Gourmet Dinner @ $65
Fifth Gen Gardens Beauregarde snow peas with whipped cheese & blueberries
Certified Angus Alberta Beef Cheeks, pastrami spice with Gruger Family Fungi king oyster mushrooms
Alberta raspberry curd with My Old Mans Honey and Rock Ridge Dairy cream, meringue
Recommended Pairing: Sea Change Brewing Deathwave Mexican Lager
At Smokey Bear, we are all about seasonal ingredients cooked over an open flame — a form of cooking that is amazingly intricate, yet simple. The menu is constantly changing, dependent upon the best available ingredients at the time. We offer biodynamic wines, handcrafted cocktails and local beers. It’s food and drink made with integrity and commitment, and it’s served as if you’re family or best mates.
Chef owner Riley Aitken has always enjoyed the outdoors and with that came his love of cooking with fire. He began his culinary journey in Denmark, where he honed his skills and use of seasonal ingredients. In 2015, Riley moved to Australia, where he stumbled upon chef James Viles and Biota Dining. Given an opportunity there, he developed his open flame cooking skill and ultimately became head chef. He has now returned home to Canada and is ready for his next challenge… Smokey Bear.