Search
On June 7, 2016, ACTA and Alberta Pulse Growers brought together a team of Edmonton and Calgary chefs to explore the wonderful world of pulses.
View photos from the event
Chefs took part in a crop walk at an Alberta pulse farm where they learned about the agricultural side of pulse growing, followed by lunch at the ECO Café in Pigeon Lake.
In the afternoon, the chefs presented dishes they created using pulses to a team of food scientists at the Leduc Food Processing Development Centre where they looked at the potential for bringing pulse products into the retail world. The day ended with a tour of the facility, where they explored the equipment and processes behind developing retail products.
Participating chefs included:
The month of October was exceptionally busy for the Alberta culinary scene. From the Famous 5 Foundation Gala and the first-ever Women Chefs & Restaurateurs Education Sessions, to the Dig In Horticulinary Festival and the international gathering of Cook It Raw Alberta, a lot of media and industry attention was focused on our province.
Fresh off the excitement of Cook It Raw Alberta, Calgary chefs Darren MacLean (Shokunin) and Cam Dobranski (Brasserie Kensington) took a break from the city to head out to the Taber Pheasant Festival. The winner of Travel Alberta’s 2015 Alto Award for Outstanding Sustainable Tourism, the Taber Pheasant Festival saw over 800 hunters from across 5 provinces and 3 states come together in the rural community to celebrate the often overlooked pheasant. Chefs Darren & Cam took part in the hunt, and then showed the participants some fantastic recipes they can whip up using the small game.
For an inside look at the festival, check out this blog post written by Chef Cam Dobranski on his own website: http://culture.mediumrarechef.com/blog/licensed-kill-0
Blending the science of modernist cuisine with an evocative art experience in the historic Barron Building.
Watch the Gorgeous Molecule video
Moving from a construction site on ground floor, guests navigated to the fourth floor, which was transformed into a temporary art gallery for two compelling artworks: a new interactive art installation by renowned Calgary artists, Caitlind r.c. Brown and Wayne Garrett and a mechanical wonder by British artist Peter William Holden. Closed toes shoes recommended.
After that, guests climbed the stairs once more to a once-in-a-lifetime molecular food and drink experiment, conducted by acclaimed chefs:
With so many amazing opportunities this year for Open Farm Days, it was tough to decide where to visit! One of the incredible experiences we decided to enjoy was Rootstock, held on Fisher Farms just outside of Didsbury. The event was presented by Fisher Farms (the host venue), and the Food Water Wellness Foundation, an organization created to foster the development of innovative ecological design creating sustainable food, water and wellness systems for communities throughout the world.
Rootstock is the coming together of rural and urban, people from cities, towns and the country, enjoying a celebration of gorgeous food and drink and amazing music that is being grown in our area in support of the launch of an regenerative agriculture online learning and networking platform called “We All Grow”. Check out the program video here!
Guests were transported by bus (or you could camp onsite!) from Calgary to Fisher Farms, just west of Didsbury. Upon arrival they were welcomed with two signature cocktails: Fallentimber Meadery Sweet mead mojitos and Eau Claire Distillery High Vibe “Sustainable Caesars”. Local farmers and vendors were onsite showcasing their produce and products at a mini farmer’s market, while Dominique Tricot played a fantastic acoustic set in the garden.
Dinner was served in a tent furnished with vintage furniture, china, white tablecloths, mason jars and fresh flowers and candles. Guests cozied up to each other on the straw bale seats that will be used on the farm after the event.
David Cousineau, of The Bison, Banff, along with other chefs will be creating a four-course culinary menu including:
sustainable farmsDesert by Carol Valleau of Café Radio and Paired with coffee and tea pour overs by Bean Broker
The evening was topped off with live music by Alright Gents, Nadine Kellman and the Black Wonders, and Cowpuncher and dancing under the stars.
A fantastic first year event, we’re very much looking forward to seeing what wonderful experiences they will come up with for next year!
On Thursday, May 7th, 2015, the Alberta Ate Chef Collaborative was deployed to welcome the visiting delegates of the National Congress on Culture to Edmonton. This would be the very first time that the culinary arts are highlighted and showcased in the foremost manner. Working together with our partners at the Ministry of Culture & Tourism, seven of the city’s top chefs and an Albertan distillery produced an exceptional sampling of Alberta’s terroir. Located in the stunning Art Gallery of Alberta, guests were also greeted with music from local talent Garden Bates, and were welcome to enjoy the current exhibits at the Art Gallery throughout the evening.
View the photo gallery.
Opening remarks were made by Catherine Crowston, Executive Director & Chief Curator of the Art Gallery of Alberta, followed by Carolyn Campbell, Deputy Minister of Culture & Tourism. The final greetings were brought by Alessandro Porcelli, the creator of Cook It Raw, an international gathering of chefs that was announced to be coming to Alberta this year.
Guests made their way around to each of the chef stations, engaging in conversations with the chefs themselves and learning about what piece of Alberta inspired their offerings. The evening wouldn’t have been complete without a sampling of Alberta’s own craft spirits from Eau Claire Distillery. Located in Southern Alberta in Turner Valley, Eau Claire shared the “seed to sip” story with their Parlour Gin, Spring Equinox, and Three Point Vodka.
Participating Chefs:
Chef David Omar (Zinc): Saskatoon berry perogies with butter, caramelized sugar, Spice Box whiskey & whipped cream
Chef Shane Chartrand (Sage): Bison Brisket with beet relish, stewed rutabaga, parsley & chestnuts
Chef Edgar Gutierrez (Tres Carnales): Tacos de Cerdo Guisado - Pork braised in tomatillos, onions, chiles & cilantro with pickled radishes
Chef Josh Dissanayake (North 53): Duck Rilette with salt cured foie gras & sweet n sour plum
Chef Evert Maris (Get Cooking Edmonton): Alberta Bison Ranch croquette with Mo-Na fermented mushroom powder, red onion, August Organics parsnip cream & microgreens
Chef Lino Oliveira (SABOR): Piri piri lettuce cups
Chef Joao Dachery (Pampa Brazilian Steakhouse): Charcoal-grilled garlic rump steak with eggplant caponata, marcona almonds & chimichuri
The event took place at the Art Gallery of Alberta; a great venue for a fancy gathering with a live band of drums and piano to entertain the guests that were walking around sampling the bite-sized meals cooked by the chefs. As guests approached the stand for each restaurant, chefs graciously and thoroughly described exactly what their guests were about to eat. Of course, everything they said sounded (and was) delicious.
Sage chef Shane Chartrand cooked “parsley stewed puree, roasted beets with a little bit of pickle, roasted dehydrated chestnuts, and bison brisket with smoked sea salt.”
Chartrand is a big advocate for using Alberta products.
“I try to stay true to what I’m trying to build on my own and Alberta Culinary helps in a big, big way,” Chartrand said. “I try to use Alberta products and even with Sage in the River Cree, we use as much local as we can.”
Edgar Gutierrez, the chef for both Tres Carnales and Rostizado, is extremely complimentary of what local Alberta farms produce.
“We’re really lucky to have quality proteins like pork, chicken and beef,” Gutierrez said. “In Mexico, I feel like they have really good vegetables, but their protein is not as good as what we have. Alberta is one of the best in the world when it comes to protein.”
North 53 sous chef Josh Dissanayake likes to buy local because it helps out the local industry including his friends at Edmontonian farms.
“Every Saturday we go to the market and we try to get everything local,” Dissanayake said. “The duck is from Four Whistle Farms. We try to get the best ingredients and if it happens to be local then that’s a plus for us and we like to help a lot of our friends [at farms] like at Sangudo Growers.”
Chartrand, looking at his surroundings of chefs, breathtaking food, and Albertans who appreciate the creativity of these talented chefs, is excited about the future of Alberta culinary.
“All of Alberta has a massive stage ahead of us where we can do things and invent things, create things and showcase Alberta’s talent.”
National Congress Blog, May 8, 2015