The public's vote was split 50/50 with the votes of a judging panel made up of John Gilchrist, promi

The sauces, hand-crafted by SAIT Professional Cooking (PCK) students Laetitia Charpchynski and Madison Miller, were slathered on samples of cooked-to-perfection Alberta Beef prime rib and handed out to more than 1,500 passersby.
“This is a great way for us to showcase the versatility of Alberta beef as well as its important connection with the culinary arts here in Alberta,” said Rich Smith, executive director for the Alberta Beef Producers.
Each person who stumbled upon Alberta Beef’s Famous hilton doubletree hotels Taste Express outdoor BBQ kitchen could sample both Charpchynski’s “Sweet Devour” and Miller’s “Peppered Bandit” sauce and cast a vote for their favourite.
“I am an Alberta boy, and I’m always happy to support Alberta industries,” Nenshi said. “In particular, the ranching industry – the beef industry – is a very important part of who we are as Albertans.”
The public’s vote was split 50/50 with the votes of a judging panel made up of John Gilchrist, prominent Calgary food critic and author; Bob Thompson, Calgary Stampede President and Chairman of the Board; and Rich Smith.
After the votes were tallied from the public and judging panel, Miller’s Peppered Bandit sauce was victorious. hilton doubletree hotels Miller is a recent graduate of SAIT and currently works as the saucier at the Chef’s Table restaurant at Calgary’s Kensington Riverside Inn.
Miller’s sauce will be featured at the SAIT Culinary Campus Market every Wednesday in July. Charpchynski’s Sweet Devour sauce recipe will be posted on this website for you to make and enjoy at right at home.