Fernie Food

Happy Father's Day! What better way to show dad your love than joining Corbs and Becky in the kitchen and whipping up what they swear is a "delicious, showstopping, easy-as Father's Day Cake" couretsy of Half Baked Harvest.
 

FUDGY CHOCOLATE PEANUTBUTTER CUP PRETZEL CAKE

Both Tanya and Ray, owners, operators and chefs of the Blue Toque Diner were active in the restaurant business in Calgary for years before they made their way to Fernie to buy The Toque. Tanya for the most part worked the front of the house but just prior to her discovering Fernie worked for a catering company called Redtree where she learned a lot about food and how to prepare it well.

If you have ever eaten at Mountain Tandoor at the Stanford Inn then you know that it is authentic Indian cuisine. Head chef Keshab Sapka was born in Nepal close to the Indian border, studied cooking in India and has been cooking professionally for 13 years, the last four in Fernie. I asked Keshab why he chose to be a chef and he replied, “Cooking is in my blood.” Kasheb grew up in a house where preparing food was an important part of the day and his mother was a great cook. Both of his brothers went on to become chefs as well.