Edmonton Journal from Edmonton, Alberta, Canada • 55

rr Growing business success Taste Alberta E3 Comics E5 I' i I t. VU cdinontonjournal.com fcsc! EDITOR: RICHARD HELM, 780-429-5360; rhelmedmontonJournal.com EDMONTON JOURNAL WEDNESDAY, NOVEMBER 2, 2011 5 ft. 'ft 'A v-7 IMS MUIM.J,.ll.,lUil..L..mJJ...u..,..., T9L-r Cm'-. a A Vriii.i.i THE FAIRMONT JASPER PARK LODGE Executive chef Derek Ingraham brings a local food focus to the Fairmont Jasper Park Lodge. The first stirrings of Christmas in November Chef gears up for Jasper annual jump on the holidays :4 x.

PHOTOS: BRUCE EDWARDS, THE JOURNAL The deluxe sashimi assortment at the Oranj Sushi Bar in West Edmonton Mall Raw deal at the mall i-m i l. i mm i 66 We use as much Alberta as we can, we push for that now, or at least products from Western Canada. 59 Executive chef Derek Ingraham The move toward more in-house charcuterie at the Jasper Park Lodge is all part of Ingra-ham's local food focus. "We use as much Alberta as we can, we push for that now, or at least products from Western Canada." While Jasper is somewhat remote for suppliers, Ingraham has hooked up with a good middle man near Calgary, and is able to get fresh products from Broxburn Vegetables and Sudo Farms (both of Lethbridge), as well as Taber's North Paddock Farms, and Fair-winds Farm of Fort Macleod, which Ingraham says produces goat cheese to rival any other. He's excited by the quality and commitment of Alberta producers, who must battle short growing seasons and long distances to get their food out.

Ingraham will be using some of that local product when he delivers his holiday cooking class during the annual festival of food and wine at the Fairmont Jasper Park Lodge, Christmas in November, which begins Friday and winds up Nov. 14. Call 1-888-270-8855 for details and to register. Ingraham is just one of several inspiring chefs who'll be delivering entertaining tips. Brett Yasu-kawa, a culinary consultant and former executive restaurant chef at the Fairmont in San Francisco, will hold forth on Asian canapes, one of his specialties.

LIANE FAULDER journal Food Writer EDMONTON Derek Ingraham is a meat-and-potatoes guy. When he's in his own kitchen, entertaining his own friends, the executive chef at the Jasper Park Lodge likes nothing better than to brine a chicken, stuff it with onions, garlic and carrots, and roast it in the oven. You can only imagine whathap-pens with the juices thatpourout of that well-brined baby. Gravy to die for. Pair the meat with a potato or parsnip pur6e, and you've got a Sunday dream dinner to satisfy all tastes.

Ingraham brings a balanced sensibility to his role as the inspiration, and direction, for the roughly 90 cooks that work under him at the JPL at the height of the summer season. At 39, he is one of the youngest executive chefs in the Fairmont chain, having arrived in 2010 from the Fairmont Nob Hill in San Francisco, where he was executive sous chef. He's a Cape Breton boy with more than 15 years of kitchen experience with the Fairmont hotel chain, including three years at the Royal York in Toronto. The day we connected by phone, Ingraham was poring over two new cookbooks that had arrived in the mail. One was called TheArtof Charcuterie, produced by the Culinary Institute of America, and the other was simply tided Charcuterie, written by the inimitable American food writer and cook Michael Ruhlman.

"I want to do a lot of my own meats this winter, prosciutto, salami, pastrami, different sausages," says Ingraham with excitement. "You buy the books, and then just start tweaking with the recipes." Sushi cakes at the Oranj Sushi Bar DINING OUT Oranj Sushi Bar Bourbon Street, West Edmonton Mall 780-486-0099 Open seven days a week; Monday to Saturday 11 a.m. to 11 p.m., Sunday 11 a.m. To 9 p.m. Dinner for two, without liquor, $60 to $80 MARTA GOLD journal Restaurant Writer EDMONTON Selling Oranj Sushi Bar on its stylish design is akin to selling West Edmonton Mall on its flooring.

It's perfectly nice, but that's not why you go. In the case of Oranj, the latest addition to WEM's Bourbon Street, the main attraction is the fish, which comes in many and varied forms at this casual, pleasant-looking place that's already doing a brisk business, judging from the steady crowd filing through on a recent Friday night. The decor, highly touted on its website is simple and contemporary. As the name would suggest, it features a fair bit of orange, mixed with a brown so dark, it's almost black. The effect is, unfortunately, a tad too Halloweeny this time of year, especially when combined with those cotton-wool spiderwebs some fun-loving staffer has stretched across a good part of the restaurant.

Oranj doesn't take reservations, which is OK because this isn't really the kind of place where you linger over a flask of sake. Seating is either at the sushi bar or at one of the benched tables that form a around it and extend out into the mall itself. Lighting is bright and the volume is high, but noise has always been an integral part of the big mall experience. A sushi bar is a refreshing change on Bourbon Street, with its abundance of dark pubs and chain-restaurant food, and Oranj's extensive menu is a far cry from the California rolls on offer at the food court. Imagine our surprise then to discover that Oranj is actually owned by the Albert's restaurant group those same folks who bring you the "pig-out scrambler" breakfast and bottomless coffee at more than a dozen locations around Edmonton.

They also own Tony Roma's rib joints across Western Canada. It also explains why Oranj shares its bathrooms with the Jungle Jim's restaurant next door, another property in the Albert's chain. See ORANJ E2 See INGRAHAM E4 SH WIN AN IPAD! Details in store. EDMONTON CITY CENTRE 10020 102 AVE Leduc Mill Woods St. Albert Westlawn South Edmonton Common Spruce Grove Jasper Avenue Ft.

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