Frank Sigurdson along with Pat and Dietrich Ammeter enjoy an ice cream cone from the Markerville Creamery during Taste of Markerville held on Saturday.

Fourth annual Taste Of Markerville a success

Taste of Markerville returned for the fourth delectable year on Saturday - held throughout the historic hamlet.

Taste of Markerville returned for the fourth delectable year on Saturday held throughout the historic hamlet located just 30 kilometres from Sylvan Lake.

The event is known for their Long Table Dinner and country food fair, both of which place an emphasis on local food, farmers and community.

Taste of Markerville organizers describe this event as a partnership between local farmers, chefs, rural tourism operators and agribusiness.

Hosted by Historic Markerville, events were located throughout the uniquely picturesque landscape that is Markerville. Attendees had the chance to take in historic sites such as theMarkerville Church, the Creamery Museum and Fensala Hall.

A barbecue was held from noon till four hosted by local volunteers with many partaking in an ice cream treat during this time also, as the weather was admirable.

Later in the day the Markerville Creamery Courtyard was host to an ‘Appy Hour which offered guests the chance to sample appetizers paired with drinks, prior to this year’s sold out LongTable Dinner.

This year’s dinner theme, Earth and Fire fit perfectly as all of the food served came from local earth and some even being made over a local fire.

The menu included many items from local growers including a traditional fire baked bannock paired with Markerville Berry and Vegetable’s blackcurrant & rhubarb jelly by Chef Michael Ubbing of West Lake Grill. The bannock was cooked over a fire earlier that day where attendees were able to watch their food being made in front of them.

Those in attendance at the Long Table Dinner had the chance to sample dishes from a number of talented local chefs including Chef Blake Anderson,Terre It Up Catering and the GOODStuff food truck, Todd Lawrence, Soil to Salt at Coconut Room in Sunworks, Chef Michael Ubbing, West Lake Grill at Heritage Ranch and Roosters, Executive Chef Derek Layden of the Innisfail Golf Club as well as Matt Burton of Your Private Chef and Ellis Café at Ellis Bird Farm.


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