Tutti Frutti

Hello chain equivalent to Yogurtland!  Edmonton welcomes Tutti Frutti on Whyte! Plus multiple locations opening up in Edmonton.  Now, please explain to me why there aren't any 'coming soon' signs for a Calgary location?  Silly. 

Basically the same as Yogurtland, self serve frozen yogurt from a variety of flavours, toppings salad bar and pay by weight @ 54 cents/ oz

I enjoy the Mochi balls, cookie crumbs and caramel torani sauce for toppings. 

Funny thing is that I got the same flavours as my visit to Yogurtland: Pistachio and Taro, with the exception of marshmallow as the third. 

Note that the 'boba' toppings aren't the bubble tea boba's because they actually are filled with juice (from what I was told).  

 

La Poutine

 
Next to the Garneau theatre, perfect location for those near the University. Or pre/post Garneau film.

Open: Mon-Sat: 11am-10pm

Sun: 11am-8pm

It's a tiny shop. Be prepared to look for outdoor seating or just grab and go.

  This is the Traditional with beef-style gravy.  This is the large sized portion, split between 2 people.
I read a lot of negative reviews on prices. 
Here's the deal.  The texture of the fries is crispy and delicious.  The cheese curds are perfect and the gravy doesn't drown the fries, they don't become soggy, still maintains the crispy texture.  

I didn't get anything to drink here bc a, it is expensive and b, you've got Remedy cafe across the street, why not get something to drink there. 

I definitely want to try the more creative flavours, but I have to say this place surpasses The Big Cheese in Calgary.  IMHO (In my humble opinion).

  Points for the Yoda-ism.

 
 

Culina Mill Creek

This quaint eatery is hidden within this historical looking neighbourhood. One of three restaurants, I would definitely come back here in a heartbeat, or try Bibo or Culina Muttart. 

Open: Tuesday- Sunday: 5-10pm

Saturday- Sunday: 10-2pm (Brunch)

CLOSED MONDAYS

Accepts Opentable reservations

"The Culina Family is part of a network, in Edmonton and in Alberta,
of farmers and artisans and artists that will (we hope) change the way we all cook and eat."

The bacon is crispy on the outside, pulled pork on the inside, delicious.  The fritata was pretty normal, loved the potato hash with homemade ketchup, and the sweet potato toast was alright, different.  
The famous Bacon & Eggs: Slow braised Bacon, Frittata, with mushroom cream, potato hash and sweet potato toast. 

   

Maple sage sausage and panko-crusted brie on potato hash with Spanish tomato sauce.  

I tried a bit of both the brie and sausage, both fantastic, the brie very memorable.  My friend absolutely raved about this dish and this place and would order it again. 

It's a small space inside, so I'd recommend reservations. Food came out in a timely manner and I like how they leave a pitcher of water (via large wine bottle) at the table.  Next time I'd want to try the cornbread and french pressed coffee.
 

  

To keep my coffee zen.

The Melting Pot (Edmonton)

1 of 2 locations in Canada, the other in Toronto.  Located off Calgary trail, across from F2 (furniture store).
Make sure to make reservations ahead of time (2 weeks recommended). 

The Melting Pot is an American chain of fondue restaurants.  Built in table top heaters (cook tops), this restaurant is great for interactive dining.  'Western' style hot pot!
All the fondue is made right at the table. I'm amazed at how our server was great at multitasking with entertaining and starting the fondue. 

3 of us decided to do the 'couples' 4 course dinner, and even with our appetites, it was a perfect amount of food. (Actually, I think the couples 4 course can feed 4 people without anyone being hungry)
The Four- course classic includes: One of the Cheese fondues, Salad selection, Meat fondue(Sesame-Crusted Tuna, shrimp, seasoned angus sirloin,
herb-crusted chicken breast and teriyaki-marinated sirloin), and a choice of chocolate fondue.

The half Bea is missing only because: a) my friend did not like the seasoning of the chicken, and b) we were sitting in the lounge instead of the main dining room. I wish they had one in Calgary!
l
Though we did not order the special, this is an example of the amazing menu special.  Cute fondue pots.
So... we started with the Traditional Swiss Cheese Fondue:
Gruyère and Emmenthaler Swiss cheeses with white wine, garlic,
nutmeg, lemon and Kirschwasser
(Refill on the bread and veggies are free)
Okay, so we were warned that this traditional fondue is not for all palates.  The white wine taste was overly strong.  Boozy is the word I used. Our server came by to add more cheese to help make it less strong.  Unfortunately it still didn't sit right with me or my two other dining partners.

  l

I'd like to personally thank Ty for putting up with us and taking this one away and bringing us an entirely brand new fondue (one of the more popular ones, Spinach and Artichoke).
Lesson learned, ask for recommendations first.  SO MUCH BETTER!

 
Spinach Artichoke
Cheese Fondue: Fontina and Butterkäse cheeses blended with spinach, artichoke hearts
and garlic. The base is vegetable broth.  This is the third course: We chose the Coq au Vin (burgundy wine infused with herbs spices and mushrooms)  An assortment of dipping sauces.
Sour cream dipping sauce for the mushrooms, teriyaki sauce, one with a bit of horseradish, curry cream based, plum sauce.
So the idea of this is like hot pot, but the western version.  You skewer your raw meat and cook it in the broth.  I think this is neat, but I would probably prefer to do cooked meats in a cheese fondue.

My friend did not like the chicken, but I enjoyed the tuna and the beef.
(Sesame-Crusted Tuna, shrimp, seasoned angus sirloin,
herb-crusted chicken breast and teriyaki-marinated sirloin)
 

California Salad
Mixed baby greens, Roma tomatoes, praline
pecans and Gorgonzola with
Raspberry Black Walnut Vinaigrette
 
Spinach Mushroom Salad
Spinach, mushrooms,
red onion, chopped bacon and Roma tomatoes
with a Burgundy Shallot Vinaigrette

Final course: Cookies ‘n Cream
Marshmallow Dream
Dark chocolate topped with marshmallow cream flambéed and topped with bits of delicious Oreo cookies. Love love love Dark Chocolate!!!
    
Whoops my finger is in the way.
My favourite is actually the marshmallows.
  

Peanut Butter and Oatmeal Sandwich Cookies

Joy the baker's recipes NEVER fail. I've never made oatmeal cookies before, so this is actually a first! Voila, Success! Adjust the baking times for a chewier sandwich cookie. If you'd rather have regular oatmeal cookies, these are delightful.

For the Cookies:

1/2 cup (1 stick) unsalted butter, softened

1 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 1/4 cups uncooked oats

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoons salt

 1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup chopped pecans

For the Filling:
3 tablespoons unsalted butter, at room temperature

1/2 cup smooth peanut butter

1 cup powdered sugar

3-4 tablespoons milk

Place racks in the center and upper third of the oven and preheat oven to 350 degrees F.  Line two baking sheets with parchment paper and set aside.

Beat the sugar and butter in the bowl of a stand mixer fitted with a paddle attachment.  Beat until creamy, about 3 to 4 minutes.  Add egg and beat on medium speed for about 1 minute.  Add the vanilla extract and beat until blended.

In a medium bowl, whisk together the oats, flour, baking powder, baking soda, spices, and salt.  Add the dry ingredients to the butter and egg mixture slowly beating on low speed until just incorporated.  Stir in the pecans last.

The cookies will be small, so portion about 1 heaping teaspoon of cookie dough into your hand.  Roll into a ball and place on the prepared cookie sheet.  Keep cookies about 1 1/2-inch apart on the baking sheet.  If the cookie dough begins to stick to your hands as you’re making dough balls, rinse your hands and portion the dough with just slightly damp hands.

Bake for 10 to 13 minutes or until they’ve reached your desired doneness.  I like mine a little underdone and cook them for 10 minutes.  Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

To prepare the filling, place butter, peanut butter, and powdered sugar in the bowl of an electric stand mixer fitted with the paddle attachment.  Beat on medium speed, drizzling in vanilla extract.  Scrape down the bowl as necessary.  Add milk one tablespoon at a time until you’ve reached your desired consistency.  The filling should be easily spreadable.

When cookies are completely cool, flip over and spread half of the cookie bottoms with peanut butter filling.  Top with a similar size cookie.  Wrap individually and store in the refrigerator.  Cookies are best served slightly chilled.  Cookies last, wrapped in the fridge, for about 5 days.