“One mimosa, two mimosa, three mimosa brunch!”
The Blue Toque Gastro Diner located in the historic Arts Station in beautiful Fernie BC.
“Good eats and a cup of joe!”
Join us for a mimosa flight or caesar while enjoying our cross cultural cuisine. We offer an extensive menu to satisfy diners from omnivore to plant based diets. World flavours and re-imagined classic brunch favorites made fresh to order.
Need a caffeine pick me up? Our house blend drip coffee is organic, fair trade and locally roasted.. Enjoy an Americano or latte prepared by a barista on our vintage Elektra. Our bar opens at nine am where we pour thirteen varieties of mimosas and a seasonal craft cocktail menu.
“People who love to eat are always the best people”-Julia Child
Aleppo chillies- A chilli indigenous to the Middle East, similar in heat to cayenne.
Asian 5 Spice- Ours has a few more than 5… A blend of coriander, cumin, black pepper, cloves, cinnamon, ginger, nutmeg, star anise.
Capicolla- Italian, cayenne crusted, cured and dried pork tenderloin-may contain gluten.
Cashew scallion crème- A vegan sauce made of aqua faba mayo (from white beans or chickpeas), cashews and scallions.
Compote- A cooked sauce that we use as jam. Our blend: raspberry, blackberry, blueberry, mango, peach and sour cherry.
Dukkah- Hazelnut, almond and sesame course spice blend.
Harrisa- North African inspired paste of spicy peppers and spices.
Jackfruit- A young green fruit native to Sri Lanka that tastes very much like pulled pork when braised.
Nuoc Cham- Vietnamese inspired dipping sauce; fish sauce, lime, carrots, garlic and chillies.
Romesco- A Spanish inspired sauce made from red peppers, roasted jalapeño, tomato chutney and almonds.
Our Eco Practices
Ingredient sourcing can be a challenge in the Elk Valley. At the Blue Toque we are always striving to balance cost, ethical responsibility and local sourcing. Here’s a few things you may want to know.
Cranbrook’s Kootenay Roasting Company is our coffee supplier. It’s a family owned/operated coffee importer and roaster. Our signature blend is fair trade and organic.
The majority of our eggs come from the closest provincially inspected farm that can provide for our volume, travelling less than 120 km to get here. Most commercially available eggs in the valley are produced through farms located near Edmonton or Lethbridge. These eggs are then shipped to Calgary for Fernie distribution. They will travel 600 km before they arrive in the Elk Valley.
The majority of our produce and all of our liquor comes to us from our local stores located a block away. We usually pick the orders up in a wagon, pull the wagon and walk the block to the restaurant. It seems like a small thing but this reduces 3 or 4 short car trips per week.
Turkey and pork have a much lower carbon footprint than beef or lamb. We made the decision to phase high carbon producing meats from our regular menu.
It has become a food industry standard to add soy to increase protein percentages, salt and seasoning to act as moisture retainers and preservatives. We use natural turkey. That means no added salt, seasoning/MSG or soy protein.
Plant based dishes create lower carbon footprints. We have added even more of these items to our regular menu. We use GMO free tofu.
Our smoked salmon is Nanuk wild caught Pacific naturally smoked salmon.
Our sausages come from Spolumbos. A small family operation in Calgary producing an exceptional quality product. No fillers, binders, preservatives or gluten. Deliciously simple; meat plus spices.
You will receive one piece of toast with your order. We will happily provide you with more at no charge.
On a regular basis we assess our portion sizes paying particular attention to how much is being thrown out, this has led us to pare back on some items. Wasted food in landfills is one of the main sources of greenhouse. gases.
We pickle, dehydrate and freeze ripe excess produce and herbs. Our goal is to never throw out edible pre-customer product.
We are part of grassroots efforts to reduce landfill food waste; Valley Vitals provides us year round composting.
.We recycle, reduce and reuse. This concept has been embraced in our day to day operations, here are a few examples: no single serving disposable condiments, no ice or straws in your drinking water, no single serve plastic bottled water, no plastic disposable sour cream ramekins.
Our left over containers and trash bags are compostable. We do not provide single use take away containers.
Current art on display; Patrick Markle, Brina Schenk via Annex Collections & Annex Suspended
Location & Hours
601 1 Avenue Fernie BC V0B 1M0
Kitchen hours: Thursday thru Monday 9-2:30
Closed Tuesday, Wednesday and all statutory holidays.
In our sincerest effort to accommodate all our guests we have assessed our operations and have determined that we have limitations in serving meals for guests with serious allergies. The Blue Toque kitchen is very small, we are unable to have dedicated storage, prep areas, cooking equipment or cooks to accommodate allergen-free dining. All menu items may contain trace amounts of allergens, including but not limited to; tree nuts, sesame seeds, mustard, flour, dairy, soy, fish, shell fish, legumes, pea protein, mushrooms and egg products. Standard menu items follow a strict no alterations policy. Please inform your server prior to ordering if you have allergies or intolerances. Guests with serious allergies must speak with a manager prior to ordering. We reserve the right to decline preparing certain dishes due to allergy concerns (tree nuts and wheat flour are especially problematic at all times). Items described as gluten free or dairy free are “lifestyle” food choice terms and in no way imply allergy safe, celiac safe or cross contact free. No guarantees of allergen-free or cross contact-free can be made. The Blue Toque Diner Ltd. assumes no liability as a result of food related reactions.