Entertaining Photo Credit: Grant Harder

Eat Your Way Through the September Issue

Five classic recipes—from veal schnitzel to a beautiful butter chicken—to cook this month.

We paid a visit to the Fairmont Banff Springs this issue to take a peek behind the scenes into the 12 kitchens and umpteen restaurants that feed the thousands of guests that pass through the castle’s hallowed halls each week. And then we asked the chefs to share some of their favourite recipes, so that you can bring a little Rocky Mountain magic into your own kitchen.

Make the Spring's Veal Schnitzel at home... we've got the recipe on our recipe finder.

Veal Schnitzel


Honey Ginseng Mule

Vikram Vij’s first job in Canada was working in the kitchen at the Banff Springs, and now the famed restaurateur is repaying the favour to the iconic hotel: he’s helping them open Indian Summer, a pop-up restaurant with a million-dollar view. He’s not only sharing some of his recipes and his operational expertise, but he’s loaned out one of his chefs from his acclaimed new South Surrey restaurant, My Shanti—Gaurav Gaba—to run the kitchen for the season. So far the results have been stunning.

The Ultimate Butter Chicken

The Fairmont kitchens work closely with Alberta growers such as Lethbridge’s Sudo Farms and Coaldale’s Leffers Organics. Even closer to home, they recently put in their own 10-foot-by-20-foot greenhouse and herb-and-vegetable garden, maintained by the apprentices, on part of the hotel roof. Get the recipe at westernliving.ca/recipes

Tossed Green Fennel Salad


Smoked Honey BBQ Sauce


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