Taste of Spring festival uncorked at Olive Bistro
“We need something with some acidity… something to wake up your palate for the rest of the night.”
At approximately 7 p.m. on Saturday, April 25, Edmonton-based sommelier Stacey-Jo Strombecky poured the first of many tastes on an extravagant culinary adventure at The Olive Bistro and Lounge. There, two chefs with shared roots reunited to deliver Untamed Table, a memorable, bison and foraged-focused tasting event which unofficially uncorked Jasper’s Taste of Spring Festival.
Calgary chef Dean Fast, of Rouge Restaurant in Inglewood, Calgary, joined Olive Bistro chef and owner Darryl Huculak and his team to plate a multi-course menu that blended decades of experience with a friendship forged years ago.
Beginning with an amuse bouche—a bison sirloin tartare in a lichen flour potato tartlette with sous vide egg yolk aioli and spruce tip emulsion—the diners’ first taste was a mind-blowing infusion of Indigenous ingredients and modern style.
The collaboration leaned heavily into Alberta-sourced ingredients and a shared respect for thoughtful preparation. A rich foie gras and bison liver pairing followed the tartare.
“Darryl said ‘I’ve got the perfect vessel for these components,’” Fast said of Huculak’s house-made bannock, which anchored the first course.
“Each bite is meant to be a mix of smooth, rich luxury with hard-hitting acidity and crunch,” Fast explained, highlighting the balance achieved through pickled sunchokes and bright mustard greens.
Wine pairings added both education and intrigue. Introducing a rare Portuguese orange wine, Strombecky invited guests into the process:
“This wine is made like it would have been made thousands of years ago… whatever comes out of the land is what [the producer] wants to present.”
The textured, skin-contact wine offered a lively contrast to the richness of the second course.
Fresh tortellini—featuring morel mushrooms and bison bone broth—offered a nod to both chefs’ culinary instincts.
“Ninety per cent of any menu I make will have a pasta course in there somewhere,” Fast said with a smile, as a light foam and alpine cheese rounded out the dish.
Later, a chilled Valpolicella brought a refreshing counterpoint to deeper flavours.
“It’s going to be a nice, refreshing component against those hearty bison elements,” Strombecky noted.
The evening concluded with bison tenderloin and a creative dessert incorporating rendered tallow—an inventive full-circle use of the animal that underscored a no-waste ethos.
Behind it all, the Olive Bistro team ensured seamless service, their attention to detail helping create an atmosphere that felt both elevated and warmly communal.
As an unofficial kickoff to Jasper’s Taste of Spring Festival, the dinner highlighted what makes the town’s culinary scene special.
Passion, collaboration, and a deep respect for local ingredients continue to define Jasper dining—where, as this evening proved, even a small mountain town can deliver world-class experiences.
Bob Covey // bob@thejasperlocal.com
