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By: Rosie Templeton
On June 26, 2014, Calgary’s Stephen Avenue was filled with the irresistible aromas of grilling beef and two one-of-a-kind barbecue sauces.
The sauces, hand-crafted by SAIT Professional Cooking (PCK) students Laetitia Charpchynski and Madison Miller, were slathered on samples of cooked-to-perfection Alberta Beef prime rib and handed out to more than 1,500 people.
“This is a great way for us to showcase the versatility of Alberta beef as well as its important connection with the culinary arts here in Alberta,” said Rich Smith, executive director for the Alberta Beef Producers.
Each person who came out to see the Aberta Beef Famous Taste Express outdoor BBQ kitchen could sample both Charpchynski’s “Sweet & Devour” and Miller’s “Peppered Bandit” sauce and cast a vote for their favourite.
The event was kicked off by Mayor Naheed Nenshi, who introduced the judging panel after sampling the sauces for himself.
“I am an Alberta boy, and I’m always happy to support Alberta industries,” Nenshi said. “In particular, the ranching industry – the beef industry – is a very important part of who we are as Albertans.”
The public’s vote was split 50/50 with the votes of a judging panel made up of John Gilchrist, prominent Calgary food critic and author; Bob Thompson, Calgary Stampede President and Chairman of the Board; and Rich Smith of the Alberta Beef Producers.
After the votes were tallied from the public and judging panel, Miller’s Peppered Bandit sauce was victorious. Miller is a recent graduate of SAIT and currently works as the saucier at the Chef’s Table restaurant at Calgary’s Kensington Riverside Inn.
“When you start with good, wholesome, quality ingredients, it’s easy to make things delicious,” Miller said.
Miller’s sauce will be featured at the SAIT Culinary Campus Market every Wednesday in July. Charpchynski’s Sweet & Devour sauce recipe will be posted at the Famous Taste website for you to make and enjoy at right at home.
“The culinary arts and agriculture play such a huge part in each other’s lives,” Miller said. “It’s great to shake hands with the people who produce these beautiful products chefs get to use.”
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