FEASTival 2018

Posted on: August 30th, 2018 by Rheannon Green No Comments

Celebrate the culinary arts with FEASTival.

Come share an evening of extraordinary local culinary talent. Alberta’s Original festival for foodies, now 30 years strong.

The ultimate gourmet dining experience, a distinctively Alberta celebration of the culinary arts, serving 800-1,200 patrons and featuring many of Alberta’s apprentice chefs representing many of Edmonton’s best known dining establishments.

Everyone attending receives a number at the beginning of the evening. These numbers correspond to a particular establishment and are rotated for each of the four courses. Every table has the potential of 32 different combinations.

You supporting your taste buds means we can support the Stan Ballard Endowment Fund with a silent auction on the night. Donate a silent auction item. Sponsorship Opportunities also available.

Celebrate prairie ingredients with Eat North this fall

Posted on: August 30th, 2018 by Rheannon Green No Comments

Eat North 2018 Prairie Grid Dinner Series: From Dawn to Dusk

CALGARY, AB (Aug. 16, 2018) — This fall, Eat North will present its 2018 Prairie Grid Dinner Series: From Dawn to Dusk — an innovative experience that, for a second year in a row, will see a new line-up of talented chefs collaborate on unique dinners in four cities across three provinces. The five-course dinner events will showcase locally harvested ingredients, regional cuisine, but also offer an immersive art experience for guests as well as one-of-a-kind creations, designed specifically for attendees of the traveling series to engage with, taste and sip.

The 2018 Prairie Grid Dinner Series kicks off in Calgary on Thursday, Sept. 27 at the Calgary Shrine Centre and continues with stops in Edmonton on at the  CKUA Performance Hall on Saturday, Sept. 29, Saskatoon on Tuesday, Oct. 2and Winnipeg on Thursday, Oct. 4. A limited number of 110 tickets to each of the dinners are available for $140, or $175 which includes a limited-edition Prairie Grid custom T-shirt.

Participating chefs include JP Pedhirney (Bridgette Bar, Calgary); Steve Brochu (Chartier, Beaumont); Thayne Robstad and Beth Rogers (Hearth, Saskatoon); Mike Robins (Sous Sol, Winnipeg); and Jessica Young(Elements, Winnipeg). Each dinner event will consist of five courses developed collaboratively by the team of chefs. This year, the series will also include a travelling bar manager, Adrian Chappell of Saskatoon’s celebrated eateries: The Hollows and Primal.

“I’m incredibly honoured to be a part of this dinner series,” says Steve Brochu, chef/owner of Chartier. “We get a chance to celebrate our brilliant ingredients and spirit. Inspiration is everywhere. Throughout the seasons, we all get to look out onto the plains and see oceans of white, green gold and yellow. It’s impossible not to draw inspiration from this!”

This year’s inspiration is the rising and setting of the sun, an artistic homage to the farmers who work from the early hours of the morning to late at night during harvest season. Both the food and visual art installations set-up during each dinner is meant to reflect the spectacular beauty of experiencing dawn to dusk in the Canadian Prairies.

“After watching the dinner series unfold last year, I knew I had to get involved this the adventure this fall,” says Bridgette Bar’s executive chef JP Pedhirney. “I am looking forward to collaborating with the other talented chefs across the Prairies and exploring the region while we’re on the road.“

Stunning ceramic serving platters by Winnipeg’s Pepo Ceramics will strike a beautiful contrast on tabletops accented by Calgary visual artist, Lisa Brawn’s signature woodcut designs. Chefs and servers will don artistic aprons created by Alberta-born fashion designer Caitlin Power and a stunning projection art piece by Saskatoon’s Lindsey Rewuski will evolve throughout the dinner in a vibrant way. Before sitting down for dinner, local musicians in each city will entertain guests during the Big Rock Brewery cocktail hour while delicious Canadian Beef canapes are served.

This year, Edmonton’s Meuwly’s will be creating custom cured meats with Prairie aromatics. As well, Turner Valley’s Eau Claire Distillery has created a limited edition honey and Saskatoon berry-infused gin that will be available in September exclusively at the distillery, Calgary Farmers’ Market and Vine Artsliquor stores. As a perfect cocktail match, a limited edition Porter’s Tonic rhubarb lavender syrup will be released alongside the gin. Both will be used to create this year’s signature cocktail of the 2018 Prairie Grid Dinner Series.

Cadillac has once again come on board to provide a fleet of vehicles to help the Prairie Grid Dinner Series team complete their eight-day trek across Saskatchewan, Alberta, and Manitoba.

“We couldn’t have been happier with the response from everyone across the Prairies who attended our dinner series last fall,” says Eat North co-founder and event organizer Dan Clapson. “Our line-up of chefs this year are just as excited as the talented people we involved last year and I’m so excited to bring this new Prairie sky theme to life by working with some immensely talented visual artists in addition to makers like Eau Claire Distillery and Porter’s Tonic.”

More information and tickets to the Prairie Grid Dinner Series taking place in Calgary on Sept. 27, Edmonton on Sept. 29, Saskatoon on Oct. 2 and Winnipeg on Oct. 4 are available for Calgary here and Edmonton here.

Join the conversation on Instagram and Twitter using the dinner series hashtags: #PrairieGrid2018 and #proudtobeprairie.

ABOUT EAT NORTH | Founded by food enthusiasts Dan Clapson, Diana Ng and Dave Wilkinson in 2013, Eat North is an online platform that aims to tell stories of the Canadian food scene and the people behind it. Since its inception, Eat North has been encouraging Canadians to look in their own backyards for outstanding homegrown ingredients or dishes, informing the rest of the world that the Canadian food scene is more than just maple syrup, poutine and ketchup-flavoured potato chips and relating stories of why food matters to Canadians. | www.eatnorth.com

Facebook: eatnorth | Twitter: @eatnorthca | Instagram: @eatnorth

Forage-to-Table Events Ripe for the Picking

Posted on: June 25th, 2018 by Rheannon Green No Comments

Forage-to-Table events filling up the summer season

Alberta adventurous chefs are leaving their kitchens and teaming up with local foragers to host forage-to-table events across the province this summer.

The Alberta Culinary Tourism Alliance, with support from the Ministry of Culture and Tourism, has brought together a diverse group of Alberta foragers with some of the provinces most notable chefs to create new forage-to-table experiences with three unique experiences to launch this July.

Participants will spend a couple of hours exploring the bounty that can be found off the beaten path collecting and learning about local and indigenous plants like cow parsnip, pineapple weed, nettles and coltsfoot with regional experts alongside their chef partners. After collecting some local edibles, participants will head back to the restaurant where the chefs will incorporate the foraged products in a memorable meal showcasing those items and other local ingredients. Tickets will include transportation to and from foraging sites, tour and restaurant gratuities and a three-course harvest meal.

Forage to Garden – Tuesday, July 3, 2018
Full Circle Adventures & Rouge – Calgary Departure
Join Chef Paul Rogalski of Calgary’s Rouge (#60 on San Pellegrino World’s 100 Best Restaurants in 2010) and forager Julie Walker of Full Circle Adventures to explore the backcountry near Okotoks. Returning to Rouge, guests will be treated to a garden party to celebrate what was harvested as well as what is grown right there on site.

Tickets $125.00 + GST & Service Fees
Contact events@rougecalgary.com to purchase

Forage to Field
– Friday, July 6, 2018
Mahikan Trails & Shokunin – Calgary Departure, Hosted in Mountain View County
Chef Darren Maclean of Shokunin (named one of Canada’s Top 50 restaurants two years in a row) and forager Brenda Holder of Mahikan Trails as the pair explores the lands of Painted Warriors Ranch near Sundre. Guests will get an introduction into the cultural stories of the region while seeking out plants such as pineapple weed, nettles, cow parsnip and blue violet. Chef Darren Maclean will bring together an amazing meal utilizing much of what was picked fresh that day.

Ticket purchasing information coming soon.

Forage to Table – Tuesday, August 7, 2018
RGE RD & From The Wild – Edmonton Departure
Local outdoorsmen and best of friends Chef Blair Lebsack of Edmonton’s RGE RD and Kevin Kossowan (of adventure series From the Wild) as they explore the Edmonton region. Guests will forage alongside the duo, and then return to RGE RD for a harvest lunch utilizing many of the items picked fresh on the trip.

Ticket purchasing information coming soon.

Chinook Arch Meadery Honey Harvest Sangria

Posted on: May 30th, 2018 by Rheannon Green No Comments
  • 2 Honeycrisp Apples Sliced
  • 1 Bartlett Pear Sliced
  • 1/4 cup Cranberries (Or berry of choice)
  • 1 orange Sliced
  • 2 Cinnamon Sticks
  • 750 ml Melissa’s Gold Mead
  • 2 1/2 cups Fresh Apple Cider
  • 1/2 cup Vodka
  • 1 cup Club Soda
  1. Place the pear, orange, and apples, cinnamon sticks into into a large pitcher.
  2. Pour in apple cider and mead and mix well.
  3. Put the pitcher into the fridge for at least two hours. The longer it sits, the better it will be.
  4. Serve and enjoy!

FEASTival of Fine Chefs accepting applications

Posted on: May 30th, 2018 by Rheannon Green No Comments

FEASTival turns 30!  Wednesday September 19th
Shaw Conference Centre, Edmonton

Help us mark three decades of celebrating Alberta-grown and made food, local chefs and great food.  Early Bird: $1050 table of 8, $140 single ticket

FEASTival is currently accepting new restaurants/establishments for this year’s event.  There is no cost to the establishments to participate other than their time, decorating their booth/theme and a donation of a dinner for 2 or equivalent.  All ingredients are supplied “black box” style.

To register your establishment, or for any questions, please contact melody@afpa.com.