This week’s features @UAlberta – Lunch – Cassoulet, Soup – Corn Chowder
Cassoulet with Roast Chicken and Sausage
Corn Chowder with Double Smoked Bacon and Potato
Menu – Pop Up at the Common
When you think of South East Asian cuisine Vietnamese, Thai, and Malaysian come to mind. Filipino cuisine has a character all on its own. Many of our dishes have a strong Spanish influence but the flavors are inherently Filipino.
The menu we have put together consists of traditional favorites but with a Filistix twist on them, naturally. We are very excited to give you a taste of the food we grew up with.
- Spring Rolls (Lumpia) with a Mango and Jicama Salad
- Fried Noodles with Roasted Chicken, Shrimp (Pancit Canton)
- Pembina Pork Belly Adobo (Adobong Liempo)
- Braised Spring Creek Ranch Beef Brisket in a Rich Peanut Sauce (Kare-Kare)
- Creme Caramel (Leche Flan)
Tickets are available at Foosh, Bamboo Ballroom, Filistix U of A and Filistix Grant Macewan
Filistix Pop Up at the Common
On Saturday, Feb. 18, we are excited to bring you our first Pop Up at the Common. For one evening only we will “occupy” one of the coolest night spots in town to serve up some Filipino inspired cuisine with, of course, our Filistix twist on it.
Tickets are $30 per person which includes five dishes served family style. This isn’t fine dining here, the idea is to taste and share each dish while having a great time doing it. Check back here, as we will be posting the menu later this week.
There will be two seatings, one at 6pm and the second at 8:30pm. Space is very limited so we encourage you to purchase your tickets early. Tickets are available at Foosh (10544C – 82 Ave), Bamboo Ballroom (8206 – 104 Street), Filistix U of A (CAB Cafe), and Filistix Grant Macewan (Robbins Health Learning Center) or email us at Filistix@gmail.com.
You’re going to need to burn some of those calories so stay for the after party and dance the night away with the Believe Audio crew. Groovy beats and delicious cocktails – what better way to spend a Saturday night!
So save the date – Saturday, Feb. 18. Eat, Drink, Dance.
This week’s features: Soup – Borscht, Lunch – Slow Roasted Pembina Pork Belly w/ Tomato Jam
Thanks to our friends at Riverbend Gardens for the beets.
Filistix at Grant Macewan
Check out our new diggz!! We’re very excited to open our second Filistix location in the Robbins Health Learning Center at Grant Macewan University downtown campus.
We put up our signage today and needless to say, we can’t wait to serve up some eats for Grant Mac students and staff. Our menu will include our favorites like the Classic, the Beefeater and the South Pacific and we’ll also have lunch features changing weekly.
If all goes to plan, we should be open this coming Monday, January 23 so follow us on Twitter and like us on our Facebook page to find out the latest.
Shout out to Byron and Jenn at Inverted Design for their wickedness and to Kris at Aramark for giving us this opportunity to feed Grant Mac folks some good food.
New member of the team!
We’d like to welcome the newest member of our team – Kaelyn!
She joined us at the beginning of January and will help open up our Grant Macewan location next week.
This week’s features: Soup – Roasted Garlic and Tomato, Lunch – Jerk Chicken w/ fresh Pineapple Salsa
With this week’s arctic temperatures, it’s nice to warm up to some tropical fare..
…or Mediterranean flavor.
Joe Beef
I was in Chapters a few weeks ago, right before Christmas and I came across a new cookbook I hadn’t seen before. It’s called “The Art of Living According to Joe Beef”. I recognized the name but couldn’t put my finger on it until I read the foreword.
Written by David Chang of the Momofuku Empire, it immediately triggered. In an old GQ interview I read, I vaguely remember he mentions that his favorite restaurant in the world is Joe Beef in Montreal. As I read on, he described his first visit to the restaurant. Apparently, on this particular trip to Montreal, he was dining at Martin Picard’s Au Pied de Cochon and everyone around him asked him if he had tried Joe Beef. He’d never heard of it and the next day he took a cab there and sat unassumingly at the bar. The bartender started the chit chat and somehow they got on the topic that Chang was in the food business too.
The bartender started asking questions, “Who are you? What are you doing here?” He even accused Chang of being a narc from another restaurant. Naturally this put Chang on the defensive, but the bartender, who was actually co-owner Dave MacMillan, turned out that he knew who Chang was all along. “I’m in New York every year, I go to your restaurant, I love it. You come in, try to sneak in and order food without even fucking telling us?” I guess that was the start of blossoming friendship.
What intrigued me about the cookbook was that it wasn’t only recipes but it included stories of the two owners’, Dave and Frederic Morin, and their experiences in Montreal, stories about where the name “Joe Beef” came from and about the food culture in the city. It was tough to put down because the photography was so eye catching as well. It reminded me a lot of Chang’s Momofuku cookbook. Same feel.
I’ve only been to Montreal once but I did have the chance to eat at Schwarze’s who the authors call out as one of the great places to eat. It seems that Montreal is THE place to eat in Canada. Au Pied de Cochon and Chuck Hughes’ Garde Manger have gotten lots of airtime on TV, but think of the numerous other joints that you will never hear of unless you go there. I guess I’ll just have to add this one to the list.
This week’s feature – Sweet and Sour Pork w/ Green Peppers
This is the last week to get your Filistix fix for 2011!
