Times a Changin’: New Organic Market Opens
REGINA – Just a few years ago, you were lucky if you could find a few oranges or onions that were organic. And let's face it, they were pretty sad looking things. Things are progressed with most supermarkets now offering a fairly wide selection of organic product. Now just this past week, a fully organic supermarket opened in Regina. Dad’s Organic Market opened on Monday last week in the new strip mall at 425 Victoria Ave East (next to Red Wing Shoes). What struck me the most upon entering this store was not only the bright fresh interior, but the attractive selection of organic produce that looks as fresh as any you’d buy at your regular supermarket, and the fresh - not frozen - meat counter. And what's more.... the meat is all Saskatchewan product with the entire meat counter leased and operated by ClearCreek Organics of Pangman, Saskatchewan. Lovers of organic product will be impressed with the great selection of product from fresh cuts of pork, steaks, and chicken, to processed product like beef pepperoni sticks, jerky, and salami. Again, all of it organic. If you'd like to get a feel for the new place, check out the slide show by clicking here.
Dad’s Organic Market is the second location for Carl and Anne Dyck, who own and operate Dad’s Nutrition (also being changed over to Dad’s Organic Market) in Saskatoon. Dad's has become an institution there after being in operation since 1989. The Dyck's have built a loyal clientele and it’s these “loyal” clients who drive all the way from Regina to shop that finally pushed them to open the 5,200 square foot store in The Queen City. “We had a Regina customer base already shopping in Saskatoon,” says Drew Elder, Franchise Manager for the operation. “Part of what we are doing with the Regina store is creating a different look with new services so customers can have a full service organic shopping experience.” That means, not just a fresh meat counter, fresh produce, and dry and frozen goods, but also a full service organic bakery complete with breads, cakes and other goodies. The bakery has yet to open, but expectations are that this will happen in the spring, once a leaseholder has been secured for the location. Another neat feature, soon to come, is a "walk-up window" where customers can shop after the store has closed to walk-in traffic and purchase small orders of groceries. Watch over the next few weeks when the window will open for service.
While this is a corporate-owned location, it will eventually be taken over by a franchisee, and if dreams come true, will become the first of many franchises around Saskatchewan. In the meantime, drop in and check out the new place!
Dad's Organic Market
425 Victoria Ave East
Ph: 306-924-0561
www.dadsnutrition.com
www.dadsorganicmarket.com
Hours: Mon-Sat: 9-6; Thurs open until 8 pm; closed Sunday
Med Bistro Sold
REGINA - In the past month we've lost A Moment in Thyme, and now the Mediterranean Bistro has been sold. Readers of Savour Life have followed the restaurant over the past year as Steve Kosabek has made every effort to stay open amid a blizzard of chain restaurants who have blown into the east side of Regina. Now, four years after taking over the restaurant from Adam Sperling, the chef who inspired Regina with fresh seafood and Mediterranean cuisine, the keys have been handed over the Jason Carmen and Tasha Swain. Steve tells us that the Jason (former chef at Nicky's Café) and Tasha plan to continue to operate the restaurant as before including keeping the name The Mediterranean Bistro.
Valentine’s Dining Around Sask
- REGINA - A la Carte Take Out and Catering has come out with a terrific Valentine's menu for those of you who want to stay in for this special day but don't want to cook or want something more gourmet. Friday and Saturday only (pre-ordered please by Wednesday) owner Beth Traynor will be making up a set menu for $32.95/person. The four course meal comes with soup, salad, choice of entrée (chicken, lamb or salmon) and choice of dessert (Lemon Mousse or Chocolate Paté). Call 525-0501 to pre-order.
- REGINA – Beer Bros Bakery and Cuisine in the F.W. Hill Mall on Scarth St will be serving up a special menu all next week (Feb 8-14). Four courses in all and you get to choose between some delicious options for each course! Cost is $40/person plus tax and gratuity. You can view their menu at www.beerbros.ca
- REGINA – Zest Restaurant is serving up a Valentine’s menu for $75 per couple. This is a come-and-go menu with no seating times. Executive Chef Rob Fuller will be serving up a fabulous 4-course meal. Diners will choose their dishes based on a selection of items Rob has put together. Reservations recommended. Call 522-5250.
- SASKATOON - If you are alumni of the University of Saskatchewan, Saskatoon campus, you can visit the Faculty Club for lunch without membership during the month of February as part of its new member promotion. Non-members will receive member pricing for lunch only but you are able to attend other events without being accompanied by a member. “Happy hour” in the lounge takes place Monday through Thursday, 4:30 to 6:30 P.M., by reservation, 306-966-7777. With this promotion, you might want to consider Valentine’s Day at the Faculty Club, although you will pay the non-member price, which is only $5 more per person. The Valentine’s Day dinner on Saturday, February 13th includes a 3-course meal for $40/members, and $45 non-members..
Wintershines Soup Champ
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Tom Kum Kai
Makes 6 servings
1 small can of coconut milk
1 stalk of lemongrass
6 cloves of garlic
1 large white onion
1 tablespoon of red curry paste
2 kefir lime leaves
3 cups of water
1 tablespoon whole butter
1 teaspoon fish sauce
Chop and dice all lemongrass, garlic cloves, and onion. Add butter to a medium stockpot and add chopped ingredients, curry paste and lime leaves and sauté for 10 minutes on medium to high heat. Add water, fish sauce and simmer for 20 minutes. After simmering, add coconut milk and simmer for another 10 minutes (Do not bring to a boil.) Add baby shrimp and chopped cilantro to garnish. Add salt and pepper to taste. Serve.
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SASKATOON - On Wednesday, January 27th, Executive Chef Ryan Marquis from the Delta Bessborough was the Wintershines Soup Champ! Tom Kum Kai was voted as “top soup” in the “Warm the Heart” Soup Cookoff . There were nine soup venues and for a donation to the Heart and Stroke Foundation “wintershiners” could taste each of them and vote for their favourites. Criteria for the best soup included “healthiness, heat for the heart, taste and flavour”. Thanks Chef Ryan for sharing your winning soup recipe.
Year of the Tiger
SASKATOON - February 14th isn’t just Valentine’s Day it’s also the beginning of the 2010 Chinese New Year celebration, Year of the Tiger. You know the Chinese clientele is important to big chain SuperStore when fresh chickens, head and feet intact along with a freezer full of frozen ducks and quails are being carried. Make sure you call your favourite Chinese restaurant before you just show up on Sunday, February 14th and during the following week to reassure that it is open. Not all, but many close for a day or two during the week-long celebration. Open in time for the Chinese celebrations is An-An Market at 115 – 20th Street West. An-An, which opened on Sunday, January 31st, stocks both eastern and western groceries. An-An will be open seven days a week from 10:00 A.M. to 7:00 P.M. Phone: 306-978-5686.
Recently Open: Vintage Tea Room
REGINA - British tea as it should be. The Vintage Tea Room & Purveyor of British Goods at 405 Broad Street in Regina opened in November and we understand is quite busy. The tea is loose and strained, served in warm pots with tea cozies. The scones and meat pies are fresh baked. The owners, Doug and Karen Howden, tell us that the new spot is drawing in Brits who miss a good cuppa tea. You can hear many a British accent among the customers.
Regina Inn to Expand Starbuck Offering
REGINA – It may seem like a hidden location but in fact the Starbucks kiosk inside the Regina Inn is a bustling place, drawing coffee lovers from nearby office towers for mid-morning and afternoon coffee breaks. In an attempt to draw the early breakfast crowd, the Starbuck's location will soon be launching an expanded menu which is expected to include breakfast wraps and other breakfast items, lunchtime wraps and sandwiches, and an larger line of dainties. Changes are expected to take place in early spring.
Bits and Bites
- REGINA – Zest Restaurant is for sale for $125,000. Interested buyers can contact Rob Fuller at (306) 581-6287. In the meantime, the place is still fully operational and in fact, just released a new lunch menu this week. “This is a different menu for us,” says Executive Chef and owner Rob Fuller. “It is more casual with great selection of flavours from around the world.” A new dinner menu will be out in the next few days. In the meantime, highlights of the lunch menu include Parmesan crusted chicken on grilled tomato and eggplant salad tossed with balsamic vinegar; Smoked salmon on gingered noodle salad; and Bison and elk with a puff pastry crescent. Zest also serves brunch. Drop in on Saturday and Sunday between 10 and 3 for an a la carte meal. A new menu also debuted this week.
- SASKATOON - Hilton Garden Executive Chef Everett Nelson, along with Chef/Ice-Carver Peter Fogarty of Fire and Ice Creations, were seen on Saturday morning, January 30th, carving ice sculptures at Wintershines in the Farmers Market square.
- SASKATOON - Every diner has its daily specials that bring in loyal customers. The Voy Restaurant’s Sunday to Thursday nightly specials can easily entice one not to cook. Monday’s special is 2 for 1 pasta; on Tuesday there’s 2 for 1 personal size pizza, Wednesday is $6.99 steak night, Thursday has 2 for 1 burgers and Sunday once again offers the $6.99 steak night. The specials run from 5:00 P.M. to closing at 8:30 P.M. The Voy does not run specials on Friday or Saturday.
- SASKATOON - Our Marketing consultant Pamela Irving likes cats and the occasional beer, so she’s naturally drawn to Black Cat Beer from Paddock Wood Brewing Company. She found that though it looks like a dark beer, it is actually a lager and can see why it is popular with women (and guys) because of the soft flavours and chocolatey undernotes.
6-Course Dining
CHRISTOPHER LAKE - Join Chef Kevin Tetz of Personal Chef Services situated in Christopher Lake, for a six course dining experience on Saturday, February 20th, beginning at 6:00 P.M. in the Sunset Bay Resort at Emma Lake. The first course appetizer is phyllo wrapped figs with prosciutto and stilton; the second course will be an arugula apple salad with warm lentil dressing; the third course will be a cream soup of caramelized onions and roasted shallots; to cleanse your palate the fourth course is a grapefruit and mint sorbet; the fifth, which is the main course, is a choice of slow roasted smoke rubbed and garlic prime rib with rosemary demi-glaze, horseradish mashed potatoes, crisp onion rings and maple carrots; or if you prefer, baked salmon with a cucumber cream sauce served on asparagus with a cranberry and almond wild rice and jasmine rice pilaf; and finally the sixth course, a strawberry soup with a dark chocolate paté. Tickets are $79.00 each (the same price as last year’s event) and must be purchased on or before Wednesday, February 17th. Call 306-960-9134 for reservations and to find out more about what Chef Kevin Tetz could do for you. You can also reach him through email, chefkevin@executivechefservices.com, or snail mail at P.O. Box 52, Christopher Lake, SK.
Healthy Boobies and Chef’s Association Gala Dinner
SASKATOON – The Saskatoon Chef’s Association, in conjuction with Healthy Boobies, will be holding a fundraiser gala dinner on February 20th at Prairieland Exhibition Park. The five-course meal plus reception will be prepared by various Saskatoon chefs, with door prizes, and silent auction. A sneak peak at the menu shows that the reception will be prepared by SIAST students, and Executive Chef Ryan Marquis of the Delta Bessborough will be serving molasses marinated steelhead trout with a chickpea and parsnip purée. Executive Chef Vince Lapointe of the Travellodge will be serving a loin of Saskatchewan lamb, organic wild mushroom duxelles with a pinot noir and fig reduction, and Executive Chef Anthony McCarthy of the Saskatoon Club will be closing the meal with a white chocolate pistachio mousse, Carmine Jewel cherry gelée, manjari crisp and frangelico lolly. Sounds divine. Tickets are $125/each and available from Healthy Boobies and Celina Baldwin at (306) 956-0000.