It used to be impossible to know where your food came from unless you grew and cooked it yourself at home. But now, there are so many restaurants embracing the locavore trend that eating farm-to-fork when dining out is a breeze. These Edmonton restaurants source seasonal local ingredients whenever possible.
This cute bistro serves up ethnic-inspired cuisine made from locally sourced ingredients. Chef Brad Lazarenko opened Culina Mill Creek in 2004, with the idea that it would be a cozy neighbourhood spot to enjoy a good meal – and this is exactly what it has become. They source lamb from Tangle Ride Ranch, pecorino cheese from The Cheesiry and locally pressed canola oil from Mighty Trio – all Alberta companies, all delicious. After your meal, sip a fresh cup of Iconoclast coffee, while enjoying an assortment of macaroons from local bakery DandyLion Confections.
This restaurant, which opened in fall of 2014, is deeply committed to sourcing as many of their ingredients locally as possible. From the hand-crafted coffee mugs from potter Heather Edwards (based just north of Edmonton in Bon Accord) to the restaurant’s Q Water filtration system, which filters the water here instead of bringing in bottled water, everything is as Albertan as possible. Their frittatas contain goat cheese from Fairwinds Farm and the micro greens in the Living Salad are locally sourced.
The menu here changes daily but it always features locally-sourced ingredients “as often as climate, season and region will allow,” as they say. This can mean braised lamb shanks from Four Whistle Farms, aged pecorino cheese made in Alberta or veggies grown in the ground right here. The restaurant prepares a mixture of bar snacks and small plates, so there is always plenty of variety and lots of opportunities for fresh, locally-sourced ingredients in their creative, sometimes crazy dishes.
Chef Blair Lebsack spent several years hosting outdoor dinners at actual farms prior to opening RGE RD, so it makes sense that his restaurant embraces the whole farm-to-fork philosophy. Lebsack still hosts the occasional farm dinner in the summer to show guests where their food comes from, and to build appreciation for the farmers. At the restaurant, the dishes change seasonally, depending on what is available. They source poultry from Four Whistle Farms, pork from Nature’s Green Acres and bison from Pilatus Farms.
The cuisine is southern U.S. barbecue with French influences; the ingredients are as local as possible. That fresh tarragon you’re enjoying in the aioli that comes with hickory frites? Grown in the restaurant’s hydroponic herb garden. That tasty grilled brisket or Cornish hen you’re tearing into with gusto? Perfected on the restaurant’s custom wood grill. And, they butcher and prepare the meat for their charcuterie plates in house, and use some locally-produced cheeses, too.
Cheddar and potato perogies accompanied by sausage made in Mundare, AB. Antipasta with fresh bread baked at Prairie Mill Bakery in Edmonton. A range of beef from Aspen Ridge, including the NY striploin steak and the ground beef in the Hart’s Burger Stack. These are just some of the local treasures you’ll find on the menu here. They utilize local ingredients as much as possible, and turn them into delightful comfort food dishes. Many of their desserts also come with locally-produced Pinocchio ice cream.
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