Tag your calendars because you don’t want to miss out on these delicious culinary events:
Chef Philippe Verpiand of Etoile Cuisine et Bar, 1101-11 Uptown Park, and Brasserie du Parc, 1440 Lamar, continue the great French holiday tradition of the chocolate truffles, making his own and selling the goodies at both locations. Verpiand will make three versions that will sell by the dozen for $ 18 plus tax, including four brandy truffles made from dark chocolate, four passion fruit truffles made from milk chocolate, and four white chocolates with pistachio truffles. Order online in one of the two restaurants, call 832-668-5808 or ask when you visit. The truffles are sold while stocks last.
This season, shoppers can use the Holiday Meal Express for simple, hands-free, chef-prepared dinners at Central Market, 3815 Westheimer. Orders can be placed in-store, online, or by calling 713-386-1785. Christmas orders can now be placed until Tuesday, December 22nd at 5 p.m. After the Holiday Meal Express has closed, the Central Market still has many sides and appetizers that can be picked up at the store at the last minute.
One Fifth Southern Comfort, 1658 Westheimer, is hosting a Christmas brunch on Thursday, December 24th, inspired by the Friday lunchtime party in Galatoire. Seating takes place at 11 a.m. and 2 p.m. This year the brunch takes place on the socially distant Lexus Patio. There’s no menu, and One Fifth serves family-style dishes inspired by Galatoire’s classics. Jackets are not required, but hats and vacation wear are recommended. The cost is $ 55 per person and $ 25 per child ages 3 to 10 (free up to 2 years).
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Eight Row Flint, 1039 Yale, invites Bourbon fans to say goodbye to its Pappy collection on Saturday, December 26th. Doors open at 11am and the first 100 guests are given a bracelet in the order of their arrival time (Note: In the past, lines have already formed at 8am. Wristbands give you a 1.5 ounce tasting. The Pappy Pour -Lineup starts at 5:00 pm and specials run throughout the evening. The ice house extends its terrace into the parking lot for additional social distance. Masks must always be worn unless you are sitting in your seat or drinking yours Beverages.
For the first year, Underbelly Hospitality is offering New Year’s Eve take-away with raw steaks (with a QR code for cooking instructions) and side dishes to take away. The entire set for two ($ 95) includes a 22-ounce 44-Farms ribeye, braised cabbage and bacon sausage, smashed potatoes, crispy berries, and party items with the option to add bubbles. Orders must be received by Sunday, December 27th, for collection at 1100 Westheimer on December 30th.
Sixty Vines, 2540 University, is offering a specially curated Sip, Sparkle, Pop Kit for roadside pickup on New Year’s Eve. For $ 150, the curated selection feeds two and includes salami and cheese, fillets with grilled shrimp, a side of your choice and Deviled Affogato, and a 375-milliliter bottle of Luc Belaire Rosé (Provence-Alpes-Côte de Azur), 375 milliliters Taittinger “La Francaise” Brut (Reims), rose-colored glasses, a confetti popper, sparklers and a link to a Spotify playlist from Sixty Vines NYE. Online pre-order by December 29th. For even more festivities, guests can add a la carte drafts for a 50 percent discount or continue the celebration year-round with a limited-edition champagne goblet for $ 15 that guests can bring with them in 2021 to get a free one Glass of sparkling wine from Vine Huggers. Sixty Vines also accepts reservations for a New Year’s Eve dinner, as well as a January New Year’s brunch.
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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