"Doing things the way our grandparents did" -Christopher Fasoli
After touring the acreage and getting up close and personal with the pigs, Christopher and Jessica offered some samples from their selection of signature sausages (Blueberry Breakfast and Mild Italian), and joined Chef Scott and his team for a chat.
The Fasoli’s passion for what they do has rubbed off on Chef Scott’s team.
“Once back in the kitchen, the team has really changed the way they handle the food," Chef Scott says. "And certainly we're giving a lot more thought into preparing and using only what is required. There is a lot more care taken now that they have seen the process, and understand that these animals give their lives so we can be nourished,” he says.
For the Sky Bistro culinary team, a trip to the farm has been both eye-opening and inspiring.
“I’m very grateful for their energy and commitment, and I can see how it makes a difference to our chefs,” Chef Scott says.
Bear and the Flower’s pork is featured in the new Summer Sky Bistro menu. It's a twice-baked pork belly that has been braised for 24 hours. While it warms, it gets pressed. It's then seared, adding a crackling element, and served with polenta and shaved fennel. To finish the dish, Chef garnishes it with pickled radish. It's become a crowd pleaser.
Try it for yourself—book a table at Sky Bistro via the Sky Experience Package. You'll be rewarded with stellar views and a chance to taste the remarkable flavour of this heritage Alberta pork.
About the Photographer: Australian-born John Price is a photographer and climber who has spent the last six years travelling all over the world, while basing himself out of Canada. John is a freelance adventure, lifestyle, and landscape photographer. He also teaches private workshops, creates editorial pieces, and shoots for commercial projects for a range of clients including Pursuit. Follow him at @johnpricephotography
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