Sauvage

An Essential Guide to Eating Your Way Through Alberta | Eater

"Nestled on the banks of the Bow River and surrounded by soaring peaks, Canmore and Kananaskis beckon those who crave adventure. Hotels lean into this — Mount Engadine Lodge offers glorious glamping and charming cabins by the river, while The Malcolm Hotel’s heated outdoor pool overlooks the snowy mountain peaks. Chef Tracy Little is a big fan of the region’s wilderness, and spends a few hours a day foraging for little treasures in the coniferous forests. What she discovers changes daily, though spruce tips, chrysanthemum, pine, plum, and lilac are frequent finds. All will end on one of her two tasting menus: The Hunter (meat and fish) and The Gatherer (entirely vegan). Choose the former and you’ll dig into dishes like quail rillettes with elderberry foam and a rye canelé. The latter? Dishes like lion’s mane mushroom and saffron (“Sage Advice”) or palate cleansers like “Everyday I’m Trufflin” (a chaga mushroom-tulip-truffle-lichen bite) will appear. All will show off the culinary potential of the region and are beautifully complemented by the beverage pairings of Canadian wine, Alberta-made beer, or local-made juice." - Kate Dingwall