A little fermenting or charring on a grill or over hot embers can transform this hearty vegetable from boring peasant food to a stand-out main on the plate.
Try it: Hayloft‘s beet salad topped with grilled cabbage.
The intensity this aromatic herb can bring to a plate is being embraced by many local chefs, as well as mixologists when preparing more herbaceous libations.
Try it: Ten Foot Henry‘s fried potatoes.
As chefs become more adept at bread-making, they search out quality ingredients to improve their loaves. This Alberta-grown heritage grain is as wholesome and high-quality as it gets.
Try it: Rouge‘s sourdough bread with butter.
Since spot prawns have spiked in popularity (and price), this equally tasty and sustainable cousin is now the preferred crustacean of chefs.
Try it: Deane House‘s shrimp and grits.
This ages-old spice regained popularity thanks to its holistic health properties, but also in restaurant kitchens for its vibrant colour and distinctive earthy taste.
Try it: Foreign Concept‘s turmeric-marinated Alberta trout.