On May 5th, 2015 Alberta Culinary brought five of the top Alberta chefs to the Edible Canada Bistro in Vancouver. I was fortunate to attend this stellar dinner featuring a special course and pairing that each of these fine chefs presented to invited media.

Top chefs from Calgary, Edmonton, and Canmore presented the flavours of Alberta with a 5 course tasting menu showcasing some of the best Alberta products.  These talented chefs included:

Chef Blair Lebsack | RGE RD | Edmonton

Chef Brayden Kozak | Three Boars | Edmonton

Chef Dave Bohati | Market | Calgary

Chef Eden Hrabec | Crazyweed Kitchen | Canmore

Chef Justin Leboe | Model Milk | Calgary

Prairie Garden squash, sour cherries, Gold Forest Grains farro, edible Marigolds, McKernan Foods cider vinegar, pickled onion by Chef Blair Lebsack of Rge Rd was paired with a refreshing Banff Mountain Ice cocktail during the reception.

1^st course:

Smoked Duck Breast Pastrami, Gruyère Aioli, Bread & Butter Pickles, Highwood Crossing Cold Pressed Canola, Rye Bread by Chef Dave Bohati of Market in Calgary, paired with the Moraine Winery Pinot Noir.

2^nd course:

Salt roasted Alberta Rutabaga with Highwood crossing oats, Greidamus honey and Walleye Bottarga by Chef  Eric Hendry of Model Milk Bistro in Calgary Paired with Big Rock Brewery Grasshopper Wheat Ale.

3^rd course:

Alberta rabbit, toasted Gold Forest Grains barley, green tomato, sunchokes with smoked fish sauce caramel, spring leaves & flowers by Chef Brayden Kozak of Three Bears in Edmonton.

4^th course:

Grizzly Paw Moose knuckle stout and Sour cherry braised Alberta Bison ranch short rib with parsnip purée, wilted chard and parsnip crisps by chef Eden Hrabec of Crazy Weed Kitchen in Canmore.  Paired with Big Rock Brewery Traditional ale.

5^th course:

Nature’s Green Acres nouveau boeuf loin braised shank, overwintered onion galette, grilled romaine, rye & Pecorino streusel, black garlic reduction by Chef Blair Lebsack of RGE Rd Edmonton.

 

For dessert a selection of impressive sweets were served including a Lemon curd mousse, meringue & blueberries, Honey caramel & apple butter shortbread, and a salted caramel chocolate bonbon.

This dinner gave me a wonderful glimpse into the restaurants these fine chefs represent along with a taste of Albertan cuisine. I am looking forward to learning more about Albertan cuisine the next time I travel to Alberta .

By: Richard Wolak