All posts tagged: Irvings Farm

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, …

A culinary adventure with Edmonton Food Tours

On Saturday I had the opportunity to be a tourist in my own city by joining the Edmonton Food Tours 104 Street Feast tour led by the fabulous Liane Faulder, food writer for the Edmonton Journal. The Spaniard and I met up with Liane at Kitchen By Brad, a downtown culinary studio open for cooking classes and private events on 105th street, to kick off our tour with brunch served up by Chef Tracy Zizek. We were joined by Jayne of Girl Tweets World, a full-time travel blogger, who was in town to courtesy of Travel Alberta. Chef Zizek treated us to a menu of Ukrainian dishes including handmade perogies, coleslaw, pork meatballs slathered in mushroom gravy, house-made Irvings Farm Alberta Pork sausage, and two kinds of pickled beets. Tracy also demonstrated how they make Nalesniki, a crepe filled with cottage cheese. As a second-generation Canadian with Ukrainian heritage, it was a comfort food menu I have eaten on many occasions. Sadly, since getting diagnosed with Celiac disease seven years ago, I haven’t had Nalesniki, Tracy graciously had a …

Bacon Day 2017 at Workshop Eatery

Last weekend, Chef Paul Shufelt and the crew at Workshop Eatery played host to the 8th Annual Bacon Day Dinner. The event is designed to tempt diners to mass consume all things pork, but really it is about raising money for Youth Empowerment and Support Services (YESS). It is also a chance for Paul to cook with his buddies and former colleagues Chef Andrew Cowan and Chef Matt Phillips of Northern Chicken. Thanks to the generosity of many local sponsors including: Nicola and Alan Irvings of Irvings Farm Fresh who donate one of their Berkshire pigs and an assortment of cuts, Alberta Pork, Southgate Audi, and media sponsor CTV Edmonton, every penny from the $90 ticket price went directly to YESS. Along with a silent auction, live auction, a balloon draw, and the ticket prices – $25,000 was raised in support of YESS. More than 150 people came out to support the event, including some anti-meat eaters who protested for a few minutes before moving along. My official date for the evening was the lovely Liane Faulder, …

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 …