full menu - Alberta Culinary Tourism Alliance

ALBERTA
ATE
Chef Collaborative Dinner
Edible Canada Bistro | Vancouver, BC
Tuesday, May 5, 2015
#AlbertaAte
Chef Blair Lebsack | RGE RD | Edmonton
Chef Brayden Kozak | Three Boars | Edmonton
Chef Dave Bohati | Market | Calgary
Chef Eden Hrabec | Crazyweed Kitchen | Canmore
Chef Eric Hendry | Model Milk | Calgary
From the Alberta Culinary Tourism Alliance:
Alberta is a remarkable place full of diverse food stories stemming from a
multitude of cultural influences. It is full of fertile land, healthy livestock,
hardworking ranchers, caring artisan producers and chefs who push boundaries
to provide the ingredients for great Albertan fare.
Join The Alberta Ate, a posse of renegade chefs who as culinary ambassadors
have brought the best from their backyards to your table. From the Rocky
Mountains in Canmore to the urban settings of Calgary and Edmonton, the
province’s most talented and innovative chefs work together to tell Alberta’s
tales of place through food. Here and abroad, The Alberta Ate chefs engage in
rural, urban and resort promotions, events and professional development to
further culinary tourism.
Cheers!
Alberta Culinary Tourism Alliance
Donald G. House | Chairman
Tannis Baker | Executive Director
Rheannon Green | Event Programmer
403.264.8344
albertaculinary.com
@albertaculinary
#AlbertaAte
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MENU
CANAPES
Canadian Rangeland Wagyu Tenderloin Tartare with Galimax Trading
Cold-pressed Canola Oil on Poplar Bluff Kennebec Potato Crisp
Prairie Garden Squash with Sour Cherries, Gold Forest Grains Farro &
McKernan Foods Cider Vinegar Pickled Onion
Hillview Farms Pork Croquette with Lemon Truffle Mayonnaise
Reception cocktail: Banff Mountain Ice Cocktail
MAIN COURSES
See Chef bios for course descriptions
DESSERTS
Lemon Curd Mousse with Meringue & Blueberries
Compressed Apple Shortbread with Honey Cake, Caramelized White
Chocolate & Ganache
Salted Caramel Chocolate Bonbon
CHEF DAVE BOHATI
MARKET | 718 - 17 Avenue SW | Calgary
Born and raised in Victoria, B.C., David Bohati started his culinary career at a very young
age washing dishes and eventually starting cooking at Pescatores, a restaurant in the
heart of downtown Victoria. Connections brought him to Calgary where he was offered a
position at RUSH Restaurant and became Executive Chef after just two years. Chef Bohati
and owner of MARKET; Vanessa, crossed paths throughout the years in Calgary’s culinary
scene. Vanessa saw great potential in Chef Bohati and knew that he was the perfect Chef
to bring her vision of MARKET to life.
Chef Bohati has raised local and national attention for his work at MARKET. Helping make
MARKET #1 Best New Restaurant in Calgary 2013 by claimed food critic John Gilchrist
from CBC, was Nominated for Best New Restaurant Canada in 2013 by enRoute Magazine
(Top 35 in Canada), and named #47 on the Top 50 Best Restaurant in Canada list 2014
by Vacay Canada. Most recently Chef Bohati’s greatest accomplishment came when he
placed Gold in the 2014 Gold Medal Plates in Calgary.
MAIN DISH
Green Eggs & Ham Smoked Duck Breast Pastrami, Gruyere Aioli, Bread N
Butter Pickles, Highwood Crossing Cold Pressed Canola, Rye Bread
Pairing: Moraine Winery Pinot Noir
@chefbohati | @MARKET_Calgary
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CHEF ERIC HENDRY
Model Milk | 308 - 17 Avenue SW | Calgary
Eric’s career in restaurants began at Vancouver’s Pacific Institute of Culinary Arts. He
went on to work alongside Australian Chefs Greg Malouf and Michael Lambie at two of
Melbourne’s most prestigious and demanding kitchens: MoMo and Taxi Dining Room.
Here, under the mentorship of Chefs Malouf and Lambie, he developed his passion for
and dedication to seasonality and product driven cuisine. Following a brief stint back
in Calgary working with Justin Leboe at Rush Restaurant, he departed for Hong Kong
to rejoin Chef Malouf at Olive Restaurant. Here, Eric played with the robust flavours
of the Middle East, North Africa, Greece and Spain, crafting a contemporary menu that
remained true to the cultural heritage of the cuisine. After returning home to Calgary,
Eric teamed up with Justin Leboe once more as Chef de Cuisine at Model Milk. Since
then, the restaurant has been met with enthusiasm from both critics and patrons alike,
with Enroute Magazine naming it to its list of the ten best new restaurants in Canada.
Accolades aside, Eric is interested in working with Justin to evolve the restaurant and play
a role in pushing the development of the food scene in Calgary.
MAIN DISH
Salt Roasted Alberta Rutabaga with Highwood Crossing Oats, Greidanus
Honey, and Walleye Bottarga
Pairing: Big Rock Grasshopper Wheat Ale
@eric_hendry | @ModelMilkBistro
CHEF BRAYDEN KOZAK
Three Boars Eatery | 8424 - 109 Street | Edmonton
Born in Edmonton and raised in Wainwright, Alberta, Chef Brayden has worked in top
restaurants in Edmonton, Vancouver, and Victoria. Brayden moved back to Edmonton and
began to explore the blossoming local food scene after an eye-opening experience in Victoria, working directly with small, local farms. When opening Three Boars Eatery in 2012,
he made a point to develop relationships with producers in the Edmonton area.
Brayden is a forerunner in the local food scene for basing a continuously-evolving menu
around locally sourced meat and produce as much as possible. Three Boars won Avenue
Magazine’s Best New Restaurant 2013, and continues to attract both local and national
attention. More recently, Brayden and his business partners have opened the
award-winning Farrow Sandwiches and Coffee.
MAIN DISH
Alberta Rabbit with Toasted Gold Forest Grains Barley cooked in Whey, Pickled
S4 Greenhouses Green Tomato, August Organics Sunchokes with Smoked Fish
Sauce Caramel, Spring Leaves & Flowers
Pairing: Caesar’s Ghost Cocktail with Banff Ice Vodka
@ThreeBoars
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CHEF EDEN HRABEC
Crazyweed Kitchen | 1600 Railway Avenue | Canmore
Eden Hrabec is the Executive Sous Chef of the Crazyweed Kitchen in Canmore, AB, where
she currently resides. She attended Dubrelle Culinary School at the Art Institute of
Vancouver in 2004 where she also worked under Chef Karen Barnaby at The Fish House
in Stanley Park. Eden’s background also includes working at Rockpool, one of the top
restaurants in the world, under Chef Neil Perry in Sydney Australia. Here she was able to
refine her culinary skills, broaden her outlook and further develop her palate.
In October 2012, Eden was invited to participate in the Gold Medal Plate Culinary
Competition in Calgary where she took home Gold in the regional event and was advanced
to the finale in Kelowna where she won the People’s Choice Award. She has also just
recently returned from her travels to India where she was sent on a Culinary Travel Grant
awarded by City Palate Calgary.
MAIN DISH
Grizzly Paw Moose Knuckle Stout & Sour Cherry Braised Alberta Bison
Ranch Short Rib with Parsnip Puree, Wilted Organic Chard & Parsnip Crisps
Pairing: Big Rock Traditional Ale
@miss_lange | @crazyweedkitch
CHEF BLAIR LEBSACK
RGE RD | 10643 - 123 Street | Edmonton
Previously named a Top Forty Foodie under Forty by Western Living Magazine and Top Forty
under Forty by Avenue Magazine, Chef Blair Lebsack opened his new restaurant RGE RD
in 2013, earning many accolades including #4 Best New Restaurant in Canada by enRoute
Magazine in 2014 and #48 on Canada’s Best 100 Restaurants for 2015.
Driven by a passion for Alberta’s terroir and the abundance of quality produce, Blair has
made it a priority to cultivate relationships with farmers and farms. The philosophy of local,
healthful and ethical food is the backbone of his restaurant concept – an urban gathering
place where the farm dictates the menu. This focus on promoting Alberta has led Blair to
international opportunities, like an Alberta-themed dinner at Wolfgang Puck’s acclaimed
Spago in Beverly Hills and a gala dinner at the Aldourie Castle in Inverness, Scotland. Blair
was also selected to showcase local cuisine for “Endless Feast”, a television program that
aired on PBS throughout the US. Chef Blair recently took home silver at the 2014 Gold
Medal Plates in Edmonton.
MAIN DISH
Nature’s Green Acres Nouveau Boeuf Loin, Braised Shank & Overwintered Onion
Galette, Grilled Romaine, Rye & Pecorino Streusel, Black Garlic Reduction
Pairing: Long Ride to Saskatoon Cocktail with Alberta Premium Dark Horse Whiskey
@blebsack | @RGE_RD
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John Gilchrist has reviewed restaurants for CBC Radio in Calgary since 1980, and is the
author of eleven National Best-Sellers and three apps on dining in southern Alberta and
across Canada. His weekly Off the Menu restaurant column appears in the Calgary Herald,
and he is a contributing editor for Avenue and Where Calgary magazines. He also writes
regularly for Swerve, Harry, and Air Canada’s enRoute magazine and appears frequently
on Breakfast Television. Gilchrist is a member of San Pellegrino’s World’s Top Restaurants
judging panel, a Regional Expert for the World’s Best Pizzas, the Head Judge for Gold
Medal Plates Calgary, and is a judge at the Canadian Culinary Championships.
Born and raised on an Alberta farm, Gilchrist attributes much of his love for food to
growing up on an “organic” farm long before the term organic was used. For the first
twenty years of his life, he lived on the “six-mile diet” where almost all foods were grown
and produced by his family, his relatives, and his neighbours. Gilchrist travels extensively
and leads food- and history-related travel programs for the University of Calgary (where
he also teaches to culinary destinations such as Santa Fe, New York, Rome, Copenhagen
and Bangkok. He has just returned from two weeks in Normandy and Loire where he led a
group of hungry participants through the kitchens and battlefields of Northern France.
Gilchrist is also a diehard Flames fan. (Sorry about that.)
@GilchristJohn
This is the moment you realize there’s
nowhere else you’d rather be.
They could find you at any time, those unforgettable
moments. This is a city alive with energy and filled with
exciting experiences. This is Calgary, and right here is
exactly where you need to be.
Start planning at visitcalgary.com
/tourismcalgary #capturecalgary
#9 – UK’s The Guardian
Best Place To Visit In The World.
M
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Moonshine
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and other
one-ofa-kind
delights.
Fresh Edmonton experiences
to delight your readers. Devise
a bite-by-bite plan and get the
whole story.
explore edmonton.com
“ The Best Dining
in the Rockies ”
-John Gilchrist, CBC Food Critic
Ho
let
Over 75 Remarkable Dining Experiences
TourismCanmore.com
How Many Words in a Taste?
let us introduce you to a variety of canola oils
www.CanolaEatWell.com
@LearnCanola
ALBERTA PRODUCTS
Available in the Retail Store
Figaro’s Gelateria Honey Nouget (50 g)
Fruits of Sherbrooke
Chipotle Rhubarb Ketchup
Lemon Pepper Gin Jam
Tarragon Crab Apple Jelly
Highwood Crossing
Cold Pressed Canola Oil (250 mL)
Granola Sunflower & Flax Pouch (325 g)
Make Cheese
Mozza Kit
Poutine Kit
Cheddar Kit
Feta Kit
Mojo Jojo Pickles & Preserves
Korean Pickled Brussel Sprouts
Mexican Pickled Carrots Brandied Cherries
Salted Caramel Pear Butter
Mountainview Farming Canola Oil (500 mL)
Real Treat Kitchen Ltd
Dark Chocolate Chunk with Smoked Pecans
Double Dark Chocolate with a Twist
Salted Caramel Shorties with Fennel
Lemon Sables with Herbes de Provence
EVENT PARTNERS
Thank you to the following Partners and Sponsors for their ongoing
support of the Alberta Culinary Tourism Alliance and this event:
www.AlbertaCulinary.com
@AlbertaCulinary /AlbertaCulinary
@albertaculinary /albertaculinary
#AlbertaAte
Fork On The Road
The Alberta Culinary Experience
www.AlbertaCulinary.com