A Taste of Eden

To do what we love in a place we adore is perhaps the pinnacle of our pursuits. Such has been the daily realization of Executive Chef Ralf Wollmann as he winds his way to the Rimrock Resort Hotel amidst the majestic mountains that define Banff, Alberta.

Returning to the kitchens of the resort in Banff National Park after four years of crafting organic flatbreads in nearby Canmore, Alberta, he is once more in his element.

Regardless of season, the setting of the Rimrock Resort Hotel provides a magical allure, with an abundance of mountain golf courses and renowned ski resorts surrounding Banff. From heli-hiking to whitewater rafting, the resort puts guests in the midst of one of Canada’s most idyllic destinations.

For those looking to soak up the environs from within the luxury resort, a full-service spa offers an extensive range of treatments. Squash courts and fitness facilities, replete with yoga classes and lifestyle consultants, ensure the highest calibre of experience.

“There is no place like this. I think the sun shines more than 300 days each year. The air is so crisp. The scenery is so stunning,” says Chef Wollmann.

And the food is so good.

He oversees the Primrose dining room, as well as the Rimrock’s two lounges and its celebrated five-diamond Eden dining room. His original foray with the Rimrock dates back to 1995, when he first arrived in Canada from Berg, Germany.

Raised by restaurateurs, Chef Wollmann was creating his own dishes by the age of 12, and at 26 he had already found success with a restaurant of his own, serving hearty homestyle cuisine with a twist.

“The food we do here is a reflection of our guests, who come from around the world. Hotels have to think broadly,” says Wollmann. At its heart, the menu is Rocky Mountain comfort food, but with an increasingly educated and curious multicultural crew and clientele, the menu has evolved. “People are searching more and more for good food. They are willing to be exposed to different flavours and wanting to explore different cuisines.”

As a result, while the Alberta beef sliders—a trio of mini-burgers—are still a popular repast, so too are the Digby scallops on buckwheat noodles. Butter chicken has also become a popular mainstay, but even that is delivered in healthy fashion, forgoing clarified butter and relying upon spiced yogourt for its tender appeal.

Chef Wollmann has also created a bridge with the Rimrock Resort’s guests, offering cooking seminars to a hungry audience.

The recipe he teaches is equal parts confidence, common sense, and conscious cooking. “A lot of people want to cook, but don’t know where to start. I like to challenge them to start looking at their fridge differently, both in terms of what goes into it and what can come out,” he offers. “A meal does not always need to have meat or fish, or be elaborate. It can be as simple as rice and spice with an egg stirred in and some chopped vegetables.”

“We are paying more attention to ingredients now, so that is a good place to start. Getting someone excited about cooking can be as simple as showing how to turn a plain tomato into a delicious sauce.”

The greatest enjoyment of sharing his culinary education comes after class when everyone sits down to share the meal they helped prepare. “It’s a real pleasure,” says Wollmann, his contentment tangible. “Food is truly a universal conversation that everyone can join in.”

Recipes

• Poached Lobster and Avocado Salad with Coconut and Lemon Grass Reduction, Citrus Salsa, and Grilled Croutons
• Elk Steak with Sour Cherry Wild Mushroom Sauce, Truffle Potato Pave, Roasted Beets, and Savoy Cabbage
• Roasted Pears with Chocolate Chantilly Cream Roasted Pears