Moose Mountain Catering Here We ARE!

Well we are a catering company now. Not a catering company & a restaurant! We are busy giving Christmas quotes and keeping our freezer food inventory updated.
We will be using this blog to input our Freezer Food Lists & Catering options but we are just learning and this will take some time. For now - email us at moosemountaingrill@shaw.ca or moosemountaincatering@shaw.ca and we will email you lists and answer any questions you might have.
We have added a Dessert List to our ever expanding offering and this is available at the above address! Just give us a few days to find our feet and we will be able to serve you with the same precision we did at the restaurant!
Thanks to those of you who made the last weekend fun! We had a great time!
Now for the recipe...

Spinach & Avocado Salad with Warm Mustard Vinaigrette
3 oz spinach leaves
1 red or green head of curly leaf lettuce
2 medium avocados
3 T olive oil
2 T sesame seeds
1 T lemon juice
2 t whole grain mustard

Method:
Wash & spin dry the spinach & lettuce leaves. Tear leaves into bite size pieces & place into serving bowl.
Peel the avocados & cut into thin slices. Place over lettuce leaves.
Heat 1 T of olive oil in a small pan. Add the sesame seeds & cook over low heat until they start to brown. Remove from heat & allow to cool. Heat the other 2 T of olive oil. Add the lemon juice & mustard. While still warm add sesame seeds. Pour over salad & toss gently to coat the leaves. Serve immediately!

I'll be at the desk this week & Chef will be in the kitchen. Nothing much has changed except we are taking this Saturday off! Don't call - we won't be there!
Till next week!
CA & Chef Stephen

Home Stretch Here We Come

We are very tired. The dish washer is broken. Both our mothers are in the dish pit this weekend! It is the home stretch and while we slide into home plate with mixed emotions - we are very happy to be able to serve Chef's delicious food in another way.
A number of you have signed up for our `Theme Dinner' email list. We will be offering reservation only theme dinners this winter and will be selling them strictly through our blog and email subscribers. The first will be a 4 course Italian Dinner. No date yet but we will keep you posted.
We continue to sell the freezer food and hope sales will pick up when the service portion of the Moose is discontinued. While it won't be the same as being served hot - it will be available on demand and for a portion of the cost.
Dates are also disappearing for Christmas parties. We are thrilled with the response to our catering service. Book now to avoid disappointment.
Now for the recipe...

Gratin of Chickpeas & Goat Cheese
1 T olive oil
1/4 c chopped green onion
1 garlic clove - chopped
2 c of chickpeas rinsed & drained
1/2 t chili powder
1/4 t ground cumin
1/4 t dried oregano
pinch of dried thyme
pinch of cayenne pepper
pinch of salt
freshly ground black pepper
9 oz chorizo sausage thinly sliced
1/4 c fresh parsley chopped
3/4 c crushed tomatoes
9 oz goat cheese

Method:
In a large skillet, heat olive oil over medium heat. Cook the green onions & garlic for 30 sec. Add chickpeas, dry spices & chorizo and cook for 3 minutes. Add the crushed tomatoes & parsley. Stir and reheat thoroughly. Remove from heat. Place the mixture in the middle of the plate and cover with sliced goat's cheese. Place under broiler of the oven until the goat's cheese has softened & serve. Yummy!

We are open Friday, Saturday & Sunday at 5:00 ... then that's all folks! Will Carol Ann cry? Come and find out! She'll buy you a drink if you say you saw it on the blog!!
Ta Ta
CA & Chef Stephen

"Yuck, this stuff is full of ingredients."

That's what Linus said while reading a can label in Charles Schulz's `Peanuts' series! Well, Chef Stephen's freezer food is full of ingredients too but nothing you need a dictionary to decipher! Many of you have had the pleasure & we thank you for your positive comments. We are looking forward to selling you more `stuff' out of our freezer!

Christmas bookings are getting busy! Please make sure you get your date confirmed. It only costs $100.00 to hold your date! So make sure you aren't disappointed.

Do you still have lots of left over turkey in the freezer. Chef Stephen has found a delicious way to get rid of some of it. Without further adieu..

Turkey Tetrazzini
1/2 lb wide egg noodles
8 T butter
1/2 lb white mushrooms sliced
5 T flour
Salt & freshly ground black pepper
3 c chicken stock
1 & 1/3 c heavy cream
1/3 c dry sherry
3 c coarsely chopped cooked turkey
1/4 t freshly ground nutmeg
1/4 c freshly grated Parmesan cheese
fresh parsely

Method:
Cook noodles in a large pot of salted water. Drain & transfer to medium baking dish & toss with one T of butter. Pre heat oven to 375F. Melt 2 T of butter in a large skillet. Cook mushrooms until lightly brown - 3-5 minutes. Scatter mushrooms over noodles. Reduce heat to medium low & melt remaining 5 T of butter in skillet. Sprinkle in the flour. Stir constantly for 2 minutes. Increase heat to medium. Gradually whisk in stock & simmer until sauce thickens. Add cream, sherry & turkey. Season with salt, pepper & nutmeg.

Spoon turkey & sauce over noodles. Sprinkle with Parmesan cheese. Bake in oven until sauce is bubbly - about 20 minutes. Heat broiler & brown for 3 - 5 minutes. Garnish with chopped parsley.

We are closed for private functions on Friday & Saturday but will be open this Sunday starting at 5:00. See you there!
CA & Chef Stephen!

Thanks for the support

Chef & I are just thrilled with the support the freezer food line & the catering business are generating. We have 4 confirmed caters to do in the next 2 months and the frozen food is selling like crazy! Thanks folks! It seems like the name Moose Mountain will be around for a while longer!
We would like to suggest that you get a quote for your Christmas gathering sooner rather than later. My Realtor has given me the go ahead to book parties for the winter in the Moose Mountain Grill. So if you want to use the building for your Christmas party - or any party this winter - let me know!

Now for something sweet this week (like Chef Stephen)...
Apple Streusel Topped Pumpkin Cake
1/2 c + 3 T unsalted butter
4 large granny smith apples - peeled, cored & thinly sliced
5 T granulated sugar
1 t ground cinnamon
1 1/4c whole wheat pastry flour
1 c brown sugar
1/2 t salt
2 t pumpkin pie spice (cloves, cinnamon, nutmeg)
1 t baking soda
3/4 c canned pumpkin puree
1/3 c sour cream
2 large eggs

Method:
Butter & flour a 9x9 baking pan. In a large saute pan -melt 3 T of butter, saute apples over medium high heat until softened (about 5 minutes). Mix 3 T of white sugar & cinnamon in a cup and sprinkle over the apples. Continue to cook until the liquids are thick & bubbly. (caramelized) Pre-heat oven to 350 F. Dice the remaining 1/2 c butter. Let it come to room temperature. In a stand mixer combine the flour, brown sugar & salt. Start mixer on low. Toss in room temperature butter. Mix until butter forms small pea sized pieces. Measure out 2/3 c of the mixture into a bowl & stir in remaining 2 T of white sugar & pie spice to make the streusel (topping). To the remaining mixture in the stand mixer add the baking soda then add pumpkin, sour cream & eggs. Beat until smooth. Scrape the batter into the prepared pan. Distribute the apple saute over the batter. Then sprinkle the streusel mix over that. Bake for 40 -50 minutes or until skewer comes out clean. Cool on rack. Enjoy with vanilla ice cream.

Again, thanks for your support & keep phoning!
CA & Chef Stephen

Reduce Reuse Recycle

Chef Stephen wants to let you know that he is using very high quality containers for our take out food. As a matter of fact he put one of the clear plastic containers through the high temp dishwasher and it didn't come out like your kid's art project! So reuse & recycle these containers please!

We have added soup to our list of delicious products! We have on hand BAVARIAN LENTIL BACON & ROASTED BUTTERNUT SQUASH. The weather is perfect for a bowl of homemade soup. Give me a call and put in your order!

We have also added our STUFFED CHICKEN BREAST to the menu. We currently have fetta cheese, spinach & roast garlic or ham & swiss cheese. Phone to order yours today!

We have sold out of the lasagna we had pre made! If you are interested in this item - please pre order!

Next week we should have COMPLETE FROZEN MEALS for sale. Forget that hungry man stuff - these are lovely veg, potato & meat dinners ready for the microwave. We are starting with chicken breast, roasted potato & veg. Also we will have a pasta of the week in this format. When it appears on the list it will be available.

Now for this week's recipe from Chef Stephen...

Hot & Sour Shrimp Soup with Lemon grass (Tom Yam Goong)
1 lb jumbo shrimp - peeled & deviened
4 cup chicken or vegetable stock
3 lemon grass stalks
10 kafir lime leaves
8 ounce can of straw mushrooms - drained
3 T fish sauce
1/4 c fresh lime juice
2 T chopped green onion
1 T chopped fresh cilantro leaves
4 red chiles seeded & chopped
2 green onions finely chopped

Method:
Bruise the lemon grass stalks with the blunt end of a chopping knife. Add them to the stock together with 1/2 lime leaves. Simmer gently for 5 -6 minutes or until the stock is fragrant. Strain the stock & return to the sauce pan & re heat. Add the mushrooms & shrimp & cook until the shrimp turn pink. Stir in fish sauce, lime juice, green onions, cilantro, red chiles & the rest of the lime leaves. Taste & adjust seasoning. It should be sour, salty, spicy & hot. Enjoy!

That'll get the nose running! Chef says this is the most popular soup in Thailand!
Until next week!
CA & Chef Stephen

When you read the label...

We went to the grocery store this week and looked at a few items that are available that are similar to what we are producing. We were curious as to what their labels looked like. Here is what we found...

Pesto - produced by a well known label - had the following ingredients:
sunflower oil, basil, glucose solids, granapadno & pecorino cheeses, water, cashew flour, salt, potato flakes (contain mono & dyglycerides, sodium phosphate, sodium metasulphite, BHA), pinenuts, modified milk ingredients, virgin olive oil, garlic powder, basil flavour.

What does Chef Stephen put in his pesto? Fresh basil, garlic, pinenuts, salt, pepper, extra virgin olive oil. That's what.

A major label with a `low fat' line has the following ingredients in it's `Skinless, boneless chicken breast with a honey mustard glaze': skinless, boneless chicken breast, water, salt, spices, honey powder (honey, wheat flour, soy flour), sodium acetate, acetic acid, Xanthan gum, dehydrated parsley, flavour. Glaze contains: glucose, fructose, water, dijon mustard (white vinegar,water, mustard seed, salt, white wine, citric acid, tartaric acid, spices), honey, white vinegar, glucose, modified corn starch, tomato paste, salt, mustard flour, mustard seed, dried onion, concentrated lemon juice, spices(including onion & garlic powder), flavour & caramel colour.

What does Chef Stephen put in his chicken breasts? Chicken breast, salt, pepper. Glaze contains: honey, mustard, shallots, garlic, white wine, fresh rosemary, salt & pepper.

You decide which you want to feed to your family.

Here's the recipe of the week for your fall curry...
Jamaican Coconut Cornbread
1 c unsweetened, shredded coconut
1 c coarse corn meal
1 c whole wheat flour
1 T baking powder
1/2 t salt
1/4 firmly packed brown sugar
1 1/2 c coconut milk
1 large egg (vegan can substitute a couple of T of coconut milk for the egg)

Method:
Preheat the oven to 300 F. Oil a 9x9" square baking pan. Spread the coconut on a baking sheet & bake for 5 minutes. Then stir. Bake for 5 minutes more. When the coconut is golden brown transfer to a bowl and cool. Raise temperature of oven to 400 F. In a large bowl stir together the coconut, cornmeal, flour, baking powder, salt & brown sugar. In a separate bowl whisk the coconut milk & egg (if using), stir the wet ingredients into the dry ingredients. Transfer to the prepared baking pan. Bake for 15 minutes or until toothpick comes out clean. Cool on a rack.

Enjoy with your curry!

See you at the Moose this weekend Friday, Saturday or Sunday. We also have lots in the freezer to sell so give us a call to place your order!
CA & Chef Stephen

We'll cater to you...

We are very open to suggestions in when it comes to the catering part of the business.

• We will do what we are calling `drive by's' - this is where we will drop off the food `oven hot'. This is no- frills. You have the dishes. You do the service. This is available from $16 per person. Minimum of 10 people.
  
• While the Moose Mountain Grill is still available for us to use that is the second level of catering. For a minimum of 10 people and a maximum of 30 we will deliver our usual delicious meal. We require $100 catering fee and a minimum of $30 per person.
• Finally, what Chef Stephen really wants to do - come into your home for a minimum of 10 people. This service starts at $30 per person. And the sky is the limit in terms of what you and Chef can come up with!

And now...with the cool weather...Chef has come up with a wonderful recipe you warm your insides!

Thai Fish Curry
4T Thai fish sauce
2T soy sauce
1 fresh red chili seeded & chopped
12 oz halibut cut into cubes
12 oz fresh salmon cut into cubes
juice of 1 lime
1 3/4 c coconut milk
3 kaffir lime leaves
1 T red thai curry paste
1 lemon grass stalk (white parts only) finely chopped

Method:
Combine 1/2 the fish sauce and soy sauce in a shallow non metallic dish. Add the chili & fish. Squeeze over the lime and stir to coat. Cover and refrigerate for 1 hour. Bring the coconut milk to a boil in a pan & add the lime leaves, Thai curry paste, the remaining fish sauce & the lemon grass. Simmer gently for 10 minutes. Add the fish & the marinade. Simmer gently for a further 5 minutes or until fish is cooked. Serve hot with rice!

Did you see the snow this morning?! Have you bought your ski passes? OK - there's a bit of summer left! See you at the Moose this weekend!
CA & Chef Stephen.

You can start ordering anytime...

We are ready to go - and in fact are eager for your suggestions on what you would like in your freezer. We have the items listed in the last blog and Chef is busy testing lasagne's and playing with his new cryovac machine. Here's something you might like... we will be assembling meals ...sealing them... and with a snip of your scissors and a micro wave you can have a Moose Mountain Meal in the comfort of your own home! Great for you ranchers who are a loss on what to eat on those nights in the field!

The Moose Mountain is ready to discuss your Christmas function. We have taken a few calls already so phone and reserve your date.

We are announcing Moose Mountain Breakfast Meetings. For a minimum of 10 people we will supply a BEAUTIFUL continental breakfast, complete with tea, coffee, juice, milk, GST, Grat & use of the room for $20 per person.
Also... Moose Mountain Lunches...real, homemade (not Bridgebrand!) soup, 2 varieties of sandwiches on homemade bread, non alcoholic bevie, GST, Grat & use of room for $20 per person - a minimum of 10.

And now the recipe...
Chicken in Lemon & Garlic
4 large skinless, boneless chicken breasts
5 T olive oil
1 onion finely chopped
6 garlic cloves finely chopped
2 lemons - zest & juice
4 T chopped, fresh Italian parsley
Salt & pepper
lemon wedges & crusty bread to serve

Method:
Slice chicken breast width wise into thin slices. Heat olive oil in a large, heavy bottom skillet. Add onion & cook for 5 minutes or until softened but not brown. Add garlic cook for 30 seconds then add chicken and cook gently for 5 - 10 minutes until all ingredients are lightly browned. Add the grated lemon grind & juice scrapping and stirring all the bits from the bottom of the skillet. Remove skillet from heat. Stir in the parsley and season with salt & pepper. Serve on warm platter with lemon wedges and chunks of crusty bread. Enjoy!

In case you think that Chef could get a bit crazy with his new cryovac machine - have no fear - the taste will still be there. Not at all like this...

On airplane food:
"The shiny stuff is tomatoes.
The salad lies in a group.
The curly stuff is potatoes, the stuff that moves is soup.
Anything that is white is sweet.
Anything that is brown is meat.
Anything that is gray, don't eat."
-Stephen Sondheim, "Do I Hear a Waltz?" 1965.

All for now! See you at the Moose this week starting tomorrow thru Sunday at 5:00 PM!

CA & Chef Stephen

We're ready to go when you are...

Chef Stephen has been working hard to fill the freezer and we have the following selections available for sale:

• basic tomato sauce
• white sauce (bechemel)
• bolognese sauce
• pasta sauce of the week
• green peppercorn sauce
• wild mushroom sauce
• satay sauce (spicy peanut)
• thai coconut curry sauce
  
• pesto

We are ready to take bookings for Christmas parties and orders for freezer food. Please let us know what you are interested in buying and we will make it! It's that simple!

The restaurant remains open Friday, Saturday & Sunday until the end of October. It would be nice to see you before we close & of course I'm always interested in talking about the new business!

Now for the recipe of the week...
Poke (pronounced poky!)
1 lb fresh ahi tuna
1 medium tomato chopped
1 1/2 c fresh seaweed (or substitute nori - chopped up)
1/2 c maui onion
1 t sesame oil
1/2 t crushed red pepper
2 T Japanese soy sauce

Chop ahi into 1/2 inch cubes. Place in large bowl. Gently toss with tomato, 1 cup of seaweed, onions, sesame oil, and red pepper. Add soy sauce & serve garnished with remaining seaweed.

For those of you that have about as much chance of finding ahi tuna and fresh seaweed as flying to Maui on the next plane - I have already slapped Chef across the head - and he promises - no swears that you can find these ingredients at Sobeys. Let us know!

All for now! Call us with your catering needs. We'll be ready to roll at the end of September!

CA & Chef Stephen!

What the hell is a vegan anyway?

The article came out in the Promoter on Friday and Amy Harris did a fine job of describing our situation and the future of our company. I thought since some of you don't have access to our local rag I would reprint it...

Staff Shortage leads to changing of the grill
A local restaurant has become the latest victim of a province - wide staff shortage, but the owner isn't calling the pending changes a negative thing.
As of the end of October, the Moose Mountain Grill in Bellevue will be shutting down the restaurant portion of the business, but will stay open to do catering services and take home freezer foods as the Moose Mountain Catering Company.
Owner Carol Ann Smith says although the changes are in large part due to the inability to acquire staff for both the front and back ends of the restaurant, she along with Chef Stephen French are looking into all the positives the future can hold.
"It's a positive thing. We're not going out of business. In fact, we're almost a victim of our own success," she said.
"Business is going great, and we've had a great summer, but there is definitely a staffing issue so we're turning the business into something we hope will be better."
Smith says she's not only looking forward to the upcoming changes in services, but also to the increase in free time the changes will hopefully allow for.
"The past four years have been wonderful, but I have to admit (myself and Chef Stephen) haven't been able to do anything else but run the restaurant. Our personal lives have been put on hold and we're hoping to have more time now," she said.
More information on the changes to Moose Mountain Grill can be found at (this blog site).

Thanks Amy! You can't buy that kind of advertising!!

Yes we know what Vegan means! In fact Tristan our trusty Chef's Assistant from last year, the guy you can thank for closing down the Moose... he was irreplaceable... (sorry Tristan!) was the Vegan of the Moose Mountain family and taught everything Chef Stephen knows about this particular genre of food! We can do great and I mean GREAT vegetarian & vegan food! In that spirit our recipe this week is a delicious Vegan soup. By the way ... did you know that most of our baking on our brunch cold buffet was vegan? Betcha didn't!

Curried Pumpkin & Apple Soup
3 large onions - diced
3 carrots - diced
8 sticks of celery - diced
1 bulb of roasted garlic
2 T fresh grated ginger
6 T of curry powder
3 T ground cumin
3 T ground coriander
1 T black pepper
2 T salt
1 t ground clove
3 granny smith apples - peeled, cored & diced
4 lbs of pumpkin puree
1 litre of apple juice (preferably organic)
5 litres of vegetable stock

This makes 6 or 7 litres of soup! It freezes well or cut the recipe by 1/4.

Peel & dice 4 lbs of pumpkin - roast & puree.
Slice the top off a bulb of garlic, drizzle with olive oil & place in 350 f oven for approx 45 minutes. Let cool. Squeeze cloves out of the skin.
Saute onions, carrots & celery in a little olive oil until soft. Add roast garlic & spices, saute for a further 5 minutes. Add diced apples & pumpkin puree. Cook for another 2 minutes. Add juice, stock, salt & pepper. Cook until all vegetables are tender - about 30 minutes. Puree soup in a food processor or blender until smooth. Transfer back to pot. If too thick - add more stock & correct seasoning.

Tune in next week for another installment...
CA & Chef Stephen

I hate to talk about Christmas...but...

People are really talking now! They think the Moose is gone - but it's not - it's just different. Watch for an article in the Promoter this Friday. I don't know what they're going to say - but I hope they put a positive spin on it.

I know it is August but Chef Stephen & I are already thinking about Christmas. If you want to talk about your Christmas Party call or email me. We can discuss menus & venues. Either in your home - or at the Moose - you choose.

We are going to do some gift baskets for Christmas. These will include infused oils & vinegars or a food hamper for your granny! Give us some ideas! We're open to just about anything. (Chef draws the line at naked delivery! But he can be tricked!)

Anybody out there have rentals at Castle Mountain Resort or the CNP? We will stock the fridge for your renters - with our food & groceries. We'll even make a trip to the liquor store for them. It's tough to find a place to eat every day of the week - this might be a bonus that your clients appreciate.

Now what you have been blogging for - Chef Stephen's recipe of the week...

Black Olive Tapenade
1 1/2 c kalamata olives - pitted
3 T capers
2 garlic cloves - finely minced
1/4 c fresh parsley leaves - minced
1/2 t salt
1/4 t fresh ground black pepper
1/4 extra virgin olive oil
Method:
In a food processor combine olives, capers, garlic, parsley, salt & pepper. Pulse to coarse texture. Slowly add olive oil & pulse retaining some coarse texture. Adjust seasoning. Store in tightly covered container in the refrigerator. Great for crackers or on toasted french bread. Will keep up to 2 weeks.

Any comments, questions or orders can be forwarded to moosemountaincatering@shaw.ca or moosemountaingrill@shaw.ca.

See you at the Moose for now!
CA & Chef Stephen

Starting in September...

Here is a list of the items that we will have for sale for your dinners at home...

Chef Stephen's delicious sauces in stock:

• basic tomato sauce
• bechemel (white sauce)
• pesto
• red wine reduction
• peppercorn sauce
• wild mushroom sauce
• Thai coconut lime
• satay (spicy peanut)
• barbecue
  
• Alfredo
  

We can supply basic stock for soups or sauces. Select chicken or beef.

When it hasta be pasta...

• vegetarian or meat lasagna (for 2 or 4 people)
  
• vegetarian or meat cannelloni (for 2 or 4 people)

Special Orders with 72 hours notice...

Pasta Sauces...

• Italian sausage & mushroom
• meat or duck ragu
• chicken & sun dried tomato
• primavera (vegetables & cheese)
  
• bolognese (traditional Italian meat sauce)

Stuffed Pastas...

• seafood lasagna or cannelloni
• ravioli (variety of fillings!)

Meats...

• stuffed chicken breast (i.e. ham & cheese, pesto Parmesan, crab & spinach etc...)
  
• chicken or pork satay skewers
• lamb souvlaki

Dips...

• hummus
• black bean
• babaganoush (egg plant & garlic)
  

Salads...

• potato
• tomato & cucumber
• pasta with veggies & sun dried tomatoes
• coleslaws
• mixed bean
• salsas
• couscous

Among many many other options for your dining pleasure!! We are currently doing the price list and will have that available on request soon.

And now for Chef Stephen's recipe of the week.... (drum roll please!)

Balsamic Mint Dressing
1/2 red onion
4 cloves garlic
1 c packed fresh mint leaves
1 T chopped fresh parsley
1 c balsamic vinegar
3 c good olive oil
1 t salt
1 t black pepper
1 T honey
Method:
In a food processor place the red onion, garlic & mint... pulse to blend. Add parsley, salt, pepper & vinegar. Blend to puree. With machine running pour in olive oil. Correct seasoning. Ready for your salad!

Please submit your comments, questions or orders to moosemountaingrill@shaw.ca or moosemountaincatering@shaw.ca

See you at the Moose for now!!
CA & Chef Stephen

When one door closes, another one opens!

If you are reading this you know that Moose Mountain Grill is going through some changes. The building is up for sale - but this doesn't mean that Chef Stephen's food is finished!

Moose Mountain Grill will now be known as MOOSE MOUNTAIN CATERING CO and will be much more mobile. We have big plans - but for now we will be arranging caters from different venues around the Crowsnest Pass and surrounding area! Of course our favorite venue will be your home where we can arrange a dinner party for 8 - 20 of your closest friends or the party theme of your choice.

We will be specializing in outdoor barbecues, small weddings and other special occasions. We have a wide variety of menus but are open to your suggestions.

Stay tuned for details as they develop.

Please contact Liz Martens at Remax Southwestern for details on the sale of the Moose Mountain Grill building.