If it is shoulder season in the Bow Valley that means there must be a food festival about to happen soon.
Bon Appétit returns to Banff Nov. 13-23 and promises to be bigger and tastier than ever before.
The culinary event has a few new elements this year, including signature events, progressive dining and the mountain town’s first Christmas Market.
Banff Lake Louise Tourism’s Nancy DaDalt said the market is an exciting new event for Banff and runs Nov. 14-16 at Warner’s Stables with Holiday on Horseback.
“It is going to be really fun being down at Holidays on Horseback and having sleigh rides and interpretive walks,” DaDalt said. “I think it is Banff’s answer to the Millarville Market. With the ambiance of the mountains down at the Rec Grounds and in the funky barn, it is going to be very exciting.”
BLLT is supporting the market, which was started by local Jolene Brewster, who has successfully brought a farmers market to the town in the summer months. Brewster and Marie-Eve Marchand will also lead interpretive walks Saturday and Sunday morning at 9:30 a.m.
The market will have unique shopping experiences and its first night, Friday (Nov. 14) will be a ladies night with food and entertainment. Saturday will feature sleigh rides and on Sunday a community Christmas tree decorating party and barista competition will be held.
“I think it is going to be really fun and I am looking forward to it,” DaDalt said. “It is about the location and doing the sleigh rides. I think the community Christmas tree is going to be lovely too.”
The other new event being put on as part of Bon Appétit are progressive dinners – Dine Around Banff. At a cost of $99, each evening features four restaurants for four courses during the evening. DaDalt said Dine Around Banff runs Nov. 18-20 and requires tickets in advance.
“It depends on what your interest is, from something that is a little more high end to something that is a mix and match of everything,” she said.
Each of the three nights has a different dining experience. On the Wednesday, the feast foray begins at St. James’ Gate, continues to the Balkan and then the Waldhaus, and for desert at the Juniper.
Juniper pastry chef Rebecca Hooper said she is excited for the opportunity to end the evening for diners with a vanilla bean panna cotta verrine.
“It is like a mouse cup, but a lot more interesting with textures and flavours,” she said. “We are headed right into citrus season, so I am going to do a clementine orange curd with a passion fruit gelee in there and macerated cape gooseberries.
“For a little bit of luxury, I’m going to serve a dark chocolate orange and passion fruit macaroon.”
There are 31 restaurants participating in Bon Appétit this year, the most it has had since it began a few years ago. While the event is focused on fixed price menus at those restaurants, Elk and Oarsman head chef Jared Skirrow is putting together two special events: Getting Piggy With It and a Fisherman’s Feast.
Skirrow designed the menus for the events to highlight the restaurant’s suppliers of seafood and pork.
“Pork is a very versatile meat, we can do many things with it,” he said.
The first course will see Skirrow prepare a Doctor Pepper barbecue sauce for pulled pork sliders.
“There is a full cook book out of Texas that deals solely with cooking with Doctor Pepper and it was an inspiration to try something out,” he said.
For Skirrow and restaurant manager Craig Paton, Bon Appétit is great during the shoulder season to generate business and be creative.
“It is at a quieter time, so it does generate some business, but also, it gives our chefs the opportunity to do something a little bit different out of the regular routine, which, when you are slow like this, is nice to have something to look forward to,” Paton said. “As a consumer I love it. It gets me around to restaurants. I think last year I was out almost every night at a different restaurant.”
Go to BLLT’s website for more information, to purchase tickets, or view menus from each of the restaurants participating.
