City Palate


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

THE HARVEST ISSUE - September October 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 harvestyourown.ca 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,
Teatro

Antelope Bolognese
Chef Steve Dowdell,
Cardinale

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.