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
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