Sep. 28, 2011 - Issue #832: Jennifer Castle
Authentic eats
Transcend brings South American street food to Edmonton
» Pão de queijo at Transcend / Bryan Birtles
multiple locations, transcendcoffee.com
While trying to source some of the best coffee that Latin America has to offer, the Transcend coffee buyers were introduced to a variety of authentic food that left their taste buds watering for another trip to the southern hemisphere. In an effort to bring some authentic flavour to Edmonton, Transcend Coffee has recently launched a Latin American street-food menu at all three locations inspired by the people and places from their coffee-buying trips.
Chad Moss, roaster and espresso specialist, has gone back to his culinary roots along with Jeff Johnson to create an authentic Central and South American menu using local ingredients. "We didn't want to offer the same boring soups and sandwiches you find in the average coffee shop," explains Moss. "Instead, we're offering some of the food that we were offered when we met with some of the coffee farmers. We're trying to offer our customers the closest experience from a variety of coffee-producing countries you can get without being there."
Pão de queijo is a gluten-free cheese bun sold as a common snack throughout Brazil. Made with sour manioc starch, pão de queijo are served warm with a crunchy outside and chewy inside. During a meal on a coffee sourcing trip at a hacienda in Alfenas, Brazil, Chad had a batch that changed his life. On a return trip he had the farmer's wife share her recipe and teach him how to make them.
Back at the bakery in Edmonton, the lovely Samantha from Brazil is whipping up batches of traditional pão de queijo (three for $4) and guava-filled (three for $4.50). Another savoury treat from her country worth trying is coxinha, a drumstick-shaped dumpling that is battered and fried. Transcend offers a healthier Alberta version showcasing seasoned shredded game hen that is crumbed, baked and served warm.
A morning in Colombia would not be complete without a coffee and an arepa. First thing in the morning, women line the streets grilling the flat cornmeal patties over coals as a breakfast snack; by evening the vendors often slice the warm patties open and serve with meat and salsa. Transcend offers a gourmet version with their arepa con chicharrón, a corn-based dough mixed with cheese, baked, and then topped with locally-sourced pulled pork and finished with the in-house salsa verde that's so good they should sell it by the bottle ($7.50).
Transcend's take on traditional Salvadoran pupusas appeal to a variety of clients. The gluten-free corn patty comes either vegan-friendly or stuffed with braised pork and is served with tangy cabbage slaw. "By staying true to the dish in each country, we are able to cater to vegetarians, vegans, celiacs, and meat lovers," says Moss.
A commitment to quality means as many products as possible have been sourced in Alberta including locally-produced eggs, milk, cheese and pork. "The dishes are inspired by our experiences in Latin-America, but they are made with as many ingredients from Alberta as we can," says Moss. "This menu does not exist anywhere. When paired with the quality of coffee we serve, this is truly a unique experience. It will never be the same as what you may have tasted in Central or South America, but we're proud of the experience we have re-created for people in Edmonton." vueweekly.com comments: powered by Disqus
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