Last week we were fortunate to be able to attend Forage restaurant/ Infuse Caterings "FARM TO FORK" meal. This meal was at the Forage restaurant in Calgary. What made this meal even more special was that Chef Wade used several of our Edgar Farms products to prepare this meal. We had fresh asparagus of course, also some of our pea tendrils (baby pea plants) in the potato salad with potatoes from our neighbors. For desert we had rhubarb upside down cake with Edgar Farms rhubarb. Also we had fresh flown in Atlantic Lobster, but that wasn't from our farm. Even the menu was special because Chef Wade came to our table and gave a verbal menu of what we would be having with a little story about each major ingredient
The picture is of Elna and I standing in front of the display case at Forage restaurant. If you notice behind us he has for sale, our home made beet pickles, asparagus pickles, asparagus relish, and fresh asparagus in the cooler to our left.
I was sad that we weren't at the same night as you - but the food was tasty all the same!
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