Recipes from Slow Food Edmonton Event

The Menu that Chef Manfred Kalk prepared for the 2nd Annual Slow Food Edmonton Wild Boar and Beer BBQ was phenomenal. Thanks again to all of the supporters, especially our hosts, Alley Kat Brewery.

And here by popular demand… a few recipes from the day’s feast.

Little Potato Company’s gourmet baby potato salad with Brassica Mustard vinaigrette
700 g baby red and white potato, scrubbed, not peeled
100 g white onion, julienned
2 bunches flat leaf parsley, washed and roughly chopped
100 mL Canola Harvest canola oil
150 mL Brasica Mustard’s Cranberry Honey mustard
50 mL apple cider vinegar
50 g brown sugar

Cut, and toss potatoes with canola oil and salt and pepper. Roast for approximately 25 minutes at 375 F. Blend mustard, vinegar, and brown sugar in a bowl. Add to warm potatoes, and add raw onions and parsley. Mix and adjust seasoning. Serves 4 to 6.

Peas on Earth Spring mix with Kayben Farms Black currant dressing
10 mL Dijon mustard
100 mL Kayben Farms’ black currant concentrate
5 mL lemon juice
175 mL Canola Harvest canola oil
500 g Peas on Earth spring mix

Combine the mustard and black currant concentrate, and lemon juice. Mix well. Slowly add canola oil while whisking. Adjust seasoning or sweeten as required. Toss dressing with spring mix. Serves 8.