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Sport Edmonton in Canada: feasting between fields and pastures

07:26  30 june  2020
07:26  30 june  2020 Source:   pressfrom.com

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Kevin Kossowan looks like he can camp in the forest for days. In a camouflage outfit, he walks along the North Saskatchewan River that flows through Edmonton. He is looking for something to eat in the middle of the capital of the Canadian province of Alberta.

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Kossowan keeps pausing, pulling out his knife and disappearing into botany. This means “foraging”, foraging in the big city: collecting mushrooms, looking for the best spots for wild asparagus, discovering cranberries on the bush, finding horseradish and wild garlic on the bank.

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Kevin Kossowan is a television star in Canada, his show is called “From the Wild”. And in Edmonton, he takes people with him to search for ingredients for the kitchen. Most of what he finds is delivered to chefs.

The culinary scene in Edmonton is young and focuses on regional products. "We have a lot of plants that grow wild or can be cultivated," says the expert.

However, the season is short. The winters in the region are usually severe and long. But when summer comes and with it the long hours of sunshine, berries and cherries, vegetables and cereals ripen.

Edmonton has around one million residents. The city is especially known as a starting point for tours to the national parks of the Rocky Mountains such as Banff and Jasper. But the metropolis has blossomed into a destination for gourmets, where you can feast well.

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The wealth of the fields

Kelsey Johnson comes from a farm in northern Alberta and also grew up with the game of the seasons. "When the harvest came, the children went to the field instead of going to school," she says. Even today, the owner of Café Linnea has a great passion for gardening. "I want to have fresh herbs in my kitchen and everything that I can grow in this climate."

The café - a mix of Scandinavian design loft and French bistro - is a matter close to the heart of Johnson and three of her friends who all invested in the shop together. "We wanted to have a menu that naturally presented the good things from our province," says Johnson. The people from Alberta have known how to hide this for a long time. Today people are proud of cabbage, carrots, corn, pumpkin - and especially the potatoes from the vast fields.

Another product for which Alberta is known far beyond the provincial borders is beef. The animals are given special feed: cereals such as rye and barley instead of corn as in the USA. "This gives the meat a special taste," says butcher Elyse Chatterton, an immigrant from England.

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Food Tour in Old Strathcona

Chatterton is not only a meat expert, she also knows a lot about other foods. And guides visitors through the Old Strathcona district, which has developed into a hip district in recent years. A «brunch and bakeries tour» is on the program. There is a lot of walking, telling - and eating.

Sometimes the «foodies» even have to make their own pastries. Just like the one where visitors can fill their donuts with sweet coconut cream.

Also specializing in baking is Amy Nachtigall, who achieved her first fame with biscuit creations of a somewhat unusual kind. A peanut butter chocolate chip cookie with bacon made her famous locally. Then she learned the craft from scratch.

Nachtigall offered cakes, cookies and various pastries, and with a cake club she tied customers to her without even having a business. That came after a crowdfunding campaign that enabled her to set up her bakery with the small shop.

Tequila and vegan ice cream

If all of this is too sweet for you, you only have to go a few doors further into what is probably the most iconic Mexican dive bar that can be found in Edmonton:. There are 150 types of tequila and mescal there, the decor is designed by a stage designer. The food, on the other hand, is authentic and the waiters have stories in store.

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There is also a small ice cream parlor in a back yard on Whyte Avenue. "If you can't find the store, you only have to look where there is a line up to the street," says Elyse Chatterton. There are lots of choices to be made inside the candy-colored shop. Vegan ice cream or one of the seasonal flavors? Goat's milk ice cream with beetroot? Or rather classic: strawberry buttermilk, double cookies and cream?

The kitchen of the aborigines

However, there are no First Nations dishes on the Old Strathcona, as the aborigines in Canada are called. Brad Lazarenko, a metis, has been part of the culinary scene in the capital of Alberta for many years. His kitchen is modern, but is based on tradition.

"In particular, the so-called three sisters appear in many courts," says Lazarenko. Corn, beans and pumpkin. "They taste good together." In his newest store, the newly renovated Oliver Exchange Building near the Royal Alberta Museum, the chef offers all of the dishes and ingredients from the refrigerator so that they can be warmed up at home. Cooking is also fresh, the principle is similar to that of a coffee shop.

Visitors who come from another province or from abroad often hear a worthwhile tip: a visit to the heart of the city. Farmers come from their farms to sell fruit, vegetables, meat and pretty little things.

If you come from Old Strathcona, you can cover the route in an unusual way: with the old tram, which is only fetched from the museum depot on weekends. This is particularly adventurous because the train travels over what was once the world's highest bridge over the Saskatchewan River. If you look closely, you may see an Edmontonian on the shore looking for delicacies.

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