session

Eat Alberta 2017 Session – Tasty Tourtière

Our final entry for the Eat Alberta 2017 session blog entries is “Tasty Tourtière.” When we decided to highlight French Canadian food for this year’s conference, we initially called this session “Pass the Poutine.” However, Steven Brochu, the head chef of Chartier was quick to help us look past the poutine when it came to this kind of cuisine.

If you visit Chartier in Beaumont, you will find poutine on their menu, but you will also find many French Canadian favourites that have been modified for modern food lovers. This includes tourtière, beef bourguignon and a smoked meat sandwich that made the Tomato’s 5th Annual Top 100 Best Things to Eat or Drink in Edmonton (check out #36)!

However, the principles behind the dishes remain the same, as they are still inspired by the combination of local seasonal ingredients to make hearty meals. For Eat Alberta 2017, we are excited to have Steven come to teach session participants about how to use Alberta ingredients to make tourtière.

There are still a couple of slots open for this session, so act now to ensure your attendance to “Tasty Tourtière” for Eat Alberta 2017: Back to Basics.

Register Now>>

Eat Alberta 2017 Session – Chop Suey on the Prairies

Next up for our Eat Alberta 2017 session blog entries is “Chop Suey on the Prairies” and we are excited to announce that our session presenter will be Kitty Poon.

Kitty has over 30 years of experience cooking Chinese and Western food in Edmonton and attained her Journeyman Red Seal from NAIT Culinary School. She has cooked at The Creperie, Walden, various hotel restaurants and the Edmonton General Hospital café, Rendez-Vous.

Chinese restaurants have a strong presence in Alberta and the food has a very interesting history spanning all the way back to the construction of the Canadian Pacific Railway. At the session, participants will learn how a couple of Canadian-Asian favourites, Kung Pao Chicken and Chicken Spring Rolls.

Session participants will also get something a little extra, thanks to session sponsor Alberta Chicken Producers, as at the end of the session, each participant will get a cookbook and recipe card.

To take advantage of this great opportunity to learn more about Chinese food in Alberta, while getting some free stuff, make sure to pick “Chop Suey on the Prairies” as one of your sessions when you register for Eat Alberta 2017: Back to Basics.

Register Now>>

 

Once you’re done, check out our recent blog post about the history of Chinese Food in Alberta, Early Chinese Settlement in Alberta and How Chinese Restaurants Helped Establish Community>>

Track of the Day: Mountain View

Mountain View County is a rural municipality located between Calgary and Red Deer. Nestled against the picturesque foothills of the Canadian Rockies, Mountain View County is a mix of magnificent vistas, and some of the finest agricultural land in all of Canada.

Much like the county it is named for the Mountain View track is a mix Alberta's finest bounty. From learning to cook with rose hips, to preparing and cooking offal, the sessions in this track will expose to you to the best of Alberta food and take you on a wild ride!

Session 1: Cooking With Wild Rose.

Debra Krause and Molly MacDougall will be teaching you the whens and hows for foraging wild rose petals and hips, how to prep them for use in the kitchen, and some recipes you can make! Of course, there will be some wild rose goodies to sample as well!

Session 2: Offal Doesn't Taste Awful.

Elyse Chatterton will show you how to give a little love to these under appreciated animal parts. She will discuss how to select it, trim, and prepare it, and she will be cooking some fabulous Offal Tapas. Time for you to see if this old school ingredient deserves a place on your dinner table. If you'd like a preview of this class Elyse has a great introduction on her blog Life Without Lemons.

Session 3: Cooking From Your Root Cellar.

Kathryn Joel returns this year to teach Eat Alberta participants about using seasonal vegetables in early spring. This time of year in Alberta is the time to draw on the Root Cellar and the Greenhouse when it comes to eating local, so Kathryn will be using a selection from both in this class on eating local in early May. Expect a mezze selection of appetizers from the roots available at Old Strathcona, including Carrots, Beets, Sunchokes - and a smattering of produce from our local greenhouses too. 

Session 4: Cheese Education and Tasting.

Addie Raghavan will guide you through a journey of aromas, flavours, and textures from cheeses that are young and fresh to those that are nutty and old. He will lead you through the science of cheese making, while talking about the cultural influences of cheeses from around the world. As the class winds down, the focus will shift towards Alberta cheeses and understanding the essence of terroir. You will leave the class equipped with ideas of how to prepare a cheese board, how to pair cheese and beer, and innovative ideas of employing cheese in the kitchen. 

If you want to join in this wild Alberta adventure, tickets for the Mountain View track are available from yeglive.ca