A Consensus Dining Experience
The founding meal of a nation is not chosen lightly. Each candidate dish represents a philosophy of union—a statement about who we are and what we value. Vote with your palate. Vote with your conscience.
Smoke & Sovereignty
Twelve-hour oak-smoked Alberta beef brisket, hand-pulled and glistening, resting atop twice-fried Kennebec potatoes cut thick in the Quebecois tradition. A molten river of house-made beef jus—reduced overnight with roasted marrow and black pepper—blankets the foundation. Cheese curds from a fourth-generation Alberta dairy squeak against aged Texas pepper jack, creating pockets of stretch and tang. Finished with pickled red onion and a whisper of fresh thyme.
A dish that says: we remember where we came from, and we know where we are going.
A Pizza of Continental Ambition
Hand-stretched dough made with Alberta canola oil, blistered in a 700 degree oak-fired oven. The base: a maple-chipotle BBQ glaze, smoky and sweet, replacing the Italian canon with something entirely our own. Slow-smoked beef brisket and thick-cut maple bacon share the stage atop a blend of melted pepper jack and scattered cheese curds. Caramelized Texas 1015 SuperSweet onions—cooked low for two hours until jammy—nestle against pickled jalapeno coins. Finished with a drizzle of Alberta wildflower honey and coarse black pepper.
Eight slices. Two nations. One unapologetic statement.
Bison Burger, Border Style
A half-pound of grass-fed Alberta bison, coarse-ground and seared with a black pepper crust, served on a brioche bun brushed with garlic butter. Topped with a thick slice of aged Texas pepper jack, melted until it weeps. Pickled jalapenos cut the richness while caramelized Texas 1015 onion adds depth. Butter crunch lettuce provides cool contrast. House-made chipotle aioli ties it together.
Served with hand-cut fries dusted in smoked paprika and sea salt, or mixed greens with maple-lime vinaigrette.
The prairie feeds us. This burger honors both herds.
Maple-Bourbon Smoked Beef Short Ribs
Thick-cut Alberta beef short ribs, dry-rubbed with brown sugar, smoked paprika, and cayenne, then smoked Texas-style over pecan wood for eight hours until the bark cracks and the meat surrenders. Glazed in the final hour with a reduction of Alberta maple syrup, bourbon, and a touch of apple cider vinegar. Served atop charred corn spoonbread—creamy, slightly sweet, with pockets of fire-roasted kernel—and finished with a medallion of cowboy butter: salted, herbed, with a hint of lime.
Sweet north, wild south. This is what peace tastes like.
A Prairie Pastry, Texas-Adopted
Light, pillowy kolache dough—a recipe carried to Texas Hill Country by Czech settlers over a century ago—now filled with Saskatoon berry compote, the purple jewel of the Canadian prairies. The berries, harvested wild from Alberta parkland, are cooked down with a touch of lemon zest and vanilla bean until thick and glossy. Baked until golden, then dusted with powdered sugar and served warm, the pastry collapses gently under the fork.
A dessert that crossed an ocean, then crossed a border, then found its way home.