Courses 3 || Price $60 || Time(s) Available Dinner
Dietary Identifier(s) N/A || Allergen(s) Contains Soy || Substitutions Available No
Course 1
Roasted Mixed Beans | Tomato Bacon Jam | Squash Purée | Black Pepper and Shallot Crumble
Course 2
Bison Pares | Smoked Cheddar Polenta | Bison Pares Sauce | Pickled Onion and Chili
Course 3
Haskap Cheesecake | Amarena Cherry Ice Cream | Graham Brown Butter Crumble
Recommended Pairings
Harvest Old Fashioned, made with Rig Hand Lazy B Corn Whisky, peach bitters, sage syrup – $16.00
Prairie Souls Chardonnay & Cabernet Sauvignon – $17/glass
Featured Producers
- Irvings Farm Fresh (Round Hill) bacon
- Lakeside Farmstead (Sturgeon County) smoked cheddar
- Peas on Earth (Sturgeon County) beans, squash
- Rangeland Bison & Elk (Lacombe) bison
- Rosy Farms (Alcomdale) haskaps
- Yelo’d Ice Cream & Bake Shoppe (Edmonton) Amarena cherry ice cream
Coterie co•te•rie
/ˈkōdərē/
Noun
“A small group of people with shared interests or tastes.”
We are happy to invite you to be our exclusive patrons, to enjoy a shared love of organic, natural & interesting wines, Chef driven small plates, craft beer and cocktails!
Earl Briones doesn’t just cook—he tells stories through food. With two decades in the industry, from food trucks to fine dining, he’s carved out a space where history, culture, and flavour collide. A former anthropology student turned chef, Earl takes a deep dive into culinary traditions, bringing the past to life on the plate.
As the Executive Chef of Coterie Wine Bar, he leads with a bold, ingredient-driven approach, creating dishes that are as thought-provoking as they are delicious. His dinner series, Rice & Mysticism, has traveled across three cities in Canada, redefining Filipino cuisine with pre-colonial techniques and a touch of fine dining magic. This passion for food and storytelling has earned him multiple awards and recognition, including being selected as a Featured Creator in The Filipino in Me – Insights into Living Heritage Gallery by the Philippine Arts Council.