Exquisite cuisine and tastes, local food, farmers and others will all be a part of this year's Taste Of Markerville culinary tourism project.
Now in its fourth year, the annual event takes place on July 23 and is a showcase of local farmers, processors, products and local food. It helps promote tourism in the western region of Red Deer County, strengthens the growing interest in local, sustainable food production and consumption, and generates funds to support Historic Markerville's facilities and programs.
“This is very much a made in Central Alberta project. All the chefs come from no more than 30 minutes away. The food is sourced as much as possible within an hour away,” said Kathleen Raines, project coordinator for Taste of Markerville.
The event features several components throughout the day, including a Long Table Dinner.
“It's a really wonderful way to showcase the food and also the beauty of historic Markerville,” said Raines of the dinner. “If the weather cooperates, we are sitting outside on the banks of the Medicine River. We've got the trees, birds singing, and it's a really special atmosphere.”
The dinner is just one of four components to the event noted Raines. During the day there will be a farmers market at three locations – the church, the creamery and the hall.
There will also be a barbecue at the creamery featuring locally sourced, country food. These two events run from 12 noon to 4 p.m.
“The intention is to get people walking around this pretty little place and checking things out,” said Raines. “We have ‘appy' hour with appetizers and beverages on the creamery lawn from 4 p.m. to 6 p.m. and then the dinner starts at 6 o'clock and finishes by 9 p.m.,” she added. “People must have advance tickets for the dinner.”
Taste of Markerville is continuing to grow in popularity and has already established itself as a “gotta go” culinary event in Central Alberta said Raines.
This year's event will include a selection of foods and a variety of dishes made and prepared by five area chefs.
“The theme for the dinner this year is ‘earth and fire'. We are having less selection of proteins and more selection of vegetables,” she said. “We're focusing more on vegetables and more on pulses – peas, beans and lentils because this is the international year of pulse crops.
“We will be having fire roasted pork. This pig will be cooking outdoors, outside of Fensala Hall.”
Area chefs will prepare both appetizers and main courses for the Taste of Markerville event, showcasing their culinary expertise and flair.
Chefs that are part of the “cooking dream team” this year include Blake Anderson, Todd Lawrence, Michael Ubbing, Derek Layden and Matt Burton.
“Some of that product that will be on our menu is grown 15 minutes from Markerville,” said Raines. “People will get a chance to meet the farmers who will be there talking about their products during the dinner.
“There will be lots for people to see, to do and to shop,” Raines concluded.
For more information or for tickets visit www.tasteofmarkerville.com
