Junior
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Posts posted by Junior
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Yes, please do come to Calories. I would also suggest Carver's in the Sheraton. They are the best steakhouse in city and probaley have the best service too. If you are staying at either big hotel here, the Sheraton or the Delta, they both have casul dining rooms and the Delta also has the Samurai, which is Japenese teppinyaki (Spelling ?)
In between the hotels is the Spadina Freehouse which is our local funky spot, they have a new menu and their best is the wood fired pizzas. Mykonos is just around the cornor from the hotels as well. They serve Greek.
If you want any other help you can Pm me, I can better help you that way.
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Isn't there a KFC across the street from Lumiere ? I think there is also a White Spot on the same side of the street too ? I remember eating with my then girlfriends grandparents at the White Spot in Oakridge mall and them remembering days gone by. Maybe Feenie has been getting his staff meals at White Spot for such a long time they wanted him to do an ad ?
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Yes, the cali club, black bottoms, and the pate are still here. We are acutally marinating some rabbit for that very pate as we speak. Funny you should mention that. I'm sure that I could get the recipe for you.
What Remy is planning on doing is moving to a building they purchased this past Feb. downtown. They will be hanging on to the building on Broadway, the menu will be more casual. The move is not until June 06, so if you make it back before then you can relive those food memories.
Marlene - If you can or if you are stopping in S'toon stop in and say hello. For campsites we have Pike Lake, about 20 minutes southwest of the city. Other than that my wife and I are not to sure about what's around here. If you need any other help, Pm me.
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Since I posted the first time in 03, i have added 75 books with another 9 in the mail system. Discovering ebay has been fun.
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In the restaurant where I work, the clintele is a group of regulars we see every week at the same time. Doctor Elim on Saturday's, the English Professors on Monday, the guys from the Light place on Friday's, etc. The one thing i noticed is that we have very few 25-35 people who frequent our place, it's mainly people who are above that age category(35 +). Here in Saskatoon, that demographic is one that has the most disposable income to afford a night out at our restaurant.
We often see "younger" people come in for dinner, take one look at the menu see how much the prices are, and then turn around and leave.
I think the group (25-35) tends to frequent the Keg and Earl's, again a quality of bar and drink over food issue. Sidenote, our Earl's is one of the top grossing restaurants in their chain. Earl's has been in Saskatoon since the dawn of time and I think was one of the second of third one's opened so this restuarant has defined what "fine dining" is in this city for a long time.
We have several very good ethic restaurants here as well and you would be surprised to see very many non-ethic people in them, most people here are not adventerous enough to enjoy eating out of their safety zone. We have a amazing Chinese restuarant here that serves an great dim sum on Sunday's, most times when we are there with family, we are the only non-chinese family there. I think that appiles to us as well, we serve very good french inspried food with the benefit of it being mostly sourced locally.
In Vancouver, a person does not have to travel far to be "educated" in food. It's all around you, great restuarant's, local food markets, the Okanagon, etc. In a province where the time literally has stood still for many generations, our food culture has not drastically changed and probaley never will.
People who have come back here from living in such places as Vancouver miss the food culture and I can not fathom why we do not place more emphasis on it here.
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Someone told me a long time ago that Bob Blumer was Jane Siberry's long time manager. I just checked his site and it just said that during a break form touring th globe he got into the cooking thing. It does not say that he is CDN but he does live in the States.
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marlene : I'm from La Ronge which is the other end of the #2 in SK. I used to play in softball tournements in Henribourg. Which route are taking through our neck of the woods ? If your in Saskatoon, come down to Calories.
The orgininal Golf's was in Saskatoon and the building was recently bought by hong Kong Bank of Canada. I was able to get a menu before they tore the building down this past winter. You should see some of the prices. It's a laugh.
merlin: Yes that's the place in Calgary.
The one question I have is: is there any other egulleters in Saskatoon ?
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Hello to all, I was surprised to see a mention about Saskatoon here on egullet. I also was surprised to see that we are the fattest city in Canada. i would like to see where that stat came from ?
It's funny you should mention Calories, i work there as a line cook. The restaurant is still on Broadway after 20 years, the last 10 with it's present owners. The restaurant will be relocating to downtown Saskatoon in June 06.
I went to school in Vancouver at PICA and I spent my first 5 years working in Vancouver before coming home. The difference in foodculture is huge but the city is making small strides in that area.
Remi Couysn who owns Calories has been using local suppilers for food product like lamb, chicken, duck, grains, wild rice, and several other things. Especially during the summer months we are down at the farmers market purchasing all sorts of great product.
In Regina, you should try Danbry's, there chef was from Wildflower in Calgary (I think) It's with the Catch group of restaurants.
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Chef Fowke: Have been in touch with Opening Soon Yet ? I t sounds like your idea would be great for their show. I certainly would like see it happen from the get go.
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Steve W Sterling Silver is the top 5% of the beef produced in Canada. So I am not sure whether or not where it comes from. I'm pretty sure most of it comes from Western Canada.
For me i know about steakhouses in Calgary, Winnipeg, and Saskatoon. I cooked at Carvers in Saskatoon and we used Sterling Silver beef all the time. The other major butcher in Saskatoon carries Certified Angus. As for there being different Angus brands that are certified. I can not see the government doing this ?
This beef (Sterling Silver) is less marbled than American beef but I think that why there are such differences in opinion about both kinds.
I recently saw a documentary on Wagyu beef in... I didn;t catch where. It was on CBC but again I did not catch the show it was on. The owner was ayoung Asian fellow who worked over in Japan with Wagyu beef there and came back and started his own ranch.
I am opening my own restaurnat in the fall and we are working with some area ranchers to get our own beef for the restaurant. We are hoping that this beef will be of superior quality to Sterling Silver. All 3 farms are ceritifed organic. The beef is slaughtered at a Provincailly inspected butcher and then will be sent to us. Steve W I would invivte you to come to Saskatoon in September to try some of our steaks. Acutally we'll make that invite to anybody who is in the area to stop in.
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The reason that CDN prime is not found in most steakhouses is because Triple A is cheaper but the quality of the product is so close to being the same quailty as Prime.
Sterling Silver is a brand it's not a cow. The brand which is owned by Cargill is a selection fo the top 5% of beef produced in Canada.
Ceritified Angus only has to have 51%of the Angus in it to be certified. Angus beef has a little more marbling in it than the Sterling Silver.
Certified Angus has been around for many,many years but what is new is a ceritfied Organic Beef program that has only in recent years begun to become viable for ranchers out here.
The best steakhouse in Canada are not in Toronto, Montreal or Vancouver, there are in the western provinces. If you want the best beef this country has to offer, you have to come out West. I can guarntee to you that the beef here will be cheaper and better than anything that anyone produces in all of the world.
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What I had in mind for a rub when I cook the Prime rib is a moist rub that I used when I cooked at a local steakhouse. We used the low temp/long hours when we cooked the rib. The only probelm we had was with the rib itself we got a varied sizes, so sometimes it was rarer than other times. I would be uncomfortable doing it with high heat, but I would be willing to try it out. I think I might try the idea with doing one of each and see what happens.
One big game region is true, elk and boar are regular features on menus here as are alot of different kinds of fresh water fish. Seafood is almost non existent out here. If we do get it, it's frozen and not nearly as good as what's on the coast.
As for the bacon/beef fat, for a roast beef sandwich we used to roast the beef in a pizza oven covered in beef fat. It turned out well. The butcher suggested that idea for the fat.
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Too be honest with you I am not sure why I am set on marinating it. I thought it might give the Rib more flavour. I don't think i will use that much oil to totally soak the Rib in. Or could I use some of my ingredients in the roaster ?
Yes, I am brave but I have lots of help and I have my future wife's hotel kitchen to work out of. So it won't be all that bad. I have a huge detalied list as to what has to happen on the preceding days.
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Howdy all, I am looking for some input on a marinde for a Bison Prime Rib. This may sound a little crazy but I am catering my own wedding which is on Sept 26th.
Our main course is this Prime Rib but I am not sure as how I would like to cook it. What I am thinking of doing is to marinate it for a day with veg or canola oil, fresh parlsey, thyme, rosemary, peppercorns, juniper berry, allspice, bay leaf, and garlic. I would also use carrots, onions, and celery. Maybe some mustard seed ? Cloves ? Cinnamon ?
As for cooking part, I was going to use a salt pepper crust, with juniper berry, garlic, rosemary and olive oil.
Any thoughts or advice.
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I think Dinner Rush came out in limited release and is now on video but it has been one of my favorite food movies. My video store recently got Mostly Martha which was excellant. No video store in my city has Big Night which is by far my favorite. What about rumors of the Tony Bourdain bio on film ? I don't remember where I heard that but... I think that would be great flick to see.
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Howdy, I can add 180 plus 4 on order from Amazon.ca ! I usually find alot of good stuff in used bookstores and I can't go into our local bookstore without buying something. It is very addicting.
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Coop - Have you went to Hermitage yet ? How was it ? I only ask as this was my first cooking job after school. I am interested in how Mr Martin is doing and what he is offering on his menu now. It was a very memorable year with that place, it brings back alot of memories.
I also worked at Bacchus for a winter before moving home. That place was a madhouse, very busy.
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My mom told my entire family, NOT to buy me anymore cookbooks for X-mas, how's that for X-mas spirit !
Her reasoning is that I have already to many. (2 bookshelves worth). You can alwyas use new books, there is so much to read about. I've read everything I own already. Sigh. 
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Raincity was at it's best when Scott Kidd was there. That was a few years ago, you can find him up in Whistler at Araxi, a sister restaurant to Ouest. Raincity has certainly seen it's share of chefs, I think it's been about 4 since Kidd left. The majority of them disappeared after 6 months. I can't understand why Harry Kambolis has not found a good chef to make it what it used to be. It's a shame as Raincity was one of the first places to feature Pacific Northwest/BC cuisine in Vancouver. It also has one of the most stunning views in the city.
As for the vinegar, Venturi-Schultz, the husband and wife team that makes the stuff are the only people in Canada who make balsamic vinegar. They live on one fo the islands on the coast. They trained in Italy and brought over all the authentic stuff to make it. You can find it being used by many of the higher end pastry guys in the city. I had some (acutally a tablespoon's worth) with fresh figs as a part of a dessert at the Bearfoot Bistro in Whistler and it was fantastic. I think there is a website where you can buy the vinegar.
What other places did you try to get into and were not able to ?
You took Siegal's over Solly's, Whoa, then again I am so biased, I lived around the corner from Solly's on Broadway, so I was in there enough buying bagels, pastrami/rye sandwichs, and the very best cinnamon buns in all of Vancouver and I would dare say the world.
Then again I am biased. What I would do for some buns and a pastrami/rye wich right about now -
maybe there should be a poll for how long this place will be open for.
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The last time I was in Victoria My girlfirned and I aate at The Tapas Bar and It was great. I would suggest the Empress hotel. It is one fo the oldest hotels in BC and is a part of the Fairmont chain. Delta hotels which is owned by Fairmont also has the OceanPoint Resort on the opposite side of the harbour. If you are staying in the downtown area of Victoria, everything you need is within walking distance.
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What's wrong with steakhouses in Saskatchewan ? We have some of the best beef in the WORLD. Nuff said
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Cabrales - I would think so, that they would go back to the list of five they were given. Chef Noble lost by a point, so he did not have to particapte in the overtime.
As for what Tommy said, I think that after a while you should be able to come up with something after you have done this type of contest/format for as long as the Iron chefs have. I think that is why the challengers are given the hints to keep up with the Iron chefs.
To hear that Morimoto has a file that lists potentional themes for shows, is along the same lines of hitters or pitchers in baseball who have videos of each other to study.
I have only seen one show of the Iron Chef USA, is it still running and is it like that all the time ?
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Hi Chef Hawksworth !
What was it that brought you back to Vancouver to work with/for Jack Eversal ?
Which chef(s) in Vancouver do find interesting or exciting ?
Thanks
Good eating in Saskatoon?
in Western Canada: Dining
Posted
Yes, Gensis still exists, it's still on 22nd and the food has not changed at all. It's till one of the best Chinese restaurants around. For a city this size (200,000 and in the middle of the prairies) we have several other excellant Chinese restuarants, the Mandarian, and the a couple of others that I can not think of the names off the top of my head.
For Vietnamese food you would have to go to Nha Trang on 33rd, they are in an old Taco Time but the food there is great.
We also have a couple of really good Thai places, Keo's kitchen on 33rd and the Lianh Thai Bakery on Ave. A.
Just down the street from Calories, is the Taj Mahal, according to a Vancouver/London friend of mine is one of the best Indian restaurants in Canada.
We also have probaley the most Greek restuarants per capita than any other city in North America. so, if Greek ribs are your thing, you have many choices.
Yes, it's true the Keg and Earl's defined this city's "higher end restuarants" Things have changed... a bit. The Earls here is the second oldest in the chain and the Keg has been in S'toon for almost 25 years. Over the years there has been a couple of noticable high end/fine dining attempts here, Tarragon's, Martini's, and Rembrandt's but all have failed due to many different reasons. The crowd in Saskatoon is very fickle for some reason.
Saskatoon is still stuck in franchise/Greek hell. The city will probaley stay like this for years to come. It's what people want. The people just do not know any better. if it's not steak and potato's or the other crap that most places shill, they would not even take a second look, it's a real shame, as the province itself has many great producers here
Our farmers market finds itself outside the The Franicis Morrison Public Library every Saturday morning. early spring to late fall. They do have a permenant home on Ave A, on the edge of the new downtown development. You can also find the market in two other spots in the city on Tuesday and Thrusday but they are not as large as the Saturday gathering. During the summer months you can find just about anything you want there. From local buffalo and beef to herbs,, and a large variety of vegetables, the majority of it organic and fresh that day.
When I cooked for my own wedding, we feed 350 people, Prime rib of Buffalo, Chicken, and fresh dug Yukon Gold potato's. The farm picked them that morning and we picked them up in time to add a little butter, S + P and throw them on the Bar B Que. I managed to get to the church with about 5 minutes to spare but not without stopping at McDonalds on the way to get ice for the champagne.
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