Quoting Nancy Backus to Jim Weller <=-
"That war has been over for over 25 years and
besides ... we all like beer, polkas and sausages."
Do they still hold the joint Oktoberfest....?
I don't know. I haven't gone back since my mother passed away and
that was 14 years ago.
late, lamented hipster joint The Fat Fox served Cypriot curry
We have three other places for curry or similar fare.
There is a new Indian restaurant that may or may not succeed. The
owner is kind of flaky and the location far from ideal. We'll see.
The highly regarded Ethiopian restaurant has, as you can imagine,
several dishes that use similar spices as Indian foods. It is
about the only place I go out to anymore as I can cook better than
any of the other restaurants at a third the cost.
The last one is interesting: a French (Quebecer) chef has moved to
Yellowknife and taken over a small snack bar inside a gym that
wasn't doing very well. The previous owner pushed "healthy" things
like protein shakes but Etienne Croteau is promoting flavourful
first food.
He calls his business the Flavour Trader or Saveurs de L'Artisan. He
is open Mon to Fri, 11:30 AM to 1:30 PM and does lunches to go,
either hot or frozen, with a limited number of chairs for a sit down
meal. He reopens from 5 to 6 PM for takeout only, except summertime
Tuesdays when he sells his food at the Farmer's Market instead. He
always has two choices which change daily, one of them vegetarian.
All his meals are heavily seasoned and originate from a number of
countries. So various curries come up often.
He also sells bulk herbs and spices (over 80, including several hard
to find ones like ajwain, grains of paradise and saffron) plus his
own spice blends which is what brought me to the place in the first
place. But his lunchtime curry smelled so good I will be going back
soon for a meal.
To get the day's menu you have to check Facebook the night before:
"This Friday, we are going to Lebanon! Come grab nice beef kefta,
crispy fatouche salad, hummus, Za'atar pita bread, all topped with
lemon and tahini sauce! Vegetarian option or, just because it's
good, Falafel with the same sides."
He has other great hipster credentials too. He owns and lives in
Yellowknife's first tiny house and commutes to work by bicycle.
Re: the Fat Fox
The owners demolished the building this week after the tenants
bailed out rather than trying to repair it. The place was over 60
years old
The age isn't so much the problem as the lack of repair... the bad foundation certainly wouldn't make anyone be eager to try to do the
other repairs on it
It wasn't so much age but the quality of the original construction.
You see, from 1946 to 1966 it was a gold mining boom town that never
had more than 4 to 12 years worth of proven reserves at any given
time, so buildings went up quick and dirty with no thought to
permanence. But ongoing drilling and exploration kept finding new
reserves and then we became a capital city with a civil service in
1967 and we started building more solid structures. The foundation
was untreated wood blocking (similar to a mobile home set-up)
directly on the dirt, not even on a raised gravel pad. It was
rotting as well as settling unevenly. The centre of the building had
settled enough that the roof line had a highly visual sag in it. The
walls were just 2X4s with 24" spans and the roof was similarly
flimsy. The whole building was under-insulated and drafty on all six
sides. In other words not worth saving.
Bask to Etienne, he is also keen on incorporating local wild
foraged foodstuffs and country meat into his creations.
--MM
Campfire Moose Kefta Kebabs With Spruce Tip Labneh
Kebab Meat
1 1/2 lb moose meat, ground
2 tb olive oil
2 eggs
3 cl garlic, minced
1/2 red onion, chopped fine
2 tb fresh wild mint, minced
7 lomg pepper corns
10 leaves Labrador Tea
1/2 chipotle pepper, dried
2 ts Kosher salt
1/4 c pumpkin seeds
1/4 c bread crumbs
8 wooden skewers
Labneh Spruce Tip Dip:
1 c plain yogurt
2 ts spruce tips
1 tb lemon juice
salt
Put meat, oil, eggs, garlic, onion and mint into a bowl. Grind the
long pepper, Labrador Tea and Chipotle. Add the mixed spices, salt,
pumpkin seeds and bread crumbs to the meat and mix well with your
hands. Press long kebabs onto each skewer. Grill over wood embers.
For the labneh dip, mix all together.
Tips: Soak skewers in water overnight before using.
Drain yogurt overnight ahead of time in a cheesecloth to thicken.
If you're not a hunter you can substitute in farmed elk, bison or
venison.
Accompaniments: grilled peppers, onions, asparagus or zucchini,
bannock on a stick or pitas.
Recipe by: Etienne Croteau
Source: "Found Food", Edge Magazine, Yellowknife
---
Cheers
Jim
... I'm so old I remember when the internet was in black and white.
... And hamburgers were a penny each.
___ Blue Wave/QWK v2.20
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