Long Table Dinner

Let our chefs create a three-course plated meal entirely of local produce
with a fun twist of hors d'oeuvres along our historic Main Street Stettler.

Reserve your seat

Meet Our Chefs

Chef Brenda Murray- Brenda's Cozy Cafe, Stettler, AB

Chef Tyson Wright- Hart House Wine & Tapas, Camrose, AB

Click here to read their full bio's

4 COURSE PLATED DINNER
2023 Menu

Hors D'oeuvres

Chef Tyson Wright
versus
Chef Brady Sjolin

Appetizer

To Be Announced

Main

To Be Announced

Dessert

To Be Announced

Itinerary:
Join us on the historic Main Street in Stettler for an evening of delectable delights and outdoor air!

4:30 pm - Cocktail Hour- Heartland Market opens, Signature Chef Competition begins
5:30 pm - Signature Chef Hors d'oeuvres
6:00 pm - Welcome and introductions
6:30 pm - Appetizer
7:15 pm - Entree
8:00 pm - Dessert
8:30 pm - Family Dance
9:00 pm - Heartland Market Closes
*Times are subject to change

Reserve your seat

In the case of inclement weather, we will be hosting the Long Table Dinner indoors. Notification will be made with all participants if a change of venue is required.

Stettler Curling Club
5111 - 46 Avenue
Stettler, AB

Memory Lane

2022 Menu

Signature Chef Competition: Wild Mushroom and Goat Cheese Ragu with an Arugula and and Herb Pesto served on a toasted Baguette; Chef Brady Sjolin VS Curried Salami and Whipped Fried Brie on a Grilled Baguette with a Cranberry Sauce; Chef Tyson Wright

Appetizer: Bison Meatballs with a Wild Berries Compote served with a Micro Salad, Pickled Blueberries and Goats Cheese Ricotta; Chef Tyson Wright

Main: Duck Confit, with Thyme infused Honey over Warm Pearl Barley Salad, Butternut Squash Puree and Saskatoon Wine Reduction; Chef Shania Scammel

Dessert: Raspberry Creme Brulee; Chef Brenda Murray

Beverages: Fireside Winery and Market Garden, Back 40 Distillery, Detention Brewery and Transformed Coffee Co.

2019 Menu

Chopped Competition: Chef Audrey Roussel VS Chef Stephen Teasdale

Appetizer: Raspberry Wine Poached Beet Salad with Goat Cheese, Shaved Radishes, Micro Arugula, and a Honey Lemon Thyme Vinaigrette; Chef Shania Scammel

Main: Alberta Beef Braised in Cherry Wine with Roasted Carrots in Smoked Homey and Roasted Garlic and Onion Whipped Potatoes with Pickled Strawberry Puree; Chef Steven Brochu

Dessert: Saskatoon Berry Pavlova with a hint of Rosemary and Black Currant Wine;
Chef Brenda Brinson

Beverages: Hansen Distillery, Prairie Brewery, Fireside Winery and Origin North Roasting Co.

2017 Menu

Hors d'oeuvres: Zesty Gazpacho; Chef Brenda Brinson

Appetizer: Spinach and Saskatoon Salad; Chef Rieley Kay

Main: Roasted Herbed Beef Tenderloin with Border Cross Whiskey Sauce; Chef Jimin John

Dessert: Zuchinni Brownies and Creme Puffs with Boar Bacon;
Chef Lutz Kintzel

Beverages: Hansen Distillery, Blindman Brewery and Fireside Winery

Reserve your seat

Please note: In order to better serve the environment, we are a ticketless event. An email will be sent to all registered participants the week of the event confirming your presence and itinerary. If you have any questions or concerns prior to the event, please contact 403-742-3181.

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