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.