Tucked away in a tiny kitchen the size of a shower stall, chef Douglas King is creating some of Canada’s most creative cuisine at Calgary’s Bar Von Der Fels. King highlights seasonal Alberta ingredients alongside the country’s best meat and seafood in eclectic daily à la carte menus. Wine aficionados will also be impressed by the restaurant’s vintage steel ice bins that chill dozens of wines available by the glass — from classic white Burgundy to Austrian Grüner Veltliner
Melon balls made from organic Alberta cantaloupe accent the sweetness of the crabmeat. Fresh crab from Fogo Island is blanched in fish stock to highlight its naturally briny flavour. The crab is layered atop a vibrant emulsion of additive-free Red Boat Fish Sauce, flax oil and strained dill stems. Lemon verbena, lemon balm and mint plucked from the restaurant’s private garden finish the dish with refreshing acidity and herbaceous flavours. No longer limited to basic health foods, toasted flax seeds from the neighbouring town of Coaldale are used by chef King to add a pleasant, nutty character to the dish. FOGO ISLAND CRAB WITH ALBERTA MELON AND FLAX FROM BAR VON DER FELS IN CALGARY