Menu Available: 10am to 3:30pm
*Gluten-free Available*
Pulled Bison Sandwich with pulled bison, chokecherry wine sauce, aioli, goat feta and arugula on a toasted ciabatta bun. Served with your choice of side.
Recommended Pairings: Belly Hop Brewing Trident Pale Ale – $8.50 / Wine Slushie made with Delidais Estate Winery Contraband chokecherry wine, apple juice and simple syrup, slushed – $11
Featured Producers:
Check out DNA Gardens Longtable Dinners – August 4, 18 and Sept 1
Menu Available: 10am to 3:30pm
Friday, August 11 – 10:00am to 9:00pm
Saturday, August 12 – 10:00am to 9:00pm
Sunday, August 13 – 10:00am to 4:30pm
Monday, August 14 – 10:00am to 4:30pm
Tuesday, August 15 – 10:00am to 4:30pm
Wednesday, August 16 – 10:00am to 4:30pm
Thursday, August 17 – 10:00am to 4:30pm
Friday, August 18 – 10:00am to 9:00pm
Saturday, August 19 – 10:00am to 9:00pm
Sunday, August 20 – 10:00am to 4:30pm
D&A Gardens is a local berry farm/u-pick, we grow 19 varieties of Saskatoons and are the oldest commercial grower of saskatoons in the world. Dave and Arden Delidais, the D and the A in D&A Gardens, have been fruit farming for over 40 years.
In 2020 we opened our winery and have a delicious wine and spirit list from berries we harvest from our orchard. Each bottle tells a unique story of the Delidais family and the homestead we are located on. You can find our wines at our farm store, the Gasoline Alley Farmers Market, Old Strathcona Farmers Market, or at select liquor stores.
Bootlegger Café and Bar will be open May 4th and will be serving lunch daily. We will be serving a small menu, featuring local producers. Every Friday night from June 24th to Sept 23rd we will have our Bootlegger Brisket Dinner, where you may get a visit from a bootlegger jumping out of history.
There is so many exciting events happening this year, check out our website for details.
Chef Lynsey Armstrong was raised on a family farm near Elnora, AB. She grew up cooking and baking with her mom, making all sorts of goodies to sell at the local farmer’s market.
After graduating high school, she moved to Red Deer and made her way into the restaurants. She started out setting up the line at Earls, and then worked her way up to supervisor. It was there that she began her apprenticeship. She was very interested in farm to table, having come from a farm, so she finished my apprenticeship at Cilantro & Chive in Lacombe. She learned a lot working under some of the best chefs in central Alberta.