Welcome to the September/October edition of the Tomato, chock full of fall flavours: delicious Greek grandmother’s recipes, Thanksgiving sides and how to spatchcock a turkey. Time to get cooking!
Features
Dinner at Yiayia’s
Food is a love language | Kristina Pappas
A Recipe for Indulgence 2018
This year’s best-loved dishes
The Vermillion
The Fairmont Banff Springs’ new restaurant | Mary Bailey
Thanksgiving Sides
A selection of savoury dishes
Spatchcocking
The art of turning a turkey into a pancake | Jan Hostyn
Canada’s Great Kitchen Party
The nation’s newest, and best, chef competition
Departments
Dish
Rocky Mountain Wine & Food, Nude Food, Banff Brunch Sparkle, plus: chef Corbin Tomaszeski
Beer Guy
Pilsner Pilgrimage | Peter Bailey
The Proust Culinary Questionnaire
Meuwly’s: Will Kotowicz, Glendon Tan, Peter Keith
Wine Maven
Nathalie Bonhomme, Croft 430th Anniversary Celebration, Taylor’s Limited Edition Tawny Port | Mary Bailey
Kitchen Sink
What’s up on Edmonton’s food scene, right now
The Crossword
Myles Mellor