“Prairie cuisine is defined by focusing on local suppliers, by understanding the foundation and story of where they began and how we carefully process and show respect to the ingredients with traditional and modern culinary methods,” shares Rupert Garcia, chef de cuisine at Hawthorn Dining Room.
Dinner at Hawthorn Dining Room at The Fairmont Palliser Calgary
In practice, this means a new perspective on the wild prairie. Take the addictive roasted Brussels sprout side, fried and then caramelized with earthy birch syrup and black garlic – it’s rooted in Canada with subtle nods to Asia. In fact, the entire menu is peppered with local purveyors (20 in total) with everything from Chinook Cheese labneh and High River Hutterite Heritage Chicken to Waterford Farms locally farmed shrimp and Highwood Crossing cold pressed canola oil.
“Prairie cuisine is defined by focusing on local suppliers, by understanding the foundation and story of where they began and how we carefully process and show respect to the ingredients with traditional and modern culinary methods,”
— Rupert Garcia, chef de cuisine
Putting his own stamp on some of The Fairmont Palliser’s most famous dishes like clam chowder, has resulted in a lighter touch – a seafood nage in lieu of a heavy, thick base – with clams served in their shells, and topped with refreshing, crisp pickled radish.
The Cocktails at Hawthorn Dining Room at The Fairmont Palliser Calgary
Even the cocktail list offers the signature Fairmont Experience, with fun immersive sips like ‘High Tea,’ – beautifully presented in a tea box filled with dry ice to create a spectacle, not just a drink. The chef excels at imparting flavour, and the menu let’s the food tell the story of the Prairies.
This original article first appeared in the SUMMER 2024 issue of City Style and Living Magazine.
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