Night Out @ the Pie Shoppe: Real Cooking Is Simple
Jul
9
7:00 PM19:00

Night Out @ the Pie Shoppe: Real Cooking Is Simple

Cooking Class:  O' CANADA

Using ingredients that you don't need to go to Edmonton or further afield to procure, we will discover how to create great food in a fun and collegial environment.  Enjoy a meal you created with like-minded people, and go home having had a good time with a strange chef.  Headed by Stony Plain Pie Shoppe's Chef Kevin Waddell.

We will focus on some global food traditions, with a Canadian twist, and tips on how to make your next dinner guests say, "oh, you show off!" 

Baked bannock and compound fruit butter, so people think you're some fine dining gourmand. 

The toughest darn steak, and how to make it tender: BBQ skirt steak
Very Expensive Fries, cooked in very expensive fat, with very expensive salt
Garden Vegetables, battered, deep fried, and served with a strange sauce

Don't tell them what I did to the Flapper Pie!

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Jul
20
6:00 PM18:00

A Taste To Remember

We are very happy to be part of Taste of Edmonton this summer, in a very big way.  Chef Kevin Waddell and his team and friends will host two long table dinners during the summer food festival, at the Alberta Legislature Grounds.  See the Taste of Edmonton website for ticket information.

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Jul
27
6:00 PM18:00

A Taste To Remember Night 2

We are very happy to be part of Taste of Edmonton this summer, in a very big way.  Chef Kevin Waddell and his team and friends will host two long table dinners during the summer food festival, at the Alberta Legislature Grounds.  See the Taste of Edmonton website for ticket information.

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Night Out @ the Pie Shoppe: Real Cooking Is Simple
Aug
5
1:00 PM13:00

Night Out @ the Pie Shoppe: Real Cooking Is Simple

Cooking Class:  PUT A LID ON IT!

Using ingredients procured from a local U-Pick, we will discover how to create great food in a fun and collegial environment. 

Hot water bath canning is a homesteading staple, and a favourite way for chef Kevin Waddell to preserve food for the winter, due to its shelf stability, ease, and usefulness during a zombie apocalypse.

A light meal will begin the night as we discuss food safety skills to be aware of, followed by hands-on canning, which you will then take home.  To provide a variety of flavours to take home, each group will make different recipes, using the same techniques, each for:

Jams and sweet things.

Tomatoes and savoury condiments.

Cucumbers and pickled things.

$40 per person, $65 for two if you bring a friend!

Registrants will also be able to register for future hot water bath canning classes at a reduced cost, where we will go over similar techniques, but with different recipes, to help build your larder.

Add-on: $150 canning kit + home canning instructional and recipe book

 

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Saturday Night Feast: Summer's End
Aug
25
7:00 PM19:00

Saturday Night Feast: Summer's End

Music & Food

As summer wraps up, we celebrate the final weekend of August with some live music, and some "small plates."

The music will play, and the kitchen will keep providing you something to eat, in small "tapas" style of plates, so relax and enjoy a very relaxed evening at The Multi.

This is a ticketed event. 

Tickets are $55/person, or $100 if you bring a friend (GST, gratuity, beverages included)

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Night Out @ the Pie Shoppe: Real Cooking Is Simple
Aug
30
6:30 PM18:30

Night Out @ the Pie Shoppe: Real Cooking Is Simple

Cooking Class:  PUT A LID ON IT!

Using ingredients procured from a local U-Pick, we will discover how to create great food in a fun and collegial environment. 

Hot water bath canning is a homesteading staple, and a favourite way for chef Kevin Waddell to preserve food for the winter, due to its shelf stability, ease, and usefulness during a zombie apocalypse.

A light meal will begin the night as we discuss food safety skills to be aware of, followed by hands-on canning, which you will then take home.  To provide a variety of flavours to take home, each group will make different recipes, using the same techniques, each for:

Jams and sweet things.

Tomatoes and savoury condiments.

Cucumbers and pickled things.

$40 per person, $65 for two if you bring a friend!

Registrants will also be able to register for future hot water bath canning classes at a reduced cost, where we will go over similar techniques, but with different recipes, to help build your larder.

Add-on: $150 canning kit + home canning instructional and recipe book

 

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Saturday Night Feast: Diners, Drive-ins, and Vegans
Jun
16
7:00 PM19:00

Saturday Night Feast: Diners, Drive-ins, and Vegans

The chefs put away their butcher knives, and don their free spirit for a vegan food exploration with big bold diner flavours.

Buffalo Wings... S&P, BBQ, mild, hot, chef's suicidal OMG-I'VE-GONE-BLIND sauce, on a vegetarian "wing" that makes us meat-eaters say, "vegetarian food has never tasted so chicken before!"

 

VEGAN BACON CHEESEBURGERS!  Dearest carnivores, do not ready this, but we're going to make this "junk food" relic a special meal, with hand-made pressed deep-fried crispy vegetarian burger patties, homemade sourdough bread, vegan "bacon," vegan cheese, and many more vegan toppings to make any meat-eater question the meaning of life.
F-R-I-E-S A-N-D G-R-A-V-Y has never been so vegan!

 

Granola

... no, we're just kidding!

 

HOT FUDGE SUNDAE BROWNIE for dessert, baby!  Vegan ice cream and brownie, with hot sweet chocolatey fudge topping.

 

Wear LOOSE pants, and bring a carnivore, but don't tell him/her that it's vegetarian, let alone vegan.

$34 per person, GST and gratuity included. 
Additional beverages may be bought at dinner.

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Night Out @ the Pie Shoppe: Real Cooking Is Simple
Jun
7
7:00 PM19:00

Night Out @ the Pie Shoppe: Real Cooking Is Simple

Cooking Class:  IT'S COMING OUT OF THE GROUND!

Sounds like the title of a horror movie, doesn't it?  

Using ingredients that you don't need to go to Edmonton or further afield to procure, we will discover how to create great food in a fun and collegial environment.  Enjoy a meal you created with like-minded people, and go home having had a good time with a strange chef.  Headed by Stony Plain Pie Shoppe's Chef Kevin Waddell.

Dinner preparations will focus on the here-and-now of what is fresh and in season.  Remember that horribly long winter we had?  Well let's see how great the asparagus is doing, the rhubarb, and the shoots and sprouts that may or may not be ready to pick.

Loving Lovage Soup

Tarragon chicken and waffles, poached eggs, with maple bearnaise!

Chef's childhood forage: Fiddleheads!  We'll also cook with spruce the buds and tender parts of some area trees.

.... strawberry rhubarb pie for dessert! Oh yes, you knew it was coming.

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DIY Victoria Day Tea
May
18
1:00 PM13:00

DIY Victoria Day Tea

Not heading out of town for the weekend?  Parkland School Division has a professional development day on this Friday, and we would like caregivers to bring their little ones to the Pie Shoppe for tea -- Do It Yourself tea!

Caregivers and children will make simple baked goods with chef Kevin, who will put it in the oven, and then we will all enjoy a nice cuppa ... tea, milk, coffee, juice.

Geared for young school-aged children (6-10), with caregiver involvement and supervision, we will make quick breads, scones, and cookies, and take any leftovers you make home to recreate tea at a later date.  $5 per child registered.   

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Mother's Day Brunch
May
13
10:00 AM10:00

Mother's Day Brunch

The Multicultural Heritage Centre is always a favourite place for families to bring mom. The ambience is just right... and so is the price! Call to book your family's table.

2018 Mother's Day will feature a buffet of our favourite items: 

Breakfast items:
Live Cooking Station: Omelet to order
Eggs benedict
Brie-stuffed french toast
Bacon/Sausage
Roast Tomatoes

Lunch items:
Carving Station: Pork Roast with Calvados demi
Roast Potatoes
Buttered Vegetables
Spinach & Black Bean Enchilada

Soup kettle items:
Chili
Lobster Bisque
Baked Beans

Salads:
Garden Salad
Bacon, broccoli, cheddar
Potato

Desserts:
Pie after pie after pie after pie....

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Saturday Night Feast: St. George & The Dragon
Apr
21
6:30 PM18:30

Saturday Night Feast: St. George & The Dragon

Travel back in time at the Multi -- WAY back in time!

Ahead of St. George's Day (April 23), we host a Saturday Night Feast of the ages ... the middle ages, on Saturday, April 21.

Begin the night with the Knights Of The Northern Realm, and be entertained by their heroic stories.  Some may even be personal friends of St. George himself... just ask.

Three-course dinner with the knights will feature some modern and medieval fare from multiple cultures St. George may have encountered in his life:

- Whole spit-roasted pig
- Pottage
- Cured and preserved meats, fruits, and vegetables
- Flatbreads
- Croquembouche
- Accompanying grog per course 

This is a ticketed event. 

Tickets are $45/person (GST, gratuity, alcoholic beverages included) or $30 (GST and gratuity included)

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"Grand Opening" Chefs' Table Dinner
Apr
7
7:00 PM19:00

"Grand Opening" Chefs' Table Dinner

Get to know the chefs who toil away in the basement of the Multi, and our passions beyond pie.  We will wheel our cooking equipment into the dining room, to "finish" dishes tableside over a multi-course meal, complete with beverage pairings.

This is an 18+ ticketed event.

$65/person (GST, gratuity, wine/beer included)

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Pieku for National Poetry Month
Apr
2
to Apr 15

Pieku for National Poetry Month

For the first two weeks of April, bring us your pieku poem, pin it to our poetry board, and enter for a chance to win a free pie every week for a month!  We'll share some of our favourite entries along the way...

What is pieku?  Our cheeky way of saying pie-related haiku.  Like the following ill attempt:

I like to eat you
Nibble nibble nibble nibble CHOMP
Flapper, Apple, Peach

Winner will be announced April 17, 2018

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Saturday Night Feast: Persian New Year
Mar
24
6:30 PM18:30

Saturday Night Feast: Persian New Year

Nazroze Mubarak!

March 21 is Persian New Year, and we're celebrating at the Multi for the second year in a row, with a Saturday Night feast, on March 24, with dishes from Chef Kevin's wife's Indo-Persian background.

$40/person (GST and gratuity included)

Appetizer:
Sev - Roasted vermicelli, which is then steamed and sweetened with dried fruits and rose water.

Fish Dish:
Patra ni machi - A Canadian take on a classic: fillets of arctic char, steamed inside a banana leaf, with a coconut and herb chutney.

Main Course:
Dhansak - A complex lentil stew delicately balanced with spiciness, sweetness, and sourness, served on top of caramelized rice, with cubes of braised lamb.

Dessert:
Lagan nu custard - Typically served at weddings, this pistachio-infused baked custard is rich and decadent.

 

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Kids Can Cook @ The Heritage Park Pavilion
Mar
9
6:00 PM18:00

Kids Can Cook @ The Heritage Park Pavilion

Chef Kevin is pleased to partner with Parkland School Division Green Growing Initiatives, Little Green Thumbs, Multicultural Heritage Centre, and The Town of Stony Plain, donating our time and some of our delectable creations.

Meet some of our very best local chefs and their school teams as they showcase their culinary talents. This fundraising event will foster community relationships and ALL recipes will include produce grown in school gardens. Money raised for this event will be going towards continuing the Little Green Thumbs Program.

Guests will enjoy a catered dinner of beef on a bun, coleslaw, and dessert as well as samplings of the Kids Can Cook dishes. Showcase dishes from local restaurants will also be included!

Limited tickets available! Please note there is a maximum ticket price of $50 for families of 4 in the same household (Purchase one family ticket). Participants DO NOT need to purchase a ticket.

Come enjoy a wonderful meal with others in the community while supporting this important learning opportunity for our children.

https://www.eventbrite.ca/e/kids-can-cook-celebration-and-fundraiser-tickets-42202113658?aff=es2

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