Red Lentil with Crème Fraîche

Bowl $5.75 Cup $4.50

Mediterranean Sandwich

With hummus and herbed roasted vegetables on ciabatta.

Served with your choice of soup or honey greens. $14

Chicken and Bacon Flatbread

With roast chicken and wild boar bacon, roasted tomatoes, avocado and goat cheese.

Served with your choice of soup or honey greens. $14
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7 p.m. Friday May 2nd, 2008

$60 per person + tax + service

(Wine and cocktails extra)

Featuring a nosing with Glenmorangie followed by

First course

Mixed sweet greens | pear vinaigrette | blue cheese crumble

Second

Orange sorbet

Third

Choice of:

Spring Lamb Rack

|mint cabernet demi|

|Lobster mashed potatoes |

Fresh market vegetables

Or

Wild White Spring Salmon

|Safron butter |Goat Cheese croquette |

Fresh market vegetables

Fourth

Bernard Callebaut Chocolate Mousse

R.S.V.P. ron@vonssteakhouse.com or 780-439-0041

Review by Meghan Mast
Sugar has delighted palates for centuries. Memories of childhood and cornerstone occasions are decorated with sugar-infused treats. However, the history of sugar is gruesome, including human rights violations and a devastation of eco-systems. Demand for sugar has spawned slavery, changed demographics, dictated economies, caused wars and created devastating poverty.

Elizabeth Abbott became personally invested in the story of sugar after having learned that her ancestors were some of the mistreated Antiguan and Grenadian sugar cane workers. Here is a book she says, “I’ve been writing all my life.”

Writing with intelligence and passion, Abbott delivers a compelling account of the lives of the sugar workers. Sugar began as a treat enjoyed by the elite. From the tongues of royalty, an insatiable craving for sugar spread to the general population of Europe. As the demand for sugar increased, so did the cruelty and greed of sugar producers.

Abbott devotes the majority of the book to documenting the lives of people who worked to produce sugar. These people were plucked from their homes, carried across the Atlantic and then forced into slavery.
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“In Edmonton we are inundated with chains. It’s important to raise people’s awareness. Letting them know what their choices are, making it easy for them to make an independent restaurant a choice and then making sure that they are getting delivered a quality meal. If we can steer them in the direction of making sure they’re delivered quality when they expect it, they might be willing to try something new. I think the health of the community and city can be monitored by small businesses.”
-Jessie Radies

Jessie Radies began her career in the restaurant business as a Kentucky Fried Chicken Employee. Since her humble beginnings in the fast food sector, Jessie and her husband Darcy Radies opened Blue Pear, a boutique restaurant that offers a beautiful five course meal. Committed to the importance of supporting local businesses, Jessie has helped strengthen Edmonton’s Independent business scene by founding Original Fare and more recently Keep Edmonton Original.

1. When did you first become interested in the restaurant business?

It was totally by accident. My girlfriend wanted to work at a resort for the summer and she couldn’t drive, so I drove her. I was sixteen. While I was there, I figured that I may as well fill out an application too. The next day I got a call with a job offer in Waterton. It was a few hours away from my house, and I hadn’t even told my parents that I had applied for a job because I really didn’t think I�d get it. So I had the owner of KFC on the phone, offering me a position and I’m like, “Mom, can I go to Waterton and work for the summer?”

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