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Travelling Chef Brett Roberstson
Brett’s cooking career started when he left home and moved to Lake Louise to be a ski bum. “Working in a kitchen is the perfect job in a ski town because you ski all day and work at night.” It was at the Lake Louise Inn where Brett was mentored for three years before moving onto Fernie in 1999 where he got a job at the newly opened Mug Shots and ended up running the place for two years.
Next an opportunity to work in the kitchen at Island Lake Lodge came up, and Brett was, over the course of three years, mentored by some of Fernie’s great chefs including Yan Therein, Alain Stahl and eventually Keith Farkas. Brett joined the team at the sister company Powder Cowboy Catskiing, where he was head chef for three seasons, during which he did a couple of cooking stints at Mica Heliskiing, cooking for media groups and pro skiers and riders.
During those summers Brett and a good friend ran a food truck in Fernie called Posh Nosh – Brett and Rhett’s Travelling Bistro. Offering homemade food and smoothies, the pair spent the first summer in the Overwaitea parking lot and had a faithful following. The next two summers they travelled to festivals and events in the region. “Those were some really fun times hitting the road in the summer and catskiing in the winter.”
Eventually they sold the truck and Brett headed to work in a remote fly fishing lodge in Northern BC called Haa-Nee-Naa about 10km south of Alaska, a place famous for its great salmon fishing, small groups and stunning scenery. “I had full creative license in the kitchen, a view of Alaska out the kitchen window and I got to fish every night after work, life couldn’t have been better.”
In 2007 Brett bought Mug Shots from its original owners. He was happy to be back in Fernie full time and working for himself. He ran the Bistro for three years and recently sold it to his manager. After one last summer at the fishing lodge he has decided it was time to enjoy summer in Fernie.
Brett has succumbed to the lure of the coal mine, but promises with a smile and a twinkle in his eye that there are more food related projects in the works for Fernie folks to look forward to!
Tahini, Soy and Lemon Dressing
This tasty and healthy dressing is great as a dip for veggies or sauce for fish or chicken.
3 tbls tahini
3 tbls soy sauce
Juice of half a lemon
1 tbls water
2 tsp juice from pickled ginger
1 clove minced garlic
Hot sauce to taste
Combine tahini and soy and whisk until smooth, add and whisk in remaining ingredients.
Food News ~
Royal Hotel Patio ~ A great place to hang on a hot evening and enjoy fresh cocktails and summer snacks. Try their fresh mint mojito or caipiroska with homemade hummus, chili bowl or antipasto skewers.
Yama2Go ~ With a new menu, Yama2Go can be found on 2nd Ave this June Thurs-Sun 12-8pm, July and August everyday 12-8pm, at Downtown Socials and festivals. Dine curb side, take-out or have them cater an event.
Lunchbox ~ Offering to go items such as salads, sandwiches, including oven roasted chicken salad, tuna salad and egg salad, assorted wraps, snacks and homemade dressings and sauces sold in refillable bottles.
Grass Roots Bistro ~ Fernie’s only exclusively vegetarian restaurant is having its grand opening June 30. The Bistro is licensed with outdoor seating and is located in Big Bang Bagels. Open Wed-Sun 6-10pm.
Island Lake Lodge ~ Offering their amazing Fathers Day Brunch Sunday, June 17 from 10:30am to 2pm. Price is $26.95 and $14.95 for kids. Reservations required.
Loaf Bakery and Pizzeria ~ $10 pizza and beer Thursdays return. Watch for featured Loaf of the Week at 25% off. Enjoy lunch in the garden with sandwich of the week at 15% off and feature soup and sandwich at $10.
Picnic Tapas + Social ~ With a new menu and look, Picnic has taken the idea of sharing food to a whole new level. They’ve also have included Beanpod and Loaf to their list of local suppliers.