Elk Come Alive

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Elk Comes Alive at the Edmonton Canadian Boat and Sportsmen’s Show:

by Mirna J. Berry, BSC Home Ec. B of Ed.

Alberta ranched elk took the center stage at the Canadian Boat and Sportsmen’s Show in Edmonton this year. Celebrity Chef John Berry produced 17 shows over 4 days and featured Alberta Ranched Elk at two-thirds of the show. Over 78-thousand visitors viewed this year’s show.

Most of those attending the standing room only shows were aware of Alberta Ranched elk, but most of them had never had the opportunity to try this nutritional and flavorful meat.

John’s shows centered around the nutritional value of farm raised Elk, and the ease of cooking with this wonderful product.

Most of those attending stressed a healthy lifestyle, a good value for their dollar, ease of cooking the product and flavor as the top priorities for buying a particular product. What John found was almost all of those attending were unaware of the nutritional and economic savings of buying the product.

At first he thought it might be a tough sell to those who may be opposed to the farmed ranched product. But each special interest group that showed up, watched the presentation, and tasted the product and had to agree that Alberta Ranched Elk is part of the Alberta Advantage.

 “I was a bit intimidated by the Fish and Game Associations, the Elk Foundation and those hunters opposed to Elk Ranching, but after talking to them, letting them try the product, it’s clear that they enjoyed it, and most importantly, I think there is common ground that all special interest groups can stand upon, and work together.”

The most amazing reaction for John was when he served a beautiful slice of Elk Sirloin Roast done medium-rare, with a wonderful ginger sauce produced by Blue Kettle Kitchens of St. Albert.  John took the sauce and cut it with a Sutter Home Chardonnay, some freshly diced ginger root and garlic, and some whipping cream, and ladeled that over top of the roast, which was served on a bed of wild rice from Angel’s Resort in Saskatchewan, and fresh asparagus from IGA. From the first bite the people were hooked.

Another delightful dish John prepared was Elk Sirloin steak pan seared with a Pepperheads BBQ

Sauce, cut with a bit of Sutter Home Merlot, diced garlic and purple onion. This sauce is another made-in-Alberta product and also has a dynamite salsa and garlic sauce that is to die for.

Over all the show producer, and many who enjoyed John’s shows were amazed at the versatility and flavor of Alberta ranched elk.

 “I think the key to selling this wonderful product,” says John, “ is the little effort it takes to cook Alberta ranched elk, the flavor and texture, and the economic savings coupled with the health benefits of this delicate meat.”

John is a firm believer that all it takes to sell this vibrant and exciting product, is to get it into their mouths.

“One bite is all it takes!”

John is a food writer with the Edmonton Sun, and the owner/operator of John Berry’s Celebrity Kitchen Catering in Edmonton. 780-456-3553

Mirna Berry is a Home Economist, President of John Berry’s Celebrity Kitchen, and a Junior High teacher in Edmonton.