Mack and I were fortunate to have been invited to attend a farm to table dinner at The Old Red Barn in Leduc last week. Partnering with Alberta Pulse Growers, the four-course meal would incorporate various Alberta-grown pulses into each dish.
The Old Red Barn
It was our first time out to the property, where they have been hosting dinners since 2017. Owners Matt and Melissa Schur refurbished the barn on Melissa’s parents’ dairy farm with the hope of bridging the gap between consumers and producers through farm to table dinners.
Matt and Melissa Schur
Given its relative proximity to Edmonton, I was surprised with how removed from the city I felt walking up the path towards the barn. It had rained earlier in the day, and the surroundings were verdant and lush, with grazing horses completing the picturesque scene.
Gorgeous setting
We were welcomed with a choice of drink and I was happy to see both alcoholic and zero proof versions of Black Diamond Distillery cocktails as options. I was already a fan of their spiced cranberry, but the earl grey mule might be my new favourite. The drinks were served alongside a crostini topped with creamy lemon whipped ricotta and Alberta faba bean.
Crostini with lemon whipped ricotta and faba bean
Mack and I were also happy to see Faiza Ramji of Field Notes, pouring samples of Don’t Call Me Sweet Pea, a spirit aptly made from distilled peas.
Faiza Ramji
When all the guests had arrived, Matt rang the cow (dinner) bell and he and Melissa shared their story of how The Old Red Barn came to be, and what to expect. The dinner that night would take place in the hayloft of the barn. I appreciated the small details – the table had been beautifully set with vintage china and wildflower arrangements.
Hayloft
Wetaskiwin-based chef Jesse Chambers was busy in the kitchen preparing our meal. I’m always interested in seeing how pulses can be used – after reading Mark Bittman’s Food Matters in 2009, we took up his challenge of eating beans or lentils once a week, and have never looked back.
Chef Jesse Chambers
I’m a sucker for soup, but chef Chambers made magic happen with his Alberta red lentil and coconut milk version. Nicely balanced, the crispy duck chicharon was the perfect salty bite on top.
Red lentil & coconut milk soup
For the salad course, everyone was appreciative of the detail of serving the beets warmed. I could have done with more Alberta green lentils (it was a pulse dinner, after all), but no doubt the chef whet our appetites for the main course.
Salad with braised green lentils and beets
The Strohschein Farm bison short rib was delectably fork tender, and paired well with the creamy Alberta pinto bean and bacon cassoulet. This was my favourite plate of the night.
Braised bison short rib over pinto bean & bacon cassoulet
Dessert was a flourless chocolate Alberta chickpea brownie, made even more decadent with a ganache and dulce de leche. I always love seeing pulses incorporated into baked goods – every little bit helps!
Flourless chocolate Alberta chickpea brownie
During the dinner, we also heard from pulse farmer and chair of the Alberta Pulse Growers Commission Shane Strydhorst. He shared how technology has improved his farming operations.
Shane Stydhorst
At the conclusion of the dinner, Melissa invited guests to shop the farm store. She supports several small producers at the store (we picked up some Thundering Ground bison and Van Assen Farm flour), but it would have been a more seamless tie-in if some of the products that were used in the dinner were available too.
Overall, it was a very tasty evening spent with great company, and I would definitely recommend it to those looking for a unique dining experience. While some of their upcoming dinners are already sold out, The Old Red Barn has planned several more events until the end of September.
A rare date night for us!
Thanks again to the Alberta Pulse Growers for hosting us!
Only Here for the Food 