CULINARY FEATURE
TWISTED FERN
A familiar face has returned to Fernie after over 15 years in Vancouver . Fans of the former The Wood restaurant will remember Head Chef Corey Sullivan for his Paysanne-inspired cuisine and love of farm to fork ingredients . When the restaurant moved to Vancouver ( renamed Twisted Fork ), Sullivan ’ s love of home-made preserves was evident in many of the dishes , and jars of his creations became part of the décor lining the walls of the restaurant ’ s two locations where production was as many as 400 jars a week .
Sullivan trained as a chef in Ontario then worked at Lizard Creek Lodge before going into business in 2000 with two Fernie locals , siblings Mike and Andrea Leslie , before they decided to move the restaurant to Vancouver . Matthew Schaafsma also made the move from Ontario first to Edmonton and then Vancouver in 2014 , working in retail and sales . The pair met almost a decade ago and tied the knot in 2022 , moving to Fernie in the fall of 2023 for the smalltown outdoor lifestyle that they both fondly remembered .
Schaafsma ’ s background in sales and Sullivan ’ s love and knowledge of preserves made their latest venture a
natural fit . Twisted Fern is a reference to the town they call home , the restaurant in Vancouver , and the unique nature of their product . While there will always be regular staples , twisted options include pineapple jam , pickled brussels sprouts , and creative relishes . Ingredients like saskatoon berries are inspired by seasonal availability and the range also features simple syrups including lavender & mint and black pepper to add a Fernie kick to your favourite cocktails .
Currently available at the Fernie Mountain Market and at Local Store from September , the couple plan to expand to other retail locations in the coming months – pick up a jar and start your day the twisted way !
twistedfernie . ca / TwistedFern
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