The Local Plate

Is this spring weather getting you excited for summer grilling? Here is a KITCHEN TIP perfect for you: Wet your hands before forming your burger patties. This allows the meat to come together faster and prevents over-handling

Get your hands on The Local Plate's TURKEY JERKY!! You can order on our website and get your products delivered right to your door! Deliveries to Cranbrook and Kimberly take place every Thursday

Our meatballs are perfect for an easy weekday dinner!! Already prepared, our meatballs contain just beef and spices. No fillers added.

Happy Easter weekend!! We hope you home cooks are putting your skills to the test this weekend

We are stoked to be carrying Ki Mana Acres bacon! You can place an order on our website and get it delivered right to your door! Ki Mana Acres is a pasture-based regenerative farm located in Lister, B.C! They aim their focus on soil health, land regeneration, animal welfare and raising a nutrient-dense top-quality product.

Do you know what goes great with Easter turkey? STUFFING! Check out this fantastic stuffing recipe that will bring your Easter dinner together : Ingredients 2 small onions diced 4 eggs... c butter 1 tsp garlic black pepper salt to taste 2 loaves of bread 1 c turkey broth 2 tbsp fresh parsley 1 tbsp fresh herbs sage, thyme, rosemary While the turkey is resting, sweat onions and garlic in butter, and mash all ingredients together, adding garlic, onions and butter last. Bake in a casserole dish covered with foil for 30-40 minutes. Once the temp probe reaches 165F, uncover and bake until golden crust forms.

You still have time to get your hands on our 7oz Cherry Creek Black Angus rib steaks!! Order by the end of the day to catch tomorrow's delivery to Cranbrook and Kimberly!

LEVEL UP your Easter cooking game!! Follow the recipe below to thaw, season, stuff, and roast a turkey! Thawing a turkey: Make sure your turkey is completely thawed before starting to prepare it, a rare steak is delicious, not so much for poultry. For a 10-13lb bird it will take around 3 days in the fridge to thaw, don't thaw on a counter or sink at room temperature. Unless you're running cold water over it. ... Seasoning, Stuffing and Tying up a Turkey: 1. Season inside of turkey cavity generously with about 1 tsp salt and 1/4 tsp pepper. 2. Say what you want but this is from Gordon Ramsay, it's bulletproof and it's delicious. In a medium bowl, combine: pound softened butter, 2 Tbsp olive oil, 1/2 Tbsp lemon zest, 4 Tbsp lemon juice, and 3 pressed garlic cloves, 1/4 cup chopped parsley, 1/2 Tbsp salt, 1/2 tsp pepper. Mash/stir with a spatula until well combined. 3. Separate the skin from the turkey breast by pushing your fingers under the skin. Do this from the front and the back of the turkey, being careful not to tear the skin. 4. Stuff 2/3 of the butter mixture under the skin then spread the butter around by massaging it over the top of the skin. This butter keeps the turkey breast tender and juicy. 5. Rub remaining butter over the outside of the turkey, drizzle the top of the turkey with olive oil and generously season with salt and pepper. 6. Stuff turkey with a quartered onion, 4 halved garlic cloves, 3 sprigs of rosemary, 6 sprigs of thyme and quartered lemon. Tie turkey base and legs together; crossing the legs to better close up the turkey cavity. How to Roast a Turkey: Prep: Preheat the oven to 425F on the bake mode. Place oven rack in the lower part of your oven. Start roasting uncovered at 425F for 20 min. Remove from oven; quickly baste with butter from the bottom of the dish. You can use a baster or tilt one side of the pan and collect drippings with a large spoon. Now apply a foil triangle to the turkey breast area. Reduce oven to 350F. (Once you have reduced the oven to 350F, you will bake about 15 min for every pound of turkey). The turkey thigh should register at 170F on a temperature probe and the breast at 160F to make sure it’s fully cooked through then remove from the oven. Tent the turkey with tin foil and let it rest! Typically for an hour, there will be carry-over cooking, and cutting into the bird too soon will cause the juices to escape, resulting in dry meat.

With Easter right around the corner, we thought we would ask the big question! Do you know how to carve a turkey?? If you answered no to the question above, don't be discouraged because we have directions for you!! When carving your turkey: Let the turkey rest for 45 minutes to 1 hour, resting helps the meat reabsorb the juices.... Set up your carving station, cutting board, a sharp knife, you don't need a carving knife, an 8" french (chef) knife is more than adequate and for sure a clean cloth (It can get messy). One side at a time means less flipping the bird around, and less mess. Separate the leg and thigh from one side, then separate the drumstick from the thigh bone. Carefully follow breast bone, as close as possible and remove the breast. Then trim off the wing. Repeat with the other side. Slice up the breast and thigh pieces. Remember, while carving your turkey will cool significantly, so you’ll want to serve it right away or cover it and hold it in a warm oven. See more

What you should know about today: 1. Tonight is our fundraiser for Genesis and his family We'll be serving Philly Cheesesteak and buckets of beer. For every sandwich sold, we'll donate $5. Starts at 4pm 2. We're CLOSED for lunch so we can prepare for tonight's event.... 3. Find us parked in the usual spot, next to Kootenay Kwik Print.

Meet Sam, he's one of our talented chefs in the truck. Originally from the Sunshine Coast in Queensland, he's enjoyed life in BC since late 2018. After spending some time in Vernon, he found himself in the Koots where he's been able to feed his love for golfing, snowboarding and good local beer. Thanks for being such a valuable part of the team, Sam! #cranbroookburger #cranbrookfood #cranbrookrestaurant #cranbrooktourism #kimberleyfood #cranbrookfoodtruck

There she is This drool-worthy Philly Cheesesteak will help us raise money for a deserving local family. This Thursday evening (from 4-8pm) we'll donate $5 from every sandwich sold See previous post for more details. We're parked at 35 Cranbrook Street N, next to Kootenay Kwik Print.

Rise and shine and eat Saturday mornings are for breakfast sandwiches.

We're off to the @kimberleyfarmersmarket again this evening for the last market of the season Our feature dish is a delicious pulled-pork poutine. See you at 5!

CBK, we need your support in helping out another local family. Meet Genesis, he was born May 1, 2018 in Cranbrook. he experienced a significant brain injury at birth and has been lovingly cared for by Mom, Lynlee, and Dad, Angelo, since that time. He was diagnosed with CP, pulmonary hypertension, heart failure and seizure disorder. He's in a wheelchair, on oxygen and is fed through a tube. He depends on his parents for total care. With countless trips to seek help from speci...alists in Calgary, the family is often away and has struggled financially as a result. This beautiful family and everyone here at TLP would be so grateful if you'd join us on Thursday, September 24 for a fundraiser for the family. Starting at 4pm, we'll be serving Philly Cheesesteaks alongside our regular menu and buckets of beer. For each sandwich sold, we'll donate $5 to this deserving family. Please share this post

We're hauling back out to Kimberley this evening for the market! See tonight's menu in our stories #kimberleyfarmersmarket

Real talk for a moment Here, we strive to BE GOOD. We want to be good to our earth, to our animals and to our people. We celebrate the ingredients in our food and honour the land from which they came. We do this by raising our animals humanely and without the use of hormones and replenishing the soil through regenerative farming techniques

KIMBERLEY, we're coming for ya! We're so stoked to see you tonight at the @kimberleyfarmersmarket where we'll be serving a feature Brisket Sandwich

We think this might be the best place in town to soak up the last few moments of summer. Join us any day this week for lunch or Thursday evening in Kimberley! Yes, we'll be pulling out trailer out to the Farmer's Market where we'll be serving a feature Brisket Sandwich #kimerberlytourism #kimberleyfarmersmarket #cranbrookfood #cranbroookburger #eatlocal #kimberleybc #cranbrooktourism

Not your average breakfast sandwich. This mouthwatering sammy is dished up on Saturday mornings from 10-11:30am. See you then

Try Your My Boy, Blue today She's got our beef, mango ginger white Stilton cheese sauce, maple bacon, onion jam and peppery arugula, all sitting pretty in a sweet bun. #cranbroookburger #cranbrookeats #cranbrookfood #cranbrookrestaurant #cranbrooktourism #eastkootenay #kimerberlytourism #eatlocal #cbk

Stop in today and try our locally grown beef burgers. Seriously, none other compares to our quality. Open until 4pm

Join us for a cold one tomorrow evening We'll be serving our Hot Chicken on a gourmet bun starting at 4pm.

This Thursday we'll be open late, serving our feature Hot Chicken Burger. Join us at 4pm for buckets of and . More details to follow

Hungry yet? Our local, grass fed beef is oh so satisfying. Grab a burger and spuds today until 4pm.

We're open today until 4pm. Stop by and grab the best burgers in town

Unapologetic about one thing: we make our burgers the local way, not your way #nomodsrequired

Headed to the @cranbrookfarmersmarket tomorrow morning? Why not swing by for our new breakfast sandwich: 2 fried eggs, bacon, our famous tomato jam, and arugula on a toasted gourmet bun. We'll be serving these buddies from 10-11:30am