My Secret Ingredient

Derek Dale, Calgary Stampede executive chef

“I choose the best of local ingredients and then do very little with them. There’s no comparison between a tomato grown here in Alberta and one imported from California. And Alberta beef is so flavourful, there’s no need to mask it under 12 sauces. With more than 400 producers to choose from, you can go right through the alphabet from asparagus to zucchini.

“The Stampede’s challenge is to find those who can consistently meet our needs without draining the market. So that’s my second secret: identifying local growers large enough to supply the 40,000 hamburgers or 1,500 pounds of fresh tomatoes we need. That involves good relationships, advance planning, and I look for their advice when designing menus to use the best of local, at the best times.

“The beefsteak tomatoes from Broxburn Vegetables are just incredible. Splash with organic canola oil from Highwood Crossing, a little sea salt, crushed pepper and wow! Chicken from Country Lane Farms and beef from Spring Creek Ranch, a family operation near Vegreville, are my favourites for cooking. And we do so much with black currant relishes and purées from Kayben Farms: marinades for chicken, beef and turkey, even smoothies.”