Urban Fare - Gourmet to Everyday

Find Your Sweet Spot at Urban Fare


Many local restaurants feature live music either regularly or occasionally. Check below to see who's playing someplace where you can eat while you watch and listen.

Upcoming Performances:
Kinga Heming at Vintner's Grill
First of Two Nights
Friday, August 23, 2019
Kinga Heming at Vintner's Grill
Last of Two Nights
Saturday, August 24, 2019
Sherman Doucette at Vintner's Grill
First of Two Nights
Friday, August 30, 2019
Sherman Doucette at Vintner's Grill
Last of Two Nights
Saturday, August 31, 2019
Mike Jervis at Vintner's Grill
First of Two Nights
Friday, September 6, 2019

Danielle Stradecke at Urban Fare
Danielle Stradecke Photo by: Miles Overn copyright (c) 2012

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Musicians & Bands


Upcoming Demos:


Check here for upcoming cooking classes in and around town. We'll try to list everything we can find, and we encourage you to let us know about anything we've missed.


Gluten Free Penne Seafood Jambalaya
courtesy of Miles Overn
Makes 6 Servings

Here is a recipe I make when I'm entertaining friends who have gluten insensitivites or who are celiac. It's a seafood jambalaya based on gluten free penne noodles. Give yourself an hour to put this one together, unless of course you are way more efficient in the kitchen than I am, which is probably all of you.

1wine chorizo sausage1
1 lbpeeled, deveined large shrimp1 lb
1 lbscallops1 lb
1 lbCatelli penne noodles1 lb
1/2 cupyellow onions, diced1/2 cup
1/2 cupany colour bell pepper, diced1/2 cup
1/2 cupparmesan chees, grated1/2 cup
3 tbspolive oil45 ml
3garlic cloves, minced3
1 candiced tomatoes14.5 oz
1/2 cuphalf and half cream125 ml
1/2 cupchicken stock125 ml
1 Tbspchopped fresh thyme15 ml
2 Tbspchopped basil30 ml

Boil the pasta in salted water for 10 - 12 minutes, until not quite al dente.

While the pasta is boiling away, put a large saute pan over medium-high heat and add 1 tbsp of olive oil, swirling to coat the bottom of the pan. Season the shrimp to your taste. (I use a mix of paprika, black pepper, cayenne pepper, salt, garlic powder, onion powder, and dried oregano.) Cook shrimp for 1 minute on each side and then remove from the pan. add more olive oil and then introduce the scallops, letting them cook for about 3 minutes total. Remove those from the pan and let them keep the shrimp company. We don't want these totally cooked yet as we'll finish them when we add them back to the pan later.

Now it's time for the wine chorizo and the veggies. I get my wine chorizo from the Med Market on Gordon. Again, add olive oil and then the sausage, onions and bell peppers. Give these about 3 minutes, stirring occasionally. Add the garlic and let all that cook for another 30 seconds. Now add the chicken stock, stir, and then add the diced tomatoes and the thyme. Taste and add salt if desired. Let this cook for about 3 minutes.

Add the half and half and let go for another 2 minutes. Add the shrimp and scallops back in as well as the penne noodles. Youl'll need to cook this all together for another 2 or 3 minutes, until the seafood is fully cooked and the noodles reach al dente.

Remove from heat and add the basil and the parmesan. If you've never done the real parmesan thing, try it and youl'll never go back to the pre grated stuff.

Your celiac friends will love you for this meal.

You can certainly make this meal using standard penne noodles, but it is so good with these Catelli noodles that I always use them now regardless of who I'm cooking for.

Tomatoe, Cucumber & Red Onion Salad
courtesy of Miles Overn
Makes 2 Servings

It's barbeque season and nothing compliments grilled meat, fish or puoltry like a salad. Spoilerr alert; it's the mint leaves that make this classic cucmber, tomatoe and red onion salad.

1/3 cupred onion, coursely chopped1
1/4 cupred wine vinegar65 ml
1/2 tbspsugar1/2 tbsp
4 tbspolive oil4 tbsp
1/4 cupmint leaves1/4 cup
salt & pepper to taste

Mix the red wine vinegar, sugar and salt. Add the cucumbers and let stand for an hour, mixing occasionally.

Add the tomatoes, red onions, olive oil and mint and toss the salad to blend the flavours togethers. Add the mint and season with salt and pepper to your taste.