Culinary Tourism

In early February Mark and I attended a workshop hosted at the Gualt Museum. It was one of those things that set us to work. It was the spur for our new sourced local menu, really got us going. The following is a short video all about the movement and the workshop.

What We've Been Making Lately

A few photo's of stuff we have been up to:

Sourced Local

This time of year is one of my favorites. Not only is it beautiful outside: fresh snow and all but we get a chance to play a little. When chefs play it means new dishes, new menus, and fresh ideas. We have always made alterations and up dates to our menus and website at this time of year. We are suppose to be slower now( thats another whole story that didn't really appear this year) and have time to do it. We have always tried to source our products from the region as much as practically possible. This year we took it one step further and have come up with a new menu ( although we are still messing with it a bit) The dishes are minimum 75% regionally sourced with the remained of the ingredients sourced with a Canadian first criteria.
What does this mean? It has been a challenge to secure a sufficient supply line but it seems to be working out.
  I have been working with the likes of Jesse from Rose Creek ranch just outside Pincher Creek to supply farm raised beef and Allan from Broek Pork Acres to supply pork. I have alway gotten as many vegetables from Mike at Riverside particularly all that spinach and squash I use in the summer. The Pincher Creek Colony will be suppling more of my eggs, and veggies as well as those big chickens for the Crab-apple Cider Roasted Chicken which by the way the crab apple cider syrup is made by us from local crab apples. And on and on it goes.

What does it mean to our customers? They will receive a superior tasting product while supporting more small regional businesses. It means they can have confidence that the meat and veggies have been handled by folks that care about the products they produce. It means that more of their dollars are staying in the communities in Alberta. It's a win win scenario.

So the questions that beg answering: why isn't all our product from local sources and why do we need another menu for these local sourced dishes? Well there are a number of reasons behind it all. First and foremost - The supply volume. Take the case of my beef products. Jesse is working hard to be able to supply all my beef products for all our dishes but he is still unsure if for this year if he has the production for that amount of volume we require. I would have used every prime rib he could have supplied for 1 Teck Christmas Party. A similar scenario exists with Allan and the pork. He has to work me into his production schedule. He only has so many pigs on hand at any given time. Next in line- Cost  and that is a big one. The cost of the raw product is higher from these small producers than from the big outfits. They use organic farming methods etc that produces less yield and all that jazz. The bottom line is that it cost me more so in turn it has to cost more on the menu. But there is still a large part of our customer base that have a smaller budget and we want to continue to supply options for them.

What does it mean in the long run? We will continue to produce great meals at a reasonable price from as much local product as we can ( all my beef is still AAA Alberta beef, the new stuff is just from a named ranch source) just like we always have but now we are offering another option for those that this trend appeals to. It means that all the meals served to our B&B guests will be Alberta sourced. And it means the customer wins in the end.

You can find the new menu here

Pass promo video

A promotional video of the Crowsnest Pass I found interesting. Hats off to the folks over at Community Futures

Tapas and Wine Tasting Night

Recently we hosted for a group, a tapas and wine tasting night here at the house. From my point of view it was a lot of fun and how couldn't it be- I got to cook and serve a bunch of really cool stuff to a group that really enjoyed themselves. When I was talking with a friend about the evening they suggested that it might be something that we could do here. Do up a menu and offer tickets for sale to the general public. Well after bouncing it off my partner in crime, we came to the conclusion it would be fun and there might be enough folks around here interested in coming to such an event. We would be looking at not more than 24 people on an evening in January or February to gather together tasting good food and wine, learning alittle and having fun. Any takers?

Continuing Education Classes

For the first time in many years I taught a Con-Ed class last week. It was as much fun as I remembered. The ladies that joined me gathered around the bar that separates the kitchen from the rest of the house and we chatted and I cooked. The topic of the class was Hors d'œuvre. You know, those little bite size wonders that sends hostesses into fits. Well we made a bunch of easy, many do- ahead, items that work really well, sampling all the while.  

  
Thanks again for coming Ladies. I hope to see you again in other classes.
Anyone who is interested in joining us can register with Toni and CNP Adult Education 

Hors d’oeuvres – Intermediate

Make simple and elegant hors d’oeuvres that will allow freedom through advanced preparation so you are able to both enjoy your party and impress your guests. These great do ahead treats are sure to be a hit!!!

Dates: Wednesday, November 10, 2010
Time: 6:30 – 8:30 pm
Cost: $25.00
Instructor: Dawn Rigby
Location: Country Encounters Hospitality – 7701 17th Avenue Coleman
Registration Deadline: Wednesday, November 3, 2010
To Register: 403-562-2853

How to Make Sushi

Learn the special techniques of Japanese cooks to make these easy recipes in your own kitchen. You will work with special tools and ingredients and learn how to select the freshest foods available to you. You are sure to wow any dinner guest with these hand-made beauties. Nori rolls and Nagari made easy!!!

Dates: Wednesday, November 17, 2010
Time: 6:30 – 8:30 pm
Cost: $25.00
Instructor: Dawn Rigby
Location: Country Encounters Hospitality – 7701 17th Avenue Coleman
Registration Deadline: Wednesday, November 10, 2010
To Register: 403-562-2853

The new generation

Every so often I talk about my kids, usually the one that chose to go into my trade. Well these days the little darling is at the Lethbridge Lodge. What a great place for her to apprentice. She gets lots of exposure to all kinds of cooking and the Chef there is treating her very well. The other day she sent me some pictures of things she has been doing. Boy the kid does good work.