City Palate YYC Growers

City Palate - The Flavour of Calgary's Food Scene since 1993

THE ENTERTAINING ISSUE - November December Issue 2018

Our chefs’ harvest recipes were made from meats donated by hunters with Alberta Conservation Association, Alberta Hunter Education Instructors’ Association and Alberta Fish and Game Association. Visit to find out more about good local game meats.

Shaved Rainbow Carrot Salad
Chef Jenny Kang,
Bow Valley Ranche Restaurant

Goose Breast Pastrami
Chef Matthew Batey,

Antelope Bolognese
Chef Steve Dowdell,

Elk Outside Round Roast with Bourbon Saskatoon Berry Cream
Chef Saravanan Senniappan,
Big Fish/Open Range

Sherry Lemongrass Glazed Duck Breast with Pan Roasted Butternut Squash
Chef Duncan Ly,
Foreign Concept


Read entire article in the digital issue of City Palate.