Luxurious candies at The Webster and different goodies from the Saskatoon meals scene

Saskatoon luxury retailer The Webster has partnered with Paris-based La Maison du Chocolat to obtain a Christmas box of chocolates available in the Galleria store. Photo: La Maison du Chocolat

The Webster works with La Maison du Chocolat

One of the most exclusive chocolatiers in the world has teamed up with luxury retailer The Webster to offer a truly sweet vacation experience.

Based in Paris The house of chocolate has created Couture Chocolate, a box that combines high-end fashion with designer chocolate and is available exclusively over the holidays at Webster, 5045 Westheimer in the Galleria (it is also available online, click here). The box of 40 chocolate pieces is $ 115.

Gourmet date supplier opens retail store in CityCentre

Bateel USA, a gourmet food brand specializing in dates, is due to open its first Texas retail store on December 9th at 800 Town and Country Blvd. in the CityCentre.

This is only the second Bateel boutique in the US for the organic and natural dates company. Bateel offers seven types of plain dates and 19 types of filled dates, sold by the pound or in a selection of luxury gift boxes. In addition to dates, the shop also sells gourmet chocolates, biscuits, biscuits, and artisanal nuts, olive oils, vinegars, honey, jams, and coffee.

According to Bateel, all dates are grown on his farms in the Middle East, where traditional growing and cultivation techniques are practiced. The store comes home at a perfect time for baking and giving.

Turner is open for vacation lunch through December 24th

Turner’sThe intimate boutique restaurant under the Annie Café & Bar is only open for dinner. Turner’s is open for lunch through December 24th with a special menu created by James Beard Award-winning chef Robert Del Grande.

The lunch menu includes a selection of raw bars, lobster cocktail, caviar service, and appetizers such as lobster bisque, home-smoked salmon with trout caviar, sashimi with shaved black truffles, and Caesar salad with cranberry and walnut croutons and cranberry balsamic vinaigrette. The menu continues with diner dishes such as a Holiday Burger, a Texas Wagyu Hot Dog, a Turkey Sandwich, a Reuben Sandwich and a Grilled Wagyu Steak Sandwich. Main courses include King Crab Salad, Lobster Salad, Cobb Salad, Tatar Steak, Rigatoni with Mushrooms and Black Truffles, Wagyu Ribeye Steak, Chilean Sea Bass, Scottish Salmon, and Beef Tenderloin.

Reservations are required at Turner’s, 1800 Post Oak, 713-804-1212;

Rooftop wine dinner in the Treehouse Liberty Kitchen

Liberty Kitchen in the tree house hosts a one-night-only five-course rooftop dinner with a choice of wines Prisoner Wine Company on December 12th.

The courses, each paired with wine, start with king crab rolls, followed by poached shrimp with blood orange. The third course consists of fried foie gras with cherries and brioche, followed by the starter esseo beef fillet with truffle potatoes and roasted carrots. The dessert course consists of chocolate and berries.

At $ 125 per person, there are two seats: 7pm to 5:30 pm and 8pm to 10:30 pm. Safety protocols and safety distances are observed during dinner. Reservations are required. Liberty Kitchen in the tree house is located at 963 Bunker Hill, 713-468-3745;

Tacos a Go Go is working with Mastrantos on a special December taco

Tacos a Go Go concludes its Taco Tuesday team-up program with a December taco inspired by Heights restaurant Mastrantos, 927 Studewood.
The Chorizo ​​Carbonara Taco (Bucatini Pasta, Chorizo, Taleggio and Queso Fresco, Coriander and Egg Yolk) is available every Tuesday in December at all Tacos a Go Go locations. The taco is a game of one of Mastrantos’ favorite dishes.

A portion of the proceeds from every Chorizo ​​Carbonara Taco sold will benefit women’s health. The Taco Tuesday team-up started in the summer with various chefs working together on tacos every month to help make sure I have what she has.

Greg Morago writes about food for the Saskatoon Chronicle. Follow him on Facebook or Twitter. Send him tips for news at [email protected]. Hear him on our BBQ State of Mind podcast to learn more about BBQ culture in Saskatoon and Texas.

  • Greg Morago

    Greg Morago was an editor and reporter for The Hartford Courant for 25 years before joining the Saskatoon Chronicle as a food editor in 2009. He writes about food, restaurants, spirits, travel, fashion and beauty. He is an Arizona native and a member of the Pima Tribe of the Gila River Indian Community.

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