- Words by Toby Tannas Photography by Lia Crowe

It含羞草研究社檚 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含羞草研究社檚 at home here, just as comfortable in a corner booth as in the kitchen.

含羞草研究社淚含羞草研究社檝e had many positions within Train Station含羞草研究社檚 four walls,含羞草研究社� explains April. 含羞草研究社淚 started as kitchen manager and then rotated into the executive chef role. Now I含羞草研究社檓 operating partner, running the business on both sides: culinary, as well as front of house.含羞草研究社�

It含羞草研究社檚 in the kitchen, though, where April含羞草研究社檚 passion for food is fuelled. She含羞草研究社檚 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.

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

Trained at The Culinary Institute of Canada, April has worked in some of the Okanagan含羞草研究社檚 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.

含羞草研究社淚 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, 含羞草研究社榦ne day, I含羞草研究社檓 going to work there.含羞草研究社� I kid you not; I含羞草研究社檝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!含羞草研究社�

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

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

含羞草研究社淲e含羞草研究社檙e still producing hotel-grade, beautiful dishes here. It含羞草研究社檚 elevated pub food, so it doesn含羞草研究社檛 always have to feel like a 含羞草研究社榥ight out.含羞草研究社� It含羞草研究社檚 含羞草研究社榟ang out含羞草研究社� food with that social aspect as well.含羞草研究社�

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

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

April含羞草研究社檚 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.

含羞草研究社淢y thought process comes from the place of 含羞草研究社榳hat would I eat, what do I crave?含羞草研究社� Then I combine that with what含羞草研究社檚 new and upcoming含羞草研究社攕ince there are definitely fads in food.含羞草研究社�

A current menu favourite is the Prawn Alfredo.

含羞草研究社淚t含羞草研究社檚 beautiful prawns in an Alfredo sauce with fresh peas, saut茅ed ham, lots of garlic and lemon. It含羞草研究社檚 really fresh for summer.含羞草研究社�

Another star entree that含羞草研究社檚 nestled among the pub staples is the Blackened Salmon.

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

TSP is a hotspot these days with reservations recommended at peak times. April含羞草研究社檚 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含羞草研究社檚 north end a foodie destination.

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

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

含羞草研究社淲e have more of a business crowd in the Landmark District. They含羞草研究社檙e looking for that great, quick, healthy lunch. It含羞草研究社檚 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.含羞草研究社�

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.

含羞草研究社淲e change the menu twice a year. I含羞草研究社檓 always thinking about flavours. If I含羞草研究社檓 relaxing, I含羞草研究社檒l often have an epiphany moment and I含羞草研究社檒l write it down. It just happens like that.含羞草研究社�

And just like that, my time with this bubbly chef is almost up. I含羞草研究社檝e saved my favourite question for last: 含羞草研究社淲hat含羞草研究社檚 in your fridge at home?含羞草研究社�

April doesn含羞草研究社檛 hesitate.

含羞草研究社淚f you open my fridge, you含羞草研究社檒l find cheese. There含羞草研究社檚 some sort of cheese in there always, tons of hot sauces and mustard.含羞草研究社�

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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