As an incubator for Ag Tourism, Open Farm Days provides an opportunity for farms to explore Agritourism. Our food incubator program is designed to explore recipes and processing in an accessible format for our farms to encourage local food processing on a micro scale. The program has created and nourished new product development from local craft sour Cherry juice to honey lollipops, dehydrated bone broth to name a few and honey fluff (cotton candy made from honey).
This year we are delighted to launch our Smoked Bison Pate, Saskatoon Birch Chutney and Spent grain crackers – inviting our breweries, distilleries, fruit farms and bison ranches to participate and explore processing opportunities. This years recipes are brought to us by Chef Liana Robberecht (Smoked Bison Pate). Chef Andrea Harling (Spent Grain Crackers & Saskatoon Birch Chutney).
We’re delighted to be able to share our recipe for all to use. Thank you to our partners Premium Noble Bison Executive Chef Liana Robberecht and Chef Andrea Harling.
Recipe
Noble Premium Bison is a delectable treat that is perfect for any occasion. With the smooth rich flavours of smoke with hints of apple, caramelized onion, maple. Combined with the crushed juniper berries and rosemary lends a earthy and fragrant component to this mixture, while the Eau Claire Whiskey brings a warmth and spiciness to the flavour profile.
Premium Noble Bison Pate
12 pounds /5 kg Bison liver
Rinse in cold water, soak in buttermilk for hour, drain off, pat dry , cover with dry rub
Place in smoker (using combination OF hickory & cherry wood) 225F for 40-50 minutes or until meat reaches internal temperature 130 F, remove let cool .
Dry Rub for Bison
- 1 litre Dark brown sugar
- 1 cup onion powder
- 1 cup garlic powder
- 2 tsp ground clove
- 1/4 cup kosher salt
- 1 tsp ground cinnamon
- 1 tbsp ground juniper berry
- 2 tbsp ground anise
- 1 tbsp ground bay leaf
- 1 tsp fresh black pepper
For Pâté
Ingredients:
- 2 litres of smoked Bison
- 1 tbsp onion powder
- 1 tbsp ground dry rosemary
- 1 tbsp dry tarragon
- 1 cup apple onion compote
- 2 tbsp roasted garlic
- 1/4 cup Eau Claire whiskey
- 3 tsp liquid smoke
- 3 tbsp chopped fresh parsley
- 1/2 tsp Tabasco
- Salt to season
- 1/2 cup soft butter
Place in food processor blend until smooth , adjust seasoning . Place into containers, add thin layer of clarified butter on top and seal .
Our Chefs
Liana Robberecht
Originally from Smithers, BC, Chef Liana is an accomplished culinary leader and international speaker who has helmed some of Calgary’s top kitchens, including the Calgary Petroleum Club and WinSport. Encouraged to challenge the status quo and ignite the passions of those around her, Chef Liana’s genuine curiosity and empathy have helped her forge lasting and meaningful relationships with other chefs, diners, and artists. With every bite, conversation, and mentorship, Chef Liana hopes to connect with others and evoke an impactful change for the future that inspires others to become the best versions of themselves.
Highly recognized in both in the industry and the community, Chef Liana’s long list of accolades include the 2011 Chef of the Year by the Alberta Foodservice Expo, a James Beard Foundation Collaboration Dinner in 2015, Outstanding Industry Contributions by the Canadian Restaurant and Bar Show in 2018, and an International Bronze Medal from Paris’s Chaine des Rotisseurs in 2019. She was also a participant on the Food Network show Guy’s Grocery Games
Outside the kitchen, Chef Liana is an avid painter and loves to spend time with her dog, Momo. She is actively involved in the community and has helped raise thousands of dollars for local charities through several culinary events she has co-founded, including Planted and the Cookie Exchange.