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TravelAlberta.com
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Travel Alberta and
Chef Blair Lebsack, Executive Chef of
Madison Grill in
Edmonton, Canada hosted a truly delectable
Alberta-themed culinary experience for selected
Los Angeles media, and I was one of the lucky attendees.
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A Taste of Alberta at Spago Beverly Hills
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After a hectic morning, this luncheon provided the perfect sparkling Italian wine to satisfy my parched pallot, and I was anxious to work my taste buds.
Chef Lebsack worked with the renowned chefs at
Wolfgang Puck’s Spago
Beverly Hills to create a delicious tasting menu fusing the best of
Alberta cuisine with authentically local ingredients.
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Mini-bison sliders on brioche bun; wild mushroom risotto; and smoked salmon w/ lemon-herb blinis; fried oysters & cucumber Relish
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I love hors d’oevres because they are tiny meals alone, these were exceptional. I started with the mini-bison sliders on brioche bun. These mini burgers were a meal alone, and I had to slap my hand to stop from grabbing another. But then the hard working servers handed out the wild mushroom risotto, smoked salmon w/ lemon-herb blinis, and fried oysters & cucumber Relish—how can food taste this good?! If I were alone with all these trays, I’d be quite the porker and fighting with my zipper.
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First course: winter salad: baby beets, endive, shaved fennel, heirloom apples, canadian cheddar, wild-boar lardoons; Second course: braised beef short ribs & grilled prime rib-eye, puree of yellow turnips, wild field mushrooms and fresh horseradish; Dessert: apple crisp tart tatin maple sugar gelato--mmmmmmm!
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To start our lovely meal was a winter salad: baby beets, endive, shaved fennel, heirloom apples, canadian cheddar, wild-boar lardoons. The combination of this salad was colorful, beautifully presented and the fusion of the fresh ingredients were right on!
Following our salad, we had braised beef short ribs & grilled prime rib-eye, puree of yellow turnips, wild field mushrooms and fresh horseradish. I thought it was a bit odd that there were no vegetables with this meal, but I remembered, the veggies were pureed and also we had most of our veggies in our salad. Anyway, this lunch was better than I thought. The portion of this wonderful beef serving was more than enough and had there been a side of veggies, I would have been too full to get through my day.
I decided
Chef Blair Lebsack knew what he was doing because that left enough room for dessert—yeah! Apple crisp tart tatin maple sugar gelato—mmmmmmmm good! My mouth was hog-happy! It was a very simple dessert that shouted out with, oh so sweet, flavor.
This very
Alberta cuisine was washed down with the perfect white and red wine. The day was perfect! I wish I could eat like this every day! Thank you to
Chef Blair Lebsack and
Spago for a fantastic experience and bringing
A Taste of Alberta to
Los Angles!
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Left pic - Wolfgang Puck (L) and Chef Blair Lebsack (R)
Right pic - Chef Blair Lebsack (L) and interior designer Barbara Lazaroff
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The Madison Grill in Edmonton is considered one of the top restaurants in Edmonton and make Alberta the “must-see” destination for 2008.
www.TravelAlberta.com
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