Sunday, March 20, 2011

A capital idea?

Hello and happy spring!


First of all, I want to thank everyone who has taken the time to respond to our questions. We have had lots of messages and comments about the menu and service issue. We really, really appreciate it! Your feedback is really helping us make decisions, and tailor the pub to our community. Overall, people seem to be up for ordering at the counter, as long as it is clearly communicated. One great suggestion we've had for a better counter service model was to have menu/ordering forms on each table that can just be checked off with the order and brought to the counter, all filled out.

Thursday, March 3, 2011

A Tentative Menu and the Service Question



We'll get to the service issue shortly, and yes, this is my little sister, and no, I can't take credit for this, her friend John in Ireland made it. But first, the menu!

So, I've spent the past month or so whittling down our menu and painstakingly pricing out each recipe. And now I'd like to hear from you. I'm hoping that we've come up with tasty snacks and dishes that will appeal to Antigonishers and our visitors, reflect our regional bounty and character, and be interesting and delicious without derailing your attempts to eat well–asolutely no nasty preservatives or additives or excessive grease to worry about! I've built it around foods that are readily available in our area, and the vegetables that have the longest growing seasons or that keep well for most of the year. We'll be changing it up and adding new things fairly regularly to reflect what's in season, and keep things interesting, but this will be the core of the menu.

Tuesday, February 22, 2011

The Farm-to-Pub model in action!




I'm really looking forward to volunteering at the ACORN Conference again, this year it's being held at the Lord Beaverbrook Hotel in Fredericton, March 10-12. 


As I've mentioned in past posts, it's a pretty amazing weekend for anyone interested in growing food on any scale. I'm especially looking forward to hearing Chef Vergen's keynote talk at the organic Banquet on Friday (March 11th, just over 2 weeks away!). As Executive Chef of the Saint John Ale House and a farmer in one of Quispamsis, New Brunswick’s last standing farms, he's a Maritime pioneer of the farm-to-table food model. Trained in classical French cooking, and seasoned with years of experience in fancy restaurants in BC, Quebec, and Paris, he returned to New Brunswick to get back to basics.


 “I grew up in a little log cabin in the woods. It was the 1970s and my folks were back to the land-ers.” That’s where chef Vergen’s love affair — we might even go so far as to call it obsession — with the freshest of fresh ingredients, began.


For more on Chef Vergen's farm to pub perspective, check out this article. Or this one.
 ACORN will also be holding an organic community day on Saturday, and I'd encourage anyone who can be in Fredericton and is interested in organic food, to attend. There's a special pass for all 6 community day workshops for only $25, which include home canning and sprouting, GMOs, seed saving, and growing apples, plus our Seedy Saturday seed-swapping/sale event (a great success last year in PEI!), and entrance to the Trade Show. This is a great place to get organic, open-pollinated seeds for the spring, find out about new varieties of veggies, neat tools, and lots of advice, information, and new ideas.


The banquet, happening Friday night, is in it's 11th year and it always sells out. This year's mouth watering menu, featuring food sourced entirely from Maritime organic farmers: 


Potato-Garlic Soup (potatoes from Five Tier Farm and  garlic from Hope Seeds)
Beef Roast (1784 Slipp Farms Ltd) with gravy
Vegetable-Barley Pilaf
Herb Roasted Potatoes  (Five Tier Farm)
Tuscan Risotto with Squash (TapRoot Farms)
Carrots and Turnip 
(Red Soil Organics)
Coleslaw 
(Red Soil Organics)
Blueberry 
(Gerry Gallant) & Cranberry (Springbrook Cranberries) Crisp with whipped cream


Tickets are $30/each. Everyone is welcome to attend! 1-866-322-2676 or click here to download a full Conference registration form (Banquet registration included).
Cheers!

Tuesday, February 15, 2011

Time, gentlemen

Some of you may have heard Ann Wroe, obituaries editor for The Economist, interviewed on the CBC about her eloquent "elegy for the English pub." The old fashioned English pubs,  icons of Englishness itself, are shutting their doors at an alarming rate of 50 a day, or 6000 in the last 5 years! Some friends had dropped off a copy of the magazine a while back, and I'd meant to post something on it, but had forgotten until I heard her on the radio last night. When a pub dies, Wroe writes, much more dies with it. Here are a few excerpts that get at how a good pub serves its community, and a link to the full article at the bottom.







The church can go, long since the preserve of a flower-arranging few; the local shop can go, since the distant hypermarket’s cheapness is worth the petrol; but the vanishing of a pub means, by common consent, the loss of the beating heart of a community, in town or countryside. A pub can become a sort of encapsulation of place, containing some small turning’s grainy photographs, its dog-eared posters for last year’s fete, its snoozing cats, its prettiest girls behind the bar and its strangest characters in front of it. The Square & Compass at Worth Matravers in Dorset, on the Jurassic Coast, has accumulated so many fossils brought in by punters that it has its own little museum. Most longstanding pubs have a fossil equivalent, and not merely on the human side: cases of moths, dusty farm implements or, at the Widow’s Son in Bromley-by-Bow, a hanging bundle of blackened hot-cross buns to which, every Good Friday for 150 years, another has been added.

Monday, January 31, 2011

Inspiring Interiors


Well, we've been doing a lot of thinking about how to get the atmosphere of the pub right. Terry spent a fair bit of time in the Mt.A sculpture studio last year trying out designs, crafting settles and benches (a lovely deep green one sits in our mud room now), small tables, and wall paneling samples. Obviously much will depend on the character of the space we end up with, but the we're leaning toward an interior dominated by dark wood, cozy benches, odd nooks and crannies and maybe a dart-board or two all constructed with our very own hands to give it that real home made feel. 

Sunday, January 30, 2011

Orwell on the vibe...

The Moon Under Water
by George Orwell
Evening Standard, 9 February 1946



My favourite public-house, the Moon Under Water, is only two minutes from a bus stop, but it is on a side-street, and drunks and rowdies never seem to find their way there, even on Saturday nights. 

Its clientele, though fairly large, consists mostly of "regulars" who occupy the same chair every evening and go there for conversation as much as for the beer.
If you are asked why you favour a particular public-house, it would seem natural to put the beer first, but the thing that most appeals to me about the Moon Under Water is what people call its "atmosphere."

Sunday, January 23, 2011

Local Hops and Malt?

Hi, again. We just wanted to share some of the exciting beer news that has been coming out of Atlantic Canada the last while. Just as NS wines have gone from novel experiment to an award winning industry in the last decade or two, we're hoping truly local beer will soon be as sought after, tasty, and abundant.

(photo source: dailybusinessbuzz.ca)

As you may have heard, there has been a lot of talk about local hops in the past year or so. Check out these stories on Evan Price of Fiddle Hop Farms and the burgeoning Maritime hop industry. If you'd be interested in growing hops for The Townhouse and the other NS/NB breweries scrambling to source their hops locally, please get in touch!