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6 Surprising Local Ice Cream Flavours


 6 surprising scoops For those weaned on ice cream’s triumvirate of flavours – chocolate, strawberry and vanilla – back in the day, checking out the array of flavours available these …Read More
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 6 surprising scoops

For those weaned on ice cream’s triumvirate of flavours – chocolate, strawberry and vanilla – back in the day, checking out the array of flavours available these days would be like day-tripping into The Twilight Zone. Marching in lockstep with society’s movement towards diversity, so it goes with what tops your cone these days. What’s impressive is that a number of merchants in this part of Alberta have dreamed up some of those unique flavours; here’s a look at a few of them.

Avocado

What was once relegated to guacamole has since become a millennial favourite when served on toast. But using avocado has gone a step further as an ice cream flavour, which at Scoop n roll is done using a Thai rolling application. (Scoop n Roll)

scoopnroll.com

Cheesequake

Gigi’s has long shaken the foundations of what a cheesecake style of ice cream should be like. Besides cheesecake, this flavour employs peanuts, bits of brownie and chocolate ice cream designed to vault taste a few points higher on the Richter scale. (Gigi’s)

96-Campsite Road, Spruce Grove

instagram.com/gigis_icecream

Customized

If you have a choice of more than 60 flavours from which to choose, as is the case at Marble Slab, there’s nothing wrong with being inventive. At this outlet, pick from what’s available to create a combination that suits your fancy, and maybe in the process, you might invent your own flavour. (Marble Slab)

  • 19156-109 St., Edmonton
  • 9770-170 St., Edmonton
  • West Edmonton Mall, Edmonton
  • 5848-Terrace Rd., Edmonton
  • 16561-97 St., Edmonton
  • 13724-40 St., Edmonton
  • 5364-Windermere Blvd., Edmonton
  • 6541-28 Ave., Edmonton
  • 3779-17 St., Edmonton
  • 222-Baseline Rd., Sherwood Park
  • 1205302-50 St., Beaumont

marbleslab.ca

Ube

Filipinos know a thing or two about keeping cool during the summer, and they’re also quite inventive when it comes to ice cream. Yelo’d has among its classic choices Ube, otherwise known as purple yam, which has a slightly nutty vanilla taste. (Yelo’d)

101-10324-82 Ave., Edmonton

yelod.ca

River Valley Road

Kind Ice Cream is not only local, the folks like to think local, hence the Edmonton variation of Rocky Road ice cream, but with a twist and the vibe associated with a leisurely drive on the stretch of road alongside the North Saskatchewan River.

  • 9551-76 Ave., Edmonton
  • 6507-112 Ave., Edmonton

kindicecream.ca

Rockn Root Beer

Mike's Ice Cream Cups has introduced two new flavours this year: the Lucky Lemonade Sorbet and Rockn Root Beer, the latter being yet another variation of the traditional sasparilla beverage originally made by North American aboriginals. 

Available at local retail throughout Edmonton

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Donairs & Shawarmas


Donairs might be popular, but the humble shawarma is a rising contender It’s no contest regarding what pita-wrapped delicacy rules the culinary roost in Canada. From coast to coast, the …Read More
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Donairs might be popular, but the humble shawarma is a rising contender

It’s no contest regarding what pita-wrapped delicacy rules the culinary roost in Canada. From coast to coast, the donair is king. After all, it was invented more than 30 years ago in Halifax. In terms of popularity it easily outranks the shawarma, a centuries-old dish that’s popular in Europe, although it’s starting to gain momentum in this country. And while proponents of these rival dishes vie for your attention and taste buds, they share a common history.

Both involve the rotation method of roasting, which was done horizontally until the 19th century when Turkish chef Mehmetglu Iskender Efendi invented a method to cook the meat in a slow vertical spin, allowing for the morsels to self-baste. That culinary style has been preserved in the dishes’ monikers with donair stemming from the Turkish döner, meaning rotate. Shawarma comes from the Arabic word šāwirmā and Ottoman Turkish šāwarmā, both meaning “something that is spun or turned over.”

Not only are the methods and definitions similar, donairs and shawarmas also share a common ancestor called the döner kebap. Others call it the Iskender kebap (after the inventor) and Bursa kebap (after the Turkish city where it was created). But the method for making the dish is the same, starting with thin slices of basted lamb atop a pile of diced pide (a Mediterranean flatbread) before adding hot tomato sauce and sheep’s milk butter, then garnishing with parsley and a dollop of yogurt.

Beyond that point, the trails associated with the donair and shawarma diverge. The donair’s more immediate origins are easier to trace, dating back to the 1970s when Halifax restaurateur Peter Gamoulakos tried to sell a Greek pita wrap called a gyro. The roasted lamb dish that includes diced tomatoes, onion and a tzatziki sauce wasn’t exactly a hot item. So Gamoulakos swapped out the lamb and tzatziki in favour of beef and a sweet sauce and Canada’s culinary world hasn’t been the same since.

The considerably older shawarma sticks closer to its döner kebap roots and is traditionally made with rotated lamb, sheep or chicken. Spiced and served with garlic sauce, tomato and onion, the rest of the ingredients vary according to region in the Middle East. Israeli consumers avoid yogurt or butter as Jewish dogma forbids meat and dairy in the same meal. Shawarmas are also popular across Europe, although oddly enough, they’re more often referred to as doner kebabs, presumably due to the influence of Turkish immigrants who arrived in the 1960s.

In Canada, the shawarma doesn’t have such an irony when it comes to identity; it’s more like an identity crisis when going up against the donair. But the shawarma is gradually making inroads into Canadian appetites with donair shops adding the dish to their menus. Further publicity potential could be realized with Shawarma Day, a campaign started in 2020 occurring annually on Oct. 15. Should the shawarma eventually catch up to the donair in terms of popularity, the big winners will be consumers who benefit from even more pita-wrapped options.

LOCAL DONAIR & SHAWARMA OUTLETS AT A GLANCE

Basha Donair & Shawarma

  • 11001-Jasper Ave., Edmonton
  • 5328-75 St., Edmonton
  • 16529-50 St., Edmonton
  • 2811-116 St., Edmonton
  • 441 Parsons Rd., Edmonton
  • 2730-141 St., Edmonton
  • 1115 St. Albert Tr., St. Albert
  • 100-1000 Alder Ave., Sherwood Park
  • 5110-50 St., Leduc

Donair Lab

5 Spruce Village Way, Spruce Grove

Fruitella Donair

388 St. Albert Trail, St. Albert

J’s Donair

315 First Drive, Spruce Grove

Liberty Donairs

100 Jennifer Heil Way, Spruce Grove

Master Pita

3507 Tudor Glen, St. Albert

Shawarma & Donair Box

6554-170 Avenue, Edmonton

Shawarma Shack & Donair

12432-167 Ave., Edmonton

Simply Donairs

  • 245-140 St. Albert Trail, St. Albert
  • 9004-50 St., Edmonton

Vancia Donair & Shawarma

11722-104 Avenue, Edmonton

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Green Onion Cakes


A local creation, a Local Gem! When the recent pandemic hit the city and canceled a slew of outdoor events, one attraction besides the entertainment sadly missed by Edmontonians was …Read More
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A local creation, a Local Gem!

When the recent pandemic hit the city and canceled a slew of outdoor events, one attraction besides the entertainment sadly missed by Edmontonians was an exotic pancake appetizer common at those gatherings across the city. For years, the northern Chinese delicacy known as green onion cake jockeyed for attention between the mini-donuts and elephant ears at kiosks during major festivals and it wasn’t long before locals embraced the appetizer as their own.

But more than 40 years ago, green onion cakes were pretty much non-existent in the city until a former construction worker from Qingdao, China opted for a future in the hospitality industry. Siu To, who missed the cuisine from his homeland, fortunately knew how to cook them and from that mindset sprang a unique menu that included the green onion cake appetizer. In 1978, the dish premiered at his first eatery, Happy Garden and then his next venture Mongolian Food Experience.

Almost overnight, To’s cakes were hot items across the city to the point where other restaurants wanted to buy the items in bulk for their clientele. Then, when the first of many festivals sprang up all over the city from the Folk Festival to the Fringe in the early 1980s, To saw an opportunity to make the dish available at these events, and before he knew it, his cakes were selling like hotcakes.

What’s unusual is that nowhere else in Canada or even the U.S. are green onion cakes anywhere near as popular as they are in Edmonton. A few initiatives have taken place to make To’s creation the official food of the city. And while that has yet to happen, it’s already achieved notoriety as an attraction with such achievements as being a featured food at a Royal Alberta Museum exhibit on Chinese restaurants in 2013 and a listing in Charlene Rooke’s tome Edmonton: Secrets of the City

As for why the pancake-shaped dish is uniquely popular on the western outskirts of the prairies, it’s a mystery. Some like the fact that it’s not messy to eat, others like it as a diversion from the more sugary food available at events. But more ardent supporters think the dish’s simplicity is a reflection of the unpretentious demeanor of Edmontonians.

Whatever the reason, while delicious, it’s also easy to make. And To, who now runs his own restaurant, Green Onion Cake Man, hasn’t made the recipe a secret, hoping to share his favorite dish with as many folks as possible. 

Green Onion Cake Man

9132-118 Ave., Edmonton

780-760-2115

greenonioncakeman.com

Siu To’s Green Onion Cake Recipe

Ingredients

  • 4 c. all-purpose flour
  • 1 tsp. baking soda
  • ¼ tsp. baking soda
  • 450 mL water
  • ¼ c. shortening
  • ¼ c. vegetable oil
  • 1 tsp. sesame oil
  • 2 tsp. salt
  • 2-3 bunches chopped green onions
  • 1 bottle sambal hot sauce

Instructions

  1. Mix the flour baking soda, baking powder and water in a large bowl. Knead the dough until texture is the same as your cheek.
  2. Cover the bowl and set aside. In a separate bowl, mix the shortening, vegetable oil, sesame oil, salt and green onions.
  3. Spread out the dough into a circular shape and flatten to 1 cm. thin with a rolling pin.
  4. Spread out the green onion mixture onto the dough. 
  5. From the bottom, stretch the dough and roll it inwards until it is a long baguette-like roll.
  6. Cut it into eight rectangular pieces.
  7. Squeeze and pinch the ends shut.
  8. Flatten each into a pancake shape and store between two rectangular sheets of parchment paper.
  9. Heat oil in a frying pace.
  10. Place cake and pan fry until golden brown on each side. Serve with sambal hot sauce.
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Biscoff Cookie Icebox Cake


Sponsored by Italian Centre In this no-bake cake, you’ll find Biscoff cookies layered between whipped cream and biscoff spread. It’s perfect to make the day before an outdoor barbeque as …Read More
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Sponsored by Italian Centre

In this no-bake cake, you’ll find Biscoff cookies layered between whipped cream and biscoff spread. It’s perfect to make the day before an outdoor barbeque as it sets up in the fridge overnight. Garnish with sea salt and more cookie crumbles for an easy presentation!

Ingredients

  • 2 cups heavy whipping cream
  • 1 cup cream cheese
  • 1x jar Biscoff Spread (divided, 1/2 cup biscoff spread and remaining for topping)
  • 1 tsp vanilla extract
  • 2 tbsp icing sugar
  • 2x packages Biscoff Cookies

Toppings: 

  • Sea salt
  • Biscoff Spread
  • Leftover Biscoff Cookies for crumbling

Servings: 8-10 pieces

Preparation: 30 minutes + overnight for cake to chill in refrigerator 

Total Time: 30 minutes plus overnight to chill

Kitchen Equipment: stand mixer, loaf pan (approx. 9 x 6 x 2 inch pan)

Instructions

  1. Line a loaf pan with parchment paper leaving a 1 inch overhang on the side of the pan.
  2. In a stand-mixer bowl or regular bowl (if using a hand mixer) add whipping cream and whip into stiff peaks.  Then add cream cheese, ½ cup biscoff spread, vanilla, icing sugar and a pinch of sea salt and whip until you reach a thick creamy consistency.
  3. Start by layering a single layer of biscoff cookies on the bottom of the loaf pan and one horizontal layer up the side of the pan (see photo).
  4. Spread about a 1/4 of the cream mixture (about 1 cup per layer) over the cookies. 
  5. Continue layering cookies (flat and up the sides of the pan horizontally per layer - see photo) and then cream mixture; you should have approximately 5 cookie layers and 4 cream layers but this will depend on the size of your loaf pan.
  6. End with a cookie layer and press into the cream. Melt the remaining biscoff spread in the microwave to pour over top of the cake. Sprinkle the cake with sea salt and any leftover cookie crumbles.
  7. Cover the pan tightly with plastic wrap and refrigerate at least 10 hours or overnight.
  8. If you want more of an ice-cream consistency, freeze for about 1 hour before serving.
  9. Using the parchment paper overhang on the sides of the pan for support, lift the cake out to a serving platter. Peel the parchment paper from the sides of the icebox cake and tear or cut so that there is parchment paper remaining on the bottom of the cake and around the edges.
  10. Sprinkle the top of the cake with more sea salt if you desire.
  11. Cut into slices (a serrated knife works best) and serve.

For more great recipes, visit Italian Centre's Recipe page

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Piadina


Sponsored by Italian Centre Piadina are thin, Italian flatbreads that are made by street vendors and sold sandwich-style loaded with tasty meats, cheese and vegetables. Pronounced pea-ah-DEE-nah – it’s a …Read More
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Sponsored by Italian Centre

Piadina are thin, Italian flatbreads that are made by street vendors and sold sandwich-style loaded with tasty meats, cheese and vegetables. Pronounced pea-ah-DEE-nah - it’s a thin flatbread from the Romagna region of north-central Italy.

Use our fresh pizza dough to create a piadina packed with your choice of delicious fillings! For this recipe, we used a classic combination of prosciutto, burrata cheese, arugula and red onion. Satly, creamy, fresh and crisp - easy to make and perfect for lunch, a snack or a light dinner!

Ingredients

  • 1x fresh pizza dough ball (divided in half)
  • 8-10 slices prosciutto 
  • 1x ball burrata cheese
  • Arugula 
  • Olive oil
  • Optional: sliced red onion

Servings: 2 piadina

Preparation: 30 minutes (including resting time for the dough)

Total Time: 50 minutes  (including resting time for the dough)

Kitchen Equipment:  frying pan or cast iron skillet

Instructions

  1. Cut one fresh pizza dough ball in half and roll each half into a ball.  Let dough rest under a tea towel for about 20 minutes (this helps greatly when rolling the dough).
  2. To make the piadina, roll out each dough ball to about 8-10 inches; the dough will be fairly thin.
  3. Preheat a large skillet or frying pan to medium high heat.
  4. Brush the pan with a little olive oil (use a paper towel if you don’t have a brush).
  5. When the pan is hot, place one piadina at a time in the pan, pricking the dough with a fork quickly to keep the dough from bubbling up. If the dough starts to bubble up, poke the bubbles with the fork and continue cooking.
  6. Cook about 3-5 minutes per side or until starting to turn golden brown on each side.
  7. Repeat with the next dough. 
  8. To make each Piadina sandwich, fold each cooked dough in half and fill with layers of arugula, burrata cheese, prosciutto and red onion (if using).

For more great recipes, visit Italian Centre's Recipe page

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BBQ Flatbread Pizzas


Recipes page provided by and Sponsored by Italian Centre Spicy Kale Flatbread with Honey Drizzle Ingredients 1x fresh pizza dough Flour for kneading the pizza dough 1 tbsp extra virgin …Read More
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Recipes page provided by and Sponsored by Italian Centre

Spicy Kale Flatbread with Honey Drizzle

Ingredients

  • 1x fresh pizza dough
  • Flour for kneading the pizza dough
  • 1 tbsp extra virgin olive oil
  • 2 cups (packed) of kale, torn or chopped
  • 3/4 tsp red pepper flakes
  • Pinch salt and pepper
  • 2x garlic clove sliced
  • 2 tbsp extra virgin olive oil
  • 1/2 ball buffalo mozzarella
  • 1/3 cup ricotta
  • 1-2 tbsp honey (for drizzling)
  • Extra red pepper flakes

Servings: 6-8 slices

Preparation: 30 minutes

Total Time:  45 minutes

Kitchen Equipment: frying pan; rolling pin (optional)

Instructions:

  1. Remove the fresh pizza dough from the fridge at least 30 minutes before you are going to cook your pizza.
  2. Preheat your barbeque to 400F.
  3. Tear or chop the kale into bite-sized pieces. Then add 1 tbsp olive oil to a frying pan and turn the heat to medium. Add the kale, red pepper flakes, pinch of salt and pepper and saute the kale until just starting to wilt, about 3-5 minutes.
  4. Mix together 2 tbsp olive oil with 2 garlic cloves, sliced (this is your sauce for the flatbread).
  5. Measure out both cheeses and set aside.
  6. Once the dough has warmed closer to room temperature, roll or stretch the dough into a 10-12 inch oval or rectangle.
  7. Bring all the topping ingredients, the rolled out dough and a spoon out to the grill.
  8. When the grill has reached a 400F temperature, turn the heat to one side of the grill off.
  9. Place your rolled dough onto the side of the grill that is still on (direct heat) for 45 seconds - 1 minute, until it easily releases and flip over for about 45 seconds more until the dough has stiffened.
  10. Then move the flatbread to the side of the grill with the heat off (indirect heat) and moving quickly spread the olive oil sauce onto the flatbread, spreading the garlic around. Top with kale, dollops of ricotta and buffalo mozzarella.
  11. Cook for 4-5 minutes and then rotate one time, cooking for another 4-5 minutes until the cheeses are melted and starting to bubble.
  12. Top the flatbread with more red pepper flakes (if you like it really spicy) and drizzle with honey. Enjoy!
Photo by Jessica Kostca

Speck & Taleggio Flatbread with Balsamic Glaze Drizzle

Ingredients

  • 1x fresh pizza dough
  • Flour for kneading the pizza dough
  • 1/3 cup Massimos tomato sauce
  • 6 slices of speck
  • 1x white mushroom, sliced thin
  • 1x brown mushroom, sliced thin
  • 140g taleggio cheese, torn
  • Balsamic glaze to drizzle
  • Fresh oregano leaves
  • Dipping Sauce:
  • 1/3 cup olive oil
  • 1/2 tsp dried oregano
  • 1 tbsp fresh oregano
  • 1/4 tsp salt
  • pinch of pepper

Servings: 6-8 slices

Preparation: 30 minutes

Total Time:  45 minutes

Kitchen Equipment: rolling pin (optional)

Instructions

  1. Remove the fresh pizza dough from the fridge at least 30 minutes before you are going to cook your pizza.
  2. Preheat your barbeque to 400F.
  3. Prepare the olive oil dipping sauce by mixing the dried oregano, fresh oregano, salt and pepper and set aside.
  4. Once the dough has warmed closer to room temperature, roll or stretch the dough into a 10-12 inch oval or rectangle.
  5. Bring all the topping ingredients, the rolled out dough and a spoon out to the grill.
  6. When the grill has reached a 400F temperature, turn the heat to one side of the grill off.
  7. Place your rolled dough onto the side of the grill that is still on (direct heat) for 45 seconds - 1 minute, until it easily releases and flip over for about 45 seconds more until the dough has stiffened.
  8. Then move the flatbread to the side of the grill with the heat off (indirect heat) and moving quickly spread the sauce onto the flatbread, then add the speck, mushrooms and cheese.
  9. Cover the grill and cook for 4-5 minutes and then rotate one time, cooking for another 4-5 minutes until the cheeses are melted and starting to bubble.
  10. Top the flatbread with a drizzle of balsamic glaze, oregano leaves and serve with the oregano olive oil for dipping (be sure to give the olive oil dipping sauce a stir once more before serving).
Photo by Jessica Kostca

For more great recipes, visit Italian Centre's Recipe page

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Locally Sourced Meat Means Fresh Cuts for The Grill


Sponsored by Italian Centre, written by Joanne Elves  Funny thing about Albertans, if they have a great steak resting on the counter, they will do what it takes to get …Read More
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Sponsored by Italian Centre, written by Joanne Elves 

Funny thing about Albertans, if they have a great steak resting on the counter, they will do what it takes to get it onto a BBQ no matter what the season. But of course, when the sun sizzles in the summer, so does the BBQ. Patios, tailgates, campfires, and balconies are grill central. A quick stop at The Italian Centre will have you set for supplies, recipes, and the best meat in the province. Let’s introduce you to Piedmontese – a low fat, high protein delicious beef offered exclusively at the Italian Centre Shop by Messinger Meats.

A few years ago, the Italian Centre shops introduced us all to Messinger Meats from Red Deer. Joe, Mercedes and their children supply all the Italian Centre Shops with a selection of locally raised pork, lamb wild meats and chicken but their speciality is the Piedmontese Beef.

Being married to a butcher means there is usually meat for the table each night but as Mercedes says, she never knows what Joe will bring home. When a roast from Peony Farms of Lacombe who specializes in Piedmontese beef came wrapped in the waxy brown butcher paper, Mercedes thought nothing of it until she cooked it. “I was so surprised by how it cooked and tasted. I just liked it so much, I had to research it. It was so different to me.”

What Mercedes learned made them change out what they were butchering to focus on selling only Piedmontese beef. “We have been selling this beef since 2003 and I’m still fired up about how wonderful it is!” says Mercedes.

The Piedmontese is a domestic breed of cattle originally from the Piedmont region of north-west Italy. While the predominantly white or grey bovine are raised for milk and meat in Italy, the animals introduced to Alberta in 1970 are predominantly raised for their meat. The breed carries a unique gene mutation that causes hypertrophic muscle growth, or double muscling making them look rather, um, “beefy”. This mutation causes the meat to have a higher lean-to-fat ratio. This creates a tender, tasty, high protein, low fat meat that cooks on average 30 per cent faster than what is found at the grocery chains.

The first time you cook any of the Piedmontese steaks on the BBQ you need to step away from old habits. Consider marinating the meat overnight in a blend of fresh herbs instead of salty powders. Let the meat come to room temperature for at least an hour before shocking it with a 450-500 F grill. When your blade slips through the steak, you’ll wonder why you bothered setting out knives. If you plan to grill a showstopper like the Tomahawk, take a look at our Grilled Tomahawk Steak recipe.

A lot of people are excited to set up the smoker and slowly cook the meat over indirect heat to make even the toughest cut delicious. So, the price for brisket has soared due to the sudden popularity and may not be readily available. Mercedes suggests checking the cooler for the tri-tip cut too. “The tri-tip is incredible on the smoker but is quicker to cook compared to brisket.”

Italian Centre Shop's General Manager, Gino Marghella suggests you talk to the meat counter for custom orders.

“Messinger Meats are very accommodating, it’s like having our own butcher shop. If you need 3-inch-thick T-bone steaks for Bistecca Alla Fiorentina or even a dozen beef cheeks for that special ragu recipe you have, we can arrange it.”

The Italian Centre Shop also stocks other items provided by Messinger Meats. They also provide an array of lamb, pork, elk, and bison products from central Alberta farms. The thick cut pork chops are perfect on the BBQ. An easy recipe is the Grilled Pork Chop with Fennel and Grapefruit Salad featured on the recipe page.

Being an artisan butcher shop, the Messingers pride themselves on sourcing their products from local ranchers who use the best practices in herd management. No hormones, antibiotics or steroids are used by the ranchers, and they humanely butcher the animals at their facility. Processed meats like the sausage and hamburgers do not include fillers, water or gluten and only natural spices and sea salt are used for flavours. Almost daily, the delivery vans are on route to all the Italian Centre Shops.

"We pride ourselves on stocking the best quality ingredients from both locally and beyond and our meat coolers are no exception. Our friends at Messinger Meats enable our shops to provide customers with products I'm so proud to serve at home to my family and friends while honouring my heritage."

Italian Centre Shop's President, Teresa Spinelli.

For more great food content, visit Italian Centre's Blog

[post_title] => Locally Sourced Meat Means Fresh Cuts for The Grill [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => locally-sourced-meat-means-fresh-cuts-for-the-grill [to_ping] => [pinged] => [post_modified] => 2022-05-18 14:10:49 [post_modified_gmt] => 2022-05-18 20:10:49 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.summercity.ca/?p=15236 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Sponsored by Italian Centre, written by Joanne Elves  Funny thing about Albertans, if they have a great steak resting on the counter, they will do what it takes to get … ) 1

White Wine


Some grape advice for vin blanc neophytes You can’t be a connoisseur of the finer things in life without first boning up on the basics. A good place to start …Read More
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Some grape advice for vin blanc neophytes

You can’t be a connoisseur of the finer things in life without first boning up on the basics. A good place to start is with some rudimentary knowledge about white wines, which is where we come in. With some essential tidbits about some of the most popular grapes out there–from characteristics to pairings–you’ll be impressing your family, friends and physical-distancing entourage in no time!

Chardonnay

Also known by its French version, Chablis, this wine is typically available either oaked or unoaked. Unoaked is the preferred French product. 

Body: from dry and crisp to rich and creamy

Flavours: citrus to tropical fruit, vanilla and butterscotch

Pairing: lobster, oysters, pasta and cheese

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Gewurztraminer

A typically aromatic wine with a floral accent, it’s also sweet with a low to medium acidity.  

Body: made in both dry and sweet, very eclectic

Flavours: grapefruit, florals

Pairing: curries, Indian food, Asian dishes, pork with fruit, spicy

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Pinot Gris

Also well known as Pinot Grigio, this is a light, fresh wine. 

Body: crisp, simple 

Flavours: melon, citrus

Pairing: poultry, fish, lighter salads

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Riesling

While German Rieslings can be very sweet, many new world Rieslings are more often dry. 

Body: a wonderful balance of acidity and residual sugar.

Flavours: apricot, citrus, green apple, peach, honeysuckle. 

Pairing: shellfish, Asian food, fresh fruit

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Sauvignon Blanc

This is an even-bodied, smooth and very enjoyable wine, but with its acidity and fermentation, 

it often displays pungent aromas that can be off-putting. 

Body: a body influenced by the soils in which its planted to offer a herbaceous quality

Flavours: like grass, herb, citrus, pineapple, peach

Pairing: grilled vegetables, salmon, shrimp, heavier salads, sushi

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Viognier

Once a scarce French wine, this one is intensely aromatic with apricot and peach scents. 

Body: a rich wine with a well-rounded body

Flavours: floral, citrus and apricot

Pairing: ham, roasted vegetable, goat cheese n

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Wine tips 

Wine storage: Store your wine in the basement, in a cool corner. Never put a wine rack by a window or on top of a refrigerator. 

Wine serving: Fill your wine glass to about 40 percent of capacity. This allows you to swirl the wine and allow it to be exposed to oxygen, adding to the overall flavour. 

Temperature: Remove the bottle from the fridge about a half-hour before serving, to allow it to warm to ideal serving temperature. 

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Wine tools

Waiter corkscrew: It is compact and the most clean and efficient tool to open a bottle of wine. The corkscrew can be inserted cleanly, then using the lever, apply upward pressure to the side of the bottle. The lever can be moved easily to allow for the cork to be removed cleanly and slowly. 

Aerator with filter: With this tool, you can have your wine exposed to more oxygen as you pour. It allows the flavours and odors to be released.

[post_title] => White Wine [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => white-wine [to_ping] => [pinged] => [post_modified] => 2021-06-08 23:12:19 [post_modified_gmt] => 2021-06-09 05:12:19 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=13948 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Some grape advice for vin blanc neophytes You can’t be a connoisseur of the finer things in life without first boning up on the basics. A good place to start … ) 1

Summer Fruit Cocktails


Summer isn’t summer without these fruit suggestions for your favourite cocktails You can’t get much more laid-back than stretching out on your porch, deck or yard under a blazing sun …Read More
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Summer isn’t summer without these fruit suggestions for your favourite cocktails

You can’t get much more laid-back than stretching out on your porch, deck or yard under a blazing sun with a glass of cold spirit in your hand. Add a fruit element to your summer drink and you’ve got the ultimate in a season refreshment. To that end, we’ve added a few fruit elements to inject a bit more fun while you imbibe during those lazy, hazy crazy days of summer.

Saskatoon & Lime Whisky Lemonade

The berry and spirits are a dead giveaway that this one’s a true Canuck concoction to have during Canada Day!

  • 2 cups fresh or frozen saskatoons
  • 1/2 cup white sugar
  • 1/3 cup pomegranate juice
  • 4 oz whisky
  • 3 oz lemonade
  • 3 oz club soda
  • 1 oz freshly squeezed lemon juice
  • 1 oz freshly squeezed lime juice
  • Sparkling wine (to taste)
  • Sprigs of basil and wedges of lime (to garnish)

Add the saskatoons, sugar and pomegranate juice to a medium-sized pot, and bring to a boil over medium-high heat. Reduce the heat to low, and let simmer 10 to 15 minutes, stirring occasionally. Press the softened berries and syrup through a sieve or a food mill. Place the collected syrup in a pitcher, and place in the fridge to chill. To the chilled pitcher with syrup, add the whisky, lemonade, club soda, lemon juice and lime juice. Stir, and pour into 4 or 5 glasses filled with ice. Top with a splash of sparkling wine, and garnish with a sprig of basil and a wedge of lime.

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Peach Bourbon Smash

Here’s a popular drink from the south, but it’s not necessary to have Georgia on your mind every time you take a sip.

  • 2 oz bourbon
  • 1 oz lemon juice
  • 1 oz ginger-thyme syrup
  • 1 1/2 oz peach nectar
  • Ginger ale (to taste)
  • Slice of peach and sprig of thyme (to garnish)
  • For the ginger-thyme syrup
  • 1/2 cup white sugar
  • 1/2 cup water
  • 1/2 tsp chopped ginger
  • 1 sprig fresh thyme

Combine all the syrup ingredients in a small pot, and bring it to a simmer over medium heat, stirring until the sugar is dissolved. Remove from the heat, and set aside to cool completely.

To a cocktail shaker filled with ice, add the bourbon, lemon juice, ginger-lime syrup and peach nectar. Shake vigorously, and strain into a tumbler filled with ice. Top with a splash of ginger ale, and garnish with a slice of peach and a sprig of thyme.

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Kiwi & Blueberry Mojito

Looking for a new take on a classic rum mojito? It’s kiwis to the rescue.

  • 2 1/2 oz rum
  • 1 oz freshly squeezed lime juice
  • 1 tsp white sugar
  • 12 mint leaves, torn into pieces
  • 2 kiwis, peeled and quartered
  • 1/3 cup blueberries
  • 1 tbsp honey
  • Club soda, to taste
  • 4 kiwi slices (to garnish)
  • 2 tbsp blueberries (to garnish)

Place the quartered kiwis, blueberries, mint and white sugar in a cocktail shaker, and muddle them until pulverized. Then, place two tablespoons of the mixture in the bottom of a tall glass,followed by ice cubes, kiwi slices and blueberries.

Next, fill a cocktail shaker half-full of ice, and add the rum, lime juice and honey. Secure the lid, and shake until chilled. Strain the mixture into the prepared glass, and top with club soda to taste.

[post_title] => Summer Fruit Cocktails [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => summer-fruit-cocktails [to_ping] => [pinged] => [post_modified] => 2021-06-08 23:10:29 [post_modified_gmt] => 2021-06-09 05:10:29 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=13944 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Summer isn’t summer without these fruit suggestions for your favourite cocktails You can’t get much more laid-back than stretching out on your porch, deck or yard under a blazing sun … ) 1