Last weekend, chef Lino Oliveira of Sabor and Bodega Tapas and Wine Bar hosted Taste Alberta‘s first ever Prairie on the Plate brunch.
Taste Alberta’s Prairie on the Plate dining series invites chefs to create a unique meal that celebrates ingredients, farmers, and producers from commodity groups that make up Taste Alberta. Chef Lino took on the challenge – and his brunch menu featured ingredients from six of the seven partners including: Alberta Canola Producers, Egg Farmers of Alberta, Alberta Milk, Alberta Pulse Growers Commission, Alberta Turkey Producers, and Alberta Pork.
Both the Bodega Highlands and the new Bodega 124th Street locations offered brunch on both Saturday and Sunday from 11 am to 2 pm, so chef Lino and his culinary team decided to offer a three-course menu for $25 at both locations throughout the weekend.
To kick things off, diners received a pintxo – a small snack typically eaten in bars in northern Spain. Chef Lino featured Winding Road Artisan Cheese‘s RDB cheese from Smoky Lake, Alberta, paired with quince marmalade on a slice of baguette.
For the main course, diners had a choice of three dishes:
1. Potato-wrapped braised pork cheeks served with lentils, bacon, kale migas, and two poached eggs.
Taste Alberta Partners: Egg Farmers of Alberta, Alberta Pulse Growers Commission, Alberta Pork
2. A cornflake-and-chickpea-breaded turkey filet, served with baby potatoes, a red and yellow peppers hash, and a mustard-honey aioli.
Taste Alberta Partners: Alberta Canola Producers, Egg Farmers of Alberta, Alberta Turkey Producers, Alberta Pulse Growers Commission
3. Coca Verduras – a Spanish flatbread served with Winding Road’s fromage blanc and grated Joseph cheese, pisto manchego vegetables, and three poached eggs.
Taste Alberta Partners: Alberta Milk, Egg Farmers of Alberta
For dessert, chef Lino served Pastel de Nata. The warm custard tart is a classic Portuguese dessert, one that I am told by my dining companions was the perfect last bite to our Taste Alberta brunch.
To accommodate my gluten-free diet, chef Lino plated me the most delightful slice of pudim caseiro. He told me the Portugese baked caramel custard recipe is his mother’s – one that I look forward to coming back to experience again. I’m sure the Egg Farmers of Alberta and Alberta Milk would love to get their hands on that family recipe.
While Sunday may be a more popular day to brunch, I was happy to make a reservation for the Bodega Taste Alberta brunch on Saturday. Clearly, I am not the only one who likes to brunch on Saturdays as there were loads of familiar social media faces that also took in the brunch at the 124th street Bodega location.
Patios are luxury in Edmonton and Bodega has one at each of their locations. The 124th street Bodega Jardin is a lovely space – and a great spot to enjoy brunch, lunch, or a late night glass of sangria alongside some tapas.
As mentioned before, Bodega serves brunch both Saturday and Sunday at both their Highlands and 124th Street locations from 11 am – 2 pm. While the Taste Alberta Prairie on the Plate brunch was a one-time event, their regular menu is packed with options and dessert is always on the menu! A huge thanks to Christian and chef Lino for agreeing to host a Taste Alberta Prairie on the Plate brunch. Be sure to check Bodega out:
6509 112 Ave.
Bodega 124 Street
12417 Stony Plain Rd.