Food

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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

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 13944 [post_author] => 3 [post_date] => 2020-06-02 13:05:58 [post_date_gmt] => 2020-06-02 19:05:58 [post_content] =>

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

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Sticking Around

Try these unique recipes for the ultimate backyard skewering party!

For an outdoor gathering with a difference, there’s nothing like a wonder wand to serve all those delectables. Puzzled? Well, think finger food, beef, chicken, seafood, vegetarian and sweets−all served on a stick. Get your friends and family talking and eventually eating all you can eat on a skewer once the grilling’s done. Also try rice, lettuce cups and other fresh seasonal veggies and your guests are guaranteed to stick around!

Balsamic Portobello Mushrooms

These mushrooms are delicious with any cooked grain, but would also be yum on a bun, burger style.

• 14 portobello mushrooms
• ½ c. Balsamic vinegar
• ¼ c. soy sauce
• 3 tbsp. honey
• ½ tsp. kosher salt
• ½ tsp. red pepper flakes
• ½ tsp. black pepper

Remove the stems from the mushrooms and use a spoon to scrape out the gills. In a bowl, combine the vinegar, soy sauce, honey, salt, red pepper flakes and pepper. Whisk all the 

ingredients together.

In a glass casserole dish, place the mushrooms cup side up. Drizzle the marinade overtop, cover and let the marinade soak in for 30-45 minutes.

Heat grill to medium-high. 

Skewer the mushrooms (any kind of skewer will work, wood, stainless steel) and make sure the skewer goes through the meatier portion of the mushroom. Two mushrooms will fit on a skewer but doing them one at a time works, too.

Place the skewers on the grill with the mushroom cup up to hold any extra marinade. Grill for two to five minutes per side until brown grill marks are present. Serve warm and enjoy!

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Sweet and Sour Chicken Skewers with Pineapple and Pepper

This is a great sweet, tangy recipe. Perfect for a warm night of grilling.

• 4 boneless, skinless chicken breasts, cut into 1” chunks
• ½ tsp. kosher salt
• ¼ tsp. pepper
• 1 tbsp. vegetable oil
• ⅓ c. tomato purée
• 3 tbsp. rice vinegar
• 1 ½ tbsp. brown sugar
• 2 tbsp. soy sauce
• 1 tsp. sesame oil
• ¼ c. julienned green onions
• 1 red pepper chopped to 
• 1 ½” chunks
• ½ pineapple, also chopped into 
• 1 ½” chunks

In a saucepan, warm the vegetable oil over medium heat. Stir in tomato purée, rice vinegar, brown sugar, soy sauce, sesame oil. Bring this mixture to a boil and then reduce to a simmer for eight to 10 minutes until the sauce is visibly thicker.

Season the chicken breasts with vegetable oil, salt and pepper. Also season with chopped pepper and pineapple with salt. Skewer all three items in an alternating pattern, chicken, pepper, pineapple. Leave a space in between each chunk.

Place skewers on a greased grill over medium heat. Brush half of the sweet and sour sauce over the skewers, grill, turn over once. Brush the other side with the sauce. Serve with rice or inside a yummy pita pocket!

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Skewered Shrimp with Lemon and Coconut

Grilled shrimp is a great alternative to friends and family who prefer seafood over chicken and beef. The bright, citrus hit of the lemon juice combined with shredded coconut make a great cocktail snack or a meal. Just add rice and some slivered snow peas and the party is on!

• 1 tsp. red pepper flakes
• 1 lemon, zested and juiced
• 1 tbsp. chopped fresh cilantro
• 1 tbsp. chopped fresh mint
• ⅓ shredded coconut
• ¼ c. olive oil
• ¼ c. soy sauce
• 1 lb. uncooked medium shrimp, peeled and deveined skewers

Combine the red pepper flakes, lemon zest and juice, cilantro, mint, olive oil and soy sauce in a food processor. Combine until the mixture is smooth. In a large bowl, toss together the shrimp and the marinade. Cover and set aside for two to three hours.

Preheat the grill to a medium-high heat. Thread the shrimp onto the individual skewers. Cook the skewers until they are browned on both sides and the meat is cooked. This takes approximately 4-6 minutes per side. Serve hot off the grill or alongside rice and slivered snow peas!

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Beef Bulgogi Skewers

This delicious beef dish has its origins deeply rooted in Korean cuisine. Thinly sliced beef paired with a tangy marinade are traditionally served alongside rice or popped into a lettuce leaf for a crispy wrap-like meal. Ribeye, sirloin and brisket all work great in this recipe; just remember the key is very thinly cut strips of beef. Think razor thin! 

• 3 sirloin steaks, thinly sliced, 
• 1/8” thin approximately
• 2 tbsp. soy sauce
• 1 tbsp. rice vinegar combined with 1 tsp. white sugar or use mirin
• 3 tbsp. brown sugar
• 2 tbsp. grated, fresh ginger
• juice of 1 lemon
• ½ tsp. red pepper flakes
• 1 tbsp. sesame oil

Pop the steak into the freezer for 30-45 minutes; this will make cutting the steak into thin slices much easier. While the steak is firming up, put together the marinade. Combine the soy sauce, sugars, vinegar, ginger, lemon juice, pepper flakes and sesame oil in a food processor or the container for a hand blender. Whiz up until smooth and pour into a large bowl.

Working with one steak at a time, leave the remaining steaks in the freezer, thinly slice the beef and add into the marinade. Marinate the meat in the fridge for up to two hours, but no more than that. The acidity from the lemon will break down the meat protein too much.

Heat the grill to a medium-high heat. Skewer the beef and cook. Grill the skewers three to five minutes per side, make sure there are lovely grill marks on each side.

Serve with rice, butter lettuce leaf cups and a sweet and salty dipping sauce.

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Dipping Sauce

• 1 tsp. sambal oelek
• 2 tbsp. lemon juice
• 2 tbsp. lime juice
• 2 tbsp. soy sauce
• 2 tbsp. sugar
• ¼ c. rice vinegar
• 2 tbsp. flavourless oil 
• (sunflower, canola, grapeseed)
• ¼ c. slivered green onions

Whisk to combine. Serve alongside the beef bulgogi or use as a drizzle over top of the rice.

[post_title] => Food on a Stick [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => food-on-a-stick [to_ping] => [pinged] => [post_modified] => 2023-03-19 22:59:26 [post_modified_gmt] => 2023-03-20 04:59:26 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=13925 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Sticking Around Try these unique recipes for the ultimate backyard skewering party! For an outdoor gathering with a difference, there’s nothing like a wonder wand to serve all those delectables. … ) 1

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Spice up your summer with these fabulous local finds

Buying locally is ideal for not only the economy but your family as well. This summer, take advantage of what’s available from the following featured merchants who’ll be showcasing their edible wares at select farmers’ markets in the Capital Region. But don’t stop there. Try some of the recipes listed below using those items to taste what a difference local produce and other foods brings to the table.

Pair homemade falafel patties from INFUSION with pita bread from HAPPY CAMEL. Serve with fresh slaw made with veggies from PEAS ON EARTH and KUHLMAN’S and a homemade yogurt dip.

Veggie Slaw

A colourful appetizer to get that patio party going.

• kohlrabi
• red cabbage
• peppers
• carrots
• cilantro

Matchstick all the vegetables, mix together and add to a bowl. Put a dollop of yogurt dip (see recipe below) in the corner, add the falafel patties and garnish with cilantro and pita wedges.

Yogurt Dip

This creamy dip is cool and refreshing on a hot summer day.

• 3 mini cucumbers, shredded and drained
• ¾ c. greek yogurt
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. fresh dill (more if dill is a favourite flavour)

Combine all ingredients together in a bowl. Refrigerate until ready to serve.

Pair green onion cakes from THE GREEN ONION CAKE MAN, homemade salad rolls and samosas from MINI KITCHEN, with two homemade dipping sauces.

Salad Rolls

Try a new take on a popular Vietnamese treat.

• Rice paper wrappers
• Rice stick (vermicelli) noodles
• Fresh cilantro
• 1-2 carrots, peeled and julienned or matchstick pieces
• 1 mango, peeled and julienned
• 1 pepper, julienned
• 1 cucumber, julienned
• chopped cashews or peanuts (optional)

Soak noodles in hot water for approximately 10 minutes, drain and rinse with cold water, set aside.

Rice paper wrappers soak in warm water until soft and rollable.

Set up on a cutting board an assembly line like array of all your ingredients.

Place your soaked wrapper on a dry dish towel or a few paper towels, pat dry the top. In the middle of the wrapper put some noodles, a few of each of the chosen vegetables/fruit, a sprinkle of nuts and some fresh cilantro. Fold the bottom and the top in and roll up as if it was a burrito.  Serve as a whole roll or cut in half.

While finishing up the remainder of the rolls, keep the made ones soft by covering with a damp paper towel. 

Sweet & Spicy Dip

A little something to tempt all of your tastebuds.

• ¼ c. rice vinegar
• 2 tbsp. soy sauce
• 2 tbsp. warm water
• 2 tsp. brown sugar
• Splash of lime juice
• 1 tsp. red pepper flakes

Whisk ingredients together until combined, garnish with julienned green onions.

Almond Dipping Sauce

Now here’s a delicious way to get some fibre in you!

• 4 tbsp. almond butter
• 1 ½ tbsp. soy sauce
• 1 ½ tbsp. brown sugar
• 2 ½ tbsp. warm water
• splash of lime juice
• shake of red pepper flakes
• Craft beer & Saskatoon Berry Fizz
• A delicious prairie rendition of moonshine is Berry good indeed!
• ½ c. craft beer
• 175 ml Saskatoon berry cider
• 2 shots of Saskatoon berry moonshine

Mix together, serve over ice in a cocktail glass!

Pair a jar of RED HOUSE SALSA with freshly chopped avocado and serve with EL GRINGO homemade tortilla chips.

Put together a charcuterie platter from many delicious treats from the Farmers’ Market. Include treats like: a variety of olives from OLIVE ME, a hard cheese from GRAPEVINE DELI paired with fresh honeycomb also from GRAPEVINE DELI, spicy pumpkin seeds from GOING NUTS, fresh bread sticks from BREADLOVE, delicious sausage and Biltong from TWIGGY STICKS BILTONG, grainy mustard and dried fruit. Another delicious addition to any charcuterie tray would be apple and pear slices.

Have fun with your snack ideas, including colourful popcorn from ORIGINAL CANADIAN KETTLE and savoury/sweet temptations from GOING NUTS.

[post_title] => Farmers' Market Meals [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => farmers-market-meals [to_ping] => [pinged] => [post_modified] => 2021-06-08 22:59:18 [post_modified_gmt] => 2021-06-09 04:59:18 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=13332 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Spice up your summer with these fabulous local finds Buying locally is ideal for not only the economy but your family as well. This summer, take advantage of what’s available … ) 1

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Make lemonade—and money—from lemons this summer

Simple, cool, refreshing — nothing says summer quite like a delicious cup of lemonade. So why not turn your love of lemonade into a business? Setting up your own stand is a great way to make some extra money this summer and it’s super easy to do. Following our tips below, you’ll be well on your way to a fun and profitable summer.

Pick Your Spot

One of the first things you’ll want to do is choose a location for your stand. Some kids like to set up shop in front of their homes. That’s a great idea, if your parents are busy and you don’t want to carry your stuff too far. Older, more ambitious kids, though, might look for a place with more foot traffic — near parks, festivals, farmers’ markets or businesses, for example. Just make sure that wherever you go, you have permission to sell lemonade there.

Take a Stand

So, now you have your location. Before you can start selling lemonade and making money, though, you’ll need an actual stand. Pick out a table and chairs that are sturdy and large enough, but which can also fold up, making them easier to move. And remember to bring a nice tablecloth to cover your table. It’ll make your stand look nicer and more professional — attracting more customers — and help keep your table clean from spills.

Bring the Supplies

Besides your stand, you’ll have to pick up some necessities. Obviously, you’ll need a pitcher for your lemonade, preferably one with a cover to keep the bugs out. Bring plenty of cups as well so that your customers have something to drink with. You might also want to provide other extras: napkins, straws, and maybe even ice. Just remember, though, not to make too much garbage. The cups and any other supplies you provide should be easy to recycle.

Spread the Word

Next, you’ll have to let people know that you’re open for business. Make a few eye-catching posters and signs to tell your customers where and when you’re open. You’ll also need a sign to put on your stand to display your prices. If you’re good with computers, there are some useful programs and apps you can use to create awesome posters or signs. You might even want to use social media, like Facebook or Instagram, to get the word out before and during your open hours.

Set a Price

Another thing to think about is how much you’re going to charge. This may take some planning. If you’ve spent money on supplies—such as lemonade powder or cups—you will want to sell enough lemonade to make that money back and turn a profit, as well. When deciding how much to charge for your delicious lemonade, you don’t want to charge too much or too little. It might also be a good idea to charge an easy-to-remember price, such as $1 per cup. This will make it easier to calculate prices if customers buy more than one cup at a time, and it will make it easier to count back change.

Turning Lemons into Lemonade

Last, but not least, you’ll need to make lemonade. There are almost as many different recipes out there as there are lemons. Here are two you can try out on your own:

Simple Homemade Lemonade

• 6 cups water
• 2 ½ cups sugar
• 2 cups freshly squeezed lemon juice
• Lemon slices
• Ice (optional)

Add the sugar to the water and stir until it’s dissolved. Add the freshly squeezed lemon juice. Refrigerate until chilled, then add the lemon slices and ice. Serve.

Orange Lemonade

• 2 ½ cups warm water
• 6 cups cold water
• 1 ½ cups orange juice
• 12 fresh lemons
• 1 ½ cups sugar
• 2 tbsp. lemon zest

Squeeze and remove the juice from the lemons. Make the lemon zest by grating the lemon peels. Set aside. Add the sugar to the warm water and stir until dissolved. Add the cold water, orange juice, lemon juice, and lemon zest. Refrigerate to chill. Serve.

[post_title] => Lemonade stands [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => kids-getting-into-the-lemonade-business [to_ping] => [pinged] => [post_modified] => 2023-03-19 20:45:32 [post_modified_gmt] => 2023-03-20 02:45:32 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=13321 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Make lemonade—and money—from lemons this summer Simple, cool, refreshing — nothing says summer quite like a delicious cup of lemonade. So why not turn your love of lemonade into a … ) 1

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History shows that picnics have been nourishing us long before we had a word for it—and in more ways than one.

. Whether it’s in a scenic rural destination, a city park, or just your own backyard, there’s something special about enjoying food outside with your favourite people. Besides being a great opportunity to socialize, picnics are a celebration of nature and green spaces. And they’re healthy for us, too—the fresh air and vitamin D from sunshine helps lower blood pressure and the stress hormone cortisol. (Remember this as you’re helping yourself to that second piece of lemonmeringue pie. You’re welcome). Even the word “picnic” conjures pleasing images: woven baskets, a checkered blanket, spreads of delicious food, grassy fields, family, friends, sunshine, scenery… maybe a few ants. It’s all part of the fun. According to the 2012 Canadian Nature Survey, “picnicking or relaxing in nature” is the most popular outdoor activity in the country, with 71% of respondents (78% in Alberta) having done so the previous year. In short, we like our picnics. But is it possible that life in the fast lane could make picnics a nostalgic thing of the past? At a time when families are busier than ever, and in an age of distraction (digital or otherwise), it can be too easy to retreat indoors and into ourselves, even when the sunshine is calling. The effort of dropping everything to carve out time in the day, packing up the kids, prepping the food, choosing a site that’s relatively quiet and comfortable—it can all seem like too much of a bother. But the chance to unwind and unplug is all the more reason to set aside time and mental space for a meal outdoors. It’s an ideal way to slow down, live in the moment, get grounded, and create authentic, lasting memories.

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You Say Tomato… (history of the word Picnic)

We’ve been picnicking longer than we’ve had a term for it—at least in English. The word comes from the French pique-nique, which first appeared in the late 17th century and may have been derived from piquer, which means “to pick” and nique, “a little thing.” In both English and French, the term originally described an indoor group meal, often over cards, conversation, and wine, where upper-crust attendees each contributed something to the meal. (Today, we might call this a potluck.) So when did picnicking move outdoors and become a “thing” in its own right? Well, another theory is that the word comes from pique un niche, which means “pick a place” (with the insinuation being outdoors). Regardless, the picnic we know today—a relaxed group meal outside—took off in the 1800s when people of all classes started making outdoor meals a leisurely pursuit. But even as far back as the Middle Ages, wealthy people around the world were feasting alfresco (Italian for “in the cool air”), even if they didn’t have a proper word for it at the time. Then, as now, the eating often accompanied some other activity. In Europe, an elaborate feast might follow a hunt. Tapestries and other artwork from the period depict elegant multi-course meals at clothed tables attended by servants, replete with conversation, musical entertainment, and age-old drunken merriment. In East Asia, food and drink accompanied flower viewing parties, where people would gather to admire plum and cherry blossoms in the spring. This gave rise to the Japanese idiom hana yori dango, or “dumplings over flowers,” implying the real purpose of these parties wasn’t actually the scenery, but the food. .

Under the Cherry Blossoms

A St. Albert mother of two, we’ll call her Megumi, talks about what defines a picnic for her. She’s Japanese, her husband is from France, and they regularly visit both countries with their children. While she’s enjoyed many outdoor meals outside of Canada, she’s a little unsure at first when asked about her picnicking habits in St. Albert. “I guess I do because I take my kids to the spray park and we eat there. That’s picnicking, right?” she asks with a laugh. “It feels good being out in the open air, and looking at nature, and enjoying the sun.” Megumi’s earliest memories of picnicking are infused with cherry blossoms. Those flower-viewing outings we mentioned earlier, known as hanami, were a staple of her childhood in Japan. “I guess it’s something I grew up with,” she says, looking back. “Every year we did that. It’s more like a festival, like Christmas. It’s the same feeling.” The centuries-old tradition is still very popular in Japan and Korea, as ornamental add hyphen: cherry-tree-lined streets and parks explode in riots of pink and white every spring. Though the scenery is certainly something to see, it’s often the outdoor meal amid all of that natural beauty that draws out the experience and makes it more memorable. On such outings, bento boxes take the place of picnic baskets. The food in these packed meals can vary, but often include rice, pickled vegetables, and fish or meat. As Megumi notes, the food often reflects the time of year: “Japanese people really care about the four seasons,” she explains. “Every season has different ingredients.” Hanami bentos feature spring vegetables, like bamboo shoots, and plenty of pink: think salmon or shrimp sushi, or dyed rice dumplings. “That’s how we appreciate spring and the arrival of the cherry blossoms.” .

Under the Tuscan Sun (and Hwy 401)

Anyone who has spent a beautiful day longingly looking out of an office or school window, wishing they were out there, knows the pull of a picnic. It may simply be a matter of getting back to our roots. Picnics bring together friends and family, the outdoors, sunshine, games, a good time, great food—and in the process touch on something deeper. This is what Tina Powell, author of Picnic in Pisticci, calls a “longing for a simpler time.” The Toronto-based author was inspired to write her book ahead of a visit to southern Italy, her family’s hometown. Already a lifelong fan of picnics, she thought a picnic there would be a good idea. “This got me thinking about all the wonderful picnics I had enjoyed and the valuable lessons I had learned while picnicking,” Powell explained. That’s not to say that a picnic ought to be a learning experience, but rather that these unassuming outings have a power over us that is more affecting than we realize—they help shape us and create memories that stay with us for a lifetime. Powell’s picnic in southern Italy, in contrast to Megumi’s cherry blossoms, was perhaps less picturesque, but just as memorable. Having to contend with 40°C heat and a dearth of shade trees or grass in the ancient town, her party eventually sat down for a meal of crusty rolls, Italian meats and cheeses, watermelon, and wine in a neglected municipal park… and they had a great time. The experience paralleled one of Powell’s childhood picnics where the setting couldn’t be more different: a fly-plagued berm alongside a busy off-ramp in Ontario. Not as romantic as the Italian countryside, but it was still a fun experience she would never forget.

Transcending Culture

While we don’t recommend grassy berms beside highways, the beauty of a picnic is that it’s a simple activity, and one that can be enjoyed almost anywhere. Aside from regional variations in food, the season, and the scenery, picnicking is essentially the same the world over. In the end, it’s the ingredients that make the dish. “It’s friends and family getting together and enjoying nature,” says Megumi. It’s a sentiment that Powell agrees with: “In my experience, picnicking transcends all cultures.” In a world that seems to be moving ever faster, there’s something replenishing about going offline and slowing down, even for just a few hours, and a picnic is the perfect excuse to do just that. Powell notes, “I am a firm believer that today’s fast-paced, technology-driven world needs more picnics.” Even with 1,500 words, we couldn’t have said it better. t8n

What a Difference a Place Makes

Looking for somewhere to take your next picnic? Check out any of these local parks. Lions Park Play structures, swings, outdoor fitness equipment, tables, firepits, and two shelters that can be reserved for large groups. (Go early and stake out your pit if you intend to grill.) Red Willow Park A picturesque riverside setting near Woodlands Water Play Park with a spray park, play structure, skate park, and nearby ‘beach’ volleyball courts. Kingswood Day Area A quieter patch with plenty of grass for picnicking, plus hiking and birding opportunities at the adjacent Riverlot 56. Riel Recreation Park Equipped with tables and firepits, perfect for a post-game picnic. [post_title] => Picnics [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => picnics [to_ping] => [pinged] => [post_modified] => 2021-05-31 19:45:24 [post_modified_gmt] => 2021-06-01 01:45:24 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=9091 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => History shows that picnics have been nourishing us long before we had a word for it—and in more ways than one. . Whether it’s in a scenic rural destination, a … ) 1

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Discover the ABCs of ales and lagers

By Stuart Murray

The beer menu at your local watering hole can be an intimidating read. For the uninitiated, getting lost in the plethora of ales and lagers is a highly conceivable possibility. But fear not, we’ve come to the rescue with this refreshing guide to four beer styles, accompanied by local selections, to point you in the right direction this patio season. Cheers!

IPA

The India Pale Ale (IPA) could be deemed the cilantro of beers: you either love it or you hate it. Affection for this style of beer is significantly diminished when compared to other beer varieties due to the intensity of its humulus lupulus concentration. If you’re curious as to which Dr. Seuss book these words were extracted from, it’s actually the scientific term for common hops. Hops are the flowering cone of a perennial vining plant, which contains an essential oil with a bitter flavour. This bitterness (measured in IBU, or International Bitterness Units) plays a crucial role in offsetting the sweetness of the malt used in the brewing process, in addition to altering the flavour and aroma of the beer. This is where IPA tips the scales and distinguishes itself from competing varieties; along with a commonly higher percentage of alcohol by volume (ABV), IPA has the uppermost concentration of hops, providing it with distinctive aromas of citrus, pine, or flowers. The IPA has flourished with the emergence of the craft beer industry and is a staple in every microbrewery’s arsenal.

Pairing

The bitterness of an IPA does two things with respect to food—it provides a cooling effect and amplifies saltiness or umami. However, the IPA lacks versatility when it comes to food pairings. A beer with this degree of brash intensity requires that it be paired with bold flavours that can stand up to this brazen beverage. Next time you venture down to Whyte Avenue for Mexican food, skip the Mexican Bulldog (a Corona-margarita concoction) and order an IPA instead.

Recommendation

The Avenue Whyte IPA Alley Kat Brewing Company 5.6% ABV I 60 IBU Named in honour of Edmonton’s Whyte Avenue, this brew blends the prominent bitter hop characteristics of an India Pale Ale with the refreshing spicy notes of a Belgian Wit. The Avenue Whyte IPA is the perfect way to dip your feet into the IPA waters without diving directly into the deep end. . .

SAISON

If you find yourself on a restaurant patio, engrossed as you sift through the enticing list of beers, pause if you happen upon the crisp, light, and refreshing sight of a saison. This style of beer was literally made for summer. Though the French-speaking farmers of Belgium may not have had the luxury of patio-hopping that we deeply revere, they did brew this style of ale (also known as a Farmhouse Ale) in the slower months of winter so that it would be readily available in summer for a rewarding quench of thirst after a scorching day out in the fields. The saison is an unfiltered style of beer marked by its cloudy appearance, a higher degree of carbonation (these are bottled with a small amount of yeast that continues to naturally carbonate), spicy notes, and dry finish. A saison typically has a higher ABV accompanied by a mild hop flavour. So, whether you’re farming or just out enjoying the sun, this effervescent fruity ale is the perfect patio refresher on a hot summer’s day.

Pairing

The saison style of beer is versatile, but it’s best as a delightful accompaniment to shellfish, as well as richer, fattier foods, such as brie or gruyère cheese.

Recommendation

Afternooner Tea Saison Situation Brewing 6% ABV I 25 IBU The sweet herbal flavours of hibiscus, rosehip, and plum combined with the dry spicy saison beer base makes for a tempting alternative for afternoon tea time. (And it pairs well with those little sandwiches, too). . .

PILSNER

Originating from the ancient Bohemian town of Plzen (Pilsen), this pale lager is one of the most popular varieties of beer in the world. The pilsner possesses a striking, bready sweetness due to its complex malty taste and spicy notes from the extensive use of Saaz hops. Native to the Czech Republic, Saaz hops are distinguished by a mild earthy, herbal, and floral overtone they impart to beer, and have been a staple in the pilsner-style lager since the first brews of 1842. The pilsner brewing process can be unforgiving as lagers require cooler, temperature-controlled conditions, and can take over three times longer to brew than a traditional ale. Brewmasters need advanced skill and discipline to produce a pilsner, but its clean finish is a worthy reward.

Pairing

You may be hard-pressed to find a food that doesn’t go with this Czech-style lager. Burgers, pizza, wings, ribs—we could go on. The pilsner is bold enough to handle spicy cuisine, but not so overpowering that you should avoid delicate foods such as shellfish. This is an exceptionally versatile beer, and a good choice to keep you quenched while mulling over the menu at your local eatery.

Recommendation

Czech Pilsner Brewsters Brewing Company 5% ABV I 40 IBU This version of a Czech pilsner thinks outside the bottle by combining traditional Czech Saaz hops with German Sterling hops for a full-bodied brew, and a bite that’s bitter but balanced. . .

KETTLE SOUR

The kettle sour may prove to be the most adventurous summer beer, but who doesn’t appreciate a little fun? ‘Kettle souring’ is a technique that allows a brewer to rapidly sour unfermented wort (the sweet infusion of ground malt or other grain) by adding lactobacillus, the same bacteria used as the starter culture in foods such as sauerkraut and yogurt. Soured beer results in a complex and tart blonde or wheat beer with a potent, lip-puckering kick and dynamic flavour. Kettle sours are erupting across the craft beer industry, gaining immense popularity among microbreweries and beer enthusiasts. With a slightly lower ABV than your average brew, this is a light, fruity and refreshing companion for soaking up the summer sun.

Pairing

A kettle sour pairs pleasantly with tangy cheeses and cured, salty meats. Charcuterie board and kettle sours anyone? We think so!

Recommendation

Blackcurrant Fruited Kettle Sour Blindman Brewing 4.5% ABV I 4 IBU A tart and fruity beer that, despite the style’s typical lip-puckering flavour profile, won’t leave a sour look on your face. [post_title] => The Novice’s Guide to Craft Beer [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => the-novices-guide-to-craft-beer [to_ping] => [pinged] => [post_modified] => 2021-05-31 18:45:07 [post_modified_gmt] => 2021-06-01 00:45:07 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=9028 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Discover the ABCs of ales and lagers By Stuart Murray The beer menu at your local watering hole can be an intimidating read. For the uninitiated, getting lost in the … ) 1

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 9019 [post_author] => 3 [post_date] => 2018-05-28 03:31:40 [post_date_gmt] => 2018-05-28 03:31:40 [post_content] =>

Sit back, relax and sip

Make no mistake, the cocktail lives on. And what better time than patio season to try something different. Not much of a mixologist? You don’t have to be. These beauties are as easy to make as they are to sip. Enjoy responsibly!

Cherry Mojitoake

Um, yes please. This sipper starts with 8 to 10 mint leaves and a lime wedge in a tall glass. Next, add 1 tbsp of sugar, and muddle to release the oils and juices. Then add 8 pitted cherries, a second wedge of lime and muddle again. Next comes some ice, 1 generous oz of rum and a splash of seltzer. Stir, garnish and serve. .

Lavender Collins

If you like a spin on a classic, this could be your cocktail. To a glass filled with ice, add 2 oz of gin, a big squeeze of lime and dash of absinthe. Top with lavender soda, and garnish with lime. Bonus points for adding lavender sprigs. .

The Paloma

Grapefruit drinks were made for summertime. And this one just might be a little too easy to make. Fill a tumbler with ice and add 1 1/2 to 2 oz of your favourite tequila. Top with grapefruit pop and a squeeze of lime. Sip slowly. .

The Bramble

It’s time to bring back the Bramble— especially now that blackberries are in season. This one starts with a highball glass. To it add 9 or 10 blackberries and the juice of half a lemon. Gently muddle to crush the berries, and then top with ice. Pour in a generous oz of your favourite dry gin and a scant oz of crème de mûre. Stir, garnish with lemons and enjoy. .

Pimm’s

For a classic English drink, it’s got to be a Pimm’s. This one starts with a few sprigs of mint in a tall glass. To it, add 6 or 7 shaved slices of cucumber and a splash of sparkling lemonade. Then gently muddle. Next comes the Pimm’s, about 1 1/2 to 2 oz. Add a handful of ice, a splash of elderflower liqueur, and top with more lemonade. For a classic garnish, add a strawberry or a long curl of cucumber peel. .

Dark ’N’ Stormy

If you like a Moscow Mule, you’ll love a Dark ’N’ Stormy. Making one couldn’t be easier. Add ice and a generous oz of your favourite dark rum to a tall glass. Slowly pour in a zingy ginger beer, and add a squeeze of lime juice. An instant classic. .

Blackberry Bourbon Lemonade

Oh yeah, this one’s got punch. In a cocktail shaker, muddle 10 blackberries with 3 mint leaves and a ribbon of lemon zest. Add 1 tbsp of squeezed lemon and 1 tbsp simple syrup. Next comes the bourbon whiskey, about 1 1/2 oz. Stir to combine, and strain into ice-filled glasses. Garnish with whole blackberries and a simple slice of lemon. n [post_title] => Easy Summer Cocktails [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => easy-summer-cocktails [to_ping] => [pinged] => [post_modified] => 2021-05-31 18:36:13 [post_modified_gmt] => 2021-06-01 00:36:13 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=9019 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Sit back, relax and sip Make no mistake, the cocktail lives on. And what better time than patio season to try something different. Not much of a mixologist? You don’t … ) 1

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 9023 [post_author] => 3 [post_date] => 2018-05-28 03:31:30 [post_date_gmt] => 2018-05-28 03:31:30 [post_content] =>

Rediscover the joy of eating outdoors

What better way to enjoy the summer than to take a picnic basket and some friends to your favourite park? Edmonton is blessed with plenty of beautiful picnic spots and an excess of sunshine to take advantage of them. Fortunately, there’s also no shortage of excellent grocers and delis to supply the ingredients needed to pull off the perfect picnic. The Italian Centre Shop’s West End location (17010 90 Ave NW) was kind enough to supply a picnic spread for us. At just under $70, there was enough food for at least three to four people. Dragana Lukic of the Italian Centre Shop put the basket together and also took some time out to speak with us. The basket includes:

• Baguette
• GiGi premium sweet antipasto
• Store-made bruschetta
• Soppressata di Calabria
• Bündnerfleisch
• Prosciutto di Parma
• KoKos coconut cheese
• Gruyère cheese
• Piave Vecchio cheese
• Cara cara orange
• Satsuma oranges
• Abate Fetel pear
• Fresh figs
• Dried strawberries
• Orangina
• Gramma Bee’s honey
• Cannolis—pistachio and chocolate
• Tiramisu cup

The keys to a great picnic basket are variety and a balance of flavours—and there’s plenty of sweet, salty, acidic and bitter flavours in this spread to complement one another. For starters, the basket offers a variety of meats. There’s prosciutto: a cured ham that’s aged for 8 to 10 months. It’s especially famed in the northern Italian city of Parma, and is the perfect shape and size for wrapping around pieces of cheese or fruit. There’s also some soppressata, a type of salami that comes to us from southern Italy. Dragana recommends pairing these with gruyère cheese.

“And something a little bit different, sweet salami bündnerfleisch,” she says. Hailing from Switzerland, it’s beef that is soaked in wine and spices, and cured for up to 4 months. “I chose it because it has a smoky flavour,” she explains. “The beef has a stronger flavour, it’s a little bit dry.” The chili powder adds a little bite, too.

As for cheese, Dragana chose three varieties, including Swiss gruy­­ére, which she describes as a personal favourite.

“It smells good, and it has a really rich flavour,” she says. “You can eat it on its own, or combine it with any kind of meat.”

She also recommends trying it with fruit or honey. And, like most Swiss cheeses, it’s lactose free. There’s also Piave Vecchio, a cheese named after the northern Piave river (vecchio, or “old” in Italian, means it’s been aged more than 180 days), which Dragana recommends pairing with dried strawberries or the Gramma Bee’s honey, produced locally. Finally, there’s KoKos coconut cheese from the Netherlands. Made from cow’s milk and coconut cream, it also goes well with sweet fruits, such as pineapples. Speaking of fruit, the spread also includes oranges, figs, pears, and dried strawberries. The satsuma oranges are sweeter and less acidic than mandarins, and their stems and leaves add some visual appeal. When quartered, the figs also look great, and their honey-berry flavour goes well with prosciutto. There’s also an Abate Fetel pear. Italy’s most produced pear, it’s known for its elongated shape and honey flavour, which goes well with the salty meats. Of course, no meal would be complete without dessert, and two popular items at the Italian Centre are included here. The cannolis are made in-house, both the crusty pastry shell and the almost exclusively ricotta filling. The cannolis are flavoured with pistachios and chocolate. Then there’s a tiramisu cup—lady fingers soaked in espresso and covered with mascarpone cheese and chocolate shavings. It’s the perfect way to end a meal you won’t soon forget. n Thank you for your support, Italian Centre.  http://www.italiancentre.ca/ [post_title] => Picnic Basket [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => picnic-day [to_ping] => [pinged] => [post_modified] => 2021-05-31 18:31:24 [post_modified_gmt] => 2021-06-01 00:31:24 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=9023 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Rediscover the joy of eating outdoors What better way to enjoy the summer than to take a picnic basket and some friends to your favourite park? Edmonton is blessed with … ) 1