Northern Gold Brisket – Northern Gold Alberta beef brisket with a house made grainy Dijon mustard and Garlic Goodness Farm fresh garlic medley roasted and purée, braised with red wine and fresh herbs from Shirley’s Greenhouse, shredded and mixed with Smokey ancho pepper and pan jus bbq sauce. Served on toasted fresh French loaf with caramelized Walla Walla onions from Garlic Goodness Farms, topped with shredded Sylvan Star Gouda and arugula aioli.
Irving’s Farm Fresh Pork Chop – Pan-seared and butter basted Irving’s Farm Fresh Berkshire bone-in pork loin chop with rhubarb relish and stone fruit slaw (yellow peaches, white and yellow nectarines, red and black plums). Served with butter herb Scholing’s Produce Inc. potato pave and roasted gold beets from Beck Farms.
Saskatoon Angel Food – Saskatoon and Blueberry mixed compote served over a light angel food cake layered with Prosecco sabayon custard and chantilly vanilla cream.
Plains Meatloaf – MSW Farms ground bison & Irving’s Farm Fresh ground Berkshire pork meatloaf glazed with a house made maple balsamic ketchup, served with buttery mashed russet potatoes from Scholing’s Farms, roasted heirloom gold beets from Deep Roots Farms finished with a Deep Roots Farms black garlic infused mushroom demi glace.
Cilantro and Chive originally opened in 2012 in Ponoka, relocating to Lacombe after moving into an old historic building downtown, renovating it and opening their doors in 2015 and opening a second location in Red Deer in 2021.
“From the moment we opened in Ponoka we knew that supporting local businesses and farmers was big for us, as well as the craft beer scene,” says Owner Rieley Kay. When they first opened they were working with three craft breweries, they now have over 165 beers and ciders.
“Our biggest thing with local producers, farmers and suppliers is that they are the people that sit on our school boards, our tourism boards – they’re involved in our community. Those are the people who are making and promoting our community, and that is who we want to support. They are small businesses just like us and they understand working in the trenches and we love being able to highlight them,” says Kay.
With a talented culinary team led by chef Mike Doppler in Lacombe & Ryan Poole in Red Deer, the restaurant has been humbled by the support they’ve received. They’ve been recognized by Culinaire Magazine for their work with local farmers and breweries, the Alberta Small Brewers Association has voted them best pub/restaurant and more.