- Words by Toby Tannas Photography by Lia Crowe

It害羞草研究所檚 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害羞草研究所檚 at home here, just as comfortable in a corner booth as in the kitchen.

害羞草研究所淚害羞草研究所檝e had many positions within Train Station害羞草研究所檚 four walls,害羞草研究所� explains April. 害羞草研究所淚 started as kitchen manager and then rotated into the executive chef role. Now I害羞草研究所檓 operating partner, running the business on both sides: culinary, as well as front of house.害羞草研究所�

It害羞草研究所檚 in the kitchen, though, where April害羞草研究所檚 passion for food is fuelled. She害羞草研究所檚 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.

害羞草研究所淲ith my background at wineries and high-end hotels, I bring that type of vibe and put it on a pub plate. It害羞草研究所檚 not about technique; it害羞草研究所檚 about flavour.害羞草研究所�

Trained at The Culinary Institute of Canada, April has worked in some of the Okanagan害羞草研究所檚 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.

害羞草研究所淚 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, 害羞草研究所榦ne day, I害羞草研究所檓 going to work there.害羞草研究所� I kid you not; I害羞草研究所檝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!害羞草研究所�

(Fun fact: April害羞草研究所檚 brother, Nolan Yonkman, played with the Kelowna Rockets in the late 害羞草研究所�90s.)

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

害羞草研究所淲e害羞草研究所檙e still producing hotel-grade, beautiful dishes here. It害羞草研究所檚 elevated pub food, so it doesn害羞草研究所檛 always have to feel like a 害羞草研究所榥ight out.害羞草研究所� It害羞草研究所檚 害羞草研究所榟ang out害羞草研究所� food with that social aspect as well.害羞草研究所�

TSP definitely has that 害羞草研究所渨here everybody knows your name害羞草研究所� vibe. Burgers, as you害羞草研究所檇 expect, are at the core of the menu, but what April has chosen to call them is unexpected.

害羞草研究所淲e have the Bun-Jovi Burger and the Yellowstone. They are quirky names that are fun to come up with.害羞草研究所�

April害羞草研究所檚 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.

害羞草研究所淢y thought process comes from the place of 害羞草研究所榳hat would I eat, what do I crave?害羞草研究所� Then I combine that with what害羞草研究所檚 new and upcoming害羞草研究所攕ince there are definitely fads in food.害羞草研究所�

A current menu favourite is the Prawn Alfredo.

害羞草研究所淚t害羞草研究所檚 beautiful prawns in an Alfredo sauce with fresh peas, saut茅ed ham, lots of garlic and lemon. It害羞草研究所檚 really fresh for summer.害羞草研究所�

Another star entree that害羞草研究所檚 nestled among the pub staples is the Blackened Salmon.

害羞草研究所淚t害羞草研究所檚 rubbed with our house-made Cajun spice, grilled to order with fresh Mediterranean vegetables, marinated cucumber, fresh corn salsa and stone fruit chutney. It害羞草研究所檚 a fusion of different countries. You get a full flavour profile with the comfort of sitting in a pub.害羞草研究所�

TSP is a hotspot these days with reservations recommended at peak times. April害羞草研究所檚 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害羞草研究所檚 north end a foodie destination.

害羞草研究所淭hat has helped tremendously as far as people being aware of who we are now. Businesses help businesses, so we害羞草研究所檙e in that little community. If our neighbours are busy, they send people here and vice versa. We help each other out.害羞草研究所�

TSP has a sister restaurant across town in the Landmark District. Mid-Town Station is also under April害羞草研究所檚 charge. It has its own distinct vibe that requires a different approach to the menu.

害羞草研究所淲e have more of a business crowd in the Landmark District. They害羞草研究所檙e looking for that great, quick, healthy lunch. It害羞草研究所檚 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.害羞草研究所�

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.

害羞草研究所淲e change the menu twice a year. I害羞草研究所檓 always thinking about flavours. If I害羞草研究所檓 relaxing, I害羞草研究所檒l often have an epiphany moment and I害羞草研究所檒l write it down. It just happens like that.害羞草研究所�

And just like that, my time with this bubbly chef is almost up. I害羞草研究所檝e saved my favourite question for last: 害羞草研究所淲hat害羞草研究所檚 in your fridge at home?害羞草研究所�

April doesn害羞草研究所檛 hesitate.

害羞草研究所淚f you open my fridge, you害羞草研究所檒l find cheese. There害羞草研究所檚 some sort of cheese in there always, tons of hot sauces and mustard.害羞草研究所�

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

Story courtesy of , a Black Press Media publication
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