Kitchen update Feb 10

So some new happenings around the restaurant, finally got a sausage stuffer in so we can finally get dry curing some sausages for the charcuterie board. We already attempted a bratwurst, but it didn’t turn out as well as I wanted. I’ll just have to adjust the recipe a bit.

New menu development is starting, I’d really like to keep our spring/summer menu fresh as possible, and focus a little more on local ingredients. Look for some features soon that will showcase some of our ideas.

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About ChefCowan

Chef from Edmonton, Alberta. View all posts by ChefCowan

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