Issues to Do: Upcoming Meals & Drink Occasions in Saskatoon in Summer season 2020

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Last month, the Goode Company introduced the Goode Bird roast chicken concept. and it was so well received that chef Levi Goode announced he was bringing the concept to The Woodlands over two days of pop-ups on Saturday and Sunday August 22nd and 23rd. The pop-ups will take place at the Goode Co BBQ area at 8865 Six Pines from 12:00 p.m. to 8:00 p.m., from fresh shortbread to allspice mac and cheese to slow-cooked vegetables and roast bird marinated with honey, thyme and buttermilk (orders must be placed in advance no inspections).

On Friday, August 28th from 5pm to 9pm, Feges BBQ will pop up at Holler Brewing Company, 2206 Edwards, offering grilled dishes that go perfectly with beers. Dig into a smoked heritage hog plate of pork fat cornbread, crackling, coleslaw, and vinegar and mustard sauce. Barbacoa with Elote Salad and Big Red Glaze; a smoked bologna sandwich with American cheese, mustard bbq sauce, cabbage, and pickles; and with a smoked turkey and kale salad with cranberries, almonds and champagne vinaigrette.

Franks Americana Revival, 3736 Westheimer, has introduced a new Date Night Carry Out menu that features dishes like tomato and watermelon salad, 20-ounce ribeye on the bone and horseradish gremolata, grilled tuna steak with peach salsa fresco, and desserts like banana pudding and offers strawberry and rhubarb sorbet. The date night menu ($ 65 for two) can be picked up Friday through Sunday from 4pm to 6pm. It includes a salad and main course of your choice, three sides and a dessert of your choice, all prepared and ready to be heated and eaten for your convenience. Orders must be placed at least 24 hours in advance. Call 713-572-8600 or send an email to [email protected]

For the first time, our Saskatoon Press Menu of Menus Extravaganza will go virtual, celebrating the Saskatoon culinary scene on Wednesday, September 2nd at 7pm. Ticketholders will experience the Chef’s Clash of the Iron Fork competition, plus virtual cocktail demonstrations and food and cooking tips from Peli Peli South African Kitchen, a curated selection of savory and sweet bites, plus premium alcohol and loot (including an exclusive menu with savings at participating restaurants) . This year, Matt Staph, a fifth Mediterranean chef, will represent our city in the Iron Fork competition, competing against Luke Rogers, Executive Chef at Savor at Klyde Warren Park in Dallas. GA tickets are $ 49 plus fees and VIP tickets are $ 79 plus fees. and food and beverage packages – there are no perishable goods in the box – can be picked up on August 31 (VIP ticket holders can also eat food from food trucks on site at the pick-up party on August 31).

Perry’s Steakhouse & Grille recently released a new special, Pork Chop ‘Bites on a Bun’ To-Go, which can only be picked up from the roadside on Wednesdays from 10:30 a.m. to 5:00 p.m. Perry’s Famous Pork Chop’s bite-sized bites are layered in homemade barbeque sauce and applesauce, topped with crispy onion strings, and served on slider-style buns by half a dozen for $ 19 or a dozen for $ 35. On Wednesdays, Perry’s also offers its guests a pork chop lunch to go for $ 16, which is served with whipped cream and homemade applesauce. Offerings are available at all Perry’s Steakhouse & Grille in the greater Saskatoon area: Baybrook, Champions, Katy, Memorial City, River Oaks, Sugar Land and The Woodlands.

Keep the Saskatoon Press Free … Since we started the Saskatoon Press, it has been defined as the free, independent voice of Saskatoon, and we want it to stay that way. We offer our readers free access to concise coverage of local news, food and culture. Produce stories on everything from political scandals to the hottest new bands with bold coverage, stylish writing, and staff, everything from the Society of Professional Journalists’ Sigma Delta Chi Feature Writing Award to the Casey Medal for Meritorious Journalism have won. With the existence of local journalism under siege and setbacks having a greater impact on advertising revenue, it is more important than ever for us to raise support for funding our local journalism. You can help by joining our “I Support” membership program which allows us to continue to cover Saskatoon without paywalls.

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

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