CULINARY FEATURE
Island Lake Lodge
There is a different pace of life at Island Lake Lodge , measured yet relaxed , simple yet refined . Set amongst ancient cedar forest beneath the stunning Three Bears peaks of the Lizard Range , sublimely relaxing and rejuvenating casual and fine dining is offered in the Bear Bistro and Tamarack Dining Room .
Taking the helm in the kitchens a year ago , Head Chef Ryan Cain is fostering a food philosophy rooted in local , sustainable , and impeccable Ingredients . Dishes are a result of reflection and study and feature the very best ingredients , sourced locally , regionally , and from the Pacific coastline . Suppliers include Black Lodge Mushrooms and Le Bon Pain C ’ est La Vie Bakery in Fernie , plus the lodge ’ s own herb garden . Cutter Ranch from Fort Steele and Brant Lake Wagyu in High River Alberta provide perfect cuts of meat . A new dry ager can be seen in the Tamarack Dining Room , slowly preparing perfect steaks . 3 Crows Farm in Cranbrook and Corner Veggies in Jaffray ensure that fresh garden produce is available for the best sides and salads as well as thoughtful vegetarian features that hold their own .
Originally from Drayton Valley , Alberta , Chef Ryan has been visiting Fernie since childhood . With a gold medal from the Culinary Olympics and 29 years of experience cooking in Backcountry Lodges and around the world from Scotland to Singapore , he understands what diners are looking for when visiting the lodge – carefully prepared , well executed dishes that allow the ingredients to shine . The cocktail and BC-focused wine lists have been curated alongside the menu to offer the best pairing options .
Dining is available at Island Lake Lodge from Friday to Tuesday from June 30 – September 12 . ( Some blackout dates apply ). The Bear Bistro is open 11am – 5pm for casual dining on a first-come basis , and the Tamarack Dining Room is open 5pm – 10pm , reservations are required .
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