A program to promote Alberta produce in local restaurants was so successful, it’s running a second year.
More than 70 Alberta restaurants have signed on to celebrate local produce through the Dine Alberta program.
Under the program, Alberta Agriculture staff match high-end restaurants with farmers and ranchers who raise the produce, and then help promote regional cuisine.
It’s the second year on the program for Kirk Popiuk, chef of Bricco, an Italian restaurant in the small town of Calmar. Through the contact list supplied by Alberta Agriculture, he discovered a local supply of lamb and he now knows the producers that raise the buffalo and the beef he also serves in his rural restaurant.
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“I really do like the idea of regional cuisine,” said Popiuk, who tries to choose food that is in season and locally produced.
He hasn’t served strawberries in his restaurant for two years because he hasn’t found a good local supplier.
With the program, the restaurants are asked to feature regional cuisine on their menus this September with the help of the product list of farm-raised meats, berries, vegetables, herbs, spices, cheese, pulses and grain.
Janice McGregor, head of the regional cuisine program with Alberta Agriculture, said the program has been a hit, especially with diners.
This year’s program has been expanded to include mountain park restaurants.
“Those guys have just bought into it big time,” said McGregor, who conducted surveys about last year’s programs.
For many producers, the leap to marketer has been large. To help them, McGregor has created an eight-page handbook on tips for working with the food service industry.
“They have to understand the needs of chefs,” she said.
That criticism is echoed by Popiuk, who was sometimes upset by suppliers who showed up during the restaurant’s busy dining hour or who have incomplete or confusing price lists.
“I find that a bit frustrating,” he said, but he supports the program.
Popiuk said the advertising from the program and the desire for local food have helped business in his restaurant.
“It’s steady growth,” he said.
