Piggy's Last Stand The Truffle Pigs Café as you know it will be moving on. Lunch and café service will continue as per usual until March 14, 2008, but our evening bistro menu is done whole-hog. Not to worry, though: we aren't kicking the bucket, we're just kicking the horse! Our new bistro, with a new name, will be located in the Kicking Horse Lodge across the road in Field come summer 2008. Please contact us at 250.343.6462 with inquiries.
The funky Truffle Pigs Café and bistro fuses together gourmet food with the charm and bustle of a general store in the cozy mountain town of Field, British Columbia.
This eclectic space, located within Yoho National Park in the heart of the Canadian Rockies, offers:
Truffle Pigs has been said to have the best coffee and food between Calgary and Vancouver, has been appointed to Where to Eat in Canada, and boasts of a reputation that is known coast to coast in Canada, across the U.S. and throughout Europe.
Whether you're joining us for breakfast, lunch or dinner you'll always find a friendly face ready to help out with local advice. Enjoy a glass of BC wine, ice cold draft beer, or take in the breathtaking mountain vistas while sipping a cappuccino. Spend the evening with us for a four course meal, drop in for a resupply on groceries, or pick up that unique gift you've been searching for. At the Truffle Pigs Café you'll find what you need in an atmosphere that is simply envigorating.
The truffle pig is a creature willing to get into the muck to root out wonderful things to eat. Likewise, at the Truffle Pigs Café we go to great lengths to create our own recipes using fresh quality ingredients. The result is that our food is creative, tasty, and beyond pretense.
We also believe in using organics wherever possible, non-medicated meats, and try to cater to those people who have food allergies and dietary constraints. We believe that children have a place in restaurants, great food should be an affordable experience, and food, energetic conversation and beverage are the true three sisters. We serve real food to real people in real time.
Just ask the staff - Jennifer Coffman and Sean Cunningham are “spun like tops”, “focused and driven”, “bosses to be reckoned with”, have type “A” personalities and bring passion and energy to the food, beverage and retail business. When their parents visit from North Bay and Toronto, they have no choice but to work in the kitchen’s dish pit (as do close personal friends). These two truffle pigs spend their non working hours with their son or having dinner parties with friends and family.
Jennifer Coffman’s cakes, pies, cookies and squares are all inspired by the gods. She has an uncanny sense of food fusion, can make a mess in any kitchen and produces wonderful delectably delicious delights. Jennifer has created all of Truffle Pigs' salad dressings, is involved in all food matters at the cafe / bistro, serves on a regular basis, has unending energy for her 3 year old son and laments the fact that she has little time to hike and climb.
Deep in the heart of the heart of Toronto, lost and alone lived a Sussex home renovator/carpenter struggling to finish his thesis in anthropology after spending too many years at the University of TO. Fortunately this little tale ends happily as the man in the story married the love of his life and headed west to the Rocky Mountains.
Sean Cunningham, head chef at the Truffle Pigs and part owner has found his home. With little formal training in the food business, Sean is living proof that passion and natural talent is alive and cooking. From his uncanny sense of how to make flavours dance on your palate to the ever challenging challenge of producing that same magical taste sensation over and over again in a consistent manner, Sean has what it takes to “make it happen” His natural sense of presentation, colour and composition combined with his desire to please and surprise people all come together on the plate he’s prepared for you. Whether it be dinner for two or 122, a kid’s grilled cheese or a succulent cut of buffalo tenderloin Sean prepares every meal with the same passion, care and energy each and every time.
After your meal you may be tempted to poke your head over the counter to say a quick thanks and you should. No matter how busy, tiered or run down, Sean always has time for a friendly smile, hello or much to the clean-up crews dismay, a two-hour conversation. A quick hello with Sean can take you to Berlin, pull you under your broken front porch, drag you through the politics of Parks Canada or sailing across the Georgian Bay. Sean’s talents extend beyond the chef’s table. His generosity and genuine warm welcome extend from the staff and customers within Truffle Pigs right through to the community of Field in which he is very proud to be a part of.
Furthermore Sean is a devoted father not afraid to play in the cold mud shoes off of course with Slade. He enjoys his family “fun in the sun” get-aways, a simple bowl of pasta (ok with a shrimp or two).
A story about being in the right place at the right time, perhaps but the work to get there and the work that it still takes plays a big part of the story.
Although it took Cunningham and Field time to find each other, the results have been worth the wait. It is not surprising that people keep coming back not only for his famous fried seafood cakes or his coffee maple scallop risotto but also for his kind welcome and his ability to make you feel at home. Come taste for yourself!!
Andrew Bartels, also known as “The Wine Swine” or “Strawberry” (Fraise to the Señoritas) is Truffle Pigs' dining room and store manager. Andrew has been with the company for the best of 4 years, has his masters in Pigology and always shows up to work with a pressed shirt. His love of food is matched with his passion for wine; he loves nothing better than pairing wine with our delicious creations. Andrew fills the bistro with charm and laughter, mixes Sean (Boss Hog) a mean Manhattan at the end of a night, is trying to curb Jen's wacky serving etiquette and still spins vinyl in homage to the 70's.