WILDNorth: Northern Alberta Wildlife Rescue & Rehabilitation
Non-profit organization · Hagmann Estate Industrial ·
Wildlife rescue and rehabilitation for injured animals
Information
12515 128 St NW, Edmonton, AB T5L 1C9, Canada Get directions
Wildlife rescue and rehabilitation for injured animals
12515 128 St NW, Edmonton, AB T5L 1C9, Canada Get directions
"Now settled into new digs at Base Camp Brewing, Wild North will reintroduce its sought-after brunch on March 17, with the star being the Donut Benny — a cart-made glazed donut topped with Dungeness crab, a poached egg, and a thyme-brown-butter hollandaise." - Joy Church
"A visit to this Cartlandia spot proves that a good enough chef can successfully pull off fine(ish) dining in a food cart; I go for dishes like foie gras mousse puffs, seared duck breast with barley risotto, and smoked chocolate custard." - Brooke Jackson-Glidden
"There’s a meaty, hearty new food cart in town, Wild North, now open at the Cartlandia food cart pod in Southeast Portland. It comes from Minnesota transplants Amelia and Brandon Hughes; Brandon—whose chef experience includes Minneapolis’s Tilia and Travail Kitchen and Amusements—runs the kitchen, and the team is keeping things local (within 100 miles) with creative wood-fired fare. The first menu focuses on lamb and trout, with standout dishes like a lamb merguez with a strawberry glaze and toasted hazelnuts, a whole rainbow trout stuffed with bourbon wild mushrooms and butter-poached radishes, and a lamb roast en croûte; the trout and the roast are just $10. They’re also making their own wood-fired sourdough bread bowls that come with a trout chowder or a lamb shank–split pea soup, and overall it reads as a darn impressive opening menu for a food cart. Wild North is open at the Cartlandia pod (8145 SE 82nd Ave) — 11 a.m.–3 p.m. Tue–Fri, 4–9 p.m. Wed–Fri, 11 a.m.–9 p.m. Sat–Sun; closed Mondays." - Tim Forster
"A new food cart called Wild North is headed to the Cartlandia pod on SE 82nd; I’m told the operation is run by Amelia and Brandon Hughes, recently arrived from Minnesota, with chef Brandon bringing experience from two top Minneapolis restaurants. They plan to showcase local fare in a wood-fired oven, aiming to source everything from within 100 miles, and to use a somewhat fine-dining approach to plating while keeping the cart setting casual and approachable. Much of the menu will center on “whole proteins” — nose-to-tail cooking that can include both prime cuts and offal — with the initial offerings focused on lamb and trout and vegetables that will vary seasonally, and the team emphasizes environmental responsibility and sustainability. Expect Wild North to open in the Cartlandia pod sometime in early March." - Tim Forster
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