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Food
French Creams, Curly Wurlys, Jelly Slices. The very words roll off the tongue, blessedly sugar-coated, melting into that space where taste buds meet memory. Such is the magic of Christmas candy, stuffed into the stocking’s toe, the last treat to be extracted before it’s really, truly over.
When Debbie Parker recalls the turkey feasts of her childhood, leftovers stand out almost as much as the big spread on Christmas Day. The stock pot on her mother’s stove warming the house with savoury goodness conjures happy memories of big family gatherings for the chef and co-owner of the Highlevel Diner, in Edmonton’s university area.
Every Tuesday, the Highlevel Diner in Edmonton serves a turkey dinner to patrons, so chef Debbie Parker has come up with many creative ways to use the leftovers, such as turkey fritters and turkey leek pie.
The websites of groups that represent Alberta producers contain a wealth of information about choosing cuts of meat and produce, information about nutrition, food safety, and how to store and keep fresh and leftover products.
Champagne is unquestionably the best sparkling wine in the world and copious amounts will be consumed over Christmas and the New Year.
Wild Tangerine has a Christmas promotion. All items from the take-home, frozen-meal section at the restaurant will be 30 per cent off Dec. 23 and 24.
Spotlights
Video: How to make a Wildberry Mojito
Micah Dew shows how to make an excellent elixir, a wildberry mojito.
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Dining Out
Click here for an archive of restaurant reviews written by The Journal's critics.
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Gallery: Christmas cake
Three Edmonton cake designers have created Christmas cakes that avoid the traditional fruit cake model.
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Todd Babiak video: Buy Me Something Local
We are not quite two weeks into Shop Local First month, an initiative by the Live Local syndicate which includes Original Fare, the Keep Edmonton Original initiative and a growing list of other efforts.
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Video: The Marc
Take a tour of The Marc, a new downtown bistro in Edmonton. Video by Rick MacWilliam
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Side Dishes
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Keeping vegetables hot at the table
If you put dinner on the table, people get seated and settled and then you pour the wine, you can understand why your vegetables may be just warm by the time they are eaten.
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Appetizers
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Veggie delights as appetizers
As the nights grow longer and it's hockey that's in season, eating on the couch need not mean mindless munching.
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Desserts
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Stollen for the holidays
Why did the German bakery close early? Because all the bread was stollen!
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Drinks
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Are Scotch cocktails anathema?
Once you get past the intimidation factor, it's a drink to enjoy on its own or (gasp) mixed.
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Sparkling Wines
- Sparkling wines a cheaper alternative to Champagne
- High-end whisky unveiled in China, with $2,700 price
- From Mexico’s highlands, the nectar of the gods
- Holiday cocktails: Easy does it
- Cocktail culture goes back to the future
- Cheval Blanc sets world record at Christie's wine sale
- Hong Kong looking to be world's wine storage hub
- Scotch whisky 101
Main Course
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A splash of wine makes dishes special: Beef tenderloin with Pinot Noir sauce
When I was a kid, Graham Kerr, the Galloping Gourmet, aroused my curiosity in food. He seemed so sophisticated, perhaps because almost every dish was splashed with liberal lashings of wine.
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Edmonton Food & Drink Blogs