Issues to Do: Upcoming Meals & Drink Occasions in Saskatoon in Winter 2020, 2021


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Tag your calendars because you don’t want to miss out on these delicious culinary events:

UB Preserv, 1609 Westheimer, offers an ace New Year’s snack package that can be pre-ordered by Sunday, December 27th and can be picked up on New Year’s Eve from 5:00 p.m. to 1:00 a.m. or on New Year’s Day from 12:00 p.m. to 2:00 p.m. Features include homemade fritos and black-eyed pea dip, collard green samosas and chutney, a Japanese egg salad sandwich, a mala pork cracklin, cucumber, cheese and sausage platters, cold seared chicken with coleslaw and pepper jelly. own ice cream sandwiches. The entire set is $ 65 and serves two people.

Would you like to make this New Year’s Eve a little tastier? Check out our Saskatoon NYE Dining Guide for a list of local restaurants bubbling and ringing with great food in 2021, as well as some places that have hangover brunches on New Years Day.

The Pluckers Wing Bar is bringing back its Anti-Resolution Special from Friday January 1st through Thursday January 7th. During the week, guests can expect half-price desserts – from fried twinkies to giant brownies a la Mode – and an extra $ 1 salads for dining in the restaurant. The dollar surcharge on the salad will be donated to Breakthrough Central Texas, a nonprofit educational institution that provides a route to and through college for students who are the first in their families to graduate.

On Tuesday January 5th, Saskatoon-based wine and spirits brand manufacturer BCI, along with Artisans Cuisine and Restaurant Savoir-faire, 3201 Louisiana, are hosting a dinner with Rodolphe Frerejean-Taittinger of France’s famous French Taittinger family. From 6.45 p.m., the five-course menu (including amuse bouche) includes five Frerejean Freres champagnes introduced by Taittinger. The cost of dinner is US $ 100 per person plus tax and tip. Seats are limited and reservations are required. Call 713-529-9111.

Underbelly Hospitality pastry chef Victoria Dearmond is hosting a Baking Biscuits with Victoria virtual cooking class on Saturday January 9th. Kits ($ 45) come with all the ingredients to bake ten famous Blacksmith and Hay Merchant biscuits, plus fresh lemon curd made with local Meyer lemons. Add-ons from mimosa jugs to bacon sausage are available. Kits can be picked up on Friday, January 8th between 12:00 and 5:00 p.m. at 11:00 a.m. Westheimer.

I will have what she has presented the next part of his virtual series “I will have what she cooks”, this time with a course “Art of Sourdough Crumb” on Saturday, January 16th. Renowned cookbook author, baker, and cookery teacher Sarah Owens and chef Jane Wild from Golden Bagel will lead 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 organically ground 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 scholarships, the remaining proceeds went to the IHWSH fund for mammograms for uninsured restaurant employees and the Mavia bakery in Lebanon.

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 reporting, stylish writing, and staff who have won everything from the Society of Professional Journalists’ Sigma Delta Chi Feature-Writing Award to the Casey Medal for Meritorious Journalism . 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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