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@benmstaley

Ben Staley

benmstaley

Chef/Co-owner of @alderroom, downtown Edmonton.

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  • 50 Tot. Comments
Finally some green stuff on the menu.  Scallops // yogurt // herbs @alderroom
I love doing desserts. Especially with ingredients that aren’t typically associated with them. Here’s a new one @alderroom  roasted barley koji // parsnip // candy cap mushroom
Happy #internationalwomensday to all of the strong, beautiful, and compassionate women, especially those in my life. Your commitment and drive are a constant motivation for me to be a better person. #everydayshouldbeinternationalwomensday
Hot springs and foggy glasses with @hannahrebecca_
#stud
@alderroom dinner and a show.
He was mad at me because I wouldn’t give him another treat.
Repost from @alderroom - This is why we love this city. What an amazing turn out of friends to show their support for the unfortunate circumstances that took place yesterday. We had a blast and we hope you did too for our haphazard #randomsnacks. We’ll be spending today replenishing our food stock that we had to throw away. We love you, #yeg 📷 by @jienang
My view in the morning.
Eating pizza in the park with @barvonderfels and @juiceimports.
Repost from @alderroom - We don’t really feel like going home after service tonight. Come by for cheap wine, loud tunes and food that has nothing to do with the restaurant! Random snack night! 12am-2am.
Super stoked to be cooking at the @vignettesyeg pop-up restaurant tomorrow!
Glazed pork belly // green tomato // gherkin New on the menu at @alderroom
Perfectly ripe and perfectly unripe. @vesta_gardens
Repost from @alta_yeg - We reopen for lunch today from 11 til 2! With an all new 3 course prix fixe lunch menu for $30, we'll get you in and out in 40 minutes. Come and get it! #yegfood #lunch
Farm visits with @debthefarmer @vesta_gardens  #yegcuties
The most beautiful gooseberries.
red romaine, cooked over the fire // trout roe Beautiful heads of romaine from @seasonsharvest hung over the fire and brushed in black garlic butter for four hours, finished with a beurre monte and cured trout roe.

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