Cuisine of the Rockies

A trip to Banff takes John to Buffalo Mountain Lodge for braised elk and to the iconic Banff Springs Hotel for a perfect schnitzel. In between, he strolls the streets of Banff.

Folks in Whitefish Montana line up for Loula’s fresh-baked pies while in Canmore Chef Danny Beaulieu prepares lamb tartare and silky foie gras paired with beautiful wines.

In this episode John travels from Storm Mountain Lodge on the Great Divide for Contemporary Canadian Cuisine to the The Wich Haus in Whitefish for New York-influenced sandwiches.

Syrahs of Jasper showcases elegant bistro cuisine, a view of the Rockies and the Athabasca River.

Emerald Lake is gorgeous, as is chef Val Morrison’s food at the Lodge. And Patrice Fortin’s seafood at Fiddle River is as fresh and tasty as can be.

John returns to Banff for a round of tangy chicken wings at the Alberta Wing Shack, delightful waffles up Sulphur Mountain at Sky Bistro and some stylish sushi at Hello Sunshine.

The classic dishes of Lake Louise’s Post Hotel and the modern stylings of Canmore’s 4296 showcase the broad variety of culinary talent in the Rockies.