Saturday, October 16, 2010

East Coast Party

Join the Iron Goat for Our Maritime Party and support a great local cause !!! Lobster , East Coast Band and hospitality all in support of Chris Birchs' fight against Cancer
See you Sat Oct 23 2010

Tuesday, August 10, 2010

Wine and Beer Fest- August 19th

Check out the Iron Goat on Thursday August 19th at 6:30 for the Wine and Beer Fest. Sample wine and beer from all over and experience the culinary team at The Goat in action with live cooking stations. Tickets are $30.00 in support of Rotary

Wednesday, April 28, 2010

The Perpetrators- April 29th 8 pm

Join the Canadian rhythm and blues band in support of Bow Valley Kids Sport. All door proceeds support this great cause. So if you feel like a Thursday night party see you at The Goat !!

Coming Soon !!!

Check back for stories from Our Chef and Team about their daily adventures to exceed each and every guests expectations and make The Goat , Canmore's dining destination of choice. Read about those busy rushes, restaurant secrets and tricks of the trade.

Thursday, April 8, 2010

A Nice Place to Rest Your Head in The Bow Valley...

Looking for somewhere to rest your head in the Bow Valley? Visit Spring Creek Vacations, only a 5 minute drive from the Iron Goat.

Spring Creek: a unique mountain village in the very heart of downtown Canmore. Surrounded by two mountain streams, with tranquil streamside pathways that lead you into the downtown core where an array of mountain cuisine and eclectic shopping awaits. Canmore boasts some of the finest restaurants and cafes in western Canada, and Spring Creek provides the perfect starting point for your culinary adventures. Want to relax and enjoy a BBQ on your private deck instead? No problem. With magnificent views of the snow capped Rockies surrounding you, and with a luxuriously appointed mountain lodge style – why not kick back and enjoy your private oasis.

Each unit has a unique floor plan, so you can choose from a wide range of choices to best suit your needs. 1, 2, or 3 bedroom configurations are available, and the duration of your visit is also flexible. Each unit is beautifully appointed with the highest level of amenities, interior décor and luxury furnishings, making Rundle Cliffs Lodge one of the premier Canmore Hotels. For more information, visit:


What goes better with a cold refreshing brew --- yes you got it a burger!! Join Chef Michael at Canmore's Iron Chef at Silver Tip on April 17th, as he takes on Silver Tip, the Paw and The Goergetown in battle burger . What a great way to spend a spring Saturday in the mountains.

Monday, March 15, 2010

A Farewell to Canmore and The Iron Goat Pub And Grill

Being in the industry for a near 11 years now, I've seen my share of restaurants. Each one more unique than the next. As any other industry you take a certain amount of knowledge and try to apply it to your current job.
I found the Iron Goat through their exec. Chef Michael Hay, who I have been friends with for a near 10 years. We have stayed in close contact through all of our travels. Michael going to Banff and me moving from Toronto to Montreal with pit-stops in Chicago and New York. It was soon decided that in January I would come out to Canmore and see what I could do to help.
The First thing I actually did was research where, and what Canmore was all about. Needless to say without ever seeing the mountains before, I had fallen in love.
Upon reading reviews about the Iron Goat, I noticed that they were in a slight bind. There were mixed reviews about the food and mixed reviews about the service. Right away I knew I had to use my strengths and start in the kitchen. If its one thing I've learned as a chef, if you are serving quality food and you are proud of it, it makes the job of a server that much easier. Some chefs don't have the luxury or even courage for that matter, to walk out to a table and promote or sell their dishes. As servers, its their duty as the front line to promote the food which even they are proud of. Its makes you as a diner, enjoy the experience a lot more when your server is knowledgeable and courteous to your needs.
My goals for the Goat were simple. Use my knowledge and techniques to produce simple food with great flavors. I knew I could not remove any of the staples, IE the meatloaf, which is still fantastic. I had to create dishes that were visually appealing and ensure that they could be done consistently. I worked with the close knit kitchen crew and showed them that great food does not necessarily have to be difficult. They just had to learn to take the time and pour their hearts into every dish. Kudos to the kitchen staff for making this change. As chefs we have to adapt to peoples personality and believe me when I say it, there is a ton of personality in the Goats kitchen. A special thanks to Sous Chef Adam Janisse, who supported all my ideas and was there every step of the way to learn and to teach as well.
Two and a Half months later, I depart for my home in Toronto. Leaving behind something that I feel is still somewhat incomplete, but still proud of. I'm proud of the fact that i gave people a reason to come back to the Iron Goat. Not only the employees but the diners. I thank Canmore for supporting my food, and supporting the Iron Goat. especially during the Valentine's Family Day weekend where I launched "To Food with Love." The comments and feedback from that weekend made me proud to be a chef and proud of the Staff at the Iron Goat.
This experience gave me the opportunity to do what I love to do, which is train peoples palates. Locals understood my vision and were hands down ready for my next creation.
A special thanks to Chef Michael Hay, Dan O'Leary- G.M, Michael "Buck" Leslie- A.G.M and of course all the staff of The Iron Goat Pub and Grill.
And to YOU Canmore... I was told when i first came here, The pace of life is measured not in minutes but in experiences, and I am proud to say I have experienced Your Canmore.
Best Dishes, Sincerely

Chef Tristan D'Souza

Friday, January 29, 2010

Valentine's Day Menu

Valentine’s Day Long weekend Menu
Table D’hôte $100 per couple-wine pairings and costs follow
First Course
Buffalo Mozzarella Salad- Olive crostini, house dried Tomatoes, Crispy Artichoke hearts, Basil, Balsamic and Rocquette Salad
Poached Hen’s Egg Florentine-minted hollandaise, fresh brioche, house cured pork belly, wilted spinach. finished with a basil vinaigrette and a vodka tomato consommé
Grilled Tiger Shrimp- Lobster Barley risotto, tossed with soft herbs and grana padano. finished with a saffron beurre blanc
The “2 Share”- cured meats, house made chutney and jelly, pickled vegetables, 2 cheeses and fresh crostini
House made Champagne Sorbet
Main course
Roasted New Zealand Rack of Lamb- truffled polenta, broken Italian sausage, broccolini. finished with a cherry demi-glace
Seared Pork tenderloin- butternut squash ravioli, goats cheese, pancetta, & ginger nutmeg cream
12 ounce New York Striploin- cherry tomato and blue cheese relish. celeriac and potato puree, finished with a balsamic beef jus
Red Snapper en Papillote- Fresh B.C red snapper, blue potatoes, baby carrots and caponata wrapped in parchment and baked. served with a lemon blueberry beurre blanc
(Built to share)
Cinnamon heart panna cotta with ice wine truffles- a classic Italian cream and marscapone based dessert, and fresh berries
De-constructed strawberry shortcake- strawberry coulis, sponge cake, fresh strawberries, brandied chantilly cream
Blue Cheese with a warm port poached peach- accompanied with nuts & crackers

Price does not include gratuities or applied taxes

To Food With Love- Join Chef Michael Hay and Chef Tristan D'Souza for Family Day and Valentines Day

Chef Michael Hay would like to invite you to an evening of food to remember at The Iron Goat Pub and Grill this Valentine's Day
Please join Chef as he introduces the Bow Valley to Chef Tristan D'Souza , an award winning Chef form Toronto , Ontario. Tristan brings with him a new approach to " True Food". Chef Tristan and Sous Chef Adam Janisse have launched a new core menu with a focus on fresh seasonal ingredients, fun interactive food and the highest level of quality.

Tristan D'Souza is a graduate of Goerge Brown College in Toronto and has spent his career cutting his culinary skills in foody hot spots such as Montreal, Toronto and Chicago. His goal is simple while here in the valley - " to train peoples palates to experience what true food has to offer "

Adam Janisse has been in the valley and developed his skills in Windsor , Ontario and both Banff and Canmore. Adam's goal is to exceed each and every guest's expectations and to ensure your experience at the Iron Goat is the best of the Valley.

We wish to extend an invitation to join us on Valentine's Day and through out the Family Day Weekend, to experience our culinary adventure