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Food

Patios


Patios are a dime a dozen, especially in Northern Alberta, where even the hint of warmth has us out enjoying a beverage or two while it lasts. Restaurants, pubs, and …Read More
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Patios are a dime a dozen, especially in Northern Alberta, where even the hint of warmth has us out enjoying a beverage or two while it lasts. Restaurants, pubs, and cafes are well aware of our need for fresh air as we imbibe. The best part? With the extra sunlight we enjoy through the summer, we can potentially milk it until as late as we want, hopping from patio to patio in a glorious flaneur fashion.

That doesn’t mean we have to accept any old set of chairs and a table set up on a deck to enjoy ourselves; oh no, there are places-a-plenty across the Edmonton Capital Region that are using a little bit of ingenuity to gather patrons. From back alley spaces to enclosures covered in greenery, we’ve got plenty of choices. Here’s a few of the more interesting places for coffee, wine, snacks or whatever stirs your fancy as you enjoy the outdoor life.


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Baijiu

(10359-104 Street)

Rows of picnic tables, colorful graffiti, strings of lights and firepits set in the middle make Baijiu’s side patio a must-visit, but the downtown cocktail bar next to Rogers Place hasn’t left it at that. They’re also one of the first spots in North America to make use of a Tubbo enclosure, a long tunnel that engulfs the area and keeps patrons warm. Not unlike an elongated igloo, this gerbil tube-like structure only appears in the winter months, but the patio has plenty of urban outdoor charm for visiting in the warmer seasons as well.  

Tasty drink options? So many, but let’s focus on the Oh Snap, which features St-Remy signature and Amaro Montenegro, as well as the 20-oz. Baijiu Barbie, with coconut tequila, baijiu, pineapple, and lemon. Wings, beef tartare, baos, dumplings and deviled tea eggs are among the shareables, with Chinese carbonara and Thai-fried pork rice among the larger options.  


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Boxcar Coffee Shop

(11926-129 Avenue)

“Northside still alive,” as the Edmonton community just to the south of St. Albert likes to say. That’s true for many reasons, including this cool cafe in Calder, which features a fenced-in patio that looks a little like someone’s backyard. Someone’s back yard if it was designed for 30 or 40 people, that is, with trailing vines, lights that twinkle in the summer evenings, and plenty of room for your pooch to stretch out if you decide to bring it along.  

Boxcar is all about the drinks: hot chocolate, lattes, horchata, Italian sodas, and of course standard coffee. There are a few pastries and sandwiches like the croque monsieur and peanut butter and jam (Why don’t more people do this?), but this is definitely a place for a light snack, not for lunch or dinner.  


Boxer - Albertan Kitchen & Bar

(10315-83 Avenue)

Next time you’re in Old Strathcona look up, look waaay up and you’ll see Boxer’s new 50-person capacity patio overlooking the Arts Barns. It’s literally elevated dining and drinking while you gaze down on the peons, a weatherproof glass tube holding 24 for when it rains, with a little bar and warming area for the food set to the side. Word is there’s the possibility of music as well, as owner Josh Meachem ponders the idea of bands playing on weekend afternoons. 

We mention cocktails several times in this article, so let’s pivot to wine this time, and mention the by-the bottle Decero Tannat, as well as several of the Okanagan Field and Flight varietals by the glass. You’ll find fancy pizzas and burgers on the menu, as well as small-plate items like braised pork belly and crispy cauliflower.   


Branches Fresh Food Experience

(23108 AB-16, Sherwood Park)

At heart, the patio experience is about relaxation, lolling at a table and enjoying a coffee or a more adult beverage. What better way to do that than in a space that also holds thousands of plants? Branches Fresh Food Experience in the Greenland Garden Centre complex is perhaps one of the most calming patios you’ll find in the greater Edmonton area, helped out by the outdoor garden centre and water feature on the side. 

They don’t take reservations at Branches, so if you want to try the weekend brunch and their breakfast pizza or frittata make sure not to drag your heels when heading over. 


Café Bicyclette

(8627-91 Street)

Nestled beside the complex that is La Cité francophone in the French Quarter, the patio of Cafe Bicyclette has a quaint, homemade feel to it with wooden beams, old windows, and, of course, a hanging bicycle. It’s expanded with picnic tables a little beyond where it used to be as more and more people have discovered it, but the best place to sit and chat with a latte or perhaps a French rose are the tables next to the entrance.

That’s where heaters keep you warm when those summer nights get chilly or all winter as you dig into the eatery’s famous poutine, a Salade d'été (summer salad) or pain perdu (French toast.)


Dolly’s Cocktail Bar 

(9902-109 Street)

One of the more colourful downtown patios you’ll find in Edmonton, the long backyard of Dolly’s Cocktail Bar is a pink paradise filled with Chinese lanterns and hanging flowers. The other side of the fence that separates it from the neighborhood of Wîhkwêntôwin is against the trolley tracks, so if you close your eyes while sipping one of the restaurant’s house cocktails you can imagine yourself on a boozy adventure into unknown lands. 

You’re there for the drinks, so consider trying a Lavender Haze (with butterfly pea flower infused tequila and cointreau), or maybe the Bubblicious, which intrigues with bubblegum-infused rum and passionfruit liqueur as part of its components. Dishes? Lots of shareable plates including wings and mozza sticks, but if you’re feeling real hunger pangs, there’s a flat iron steak and chicken dinner as well. 


Little Brick 

(10004-90 Street)

A building with a lot of history behind it, Riverdale’s Little Brick has been around since 1903. Originally the home of businessman J.B. Little, the house has now been converted into a cafe, general store, and multi-use space with one of the larger outdoor patios in the city. Set in a large grassy backyard, overlooked by neighboring houses, Little Brick has picnic tables, a large canopy, and greenery spreading over the brick edifice. 

Part neighborhood hangout, part destination restaurant, Little Brick is a great place to drop in for brunch. Try the yummy eggs benny, a griddle stack, or for a meatless option, the southwest vegan scramble.


Riverbank Bistro

(8 Mission Ave., St. Albert)

It’s one of St. Albert’s most recognizable buildings, so whether you’ve ever thought of eating at the Riverbank Bistro or not your eyes have likely been drawn to it many times if you live in St. Albert. For summer months, a massive outdoor patio wraps around three-quarters of the building, and the interior boasts a few nooks for cosy dining. 

As striking as the Victorian-style house, which sits on the banks of the Sturgeon River is, it’s the food that calls you back. Call it elevated comfort food, with dishes like the Pork Jäger Schnitzel, Vadouvan Ragout, and Beef Tenderloin vying for your stomach's attention. The wine list is well-chosen; close your eyes and try the L'ostal rosé on a summer’s day, and you might well be in Provence.


Riverside Bistro

(1 Thornton Court)

If Edmonton has one selling point, it’s the river valley, but there really aren’t a lot of patios that take advantage of those gorgeous views. One that does is the Riverside Bistro in the Courtyard by Marriott Edmonton Hotel. A half-circle on the north side of the river overlooking the Tawatinâ LRT Bridge, the bistro also boasts heated six-seater dining igloos for those looking for cozy dinner options in the non-patio seasons. 

Lunching it? Try the tandoori chicken naanwich slathered in roasted cumin yogurt, or go for the fish and chips. If you’re just pecking at a plate while you slowly drink a glass of wine, there’s always sweet potato fries or shrimp gyoza.


Take Care Cafe 

(9621 Whyte Avenue)

We’re trying to avoid using the term “hidden gem” as much as possible, but Take Care’s back alley patio definitely qualifies for the cliche. Walk past the cafe itself and the hair salon it shares a space with and you’re in an oasis of calm with long benches, tables, and a tree that takes up a small corner of the courtyard. They can fit around 30 people in this hidden enclave, making it great for the occasional summer evening dinner from the likes of Vagabond Pop-ups, giving the space something of a funky European vibe.

Otherwise you’ll be snacking on bagels and pastries while sipping from various coffees. Bring a book, and pet the occasional dog you’ll come across, as it’s a pet-friendly space.


Tiramisu Bistro

(10750-124 Street)

This cute little street-side patio was one of the first to pivot to heated geodesic domes during the second winter of Covid, giving exhausted Edmontonians a chance to dine out or sip a drink while complying with the safety laws. The laws have since relaxed, but the igloos still exist as a nice cold weather option for individual dining. But even if you’re not interested in being encased in a bubble as you enjoy your bubbly, Tiramisu’s 50-seat patio in itself is enticing, with wooden pergola, trees, and lights entwined for pure sparkle effect.

Yes, you’ll find tiramisu itself on the dessert menu, but before you get there, you can nosh on pizza, burgers, pasta options, and if you’re feeling fancy, an East Coast lobster dish with smoked paprika cream and a mascarpone sauce.

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Smoothies


An ice-cold beverage is never far from the forefront of most of our minds on a hot summer’s day. Often times, that sought-after beverage may just be cool, clear water, …Read More
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An ice-cold beverage is never far from the forefront of most of our minds on a hot summer’s day. Often times, that sought-after beverage may just be cool, clear water, but a frosty beer, cocktail or iced tea are surely yearned for as well. Smoothies are distinct from these other libations as they have some bulk to them, as well as a ton of nutrients (especially these!), but don’t let the fact they’re good for you scare you off! A rich or fruity smoothie still gives that revitalizing kick we covet on a blistering day, and then some.

Blueberry and Broccoli Smoothie - Photo above

This is probably the weirdest offering on this list, but it sure is invigorating! The orange juice and blueberries do a solid job of masking the fairly strong flavour of the broccoli powder, but stick to only 1/2 tsp. if you aren’t feeling too adventurous. Something about this combo just clicks, but it is hard to pinpoint exactly why. Interesting and energizing nonetheless!

  • 1 c. frozen blueberries
  • 1/2 to 3/4 tsp. broccoli powder
  • 1/2 c. orange juice
  • 1/2 c. milk of choice

Mix all ingredients in a blender and pour!


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Matcha Cherry Coconut Smoothie

Matcha tea has a long and revered tradition in Japanese culture. Every aspect of the tea ceremony is conscientiously observed, including the whisking of the tea, the appreciation of flowers that beautify the space and gratitude to the universe before you take your first sip. Like other sources of caffeine, matcha is somewhat bitter, yet paired with rich coconut milk, honey and the full-bodied flavour of cherries, that mild bitterness only adds depth. This concoction may be more casual than tradition, but it will be easy to show gratitude for this smoothie of refined palette!

  • 3/4 c. cherries, frozen
  • 1/2 c. full fat coconut milk
  • 1/4 to 1/2 c. milk of choice, depending on thickness preference
  • 1.5 tsp. matcha
  • 1 tsp. honey
  • Optional: collagen protein powder

Mix the matcha and liquids first, until the matcha is blended into a silky smoothness. Add the remaining ingredients and blend.


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Chocolate Chip Cashew Camu Camu Smoothie

As the liquid version of chocolate chip cookie dough, this smoothie is very comforting. The chips give it a bit of a crunch on the tail end of your slurps, rich in cashew and banana. With the other ingredients being so strong and hearty, the camu camu powder gently loads your drink up with nutrients, leaving you none the wiser and your skin glowing. Camu camu is said to be the highest vitamin C-rich food on Earth! 

  • 2 tsp. camu camu
  • 3 tbsp. cashew butter
  • 3 tbsp. chocolate chip cookies
  • 1 frozen banana
  • 1/2 to 3/4 c. milk of choice, depending on thickness preference 
  • Optional: vanilla protein powder or 1/4 tsp. vanilla extract

Blend everything but the chocolate chips, then add the chocolate chips and blend a bit more. 


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Cinnamon Banana Maca Smoothie

Energy! Libido! Hormone health! Maca has been studied to do wonders in these areas, in which we are eager to maintain and boost. Another powerhouse ingredient, cinnamon, has been studied to have a positive impact on blood sugar levels, so this smoothie is a tasty boost to our body’s balance.

  • 1 frozen banana
  • 1 tsp. maca powder
  • 3 tbsp. cashew butter
  • 1/4 tsp. cinnamon
  • 1 c. milk of choice

Mix all ingredients in a blender and pour!


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Moringa Strawberry Peach Smoothie

The fan favourite of my smoothie testers, this one is reminiscent of an Orange Julius, only without the watery ice filler, and with a green moringa hue. Moringa has a gentle, earthy flavour that is very versatile. It also makes a wonderful tea! It is a nutrient powerhouse, loaded with vitamin K, E, A, Bs as well as many minerals, including iron, calcium and magnesium. 

  • 1 c. strawberries, frozen
  • 1 c. peaches, frozen
  • 1 tbsp. moringa powder
  • 1/2 c. milk or choice
  • 1/2 c. orange juice

Mix all ingredients in a blender and pour!


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Raspberry Lime Açai Smoothie

Pronounced ah-sah-ee, açai is absolutely brimming with some of the most potent antioxidants known to man, many of which are even harder to pronounce than this berry itself! A deeply rich, dark purple colour with an equally rich and captivating taste, the açai berry may just be the tastiest way to boost your daily ORAC (Oxygen Radical Absorbance Capacity) intake! Paired with juices of orange and lime, this smoothie enjoys a tartness, a fitting pairing with the vitalization it will bring!

  • 3 tbsp. açai powder
  • 1.5 c. raspberries, frozen
  • 1/2 to 3/4c. milk of choice, depending on thickness preference
  • 1/3 c. orange juice
  • 2 tsp. lime juice

Mix all ingredients in a blender and pour!

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Tasting the Flavours of World Cup Countries


With soccer’s World Cup tournament commencing in June, and as Toronto and Vancouver prep to host 13 of those matches, the “beautiful game” elite are literally closer to us than …Read More
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With soccer’s World Cup tournament commencing in June, and as Toronto and Vancouver prep to host 13 of those matches, the “beautiful game” elite are literally closer to us than ever. But with tickets to all those showdowns north of the 49th already sold out, that proximity advantage has already been wiped out.

However, being shut out at the turnstiles shouldn’t deprive you from embracing the culture of some of the nations competing for soccer’s biggest prize. And when it comes to appreciating culture, food is a great motivator. Fortunately, several countries that qualified for the World Cup boast some of the planet’s most unique cuisines, and you can find some of those dishes at several restaurants in Edmonton.

In much the same way that FIFA—soccer’s international governing body—organized this year’s tournament schedule, we selected at random six eateries representing countries that not only qualified for this year’s World Cup, but are also renowned for their gastronomical fare. Still wanna sample these spots without missing a game? Takeout is always an option.

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Bul-Go-Gi House

South Korea advanced to the World Cup playoff rounds only once in 2002, finishing fourth, although they were remarkably modest about the achievement. Such a self-effacing reaction is customary to Koreans, and that same demeanor also percolates the atmosphere at Bul-Go-Gi House, a locally lauded restaurant with an unassuming exterior and a dining area resembling an old rural community hall.

But don’t let the surroundings distract from the incredible dishes that arrive at tables with a homemade vibe to them. You can’t go wrong with their barbecue beef cuts, previously soaked in an especially potent marinade. Or try the heavily favoured bibimbap, a stir-fried rice and vegetable combo topped with a fried egg and your choice of chicken or beef.

(8813-92 St., bulgogihouse.ca)


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El Mariachi

Out of 16 World Cup appearances, Mexico has reached the quarter-finals twice. This time, fans will be expecting a better outcome, and you’ll likely catch patrons getting vocal about the team at this family-run establishment. 

El Mariachi strives for authenticity, using recipes passed on for generations, long before its proprietors relocated here from the Mexican state of Jalisco. For openers, expect six different salsas for your tacos—with four options available, from marinated, braised, and pulled pork to beef brisket. Highly lauded is the white bread pambazo stuffed with potato and chorizo and dipped in red pepper sauce.

(10991A-124 St., elmariachirestaurante.com)


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Mon Amie Resto

No less than four teams from West Africa—Cape Verde, Côte d'Ivoire, Ghana, and Senegal—will be battling it out for soccer’s most coveted golden goblet, but at Mon Amie Resto, the cuisine overlapping those nations at least enjoys gastronomic solidarity. 

Railing against old-stock Albertan tastes, beef is less prominent here than goat, which patrons will find served spicy and solo, with rice and cassava leaves, jollof rice, or in a soup with fufu: a root vegetable dough. Those still hankering for morsels of moo can find them on suya skewers or in a form of cow feet with a light soup and a side of yams.

(13427 Fort Road, monamieresto.com)


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Pampa Brazilian Steakhouse

No country has won more World Cups than Brazil, which has carted off the pitch five trophies since 1958. True to that country’s winning ways is Pampa Brazilian Steakhouse, which has four shingles hung out across Alberta, including two in Edmonton. 

At each location, the restaurant specializes in churrasco, a southern Brazilian barbecuing technique that’s lasted more than 300 years. Chefs use that open-flame method to prepare such menu items as their signature picanha cut of Alberta-beef steaks, marinated chicken legs, and New Zealand lamb sirloin, and parmesan-crusted pork loin.

(9626 Ellerslie Rd. & 17020-100 Ave., pampasteakhouse.com)


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Sabor de los Andes

Colombia may have qualified for only six World Cups, but shone in 2014, placing fifth overall. And while Sabor de los Andes is still a newbie, having opened in 2023, the eatery hopes to reach its own culinary heights with a Colombian menu lineup. 

The dishes are more elaborate than the empanadas and the el gordito burgers they continue to serve from their food truck, as sit-down diners enjoy items that range from pechuga a la Colombiana (grilled chicken with avocado and plantain served with fries or rice) to the sancocho de carne (a beef rib, corn and cassava soup).

(10985-127 St., sabordelosandes.com)


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Tajine House

Morocco hasn’t had a stellar record at the World Cup, having qualified only five times, although the squad turned heads in 2022, when they made the semi-finals. More consistent, however, has been the country’s reputation for its eclectic cuisine, a fusion of Mediterranean and Middle Eastern cooking.

To that end, Tajine House proudly declares itself 100 percent Halal certified, a designation of its adherence to Moroccan culinary tradition. Foodies often give forks-up approval for such hot dishes as its slow-cooked lamb stew with almonds and prunes, lentil soup, and a combination of chicken, lamb, and vegetables nestled on a layer of couscous.

(16642-109 Ave., tajinehouserestaurant.com)


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Taste of Persia

Iran may have never made it beyond the first round of World Cup contention, but that hardly taints the country’s immense contributions to global culture, from the creation of algebra to the invention of the wheel.

That heritage is also reflected in its food, and Taste of Persia adheres to that legacy with a focus on totally organic ingredients, including herbs and saffron rice imported from Iran. Specialties include morassa polo (slow-cooked sirloin with almonds and pistachios on a bed of rice and berries) and koofteh (ground beef meatballs mixed with spices and bulgur grain in tomato sauce).

(17620-100 Ave., toprestaurant.ca)

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Exotic Meats


Here in Alberta, we’re known for our beef.  With a long history of ranching, we’re the largest cattle-producing province in Canada, accounting for more than 43 percent of the country’s …Read More
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Here in Alberta, we’re known for our beef. 

With a long history of ranching, we’re the largest cattle-producing province in Canada, accounting for more than 43 percent of the country’s beef inventory. While beef is synonymous with Alberta’s agrarian culture, it doesn’t hurt to try something new — and strange. 

It just might be that bucket list addition you never knew you wanted to cross off. That said, keep in mind that what is weird to us is considered a delicacy, or even common, in other parts of the world, including this exotic gastronomical tour of flame-grilled animal fare. 

Kangaroo

For more than 40,000 years, the gregarious kangaroo has been an Australian Aborigines diet staple. However, much more recently, this long-held balance of human-to-kangaroo ratio has been greatly altered. The easy adaptability to cleared land brought on by settlers and the depletion of the dingo, the kangaroo’s longstanding predator, has caused the kangaroo population to boom — more than doubling the population of humans in most areas! 

This has caused these hopping, playful creatures to be considered an unsustainable problem to property, crops and even traffic (think tens of thousands of kangaroo-vehicle collisions a year). It has also caused kangaroo meat to be considered the most sustainable, environmentally friendly meat option in the world! In order to maintain some balance in the Outback, Australia introduced what turned out to be one of the world’s biggest hunting programs. 

Many Australians can’t bring themselves to eat their national animal, so 70 percent of the meat gets exported, largely to Europe, where Germany and France are the biggest importers. How does that saying go… one country’s nuisance is another country’s delicious treasure? 

Just like the animal itself, kangaroo meat has a punch to it. Its sharp flavour pairs better with other bold elements, such as a strong cheese and something sweet, like pineapple. 

Kangaroo Burgers

INGREDIENTS

  • 1/2 lb ground kangaroo
  • 1/3 c bread crumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1/4 tsp black pepper
  • 1/2 tsp sea salt
  • brie slices
  • pineapple slices
  • lettuce
  • mayo
  • optional: hot sauce

INSTRUCTIONS

  1. Combine all burger patty ingredients into a bowl and mix well. Line a tray with parchment paper and place it beside the hamburger press.
  2. Add a half cup of patty mix to the press, making the burgers about 3/4” thick, then lay them on the lined tray.
  3. Refrigerate the patties while you then turn on the grill to medium-high and slice the burger toppings. Grill the patties for 3-4 minutes per side.
  4. Once flipped over, melt the brie onto the patty. Briefly heat the buns on the grill. Serve.

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Camel

With 46 words for camel in Somali, it is clear that the mighty camel is very important to that nation’s culture. As sources of milk, meat, transportation, prestige, dowry, and soil fertility, these “ships of the desert” are completely foundational to the country’s way of life. 

Camels are revered for their toughness, and their meat follows suit, which means it is best to either cook long and slow or marinate for a good while before cooking. Additionally, that toughness has a lot to do with the age of the dromedary. 

Camel is also commonly eaten in Arab nations, such as Saudi Arabia, which is known for its camel festivals, races, and beauty contests. There, they are considered a delicacy reserved for only very special celebrations and occasions, because historically, they were the “beast of burden.” 

Once thoroughly marinated, camel becomes buttery soft. This creates an interesting juxtaposition between a fairly strong foreign flavour and a delicate texture. Curry leaves and mint complement this combination by holding their own contrary balance, bringing together this recipe in an unexpected way.

Curry Leaves and Mint Yogurt Marinated Camel

INGREDIENTS

  • 1 kg camel steak
  • 1/2 c chopped fresh curry leaves
  • 1 c chopped mint, packed
  • 1.5 c yogurt
  • 2 tbsp minced garlic
  • 1 tbsp chili flakes
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • zucchini 
  • bell peppers
  • sea salt and pepper to taste
  • bamboo skewers 
  • optional: cucumber slices

INSTRUCTIONS

  1. Cube the camel into approximately 1.5” pieces.
  2. Combine remaining ingredients in a large bowl then mix the cubed camel in. Place the bowl in the fridge, allowing the camel to marinade for 4-12 hours.
  3. When your camel is tenderized and you’re almost ready to grill, soak the kebab sticks in water.
  4. Prep the veggie blend by chopping the zucchini and bell peppers into 1.5” pieces and tossing with oil, sea salt and pepper in a bowl.
  5. Alternate sticking the veggies and the camel on the skewers until the camel and veggies are all made into kebabs.
  6. Heat the grill to medium-high heat, and once it is hot, place all the skewers on, making sure to rotate every few minutes until cooked, about 8-10 minutes depending on what part of the grill is being used.

Optional: Bring the leftover marinade to a boil, simmer for a few minutes and use it as a dip for cucumber slices. 


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Ostrich

Native to Africa, the largest bird on earth has been eaten since ancient times, but don’t let the its avian status fool you. Ostrich doesn’t taste like chicken!

It does, though, cook very easily, similar to chicken. Ostrich meat is a red meat with a mild, slightly sweet taste akin to grass-fed beef and is considered a very healthy food. It has been farmed since the 1800s in South Africa, where it is still commonly eaten today. 

They are also still the exporters of the vast majority of ostrich meat globally, much of which makes its way to European countries. Not gamey in the slightest, and highly nutritious, it’s no wonder ostrich is so popular! 

Out of all the game on this list, this one is by far the grand slam. Chomping into an ostrich burger doesn’t incite a strange feeling of something totally different, it’s more akin to something familiar, comforting and heartily satisfying. It’s a burger that you’ll want seconds, thirds, and leftovers of, if there are any left! 

Ostrich Burgers

INGREDIENTS

  • 1 lb ground ostrich
  • 3 tbsp minced onion
  • 1 tbsp minced garlic
  • 1/4 c bread crumbs
  • 2 tbsp kefir
  • 1/2 tsp black pepper
  • 3/4 tsp sea salt 
  • buns
  • onion slices
  • tomato slices
  • pickle slices
  • lettuce
  • mustard of choice
  • mayo

INSTRUCTIONS

  1. Combine all burger patty ingredients into a bowl and mix well.
  2. Line a tray with parchment paper and place it beside the hamburger press.
  3. Add a half cup of patty mix to the press, making the burgers about 3/4” thick, then lay them on the lined tray.
  4. Refrigerate the patties while you then turn on the grill to medium-high and slice the burger toppings. Coat the onions with oil, sea salt and pepper.
  5. Place them, as well as the patties, on the grill. Rotate the onions and grill the patties for 4-5 minutes per side.
  6. Heat the buns on the grill for 1 minute. Serve. 

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Venison

A local animal, but still possibly foreign to those who don’t know anyone who hunts, deer has a deep, earthy flavour, is rich in iron and is very lean. Here in Alberta, we have white-tailed deer and mule deer, which have a long history of being hunted by indigenous peoples in the area, and are still hunted today.

The word venison stems from the French word venesoun, which means large game, or game meat. So, technically, deer is the origin of the term game meat, which refers to any wild, hunted animal delicacy. Aside from the benefits of being local, lean and wild, venison also cooks very quickly, so you’ll have a full-bodied flame-cooked bite in no time! 

Meatballs are a very versatile way to cook venison. They pair well with a plethora of sauces, can be eaten with a toothpick as an appetizer, laid over pasta or rice for a main course, or frozen, as they thaw well for quick cooking down the road. 

The pairing of a bright and tangy Argentinian sauce, Chimichurri, with the rich and earthy venison meatball, is bound to be a favourite in whatever way you choose to serve it. 

Venison Meatballs with Chimichurri Sauce

INGREDIENTS

  • 1/3 kg ground venison
  • 1 tbsp chopped parsley
  • 1 tbsp minced garlic
  • 2 tbsp kefir
  • 1 egg
  • 2 tbsp bread crumbs
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 heaping 1/2 c chopped mint
  • 1/2 c chopped parsley
  • 1 heaping tbsp minced garlic
  • 1/4 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tbsp lemon juice
  • 1 green chili

INSTRUCTIONS

  1. Combine all sauce ingredients in a blender and turn into a purée, set aside.
  2. Mix all meatball ingredients together. Combine well, but make sure not to overdo it, as it can cause the meatballs to become tough.
  3. Use an ice cream scoop to measure the mix into uniform-sized balls.
  4. Heat the barbecue up to medium-high, then place the meatballs on the grill, making sure to rotate them every few minutes.
  5. Grill until fully cooked, about 12-15 minutes. 

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We sourced the meat from:

Ostrich & Kangaroo

Camel 

Venison

[post_title] => Exotic Meats [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => exotic-meats [to_ping] => [pinged] => [post_modified] => 2026-04-06 14:12:05 [post_modified_gmt] => 2026-04-06 20:12:05 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.summercity.ca/?p=23126 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Here in Alberta, we’re known for our beef.  With a long history of ranching, we’re the largest cattle-producing province in Canada, accounting for more than 43 percent of the country’s … ) 1

Summer Comfort Food


One way to take all the guilt out of creating comfort foods, is ensuring all the ingredients are healthy.. Take advantage of local fresh fruits galore, brightening the summer and …Read More
Models\Post Object ( [_post] => WP_Post Object ( [ID] => 21500 [post_author] => 3 [post_date] => 2025-04-22 23:02:49 [post_date_gmt] => 2025-04-23 05:02:49 [post_content] =>

One way to take all the guilt out of creating comfort foods, is ensuring all the ingredients are healthy.. Take advantage of local fresh fruits galore, brightening the summer and our plates. With foliage in abundance, let's explore this season’s offerings for heightened yet simple cuisine. What’s even cooler is that a few of these recipes don’t require a stove or oven.

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Buckwheat ’n’ Berries Breakfast

While buckwheat is more commonly eaten with savoury meals or roasted for a crunch, it can also make a hearty alternative to oatmeal for breakfast, especially when its earthy aroma is juxtaposed with the freshest local ingredients. 

  • buckwheat flakes
  • pinch of sea salt
  • berries of choice
  • cinnamon
  • half and half cream
  • (most portion sizes are discretionary)

INSTRUCTIONS:

Bring to a boil a little over double the amount of water that you want to make of the buckwheat. Once boiled, slowly stir in the buckwheat. Continue to stir, lowering temperature to a simmer. Add a pinch of salt. Once the buckwheat is cooked, add in some berries. Pour into a bowl, then garnish with cinnamon, the half and half, and more berries. 

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Summer Squash and Rosemary Sauté  

Even if you don’t have a garden, chances are you may be lucky enough to know someone who has more zucchini than they know what to do with! It is also abundant in markets. Best served over rice and quinoa, although it also works well with lamb or chicken.

  • 4-5 medium zucchini 
  • coconut oil
  • sea salt and pepper to taste 
  • fresh rosemary, minced
  • red onion
  • (most portion sizes are discretionary)

INSTRUCTIONS

Cut the zucchinis in half lengthwise, then slice into half moon shapes. Slice the red onions and then heat the pan, adding the coconut oil. Add the zucchini and onion to the pan. Mince the fresh rosemary and then add it as well as the salt and pepper. Finally, sauté for a few minutes, as this dish doesn’t take long to make at all!

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Fully Loaded Bison Pizza

A recipe which I have fine-tuned over the years, this pizza may be unique, but it shares the same tried and true satisfying pizza experience we have all come to expect from any slice worth its salt in cheese!

  • 1/2 lb. ground bison
  • salt and pepper to taste
  • 1/2 c. minced red onions + 2 tbsp sliced
  • 1/3 c. fresh cilantro, chopped
  • 1/2 serrano pepper
  • 2 tbsp. kalamata or black olives
  • 1/4 tsp. garlic powder
  • 1 clove garlic
  • manchego or white cheddar cheese
  • soft goat cheese
  • olive oil
  • pizza crust

INSTRUCTIONS

Put about two tablespoons of olive oil in a small jar with a lid. Add half of the chopped clove of garlic and a pinch of salted pepper. Shake well then set aside. 

After chopping up all the ingredients, oil and heat a pan on medium then add the bison, half of the red onion, serrano, garlic and spices. Once the bison is cooked and the flavours are combined in the pan, turn it off. Take out the pizza crust and use the olive oil as the base layer marinade. After the oil is evenly distributed, add the bison mixture, then the olives and remaining onion. Add the grated manchego or white cheddar cheese and finish off with dollops of goat cheese. Bake according to the instructions on your pizza crust, generally 12-14 minutes at 350°F. Serve with arugula and a drizzle of olive oil on top.

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Arugula Manchego Bee Pollen Salad

Wanna take a more exotic approach to creating some edible greens? Here’s a festive salad with eccentricity!

  • arugula
  • manchego cheese
  • red onion
  • bee pollen
  • raspberry vinaigrette
  • (portion sizes are discretionary)

INSTRUCTIONS

Slice the manchego cheese thinly then break apart into little pieces with your hands. Thinly slice the red onion. Add the arugula to a large salad bowl then cover in the topics and generously pour the raspberry vinaigrette over it. 

Raspberry Vinaigrette

This one is so, so good with freshly picked raspberries, refreshing and bright yet juxtaposed with a darker flavour. The result is a very full-bodied dining experience. 

  • A heaping 1/2 c. of raspberries
  • 1/4 c. extra virgin olive oil
  • 3 tbsp. balsamic vinegar
  • 1 tbsp. maple syrup
  • pinch of sea salt

Mix all ingredients together in a blender or with an immersion blender. Keep in the refrigerator in an airtight jar. Best if eaten within a few days. 

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Paleo Apple Rhubarb Crumble

Last year I was given several boxes of apples from my neighbour, and it’s possible that many of you have been lucky to receive the same. If not, there are always offers for free apple picking through local channels. Of course, the ones available at the farmer’s market are divine, too. Same goes for rhubarb, it’s the epitome of summer! What’s a bonus is that this recipe is quick to make and quick to bake!

Filling:

  • 3 lbs. apples 
  • 5 stocks of rhubarb
  • 3 tbsp. orange juice
  • 2.5 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. sea salt
  • Crumble:
  • 2 c. almond flour
  • 1 tbsp. maple syrup
  • 4 tbsp. melted coconut oil
  • 1/2 tsp. ground ginger
  • 1/4 tsp. sea salt

Finely slice the apples and rhubarb then add them to a large pan along with the rest of the filing ingredients. Preheat the oven to 350°F. Bring to a boil then cover the pan and cook on low for 10 minutes. Mix crumble ingredients together while cooking the filling. Place the filling in a 8”x12” dish and top with crumble. Bake for 20 minutes. Delicious warm or cold, try serving it with vanilla ice cream! 

[post_title] => Summer Comfort Food [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => summer-comfort-food [to_ping] => [pinged] => [post_modified] => 2025-04-22 23:02:51 [post_modified_gmt] => 2025-04-23 05:02:51 [post_content_filtered] => [post_parent] => 0 [guid] => https://summercity.wpenginepowered.com/?p=21500 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => One way to take all the guilt out of creating comfort foods, is ensuring all the ingredients are healthy.. Take advantage of local fresh fruits galore, brightening the summer and … ) 1

Hamburgers with Tasty Toppings


There are times when a simple, classic burger is all you need to satisfy your appetite. Then there are those other occasions when you’re in an adventurous mood and want …Read More
Models\Post Object ( [_post] => WP_Post Object ( [ID] => 21491 [post_author] => 3 [post_date] => 2025-04-22 22:17:16 [post_date_gmt] => 2025-04-23 04:17:16 [post_content] =>

There are times when a simple, classic burger is all you need to satisfy your appetite. Then there are those other occasions when you’re in an adventurous mood and want to take a walk on the culinary wild side. This list is for the latter. From sandwiches within burgers to debatable toppings and zany combinations of all sorts, Edmonton has no shortage of over-the-top options when it comes to burgers. 

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The Poutine

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The Poutine at Rival Burger

Atop Rival Burger’s freshly-ground, house-blend, smashed beef patty sits something you would normally think of eating with a fork—a poutine. Using thin spiral fries as a nest to hold the cheese curds and rich gravy, the most famous of all Canadian dishes has been totally re-contextualized as something held by a bun! Still including all the regular fixings such as pickle, tomato, lettuce and also hot maple mustard, The Poutine Burger maintains all the hallmarks of a classic burger, while amping it up into cult Canadiana terrain. Plus, it’s a burger and a side in one!

Hala Kahiki Smash at Fox Burger

Whether pineapple belongs on pizza has been a heated, age-old debate for decades, which could very well make the Hala Kahiki Smash the most divisive burger around. To the credit of Fox Burgers, the zany grilled pineapple is balanced with pickled banana peppers, American Swiss, bacon, iceberg lettuce and terimayo, a teriyaki mayonnaise blend. This combination is a clear attempt to bring luau energy to our northern land, but just like with pizza, not everyone is going to be convinced to put on a Hawaiian shirt and move their hips to some ukulele tunes. Let the debate begin! 

Big Jack at Jack’s Burger Shack

Already a massive undertaking with two patties, sauce, fries, gravy and curds, Jack’s Burger Shack takes their Big Jack burger way over the line by also adding ranch dressing and a grilled cheese sandwich, all within the bun! There is something quite dubious about combing America’s favourite dressing with the Canadian combo of gravy, fries and cheese curd, and while many of these ingredients are all over the top, something about adding ranch dressing and a grilled cheese sandwich to a burger just screams. Whether it’s screaming crazy or genius will have to be up to you to decide. 

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Professor PB&J

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Professor PB&J at Backstairs Burger

Somewhere between a heavenly, sweet breakfast and a hearty, savoury lunch is where espresso peanut butter sits, tying together all of Professor PB&J’s ingredients and making sure you’re wide-eyed enough to take it all in. With a lot going on for your taste buds to put together, the boost in caffeination is a welcome addition to help you focus on the flavours in hand. Backstairs Burgers stacks thick-cut bacon, banana aioli, strawberry sriracha jam, hickory sticks on top of a 3.5-oz smashed patty smothered in espresso-laden peanut butter and turns it into more than the sum of its parts. 

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The Scout

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The Scout at Next Act Pub (main photo is The Scout Burger)

The origin of this Argentinean condiment may not be clear, but its rapid-fire growth in popularity throughout Latin America in the 1900s—and eventually the world—sure is! Chimichurri is a flavourful, uncooked sauce with many regional variations, made up of freshly-chopped herbs, spices, garlic, olive oil and lemon juice or red wine vinegar. The Next Act takes this full-bodied sauce and pairs it with crispy onions, avocado, roasted garlic mayo and “groceries.” That’s their endearing word for lettuce, tomato, pickle and mayo to make The Scout a rarely seen, Latin-influenced burger. 

WHERE TO FIND THEM

Rival Burger

Fox Burger

  • 6423-112 Ave., Edmonton. 780-250-0369
  • 11003-124 St. Edmonton. 587-599-5205
  • foxburger.ca

Jack’s Burger Shack

  • 10354 Jasper Ave., Edmonton. 587-525-4889
  • 130-15 Perron St., St. Albert. 780-458-0055
  • jacksburgershack.ca

Backstairs Burger

Next Act Pub

[post_title] => Hamburgers with Tasty Toppings [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => hamburgers-with-tasty-toppings [to_ping] => [pinged] => [post_modified] => 2025-04-22 22:28:02 [post_modified_gmt] => 2025-04-23 04:28:02 [post_content_filtered] => [post_parent] => 0 [guid] => https://summercity.wpenginepowered.com/?p=21491 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => There are times when a simple, classic burger is all you need to satisfy your appetite. Then there are those other occasions when you’re in an adventurous mood and want … ) 1

First Nations Food


The Edmonton area, also known as Treaty Six Territory, offer diverse ways to enjoy indigenous foods, from passed-down recipes to inventive modern takes, and from fine dining to food truck …Read More
Models\Post Object ( [_post] => WP_Post Object ( [ID] => 21488 [post_author] => 3 [post_date] => 2025-04-22 22:11:17 [post_date_gmt] => 2025-04-23 04:11:17 [post_content] =>

The Edmonton area, also known as Treaty Six Territory, offer diverse ways to enjoy indigenous foods, from passed-down recipes to inventive modern takes, and from fine dining to food truck catering or home delivery. Whether you’d rather dress up for a night of culinary experiences, share casual fare at an event, or munch on traditional recipes from the comfort of your own home, this list has something for everyone interested in connecting to the history of the land. 

Bernadette’s

Owners Chef Scott Jonathan Iserhoff and Svitlana Kravchuk have been shown much appreciation from the community for their launch of Bernadette’s in 2024, an indigenous fine dining experience with “Kokhum’s (Cree for ‘grandmother’) hospitality.” Frequently changing menus featuring local and wild seasonal produce—with dishes largely inspired by Chef Iserhoff’s upbringing in northern Ontario—brings a refreshing edge to this downtown Edmonton restaurant, with dishes such as raw elk, oysters, rotating dumplings, ocheshishak (risotto) and vinaigrettes, bison cheeks and steak, bright cocktails and natural wines. Such items help Bernadette’s mission to share stories and inspiration through food.

Mitsoh

Created with a vision to restore and share honoured indigenous foods on a national scale, Mitsoh brings traditional recipes to grocery stores and markets across Canada. Pemmican, a centuries-old foodstuff made with dried game (they use bison), animal tallow and berries, was the founding focus of Mitsoh, as well as dried bison, but owner Ian Gladue has now expanded his product line to also include bannock. Bannock was the focus of his first business, Native Delights, which went from food cart to food truck to restaurant, and still offers food truck and catering services. 

Tee Pee Treats

Owner Curtis Cardinal has come a long way since selling bannock out of his backpack at pow-wows in 2010, though this grass-roots foundation is still apparent in everything he does. Bannock is infused in all of his creations, from hot dogs to cinnamon cheesecake. He still continues “bringing the bannock” through his successful five-star catering business and community event, “Giving Back to the Streets,” which regularly feeds, clothes, and entertains at least 600 Edmonton folks for free. Tee Pee Treats has also had many successful pop-up restaurants and currently offers delivery.

Bannock Broz

After a successful spring-time pop-up tent launch in 2024, followed by a food trailer, owners Joseph Rucchin and his wife Tanya harnessed this momentum to open a more permanent location in Enoch Nation’s community centre. A feel-good price point, weekly specials and a welcoming, relaxed atmosphere with casual food-fair all add to Bannock Broz charm, but the real star of the show is the Philly Cheesesteak sandwich. Loaded with green peppers, steak, onions, and cheese housed in bannock, this fan favourite has patrons near and far regularly making the trip.

Homefire Grill

Launched by the Alberta Indian Investment Corporation, it may not be chef-owned but Homefire Grill is the most longstanding indigenous-run restaurant on this list, serving Edmonton fire-roasted comfort food with local ingredients for 20 years. While there is a lot of Western influence, such as pizzas, burgers, pastas, fries and a simple kid’s menu, many of these dishes feature indigenous ingredients such as elk, bison, Saskatoon berries, bannock and scallops. Their wood burning ovens in the open kitchen—and fireplace in the centre of the dining room—provide both comforting meals and ambience for all ages.

Where to Find Them:

Bernadette’s

Mitsoh

Tee Pee Treats

Bannock Broz

Homefire Grill

[post_title] => First Nations Food [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => first-nations-food [to_ping] => [pinged] => [post_modified] => 2025-04-22 22:11:19 [post_modified_gmt] => 2025-04-23 04:11:19 [post_content_filtered] => [post_parent] => 0 [guid] => https://summercity.wpenginepowered.com/?p=21488 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => The Edmonton area, also known as Treaty Six Territory, offer diverse ways to enjoy indigenous foods, from passed-down recipes to inventive modern takes, and from fine dining to food truck … ) 1

Canadian Cocktails


You can show your true patriot love by brandishing the coveted maple leaf all you want, but there are other ways to demonstrate that national pride. For openers, consider these …Read More
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You can show your true patriot love by brandishing the coveted maple leaf all you want, but there are other ways to demonstrate that national pride. For openers, consider these domestic cocktails, ideal to serve on Canada Day.

The Angry Canadian

Credit Calgarian Steve Johnston for this 2013 creation, a Canuck take on the Old Fashioned, and a beverage that just might come in handy given the frosty relationship Canada has with the U.S. But contrary to the demeanour suggested by the beverage’s moniker, this one goes down rather smoothly with a touch of sweetness.

It’s also a simple drink to make, involving two oz. of Canadian (What else, eh?) rye, then adding a tsp. of maple syrup, two dashes of Angostura bitters, a Maraschino cherry and a few ice cubes. 

The B-52

Banff Springs Hotel bartender Peter Fich named this late 1970s creation after his favourite band, the B-52s, and from the contents alone, it’s clear that this shot-glass concoction got the whole Rocky Mountain joint hopping to the point where it became a globally-known shooter.

To get in tune with the drink, start with a layer of coffee liqueur like Kahlua or Tia Maria, very carefully pour another layer of Bailey’s on top, and cap it off cautiously with some Grand Marnier. To prevent the layers from mixing during the whole process, pour the Bailey’s and Grand Marnier into the shot glass over the back of a spoon.

The Caesar

While the origins of this clam-juice beverage vary, the Caesar with which we’re most familiar was the result of a brainchild by Calgary Inn bartender Walter Chell, who in 1969 spent months on the formula before its introduction. The drink, originally dubbed the Bloody Caesar, has since become Canada’s official drink, although it’s still virtually unknown outside the country.

Making a Caesar starts with rubbing the glass rim with lime, before placing the glass upside down on a thin pile of celery salt. Then add 1.5 oz. of vodka, two dashes of Tobasco sauce, three dashes of salt and pepper, and four dashes of Worcestershire sauce and 5 oz. of clamato juice. Then add ice, and mix and garnish with a short celery stick.

The Donald Sutherland

You’d be hard-pressed to find a cocktail named after a Hollywood-based actor, although the non-alcohol Shirley Temple might immediately spring to mind. But in eastern Canada, film legend Donald Sutherland—best-known for his roles in the original M*A*S*H, Kelly’s Heroes, and the Hunger Games (and recognized by Gen-X types as Kiefer’s dad)—is celebrated with a drink that hearkens his own fondness for Canadian rye whiskey.

Not surprisingly, the base of the concoction is Canadian Club, roughly 2 ¼ oz. of it, mixed with ¾ oz. of Drambuie, complete with an ice cube and garnished with a lemon twist. It’s best imbibed before anyone reminds revelers that the drink is loosely based on the Rusty Nail.

The Maple Leaf

While this entry might suffice as a liquid anthem for the entire country to enjoy, it was actually introduced in 2007 at Toronto’s posh Four Seasons Hotel to inaugurate its new executive chef. 

Creating this Hogtown wonder involves mixing 1 ½ oz. of Canadian rye whiskey with a dash of maple liqueur and a dash of Angostura bitters. The capper, however, is the garnish, created by drizzling maple syrup into a bowl of ice until the stuff morphs into a taffy, which is then skewered with a swizzle stick and dipped into the cocktail.

[post_title] => Canadian Cocktails [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => canadian-cocktails [to_ping] => [pinged] => [post_modified] => 2025-04-22 17:35:20 [post_modified_gmt] => 2025-04-22 23:35:20 [post_content_filtered] => [post_parent] => 0 [guid] => https://summercity.wpenginepowered.com/?p=21483 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => You can show your true patriot love by brandishing the coveted maple leaf all you want, but there are other ways to demonstrate that national pride. For openers, consider these … ) 1

Bison


A new steak for this summer. Several decades ago, the bison was an endangered species on the plains. Today, it’s a rising, main-course delicacy gracing consumer plates.  After overhunting had …Read More
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A new steak for this summer.

Several decades ago, the bison was an endangered species on the plains. Today, it’s a rising, main-course delicacy gracing consumer plates. 

After overhunting had nearly decimated the bucolic bovine in the 19th century, conservationists spent several years protecting scarce herds and increasing their population. Because of that campaign, eating endangered bison meat subsequently lost taste and accessibility, but that is no longer the case today. Every year witnesses a marked increase in the number of bison and bison ranches, and Alberta is leading the way with nearly half of the national population of farmed herds. 

Clean, lean and flavourful, the mighty bison shares its power with every bite. It may be surprising to some that, despite its wild, free-roaming nature, bison has a smooth-mouth feel—it is not gamey. 

Compared to the far more commonly consumed cow, the bison’s meat is darker and its taste has a deeper complexity with a hint of sweetness. Though, the flavour of beef is greatly impacted by diet, so the degree in which its taste differentiates from bison also has to do with whether the cow was grass-fed, grain-fed or grain-finished. The less grass and more grain eaten, the milder the flavour of beef. 

Due to the naturally lean nature of bison, it has less marbling, but don’t let that scare you away from trying it! Marbling may be considered the epitome of a high-quality prime-cut beef steak, but the finer marbling in bison, loaded with healthier fatty acids, lends to a more tender, robust bite. It is also why the cooking time for bison is a lot shorter than beef, so it’s important to be careful of your timing, as a bison steak can easily become overdone. 

Like beef, bison comes in a variety of cuts, with rib eye having the most marbling. Whatever your bison cut of choice is, it will cook quickly, and cooking hot and fast is the way to go.

To barbecue, whether using a charcoal or a gas barbecue, turn the grill on high and allow it to heat up. Make sure to clean and oil the grates first and make sure the grill is maintaining its high temperature once you start grilling the steaks. A charcoal barbecue is more likely to require more conscientious fine-tuning. 

With an already tantalizing level of flavour depth, barbecuing a bison steak is very simple and satisfying. You can rub garlic powder as well, but all that is needed is some sea salt and a bit of black pepper rubbed onto the steak after patting it dry. The grill time will depend on the size and thickness of your cut, as well as preferred doneness, but because bison meat is so lean, it should never be cooked past medium. On such a high heat, this should only take two to three minutes per side. You can also rotate the steaks while they cook to make sure they are evenly grill-marked. 

Once you’ve grilled them, rest the steaks for about 10 minutes to let the juices settle. They won’t go cold in this time, as they will still be cooking internally for a few minutes after. 

Best paired with bison are local food items, keeping things as fresh as possible. Saskatoon berries and wild rice are ideal options, but any dark berry or whole grain would do to balance the smooth and sweet bite of the bison. 

More than just an increasingly popular meat, bison is also a connection to Alberta’s land and history, whether that be the near extinction they almost faced here, or the deep reverence they were given for many generations before that. 

WHERE TO FIND BISON MEAT

Meat Direct Inc.

D’Arcy’s Meats

  • 176-4211-106 St., Edmonton, 780-438-9202
  • 50-40 Chisholm Ave., St. Albert, 780-418-1200
  • darcysmeats.ca

Italian Centre Shop

  • 10878-95 St., Edmonton, 780-424-4869
  • 5028-104A St., Edmonton, 780-989-4869
  • 17010 90 Ave., Edmonton, 780 454 4869
  • 700-8005 Emerald Dr., Sherwood Park, 780 416 4869
  • italiancentre.ca

Noble Premium Bison

[post_title] => Bison [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => bison [to_ping] => [pinged] => [post_modified] => 2025-04-22 17:30:19 [post_modified_gmt] => 2025-04-22 23:30:19 [post_content_filtered] => [post_parent] => 0 [guid] => https://summercity.wpenginepowered.com/?p=21478 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => A new steak for this summer. Several decades ago, the bison was an endangered species on the plains. Today, it’s a rising, main-course delicacy gracing consumer plates.  After overhunting had … ) 1

Ice Cream Flavours and Toppings


Ice cream merchants scoop even deeper for unique flavours Ice cream is a favourite summer snack enjoyed by people of all ages. But we’re no longer limited to yesteryear faves …Read More
Models\Post Object ( [_post] => WP_Post Object ( [ID] => 13951 [post_author] => 3 [post_date] => 2025-04-15 16:04:00 [post_date_gmt] => 2025-04-15 22:04:00 [post_content] =>

Ice cream merchants scoop even deeper for unique flavours

Ice cream is a favourite summer snack enjoyed by people of all ages. But we’re no longer limited to yesteryear faves like chocolate, vanilla, and strawberry. Thanks to some epicurean ingenuity, tastes have expanded to include flavours you never thought would top a cone. Here’s a look at a few of those local offerings.

See Yow

Little BonBon is located in the historic Hull Block in Edmonton’s Chinatown, and is from the same team as Yelo’d on Whyte Avenue. The flavours at Little BonBon are Asian-inspired and include See Yow, a salted caramel ice cream with soy sauce, and a caramel ribbon. This scoop is a sweet and salty adventure. The soy sauce doesn’t dominate, but rather enhances the flavour, resulting in a unique complexity. If you like salted caramel ice cream, you have to try See Yow. 

Marcona Almond & Ganache

A signature flavour at Made By Marcus, this flavour is crunchy and chocolatey. Made by Marcus’ Marcona almond toffee is embedded within a sweet cream base, with a ripple of chocolate ganache adding a rich finish. The flavour is not overly sweet and the nutty, buttery flavour of the Marcona almonds is the star of the scoop.  

Strawberry Calamansi

DRTY Ice Cream is one of Edmonton’s newest gourmet ice cream vendors. But don’t let the name put you off. DRTY serves up ice cream inspired by Filipino sorbetes: hand churned ice cream served as street food from colourful wooden push carts in the Philippines. Sorbetes became known as “dirty ice cream” as a local joke because it was made in and served from the street. Strawberry Calamansi is one of DRTY’s flavourful scoops. Calamansi is a citrus fruit sometimes referred to as Philippine lime. There is a delicate balance between the strawberry and citrus flavours, making for a light, refreshing experience. 

Fig and Cheese

La Carraia has 60 rotating flavours of gelato, bringing these authentic tastes of Florence, Italy to Edmonton—and making it possible to try something different each visit. One of the unique flavours made in-house is Fig and Cheese. The richness and sweetness of the mascarpone ice cream base is complemented by the subtle flavour of fig pieces, which also add texture to the smooth creaminess.

White Chocolate Raspberry

This is one of the signature flavours at gigi’s ice cream, located by The Cheesecake Cafe in Spruce Grove. Chocolate and raspberry is a winning combination, but using white chocolate adds a unique flavour dimension and richness. Gigi’s ice cream creations use the same ingredients as the cheesecakes that are made in the restaurant, so decadence is guaranteed.

Topping It Off

A fun and interesting topping can take the perfect ice cream scoop a step further. For example, at Little BonBon, for an extra charge you can have your ice cream scoop turned into a “bonbon” by having it rolled in cookie crumbs. At Made by Marcus, you can get a large toasted marshmallow torched by hand right before it is served. If chocolate is your thing, Drizzle Ice Cream has a dozen different flavours of Belgian chocolate dips. 

Taking indulgence to a new level, the Guardian reported how some chefs around the world were getting creative with savoury toppings to boost the flavour, like adding stilton to sea salt and caramel ice cream, or serving caviar atop walnut ice cream. 

Adding unconventional toppings to your ice cream can be a matter of personal taste, adventure, and seeing what’s in the pantry. Ben & Jerry’s offers a list of 10 recommended toppings to try, including candied bacon. Also listed is hot sauce and olive oil—the latter causing a viral reaction on social media. 

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LOCATIONS

Drizzle Ice Cream 

10322-81 Ave., Edmonton

Little BonBon Ice Cream

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gigi’s ice cream

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DRTY Ice Cream

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Made By Marcus

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Pinocchio Ice Cream

Pinocchio Ice Cream is available at a number of retailers, restaurants, and cafés in the Capital region and beyond.

pinocchioicecream.ca/locations

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La Carraia

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Drizzle Ice Cream 

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Yelo’d Ice Cream & Bake Shoppe

[post_title] => Ice Cream Flavours and Toppings [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => crazy-edmonton-ice-cream-flavors [to_ping] => [pinged] => [post_modified] => 2025-04-22 17:17:44 [post_modified_gmt] => 2025-04-22 23:17:44 [post_content_filtered] => [post_parent] => 0 [guid] => https://summercity.wpenginepowered.com/?p=13951 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Ice cream merchants scoop even deeper for unique flavours Ice cream is a favourite summer snack enjoyed by people of all ages. But we’re no longer limited to yesteryear faves … ) 1