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#wearecannibalkings

11th October 2012

Photo with 1 note

@sloppyhoggs Pulled Pork Trio - Munchies Pick of the Month!  #yeg #yegfood #edmonton #food

@sloppyhoggs Pulled Pork Trio - Munchies Pick of the Month!  #yeg #yegfood #edmonton #food

Tagged: yegmunchiesyegmunchiesfoodedmontonnomnomnomswinfood photographyfoodgasmfoodpornfood picspicspicbarbequechickenporkbeefbrisketyummy

9th October 2012

Photo reblogged from between snacks with 9 notes

betweensnacks:

Celebrating Thanksgiving with a Ukrainian brunch (amidst tons of other eating)
[Highlands Kitchen, Edmonton]

betweensnacks:

Celebrating Thanksgiving with a Ukrainian brunch (amidst tons of other eating)

[Highlands Kitchen, Edmonton]

8th October 2012

Photo reblogged from Stephanie Chan on Tumblr with 3 notes

stephchantastic:

Lemon chip cookies using chips I found at @bulkbarn! #yegfood (Taken with Instagram)

stephchantastic:

Lemon chip cookies using chips I found at @bulkbarn! #yegfood (Taken with Instagram)

Tagged: foodfoodpornfoodpicfood picfood photographynomnomsnomnomsyegedmontonyegfoodomnomnomeateatscanadacookiesdessertbakedbaked goodsyumyummytastyyegmunchies

6th October 2012

Photo reblogged from Modest Images with 5 notes

modestimages:

#thanksgiving #dinner with my #amazing #friends @joannakairos you’re amazing my friend! Thank you for this amazing dinner. #yeg (Taken with Instagram)

modestimages:

#thanksgiving #dinner with my #amazing #friends @joannakairos you’re amazing my friend! Thank you for this amazing dinner. #yeg (Taken with Instagram)

1st October 2012

Photo with 2 notes

Woohoo!  Winners have been announced - the munchies crew is bringing free noms to these two fine residents of Edmonton.

@cindurh on both twitter and instragram
@janemma1234 on instagram

Congratulations!!  You are our winners.  Contact us here, via email or on one of our socials media accounts by clicking on the icons below.
      
*Share link on Twitter*

Woohoo!  Winners have been announced - the munchies crew is bringing free noms to these two fine residents of Edmonton.

@cindurh on both twitter and instragram

@janemma1234 on instagram

Congratulations!!  You are our winners.  Contact us here, via email or on one of our socials media accounts by clicking on the icons below.

      

Tagged: yegmunchiesfoodnomsgiveawaystyleflyerurbandineryergfoodedmontonalbertalbertacanadayummytastycartoonwacknom

1st October 2012

Photo reblogged from it's marie clare with 3 notes

itsmarieclare:

Hey @wildearthbakery, can you sponsor my life? #danger #yegfood #kenyarunforwater #carbsoncarbsoncarbs (Taken with Instagram)

itsmarieclare:

Hey @wildearthbakery, can you sponsor my life? #danger #yegfood #kenyarunforwater #carbsoncarbsoncarbs (Taken with Instagram)

Tagged: yegfoodfoodporninstafoodnomnomnomfoodgasmeatsyegedmontonalbertacanada

10th September 2012

Photo with 1 note

#YEGMunchies Urban Dinner Giveaway
We have 2 weeks until the deadline of our giveaway with Edmonton’s Urban Diner - seen on the Food Network’s "You Gotta Eat Here".  You can enter multiple ways and multiple times.  We will take all entries into account.  Here’s how you enter:
Hashtag #yegmunchies on your pics of #yegfood on instagram, tumblr, and twitter.
Like YEGmunchies on Facebook (http://www.facebook.com/yegmunchies)
Follow YEGmunchies on Twitter, Instagram or Tumblr.
More giveaways to come and more noms on the horizon!!
~YEGmunchies

#YEGMunchies Urban Dinner Giveaway

We have 2 weeks until the deadline of our giveaway with Edmonton’s Urban Diner - seen on the Food Network’s "You Gotta Eat Here".  You can enter multiple ways and multiple times.  We will take all entries into account.  

Here’s how you enter:

  1. Hashtag #yegmunchies on your pics of #yegfood on instagram, tumblr, and twitter.
  2. Like YEGmunchies on Facebook (http://www.facebook.com/yegmunchies)
  3. Follow YEGmunchies on Twitter, Instagram or Tumblr.

More giveaways to come and more noms on the horizon!!

~YEGmunchies

Tagged: contestdeliciousedmontonfoodfood picfood picsfood picturefood picturesfoodgasmfoodiefoodlovefoodpicsfoodpornfoodstagramgiveawaynomnomnomspicspicturepicturesstyleurban dineryegyegmunchiesyumyummyyegfood

10th September 2012

Photo reblogged from The Belly Rules the Mind with 2 notes

bellyrulesthemind:

salmon salad on greens with tomato vinaigrette! thanks chef Dean! eating your food makes me miss working with you so much! #bullyfoodtruck #yegfood #foodtruck #whatthetruck (Taken with Instagram at Sir Winston Churchill Square)

bellyrulesthemind:

salmon salad on greens with tomato vinaigrette! thanks chef Dean! eating your food makes me miss working with you so much! #bullyfoodtruck #yegfood #foodtruck #whatthetruck (Taken with Instagram at Sir Winston Churchill Square)

Tagged: yegmunchiesnomnomsnomnomfoodfoodpornyegfoodyegfoodgasmfoodieyumtastyfoodpicfood picfood picturefood picspcspicturepicspictures

4th September 2012

Photo with 1 note

YEG Munchies Sesh with Chef Andrew Parker Part Two:
Read Part 1 Here
Trending places a large role in social media, but also in food. And just like in social media trends, food trends are constantly changing. The Canadian Restaurant and Food Service Association reports that the number one trend of 2012 is utilizing locally sourced food. Do you like to keep a focus on locally sourced product?
Yes, i like to connect with local vendors because I’m a local business.I go to my regular deli/butcher, and, when the time is appropriate, the Farmer’s Market. I think supporting each other in the community is a great thing, so I use a lot of local vendor’s. I want to promote them, and, let’s be honest, I want them to promote me too, and I feel it’s important to have that relationship.
How do you feel about food trends in general?
(laughs) Yeah, I don’t go by trends!  People bug me with that sometimes. I see a lot of people jumping on the gluten free train, but no, there’s a reason why certain people eat a gluten free diet; because they are celiac.  I see a lot of people who are like “Oh, it’s a new diet!”, but don’t realize that our bodies need gluten. I really like the food truck trends though, if you are trying out foods. If someone is trying out new foods, that’s great, but if it’s a diet I don’t’ t like it. Again, you’re body needs certain things on a regular basis.
One of the biggest trends I’ve seen in Alberta was sliders; those little burgers. I remember about four years ago it started coming in as a trend. Before then, you couldn’t find them anywhere. I worked in a restaurant in Calgary at the time, and that was the first place I saw sliders. Six months later…every restaurant had them. I even read an article about sliders in The Edmonton Journal.
Apparently sliders are a dying trend now, at least according to The Canadian Restaurant and Food Service Association…and foam (laughs).
 That doesn’t surprise me
Do you find Edmonton to be a very trendy city?
Yes I do. I think Edmonton’s food scene is vastly increasing and improving for the better. Edmonton’s food culture is great! TheTaste of Edmonton is a week long event as opposed to Calgary’s, which is a weekend. We have many food related or focused festivals throughout the city, such as Heritage Days. Edmonton has a lot of food related festivals, tweets, celebrations….I think we are moving in the right direction.
I recently heard that Edmonton has the most restaurants per capita in North America, with like 1 restaurant of every 300 people, but I still find it hard to find a good pace to go out to eat. We have a lot of chain restaurants, but, again, it is getting better. And there’s still are some great hidden gems here. 
What’s a place you consider a hidden gem in Edmonton?
I’m a weird eater. In Telus Plaza, downtown, there’s this little chicken place actually. It’s called The Chicken Place. It’s a privately owns and run shop, and they just make the best deep fried chicken in the city. But they also make other kinds of chicken too (laughs). I like little individual, independent shops.
People always ask me why I don’t open my own restaurant, and my answer is because there is no return on energy in a restaurant. But I wouldn’t mind opening a small little soup or sandwich shop. Edmonton needs more of that. We have Murrietta’s and Tres Carnales, and those are great for Edmonton, but I think we need more little ‘shops’ around town.
What’s one thing people don’t know about you? What are your other passions?
Well…I’m a pretty big geek (laughs). But no, I really enjoy soccer. I actually play and coach, and am very involved in the community through soccer. I coach a U-16 team for the last three years, but I recently stepped down as my business is taking up a tremendous amount of time.
You’re actually currently being filmed for a documentary. Can you elaborate on that? Can we expect a Chef Andrew Parker TV Series soon?
So, we’re doing two projects at once. We are going to be making a film called the Making of Chef Parker, which will details my life and career. 
In addition to that, we are also in the process of making a TV Pilot Project, which is already gaining a lot interest; called Chef Parker’s Farm to Fork. So, the idea is take a visit to a local farm in Alberta, and create a menu out of their product(s). Then I would do a restaurant pop-up at a local restaurant, serve that menu for the evening and showcase the restaurant and food producer. 
Have you ‘pitched’ the TV Pilot idea to any networks?
Yes, there is a lot of interest in it so far. I have some awesome connections in Edmonton through social media that told me after the Edmonton’s Next Iron Chef, “we need to get you on TV!”. Its an early project right now, but we are looking to have something by the summer of 2013. So we are just recording everything we can, then go through the long process of editing it all. It’s going to be exciting!
Follow Chef Andrew Parker on twitter @chefaparker
Facebook: http://www.facebook.com/pages/Chef-Parker-Catering-and-Events/127137237349968
~~hashtag yegchopped (#) on twitter for more information of Edmonton’s Chopped.
@PatriccCees for YEGmunchies

YEG Munchies Sesh with Chef Andrew Parker Part Two:

Read Part 1 Here

Trending places a large role in social media, but also in food. And just like in social media trends, food trends are constantly changing. The Canadian Restaurant and Food Service Association reports that the number one trend of 2012 is utilizing locally sourced food. Do you like to keep a focus on locally sourced product?

Yes, i like to connect with local vendors because I’m a local business.I go to my regular deli/butcher, and, when the time is appropriate, the Farmer’s Market. I think supporting each other in the community is a great thing, so I use a lot of local vendor’s. I want to promote them, and, let’s be honest, I want them to promote me too, and I feel it’s important to have that relationship.

How do you feel about food trends in general?

(laughs) Yeah, I don’t go by trends!  People bug me with that sometimes. I see a lot of people jumping on the gluten free train, but no, there’s a reason why certain people eat a gluten free diet; because they are celiac.  I see a lot of people who are like “Oh, it’s a new diet!”, but don’t realize that our bodies need gluten. I really like the food truck trends though, if you are trying out foods. If someone is trying out new foods, that’s great, but if it’s a diet I don’t’ t like it. Again, you’re body needs certain things on a regular basis.

One of the biggest trends I’ve seen in Alberta was sliders; those little burgers. I remember about four years ago it started coming in as a trend. Before then, you couldn’t find them anywhere. I worked in a restaurant in Calgary at the time, and that was the first place I saw sliders. Six months later…every restaurant had them. I even read an article about sliders in The Edmonton Journal.

Apparently sliders are a dying trend now, at least according to The Canadian Restaurant and Food Service Association…and foam (laughs).

 That doesn’t surprise me

Do you find Edmonton to be a very trendy city?

Yes I do. I think Edmonton’s food scene is vastly increasing and improving for the better. Edmonton’s food culture is great! TheTaste of Edmonton is a week long event as opposed to Calgary’s, which is a weekend. We have many food related or focused festivals throughout the city, such as Heritage Days. Edmonton has a lot of food related festivals, tweets, celebrations….I think we are moving in the right direction.

I recently heard that Edmonton has the most restaurants per capita in North America, with like 1 restaurant of every 300 people, but I still find it hard to find a good pace to go out to eat. We have a lot of chain restaurants, but, again, it is getting better. And there’s still are some great hidden gems here. 

What’s a place you consider a hidden gem in Edmonton?

I’m a weird eater. In Telus Plaza, downtown, there’s this little chicken place actually. It’s called The Chicken Place. It’s a privately owns and run shop, and they just make the best deep fried chicken in the city. But they also make other kinds of chicken too (laughs). I like little individual, independent shops.

People always ask me why I don’t open my own restaurant, and my answer is because there is no return on energy in a restaurant. But I wouldn’t mind opening a small little soup or sandwich shop. Edmonton needs more of that. We have Murrietta’s and Tres Carnales, and those are great for Edmonton, but I think we need more little ‘shops’ around town.

What’s one thing people don’t know about you? What are your other passions?

Well…I’m a pretty big geek (laughs). But no, I really enjoy soccer. I actually play and coach, and am very involved in the community through soccer. I coach a U-16 team for the last three years, but I recently stepped down as my business is taking up a tremendous amount of time.

You’re actually currently being filmed for a documentary. Can you elaborate on that? Can we expect a Chef Andrew Parker TV Series soon?

So, we’re doing two projects at once. We are going to be making a film called the Making of Chef Parker, which will details my life and career. 

In addition to that, we are also in the process of making a TV Pilot Project, which is already gaining a lot interest; called Chef Parker’s Farm to Fork. So, the idea is take a visit to a local farm in Alberta, and create a menu out of their product(s). Then I would do a restaurant pop-up at a local restaurant, serve that menu for the evening and showcase the restaurant and food producer. 

Have you ‘pitched’ the TV Pilot idea to any networks?

Yes, there is a lot of interest in it so far. I have some awesome connections in Edmonton through social media that told me after the Edmonton’s Next Iron Chef, “we need to get you on TV!”. Its an early project right now, but we are looking to have something by the summer of 2013. So we are just recording everything we can, then go through the long process of editing it all. It’s going to be exciting!

Follow Chef Andrew Parker on twitter @chefaparker

Facebook: http://www.facebook.com/pages/Chef-Parker-Catering-and-Events/127137237349968

~~hashtag yegchopped (#) on twitter for more information of Edmonton’s Chopped.

@PatriccCees for YEGmunchies

Tagged: yegmunchiesyegfoodyumnomnomfoodpornfoodgasminterviewchefandrewparkerwackwearecannibalkings

3rd September 2012

Photo with 1 note

YEG Munchies sesh with Chef Andrew Parker

Founder of Chef Parker Catering and Events , and  recently nominated for Edmonton’s Avenue magazine’s Top 40 under 40 award and Edmonton’s Do-gooder of 2012 award, Chef Andrew Parker is a passionate young chef who focuses on bringing the people of Edmonton together through the culture and entertainment that lies within food. YEG Munchies sat down with Chef Parker at the Ronald McDonald House to discuss his passion for food, people, social media and his upcoming TV series “Chef Parker’s Farm to Fork”.


Who is Chef Andrew Parker?

I’m a private chef. Currently my logo says ‘personal’ but I’m actually in the process of changing that over to ‘private’. I find that a lot of people confuse the terms personal chef and private chef. A personal chef is your chef, whereas a private chef is essentially a contracting chef. Basically, I’ll do anything. I like meeting different clients and attending different parties.

We are at The Ronald McDonald House of Northern Alberta, a place in which you do a lot of work holding regular cooking classes. How did you get involved with the Ronald McDonald House?

I got involved with them about a year ago. Initially I wanted to do a food calendar with them, but it was a little bit to late in the year for that. We actually held Edmonton’s Next Iron Chef at the house in April 2011, an event that I organized in April 2011. After the event is actually when my team and I started the cooking classes. 
The cooking classes are open to the general public and are part of the Home for Dinner program at Ronald McDonald House. On average we are cooking for 40 to 50 families a night, so approximately 100 to 120 people. It’s a very hands-on and interactive program. I’m always try to involve myself with the house, so I’ll help out other groups that come in to cook for the Home for Dinner program.

You mentioned Edmonton’s Next Iron Chef, a very successful event; however, I hear that you are now organizing a new competition in support of the Ronald McDonald House. Edmonton’s Chopped?

Yes, in a similar vein to Iron Chef, I wanted to put together an Edmonton edition of the Food Network’s "Chopped”. We’re going to call out three local restaurants and chefs to partake in the event. to help showcase Edmonton talent and food and the Ronald McDonald House. We are still looking for some chefs, but the event is still in its early stages. The main idea behind it is to put a smile on everyone’s face and try some good food!  Im very excited, the event is going to be featured on CityTV’s Breakfast Television and in Avenue magazine.

What made you decide to leave your role as a ‘traditional’ chef for your own business as a private chef? 

Ive been in this career for over 9 years, and it’s had its ups and downs (laughs). I started off working in restaurants as the guy who would peel the carrots and chop the onions; all the grunt work. Ive had the opportunities to be a sous chef and a head chef, but over the years I just got sick of restaurants. So, I decided to move for Calgary to Edmonton to focus on my career and that’s when I decided to make the transition to be a entrepreneur. There’s actually a lot of entrepreneurs and chefs in my family, so it seemed like a natural move. But I took that great step and started my own business, which I’ve been going at for about a year and a half now…and that’s had it’s ups and owns too (laughs).

Now that you have made that move and are establishing yourself in Edmonton, what do you feel you can offer to the Edmonton food scene that is a little bit more unique; something that we don’t already have here?

My passion for food is the entertainment and culture that surrounds the food. Food brings people together, and that is what I strive for and base my business on. I separate myself with uniqueness and creativity, not only in my dishes but in my menus, packages and events. 
For instance, I have a Ladies Night Martini package, something which no one else offers in Edmonton. You get to learn how to make martinis, match them with tapas and ultimately have a great time, because that’s what food is all about.
I hold various special events throughout the year. I try to have one each month, depending on the season. Another one is a Speed Dating one that involves different rounds of chocolate pairings, wine tastings, martini making, and food trivia.
Ive done several food and beer pairings around Edmonton, one with Alley Kat beer and one with Divine Wine downtown. I do a lot of private pairings of food and beer or food and wine, as that is actually my niche.

It’s clear you really like to connect people with food, as you see it as a culture. In terms of connecting with people on another level, I notice you are very active in social media. How important is social media to your business, and you in general?

It is very important. It is very important to connect with your fans, and to connect and interact with the general public. Social media gives me a way to speak my mind, and showcase my talents. I’ve met amazing people off of social media in Edmonton. Edmonton has a very outgoing, close and vibrant community. I love connecting with people in Edmonton.
Connect with Chef Andrew Parker on twitter @chefaparker
Facebook: http://www.facebook.com/pages/Chef-Parker-Catering-and-Events/127137237349968
~~hashtag yegchopped (#) on twitter for more information of Edmonton’s Chopped.
(part 2 up here
@PatriccCees for YEGmunchies

YEG Munchies sesh with Chef Andrew Parker

Founder of Chef Parker Catering and Events , and  recently nominated for Edmonton’s Avenue magazine’s Top 40 under 40 award and Edmonton’s Do-gooder of 2012 award, Chef Andrew Parker is a passionate young chef who focuses on bringing the people of Edmonton together through the culture and entertainment that lies within food. YEG Munchies sat down with Chef Parker at the Ronald McDonald House to discuss his passion for food, people, social media and his upcoming TV series “Chef Parker’s Farm to Fork”.


Who is Chef Andrew Parker?


I’m a private chef. Currently my logo says ‘personal’ but I’m actually in the process of changing that over to ‘private’. I find that a lot of people confuse the terms personal chef and private chef. A personal chef is your chef, whereas a private chef is essentially a contracting chef. Basically, I’ll do anything. I like meeting different clients and attending different parties.


We are at The Ronald McDonald House of Northern Alberta, a place in which you do a lot of work holding regular cooking classes. How did you get involved with the Ronald McDonald House?


I got involved with them about a year ago. Initially I wanted to do a food calendar with them, but it was a little bit to late in the year for that. We actually held Edmonton’s Next Iron Chef at the house in April 2011, an event that I organized in April 2011. After the event is actually when my team and I started the cooking classes. 

The cooking classes are open to the general public and are part of the Home for Dinner program at Ronald McDonald House. On average we are cooking for 40 to 50 families a night, so approximately 100 to 120 people. It’s a very hands-on and interactive program. I’m always try to involve myself with the house, so I’ll help out other groups that come in to cook for the Home for Dinner program.


You mentioned Edmonton’s Next Iron Chef, a very successful event; however, I hear that you are now organizing a new competition in support of the Ronald McDonald House. Edmonton’s Chopped?


Yes, in a similar vein to Iron Chef, I wanted to put together an Edmonton edition of the Food Network’s "Chopped”. We’re going to call out three local restaurants and chefs to partake in the event. to help showcase Edmonton talent and food and the Ronald McDonald House. We are still looking for some chefs, but the event is still in its early stages. The main idea behind it is to put a smile on everyone’s face and try some good food!  Im very excited, the event is going to be featured on CityTV’s Breakfast Television and in Avenue magazine.


What made you decide to leave your role as a ‘traditional’ chef for your own business as a private chef? 


Ive been in this career for over 9 years, and it’s had its ups and downs (laughs). I started off working in restaurants as the guy who would peel the carrots and chop the onions; all the grunt work. Ive had the opportunities to be a sous chef and a head chef, but over the years I just got sick of restaurants. So, I decided to move for Calgary to Edmonton to focus on my career and that’s when I decided to make the transition to be a entrepreneur. There’s actually a lot of entrepreneurs and chefs in my family, so it seemed like a natural move. But I took that great step and started my own business, which I’ve been going at for about a year and a half now…and that’s had it’s ups and owns too (laughs).


Now that you have made that move and are establishing yourself in Edmonton, what do you feel you can offer to the Edmonton food scene that is a little bit more unique; something that we don’t already have here?


My passion for food is the entertainment and culture that surrounds the food. Food brings people together, and that is what I strive for and base my business on. I separate myself with uniqueness and creativity, not only in my dishes but in my menus, packages and events. 

For instance, I have a Ladies Night Martini package, something which no one else offers in Edmonton. You get to learn how to make martinis, match them with tapas and ultimately have a great time, because that’s what food is all about.

I hold various special events throughout the year. I try to have one each month, depending on the season. Another one is a Speed Dating one that involves different rounds of chocolate pairings, wine tastings, martini making, and food trivia.

Ive done several food and beer pairings around Edmonton, one with Alley Kat beer and one with Divine Wine downtown. I do a lot of private pairings of food and beer or food and wine, as that is actually my niche.


It’s clear you really like to connect people with food, as you see it as a culture. In terms of connecting with people on another level, I notice you are very active in social media. How important is social media to your business, and you in general?


It is very important. It is very important to connect with your fans, and to connect and interact with the general public. Social media gives me a way to speak my mind, and showcase my talents. I’ve met amazing people off of social media in Edmonton. Edmonton has a very outgoing, close and vibrant community. I love connecting with people in Edmonton.

Connect with Chef Andrew Parker on twitter @chefaparker

Facebook: http://www.facebook.com/pages/Chef-Parker-Catering-and-Events/127137237349968

~~hashtag yegchopped (#) on twitter for more information of Edmonton’s Chopped.

(part 2 up here

@PatriccCees for YEGmunchies



Tagged: yegmunchiesyegfoodfoodfoodgasmchefchefsinterviewstylefoodpornfoodiefoodlove