My chef’s journey in this business over the last 20 years has taken me from Switzerland to the Canadian Rockies to Prince Edward Island and now to Calgary as chef at Canadian Rocky Mountain Resorts’ Lake House. We opened last February, and I’m proud to be part of an exceptional team bringing CRMR’s signature Rocky Mountain cuisine to Calgary’s Lake Bonavista.
By Thomas Neukom
Under the direction of our executive chef Alistair Barnes, it’s an approach that uses the best of indigenous grains, vegetables and fruit. I’m excited to showcase regional fresh ingredients, including elk and bison, which we raise on our own farm, berries from the prairies, and quinoa and wild rice that we source from local producers.
We cure our own meats and make our own sausages, and prepare as much in-house as we can. Our Lake House Fish Plank features an assortment of smoked and house-cured seafood and fish, marinated olives, pickled red onions, and citrus crackers.
For the winter holidays, we shift our focus to braised meats, root vegetables and comfort food that is filling and nourishing. We are very lucky to be able to work with such superb Alberta meats like beef, bison and wild boar.
The Lake House has a fabulous dining room, rustic and elegant, with ornate elk antler chandeliers and a grand stone and cement fireplace. Our refurbished 21-ft. bar dates from the 1800s and was found in a mercantile shop in Montana. During the holidays, Connie O’Connor, co-owner of Canadian Rocky Mountain Resorts, and her team of Christmas elves decorate the restaurant with dazzling seasonal ornaments including colourful Christmas balls, cedar boughs, wreaths and garland. The yuletide décor adds a festive touch to the rustic restaurant that overlooks Lake Bonavista through large glass windows.