For the last several years, fresh food made from local sources has become more and more in-demand. While it started as a trend in Edmonton eateries, it’s now taken a new twist. Foodies in the Capital region are now seeking out local, fresh food that’s more than the traditional fare. Diners are now seeking out more creative culinary experiences.
Cibo Bistro is one restaurant that’s rising to the challenge.
“Cibo means food and that’s what this restaurant is all about,” says Rosario Caputo, the owner and chef of Cibo Bistro, which opened in Oliver Square less than a year ago.
“The menu changes slightly every two weeks. We change our pastas every two weeks… and our proteins we change with the season.”
Caputo describes his bistro as an Italian restaurant with a twist; with a menu that uses fresh, local ingredients. With farmers markets being increasingly popular in our region, it’s becoming easier for chefs and restaurant owners to find the produce they need.
Corso 32 is nestled downtown, and takes up just 850 square feet. The space may be small, but the flavor is big, as is the commitment to using local ingredients.
“We’re huge on local ingredients,” explains Daniel Costa, the owner and chef.
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“I think that’s what chefs love about what we do,” he says. “That we’re able to take something from raw, turn it in to something, have a lot of pride in it and hope the customer is as excited as we are about it when they are eating it.”
Local chefs seem to hitting the mark. In 2011, the food service industry in Alberta recorded the highest per capita growth in the country.
“It’s a very exciting time to be in Edmonton right now because there are so many different things happening and restaurateurs are taking different steps and challenging the public as to what they’ve been used to for the last two decades,” adds Costa.
According to industry experts, Edmontonians are becoming more adventurous, and are bringing their palates along for the ride. That openness allows chefs to try new things in the kitchen.
“Cuts that are normally getting discarded rather than being utilized in an establishment…now these gentlemen are actually putting it on a plate and wowing the guests,” explains NAIT Culinary Arts instructor Mike Maoine.
When he says oft-ignored cuts are being used, he really does mean oft-ignored meats are getting their turn to shine on the plate.
“I remember we had goat head on the menu and it sold out,” reveals Costa.
Caputo is on the same page.
“You won’t see a beef tenderloin on our menu, but you will see a beef cheek,” he says with a smile.
Another restaurant taking culinary risks: Three Boars.
“We like to push the boundaries a little bit and challenge our customers in to trying things they would never normally try,” explains co-owner and chef, Braydon Kozak.
“We’ll bring in pig’s feet and braise those, and pull the meat and make jelly tureens out of it.”
Three Boars might be considered one of the most experimental eateries in our city when it comes to different food options. Chefs focus on ingredients from local farmers, but integrate them in interesting and unexpected ways. The restaurant opened just three months ago, and it’s full nearly every night.
“It’s been very flattering,” says Kozak, “a little overwhelming; the positive response we’ve had with our little restaurant.”
So, it appears the “from the farm to the plate” is more than a trend. And, despite being part of a growing local restaurant scene, for these chefs, there’s more camaraderie than competition.
“These establishments, they leave me speechless,” admits Maoine.
They’re leaving diners speechless as well.
With files from Erin Chalmers
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