The Alberta Culinary Tourism Alliance once again had the pleasure of partnering with the Alberta Conservation Association for the Taber Pheasant Festival in mid-October.
Building on the partnerships from last year, four Calgary chefs joined in the pheasant fun, showing novice hunters how to field dress (clean and break down) the birds and how to make the most of the whole bird, from liver and legs. Making the trek to Taber were Chef Sean Cutler of Chef’s Table at Kensington Riverside Inn, Chef Petros Kyriazis of WinSport, and returning Chef Cam Dobranski of the Brasserie Kensington and Winebar. Chef Scott Pohorelic of SAIT also jumped in on the fun, teaching hunters how to turn the pheasant feathers into fly fishing flies. The chefs also participated in the novice hunt themselves, and explored the local Viterra Bean Plant to gain a better understanding of pulse production and processing in Alberta.
Monday night was the Game to Gourmet Pheasant Tasting, where those same chefs delighted a sold-out crowd with incredible pheasant recipes that also featured Alberta Pulses and Alberta Canola. Thank you to MacFarlane Pheasants for sponsoring the star ingredient, and to Tanner James for great live music. Alberta Canola joined us for the evening to connect with consumers through a canola tasting, and our friends at Alberta Pulse Growers also joined in the fun for the evening!
Download the Chef Recipes
New this year was also the Packaged Tour option, where guests could purchase a round-trip tour for the Saturday and Sunday, including transportation to/from Calgary, accommodation in Taber, beer tastings, and a variety of other activities to enhance the pheasant hunt experience. Guests of the package tour were also treated to a fireside chat about pheasant conservation by the Alberta Conservation Association.