The Alberta Ate Chef Collaborative Debuts Feb.22
Aboriginal tastes, techniques, and contemporary twists are on the menu for a special night called, Tasting Terroir: Alberta’s Aboriginal Appeal.
Calgary, Alberta (February 14, 2014): The Alberta Culinary Tourism Alliance announces the highly anticipated debut of The Alberta Ate Chef Collaborative, a posse of renegade chefs doubling as culinary ambassadors. The province’s most talented and innovative chefs work together to tell Alberta’s tales of place through food. Here and abroad, The Alberta Ate chefs will engage in rural, urban and resort promotions, events and professional development to further culinary tourism. They will present a series of pop-up and staged events in popular and unexpected locales, engaging with the public, tourism professionals and media.
Its first event is February 22: Tasting Terroir: Alberta’s Aboriginal Appeal.
One hundred guests at communal long-tables engage with chefs and elders over stories and cultural insights about the food’s connection to the land, cooking processes, preservation, and Aboriginal serving techniques during an unforgettable culinary adventure.
Siksika Nation guest, Chef Aaron Joseph Bear Robe of Keriwa Café, collaborates with acclaimed Alberta chefs – Executive Chef and host Peter Syriste of Fort Calgary, Chef Ray Bear of Rush Restaurant and Bar, Chef Shane Chartrand of Murrieta’s Edmonton, Co-Chefs and Co-Owners Connie DeSousa and John Jackson of CHARCUT Roast House, Nicole Kammerer of Nicole Gourmet, Chef Blair Lebsack of RGE RD and Chef Andrew Winfield of The River Café – for a not-to-be missed celebration of Alberta’s original ingredients and first foods. They will conceive and serve a multi-sensory dining experience with rustic dishes inspired by traditional Alberta Aboriginal heritage in a remarkable, historical setting.
“Alberta’s diverse Aboriginal food stories are to be celebrated and shared with visitors to our province and The Alberta Ate Chef Collaborative is a wonderful medium with unique food programming and events that will inspire a culture of collaboration between our food, agriculture, and tourism industries, ” says Donald House, Chair of the Alberta Culinary Tourism Alliance, leading The Alberta Ate Chef Collaborative and other initiatives to develop and promote the province’s culinary tourism potential.
“This invitation to celebrate the food – like fish, fowl, bison and game – of Alberta’s First Peoples along with several of its top chefs represents an important honour, ” says Bear Robe. “Making Aboriginal tradition culturally relevant through modern food is a fresh trend that I am delighted to further.”
The event kicks off a weekend of activities at The Making of Treaty 7 Symposium in Fort Calgary, an event that showcases the history of Treaty 7 with discussions, traditional dances, and performances. The symposium marks the final festivity in Calgary’s 2012 Cultural Capital Celebrations working with Michael Green and led by Co-Chairs Doug and Lois Mitchell.
“Alberta’s new culinary ambassadors are taking Alberta to the world through a rich and powerful food story, ” says Jackson. “With the Alberta Culinary Tourism Alliance lead, new doors are about to open for product development, professional relationships, trade and culinary tourism.”
“Fort Calgary is the place and now is the time to deepen exploration and understanding of Alberta’s food story, ” says Lebsack. “We are delighted to work with Chef Syriste who is hosting the launch of The Alberta Ate at this special community event made possible by the Alberta Culinary Tourism Alliance and community partners.”
Tasting Terroir: Alberta’s Aboriginal Appeal begins at 6 pm with a cocktail reception and special performances. Tickets are $125 plus tax and now available online through albertaculinary.com.
The Alberta Culinary Tourism Alliance acknowledges the following for supporting its mandate, The Alberta Ate Collaborative and Premier Event: Fort Calgary, Calgary 2012, SAIT, Making Treaty 7 Symposium, Hotel Arts, Tourism Calgary, Alberta Tourism Parks & Recreation, Nk’Mip Cellars, and Canadian Rangeland Bison.
The Alberta Culinary Tourism Alliance promises a full season of Alberta Ate events like this one and is searching for more qualified chefs to participate in The Alberta Ate Chef Collaborative initiatives. Interested chefs are invited to contact Tannis Baker at email@example.com.
About Alberta Culinary Tourism Alliance
The Alberta Culinary Tourism Alliance wants Alberta’s culinary bounty known, savoured and grown through travel experiences. Helping create and nurture ways for culinary tourism to thrive, the not-for-profit advocacy group in action:
Its founding board of directors are Donald House, Fraser Abbott, Kevin Kisilevich, Valerie Lugonja and Lori Schmaltz. Tannis Baker is coordinator.
For more information, visit albertaculinary.com, Facebook/albertaculinary and Twitter @albertaculinary.
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