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CHEFS FROM THE PRAIRIES COOKING WITH FOOD GROWN ON THE PRAIRIES EAT NORTH PRAIRIE GRID DINNER SERIES Seared Venison with Brown Bu er Birch Glaze and Smoked Alberta Northern Beans by Edmonton Chef Lindsay Porter. Len l Hummus with Fresh Vegetables and Tzatziki by Winnipeg Chef Adam Donnelly. Smoked Yellow Beans & Small Red Beans with Brown Bu er Birch Glaze also by Edmonton Chef Lindsay Porter. This past fall, Alberta Pulse Growers sponsored the first Prairie Grid Dinner Series presented by Eat North. This innova ve dinner event travelled to four ci es across the Prairie Provinces in a week to host a five-course dinner that showcased locally-harvested ingredients and regional cuisine. The series started off in Calgary on Sept. 29 at the Southern Alberta Pioneers building and then moved to the Old Timers Cabin in Edmonton on Oct. 1 before heading to Saskatoon on Oct. 3, and concluding in Winnipeg on Oct. 5. Each dinner had a limited number of 100 ckets for this inaugural event and were sold out for the most part! The inspira on for the dinner series came from the colours, shapes and textures of the farming grid system of the Canadian Prairies. The par cipa ng chefs included Jamie Harling from Deane House in Calgary, Lindsay Porter from London Local in Edmonton, Chris e Peters from The Hollows and Primal in Saskatoon, Adam Donnelly from Segovia and Clemen ne, as well as Pamela Kirkpatrick from Forth, both from Winnipeg. APG par cipated as a sponsor and provided green len ls, yellow beans and small red beans for the dinners in Calgary and Edmonton. Saskatchewan Pulse Growers sponsored the dinner in Saskatoon, and Manitoba Pulse and Soybean Growers sponsored the Winnipeg dinner. Aside from the diners enjoying a delicious dinner, there was also a silent auc on featuring a variety of custom-made products created especially for the dinner series. All of the proceeds went to four young athletes, one from each of the dinner series host ci es, who are currently training at Winsport to compete in the 2018 Winter Olympics. This was a very unique type of culinary event that highlighted the talented chefs who make their homes and businesses in the Prairies, but also the outstanding foods that are grown and raised on the Prairies. This was a unique opportunity for APG to connect with local chefs as well as consumers to share our Alberta pulse story and one that APG would consider par cipa ng in again in the future. 3 6

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