Trends come and go, but farm-to-table is one trend in the restaurant industry that shows no sign of slowing down. Knowing where your food comes from has almost become just as important as how the food tastes. One restaurant in town that has been a proud supporter of the farm-to-table movement is undoubtedly RGE RD.
From day one, RGE RD has crafted a special relationship with local farmers and producers to create an ever-changing menu inspired by what's seasonally available. Serving what they call "Canadian cuisine," RGE RD combines the region's best produce with whole animal cooking -- giblets and all. (My Asian mother would be so proud.)
Reservations were made about a week in advance, as we came to RGE RD on a Thursday night to celebrate SC's birthday. It was a full house so I expect the weekends to be even more so.
The menu is split into three sections -- bites from the butchery, appetizers, and main entrees. If you and your stomach were up for it, the RGE RD trip ($85+) is a multi-course dinner with everything decided on by the chef. Plates range from classic to experimental. One caveat explained by our server is that the entire table must participate in the road trip.
Speaking of our server, he was definitely a veteran of the industry. Friendly, chatty and informative without being too intrusive. When he made his rounds asking about the food, he definitely poked fun at us (more than once) when we were busy taking photos and hadn't yet taken a bite. (My camera wasn't cooperating this night so photos are courtesy of KN!)
Paté was probably the main reason why we were dining at RGE RD in the first place since the birthday girl was craving it. The bacon and beef liver paté ($15.00) comes spread on four pieces of toast with brassica mustard, pickled vegetables, and an apple gastrique.
If you were interested, RGE RD also sells their terrines, along with sausages, rillettes, cured meats, and bread once a month out of their Butchery.
SC and KN were both adventurous enough to also order the questionable bits (market price) to share. The questionable bits is a daily changing dish at the restaurant, emphasizing their principle of whole animal cooking. Nothing is off limits, including organs and scraps that would usually be thrown out otherwise. The night's dish ($15.00) featured goose offal in a wine and tomato stew with pickled peppers and cream. I had a bite and found the taste of wine to be the most prominent. If you didn't know the dish was made with offal, you probably wouldn't be able to tell other than the texture of the meat was slightly chewy.
If you were interested, RGE RD also sells their terrines, along with sausages, rillettes, cured meats, and bread once a month out of their Butchery.
SC and KN were both adventurous enough to also order the questionable bits (market price) to share. The questionable bits is a daily changing dish at the restaurant, emphasizing their principle of whole animal cooking. Nothing is off limits, including organs and scraps that would usually be thrown out otherwise. The night's dish ($15.00) featured goose offal in a wine and tomato stew with pickled peppers and cream. I had a bite and found the taste of wine to be the most prominent. If you didn't know the dish was made with offal, you probably wouldn't be able to tell other than the texture of the meat was slightly chewy.
Earlier in the week, I joked that AL (the token Ukrainian) would probably order the grizzly gouda & potato perogies (small $12.00; large $16.00) and I was right! (I know my friends so well.) The six perogies were crisped up nicely, and garnished with bacon and warm cabbage slaw on a bed of white onion cream. The perogies are usually an appetizer dish but the large size could suffice for an entree if you wanted it to. The only downside AL found was that the cream was a bit too heavy for just one person to eat.
SC heard good things about the duck at RGE RD but with no duck in sight on the menu, she chose the next closest thing which was the Four Whistles Farms goose ($34.00). Alongside a roasted goose breast, there was goose rillette in a whole wheat crepe, a side of garden greens, cauliflower and black peppercorn gouda mornay, and roasted cauliflower. The goose breast was quite lean since SC found it a bit tough to chew.
SC heard good things about the duck at RGE RD but with no duck in sight on the menu, she chose the next closest thing which was the Four Whistles Farms goose ($34.00). Alongside a roasted goose breast, there was goose rillette in a whole wheat crepe, a side of garden greens, cauliflower and black peppercorn gouda mornay, and roasted cauliflower. The goose breast was quite lean since SC found it a bit tough to chew.
The locally sourced pasture raised beef (market price) is another popular mainstay on the menu, enough to please even the pickiest 'meat and potatoes' type of diner. Butcher's cut, mashed potatoes, and a beef and mushroom ragout. We had the striploin ($48.00) with apple bacon mashed potatoes and a side of roasted root vegetables. The steak was tender and flavourful, and the vegetables nicely roasted with still some bite left to them.
The ragout is what takes the dish over the top. Chock full of mushrooms and more savoury, fall-apart meat. Delicious with the mashed potatoes.
We couldn't pass up dessert, and the unanimous decision around the table was the s'more in a bowl ($9.50). Chocolate cremeux, Italian meringue, and graham cracker. Cremeux is sort of the middle ground between a mousse and a ganache, but I would say this leans more towards the richer and denser side. Definitely a dessert to share.
We also got the squash crème brûlée ($9.50) with pepita shortbread. I thought this was the better dessert of the two, but I'll always be biased towards a good crème brûlée. This had a crackly top and a smooth custard flavoured with pumpkin spice. (And yes, I also like pumpkin spice lattes from Starbucks. Sue me.)
I'm glad to have finally ticked RGE RD off the list. Next time -- road trip anyone?
RGE RD
10643 123 ST
Edmonton, AB
Edmonton, AB
(780) 447-4577
- CT
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