Maclab Bistro

When we began brainstorming for the Made with Love Food and Cocktail Festival, our first thought was: “What if we reimagined quesabirria here in Alberta?” With that idea in mind, we set out to create a version of this beloved Mexican dish using locally sourced ingredients. Our focus is on highlighting the unique flavors of an Angus-Wagyu beef cross from our partner, Weiss Ranch. We’re carefully slow-braising and blending various cuts of the animal, utilizing different parts from nose to tail. After testing out various cocktails, we landed on a fresh twist on the classic Bloody Mary, made with ripe tomatoes from a local farm and ingredients from Confluence Distilling. We’re enhancing the vodka with a charcoal fat wash for added depth and complexity, and the inclusion of Aquavit brings in notes of fresh dill and caraway, elevating the cocktail to a whole new level.