Wednesday, March 19, 2008
Test Kitchen
Today we decided to add some new items on our menu...Shepherd's Pie, Tandoori Chicken with Curried Carrots and Manicotti. Here goes....!
Tuesday, March 4, 2008
Pre-Prairie Oven...a little history
Jared trained at SAIT in Calgary and went on to work as kitchen manager/head chef at Pelican Pier Seafood Bar for about 8 years. I was a university student and looking for a part-time job so I applied at the Pier for a serving position. Here comes the mushy part...that's where we fell in love and started throwing around ideas of one day opening up our own food establishment.
The year before we moved to Camrose, I decided to sell baked goods at the Grassroots Northland Farmers' Market. I called my first venture, The Cookie Counter. I think it was the second week that a lady stopped by and asked if I would be interested in supplying all of the Second Cup coffee shops in Calgary. What a huge compliment! Unfortunately, I had to turn the offer down as I was not equipped to handle that kind of quantity. By the end of the market's season, I was selling out and taking orders.
With our first entrepreneurial experience under our belts, we felt that Camrose would be the perfect place to put up shop. As the restaurant business is so high-risk, we decided that starting out as a catering company would be a great starting point and a way to slowly introduce our food to the locals. We've now been in business for 2 years and steadily gaining momentum!
The year before we moved to Camrose, I decided to sell baked goods at the Grassroots Northland Farmers' Market. I called my first venture, The Cookie Counter. I think it was the second week that a lady stopped by and asked if I would be interested in supplying all of the Second Cup coffee shops in Calgary. What a huge compliment! Unfortunately, I had to turn the offer down as I was not equipped to handle that kind of quantity. By the end of the market's season, I was selling out and taking orders.
With our first entrepreneurial experience under our belts, we felt that Camrose would be the perfect place to put up shop. As the restaurant business is so high-risk, we decided that starting out as a catering company would be a great starting point and a way to slowly introduce our food to the locals. We've now been in business for 2 years and steadily gaining momentum!
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Chicken Cordon Bleu
Black Bean Enchiladas
Sweet & Spicy Cashew Chicken
Grandma's Mac & Cheese
Mango Chicken Curry
Roast Beef Dinner
Lentil Curry
Oriental Meatballs
Asian BBQ'd Pork
Chicken Parmigiana
