Course 1 – Galimax Heirloom Tomato Terrine
Whipped Fairwinds Farm Chèvre | Lovage Oil | Sourdough Crisp
Course 2 – Bison Carpaccio
Smoked Bottarga Emulsion | Agria Allumettes | Pickled Garlic Scapes | Chive Flowers
Course 3 – Broek Pork Acres Bone In Pork Chop
Celeriac Pave | Greidanus Chili Honey Glaze | Broek Pork Acres Bone In Pork Chop | Wilted Swiss Chard | Dandy Stout Espagnole
Course 4 – Highwood Crossing Cold Pressed Canola Cake
Saskatoon Berry | Greidanus Honey | Fairwinds Farms Goat Yogurt | Fresh Honey Comb From Beehive
Featured Producers:
- Galimax Trading (Nobleford) heirloom tomatoes
- Fairwinds Farm (Brooks) chevre
- Greidanus Honey Mill (High River) honey
- Broek Pork Acres (Yellow Door Bistro) pork chop
- Dandy Brewing (Calgary) Stout
- Highwood Crossing (High River) Cold Pressed Canola Oil
Located inside Hotel Arts, Yellow Door Bistro has continued to surprise and delight guests since it opened its yellow door in 2013. Whimsical touches abound, the award-winning restaurant features bistro-style cuisine with contemporary and seasonal twists. Serving breakfast, weekend brunch, lunch and dinner, Yellow Door elevates simple dishes with quality and local ingredients. Come for the culinary splendour. Stay for the unconventional charm.
Chef Redekopp was raised in Saskatoon and developed his love for cooking when he travelled to Italy when he was sixteen. A simple 3-ingredient pizza in Capri with fresh burrata instilled an abundant respect for ingredients and peak seasonality of produce. A few years later while backpacking in Australia, Scott started working at an Italian restaurant and learned how to prepare sauces, stocks, risotto and other staples of Italian cuisine.
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