Alder Room: Keeping it Close to Home with Regional Ingredients

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

Snacks (Clockwise L to R): Pickled carrots, Dried fermented peach, Quail egg rolled in vegetable ash, Fried sunchoke skin

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