Wednesday, 21 August 2013

Indulgence 2013 - local producers and growers team with Edmonton Chefs to compete for your tummy space benefiting The Junior League of Edmonton!


Its a food extravaganza, its a meeting of chefs and amazing local produce and meats, and monies go to The Junior League of Edmonton as well as a scholarship for NAIT culinary students!

They had me at food ;D

Every year, chefs from across the city, talented growers and producers gather to showcase the tasty fare that can be had and created, with proceeds going to local charities.  Tickets this year sold out within 3 days of the tickets being made available, so make sure you watch for next year's event, and you can test how much tummy real estate you have!! Apologies for some blurry pics.. I either was getting jostled by hungry folks nabbing tasting plates, dodging the odd wine glass, or distracted as my friends squealed "you have to try this!" and popping things into my mouth. Yum!
We ate and drank and ate some more nilly willy from all 19 restaurants and 21 producers but I've organized the foods in the order they were listed in the menu booklet we were provided.  We didn't have a chance to try all 21 of the local wineries, ciders, ales and microbreweries present (we would have needed 10 more healthy livers!!), but we did try all the food, and barely had room to go back for seconds!

4404 Restaurant Exec Chef Joesph Ciz and sous chef Vincent Horthvath
Sylvan Star Cheese - John Schalkwyk
Chive and SylvanStar Gouda arancini lollipop and Callliope Winery Sauvignon Blanc, gruyere cheese fondue
Had a touch time getting a shot of this yummy cheese tray cuz folks kept on demolishing it so fast!!

Hubba hubba! If I had more tummy space, I would have happily drank this fondue like soup!!
These savory bites of cheesey awesomeness was worth going back for again and again

Cafe de Ville Sherwood Park Chef Paul Campbell
Progressive Foods quick cooking barley
Edgar Farms asparagus risotto and barley beer nuts
Waaay too big of a portion (had this at end of night), but the barley risotto was delectable!!
Culina Muttart Brad Lazarenko, Chef Stephanie Dore
Prairie caprese salad: Gull Valley Greenhouse tomatoes, Sylvan Star Gouda, Mighty Trio Organics canola pesto and Yakimetz Farm Saskatoon berry balsamic
Hands down Gull Valley Tomatoes were the sweetest tomatoes ever!  
And the balsamic vinegar was a winna!
Edmonton Petroleum Club Chef Doreen Prei
Smoked walnut biscotti, The Cheeseiry pecorino braised beef short ribs, pears, white chocolate and pecorino ice-cream
Fancy set up with dry ice to keep the icecream cold...
Presentation pretty...
Mixed reactions palate-wise as some loved/hated the savory-sweet, hot/cold combination
Kitchen by Brad Smoliak Chef Brad Smoliak
Ukrainian "potsticker": pan fried perogies stuffed with braised boneless Spring Creek Ranch short rib, korean peppers, mushrooms and cabbage, touch of sweet and a dollop of sriracha flavoured creme fraiche

Chef Brad cooking up the yummy perogies - same dude that makes kick ass bacon jam I used in bacon wrapped oyster p'oh boys recipe!
Savory comfort food with a nice hit of sweet heat


Alley Kat Summer Squeeze Grapefruit Ale - Neil and Lavonne Herbst
This was paired with Chef Brad's perogie... can't find pic, but nice burst of grapefruit in this medium bodied pale ale.

Lux Steakhouse and Bar Chef Tony Le
Four Whistle Farms lamb tartare, rye crostini, pickled radish, watercress and preserved lemon

Loved the lamb tartare, but thick rye bread was too think - chewy medium.
Madison's Grill Chef Charla Padilla
Doef's Greenhouse panko crusted eggplant wrap stuffed with roasted red pepper and Fairwinds Farm feta. Served with cocktail tomato and chili pepper naga
Lovely vegetarian dish (though I got a blurry shot, my bad!)
NAIT School of Hospitality and Culinary Arts Chef Teja Atkinson
Berry Ridge saskatoon berry tartlet with saskatoon berry curd and saskatoon berry whipped mousse and saskatoon "raisins"
Loved the enthusiasm and heart of the culinary students!
Best presentation of the night!! And very berry tasty!
XIX Nineteen Chef Andrew Fung
Pressed belly of Irvings Farm Bershire pork, roasted red beet puree, pickled beets and apple puree
Hit and miss.  Some folks got buttery melt in your mouth pork belly, while others got dry lean chunk of meat. Sauce overly sweet.
Noorish Conscious Eatery and Superfood Elixir Bar Chefs Adam Zarycki and Rylan Krause and owner Sheniz Kassam
Sundog Organics carrot and radish cup filled with rhubarb ginger chutney, jalapeno mint jelly and microgreens
Too fast, he's a blur!
"Tastes like healthy, tastes like Noorish" ran thru my head when my bf tossed this into my mouth while I was busy snapping pics at another table...
And it was Noorish! Mmm!
Red Ox Inn
Owner Frank Olson and Chef Sean O'Connor
Coal Lake honey cruller with confectionaries
Domaine Pinnacle Ice Cider

This was one of our group's favs of the night...
Warm crullers dipped in delish Coal Lake honey!
Served with a handmade marshmallow and a small bite of butter cookie. Mmmm!
(One of our group managed to eat 3 of these babies!!)
Delicious iced apple ciders (sparkling and regular). Gonna stock up later!
Select Restaurant Chef Tony Giesbrecht
Leg of Tangle Ridge Ranch lamb roulande with black currants pistachios and lamb jus

Super tender with sweet notes instead of the usual savory
The Manor Casual Bistro Chef Alex Sneazwell
Belle Valley Farms braised Alpaca with smoked wild blueberry gastrique, neck rillette and pickled beet

Love love love the bright pop of color from the beet

The Marc Restaurant Chef Bryan Cruz
Planet B Farms Ile de France lamb merguez, kale and roasted garlic puree, tomato fumet and fingerling potato chip


Tied with Red Ox Inn's Honey Cruller for best tasting of the night.
We went back for seconds and thirds! I hope they put these meatballs on the regular menu!
TZiN Wine and Tapas Chef Corey McGuire and owner Kelsey Danyluk
Mona Foods forest mushroom tart: mushroom duxelle, gruyere cheese, sautéed forest mushrooms, spinach with red wine and truffle vinaigrette, housemade pastry


Love mushrooms! Wished the mushrooms were hit with bit more butter and pastry less mooshy
Urban Diner Chef Karthik Thangamani
Philly style Pembina pork sandwich: breaded spelt mini sub, Russian dressing, caramelized onion, peppers and provolone

Portion was about 10x the size of all other tasting plates, enjoyed the slaw more than pulled pork.

Vivo Restaurante Chef Michael Hassal and owner Geregg Kinney
Greens, Eggs and Ham pulled duck, red perfection potato chip, crispy mustard greens and fenugreek sprouts
It was yummy..though messy as the chip shattered as soon as you bit into it
Von's Steak House and Oyster Bar Chef Shane Chartrand
Nature's Green Acres pulled poached chicken with sage flavored baby croutons, "almost burnt" butternut squash, hot bacon and mustard emulsion
Messy presentation but got high points from our group for complexity and depth of flavors
Zinc Restaurant Chef David Omar
Sunworks Farm chicken Mettwurst sausage with Stadivarius reduction. Whey brine smoked beef brisket, pickled cabbage, brioche dumpling.

The presentation changed 1/2 way thru night, but we were too full to eat more!
The Newget Kompany Michelle Tobia-Pawl
Salted Caramel - milk chocolate, toasted almonds, Buttery Bites caramel and Maldon Salt
Perfect Pear - white chocolate, toasted almonds, pistachios, dried pear, rosemary

This lovely lady changed my outlook on nougat forever. Nomnomnom...
Morinville Greenhouse Greg Marles
Plenty of fresh herbs in pots for purchase after the event for those inspired to start killing, err... using them at home in their kitchen!
And can't forget the lovely live music by the talented Lazy River Quintet
So until next year folks, happy eating! I'm hoping these lovelies make a comeback.. and in the meantime, I'm gonna hit up various Farmer's markets and liquor stores to recreate some of the wonderful fresh flavors.. and hit the gym (alot).

And here's a list of all the restaurants: (links go to restaurant reviews!)
4404 Restaurant (Delta Edmonton South)
Café de Ville
Culina Muttart
Edmonton Petroleum Club
Kitchen by Brad Smoliak
LUX Steakhouse & Bar
Madison’s Grill (Union Bank Inn)
NAIT School of Hospitality & Culinary Arts
XIX Nineteen
Noorish Conscious Eatery & Superfood Elixir Bar
Red Ox Inn
Select Restaurant
The Manor Casual Bistro
The Marc Restaurant
TZiN Wine & Tapas
Urban Diner
vivo ristorante
Von’s Steak House & Oyster Bar
Zinc Restaurant

Producers (links go to thier website and where you can purchase!)
Belle Valley Farm Alpaca
Berry Ridge Orchard
Coal Lake Honey Farm
Doef’s Greenhouses
Four Whistle Farms
Full Course Stratigies
Greens, Eggs & Ham
Gull Valley Greenhouses
Irvings Farm Fresh Berkshire Pork
Mona Food Distributors
Morinville Greenhouses
Nature’s Green Acres
The Newget Kompany
Progressive Foods Inc.
Shelstar Farms
Spring Creek Ranch Premium Beef
Sundog Organic Farm
Sunworks Farm
Sylvan Star Cheese
Tangle Ridge Ranch
The Cheesiry

and Wineries!
Alley Kat Brewery
Barr Estate Winery
Birds & Bees Organic Wine Farm & Meadery
Black Cloud Winery
Black Hills Estate Winery
Calliope Wines
Cellar Hand Wines
Desert Hills Estate Winery
Domaine Pinnacle
Henry of Pelham Family Estate Winery
Malivoire Wine Company
Mount Boucherie Estate Winery
Peller Estates
Quails’ Gate Estate Winery
Red Rooster Winery
Road 13 Vineyards
Sandhill Wines
Summerhill Pyramid Winery
Tinhorn Creek Vineyards
Vineland Estates Winery
Wild Rose Brewery

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