As Food Day Canada approaches (August 5, 2017), I thought this would be an excellent opportunity to highlight Alder Room, which does a fantastic job of highlighting what we can do with regional ingredients. The tasting menu at Alder Room is regionally and seasonally inspired, so it will probably be a different experience each time you go. The Alder Room website describes itself as follows, so that gives you a hint of what’s to come.
Alder Room is a modern, experiential restaurant; a place to interact with regional, seasonal cuisine and those who prepare it. Our menu is inspired by our connection to the land.
Alder Room can host up to 12 diners at its single 7pm seating (Wednesday to Saturday) and we arrived for our reservation on a Friday night. We had a group of four and there was another couple there as well, bringing the total number of people in our seating to 6. This was certainly an intimate meal and it definitely helped that the initial bites were served in the front seating area, where we would be able to chat while having champagne and snacks.
Before diving into the snacks, Chef Ben Staley (owner of Alta and Alder Room) gave us an overview of Alder Room’s philosophy and noted that he uses regional ingredients from Alberta, Saskatchewan and British Columbia. In particular, he indicated that he had a partnership with Vesta Gardens (in Thorhild) where they supply both his restaurants with produce. Each week, he heads out to Vesta Gardens to see what is available and tailors the Alder Room tasting menu to whatever is ripe and in-season.
Snacks (Clockwise L to R): Pickled carrots, Dried fermented peach, Quail egg rolled in vegetable ash, Fried sunchoke skin
If you know me, or follow me via social media (or on the blog), you can probably tell that I’m a pretty solid city slicker, so any time I get an opportunity to check out a farm to see where my food comes from, I’m down. Several bloggers (obviously including yours truly) were invited to visit Sunworks Farm on a beautiful Sunday to see how their certified organic farm operates and as well as to partake in a dinner catered by Quarter Section Food Co. using Sunworks products.
Sheila, Isaac and Ron as they give us a quick intro to Sunworks Farm and what they’re all about
December has rolled around really quickly this year! I feel like time has flown by and now I am semi-scrambling to sort out my life before the end of the year. One thing that happens a lot at this time of year are all the holiday charity campaigns and I struggle to decide where I can donate my money and time when both are quite limited – this year more than most.
The Edmonton Food Bank and Campus Food Bank are two organizations that are really important to me, because people shouldn’t have to decide between basic needs like shelter and food, so I appreciate the support that organizations like these contribute to the community. Ideally, I would love to see people not need these services, but until that time, I try to donate whatever I can to both organizations. With the Alberta economy taking such a huge hit with the decline in oil prices, I know that many organizations need as much help as they can get to ensure that they can help as many people as possible.
Hey friends! I am still here and kind of around… Even though we all know that I am not one of the most consistent bloggers out there (ha!), I do try to keep up on social media and I am just going to say it now – school is killing me on all the social media fronts! Somehow, I decided that completing all my classes by April (just in time for June graduation) was a good idea and I am taking seven classes this semester. Past me was obviously more energetic than current me! One of the upsides and downsides to doing a MBA program is the tremendous amount of group work that happens. The perks are working with insanely fun and bright people, but the downside is definitely trying to coordinate the schedules of 5 people – I have had meetings at 9:30pm and that makes me a sad panda… The only thing that makes group meetings fun would be snacks and coffee (lots and lots of coffee!), so luckily for me (and my group), Canova Pasticceria reached out to share their story and they offered to put together a pastry tray for our MBA group so that we could see what they’re about and to provide feedback on their products.
So… let’s start this post off with a quick life update – I am going back to school! I’m going to be starting a MBA program this fall, so it’s going to definitely be a case of living the frugal life for the next year. Of course, with this change, it also brings back massive feelings of nostalgia of living the university life… only maybe without the crazy drinking (haha or maybe not?). As I have mentioned before, Edo Japan was a staple of my university days and I have a feeling that it will be back in my life on the regular very soon! Luckily, Edo Japan has some new menu options that did not exist during my undergrad, like these bento boxes.