Alberta Pulse Growers held a dinner recently at the Old Red Barn near Leduc. The challenge for chef Jesse Chambers (Wetaskiwin’s Farm to Table Catering)? Incorporate Alberta-grown beans and lentils in every course. Challenge more than met; challenge exceeded. The menu was delicious—faba beans and sprouts on crostini, red lentils in the soup, green lentils in the elegant beet salad, pinto beans in the hearty cassoulet served with braised bison short rib and a flourless chickpea and chocolate brownie with haskaps. “We buy from all the local farmers markets and Gallimax Trading (based in southern Alberta) supplies what we can’t get from next door,” says chef. Bravo to chef and the Alberta farmers growing all those delicious pulses. Find many tasty recipes using pulses here.
Chef Jesse Chambers and kitchen crew