Tumbleweeds
925 7 Street SW
Medicine Hat, Alberta
The Diner
We were in Medicine Hat, Alberta on our way to the Cypress Hills Interprovincial Park. The day was very hot as we traveled in the south of the province. We decided to stay at the Best Western Hotel right off Highway 1. As we looked out the hotel room window we saw the sign “Tumbleweeds--We serve AAA Alberta beef and fine wine.” It looked air conditioned; it looked inviting; it had fine wine! The decision: go to supper now and explore the town after it cools down a bit.
We were greeted right away and asked if we had a reservation – Saturday night, y’ know. They didn’t have room for us in the dining room so we were seated in the lounge area at one of the booths and presented with the menus and wine list. The booth was comfortable – the décor wood and leather. The room was well lit and air conditioned! We could hear clearly the country music being piped in over the speaker system in the ceiling; ah…we are in the south—cattle country. The server came over right away and asked for our order. We said that the wine list looked very intriguing and we would need time. She came back patiently several times and we were still not ready. Finally, we decided on our meal for the evening.
The Dinner
We decided on a bottle of white wine called Evolution from Oregon. Not being familiar with the wine we decided to order the meal around what we thought would be an interesting wine based on the description in the wine list. Here is what the vintner says about it: “Every new bottling has its own subtle and fresh personality. The 9 grapes tie together perfectly, creating a smooth, layered white wine that can hold its own or stand up to just about any food pairing you dare to serve it with. It is extraordinarily food-friendly, from light salads to the hottest fusion-style cuisine.” http://sokolblosser.com. It lived up to the description. It was great on the nose, and had depth on the palate. Colette loves these.
When the bartender took out the wine glasses to bring to the table, she very carefully looked at them in the light and brushed them clean of spots with a towel set aside for just this purpose.
We ordered a mushroomitarian dinner--our first appetizer--Mushroom Bruschetta. It came on toasted Italian bread sliced diagonally and laid flat. The mushrooms were on the bottom, some with the bruschetta mix. The cheese was melted on top in the broiler. The first bite reminded us of escargots! The cheese was not too sharp or too mild. The wine complemented it beautifully. Delicious!
The second appetizer was Beef Tenderloin Salad. The tenderloin was grilled to tender perfection at medium rare. There were mushrooms under the beef that had a lovely pan fried taste and gave the beef and salad a delightful cooked mushroom flavour. This food brought out a delicious new nuance in the wine.
For the main course we decided to order Chicken Spaetzle. Spaetzle can mean many things to many people. It can be very small and soft or very large and fried tough. This was spaetzle that looked a bit like a short, wide egg noodles. They were mixed with tender, moist white chicken pieces, a herbed cream sauce and mushrooms. This mixture was coated with grated cheese and baked in the serving bowl. It was fabulous--another triumphant pairing with the Evolution.
We were looking to get out of the heat and enjoy a slow dinner until we could go outside to explore Medicine Hat. We were surprised by a versatile white wine from Oregon and a great feast that featured mushrooms. By the time we got outside it had definitely cooled down so we were off to visit the city.
Tuesday, September 29, 2009
Sunday, September 20, 2009
Ah, Baloney!
Katie’s Crossing
Township Road 530 & Range Road 221
Along the CNR mainline between Toronto and Edmonton
Ardrossan, Alberta
The Diner
Actually, let’s start with the kitchen and the order counter. It is a caboose. You walk up the stairs and into the caboose. The caboose is officially an ex-BCOL 78199; exx-CN 78199; exxx-CN79805; nee CN47200-series box car built in 1975. It is accompanied by, among other railway cars, a 1923 Flat Car, a 1917 work car, a 1956 TWDT and a 1914 coach, among others. The coach is the dining room called the Count Strathcona. There are other cars along a couple lengths of rail that have been collected over time.
As you enter the caboose, the menu is to your right. It includes such popular standby’s as Hamburgers, Fried Chicken and Fish & Chips. You can have a side of french fries or even a large pickle. My personal favourite is the Hobo Burger.
After you order your meal – and pay cash, the only method of payment accepted – you can either sit in the Count Strathcona or outside on the boardwalk patio with picnic table; they will deliver the meal to you. If you are lucky, while you are waiting, or while you are eating, a CN freight or a VIA passenger train may come by. The last time we were there we saw three trains in less than 30 minutes.
The Dinner
The Hobo Burger is a thick slab of fried baloney on a hamburger bun. It is accompanied by a slice of fresh tomato, fried onions, dill pickle chips, mustard and ketchup. It is a taste treat you won’t find in very many other locations. We had an ice cream cone for dessert.
They have a Bar Car with live music from 8 to 11 p.m. on Saturday nights; check them out!
Township Road 530 & Range Road 221
Along the CNR mainline between Toronto and Edmonton
Ardrossan, Alberta
The Diner
Actually, let’s start with the kitchen and the order counter. It is a caboose. You walk up the stairs and into the caboose. The caboose is officially an ex-BCOL 78199; exx-CN 78199; exxx-CN79805; nee CN47200-series box car built in 1975. It is accompanied by, among other railway cars, a 1923 Flat Car, a 1917 work car, a 1956 TWDT and a 1914 coach, among others. The coach is the dining room called the Count Strathcona. There are other cars along a couple lengths of rail that have been collected over time.
As you enter the caboose, the menu is to your right. It includes such popular standby’s as Hamburgers, Fried Chicken and Fish & Chips. You can have a side of french fries or even a large pickle. My personal favourite is the Hobo Burger.
After you order your meal – and pay cash, the only method of payment accepted – you can either sit in the Count Strathcona or outside on the boardwalk patio with picnic table; they will deliver the meal to you. If you are lucky, while you are waiting, or while you are eating, a CN freight or a VIA passenger train may come by. The last time we were there we saw three trains in less than 30 minutes.
The Dinner
The Hobo Burger is a thick slab of fried baloney on a hamburger bun. It is accompanied by a slice of fresh tomato, fried onions, dill pickle chips, mustard and ketchup. It is a taste treat you won’t find in very many other locations. We had an ice cream cone for dessert.
They have a Bar Car with live music from 8 to 11 p.m. on Saturday nights; check them out!
Saturday, September 12, 2009
The Pipestone
The Pipestone Food Company
4911-50th StreetWetaskiwin, Alberta
The Diner
Located in historic downtown Wetaskiwin, Alberta, The Pipestone Food Company consists of both restaurant and the Iron Board Pub. Walking in, we were greeted by the creaking old wooden floor, original and unfinished. As our eyes crept up the painted walls, we saw the old decorative tin ceiling tiles. They also looked original and untouched in many years—great old world ambience.
The unmatched wooden tables and chairs were carefully set, eagerly awaiting guests to be seated. Light jazz filtered through a couple of speakers on the walls. What looks like a bar appears to be a combination of cash area, coffee bar, dessert cooler and information centre. It is ruled by a 3 foot tall wooden pepper mill that is used to provide the final touch on a dinner.
We were quickly greeted by a friendly server who told us to sit wherever we wanted. We chose a table near the wall by the wine rack and the kitchen.
The Dinner
We had been on the road for several hours so we began with a pint of apricot beer from the Alley Kat Brewing Company on tap. It was deliciously refreshing with a hint of apricot on the nose and the palate. Soon a basket of hot, multigrain mini-loaves and a small dish of butter were presented by the same server who waited single-handedly on all the tables.
The appetizers were mushroom soup for her and a Caesar salad for me. The soup was brown - like a mushroom; the herby aroma invited us to taste the delicate flavour of the mushroom slices popping their heads out of the savoury cream. The romaine leaves of the salad were accompanied by homemade croutons and a light, creamy-- not oily salad dressing.
Having decided that our meals would be meatatarian (all grown locally in Alberta with no growth hormone or steroids) -- barbecued ribs and steak we chose an Italian red wine—a 2005 Tomasi Viticoltori Valpolicella Ripasso. The waiter brought us the wine and we were a bit worried that it would be closed because of the lack of time to breathe – a perpetual challenge in restaurants. As soon as she handed us the cork our reaction to the wine was OMG! I wanted to eat the cork – or at least squeeze the wine in it into my glass. Think spicy pepper and raisins on the nose and intense black cherry and smooth tannins on the palate. The introductory swirl, whiff and first sip told the same story as the aroma on the cork.
Our main courses came with a “bone bowl”. The steak and ribs were both accompanied by a pile of sliced potatoes that could have passed for neatly stacked scalloped potatoes done al dente with melted cheese on top. The zucchini, carrots and broccoli were lightly grilled and they complemented both entrées beautifully. The steak had a delicious taste of beef that had been barbecued on a hot grill. The ribs were baked, not braised, and cooked to a medium wellness. The meat was “gnaw off the bone” done, not “fall off the bone”. David was in heaven. The mango barbecue sauce had a balanced touch of piquante and sweetness. The wine stood up to both entrées which brought out different flavours in the wine.
For dessert we ordered the chocolate cake – one of the desserts of the day and the peaches and cream crepes. The cake was chocolate-y perfect -- not too sweet and not too bitter. I took a few sips and the wine complemented the cake. The peach crepes were unbelievable! The crème brule custard filling, the poached peaches and whipped cream topped with the caramel sauce (not the stuff out of a jar) were a little piece of heaven.
We talked to the chef and owner, Brady Weiler, for a bit. He is part of a movement in the Edmonton region that promotes eating locally grown food at local restaurants. If all the locally grown food tastes as good as this does, why would we want to go to any chain restaurants in the future? Brady also caters pig roasts and gave us a taster. Need a pig roast? Hire this one!
4911-50th StreetWetaskiwin, Alberta
The Diner
Located in historic downtown Wetaskiwin, Alberta, The Pipestone Food Company consists of both restaurant and the Iron Board Pub. Walking in, we were greeted by the creaking old wooden floor, original and unfinished. As our eyes crept up the painted walls, we saw the old decorative tin ceiling tiles. They also looked original and untouched in many years—great old world ambience.
The unmatched wooden tables and chairs were carefully set, eagerly awaiting guests to be seated. Light jazz filtered through a couple of speakers on the walls. What looks like a bar appears to be a combination of cash area, coffee bar, dessert cooler and information centre. It is ruled by a 3 foot tall wooden pepper mill that is used to provide the final touch on a dinner.
We were quickly greeted by a friendly server who told us to sit wherever we wanted. We chose a table near the wall by the wine rack and the kitchen.
The Dinner
We had been on the road for several hours so we began with a pint of apricot beer from the Alley Kat Brewing Company on tap. It was deliciously refreshing with a hint of apricot on the nose and the palate. Soon a basket of hot, multigrain mini-loaves and a small dish of butter were presented by the same server who waited single-handedly on all the tables.
The appetizers were mushroom soup for her and a Caesar salad for me. The soup was brown - like a mushroom; the herby aroma invited us to taste the delicate flavour of the mushroom slices popping their heads out of the savoury cream. The romaine leaves of the salad were accompanied by homemade croutons and a light, creamy-- not oily salad dressing.
Having decided that our meals would be meatatarian (all grown locally in Alberta with no growth hormone or steroids) -- barbecued ribs and steak we chose an Italian red wine—a 2005 Tomasi Viticoltori Valpolicella Ripasso. The waiter brought us the wine and we were a bit worried that it would be closed because of the lack of time to breathe – a perpetual challenge in restaurants. As soon as she handed us the cork our reaction to the wine was OMG! I wanted to eat the cork – or at least squeeze the wine in it into my glass. Think spicy pepper and raisins on the nose and intense black cherry and smooth tannins on the palate. The introductory swirl, whiff and first sip told the same story as the aroma on the cork.
Our main courses came with a “bone bowl”. The steak and ribs were both accompanied by a pile of sliced potatoes that could have passed for neatly stacked scalloped potatoes done al dente with melted cheese on top. The zucchini, carrots and broccoli were lightly grilled and they complemented both entrées beautifully. The steak had a delicious taste of beef that had been barbecued on a hot grill. The ribs were baked, not braised, and cooked to a medium wellness. The meat was “gnaw off the bone” done, not “fall off the bone”. David was in heaven. The mango barbecue sauce had a balanced touch of piquante and sweetness. The wine stood up to both entrées which brought out different flavours in the wine.
For dessert we ordered the chocolate cake – one of the desserts of the day and the peaches and cream crepes. The cake was chocolate-y perfect -- not too sweet and not too bitter. I took a few sips and the wine complemented the cake. The peach crepes were unbelievable! The crème brule custard filling, the poached peaches and whipped cream topped with the caramel sauce (not the stuff out of a jar) were a little piece of heaven.
We talked to the chef and owner, Brady Weiler, for a bit. He is part of a movement in the Edmonton region that promotes eating locally grown food at local restaurants. If all the locally grown food tastes as good as this does, why would we want to go to any chain restaurants in the future? Brady also caters pig roasts and gave us a taster. Need a pig roast? Hire this one!
Sunday, September 6, 2009
The Sawmill Cuts It
Sawmill – The Original
4745 Gateway Blvd.
Edmonton, Alberta
The Diner
Neither of us had been to the Sawmill Restaurant for over 20 years. David’s staff bought us a gift card to the Sawmill for Christmas -- we had to go! Our first time back was on the day before Valentine’s Day. We were greeted immediately and seated in a room that looks like a sun room. The server was polite and conversant without being chatty. The food was done to perfection; the wine was a winner. Why shouldn’t we go back?
We have been back four times since then. Each time we have enjoyed our visit; in fact, on the first return several weeks later the first waiter recognized us and asked us how we were. The service has been great and the manager is very conscientious about checking that all his guests are enjoying their meals.
The Dinner
Tonight wasn’t a special occasion. We just wanted to go out. We gave our order to the waiter and she brought us a basket with two hot sour dough and two whole grain rolls. There was enough butter accompanying the rolls to cover all four.
Colette ordered a lobster dinner and I ordered the “undecided” platter which has steak, ribs and grilled shrimp. We were able to share it all! The steak was a top sirloin; it was done to perfection (rare), tasty because of the grilling and spices albeit a bit chewy. The ribs looked like they were previously cooked then basted in the barbecue sauce and baked as we ordered them. The shrimps came 5 to a skewer and were cooked perfectly. The lobster had been cut in half, and baked in the oven. The meat came out of the claws and the tail shell easily and in one piece. Someone knew what they were doing to that lobster! The clarified butter for the lobster went well with dinner rolls, potatoes, shrimp, lobster, more dinner rolls…..
Colette asked for the potato of the day, fresh fingerling potatoes. They were not ready when our meal was ready so they brought her a baked potato to enjoy while they continued to cook the fingerlings, which they brought to us not long after. Other than baked, garlic mashed and fingerling potatoes, the vegetable accompaniments were grilled zucchini and asparagus spears, and a roma tomato baked with parmesan cheese. The tomato was cooked to perfection – the cheese was melted and browned but the tomato did not lose any of it consistency. Everything was done well and delicious.
Colette ordered a glass of white zinfandel from Montevina Winery in California. It was the most balanced white zinfandel I have tasted—think strawberry on the nose, and raspberry grapefruit on the palate. It was off dry, with a tangy finish. I ordered a cabernet merlot from Peller Estates in B.C. It had depth on the nose and the palate that went well with the beef. The zinfandel complemented the seafood nicely.
There was no room for dessert this time….but try their chocolate bread pudding with port if you go. We went back last night just for the dessert. The chocolate bread pudding lived up to our expectations and the Pecan Flan was divine.
4745 Gateway Blvd.
Edmonton, Alberta
The Diner
Neither of us had been to the Sawmill Restaurant for over 20 years. David’s staff bought us a gift card to the Sawmill for Christmas -- we had to go! Our first time back was on the day before Valentine’s Day. We were greeted immediately and seated in a room that looks like a sun room. The server was polite and conversant without being chatty. The food was done to perfection; the wine was a winner. Why shouldn’t we go back?
We have been back four times since then. Each time we have enjoyed our visit; in fact, on the first return several weeks later the first waiter recognized us and asked us how we were. The service has been great and the manager is very conscientious about checking that all his guests are enjoying their meals.
The Dinner
Tonight wasn’t a special occasion. We just wanted to go out. We gave our order to the waiter and she brought us a basket with two hot sour dough and two whole grain rolls. There was enough butter accompanying the rolls to cover all four.
Colette ordered a lobster dinner and I ordered the “undecided” platter which has steak, ribs and grilled shrimp. We were able to share it all! The steak was a top sirloin; it was done to perfection (rare), tasty because of the grilling and spices albeit a bit chewy. The ribs looked like they were previously cooked then basted in the barbecue sauce and baked as we ordered them. The shrimps came 5 to a skewer and were cooked perfectly. The lobster had been cut in half, and baked in the oven. The meat came out of the claws and the tail shell easily and in one piece. Someone knew what they were doing to that lobster! The clarified butter for the lobster went well with dinner rolls, potatoes, shrimp, lobster, more dinner rolls…..
Colette asked for the potato of the day, fresh fingerling potatoes. They were not ready when our meal was ready so they brought her a baked potato to enjoy while they continued to cook the fingerlings, which they brought to us not long after. Other than baked, garlic mashed and fingerling potatoes, the vegetable accompaniments were grilled zucchini and asparagus spears, and a roma tomato baked with parmesan cheese. The tomato was cooked to perfection – the cheese was melted and browned but the tomato did not lose any of it consistency. Everything was done well and delicious.
Colette ordered a glass of white zinfandel from Montevina Winery in California. It was the most balanced white zinfandel I have tasted—think strawberry on the nose, and raspberry grapefruit on the palate. It was off dry, with a tangy finish. I ordered a cabernet merlot from Peller Estates in B.C. It had depth on the nose and the palate that went well with the beef. The zinfandel complemented the seafood nicely.
There was no room for dessert this time….but try their chocolate bread pudding with port if you go. We went back last night just for the dessert. The chocolate bread pudding lived up to our expectations and the Pecan Flan was divine.
Tuesday, September 1, 2009
Go to Chinatown for authentic Chinese food
Leon’s Wonton & Noodle
10634 - 97 Street
Edmonton AB
Diner
What this diner lacks in décor it gains in spirit and QPR (Quality Price Ratio). For solid inexpensive, authentic Chinese food, it rates. From soups to noodles to rice dishes, they are used to feeding the locals in Chinatown. And the locals do NOT want to pay more than they have to. Being naturally thrifty, David and I love it. Warning…they only accept cash.
Read the menu under the glass plate covering the table….try to decide what you want.
The Dinner
There are over 100 items on the menu and David is determined to try them all. Recently, they revised their menu and took pork oviduct out of the offerings before he could try it. They were incredulous that he noticed! So we try to change it up every time. It doesn’t work. There are some things too good not to have again. Their beef soups with noodles and greens are wonderful. The Singapore noodles are piled high and fragrant with curry. One day, a family came in, sat down and placed their order. It took a while for their order to come, but we watched as the cook left by the front door, insert pregnant pause here, soon he returned with a plastic bag from next door; barbeque duck soup all around for the family. It is mighty fine. We tried it on another visit. The seafood is fresh. The pigs’ feet are done with the right amount of five spice. The gai lan with oyster sauce is wonderful. It is all simple and done well.
Try it. We think you’ll like it.
10634 - 97 Street
Edmonton AB
Diner
What this diner lacks in décor it gains in spirit and QPR (Quality Price Ratio). For solid inexpensive, authentic Chinese food, it rates. From soups to noodles to rice dishes, they are used to feeding the locals in Chinatown. And the locals do NOT want to pay more than they have to. Being naturally thrifty, David and I love it. Warning…they only accept cash.
Read the menu under the glass plate covering the table….try to decide what you want.
The Dinner
There are over 100 items on the menu and David is determined to try them all. Recently, they revised their menu and took pork oviduct out of the offerings before he could try it. They were incredulous that he noticed! So we try to change it up every time. It doesn’t work. There are some things too good not to have again. Their beef soups with noodles and greens are wonderful. The Singapore noodles are piled high and fragrant with curry. One day, a family came in, sat down and placed their order. It took a while for their order to come, but we watched as the cook left by the front door, insert pregnant pause here, soon he returned with a plastic bag from next door; barbeque duck soup all around for the family. It is mighty fine. We tried it on another visit. The seafood is fresh. The pigs’ feet are done with the right amount of five spice. The gai lan with oyster sauce is wonderful. It is all simple and done well.
Try it. We think you’ll like it.
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