The Stampede’s executive chef, Derek Dale is busy creating menus for the thousands of meals his team will be serving this fall, his favourite time of year. Tomatoes, beans, squash, pumpkins, apples, pears, potatoes and carrots are all in season. Dale shares his secret recipes exclusively with Saddlebag readers.

Grown right. Here., a program launched at the Calgary Stampede earlier this year, was designed to support growers and the agriculture industry locally while offering its clients culinary delights.  

Alberta lamb from Dri-view Farms in Fort McLeod, vegetables from Broxburn Farm in Lethbridge, pork products from Broek Pork Acres in Coalhurst and goat cheese from Fairwinds Farm in Fort Macleod are just some of the local products the Calgary Stampede will be serving.

“We are excited to offer a selection of regional products to our clients and guests across the Park,” says Dale. The recipes are a small sampling of what will be served for a variety of functions this fall.

Dale adds at harvest time it is best to keep it simple; use the freshest ingredients available and put them together in such a way that the flavours, colours and textures bring out the best in each other.