My Experience at a Seat at Our Table

11/23/15 11:50 AM

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ATB has one incredible marketing team (award winning, even). Here’s what they did: they organized 2 dinners (1 in Calgary and one in Edmonton) featuring numerous local producers, chefs, and brewers. Then, they invited 100 local bloggers, writers, publishers, contest winners, restaurant owners, and enthusiastic food eaters (me) to be a part of and share the experience. I’d like to share some of my photos of the event and invite you to learn about the participants. I’ll include links to their Twitter profiles where possible. Oh, and I don’t drink, so I won’t be able to offer any feedback on the evening’s pairings.

As each plate was being served, we got to watch a short video vignette showing the dish’s collaborating chef and producer. We saw each farm, garden, or greenhouse where the food is being produced, complete with dreamy slow-mo shots of cows and flames and produce. They were very well produced, and should be available for public viewing soon.

 

Let’s just take a moment to appreciate the place settings. How lovely! And remember, when presented with more than one fork, start ou the outside and work your way in, using one per course.

 

Course 1:

 

Yeah, so this was delicious. I need to get my butt down to El Cortez for some grub, because everyone is talking about how good the food is. Nicely done, Lindsay.

Course 2:

 

I hope this soup is on the menu at their new restaurant (10933 120 St), because it was so refreshing. I could have easily eaten a gallon of it.

Course 3:

 

I grew up absolutely hating beets. I didn’t know how or why my parents could grow them in the garden and then eat them, pickled of all ways. Gross. Needless to say, I have grown up and my tastebuds have matured, and I’m now in love with beets. Let’s put the beets aside for a minute though, because Blair does a killer beef. Man, this was good. Spicier than everyone would have expected, though. I probably could have eaten about half a dozen of these plates.

Course 4:

 

After running the show at the Westin in Edmonton and winning  a whole bunch of awards, Mr Fancy Pants Ryan O’Flynn ditches us and heads to Toronto to run some restaurant over there that you’ve probably never heard of. Anyway, I’m glad that, prior to his departure, I got to inhale some of his work. This bison was unreal. I thought bison was supposed to be meat without flavour because it’s so lean. Well, not when he does it. And there was a bunch of ash on it, which was pretty unique and tasty. And it looked cool. I think I could have slammed back a few more of these plates, too. PS-there’s a worldwide shortage of bison, unless the guy was joking. PPS-unrelated to the event, 2 bison were shot at Elk Island National Park, which is pretty illegal. Besides, I snowshoe with those amazing beasts, so don’t mess with them, you stupid poachers!

Course 5:

 

Chef Omar has done some pretty cool things with ice cream. Once I had his maple bacon ice cream-that was awesome. On another occasion, at a Refinery Party at the AGA, I was chatting with him and he said, “wait here.” I obeyed. He returned with a sampling of his squid ink ice cream, which was probably the weirdest frozen treat I’ve ever seen. It was awesome. This time, he made a carrot ice cream, topped with a candycane beet crisp, all sitting atop a moist and delicious zucchini chocolate bread pudding. Man, that was a nice dessert. I’ll take 5 more, please.

 

 

This was a super cool event. I learned heaps about the richness of this province’s producers and have gained a deeper appreciation of the work they do. Now, get out to the farmer’s market and buy some fresh food!

I want this table. It was even shaped like Alberta!