乌鸦传媒

Skip to content

Flavour train

It乌鸦传媒檚 all about the flavour at Train Station Pub
29961478_web1_220810-BLVD-TrainStationPub-Food_1

- Words by Toby Tannas Photography by Lia Crowe

It乌鸦传媒檚 a busy lunch hour at . Every table is alive with food and banter, including the one I sit at with executive chef April Roy. She乌鸦传媒檚 at home here, just as comfortable in a corner booth as in the kitchen.

乌鸦传媒淚乌鸦传媒檝e had many positions within Train Station乌鸦传媒檚 four walls,乌鸦传媒 explains April. 乌鸦传媒淚 started as kitchen manager and then rotated into the executive chef role. Now I乌鸦传媒檓 operating partner, running the business on both sides: culinary, as well as front of house.乌鸦传媒

It乌鸦传媒檚 in the kitchen, though, where April乌鸦传媒檚 passion for food is fuelled. She乌鸦传媒檚 developed the Train Station Pub (TSP) menu beyond what you would expect from a neighbourhood pub. Her secret sauce is an approachable relationship with flavour, seasoned by years of intense culinary training.

乌鸦传媒淲ith my background at wineries and high-end hotels, I bring that type of vibe and put it on a pub plate. It乌鸦传媒檚 not about technique; it乌鸦传媒檚 about flavour.乌鸦传媒

Trained at The Culinary Institute of Canada, April has worked in some of the Okanagan乌鸦传媒檚 most revered kitchens, including Manteo, The Eldorado and the famous Terrafina at Hester Creek. Her career train jumped track nine years ago when it pulled into TSP. April says it was destiny.

乌鸦传媒淚 used to spend a lot of time in Kelowna. I loved the look of the Train Station before it was a pub. I actually said, 乌鸦传媒榦ne day, I乌鸦传媒檓 going to work there.乌鸦传媒 I kid you not; I乌鸦传媒檝e said that since day one. We would drive past this building on the way to Prospera to watch my brother play hockey 20 years ago!乌鸦传媒

(Fun fact: April乌鸦传媒檚 brother, Nolan Yonkman, played with the Kelowna Rockets in the late 乌鸦传媒90s.)

Like the chef herself, TSP is friendly and comfortable and the food is full of substance.

乌鸦传媒淲e乌鸦传媒檙e still producing hotel-grade, beautiful dishes here. It乌鸦传媒檚 elevated pub food, so it doesn乌鸦传媒檛 always have to feel like a 乌鸦传媒榥ight out.乌鸦传媒 It乌鸦传媒檚 乌鸦传媒榟ang out乌鸦传媒 food with that social aspect as well.乌鸦传媒

TSP definitely has that 乌鸦传媒渨here everybody knows your name乌鸦传媒 vibe. Burgers, as you乌鸦传媒檇 expect, are at the core of the menu, but what April has chosen to call them is unexpected.

乌鸦传媒淲e have the Bun-Jovi Burger and the Yellowstone. They are quirky names that are fun to come up with.乌鸦传媒

April乌鸦传媒檚 Dr. Seuss-ical approach to writing the menu is another creative outlet designed to amuse her and give diners a chuckle. Strip it down, though, and success is ultimately determined by what the food tastes like. From the All Aboard Shareables to First Class Bowls and Plates to End of the Line Desserts, April has carefully crafted each dish to reflect her love of flavour with a nod to her gourmet roots.

乌鸦传媒淢y thought process comes from the place of 乌鸦传媒榳hat would I eat, what do I crave?乌鸦传媒 Then I combine that with what乌鸦传媒檚 new and upcoming乌鸦传媒攕ince there are definitely fads in food.乌鸦传媒

A current menu favourite is the Prawn Alfredo.

乌鸦传媒淚t乌鸦传媒檚 beautiful prawns in an Alfredo sauce with fresh peas, saut茅ed ham, lots of garlic and lemon. It乌鸦传媒檚 really fresh for summer.乌鸦传媒

Another star entree that乌鸦传媒檚 nestled among the pub staples is the Blackened Salmon.

乌鸦传媒淚t乌鸦传媒檚 rubbed with our house-made Cajun spice, grilled to order with fresh Mediterranean vegetables, marinated cucumber, fresh corn salsa and stone fruit chutney. It乌鸦传媒檚 a fusion of different countries. You get a full flavour profile with the comfort of sitting in a pub.乌鸦传媒

TSP is a hotspot these days with reservations recommended at peak times. April乌鸦传媒檚 menu has no doubt upped the popularity of the eatery, but the neighbourhood has also grown up around TSP. A new crop of breweries and pubs have made Kelowna乌鸦传媒檚 north end a foodie destination.

乌鸦传媒淭hat has helped tremendously as far as people being aware of who we are now. Businesses help businesses, so we乌鸦传媒檙e in that little community. If our neighbours are busy, they send people here and vice versa. We help each other out.乌鸦传媒

TSP has a sister restaurant across town in the Landmark District. Mid-Town Station is also under April乌鸦传媒檚 charge. It has its own distinct vibe that requires a different approach to the menu.

乌鸦传媒淲e have more of a business crowd in the Landmark District. They乌鸦传媒檙e looking for that great, quick, healthy lunch. It乌鸦传媒檚 more farm-to-fork at Mid-Town. We have so many amazing local farmers and producers. I always work to incorporate fresh, seasonal flavours at both restaurants.乌鸦传媒

Managing two kitchens keeps April on her toes, but with a strong core staff she is able to spend most of her time exploring her culinary creativity.

乌鸦传媒淲e change the menu twice a year. I乌鸦传媒檓 always thinking about flavours. If I乌鸦传媒檓 relaxing, I乌鸦传媒檒l often have an epiphany moment and I乌鸦传媒檒l write it down. It just happens like that.乌鸦传媒

And just like that, my time with this bubbly chef is almost up. I乌鸦传媒檝e saved my favourite question for last: 乌鸦传媒淲hat乌鸦传媒檚 in your fridge at home?乌鸦传媒

April doesn乌鸦传媒檛 hesitate.

乌鸦传媒淚f you open my fridge, you乌鸦传媒檒l find cheese. There乌鸦传媒檚 some sort of cheese in there always, tons of hot sauces and mustard.乌鸦传媒

Cheese and condiments! Sounds like the beginning of the next great April Roy culinary creation.

Story courtesy of , a Black Press Media publication
Like Boulevard Magazine on and follow them on



About the Author: Black Press Media Staff

Read more



(or

乌鸦传媒

) document.head.appendChild(flippScript); window.flippxp = window.flippxp || {run: []}; window.flippxp.run.push(function() { window.flippxp.registerSlot("#flipp-ux-slot-ssdaw212", "Black Press Media Standard", 1281409, [312035]); }); }