CULINARY FEATURE the loaf
Over 100 years ago , alpine enthusiasts began arriving in Fernie from the mountain regions of Europe – Germany , Switzerland , Austria , and France . Ski sports took hold , and the traditions surrounding those sports inevitably followed .
One of those traditions – cheese fondue – has been revived at The Loaf and is a highly anticipated addition to the menu each winter . The Loaf recipe features a blend of strong hard Gruyere and Cheddar cheeses ( Emmentaler and Vacherin can also be used ) blended with white wine . With a hint of garlic and the essential ingredient , kirsch for that extra kick , the Loaf ’ s fondue is a delicious Fernie version of the alpine classic and the perfect end to a day in the snow . At Loaf , the 4-course fondue feature is available on Thursdays and Sundays and begins with canapes and your choice of a hearty salad or chef ’ s daily soup . The main event – a bubbling pot of cheesy goodness – is served over a burner with a selection of accompaniments including house-made sourdough baguette , cotechino meatballs , prosciutto , baby
potatoes and seasonal vegetables . Save a little room for the delicious home-made desserts – a light and airy panna cotta , or decadent chocolate nemesis .
The Loaf was founded by Phil & Claire Gadd in 2009 as a small bakery near the highway . After being awarded New Business of the Year in 2010 , the restaurant ’ s popularity grew , and they moved the establishment downtown refocusing as a bar & restaurant in 2018 . The menu has a Mediterranean flair , and everything is prepared from scratch in-house , from bread and pasta to sauces and dessert . Brick-oven pizzas are made in the traditional hand-pulled style with the freshest toppings . The Loaf also features special holiday menus including a 4-course dinner for New Year ’ s Eve , plus live music every Friday from 6-9pm .
Theloaf . ca | 641 2nd Ave
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