220-103 St.
Edmonton, AB
Hours: Lunch Mon-Fri (11:30am-2pm)
Dinner: 4:30pm
Reservations: (780)757-1114 or Open Table http://sabor.ca/
Twitter: @Sabor_yegInstagram: @sabor_yeg

Neighbourhood Gems – Artisan Flatbread

Beyond Umami — Fri, 25 May 2018 02:19:00 +0000

Neighbourhood Gems – Artisan Flatbread in Edmonton

I was thinking about making my own pita bread or similar as I had plans to eat curry for dinner the other night (as a container of frozen curry flew out of the top freezer and cracked, hence dinner plans). The only problem is that it has been +30C in Edmonton so the prospect of turning on the oven to cook up the pitas seemed a bit hot to me! I then remembered this place that I passed by every day on the way home from work. I never got a real look at it but was pretty sure the words “Artisan Flatbread” jumped out at me as I drove by. This is the same strip mall where La Tienda (Mexican food store) and Huma Mexican Restaurant are located.

Turns out, there is indeed Artisan Flatbread as well as a Smoke Shop in the same location. Same business – different focuses. Melissa, one of the owners, told me that at Artisan Flatbread they bake a traditional flatbread from Iran called Lavash. To do this, they have even imported 2 tandoor ovens so that they can bake the lavash fresh daily. Melissa also mentioned to me that at the moment they are focusing on white lavash but can also make whole wheat lavash. Demand has been quite high for the Lavash as no one else in Edmonton makes it!

The lavash dough is a highly sticky dough so there are only a few bakers that know how to make and bake it in the Tandoor oven. The dough is so sticky, that it can stick to the walls!

As for the lavash itself? So delicious! It is so soft, airy and light! It paired perfectly with the Penang curry. On the packaging it says that there is no butters, oils, salt or sugars added. I asked Melissa why I still tasted some salt in the lavash. She noted that it was because the flour that they use has some salt content. Without the particular flour mixture they use the lavash dough would stick to the tandoor oven.

The lavash was so good that Kyla, the dog, even got in on the fun. I turned my back for one second and she managed to reach to the middle of my plate (I must not have put it far enough away) and ate one off my plate! I wish I had a photo, but each lavash is a decent size – face size for sure! It sure covered her face as she ran away from me while trying to eat the lavash!

Guilty face? or the face of a dog wanting to eat more lavash

Tired after eating that massive lavash

Each bag includes 4 giant pieces of lavash. The are currently selling the bag for $4 each. Artisan Flatbread also imports their own bags of Basmati rice.

Lavash for dinner with some turkey-ricotta meatballs, roasted cauliflower and a cucumber, dill yogurt dip.

Well, go visit them and try some lavash! They just opened in January 2018! For those in the south or west end, Melissa also noted that you can find their Lavash at H&W Produce! One thing to remember, the lavash needs to be eaten quickly as there are no preservatives! So just buy one bag at a time and then go back for more!

Artisan Flatbread

9848 63 Ave.

Edmonton, AB

(780) 430-1938

https://www.facebook.com/artisanflatbread/

2016 Edmonton Rocky Mountain Wine & Food Festival

Beyond Umami — Tue, 25 Oct 2016 02:48:00 +0000

The Edmonton Rocky Mountain Wine & Food Festival is back for its 15th year. Sponsored by Sobeys Liquor and Safeway Wine & Spirits, this year’s tasty event happens in Edmonton for two days on November 4-5, 2016. If you have a chance to attend this year, you can taste the limited edition Taylor Fladgate 1863 Single Harvest Port or if you enjoy port the Aegusa 1941 Marsala Superiore Riserva (which apparently there are only 400 bottles of this port available in the world!) is also available to be tasted.

Once again the Rocky Mountain Wine & Food Festival takes place at the Shaw Conference Center on Friday November 4 and Saturday November 5. If you want to attend, you can purchase tickets online.

Now for the exciting news! I have a pair of tickets to give away to one winner for the afternoon session on Saturday November 5 from 12-4pm in Edmonton!

To be entered into the contest you need to complete the mandatory entry of leaving a comment on this blog post (below) about which exhibitor you are looking forward to seeing at the Rocky Mountain Wine & Food Festival. Just be sure to track your entries on the Rafflecopter below! There are also more ways to increase your chances of winning in the Rafflecopter.

a Rafflecopter giveaway

Please note that the tickets are just for entry into the Festival and have no monetary value. Food & drink tickets need to be purchased separately on arrival. Must be over 18 to attend. The contest closes November 1, 2016 midnight. I will email the winner on November 2, 2016 so be sure to check your email or check this blog post for the winner’s name.

Edmonton Fall Home Show – Ticket Giveaway

Beyond Umami — Fri, 14 Oct 2016 04:53:00 +0000

It’s that time of the year where the Fall Home Show comes to Edmonton on October 21-23, 2016! I know that it certainly does not feel like Fall here in Edmonton, and like you, all I want to do is stay indoors. However, this is the perfect opportunity to talk to experts, find some inspiration and get some practical information. I have been to the show several times over the years and there is always something to see, do or learn at the show – even if you don’t own a house or live in one (like us). Aside from having the opportunity to ask designers about a home renovation, finding more information about doing a brand new build or a DIY project that you have in mind, there is also the Food Stage. Certainly, this is a part of the show that is particularly interesting for me. This year there are a number of Cooking Stage Guests throughout the weekend, including the opportunity for you to be an amateur cooking partner with either Chef Shane Chartrand (from Sage) or Chef Doreen Prei (from Get Cooking) on Sunday October 23.

Regardless of what you are interested in, I am sure you will find something exciting at the Fall Home Show. If you want to attend you can purchase your tickets online or in person. You can also try your luck at entering to win two tickets for the Edmonton Fall Home Show from me! Just enter your information into the rafflecopter below and following the instructions. The winner can choose any of the days to attend the show (Friday October 21-Sunday October 23) and will be picking up their tickets at the show office at the Edmonton Expo Centre. Contest starts October 13, 2016 and ends at

a Rafflecopter giveaway

Feastival of Fine Chefs 2016 – AFPA

Beyond Umami — Sun, 25 Sep 2016 03:10:00 +0000

Last week, I was invited once again by Michelle (the tiffin box) on behalf of the Alberta Food Processors Association (AFPA) to partake in the FEASTival of Fine Chefs. I was excited to not only meet the chefs from the participating establishments and experience a multi-course dining experience but to also bring my husband Dan along. This was the 28th event for the FEASTival of Fine Chefs with tickets being $125. Like last year, there were a variety of establishments that participated in the event. All establishments do not receive their ingredients until 24 hours before the event.

Upon checking in, all participants were asked to choose a number packet. The number that you pick helps guide you towards having a four course meal where each course comes from a different establishment. All menus reflect food that is grown and/or processed in Alberta.

Example of one of the many menus at the 2016 FEASTival of Fine Chefs.

Before the dinner started, everyone had the chance to walk around, check out the different establishments, view their menus for the night including a preview of the dishes, or bid on the silent auction items. This was helpful, because it was easier to find where your course was being served from as each course came from a different place.

Here are some photos of the appetizer course from our table. We made all attempts to ensure that everyone got a different number so that there were almost no repeat dishes at our table. That way we could have a bite of each dish if we wanted.

Brittney’s Pork Belly from River Cree Marriott

My appetizer from the Shaw Conference Centre – Roasted Bison Short Ribs, Potato Confit, Chanterelles in a Bison Reduction.

Dan’s appetizer from the Hotel Selkirk – Smoked Beef outside skirt on puff pastry, salad with a champagne dressing.

Next came the soup course. Dan’s soup was a thai curry from the River Cree Marriott. Once again, Brittney’s soup which came from the Shaw Conference Centre was the most interesting and had a pear and sage fritter accompanying the soup. Mine was a roasted butternut squash soup with smoked pimento pepper and root vegetable chips (not pictured) from Stages – Double Tree Hilton (West Edmonton).

Roasted Pear and Rhubarb Soup and Barley Sprout Infused Oil.

For the main course, mine came from the Renaissance (Edmonton Airport Hotel) and was a birch syrup and mushroom pork loin with black currant jus and smoked pomme puree. I really enjoyed the black currant and the meat was certainly a sizeable portion. In fact, everyone at our table had a decent size of meat for their main. Jacquie’s main (Parkallen Home Kitchen) was a lamb shank from The Fairmont Hotel Macdonald.

Birch Syrup and Mushroom Pork Loin

Dan’s main course from the Ramada

Last course was dessert! We saw a range of different styles for this course. Most interesting to note was the Hotel Fairmont Macdonald’s dessert as they incorporated the honey that they have harvested from their bee hotel.

Honey Walnut Raisin Sponge – honeycomb, honey lemon gel, cognac caramel sauce and lemon verbena cream

Dan’s dessert from Shaw Conference Centre – bottomless pear tart, cardamom whipped ganache, grapefruit gel, mandarin jelly and honey ginger poached pear

Spinach and Beetroot cake layered with Mascarpone cheese mousse, ginger crumble, and mini mousse filled, maple wood smoked chocolate sauce from Hotel Selkirk.

Brittney’s dessert from Graze Edmonton – spiced bitter chocolate fondant, cardamom saffron cheese cake mousse, lavender honey cream, raspberry paper and cocoa crumbs.

FEASTival shows that there is a lot of creativity happening in all places around Edmonton. You should certainly come out to experience FEASTival for yourself next year. Hopefully the dishes from this year’s event will inspire you to go out and try some of these establishments in the coming months!

Lunch Buffet at Narayanni’s

Beyond Umami — Fri, 13 May 2016 21:31:00 +0000

Dan and I were invited to check out Narayanni’s for lunch one day! Previously, Narayanni’s was only open for dinner (which is when we usually go) but recently they have now opened for a lunch buffet. It was great to see the variety of dishes that were included (3 vegetarian dishes, 1 rice, a meat curry, soups, salad and dessert) in the $12 price.

We started with a fresh salad (Traditional Wedding Salad) with julienned carrots, cabbage and red peppers mixed with pepper. It was pretty refreshing and had a slight pepperiness to it from the pepper flakes.

On the day we went for lunch (a Friday), in addition to the salad there was a vegetable curry soup, chicken curry, breaded cauliflower and peas, lentil zucchini and chickpea curry, braised kale and cabbage and a cinnamon infused rice pudding for dessert.

Our host told us that the food at Narayanni’s is Indian South African fusion. Which means that there is no dairy in their dishes. They attempt to source as many of their vegetables locally as possible. During the lunch, to keep quality high, they have a reduced number of dishes compared to their dinner buffet. In addition to being dairy free, every single dish is gluten free and there is even a sign about how they only use natural ingredients, no preservatives, MSG or artificial food colouring.

For an additional price, you can also choose to add their homemade chai and/or roti, both are made fresh to order. I do love how crispy and warm the roti was when it arrived. It was also great to use the roti to sop up the sauces on our plates.

Each of us definitely had a favourite from our lunch here. Dan really enjoyed the bone-in chicken pieces as he found that it had more flavour compared to boneless pieces of of the chicken curry. I, on the other hand really liked the braised cauliflower dish. Tasty and not spicy!

In general, the spice level at Narayanni’s is pretty tolerable for diners that are used to a bit of heat in their food. There are also non-spicy dishes to choose from such as the vegetable dishes. We enjoyed our lunch meal there and would certainly go back if we were in the Whyte Ave area on a weekday lunch.

A week later Dan went to Narayanni’s for lunch with a co-worker. He said that the quality was just as good and there was a slight variation in dishes. Their bill ended up being around $40 for the two of them with the addition of the two chais and roti.

Narayanni’s
10131 81 Ave.
Edmonton
(780)756-7112
Lunch Buffet: Tuesday – Friday 11:30am-1:30pm