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July 22nd., 2015 ~ Vol. 85 No. 29
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Vendors offer experimental cuisine at Taste of Crowsnest
Crowsnest Pass Herald Front Page
Ezra Black Photo
Experimental cuisine at Taste of Crowsnest
EZRA BLACK
Pass Herald Reporter
Chocolate chips met bacon with delicious results at the Taste of Crowsnest food festival on July 16.

“The girls at the cafe thought I must be pregnant to come up with such a crazy combination, bacon and chocolate chips,” said Jessica Atkinson, co-owner of the Stone’s Throw Cafe. “But I’m not. It just seemed to me that it would be a delicious combination.”

Delicious indeed, said Atkinson of the cookies that featured extra crispy bacon, extra salt for the dough and might become a regular offering at the Blairmore cafe.

Waistlines were expanded and money was raised for the Boys and Girls Club at the festival where eight vendors gave a hundred attendees the chance to taste experimental cuisine you won’t find on regular menus.
Christine and Troy Missghers, the sibling proprietors of the Crowsnest Coffee Company, were there, sampling a special blend called The Wicked Grind.

“It’s a special blend we do once a year for the Sinister 7,” said Troy.
The Wicked Grind is a medium roast full of flavour that includes African, Brazilian and Costa Rican coffee beans. It tasted full-bodied, rich and a little bit fruity.

The RumRunner’s Nikki and Tim May brought an assortment of savoury treats including skewers of jerk chicken, a delicious prosciutto and grape tomato based pastry and lemon shrimp and aioli filled choux buns.
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Popiels Restaurent went with a tropical theme, bringing coconut shrimp with mango pineapple chutney and a fish ceviche that included tuna, halibut and salmon.

Antigua Mexican Fusion went old school offering corn on the cob and crispy chicken taquitos while Country Encounters took a fancier approach with owner, Dawn Rigby, serving elk meatballs in a fruit sauce and smoked salmon strudel. Dawn and her husband Mark will be opening a 50-seat tapas inspired restaurant in Coleman this fall.

Last but not least were entrepreneurs John and Erica Warlow who brought samplings from all three of their Blairmore businesses. They brought deserts including chocolate and nut covered strawberries from Black Rock Pizzeria and Bakery and main courses of massaman curry, mahi mahi with mango salsa and Japanese dumplings from Bamboo Bistro. From the Blairmore Liquor Store, which they now own and operate, they brought an assortment of select wines and they also sampled craft beers that are now available via growler.

Wendell and the Deb provided musical entertainment, Barbara van Vierssen Trip emceed the evening and Lowry Toombs auctioned off items, with all proceeds going to charity.
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July 22nd. ~ Vol. 85 No. 29
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