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In early May, the Alberta Culinary Tourism Alliance packed up a handful of the top chefs and invaded Granville Island in beautiful British Columbia. Edible Canada, a multifaceted culinary tourism company focused solely on promoting local food and highlighting Canadian cuisine, played host and gave us a beautiful stage to introduce Alberta cuisine to the West coast. John Gilchrist played MC fantastically, sharing facts and anecdotes about Alberta cuisine and the chefs to keep the guests engaged while the chefs worked hard to prepare for each course.
View the photo gallery.
On Monday, May 4th, three Alberta chefs collaborated on an Alberta-themed dinner featuring Alberta proteins and products. Kicking off the evening with a beautiful selection of canapés, the chefs highlighted some wonderful Alberta products right out of the gate, and were paired with a Banff Mountain Ice Cocktail, featuring Banff Ice Vodka. These were:
Chef Dave Bohati (MARKET, Calgary) created an inspired deconstructed sandwich of Green’s Eggs & Ham Smoked Duck Pastrami, Gruyere Aioli, Bread N Butter Pickles, Highwood Crossing Cold Pressed Canola, and Rye Bread. Paired with Albertan-owned Moraine Winery Pinot Noir, it was an fantastic first course for the evening.
Next up was Chef Eden Hrabec (Crazyweed Kitchen, Canmore) with a Grizzly Paw Moose Knuckle Stout & Sour Cherry braised Alberta Bison Ranch Short Ribs with Parsnip Puree, Wilted Organic Chard and Parsnip Crisps. Chef Eden’s dish was paired with Big Rock Brewery‘s Traditional Ale.
Rounding out the main courses was Chef Blair Lebsack (RGE RD, Edmonton). His dish featured Nature’s Green Acres Nouveau Boeuf Loin, Braised Shank & Overwintered Onion Galette, Grilled Romaine, Rye & Pecorino Streusel, and Black Garlic Reduction. Paired with a delicious Long Ride to Saskatoon cocktail (created by his partner Caitlin Fulton) and using Alberta Premium Dark Horse Whiskey, it was a perfect end to the main courses.
Naturally though, the evening could not come to an end without dessert. The chefs once again collaborated to create a trio of bite-sized desserts to finish with just a touch of sweetness. These included:
The following night, our three chefs were joined by another 2 chefs to set the stage for an incredible media dinner. Adding to the menu from the previous night, Chef Eric Hendry (Model Milk, Calgary) created Salt Roasted Rutabaga with Highwood Crossing Oats, Greidanus Honey, and Walleye Bottarga (which was substituted last minute for shaved egg yolk). He paired this with Big Rock Brewery‘s Grasshopper Wheat Ale, as well as a homemade rutabaga kombucha.
Also adding to the evening’s courses was Chef Brayden Kozak (Three Boars, Edmonton). He prepared Alberta rabbit with toasted Gold Forest Grains barley cooked in whey, pickled S4 Greenhouses Green Tomato, August Organics Sunchokes with Smoked Fish Sauce Caramel, spring leaves and flowers. It was deliciously paired with a cocktail creation from his own staff, the Caesar’s Ghost Cocktail made with Banff Ice Vodka.
View the full menu.
Following the two dinners, Alberta left it’s mark on Granville Island, with Alberta products still available for retail sale in the store through to the end of the month.
An enormous thank you to all of our event partners who helped produce these two events:
Media Stories:
Vancouver Foodster: Alberta Ate Chef Collaborative Dinner, May 25, 2015
Vancouverscape: Alberta Culinary Showcase at Edible Canada, May 7, 2015
Vancouver Courier: Alberta Chef Invasion, April 29, 2015
This article was posted in Blog Event Recap and tagged: alberta alberta ate bison Canmore chef cuisine culinary dinner edmonton event local taste YYC
