december newsletter 2010

Well, the buzz is buzzin’. And yes, it’s true, after 4 years with a winning team, we are changing our starting line-up. Brent and Jenn (and Jacob, of course) Kelaher, our good friends and excellent business partners, are stepping away from the branch to pursue other goals. This does not mean the branch is going anywhere. Yes, we will be closed some days around the turning of the year (more on that later, and don’t worry, we won’t be closed on New Year’s Eve—in fact we’re planning an over the top send off for our favourite Kelahers with an awesome multicourse taste-travaganza and the return of perennial musical dynamic duo of John Carroll and Mike O’Brien; nor does it mean we’ll pass up a chance at Kemptville’s favourite party at our super fun New Years Day ‘Hair of the Dog’ Open Stage hosted by John and Terry Brewer...) But it does mean, yes, there will be some changes afoot. Change can be scary, I know, but change can also be exciting; I am pleased to report that this change, although perhaps a tiny bit scary, is in fact almost entirely of the exciting variety. Exciting for us, sure, a shakeup means a chance to try new things, but exciting for you, our people, our family, our friends, as well. It’s exciting because it brings new opportunities, specifically an opportunity for some of you to play a bigger role. We’ve teased a bit about this in the past, and some of you have already stepped forward, but now, we are officially looking for investors, if you are someone who is interested in being a bigger part of the branch team, now is your chance, so come on by any time and talk to Nicole and me about how.



Whew! Big news aside, we’ve still got a restaurant to run here! So, let’s see, how was that November of yours? Ours was awesome—We had musical visits from branch favourites like The Standby Brothers, Lynne Hanson & Ryan Cook; we also had a fantastic party for Gram Parsons’ birthday hosted by Ray Harris that brought a crowd of amazing talent to the branch’s humble stage for a day no one present will soon forget...Pat Moore, Dave Norris and Al Wood also helped fill out the weekend evenings in style with sweet country, indie originals and a dose of the blues.



The branch celebrated four years last month with a ‘table d’hôte’ fixed price menu that went over so well that we’ve decided to make it a permanent feature; any regular business evening (excepting Sundays), you can now enjoy a three course menu of our seasonal specials for just 30 dollars—it’s reasonable, seasonal and delicious...



Now on to the News!



December Hours:



The holiday season, means topsy turvy schedules for everyone and the branch is no different. This month, with private parties, vacations, special events and a pinch of recovery time, will be an odd one for the branch; this, we hope, will clarify things a little bit:



This Saturday, December 11th; the branch is closed to the public to host a private party.



The branch will also be closed from Friday December 24 through Thursday December 30th, then on December 31st, we will re-open at 7 pm for our annual New Year’s Eve celebration and dinner (details below...). We will be open on Saturday, January 1st from 2-8pm for our annual ‘Hair of the Dog’ Open Stage hosted by John and Terry Brewer, and then we will close for the following week, January 2nd through the 10th, for a mix of rest, recuperation, planning and maintenance.



The branch will re-open on Tuesday, January 11th for lunch at 11:30am and will (finally...) resume our normal operating hours! Join us that Saturday, January 15th, for a grand re-opening party with an exciting musical surprise!



New Years Eve:



Well, it comes around every year, and every year I try to top last year’s menu. This year, of course, we will also be bidding adieu to one of our own as it is Brent’s last night ‘on the floor.’ As such, we have all put our heads together to make this our best menu yet. Literally. I have asked, for the first time, each of the folks in the kitchen to design a course of their own and to take ownership of that course for the evening—



This year the menu and service will change in another way from years past; instead of multiple seatings, we will all eat together, like a family. The evening will begin with hors d’oeuvres and cocktails at 7, and then everyone will be seated, together, at 8pm to enjoy several courses as a group, with optional wine pairings in between, all culminating in a champagne toast at midnight. There will be some options, of course, to accommodate our vegetarian and diet restricted friends, but the theme this year will be mostly focused on the idea of shared experience, of coming together and of being a family of friends.



The Menu:

The snacks during the cocktail hour will represent the seasons: A vegetarian asparagus (cut and frozen last spring from Amy’s patch) pâté for spring; tomatoes with pesto, local cheese and honey for summer; pumpkin chips with chili aioli and a sweet corn relish for the fall, and for winter; grilled beef on a stick with caramelized onion and maple taffy and smoked cinnamon butter



Nicole, my wife, my love and my true partner in the kitchen, will present a salad close to her heart, breakfast for dinner: housemade duck & apple sausage, cornbread French toast, and a poached quail egg over warm spinach greens with maple vinaigrette. A vegetarian version will omit the duck in place of smoked tofu.



Wesley is a fine young man who has grown with the branch to become a quick, skilled and creative first cook. For his first year as creative partner, he will be presenting a course of scallops with Asian rice noodles; a vegetarian option of spider roll sushi with crispy vegetable, sweet peppers and avocado.



Heather, my sous chef and an incredibly important behind the scenes member of the branch team will be offering the third course of a lamb chop with porcini and red wine gravy, served with a fillo beggars purse stuffed with roasted root vegetables and topped with truffle oil and fried leeks. A vegetarian version will feature grilled wild mushrooms in place of the lamb.



I will present an intermezzo of champagne and caviar: pink champagne sorbet, buckwheat tuile, crème fraiche & trout roe.



For the entrée, I will present braised beef cheek and lamb tongue roulade, yes, that’s right, tongue in cheek. This playful entrée will be served with a cauliflower and parsnip rosti, a single malt scotch béarnaise and a cranberry marmalade.



Vegetarian diners will enjoy a braised and grilled seitan cutlet with local cheese and ice wine fondue in place of the roulade and béarnaise.



In the last act of the evening, Brent will be presenting the coup de grace, a dessert of poached pear acting on a fillo pastry stage with chocolate and spice. A fine farewell indeed.



A champagne toast at midnight is included, John Carroll and Mike O’Brien will be your musical hosts, $85 per person, $20 optional wine pairing. Please note, this menu, though firm in its outline, will be subject to change based on whim, fancy and availability. I do promise, however, that any changes will only be for the better...



December Art:

Moira Law

Moira has been making photographs many years – thousands in the days of film and darkrooms. In time, discouraged by the delay from shutter to image and the extensive use of chemicals, she turned her attention to other art forms. But the potential unleashed with the advent of the digital age has brought her back. What a joy it is to make digital pictures! Cameras now are capable of so much more than in the past and digital darkrooms have many times the capacity of the old methods.

Moira is mostly self-taught, guided by the occasional course or seminar as well as on-line learning methods, she takes from whatever resources she finds, including her own experiences. Helpful colleagues have encouraged her, provided insights and suggested new techniques to try. Fully aware that “everyone has a camera” she strives to find something original to say with her images.

Moira first started sharing the results of her work on-line, under the name of her Second Life avatar, Em Larsson. Em is currently a better-known artist than her real life counterpart. (See www.emlarsson.com) Virtual success and the enthusiasm of her on-line admirers encouraged her to present her work in the “real” world.

Moira concentrates on natural subjects, especially macro (extreme close-up) images and abstracts. Her official opening at the Branch Restaurant is on Sunday, December 12 from 2:00 PM to 4:00 PM and you are all invited. The show runs from runs from December 1 to January 31. Moira hopes you enjoy looking at her images as much as she has enjoyed creating them.



December at Beau’s:



John Carroll & The Epic Proportions: On December 18th, North Grenville’s own Mr. John Carroll is taking his band on the road to the ultimate roadhouse for beer lovers everywhere—ground zero for Ontario Craft Beer, the Beau’s All Natural brewery! This is the last chance to attend one of these events this year, and probably until next Spring—do you really want to spend all winter kicking yourself because you never made it out to one of our legendary branch at Beau’s events? I didn’t think so! Now get in gear! Plan your trip now!!!



Did we mention the Texas-style BBQ by the branch served all night long?



Tickets
$25 - Buses from Ottawa. Includes admission, brewery tour and bus ride to the brewery and back to Ottawa. Bus departs from the Black Tomato (11 George St. in the Byward Market) at 6pm and Vankleek Hill at 11:30pm

$10 - Admission at Door. 1st set starts at 8pm.



To Purchase Tickets...

Email... beausshows@gmail.com
or Call... 613-258-3737

Note: No ATM on Site, Cash Only Event

Location

Beau's All Natural Brewing Co.

10 Terry Fox Drive

Vankleek Hill, ON

Google Maps



December Music:



Afraid the pickin’s are a bit slim this month down here, we’ve already enjoyed John Carroll’s regular monthly ‘First Thursday’ appearance, as well as an amazing preview of Simon Beach’s upcoming solo release. However, with parties booked the next 2 Saturdays and the last two weekends being Christmas and New Years...well, it’s making for a short paragraph here. If I don’t stop rambling, that is... This weekend we will have an abbreviated ‘Loose and Juicy’ Open Stage starting at 4 pm after Moira Laws’ vernissage...We will then all have to look forward to an evening with one of our favourite local musical families, the Grahams, on Friday, December 17th. But all that aside, here’s a fun one: on Sunday the 19th, the branch is hosting its 4th annual Christmas Carol Sing-Along, Open Stage Free Buffet and Sally Anne Canned Food Drive and Fundraiser (how’s that for a mouthful?) Everyone is invited to come grab a free bite off the buffet, drop a non-perishable food item or few, or even a few bills for the cause, and most importantly, sing in public. That’s right, no matter who, what, or why you are, we actually want you to come and sing along! (Also of note, the word on the street is that the Mark, Simon and Laura Beach are joining us this year, and that’s a family of so much musical talent that they could easily make this a day worth attending by themselves...)



Closing out the month and the year we have John Carroll and Mike O’Brien. Chocolate and Peanut Butter. Beer and Pizza. Coffee and Donuts. You see where I’m going here? Sunday, January the 1st: the 4th annual ‘Hair of the Dog’ Open Stage with John and Terry Brewer—what the heck else are you gonna do? Get off that couch, trust me, I’ve been to a few, this one is even worth shoveling for! See you there!



Sat 11: CLOSED for a private function...

Sun 12: Open Stage ~ 4pm



Fri 17: an evening with the Grahams ~ 7pm

Sun 19: Our Christmas Caroling Open Stage Fundraiser ~ 3-6pm



Fri 31: John Carroll & Mike O'Brien play into the New Year!!!
call for details and reservations

Sun 1: ‘Hair of the Dog’ Open Stage, hosted by John and Terry Brewer ~ 2-8pm



Story Time:



Well, I ran out of time to write a story last month and this month has been pretty weird as well. A big change is upon us; Brent, Jenn and Jacob will be missed behind the scenes in a way that many of you can guess, and less of you can really understand. Running a restaurant is a lot of work, and we have all been thankful, at times beyond words, for each others help through some great times, yes, but also through, as anyone who has ever run a business will know, some incredibly stressful times as well. That is not to say that any of us really wish that it wasn’t happening, we are all well aware that it is time for a change. We all still have similar hopes and desires; deep down, we all want this restaurant to succeed, and we also all want for this wonderful community to thrive and to be sustainable and sustaining for us and for our families. But the facts are that this partnership has, in this business at this location, at this time, simply run its course. The Kelahers have some wonderful opportunities facing them and we also have some new ideas about where to take our groovy little spot next. It’s time for us to leave as friends, and as Brent puts it, to enjoy each others company on the other side of the bar. Four years ago, Brent and I had a conversation that became our mantra, especially through that rough first year “All business is a gamble, but we’ve got pocket aces...” I still feel that way, Brent, you’re an ace. Thanks and good luck.



--Chef Bruce



And now, I yield the remaining time left on this year’s Story Time and newsletter to a friend; a man I will, going forward, always continue to appreciate and respect; Brent Kelaher.



‘On the Other Side of the Bar’



After four great years it is time for Jenn, Jacob and myself to take a step away from the restaurant and seek out new adventures and challenges within North Grenville. As I spend my last month at the restaurant, I look back and I am proud of all that we, as a team, have accomplished in this great community. I met Bruce and Nicole and we became great business partners just over four years ago: the branch staff have since become great friends and, I would say, family. We have grown as a family over the years and, although we may not always agree, we always work things out for the better of the restaurant and our family. I like to think we helped in some small way with the local food movement in our community and will continue to introduce local foods and the importance of supporting your local farmers.


I am proud of what I have accomplished in helping to bring more culture and fun to North Grenville. Veg Stock was my baby and continues to be an important part of my life, as was preventing the Dandelion Festival from dying just three years ago. Since my involvement in the Dandelion Festival, and all the great work done by the volunteers, it has blossomed into what I think is North Grenville's premiere event. I am also proud of my part in helping to bring the Kemptville Kinsmen Farmers’ Market to life, and getting the Municipality involved in it. Bringing music and art to the restaurant was not always easy, but it was always worth the effort, and we have had some special musical and artistic moments over the years. Being a part of so many charity events and fundraisers, stopping to chat with folks on the street about what we were up to next - you can never slow down while in the restaurant business, I would always say.


Most of all, I am proud of my friends and family for believing in me and allowing me to pursue my dreams. Without the love and support of Jenn and Jacob from home I would not have been able to accomplish much, nor would I have been able to fully enjoy the accomplishments. Home is my rock and it allowed me to put in the crazy hours that are needed to succeed in this restaurant business. This dream started for me while I was a child falling asleep to the smells of red wine and garlic in the air while Mom and Dad hosted friends and family in the comfort of our home. That was the feeling I was hoping to bring to the branch: the feeling of warmth and comfort to all our guests and staff.
We have met some incredible people over the years, and our circle of friends has grown ten-fold, if not more. North Grenville has an unbelievable depth of kindness and friendship and we are truly blessed to have set our roots down here. I will miss working, singing and dancing with all the staff, as well as my daily chats with the 'regulars', but at the same time I look forward to sitting on the other side of the bar and singing, dancing and chatting with you all.
What is up for us next? Well, Jenn will be starting her new career in real estate, so if you’re looking to buy or sell (wink, wink).... Jacob will continue to pursue his dreams, but now he'll have his Dad around a little more to help with hockey, homework or just hanging out. I have taken on the role of Coordinator of the Dandelion Festival and will be seeking ways to get more involved with the community, so you'll still see me around, up to something as always.
the branch restaurant is an incredible place and it deserves your support. I know it has mine and I hope to see you on the other side of the bar sometime soon.



--Brent Kelaher



the branch restaurant
15 Clothier St East
Kemptville, ON
613-258-3737
Lunch Tue-Sat 11:30am-2pm

Dinner Tue-Sat 5pm, Sun 2-8pm
Live Music on Weekends
Open Stage & Rubber Boots Buffet Sunday Afternoons
Closed Mondays and most holidays
http://www.thebranchrestaurant.ca/



We love your feedback, but don’t often check this address, if you’d like to reply to this letter, please email us at: thebranchrestaurant@gmail.com



If you think this tastes more like spam than organic ham, then just reply with the word 'unsubscribe' in the subject line.