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Eat Yer Veggies

Vegetarian Wine Dinner July 25th, 2017


This is a six course dinner with matching wines designed to showcase vegetables and provide a unique wine pairing opportunity that is not usually available.

We are cooking a comprehensive meal focused on vegetables and fruit at the height of the local market season. We want to have a dinner where vegetables and wine are considered together.

The inspiration comes from a California chef named Jeremy Fox who has recently released a book called "On Vegetables". His technique and exploration of vegetable flavour combinations has profoundly influenced the three of us cooking this dinner.

Sean O'Connor (Chef at Red Ox Inn) Ryan O'Connor (Chef at Canteen) and Frank Olson (Owner of Red Ox Inn and Canteen) will cook two dishes each.

A rough menu has been devised but we will be using whatever the markets and our trusted suppliers have to offer in late July.

This presents a unique challenge to pair wines with dishes both subtle and robust in a vegetarian context.

We also just want to have some fun.


The following is our primary ingredient starting points which will change and evolve over the next month:


First course: Cauliflower with Vadouvan

Second Course: Pea or Corn Soup

Third Course: Fresh Tomato and Peach

Fourth Course: Beets and Berries

Fifth Course: Mushrooms and Vegetarian Bordelaise

Sixth Course: Cherry and Almond


2.5 oz glasses of wine to match each course

$125 per person including GST and gratuity. 

50 tickets available

This dinner will use both eggs and dairy.

We kindly ask on this night for no modifications to the dishes.



Tickets available at Eventbrite:


Now on Tap

New on tap this month:

Bulwark Blush cider - clean and clear apple cider from Nova Scotia with a touch of berry.  Seriously nice stuff...

Alley Kat Lemon Hefeweizen - Unfiltered wheat beer with classic banana and clove esters with an added hint of lemon zest. This delicious brew is best served cold with a slice of lemon.