The Pearl Island of Phuket is not only known for its clear beaches, fine white sand beaches and vibrant activities but also known by tourists for its unique cuisine. In fact, Phuket culinary paradise is worth exploring, follow this article to see if there are any of Phuket’s foods that we recommend!
Thai cuisine is divided into 4 regions, each of which will be influenced by different cuisines of the country and has different ways of cooking and seasoning, thus making Thai cuisine should be unique and attractive to visitors.
Northeastern Thai cuisine influenced by Laos, sticky rice is the main dish and often combined with meat, pork blood, papaya mannequin, grilled fish, grilled chicken …
Central Thai cuisine is a combination of regions of this country. Foods in the Central region influenced by royal cooking should be elaborate and sophisticated, and they prefer to eat soft, smooth and slightly sweet dishes. The presentation of the food is also very artistic and beautiful.
Traveling to Phuket without enjoying street food is really wasteful. Because the stalls selling food along the street in Phuket are not only attractive by taste, color but also very affordable prices.
Suggest a few dishes you should try on the go or food markets such as dim sum, roti, grilled skewers and lots of sweet dishes like coconut cake, Thai pancakes, coconut cream sponge cake, coconut milk custard and pumpkin.
You just have to fill the stomach but do not worry where the money will fall because the price of these snacks is not too expensive, it only falls about 50 baht. If you’ve enjoyed street food, you should also go to restaurants for other experiences of Phuket cuisine.
Kan Eang Seafood is one of Phuket’s most famous seafood restaurants. Fresh seafood is what attracts many people. You can directly select the fish, squid, shellfish … alive from the water tank. After that, the chef will catch and process as required by you.
At Junior Masterchef, talented chefs, not guys and girls, but girls, boys are only 9-12 years old. It is worth mentioning that the age of only eating and playing this, the talented boys with intense passion for food have created great products in quality and form.
Junior MasterChef is a culinary program for talented children aged 8-13, based on MasterChef format – an extremely successful adult competition in the UK and Australia.
Junior MasterChef will provide small chefs with interesting opportunities for them to have the opportunity to show their talent and passion for cuisine through a series of meticulously designed challenges. Similar to MasterChef, world-famous television star Ramsay will reunite with winemaker Joe Bastianich and famous chef Graham Elliot to make a set of 3 judges for format in the US. Together, well-known food experts will act as coaches, encouraging contestants to become professional not only with delicious food but also necessary preparation steps in the marketplace. .
After a nationwide search, the 24 best chefs will continue with the challenge of cooking with seafood, pasta or a dessert to conquer the jury. Candidates who are impressed with the judges will continue to face other interesting challenges including participating in cooking in a famous restaurant.
Junior MasterChef produced by Shine America – America’s famous TV show producer, has the right to distribute Masterchef and One Potato Two Potato – a joint venture founded by Gordon Ramsay and Optomen, Based on the original version created by Franc Roddam and Shine.
Junior Bake Off – Talented baker is a reality TV program specially for small kids who love making cakes all over the UK. At the contest, the children will go through different rounds of challenges through which to learn more knowledge and experience to make cake cakes, pies, cookies … perfect for the creation making the most glamorous looks, to win the crown of the talented baker. And during the hectic journey of Junior Bake Off, you will be attracted by the pensive faces focused on making cakes, flourish hands, sweat, tears and happiness. bursts of little contestants.
Before traveling to a country, apart from the legal regulations, customs and famous tourist sites, food culture is also a thing that attracts tourists’ attention. The United States is a country with diverse ethnic and cultural colors. Cuisine also thanks to that extremely rich. But it is still possible to identify American culinary culture through popular eating styles and trends.
Breakfast is often overlooked or just a light meal with a cup of coffee or a glass of juice with scones or some cereal with fresh milk. It can also be fried eggs, toast, juice in families who have early preparation time. The lunch that is often used on the spot made with popular food is sandwiches, hamburgers and hotdogs. It is not difficult to understand that America is the origin of big fast food brands McDonald, Burger King.
Dinner is considered the main meal of the day. Dinner with a variety of dishes including appetizers, main courses, desserts and accompanied drinks. Before going to bed, many Americans have a habit of eating light as children often drink milk or eat pastries, and adults often eat fruits, cakes and some wine or spirits.
American diets are quite large but they are also very economical and scientific. There is no love to eat or leave leftovers on the table. On the American dining table, the dishes are up to the menu to provide the most nutritious, if you go to a restaurant, learn to order food only in your ability and pack it home if the dyke is left.
Some popular dishes in American culinary culture:
Hot dog: a type of sausage in which meat is finely ground, eaten with bread
Pizza: Appeared in the US since the beginning of the 20th century and developed with the form of delivery to home. To this day, pizza has been present in almost every country in the world. In each place, people create their own culinary characteristics.
Hamburger: the most popular food in the United States and shows its influence all over the world with pictures of fast food restaurants open 24/7, fast, compact and convenient.
Due to my mad panic to finish cosplays in time for Calgary Expo, it took me longer than expected to get to this post. But here it is, at last!
Gastropubs. So hot right now.
There’s something about the fusion of a welcoming pub atmosphere and a stylish menu line-up that just speaks to me. Maybe it’s the fact that I enjoy great food but don’t always feel like dressing to the nines (or paying through my teeth) just to get it.
State and Main sits somewhere between the likes of Original Joe’s and Central Social Hall. The interior is stylishly casual and friendly. The menu is the epitome of modern Canadian comfort food with a few surprising twists: steaks, wings, and pulled pork sandwiches sit amongst Korean-inspired gogi tacos, chorizo lasagna, and a Greek-esque spanako flatbread (think spinach, goat cheese, and roasted red peppers).
Media Tasting Event
With locations already in Windermere, Southgate, Sherwood Park, and Spruce Grove, State and Main recently took their brand to central Edmonton with a new restaurant on Jasper Avenue and 100 Street. At the media tasting event on April 12th, food writers, bloggers, and local media were treated to an extensive menu to showcase the restaurant’s favourites, along with brief speeches from State and Main staff to introduce newcomers to the brand.
Before I even get to the food, my primary impression from my very first experience at a State and Main was the level of attention and service we received. Not only were drinks ordered and dropped off efficiently, the staff were also extremely accommodating towards anyone with a food allergy or intolerance. I’ve been to several media events that provided terrible service, so the professionalism of State and Main with regards to this matter was something I truly appreciated.
Dragon Boat Lettuce Wraps
As for the tasting menu–that gigantic tasting menu–it’s a bit of an understatement to say that we were given a well-rounded look into the types of food the restaurant has on offer. I’d need to throw the term “smorgasbord” in there for that statement to be more accurate. In order to keep this post from getting out-of-hand in length, here are some brief notes on the courses I tried from the tasting menu:
Chicken Wings: How on earth can you go wrong with wings? Answer: you can’t. State and Main has great wings AND they have bleu cheese dip, so I’m sold.
Mama’s Meatballs: These were delightful. I couldn’t eat the garlic bread (sigh), but the meatballs themselves were extremely tasty. Garlic tomato and basil sauce, melted mozzarella, and parmesan equals a great time had by all.
Thai Salad: I’ve tried many ‘Thai salads’ in my time and haven’t been overly impressed with any of them. This one is probably the best one I’ve ever had because the flavours work so perfectly together. Romaine and rice noodles, cilantro peanut vinaigrette, citrus marinated grilled chicken, mandarin oranges, red onions, pea shoots, and cashews all combine to make a salad that’s equal parts sweet, tart, and savoury. It’s lovely.
The Empire State: All I’ll say about this delectable 10 oz. New York cut is that State and Main knows their way around a damn good steak.
Gogi Tacos: I had the gluten-free version of these. The shredded pork was delicious! A nice little Korean-inspired treat.
(Also on the menu: Dragon Boat Lettuce Wraps, Pretzel Sticks, Chicken Gyoza, Alberta Bison Burger, Jalapeno Mac and Cheese, Ice Cream Sandwich): Sadly, I couldn’t try any of these, but the pretzel sticks were a fan favourite at the table. Everyone was raving about the red ale mustard sauce.)
Jalapeno Mac and Cheese
Gluten-free Gogi Tacos
The Empire State
Signature Caesar: There’s really no excuse for serving up bad caesars in this day and age. Thankfully, State and Main’s Signature Caesar is excellent. I may have had several.
State Mint: The gin drew me in but while this drink was tasty, it was a little too sweet for my liking. Probably better for someone who’s just easing into gin and needs a powerful mixer.
Alberta Bison Burger
All in all, I had a great time at State and Main. The food was good, the service was top notch, and the company was excellent. Price-wise, everything is mid-range and reasonable, with entrees generally sitting between the $15-25 mark. AND there’s a fairly extensive gluten-free menu, which is great. They’re also open at 7:00 a.m. on weekdays, meaning that downtown employees can stop in for breakfast before starting their workday! The only issue with this restaurant, as with many others downtown, is parking. There is, however, a large Impark lot behind the building that’s probably not too expensive if you get there after 6pm.
State and Main 10065 Jasper Avenue Edmonton, AB (780) 990-0907
If I’m going to be honest with myself, whenever people ask me about my favourite restaurant in Edmonton (which they do a lot, since it comes with the food blogger territory), I always say Pampa. I’m not sure if it’s due to my weakness for savoury red meat or my fondness for dining experiences that allow me to eat myself into a coma. Either way, Pampa is always top of mind when recommending restaurants to my carnivorous friends.
I recently had the pleasure of trying Sunday brunch at Pampa for the very first time. We had gone to the restaurant for the Downtown Dining Week special, which unfortunately wasn’t offered on Sundays, but we ended up staying for brunch instead (which offered a greater meat selection, anyway).
All about that rump
Salad bar offerings
A brunch dining experience at Pampa is almost identical to a dinner service, although at a more reasonable price–$29.95 per person, rather than the usual $49.95 for the full dinner. Brunch runs from 11:00 a.m. to 2:00 p.m. every Sunday, with the regular all-you-can-eat salad bar and five cuts of meat: signature rump steak, top sirloin, chicken drumsticks, pork belly, and pork sausage.
For those of you who have never tasted the delights of Pampa, meal service is run in a Rodizio style–you help yourself to the cold salad bar, sit back down at your table, flip your little card over to green, and wait as gauchos with sizzling meat on rotisserie sticks swing by and offer you a variety of options. They slice the meat from the rotisserie for you right at the table, never giving too much (so that you have room to try everything), but always being generous if you favour a particular cut. It’s indulgent and delightfully salty, thanks to the beautiful rock salt they use to season their meats.
Salad bar offerings
A nice selection of cheese and greens
Salad bar offerings
A great addition to the meat roster was the pork belly. Not for those who don’t like fat on their meat (if those people actually exist), the pork belly was tender, juicy, and covered with a small portion of delicious crackling, adding a nice crunch to the overall texture. These pieces weren’t served on a rotisserie stick but rather on a plate and with a slice of lime.
My favourite, as always, was the rump steak. Ever since they took ribeye off the menu–which was based very much, I’m sure, on the high cost of that cut–rump steak has been my welcome alternative. While the top sirloin is still tasty, it has a tendency to run a bit dry, whereas the rump steak is consistently juicy and flavourful.
Pork belly and lime
Try the ceviche–trust me
Local oils and balsamics from Evoolution
The salad bar offerings are not to be sneezed at, either. My favourites include the whole roasted garlic, sliced pineapple and capicola, a great selection of olives and imported/domestic cheese, and the ceviche (fish marinated in citrus juices). Of course, all of these delicacies are nothing without the accompaniment of a big glass of red wine–thankfully, wine is also 10% off on Sundays and sangria and mimosas are only $7 a glass.
As always, the service was top notch. I’ve never had bad (or even neutral) service at Pampa–each server comes to your table with a wealth of menu and drink knowledge and each Rodizio gaucho is supremely accommodating with their meat. If you’re looking for a particular cut and simply mention it to them, they’ll send it over as soon as possible. It’s perfect–service at Pampa is a well-oiled machine. And, when you’re filled to the brim with meat, you flip over your card to the red side and your server will bring by a visual demo tray of their many desserts (all of which are fantastic, by the way).
If you’re new to the Rodizio experience and aren’t sure if you’ll enjoy it, I strongly recommend trying Pampa for lunch or Sunday brunch so that you get a taste of the experience without paying the full dinner price. The cost of the full dinner is a fairly significant deterrent for many people, so trying the restaurant for lunch or brunch is a good way to dine at Pampa without making the full cost commitment. There’s a parking lot underground that you can reach from the back alley and which offers free parking for restaurant guests (but I believe this is only on weekdays and after 6pm). Personally, I try to get to Pampa at least once every few months for my Rodizio fix. I simply can’t get enough of that rump.
Pampa Brazilian Steakhouse 9929 109 St Edmonton, AB 780-756-7030 Make reservations online
I haven’t been to Fort Edmonton Park since I was just a teenager, which is something that I plan on rectifying this year once the weather gets a little nicer. Taking a step back in time and providing a living history experience is Fort Edmonton Park’s specialty—and nothing beats stopping in at The Midway for a selection of old fashioned sweets and treats.
I was lucky enough to be invited to try winter brunch at the Park recently, a weekly event held every Sunday in Johnson’s Café within Hotel Selkirk. Guests are required to pre-purchase tickets and reserve a place at each Sunday sitting, at which the hotel lays out the full gamut of delicious brunch offerings, from domestic and imported cheeses, to a full-service omelette station, regular brunch items like bacon and eggs, and a pork shoulder carving station complete with mustard, horseradish, and apple gravy sides (although I believe the carving station rotates its meat, since Linda had roast beef when she visited).
The charm and rustic interior of the café adds a unique touch to the brunch experience, with solid wooden tables and the 1920s style of Hotel Selkirk. The quiet and classic environment of Fort Edmonton Park is a nice change from the bustle of our city.
I was pleasantly impressed with the food, particularly the carvery pork shoulder. Among my favourites were the Guinness-braised beef ribs (not entirely gluten free but I couldn’t help myself), the selection of cheeses, and a salmon fillet in a creamy sauce. There were so many delicious things to choose from that I filled my plate the first time around, leaving no room for a custom omelette—on my plate or in my stomach. The next time I visit, I plan on making a beeline to the omelette station at once.
The dessert options were also endless. Fruit, homemade caramel fudge, cakes, mousse—everything looked amazing, with full bowls surrounding the hotel’s main dessert centrepiece: the chocolate fountain. What’s the perfect way to finish off a decadently indulgent brunch? Why, with freshly-made chocolate covered strawberries, of course. Of the dessert offerings, I thoroughly enjoyed the chocolate mousse and the orange rosemary and pernod shooter (I don’t usually like anise, but this was refreshing).
While some brunch buffets really fail to push the boundaries of imagination in their selection, Hotel Selkirk does quite the opposite, offering a little gourmet something for everyone. Chefs were constantly coming out from the kitchen with new platters to replace dishes that were only half empty. The attentiveness to items like the scrambled eggs and the fruit was impressive—everything was kept fresh and well-stocked, never left out long enough to grow even slightly stale.
The price is reasonable for an all-you-can-eat brunch buffet, as well. At $32.95 per person (adults), you get access to a delicious menu within a spacious and comfortable dining area—that’s significantly less costly than brunch at La Ronde, with more room and a fresh, modern selection of food. If you have a special occasion coming up or just fancy an outstanding Sunday brunch, then Hotel Selkirk is the place to be!
Make a Sunday brunch reservation here.
Johnson’s Café, Hotel Selkirk 1920s Street Fort Edmonton Park (780) 496-7227 ext. 1
A great charcuterie is a beautiful thing. And its recent popularity, Edmonton’s growing need for meat, cheese, and selected accompaniments, has stemmed additions to menus all across the city. Every aspiring restaurant, pub, and gastropub has a variation of charcuterie on offer—and the sad thing is that many of them are supremely disappointing.
I mean, sure, you can stick a few slices of salami and a chunk of cheddar on an oddly-shaped slab of wood and call it whatever you like, but a great charcuterie—a charcuterie you go 25km out of your way to enjoy—is a work of art.
Cured Wine Bar, a recent addition to south Edmonton’s Ellerslie and Summerside neighbourhood, clearly takes pride in their art. Similar to Ampersand 27 on Whyte Avenue, Cured offers a build-your-own charcuterie and cheese board, with a variety of cured and dried meats, seafood, paté, and imported and domestic cheeses to choose from. Partner that with a selection of shared plates, from simple olives and pickles to clams with double smoked bacon, squash salad, and phyllo-wrapped brie, and you’ve got a well-rounded menu to appeal to even the most pretentious self-proclaimed foodie.
The restaurant also offers an excellent wine list, including two bottles of red priced at $1000 for the big spenders and an enomatic wine system, which allows them to offer small (as tiny as 1oz) tasters of select fine red wines.
I’ve dined at Cured twice now and each time I have been wholly satisfied with their charcuterie. While Ampersand charges per item, Cured lets you choose five meats for a set price and an addition of cheese at $5 an ounce. The “small” board (1-2 people) is $32 and the “large” (approx. 3-4 people) is $46, although you can get all of the meats on one board for $125. Each board automatically comes with accompaniments such as crostinis, condiments, and dried fruit, so you don’t have to pay extra for mustard like you would at Ampersand (thankfully, since Cured’s mustard is unbelievable).
Between my two dining experiences at Cured, I’ve decided that my favourite meats were the spicy soppresata, smoked salmon, and smoked duck prosciutto. I’ve yet to try one of the patés, though, and am dying to give the rabbit and blueberry terrine a taste.
Cheese-wise, you can’t go wrong with favourites such as the smoked gouda, seven-year aged cheddar, and gorgonzola. The highlight of the cheese section, though, was the saganaki. We saw the server walk by with a sizzling, fiery pan of some kind of cheese and knew we had to try that for ourselves. It’s a beautiful addition to any charcuterie and I strongly recommend you give this cheesy Greek delicacy a try.
It should be noted, however, that Cured only takes walk-ins and the dining area is fairly small. We’ve never had any issues going before 6pm or going a bit later in the evening, but it fills up fairly quickly during peak hours, particularly on the weekend. It is a beautiful dining room, though, and the ambience is romantic, slightly bustling, and perfect for any number of occasions, from date night, to work meetings, to drinks with a close friend.
Cured Wine Bar 2307 Ellwood Drive Edmonton, AB T6X 0A9 (780) 756-3722
This year was not my first time attending the Rocky Mountain Wine and Food Festival, nor will it be my last. With more than 130 wineries, more than 180 breweries and distilleries, and 31 restaurants and food vendors in attendance, this year’s festival took indulgence to a whole new level.
Held again at the Shaw Conference Centre on November 6th and 7th, the festival brought together wines, beers, and spirits from across the globe, offering them alongside food samples from some of Edmonton’s most popular restaurants. The entire main hall was filled with booths doling out samples of anything from Chinese vodka to chips and salsa.
As per usual, the RMWFF operated on a tickets-per-sample basis. Unlike Winefest, which has an all-inclusive ticket price, the RMWFF allows guests to purchase sample tickets at fifty cents a piece so that they can control how much they spend. Drink samples ranged upwards from 3 tickets, with the most expensive sample belonging to the festival’s pièce de résistance: the Ledaig 42 Year Old Scotch–worth more than $7,000. A 1/2 oz sample of this treat went for 240 drink tickets. That’s $120 for half of a regular shot. For what it’s worth, some friends of mine were able to sample this scotch and I had to listen jealously while they told me it was the greatest thing they’ve ever tasted…and they don’t even like scotch on a normal day.
Going on the Saturday evening session of the RMWFF can be somewhat trying because it’s one of the busiest times of the festival, but we never felt like we waited too long for a sample. If a line-up at a booth was too long, there were plenty of others within a stone’s throw away to fill the gap. Here were some of my food and drink highlights from the show:
Sloppy Hoggs Roed Hus – Sweet Sticky Ribs. Imagine rib ends rubbed and smoked, tossed in their signature sticky sauce, and infused with Original 16 Copper Ale. I mention these first because they were, in fact, phenomenal. “Impressed” doesn’t even BEGIN to describe how much I liked these.
Masi – Campofiorin (Italy). A favourite of mine. Ruby red colour, dry, and medium-to full-bodied.
Canadian Club – Chairman’s Select Maple. Smoky, full-bodied, and delightfully sweet, this is definitely one for sipping and not for mixing. For those who don’t generally drink whiskey, I feel like this would be a good segway into a whiskey education.
Three Amigos Authentic Mexican Restaurant – Tequila Lime Chicken Tacos. There are a number of great Mexican restaurants in Edmonton, so it’s saying something when a particular taco stands out above the rest. These had a surprising amount of heat, which I appreciated and thoroughly enjoyed.
Chayee Bourras – Reserva (Argentina). A lovely red wine. Tasting notes: a rich and full-bodied wine with dramatic aromas of black cherry, vanilla, spice and coffee.
Central Social Hall – Albacore Tuna Tataki and Won Tons. These are an ongoing favourite of mine, which I eat without the won tons (gluten intolerance, and all). Light, delicious, and beautiful when paired with both whites and reds. Yum.
Okanagan Premium Cider – Dry Pear. I’m a huge fan of Okanagan cider and pear ciders in general. This was refreshing without being too sweet. Much better than Palm Bay, in my opinion.
With delicious food and more drinks than you have time to sample, you can’t go wrong. Always a pleasure, Rocky Mountain Wine and Food Fest. Always a pleasure.
A short while ago, a representative of Echelon Foods reached out to offer me a chance to taste something I’d only heard about in TV shows and through word-of-mouth: a turducken. Not quite the same as Ted’s “turturkeykey” (a turkey stuffed with another turkey) in How I Met Your Mother, a turducken utilizes a similar concept, combining turkey, duck, and chicken meat in one complete and boneless roast.
With Canadian Thanksgiving on the way, I thought it would be a good time to give a turducken a shot. Here are my thoughts.
Product: Bacon Wrapped Turducken Premium Roast, stuffed with Italian Sausage
Cooking Time: Approximately 4 hours
Result: Taking no longer to cook than a roast leg of lamb or a hearty Sunday stew, the turducken goes in fully seasoned and requires only very minor cooking adjustments before pulling it out and letting it rest under tin foil. I was amazed at how easy it was to cook, especially compared to some of my turkey preparations in the past. And oh, the aromas that filled the house while it was in the broiling stage!
Even though it doesn’t seem like a huge roast, it’s easy to see how this turducken could feed ten people. Each sliced was filled with generous helpings of turkey, chicken, duck, and Italian sausage stuffing, all wrapped with layers of perfectly crisp bacon. Two generous pieces are enough to satisfy even the heartiest of appetites, which means plenty of leftovers for the family if you’re only serving up to five people (we were serving three, so you can imagine how much we had left over).
Not wanting to outshine the turducken, and knowing that there was enough protein at our fingertips, we made simple sides for the meal: garlic mashed potatoes and a medley of roasted vegetables. The turducken left plenty of juice in the pan–enough to make a gravy or simply drizzle over the meat itself.
As for taste, I was impressed. While many people overcook turkey, leaving it dry and tasteless, the turducken was moist and flavourful. Each bite revealed a different kind of meat, which added to the variety of the meal and was, to be honest, completely delicious.
Based on the ease with which the turducken could be cooked, cut, and served, as well as the delicious meal that resulted from it, I would strongly recommend this product to any family looking to serve a big meal around the holidays.
You can purchase a turducken from Costco or learn more about it on the Echelon Foods website. Enjoy your holiday dinners this season and be sure to comment below if you decide to try a turducken for the first time!
Seafood. Steak. Wine. Few things give me greater pleasure, especially when I have access to all three at once. Which is why the Lobster Summer tasting event at The Keg was such a pleasant (and mouth-watering) experience.
On July 16th, I attended an event at South Edmonton Common that showcased The Keg’s Lobster Summer promotion, a 15-year annual tradition that features dishes made from Canadian hard-shell, full-meat lobsters shipped over from the North Atlantic. Owen Abrams, The Keg South Common’s General Manager, informed us that the restaurant brings in Atlantic lobsters every summer and humanely kills them as they’re used.
Alongside communications partner Kwittken, The Keg’s event brought together food bloggers and local foodies to taste this year’s selection of seafood dishes, including a number of new starter and casual plate options.
“We’ve added a few dishes to adjust to the rising prices of seafood,” said Owen. “We’ve added some lighter seafood fare, which is more casual and at a lower price point so that everyone can enjoy it.”
We started the evening with the Szechwan Lobster—golden fried lobster and shrimp with a mix of chilli peppers, red peppers, and asparagus, all tossed in a sweet and spicy sauce.
For the gluten intolerant (a.k.a. me), the starter was a Shrimp Cocktail with chilled black tiger shrimp and a martini cocktail sauce made with olives and gin—two of my favourite things. The tiger shrimp were gigantic: a perfect starter for one person or to share. These dishes were paired with a glass of Knotted Vines Chardonnay, Viognier and Riesling from British Columbia—the medium sweetness and light aftertaste of this wine went really well with the Shrimp Cocktail.
Two of the Lobster Summer menu’s new casual plates, the Crispy Lobster Tacos and the Lobster Roll, were brought out. I was unable to taste either, but the consensus at the table was that the Lobster Tacos were a nice light dish, while the Lobster Roll had generous helpings of lobster and shrimp to match the heaviness of the brioche roll.
Instead, I was given a plate of the Scallops and Bacon, another favourite of mine. The scallops were cooked perfectly and I enjoyed them with a glass of Veramonte “Ritual” Pinot Noir from Chile–a lighter red wine that paired perfectly with the delicate scallops.
Scallops and Bacon
We were all fairly full to bursting by this point, so being presented with a huge plate covered in a 6oz sirloin steak, half a lobster, and grilled mushrooms was almost laughable. I gave it my best effort but, despite the tender medium-rare steak and buttery sautéed mushrooms, I was only able to eat the half lobster.
To be fair, our meals were also accompanied by a 1lb lobster tail (we had one per two people at the table), so I’m sure you can understand why I was in a food coma by this point. Finish that dining experience off with a glass of J. Lohr Estates “Riverstone” Chardonnay from California and I’d say that Lobster Summer was a complete success.
In all honesty, I’ve always been much more a fan of crab than lobster, but this event and these dishes turned my opinion around completely. The half lobster was lovely, but the 1lb lobster tail was the centrepiece of the entire event. It was huge—as well it should be, at $40 per tail—and pieces dipped in the ramekin of butter would melt in your mouth. A superb example of lobster at its finest.
I was very impressed by The Keg’s Lobster Summer menu and also very appreciative of their diligence in accommodating my gluten intolerance. Owen spoke to me before and during the meal to ensure that everything was suitable—and it was. More than suitable, in fact.
I’ll definitely be returning to The Keg to enjoy items from the Lobster Summer menu before it ends on August 30th. If you’re having a special occasion dinner or simply want to treat yourself, I strongly recommend adding the 1lb lobster tail to your meal. You won’t regret it.
The Keg Steakhouse + Bar (South Edmonton Common) 1631 102 Street Edmonton, AB T6N 1M3 (780) 485-6530