Attention food gourmets and gourmands.
If you want to experience cuisine in a new and exquisite way, check out the revamped 29th annual Taste of Edmonton.
The 10-day attraction draws half a million people and Sir Winston Churchill Square will be alive and kicking with palate pleasing delicacies, appetizers and snacks.
Running parallel to K-Days from July 18 to 27, you can experience world cuisine in your backyard; Japanese dragon eyes, Caribbean jerk chicken, Italian cannelloni, East Indian butter chicken, Hungarian sausage and sauerkraut, and many other family favourites.
In addition to the traditional 48 restaurants and food trucks, the new facelift is jazzed up with theme days, workshops, competitions, and educational sessions.
Located on the northeast corner of the square, this interactive food experience is dubbed Sip ’n Savour. It focuses on local producers, specialty foods and local star chefs.
The trendy transformation happened after the public commented that the festival was looking tired.
“It needed reinvigoration,” says Paul Lucas, the festival’s new director. “People were looking for food demonstrations, different styles of food and different experiences rather than just eating.”
After outgoing director Giuseppe Albi retired last year, Lucas was appointed. In one of his first duties, Lucas attended the three-day Taste of Atlanta for idea gathering.
“We noticed the chefs were the stars. It was interesting the chefs had their photo on every booth. They were also trying to provide education in a fun, entertaining way. They promoted the chefs and every food group – the vegetarians, the vegans, the gluten-free.”
When Lucas returned he met with five groups including provincial government representatives and developed a three-year strategy.
One of the first changes was the introduction of two size samplings. Now there is a small portion in addition to the normal-sized serving.
The biggest change was the addition of the Sip ’n Savour tent that offers 10 different feature days. During the day, professional chefs will offer demonstrations and workshops.
“You pay $10 to participate with the professional chefs and learn to cook.”
This year’s theme days vary from indigenous cuisine, seafood plates and creating appetizers to cheese making, gluten-free meals and curing bacon.
In the evening, the tent reverts to themed pop-up tastings featuring a private chef from 7 to 10 p.m. Here foodies get a chance to dine al fresco munching on scrumptious delights paired with beer, wine and spirits.
“Sip ’n Savour is to support local food producers. We would like to see people come down and support food as a cultural exchange in a gathering of the community. It’s a way to enjoy other people’s cuisine from other parts of the world.”
One of the bigger pop-up attractions will be the southern barbecue this coming Friday night with a menu of smoked brisket, jerk chicken, chicken wings and pulled pork.
“They’re bringing in an 18-foot long smoker. I’m told it can roast a whole cow.”
True to tradition, a non-stop round of folk, rock, country, Latin, electronic and funk will entertain crowds. Dallas Arcand, from Alexander Reserve, also joins the lineup on Monday, July 22.
“We would like people to see the new brand and the new look. We tried to listen to the public and at the end of the day the public votes whether they like it or not.”
A full slate of events, menu selections and entertainment is available on the festival’s website at www.tasteofedm.ca.
