Who is Christine Sandford, and how do you say ‘Biera’?

These are probably two of the most asked questions in Edmonton right now.  Read my CBC web article to find out about Ms. Sandford and what she’s cooking up at Biera (pronounced “BEER-uh”, by the way).

The link to the on-air review with Mark Connolly can be found here.  Read the web article here.

Feast your eyes on what I tried:

Top and Bottom Left: Radishes with crispy chicken skin and canola. Right: Kohlrabi rolls, queso fresco, sunflower shoots.
Sourdough nuggets with foamy Alpindon cheese, topped with BC sumac.
The sampledoodle (flight) of Blind Enthusiasm beer.
Sourdough with kefir butter, olive oil, and whipped lardo
Sudo Farms zucchini: squash blossoms, peas, yellow and green zucchini with malted rye miso broth.
Tomatoes (off menu) with marigolds.
Beef tartare topped with horseradish and nasturtium leaves.
Shiro bok choy with black sesame, hazelnut and smoked buttermilk cheese.
Crispy potato chips (served with the clam dish) and “Korean cut” beef ribs topped with broccolini and baby turnips.
Sunflower seed and malted rye risotto with Mimolette cheese and sunflower shoots.
Candied and fermented rhubarb with Jersey milk and hazelnut shortbread.
Organic B.C peaches, sea buckthorn curd, peach pit custard & marigolds.

Author: Twyla Campbell

World-wide wanderer, CBC Edmonton AM Restaurant Reviewer, Member of Edmonton’s Slow Food convivium, oenophile, epicurean explorer and a freelance writer whose works have appeared in several magazines and newspapers including More, Above & Beyond, Avenue (Edmonton), Up Here, Northern Flyer, Opulence, City Palate, the Edible Prairie Journal, The Edmonton Journal, Slow Food Canada, Lifestyle Alberta, and on Slow Food Edmonton’s website. Grant MacEwan University (Professional Writing Program) Bachelor of Applied Communications Degree (in progress). I’m a Tweeter @wanderwoman10