Here's the working copy of tonight's menu...thought you might enjoy it!
New Year’s Eve 2011-12
Texas, my home state, like many other lands in the ‘Americas’ has spent much of its history under the flags of different sovereign nations; many of which still exist, some which do not. It began as a Spanish colony, then French, then Mexican; before becoming an independent nation in its own right; it then existed as a member of the United States, and then briefly as a member of the Confederate states before joining the United States once again. Each of these eras and peoples brought with it a culture and each culture its food. Tonight’s menu will present our take on traditional foods from each of these differing cultures in turn, all under the shadow of a seventh flag, the Maple Leaf, as we express each course using lots of Canada’s amazing local foods.
Spain:
Tapas; a mixed plate of small bites to be shared in the tradition of bar snacks served on the Spanish coastline, they are presented on small plates or tops (tapas) to keep the flies out of the wine…tonight’s selection includes dates stuffed with local goat’s cheese, white anchovies, smoked trout devilled quail eggs, spicy house-smoked chorizo sausage, prosciutto with pickled beets and beef pate in pastry.
France:
Soupe a L’oignon: (…naturally…) local leeks, yellow and red onions all sliced thin and caramelized in a rich wild mushroom broth, served with crouton, melted local Swiss cheese and a drop each of ice wine and white truffle oil.
The Confederate States:
Butter Poached Lobster ‘Shrimp and Grits’: This tribute to a favourite from the ‘low country’ cuisine of the American South actually contains neither shrimp nor grits…instead we are presenting an homage to that dish using a half of a Canadian lobster, poached in butter, and presented with a corn soufflé, an arugula salad and a green remoulade.
Mexico:
Sorbete Banderas: this palate cleansing intermezzo sorbet will be presented with not only classic Mexican flavours of avocados, cinnamon and hot peppers, the presentation itself will remind diners of the three colours of the Mexican ‘banderas’ or, in other words, flag.
The Republic of Texas:
Venison ‘Chicken Fried Steak’: This course is also a tribute, not the real thing; standing in for beef cube steak will be choice cuts of venison from Trillium Farm in a tempura style batter with a bourbon-peppercorn buerre blanc, a twice baked potato with bacon and blue cheese and an assortment of seasonal veggies.
or
Nicole’s Texas Chicken Casserole: A trio with a breast roulade stuffed with pecans, a white bean cassoulet with confit ‘dark meat’ and a bbq winglet.
The United States, aka: “‘Merica”:
Apple Pie and Cheese: (…what could be more American?) An individual pie made with McIntosh apples and a last chance to enjoy Richard and Sylvie’s famous and now retired Tomme de Gaston.
authentic texas specialties, amazing live music, incredible selection of local, microbrewed draft beers and locally sourced and organic foods...
Saturday, December 31, 2011
Tuesday, December 27, 2011
Just announced, Mark Beach this Friday for New Years Eve-eve!
Local boy made good, Mark Beach, is home for the holidays and to record a solo album--and we are more than thrilled to announce that he will be in for a 'welcome home' show this Friday at 7pm...Mark, as you may remember, was the front man for local 70s, 80s and 90s rock cover band favourites, The Creeeps, but Mark is also a talented songwriter in his own right with influences ranging from indie to classic rock to folk, pop and these days; what sounds like more than just a taste of what I can only describe as experimental electronic ambient guitar music, or as he puts it: "music [that] blends the organic and the electronic into a soothing but dramatic auditory soundscape"...I am excited to see which side of Mark we'll get to enjoy on Friday, but I am sure that folks who like local favourites like David Martel, Ben Mullin and/or Barn, Mark's brother or sister Simon and Laura Beach, or even more modern, larger names like Fleet Foxes or Bon Iver will most likely love Mark's style, taste and delivery...so that's this Friday at 7pm and it's free!!
David Celia Tonight! Also, New Years' Eve, Hair of the Dog...
Hi Folks, hope everyone had a merry happy! Don't forget our 'Buy One Get One Free' special is still on this Tuesday, Wednesday and Thursday...Just print this page, sign it, write your email address on it and hand it to your server; then buy one entree and receive a second one of equal or lesser value for free! This offer is not valid in combination with other specials and expires after Thursday.
Tuesday, December 27: David Celia, 8pm, $6. Tonight, we are pleased to host David Celia; he is '...as restorative as a cool fresh waterfall,', he displays 'excellent musicianship…elegant and melodic' (Neil Hannon of The Divine Comedy) A recent German review calls Celia 'completely charmful…contemplative…wonderful atmosphere..you will like him immediately..like a warm embrace from a good friend' (rock e-zine, Berlin). 'David Celia is one of the best talents to hit Merseyside from North America' (Alex McKechnie, Cavern Club,Liverpool).
Roots-pop with hints of folk and perhaps some country vibes and a little rockin', David’s classicism manages to naturally and effortlessly, cross genres and ages. Toddlers, adults, lovers of folk music and fans of pop music are all equally charmed. Fellow ‘music heads’ are impressed by his musicianship and craftsmanship,as is evidenced by friends & guests appearing on 'This Isn’t Here' (his most recent album),including Dave Clark’s Neil Young inspired drumming (Rheostatics,Gord Downie Band), Don Kerr (Ron Sexsmith), Joan Besen (Prairie Oyster), Jenny Mitchell aka, Jenny Omnichord on banjo, (Barmitzvah Brothers) and Bob Wiseman (Bob Wiseman) on Casio keyboard, the inspiration behind a track or two.
You may catch wisps of such diverse influences as Wilco, Buddy Holly, Blue Rodeo, Bob Dylan, Todd Rundgren and George Harrison, but ultimately, 'This Isn’t Here' is 100 % David Celia: charming, whimsical, hopeful and optimistic. 'Look at this world; I can’t believe that it’s still happening…we must be doing something right'. This album speaks of what matters most, to most of us: love, hope, family, friends, 'staying on your path', recognizing your blessings and heck, plain old fun.
So there's David's story (mostly cribbed from his website, I'll admit) he's a fun guy, sweet and talented, and he'll be here singing for his supper tonight...I'll be here also...how about you? Check out this video:
Fun stuff, ain't it? See you tonight!
Saturday, December 31: New Years' Eve at the branch featuring the Frank and Birdie Trio and a menu with the theme 'Six Flags of Texas' ...This event is currently sold out, call only if you'd like to be added to the waiting list.
***Please note, there will be no lunch service this Saturday!***
Sunday, January 1: 'Hair of the Dog' Open Stage hosted by John and Terry Brewer, 2-6pm, free. John and Terry, the inspiration behind and the originators of our Sunday Open Stage are back to host their annual New Years Day Open Stage from 2-6pm. These two started hosting open stages at our location a decade ago, when this place was still Amanda's Slip, the restaurant that preceded us. This is the fifth annual 'Hair of the Dog' version, held every New Years Day, even some that have required more than a shovelful of effort to get to, these 'must attend' yearly events are the perfect way to nurse that New Years Eve hangover with a bit more of the same, and are also one last chance to enjoy branch food, specifically our famous Rubber Boots Buffet before we close up shop for our annual 2 week hibernation. The music will be on from 2-6pm ('or so', as usual...)and the buffet will be served from 2-8pm; the revelry, fun and the wild, happy, official start to the New Year will be served up all day long!
the branch will be closed from January 2 until January 16 for rest, repairs and recuperation, See you on the 17th!
Tuesday, December 27: David Celia, 8pm, $6. Tonight, we are pleased to host David Celia; he is '...as restorative as a cool fresh waterfall,', he displays 'excellent musicianship…elegant and melodic' (Neil Hannon of The Divine Comedy) A recent German review calls Celia 'completely charmful…contemplative…wonderful atmosphere..you will like him immediately..like a warm embrace from a good friend' (rock e-zine, Berlin). 'David Celia is one of the best talents to hit Merseyside from North America' (Alex McKechnie, Cavern Club,Liverpool).
Roots-pop with hints of folk and perhaps some country vibes and a little rockin', David’s classicism manages to naturally and effortlessly, cross genres and ages. Toddlers, adults, lovers of folk music and fans of pop music are all equally charmed. Fellow ‘music heads’ are impressed by his musicianship and craftsmanship,as is evidenced by friends & guests appearing on 'This Isn’t Here' (his most recent album),including Dave Clark’s Neil Young inspired drumming (Rheostatics,Gord Downie Band), Don Kerr (Ron Sexsmith), Joan Besen (Prairie Oyster), Jenny Mitchell aka, Jenny Omnichord on banjo, (Barmitzvah Brothers) and Bob Wiseman (Bob Wiseman) on Casio keyboard, the inspiration behind a track or two.
You may catch wisps of such diverse influences as Wilco, Buddy Holly, Blue Rodeo, Bob Dylan, Todd Rundgren and George Harrison, but ultimately, 'This Isn’t Here' is 100 % David Celia: charming, whimsical, hopeful and optimistic. 'Look at this world; I can’t believe that it’s still happening…we must be doing something right'. This album speaks of what matters most, to most of us: love, hope, family, friends, 'staying on your path', recognizing your blessings and heck, plain old fun.
So there's David's story (mostly cribbed from his website, I'll admit) he's a fun guy, sweet and talented, and he'll be here singing for his supper tonight...I'll be here also...how about you? Check out this video:
Fun stuff, ain't it? See you tonight!
Saturday, December 31: New Years' Eve at the branch featuring the Frank and Birdie Trio and a menu with the theme 'Six Flags of Texas' ...This event is currently sold out, call only if you'd like to be added to the waiting list.
***Please note, there will be no lunch service this Saturday!***
Sunday, January 1: 'Hair of the Dog' Open Stage hosted by John and Terry Brewer, 2-6pm, free. John and Terry, the inspiration behind and the originators of our Sunday Open Stage are back to host their annual New Years Day Open Stage from 2-6pm. These two started hosting open stages at our location a decade ago, when this place was still Amanda's Slip, the restaurant that preceded us. This is the fifth annual 'Hair of the Dog' version, held every New Years Day, even some that have required more than a shovelful of effort to get to, these 'must attend' yearly events are the perfect way to nurse that New Years Eve hangover with a bit more of the same, and are also one last chance to enjoy branch food, specifically our famous Rubber Boots Buffet before we close up shop for our annual 2 week hibernation. The music will be on from 2-6pm ('or so', as usual...)and the buffet will be served from 2-8pm; the revelry, fun and the wild, happy, official start to the New Year will be served up all day long!
the branch will be closed from January 2 until January 16 for rest, repairs and recuperation, See you on the 17th!
Tuesday, December 20, 2011
Merry Christmas-ness
All of us at the branch would like to wish you and your families, clubs, crews, gangs or whatever a happy holiday of your choosing under the seasonal banner of Christmas and/or Hanukkah, Kwanzaa, Amaterasu, Beiwe, Maidyarem, Hogmanay, Montol, Saturnalia, or whatever solstice celebration your faith, creed, culture, ethnicity or choice may have bequeathed and/or require of you. Have a season! Greetings! Merry! Holiday! I have included a link to my own Christmas tune here for your listening pleasure--it is a song I wrote about three years ago and finally got around to recording last Friday with my pals Ben Mullin and Steve Pelehos, aka 'The Belarus Racing Team'. Enjoy!
The branch will be closed this Saturday, Sunday and Monday December 24th, 25th and 26th for the holiday and will re-open next Tuesday, December 27th and resume our regular hours all next week.
This week: don't forget our Buy, One Get One Free Entree (of equal or lesser value) special for our online friends on Tuesday, Wednesday and Thursday nights for this week and next...just quickly print out this page and jot down your name and email address on it somewhere and hand it to your server. Remember, it is not available with any other offer or special and it expires at the end of the month.
Thursday, December 22: Steve Parisien, Jazz Guitar, 8pm, no cover. Steve is a local talent like few others, here is a note from Steve, describing what he does:
Steve always puts on a good show, and I hope you'll come spend some time with him this Thursday!
Friday, December 23: Frank Western and Birdie Whyte, 7pm, no cover. It's Friday again, and this Friday is even Christmas eve-eve...to me that sounds like a good excuse to hear Kemptville's, nèe, Canada's(!) favourite playing, singing, slide guitar and banjo couple/musical duo. That live in Kemptville. I would challenge anyone to disprove that...but you would lose, and I? I would laugh at your loss, haHA! haHA! haHA! (Because that's how I laugh when other people lose...) But I wouldn't laugh too hard or too long because that would be silly. So come out on Friday, would you? It will be the best Christmas eve-eve you've ever had at a Frank and Birdie show at the branch. Unquestionably.
While we're here, don't forget about this:
Tuesday, December 27: David Celia, 8pm, $6. David Celia is '...as restorative as a cool fresh waterfall,', he displays 'excellent musicianship…elegant and melodic' (Neil Hannon of The Divine Comedy) A recent German review calls Celia 'completely charmful…contemplative…wonderful atmosphere..you will like him immediately..like a warm embrace from a good friend' (rock e-zine, Berlin). 'David Celia is one of the best talents to hit Merseyside from North America' (Alex McKechnie, Cavern Club,Liverpool).
Roots-pop with hints of folk and perhaps some country vibes and a little rockin', David’s classicism manages to naturally and effortlessly, cross genres and ages. Toddlers, adults, lovers of folk music and fans of pop music are all equally charmed.
Fellow ‘music heads’ are impressed by his musiciansip and craftsmanship,as is evidenced by friends & guests appearing on 'This Isn’t Here' (his most recent album),including Dave Clark’s Neil Young inspired drumming (Rheostatics,Gord Downie Band), Don Kerr (Ron Sexsmith), Joan Besen (Prairie Oyster), Jenny Mitchellaka, Jenny Omnichord on banjo, (Barmitzvah Brothers) and Bob Wiseman (Bob Wiseman) on Casio keyboard, the inspiration behind a track or two.
You may catch wisps of such diverse influences as Wilco, Buddy Holly, Blue Rodeo, Bob Dylan, Todd Rundgren and George Harrison, but ultimately, 'This Isn’t Here' is 100 % David Celia: charming, whimsical, hopeful and optimistic. 'Look at this world; I can’t believe that it’s still happening…we must be doing something right'. This album speaks of what matters most, to most of us: love, hope, family, friends, 'staying on your path', recognizing your blessings and heck, plain old fun.
So there's David's story (mostly cribbed from his website, I'll admit) he's a fun guy, sweet and talented, and he'll be here singing for his supper next Tuesday...I'll be there also...how about you?
The branch will be closed this Saturday, Sunday and Monday December 24th, 25th and 26th for the holiday and will re-open next Tuesday, December 27th and resume our regular hours all next week.
This week: don't forget our Buy, One Get One Free Entree (of equal or lesser value) special for our online friends on Tuesday, Wednesday and Thursday nights for this week and next...just quickly print out this page and jot down your name and email address on it somewhere and hand it to your server. Remember, it is not available with any other offer or special and it expires at the end of the month.
Thursday, December 22: Steve Parisien, Jazz Guitar, 8pm, no cover. Steve is a local talent like few others, here is a note from Steve, describing what he does:
Thank you for joining me and experiencing some of my musical ideas. Let me tell you a little about myself. I started in music by learning the piano at the age of five. My father had a music business, so I had the fortunate opportunity to learn other instruments along the way. Of those, the guitar was the instrument I enjoyed the most. After taking some formal lessons on classical guitar I pursued my love of jazz and for a short time played locally in the Ottawa area. Other pursuits in my father's business and later my own business in the music field kept me away from playing for a number of years. However, about five years ago my interest in playing was rekindled and recently after being pushed by fellow musicians, I came out with my first album 'Bright Start'. It's a collection of musical ideas that I hope you enjoy.
...Steve
Steve always puts on a good show, and I hope you'll come spend some time with him this Thursday!
Friday, December 23: Frank Western and Birdie Whyte, 7pm, no cover. It's Friday again, and this Friday is even Christmas eve-eve...to me that sounds like a good excuse to hear Kemptville's, nèe, Canada's(!) favourite playing, singing, slide guitar and banjo couple/musical duo. That live in Kemptville. I would challenge anyone to disprove that...but you would lose, and I? I would laugh at your loss, haHA! haHA! haHA! (Because that's how I laugh when other people lose...) But I wouldn't laugh too hard or too long because that would be silly. So come out on Friday, would you? It will be the best Christmas eve-eve you've ever had at a Frank and Birdie show at the branch. Unquestionably.
While we're here, don't forget about this:
Tuesday, December 27: David Celia, 8pm, $6. David Celia is '...as restorative as a cool fresh waterfall,', he displays 'excellent musicianship…elegant and melodic' (Neil Hannon of The Divine Comedy) A recent German review calls Celia 'completely charmful…contemplative…wonderful atmosphere..you will like him immediately..like a warm embrace from a good friend' (rock e-zine, Berlin). 'David Celia is one of the best talents to hit Merseyside from North America' (Alex McKechnie, Cavern Club,Liverpool).
Roots-pop with hints of folk and perhaps some country vibes and a little rockin', David’s classicism manages to naturally and effortlessly, cross genres and ages. Toddlers, adults, lovers of folk music and fans of pop music are all equally charmed.
Fellow ‘music heads’ are impressed by his musiciansip and craftsmanship,as is evidenced by friends & guests appearing on 'This Isn’t Here' (his most recent album),including Dave Clark’s Neil Young inspired drumming (Rheostatics,Gord Downie Band), Don Kerr (Ron Sexsmith), Joan Besen (Prairie Oyster), Jenny Mitchellaka, Jenny Omnichord on banjo, (Barmitzvah Brothers) and Bob Wiseman (Bob Wiseman) on Casio keyboard, the inspiration behind a track or two.
You may catch wisps of such diverse influences as Wilco, Buddy Holly, Blue Rodeo, Bob Dylan, Todd Rundgren and George Harrison, but ultimately, 'This Isn’t Here' is 100 % David Celia: charming, whimsical, hopeful and optimistic. 'Look at this world; I can’t believe that it’s still happening…we must be doing something right'. This album speaks of what matters most, to most of us: love, hope, family, friends, 'staying on your path', recognizing your blessings and heck, plain old fun.
So there's David's story (mostly cribbed from his website, I'll admit) he's a fun guy, sweet and talented, and he'll be here singing for his supper next Tuesday...I'll be there also...how about you?
Wednesday, December 14, 2011
Tuesday, December 13, 2011
Not 'Yikes', anymore...now it's 'Hooray!' Christo Graham Show this Saturday Night!
As we mentioned earlier, a last minute cancellation for Saturday (December 17th) means that we are now, in fact, open for business! A private party that was planned for this Saturday just had to change plans on short notice--leaving us with a dining room to fill at the last minute... lots of spots for all you folks we've been saying no to for the last couple of weeks--Call now! Let's make it happen!
Music will be provided by branch favorite Christopher Graham who has gracefully stepped in on short notice to bring his wonderful eclectic original style to our stage for the first time as the headline act since he left for university earlier this year! Christopher is a natural talent, he's recorded and released 3 complete albums before his 20 th birthday, as well as a recent ep of Disney cover songs...he is an inspired multi-instrumentalist and singer that seems born with that rare ability to enrapture a room one minute with heartfelt emotion, before sending it off in to fits of laughter the next. Let's help him fill the room for this last minute 'week before Christmas' appearance!
The show starts at 9pm, and is just $5.
Music will be provided by branch favorite Christopher Graham who has gracefully stepped in on short notice to bring his wonderful eclectic original style to our stage for the first time as the headline act since he left for university earlier this year! Christopher is a natural talent, he's recorded and released 3 complete albums before his 20 th birthday, as well as a recent ep of Disney cover songs...he is an inspired multi-instrumentalist and singer that seems born with that rare ability to enrapture a room one minute with heartfelt emotion, before sending it off in to fits of laughter the next. Let's help him fill the room for this last minute 'week before Christmas' appearance!
The show starts at 9pm, and is just $5.
Kate Weekes and Grant Simpson, Frank and Birdie, Christmas Carol Sing-along!
Thursday December 15, Grant Simpson and Kate Weekes, 9pm, $10: Who, you may be asking yourself, just who are these Yukonians playing at the branch this Thursday? Well, let me tell you: Grant Simpson is a well seasoned pro, he's been at it for over 30 years starting out by studying classical piano and guitar in his teens, (it's obvious that he really knows his way around his instruments) and nowadays leaning more towards traditional jazz (stride piano), blues and folk--he brings that upbeat style to some fun, crafty and swingin' originals, most recently on a duo record 'Beneath the Yukon Moon' with another talented musician who also happens to have some local pedigree: Kate Weekes comes by her musical chops naturally, born into a Perth area musical family, she hitchhiked across Canada in her teens and landed in the Yukon, where she has apparently also become fairly well known as a dog musher...I'm from Texas, so I'm not exactly sure what that means, but I presume it's a good thing, since folks seem to be pretty pleased about it...the point is, they are both a couple of those travelling, picking (banjo and guitar), plinking, (piano-ing?) singing, songwriting characters that always, eventually seem to find their way to the branch at some point and we couldn't be more pleased to host them this Thursday; Nicole and I booked them within a few minutes of watching this video linked below and I expect you'll book a spot for yourself once you do the same!
That's this Thursday, December 15 at 9pm, $10
Friday, December 16, Frank Western and Birdie Whyte, 7pm, free! That's right, this Friday, Frank and Birdie are back! Frank Western, as you may know, is God's gift to women. Or woman. OK, to Birdie Whyte. Possibly a gag gift. (wink...) Frank and Birdie play a sweet mix of old time, country, folk, blues, choice covers by folks like Johns Prine, Gillian Welch and Lyle Lovett, and originals by, well, Frank Western and Birdie Whyte. And maybe some by some guy named John Carroll. If yer lucky...
Saturday, December 17th, open for service, music TBA
Sunday, December 18; Fifth Annual Free Buffet and Christmas Carol Sing-along (to benefit the Salvation Army), 2-8pm: 'Pay what you can, pay with a can' is the rule of the day at this annual event where we encourage the community to come out and bring some non-perishables, eat some turkey, sing some harmonies and enjoy an afternoon at the branch on us (...cash bar excepted, naturally...) The event kicks off at 2pm and the singing starts at 3 and we'll keep it going until we run out of songs or turkey, whichever comes first. A $10 donation to the Salvation Army Food Bank is suggested, and/or some non-perishable food items, gifts or toys; the branch is accepting vegetable and dessert donations for the buffet as well, just call me (Chef Bruce) at 258-3737 if you want to pitch in...
That's this Thursday, December 15 at 9pm, $10
Friday, December 16, Frank Western and Birdie Whyte, 7pm, free! That's right, this Friday, Frank and Birdie are back! Frank Western, as you may know, is God's gift to women. Or woman. OK, to Birdie Whyte. Possibly a gag gift. (wink...) Frank and Birdie play a sweet mix of old time, country, folk, blues, choice covers by folks like Johns Prine, Gillian Welch and Lyle Lovett, and originals by, well, Frank Western and Birdie Whyte. And maybe some by some guy named John Carroll. If yer lucky...
Saturday, December 17th, open for service, music TBA
Sunday, December 18; Fifth Annual Free Buffet and Christmas Carol Sing-along (to benefit the Salvation Army), 2-8pm: 'Pay what you can, pay with a can' is the rule of the day at this annual event where we encourage the community to come out and bring some non-perishables, eat some turkey, sing some harmonies and enjoy an afternoon at the branch on us (...cash bar excepted, naturally...) The event kicks off at 2pm and the singing starts at 3 and we'll keep it going until we run out of songs or turkey, whichever comes first. A $10 donation to the Salvation Army Food Bank is suggested, and/or some non-perishable food items, gifts or toys; the branch is accepting vegetable and dessert donations for the buffet as well, just call me (Chef Bruce) at 258-3737 if you want to pitch in...
Monday, December 5, 2011
Classic. Just Classic.
PLEASE NOTE: the branch will be closed for regular dinner service this Friday, December 9; as we are fully booked for a Private Function...we are sorry for any inconvenience...
Saturday, December 10: Works by Franz Liszt, 8pm, $25...this Saturday, the branch is extremely proud to host a concert featuring works by the composer Franz Liszt; the concert, performed by mezzo soprano Lindsey Sikora and pianist Ryan Phelps, will feature both solo and vocal works by Liszt including the Massive Piano Sonata in B- often considered Liszt's greatest work.
Franz Liszt was a 19th-century Hungarian composer, pianist, conductor, and teacher who became renowned in Europe during the nineteenth century for his virtuosic skill as a pianist. He was said by his contemporaries to have been the most technically advanced pianist of his age. In the 1840s he was considered by some to be perhaps the greatest pianist of all time. He was also a well-known composer, piano teacher, and conductor. He was a benefactor to other composers, including Richard Wagner, Hector Berlioz, Camille Saint-Saëns, Edvard Grieg and Alexander Borodin.
As a composer, Liszt was one of the most prominent representatives of the "Neudeutsche Schule" ("New German School"). He left behind an extensive and diverse body of work in which he influenced his forward-looking contemporaries and anticipated some 20th-century ideas and trends. Some of his most notable contributions were the invention of the symphonic poem, developing the concept of thematic transformation as part of his experiments in musical form and making radical departures in harmony.
Lindsey Sikora is in the first year of her MMUs at the University of Ottawa with Professor Ingemar Korjus. She has a Performer’s Certificate from The King’s University College, where she studied with Elizabeth Raycroft, and is a graduate of the University of Alberta of Alberta. She has been the recipient of scholarships from the Johann Strauss and Anne Burrows Foundations, enabling her to travel to Austria and to participate in Opera NUOVA, and was the winner of the Northern Alberta Concerto Competition for voice (2006). She toured with Opera NUOVA with their production of Dean Burry's children's opera Isis and the Seven Scorpions. Other roles include Mrs. McLean from Carlisle Floyd’s Susannah, Miss Todd from Menotti’s The Old Maid and the Thief and Edith from Gilbert and Sullivan’s The Pirates of Penzance.
Ryan Phelps was born in Calgary, Alberta in 1980. He began his piano studies at the age of 11 with Sue Norloos in Dutton, Ontario and immediately fell in love with the study and challenge of music. He completed his Honours Bachelor of Music in Piano Performance from the University of Western Ontario studying under Tina Yanchus and then under James Hibbard in 2004. He also holds an Associate in Piano Performance from Trinity College London, U.K. He continued studies for the last 6 years with Ron Turini, a student of the late Vladimir Horowitz. Ryan has also studied with Richard Raymond and Jean Paul Seville and participated in Master Classes with Cecile Ouset and Stephane Lemelin. He has won many prizes and scholarships from the Kiwanis Music Festival and other competitions in Ontario including the Silver Tray from the Rotary Music Competition. He has represented London twice at the Provincial Piano Finals. Ryan is currently working on his Masters Degree in Piano Performance at the University of Ottawa studying under Andrew Tunis.
Ryan will also be also hosting a Classical version of the Sunday Open Stage from 3-6pm on Sunday, December 11: the Rubber Boots Buffet will be served from 2 until 8pm.
Saturday, December 10: Works by Franz Liszt, 8pm, $25...this Saturday, the branch is extremely proud to host a concert featuring works by the composer Franz Liszt; the concert, performed by mezzo soprano Lindsey Sikora and pianist Ryan Phelps, will feature both solo and vocal works by Liszt including the Massive Piano Sonata in B- often considered Liszt's greatest work.
Franz Liszt was a 19th-century Hungarian composer, pianist, conductor, and teacher who became renowned in Europe during the nineteenth century for his virtuosic skill as a pianist. He was said by his contemporaries to have been the most technically advanced pianist of his age. In the 1840s he was considered by some to be perhaps the greatest pianist of all time. He was also a well-known composer, piano teacher, and conductor. He was a benefactor to other composers, including Richard Wagner, Hector Berlioz, Camille Saint-Saëns, Edvard Grieg and Alexander Borodin.
As a composer, Liszt was one of the most prominent representatives of the "Neudeutsche Schule" ("New German School"). He left behind an extensive and diverse body of work in which he influenced his forward-looking contemporaries and anticipated some 20th-century ideas and trends. Some of his most notable contributions were the invention of the symphonic poem, developing the concept of thematic transformation as part of his experiments in musical form and making radical departures in harmony.
Lindsey Sikora is in the first year of her MMUs at the University of Ottawa with Professor Ingemar Korjus. She has a Performer’s Certificate from The King’s University College, where she studied with Elizabeth Raycroft, and is a graduate of the University of Alberta of Alberta. She has been the recipient of scholarships from the Johann Strauss and Anne Burrows Foundations, enabling her to travel to Austria and to participate in Opera NUOVA, and was the winner of the Northern Alberta Concerto Competition for voice (2006). She toured with Opera NUOVA with their production of Dean Burry's children's opera Isis and the Seven Scorpions. Other roles include Mrs. McLean from Carlisle Floyd’s Susannah, Miss Todd from Menotti’s The Old Maid and the Thief and Edith from Gilbert and Sullivan’s The Pirates of Penzance.
Ryan Phelps was born in Calgary, Alberta in 1980. He began his piano studies at the age of 11 with Sue Norloos in Dutton, Ontario and immediately fell in love with the study and challenge of music. He completed his Honours Bachelor of Music in Piano Performance from the University of Western Ontario studying under Tina Yanchus and then under James Hibbard in 2004. He also holds an Associate in Piano Performance from Trinity College London, U.K. He continued studies for the last 6 years with Ron Turini, a student of the late Vladimir Horowitz. Ryan has also studied with Richard Raymond and Jean Paul Seville and participated in Master Classes with Cecile Ouset and Stephane Lemelin. He has won many prizes and scholarships from the Kiwanis Music Festival and other competitions in Ontario including the Silver Tray from the Rotary Music Competition. He has represented London twice at the Provincial Piano Finals. Ryan is currently working on his Masters Degree in Piano Performance at the University of Ottawa studying under Andrew Tunis.
Ryan will also be also hosting a Classical version of the Sunday Open Stage from 3-6pm on Sunday, December 11: the Rubber Boots Buffet will be served from 2 until 8pm.
Monday, November 28, 2011
Ariana Gillis! Keith Glass! Burning Sensations! A Benefit For Luke!
Thursday, December 1: Keith Glass, 8pm, free! Our favourite legendary Prairie Oyster guitarist and songsmith will be on hand to pick, grin, sing, dance (if necessary) and deliver an all around swell time, for all of y'all who are willing to come on out for his recently regular 'First Thursday' showcase. He's got a choice selection of covers, some award winning and critically acclaimed (many times over) originals and one of those warm, funny and magnetic personalities that just makes you want to hang out with him. So this, my friends, is your chance to do just that!
Friday, December 2: Chef Bruce and the Burning Sensations, 7pm, free! This week, Frank Western and Birdie Whyte are away on a mission from God to save the earth from total annihilation; So, after much deliberation, I've decided to re-assemble my team of famous avengers and to protect our home, the branch, from the possibly even more dangerous spectre of a silent, Frank and Birdie-less Friday night. We can only hope that it is not already too late--come out and lend your support, it may be our only chance to even survive! Actually, come to think of it, I think Frank just needed to get a guitar fixed in Toronto or something...but, you know, pretty much the same thing...
Saturday, December 3: Ariana Gillis, 9pm, $15.
"I'm staggered by how good she is. There is not much that impresses me these
days but after hearing her available tracks I can honestly say she's the single
most exciting thing I've heard in a very long time."
– Bernie Taupin, Elton John's lyricist
"Ariana Gillis is the best new emerging artist anywhere, PERIOD!"
– Dave Marsh, best selling author, former music critic of
Rolling Stone Magazine & Creem Magazine.
Umm...I can't really top that sales pitch...book soon, this is already close to being sold out...
Sunday, December 4: Benefit for Luke Hyland, Buffet 2-8pm, Open Stage, 3-6 1/2 of today's food sales will be donated to offset costs related to medical care for Luke Hyland, a tough little four year old who was recently diagnosed with leukemia...Jason Hyland (his pop) and Bob Hogg (his Grandpop) are the guys at Mountain Path that have kept organic pantry goods on the shelf at the branch for the last five years--now they need a hand from us--let's all pitch in and make this a big event, do it for Luke!
There will also be an open stage for music from 3 until 6pm or so...sign up at the event; first come, first served...
Friday, December 2: Chef Bruce and the Burning Sensations, 7pm, free! This week, Frank Western and Birdie Whyte are away on a mission from God to save the earth from total annihilation; So, after much deliberation, I've decided to re-assemble my team of famous avengers and to protect our home, the branch, from the possibly even more dangerous spectre of a silent, Frank and Birdie-less Friday night. We can only hope that it is not already too late--come out and lend your support, it may be our only chance to even survive! Actually, come to think of it, I think Frank just needed to get a guitar fixed in Toronto or something...but, you know, pretty much the same thing...
Saturday, December 3: Ariana Gillis, 9pm, $15.
"I'm staggered by how good she is. There is not much that impresses me these
days but after hearing her available tracks I can honestly say she's the single
most exciting thing I've heard in a very long time."
– Bernie Taupin, Elton John's lyricist
"Ariana Gillis is the best new emerging artist anywhere, PERIOD!"
– Dave Marsh, best selling author, former music critic of
Rolling Stone Magazine & Creem Magazine.
Umm...I can't really top that sales pitch...book soon, this is already close to being sold out...
Sunday, December 4: Benefit for Luke Hyland, Buffet 2-8pm, Open Stage, 3-6 1/2 of today's food sales will be donated to offset costs related to medical care for Luke Hyland, a tough little four year old who was recently diagnosed with leukemia...Jason Hyland (his pop) and Bob Hogg (his Grandpop) are the guys at Mountain Path that have kept organic pantry goods on the shelf at the branch for the last five years--now they need a hand from us--let's all pitch in and make this a big event, do it for Luke!
There will also be an open stage for music from 3 until 6pm or so...sign up at the event; first come, first served...
Tuesday, November 22, 2011
Groupon FYI
We will honour expired Groupons at face value on Tuesday, Wednesday, and Thursday nights...
Monday, November 21, 2011
Things to do on a branch this week!
BBQ! Fajitas! Beer! Live Music!
Come to the branch every Tuesday, Wednesday and Thursday night to enjoy our weeknight specials designed especially for you!
Students: Enjoy our famous 'Austin City Limits' on a bun for $9.99, that's house-smoked beef brisket, choice of BBQ sauce, slaw, beans, onion, even a house-made pickle! Take it to go or stay and wash it down with our local microbrewed beers, now available by the pitcher, and enjoy our warm, comfortable atmosphere and Eastern Ontario's best music!
Families: Fajitas for four for $44.44--enough for the whole crew and you! Piles of freshly grilled and sliced skirt steak, peppers, onions, cheese, tortillas, guacamole, salsa, sour cream, jalapenos and lettuce; even complimentary chips and salsa to start your night! Take it to go for no extra charge...
Music this Week:
Thursday, November 24: The Fred Pauze Quartet, 9pm, $8... Jazz fans, rejoice and spread the word! This Montreal based Jazz quartet joined our November schedule after a surprise email from the guitarist, Nick Di Giovanni...hmmm, why do I know that name? He’s the guy who knocked your socks off playing with David Martel, that’s why!! Nick Di Giovanni-guitar, Fred Pauze-bass, Samuel Blais-saxophone and a drummer TBA...
Friday, November 25: Frank Western and Birdie Whyte are not just another banjo and slide guitar duo burning up the stages with their unique mix of original tunes as well as select old-time, folk, roots-y blues and country covers...They also love you for who you really are and aren't afraid to show it. And they smell nice, too, most of the time, anyway...come 'n see'em! 7pm, no cover...
Saturday, November 26: PLEASE NOTE, THE BRANCH WILL BE CLOSED FOR LUNCH AND DINNER SERVICE ON SATURDAY TO HOST A VERY SPECIAL PRIVATE EVENT...SORRY FOR ANY INCONVENIENCE...
Sunday, November 27: Classic Open Stage, 3 songs each, everyone is welcome! 3-6pm; Enjoy it with our famous Rubber Boots Buffet served from 2 until 8...
Come to the branch every Tuesday, Wednesday and Thursday night to enjoy our weeknight specials designed especially for you!
Students: Enjoy our famous 'Austin City Limits' on a bun for $9.99, that's house-smoked beef brisket, choice of BBQ sauce, slaw, beans, onion, even a house-made pickle! Take it to go or stay and wash it down with our local microbrewed beers, now available by the pitcher, and enjoy our warm, comfortable atmosphere and Eastern Ontario's best music!
Families: Fajitas for four for $44.44--enough for the whole crew and you! Piles of freshly grilled and sliced skirt steak, peppers, onions, cheese, tortillas, guacamole, salsa, sour cream, jalapenos and lettuce; even complimentary chips and salsa to start your night! Take it to go for no extra charge...
Music this Week:
Thursday, November 24: The Fred Pauze Quartet, 9pm, $8... Jazz fans, rejoice and spread the word! This Montreal based Jazz quartet joined our November schedule after a surprise email from the guitarist, Nick Di Giovanni...hmmm, why do I know that name? He’s the guy who knocked your socks off playing with David Martel, that’s why!! Nick Di Giovanni-guitar, Fred Pauze-bass, Samuel Blais-saxophone and a drummer TBA...
Friday, November 25: Frank Western and Birdie Whyte are not just another banjo and slide guitar duo burning up the stages with their unique mix of original tunes as well as select old-time, folk, roots-y blues and country covers...They also love you for who you really are and aren't afraid to show it. And they smell nice, too, most of the time, anyway...come 'n see'em! 7pm, no cover...
Saturday, November 26: PLEASE NOTE, THE BRANCH WILL BE CLOSED FOR LUNCH AND DINNER SERVICE ON SATURDAY TO HOST A VERY SPECIAL PRIVATE EVENT...SORRY FOR ANY INCONVENIENCE...
Sunday, November 27: Classic Open Stage, 3 songs each, everyone is welcome! 3-6pm; Enjoy it with our famous Rubber Boots Buffet served from 2 until 8...
Saturday, November 19, 2011
tonight's specials!
appetizers:
corn fritters...beer batter, sweet corn, maple-bacon vinaigrette $8.99
black bean hummus...veggies, bread, corn chips $7.99
warm spinach salad...house-smoked portobello mushrooms, goat’s cheese, red onion, garlic, cider-maple vinaigrette $7.99
entrées:
bbq pork ribs...local, natural, house seasoned & smoked, choice of spicy texas or canadian maple bbq sauce, potato salad, coleslaw, pickles, onions, beans & cornbread $22.99
includes choice of small green salad or small soup of the day
pumpkin patch chicken...morsels of herb roasted chicken, savoury bread pudding, ice-wine béchamel, sweet-hot fruit chutney, greens $23.99
includes choice of small green salad or small soup of the day
corn fritters...beer batter, sweet corn, maple-bacon vinaigrette $8.99
black bean hummus...veggies, bread, corn chips $7.99
warm spinach salad...house-smoked portobello mushrooms, goat’s cheese, red onion, garlic, cider-maple vinaigrette $7.99
entrées:
bbq pork ribs...local, natural, house seasoned & smoked, choice of spicy texas or canadian maple bbq sauce, potato salad, coleslaw, pickles, onions, beans & cornbread $22.99
includes choice of small green salad or small soup of the day
pumpkin patch chicken...morsels of herb roasted chicken, savoury bread pudding, ice-wine béchamel, sweet-hot fruit chutney, greens $23.99
includes choice of small green salad or small soup of the day
Monday, November 14, 2011
This Week at the Bee-ranch...
This Tuesday, Wednesday and Thursday night, come out to try our weeknight specials...first up, for the students; our 'Austin City Limits on a bun' for just $9.99, which is a pile of our famous house-smoked beef brisket, a choice of Spicy Texan or Canadian Maple bbq sauce, beans, slaw, a hoagie bun made with local flour in a wood fired oven, onions and even a pickle(!) all for a low, low price...add to that the fact that we are now offering pitchers of all your favourite micro-brews, have the best live music anywhere,and I honestly don't know why you'd eat anywhere else!
Next up, for the families: how about a family sized Fajitas For Four For $44.44, (...and yes, it comes with that excellent tongue twister at no extra charge!) That's 1 1/3 pounds of char-grilled and sliced fresh O'Brien Farms skirt steak, sizzling onions, peppers, and smoked portobello mushrooms, guacamole, shredded cheese, sour cream, housemade salsa, beans, rice, lettuce, jalapenos and a big ol' pile of steamed whole wheat tortillas...fun and flavour for the whole gang and it doesn't have to break the bank! Come on by, and by the way, you can also get a pitcher of beer if you like, we promise not to ask for your student i.d...
MUSIC THIS WEEK:
Friday, November 18: The Frank and Birdie Show, 7pm, free! Frank Western and Birdie Whyte are to local music what sunshine is to flowers, what water is to crops, what manure is to...OK, OK,the point is that they are really helping to nurture and grow an awesome local music scene--sorry if the metaphor was a little thin there...Frank Western is a slide guitarist with wit and soul, Birdie is a banjo picker with heart and a honey sweet voice that will move you; together, they play a selection of crafted originals and well chosen covers from the likes of Gillian Welch, Lyle Lovett and John Prine. This weekly showcase has quickly become THE thing to do in Kemptville on a Friday night...book ahead, tables fill up quick!
And that reminds me, they've also got a really special night planned for New Years Eve right here at the branch, with an upright bass player and a full show...I'm starting to plan as well, and am looking forward to presenting an awesome multi-course tasting menu to help all of us ring in the new year...It's going to be a fine evening and the perfect beginning to 2012...so start planning, this one will certainly sell out (...in fact, it is already selling out!) quick! So yes, that's Frank and Birdie, at least five courses of nothing but the best, and a champagne toast at midnight for just $75...reserve now!
Saturday, November 19: Matt Ouimet, 9pm, $5...Matt’s is a name I have heard since I starting hearing the names of Ottawa musicians, he is a talented and sought after sideman, drummer and multi-instrumentalist who has played for crowds from 15 to 15,000; he is also, as you are soon to discover, an incredible singer and songwriter in his own right as well. Matt sent along a couple of his cds, and as a Beatle, Big Star and Beach Boy nerd, I must say, this fellow is a very satisfying pop songsmith—fans of our popular indie acts like Simon Beach and Dave Martel should also take note...Matt has got your number as well! See you Saturday, Nov. 19th!
Sunday,November 20: Chef Bruce's Loose and Juicy Acoustic Jam 3-6pm, free! Chef Bruce is back with this Free for All that is free for all! No 'lectricity...no problem! Jam is from 3-6, Rubber Boots Buffet is from 2-8pm.
Next up, for the families: how about a family sized Fajitas For Four For $44.44, (...and yes, it comes with that excellent tongue twister at no extra charge!) That's 1 1/3 pounds of char-grilled and sliced fresh O'Brien Farms skirt steak, sizzling onions, peppers, and smoked portobello mushrooms, guacamole, shredded cheese, sour cream, housemade salsa, beans, rice, lettuce, jalapenos and a big ol' pile of steamed whole wheat tortillas...fun and flavour for the whole gang and it doesn't have to break the bank! Come on by, and by the way, you can also get a pitcher of beer if you like, we promise not to ask for your student i.d...
MUSIC THIS WEEK:
Friday, November 18: The Frank and Birdie Show, 7pm, free! Frank Western and Birdie Whyte are to local music what sunshine is to flowers, what water is to crops, what manure is to...OK, OK,the point is that they are really helping to nurture and grow an awesome local music scene--sorry if the metaphor was a little thin there...Frank Western is a slide guitarist with wit and soul, Birdie is a banjo picker with heart and a honey sweet voice that will move you; together, they play a selection of crafted originals and well chosen covers from the likes of Gillian Welch, Lyle Lovett and John Prine. This weekly showcase has quickly become THE thing to do in Kemptville on a Friday night...book ahead, tables fill up quick!
And that reminds me, they've also got a really special night planned for New Years Eve right here at the branch, with an upright bass player and a full show...I'm starting to plan as well, and am looking forward to presenting an awesome multi-course tasting menu to help all of us ring in the new year...It's going to be a fine evening and the perfect beginning to 2012...so start planning, this one will certainly sell out (...in fact, it is already selling out!) quick! So yes, that's Frank and Birdie, at least five courses of nothing but the best, and a champagne toast at midnight for just $75...reserve now!
Saturday, November 19: Matt Ouimet, 9pm, $5...Matt’s is a name I have heard since I starting hearing the names of Ottawa musicians, he is a talented and sought after sideman, drummer and multi-instrumentalist who has played for crowds from 15 to 15,000; he is also, as you are soon to discover, an incredible singer and songwriter in his own right as well. Matt sent along a couple of his cds, and as a Beatle, Big Star and Beach Boy nerd, I must say, this fellow is a very satisfying pop songsmith—fans of our popular indie acts like Simon Beach and Dave Martel should also take note...Matt has got your number as well! See you Saturday, Nov. 19th!
Sunday,November 20: Chef Bruce's Loose and Juicy Acoustic Jam 3-6pm, free! Chef Bruce is back with this Free for All that is free for all! No 'lectricity...no problem! Jam is from 3-6, Rubber Boots Buffet is from 2-8pm.
Wednesday, November 9, 2011
November Artist: Henriette Savage
Henriette Savage...oil on canvas; the following bio was provided by the artist:
“I came to art late in life entering art school in my 40s. After three glorious years in school experimenting to my heart's content, I graduated to find my own path.
Oil became my preferred medium. The colour, richness, viscosity, and ease of manipulation inherent in oil have given artists the tools to reflect their points of view. I have joined their company.
There is so much to see and so much to do. What I have discovered since art school is that I have only begun. In the time left to me, I want to explore the limits of both oil and canvas, realism, and abstraction. I want to study the human form from newborn through to the aged.
There is no limit to art and it is all fun!”
A Trip Back Home Part 2: Fired Up and Fired…
The way I heard the story, Donny had paid for his first restaurant by selling cocaine to professors at Texas A&M in the early 80s. It was, I’m sure, just mythology, but I was 18 at the time, a bit of a wild card myself, and, far from slanderous, it made him sound like some sort of counterculture anti-hero, like a pirate, a buccaneer, an outlaw. The job was amazing. I came there from Red Lobster and from McDonalds before that, all told, less than a year of my life, but my first year in the industry (outside of my folk’s place, which had been gone for several years at that point…). Donny’s restaurant, ’La Taqueria’ (the taco factory), was the Tex-Mex joint where I ended up spending my second. It was cheap, fast and spicy and was marketed directly to 70,000-plus college students, most of whom lived within walking distance of our tiny, walk-up window with a patio and seating for maybe 30 or 40 folks inside. We sold tacos, burritos, enchiladas, fajitas… and margaritas and beer, LOTS of margaritas and beer. The guys and gals who worked at ‘La Taq’ (as we called it) were college kids as well; part-time, on their way somewhere else: to other jobs, other lives, the military (A&M is home to a massive ROTC program, locally referred to as ‘the corps’), maybe even to bigger and better kitchens… The restaurant was housed in a run-down old home; the kitchen was divided into four areas, a prep room, a walk-in refrigerator, a tortilla factory and ‘the hot line’. The line was in the foyer of the old house, a literal hallway filled with five or six large gas appliances, cranked up to full fire, and at peak service (this place was very busy) at least four cooks. In Texas. Without AC. It was a HOT line.
I never really knew Donny, the owner. He was more myth than man from where I stood. He hired me and interviewed me, and I saw him from time to time wandering from building to building in the neighbourhood... He had started his miniature empire with a burger place kitty-cornered across a parking lot from our location (The Deluxe), and when I worked for him, he was spending most of his time at ‘Café Eccell’ his new, somewhat nicer place across the street. Lots of the folks who worked with me had worked for Donny for years, moving freely among the three restaurants, and those that knew him well seemed afflicted with an earnest loyalty; they knew, unlike me at the time, that this thing he had created was a special sort of job. That a creative space that made everything from scratch, working with real ingredients, in a loose, casual atmosphere was a bit of a gift… It is, in fact, the exact kind of job I’ve been looking for, and more recently, looking to create, ever since he fired me. Not that I didn’t deserve it…
I was hired as a prep cook, and my first job was frying cornchips. I would stand over the fryer for two solid hours a morning, rotating quartered fresh corn tortillas through the grease, and frying them until they were crisp but intact…not burnt, not chewy, just… right. There was no timer for this, no premeasured quantity, just the learned art of the light but not too light touch… I would then turn the crisp chips out into buckets, salt them and bag them. Much of our business was selling fresh tortillas and tortilla chips in bulk for takeout and walk-up customers. I stood next to the flour tortilla maker, Steve, who would produce hundreds of tortillas from scratch every day out of what seemed like a bit of magic to me, especially after the year previous which I had spent removing pre-breaded and pre-measured frozen foods from plastic packaging and placing them into deep fryers for mechanically pre-determined periods of time. Steve weighed out each batch of ingredients on a triple beam scale, like the ones we used to use in science class, then mixed it in a giant 20 qt. mixer; he then cut, rolled and flattened each ball of dough with a series of practiced motions and a couple of purpose built machines, finishing each batch of a couple dozen flatbread masterpieces by flipping them in a precise ballet that involved attention, focus, an offset spatula and a flat-top grill. I seem to remember that the occasional ball of tortilla dough ‘fell’ into my fryer, found its way into a bowl filled with a little cinnamon sugar (kept around for precisely this purpose), and emerged as a perfect doughnut…Mmmm. The back room was populated with older Mexican ladies who mothered the rest of us and taught us the simple visceral pleasure of fresh guacamole on a warm handmade corn tortilla, food fit for a king. Maybe a god. I also remember that they would sometimes sequester a section of the flat-top to toast up a handful of ancho chilies before grinding them and sprinkling the resulting flakes onto fruit or their tacos at lunchtime. I learned how to work at each station in the back over the course of a few months, even that mystic art of scratch tortilla making under the patient instruction of my sensai, Steve. I could also never forget the incredible task of standing on a step-stool over a steam kettle filled with twenty gallons of bubbling pinto beans, armed with a 3 foot paint stirrer on a power-drill, whipping in handfuls of lard to produce enormous quantities of that Tex-Mex staple: refried beans. I remember what still seems like must have been a dream, the regular job of removing stems from a 25 pound sack of jalapenos before feeding them into a ‘buffalo chopper’; an action that literally required the use of an old-fashioned gas-mask like the ones you’d see on Hogan’s Heroes. I remember making guacamole, queso, chorizo, flautas, carne guisada, pollo asada, salsa, salsa ranchero, salsa verde and marinating pounds and pounds of chicken and beef skirt steak. Each new job was a rung on a ladder leading one place, and once I learned each station in the back, mastered each level in order, I moved up to the next, and then the next, and at the top? I eventually found my home, a place I have lived for most of my adult life since: that sweaty, noisy room, that blast furnace, the place where everything happens, the place where all of that prep ended up on its way out, through our hands and through a window, out to the rest of the world. The hot line. My first real hot line. Eventually, I found that space and I fell in love.
I think that I’ll have a hard time trying to explain the rationale for loving line cooking to someone who has never done it. It is not easy, but it is certainly fun. First I’ll explain what we do… OK, start by imagining that you are cooking supper. OK, now imagine cooking supper for 30 people or maybe 50 people. Now imagine that everyone, all 30 or 50 of those people, wants something either just slightly different and/or completely different from the person next to them. Now, imagine that they are all in a really big hurry. OK, now add to this, the people (3 or 4 of them) telling you what each of these people wants is young and attractive, yes, but also just slightly, how shall we put this? From down on the more ‘dramatic’ end of that long, wonderful spectrum of human personalities… and that those 3 or 4 ‘dramatists’ are also not necessarily emotionally prepared for the fact that when they tell you what each person wants that you may not be able, THIS INSTANT, to give each of those people exactly what they want. OK, are you starting to picture it? Now imagine that the entire event is happening in a room that would blister the skin off a bell pepper. Yeah, that’s kind of what we do. Every day. Like I said, it is not necessarily easy. But, believe it or not, it is also fun. The fun, as you can probably imagine, is not in the work, it is in the successful execution and, perhaps more accurately, it is in the buzz. There is a state that a line cook, in an ideal setting, achieves; an adrenaline high that comes on in the busy times on a well-stocked and organized line that is a feeling that is satisfying like few other experiences… I have never been a sports guy, but I imagine that ‘the zone’ described by athletes, or the ‘runner’s high’ might compare. I’ve had similar experiences jumping off rope swings or cliffs at swimming holes, racing around a sharp corner on a motorcycle, or even eating habanero chillies, and I suppose a skydiver would probably know what I mean, but I’ll probably never know that for sure (I crave adrenaline, but hey, you gotta draw the line somewhere!). Heck, maybe everyone has these moments in their work, the moment where everything is awake, alive, when you reach for something the moment it arrives, when everything is right where you put it, when everything is exactly how it is supposed to be. That is what line cooking is like when you are busy and well prepared, it is living in the moment, a pure moment; it is like living in a dream.
I’ve already mentioned Steve, my mentor and teacher who made the tortillas. He actually called me ‘grasshopper,’ a joke that was way funnier in 1989 as he taught me how to place the dough balls into the cutter, how to test the dough’s readiness by poking or with a couple of quick slaps, feeling for the give and listening for the sound of what he described as a ‘nice, firm ass’. He was also my ride to work fairly often, and my boss, sort of, along with pretty much everyone else who had worked there for longer than a year or so. But ‘the guy’, the kitchen manager, the chef (but don’t call him that, at least not back then) was a short, strong, eagle-eyed, motorcycle riding, ex-ROTC officer named Gil. This guy was one for whom the term ‘alpha male’ was invented. If no one had ever said he was the boss, most of us would have just assumed he was anyway. Gil, when I knew him, or as he explained it to me, anyway, was at low point personally. He was not in school when I met him, nor any longer in the ROTC. What he told me was that his entire life before La Taq had been on a clear path towards being a pilot; it had been his only dream, but after so many years spent in single minded pursuit of this goal, he had been blindsided by academic ineligibility. He told me in confidence that he had sometimes sacrificed his academic efforts by focusing on the harder work of mentoring the younger cadets, by throwing himself into his duties as an officer, and having known him, even ‘served under him’ as it were, I could certainly be comfortable taking him at his word. But for whatever reason, the loss of his dream had broken him down; he was drinking a lot—but we all were (it was college after all!), but he was also AWOL and officially, on the run. The way I remember it (probably a bit glorified and exaggerated), he never used his name on paperwork, he deflected strangers with obfuscation and misinformation, and he even avoided driving his unregistered motorcycle on the main roads. In the kitchen at La Taq, however, he was the confident leader he had been so rigorously trained to be, he was running the show, but outside of that world, he was a ghost. To me, he was an extension of Donny, the owner, a cipher, a man of mystery, an outlaw who, in Gil’s case, was actually even ‘on the lam’…
I don’t know if it was prescience, good delegation skills, laziness or what, but one day Gil handed me pricelists from three different purveyors and a highlighter—sat me down at a patio table and told me to go through them and find the best price for each product on the three lists. A managerial job, the kind of job I didn’t have again for years. It made me feel important, necessary. One day I was chopping tomatoes, striving for a perfect cut, he leaned in, said ‘go faster, don’t worry about perfect, that’s how they’ll know these were cut by hand instead of some machine,’ a piece of advice I have repeated a hundred times over the years and that honestly informed my entire philosophy of rustic versus fine cuisine. Every completed batch of salsa, guacamole, queso, corn tortillas, or whatever was a cause for celebration in the kitchen at La Taq; we all tasted everything, nothing went out without a passing grade—a ritual I have earnestly tried to enforce at every kitchen since. Lessons I learned from Gil still guide my hand to this day, he was a hero for me, it kills me to think that he was just a 25 or 26 year old kitchen manager at a fast food Tex-Mex joint, and yet he’s still one the very few guys whose leadership I strive to emulate some 22 years later as the owner of my own, much, much more complicated restaurant.
La Taqueria was a fun job, there were dozens of stories I heard while working there, a few of which I lived through myself, about cooks sleeping on the patio to avoid being late for a shift, about wild and crazy parties after work involving every member of the staff and stretching into the next day’s shift. Water fights that became coordinated attacks. It was a crazy place, it was fun, and it was, as I said, very, very busy, and in my mind, in my memory, it was not in spite of these antics, it was because of them. Those smiles on our faces were what those lines of people really kept coming back for, our good food, sure, it would not have worked without that, but it was our collective, infectious positivity that was what really kept us winning. And at the center of it was Gil, even as a tragic clown, he was still the clown at the center of it all that seemed to enforce that culture of smile.
I threw all in. I wanted to be like Gil; hell, I wanted to be like Donny! I wanted to settle into the space they’d created and make it my new, permanent home. I bought a motorcycle that year. I graduated from high school and moved out of my parent’s house. I had decided to ‘take a year’ before figuring out what to do about college. La Taqueria, for me, at that time, was enough. I mean, I also had the band... We were playing shows and I was enjoying it, we were starting to get a name, some of the La Taq crew had even started to come out to our gigs. I was having fun, lots of fun in fact, and, of course, I was partying a lot, (college!), but in my case, well, it showed. I was often late to work. Like many of my co-workers, my bosses even, my breaks were too long, and too, well, relaxed. Things were getting all around lax at La Taq, and I guess Donny didn’t feel like he could punish his fiercely loyal long time crew. But me he barely knew, at less than a year of employment, I was still ‘the new guy.’ That’s how slow the turnover was at La Taq. And then one day, I got called over to the office, I was handed a printout of my hours from the last few months with nary a single ‘on time’ arrival. I couldn’t argue with the proof. I found it strange that none of my managers or co-workers had not been summoned over as well; hell, my ‘manager’ had been my ride to work for much of this time… But it didn’t matter, I knew what it was really about. And I knew that he was right.
I have to admit that I was furious. Not because I didn’t deserve it. My ‘anything goes’ attitude towards the job might have been my misunderstanding of the over-casual culture but in retrospect, it wasn’t what was making the food good or what was helping Donny pay the bills… No, I knew that the reason it was me, specifically me, was for very good cause, for a moment a few days prior when Donny had been present as a buddy and I clocked back in from a slightly longer than usual ‘smoke’ break. When the redness in my eyes and the smell on my shirt told him where I’d really been. I knew he knew, (he was a pirate after all) and there was not one damn thing I could do about it. I was furious that I was fired, all right, furious at myself.
I loved that job, I still imagine it to be, no doubt glossed over by the filter of youth and time, easily one of, if not the best job I have ever had. And the fact is that I blew it.
For twenty some-odd years since that day, I have followed that passion that was sparked on that hot, sweaty line, chasing the adrenaline buzz of a busy lunch rush like the ones I learned to love there with a junkie’s fervour. I have even wrecked my body to some degree, trying to keep working at a line-cooking station that most guys my age have left behind years before. I have spent 2 decades trying to live up to an example set by Gil, the tragic clown, the young rebel, the outlaw, when, if I am honest, I should have been trying to live up to the one set by his boss.
Don made a tough call that day. I did some math when I started writing this and figured out that he was roughly the age I am now when I worked for him. Funny how that works isn’t it? Funny that it took me 20 years to realize that when he let me go, he was doing me a giant favour. I’m not saying that I grew up overnight, but I definitely never made a habit of taking my job for granted again. And though I don’t think I ever quite replicated the joyful energy that I felt working there, I think that has more to do with never getting to be 18 again than with anything that he or I did wrong. I did, at least, get to work there, and that is something that I will never, ever forget. Even through the lens of age, I don’t know how he did it. The loyalty he nurtured, the environment he fostered, even the tough calls he made, at least in my case, he was definitely right. And as to that rumour I heard? I don’t really think he was a cocaine dealer, maybe a little weed or something, (he definitely knew what it smelled like) but you gotta admit, it does make a good story.
The army caught up with Gil, as they do; he eventually did his tour and from what I hear, after that he went on to chef school and then on to run his own restaurant somewhere in Indiana. Steve, my teacher and friend, now teaches 5th graders… how cool is that? His patience and skills at teaching me the art of tortilla make me sure that he is exactly where he belongs. And Donny? He ran restaurants on that same corner in College Station corner for the next 15 years before cashing out and retiring… and I’m sure that lots of folks will never forget the worlds of joy, community, and taste that he helped to create. I should be so lucky and smart as to accomplish the same.
I mentioned last month that the story was ‘to be continued,’ and the story this month is the second part of a three part story addressing that ongoing set of changes. You see, La Taqueria was more than just the place where I fell in love with line-cooking and it was more than just the first and only time I ever got fired. It was also the place where I fell in love with artful, made from scratch, Tex-Mex cuisine. And it was not just the first and one of the best cooking jobs I ever had, it was also the place where I learned that making the tough call, the ‘not so fun’ call was not always the wrong one. The branch is on the verge, as you may have guessed, of making a couple of those tough calls, as well as some of the fun ones. But I’m afraid you’ll have to wait for part three to find out just exactly what those calls will be…
Chef Bruce
I never really knew Donny, the owner. He was more myth than man from where I stood. He hired me and interviewed me, and I saw him from time to time wandering from building to building in the neighbourhood... He had started his miniature empire with a burger place kitty-cornered across a parking lot from our location (The Deluxe), and when I worked for him, he was spending most of his time at ‘Café Eccell’ his new, somewhat nicer place across the street. Lots of the folks who worked with me had worked for Donny for years, moving freely among the three restaurants, and those that knew him well seemed afflicted with an earnest loyalty; they knew, unlike me at the time, that this thing he had created was a special sort of job. That a creative space that made everything from scratch, working with real ingredients, in a loose, casual atmosphere was a bit of a gift… It is, in fact, the exact kind of job I’ve been looking for, and more recently, looking to create, ever since he fired me. Not that I didn’t deserve it…
I was hired as a prep cook, and my first job was frying cornchips. I would stand over the fryer for two solid hours a morning, rotating quartered fresh corn tortillas through the grease, and frying them until they were crisp but intact…not burnt, not chewy, just… right. There was no timer for this, no premeasured quantity, just the learned art of the light but not too light touch… I would then turn the crisp chips out into buckets, salt them and bag them. Much of our business was selling fresh tortillas and tortilla chips in bulk for takeout and walk-up customers. I stood next to the flour tortilla maker, Steve, who would produce hundreds of tortillas from scratch every day out of what seemed like a bit of magic to me, especially after the year previous which I had spent removing pre-breaded and pre-measured frozen foods from plastic packaging and placing them into deep fryers for mechanically pre-determined periods of time. Steve weighed out each batch of ingredients on a triple beam scale, like the ones we used to use in science class, then mixed it in a giant 20 qt. mixer; he then cut, rolled and flattened each ball of dough with a series of practiced motions and a couple of purpose built machines, finishing each batch of a couple dozen flatbread masterpieces by flipping them in a precise ballet that involved attention, focus, an offset spatula and a flat-top grill. I seem to remember that the occasional ball of tortilla dough ‘fell’ into my fryer, found its way into a bowl filled with a little cinnamon sugar (kept around for precisely this purpose), and emerged as a perfect doughnut…Mmmm. The back room was populated with older Mexican ladies who mothered the rest of us and taught us the simple visceral pleasure of fresh guacamole on a warm handmade corn tortilla, food fit for a king. Maybe a god. I also remember that they would sometimes sequester a section of the flat-top to toast up a handful of ancho chilies before grinding them and sprinkling the resulting flakes onto fruit or their tacos at lunchtime. I learned how to work at each station in the back over the course of a few months, even that mystic art of scratch tortilla making under the patient instruction of my sensai, Steve. I could also never forget the incredible task of standing on a step-stool over a steam kettle filled with twenty gallons of bubbling pinto beans, armed with a 3 foot paint stirrer on a power-drill, whipping in handfuls of lard to produce enormous quantities of that Tex-Mex staple: refried beans. I remember what still seems like must have been a dream, the regular job of removing stems from a 25 pound sack of jalapenos before feeding them into a ‘buffalo chopper’; an action that literally required the use of an old-fashioned gas-mask like the ones you’d see on Hogan’s Heroes. I remember making guacamole, queso, chorizo, flautas, carne guisada, pollo asada, salsa, salsa ranchero, salsa verde and marinating pounds and pounds of chicken and beef skirt steak. Each new job was a rung on a ladder leading one place, and once I learned each station in the back, mastered each level in order, I moved up to the next, and then the next, and at the top? I eventually found my home, a place I have lived for most of my adult life since: that sweaty, noisy room, that blast furnace, the place where everything happens, the place where all of that prep ended up on its way out, through our hands and through a window, out to the rest of the world. The hot line. My first real hot line. Eventually, I found that space and I fell in love.
I think that I’ll have a hard time trying to explain the rationale for loving line cooking to someone who has never done it. It is not easy, but it is certainly fun. First I’ll explain what we do… OK, start by imagining that you are cooking supper. OK, now imagine cooking supper for 30 people or maybe 50 people. Now imagine that everyone, all 30 or 50 of those people, wants something either just slightly different and/or completely different from the person next to them. Now, imagine that they are all in a really big hurry. OK, now add to this, the people (3 or 4 of them) telling you what each of these people wants is young and attractive, yes, but also just slightly, how shall we put this? From down on the more ‘dramatic’ end of that long, wonderful spectrum of human personalities… and that those 3 or 4 ‘dramatists’ are also not necessarily emotionally prepared for the fact that when they tell you what each person wants that you may not be able, THIS INSTANT, to give each of those people exactly what they want. OK, are you starting to picture it? Now imagine that the entire event is happening in a room that would blister the skin off a bell pepper. Yeah, that’s kind of what we do. Every day. Like I said, it is not necessarily easy. But, believe it or not, it is also fun. The fun, as you can probably imagine, is not in the work, it is in the successful execution and, perhaps more accurately, it is in the buzz. There is a state that a line cook, in an ideal setting, achieves; an adrenaline high that comes on in the busy times on a well-stocked and organized line that is a feeling that is satisfying like few other experiences… I have never been a sports guy, but I imagine that ‘the zone’ described by athletes, or the ‘runner’s high’ might compare. I’ve had similar experiences jumping off rope swings or cliffs at swimming holes, racing around a sharp corner on a motorcycle, or even eating habanero chillies, and I suppose a skydiver would probably know what I mean, but I’ll probably never know that for sure (I crave adrenaline, but hey, you gotta draw the line somewhere!). Heck, maybe everyone has these moments in their work, the moment where everything is awake, alive, when you reach for something the moment it arrives, when everything is right where you put it, when everything is exactly how it is supposed to be. That is what line cooking is like when you are busy and well prepared, it is living in the moment, a pure moment; it is like living in a dream.
I’ve already mentioned Steve, my mentor and teacher who made the tortillas. He actually called me ‘grasshopper,’ a joke that was way funnier in 1989 as he taught me how to place the dough balls into the cutter, how to test the dough’s readiness by poking or with a couple of quick slaps, feeling for the give and listening for the sound of what he described as a ‘nice, firm ass’. He was also my ride to work fairly often, and my boss, sort of, along with pretty much everyone else who had worked there for longer than a year or so. But ‘the guy’, the kitchen manager, the chef (but don’t call him that, at least not back then) was a short, strong, eagle-eyed, motorcycle riding, ex-ROTC officer named Gil. This guy was one for whom the term ‘alpha male’ was invented. If no one had ever said he was the boss, most of us would have just assumed he was anyway. Gil, when I knew him, or as he explained it to me, anyway, was at low point personally. He was not in school when I met him, nor any longer in the ROTC. What he told me was that his entire life before La Taq had been on a clear path towards being a pilot; it had been his only dream, but after so many years spent in single minded pursuit of this goal, he had been blindsided by academic ineligibility. He told me in confidence that he had sometimes sacrificed his academic efforts by focusing on the harder work of mentoring the younger cadets, by throwing himself into his duties as an officer, and having known him, even ‘served under him’ as it were, I could certainly be comfortable taking him at his word. But for whatever reason, the loss of his dream had broken him down; he was drinking a lot—but we all were (it was college after all!), but he was also AWOL and officially, on the run. The way I remember it (probably a bit glorified and exaggerated), he never used his name on paperwork, he deflected strangers with obfuscation and misinformation, and he even avoided driving his unregistered motorcycle on the main roads. In the kitchen at La Taq, however, he was the confident leader he had been so rigorously trained to be, he was running the show, but outside of that world, he was a ghost. To me, he was an extension of Donny, the owner, a cipher, a man of mystery, an outlaw who, in Gil’s case, was actually even ‘on the lam’…
I don’t know if it was prescience, good delegation skills, laziness or what, but one day Gil handed me pricelists from three different purveyors and a highlighter—sat me down at a patio table and told me to go through them and find the best price for each product on the three lists. A managerial job, the kind of job I didn’t have again for years. It made me feel important, necessary. One day I was chopping tomatoes, striving for a perfect cut, he leaned in, said ‘go faster, don’t worry about perfect, that’s how they’ll know these were cut by hand instead of some machine,’ a piece of advice I have repeated a hundred times over the years and that honestly informed my entire philosophy of rustic versus fine cuisine. Every completed batch of salsa, guacamole, queso, corn tortillas, or whatever was a cause for celebration in the kitchen at La Taq; we all tasted everything, nothing went out without a passing grade—a ritual I have earnestly tried to enforce at every kitchen since. Lessons I learned from Gil still guide my hand to this day, he was a hero for me, it kills me to think that he was just a 25 or 26 year old kitchen manager at a fast food Tex-Mex joint, and yet he’s still one the very few guys whose leadership I strive to emulate some 22 years later as the owner of my own, much, much more complicated restaurant.
La Taqueria was a fun job, there were dozens of stories I heard while working there, a few of which I lived through myself, about cooks sleeping on the patio to avoid being late for a shift, about wild and crazy parties after work involving every member of the staff and stretching into the next day’s shift. Water fights that became coordinated attacks. It was a crazy place, it was fun, and it was, as I said, very, very busy, and in my mind, in my memory, it was not in spite of these antics, it was because of them. Those smiles on our faces were what those lines of people really kept coming back for, our good food, sure, it would not have worked without that, but it was our collective, infectious positivity that was what really kept us winning. And at the center of it was Gil, even as a tragic clown, he was still the clown at the center of it all that seemed to enforce that culture of smile.
I threw all in. I wanted to be like Gil; hell, I wanted to be like Donny! I wanted to settle into the space they’d created and make it my new, permanent home. I bought a motorcycle that year. I graduated from high school and moved out of my parent’s house. I had decided to ‘take a year’ before figuring out what to do about college. La Taqueria, for me, at that time, was enough. I mean, I also had the band... We were playing shows and I was enjoying it, we were starting to get a name, some of the La Taq crew had even started to come out to our gigs. I was having fun, lots of fun in fact, and, of course, I was partying a lot, (college!), but in my case, well, it showed. I was often late to work. Like many of my co-workers, my bosses even, my breaks were too long, and too, well, relaxed. Things were getting all around lax at La Taq, and I guess Donny didn’t feel like he could punish his fiercely loyal long time crew. But me he barely knew, at less than a year of employment, I was still ‘the new guy.’ That’s how slow the turnover was at La Taq. And then one day, I got called over to the office, I was handed a printout of my hours from the last few months with nary a single ‘on time’ arrival. I couldn’t argue with the proof. I found it strange that none of my managers or co-workers had not been summoned over as well; hell, my ‘manager’ had been my ride to work for much of this time… But it didn’t matter, I knew what it was really about. And I knew that he was right.
I have to admit that I was furious. Not because I didn’t deserve it. My ‘anything goes’ attitude towards the job might have been my misunderstanding of the over-casual culture but in retrospect, it wasn’t what was making the food good or what was helping Donny pay the bills… No, I knew that the reason it was me, specifically me, was for very good cause, for a moment a few days prior when Donny had been present as a buddy and I clocked back in from a slightly longer than usual ‘smoke’ break. When the redness in my eyes and the smell on my shirt told him where I’d really been. I knew he knew, (he was a pirate after all) and there was not one damn thing I could do about it. I was furious that I was fired, all right, furious at myself.
I loved that job, I still imagine it to be, no doubt glossed over by the filter of youth and time, easily one of, if not the best job I have ever had. And the fact is that I blew it.
For twenty some-odd years since that day, I have followed that passion that was sparked on that hot, sweaty line, chasing the adrenaline buzz of a busy lunch rush like the ones I learned to love there with a junkie’s fervour. I have even wrecked my body to some degree, trying to keep working at a line-cooking station that most guys my age have left behind years before. I have spent 2 decades trying to live up to an example set by Gil, the tragic clown, the young rebel, the outlaw, when, if I am honest, I should have been trying to live up to the one set by his boss.
Don made a tough call that day. I did some math when I started writing this and figured out that he was roughly the age I am now when I worked for him. Funny how that works isn’t it? Funny that it took me 20 years to realize that when he let me go, he was doing me a giant favour. I’m not saying that I grew up overnight, but I definitely never made a habit of taking my job for granted again. And though I don’t think I ever quite replicated the joyful energy that I felt working there, I think that has more to do with never getting to be 18 again than with anything that he or I did wrong. I did, at least, get to work there, and that is something that I will never, ever forget. Even through the lens of age, I don’t know how he did it. The loyalty he nurtured, the environment he fostered, even the tough calls he made, at least in my case, he was definitely right. And as to that rumour I heard? I don’t really think he was a cocaine dealer, maybe a little weed or something, (he definitely knew what it smelled like) but you gotta admit, it does make a good story.
The army caught up with Gil, as they do; he eventually did his tour and from what I hear, after that he went on to chef school and then on to run his own restaurant somewhere in Indiana. Steve, my teacher and friend, now teaches 5th graders… how cool is that? His patience and skills at teaching me the art of tortilla make me sure that he is exactly where he belongs. And Donny? He ran restaurants on that same corner in College Station corner for the next 15 years before cashing out and retiring… and I’m sure that lots of folks will never forget the worlds of joy, community, and taste that he helped to create. I should be so lucky and smart as to accomplish the same.
I mentioned last month that the story was ‘to be continued,’ and the story this month is the second part of a three part story addressing that ongoing set of changes. You see, La Taqueria was more than just the place where I fell in love with line-cooking and it was more than just the first and only time I ever got fired. It was also the place where I fell in love with artful, made from scratch, Tex-Mex cuisine. And it was not just the first and one of the best cooking jobs I ever had, it was also the place where I learned that making the tough call, the ‘not so fun’ call was not always the wrong one. The branch is on the verge, as you may have guessed, of making a couple of those tough calls, as well as some of the fun ones. But I’m afraid you’ll have to wait for part three to find out just exactly what those calls will be…
Chef Bruce
Monday, November 7, 2011
Tara Holloway! Annie Nolan! Neil Young! Frank and Birdie! BBQ!
This Tuesday, Wednesday and Thursday night, come out to try our weeknight specials...first up, for the students; our 'Austin City Limits on a bun' for just $9.99, which is a pile of our famous house-smoked beef brisket, a choice of Spicy Texan or Canadian Maple bbq sauce, beans, slaw, a hoagie bun made with local flour in a wood fired oven, onions and even a pickle(!) all for a low, low price...add to that the fact that we are now offering pitchers of all your favourite micro-brews, have the best live music anywhere,and I honestly don't know why you'd eat anywhere else!
Next up, for the families: how about a family sized Fajitas For Four For $44.44, (...and yes, it comes with that excellent tongue twister at no extra charge!) That's 1 1/3 pounds of char-grilled and sliced fresh O'Brien Farms skirt steak, sizzling onions, peppers, and smoked portobello mushrooms, guacamole, shredded cheese, sour cream, housemade salsa, beans, rice, lettuce, jalapenos and a big ol' pile of steamed whole wheat tortillas...fun and flavour for the whole gang and it doesn't have to break the bank! Come on by, and by the way, you can also get a pitcher of beer if you like, we promise not to ask for your student i.d...
MUSIC THIS WEEK:
Wednesday, November 9: Annie Nolan, 8pm, free! Here's the lowdown from her website www.annienolan.com where you can also listen to some swell tunes from said chanteuse...
"Soulful lyrics carried on a voice evocative and expressive, Annie Nolan's music is as engaging as she is unassuming. Annie began songwriting in her teens, gathering musical influence from roots, folk, rock, punk, Franco-Ontarian, even the pop she sung out with her family on long car trips. Her metamorphosis from angst-afflicted teen to the worldly and sophisticated sound she presents today has been sped by her diligent attention to cultivating her talent and the near-daily encouragement she earns from anyone she meets or hears her sing.
Having heeded the call West to Victoria almost ten years ago from Eastern Ontario, Annie earned much local credibility with many and various solo-acoustic performances. She currently fronts her own band bursting at the seams with talented musicians in their own right, drawn to Annie's heart-on-her-sleeve performance style and potential for greatness.
Whether she is serenading an intimate café or rocking out a club with the band, Annie Nolan will move you, and you will leave wanting more."
All that, and you get to meet Heroic Mad Peasant Katie Nolan's sister!
Friday, November 11: The Frank and Birdie Show, 7pm, free! Frank Western and Birdie Whyte are to local music what sunshine is to flowers, what water is to crops, what manure is to...OK, OK,the point is that they are really helping to nurture and grow an awesome local music scene--sorry if the metaphor was a little thin there...Frank Western is a slide guitarist with wit and soul, Birdie is a banjo picker with heart and a honey sweet voice that will move you; together, they play a selection of crafted originals and well chosen covers from the likes of Gillian Welch, Lyle Lovett and John Prine. This weekly showcase has quickly become THE thing to do in Kemptville on a Friday night...book ahead, tables fill up quick!
And that reminds me, they've also got a really special night planned for New Years Eve right here at the branch, with an upright bass player and a full show...I'm starting to plan as well, and am looking forward to presenting an awesome multi-course tasting menu to help all of us ring in the new year...It's going to be a fine evening and the perfect beginning to 2012...so start planning, this one will certainly sell out (...in fact, it is already selling out!) quick! So yes, that's Frank and Birdie, at least five courses of nothing but the best, and a champagne toast at midnight for just $75...reserve now!
Saturday, November 12: Tara Holloway and Adam III, 9pm, $5. Tara Holloway is the real deal, latest in the long, excellent line of gutsy tough-girl singer songwriters...fans of Serena Ryder, Janis Joplin, Patti Smith or even Sheryl Crow will recognize some elements of each of these heroes in her brash, emotionally charged performances...but even more brash...even more charged...She does not disappoint. Tara is an artist's artist, she writes and delivers strong and unapologetic stories that sometimes shock, sometimes seduce, but always challenge convention. Don't miss this.
Sunday, November 13: Neil Young Birthday Tribute, 3-6 pm, free! Neil Young is obviously one of the greatest products every produced by Canada, and, as has become the custom, we're going to show our love for this icon with one of our famous birthday tributes this Sunday. Neil was born in Toronto on November 12, 1945, and in the ensuing period, went on, as we all know, to conquer the world...Neil Young is synonymous with cool not only for his own generation but for darn near every generation since--he continues to produce quality and relevant material to this day and continues to be a force for good in almost every aspect of his career. He commands respect, and respect is exactly what the branch is going to give him for his birthday this year! Lots of folks have already signed up to play, I'll be your host, and a good time is guaranteed for all, we'd be Helpless to do anything else (I couldn't very well get out without at least ONE silly line, could I?) See you Sunday!
Next up, for the families: how about a family sized Fajitas For Four For $44.44, (...and yes, it comes with that excellent tongue twister at no extra charge!) That's 1 1/3 pounds of char-grilled and sliced fresh O'Brien Farms skirt steak, sizzling onions, peppers, and smoked portobello mushrooms, guacamole, shredded cheese, sour cream, housemade salsa, beans, rice, lettuce, jalapenos and a big ol' pile of steamed whole wheat tortillas...fun and flavour for the whole gang and it doesn't have to break the bank! Come on by, and by the way, you can also get a pitcher of beer if you like, we promise not to ask for your student i.d...
MUSIC THIS WEEK:
Wednesday, November 9: Annie Nolan, 8pm, free! Here's the lowdown from her website www.annienolan.com where you can also listen to some swell tunes from said chanteuse...
"Soulful lyrics carried on a voice evocative and expressive, Annie Nolan's music is as engaging as she is unassuming. Annie began songwriting in her teens, gathering musical influence from roots, folk, rock, punk, Franco-Ontarian, even the pop she sung out with her family on long car trips. Her metamorphosis from angst-afflicted teen to the worldly and sophisticated sound she presents today has been sped by her diligent attention to cultivating her talent and the near-daily encouragement she earns from anyone she meets or hears her sing.
Having heeded the call West to Victoria almost ten years ago from Eastern Ontario, Annie earned much local credibility with many and various solo-acoustic performances. She currently fronts her own band bursting at the seams with talented musicians in their own right, drawn to Annie's heart-on-her-sleeve performance style and potential for greatness.
Whether she is serenading an intimate café or rocking out a club with the band, Annie Nolan will move you, and you will leave wanting more."
All that, and you get to meet Heroic Mad Peasant Katie Nolan's sister!
Friday, November 11: The Frank and Birdie Show, 7pm, free! Frank Western and Birdie Whyte are to local music what sunshine is to flowers, what water is to crops, what manure is to...OK, OK,the point is that they are really helping to nurture and grow an awesome local music scene--sorry if the metaphor was a little thin there...Frank Western is a slide guitarist with wit and soul, Birdie is a banjo picker with heart and a honey sweet voice that will move you; together, they play a selection of crafted originals and well chosen covers from the likes of Gillian Welch, Lyle Lovett and John Prine. This weekly showcase has quickly become THE thing to do in Kemptville on a Friday night...book ahead, tables fill up quick!
And that reminds me, they've also got a really special night planned for New Years Eve right here at the branch, with an upright bass player and a full show...I'm starting to plan as well, and am looking forward to presenting an awesome multi-course tasting menu to help all of us ring in the new year...It's going to be a fine evening and the perfect beginning to 2012...so start planning, this one will certainly sell out (...in fact, it is already selling out!) quick! So yes, that's Frank and Birdie, at least five courses of nothing but the best, and a champagne toast at midnight for just $75...reserve now!
Saturday, November 12: Tara Holloway and Adam III, 9pm, $5. Tara Holloway is the real deal, latest in the long, excellent line of gutsy tough-girl singer songwriters...fans of Serena Ryder, Janis Joplin, Patti Smith or even Sheryl Crow will recognize some elements of each of these heroes in her brash, emotionally charged performances...but even more brash...even more charged...She does not disappoint. Tara is an artist's artist, she writes and delivers strong and unapologetic stories that sometimes shock, sometimes seduce, but always challenge convention. Don't miss this.
Sunday, November 13: Neil Young Birthday Tribute, 3-6 pm, free! Neil Young is obviously one of the greatest products every produced by Canada, and, as has become the custom, we're going to show our love for this icon with one of our famous birthday tributes this Sunday. Neil was born in Toronto on November 12, 1945, and in the ensuing period, went on, as we all know, to conquer the world...Neil Young is synonymous with cool not only for his own generation but for darn near every generation since--he continues to produce quality and relevant material to this day and continues to be a force for good in almost every aspect of his career. He commands respect, and respect is exactly what the branch is going to give him for his birthday this year! Lots of folks have already signed up to play, I'll be your host, and a good time is guaranteed for all, we'd be Helpless to do anything else (I couldn't very well get out without at least ONE silly line, could I?) See you Sunday!
Monday, October 31, 2011
This week in branch-i-ness:
Specials: Enjoy our $9.99 BBQ On a Bun Plate as well as our Family Fajitas For Four For $44.44; (say it, I don't know, four times fast? I dare you!) both specials are available every Tuesday, Wednesday and Thursday night, but just for a limited time, so come on down!
You can also enjoy our other seasonal specials like our sweet corn fritters with maple-bacon vinaigrette, our warm autumn salad with roasted Brussels sprouts, smoked portobello mushrooms and blue cheese or our chicken fettucine with housemade noodles, seasonal veggies, exotic local mushrooms and parmesan cream... There will, of course, be lots more fun choices by the weekend, so don't miss out!
Thursday, November 3: Keith Glass, 9pm, $8 ...When you live up the road a piece from a Canadian treasure like Keith Glass; guitarist and songwriter from the popular band Prairie Oyster (6, count 'em, SIX Junos!) And when that fella stops in often enough to become a friend of the venue; sometimes on his own, sometimes as a sideman for some of our favourite performers, you know, like Lynn Miles or Trevor Alguire...Well, you have to wonder 'Shouldn't we be doing something more?' Well after Keith's last show, I proposed that we do exactly that! So starting with, I guess, his show last month, and continuing this Thursday, we are turning over the first Thursday of every month to a man who knows what to do with a stage; a seasoned pro, a talented singer, an exceptional guitarist, an award winning songwriter (did I mention SIX Junos?) Ladies and Gentlemen, I give you the branch's all new First Thursday Showcase with, that's right, Keith Glass! (First Thursday of every month except January, or as his schedule allows...9pm, $8)
Friday, November 4: The Frank and Birdie Show, 7pm, free! If you have yet to witness the awesome power of a Frank Western and Birdie Whyte performance prepare to have your black socks blown right off by harmony that transcends description, slide guitar and banjo picking that conflate the confines of your imagination, humour that defies categorization, and some really nice songs, also; really, really nice. Best part? It's every Friday night, it's at the branch and it's free! (Some charges may occur if you want to, you know, eat or drink or something...)
Saturday, November 5: Amanda Bon, 9pm, $10. What can I say? This soft-spoken singer-songwriter approached me several weeks ago about a gig at the branch (this kind of thing happens fairly often, believe it or not...) sent me a link to some her songs, her website; I gave it a listen, it was good, very good, really...Then she stopped by, turns out she's as sweet in person as she is on her recordings...then she tells me that in addition to a few other interesting musicians, Gilles LeClerc is playing with her, and what can I say? Gilles is one of the Ottawa Valley's most talented folks, whether he is speaking in his native tongue (Bluegrass) or working alongside any of a number of our favourite players (Lynne Hanson, Trevor Alguire, or as a member of one of the branch's most incredible live acts, the sadly now defunct Leaving Train) I've gotten to know Gilles well enough to know that, well, how shall I put this? He, umm, he doesn't slum it. OK, so now I'm convinced, and as of about a month ago, I book the gig...turns out, Gilles and I are not alone in being convinced about her talent...that's right, Amanda's show is already darn near sold out! Makes me wonder how I missed out on her up to now...some of you folks are keeping secrets from me, aren't you?! So anyway, if you want in for this one, you'll have to move pretty quick...so here's those details one more time, Amanda Bon and her band are playing this Saturday, November 5, the show starts at 9pm, with a $10 cover.
Sunday, November 6: Gram Parsons Birthday Tribute, 3-6pm, pay by donation for the band... I'll let your host, Ray Harris, tell it: "GRAM PARSONS 65th BIRTHDAY BASH presented by Ray Harris, The Branch & Gram InterNational
Our favourite old dead guy would have been 65 on Nov.5!!!
Please join myself and a cast of area songwriters and pickers to celebrate the music of Gram Parsons and everything he inspired...
We did this last year and the year before and had a blast, so let's do it again!
Here's who's in the lineup for performers SO FAR...
John Allaire
Pat Moore
Greg Kelly
Greg Lahey
Stephen Michael O'Grady
Bruce Enloe
Ray Harris
+ backing by a stellar cast including...
Chris Breitner
Vince Halfhide
Steve Donnelly
Jamie Guitar
Ryan Barwin
Anastasios Basiliadis
Lisa Poushinsky
Yours Truly
We still need more performers! Anyone interested in playing or singing a coupla Gram or Gram-related songs, feel free to contact me either via FB or at raymond1361@rogers.com"
There, that spells it out rather nicely doesn't it? How does that sound for a Sunday afternoon at the branch? Only thing I should add...Yes, the buffet will feature Red Hot (Flying) Burritos...
You can also enjoy our other seasonal specials like our sweet corn fritters with maple-bacon vinaigrette, our warm autumn salad with roasted Brussels sprouts, smoked portobello mushrooms and blue cheese or our chicken fettucine with housemade noodles, seasonal veggies, exotic local mushrooms and parmesan cream... There will, of course, be lots more fun choices by the weekend, so don't miss out!
Thursday, November 3: Keith Glass, 9pm, $8 ...When you live up the road a piece from a Canadian treasure like Keith Glass; guitarist and songwriter from the popular band Prairie Oyster (6, count 'em, SIX Junos!) And when that fella stops in often enough to become a friend of the venue; sometimes on his own, sometimes as a sideman for some of our favourite performers, you know, like Lynn Miles or Trevor Alguire...Well, you have to wonder 'Shouldn't we be doing something more?' Well after Keith's last show, I proposed that we do exactly that! So starting with, I guess, his show last month, and continuing this Thursday, we are turning over the first Thursday of every month to a man who knows what to do with a stage; a seasoned pro, a talented singer, an exceptional guitarist, an award winning songwriter (did I mention SIX Junos?) Ladies and Gentlemen, I give you the branch's all new First Thursday Showcase with, that's right, Keith Glass! (First Thursday of every month except January, or as his schedule allows...9pm, $8)
Friday, November 4: The Frank and Birdie Show, 7pm, free! If you have yet to witness the awesome power of a Frank Western and Birdie Whyte performance prepare to have your black socks blown right off by harmony that transcends description, slide guitar and banjo picking that conflate the confines of your imagination, humour that defies categorization, and some really nice songs, also; really, really nice. Best part? It's every Friday night, it's at the branch and it's free! (Some charges may occur if you want to, you know, eat or drink or something...)
Saturday, November 5: Amanda Bon, 9pm, $10. What can I say? This soft-spoken singer-songwriter approached me several weeks ago about a gig at the branch (this kind of thing happens fairly often, believe it or not...) sent me a link to some her songs, her website; I gave it a listen, it was good, very good, really...Then she stopped by, turns out she's as sweet in person as she is on her recordings...then she tells me that in addition to a few other interesting musicians, Gilles LeClerc is playing with her, and what can I say? Gilles is one of the Ottawa Valley's most talented folks, whether he is speaking in his native tongue (Bluegrass) or working alongside any of a number of our favourite players (Lynne Hanson, Trevor Alguire, or as a member of one of the branch's most incredible live acts, the sadly now defunct Leaving Train) I've gotten to know Gilles well enough to know that, well, how shall I put this? He, umm, he doesn't slum it. OK, so now I'm convinced, and as of about a month ago, I book the gig...turns out, Gilles and I are not alone in being convinced about her talent...that's right, Amanda's show is already darn near sold out! Makes me wonder how I missed out on her up to now...some of you folks are keeping secrets from me, aren't you?! So anyway, if you want in for this one, you'll have to move pretty quick...so here's those details one more time, Amanda Bon and her band are playing this Saturday, November 5, the show starts at 9pm, with a $10 cover.
Sunday, November 6: Gram Parsons Birthday Tribute, 3-6pm, pay by donation for the band... I'll let your host, Ray Harris, tell it: "GRAM PARSONS 65th BIRTHDAY BASH presented by Ray Harris, The Branch & Gram InterNational
Our favourite old dead guy would have been 65 on Nov.5!!!
Please join myself and a cast of area songwriters and pickers to celebrate the music of Gram Parsons and everything he inspired...
We did this last year and the year before and had a blast, so let's do it again!
Here's who's in the lineup for performers SO FAR...
John Allaire
Pat Moore
Greg Kelly
Greg Lahey
Stephen Michael O'Grady
Bruce Enloe
Ray Harris
+ backing by a stellar cast including...
Chris Breitner
Vince Halfhide
Steve Donnelly
Jamie Guitar
Ryan Barwin
Anastasios Basiliadis
Lisa Poushinsky
Yours Truly
We still need more performers! Anyone interested in playing or singing a coupla Gram or Gram-related songs, feel free to contact me either via FB or at raymond1361@rogers.com"
There, that spells it out rather nicely doesn't it? How does that sound for a Sunday afternoon at the branch? Only thing I should add...Yes, the buffet will feature Red Hot (Flying) Burritos...
Sunday, October 30, 2011
Happy Birthday to us...
We opened our doors for the first time on November 1st, 2006...Today we are celebrating our five year anniversary with a free Rubber Boots Buffet, and an open stage/ jam session with my band of pals which is loosely referred to as the Burning Sensations. We opened on November 1st because it was two weeks after we got the keys, and that was how much time it took to paint, clean, set up and cook. We've kept it running by keeping running for the better part of five years, and I am proud to say that it is still, by far, the best job I have ever had. I am not saying it is the easiest, or even always the most fun, that would be disingenuous. It is hard work, but it is good work, when I look out at the community we have joined/helped to build, I am always filled with a sense of pride combined with an even bigger sense of responsibility. When we opened the branch, I promised to do my best, to serve local and organic food to a mass audience, to support our community and to try to build something that mattered. To make a job that was more than a job, a business that was also a vision, a culture. Some days, I think that may be exactly what we have accomplished here, at the branch; most days, however, I know that we still have a long way to go...cultures do not happen in five years, they happen in lifetimes, and that is exactly what I am hoping to give. Thank you for five years to all of our friends, family, customers, community...and thank you for the lifetime yet to come!
Monday, October 24, 2011
The Branch turns Five! Brock Zeman, Frank and Birdie, the Return of the Weeknight Specials!
Come get your Texas on...a bun! As you may have noticed, the branch has become Kemptville's premiere destination for Texas specialties, thanks in part to my Texas heritage, and thanks, in an even larger part to the overwhelming response to our Texas-themed specials on the branch menu from day one. In honour of this, we'd like to invite everyone out to celebrate the return of our weeknight specials! Tuesday, Wednesday and Thursday nights, come try our 'Austin City Limits on a bun,' for $9.99! This filling meal includes our famous, 100% hardwood house-smoked local beef brisket; a bun made with local flour from our neighbours at Grahame's Bakery, (Canada's second oldest continuously operating wood-fired bakery!); our bbq sauce (now a choice of spicy Texas or Canadian Maple), slaw, pickles, onions and a side of black beans. Are you in the mood for pork? Try our housesmoked spicy Texas sausage on a bun for the same low weeknight price!
And, just because we can; every Tuesday, Wednesday and Thursday night we're also bringing back the family special of Fajitas for Four for just $44.44 (honestly? It's probably even enough for five, if they're small enough honourary Texans) which includes 1 and 1/3 pounds of juicy char-grilled and sliced O'Brien farms skirt steak, grilled peppers, onions and house-smoked portabello mushrooms (all on a sizzling cast iron skillet!), guacamole, cheddar cheese, housemade salsa, sour cream, tortillas and even some lettuce and pickled jalapenos for good measure...dine in, or even call in and take it home, usually in just under 20 minutes!
So there, now you've got your weeknights planned, so what about the weekend? How about:
Friday, October 28: The Frank and Birdie Show...every Friday (or darn near...) Frank Western and his side-kicking partner, the fabulous Miss Birdie Whyte grace the branch stage with their wit, charm, charisma and at least her good looks...But he plays the slide guitar like an angel, and his mother loves him, so.....why don't you come on down and see what the fuss is all about yourselves. This is quickly becoming the best way to spend your Kemptville Friday night, and the best part? Absolutely free! Although we do recommend a dinner reservation...maybe a beverage or two...and they do accept tips...and have cds for sale...well, either way, its a heck of a bargain...Friday, at 7pm! Do it!
Saturday, October 29: Brock Zeman! October 29, we are happy to welcome back Ottawa’s finest alt-country ‘Texas Red Dirt’ singer songwriter, Brock Zeman. Somehow, almost every song he writes is better than the last, a fact that is made almost even more amazing by the fact that he has put out something north of 7 albums in under a decade… Brock is a craftsman, a master tunesmith and one of the best story tellers that you’ll ever hear. That’s Saturday, October 29 at 9pm, $5
Sunday, October 30…The Branch's Fifth Anniversary Party! Well, we are turning five. In restaurant years, that’s like 40--If we’ve made it that far, we may not be old, but we’re definitely not kids anymore. We couldn’t be more excited than to spend this amazing milestone with all of you, our friends, our family…So come on out, the buffet is on us, we’ll have a cash bar, I’ll be hosting the open stage with my full band, The Burning Sensations, along with anyone else who wants to join in—Everyone is invited, Hey! It’s a party! October 30, 2-8pm…or whatever…
And, just because we can; every Tuesday, Wednesday and Thursday night we're also bringing back the family special of Fajitas for Four for just $44.44 (honestly? It's probably even enough for five, if they're small enough honourary Texans) which includes 1 and 1/3 pounds of juicy char-grilled and sliced O'Brien farms skirt steak, grilled peppers, onions and house-smoked portabello mushrooms (all on a sizzling cast iron skillet!), guacamole, cheddar cheese, housemade salsa, sour cream, tortillas and even some lettuce and pickled jalapenos for good measure...dine in, or even call in and take it home, usually in just under 20 minutes!
So there, now you've got your weeknights planned, so what about the weekend? How about:
Friday, October 28: The Frank and Birdie Show...every Friday (or darn near...) Frank Western and his side-kicking partner, the fabulous Miss Birdie Whyte grace the branch stage with their wit, charm, charisma and at least her good looks...But he plays the slide guitar like an angel, and his mother loves him, so.....why don't you come on down and see what the fuss is all about yourselves. This is quickly becoming the best way to spend your Kemptville Friday night, and the best part? Absolutely free! Although we do recommend a dinner reservation...maybe a beverage or two...and they do accept tips...and have cds for sale...well, either way, its a heck of a bargain...Friday, at 7pm! Do it!
Saturday, October 29: Brock Zeman! October 29, we are happy to welcome back Ottawa’s finest alt-country ‘Texas Red Dirt’ singer songwriter, Brock Zeman. Somehow, almost every song he writes is better than the last, a fact that is made almost even more amazing by the fact that he has put out something north of 7 albums in under a decade… Brock is a craftsman, a master tunesmith and one of the best story tellers that you’ll ever hear. That’s Saturday, October 29 at 9pm, $5
Sunday, October 30…The Branch's Fifth Anniversary Party! Well, we are turning five. In restaurant years, that’s like 40--If we’ve made it that far, we may not be old, but we’re definitely not kids anymore. We couldn’t be more excited than to spend this amazing milestone with all of you, our friends, our family…So come on out, the buffet is on us, we’ll have a cash bar, I’ll be hosting the open stage with my full band, The Burning Sensations, along with anyone else who wants to join in—Everyone is invited, Hey! It’s a party! October 30, 2-8pm…or whatever…
Monday, October 17, 2011
Dave Martel! Graven, Green Your Home...this week at the branch...
Monday: Our second Monday event became a third Monday this month as last Monday was apparently some kind of holiday or something---Gee, thanks a lot. No, really, thanks! (wink...) Anyway, second Mondays (or thirds, if you must,) are a chance for the folks from Sustainable North Grenville and you to get together and talk, eat, have a beer or a coffee, maybe watch a film, maybe just hang out...and, most importantly, to put our heads together about ideas related to local sustainability. Last month we discussed preserving the harvest; the month before, we talked about clean water and watched 'Blue Gold', an interesting documentary on the subject that featured, among its interviewees, local boy Ryan Hreljac of 'Ryan's Well' fame, who also was in attendance! This week (tonight...) the subject is information about greening your home featuring Jonathan Ham from 'Green Home Inspections': Here's the lowdown:
Sustainable North Grenville presents:
The ecoENERGY Retrofit for Homes program is back, but only until 31 March 2012. Learn about the program that gives up to $5,000 in grants to homeowners who make home improvements that reduce environmental impact, and save participants an average of 20% on their energy costs.
Please join us at the branch restaurant on Monday, October 17th to learn about the ecoENERGY program and home energy efficiency. Starting at 7PM, expert Jonathan Ham of Green Home Inspections will describe the program as well as the benefits of energy efficiency, targets to aim for and where to prioritize. The presentation will be followed by a question period.
Jonathan is a true professional in the field of home energy audits, having been conducting them since 1993. His technical knowledge and education spans carpentry, indoor air quality, heating and cooling; he instructs in many of these areas at Algonquin College. Jonathan founded Green Home Inspections in 1998 and has since conducted 3,800 ecoENERGY audits, over 5,000 blower door tests and numerous infrared heat loss studies. His experience includes work on houses both new and century old. Ask him about your own energy situation or about the interesting projects that he has undertaken, such as an audit of The Wilson House near Meech Lake.
A light buffet, coffee and sweets by donation, as well as a cash bar are available beginning at 6:45PM. Admission is free.
For more information about the ecoENERGY for Homes program please visit:
http://www.ecoaction.gc.ca/ecoenergy-ecoenergie/retrofithomes-renovationmaisons-eng.cfm
For more information about Green Home Inspections please visit:
http://www.greenhi.com/
Sustainable North Grenville www.sustainablenorthgrenville.com
Thursday: Matty McKechnie is back on Thursday, October 20—he’s been here twice before under the moniker of ‘Graven’ as an electric trio and an acoustic duo—Now he’s just Matty, and really, what else do you need? Matt is a songwriter’s songwriter—he has a knack for catching that turn of phrase right before it gets away—finding the moment that counts, reeling it in and making it stick. This will be show to listen to, to soak in and to enjoy—he’s got the Chef Bruce seal of approval. October 20, 9pm, $5
Friday: If you like pina coladas and getting caught in the rain, then you will probably like Frank and Birdie; come to think of it, you will probably like them even if you don't like watery, fruity cocktails. They are just plain likeable...Friday, October 21st, 7pm, no cover...
Saturday: Special Thanks and a bit of excitement goes out this month to our pal, Montreal by way of Vankleek Hill’s Dave Martel, who has stepped up to fill in an unexpected, last minute vacancy in October’s calendar…And what a fill-in it is! Dave is an indie-folk god, just check out any of his videos online, or, better yet, buy one of his cds, they will get under your skin, snuggle in and stay there for years. His last couple of branch shows have been described as, ‘Phenomenal, I can’t believe I just saw that’ and ‘It’s like a full body buzz’! He is an incomparable talent and always a pleasure to bring back for our lucky, lucky ears. Thanks, Dave. October 22, 9pm, $10...On a special side note, Saturday's show will also feature an opening set with local gal and popular visitor to our open stages and Birthday Tribute Shows, Katherine Amanda Giles...
Sustainable North Grenville presents:
The ecoENERGY Retrofit for Homes program is back, but only until 31 March 2012. Learn about the program that gives up to $5,000 in grants to homeowners who make home improvements that reduce environmental impact, and save participants an average of 20% on their energy costs.
Please join us at the branch restaurant on Monday, October 17th to learn about the ecoENERGY program and home energy efficiency. Starting at 7PM, expert Jonathan Ham of Green Home Inspections will describe the program as well as the benefits of energy efficiency, targets to aim for and where to prioritize. The presentation will be followed by a question period.
Jonathan is a true professional in the field of home energy audits, having been conducting them since 1993. His technical knowledge and education spans carpentry, indoor air quality, heating and cooling; he instructs in many of these areas at Algonquin College. Jonathan founded Green Home Inspections in 1998 and has since conducted 3,800 ecoENERGY audits, over 5,000 blower door tests and numerous infrared heat loss studies. His experience includes work on houses both new and century old. Ask him about your own energy situation or about the interesting projects that he has undertaken, such as an audit of The Wilson House near Meech Lake.
A light buffet, coffee and sweets by donation, as well as a cash bar are available beginning at 6:45PM. Admission is free.
For more information about the ecoENERGY for Homes program please visit:
http://www.ecoaction.gc.ca/ecoenergy-ecoenergie/retrofithomes-renovationmaisons-eng.cfm
For more information about Green Home Inspections please visit:
http://www.greenhi.com/
Sustainable North Grenville www.sustainablenorthgrenville.com
Thursday: Matty McKechnie is back on Thursday, October 20—he’s been here twice before under the moniker of ‘Graven’ as an electric trio and an acoustic duo—Now he’s just Matty, and really, what else do you need? Matt is a songwriter’s songwriter—he has a knack for catching that turn of phrase right before it gets away—finding the moment that counts, reeling it in and making it stick. This will be show to listen to, to soak in and to enjoy—he’s got the Chef Bruce seal of approval. October 20, 9pm, $5
Friday: If you like pina coladas and getting caught in the rain, then you will probably like Frank and Birdie; come to think of it, you will probably like them even if you don't like watery, fruity cocktails. They are just plain likeable...Friday, October 21st, 7pm, no cover...
Saturday: Special Thanks and a bit of excitement goes out this month to our pal, Montreal by way of Vankleek Hill’s Dave Martel, who has stepped up to fill in an unexpected, last minute vacancy in October’s calendar…And what a fill-in it is! Dave is an indie-folk god, just check out any of his videos online, or, better yet, buy one of his cds, they will get under your skin, snuggle in and stay there for years. His last couple of branch shows have been described as, ‘Phenomenal, I can’t believe I just saw that’ and ‘It’s like a full body buzz’! He is an incomparable talent and always a pleasure to bring back for our lucky, lucky ears. Thanks, Dave. October 22, 9pm, $10...On a special side note, Saturday's show will also feature an opening set with local gal and popular visitor to our open stages and Birthday Tribute Shows, Katherine Amanda Giles...
Monday, October 10, 2011
Smokin' Banana Peels, Paul Simon, Ryan Cook...
A couple of months ago, I drove the branch's trusty big, black smoker up to the Beau's brewery for a day to drink, um, er, I mean, 'help' Kevin James smoke some malts for his contribution to the Oktoberfest line-up of Beau's beers...The result? 'Smoking Banana Peels', a Hefeweizen with hints of banana, maple, and, thanks to our contribution, bacon...So, essentially, it's like eating banana pancakes for breakfast. But in a beer. Pretty sweet, ain't it? And my payment for helping? One (the last in in existence!) 20 litre keg of said beer. It goes on tap tomorrow, bring your friends and help us drink it, it's a small keg so you'll have to move quick--'while supplies last'...
Thursday: Paul Simon Birthday Tribute. Paul Simon was born on October 13, 1941, which makes Thursday his 70th birthday! At the branch we will, as is the custom, celebrate with a musical tribute! Over the last five years we have started and built a fan-based tribute show format that has taken everyone from all four Beatles, to Leonard Cohen and even Jerry Garcia. This is our first night to fete Mr. Simon and we are pleased to invite anyone and everyone to attend!
Here's his story, as told by the interweb's good old senior librarian, the inimitable Dr. Wick E. Pedia:
"Paul Frederic Simon (born October 13, 1941) is an American singer-songwriter and guitarist.
Simon is best known for his success, beginning in 1965, as part of the duo Simon & Garfunkel, with musical partner Art Garfunkel. Simon wrote most of the pair's songs, including three that reached number one on the US singles charts, "The Sound of Silence", "Mrs. Robinson", and "Bridge Over Troubled Water". In 1970, at the height of their popularity, the duo split, and Simon began a successful solo career, recording three highly-acclaimed albums over the next five years. In 1986, he released Graceland, an album inspired by South African township music that helped fuel the anti-apartheid movement. Besides music, Simon wrote and starred in the film One-Trick Pony in 1980 and co-wrote the Broadway musical The Capeman in 1998.
Through his solo and collaborative work, Simon has earned 13 Grammys, including the Lifetime Achievement Award. In 2001, he was inducted into the Rock and Roll Hall of Fame and in 2006 was selected as one of the "100 People Who Shaped the World" by Time magazine. Among many other honors, Simon was named the first recipient of the Library of Congress's Gershwin Prize for Popular Song in 2007."
Thursday's event will be a 'walk up' open mike for anyone with a Simon tune or story to share, listen to, sing along with or enjoy. The fun starts at 8pm, and the price? That's right, free!
Friday: best to start massaging your cheek muscles now to prepare them for the dangers of 'Permasmile', a condition known to be a potential side effect of attending one of our famous weekly 'Frank Western and Birdie Whyte' Friday showcases. 7pm, free!
Saturday: Ryan Cook! I’m not exaggerating when I say that this timeless country crooner is a young, vibrant talent on the scale of Willie Nelson or Glen Campbell; he is instantly accessible, seasoned, and someone you’ll want to come back for again and again. I’d highly recommend reserving for this show; he’ll be outgrowing our little room pretty soon, so if I were you, I’d catch him here while you still can! Oct. 15, 9pm, $10
Thursday: Paul Simon Birthday Tribute. Paul Simon was born on October 13, 1941, which makes Thursday his 70th birthday! At the branch we will, as is the custom, celebrate with a musical tribute! Over the last five years we have started and built a fan-based tribute show format that has taken everyone from all four Beatles, to Leonard Cohen and even Jerry Garcia. This is our first night to fete Mr. Simon and we are pleased to invite anyone and everyone to attend!
Here's his story, as told by the interweb's good old senior librarian, the inimitable Dr. Wick E. Pedia:
"Paul Frederic Simon (born October 13, 1941) is an American singer-songwriter and guitarist.
Simon is best known for his success, beginning in 1965, as part of the duo Simon & Garfunkel, with musical partner Art Garfunkel. Simon wrote most of the pair's songs, including three that reached number one on the US singles charts, "The Sound of Silence", "Mrs. Robinson", and "Bridge Over Troubled Water". In 1970, at the height of their popularity, the duo split, and Simon began a successful solo career, recording three highly-acclaimed albums over the next five years. In 1986, he released Graceland, an album inspired by South African township music that helped fuel the anti-apartheid movement. Besides music, Simon wrote and starred in the film One-Trick Pony in 1980 and co-wrote the Broadway musical The Capeman in 1998.
Through his solo and collaborative work, Simon has earned 13 Grammys, including the Lifetime Achievement Award. In 2001, he was inducted into the Rock and Roll Hall of Fame and in 2006 was selected as one of the "100 People Who Shaped the World" by Time magazine. Among many other honors, Simon was named the first recipient of the Library of Congress's Gershwin Prize for Popular Song in 2007."
Thursday's event will be a 'walk up' open mike for anyone with a Simon tune or story to share, listen to, sing along with or enjoy. The fun starts at 8pm, and the price? That's right, free!
Friday: best to start massaging your cheek muscles now to prepare them for the dangers of 'Permasmile', a condition known to be a potential side effect of attending one of our famous weekly 'Frank Western and Birdie Whyte' Friday showcases. 7pm, free!
Saturday: Ryan Cook! I’m not exaggerating when I say that this timeless country crooner is a young, vibrant talent on the scale of Willie Nelson or Glen Campbell; he is instantly accessible, seasoned, and someone you’ll want to come back for again and again. I’d highly recommend reserving for this show; he’ll be outgrowing our little room pretty soon, so if I were you, I’d catch him here while you still can! Oct. 15, 9pm, $10
Thursday, October 6, 2011
A Trip Back Home, Part one
I have mentioned in the past that my first serious cooking jobs were in the world of Italian cuisine — in retrospect, they were my second, really. My first serious cooking jobs were in the family kitchen: peeling onions, measuring out cumin or browning meat for the chili, basting granddaddy’s brisket with his rich, tomato-y bbq sauce, heating up tortillas or cubing avocadoes for the fajitas... Italy may have been my first professional home, but I’ll always come back to Texas. I learned Italian cooking, American-ized Italian cooking, anyway - at a couple of different places: Ferrari’s, a ‘meh’ place that was long past its prime, and Cenare, a great place, busy and exciting, that I’ve written about in the past... But I went on to learn a great deal more in subsequent years—at one point, sitting with Sante Losio, an Italian wine merchant who had helped to organize Millennium’s first (only?) White Truffle Dinner, I was told ‘Bruce, You must go to Italy, it is your home’.
I did, too. I visited for a month or so in 2003, and he was right... and wrong. He was right because Italian cuisine is very natural for me; my love of local, fresh and handpicked foods, care, attention to detail with traditional preparations, knowing the farmer, knowing the field... the hedonism, the sincerity... the wild mushrooms, the local cheese; even the chaos of the markets (which made it clear that my wife Nicole would probably never call Italy home) was something that was daunting at first, but then, quickly became second nature, even a kind of giddy fun... He was right, it felt very natural to me, wine with lunch and afternoon naps are just so civilized--but he was wrong too. Italians drink espresso in the morning. Espresso is fine, but seriously, don’t you just want a cup of good ol’ North American drip every once in a while? And don’t say ‘Americano,’ that watery concoction just doesn’t pack enough punch. I’m not arguing in favour of or against pasta; lord knows I love pasta, but doesn’t a potato deserve a place at the table on occasion? And how about a bowl of chili? It’s not that I don’t love Italian cuisine—I do, I really, really do—it’s just that, well, I’m Texan. I like grits more than polenta (trick question, they are pretty much the same thing)...I like okra more than eggplant (but I do love eggplant, I just like okra more...bad example...) I like tamales more than ravioli (there we go!), I like brisket more than osso bucco... It was how I was programmed, from even before I was programmed, and it is how I will always be.
Years ago, in Austin, I worked for a brief stretch in a mediocre Italian restaurant... I came there right after moving to Austin and was hired as a lead cook, essentially a ‘chef de cuisine’, right out of the gate. The sauces were boring to me, I was coming from a fast paced ‘a la minute’ kitchen; but at this place, everything was canned, pre-made, cheap, underwhelming. The owner, I’ll call him Adham, was hardworking and honest, doing his best, and (this will become relevant)... Lebanese. I tried to understand what he was doing; there were dozens and dozens of mediocre Italian restaurants in Austin, but few, if any, Lebanese ones, either mediocre or amazing. While his Italian food was just OK (if not worse), he would prepare schwarma and falafel at home and bring it in for us to snack on and it was amazing; the flavours of his home-cooking were wild, exciting, outlandish. But the sauces we were instructed to serve the customers? Tomato. Cream. Alfredo. The one exception was his diavolo—a typically spicy sauce from southern Italy; in his version, it was amped up with an almost...how can I describe it? Lebanese? Yeah, that’s it...flair. I kept asking him, ‘Why Italian? Why not serve Lebanese?’ He never really answered, but I know he was afraid; no one else served Lebanese, he was just trying to play it safe.
I didn’t last long at this place (come to think of it, neither did he...). There weren’t very many customers, and there were even less happy ones, but while I was there, in a nearby neighbourhood, a Lebanese restaurant did open—one that is still there today, some 20 or so years later. As the first of its kind in that area, it was immediately lauded, folks came from all over the city to enjoy it, and to this day I can’t help but wonder, what if Adham had just had the guts to do something that seems so simple in hindsight; to quit trying to be something that he wasn’t and, instead, to cook what he knew? Would that success have been his?
When I wrote the first branch menu, I brought all of my experience to the table. Sure, I knew fajitas and steak, but I also knew stir-fries and spaghetti. I wrote the menu from my years of line-cooking and cheffing experience, from my travels, from my reading... I wrote it with the intention to provoke, to share the food experiences that had shaped me... I carefully considered the best meals of my life and sought out how to interpret them with local ingredients. In short, I set out to cook what I knew. But over these last five years, something else has happened: it seems that the menu, with the help of my local friends, customers, and family, has taken on a life of its own.
I, as you may have noticed when I am outside of the kitchen, aspire to, at times, well...write. As such, I have often found myself seeking and reading words, advice, and wisdom from other writers. There is an anecdote I have heard from more than one novelist describing the act of writing a novel as something along the lines of ‘creating the characters and then letting them act, setting the stage, and then waiting to see what happens...’ This menu, once designed to appeal to a global palate, has obviously, over time, become its own actor. At first, by year two or three, about half of the menu had escaped my original design of its own accord and gone down to Texas. By the time of this writing? As much as three quarters has found its way south to my mesquite and bluebonnet covered home. Sometimes, much like the authors I am quoting, I don’t even feel like the author anymore, just another character on the stage that I helped to set. It is both exhilarating and terrifying...
The real thing we are talking about here, of course, is courage. Adham, my Lebanese friend, feared the rejection of his home-cooked specialties and went with what he deemed to be a ‘safe’ alternative. I have also faced those fears, even as I created a menu that I knew was provocative and hardly seemed safe at all, in the end, I realize now, I have been playing safe by sticking to meals that I knew, from my experience, would sell pretty well, would make people happy, would be easy for me to make, and would be, by those criteria, safe... Not to say that I have not ever ventured out of my comfort zone...But I have rejected any push to ‘pigeonhole’ myself, to get ‘locked into’ one type of food...but unlike my Lebanese friend, not out of fear, but out of, well, hubris.
My weakness, it seems, is not fear, but rather vanity.
In the end, Adham and I face the same demon, rejection. I fear rejection, not from my customers who by sales numbers alone have made their preferences clear, but from another more inscrutable audience; critics, compatriots...my cheffing peers...I fear rejection not for the food itself but for leaving the world of constant provocation, for letting go of that part of myself that co-authored the cookbook, that part of myself that knows that my hand can prepare a perfect hollandaise, that my mind can invent a new combination of flavours that will excite and incite, that, given the capital and the opportunity, I could foam, gel, sous-vide and flash freeze my way into any critic’s heart. Adham feared the much more tangible rejection of a business failing. I fear failure only if it is not on my own terms...
Adham’s business failed. His fear held him back and he had courage, but he had the wrong kind of courage and it killed his business. I, too, have shown a kind of courage in my convictions, a willingness to take chances, to experiment, to explore; but now, after these last few months, I have realized that it is high time for me to muster up another kind of courage. The kind of courage, and here things are going to get a little heavy, but bear with me, the kind of courage that it takes for a baseball player to hang up his glove... The courage that it takes for a player to do the right thing for his team, to stand back, to stop trying to be the star and to become the coach. I have a great crew; they are talented, capable, and nothing makes me more proud than the fact that I have helped to shape them. What they need is not to be on the same team as a star, but a job that will support them and their families; they need a restaurant that is not the success of a man, but the success of a team; a team that will go on and win championships with me as a coach, and, later, a team that will win when they become the coaches themselves.
Now that is an awful lot of sports metaphors coming from someone who may, every couple of years, catch the Superbowl, but rarely much else...(one of my ‘teams’, the crew at ASTI, used to tease me for my lack of sports knowledge by telling me stories about how a player had spiked the javelin in the end-zone, slam-dunked the field-goal and gotten a home-run...) I am getting used to the idea, that of all the meals I have prepared, the most successful moments of my cooking career were not the yuba and white truffle bresaole at Millennium’s White Truffle Dinner...or even the Tongue& Cheek entrée at last New Year’s Eve dinner at the branch...they weren’t even publishing a cookbook, cooking dinner for Alice Waters, being reviewed by Anne DesBrisay or Michael Bauer, being quoted in national magazines or even appearing, briefly, on the Food Network or any of a number of local TV morning shows...my finest moments were when Libby Goldstein called me to ask whether or not she should take the job at Chez Panisse, when CJ made it through his first full shift at ASTI without a screw-up, when Heather ran out of ketchup last weekend and knew how to make it on the fly...When Wesley ‘killed it’ on Sunday’s buffet...My biggest successes have not been what I have done, they have been what I have been able to teach other people to do...What I have helped them discover within themselves...
Courage is not writing the perfect menu, it is writing a good menu and then letting it become what it needs to be. A restaurant does not need a chef with a stack of gold medals and accolades; it needs hungry customers who are willing to buy what it sells. Success in business, I have come to realize, is not measured by how much I help myself; it is measured by how many others I am able to help.
When I wrote the first menu for the branch, I wrote the menu that I wanted to cook. I came from Texas and went far and wide, learning as I went. But I started in Texas, my first meals were there, and what I learned from cooking Texas food informed and informs everything else I have done. But when I wrote that first menu, I wrote it for me...Italian has always been prominent, of course, as has Thai food, Jamaican, Californian, French, modern, vegetarian, even ‘nose-to-tail’. I wrote a menu that was designed to challenge others but that was mainly, if I’m honest, designed to keep myself entertained. That’s a great way to get attention, but it’s not a great or an easy way to succeed...But as I have written it, and even more importantly, as it has evolved and started to write itself, it has taught me something profound... It has taught me that I need to go back to the start...
To Be Continued...
October Newsletter 2011
Howdy!
Well, the seasons are definitely changing at this parallel… Leaves have turned; there is a brisk new edge to the wind… I’m even starting to think about where I put my ice-scraper and shovel last spring! At the restaurant, my walk-in refrigerator is completely full of veggies to pickle, freeze, prepare and preserve… let’s face it, the Autumn is upon us! I will start this newsletter, appropriately enough, given the week, with yet another round of thanks for everyone’s support these last two months. We are moving forward, we are seeing progress, change and growth every week and we are well aware that it is all because of folks like all of you. So, thanks.
This week (what’s left of it), is a doozie, so, if you don’t mind, I’ll just jump right in!
"Hi Bruce – Keith here. Got any spots I might fill? I just wanna get out and play, do some covers, some originals, make a noise, beat on a guitar. Any time is good. Weeknights, weekends, whatever. Lemme know what comes to mind. Thanks, Keith"
Needless to say, when 6 time Juno award winner Keith Glass of Prairie Oyster fame sends you this email, the answer is "Yes. When?" Turns out, the answer to that is today! Thursday, October 6; ...for just $8, you can be a part of an evening with one of Canada's most celebrated songwriters...having fun, hearing some "covers, originals, mak(ing) a noise, beat(ing) on a guitar..." In short? This. Will. Rule. OK, see you there?
Friday: Frank Western and Birdie Whyte and the irregular regular Friday showcase is back as if it never left...live the dream, be a part of the greatest story ever told in Kemptville! 7pm, no cover
Saturday: Fourth Annual John Lennon Birthday Tribute: Chef Bruce and Roxzilla are teaming up along with local and Ottawa area musicians to celebrate the life and music of John Lennon--'The Smart One'--Come hear Lennon's songs, both solo and Beatle as performed by Brian Simms, Christo Graham, The Heroic Mad Peasants, Katherine Amanda Giles, Lisa Poushinsky, David Wisjman, Graham Beverly, Josef and Joel Mieto and Bill Dagg...as well as Chef Bruce and Roxzilla, of course!! 3 sets, starts at 8:30pm, no cover (but buying beer for the performers is certainly encouraged!)
Sunday, October 9: Our fourth annual Thanksgiving Sally Ann Fundraiser is upon us...already, the food donations are starting to trickle in, 3 turkeys so far, some chocolate...hmmm...are you interested in volunteering? In singing some gospel tunes? Do you just want to come in and enjoy the bounty? The event, as always is free, aka 'pay what you can, pay with a can' We will be accepting donations of nonperishable items for the Salvation Army Food Pantry as well as feeding any and all comers...The meal will include turkey and all the trimmings and will be served from 11 am to 4 pm--volunteers can sign up ahead at the Salvation Army or at the branch, food can be donated for the meal by contacting Chef Bruce at the branch: 613-258-3737, everyone is welcome, so, well, come!
October Art:
Hanna Maria MacNaughtan is a self-taught artist who is always exploring. Her love for people and nature is evident in all she does. Her work as a Registered Nurse has an immense influence on her creativity. “I am thankful and feel very privileged to do the work I do as a nurse. The patients and families I meet continually humble and inspire me with their strength and courage as they face life’s challenges.” A drive for children’s portraiture painting was her initial fervor. Hanna quickly learned how to bring out her subjects emotions and personalities. She has been commissioned to paint dozens of portraits in the few years that she has been painting and it continues to be a passion for her. Recently her art has evolved beyond realistic portraiture to a discovery into veiled emotions. With this, new impressionistic and abstract creations in oil, acrylic and mixed media have emerged. As well, a new interest in carving sculptures has awakened yet another form of artistic expression. Working with soapstone and hand tools she files away the rock’s rough outer surface to reveal the hidden spirits which are bursting with colour and life. The unearthing of the secret treasure concealed inside each stone is pure delight. Hanna is a member of several art groups in the Ottawa area where her work has been accepted into numerous juried shows. She has her art for sale at various exhibits with these groups as well as at the Homestead Gallery in Kemptville and the Grotto Artworks in Merrickville. You may drop by her home gallery which is open to the public during the annual Merrickville Artists Guild Studio Tour each fall or visit anytime by appointment. For more information please call 613 258-7297, email: hmacnaughtan@cogeco.ca or visit her website at www.HannaMacNaughtan.ca
October Recipe:
Pumpkin Soup with Goat’s Cheese and Cranberry Coulis:
Try this with one of the many pumpkins or winter squash’s available darn near everywhere these days! It’s a fun addition to your Thanksgiving table or even in mugs as a warming tonic for an Autumn picnic…
1 medium yellow onion, peeled and diced
3 cloves garlic, peeled and minced
1 tablespoon sunflower seed oil
1 tablespoon salt
2 teaspoons black pepper
¼ cup minced fresh sage leaves (less if dried)
1 tablespoon pumpkin pie spice: cinnamon, nutmeg, clove, allspice, ginger, etc.
1 medium pumpkin or winter squash, about 1.5 pounds, peeled, seeded and cubed
2 litres vegetable stock or water
2 cups Hall’s or Barkley’s apple cider
Goat’s chevre from Clarmell Farms or Fifth Town Artisan Cheesemakers, enough to garnish
Cranberry Coulis:
½ cup Upper Canada cranberries
¼ teaspoon cayenne pepper
½ cup sugar
½ cup water
Pinch salt
For the Soup:
In a large soup pot, sweat the onions with the oil and salt until transparent; add the garlic and spices and sauté for one minute. Add the remaining ingredients and bring to a boil, reduce heat and simmer until the squash is soft enough to pierce easily with a fork or paring knife (about 20-30 minutes). Blend soup with an immersion blender or in a blender or food processor until smooth, adding more water or stock if necessary. Garnish with a dollop of goat’s cheese and the cranberry coulis (recipe follows). Enjoy!
Cranberry coulis:
Combine ingredients in a small sauce pan and bring to boil, reduce heat and simmer for five minutes, blend and serve. For an interesting garnish, cool and pour into a small squirt bottle and use the squirt bottle to make designs on the soup!
October Music:
Don’t forget to come out for Keith Glass tonight, this show was fairly last minute, so we haven’t been able to promote it as well as it deserves, any help you might be able to offer is awesome! In other words: Tell your friends! Right Now! (It is tonight after all…) Most folks know him as the lead guitarist and primary songwriter from the successful and critically acclaimed band, Prairie Oyster; around here we know him for the astounding performance he gave with Lynn Miles earlier this year and for playing occasional sideman to branch favourites Trevor Alguire and Brock Zeman at other shows in years past. He is a wicked guitarist and a sweet songwriter, so come on out and enjoy this rare opportunity to hang out with a real Canadian legend… Tonight, Thursday October 6, 9pm, $8
Fridays this month, as always are hosted by our favourite eclectic electric duo of banjo and steel: Mr. Frank Western and Ms. Birdie Whyte! The George and Gracie of Kemptville music, the Gram and Emmylou, the John and Yoko, the Captain and Tennille, the…the…you get the idea, it’s a chemistry thing, OK? They got it, you want it, so come on down! 7pm, free!
This Saturday’s Fourth Annual John Lennon Tribute is nearly sold out so move quick if you’d like to reserve. 8:30pm, no cover
Next Thursday, October 13, I’ll be hosting our first annual Paul Simon Birthday Tribute—Call me or write me if you want to perform…Rhymin’ Simon is the man of the hour, but Garfunkeling is also considered acceptable. 8pm, no cover.
Saturday, October 15: Yes, you read that right, it’s Ryan Cook! I’m not exaggerating when I say that this timeless country crooner is a young, vibrant talent on the scale of Willie Nelson or Glen Campbell; he is instantly accessible, seasoned, and someone you’ll want to come back for again and again. I’d highly recommend reserving for this show; he’ll be outgrowing our little room pretty soon, so if I were you, I’d catch him here while you still can! Oct. 15, 9pm, $10
Matty McKechnie is back on Thursday, October 20—he’s been here twice before under the moniker of ‘Graven’ as an electric trio and an acoustic duo—Now he’s just Matty, and really, what else do you need? Matt is a songwriter’s songwriter—he has a knack for catching that turn of phrase right before it gets away—finding the moment that counts, reeling it in and making it stick. This will be show to listen to, to soak in and to enjoy—he’s got the Chef Bruce seal of approval. October 20, 9pm, $5
Special Thanks and a bit of excitement goes out this month to our pal, Montreal by way of Vankleek Hill’s Dave Martel, who has stepped up to fill in an unexpected, last minute vacancy in October’s calendar…And what a fill-in it is! Dave is an indie-folk god, just check out any of his videos online, or, better yet, buy one of his cds, they will get under your skin, snuggle in and stay there for years. His last couple of branch shows have been described as, ‘Phenomenal, I can’t believe I just saw that’ and ‘It’s like a full body buzz’! He is an incomparable talent and always a pleasure to bring back for our lucky, lucky ears. Thanks, Dave. October 22, 9pm, $10
Saturday, October 29, we are happy to welcome back Ottawa’s finest alt-country ‘Texas Red Dirt’ singer songwriter, Brock Zeman. Somehow, almost every song he writes is better than the last, a fact that is made almost even more amazing by the fact that he has put out something north of 7 albums in under a decade… Brock is a craftsman, a master tunesmith and one of the best story tellers that you’ll ever hear. That’s Saturday, October 29 at 9pm, $5
Sunday, October 30…Well, we turn five. In restaurant years, that’s like 40. If we’ve made it that far, we may not be old, but we’re definitely not kids anymore. We couldn’t be more excited than to spend this amazing milestone with all of you, our friends, our family…So come on out, the buffet is on us, we’ll have a cash bar, I’ll be hosting the open stage with my full band, The Burning Sensations, along with anyone else who wants to join in—Everyone is invited, Hey! It’s a party! October 30, 2-8pm…or whatever…
Thursday 6 ~ Keith Glass (Prairie Oyster, Lynne Miles) …9pm, $8
Friday 7 ~ Frank Western and Birdie Whyte...7pm, free!
Saturday 8 ~4th annual John Lennon Birthday Tribute, Roxzilla as the house band! 8:30 pm, no cover
Sunday 9 ~ Thanksgiving Fundraiser for the Salvation Army, turkey and trimmings, ‘pay what you can, pay with a can’ sing along gospel-themed jam session, everyone welcome!…11am-4pm
Thursday 13 ~ Paul Simon Birthday Tribute …8pm, free!
Friday 14 ~ Frank Western and Birdie Whyte...7pm, free!
Saturday 15 ~ Ryan Cook…9pm, $10
Thursday 20 ~ Matty McKechnie, (Graven) …9pm, $5
Friday 21 ~ Frank Western and Birdie Whyte...7pm, free!
Saturday 22 ~ Dave Martel, 9pm, $10
Friday 28 ~ Frank Western and Birdie Whyte...7pm, free!
Saturday 29 ~ Brock Zeman…9pm, $5
Sunday 30 ~ Our fifth birthday party (!), free buffet, cash bar; come jam with Chef Bruce and The Burning Sensations!
Well, the seasons are definitely changing at this parallel… Leaves have turned; there is a brisk new edge to the wind… I’m even starting to think about where I put my ice-scraper and shovel last spring! At the restaurant, my walk-in refrigerator is completely full of veggies to pickle, freeze, prepare and preserve… let’s face it, the Autumn is upon us! I will start this newsletter, appropriately enough, given the week, with yet another round of thanks for everyone’s support these last two months. We are moving forward, we are seeing progress, change and growth every week and we are well aware that it is all because of folks like all of you. So, thanks.
This week (what’s left of it), is a doozie, so, if you don’t mind, I’ll just jump right in!
"Hi Bruce – Keith here. Got any spots I might fill? I just wanna get out and play, do some covers, some originals, make a noise, beat on a guitar. Any time is good. Weeknights, weekends, whatever. Lemme know what comes to mind. Thanks, Keith"
Needless to say, when 6 time Juno award winner Keith Glass of Prairie Oyster fame sends you this email, the answer is "Yes. When?" Turns out, the answer to that is today! Thursday, October 6; ...for just $8, you can be a part of an evening with one of Canada's most celebrated songwriters...having fun, hearing some "covers, originals, mak(ing) a noise, beat(ing) on a guitar..." In short? This. Will. Rule. OK, see you there?
Friday: Frank Western and Birdie Whyte and the irregular regular Friday showcase is back as if it never left...live the dream, be a part of the greatest story ever told in Kemptville! 7pm, no cover
Saturday: Fourth Annual John Lennon Birthday Tribute: Chef Bruce and Roxzilla are teaming up along with local and Ottawa area musicians to celebrate the life and music of John Lennon--'The Smart One'--Come hear Lennon's songs, both solo and Beatle as performed by Brian Simms, Christo Graham, The Heroic Mad Peasants, Katherine Amanda Giles, Lisa Poushinsky, David Wisjman, Graham Beverly, Josef and Joel Mieto and Bill Dagg...as well as Chef Bruce and Roxzilla, of course!! 3 sets, starts at 8:30pm, no cover (but buying beer for the performers is certainly encouraged!)
Sunday, October 9: Our fourth annual Thanksgiving Sally Ann Fundraiser is upon us...already, the food donations are starting to trickle in, 3 turkeys so far, some chocolate...hmmm...are you interested in volunteering? In singing some gospel tunes? Do you just want to come in and enjoy the bounty? The event, as always is free, aka 'pay what you can, pay with a can' We will be accepting donations of nonperishable items for the Salvation Army Food Pantry as well as feeding any and all comers...The meal will include turkey and all the trimmings and will be served from 11 am to 4 pm--volunteers can sign up ahead at the Salvation Army or at the branch, food can be donated for the meal by contacting Chef Bruce at the branch: 613-258-3737, everyone is welcome, so, well, come!
October Art:
Hanna Maria MacNaughtan is a self-taught artist who is always exploring. Her love for people and nature is evident in all she does. Her work as a Registered Nurse has an immense influence on her creativity. “I am thankful and feel very privileged to do the work I do as a nurse. The patients and families I meet continually humble and inspire me with their strength and courage as they face life’s challenges.” A drive for children’s portraiture painting was her initial fervor. Hanna quickly learned how to bring out her subjects emotions and personalities. She has been commissioned to paint dozens of portraits in the few years that she has been painting and it continues to be a passion for her. Recently her art has evolved beyond realistic portraiture to a discovery into veiled emotions. With this, new impressionistic and abstract creations in oil, acrylic and mixed media have emerged. As well, a new interest in carving sculptures has awakened yet another form of artistic expression. Working with soapstone and hand tools she files away the rock’s rough outer surface to reveal the hidden spirits which are bursting with colour and life. The unearthing of the secret treasure concealed inside each stone is pure delight. Hanna is a member of several art groups in the Ottawa area where her work has been accepted into numerous juried shows. She has her art for sale at various exhibits with these groups as well as at the Homestead Gallery in Kemptville and the Grotto Artworks in Merrickville. You may drop by her home gallery which is open to the public during the annual Merrickville Artists Guild Studio Tour each fall or visit anytime by appointment. For more information please call 613 258-7297, email: hmacnaughtan@cogeco.ca or visit her website at www.HannaMacNaughtan.ca
October Recipe:
Pumpkin Soup with Goat’s Cheese and Cranberry Coulis:
Try this with one of the many pumpkins or winter squash’s available darn near everywhere these days! It’s a fun addition to your Thanksgiving table or even in mugs as a warming tonic for an Autumn picnic…
1 medium yellow onion, peeled and diced
3 cloves garlic, peeled and minced
1 tablespoon sunflower seed oil
1 tablespoon salt
2 teaspoons black pepper
¼ cup minced fresh sage leaves (less if dried)
1 tablespoon pumpkin pie spice: cinnamon, nutmeg, clove, allspice, ginger, etc.
1 medium pumpkin or winter squash, about 1.5 pounds, peeled, seeded and cubed
2 litres vegetable stock or water
2 cups Hall’s or Barkley’s apple cider
Goat’s chevre from Clarmell Farms or Fifth Town Artisan Cheesemakers, enough to garnish
Cranberry Coulis:
½ cup Upper Canada cranberries
¼ teaspoon cayenne pepper
½ cup sugar
½ cup water
Pinch salt
For the Soup:
In a large soup pot, sweat the onions with the oil and salt until transparent; add the garlic and spices and sauté for one minute. Add the remaining ingredients and bring to a boil, reduce heat and simmer until the squash is soft enough to pierce easily with a fork or paring knife (about 20-30 minutes). Blend soup with an immersion blender or in a blender or food processor until smooth, adding more water or stock if necessary. Garnish with a dollop of goat’s cheese and the cranberry coulis (recipe follows). Enjoy!
Cranberry coulis:
Combine ingredients in a small sauce pan and bring to boil, reduce heat and simmer for five minutes, blend and serve. For an interesting garnish, cool and pour into a small squirt bottle and use the squirt bottle to make designs on the soup!
October Music:
Don’t forget to come out for Keith Glass tonight, this show was fairly last minute, so we haven’t been able to promote it as well as it deserves, any help you might be able to offer is awesome! In other words: Tell your friends! Right Now! (It is tonight after all…) Most folks know him as the lead guitarist and primary songwriter from the successful and critically acclaimed band, Prairie Oyster; around here we know him for the astounding performance he gave with Lynn Miles earlier this year and for playing occasional sideman to branch favourites Trevor Alguire and Brock Zeman at other shows in years past. He is a wicked guitarist and a sweet songwriter, so come on out and enjoy this rare opportunity to hang out with a real Canadian legend… Tonight, Thursday October 6, 9pm, $8
Fridays this month, as always are hosted by our favourite eclectic electric duo of banjo and steel: Mr. Frank Western and Ms. Birdie Whyte! The George and Gracie of Kemptville music, the Gram and Emmylou, the John and Yoko, the Captain and Tennille, the…the…you get the idea, it’s a chemistry thing, OK? They got it, you want it, so come on down! 7pm, free!
This Saturday’s Fourth Annual John Lennon Tribute is nearly sold out so move quick if you’d like to reserve. 8:30pm, no cover
Next Thursday, October 13, I’ll be hosting our first annual Paul Simon Birthday Tribute—Call me or write me if you want to perform…Rhymin’ Simon is the man of the hour, but Garfunkeling is also considered acceptable. 8pm, no cover.
Saturday, October 15: Yes, you read that right, it’s Ryan Cook! I’m not exaggerating when I say that this timeless country crooner is a young, vibrant talent on the scale of Willie Nelson or Glen Campbell; he is instantly accessible, seasoned, and someone you’ll want to come back for again and again. I’d highly recommend reserving for this show; he’ll be outgrowing our little room pretty soon, so if I were you, I’d catch him here while you still can! Oct. 15, 9pm, $10
Matty McKechnie is back on Thursday, October 20—he’s been here twice before under the moniker of ‘Graven’ as an electric trio and an acoustic duo—Now he’s just Matty, and really, what else do you need? Matt is a songwriter’s songwriter—he has a knack for catching that turn of phrase right before it gets away—finding the moment that counts, reeling it in and making it stick. This will be show to listen to, to soak in and to enjoy—he’s got the Chef Bruce seal of approval. October 20, 9pm, $5
Special Thanks and a bit of excitement goes out this month to our pal, Montreal by way of Vankleek Hill’s Dave Martel, who has stepped up to fill in an unexpected, last minute vacancy in October’s calendar…And what a fill-in it is! Dave is an indie-folk god, just check out any of his videos online, or, better yet, buy one of his cds, they will get under your skin, snuggle in and stay there for years. His last couple of branch shows have been described as, ‘Phenomenal, I can’t believe I just saw that’ and ‘It’s like a full body buzz’! He is an incomparable talent and always a pleasure to bring back for our lucky, lucky ears. Thanks, Dave. October 22, 9pm, $10
Saturday, October 29, we are happy to welcome back Ottawa’s finest alt-country ‘Texas Red Dirt’ singer songwriter, Brock Zeman. Somehow, almost every song he writes is better than the last, a fact that is made almost even more amazing by the fact that he has put out something north of 7 albums in under a decade… Brock is a craftsman, a master tunesmith and one of the best story tellers that you’ll ever hear. That’s Saturday, October 29 at 9pm, $5
Sunday, October 30…Well, we turn five. In restaurant years, that’s like 40. If we’ve made it that far, we may not be old, but we’re definitely not kids anymore. We couldn’t be more excited than to spend this amazing milestone with all of you, our friends, our family…So come on out, the buffet is on us, we’ll have a cash bar, I’ll be hosting the open stage with my full band, The Burning Sensations, along with anyone else who wants to join in—Everyone is invited, Hey! It’s a party! October 30, 2-8pm…or whatever…
Thursday 6 ~ Keith Glass (Prairie Oyster, Lynne Miles) …9pm, $8
Friday 7 ~ Frank Western and Birdie Whyte...7pm, free!
Saturday 8 ~4th annual John Lennon Birthday Tribute, Roxzilla as the house band! 8:30 pm, no cover
Sunday 9 ~ Thanksgiving Fundraiser for the Salvation Army, turkey and trimmings, ‘pay what you can, pay with a can’ sing along gospel-themed jam session, everyone welcome!…11am-4pm
Thursday 13 ~ Paul Simon Birthday Tribute …8pm, free!
Friday 14 ~ Frank Western and Birdie Whyte...7pm, free!
Saturday 15 ~ Ryan Cook…9pm, $10
Thursday 20 ~ Matty McKechnie, (Graven) …9pm, $5
Friday 21 ~ Frank Western and Birdie Whyte...7pm, free!
Saturday 22 ~ Dave Martel, 9pm, $10
Friday 28 ~ Frank Western and Birdie Whyte...7pm, free!
Saturday 29 ~ Brock Zeman…9pm, $5
Sunday 30 ~ Our fifth birthday party (!), free buffet, cash bar; come jam with Chef Bruce and The Burning Sensations!
Monday, October 3, 2011
Keith Glass, Thursday Night! Also: Lennon Tribute, Thanksgiving Fundraiser
"Hi Bruce – Keith here. Got any spots I might fill? I just wanna get out and play, do some covers, some originals, make a noise, beat on a guitar. Any time is good. Weeknights, weekends, whatever. Lemme know what comes to mind. Thanks, Keith"
Needless to say, when 6 time Juno award winner Keith Glass of Prairie Oyster fame sends you this email, the answer is "Yes. When?" Turns out, the answer to that is this Thursday, October 6; ...for just $8, you can be a part of an evening with one of Canada's most celebrated songwriters...having fun, hearing some "covers, originals, mak(ing) a noise, beat(ing) on a guitar..." In short? This. Will. Rule. OK, see you there?
Friday: Frank and Birdie and the irregular regular Friday showcase is back as if it never left...live the dream, be a part of the greatest story ever told in Kemptville! 7pm, no cover
Saturday: Chef Bruce and Roxzilla are teaming up along with local and Ottawa area musicians to celebrate the life and music of John Lennon--'The Smart One'--Come hear Lennon's songs, both solo and Beatle as performed by Brian Simms, Christo Graham, The Heroic Mad Peasants, Katherine Amanda Giles, Lisa Poushinsky, David Wisjman, Graham Beverly, Josef and Joel Mieto and Bill Dagg...as well as Chef Bruce and Roxzilla, of course!! 3 sets, starts at 8:30pm, no cover (but buying beer for the performers is certainly encouraged!)
Sunday, October 9: Our fourth annual Thanksgiving Sally Ann Fundraiser is upon us...already, the food donations are starting to trickle in, 2 turkeys so far, some chocolate...hmmm...are you interested in volunteering? In singing some gospel tunes? Do you just want to come in and enjoy the bounty? The event, as always is free, aka 'pay what you can, pay with a can' We will be accepting donations of nonperishable items for the Salvation Army Food Pantry as well as feeding any and all comers...The meal will include turkey and all the trimmings and will be served from 11 am to 4 pm--volunteers can sign up ahead at the Salvation Army or at the branch, food can be donated for the meal by contacting Chef Bruce at the branch 613-258-3737, everyone is welcome, so, well, come!
Needless to say, when 6 time Juno award winner Keith Glass of Prairie Oyster fame sends you this email, the answer is "Yes. When?" Turns out, the answer to that is this Thursday, October 6; ...for just $8, you can be a part of an evening with one of Canada's most celebrated songwriters...having fun, hearing some "covers, originals, mak(ing) a noise, beat(ing) on a guitar..." In short? This. Will. Rule. OK, see you there?
Friday: Frank and Birdie and the irregular regular Friday showcase is back as if it never left...live the dream, be a part of the greatest story ever told in Kemptville! 7pm, no cover
Saturday: Chef Bruce and Roxzilla are teaming up along with local and Ottawa area musicians to celebrate the life and music of John Lennon--'The Smart One'--Come hear Lennon's songs, both solo and Beatle as performed by Brian Simms, Christo Graham, The Heroic Mad Peasants, Katherine Amanda Giles, Lisa Poushinsky, David Wisjman, Graham Beverly, Josef and Joel Mieto and Bill Dagg...as well as Chef Bruce and Roxzilla, of course!! 3 sets, starts at 8:30pm, no cover (but buying beer for the performers is certainly encouraged!)
Sunday, October 9: Our fourth annual Thanksgiving Sally Ann Fundraiser is upon us...already, the food donations are starting to trickle in, 2 turkeys so far, some chocolate...hmmm...are you interested in volunteering? In singing some gospel tunes? Do you just want to come in and enjoy the bounty? The event, as always is free, aka 'pay what you can, pay with a can' We will be accepting donations of nonperishable items for the Salvation Army Food Pantry as well as feeding any and all comers...The meal will include turkey and all the trimmings and will be served from 11 am to 4 pm--volunteers can sign up ahead at the Salvation Army or at the branch, food can be donated for the meal by contacting Chef Bruce at the branch 613-258-3737, everyone is welcome, so, well, come!
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