new website!

Sweet!!!!  We have updated and expanded our website with new pics, current menus and philosophy and of course my profile page….haha.  Pretty exciting times.

eggnog? really?

What’s the deal with eggnog?  Why do people like it so much?  I think it’s disgusting.  First of all, it’s made with milk which is a drink for baby cows and second it has raw egg in it…that’s just weird.  Now what a way to ruin a good alcoholic beverage!  Why not just have that bourbon or rum with a coffee or tea; hot toddy style, or have that brandy in a snifter?  Apparently Barrie makes a really good one here at the resto but it’s definitely not for me.

Neige – that’s French for snow

It’s here!  The skihill is open, the powder runs are epic, and the days of ski, work, play, sleep, repeat are among us.  I think over the summer I had forgotten how much fun can be had on a snowboard.  I just have to make sure my kitchen crew has enough energy to blow peoples minds over the busy holidays.  That’s the best part about riding every day; exercise=energy so it usually works out.

 

back on track

I’m back!  Mexico was great!  My tan has instantly faded!  The piles of snow that seem to be endlessly falling from the sky are amazing!  The stoke that everyone seams to have for winter is even better! (and that’s not even just the Fernie newbies).

Announcement:!!!!: Barrie Elliott is my new Sous Chef @ Picnic!  She has just returned from finishing her 3rd and final year of here apprenticeship and will be challenging here new skills as my #1 chef.

Things seem to be rolling pretty fast around here.  I am playing a little catch-up for a couple days but with optimistic views on everything.  A couple new menu items, a couple new staff, a couple new ideas……here we go!

Chef Keith

Who’s open?

Well it seems that our decision not to close for holidays/renos/cleaning/whatever is working out.  With so many other restos in town that have shut their doors we seem to be doing alright.  I just crossed my fingers hoping that I didn’t just jinx us, but so far so good.  I mean, we are definately getting some slow nights, but this being our first year being open, the ‘off season’  is not as bad as I was expecting. 

Speaking of expectations; I think this winter is going to be crazy!  Busy that is, and maybe with snow too (who knows?).  I’m getting pretty excited about having line-ups and lots of reservations.  Not too excited yet though; I have a vacation coming first and I cannot wait  for some mexican olas! yes!

Lobsters in Fernie?

We’re trying it!  Live lobster soon.  Well, 10 arrived today but 7 didn’t survive the trip and went back in a styrofoam coffin.  Sad day to be a lobster.  The other 3 were lively and alert, I think we might have a race with them this afternoon!  That’s before they make it onto the menu for this evening.  I am going to try to get them again and would like to have them on a regular basis through the winter (maybe just weekends??)….we’ll see how it goes.  I don’t want to be responsible for a holocaust style death toll of atlantic lobsters…so they’re are some kinks to work out right now.

mmmm salsify

I forgot how good salsify was until yesterday when we got some in.  It has been a couple years since I had fresh salsify around.

Salsify is a root vegetable that is grown wildley across Europe and culitvated in Spain and a few farms in North America.  There are 2 types: white and black.  The black ones are more common and generally more available in North America.  They looks similar to a dark brown carrot but have an unusually earthy-fresh taste, almost oyster like.  I like to simmer them until tender then just saute them with garlic, shallots and butter, or maybe I’ll put them in a dish with cream and ‘gratin’ them with cheese and breadcrumbs, or maybe a soup……….