Season & Supply’s First Harvest Dinner

This last fall I was lucky enough to attend Season & Supply’s first harvest dinner at the Willow Lane Barn in Olds, Alberta. The concept behind Season and Supply is to host a dinner each season in Alberta to promote and support local Albertans (Season & Supply, 2017). The founder Dayna Cameron and chef Sam Rajapaka, have created an amazing evening supporting local Albertans while providing an outstanding meal and ambiance.

The evening began around 6:00 pm and when I walked in to the Willow Lane Barn I was in awe. It was decorated so beautifully with a country theme that was just adorable. The entrance was very welcoming and the decor had country harvest family dinner written all over it. The attention to detail in the place settings and the lighting was simply amazing. You could really tell a lot of time and thought had been put in to the evening.

Now the beautiful decor was just the beginning. The food courses began with a charcuterie station including artisan bread as well as some delightful cocktails with different liquors from Eau Claire Distillery. I enjoyed the charcuterie board as it was a large communal station where you could take what you liked and return to your seat or stand and socialize, what ever you preferred.

After we indulged in some Alberta made cheese, meats, and bread we took our seats and waited for the first main course. The honey balsamic braised portobello stuffed with bacon spinach barley risotto was the best stuffed mushroom (in layman’s terms) I have ever tasted. The flavours complimented each other perfectly and the portion sizes had deemed plentiful already. Also, how cute are the dishes used?!

mushroom
Honey balsamic braised portobello stuffed with bacon spinach barley risotto.

The second course was a roasted sweet pumpkin and cumin velvet soup that melted in your mouth. It was topped with creme fraiche toasted pumpkin seeds and cold pressed canola oil. I am drooling just thinking about this soup. You will see as you read more of my posts that soup is my all time favorite food. I do not discriminate. I love soups of all flavours and texture. Just heaven in a bowl.

soup
Roasted sweet pumpkin and cumin soup… amazing, simply amazing. I could eat this everyday.

Next up was a micro-green lettuce, heirloom tomato, Saskatoon berry, and shaved gouda salad with a balsamic dressing. Again, this course was very delicious with great flavours. Every dish had a unique component to it and I really enjoyed the added tartness of the Saskatoon berries in this salad.

salad
Micro-green lettuce, heirloom tomato, Saskatoon berry, and shaved gouda salad with balsamic dressing.

After three decently sized starters I was already beginning to feel my stomach distending from fullness. But I couldn’t stop there! The fourth course was a pepper crusted slow roasted prime rib with charbroiled corn on the cob, chilli buttered glazed carrots, zucchini and beets. The prime rib was also accompanied with a herb roasted potato disc served with red wine sauce garnished with roasted garlic. This was my fiancés favorite course since it was quite plentiful and of course had a large chunk of meat in it. Like I mentioned, I was already getting full and I knew there was an amazing dessert plate to follow so I almost didn’t finish my fourth course, but I gave it a good effort.

primerib
Pepper crusted slow roasted prime rib with corn on the cob, chilli buttered glazed carrots, zucchini, and beets. Accompanied by a herb roasted potato disc topped with a red wine sauce and roasted garlic.

Last, but certainly not least, was on the most magnificent dessert plate I have ever had. The plate consisted of a chocolate mousse covered with chocolate shavings and a honey comb cake topped with creme fraiche drizzled with honey caramel. Not only was it plated beautifully (as was every other dish) the chocolate mousse was perfectly decadent and I could have eaten about ten of the honey comb cakes, even though I was stuffed to the brim from all the other courses.

dessert
Dark chocolate mousse and honey comb cake with creme fraiche drizzled with honey.

Overall I would definitely recommend looking in to Season & Supply’s seasonal dinners. They are absolutely amazing and change location each time bringing something new and interesting to the table. The spring dinner this year unfortunately for myself falls on my birthday (May 31) and I have already made plans for that weekend but tickets to this amazing event can be purchased here. I hope you enjoyed looking at all the tasty photos of every course I indulged in at the last dinner put on by Season & Supply. If you have been to an event recently or know of one coming up that you enjoy please let me know! I love experiencing new concepts!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: