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June 16, 2011

Indulgence 2011 Tidbits and Munchies!

Another year has come and gone, and once again, Slow Food Edmonton has brought us a simply sumptuous Indulgence 2011. Boasting a very impressive roster including the likes of Red Ox Inn, Niche, The Marc to name a few, let's go and see what all the fuss is about!

And... we're off! The night of wine-ing and dine-ing begins sharply at 6:30 PM and with 20 different stations to boot (each complete with restaurant, supplier, and winery), there's a lot of eating (and drinking!) to be done! The way I see it, Indulgence offers each restaurant a chance to make their name with a small hors d'oeuvre - think of it like a mini sales pitch - inviting YOU (hopefully) to try out their restaurant (if it's good ..or not!) for the full meal deal!

The Who and the What! (...When, Where, Why?): 
Unfortunately, most of the dishes this year ended up being quite unremarkable - a LOT of sausages and meatballs this year (not that I have anything against either of those, it just seems everyone went that route this year!). I did, however, have an absolutely fantastic cheesecake from Madison's Grill and carrot risotto & pork shoulder at Red Ox Inn! Definitely went for seconds at Indulgence and will be paying a visit to these fine establishments in the future! Huge plus! Hundred Bar + Kitchen's offering also stood out - the quail egg completing a quaint, near perfect plate presentation - bravo! Be sure to have a look at these tasty treats down below!
4th and Vine Wine Bar and Bistro: Rustic agnolotti stuffed with Nature’s Green Acres beef shank (braised in red wine stock and bathed in cream and oyster mushroom sauce) topped with a dusting of parmesan cheese
Café de Ville: Texas BBQ Brisket with a blue Casis cornmeal muffin and slaw
Culina: Spinach salad with Sylvan Star Gouda, dried berries, toasted almonds, sweet peas, scallions and Mighty Trio Organics house dressing
D’Lish Urban Kitchen: Flat breads with O Sol’ Meatos pepper salami and black current sheep fresco cheese
Hundred Bar + Kitchen: Modern scrapple: slow cooked Full Course Strategies pork, braised bacon, quail’s egg, micro green salad and smoked ancho-pepper tomato aioli
Jack’s Grill: Braised Alberta rabbit sausage with cabbage confit
L2 Grill: Compressed Japanese Spring Creek Ranch barbecued short rib with Alberta honey glaze and crispy crackling Sake, Sunamono broth
Lit Italian Wine Bar: Toasted crostini with a roasted almond Fairwinds Farm goat cheese spread topped with sliced prosciutto and finished with Ice Apple Cider reduction
LUX Steakhouse + Bar: Watermelon, toasted sesame, Hog Wild boar bacon, micro cilantro and honey citrus vinaigrette

*Madison’s Grill*: Berry Ridge Orchard Saskatoon berry and black pepper cheesecake, Saskatoon spaghetti and coulis, almond brittle crumble, spun sugar
The Marc: Four Whistle Farm duck sausage with red wine and roasted garlic, crème fraiche on crouton
NAIT School of Hospitality and Culinary Arts: Doef’s Greenhouse grilled zucchini, bell pepper and onion with tomato & sherry vinaigrette on grilled baguette with pecorino cheese
The Next Act Pub: Progressive Foods barley pork Asian spring roll with a sweet chili sauce
Niche Restaurant: Tangle Ridge lamb meatball with fried kale, slow roast tomato sauce and pecorino cheese
*Red Ox Inn*: Slow braised Irvings Farm Fresh pork shoulder on carrot risotto cake with citrus jam
Tzin Wine & Tapas: Cayenne-braised Belle Valley Farms alpaca with Gull Valley piperade and Riesling-chive reduction
Wild Tangerine: Amberlane Farm Elk meatball stuffed with pecorino cheese, with chickpea purée and spicy hazelnut
Finally, a strong thank you to the venue, Delta Edmonton South for a fantastic event! Hope to see you all next year!

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