Old Southern Lamb Burger
Lamb burger | Garlic aioli | Peach bourbon compote | Feta | Tomato | Cucumber | Lettuce | Brioche bun
Lemon & saskatoon dessert bar
Fresh Rosemary Salted Focaccia with Tomato Basil Salsa
Buffalo Bison Ragu Pasta
Rich ragu tossed in fettuccini and dusted with fresh grated parmesan
Twisted Fork is located in St Paul, Alberta with an incredible view and even more incredible menu. Chef Debra Poulin and her team strive to showcase inspired cuisine and local farmers and producers with a seasonal menu. Twisted Fork opened just over two years ago and the restaurant works with over 33 local farmers and producers.
“The whole concept behind the business is to promote as many local farmers, producers and businesses in the area as we can,” says Poulin.
They work specifically with Next Level Organic for their burgers, Grass Roots Grazing for their chicken and lamb and MJ Prairie Dairy for their fruits. For their Alberta On The Plate offering, expect a menu prepared with local in mind. Not only does Twisted Fork support local farmers and producers, they work with local micro breweries and distilleries.
“We focus on using local artisans opposed to big names. During the festival, our beer and cocktail suggestions include Cold Lake Brewing and Distilling and Lakeland Brewing.”
Awarded a certificate of excellence from Trip Advisor, Debra – who has over 35 years of experience, alongside her team, bring their international culinary experience to create unforgettable dishes highlighting Alberta flavours.
Debra is the Chef and owner of Twisted Fork in St. Paul, Alberta. Debra is passionate for local regional cuisine and she works closely with local farmers and producers in the Lakeland region. She discovered her passion for the culinary world as a child going up in the Niagara region in Ontario where she was surrounded by fresh local ingredients and working on farms. These fresh ingredients gave her a chance to discover the importance of flavour and this has been key for her throughout her career. She has extended her commitment to flavour to her fellow staff, other chefs, and her involvement in professional organization and educating those that are up and coming.