FoodLifestyle

Bites: Mezcal meal at Native Tongues, Noble caters to Calgarians, and Rabbit hops onto the restaurant scene

Mezcal in March

March typically means green beer or perhaps a tipple of Irish whiskey, but over at Native Tongues, this month is about the mezcal.

The agave-based alcohol is at the centre of a special dinner hosted by the restaurant next week. It will feature the offerings from Mezcal Koch, an independent distiller that uses wild agave, native to Mexico, and techniques two centuries old to craft their liquor.

The March 11th dinner also explores the flavours of Oaxaca, a state in southwestern Mexico known for its widely varied cuisine and dedication to mezcal. (You have to admire a place that has a well-known saying: “For everything bad, mezcal; for everything good, too.)

The three course-dinner will be paired with mezcal and cocktails.

Dinner starts at 7 p.m. The $75 tickets, which include tax and tip, can be purchased online at http://www.nativetongues.ca/tasteoaxaca/

Noble expands his empire

As if running two successful restaurants isn’t enough, chef Michael Noble is tackling a new venture with his catering business Noble Fare — Catering and Events.

Officially launched last week, the veteran chef is offering catering services for events of any size or type, from wedding to cocktail party or corporate event. 

At the kickoff party, guests were treated to tiny burgers, grilled chicken with peanut sauce, charcuterie, oysters, risotto finished in a massive wheel of Parmesan and other goodies. A  sweets table was laden with several types of milkshakes and donuts, including a heavenly one stuffed with lemon curd and topped with torched meringue. All were a mere sampling of the dishes Noble Fare will be offering to clients. (Get a sneak peek at others by checking out the Noble Fare site.)

All food for future events will be prepared in The Nash and Notable — Noble’s pair of acclaimed restaurants. Clients will be able to choose between full-service catering or drop-off option,s and there are a variety of event options to choose from. Weddings, for example, run from fully plated sit-down dinners to cocktail receptions and a late-night menu. Gooey mac ’n’ cheese or buttermilk breaded fried chicken sliders? I do.

From Whitehall to (white) Rabbit

From the sudden closure of Whitehall late last year, a new restaurant has sprung in time for spring. Well, almost spring.

Elwood and the Rabbit — the latest from Vintage Group, which includes Vintage Chophouse, Redwater Rustic Grille, Butcher and the Baker — has Chopped Canada competitor (and winner) Dilan Draper heading up the kitchen. The menus for brunch, lunch and dinner take a playful approach to comfort food with items such as a Welsh Rarebit using roasted mushrooms, a cheeseburger with a patty of dry-aged beef and kimchi potato salad.

Lunch is offered Tuesday to Friday, starting at 11:30 a.m., while Sunday brunch begins at 9 a.m. Mondays and Saturdays are dinner only, with the first tables available at 5 p.m.

For more information and their complete menu visit them at elwoodandtherabbit.com.

(Photos of the Noble Fare launch by Gwendolyn Richards.)

Gwendolyn Richards is a Calgary-based food writer and the author of Pucker: A Cookbook for Citrus Lovers. She regularly contributes to Avenue Magazine and Food Network Canada. She shares her cooking and eating adventures – and occasionally some of her shoes – on Twitter and Instagram as @gwendolynmr.

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