Regional cuisine has been the chat in food circles for a few years, but a new Alberta program has been designed to match chefs with local producers in an effort to raise the awareness of the variety of Alberta food.
“We’re trying to establish some relationships between producers and restaurants and get some long-term relationships established,” said Wesley Johnson with Alberta Agriculture’s regional cuisine program.
The goal of the project Dine Alberta: Savour Regional Flavour is to encourage chefs to promote local produce in their restaurants. If more chefs feature local food more often, it is hoped that customers will request it and farmers will develop more outlets for their products.
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“Chefs are under a lot of pressure and they appreciate the help we’re giving.”
Johnson and his partner Janice McGregor approached 70 restaurants, most of them independent, about adopting the Dine Alberta program. In this first year, they focused on higher end restaurants where chefs have more control of the food budget and buying.
The pair created a list of Alberta producers with website and contact information and a list of products they supply including farm-raised meats, berries, vegetables, herbs, spices, cheeses and pulse and grains.
They asked the chefs to develop new menus for October featuring the Alberta produce. While many of the chefs already use local produce, it was a chance for others to learn of other suppliers.
Chef Thierry Meret of La P’tite Table in Okotoks, Alta., jumped at the chance to participate.
“I think that was great. I was very impressed about the idea. I think it’s very great to have people who put so much effort into promoting Alberta products,” said Meret.
Through the farmer list supplied, Meret discovered Spolumbo’s sausage in Calgary and Natricia Dairy in Ponoka.
After a trip to the farmers’ market to pick up local products, Meret developed an exotic menu including grilled green tomato soup with sliced lamb sausage and curry crme fraiche, or roast elk tenderloin on Taber corn mashed potato topped with warm goat cheese, wild sage and raspberry essence.
Meret posted his Dine Alberta menu on his website and e-mailed the menu to his customers, who have since made reservations for the meal. He also advertised the special menu to encourage locals to try a meal with local ingredients.
“I think I’m doing things I can do here to do it right. I just hope everybody else will do it as well.”
Kirk Popiuk, chef of Bricco, a Calmar restaurant, also took advantage of the Dine Alberta program and is promoting wild game, fish and a house-smoked bison.
Popiuk already tries to use as much Alberta produce as possible by changing the menu often to take advantage of in-season vegetables or fresh products.
He said he appreciates the list of producers that will help him vary his menu. Through the program he learned of Leoni-Grana parmesan cheese in Camrose.
“I’m really hoping to get some of that cheese,” said Popiuk.
Johnson said once the project is complete, they will interview the chefs and producers about its strengths and weaknesses.
