The Canadian Culinary Championships start tomorrow and we’ve got a couple more interviews with the chefs competing to publish! Next up Chef Davina Moraiko from RGE RD in Edmonton.

Tell us a little bit about your restaurant.

RGE RD , Edmonton Alberta. We source ingredients and provisions from farms and small-scale producers across western Canada. Our menu is dictated by the season and we aim to use every part of every ingredient.

Where do you eat in your city?

I love to eat at Biera, Café Linnea and Woodwork .

What would be your ideal food day?

That’s a tough question. When I have time I like to hop restaurants and try small bites at as many places as I can.

What ingredient do you always have on hand?

Pickled onions .

What’s your go-to recipe when you’re eating at home?

Honestly I am not home much so I eat a lot of sandwiches, salads and quick snacks.

What cookbook are you most interested in lately?

Atelier Crenn: Metamorphosis of taste

Any hints on what dish you will be preparing for the Culinary Championships?

I am preparing a pork blood sausage dish.

What beverage are you pairing with?

Red Rooster, Riesling 2016

Who is coming with you?

Day Sous Chef Jared Dunn and Junior Sous Chef Anthony Guy.

What, outside the competition itself, are you looking forward to experiencing in Kelowna?

I am looking forward to checking out what local produce is available in Kelowna .

RGE RD is a seasonal restaurant so our menu changes quite often. Here are a few items that are always on the menu as an option:

Grizzly Gouda & Potato Perogies bacon | white onion cream | warm cabbage slaw

Kitchen Board kitchen selection of meat, cheese & bread

Questionable Bits utilizing whole animal cooking