Photoshoot – Western Horse Review

Cooler than a creek in July, these country kids know how to live their west life.

All outfits provided by Lammle’s Western Wear.

Models are Arizona McKenzie, Justin Jones, Jessica Wolfs & Nicholas Lorieau

Special appearance by “Fancy,” our palomino Miniature Horse model.

Shot on location at the Herronton, AB, grain elevator owned by Kelly & Llana Malmberg.

Late in the summer of 2025, Kelly and Llana Malmberg granted Western Horse Review the opportunity to use their privately-owned grain elevator for a fashion shoot. As my grandfather used to work in one of these prairie fixtures years ago, this photojournalism piece is a nod to our heritage – with the youth of today. What a special feature it was for us to put together with Lammle’s Western Wear.

Wrangler Women’s Retro Mae mid-rise bootcut jean, $110; Cruel Girl Denim short-sleeve with faux smile pockets, in slate blue, $90; Wrangler Women’s classic fit jean jacket in stonewash, $99.

It was pretty cool to step back in time and visit one of these “Prairie Sentinels,” especially one so well preserved.

Wrangler Women’s Retro Bailey high-rise bootcut jeans, $110; PanHandle Women’s embroidered sleeveless snap shirt in rust, $70.

Along with our highly talented crew of young models and their horses, we stumbled across old posters and work orders – things that were typical of these wood-cribbed, structures of yesteryear. (I didn’t realize smoking opium was so common back then, that it required an actual sign…)

We also came across an old game console, which our models quickly latched onto – wanting to know if it still worked. Low and behold, it did! And through the staticky old screen of a Sony television set, a vintage game of baseball began.

COWBOY SH!T Buffalo maroon hoodie, unisex, $90; Stetson Men’s American Heritage Steerhead ballcap, $55.

A very cool experience indeed. To check out more of our time in Herronton, AB, be sure to visit our Instagram feed!

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Served with crispy potato pavé, roasted pearl onions, and Saskatoon berry chimichurri – this melt-in-your-mouth dish is hearty and will allow you to savour the hunt, long after the season has ended.

Venison is one of the leanest, high in protein and most economical meats available – especially if you live with an avid hunter. This exquisite dish takes venison tenderloin to a new level and plated atop the most elegant scalloped potatoes (although not exactly, we’ll get into that later…) this meal will leave everyone satisfied and asking for more.

Potato Pavé

Pavé, is a French word for “paving stones” and as the potatoes are prepared for this dish and sliced into rectangular portions, thus the recipe name Potato Pavé. This side dish is similar to a refined version of scalloped potatoes and requires two days to complete. As such, this part of the meal is the first component to make.

Ingredients:

3 lbs. Yukon Gold Potatoes

2 Tsp Kosher Salt

2 Tsp Ground Black Pepper

4 oz. Fat of Your Choosing (Duck, Goose, Beef, Olive Oil, or Butter) and Melted

Canola Oil for Frying

Once the potatoes are layered, bake them for three hours.

METHOD

1) Wash and peel potatoes.

2) Using a mandolin, slice the potatoes lengthwise to about 1/16th of an inch.

3) Place the potatoes in a bowl. Toss with fat, salt, and pepper.

4) In a loaf pan, lay down the potato piece by piece. Evenly layer until all the potatoes are used.

5) Preheat oven to 250-degrees Fahrenheit.

6) Bake the potatoes for three hours.

7) Remove from oven, cover with parchment paper, place another loaf pan on top and place weight onto the top of the loaf pan. The weight can be anything – canned vegetables, actual weights, or even rocks.

8) Place the weighted potato dish in the fridge overnight.

9) The next day, cut the potato side dish into desired portions. For this recipe, we did a two-inch length with a 1-inch width slice of potatoes.

10) Heat oil to 350-degrees Fahrenheit. Fry the potato slices for three to five minutes each.

11) Remove from oil and season with a pinch of salt.

After they are prepared, cut your Potato Pavé into slices.

Pearl onions, cooking on a wood stovetop.

Pearl Onions

Ingredients:

8 oz. Pearl Onions, Peeled

1 Tbsp Olive Oil

1 Tsp Fresh Thyme Leaves

1 Pinch of Salt

1 Pinch of Ground Black Pepper

METHOD

1) Toss onions with oil, thyme, salt, pepper.

2) Pre heat oven to 400-degrees Fahrenheit.

3) Place onions in oven and roast for 15 minutes or until soft and golden, or fry until soft and golden.

Saskatoon Berry Chimichurri:

Ingredients:

1 Bunch Chopped Parsley

1 Bunch Chopped Cilantro

1 Cup Chopped Chives

1 Cup Chopped Oregano

1 Cup Chopped Saskatoon Berries

4 Cloves of Garlic Minced

Juice of 3 Lemons

3 Tbsp Raspberry Vinegar

1/2 Cup Extra Virgin Olive Oil

1 Tbsp Kosher Salt

1 Tbsp Crushed Pink Peppercorns

1 Tsp Crushed Chilli Flakes

Crushing up the pink peppercorns.

METHOD

Combine all ingredients in a mixing bowl. Cover and let it sit for at least 30 minutes. Taste and adjust seasoning if needed.

Cook the venison to your preferred doneness.

Plating:

Cook the venison via your preferred method and to your preferred doneness. For this dish we used the tenderloin and seared it at high heat to an internal temperature of 125-degrees Fahrenheit (rare). Then we allowed the meat to rest, covered for 15 minutes.

In the middle of the plate, place your crispy potato pavé, slice your meat to expose its beautiful color and arrange around the potato. Carefully place the roasted onions wherever you feel they should go. Top with a huge spoonful of the chimichurri and enjoy!

Tag: Photoshoot

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