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GOLDEN FORK AWARDS

2014 Readers’ Choice Awards

GOLDEN FORK AWARDS

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Thank You Red Deer!

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Readers’ Choice Awards

And the winners are...

2014

2 Red Deer Express Golden Fork 2014 Readers’ Choice Awards Wednesday, November 12, 2014

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CRAFT BEER & FINE FOOD

BY MARK WEBERRed Deer Express

Ever since they opened their

doors this past February, staff at

The Chopped Leaf have been wel-

coming a growing customer base

on the lookout for healthier food

choices.

The business landed gold for

‘Best Lunch’, silver for ‘Best

Health Food’, gold for ‘Best Glu-

ten Free Food’, silver for ‘Best Ca-

terer’ and bronze for ‘Best New

Restaurant’ in this year’s Golden

Fork Awards.

Ed and Livia Young own the

business, which is located in the

Clearview Market Square in the

Clearview Ridge neighbourhood.

Popular food choices run the

gamut from tasty, design-your-

own salads and wraps to an array

of soups, delectable whole bowls,

quesadillas and ‘chopshakes’.

There are 50 different ingredients

to choose from when designing a

salad or wrap.

Gluten-free and vegetarian op-

tions are available as well, and

there are several choices for

breakfast, too – specialty om-

elettes, wraps, sandwiches or

bagels. Chopped Water is also a

refreshing treat – alkaline en-

riched, fruit infused water with

free refi lls. “Everyday there is a

different fl avour,” said Livia.

Business has indeed been

brisk, and Livia explains it boils

down to a growing desire for

healthy, fresh breakfast, lunch

and dinner alternatives.

“We went to Edmonton to try it

out for ourselves, and we were re-

ally impressed,” recalls Livia of

the period prior to launching the

franchise in Red Deer. “It’s really

a positive environment. It’s really

nice – people come in and they’re

very happy we are in Red Deer.

It’s such a positive place to be.”

It’s not just appealing to working

folks on the go, either.

“We also have a lot of peo-

ple bringing their kids in for a

healthier dinner alternative.

“Local businesses have really

enjoyed the catering option and

we are being contacted by more

schools to provide a healthy hot

lunch program.”

The Chopped Leaf also pro-

vides a catering service, and they

deliver as well. There are plans

to increase the catering service,

plus they are looking to expand

to another location in the City

within a year.

As Ed explains, uniqueness

with the food choices is at the

forefront. “We have original sal-

ads, dressings and the wraps

are very unique. There’s a lot of

people that really appreciate this

kind of food. It’s a nice, fresh ap-

proach to having lunch.”

He’s also noticed that all kinds

of folks are interested in the

menu – and in simply spending

time at the eatery. Being situated

in a ‘walkable’ neighbourhood

has been a huge plus in that par-

ticular regard as well. “It’s great,

because we have a lot of repeat

customers already.”

Meanwhile, as Livia points

out, another part of their success

stems from having a committed

and enthusiastic staff. They have

about 15 employees.

“It just feels really good to be

able to bring a healthy alternative

to Red Deer,” she said. “It’s nice

to be able to give people a positive

and healthy experience.”

[email protected]

Healthy choices abound at The Chopped Leaf

FRESH APPROACH - Livia and Ed Young, owners of The Chopped Leaf, display just a couple of examples of the tasty options featured at the eatery. Jenna Swan/Red Deer Express


BY ERIN FAWCETTRed Deer Express

A new restaurant in the

City that has a neighbour-

hood pub feel to it contin-

ues to fl ourish.

Browns Socialhouse won

gold for ‘Best Pub’ and gold

for ‘Best New Restaurant’

in this year’s Gold Fork

Awards.

“It’s an honour and it’s

very humbling to be rec-

ognized. We feel really

privileged and we’re very

thankful for it,” said Derek

Archer, Browns Social-

house franchise partner.

“We almost don’t fi t into

a restaurant category or

a pub category – we are

somewhere in between, so

that is indicative of what

we won. We won a mix of

both which is really cool.”

Chris Lawrie, manag-

ing partner and general

manager of Browns Soci-

alhouse in Red Deer, added

the awards are a validation

that the business is doing

it right. “People are really

blown away by the food

and the atmosphere. We

put a lot of time and effort

into the little details, so it’s

really great. We are very

thankful that we’re at the

top of mind for people. It’s

been quite the ride and we

look forward to another

successful year.”

Browns Socialhouse in

Red Deer opened in Sep-

tember of 2013. The Red

Deer location, which was

the fi rst to open in Alberta,

is now one of 32 locations

across the country and in

the United States.

“We’re a hybrid between

a casual, upscale restau-

rant and a neighbourhood

pub,” said Lawrie. “We

want our customers to feel

like we’re approachable

like a neighbourhood pub

where they can feel like

they can come three or

four times in a week and

have different experiences,

but we’re going to execute

food quality, drink quality

and attention to detail like

a premium, casual, upscale

restaurant.”

They offer a variety of

menu items from steak to

fresh salads, fi sh tacos, su-

shi rolls, rice bowls, ham-

burgers, fi sh and chips and

quesadillas, among others.

Browns Socialhouse is

also family-friendly and

children are allowed to be

in the establishment at any

time. There isn’t a cut off

time where those under the

age of 18 are not allowed to

be in the establishment – all

are welcome at all hours.

“It is unique. We didn’t

really design the place for

children specifi cally, but

we think that everyone

should be welcome,” said

Lawrie. “At any point of

the day there may be chil-

dren here, but by the end of

the night it certainly feels

more like a pub for sure.”

Markus Covaneiro, man-

aging partner and head

chef added when Browns

Socialhouse fi rst opened,

one of the main questions

the staff got was whether

or not children were wel-

come. “When we said yes,

they were blown away.

They are a large part of our

lunch and brunch crowd

and early dinner group as

well.”

Browns Socialhouse is

food primary in that they

serve food right up until

they close. “Part of our

model is to make sure that

we have great food and

great drinks at a great

price point,” said Archer.

“We want people to come in

and feel like they can have

a great experience – they

can come in and do it up

with some steak or come

in after a game and have

wings and a pint.”

Browns Socialhouse also

offers a brunch menu on

Saturdays, Sundays and

holidays. Brunch is served

on those days from 10 a.m.

to 2 p.m.

“We do our full menu

and then we have about 10

or 12 brunch items on top

of that,” said Covaneiro.

“I think people get really

excited about being able

to come in for the brunch

menu and we have been

seeing that morning rush

really starting to pick up.”

Browns Socialhouse

prides itself on quality

customer service and qual-

ity food. Everything is

made from scratch includ-

ing salad dressings and

sauces. The hamburgers

are also hand pressed and

the French fries are hand

cut and the batter for the

fi sh and chips is also made

in-house, for example. As

well, Browns Socialhouse

freshly squeezes their or-

ange juice and grapefruit

juice.

“We have a freshness to

all of our food. New chefs

or chefs going through

school come here and get

excited because they get

to actually cook food from

scratch,” said Covaneiro. “I

think that freshness comes

out to the customer, too.”

[email protected]

Browns Socialhouse recognized with top awards

PARTNERSHIP - From left Derek Archer, Chris Lawrie and Markus Covaneiro pose in the lounge of Browns Socialhouse. The establishment won gold for ‘Best Pub’ and gold for ‘Best New Restaurant’ in this year’s awards. Jenna Swan/Red Deer Express

MUCHAS

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for voting us one of your favoritesGOLDEN FORK AWARDS

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BY KALISHA MENDONSARed Deer Express

East Side Mario’s was awarded gold

in the ‘Most Kid Friendly’ category as

well as silver for ‘Best Italian Food’ in

this year’s Golden Fork Awards.

General Manager Murry Felt said

that he very much appreciates the rec-

ognition.

“We’re pretty excited and apprecia-

tive that Red Deer has recognized us

for what we set out to do and that is to

provide a great family destination but

be appealing to a wide demographic.”

Felt has enjoyed his position with

East Side Mario’s for several years

and said that the company has always

made it a priority to stay available to

families. This is in part due to the af-

fordable menu choices, the variety of

meal options and the interesting décor

that is a staple in East Side Mario’s

restaurants.

“To go out and try and feed a fam-

ily in a restaurant can add up pretty

quickly. Our pricing structure and the

type of food that we offer is very fami-

ly-friendly,” Felt said.

“The environment itself, the food

offers that we have and the value of

what we bring is what makes us fam-

ily-friendly.”

The East Side Mario’s underwent

a major renovation last year in order

to accommodate more families with a

more easily navigated layout. Felt said

that East Side also looks for ways to

update the food and drink menus regu-

larly to keep people interested.

Family-friendly restaurants can be

tough to fi nd even in a City with over

100 options. Few places are able to

maintain the balance between quality

and price and Felt was happy to have

his restaurant recognized as a place

that can deliver both of those.

Felt also said the chefs are very pas-

sionate about their food and enjoy cre-

ating high-quality meals for people.

“We’ve been here for 13 years now

I think, and we really do try to create

that family-friendly environment. It

feels like we’ve achieved that and ob-

viously people have taken note of it,”

Felt said. “Our environment, our food

and the effort we put into our value

and into our service is what makes us

a great family option.”

The menu boasts a ‘Taste of little

Italy’ section with authentic Ital-

ian foods. Kids also have lots of op-

tions and parents can accommodate

a fun night out without breaking the

bank.

[email protected]

East Side Mario’s is a family-oriented eatery

WELCOMING - Murry Felt, general manager of East Side Mario’s, poses in the popular City eatery which won gold for ‘Most Kid Friendly’ and silver for ‘Best Italian Food’ in this year’s Golden Fork Awards.

Kalisha Mendonsa/Red Deer Express

“THE ENVIRONMENT ITSELF, THE FOOD OFFERS THAT WE HAVE AND

THE VALUE OF WHAT WE BRING IS WHAT MAKES US FAMILY-

FRIENDLY.”

MURRY FELT



If you have a hankering

for the feel and friendliness

of the quintessential Irish

pub, then Fionn MacCool’s

has just the setting for you.

Carefully decorated in

full-out Irish pub fashion

in virtually every detail,

the eatery landed silver

for ‘Best Pub’ in this year’s

Golden Fork Awards.

Rebecca Visotto manages

Fionn MacCool’s, which

fi rst opened its doors last

November. And as their

facebook page points out,

‘Our warm Irish hospital-

ity welcomes you to a place

where you can enjoy the

best of both food and drink

in an atmosphere that en-

courages sharing good

times.’

“You feel like you can

just kick back and relax,”

said Visotto, adding that

the attention to detail in

capturing that Irish pub

authenticity is just part of

what sets the restaurant

apart.

There’s also a strong fo-

cus on creating fresh, tasty

dishes along with the wide

selection of drinks plus an

emphasis of providing rec-

reational activities each

week. “Ninety-fi ve per cent

of our food menu is made

in-house, so it’s very fresh,”

she said, pointing out there

are all kinds of dishes, spe-

cialty items, desserts and

appetizers to choose from.

“That’s one of the reasons

I’m sold on this, is the food

quality.”

Visotto points out that

many pubs tend to serve

primarily deep fried food

and appetizers – much of

which comes out of a bag.

That’s a direction that staff

at Fionn MacCool’s make

certain to avoid.

“It’s also just not your

typical restaurant – we do

everything from offer silly

board games on Tuesday

nights. We have Twister on

the stage. The staff and I

place bets on whether it will

be the suits or the students

who go up there fi rst,” she

adds with a laugh. “Half

the time it’s the suits – to

decide who is going to pay

the bill. It’s hilarious, and

it’s entertainment for ev-

eryone else as well.”

Building on that infor-

mal, cozy and fun environ-

ment fuels the success of

Fionn MacCool’s. “We don’t

call customers ‘customers’.

We call them guests be-

cause literally, that’s the

atmosphere in this build-

ing. And everything we do

is for our guests.”

Live entertainment is

a consistent feature each

week as well. Genres run

the gamut from Celtic to

pop to rock. Some nights

focus on acoustic styles

while other nights are dedi-

cated to classic rock. Pretty

much anything goes, and

it all boils down to having

a great time – like a good,

old-fashioned kitchen par-

ty, she said.

Visotto said staff do their

best to form connections

with patrons. “You want to

have staff that stick around

so when guests come back,

they’ll have their favourite

server or favourite bar-

tender.”

Visotto said it’s also im-

portant for her to be avail-

able to the guests as well.

“Even if I’m just sitting

up there working on paper

work, I get up and walk

around every few minutes.

I’m there and I’m available,

so if someone wants to

come up and chat with me

I’m not hiding in the offi ce.

We make sure we are avail-

able.”

The hard work indeed

pays off. “You get to see

that look on someone’s

face when you’ve made

their day. You get immedi-

ate reward and recogni-

tion when someone pulls

you aside and says, ‘Hey, I

just want you to know that

server that took care of us

today was absolutely amaz-

ing.’ Or you go to a table to

correct a problem and they

say, ‘Thank you so much’.

“You also get people

from all different walk of

life working here, and it’s

refreshing – I would never

work in an industry where

I had the same thing to do

day in and day out. Liter-

ally, I don’t know what to

expect when those doors

open everyday,” she adds

with a laugh.

Ultimately, it’s about

building on that sense of

uniqueness that is at the

heart of what sets Fionn

MacCool’s apart, she said.

“We don’t want to be the

cookie cutter place.”

[email protected]

Fionn MacCool’s offers authentic ‘taste of Ireland’

TOP SPOT - Fionn MacCool’s Bar Manager Pat Nephin and Manager Rebecca Visotto pose in front of the aesthetically pleasing bar that makes the pub especially unique. 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

Cheers!GOLDEN FORK AWARDS

2014 Readers’

Choice Awards

GOLDEN FORK AWARDS

BREAKFAST

GOLDEN FORK AWARDS


BRUNCHGOLDEN FORK AWARDS


GOLDEN FORK AWARDS

VIETNAMESE RESTAURANT

Thank you CentralAlberta for your

support and voting us BEST VIETNAMESEBEST VIETNAMESE

RESTAURANT!RESTAURANT!

Book your Christmas Party with us!

COME IN AND TRY OURDELICIOUS MENU!

PHO THUY DUONGVIETNAMESE RESTAURANT

5108-52 St. REd Deer • 403.343.2720Located North of Superstore

New establishment

takes home silver award


#108 - 5301 43rd Street | Red Deer, AB • T4N 1C8 | Reservations: 403-347-2111 | www.oneelevengrill.com

Red DeeRed Deer Dinir Dining...REFINEDREFINED

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FINE DINING

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BEST WAITER (LOGAN)

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MEST ATMOSPHERE

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MOST ROMANTIC

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BEST WINE LIST

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ddddddddddiiiiiiiissssssssccccccooovveerr wwwwhhhhhhhyyyy wwwweeeee’’’’vvvveeeeee bbbbbbbeeeeeeeeeeeeennnnnn ssssssssseeeeeeellllllleeeeeeecccccccccctttttteeeeeeeeddddddddddddddddddddd aaaaa mmmmmuuuuullllllllltttttttiiiiipppppppllllleeeee dddddddiiiiinnnnniiiiinnnnnggggggg fffffffaaaaaavvvvvvooooooooooouuuuuurrrrriiiiittttteeeeeeee...

4930B-50 St. // www.50westbistro.comReservations: 403.352.7712

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BEST INDEPENDENT

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FINE DINING

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BEST BARTENDER (DYLAN)

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BEST STEAK

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BEST WAITRESS (DALINA)Thanks for the amazing support as we celebrate our 4th year!

Reserve a table today & check out our winning vibe!

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BEST NEW RESTAURANT


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

in the city

Stop in and try our milkshake“Flavour of the Month”

THANKS RED DEER!

in the citye cityii the itthe itGOLDEN FORK AWARDS


HAMBURGER

for selecting us


The Keg Steakhouse & Bar

employees take pride in their

jobs according to Manager Nixie

Homme and the efforts have paid

off with a gold award for ‘Best

Steak’ and a bronze for ‘Best At-

mosphere’ in town.

Homme says she is honoured

that people voted The Keg to have

the best steak in the City, because

it is something that she feels her

business and co-workers work

hard to achieve.

“I feel that we do have that

brand with The Keg – people do

know us for having great steaks.

It’s an honour of course to be vot-

ed for best steak here in Red Deer.

It means a lot,” she said.

“The training that goes into

our staff – they have to be really

knowledgeable with the menu

and about our products and able

to recommend things. (A com-

fortable atmosphere) is a brand

that we carry and our staff re-

ally works towards that as well.

It’s part of what the guests come

here for.”

She said that as a whole, The

Keg restaurants want people to

feel comfortable – the staff as

well as the patrons. She said that

she feels that comfort and enjoys

her co-workers as well as those

who dine at the facility.

“I really enjoy the people in my

job. I enjoy my staff, I like the peo-

ple who come in to eat – it’s a big

part of my job. I feel like if you

don’t enjoy the people you work

with, it’s hard to enjoy your job.”

The Keg changes its menus for

both drinks and entrees frequent-

ly, but the steak is there to stay.

Homme said she is very pleased

to be able to provide an experi-

ence that people remembered

enough to vote for.

Although The Keg is a fran-

chise name, the business actually

operates local foundations that

raise funds for non-profi t groups

in the area, mostly for youths.

The Keg Spirit Foundation takes

a small piece of each entrée and

distributes the funds collected

among deserving groups.

“They donate to Big Brothers,

Big Sisters, Young Guns – groups

like that. They donate locally and

really try to reach out to young

people. They are our future and

as a whole, The Keg wants to be

able to help those kids get in-

volved in different things.”

She mentions that the upcom-

ing Me-We Day is also a major

source of inspiration for the Spir-

it Foundation, as is the similar

initiative of Free the Children.

“Most of our staff is younger

and so it gives them motivation.

It’s also just a good infl uence on

them and us.”

Homme said that the awards

are meaningful to her, and that

she is excited to share the good

news with her staff.

“I’m thankful that people voted

for us and took the time to recog-

nize us. That is huge. That kind

of feedback is great to hear, and

it’s going to really encourage our

staff to keep doing what they’re

doing, and move forward with

what they can. There are always

things changing,” she said.

“The Keg really thrives on let-

ting people come here and be

themselves, as well as allowing

our staff to be themselves. I think

people enjoy that we offer that

comfort.”

[email protected]

The Keg lands award for top steak in City

RELAXING - Manager Nixie Homme poses with cook Lenin Fonseca in the foyer of The Keg Steakhouse & Bar.The Keg was awarded gold for ‘Best Steak’ and bronze for ‘Best Atmosphere’. Kalisha Mendonsa/ Red Deer Express

Thank You Thank You

for Voting Us for Voting Us

All in Flavour!All in Flavour!

on-line ordering now availablewww.bostonpizza.com

®

For Fast, Tasty DeliveryCall 403-343-FOOD (3663)

GOLDEN FORK AWARDS

2013 Readers’

Choice Awards

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BEST SPORTS BAR

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BEST WINGS

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BEST LATE NIGHT EATS



One local food truck continues

to revel in success.

Michelle Tam, owner/operator

of The Stache, took over the food

truck from the original owners

and this was her fi rst season on

the job.

“I ate their last year and I

loved their food. This year I had a

friend tell me that they were look-

ing to sell and I was pretty much

hooked,” said Tam. “I have a food

and beverage background so

something like this was right up

my alley and I was really excited

about it.”

The Stache won bronze for

‘Best on Wheels’ in this year’s

Golden Fork Awards.

“It feels amazing (to win). I ap-

preciate all the support and peo-

ple coming out,” she said.

As Tam just wrapped up her

fi rst season with The Stache,

she said she is happy with how it

went.

“It was a lot of fun. I defi nitely

enjoyed all of the people – the

new customers, the regulars, the

tweets and facebook posts about

us. It was awesome and just so re-

warding.”

The Stache offers a number of

hearty menu choices including

smoked pulled pork sandwich-

es, fi sh tacos and falafel tacos,

among others. At the farmer’s

market The Stache also offers a

breakfast sandwich.

“We stuck to what The Stache

was known for because when the

post went up on facebook and

Twitter that the previous own-

ers sold, there were a lot of cus-

tomers that were concerned that

the menu would change because

they loved it so much,” said Tam.

“I fi gured why mess with a good

thing? So we kept it the same.”

She added there may be the

odd change to the menu here and

there with the addition of fea-

tures, but that is something that

she has yet to decide.

“We may do a feature here and

there. If I add menu items I don’t

know what I would take away, be-

cause then I would be disappoint-

ing somebody. Plus, there is a lot

of work and prep that take place

behind the scenes.”

Before the opportunity came

about to purchase The Stache,

Tam said she had thought about

doing a food truck of her own.

“I never knew what would

work, what I wanted to do. But it

is always something that I have

wanted to do.”

The Stache can be seen at a

number of events throughout the

season including the Farmer’s

Markets in Red Deer and Black-

falds and Food Truck Friday

on Ross St. The Stache is also at

events like Westerner Days and

CentreFest and private events as

well.

“It’s a busy season for us. And

we are really looking forward to

another season. It was so fun – it’s

such a fun job.”

The food truck scene is rela-

tively new to Red Deer but has

continued to grow over the last

couple of years and Tam said it’s

great to be part of it.

“We were really shocked to not

see a new truck to come up this

year,” said Tam.

“As a food truck group we want

to see more and for Food Truck

Friday we’d like to make it a little

bigger.

“We all have our loyal custom-

ers but none of us are offended

if they go and try a new truck.

We’re kind of a big family that

way.”

[email protected]

New owner sees success in fi rst season at The Stache

FUN FOOD - The Stache owner Michelle Tam and her trusty helper, Chris Rathwell, took home bronze for ‘Best on Wheels’ in this year’s Golden Fork Awards. Jenna Swan/Red Deer Express


4815-48 Ave • Red Deer403-340-1838

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Thank you to everyone who participated.

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Kelsie is the winner of

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Having recently marked nine

successful years in the City, Orig-

inal Joe’s landed several hon-

ours in this year’s Golden Fork

Awards.

The downtown eatery, which

is known for its varied menu and

generous portions, took bronze

for ‘Best Patio’, silver for ‘Best

chef’ (Chris Grainger), bronze for

‘Best Wings’ and bronze for ‘Best

Appetizers’.

Appetizers run the gamut from

Red Tractor Nachos, Mediterra-

nean Short Ribs and Dragon Boat

Lettuce Wraps to Hummus &

Naan among other tasty choices.

Casual favourites include such

delectable dishes as Long Beach

Fish Tacos, Kansas City Back

Ribs, Chipotle Chicken Quesa-

dilla and Jalapeno Mac & Cheese

to name a few. Of course, there’s

the soups, array of burgers, sand-

wiches and delicious desserts to

try out as well. General Manager

Stephanie Bouchard said the fi sh

tacos are a huge hit, as is the beef

dip. “The ‘grilled cheese burger’

is something else as well.”

“People love the food, and there

are always generous portions,”

said Bouchard. “It’s consistent

and so delicious.”

Freshness also lends itself to

building that growing and re-

turning customer base.

“Ninety per cent of our food is

made in-house.”

But according to Bouchard, the

menu isn’t the only reason for

the restaurant’s enduring popu-

larity. A commitment to making

sure customers feel at home and

well-served is a top priority as

well. “We try and maintain a very

friendly and approachable staff

as well,” she said. “We want them

to be genuine – we don’t want

‘contrived’ friendliness.”

She also pointed to the restau-

rant’s overall relaxed but lively

vibe as being attractive to pa-

trons as well. “People come here

and they expect it to be quick,

delicious and I think we do pretty

well at keeping it consistent right

across the board.”

Original Joe’s mandate also in-

cludes making a difference in the

local community.

The Original Joe’s Community

Care Fund gives staff the oppor-

tunity to be local and national

partners to a variety of organi-

zations and charities. Some of

the causes they’ve contributed to

include the Central Alberta Wom-

en’s Outreach Society, the Red

Deer Food Bank, the Red Deer

Hospice Society and the Red Deer

& District SPCA. Bouchard said

the restaurant also partners with

Aspire here in Red Deer to hold

a fundraising pancake breakfast

each summer during Westerner

Days.

“The organization is really

close to the owners’ hearts.”

For Bouchard, working for

Original Joe’s has been an excel-

lent venture.

“I respect the ownership – I

think they are transparent and

doing a great job. I also think they

contribute to the quality of life

here in Red Deer,” she added, in-

dicating the aforementioned fund

that has supported a number of

causes.

“I also love the staff – it’s just a

fun place to work.”

[email protected]

Friendly service and generous portions at Original Joe’s

GREAT TEAM - Part owner and chef at Original Joe’s, Stephen Burnett, and General Manager Stephanie Bouchard are part of the team that won the restaurant a number of honours in this year’s Golden Fork Awards.

Jenna Swan/Red Deer Express


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One longtime restaurant that has been

in the City for more than three decades

has received two Golden Fork Awards this

year. Phil’s Restaurant won silver for ‘Best

Breakfast’ and ‘Best Brunch’.

“I am thrilled. Our hard work has paid

off,” said Bev Johansen, general manager

of Phil’s Restaurant in Red Deer. “It means

we’re doing the right thing.”

She added she often hears from custom-

ers who have been enjoying the establish-

ment’s tasty dishes for decades that they

remember the food tasting the same from

day one. “Everything is the same as it was

from the beginning.”

She added the customers who enjoy

Phil’s are youngsters right up to those who

have dined at the restaurant since it fi rst

opened in 1970 in Red Deer.

“We get a mixture of everyone all the

time. We are very family-oriented. Kids

love coming here – we have little cars and

toys and when they come in the fi rst thing

we do is give that to them to keep them en-

tertained,” said Johansen. “It’s not a stuffy

atmosphere – it’s very relaxed and I think

that is why our customers love it here.”

There are fi ve Phil’s Restaurants in

operation – four located in Calgary and

of course the one in Red Deer. All of the

locations offer the same menu and have

the same family-oriented, laid back atmo-

sphere.

Phil’s has a wide variety of menu items

from breakfast items like the classic eggs,

bacon, sausage and hash brown dishes, to

pancakes, waffl es, Eggs Benedict, crepes

and omelettes, among others.

Other menu items include salads, sand-

wiches and hamburgers, steaks, roast

beef, meatloaf, veal, chicken pot pie, soups

like clam chowder and French onion, and

more. All of the items on the menu are

served all day long from 6 a.m. to 8 p.m.

“Nothing that we do comes from a pack-

age. We peel our potatoes and mash our

potatoes, make our own soups and sauces.

We do it all ourselves. It’s one of the signa-

tures of Phil’s,” said Johansen.

She added what makes the restaurant

successful as well is the dedicated staff.

“I have servers that started bussing at

the age of 16 and now they are serving.

They have been with me for four or fi ve

years – and that is unusual to stay like that

in this industry,” said Johansen. “I have a

server that has been here for 25 years and

another that has been here for nine years.

My kitchen staff alone – I have one em-

ployee who has been here for 10 years and

another for eight years.

“The majority of my staff have been

here for a long time. We all absolutely love

coming to work.”

Johansen said she is working on updat-

ing the restaurant but only little changes

will be made. “We’ve got new lamps and we

have painted a little bit. We’ll also be get-

ting new carpet. But we could never really

change this restaurant – it is here and it’s

here to stay.”

In addition, Johansen said there are a

number of things that set Phil’s apart from

other restaurants that are similar.

“I think we are more of a ‘home cooking

and home feel’. The consistency of our food

is always the same as well. It always has

been and that will never change.”

[email protected]

Phil’s Restaurant a long-time fi xture in Red DeerPopular family eatery has been serving the community since 1970

TRADITION - Bev Johansen, general manager of Phil’s Restaurant, stands in front of thelong-time popular City eatery. Jenna Swan/Red Deer Express


B1, 2319 Taylor Drive, Red Deer 342-4005

Your votes have Your votes have really put thereally put theicing on our cake...icing on our cake...5 years in a row!5 years in a row!

Thank You to all of our staff who work so diligently to bring you baking, and to all ourcustomers who give us suchgreat support!

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Shiso Japanese Restaurant

has once again been named Red

Deer’s top place for sushi.

“We are very proud to be the

best. We are very excited,” said

Edward Li, owner of Shiso. “But

we are still thinking about how

we can improve. There is pres-

sure to ensure we do our best

and we are always improving our

standards. We want to offer to our

customers what they can get in

the bigger cities like Vancouver

and Calgary.”

Shiso opened in Red Deer 12

years ago. “When we fi rst opened,

the customers we were seeing

knew about Japanese food,” said

Li. “Now we have customers who

come who want to learn more

about our food and try different

things.”

He added in the last number

of years, sushi has become more

mainstream and new customers

are enjoying it.

“In the beginning people

weren’t sure of the raw fi sh,” said

Li. “And then more and more

people have come to try and they

see that they really like it. They

begin to know it and love it and

then they can compare it and see

the difference between our res-

taurant and other restaurants.”

To help ease customers into

trying sushi, Li began offering

‘all you can eat’ lunch specials on

the weekends.

“That way the customer can

try out the food,” said Li. “It helps

people recognize the Japanese

food. We have a lot of success

with the all you can eat. For one

price they can try a lot of differ-

ent items. And there are a lot of

options for our customers on that

menu.”

The chefs at Shiso are also

highly trained and making sushi

look so beautiful on the plate is

really an art, Li said.

“There is a lot of skill to mak-

ing sushi. Our chefs are very ex-

perienced. A lot of people think

making sushi is really simple

– just some fi sh and rice. We

spend a lot of time to make sure

our chefs know how to cut the

fi sh, how to cut the rice and how

to mix it with vinegar to get the

fl avour,” he said, adding that his

chefs travel to different sushi res-

taurants such as those in New

York to try their food and to learn

so they can bring back further

knowledge. “You always have to

improve.”

Shiso Japanese Restaurant also

regularly changes up its menu by

offering a few new items every six

months or so.

Li said he prides himself on of-

fering his customers the freshest

ingredients possible.

“It’s very important for us to

offer fresh product.”

In addition, Li said he loves his

job and couldn’t imagine doing

anything else. “I love to cook and

to learn new things,” he said. “I

love the customers too. We love to

see them coming back.”

[email protected]

Red Deer’s Shiso is tops again for ‘Best Sushi’

SUPERB SUSHI - Owner of Shiso, Edward Li, displays some of the tasty dishes that landed his establishment gold for ‘Best Sushi’. Jenna Swan/Red Deer Express

“WE ARE VERY PROUD TO BE THE BEST. WE AREVERY EXCITED.”

EDWARD LI

Red Deer North6720 - 52 Avenue

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The owner of the Red Deer Boston

Pizzas, Richard Carramusa, puts a high

emphasis on service and quality, ac-

cording to his staff. Boston Pizza scored

silver for ‘Best Wings’, bronze for ‘Best

Late Night Eats’ and bronze for ‘Best

Sports Bar’ in this year’s Golden Fork

Awards.

Tanya Kilba, general manager of

Boston Pizza north said she was very

pleased to hear the news about the rec-

ognition.

“We feel very honoured to win the

awards. It’s nice to know that we’re

recognized within the community as

having some great options and great

food available. It’s a great place to work

for. Richard is probably one of the best

bosses you could have,” she said.

Kilba said Boston Pizza keeps a high

standard of service and added that is

what she hopes is bringing people back.

“The biggest part of getting custom-

ers to return is great service. That also

means making sure that all of your

team members love their jobs and want

to be here and want to give the guests

the best experience that they can. That

brings the guests back here instead of

elsewhere because they have had that

good experience the last time they were

here,” Kilba said.

Boston Pizza has been so success-

ful in the Red Deer area that they are

now opening a fi fth location in Gasoline

Alley. The menu at Boston Pizza con-

stantly changes as well with certain lo-

cations offering specials that may vary

from the next facility.

Operations Manager of the Red Deer

and area Boston Pizzas James Gallagh-

er said the other reason for the success

of the franchise is that the individual

owners have a great deal of sway when

they want to put forth promotions or

host special events, such as sporting

events.

“We do a lot of specials and a lot of

great promotions for customers. We

have hockey promotions with the Oil-

ers and Calgary Flames – those kinds of

events and giveaways, atmosphere and

variety is what keeps bringing people

back, I think,” Gallagher said.

“The owners get a substantial say in

everything that happens. It’s our fran-

chisees that ask Boston Pizza Interna-

tional for what they want and they are

usually given what they want. Inside of

that, our particular stores are broken

down into a separate group that’s called

the Edmonton Group. We have sort of

our own smaller head offi ce in Edmon-

ton, rather than Canada-wide. They do

a lot of special initiatives for our group

– we have a different sort of menu and

different promotions in this area.”

Both Kilba and Gallagher have a lot

of pride in where they work and said

that they both enjoy the atmosphere

and quality of service that they and

their peers provide.

[email protected]

Boston Pizza staff keeps their focus on service

RECOGNITION - General Manager of Boston Pizza north Tanya Kilba joins Red Deer and Area Opera-tions Manager James Gallagher for a visit in Kilba’s restaurant. Boston Pizza was awarded silver for ‘Best Wings’, bronze for ‘Best Late Night Eats’ and bronze for ‘Best Sports Bar’.

Kalisha Mendonsa/ Red Deer Express



Over nearly 20 years,

Bo’s Bar & Grill has evolved

into a high-energy, person-

alized and unique sports

bar that was voted as hav-

ing the best wings in town.

Bo’s was also awarded

gold for ‘Best Sports Bar’,

likely due to the many

sporting event nights that

are held at the restaurant.

Owner Brennen Wowk

loves his local business and

is proud to say that it will

never stay the same.

“We’re individuals and

we love the fact that we can

be creative. We do so much

in-house and it’s just some-

thing that people have to

experience. From our craft

beer – which is some of the

best in town – to the cock-

tails we create, to the menu

that’s always changing to

our event nights, we always

have something going on,”

said Wowk.

“Bo’s has been around

since 1996 but it’s not the

same business that it was.

If people haven’t been here

in a while, they should

come check it out and ex-

perience it all over. In six

months, it could be differ-

ent again. We’re trying to

stay on the cusp of what is

new.”

Bo’s is host to an event

nearly every weekend of

the year, from concerts, to

charity events and sporting

events.

Wowk said that he thinks

the biggest event ever held

at Bo’s was during the gold

medal Olympic men’s hock-

ey game this year. Accord-

ing to Wowk there were

people lined up outside the

doors when the bar opened

at 5:30 a.m. to celebrate the

big game.

It’s not uncommon for

Bo’s Bar & Grill to be

busy. The menu constantly

changes, along with spe-

cialty beverages and craft

beers.

Event nights in the past

have included charity

nights where entry cover

fees are donated to deserv-

ing organizations, a paint-

party, countless DJs, Hal-

loween costume parties

and more.

Wowk said his favourite

of those nights are the char-

ity events, followed closely

by the concert nights.

“These events are chal-

lenging, but for me they are

the most rewarding. Once

the event is happening and

people can see what we’ve

accomplished, it makes

it that much better,” said

Wowk.

“What I like about do-

ing big events is our staff

can get behind it, and the

staff are what really make

Bo’s great. For any of our

events, we want to do it big

and we want to make sure

people have a big experi-

ence. We make every event

as big as possible because

this is a big room, and

events need to be on that

level.”

For Wowk, what makes

Bo’s a great place for wings

is the variety of fl avours,

and the constantly chang-

ing menu. As for the best

sports bar, he said that it is

the effort and enthusiasm

of his staff that makes the

events shine.

Bo’s Bar & Grill has a

very distinct atmosphere

– almost like being at a

friend’s house on game

night. Wowk said he has

worked very hard to carve

his identity into the bar and

to make it a place where

people want to be part of a

community.

“My dad was very into

giving to charitable groups

and was very involved in

the community. We are a

bar and people come in to

have fun, but I think we

still need to include giving

back to others,” he said.

“What I love about doing

charitable events here is

that I like seeing my staff

get behind ideas and start

thinking that way too – it’s

such a positive thing. It’s

a very warm feeling when

you come into an event and

raise money or do some-

thing to help families in

need – they are just such

special days.”

Wowk’s thinking is that

what makes Bo’s great is

having fun, personalizing

the atmosphere and stay-

ing fresh with ideas.

[email protected]

Bo’s Bar & Grill an ever-changing hangout in City

GOOD EATS - From left, Bo’s Bar & Grill servers Rebecca Sauro, Sophie Fortin and Megan Maclure show off an order ofdelicious chicken wings. Bo’s was awarded gold for ‘Best Wings’ and gold for ‘Best Sports Bar’. Kalisha Mendonsa/ Red Deer Express

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BY JENNA SWANRed Deer Express

When Gordon Hamill opened Red Deer’s

fi rst Dairy Queen on the corner of 43rd St.

and Gaetz Ave. in 1967, he found pride in main-

taining a high level of customer service in his

family-run business.

Forty-seven years and three generations of

Hamills later, his business still maintains the

same level of customer service but at a much

larger scale so it’s no wonder that the restau-

rant won silver for ‘Best Ice Cream’ in this

year’s Golden Fork Awards.

Gordon’s son Rob Hamill together with

his children now own and operate four Dairy

Queens within the City, including the fi rst

original, iconic location near the hospital.

General Manager of the downtown loca-

tion, Drew Hamill believes the success of his

family’s long standing business can be con-

tributed to the staff over the years who Drew

said have become family to the Hamills as well

as the ethics of their employees and dedica-

tion they provide to the business.

“We pride ourselves in hiring people with

strong work ethics who have a passion for

what they are doing and people who really

care about being a part of the community,”

said Drew.

“You can tell the people we have working

for us really care just by looking at our fund-

raising numbers from Miracle Treat Day.”

The Hamills and their team took home

the national record last year by raising over

$100,000 to go to the Stollery Children’s Hospi-

tal and Alberta Children’s Hospital.

“When we reached our goal of $100,000 last

year everyone was kind of scared because we

had no idea how we were ever going to reach

it again,” said Drew.

“But our staff really blew us away and we

ended up shattering our record and raising

over $120,000 this year. This was only possible

because our staff know that there is some-

thing bigger than their daily lives and people

are going through things we couldn’t even

begin to imagine and through fundraising we

have a chance to help people and I think this

really motivates our staff.”

As far as the success of Dairy Queen’s ice

cream goes, Drew said he believes it is the

wide variety of choices available to their cus-

tomers that sets them apart from their com-

petitors.

“For the last 10 years Dairy Queen has re-

ally been focusing on expanding Blizzard fl a-

vours to a wider scope,” he said.

“In lieu of Dairy Queen’s 75th anniversary,

they are bringing back quite a few fan favou-

rites which we are really excited about and

there is even the chance for fans to vote for

their favourites.”

[email protected]

Dairy Queen lands silver for ‘Best Ice Cream’

DELIGHTFUL DAIRY - Justine Hamill showcases the amazing properties of a Dairy Queen blizzard that allow it to be held upside down. Dairy Queen won silver for ‘Best Ice Cream’ in this year’s Golden Fork Awards. Jenna Swan/Red Deer Express

Family-run business marks 47 years

since opening fi rst location



Sean Draper, a bartender

for The Vat, serves up such

great service that he was

awarded gold in the ‘Best

Bartender’ category.

Draper has worked at the

Vat for 10 years and said he

couldn’t be happier with

his position. An expert of

his craft, Draper said he

takes pride in where he

works, the people he serves

and the family he has at

his job. “I think The Vat is

amazing and so is my boss,

Terry Cave. I love the man

– the guy’s like a second fa-

ther. He’s just great, and I

can’t speak highly enough

of him,” said Draper.

“I like the people that

come in here because it’s

such a variety. Like on any

given night, at one end of

the bar there could be an

18-year-old and at the oth-

er end an 80-year-old. It’s

such a variety. You don’t

deal with a lot of the fi ght-

ing and rowdiness that you

do downtown. It’s nice. The

people are here for the mu-

sic, it’s usually a respectful

group. You don’t have to

dress a certain way to be

here, people just come as

themselves and have fun.”

Draper said the atmo-

sphere of The Vat has al-

ways been something that

he’s enjoyed and that he

loves the career he has

made. He took the Hospital-

ity and Tourism program

at Red Deer College, and

found that he really en-

joyed the beverage aspect

of it.

He said that shortly after

receiving his credentials,

he felt as if being a bar-

tender would be cheating

himself after all the money

spent on schooling, but he

quickly realized it was just

what he enjoyed.

“This is just what I’ve

chosen to do and I love it. I

did the fl air thing for a bit

and did some competitions

for it. A couple of years

ago, I got turned on to the

kind of ‘craft-cocktail revo-

lution’ that’s going on.”

His enthusiasm has

earned him recognition as

a great bartender. Draper

said that the atmosphere

and attitude of The Vat

keeps him enjoying his job

and feeling comfortable

where he works. The vari-

ety of people at The Vat is

part of what he says keeps

him happy there.

“For people who want

to come down to The Vat,

this is the perfect dive bar.

Some people hear that and

think it’s a bad thing, but

it’s not. We’re a dive bar

and we’re proud to be a

dive bar! It’s an incredible

place,” he said.

“The atmosphere of this

place is perfect – we’re not

trying to be something

we’re not. This is like an

extension of Terry pretty

much – the décor in here

is like Terry’s other liv-

ing room. This bar is his

thoughts and his personal-

ity. We get all walks of life

down here and that’s what

is really cool.”

From the décor to the pa-

trons on the stools, Draper

said the atmosphere plays

a large role in him enjoying

his work. “If you go down-

town to a club, you have

kids who are anywhere

from about 16 to 25. Here,

we’re all over 18, I swear,

and it goes anywhere from

there. My grandma has

been in here, and she’s

93! Everything about this

place is awesome. The staff

is pretty great, but Terry is

the mastermind behind it

all,” said Draper.

The location, patrons

and staff are what keep

Draper happy where he is.

However, he said he is still

excited for what is to come.

Draper said he is thank-

ful for the recognition and

hopes that people remem-

ber what he was awarded,

because he will soon be

opening up his own lounge

bar downtown. He said he

has the space all picked

out, and is excited to begin

working on something new.

Draper’s co-worker

Bryan Thiessen was also

awarded a silver award in

the same category of ‘Best

Bartender’.

[email protected]

The Vat serving up some quality bartenders

GOOD TEAM - Sean Draper, left, poses with his boss and friend Terry Cave, co-owner of The Vat. Draper was given the gold for ‘Best Bartender’, with co-worker ‘Bryan Thiessen’ receiving silver in the same category. Kalisha Mendonsa/Red Deer Express

Unit C - 2067 - 50 Ave.

ThapThapBaBaRestaurant

Vietnamese FoodsVietnamese Foods403.986.9895403.986.9895

Delivery & Catering Available

GOLDEN FORK AWARDS


VIETNAMESE

Thanks Red DeerThanks Red Deer for selecting us a favorite forforfor selecctingggg us a favorite forr selecctinggg us a favorite for

Best VietnameseBest Vietnamese

We’re celebrating our 1st Anniversary! Bring your appetite and

visit us today

www.thapba.com

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!

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PIZZA


BY JENNA SWANRed Deer Express

With the progression of

the corner market into the

corner store and the corner

store into the supermarket,

the world of grocery shop-

ping has changed over the

last 30 years.

General manger for East

Hill Centre Save-On-Foods,

Nigel Machan has been

working in the grocery

business over those last 30

years and watched as the

needs and demographics

of the people, as well as the

business itself has evolved.

Machan believes that one

thing that hasn’t changed

over the years is the quality

of fresh food and produce

available at Save-On-Foods.

This he says is the reason

why Save-On-Foods landed

silver for ‘Best Produce’

and ‘Best Organic Food’

in this year’s Golden Fork

Awards.

“We do our best to bring

in the mix and the quality

that people want and it’s

nice to see what we are do-

ing is being appreciated

by our customers,” said

Machan.

“We support 1,200 local

growers throughout Brit-

ish Columbia and Alberta

that supply us with the ma-

jority of our produce, and

because we are a western

Canadian company we are

really proud to support lo-

cal growers in the west.”

Aside from their out-

standing selection of fresh,

local produce – Machan

believes there are other as-

pects of his store that help

make it what it is.

“I think our meat depart-

ment really sets us apart

as well as our produce, as

we receive a lot of compli-

ments about the presen-

tation and quality of our

meats,” he said.

“As well as I think our

service and the way we

are involved in the com-

munity and give back to

the community is an im-

portant part of what sets

us apart as we try to sup-

port as many local athletes

and schools as we can. We

are involved in Woody’s

Triathalon, the Red Deer

Rebels, the Terry Fox Run

and a number of other or-

ganizations throughout the

community.”

Although Machan

hasn’t had much trouble

in the last 30 years main-

taining the quality of food

available, he explained the

struggle for the grocery

industry in this time pe-

riod has primarily revolved

around how they can help

their customers to adjust to

the quickening pace of life

in the 21st century.

“It changes daily - the de-

mographics, the customer

and their needs – grocery

stores have had to switch

things up in the last couple

of years to help custom-

ers fi nd ways to meet their

meal needs and deal with

the faster pace that life

has thrown their way,”

said Machan. “So it’s been

a welcomed challenge to

adjust to help people meet

those needs.”

He explains that ev-

erything from their web

services, to the way their

stores are laid out has had

to be adjusted to help meet

customers’ needs.

“Stores are even set up

differently than they used

to be, where as once all

Save-On-Foods were set up

the same, corporate now

lets us to set up our stores

to match the needs of our

customers,” he said.

“The layout of our stores

are designed for user effi -

ciency, so we look at the de-

mographics of who shops

with us and what they buy

most and we try to arrange

the store in a way that will

help them do their shop-

ping more effi ciently.”

According to Machan,

technology is even starting

to see a larger role within

grocery stores, as self-

checkouts become com-

monplace and the oppor-

tunity to email in grocery

orders increases as well.

“We just really want to

thank our customers for

the support they’ve shown

us and we hope in the fu-

ture we can continue to

fi nd new ways to help meet

their needs.”

[email protected]

Save-On-Foods evolving to meet customer need

FRESH FOOD - Save-On-Foods Produce Manager Aaron Tougas displays organic Ambrose and Granny Smith apples, some of the fresh produce items that are partly responsible for the establishment winning silver for ‘Best Produce’ and ‘Best Organic Food’.

Jenna Swan/Red Deer Express

6858 Gaetz AvenueRed Deer 403 986-8855

Monday to Saturday 6 a.m. to 3 p.m. Sunday 7 a.m. to 3 p.m.

Asparagus, Swiss Ben et Dic

tine

™

Readers of the Red Deer Express voted Cora as the GOLD Award Winner in both the Breakfast and Brunch categories for the 3rd year in a row!

Warmest thank you from the entire Cora team!We couldn’t have done it without you.

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BREAKFAST

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LUNCH

toa oywe ande e

The grocery store landsa pair of silver awards

DINE IN, TAKE OUT & DELIVERY FULLY LICENSED

#130 3 Ironside Street

INDIAN FLAME& PIZZA

403-314-4100403-352-8803

Always Fresh

www.indianfl ame.caCheck out our menu at

for voting us a multiple winner and one of your favorites for

BEST INDIAN FOODYour loyalty & support makes it possible!

Your place or ours...We cater all functions.

Ask about special pricing.

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INDIAN

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GLUTEN FREE

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INDEPENDENT

THANK YOU Red Deer

ALL YOU CAN EAT Lunch Buffet

Mon•Fri 11am•2pm

Gift Cards

Available



50 West Bistro has ap-

parently taken Red Deer

by storm, as they received

a total of six Golden Fork

Awards and have been open

for less than a year.

50 West Bistro was

awarded for gold in two cat-

egories – ‘Best Fine Dining’

and ‘Best Waiter’ (Logan

Moninsky); silver for three

categories – ‘Best Atmo-

sphere’, ‘Most Romantic’

and ‘Best New Restaurant’

and a bronze for ‘Best Wine

List’.

Michelle Peyrow has

been managing the bistro

since it opened in Febru-

ary. She said that she en-

joys coming to work each

day because of the staff she

works with, and the effort

they put forth with custom-

ers, which seems to yield

good results.

“We’re very fortunate

with the staff that we have.

They enjoy their jobs and

are knowledgeable and

want to give people the fi ne

dining experience. What I

want guests to know is that

we are looking to give peo-

ple an entire experience –

not just somewhere to eat,”

she said.

“When people come in,

we want everyone to be

taken care of. We want the

atmosphere to be nice, the

food to be good, the servers

to be knowledgeable and

entertaining – everything.

We want it to be the entire

package.”

Peyrow thinks that what

brought 50 West Bistro so

many awards is the overall

experience that she and her

staff try to create for each

visitor.

A new chef was brought

in recently, Chef Laboss-

iere, who is very passionate

about his food, according to

Peyrow. She said the cali-

ber of food, combined with

the wide variety of bever-

ages to pair, topped with

excellent service is what

makes 50 West Bistro the

full fi ne-dining package.

“Our biggest challenge

now is just getting people

aware that we exist and let-

ting them know what we’re

all about.

“We want them to know

about the quality of food

and give them another op-

tion rather than typical

chain restaurants. We went

them to know about our

little hidden treasure.”

The staff is trained to be

courteous, knowledgeable

and entertaining.

The food is prepared

with a beverage in mind –

beers, cocktails or wine – to

accent the meal. Peyrow

takes pride in her job as

a manager to keep things

running smoothly.

“There’s so many op-

tions that we have to build

the experience. We just

got a fairly new chef that

is super passionate about

food. With our staff, we re-

ally like to have our staff

knowledgeable so that they

can suggest a wine to pair,

or a food to a wine,” she

said. “They’re great in that

if you drink beer, or wine,

or cocktails – they can sug-

gest what goes well with

that. If we can continue

that way and continue to

build on that it will really

play to the experience.”

Peyrow said she was very

excited to hear that the

bistro had been so well re-

ceived and appreciated by

the community.

“The customers that we

get are so appreciative that

we’re giving them some-

thing extra that it’s a real

joy to be around them and

hear what they’re saying.

It’s not hard to come to

work. The people that work

here are great and the own-

ers are great. I have noth-

ing negative to say about

my job.”

[email protected]

50 West Bistro wins a bevy of Golden Fork Awards

A GREAT TEAM - Logan Moninsky, voted gold for ‘Best Waiter’, takes a seat with boss Michelle Peyrow and chef Matt Labossiere of 50 West Bistro. The business won several other honours as well in this year’s Golden Fork Awards. Kalisha Mendonsa/Red Deer Express

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BEST RIBS

Thank You Central Albertafor your loyal patronage & votes!

#60, 5250 22 St. Red Deer • 403.358.3223

OrderOnline!greatribs.ca

‘IT’S NOT HARD TO COME TO WORK. THE PEOPLE THAT WORK

HERE ARE GREAT AND THE OWNERS ARE

GREAT. I HAVE NOTHING NEGATIVE TO SAY ABOUT MY JOB.’

MICHELLE PEYROW

enusManyMM

All menus are available online at

All menus are available online at

www.reddeerexpress.com

www.reddeerexpress.com


Stop in for a drink served up by 2 of the Best

Bartenders in the city

5301 43rd St. •403-346-5636 - we love the vat

VATTHE

CHEERS RED DEER!GOLDEN FORK AWARDS


BARTENDER

GOLDEN FORK AWARDS


BARTENDER

IT’S ALL GREEK TO ME

Thank You Red Deerfor voting us #1

Authentic Greek CuisineTraditional Greek Atmosphere

Thank you for acknowledging our efforts. Your support is what got us here!

7-3701 Gaetz Avenue, Red Deer, ab403-358-5544

IT’S ALL GREEK TO ME

Join us every Friday& Saturday evening for

BELLY DANCINGENTERTAINMENT!

Call us today to book your Reservation!

Now Booking for Christmas Parties!

Delivery • Catering • Pickup

We hope you enjoy our fi fth annual Golden Fork Awards. The 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 satisfi ed, they like to express their appreciation and pass that positive feedback 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 you had never thought of trying. If you see a certifi cate hanging on the wall of a winner’s business, don’t forget to congratulate them on their win, and to 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 because without their advertising support, we would not be able to publish this feature for our readers.

Tracey ScheveersPublisher

Publisher’s MessageAttention

All Foodies!Coming in February


Th ank you Red Deer for voting usGOLDEN FORK AWARDS


DONAIR

#12 - 7110 - 50 Ave - North 403-341-5282

Having an event?We cater!

##11Your Loyalty & Support IS GOLD TO US!

Best DonairBest Donair

Thank you to all our Socialhouse guests for voting us The Golden Fork Awards for best pub & best new restaurant in Red Deer.

We are thrilled to be a part of the Red Deer community!

Thank You!

125-31 Clearview Market Way, Red Deer, AB | 403.986.9711

GOLD winners

Best Chinese Food ......................Dragon City Buffet

Best Greek Food ....................... It’s All Greek To Me

Best Italian Food ............................ La Casa Pergola

Best Mexican Food .............................. Las Palmeras

Best Indian Food ..........................Tandoor ‘n’ Flame

Best Vietnamese Food .....................Pho Thuy Dong

Best Hamburger ......................................Burger Boy

Best Wings ........................................Bo’s Bar & Grill

Best Sushi ......................................................... Shiso

Best Ribs .............................................. Tony Roma’s

Best Steak .....................................................The Keg

Best Pizza .................... Famoso Neapolitan Pizzeria

Best Donair ...................... Cleopatra’s Donair & Pita

Best Appetizers ................................................. Earls

Most Kid Friendly ......................... East Side Mario’s

Best Late Night Eats ..................................... Denny’s

Best Fine Dining ........................................... 50 West

Best Atmosphere ............................ One Eleven Grill

Most Romantic ............................... La Casa Pergola

Best Wine List ............. Redstone Grill and Wine Bar

Best Buffet ......................................... Phoenix Buffet

Best Fast Food ............................................ Wendy’s

Best Breakfast ................................................... Cora

Best Brunch ....................................................... Cora

Best Lunch ...................................The Chopped Leaf

Best Bartender ....................Sean Draper @ The Vat

Best Waiter .................. Logan Moninsky @ 50 West

Best Waitress .................. Dalina @ One Eleven Grill

Best Chef

......Eddie Wong @ Tiffany’s Steak House & Lounge

Best Pub .................................. Browns Socialhouse

Best Lounge ......... Tiffany’s Steak House & Lounge

Best Patio .......................................................... Earls

Best Sports Bar ................................Bo’s Bar & Grill

Best On Wheels ................................Chedda’ Heads

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

Best Bakery .......................................... Tasty Bakery

Best Deli..........................................Big Bend Market

Best Cup Of Coffee ...........................................Dose

Best Health Food ........Nutter’s Bulk & Natural Food

Best Organic Food .........................Big Bend Market

Best Gluten Free Food ................The Chopped Leaf

Best Produce ...................................... Sobeys South

Best Caterer .................................Red Deer Catering

Best New Restaurant .............. Browns Socialhouse

Best Independent Restaurant ........ One Eleven Grill


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


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BAKERY

2929 - 50th Avenue, Red Deer, ABReservations: 403-343-6666 www.blackknightinn.ca

Thank You Red Deer for your continued support and voting us!Thank You Red Deer for your continued support and voting us!GOLDEN FORK AWARDS


GOLDEN FORK AWARDS

LOUNGE

SILVER winners

Best Chinese Food ..... Red Star Chinese Restaurant

Best Greek Food ................................................ OPA!

Best Italian Food ........................... East Side Mario’s

Best Mexican Food ..............................Mucho Burrito

Best Indian Food ......................Indian Flame & Pizza

Best Vietnamese Food ...............Thap Ba Restaurant

Best Hamburger ............ Five Guys Burger and Fries

Best Wings .............................................Boston Pizza

Best Sushi ...............................................Momo Sushi

Best Ribs ...............................................Swiss Chalet

Best Steak .........................................One Eleven Grill

Best Pizza ............................................Buster’s Pizza

Best Donair ....................................... Red City Donair

Best Appetizers ................................One Eleven Grill

Most Kid Friendly .......................................... Denny’s

Best Late Night Eats ..................................... Wendy’s

Best Fine Dining ................................................. Earls

Best Atmosphere ........................................... 50 West

Most Romantic .............................................. 50 West

Best Wine List .................................. La Casa Pergola

Best Buffet ....................................Dragon City Buffet

Best Fast Food ........................................McDonald’s

Best Breakfast ................................ Phil’s Restaurant

Best Brunch .................................... Phil’s Restaurant

Best Lunch .........................................Chedda’ Heads

Best Bartender ................Bryan Thiessen @ The Vat

Best Waiter ...................... Shane @ Le Casa Pergola

Best Waitress

................Megan @ Tiffany’s Steak House & Lounge

Best Chef ............... Chris Grainger @ Original Joe’s

Best Pub ..........................................Fionn MacCool’s

Best Lounge .................................... Black Knight Inn

Best Patio ................Tiffany’s Steakhouse & Lounge

Best Sports Bar ................The Canadian Brewhouse

Best On Wheels ....................................... Cool Beans

Best Ice Cream .......................................Dairy Queen

Best Bakery .................................. CO-OP Downtown

Best Deli............................................... Sobeys South

Best Cup Of Coffee ................................ Tim Hortons

Best Health Food ..........................The Chopped Leaf

Best Organic Food ............................Save-On-Foods

Best Gluten Free Food .............Indian Flame & Pizza

Best Produce .....................................Save-On-Foods

Best Caterer ..................................The Chopped Leaf

Best New Restaurant .................................... 50 West

Best Independent Restaurant ....... Tandoor ‘n’ Flame


GOLDEN FORK AWARDS


GOLDEN FORK AWARDS

CUP OF COFFEE

THANK YOUFOR VOTING US BEST CUP OF COFFEE.4912 50TH AVE / 403.343.3722

COME IN & SEEOUR DIFFERENCE

Thank You Red Deer & Central Alberta!GOLDEN FORK AWARDS


GOLDEN FORK AWARDS

CHINESE

403.309.5566order online

ww.redstarrestaurant.ca

Lunch SpecialAny 3 Dim Sum Items

$10.95Visit us at ourVisit us at ourNew LocationNew Location

3301-50 Ave., Red Deer3301-50 Ave., Red Deer

BRONZE winners

Best Chinese Food ................. China Ben Restaurant

Best Greek Food ........................... Saro’s Restaurant

Best Italian Food .............................................. Dino’s

Best Mexican Food ............... Old Mexico Taco Buffet

Best Indian Food .......................................India Feast

Best Vietnamese Food ........................ Noodle House

Best Hamburger ..................................................A&W

Best Wings ............................................Original Joe’s

Best Sushi ................................................ Sushi Sushi

Best Ribs ............................... Montana’s Cookhouse

Best Steak ...............Tiffany’s Steak House & Lounge

Best Pizza .................................................... Pizza Hut

Best Donair ........................ King Donair & Shawrama

Best Appetizers ....................................Original Joe’s

Most Kid Friendly .................................... McDonald’s

Best Late Night Eats .............................. Boston Pizza

Best Fine Dining ...............................One Eleven Grill

Best Atmosphere ............ The Keg Steakhouse & Bar

Most Romantic .....................................Westlake Grill

Best Wine List .................................................50 West

Best Buffet ........................................ Red Deer Buffet

Best Fast Food ....................................................A&W

Best Breakfast .............................Glenn’s Restaurant

Best Brunch ........................ABC Country Restaurant

Best Lunch .......................................................... Earls

Best Bartender ..................Dylan @ One Eleven Grill

Best Waiter ............................Andre @ Las Palmeras

Best Waitress .........................Melba @ Las Palmeras

Best Chef ....................Chef Emmanuel @ Boulevard

Best Pub ................. Toad ‘n’ Turtle Pubhouse & Grill

Best Lounge .....................................One Eleven Grill

Best Patio .............................................Original Joe’s

Best Sports Bar ..................................... Boston Pizza

Best On Wheels ........................................ The Stache

Best Ice Cream

........................Peppermint Andy’s Ice Cream Wagon

Best Bakery ............................Babycakes Cupcakery

Best Deli.........................................................Safeway

Best Cup Of Coffee .................................... Starbucks

Best Health Food ............................. Big Bend Market

Best Organic Food ...... Nutter’s Bulk & Natural Food

Best Gluten Free Food .................... Big Bend Market

Best Produce ............................................ Superstore

Best Caterer ...................................... Remi’s Catering

Best New Restaurant ................... The Chopped Leaf

Best Independent Restaurant .. Indian Flame & Pizza


31 Clearview Market Way • Red Deer, AB(403) 348-5323

www.choppedleaf.ca

ChopshakesDiva: brown basmati rice, black bean corn salsa,

cucumbers, carrots, chickpeas & Goddess DressingNutty: brown basmati rice, green onions, peppers, chowmein, pea pods, carrots, peanuts, cilantro &

Evil Peanut Dressing

Salad Roll Platter20 Assorted Salad Rolls

Vegetarian: carrots, lettuce, peppers & basilPrawn: carrots, lettuce, green onions & cilantro

Served with Evil Peanut

SoupDaily features with Gluten Free and Vegan options.

Small and Large sizes available.Dessert Platter

Variety of bars & cookies available, a sweet and wholesome treat. Cookies & Bars baked fresh by Chopped Leaf.

Order as many as you need for your party!

PICK UP YOUR ORDER OR LETTUCE BRING IT TO YOU!

Chickie Garden SaladRomaine, cucumber, tomato, carrots, served with ranch dressing on the side

Chickie Ranch WrapWhole wheat tortilla, iceberg lettuce, chicken, cheddar, and ranch dressing wrapped up

Chickie Caesar SaladRomaine, parmesan, croutons, served with Caesar dressing on the side

Chickie Caesar WrapWhole weat tortilla, chicken, romaine, parmesan & Caesar dressing wrapped up

Chickie QuesadillaWhole wheat tortilla, chicken, cheddar, cheese & ranch dip on the side

Chickie BowlBrown rice, chicken, cheddar

Grilled CheeseYour choice of multigrain or sourdough, served with ketchup on the side

KIDS MENU

31 Clearv Hours:Monday – Saturday

9am – 8 pmSunday

10am – 7pm

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PGOLDEN FORK AWARDS

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LUNCH

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GLUTEN FREE

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Silver WinnerSilver Winner

BEST HEALTH FOOD

BEST CATERER

BEST NEW RESTAURANT

$5

SALAD ROLLS

SALAD ROLLS

ar,

ugh,

U!

Thank you Red Deer& Central Alberta!YES, WE CATER! Call 403.348.5323

WHOLE BOWLSWHOLE BOWLSQUESADILLASQUESADILLASSANDWICHESSANDWICHES

GLUTENFREE

WRAPS

CHEF DESIGNED SALADSOrder individually as a starter or full size OR order as a large salad platter for your party!

Chopped SignatureRomaine, onion, cranberries, roasted pecans, feta & croutons with Chopped BalsamicPopeyeSpinach, pecans, oranges, apples, feta & Cranberries with Fruit Vinaigrette

SouthwestRomaine, cherry tomatoes, black bean corn salsa, peppers, cheddar & pita chips with Chipotle Lime Citrus

BangkokRomaine, iceberg, peppers, snow peas, onion, noodles,peanuts, cilantro with Evil Peanut

PegasusRomaine, cucumbers, peppers, tomatoes, feta & olives with Greek Vinaigrette

SunshineSpring mix, cucumbers, mozza, avocado & apples with Goddess

CaesarRomaine, bacon bits, parmesan & croutons with Creamy Caesar

The SpaSpring mix, tomatoes, carrots, chickpeas, cranberries & walnuts with Chopped Balsamic

ADD A PROTEIN for an additional costChicken – Tuna – Smoked Tofu – Prawns – Wild Salmon

Customize for a group of any size. Make any Chef Designed Salad into a wrap. Order individually or create

a wrap platter for any party size.

CHOPSHAKES

CHOPSHAKES

SCHOOL LUNCHPROGRAM

Wrap Platter

CUSTOMIZE YOUR LUNCH.CUSTOMIZE YOUR LIFE!

Special Features - Golden Fork 2014

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Transcript of Special Features - Golden Fork 2014