Offcutsyyc – SAIT Polytechnic Culinary Instructor -Michael Allemeier -photo used with permission – Jeremy Fokkens Photography
What is @bb4ck?
Brown Bagging it for Calgary Kids (BB4CK) is an organization that feeds the 2500 children that go to school hungry each day in our city. It’s sad that this situation exists. It is wonderful that some people are dedicated to doing something about it. BB4CK doesn’t just give handouts. They give a hand up by working within communities to provide community development. And, they don’t let children go hungry in the meantime.
Cooks love to feed people and they hate to see anyone, especially a child, go hungry.
When Kevin Kent, the owner of Knifewear stores across Canada, found out that a team of Edmonton chefs had posed partially clothed to raise money for food charities last year he was inspired to bring that idea to Calgary and to raise money for BB4CK. Kent put up the money to pay for the printing costs for a Calgary project and enlisted the talents of his friend, the photographer, Jeremy Fokkens (I’ve written about Jeremy’s abilities with Human Connections previously). Fokkens volunteered his time. Twelve male chefs from Calgary were enlisted to pose shirts off (for better or worse). With costs absorbed, all proceeds from sales will go to the charity.
The calendar is called The Offcuts and starting next week it’s time for THE OFFCUTS REVEALED. Click the link and find out more about these “hot” commodities that are nine parts generosity and perhaps one part oddity.
Click here for more “talented” subjects allowing themselves to be objects for a good cause.
Pumpkin Martini – photo – Karen Anderson
Pumpkin Spice Martini
1.5 ounces Rumchata
1 ounce Vanilla Vodka
3 Tablespoons pumpkin pie puree
ice and a cocktail shaker and strainer
cinnamon, pumpkin pie spice or freshly grated nutmeg
Combine the Rumchata, vodka, pumpkin puree, and ice in a shaker and shake like crazy.
Strain into a martini glass and sprinkle with the spice of your choice.
Great Plains Bison – photo – Karen Anderson
I love to ask the people I meet, What is Alberta’s food? Inevitably the answer is, Beef – of course. I bring this up because I think it illuminates our lack of knowledge of our food heritage.
Beef is not an original Alberta species. It is an exotic import. It was brought to Alberta from Scotland via Montana before there were fences – about 150 plus years ago. The Great Plains Bison, Elk and White Tail deer evolved with this land and are perfectly suited for it. They are Alberta’s indigenous species. They have been here for tens of thousands of years.
Alberta also grows great grains. Red Fife Wheat is one of them. We are one of the world’s largest honey producers. We have really sweet root vegetables and Prairie hardy fruits like Saskatoon berries. Our Canola oil is as luscious gold as its flowers when it is cold-pressed and organic. And, yes, we really do grow the world’s biggest and tastiest beef.
We’ve discussed the WHAT, WHO, WHERE and WHEN of Cook it Raw, this post will explore the WHY> If Cook it Raw were only the chance to have more people at home, and around the globe, realize the bounty of wonderful products in Alberta, that would be enough of a WHY for me. Still, I asked Alessandro Porcelli of Cook it Raw for his answer to WHY and I asked Fraser Abbott of Alberta Culinary Tourism Alliance as well. This post gives their answers as well as a few recipes inspired by the world-class produce of Alberta.
Mount Engadine Lodge – photo courtesy of Karen Fitzgerald at Mount Engadine Lodge
Mount Engadine Lodge in Kananaskis Country near Canmore, Alberta is WHERE the 22 chefs of Cook it Raw’s #rawAlberta are gathering.
I spent a few days there this summer. The Lodge holds exactly 22 guests and sits perched over a meadow where a moose comes each evening to a natural saltlik. He’s not exactly like clockwork but he shows up and is nonplussed by the fuss he creates as the lodge guests watch in fascination as he lowers his heavy rack of horns between sprawled knobbly knees to taste the earth. He is vulnerable to be sure. I hope 22 hungry chefs don’t take on a moose hunt as part of their “raw” experience. Right now they actually have a lot in common. They’re putting themselves out there and they are bringing us a taste of this place.
This post will share some photos of WHERE the #rawAlberta chefs are sequestered. And, it will also share the details of a Public event WHERE you can meet all the #rawAlberta chefs and taste the dishes they’re creating using 7 great Alberta ingredients.
Alessandro Porcelli, the founder of Cook It Raw in the garden at Rouge Calgary – photo – Karen Anderson
In the previous post I answered the question, WHAT is Cook it Raw? This post looks at WHO is involved in Cook it Raw. Future posts will answer the other W’s in W5.
If you have no idea WHAT Cook it Raw is, this blog post is for you.
Watching the video above is a great place to start learning about Cook it Raw. Check it out and see if, while you’re learning about WHAT Cook it Raw is, you can also find seven Alberta food products that you might be quite familiar with but that the rest of the world might know very little about. That’s a pretty big hint about the answer to WHAT this is all about, by the way.
Don’t have time to watch the gorgeous video by Edmonton cinematographer Kevin Kossowan? Nah – go back and watch it. It’ll make you want to get on a plane to Lac LaBiche, Alberta – even if you have no idea where in the world that is. Hey, wait, that’s another clue to WHAT Cook it Raw is all about! Let’s cut to the chase.
Cook it Raw is a group of local and internationally-renowned chefs who gather to discover and articulate the essence of diverse and emerging culinary locations throughout the world. They are just winding up six months of intensive work in Alberta this very week. This is only the ninth time there’s been such a gathering since the inception of the program in 2009.
To learn more, read on and as an incentive to do so, I’ll give you the answer to exactly WHAT the seven truly Albertan ingredients are at the end of this post.