Participating restaurants

JUU KU

Chef Andrew Fung chose Wagyu beef gyoza dumplings for his signature dish, which used tap water for the curry cream sauce and to boil the gyoza before they were fried.

Little Wolf

Little Wolf served up their Bay Scallop Crudo which was made to mimic the cleanliness and freshness of our water. “Edmonton’s tap water is, I think, some of the best in the world,” says Hicks. “We need to get some recognition.”

Super Amigos Mexican Street Food

Chef Victor Hugo chose a huarache — a Mexican dish built on a base of masa dough. “We use water all the time for masa,” he explains. "In Mexico City, we buy the water. We can’t use it from the tap. So I chose to make it with tap water here.”

High Dough

High Dough's signature dish was “Baba’s Your Uncle,” a Detroit-style pizza that Gust describes as “deconstructed perogies.” But in a sense, Gust says, everything High Dough makes pays tribute to Edmonton’s water. “Water is a huge part of what we do. All we make is pizza, and the dough in each one is 70% water.”

Polyrhythm Brewing

Polyrhythm offered a German-style hot dog for its signature dish — intended to be enjoyed with the brewery’s German-style Pilsner beer, a brew that starts with Edmonton tap water. “If your water doesn’t taste good, you’re not going to make good beer,” says Tessier of Polyrhythm Brewing. “It’s really cool to showcase the fact that we have great water here. This is sometimes underappreciated, so it’s great to have the campaign to remind us. And it tastes good!”