Alberta’s Culinary Adventure: Campfire Cooking Local Steaks & Craft Kombucha Cocktails

Embark on a remarkable culinary journey as we explore how a complete meal was crafted over an open campfire, featuring only the finest local Alberta products. The highlight was undeniably the porterhouse steak, grilled directly on glowing coals – a surprising triumph of tender, juicy perfection with a subtle smoky essence. Complementing this, the ‘Sweet Rhuby’ kombucha cocktail, a delightful blend of locally distilled craft gin, homemade rhubarb-honey syrup, and light, bubbly Edmonton-brewed kombucha, offered a fruity and floral counterpoint. (Jump straight to the recipes.)

Earlier this summer, a new and exciting endeavor ignited my passion: ‘Campfire Cooking’, an outdoor culinary adventure designed to connect us with nature and the incredible bounty of our local region. This project, born from a desire to make outdoor entertaining special and memorable, truly came to life when I invited my dear friend Sabina to join me. Sabina, a fellow food enthusiast, an exceptional home chef, and a gifted artist, was the perfect partner-in-crime. After all, what’s an adventure without a kindred spirit? Her shared enthusiasm for creative and experimental cooking over an open fire multiplied the fun exponentially, turning each session into an unforgettable experience.

The genesis of this project sprang from the unique circumstances of the past year and a half. With ever-changing restrictions, Raymond and I found ourselves increasingly hosting gatherings outdoors, centered around our firepit. This natural shift sparked the idea for a structured, ongoing series of outdoor meals, elevating casual cookouts to a truly gourmet experience.

Sabina and I meticulously plan at least one full meal each month, destined to be cooked entirely over a roaring campfire. Our process is a cherished ritual: we brainstorm themes, curate menus, and embark on a thrilling shopping expedition for ingredients. The afternoon of our chosen day is dedicated to any necessary advance preparation. Then, we take turns hosting at our respective firepits, immersing ourselves in the joy of grilling and savoring the fruits of our labor. Husbands are invited to join in the merriment, serving as esteemed taste testers and ensuring our drinks are always topped up. This monthly rendezvous has quickly become a highlight, a much-anticipated escape into culinary creativity and friendship. We’ve already explored diverse themes and are brimming with ideas for many more campfire feasts, even hoping to extend our adventures deep into the fall, and perhaps even brave a winter cookout. Today, I’m thrilled to share the details of our August Campfire Cooking escapade. (Stay tuned for future posts about our previous Eastern European and seafood menus!)

For August, our theme was “Local Alberta,” a vibrant celebration of our province’s rich agricultural heritage. The challenge we set for ourselves was ambitious: prepare an entire multi-course meal using only products grown, raised, or crafted within Alberta. This undertaking proved to be an exciting and eye-opening experience, revealing the incredible breadth and quality of local offerings. From fresh vegetables harvested from our own gardens to exquisite handcrafted canola oil, the sweet notes of southern Alberta sugar, sophisticated locally distilled spirits and wines, and of course, the world-renowned Alberta Angus beef, every element of this meal was a testament to local excellence. The sole ingredient we couldn’t source from Alberta was salt, a minor concession we made by using a lovely small-batch sea salt from Vancouver Island, in the neighboring province of British Columbia, ensuring we still supported Canadian artisans.

The quest to scout out all the local products for this special dinner was both enlightening and deeply rewarding. I thoroughly enjoyed my conversations with the skilled butchers at our Stony Plain Freson Brothers, who passionately elucidated the superior qualities of Alberta beef and its global appeal. They expertly prepared two magnificent porterhouse steaks, setting the stage for our main course. My journey then took me to Edmonton, where I had a delightful exchange with the knowledgeable staff at Strathcona Spirits. They guided me in selecting the perfect Seaberry Gin for our signature kombucha cocktail. From there, they directed me to Boocha, Edmonton’s pioneering kombucha brewery, charmingly nestled in a funky backstreet locale near Whyte Avenue. Here, I was graciously invited to sample an array of delightful kombucha flavors. Brian, the friendly brewer, helped me narrow down the exquisite selection to their bright lavender kombucha, destined to lend a delicate floral note to our unique cocktail. Further exploration through various other local shops provided every last ingredient needed for our ambitious campfire cooking menu, a true showcase of Alberta’s fantastic produce and artisan goods.

Behold our incredible ‘Local Alberta’ Campfire Cooking Menu:

Our Local Alberta Campfire Cooking Menu

Aperitif Cocktail

‘Sweet Rhuby’ Rhubarb Honey Kombucha Cocktail

Appetizer

Zucchini & Alberta Gouda Fritters with Oat & Dill Seed Crumble and Quick Pickled Carrot Ribbons

Palate Cleanser

Sour Cherry Honey Granita

Entrée

Ember-Grilled Alberta Black Angus Porterhouse Steaks with Chimichurri Sauce and Sour Cherry Sauce, Baked Potatoes with Herbed Sour Cream and Crispy Bacon, Grilled Tomatoes and Patty Pan Squash with Basil Oil and Crispy Breadcrumbs, Grilled Green Beans

Dessert

Individual Grilled Corn Puddings with Prairie Clotted Cream, Whipped Cream, and Local Wild Chokecherry Syrup

Our magnificent meal commenced with sips of the light and exquisitely fruity rhubarb, honey, and gin kombucha cocktail. The addition of a few precious drops of Alberta wild herb bitters beautifully rounded out the flavors, infusing it with a rich, herbaceous complexity. It was a perfect aperitif, delightfully whetting our appetites for the courses to follow. Our first course, a triumph of texture and taste, featured herby, creamy zucchini fritters. These were skillfully fried to a golden crisp in a cast-iron skillet suspended over the roaring campfire. Each fritter was then crowned with a melting slice of premium Alberta-made gouda cheese and a fragrant crumble of butter-fried prairie oats, subtly seasoned with dill seeds freshly picked from the garden. To cut through the richness and add a vibrant contrast, we prepared quick-pickled thin ribbons of fresh carrots – a truly divine combination that danced on the palate.

Between courses, an icy granita, made from tart sour cherries and local honey, offered a refreshing and bright palate cleanser, perfectly preparing us for the culinary masterpiece that awaited.

The ember-grilled steak was nothing short of a revelation! Contrary to what one might expect, the ash from the coals did not adhere to the meat as the steaks cooked directly on top of the glowing embers. These thick, prime-quality porterhouse steaks required only a generous dusting of salt and pepper before being carefully laid onto the well-burned coals. They seared magnificently, sizzling gently to achieve a perfect level of doneness. After a crucial resting period, we sliced and served them, accompanied by our homemade chimichurri sauce, bursting with garden-fresh herbs, and a delicate drizzle of tangy sour cherry sauce, lovingly crafted from Sabina’s own harvest. Alongside, potatoes baked in foil on the grill rack absorbed the smoky ambiance, paired with a pack of wonderful dry-salted bacon cooked to crispy perfection. We lavishly dolloped the baked potatoes with sour cream infused with a medley of chopped fresh garden herbs, then crumbled the crispy bacon on top. Fresh garden tomatoes and tender zucchini were grilled, drizzled with fragrant basil oil, and sprinkled with crispy fried breadcrumbs. Not to be outdone, a handful of fresh green and yellow beans also found their way onto the grill, adding vibrant color and crunch. A glass of rich and complex red Saskwatch Blackcurrant and Honey wine proved to be an impeccable accompaniment to the robust steak and grilled vegetables.

The grand finale was a delightful individual corn pudding/cake, baked in charming little cast-iron skillets. Sweet corn cobs, freshly plucked from the garden, were grilled to impart smoky kernels that delightfully popped amidst the creamy pudding base. We crowned these delectable desserts with generous spoonfuls of rich prairie clotted cream, light whipped cream, and a dark, tangy sauce crafted from wild chokecherries. It was a spectacular conclusion to our campfire meal, savored in the deepening twilight around the crackling fire, punctuated by shared laughter, engaging stories, and sips of sweet Alberta honey wine.

A Harvest of Local Alberta Products Used

Every single product featured in this extraordinary campfire meal was proudly sourced and produced locally within Alberta, with the single exception of the salt*. This exception, a fine sea salt from Vancouver Island in the neighboring province of British Columbia, still supported Canadian artisans. Our journey led us to several fantastic local Alberta retail outlets, including: Blush Lane Organic Market – Edmonton, Homegrown Foods – Stony Plain, Freson Bros. – Stony Plain, Italian Centre Shop – West Edmonton, Liquor on Macleod – Spruce Grove, Strathcona Spirits – Edmonton, Boocha – Edmonton, and The Silk Road Spice Merchant – Edmonton.

Fruits and Vegetables

From our Yards and Gardens: Zucchini, carrots, tomatoes, beans, potatoes, corn, squash, chokecherries (for syrup), sour cherries (for syrup), rhubarb (for syrup), an array of fresh herbs (parsley, dill, chervil, tarragon, chives, garlic chives, basil, lavender), dill seeds, and vibrant edible flowers (borage, marigold, oregano).

Alberta Garlic – Freson Bros. Grocery (Stony Plain, Alberta)

Meat and Dairy

• Porterhouse Steaks – Freson Bros. Grocery, Butcher Shop (Stony Plain, Alberta)
• Dry Salted Bacon – Old Country Sausages (Raymond, Alberta)
• Medium Gouda – Sylvan Star Cheese (Red Deer, Alberta)
• Sour Cream (18% Milk Fat) – Bles-Wold Yogurt, Crystal Springs Dairy (Coalhurst, Alberta)
• Butter – Foothills Creamery (Calgary, Alberta)
• Ghee – Chinook Cheese (Calgary, Alberta)
• English Clotted Cream – Chinook Cheese (Calgary, Alberta)
• Milk – Rockridge Dairy (Ponoka, Alberta)
• Cream – Rockridge Dairy (Ponoka, Alberta)
• Eggs – from our cherished backyard chickens

Pantry Ingredients

• Organic Canola Oil – Highwood Crossing Foods (High River, Alberta)
• Organic Rolled Oats – Highwood Crossing Foods (High River, Alberta)
• Organic Unbleached Flour – Highwood Crossing Foods (High River, Alberta)
• Premium Light Spelt Flour – Hockley Valley Whole Foods (Canmore, Alberta)
• Panko Style Bread Crumbs, Gluten Free – Kinnikinnick Foods (Edmonton, Alberta)
• Honey – Bee Maid Honey (Spruce Grove, Alberta)
• Sugar – Rogers APEGA (Taber, Alberta)
• Apple Cider Vinegar – homemade from our own garden apples
• *Sea Salt, Fine – Vancouver Island Sea Salt (Campbell River, British Columbia)
• *Finishing Salt/Raincoast Flor de Sal – Saltwest (Sooke, British Columbia)

Drinks

• Badland Seaberry Gin – Strathcona Spirits (Edmonton, Alberta)
• Lavender Kombucha – Boocha (Edmonton, Alberta) – an exquisite base for our custom kombucha cocktail
• Alberta Botanical Bitters – Wild Life Distillery (Canmore, Alberta)
• Saskwatch Blackcurrant/Saskatoon Honey Wine – Spirit Hills Honey Winery (Millarville, Alberta)
• Haskap Honey Wine – Grey Owl Meadery (Alder Flats, Alberta)
• Saskatoon Berry Dessert Wine – Field Stone Fruit Wines (Strathmore, Alberta)

Our Alberta Campfire Cooking Adventure: A Roaring Success

Our “Local Alberta” campfire cookout was an undeniable, flaming success. We not only created a truly delicious multi-course meal but also deepened our appreciation for the abundance of incredible products our province has to offer. The experience was elevated by the magical outdoor setting: the gentle rustling of leaves in the breeze, the cheerful chirping of birds providing a natural soundtrack, and the mesmerizing crackle of the fire. Every dish carried a subtle hint of woodsmoke, the ultimate natural seasoning, which, combined with our hearty appetites, ensured that every flavorful nuance was savored. The entire evening was an unforgettable symphony for the senses, a testament to the joy of cooking outdoors with friends and celebrating local heritage. We are already eagerly anticipating our next culinary adventure!

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Guten Appetit!

Coal-Grilled Porterhouse Steaks

(Inspired by the masterful techniques in ‘How to Grill Everything’ by Mark Bittman)

• 1 large porterhouse or rib eye steak, 1 to 1½ inches (2.5-4 cm) thick, suitable for two servings
• Generous amounts of coarse salt
• Freshly ground black pepper
• A substantial bed of glowing hot wood coals

Begin by building a robust fire using large logs, allowing it to burn for at least one, and preferably two, hours. This ensures you achieve a deep, consistent bed of glowing red coals, essential for direct grilling. Once the coals are ready, carefully rake them together to create an even surface, or adjust any remaining logs to provide a relatively flat platform for the steaks.

Allow the steaks to come to room temperature for optimal cooking. Trim any excessive fat, aiming for a thickness of approximately ¼ to ½ inch. Season both sides of the steaks generously with salt and freshly ground black pepper.

Using sturdy tongs, gently place the seasoned steaks directly onto the flattened bed of glowing coals. Cook them for approximately 5-7 minutes per side. For 1-inch thick steaks, 5 minutes per side should suffice for medium-rare, while thicker cuts may require up to 7 minutes per side, depending on your desired level of doneness. Turn the steaks only once halfway through the cooking process. Once cooked to your liking, transfer the steaks to a grill rack positioned near the fire, but not directly over it. Cover them loosely with aluminum foil or an inverted bowl and allow them to rest for 5 to 10 minutes. This crucial resting period ensures the juices redistribute, resulting in a tender and flavorful steak. Slice the rested steaks into strips and serve immediately, ideally with a vibrant Chimichurri Sauce.

Alberta ‘Sweet Rhuby’ Rhubarb Honey Kombucha Cocktail

• 1½ oz Badland Seaberry Gin (or your preferred craft gin)
• 2 oz Lavender Kombucha (or another complementary kombucha flavor)
• ½ oz Rhubarb-Honey Syrup (recipe below)
• 3 drops Alberta Botanical Bitters (or your favorite aromatic bitters)

Combine all the listed ingredients in a cocktail shaker generously filled with ice. Secure the lid and shake vigorously for approximately 30 seconds until well-chilled. Strain the vibrant mixture into elegant cocktail glasses or classic martini glasses. For an added touch of sophistication and aroma, garnish each cocktail with a delicate sprig of fresh lavender, if desired.

This recipe yields 1 delightful ‘Sweet Rhuby’ kombucha cocktail.

Rhubarb-Honey Syrup

• 2 cups (250gms) chopped rhubarb, fresh or frozen
• 1 cup (240ml) water
• ½ cup (170gms) liquid honey, preferably local Alberta honey

In a small saucepan, combine the chopped rhubarb and water. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the saucepan, and simmer for approximately 10 minutes, or until the rhubarb has softened considerably and broken down.

Carefully strain the cooked rhubarb mixture through a fine-meshed sieve, pressing gently to extract as much liquid as possible. Discard the solids. Stir in the liquid honey until it is fully dissolved and incorporated. Allow the syrup to cool completely before transferring it to an airtight container. Store the prepared Rhubarb-Honey Syrup in the refrigerator, where it will keep fresh for up to 2 months.

This recipe yields approximately 1 cup (240ml) of delicious Rhubarb-Honey Syrup.

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You might also enjoy these related campfire and grilling recipes:

Grilled Marinated Flank Steak

Grilled Chicken with Romesco Sauce

Juicy Grilled Mushrooms

Juniper Berry and Raisin Stuffed Pork Chops over the Campfire