Chorney-Sales space: Banff Springs eating places proceed to flourish beneath new culinary management

Chorney-Sales space: Banff Springs eating places proceed to flourish beneath new culinary management

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What does a chef do with a property just like the Fairmont Banff Springs Lodge? Operating meals providers at what’s actually a fort within the Rockies is not any simple task. An govt chef has to stability the historical past of the constructing and the usual of luxurious anticipated by visitors with an ongoing want for modernization and a watch on how we collectively eat are altering. It’s a giant gig, and chef Atticus Garant, who took excessive kitchen job on the Springs a few yr and a half in the past, is now well-ensconced in his function and working at full stride.

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An govt chef’s place at a behemoth just like the Springs includes numerous imaginative and prescient, mentorship, and managing of workers – it’s extra a steering of the ship than toiling within the scullery sort of a job. However Garant, who’s initially from B.C. and has labored at Fairmont properties in each Canada and the U.S., is clearly keen about meals and likes to choose up a knife or pan at any time when he can. At a latest occasion, Garant led the kitchen by a particular multi-course meal filled with inventive Latin American dishes that might give any high-end trendy Mexican restaurant within the nation a run for its cash, eliciting apparent glee from the chef as he dropped every plate on the desk.

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Atticus Garant
Atticus Garant, govt chef on the Banff Springs. Photograph by JAY R. MCDONALD /jpg

“A part of why I’m right here is to assist break the stigma of lodge eating places,” Garant says. “I oversee 250 individuals, so there are admin duties, but when the chief chef can’t prepare dinner, how do you encourage the subsequent technology of cooks? I need to see all of my present leaders turn into govt cooks dispersed throughout the area.”

Garant’s apparent love of a variety of delicacies is being felt all through the lodge. In recent times, the Springs has systematically both up to date or fully overhauled lots of its eating places, introducing the modernized Rundle Bar and the French brasserie-inspired Vermillion Room, the latter of which simply launched a brand new lunch menu. That heavy lifting was executed earlier than Garant’s arrival and he’s now engaged on remodeling the venues’ menus to greatest characterize every particular person idea and making certain they meet dietary necessities starting from vegan and gluten-free to grown-up zero-proof drinks, whereas additionally bringing a constant sense of power to the lodge’s eateries.

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Sam Clark
Sam Clark, regional mixologist on the Banff Springs. Photograph by DAMIAN BLUNT /jpg

Additionally comparatively new to the fort is Sam Clark, the regional supervisor of bars and mixology for each the Banff Springs and the Chateau Lake Louise. Initially from the U.Ok., Clark is a crackerjack behind the bar and has been working exhausting to bolster each accommodations’ signature cocktail packages. Lodge visitors can partake in a Rundle Bar cocktail class to get to know the signature drinks of the Fairmont’s mountain properties whereas selecting up some key bartender tips.

Banff Springs
The 1888 Chop Home on the Banff Springs. jpg

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But it surely’s not all concerning the Banff Springs. The lodge’s many eating places have continued to evolve, at the very least partially, to remain consistent with the innovation of the thrilling meals scene happening within the Banff townsite. As soon as a sea of chains and mediocre “this can do” fashion of eating places, Banff continues to place itself as a vacation spot for individuals who need to have a look at mountains as they eat implausible meals.

Over on the Juniper Lodge close to the Mount Norquay turnoff, the Juniper Bistro not too long ago launched a brand new dinner menu to carry its night choices to the identical stage as its wildly fashionable brunch objects (the fry bread-based Juniper eggs benny topped with braised rabbit stays a delight). The restaurant introduced in chef Paul Rogalski from Rouge right here in Calgary to assist chef Catherine Bohn develop a revitalized menu filled with shareable plates impressed by the weather outdoors.

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The majority of the menu is plant-based, with dishes like Brussels sprouts dressed with birch syrup and toasted sesame seeds ($16) and squash ravioli with inexperienced juniper oil and walnut pesto ($23). There are additionally some meatier dishes, such because the pressed beef cheek with carrot purée and pickled onions ($42) and seared scallops with candy corn purée, pork stomach, and sea asparagus ($33). A brand new menu is about to launch, so search for new alternatives in your subsequent journey as much as Banff. For extra info, go to thejuniper.com.

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Again right here in Calgary, congratulations to Rupert Garcia, chef de delicacies on the Palliser Lodge’s Hawthorn Eating Room, who took residence the highest prize on the regional qualifier of the Canadian Culinary Championships on Nov.2. Garcia competed towards seven different cooks from Calgary and surrounding space and wowed a panel of judges (together with yours really) with a steelhead trout dish that includes a number of inventive preparations. Jun Younger Park of Sushi and Ryuko took the silver medal, with Shamir Bechara from Pat and Betty coming in third. Garcia will advance to the nationwide finals in Ottawa in early February, dealing with off towards different high cooks from across the nation.

Elizabeth Chorney-Sales space will be reached at [email protected]. Observe her on Instagram at @elizabooth or join her publication at hungrycalgary.substack.com.

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