Upon checking in, all participants were asked to choose a number packet. The number that you pick helps guide you towards having a four course meal where each course comes from a different establishment. All menus reflect food that is grown and/or processed in Alberta.
|Example of one of the many menus at the 2016 FEASTival of Fine Chefs.|
Here are some photos of the appetizer course from our table. We made all attempts to ensure that everyone got a different number so that there were almost no repeat dishes at our table. That way we could have a bite of each dish if we wanted.
|Brittney's Pork Belly from River Cree Marriott|