The King’s Table at The Stirling 

If it is meant to be a night to remember, make it a night at the King’s Table.

At 5:00 the excitement (of the night) was beginning to build. I had a new dress and it seemed that my husband had gotten his hair cut and his suit was pressed and hanging on the wardrobe. On Maui, it was Mama’s Fish House but in Canmore, The Stirling, specifically, The King’s Table is the occasion restaurant. This is a place where you celebrate your celebration. The Stirling is where you go when the occasion deserves the very best.

I have often entered the doors of The Stirling Grill & Lounge and gone to the right and either sat at the bar or met with friends for drinks or a quick bite after work. It’s a more casual vibe but comfortable and the food never disappoints. But tonight, we went left and we were escorted to our romantic booth that set the scene and cradled us through the experience that is provided at The King’s Table. Our night would be laid out for us through 5 courses curated from only the freshest and best catches and cuts that are available. I was excited to forego the menu, let go of the control, and have faith in The Stirling's Chef Graham Smith to take us on an exploratory road of fresh food, bold flavors, and paired drinks.

Can you picture yourself here?

We started our journey with The Garden of Eden. You may think I’m talking about the beautiful summer salad that was served but no. It wasn’t the fresh picked greens of basil and arugula with sweet watermelon, a sprinkle of quinoa, thin apple slices, and a mint yogurt dressing that was given this title, it was this luscious cocktail. The Garden of Eden was a concoction of maple syrup, egg white, apple juice, and gin; shaken not stirred… Perfect for a summer evening.

But the elevated fruit salad and frothy refreshing drink was just the beginning.

Next we were delivered the Arancini- a warm sphere of comfort made from Carnaroli rice that is aged for 2 yrs before coming to market. This process is done to release moisture around the rice, making it creamier, with the grains holding together within it's golden crust. Set on a red pepper smear and topped with fresh bean sprouts, shaved Parmesan, and a balsamic drizzle it was a melt in your mouth, please bring me more, experience.

But, I knew there were 3 more culinary delights awaiting.

At this point, my belly is warm and my cheeks are flushed. I’m tingling and giddy, feeling like a Queen at the King’s Table.

And it just continues to get better….

The Curators of this wonderful meal now deliver a spicy Bloody Mary paired with lamb lollipops. As a candy lover, you can imagine my joy! Forget the hard shelled, sweet disc that we come to expect when we hear lollipop. These two trimmed chops were tender, juicy- a real treat. The pine nuts and sweet roasted cherry tomatoes with garden spinach and a mint coulis rounded it out just perfectly.

The sun is now setting. The heat of the day is settling down into a balmy summer night and we are invited by The Stirling’s team lead, Mr. Cody Marks, for a tour of Chef Graham’s herb and vegetable garden. This is where the freshness is foraged for the evening's collations. As Cody opens the door to the rooftop, I am in awe first by the wall of Sweet Peas, my favorite garden flower, but it continues with each garden bed, overflowing with edible flowers, herbs, squash, lettuce and greens. It was magical. I don’t know how I would have pulled myself away if it wasn’t for the main course that Chef was plating for us next.

Halibut with mussels and crunchy potato strings paired with a Big Rock lager. The mussels offered a slight taste of the ocean that married well with the gentle sweet flavor found in the Halibut. The crunch of the potato, the crisp of the asparagus, and pop of the green peas kept the dish alive and exciting. And the King Malcolm's Broadsword Lager, brewed by Big Rock Brewing Co., was the quintessential compliment to the dish.

At this point, dinner has been quite the sensory experience. Pablo, our knowledgeable and most hospitable server who guided us through our culinary journey, has delivered us an expresso crème brûlée and poured us a night cap of the Stirling’s own Slainte to toast a the night. I’m feeling elated and lucky.

If it is meant to be a night to remember, make it a night at the King’s Table.