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P U L S E C R O P N E W S F A L L 2 0 1 7 | 35 what brunch can be in the city. It recently began to open for dinner as well. Johnson received a $1,500 prize from Alberta Pulse Growers for the win, and treated her team to dinner at another Edmonton restaurant. "I was totally shocked to have won," she said. "It was unexpected. We took out all of the cooks that helped and went for a really nice dinner. It was really nice to treat them because I haven't been able to do that yet." Johnson said that she would enjoy par cipa ng in an event where she feeds 1,000 people like she did during Northern Lands at the Shaw Conference Centre in the future. "To see all of the chefs from across the city and across Canada just working together and seeing what they're coming up with is fun," Johnson said. "We really like the collabora on and I think everyone on the food scene in Edmonton wants everyone to do well, especially as independent owners, you know how hard it is to do this. The more food culture that Edmonton breeds the be er for all of us." Debra McLennan, Food and Nutri on Coordinator for Alberta Pulse Growers, said that chefs draw inspira on from one another at an event like this and it is great for people to see where their food comes from. "It was exci ng to see how chefs from across Canada included Alberta pulses and Canadian pulse flours into their crea ons at the Meet Your Makers event at the Northern Lands Fes val," McLennan said. "Deciding on the winning dish was tough, but Chef Kelsey's unique and tasty crea on really made split green peas the star of her dish!" The Northern Lands Fes val provided a place to learn about wine, to taste it, to drink it with food from one of Canada's most fer le agricultural regions and culinary labs, and to gather for a pint of the country's most exci ng cra beers. Northern Lands also raised funds for the High School Culinary Challenge and the Edmonton Community Founda on Grateful Palate Fund. To learn more about the fes val visit www.northernlands.ca. For more informa on about Café Linnea, visit www.cafelinnea.ca. "The pancake was topped with crème fraiche, slightly soured onions, and a choice of house cured bacon, ham or smoked brisket."

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