New chef at The Evergreen creates a menu that celebrates coming together
Chef Kyle Langille grew up in Fernie, B.C., a town not unlike Banff or Canmore in that the marriage of hospitality and nature creates unique opportunities for chefs interested in creating a sense of place through food. Trained at the George Brown Institute of Culinary Arts, Langille has honed his craft in restaurants, hotels, catering companies and even a butchery before landing his role as executive chef at the Evergreen this summer. He says his experience has led him to a belief that the best food comes from great ingredients, solid technique and a commitment to the craft of cooking.
His new menu is a product of its time and place in that it highlights the game of the area while being simple enough to execute with one or two people given the challenging labour market. It’s also a post-pandemic celebration of eating together as it is centred on the experience of a meal shared with friends and family. The result is exceptional. Langille’s is a creative menu with quality ingredients and beautiful presentation that inspires conversation, conviviality and a genuine celebration of food and friends.
We began with the seafood, bacon and roasted corn chowder, which is uniquely presented in a communal bowl over a warming candle filled with thick, creamy soup ready to be ladled over a beautiful presentation of seared scallop, buttery lobster, and crisp garnish. Delicious.
We were then treated to a duet of braised wild game (it rotates depending on availability, we had a tender and delicious bison short rib) and a wild boar chop that was absolutely fantastic. Langille says the secret is in the brining and the result is a juicy, tender, flavourful chop that we’d go back for again and again. The game dish is served with confit potatoes, beet puree, wild blueberry chutney, veal jus and grilled seasonal vegetables, while the boar chop comes with sweet potato puree, baby potato hash and mushroom jus. Either are a perfect winter meal after a day in the mountains: hearty, beautifully plated and really very delicious.
For dessert, Langille presented a delightful apple crisp topped with house-made bourbon ice cream: a match made in heaven as the caramel notes of the bourbon married with the warm spices and apple created a nostalgic and just a little naughty sweet treat at the end of the meal.
An extensive wine and cocktail list complements the food menu and weekly specials make giving the new menu a try affordable and a great opportunity for date night or a family dinner out.
Visit the website for hours of operation and information on weekly specials.
