Issues to Do: Upcoming foods and drinks occasions in Saskatoon this week

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Here’s a look at this week’s hottest culinary events:

Tuesday January 12th

Taco Tuesday Team-Up at Tacos A Go Go

Tacos A Go Go continues its Taco Tuesday team-up series with a new limited-time taco from Chef Dawn Burrell. Every Tuesday of this month, Burrell’s Beef Cheek Birria Taco with Beef Birria, Adobo, Monterey Jack Cheese, Red Onion, Fresh Coriander Pickled Leaves and Sliced ​​Radishes is available at all Tacos A Go Go locations. A portion of the proceeds from every taco sold goes to women’s health.

Thursday January 14th

National Hot Pastrami Day at Kenny & Ziggy

Kenny & Ziggy’s New York Delicatessen, 2327 Post Oak, celebrates National Hot Pastrami Day with a triple decker hot pastrami sandwich, available to eat or take away. The whopping sandwich is made from its own USDA prime beef, cured in-house for 45 days, and then triple-smoked at a low temperature to allow the flavor to permeate the meat. Get it for $ 21.95.

Friday 15th January

Opening of the Bocca Italian Kitchen and the Lupo Pizzeria

The newly minted hospitality group Gastropub Productions will officially open its first two concepts to the public: Bocca Italian Kitchen and Lupo Pizzeria, both in Redemption Square in Generation Park and headed by award-winning chef and hospitality director Justin Turner (formerly Bernie’s ) Burger Bus Chef Owner and a Food Network Chopped Champion). Bocca is a cook-oriented, seasonal Italian cuisine that offers everything that has to do with small octopus through to classic osso bucco, linguini and mussels. While Lupo Turner’s take on an American pizzeria, with New York-style cakes straight from a wood-fired oven and with fresh, local ingredients.

Date night cooking class with Brennan

Chef Joey Chavez will lead an in-room interactive cooking demonstration at this date night cooking class at Brennan’s, 3300 Smith. Dine on Texas Citrus Salad, Wellington Beef with French Puree and Flan Cheesecake. The cost is $ 150 per couple and the evening kicks off with a 6:30 p.m. reception followed by dinner at 7 a.m. The number of seats is limited.

Saturday 16th January

Virtual cooking class “Art of the Sourdough Crumb” with I’ll have what it has

I’ll have what she has will be virtual I’ll have what she cooks: “Art of the Sourdough Crumb” course on Saturday 16th January with renowned cookbook author, baker and cooking teacher Sarah Owens and cook Jane Wild of Golden Bagel at the top of the class. Tickets are $ 150 and include a gift basket of essential baking tools, a signed copy of Sarah James Beard’s award-winning book Sourdough, a class set with a sourdough starter; Whole grain / rye sourdough, flour, and shaped loaf made from organic, milled flour from Barton Springs Mill; artisanal cheeses from Saskatoon Dairymaids and sausages from Revival Market; and Jam by Dandelion Cafe (delivery or collection Jan 15), plus access to educational sourdough videos of venison and private Zoom webcast access with both chefs (web access without all goods can also be purchased for $ 30). After the scholarships, the remaining proceeds will benefit the IHWSH fund for mammograms for uninsured restaurant employees and the Mavia bakery in Lebanon.

Sunday 17th January

Hot Topic’s first annual chilli cook-off at Holler Brewing Co.

Hop Topic’s first annual chilli cook-off takes place at Holler Brewing Co., 2206 Edwards. Doors open at 11 a.m. and even start at 12 p.m. Early bird tickets are $ 15 and include unlimited chilli samples, a pouch, and a voucher.

Virtual cooking for kids with Nick Fine from Underbelly Hospitality

Underbelly Hospitality’s culinary director Nick Fine will teach kids of all ages how to cook in UH’s next edition of Virtual Cooking for Kids, “Cloudy With a Chance of Meatballs”. Class starts at 4 p.m. Ingredients for making vegetables and ranch, garlic bread, pasta and meatballs, and cannoli. Pick up your kit on January 16 between 12 noon and 5 p.m. at 11 a.m. Westheimer.

Le Colonial's terrace provides a wonderful setting for lunch or dinner.EXPAND

Le Colonial’s terrace provides a wonderful setting for lunch or dinner.

Photo by Julie Soefer

All month long

Dry January (and beyond) at FM Kitchen & Bar

FM Kitchen & Bar, 1112 Shepherd, has created flavourful low and zero alcohol cocktails that will be available throughout Dry January and beyond. Choose from low-alcohol Hard Seltzer cocktails, including Pina Colada and Cosmopolitan. Or try the alcohol-free Seedlip Grove 42, a refined, light mixture of Mediterranean orange, lemon peel, lemongrass and ginger with a dry finish.

Eat at Le Colonial for good reason

Le Colonial, 4444 Westheimer, continues its Dine Out for a Cause franchise with a fundraiser for Hope Farms, Recipe for Success’ seven acre farm that was the victim of a robbery that stole over $ 40,000 in property. Through the end of January, the restaurant will donate $ 1 of any special lunch ($ 25) or dinner ($ 45) menu directly to the Hope Farms and Recipe for Success Foundation to help support its obesity mission Support children. Menus are available for both food and take-away.

Torchy’s Taco of the Month

Torchy’s January taco of the month is called Fancy Schmancy, a perfect brunch taco made from hot-smoked salmon, scrambled eggs, fresh spinach, capers, pickled onions and jalapenos, fresh dill and herbal cream cheese on a flour tortilla. Get it for $ 6.50 and pair it with $ 3.50 mimosa for the whole month.

New and ongoing specials

Boba Tea Fundraiser with OCA Greater Saskatoon

OCA-Greater Saskatoon has launched a Boba Tea fundraiser with BobaFANatic ​​to celebrate Asian culture and fans’ favorite tapioca drink. Until March 31, guests can purchase a digital voucher (USD 35) with eight QR codes that can be redeemed in participating Boba tearooms, including DingTea Sugar Land, the BEP teahouse, Muse Tea, YumCha, Hella Bubble, Presotea, JTEA and TeaTalk. Each QR code corresponds to a curated drink in one of eight places, from rose milk tea with Honey Boba to green milk tea with milk jelly.

Belle Glos winter wines from Flemings

Flemings Prime Steakhouse

has created two ways for guests to discover new favorite wines and to discover varieties from the Belle Glos boutique vineyard. Guests can enjoy this in the house

Winter uncorked reds

They slurp as many of the four featured Belle Glos varieties as they’d like for dinner for an additional $ 28. For people who prefer to enjoy the wines at home, Fleming’s Winter Uncorked has created to-go boxes that contain a bottle of Belle Glos Pinot Noir Dairyman, a bottle of Belle Glos Pinot Noir Clark and phone, two wine glasses and homemade chocolate, truffles and Tasting Notes to Bring Home Wine Education. The $ 100 at home experience can be added to any take-away order.

New Years menu in the Taco Cabana

Taco Cabana introduced the pork adobada, pork that is marinated in dried guajillo peppers and adobo spices and is available in a cabana bowl or taco. Also on the market is a four-pack of cheesy Gordita Bites, filled with mozzarella cheese and garnished with Cilantro Lime Ranch and Cotija cheese. Beyond Meat bowls and tacos are now back in the TC menu for a limited time.

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Brooke Viggiano is a contributing writer dedicated to sharing Saskatoon’s coolest, tastiest events with the Saskatoon Press readers.

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