Saturday, August 14, 2010

Edmonton Folk Fest 2010

I was hoping to blog more about Folk Fest this year - the food from Site Kitchen, the crew, the build, the weekend, and the concessionaires. But there was just too much going on work wise, and sadly blogging got put aside once again this year.

So here are a few of my favourites from the build and the weekend...

The Festival Kitchen...

The whole thing get's floored

A loading dock at the West end for food delivery is built

Hand and plate wash stations are plumbed in

Ovens in

Steamer in

Lots of electrical (and plumbing) to keep the place running

Prep tables in

Christmas in July turkey...

and croquembouche

Andrew... the site kitchen coordinator, tired of waiting for us to unload his gear

Heading into Gallagher for 'the take over'


The Weekend

I finally managed to escape the office Sunday afternoon for the 'Sweet Old World' Session

And for some Sunday evening main stage


Dining in the Festival Kitchen

Stand in line to get into the kitchen (yes, I'm that short)

Peruse the menu (the smoked salmon Nicoise was the hit)

Your badge gets punched

You're at the door and and are handed a plate

And in... I had to stop taking photos after this, as balancing the plate and camera became difficult. But beyond salads there are a few hot selections, and tables of fruit and dessert.

My favourites from the Festival Kitchen this year:
Elk tacos with mole sauce, chive creme fraiche and pickled slaw; with corn and barley salad and curried squash mash

And Saskatoon tarts for dessert

So all that's left now is to continue tearing everything down. That's the hard part. Then on to next year...

3 comments:

Sharon said...

Thanks for the behind the scenes peek at the Folk Fest, Marianne!

A Canadian Foodie said...

Who made the elk tacos with the mole sauce??? That had me do a triple take! great view from the outside in.
:)
valerie

Marianne and Charles said...

Glad you enjoyed, Sharon!

Valerie - I believe it was Stephane's (the head Chef) recipe, but it was made by the many main course kitchen volunteers. Definitely a bit unexpected but a great combo. Thanks!