STRAWBERRY BASIL BOMB! 🍓🍓
Inspired by Caribbean hot sauces, Roger used fresh @freshbcfruit strawberries for fruitiness, Genovese basil for a clove like spice & aromatic herbs from @myprairiegardens to round it all out.
We love it in a crudo or with oysters, tacos, grilled poultry, hot wings, spicy vinaigrettes and tomato dishes.
@biera_yeg added some to a strawberry sorbet and @aboveaveragedrinks made a spicy margarita (be sure to check out their page for the recipe!).
Find our hot sauces at:
@biera_yeg (Biera Market Store)
@modestmeats@colordevino_yeg@acmemeatmarket@ribeyebutcher@meatheadinc@meuwlys@thebutchery_yeg
For wholesale inquiries or questions DM us here, or email at [email protected].
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📸 @mike.lundy
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#yegfood #yegfoodie #yegfermentation #strawberry #hotsauce #bcfruit #fermentation
Cheesy Wheezy has become one of our best selling hot sauces! What makes our hot sauce unique?
This syle of hot sauce combines fermentation & a technique used for making fondue. The origin of this technique allows milk fat & protein to create a smooth emulsion and carries the colorful pigments found in habanero and peppers. The acidity comes primarily from the natural lactic fermentation, similar to the acidity found in cheese!
For Cheesy Wheezy, we co-fermented hot house peppers from southern Alberta with Vital Greens Organic Dairy & blended it with slow fermented habaneros. A true lacto-lactic hot sauce!
Visit to find out where you can buy a bottle!
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#yegfood #albertafood #canadianhotsauce #cheese #fondue #fermentation #lactofermentation #yycfood
A big thanks to everyone who came out to our L.F.C pop-up @ale_architect last weekend, wow that was busy!
We had a blast serving up dishes alongside @ale_architect & @birchandbearpizza , such great hosts!
Looking forward to our next event! In the meantime time, if you need more hot sauce you can head over to our website. We sell directly or check out our list of local shops who carry our products.
In celebration of Ale Architect’s third birthday & our newest hot sauce release, we’re bringing you 2 days of L.F.C. - a Lessig Fried Chicken Pop-up!
Each of our sauces will be featured in a dish. Swipe left to check out the menu!
Along with their line up of amazing beers, the bar team will be pouring Lessig Rhubarb Grenadine Hop & Gin Spritz’s all weekend!
📅 April 10 + 11
⏰ 12PM — sold out daily
🚫 No reservations — just show up hungry
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#yegbeer #yegfood #hotsauce #yegpopup #yegfoodie
🔥 PRE-RELEASE ALERT 🔥
Introducing Smokin’ Pete’s Hot Sauce!
A collab between @lessigferments and @pittcounty.bbq
We started by charring Manitoba maple wood and infusing it into vinegar. Then, it was blended with B.B.Q A.B & B.C chili peppers & smoked A.B garlic.
Smoky. Sweet. Red. Subtle heat 🌶️
Pre-orders are available online while we await our labels!
Snag a bottle via our website (link in bio).
You can also grab a bottle this Sunday Feb.8th at the @knifewear 12th birthday!
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#yegfood #yeghotsauce #yegbbq
Today is International Hot Sauce Day! 🔥🥵
Here’s a little sneak peak of a hot sauce collab we are doing with our good friend @pittcounty.bbq .
Stay tuned for the release date!
Join us for New Year’s Eve!
We will be running our full “Alpine Express” menu plus a special “Fondue Fruits de Mere”.
Think lobster & scallops dipped in melted Maître d’hôtel butter, prawn cocktail with @lessigferments horseradish mousseline & green mary cocktail sauce, accompaniments, bread from @boulangeriebonjour and a curated list of list of sparkling wines & Champagne from @colordevino_yeg to pair!
Seafood provided by @effingseafoods
Reservations can be made via the link in our bio. If you would like to pre-book your seafood platter, please let us know in the “Special Occasion Box” upon booking & and we will confirm via email.
We look forward to ringing in the New Year with you 🥂
Please note, for the later seatings, we will stay open to ring in the new year!
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Poster by @mike.lundy
#yegnewyears #yegfood #yegfoodie #yegpopup #yegevents
Kimchi for @reclaimfarm 🥬🌶️
Kimchi is a classic lacto ferment, but differs from sauerkraut due to variations in ingredients, processing & fermentation temperatures.
In red kimchi (Baechu kimchi), the added gochugaru, garlic, ginger, and alliums introduce different sugars, enzymes & microbes that shift how the fermentation unfolds. Kimchi’s altered mix of microbes leads to different acid levels, aromas and cultures.
It’s interesting how small changes in the environment can alter the microbial community and create such distinct final products. Happy fermenting!
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Find this Kimchi via @reclaimfarm
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#yegfermentation #yegfood #yegsmallbusiness #yegfarmersmarkets
The Condiment Trolley! Rolled right to your table.
Curate your own selection of condiments & preserves to enhance your dining experience.
Our Condiment Trolley is curated by our sister company @lessigferments .
For menu information & reservations click the link in our bio.
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#alpinexpress #yegfood #yegpopup #yegevents #exploreedmonton #yegfoodie
Shiso Plum Vinaigrette for @reclaimfarm
We macerated beautiful shiso from Reclaim with vinegar and B.C plums, then topped it with plum and bay leaf infused oil. Yum!
Find this product soon on the market shelves of @reclaimfarm
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#yegfood #albertafarming #productionlife #yeg #yegfarmersmarkets
