All posts tagged: chef Sean O’Connor

Recap: A Taste Alberta Autumn Feast at Canteen

Autumn is a lovely time in Alberta; the leaves are changing and the harvest season presents a bounty from farms and greenhouses across the province. Last week, 124th street’s Canteen hosted the latest in the Taste Alberta – Prairie on the Plate dining series with a $55 four-course autumn feast designed by chef Ryan O’Connor. When we arrived, our table was excited to learn that Canteen had their happy hour prices on for the event which included three Alberta craft beers on for $5: Bench Creek Brewing Cloudbreak Hopfenweizen, Yellowhead Brewing Company Lager, and Alley Kat Brewing Company Buena Vista Brown Ale. Canteen also had three glasses of white and red wine on for $5, but the drink that I found most enticing, as did my table, was the Eau Claire Distillery (from Turner Valley, Alberta) Gin with Porter’s Grapefruit Tonic for $5. For our introductory course, chef Ryan O’Connor explained that Alberta Pulse Growers had donated the pulses for his yellow pea falafel.  Cooked in canola oil and served with a side of herbed creme fraiche, …

Taste Alberta: Prairie on a Plate at Red Ox Inn

Last week the Red Ox Inn hosted the third installment of Taste Alberta’s new Prairie on a Plate dining series. Red Ox Inn, an intimate restaurant owned by Frank & Andrea Olsen and located in mature Strathearn neighbourhood, has been a long-time supporter of local farms and featuring the best of Alberta on their seasonal menus. For the event, chef Sean O’Connor created a four-course menu for $60, with an optional wine pairing for $30. The event was limited to one seating and just 30 of us had the opportunity to taste his Prairie on a Plate menu. The first dish of the evening featured Erdmann’s Gardens zucchini fritters served with a green goddess aioli. Chef O’Connor recently received some CO-OP Gold Pure extra virgin cold-pressed canola oil from Simone with Alberta Canola Producers Commission, which he paired with Reclaim Urban Farm herbs for his made-in-Alberta aioli. For our second course Chef O’Connor married confit of Irvings Farms pork howl with soft polenta using corn from Erdmann’s Gardens. The beautifully plated dish was garnished with pickled onions and a salsa verde (that …