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|
|My appetizer from the Shaw Conference Centre - Roasted Bison Short Ribs, Potato Confit, Chanterelles in a Bison Reduction.|
|Dan's appetizer from the Hotel Selkirk - Smoked Beef outside skirt on puff pastry, salad with a champagne dressing.|
|Roasted Pear and Rhubarb Soup and Barley Sprout Infused Oil.|
For the main course, mine came from the Renaissance (Edmonton Airport Hotel) and was a birch syrup and mushroom pork loin with black currant jus and smoked pomme puree. I really enjoyed the black currant and the meat was certainly a sizeable portion. In fact, everyone at our table had a decent size of meat for their main. Jacquie's main (Parkallen Home Kitchen) was a lamb shank from The Fairmont Hotel Macdonald.
|Birch Syrup and Mushroom Pork Loin|
|Dan's dessert from Shaw Conference Centre - bottomless pear tart, cardamom whipped ganache, grapefruit gel, mandarin jelly and honey ginger poached pear|
|Spinach and Beetroot cake layered with Mascarpone cheese mousse, ginger crumble, and mini mousse filled, maple wood smoked chocolate sauce from Hotel Selkirk.|