From classic schnitzel and fondue to dry-aged steak and champagne—here are three of the finest places to raise a toast to your snow day.
by Natalie Goldenberg-Fife // Photography by Anya Shor
The greatest part of a long day spent outside embracing Canadian winter is the après! Not only have you inhaled cold, crisp mountain air, but you’ve pumped a ton of endorphins and adrenaline into your system, feel-good chemicals which are heightened by doing activities like skiing, snowshoeing and hiking. What could be a better follow-up to that buzz than indulging in some well-earned beverages and cozy eats?
The tradition of après-ski is said to have kicked off in Norway in the mid-1800s but really gained traction in the French Alps in the 1950s where it aptly received its name and then spread worldwide, including to our blessed Collingwood. With the ski season in full swing, On the Bay has rounded up our top three destinations worthy of your exploration.
Classic Après With a Twist of Swiss
The Alphorn restaurant serves up traditional Swiss Raclette and sides, and Stiegl on tap. Proscht!
The Alphorn Restaurant
209881 Hwy. 26
The Blue Mountains
705-445-8882
thealphorn.ca
The restaurant is a museum of local ski history, adorned with an assortment of storied alpine artifacts—old wooden skis, racing bibs from former ski racers, and a giant hanging iron bell that is rung ceremonially when someone buys a round for the house.
The Alphorn has been a beloved institution since Swiss-born Jean Pierre Zingg first opened its doors in 1977.
In 2021, the restaurant was purchased by John Garbe, president of Aragon Restaurants, who pulled in some of his key team members, including Chef Chris Fleury, formerly of Gustav’s Chophouse and Bar.
“When John came to me and said, ‘I bought a restaurant and it’s The Alphorn,’ it was a done deal. This place is not your typical restaurant. It’s a legend that has been here for 40 years and has been a social gathering spot where so many people know each other and families have been coming for years,” says Fleury.
Fleury, along with the new ownership team, has injected some TLC into the space and menu. They painted the exterior and spent two solid months researching German and Swiss cuisine. They also connected with local food businesses to fuse their offerings into the menu.
COBS Bread now makes rye exclusively for The Alphorn while The Cheese Gallery supplies the divine raclette, gruyère and emmental. The 80-year-old Thornbury Bakery Cafe has been tasked with creating the crunchy gluten-free crumb coating for the famous schnitzel. The bakery is also responsible for the dessert menu’s Black Forest cake and apple strudel.
“We worked with the existing menu because, let’s face it, this menu has been a fan favourite for decades,” says Fleury. “We added a few items like a chicken and vegetarian schnitzel and a vegan cabbage roll stuffed with lentils. We make a ton of things in-house now too, like the salad dressings, tomato sauces and gravies.”
Another new menu highlight is the hunter’s plate fondue that features local game meats. For the ultimate before-ski experience, hit The Alphorn up for an epic Swiss and German-inspired breakfast—think hoppel poppel or “shnitz and eggs”—that runs from 7 a.m. to 12 p.m. daily.
The French-European Après-Ski
What could be more indulgent and glorious than spending a day skiing in champagne powder followed by sabering a bottle of champagne and crushing a seafood tower beside a roaring fire pit before cutting into a 60-day air-cured steak.
That’s the celebratory après-ski that’s on offer at Heart’s, a roadside destination that has earned huge praise and accolades including Number 6 among best new restaurants in Air Canada enRoute magazine.
Located in Beaver Valley, Heart’s Tavern is the latest endeavour by Teo Paul, the chef-owner behind Toronto’s Union and Côte de Boeuf. On an opportune bike ride through Kimberley in 2018, Tyler Wilson, one of Paul’s servers at the time, saw a For Sale sign in front of the dilapidated, historic Village Inn. Wilson was visiting Paul’s family farm just a few kilometres away and suggested they scoop it up. The rest was history, minus a few bumps in the road thanks to the pandemic and construction woes.
“People come here to celebrate. Even in the worst weather, people know that when they come here it’s something to get excited about. We also have a lot of regulars that feel at home here,” says manager Annie Bowes. “When Beaver Valley Ski Club members come to Heart’s, it’s as if they haven’t left the club. They visit friends at other tables and buy each other drinks. It’s a real sense of community.”
Heart’s is best-known for their southern European French countryside tavern vibe with a rotating chalkboard winter menu full of extravagant comfort food items like barbecue sticky ribs, lobster bisque, smash burgers, hot boozy cocktails and a killer lineup of digestifs.
Bowes says she and the Heart’s team are excited for the season ahead without pandemic restrictions.
“Last year, Heart’s focused solely on an outdoor après on the patio with fire pits and hot drinks. This year we hope to draw folks around the bar, or in the tavern room to have oysters, champagne toasts and snacks! This restaurant is always lively and it’s why we do this, to see people enjoying themselves. It’s a fun social culture of gathering after a day on the ski hill with friends, family and fellow skiers.”
Heart’s tavern offers a selection of seafood and crispy white wines for a French-inspired après.
Heart’s Tavern
235334 Grey County Rd. 13
Kimberley
519-599-6768
heartsgreycounty.ca
The Canadiana Eh Après-Ski
An elevated après of fois gras and pork liver pâté, adorned with pickled onions and maple mustard at The North Lodge at Craigleith Ski Club.
The North Lodge at Craigleith Ski Club
164 Craigleith Rd.
The Blue Mountains
705-445-3847
craigleith.com
The North Lodge at Craigleith Ski Club upped their culinary ante when they signed Ryan Praskey, otherwise known as The Nomad Chef, to take over the food program. Praskey is a beloved chef in the region and one of the most dedicated when it comes to putting farmers and producers on centre stage—something he specifically moved to Collingwood to do in 2017.
“I wanted to be closer to the people I was always talking about in the restaurants I worked in. I ordered from here and there, but didn’t feel any connection to the products,” says Praskey. “I bought a house in Collingwood with my partner at the time and focused on nourishing relationships with my food producers—the people who grow my food.
“We’re so lucky to live in an area with so many biodiverse farms and purveyors at arm’s length like the Good Family Farm and Buschbeck Farms who raise hormone-free, pasture-raised happy animals. My goal is to put their products on the ski hill menu while avoiding anything commercial as much as possible.”
Everything on Praskey’s community-driven, winter-inspired menu is made in-house, from the processing of proteins and pickling of condiments, including his late grandmother’s Nova Scotian bread-and-butter pickle recipe.
“She was the greatest lady. A huge influence on my life,” says the chef. “I grew up in ski culture and I have cherished memories of sitting down with my parents when I was kid and then with friends over beers as I got older. The North Lodge has major charm for après-ski. You can get away from the craziness of the main lodge and are transported into Bavarian ski-lodge vibes.”
The North Lodge is open for members of Craigleith Ski Club and their guests, but plans to offer takeout for non-members. Note: there is no liquor license, so it’s bring-your-own only—or look out for some special partnership events with Collingwood restaurant Gibson & Company, and others.
