Helping to prepare the long table

Helping to prepare the long table

Taste of Markerville had tempting variety

An enticing aroma rose from pork loin roasts being prepared for the long table dinner at Taste of Markerville Saturday evening.

An enticing aroma rose from pork loin roasts being prepared for the long table dinner at Taste of Markerville Saturday evening.

The $125 a plate dinner featured a delicious selection of food prepared by six Alberta chefs — food such as red fife and flax seed sourdough, rhubarb marshmallow with cucumber, crispy prosciutto and salted almonds, English pea gazpacho, cucumber and farmstead cheese, nasturtium and lemon verbena, chicken pot pie.

Main courses included sous vide pork belly, lamb ham, grilled beef tenderloin and jerk marinated and charcoal roast pork loin. Dessert included strawberries, Sichuan peppercorn shortbread, cracked green sichuan pepper, miso anglaise and Fiasco Strawberry Stracciatella Sorbetto.

Several wines were also paired with the meals.