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
justaddbutter@gmail.com

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
OR
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
OR
Grilled Tiger Shrimp- Lobster Barley risotto, tossed with soft herbs and grana padano. finished with a saffron beurre blanc
OR
The “2 Share”- cured meats, house made chutney and jelly, pickled vegetables, 2 cheeses and fresh crostini
Sorbet
House made Champagne Sorbet
Main course
Roasted New Zealand Rack of Lamb- truffled polenta, broken Italian sausage, broccolini. finished with a cherry demi-glace
OR
Seared Pork tenderloin- butternut squash ravioli, goats cheese, pancetta, & ginger nutmeg cream
OR
12 ounce New York Striploin- cherry tomato and blue cheese relish. celeriac and potato puree, finished with a balsamic beef jus
OR
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
Desserts
(Built to share)
Cinnamon heart panna cotta with ice wine truffles- a classic Italian cream and marscapone based dessert, and fresh berries
OR
De-constructed strawberry shortcake- strawberry coulis, sponge cake, fresh strawberries, brandied chantilly cream
OR
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

NEW YEAR'S EVE IN CANMORE!!!

DEC 31 CANMORE'S NEW YEAR'S EVE DESTINATION- JOIN THE IRON GOAT AND KYEMARA AND ROCK OUT THE END OF 2009.

BEFORE THE GREATEST PARTY OF 2009 ENDULGE IN CHEF MICHAEL'S THREE COURSE CULINARY JOURNEY, FEATURING SPRING CREEK ORGANIC BEEF, CABERNET POACHED BISON, CITRUS AHI TUNA OR ROASTED PEAR GAME HEN.

PARTY TICKETS- $45.00 ( WITH DINNER $90 )- INCLUDES MIDNIGHT BUFFET AND PARTY FAVOURS

TABLES ARE GOING QUICKLY SO BOOK YOUR NEW YEAR'S EVE NOW AND DON'T MISS OUT ON THE PARTY OF 2009 !!!

Book Your Christmas Party Yet?

The Iron Goat Pub and Grill is your dining venue of choice to celebrate your group Christmas party. Contact the Goat for menus, dining options and all your party needs.
The Iron Goat Pub and Grill- Your group destination restaurant.
403-609-0222

NEW GENERAL MANAGER HERE AT THE GOAT

The Iron Goat Pub and Grill is proud to introduce Dan O'leary as the newest addition to Our Team. Dan brings a wealth of experience and passion to exceed guests expectations to the Canmore dining scene . So when you have a chance drop by the Goat and raise a glass!!! Welcome Dan.

Keep an eye open for the upcoming new features and menu items at The Iron Goat Pub and Grill

ALL YOU CAN EAT FISH AND CHIP TUESDAYS

Beer battered fish and chips, house made with real halibut and done fresh just for you, and best of all you eat'em we keep bring'in em !!!!
See you on Tuesdays and The Iron Goat !!!