Eat Alberta 2014

Tasting boards from Eat Alberta 2014

Eat Alberta 2014 Tasting Board. Photo courtesy of Jens Gerbitz.

This past weekend we held the fourth annual Eat Alberta conference at NAIT here in Edmonton.  Eat Alberta is a one-day conference designed to teach Albertans how to find and prepare local food.  We do this with hands-on kitchen sessions, classroom presentations, and critical tasting sessions, all of which are led by local farmers, chefs, and other food experts.

At the end of the day guests are given a tasting board that features some notable regional products.  I’ve prepared these boards for the last three years, and this year I promised to reveal the details of how each component was made.  Over the next week I’ll be posting recipes and procedures for each of the following:

  • Bison Jerky – Medicine Man bison round, lightly cured with salt and herbs, then dried.
  • Fresh Goat’s Milk Cheese – Homemade with Fairwinds Farm goat milk, garnished with nasturtium leaves.
  • Pickled Vegetables – Strathcona Market vegetables pickled in homemade cider vinegar: cucumbers from S4 Greehouses, carrots from Helen’s, and beets from Peas on Earth.
  • Smoked Whitefish – Slave Lake whitefish with pickled red onion and dill.
  • Crackers – Three types of cracker – rye, spelt, and red fife – made with Gold Forest grains.
  • Yogurt Tart – Bles-wold yogurt, McKernan rhubarb, and Mill Creek Saskatoons in a pastry cup.

Stay tuned!

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