Medicine Hat restaurants and producers strengthen relations during Farm to Fork culinary festival

Its purpose is to promote smaller local providers, and for them to develop relations with restaurants that they supply.

The Farm to Fork festival runs from Nov. 1-21, and through it local restaurants have been encouraged to connect with their local suppliers.

Ralph Van Dam, owner of Westland Fresh Produce in Redcliff, says there is no shortage of choices when it comes to locally sourcing.

“The advantage of people around Medicine Hat is they have a vast array of greenhouses that have little outlets to sell local fresh product,” He said.

“And it’s a real benefit to the restaurants around here, the people that can buy product one day that’s been picked and have it on their plate the next day. And that’s the true advantage,” He added.

Van Dam suggests that local restaurants try out local produce as part of their menu if they aren’t already.

With convenient proximity and comparable prices, the reasons for sourcing locally far outweigh other methods, Van Dam said.

“I encourage restaurants — the different chefs — to come out and try our product. It’s available right through the year. We tend to have a wide variety of produce just so people have different means to try different things and enjoy,”

Stephanie Vanderham, an employee at The Hat’s Olive Tap, pointed out the menu items that their restaurant is highlighting as part of the campaign.

“We are featuring our tomato basil coconut soup as well as our house made focaccia bread. Both items feature local produce and honey,” She said.

Vanderham said she herself knows their produce providers personally, such as Van Dam at Westland Fresh Produce.

She indicates that keeping it local, when it comes to supply, is quite important, especially for small businesses, as good relations are what they run on.

“So people can feel the love that goes into their food, and our relationships with local companies- would play into that for sure,”

Van Dam, at Westland Greenhouse, appreciates that local restaurants utilize their produce, and hopes the festival draws in more.

“We have a product list that defines what they can pick up and order. And they use it with their day-to-day menus in Medicine Hat and surrounding area,” He said.

With all of the participating restaurants in the city during the festival, there’s certainly no shortage of meals to try that use ingredients that are as fresh as it gets.

by Jayk Sterkenburg

Medicine Hat restaurants and producers strengthen relations during Farm to Fork culinary festival

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