Bison is considered as one of the most indigenous ingredients from the Prairie Provinces. In fact, this bison short rib dish is the most popular red meat dish in our restaurant for 10 years running…its fans include an 8yrs old kid and top Politian!
It showcases the best slow-cooking technique with the meat with lesser fat than beef can preserve its flavour, texture and integrity of the food quality. Meanwhile, Siao-Hseng wine adds a new dimension to the dish and allows your palate to witness the perfect beautiful marriage between lean protein and alcohol! Enjoy!
This dish has combined two unique ingredients in culinary world – Szechwan peppercorn/chili and Veal brisket. One-of -a- kind Szechwan peppercorn flavour profile is the secret hero behind the super popular Szechwan Cuisine while Veal brisket acts like a Hollywood celebrity style overnight success to provide a new and better option than beef. The quality of veal is often softer and lighter by compare to beef counterpart. Enjoy the difference and celebrate a new dish!
It’s a medium spicy meat dish native to Indonesia. It has a deep nutty flavour with earthly turmeric aromatic component. In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their ‘World’s 50 Most Delicious Foods (Readers’ Pick)’ list. Not bad at all, indeed.
This classic dish is a highlight on a century year old recipe…the original Peking style beef (NO deep fried please)…a slow-cooked beef in superior old age vinegar and molasses. It is an old fashion style to tenderize meat without any hi-tech equipment or chemical. If you want enjoy something from the past, it will fit your bill.
PS the dish is proudly prepared with Spring Creek Ranch all natural beef
It is one of healthiest meals we have ever produced yet! In fact, this dish was specially designed by Chef Judy for Canadian Diabetes Association education forum held in Edmonton. It features complete protein from ancient grain; low in glycemic index and oil; high in fibre and vitamins. It is also celiac and vegan friendly. It can be served as meal or side dish; in chilled or heated…very users friendly!
This dish is originally inspired by the yoga-meditation culture. It contains two main components: grilled portobello mushroom which has been marinated with Asian spices & fresh Italian herbs and lentils simmered in a lemongrass-Thai Basil scented broth. Would you say a “yin & yang” reunion party?! It works great as a vegan friendly meal or side dish if you wish. Enjoy with deep ujjayi breathing!
This multi-purpose dish is an excellent example to showcase our “taste local taste global” concept. It combines exotic, complex flavor from North Africa and all natural lamb from Farm Fresh Lamb from Peace Country, Alberta. You will be your own judge! By the way, it is equally great as appetizer/hors d’oeuvre or meal with the starch and vegetable of your choice.
The concept of this “east meets west” fusion sauce is based on Italian Bolognese sauce and Chinese Spicy Hoisin sauce. It is also considered as a meal which contains all natural Alberta lean ground pork from Four Whistle Farm and perfect for a quick easy nutritious meal with pasta, noodle, potato or rice…even making a new flavor of tacos!
Assortment of mixed beans slow-cooked in vegetable stock and spiced with uplifting Asian spices. Tofu added to complete its complexity and texture. The result is one of the healthiest meals ever…two times of protein and iron per daily serving recommended intake …plus gluten free, vegan and lactose intolerant friendly. Bravo!
PS it would be equally great as meal or side dish for sharing
You’ve heard “east meets west”…how about “east meets south”? We have an answer for you! The flavour of this dish… relajo (REH-la-hoe) is hailed from South America perfectly marriage to popular south-east Asia’s lemongrass. The result is emotionally explosive! It was also part of secret ingredients to win the People Choice Award at 2008 Canadian Culinary Champion in Toronto by Chef Judy…you have to taste it and believe it. This dish goes equally well with full body ale or robust lightly-oak red wine.
PS the dish is proudly prepared with Four Whistle Farm all natural pork
Chef Judy’s red curry dish was awarded as the most memorable meal of year in 1999 by Edmonton Journal as the centennial edition celebration. Today, the tradition of most memorable red curry lives on! In fact, our red curry sauce is one of most versatile condiments around. It is a great compliment with vegetable, seafood, white and dark meat.
PS it’s vegan and celiac friendly
This green curry sauce is packed with exotic, tropical flavours with uplifted herbaceous note. It would definitely help your cooking to reach a new echelon. It goes extremely well with seafood and white meat like chicken.
PS it is vegan and celiac friendly
The thick, juicy, tropical lime leaf from the South Pacific adds a refreshing eucalyptus minty flavour to (what you would otherwise think is) a basic tomato soup. This soup has a deep soul-soothing character that will make you want more! Try it cold or hot.
One of the most sought after soups created by Chef Judy, the sweet potato lavender is appreciated by even the most advanced of foodies. Lavender flowers have been known to be used by humans in many different ways but not typically in food. When incorporated, it instantly transforms the traditional sweet potato soup into something indescribable, except by your palate.
Imagine this: the familiar flavours of tomato and mushroom married with a unique blend of spices. The end result? A perfect “love triangle” between the three flavours. This is a must try and can be served hot or cold.