News: New addition to the Blatchford Field Air Hangar opened today

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Thursday March 17, 2016 – The Fort Edmonton Management Company and the Fort Edmonton Foundation were pleased to announce the opening of the new Blatchford Field Air Hangar Catering Kitchen. This 3.3 million dollar addition was possible due to a $1.8 million contribution from the City of Edmonton and $1.5 million contribution from the Government of Alberta. City of Edmonton Councillor Dave Loken and around 30 Park supporters were in attendance to witness this historic opening.

During the ceremony, Doug Goss, Fort Edmonton Management Company Board Chair said, “the addition of a full service catering kitchen is essential in the realization of the updated Master Plan as it will provide an on-going revenue stream for re-investment in the Park.”

Fort Edmonton Foundation Board Chair Lyndon Decore highlighted that “without the cooperation of the City of Edmonton and the Province of Alberta, this project would have not been possible. We are pleased to have supported this project as the first of many future capital projects.”

Councillor Loken mentioned “This fully-equipped new kitchen at Blatchford Hangar will enable Fort Edmonton Park to cater events on a much grander scale, allowing more of Edmonton’s citizens and businesses to celebrate their special moments at one of our city’s most beloved cultural institutions.”

Ricardo Miranda, Minister of Alberta Culture and Tourism sent his regrets but stated, “for students, families and visitors from throughout Alberta and around the world, Fort Edmonton provides a unique opportunity to not only see but experience the evolution of our province. We are proud to partner with the Fort Edmonton Foundation and City of Edmonton in a project that further enhances the Fort as a first-class visitor destination, providing cultural and economic benefits to Edmonton and Alberta.”

The kitchen will have the capacity to serve 5,000 guests on any given event and will be the primary kitchen that will be used to serve public and private events in the Park.

Culinary Team March 17 Ribbon Cutting