Special Features - Golden Fork 2013

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GOLDEN FORK AWARDS

2013 Readers’ Choice Awards

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3GOLDEN FORK AWARDS


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4GOLDEN FORK AWARDS


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Readers’ ChoiceAwards

2013

2 Red Deer Express Golden Fork 2013 Readers’ Choice Awards Wednesday, September 25, 2013

BY MARK WEBERRed Deer Express

A popular newcomer to

the City’s eatery landscape,

Chedda’ Heads has taken

the silver award in the cat-

egory of Best On Wheels

in this year’s Golden Fork

Awards.

“It’s an honour to have

people recognize us,” said

owner/manager Richard

Dowling.

As the company’s web

site so aptly puts it, “Com-

fort food goes gourmet

at Chedda’ Heads Grilled

Cheese Truck, Central Al-

berta’s only sandwich shop

on wheels.”

Visitors can check out

seven kinds of grilled

cheese sandwiches made

with fresh-baked breads, lo-

cally sourced ingredients,

and high-quality cheeses

“Combined to create the

perfect grilled cheese sand-

wich, just like your mom

used to make.”

Sandwiches – ranging

from The Three Amigos

and Lil Monster to The

Hellbent and Santo Disco

are also served with chips

and dill pickles. Other

highlights include the de-

lectable Mac N Cheesy with

carmelized onions, the Mac

N Cheesy with Pulled Pork

and sides such as Truck

Made Tomato Soup and

Truck Made Mac & Cheese

Bites.

Dowling, who is also

originally from Red Deer,

says the idea to launch a

food truck of some sort was

sparked during a trip to

New York City in 2009.

“In a certain area of

town where a friend of

mine lived, there was a

row of them,” he recalls.

“We would pass them and

I would think this is really

neat – I have never seen

this before.”

He started mulling over

how he could launch a sim-

ilar venture in Red Deer.

“If something sparks my

interest, I’ll dive right into

it,” he said. After settling on

a concept, he spent about a

year and half planning and

building the company. That

included fi nding a builder

for the actual truck and de-

signing it as well.

“I started to think how

we could do a lot with

grilled cheese. It (symboliz-

es) comfort, it’s homey and

people have a connection to

it. That was evident when

we fi rst opened, and it has

continued.”

The truck, which just hit

the road for the fi rst time

this past June, has made

stops across the downtown

region and been a popular

food feature at such events

as the Farmers’ Market,

the Wednesday downtown

market, Alberta’s Own mu-

sic festival, Shake the Lake,

Westerner Days, weekly

Cruise Nights at Parkland

Mall, the Highland Games,

Food Truck Fridays and

CentreFest – so it’s been a

bustling summer season to

say the least.

“A lot of businesses will

invite us to park on their

lots,” he said. “We’re really

thankful for the reception

that we have received.”

Dowling also points to

the nature of his staff as

being one of the keys to

the venture’s success. “It’s

a team, and we are a great

team. We’re getting so

much better and it’s been a

blast. “Everyday, we hand

out a sandwich and we get a

thank you and a smile. A lot

of times, people come back

and saying ‘That was awe-

some – that was the best

sandwich I’ve ever had.’

When I’m driving, I get

smiles, waves and honks.

Little kids’ eyes light up.

It’s such a unique experi-

ence. And I think the sky is

the limit.

“It’s been the best sum-

mer I’ve ever had – noth-

ing short of amazing. I’m

sad the season is ending

because we’ve had so much

fun, but I’m really encour-

aged about where we are

headed.”

Social media has been

critical to keeping business

brisk as well.

“Wherever we are at, we

do a picture. We’ll tweet it,

facebook it and Instagram

it.”

And while summer has

been a dream environment

to operate a food truck in,

Dowling is optimistic about

the cooler months. The goal

is to keep operating as long

as possible as winter de-

scends on Central Alberta.

“My plan is to stay open.”

Meanwhile, he also

pointed out that local food

trucks and ‘on wheels’ es-

tablishments have a good

working relationship.

There’s a cooperative spirit

rather than a fi ercely com-

petitive one which Dowling

has seen in other cities.

“We’ve learned that if

we work together, we draw

more people.”

[email protected]

Chedda’ Heads takes silver in ‘Best On Wheels’

PERFECT GRILL - Chedda’ Heads grill masters, Richard Dowling and Teagan Lewis, serve up one of their many grilled cheese specialties. Jenna Swan/Red Deer Express

A big thanks for everyone who voted for us!

Port-O-Call Shopping CentreRed Deer, AB

403-347-1220

Red Deer!Thank you

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2013 Readers’

Choice Awards

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BY KIRSTEN PALARDYRed Deer Express

A downtown coffee shop has

won gold for Best Cup of Coffee in

this year’s Golden Fork Awards,

and it’s no doubt thanks to owner

Gosia Jaworski.

Not only does City Roast offer a

variety of fl avours and strengths

of coffee, Jaworski said she does

her best to make sure there is

something for every customer

including different treats, sweets

and food.

“People started asking a while

back more and more for gluten-

free food saying they couldn’t

have bread so I thought why not,

if it’s that popular then we will do

it,” said Jaworski.

Since then, City Roast has in-

cluded a variety of gluten-free,

dairy-free, nut-free and other

allergen-free food and beverages.

“In coffee it’s not much aller-

gens as it is sugars, so we have

our regular syrups as well as sug-

ar-free syrups. Some people can’t

have lactose so we offer soy and

almond milks.”

The variety of allergen-free

items on the menu has drawn

new customers in, but Jaworski

said City Roast sees a lot of regu-

lars that come in and enjoy the

strength of the coffee.

“City Roast has been open a

long time. I bought it two years

ago and the previous owner did

such a great job. I was so happy

to just jump on this train that was

already going full steam. I just

told myself if I can keep it going

then I will have achieved what I

wanted.”

Jaworski said winning gold in

the category for Best Cup of Cof-

fee makes her extremely proud

of her accomplishments in two

years.

“When I bought this place I had

no coffee shop background and so

I was scared in the beginning.”

In her two years owning City

Roast she hasn’t changed much

in the shop, but has made subtle

improvements.

She said when she bought City

Roast all that was offered in cof-

fee was regular milk, not soy and

almond, and all bread contained

gluten. Since people started ask-

ing for these alternatives on a

regular basis, she has included

them in all aspects.

“The other big change is we re-

cently got new water fi lters. The

quality of the water makes a big

difference in the coffee.”

Customers tell Jaworski that

they love the strength of the

coffee. She said the different

strengths are due mostly to the

different coffee beans she pur-

chases, and the fact that they are

purchased green.

“Brian, a young man here, is

our main baker and roaster and

every Thursday we are roasting

coffee beans. People can come

and see and many people do come

watch and see how it’s done.”

She pointed out that there are

coffee beans available for pur-

chase to take home, and the staff

at City Roast can grind them to

whatever requirements a cus-

tomer has.

Every type of coffee bean is

roasted separately and all blends

are made specifi cally by the team

at City Roast.

“I’m not sure really if any oth-

er coffee shop roasts their own

coffee beans but that’s pretty

unique.

“One of the favourites here is

our own blend called the Cowboy

Blend. People just love the dark

roast and strength.”

[email protected]

Red Deerians choose their favourite java

SWEET TREAT - Gosia Jaworski enjoys a cool beverage outside of her coffee shop City Roast, which won gold for Best Cup of Coffee in this year’s Golden Fork Awards. Kirsten Palardy/Red Deer Express



Waiters and waitresses are often the

staff the customers think of as being im-

perative to a restaurant’s success, but a

recent gold win for Best Chef goes to show

that there are very important people be-

hind the scenes as well.

Terence Tuttle, a line chef at Tiffany’s

Steakhouse and Lounge, won gold for Best

Chef in this year’s Golden Fork Awards.

Tuttle has been a chef for 15 years and

said he is not only passionate about his job,

but about the food he serves.

“I had some friends who were working

here at Tiffany’s at the time and they were

telling me it was a great work environ-

ment, and it is. The people that I work with

and for are the best and are really great,”

said Tuttle.

Beyond loving what he does for a living,

he said he loves food and being able to pro-

vide good food to the customers is impor-

tant to him.

“We do a lot of seafood and I especially

love preparing the steaks and some of the

popular dishes too. One thinly sliced beef

cooked on one side and served on a bed of

cilantro and oils and soya sauce, that’s a

customer favourite.”

While there are three other chefs work-

ing with Tuttle, he said the most fun he has

is when Tiffany’s is incredibly busy.

“It’s most fun when we have a stack of

bills and we are going at 110 per cent. You

just put your head down and do one bill at a

time, because if you give into the pressure

you’re going to get hour-long bill times and

food going to the wrong places.”

He said he just concentrates on what he

is doing and making each dish the way it

is meant to be made, rather than worrying

about the bills to come after.

With a number of regular customers

coming into Tiffany’s on sometimes a daily

basis, Tuttle said he does enjoy the custom-

er interaction and that it’s fun knowing

before they order what they are probably

going to eat.

He has lived in Red Deer for the past

24 years and said prior to that he lived in

Edmonton and just found it too busy. Red

Deer is the perfect size, he said.

Tuttle said the environment at Tiffany’s

is friendly, the staff all get along, and that

is one of the greatest parts of his job.

Along with having won for Best Chef,

Tuttle said the restaurant staff is like a big

family and they all do well. He said it is an

honour to be recognized, but it’s a team ef-

fort.

Tiffany’s Steakhouse and Lounge also

won gold for Best Bartender, Best Waiter,

Best Waitress and All Around Friendliest

Staff.

As far as their food goes they won gold

for Best Appetizers, gold for Best Late

Night Eats and gold for All Around Best

Restaurant. Tiffany’s also won silver for

Best Restaurant to Work At, silver for Best

Ribs, silver for Best Steak, silver for Best

Brunch and silver for Best Wine List. They

also won bronze for Best Patio, Best Fine

Dining and Best Atmosphere.

[email protected]

TOP CHEF - Chef Terence Tuttle shows off one of his creations at Tiffany’s Steakhouse and Lounge. Jenna Swan/Red Deer Express

B1, 2319 Taylor Drive, Red Deer 342-4005

Your votes have really put theicing on our cake!

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Red Deer chef is the City’s top in his industryTiffany’s Steakhouse and Lounge scoops up several Golden Fork Awards



Red Deer is now home to a new restau-

rant that is offering a unique style of pizza

as well as what general manager Ryan

Curtis calls a family friendly atmosphere.

Famoso Neapolitan Pizzeria is a small

chain with Red Deer as its 19th location

and Curtis said he was drawn to the res-

taurant for its individual fl air and fresh

ingredients.

“I felt that Red Deer had a lot of restau-

rants but nothing quite like Famoso. Nea-

politan pizza is unlike anything else espe-

cially North American pizza,” said Curtis.

Ingredients like the fl our and tomatoes

are imported from Italy, and even the stove

in which the pizzas are cooked was import-

ed.

“Pizzas bake in our imported oven for 90

seconds at 900˚F. The fi nal product is a soft

pizza that is a little bit crisp but credit card

thin.”

He added that the fl our is of such high

quality that while it does contain gluten,

the quality of the gluten is such that a per-

son doesn’t feel heavy or weighted down

after eating the pizza.

The restaurant opened July 10th, 2013

and has already received its fi rst Red Deer

accolades including a gold win for Best

New Restaurant and a bronze win for Best

Pizza in the Golden Fork Awards.

“Our response from Red Deer has been

incredible - more than we could ever ask

for and it’s all been word of mouth and so-

cial media.”

He said the location has also been imper-

ative to their success. Located in the same

parking lot as Superstore and just outside

of the Red Deer downtown core, Curtis

said the location has provided them a lot

of walk-in customers. “We had so many

options for locations including Clearview,

Village Mall, all sorts of areas. But we were

looking at what was easy to get to, had lots

of parking and was central in town. We are

10 minutes from everywhere where we are

at now.”

Curtis said while the menu mainly in-

cludes pizzas, there are some salads, sand-

wiches and appetizers. He said the pizzas

don’t come in a lot of different sizes but

that the size they are is just about perfect

for one or two people. He added that the

prices range from about $9 to $15 per pizza.

“I can eat a whole pizza no problem, but

that’s the thing, if you love the fl avour so

much that you eat the whole pizza you

don’t have to worry about feeling awful

and heavy later because there’s so little

crust.”

The pizzas are topped with a variety of

ingredients from corn salsas, fresh chees-

es, different meats including hams, sala-

mis and prosciuttos.

“One big exciting thing too is that we

have a new menu coming out Oct. 7. We

will be changing out our spring and sum-

mer features and there are some incredible

items coming out.”

Included in these new items are a smoked

duck pizza and Curtis said there have been

rumours of a meatball sandwich. The new

menu will also include all new wine and

some new cocktails as well.

[email protected]

Famoso Neapolitan Pizzeria lands two awardsNew approach to pizza has been very well-received by locals

TASTE OF ITALY - Ryan Curtis, owner and general manager of Famoso Neapolitan Pizzeria removes a tasty margherita pizza from their oven

which can cook a pizza in 90 seconds. Jenna Swan/Red Deer Express

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BY ERIN FAWCETTRed Deer Express

Heritage Ranch has been

recognized as the City’s

most romantic spot to wine

and dine.

Heritage Ranch took the

gold for Most Romantic in

this year’s Golden Fork

Awards.

“It feels great. For me

it’s an affi rmation of what

we’ve been trying for since

I took over three years ago.

I’ve always seen this site

as a romantic spot for cou-

ples,” said Joel Martens,

business owner and op-

erations manager. “We’ve

worked really hard at it.”

Martens said now the

Ranch is hosting anywhere

from two to fi ve couples a

night who embark on their

date night packages.

Packages can include a

carriage ride or trail ride

and dinner for two which

also includes a bottle of

wine.

This year Heritage

Ranch also started a picnic

package where couples can

pick up a pre-ordered, fully

loaded picnic basket and

blanket and enjoy a picnic

in the spot of their choice

in the Ranch.

All packages can also be

upgraded to include a box

of chocolates and a bou-

quet of fl owers.

There is also the oppor-

tunity to book the chef’s

table which has proven to

be really popular.

“We just started that. A

couple can come in and get

a seven course meal and

wine pairings,” he said.

“It’s really nice to just sit

down and enjoy each oth-

er’s company.”

Martens added he has

enjoyed offering the date

night packages and is

happy Red Deerians are re-

sponding.

“The reward for me is

when we see the couples an

hour after they’ve had din-

ner and they’re still talking

and enjoying each other.”

The setting really allows

for couples to connect.

The rustic dining area

is welcoming and cozy and

there are even more private

rooms for couples to enjoy

as well.

The patio also makes for

a great space to enjoy the

warm weather all the while

looking out over the City’s

trails and park area.

Heritage Ranch also

went under extensive reno-

vations to its kitchen.

Chefs are now working

in an industrial kitchen

which is much better suited

for the restaurant, Martens

said.

The washrooms in the

restaurant will also receive

an upgrade as well.

“We have a full commer-

cial kitchen that will allow

us to serve larger groups.

It’s really a big, big upgrade

for us and it has made a big

difference and we’ve been

able to step it up.”

In addition, last year

Heritage Ranch introduced

its new Winter Night Lights

Sleigh Tour, a 30-minute

sleigh ride for guests who

all the while enjoy thou-

sands of Christmas lights.

Offi cials at Heritage

Ranch decorated their

horse trail with 20,000

Christmas lights for people

to enjoy.

For Valentine’s Day more

lights were added to incor-

porate the theme of love.

“There were nights

that we had 200-300 people

through prior to Christmas

for that attraction. And

then for Valentine’s Day we

had about 20 proposals,”

said Martens.

“It really was a big suc-

cess and it’s something that

we are going to be continu-

ing in years to come.”

Martens added he is

looking forward to continu-

ing to expand their date

night packages.

“At the heart of it is

that couples need to spend

time together. We all lead

busy lives,” said Martens.

“One of the biggest things

I have seen with the car-

riage rides especially is it

doesn’t matter what stage

you come here in.

“I’ve seen guys come

in who are skeptical and

when they are done they

are relaxed.

“It just relaxes people –

the pace of the horse and

just the relaxing atmo-

sphere really does great

things.”

[email protected]

City spot is top place to wine and dineScenic Heritage Ranch offers number of date night packages for couples

ROMANTIC RENDEZVOUS - Troy Thomas and fi ancée Victoria Swan enjoy a romantic evening with wine and fi ne dining at the West Lake Grill located at Heritage Ranch. Jenna Swan/Red Deer Express

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‘AT THE HEART OF IT IS THAT COUPLES NEED TO SPEND TIME TOGETHER.

WE ALL LEAD BUSY LIVES.’

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BY MARK WEBERRed Deer Express

Red Deer residents have vault-

ed Las Palmeras to the gold spot

in the Best Mexican Restaurant

category in this year’s Golden

Fork Awards.

The popular City eatery fi rst

opened its doors back in the

spring of 1992 on Ross St. They

relocated to their current spot –

3630 – 50 Ave. - in 1997, explains

Andre Lemus, who manages and

owns the restaurant along with

his wife Melissa Chow-Lemus.

The couple took over opera-

tions in early 2011 from Andre’s

father. And from the start, the

key to their success stems from

their focus on keeping what they

serve fresh, hot and thoroughly

tasty and original.

Main dishes run the gamut

from all the traditional Mexican

favourites such as succulent beef,

vegetarian or chicken enchila-

das, quesadillas, a selection of

tacos and burritos and beef and

chicken fajitas to non-Mexican

specialties like Acapulco chicken

and blackened salmon.

They’ve been careful to include

a few non-Mexican dishes for

those who visit the restaurant

but are looking for other choices.

Pastas and the blackened salmon

entrée are examples.

Of course, whatever the dish

that is ordered, Andre and Me-

lissa work to ensure each dish is

prepared in proven traditional

ways when that’s what is called

for, but there is also a special

uniqueness to what Las Palmeras

offers as well.

There is also a rich Salvadorian

element included in the menu as

well, as that is Andre’s heritage.

“For us, we put our pride into

all the foods – even the ones that

aren’t specifi cally traditional.”

Ultimately, they also want cus-

tomers to enjoy the overall expe-

rience at the restaurant and that

includes everything from helpful,

friendly staff to the sophisticated

and traditional setting as well.

The couple is also always on

the lookout to make things even

better. Melissa said she watches

reviews posted online for sug-

gestions to bolster the already-

acclaimed restaurant.

Some folks love Mexican foods

but aren’t so keen on overly spicy

fare.

No problem. Cooks at Las

Palmeras will make each dish as

spicy – or not so spicy – to a par-

ticular taste.

“It’s all tailored,” said Melissa.

“We want customers to have that

full dining experience from be-

ginning to end.”

Versatility is part of that.

“Whether it be a family, or it be

a date – we want to cater to either

as much as we can.”

Meanwhile, both Andre and

Melissa keep a watchful eye on

every element of their bustling

business, which they are also

both passionate about.

“When they leave, I want them

leaving ‘full’ and very satisfi ed,”

adds Andre.

Melissa agrees. “As long as

they are happy, then we are hap-

py. So it really works both ways.”

[email protected]

Las Palmeras lands gold in Golden Fork Awards

TASTY CHOICES - Owners of Las Palmeras, Melissa Chow-Lemus and Andre Lemus sit for a moment to look over their menu of Mexican cuisine. Jenna Swan/Red Deer Express


Red Deer North6720 - 52 Avenue403-343-6611

East Hill Centre3020 - 22 Street403-309-0300

Thank you Red Deer & Central Alberta

for recognizing and valuing our business as much as we do yours!

From Your Save On Foods Stores

GOLDEN FORK AWARDS


GOLDEN FORK AWARDS

PRODUCE

GOLDEN FORK AWARDS


GOLDEN FORK AWARDS

ORGANIC

GOLDEN FORK AWARDS


GOLDEN FORK AWARDS

GLUTEN FREE

6005 - 54 Ave., Red Deer403-342-5121

only only atat Burger BoyBurger Boy

on-line menu available aton-line menu available atwww.burgerboy.comwww.burgerboy.com

The sta at Burger Boy

appreciate your loyalty & voting

us as one of your favourites

Stop in and tryour milkshake

“Flavour of the Month”

Thanks Red Deer!GOLDEN FORK AWARDS


GOLDEN FORK AWARDS

HAMBURGER

GOLDEN FORK AWARDS


GOLDEN FORK AWARDS

FRIES

GOLDEN FORK AWARDS


GOLDEN FORK AWARDS

TAKEOUT/FAST FOOD

BY JENNA SWANRed Deer Express

When Deon Beaupre, owner of

both of the City’s Menchie’s loca-

tions, opened his fi rst store just

over a year ago in Taylor Plaza,

he knew he was onto something

big.

Just eight months later he

opened his second location in

Southpointe Common and has

since watched his businesses

grow to become a beloved part of

the community.

“Menchie’s began in California

in 2007 by two brothers, Danna

and Adam Caldwell,” said Beau-

pre.

“Last year they opened over

100 stores and this year they are

planning to open another 100, so

the growth rate is very aggres-

sive.”

Beaupre began his journey

with the fastest growing yogurt

chain in the world when a friend

of his in the U.S. caught wind of

the yogurt craze that was boom-

ing across America.

He seized the opportunity and

began doing his research, in

which he found that Menchie’s

was just breaking into Canada.

A year down the road,

Menchie’s has taken the 2013

Golden Fork Award for gold in

the Best Ice Cream/Frozen Yo-

gurt category.

Beaupre believes that the suc-

cess of his businesses is due

largely in part to a need for

healthy alternatives.

“We’ve seen such tremendous

support from the community,”

said Beaupre.

“Menchie’s is so unique and

very family-oriented, with it

being yogurt as opposed to ice

cream, it is quite a bit healthier

for you and you can put healthy

toppings on it.”

With more people in recent

years jumping on the health con-

scious train, Beaupre sees more

and more young families coming

in to embrace the healthy, low-fat

options that Menchie’s offers.

He believes that the key to that

is “The healthy choice of top-

pings.”

With over 100 rotating fl avours,

Menchie’s is always switching

things up and staying with the

trends, including a new line of

Greek yogurt products.

“We just recently introduced

our Greek yogurt line and we are

always trying to reinvent things

and push the limits,” said Beau-

pre.

“The Greek yogurt is just a an-

other great base choice to add to

our regular, chocolate, no sugar

added and sorbet non-dairy bas-

es.” However, Menchie’s wouldn’t

be complete without their vast

array of toppings that customers

love to mix and match. “We try

to cater to everyone, and we’ve

got 60-70 rotating toppings at any

given time,” said Beaupre.

“We try to do what we can to

rotate the fresh fruit with what’s

in season and what’s popular and

fresh and keep those healthy al-

ternatives readily available.”

The frozen yogurt chain is

known for their work inside their

communities and Beaupre is ada-

mant to help wherever he can.

“Menchie’s is a big supporter

of charities and supporting com-

munities,” said Beaupre.

“We always try to sponsor who-

ever we can and do what we can

to help out our community.”

[email protected]

New frozen yogurt chain tops in Red Deer

YOGURT CRAZE - Owner of both of the City’s Menchie’s locations, Deon Beaupre, displays his masterpiece of fresh fruit and frozen yogurt. Jenna Swan/Red Deer Express


4815-48 Ave • Red Deer403-340-1838

Thank You to our loyalcustomers for your con nued patronage and vo ng us for SILVER VIETNAMESERestaurant! GOLDEN FORK AWARDS


GOLDEN FORK AWARDS

VIETNAMESE RESTAURANTThank you to everyone

who participated.

Congratulations to

Judy Judy PerrasPerrasJudy is the winner of

$250.00

in gift certifi cates to restaurants in Red Deer.

Judy’s name was drawn from our

Golden Fork ballot entries.


Sobeys has swept up a number of honours in this year’s

Golden Fork Awards and storeowner Trevor Aslin is

thrilled.

His store won gold for Best Produce, silver for Best Glu-

ten-Free Food and bronze for Best Deli.

“I think it’s absolutely fantastic,” said Aslin. “It’s a re-

ally nice pat on the back for us.”

He added there are a number of things that sets Sobeys

apart including the fact that the store produces the major-

ity of product it offers in-house.

As for the produce department, Aslin said the store

aims to offer the highest quality of products.

“We have a lot more organic products and we offer

many ‘ready to eat’ products that are prepared in store,”

he said. “We have a great selection of pre-cut veggies and

fruits as well as veggie and fruit trays, ready to eat salads

and so much more.”

In the store’s produce department, Aslin said they have

tried to make it more like a market feel.

“Our layout in the produce department is what really

sets us apart and not only that but we support local grow-

ers as much as possible,” he said. “You can get clean and

cut vegetables and fruit with no added preservatives so

you know exactly what you’re eating.

“We also offer smaller portions of things so that seniors

or individuals living on their own don’t have food go to

waste.”

As for their selection in gluten-free product, Aslin said

it’s important for Sobeys to cater to customers who are

celiac.

“When you are diagnosed celiac there is only one pre-

scription and that is your diet. They don’t have a choice

and it’s our job to help cater to them,” he said. “We have

worked with vendors to get products in and we have the

best selection of gluten-free products in Central Alberta.”

In the deli, Sobeys offers a number of ‘grab and go’

items that customers enjoy.

“We are looking at meal replacement solutions for our

customers with our ready to go pastas, beef and chicken

pot pies and rotisserie chickens,” he said. “A family could

come in and grab a cobb salad and a chicken and they are

all set for dinner.

“We’ve seen this as a real success. People are looking for

more convenient ways to eat healthier and we are offering

that to them.”

[email protected]

Sobeys garners three Golden Fork Awards

LUNCH MADE EASY - Owner of Sobeys south, Petra and Trevor Aslin show off their wide selection of healthy and ready to go salads. Jenna Swan/Red Deer Express


Thanks for the cherry on top!Thanks for the cherry on top!

Thanks to everyone for your loyalty and

support... and for getting Frosted with us

• Dozens of flavors• Dozens of flavors

• DELIVERY available• DELIVERY available

• locally owned• locally owned

144 Erickson Dr. red deer

403.346.1224

at Babycakes

Cupcakery!

GOLDEN FORK AWARDS


GOLDEN FORK AWARDS

BAKERY

BY JENNA SWANRed Deer Express

With 10 locations across

the province, it was inevita-

ble that the Canadian Bre-

whouse land in Red Deer.

This past year they did

just that, and the timing

couldn’t have been more

perfect.

Their early 2013 opening

landed them three Golden

Forks in the short time

they’ve been open, includ-

ing silver for Best Pub/

Lounge, silver for Best

Sports Bar and silver for

Best New Restaurant.

Best known as the place

to go for a great night out,

the ultra chic, ultra Cana-

dian lounge is also becom-

ing one of Red Deer’s most

popular lunch destinations.

“Red Deer needed us,”

explains one of the manag-

ers, Brad Dowkes.

“We needed that new ‘it’

spot, so it had to be done

and we are incredibly com-

fortable here because it’s

the gateway to the rest of

the province and even Sas-

katchewan.”

With deals so sizzling and

portions that leave even

your hollow-legged friends

stuffed, the Canadian Bre-

whouse believes in giving

value to their customers.

Their screaming daily

deals include $0.35 meat-

balls available in 10 fl avours

on Mondays to get the week

started off and continues

on Tuesdays with $1 beef

tacos, and on Wednesdays

with their wicked wing deal

for $4.80 per pound.

Managers Ross Garrett

and Dowkes believe that

it’s not only their unique

menu that contributes to

their success in Red Deer

but also their friendly and

outgoing staff.

“We made it a point to

go out and fi nd and train

the best staff in Red Deer

and keep them around,” ex-

plains Garrett.

Dowkes added that it is

because “We allow them to

grow and it’s them that cre-

ate the great atmosphere.

It’s all about the people that

you have working for you.”

With 24 different beers

on tap and a wide array

of big screens throughout

the lounge, the Canadian

Brewhouse is fast becom-

ing the best place to go to

catch virtually any sport-

ing event.

Whether it’s the upcom-

ing NHL games or the next

UFC fi ght, patrons can be

assured that the sound

will be on, the food will be

scrumptious and the staff

accommodating.

With their weekend spe-

cials and breakfast menu,

there is no better place to

meet with friends to watch

Sunday NFL.

“There are few true

sports bars out there, so it’s

nice for people to come on

down, hang out and watch

the games and we have the

sound on for the big ones,”

said Garrett.

Here visitors can have

the luxury of watching

more than one game at

once, as there is often a dif-

ferent game on every TV.

What better way to ac-

company a game than with

one of the Canadian Bre-

whouse’s in-house created

Caesars.

“The Caesar is a truly

Canadian thing and we are

the Canadian Brewhouse

so it makes sense,” explains

Dowkes.

“Were all proud to be

Canadian at the end of

the day, and we are proud

of this place and the hard

work that went into it.”

The Canadian Brew-

house, known for their inte-

rior décor as well, believes

in promoting outstanding

Canadians and it shows in

their design choices which

host large portraits of well-

known Canadians.

For the Red Deer loca-

tion, this means several lo-

cal celebrities as well, with

a large portrait of Ron Ma-

clean.

“Ron Maclean who is

from Central Alberta was

actually in here one night,

he saw his picture on the

wall and we had him sign

it,” said Dowkes.

“There are Irish pubs,

but there are no truly Ca-

nadian pubs so why not fi ll

that role in our own back-

yard and embrace it and

celebrate our Canadian

icons like Terry Fox.”

The future is bright for

the establishment, and Gar-

rett believes that “There is

no limit to where the Ca-

nadian Brewhouse can go

from here, with a brand

and menu this strong the

only way to go is up.”

[email protected]

Newly opened Canadian Brewhouse lands multiple awards

FINEST - Managers of The Canadian Brewhouse, Ross Garrett and Brad Dowkes enjoy one of the 24 different beers available that are poured perfectly every time thanks to their custom nitro draught system. Jenna Swan/Red Deer Express

For Voting Central Alberta as a Multiple Winner In The

2013 Golden Fork Awards

THANKYOU

Red Deer!

PlazaCentre

5118 - 47 Ave.403-343-2667

Deer ParkCentre

69 Dunlop St.403-341-5700

Lacombe EnglishEstates Centre

5842 Hwy 2A, Lacombe403-782-6200

InnisfailFood Market

#1, 4303 - 50 St, Innisfail403-227-4888

Spruce ViewGrocery

2024 - 10 Ave, Spruce View403-728-3209

We appreciate your business...and your loyalty!

GOLDEN FORK AWARDS


GOLDEN FORK AWARDS

PRODUCE

GOLDEN FORK AWARDS

2013 Readers’

Choice Awards

GOLDEN FORK AWARDS

BAKERY

We appreciate your business…..and your loyalty!

We are are aWe are are a

refl ection of our refl ection of our

customers!customers!

‘WE’RE ALL PROUD TO BE CANADIAN AT THE END OF THE DAY, AND WE ARE PROUD OF THIS PLACE

AND THE HARD WORK THAT WENT INTO IT.’

BRAD DOWKES


MUCHAS

GRACIAS!Thanks so much to everyone who voted us BEST MEXICAN RESTAURANTBEST MEXICAN RESTAURANTin Red Deer once again!

Your loyalty and Your loyalty and support mean the support mean the

world to us!world to us!403.346.88773630 - 50 Ave. REd Deer

www.laspalmeras.ca

GOLDEN FORK AWARDS


GOLDEN FORK AWARDS

MEXICAN RESTAURANT

Pick Up or Delivery! We Cater!2 locations to serve you!

• 80 Donlevy Avenue• 6900 Taylor Drive

Full menu online!www.busterspizza.ca

Thank You Thank You Red Deer!Red Deer!

GOLDEN FORK AWARDS


GOLDEN FORK AWARDS

DONAIR


A longtime business in the City, who has garnered

many awards, has won top honours in this year’s Golden

Fork Awards.

The Tasty Bakery won gold for Best Bakery in the

City.

Greg Williamson, general manager at The Tasty Bak-

ery said it’s a good feeling to be recognized.

“It feels wonderful. It’s nice to be appreciated for what

we do and for what we produce.”

Everything from fresh bread to pastries and pies can

be found at The Tasty Bakery and all of their products

are baked fresh daily.

The independently owned bakery has been in Red

Deer for about 17 years. There are about 10 employees at

the business and Williamson said they pride themselves

on offering top quality products.

The bakery is certainly a one-of-a-kind in Red Deer

and Williamson said their customers recognize what

sets them apart.

“Most of the bakeries nowadays bring products in

that are frozen on the truck and they put them on the

shelf. Sometimes they will have products come in a box

and they will bake them from there. Not much is baked

onsite,” he said. “Our products are freshly prepared

and we make everything from scratch. That’s why we’re

here.”

In terms of competitive pricing, Williamson added

The Tasty Bakery has excellent prices, especially in

terms of the value of the product.

As for the win in the Golden Fork Awards, Williamson

said he appreciates all of the support from Red Deerians.

“We appreciate the continued support from our cus-

tomers and we want to continue to be here.”

[email protected]

The Tasty Bakery wins top honours

YUMMY TREATS - Greg Williamson, general manager at The Tasty Bakery stands in the storefront. The business won gold for Best Bakery in the City. Jenna Swan/Red Deer Express


hanging on the wall of a winner’s business, don’t forget to congratulate them for their win and let them know how your experience was. We know that the ballot takes time to fi ll out and we appreciate that our readers have taken the time to make this year’s Golden Fork Awards even better than last year. We also appreciate participation from our local businesses, without their advertising support we would not be able to publish this feature for our readers.

Tracey ScheveersPublisher

We hope you enjoy our fourth annual Golden Fork Awards.Golden Fork Awards are given to establishments that our readers have chosen as the best in their categories. We try to make participation as easy as possible by offering online voting as well as ballots printed in our paper. Again this year we received an incredible amount of votes. It just solidifi es the fact that when people are happy they like to pass it on.In this special feature we try to highlight different businesses every year so that you, our readers, can get an idea of some restaurants that perhaps you had never thought of trying. If you see a certifi cate

Publishers Message

GOLD winnersCHINESE .......................................... Monsieur Wong’s

GREEK ............................................ It’s All Greek to Me

ITALIAN ..............................................Eastside Mario’s

MEXICAN .................................................Las Palmeras

INDIAN ............................................. Tandoor ‘n’ Flame

VIETNAMESE ...................................... Pho Thuy Dong

HAMBURGER............................................. Burger Boy

FRIES .......................................................... Burger Boy

WINGS ..................................................Bo’s Bar & Grill

SUSHI .................................................................. Shiso

RIBS ..........................................................Tony Roma’s

STEAK ............................................................. The Keg

PIZZA ............................................................. The Rock

DONAIRS ................................................Buster’s Pizza

APPETIZERS .............. Tiffany’s Steakhouse & Lounge

KID FRIENDLY....................................Eastside Mario’s

LATE NIGHT EATS..... Tiffany’s Steakhouse & Lounge

FINE DINING ................................................. Redstone

ATMOSPHERE ...................................La Casa Pergola

MOST ROMANTIC .............................. Heritage Ranch

BEST WINE LIST ............................................ The Keg

BUFFET ................................................. Phoenix Buffet

TAKE OUT/FAST FOOD ............................ Burger Boy

BREAKFAST ..........................................................Cora

BRUNCH ................................................................Cora

LUNCH ........................................................... The Rock

PUB/LOUNGE ......................................Bo’s Bar & Grill

PATIO .....................................................................Earls

SPORTS BAR .........................................The Taphouse

ON WHEELS ..............................................Cool Beans

ICE CREAM/FROZEN YOGURT ..................Menchies

BAKERY .................................................... Tasty Bakery

DELI ................................................... Big Bend Market

CUP OF COFFEE .........................................City Roast

HEALTH FOOD .................................................Nutter’s

ORGANIC FOOD ..............................................Nutter’s

GLUTEN FREE FOOD ......................................Nutter’s

PRODUCE ........................................................ Sobeys

CATERING COMPANY .................. Red Deer Catering

ALL AROUND BEST RESTAURANT

..................................... Tiffany’s Steakhouse & Lounge

BEST NEW RESTAURANT ..Famoso Neapolitan Pizzeria

BEST RESTAURANT TO WORK AT ............ The Rock

BARTENDER ....................Devann Loewen at Tiffany’s

WAITER ............................ Brandon Wilson at Tiffany’s

WAITRESS ...........................Nicole Samyk at Tiffany’s

ALL AROUND FRIENDLIEST

..................................... Tiffany’s Steakhouse & Lounge

CHEF .....................................Terance Tuttle at Tiffany’s


SILVER winnersCHINESE ................................................Phoenix Buffet

GREEK .................................................................... OPA

ITALIAN ...............................................La Casa Pergola

MEXICAN ................................................ Mucho Burrito

INDIAN .................................................................. Astha

VIETNAMESE .........................................Noodle House

HAMBURGER......................Five Guys Burgers & Fries

FRIES .................................. Five Guys Burgers & Fries

WINGS ............................................................The Rock

SUSHI ..................................................................Momo

RIBS .............................Tiffany’s Steakhouse & Lounge

STEAK .........................Tiffany’s Steakhouse & Lounge

PIZZA ........................................................ Boston Pizza

DONAIRS ............................................Red City Donairs

APPETIZERS ......................................................... Earls

KID FRIENDLY..................................... ABC Restaurant

LATE NIGHT EATS................................... Boston Pizza

FINE DINING .......................................La Casa Pergola

ATMOSPHERE ...............................................Redstone

MOST ROMANTIC .........................................Redstone

BEST WINE LIST ........Tiffany’s Steakhouse & Lounge

BUFFET .............................................Monsieur Wong’s

TAKE OUT/FAST FOOD ..................................... A & W

BREAKFAST ..........................................................Phil’s

BRUNCH ......................Tiffany’s Steakhouse & Lounge

LUNCH .....................................................Original Joe’s

PUB/LOUNGE ..................... The Canadian Brewhouse

PATIO ........................................................ Toad & Turtle

SPORTS BAR ...................... The Canadian Brewhouse

ON WHEELS ........................................Chedda’ Heads

ICE CREAM/FROZEN YOGURT

....................................Little Ice Cream & Soda Shoppe

BAKERY .....................................Babycakes Cupcakery

DELI ..................................................................Safeway

CUP OF COFFEE ....................................... Cool Beans

HEALTH FOOD ................................... Big Bend Market

ORGANIC FOOD ................................ Big Bend Market

GLUTEN FREE FOOD ....................................... Sobeys

PRODUCE ............................................ Save On Foods

CATERING COMPANY ...................................... Remi’s

ALL AROUND BEST RESTAURANT ..Tandoor ‘n’ Flame

BEST NEW RESTAURANT ...The Canadian Brewhouse

BEST RESTAURANT TO WORK AT

......................................Tiffany’s Steakhouse & Lounge

BARTENDER ............................ Matt Buck at The Rock

WAITER ................. Shane Gamble at La Casa Pergola

WAITRESS ............................ Scotia Cline at The Rock

All Around Friendliest ...................................The Rock

CHEF ..........................Matt Tiessen at La Casa Pergola

MManyMMenus

AdvertisersIf you would like your menu included in our

2014 Many Menus, call 403.346.3356.

Our current menu booklet is available on our website for your convenience.www.reddeerexpress.com www.reddeerexpress.com

Have a look, relax, order in or pick up!


BRONZE winnersCHINESE ...................................................... China Ben

GREEK .................................................................Saro’s

ITALIAN ...............................................................Dino’s

MEXICAN .......................................................José José

INDIAN .............................................. India Flame Pizza

VIETNAMESE ............................................Blue Dragon

HAMBURGER ....................................................Moxie’s

FRIES .......................................................Original Joe’s

WINGS ...................................................................Earls

SUSHI .........................................................Sushi Sushi

RIBS .............................................................. Montana’s

STEAK ..............................................The Ranch House

PIZZA ................................Famoso Neapolitan Pizzeria

DONAIRS .................................................... Cleopatra’s

APPETIZERS ............................................ State & Main

KID FRIENDLY ................................................The Rock

LATE NIGHT EATS ...........................................Denny’s

FINE DINING ............... Tiffany’s Steakhouse & Lounge

ATMOSPHERE ..............Tiffany’s Steakhouse & Lounge

MOST ROMANTIC ............................. La Casa Pergola

BEST WINE LIST ..................................................Earls

BUFFET ........................................................ China Ben

TAKE OUT/FAST FOOD ................................. Wendy’s

BREAKFAST .....................................................Denny’s

BRUNCH ............................................................... Phil’s

LUNCH ...................................................................Earls

PUB/LOUNGE ........................................... The Hideout

PATIO .......................... Tiffany’s Steakhouse & Lounge

SPORTS BAR ....................................... Bo’s Bar & Grill

ON WHEELS ...............................................The Stache

ICE CREAM/FROZEN YOGURT ..............Dairy Queen

BAKERY .............................................Co-op Downtown

DELI ...................................................................Sobeys

CUP OF COFFEE ..................................................Dose

HEALTH FOOD ...........................................Golden Sun

ORGANIC FOOD ..................................Save On Foods

GLUTEN FREE FOOD ..........................Save On Foods

PRODUCE ...........................................................Co-op

CATERING COMPANY .....................Monsieur Wong’s

ALL AROUND BEST RESTAURANT .. La Casa Pergola

BEST NEW RESTAURANT ..............The Bistro Bar & Grill

BEST RESTAURANT TO WORK AT .....................Earls

BARTENDER ........... Shane Gamble at La Casa Pergola

WAITER ..................................... Matt Buck at The Rock

WAITRESS .......................... Sidney Jones at The Rock

ALL AROUND FRIENDLIEST .............. La Casa Pergola

CHEF .................................. Danny at Monsieur Wong’s

LET THEIR EXPERIENCE WORK FOR YOU.

If you would like information on how to effectively advertise your business or service, give one of our experienced

Sales Representatives a call.

HAVE YOU MET YOUR

SALES REPRESENTATIVE?

Michelle Vacca [email protected]

Kim Buffum [email protected]


The BistroBar & Grill

5250 22 St.403.340.2600403.340.2600

Monsieur Wongs

1927 50 Ave.403.346.3883403.346.3883

Tiffany’s Steakhouse3515 Gaetz Ave.403.341.3366403.341.3366

The TapHouse

1927 50 Ave.403.341.5400403.341.5400

Sam’sCafe

7101 50 Ave.403.342.7267403.342.7267

Cheers Red Deer!A Big Thank You for all your votes and making us BEST!

Gold:• Late Night Eats• Appetizers• Bartender – Devann• Waiter – Brandon

• Waitress – Nicole• Friendliest Staff• Chef – Terence • All Round Best

• Ribs• Steak• Wine List

• Brunch• Best Place to Work

Silver:• Fine Dining• Atmosphere• Patio

Bronze:Tiffany’s

Gold: Chinese

Silver:

• Chef – Danny• Catering Company

Bronze:

Monsieur Wongs

Buffet

GOLDEN FORK AWARDS


GOLDEN FORK AWARDS GOLDEN FORK AWARDS


GOLDEN FORK AWARDS

Cho

At allLocations:FREE ! NO COVER CHARGE!

R

Lunch Steak Sandwich Special $10.95Planning your Christmas Party? Book at one of our locations today!

10 6

Place ork

• Atmosphere• Patio

Tap House

The BistroBar & Grill

Gold: Sports Bar

Bronze: New Restaurant

GOLDEN FORK AWARDS


GOLDEN FORK AWARDS

6

Special Features - Golden Fork 2013

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