Recently we catered a workshop lunch for Travel Alberta dealing with internet marketing and I was fortunate enough to be able to sit in on at least most of the afternoon seminar. Marty, the session leader was full of all sorts of tips and advice on how to tweak and get the most out of our websites. A number of interesting topic where touched on including adding your blog to your main site as a way of creating changing content on your site.
Thier next workshop is scheduled for Pincher Creek on Nov.2 and the topic is social media and how it can work for you.
Wednesday, October 21, 2009
Monday, October 12, 2009
Places I've been: Victoria BC
Recently we went on a road trip. You know get in your car and drive, half the fun is getting there type trip. This particular trip took us to the BC coast. It had been a long time since neither Mark or I had been that direction, our passports had expired and the new ones had not come yet, so off we went.
We left just after serving a banquet (around 10 pm) and drove as far as Creston the first night. We checked into what Mark calls a Bluebird. You know the type; a little strip motel with nothing but a bed, hopefully decent, and a bathroom. Now you would think that these should be cheep right? Well this one cost me $94.00 including tax (holy crap they got a lot of tax in BC) and it was certainly nothing to write home about. Next morning up and out the door we went ready to really start our adventure. The drive was picturesque and the day was lovely. Around lunch time we decided to go with one of our favourite meals on the road: salami, cheese, bread etc. eaten in the car or as a picnic. here cam the first discovery of the trip; a bread called a sharing loaf. It's a round loaf with scores cut in the top so you can pull out a piece. The texture and flavour where great and if I ever find a recipe I will include it.
Now every road trip needs a theme. Our last one was antiques (but that is another whole story) Somewhere along highway 3 the theme came to us: wine. We were on the BC wine route so stopping at wineries was the answer. Our first stop brought us to a winery called CRowsnest Vineyards how could we pass it up. They had several lovely vintages including one with a label with Crowsnest prominently featured. We bought some and theme was started. On we drove.
We arrived at the BC ferry terminal in Delta just in time - to wait for the next ferry. How in the world these people tolerate all this ferry line waiting I'll never know. Our trip took us to Nanaimo and another low end motel (although it was slightly cheaper and in a better state) but it was 11 pm and we would be off again in the morning.
Day two brought a slow drive down the island highway (now I've been from start to finish on the trans Canada highway) stopping at several vineyards along the way. . Cherry Point Vineyards produces a very likeable white blend called Coastel White that I discovered I can get in Sparwood. We stopped at Merridale Cidery for a sample and lunch. I had a great lamb burger and really enjoyed the tour of the vineyard (?) .
Next it was on to our main accommodations in Victoria. Here I had broken one of the rules of a road trip and made a reservation. The Proir house was a lovely mansion style B&B ( we thought we should actually stay in a few more B&Bs seeing as we own one) with a welcoming hostess and a gorgeous space. From here we explored Victoria ,attending the Royal BC museums’ exhibit from the British Museum, taking in sights and restaurants. The museum trip was good but in some ways disappointing, mostly I think cause I spent 2 whole days in the real thing last year. The best find of the 2 days was a small tapas bar in down town Victoria which I can not remember the name of but it is on a little side street right by the Bay mall. Way good food.
Next it was back in ferry line ups to go to Mayne Island to meet up with family (my uncle lives there) Mayne island is a lovely place all be it slightly introverted. Here I found my dream operation,The Oceanwood . Now if I only had a million of so dollars.
Because I stayed another day with relatives the drive back was quick and uneventful. All in all a great trip.
.
We left just after serving a banquet (around 10 pm) and drove as far as Creston the first night. We checked into what Mark calls a Bluebird. You know the type; a little strip motel with nothing but a bed, hopefully decent, and a bathroom. Now you would think that these should be cheep right? Well this one cost me $94.00 including tax (holy crap they got a lot of tax in BC) and it was certainly nothing to write home about. Next morning up and out the door we went ready to really start our adventure. The drive was picturesque and the day was lovely. Around lunch time we decided to go with one of our favourite meals on the road: salami, cheese, bread etc. eaten in the car or as a picnic. here cam the first discovery of the trip; a bread called a sharing loaf. It's a round loaf with scores cut in the top so you can pull out a piece. The texture and flavour where great and if I ever find a recipe I will include it.
Now every road trip needs a theme. Our last one was antiques (but that is another whole story) Somewhere along highway 3 the theme came to us: wine. We were on the BC wine route so stopping at wineries was the answer. Our first stop brought us to a winery called CRowsnest Vineyards how could we pass it up. They had several lovely vintages including one with a label with Crowsnest prominently featured. We bought some and theme was started. On we drove.
We arrived at the BC ferry terminal in Delta just in time - to wait for the next ferry. How in the world these people tolerate all this ferry line waiting I'll never know. Our trip took us to Nanaimo and another low end motel (although it was slightly cheaper and in a better state) but it was 11 pm and we would be off again in the morning.
Day two brought a slow drive down the island highway (now I've been from start to finish on the trans Canada highway) stopping at several vineyards along the way. . Cherry Point Vineyards produces a very likeable white blend called Coastel White that I discovered I can get in Sparwood. We stopped at Merridale Cidery for a sample and lunch. I had a great lamb burger and really enjoyed the tour of the vineyard (?) .
Next it was on to our main accommodations in Victoria. Here I had broken one of the rules of a road trip and made a reservation. The Proir house was a lovely mansion style B&B ( we thought we should actually stay in a few more B&Bs seeing as we own one) with a welcoming hostess and a gorgeous space. From here we explored Victoria ,attending the Royal BC museums’ exhibit from the British Museum, taking in sights and restaurants. The museum trip was good but in some ways disappointing, mostly I think cause I spent 2 whole days in the real thing last year. The best find of the 2 days was a small tapas bar in down town Victoria which I can not remember the name of but it is on a little side street right by the Bay mall. Way good food.
Next it was back in ferry line ups to go to Mayne Island to meet up with family (my uncle lives there) Mayne island is a lovely place all be it slightly introverted. Here I found my dream operation,The Oceanwood . Now if I only had a million of so dollars.
Because I stayed another day with relatives the drive back was quick and uneventful. All in all a great trip.
.
Recipe: Cabbage rolls
One our more popular dishes not on banquets but for take home.(yes we make up things for you to take home occasionally) is Cabbage Rolls. Why am I always making these for people? My guess is that everyone thinks it's lots of work and the ones we make are a little unusual and quit good. They developed from a Dine Alberta menu we made a few years back. The original used local bison instead of beef and had barley in them. Here is what they became. We make them all the time and you can order them from me. I line up a few customers then make several hundred at a time. Or you can make them yourself.
Frozen cabbage defrosted ( freeze it for a couple of days then let it thaw and you don't have to steam it)
Ground beef and ground pork 1/2 and 1/2
Fried bacon and onions (lots of onion)
Par cooked pearl barley (about equal to the amount of beef you use)
Seasoning salt, pepper, garlic powder, onion powder, chicken base (for you that don't have it around in buckets use knor soup base)
Combine all meat, onion, barley and seasoning and yes add the fat from cooking the bacon. Mix well then roll in separated cabbage leaves. place in baking dish. (you want to have enough room in your dish to hold the sauce and it will not boil all over your oven)
The sauce for this is simple - one can of diced tomato, one can of tomato sauce, sliced onion and lots of seasoning particularly pepper. Top the rolls with onion then pour the tomatoes and sauce over the top season well and then cover with plastic wrap (yes plastic wrap in the oven , it keeps the tomatoes from dissolving the foil) and foil back at 325 for several hours. How long depends on how big your pan is. My inserts take anywhere up to 6 hours but the average for a domestic pan would be about 3
Frozen cabbage defrosted ( freeze it for a couple of days then let it thaw and you don't have to steam it)
Ground beef and ground pork 1/2 and 1/2
Fried bacon and onions (lots of onion)
Par cooked pearl barley (about equal to the amount of beef you use)
Seasoning salt, pepper, garlic powder, onion powder, chicken base (for you that don't have it around in buckets use knor soup base)
Combine all meat, onion, barley and seasoning and yes add the fat from cooking the bacon. Mix well then roll in separated cabbage leaves. place in baking dish. (you want to have enough room in your dish to hold the sauce and it will not boil all over your oven)
The sauce for this is simple - one can of diced tomato, one can of tomato sauce, sliced onion and lots of seasoning particularly pepper. Top the rolls with onion then pour the tomatoes and sauce over the top season well and then cover with plastic wrap (yes plastic wrap in the oven , it keeps the tomatoes from dissolving the foil) and foil back at 325 for several hours. How long depends on how big your pan is. My inserts take anywhere up to 6 hours but the average for a domestic pan would be about 3
Dine alberta, Source Local and Culinary Tourism
As relatively new travel trend (ok so the trend is not new just the name) Culinary Tourism sounds interesting and right up my alley. I mean that’s how we like to travel, go to a place, immerse ourselves in the culture, history, and food of the area and then head home. Our trip to Japan (2004) was like that. Our trip to England (2007) was definitely like that. Our trip to New Orleans (2008) was the most reflective of that style of travel. The true question is can it be a trend here in the Pass?
Let’s face it the Pass is not known for its fine restaurants or food outlets. When guests think of here(if they do) they think mountains, fishing, snowmobiling, relaxation, and maybe visiting family but fine restaurants are not on the list. What food outlets do we have to choose from? Popiel's, The Tin Roof, Vito's, The Rum Runner, Pure Country, Chris's, Ben Wong's, Rivers edge, Sidetrax, Stones Throw, Happy Mart, Red Crown, Cousin Vinnie’s, Crowsnest Mountain resort, Cinnamon Bear and the Fly Shop ( not mentioned are all the Bed and Breakfasts that serve guests meals) cover about all the restaurants and quazi restaurants. Some are good, some not so much but all suffer from their popularity or lack of in one way or another. And to my knowledge with the exception of one, none of these places source locally. Even I do very little of it (although I do buy local produce when it is available, as well as eggs and some meat products) By Local I do not mean bought in the local grocery store( no restaurant can afford to pay retail all the time and make a profit) but I refer to locally grown or produced product.
It is one of the tenets of the Dine Alberta program, Your menu must have a high percentage of Local ( Alberta ) grown product. Now most of us food preparers use Alberta beef, we would be crazy not to. It’s the best in the world but what about the rest of the raw food stuffs? Where can we get them from? That is one of the mandates of Dine Alberta - putting Chefs, and Buyers in touch with Alberta producers. check out the web site
The next step in joining the Culinary Tourism band wagon would be to identify a food history that is appealing to guests. Is there a possibility here for that? Sure there is. The Crowsnest Pass has a wealth of ethnic diversity that could easily transpose itself into unique eatery menus that could attract guests. Popeil's uses the tool a little , by playing on the owners polish heritage and serving cabbage rolls (on the menu) borscht and perogies( as specials) with great success, Pure Country plays on the western theme but that’s about it. Perhaps it's something for the rest to consider when next they remake their menus.
What do we do ourselves to promote this type of cooking? Not enough! I mean I buy local when every I can. I include dishes of ethnic origins that are very well received. I use as much Alberta produced product as I can. We have participated in the Dine Alberta program and done some really nice meals under that banner but it's still not enough. I think that to tap into this growing tourism trend we would have to band together and do it as a group and then maybe, just maybe we could make a name for ourselves in the market.
For further reading on Culinary Tourism, and Dine Alberta check these out: Alberta Food Road Trip, CHOMP , Culinary Tourism.
Let’s face it the Pass is not known for its fine restaurants or food outlets. When guests think of here(if they do) they think mountains, fishing, snowmobiling, relaxation, and maybe visiting family but fine restaurants are not on the list. What food outlets do we have to choose from? Popiel's, The Tin Roof, Vito's, The Rum Runner, Pure Country, Chris's, Ben Wong's, Rivers edge, Sidetrax, Stones Throw, Happy Mart, Red Crown, Cousin Vinnie’s, Crowsnest Mountain resort, Cinnamon Bear and the Fly Shop ( not mentioned are all the Bed and Breakfasts that serve guests meals) cover about all the restaurants and quazi restaurants. Some are good, some not so much but all suffer from their popularity or lack of in one way or another. And to my knowledge with the exception of one, none of these places source locally. Even I do very little of it (although I do buy local produce when it is available, as well as eggs and some meat products) By Local I do not mean bought in the local grocery store( no restaurant can afford to pay retail all the time and make a profit) but I refer to locally grown or produced product.
It is one of the tenets of the Dine Alberta program, Your menu must have a high percentage of Local ( Alberta ) grown product. Now most of us food preparers use Alberta beef, we would be crazy not to. It’s the best in the world but what about the rest of the raw food stuffs? Where can we get them from? That is one of the mandates of Dine Alberta - putting Chefs, and Buyers in touch with Alberta producers. check out the web site
The next step in joining the Culinary Tourism band wagon would be to identify a food history that is appealing to guests. Is there a possibility here for that? Sure there is. The Crowsnest Pass has a wealth of ethnic diversity that could easily transpose itself into unique eatery menus that could attract guests. Popeil's uses the tool a little , by playing on the owners polish heritage and serving cabbage rolls (on the menu) borscht and perogies( as specials) with great success, Pure Country plays on the western theme but that’s about it. Perhaps it's something for the rest to consider when next they remake their menus.
What do we do ourselves to promote this type of cooking? Not enough! I mean I buy local when every I can. I include dishes of ethnic origins that are very well received. I use as much Alberta produced product as I can. We have participated in the Dine Alberta program and done some really nice meals under that banner but it's still not enough. I think that to tap into this growing tourism trend we would have to band together and do it as a group and then maybe, just maybe we could make a name for ourselves in the market.
For further reading on Culinary Tourism, and Dine Alberta check these out: Alberta Food Road Trip, CHOMP , Culinary Tourism.
Sunday, October 11, 2009
What to do with customers that don't pay their bills?
Although it rarely happens for me occasionally I get a catering customer that doesn't pay their bill. My real question is what can be done? It is really frustrating ,I mean you pay for all the food and your rent on the facility all the linen and then when you give the customer their bill they say they will pay you in the allotted time ( in my case it is net 7days which is better than any restaurant would let you do) . The first week goes by and you don't see them, the second week goes by and you call, they say they will be in right away, then the third week goes by and still nothing so you call again, you say I understand weddings can be expensive perhaps you could manage it in a couple of payments. They say" that would be great I will get cheques to you right away" after a month still you haven't seen them. Now what? It's a small town you think you can trust people but no the ones you don't expect are the ones you have trouble with. I'm thinking that I should run an ad in the local paper "Cognates ____ and ____ on your marriage last month Now please pay your caterer"
Monday, October 5, 2009
The Bonus of Doing What I Do
This weekend was a real busy one. So busy in fact I had to import my middle daughter ( she’s the one in cooking school) back from Let bridge to help with all the parties. We had 5 dinners, 3 breakfasts, 1 brunch, and 2 lunched all between Friday and Sunday. On Saturday, when 3 of the dinners took place, I left my girls to take care of the 2 small ones ( and they did great, thanks ladies, couldn't have done it without you) My husband and I and the rest of the staff went of to cater a wedding in Sparwood. It was a lovely Celtic affair with guests from all over the world. The bride was lovely, the groom dashing in his kilt and all had a good time. They choose a menu that transported well making out job easier and things went well. In and out in 2 hours with many compliments along the way. It was great.
Now here comes the bonus part. When the bride and groom returned the tablecloths etc. they had rented from me I got not one but three hugs for a job well done. They were so please and they let us know it. They gave me a gratuity for my staff ( I don't believe in automatically charging it but that is a whole other post) which was really nice but what was great was the genuine gratitude that showed in their actions that made my day. It was a reminder after a long week end of one of the reasons why I do this job.
Many thanks to the new Mr and Mrs F for reminding me of the great part of this job. May your life together be filled with happiness.
Now here comes the bonus part. When the bride and groom returned the tablecloths etc. they had rented from me I got not one but three hugs for a job well done. They were so please and they let us know it. They gave me a gratuity for my staff ( I don't believe in automatically charging it but that is a whole other post) which was really nice but what was great was the genuine gratitude that showed in their actions that made my day. It was a reminder after a long week end of one of the reasons why I do this job.
Many thanks to the new Mr and Mrs F for reminding me of the great part of this job. May your life together be filled with happiness.
Recipe: Scalloped Potatoes
Recently a friend asked "How do you make scalloped potatoes?" Well it's not something I make often as they don't look particularly nice on a plate or buffet line but they are popular when I do make them. I guess it’s one of those "home cooking" (which is actually a term that irritates me to no end, what difference does it make in the quality of the produce where I make it at home or at work) things. Anyways here is the reply I gave my friend:
Ok when I make them it is for a large group but the steps are the same.
You will need a casserole dish about 1/3 to 1/2 again as big as the amount of potatoes you need ( size depends on if you want to risk them boiling over in the oven.
Slice potato into about 1/8 inch slice ( usually peeled but I have done it with new red potatoes with skins on and it turns out very nice) add onions ( add as many as you like up to 1/4 of the potato amount) toss in melted butter ( about 3/4 of a cup for 10 large potatoes) until evenly covered and there is extra in the bottom of the bowl. This is what thickens the sauce so don't be cheap. then mix in flour to absorb all the butter fat. at this time you will want to add seasoning again don't be cheep potatoes require a fair amount of salt etc. I use seasoning salt and extra pepper and sometimes a little garlic powder. Now I tend to use half milk and half whipping cream heated (makes a richer sauce) you need to add the liquid until the potatoes are covered and mix it in well the better it is mixed the less likely the sauce is to break or separate. (this doesn't hurt the taste but makes them look kind of icky. cover and cook in a 300 degree oven until the potatoes are tender. Check them often if it looks like you are getting low on liquid add a bit more milk. It's important not to boil them to hard as the milk will go all scummy but the cream helps to counter that.
I'm sure that eventually in the life of this blog the recipes will become more coherent in format but then again maybe not as I rarely measure, and most quantities I make are far larger than any of you would need but the steps are the same. I guess we will just have to see how things go.
Maybe I should include a tip with each recipe. Tip of the day: remember when you are cooking that the most important thing is taste so season often and taste your creations as you are making them to see how the seasoning is then adjust it. Never take the seasoning amounts in a recipe as gospel they are really only guidelines and nothing replaces your taste buds.
Ok when I make them it is for a large group but the steps are the same.
You will need a casserole dish about 1/3 to 1/2 again as big as the amount of potatoes you need ( size depends on if you want to risk them boiling over in the oven.
Slice potato into about 1/8 inch slice ( usually peeled but I have done it with new red potatoes with skins on and it turns out very nice) add onions ( add as many as you like up to 1/4 of the potato amount) toss in melted butter ( about 3/4 of a cup for 10 large potatoes) until evenly covered and there is extra in the bottom of the bowl. This is what thickens the sauce so don't be cheap. then mix in flour to absorb all the butter fat. at this time you will want to add seasoning again don't be cheep potatoes require a fair amount of salt etc. I use seasoning salt and extra pepper and sometimes a little garlic powder. Now I tend to use half milk and half whipping cream heated (makes a richer sauce) you need to add the liquid until the potatoes are covered and mix it in well the better it is mixed the less likely the sauce is to break or separate. (this doesn't hurt the taste but makes them look kind of icky. cover and cook in a 300 degree oven until the potatoes are tender. Check them often if it looks like you are getting low on liquid add a bit more milk. It's important not to boil them to hard as the milk will go all scummy but the cream helps to counter that.
I'm sure that eventually in the life of this blog the recipes will become more coherent in format but then again maybe not as I rarely measure, and most quantities I make are far larger than any of you would need but the steps are the same. I guess we will just have to see how things go.
Maybe I should include a tip with each recipe. Tip of the day: remember when you are cooking that the most important thing is taste so season often and taste your creations as you are making them to see how the seasoning is then adjust it. Never take the seasoning amounts in a recipe as gospel they are really only guidelines and nothing replaces your taste buds.
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