What are some defining characteristics of Edmonton as a culinary destination?
There is a true spirit of collaboration here among chefs, farmers and butchers, focused on working together to create memorable dishes based on Alberta’s world-famous beef and other products and produce.
Supporting and sourcing from local producers is a common priority, along with giving back to the community. For example, we partner with local farmers and producers throughout the year as offerings change, using only Alberta chicken, beef, bison and pork, and as much local artisan produce as possible. We travel to farms for educational tours, go on brewery tours, and this spring will be out foraging for mushrooms with a new client. Creativity and innovation are also key ingredients, which have helped make Edmonton an award-winning culinary destination.
What makes ZINC a distinctive choice for groups?
The ZINC Restaurant culinary team operates the event and catering facilities within the Art Gallery of Alberta (AGA). Quite simply, what sets us apart is first-class customer service and innovative food design. Our creative menus are inspired by local food products, culinary trends, and of course, the desires and expectations of our clientele. Groups can select from either our set banquet menu or the ZINC restaurant menu, with all food prepared a la carte to maintain quality and flavor. We also routinely customize the menu based on theme, ethnicity or individual well-being, according to the client’s wishes.
Please share some highlights of how you design the culinary experience at ZINC.
We take every opportunity to set culinary trends and offer experiences that our restaurant and event guests will not be able to receive anywhere else. For example, we frequently sit for coffee or wine with artists or AGA’s curatorial staff to discuss upcoming exhibits and think about how to match the content of the show or concept with culinary creations. We also constantly engage with our guests to understand what they are seeking culinary-wise, as well as getting their feelings on the restaurant and overall experience.