Course 3 – Alessandro Porcelli Seasonal mushrooms and quail on a bed of crunchy farrow, served with a green emulsion
We had the pleasure this past Monday (September 21) of participating in Cook it Raw Alberta. Cook it Raw is described as “A unique culinary event & mentorship program, helping local chefs, producers and farmers identify the materials and techniques that are unique to their region and crafting a strong culinary narrative that will resonate with global audiences.”
This particular event was a pop-up at RGE RD, which is not only an outstanding culinary experience, but a Phil & Sebastian partner restaurant located in Edmonton. Caitlin and Blair (Co-owners at RGE RD) did a wonderful job of hosting not only us, but also an impressive list of Chefs such as Roy Oh (Anju), Brayden Kozak (Three Boars), and Alessandro Porcelli (Cook it Raw’s Founder).
Course 4 – Brayden Kozak Duck breast served with buckwheat buttermilk pancake, rapini, sheep feta
Course 1 – Blair Lebsack Sunchoke, kale, jowl bacon plated with black garlic and cured egg yolk
Course 2 – Roy Oh Rice “gnocchi” with a spicy bolognese sauce topped with Sugo’s bocconcini and grana padano
Our Margarito Herrera filter coffee from Honduras was the perfect compliment to the fifth course (dessert), and was served on Chemex by Sebastian.
Course 5 – RGE RD desserts Pumpkin & chèvre tart with licorice crust and chocolate glaze + Old Fashioned Creme Brûlée
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Photo essay courtesy of Vanessa Ng (Wholesale Account Manager, Phil & Sebastian).
Thank you to RGE RD for having us!
