Grilled Chicken Ramen with Our Local Morels!

I know that in some restaurants in Saskatoon, the “local” caption has been beaten to death. Even trotting it out for local beef. “Because you know ranch land is at such a premium on the prairies, and our beef is very rare and specialized.”  That said I did get a real kick out of foraging for morels and enjoying them in a japanese style ramen noodle soup. The mushrooms really added, I dunno, body(?) to the soup broth. Though, I heard this year was bunk for morel hunters(too much rain), these were the nicest and most abundant we’ve ever seen!

Ps, About a week earlier I saw morels for sale at the Granville Island Public Market for $54 a pound!

Written by Todd. Published on June 2, 2010 4:07 pm.
Filed under: RANDOM

1 Comment »

  1. nicole says:
    June 7, 2010 at 9:55 pm

    That looks amazing!!

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Could Wonderbread go tits up?

Could Wonderbread go tits up?

Hostess, the innovators of synthetic bread science who brought the world Wonder Bread and Twinkies, is preparing to file for bankruptcy protection in the United States. Interesting.

Written by Troy. Published on January 11, 2012 6:01 pm.
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Until Christmas we are bending our reservation policy at Duck Duck Goose. We are holding one reservation per night for a holiday get together. We can accommodate up to ten people, at 7pm. Call 649-DUCK to book!

Written by Todd. Published on December 16, 2011 12:25 pm.
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The Knife Maker

The third installment in the “Made by Hand” series featuring knife maker Joel Bukiewicz of Cut Brooklyn. I recommend watching this sucker in HD full screen mode.

Written by Troy. Published on November 15, 2011 11:28 am.
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Rosehip Syrup

Rosehip Syrup

My place of work is nestled along the river and landscaped with a wide variety of native trees. I often see people collecting grape leaves and berries and was inspired to make use of the scads of rosehips just outside my window.

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Written by Troy. Published on October 24, 2011 12:12 pm.
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Happy Thanksgiving

Happy Thanksgiving

My little garden experiment yielded mixed results. Although the fava beans were lost to aphids (and neglect), I produced beautiful two wonderful varieties of carrots: Dragon Purple and Belgian White. My Bull’s Blood beets are equally lovely and will be a nice addition to our Thanksgiving dinner.

Written by Troy. Published on October 8, 2011 4:20 pm.
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Oxfam Charity Dinner(term used loosely!)

Oxfam Charity Dinner(term used loosely!)

Wednesday, September the 14th we are asking for your participation in our(becoming) legendary Japadog Charity Night. Megan and I have been so busy launching our new restaurant, and we have been looking forward to a charity party to support Oxfam and their work with the east African food crisis. Contribute by purchasing a Japadog and a delicious Moosehead brew, 100% of your money will be donated to Oxfam. See you then!-Todd

Written by Todd. Published on September 5, 2011 9:37 pm.
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Hawksworth

Hawksworth

Some photos from our dinner at THE hot new restaurant in Vancouver

Written by Todd. Published on July 16, 2011 10:11 pm.
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Duck Duck Goose

Duck Duck Goose

Things are coming together in Todd and Megan’s new venture, Duck Duck Goose. Follow their construction blog for the latest news, possible menu items and pics of the new place in progress!

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Written by Troy. Published on July 4, 2011 2:29 pm.
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Lemon Olive-Oil Cake

Lemon Olive-Oil Cake
We celebrated my dad’s birthday with this seemingly sophisticated, yet entirely unpretentious cake.
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Written by Troy. Published on June 17, 2011 5:17 pm.
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Filed under: RECIPES

Weczeria sneak peak

Weczeria sneak peak

Dan Walker hosted a small cocktail tasting party at Weczeria’s new location on Broadway Avenue. The capable, good natured (and patient) bartenders poured cocktails as we toasted the promising new space. I had best intentions of making notes about the cocktail list but suffice to say after enjoying the refreshing Outlook, feeling the Love, tasting Success, a surprising Singapore Sling and an Old Fashioned, my memory started to get a bit fuzzy. The 48 seat restaurant is excrutiatingly close to opening and I’m eager to post up at the bar for a meal. I’m excited to see what they will produce from the improved kitchen facilities and taste my homie Kyle’s cooking!

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Written by Troy. Published on June 12, 2011 12:26 pm.
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