Special Features - Let's Eat - May 2015

The Chilliwack Progress Wednesday, May 27, 2015 www.theprogress.com 13

Prepared bylet’s eatCHILLIWACK

PUBLISHER: CARLY FERGUSON EDITORIAL: GREG KNILL, JENNIFER FEINBERG, ERIC WELSH AND JESSICA PETERS PHOTOGRAPHY: JENNA HAUCKSALES: CHRIS FRANKLIN, BAIRY MARCHUK, LARRY KRAUSE, MAUREEN TEMPEL AND TARA HIEBERT CREATIVE: LISA CLARKE, SARAH DRIEDIGER, CHELSEA CALDWELL AND GERRAD ZANDETTI

SPR ING/SUMMER 2015

Everything is freshly made at the Royal Cafe

Weekends are always a little extra special at the Royal Cafe.

Proudly run by Devika and Graydon Gillette for the past fi ve years, the downtown family restaurant offers a fresh approach to making home-style food.

“We sell a lot of prime rib on Friday nights served with our homemade sauce,” says owner Devika Gillette.

What really sets them apart is that everything is made from scratch, including their delicious gravies made from roast drippings.

“We never make gravy by tearing open a package. We make our food fresh, we’re not just reheating.”

On Saturday nights, the house dinner special is St. Louis style ribs with a house-made barbecue sauce.

“We really want to urge people to come and try us for supper some time.”

They get a solid crowd for lunch but some Chilliwackians don’t seem to venture downtown after dark.

But she wants them to know it will be worth it.

They put a strong emphasis on good customer service, high quality ingredients and a wide variety of menu items.

They make all their own sauces and desserts, like fresh fruit pies, in-house as well.

If you can’t get enough of Devika’s

cooking at the café inside the Royal Hotel, there’s always the Dynamite Catering option.

One of the tantalizing dishes she whips up is Chicken Cordon Bleu from scratch and barbecue chicken with a zesty glaze.

“Our roast beef is so tender, we get lots of compliments when we present one for a catering crowd.”

The Yorkshire pudding served with the roast beef is a big hit, too.

Back in the restaurant, Devika’s signature dish is the Fiji Rice Bowl, a homemade curry simmered in coconut milk and served with steamed rice and naan bread.

They offer the choice of chicken, salmon or prawns.

“Our customers just love our rice bowl.”

They don’t mess with the menu too often because their regular customers appreciate the consistency and high quality dishes.

Catering for larger groups is where she gets to be creative, making striking elements like a bassinet shape carved out of a watermelon.

“I enjoy catering events,” she says, even cutting platters of dainty fruits and veggies into appealing shapes.

It’s fun to make food beautiful.

“You have to love what you’re doing, and we do!”

See more at www.ddcatering.ca, or visit them at 45886 Wellington Ave. or call 604-392-9355.

royal café 45886 WELL INGTON AVE. • (604) 392-9355

Wednesday, May 27, 2015 The Chilliwack Progress14 www.theprogress.com

shandhar hut 8835 YOUNG ROAD • (604) 793-0189

They are living the Canadian dream at Shandhar Hut on Young Road.

The Atti family of Chilliwack worked hard to open an Indian restaurant about a decade ago, and the bustling venture has been growing steadily ever since.

The youngest son of Sam and Kam Atti, Gordon, 25, warmly greets patrons with a smile.

It was his sister, Sukhi, who came up with the tag-line for Shandhar Hut: “The senses were meant to be indulged” — and it is easy to see why.

The fragrant hand-made curries, fl uffy rice and savoury naan bread are beautifully presented on gleaming copper dishes, with Southeast Asian music coming through the speakers.

“Word of mouth has been key to our success,” Gordon explains.

They’re proud of the glowing feedback and positive online reviews they receive daily.

It’s not by accident they are rated #5, the fi fth most popular restaurant in B.C. on Urban Spoon.

Providing excellent customer service is key and Gordon makes a point of remembering what the regulars like to order.

“We’re doing so well, we’re planning to expand!”

Only the best survive in Chilliwack, because customers always come back to what they know and love. Other Indian restaurants may come and go in Chilliwack, and Shandhar Hut carries on.

They’ll eventually be taking over the lot next door, and even thinking about expanding out to Sardis one day.

“Our loyalty has always been to Chilliwack,” he says.

They’ve created a popular and stable business dishing out a staggering variety of authentic Indian dishes that are customized to every taste.

Their cuisine is infl uenced by the rustic fl avours of Northern Frontier style of Indian cooking, but not exclusively. Their curries and other specialties come from all the various regions.

Butter chicken, so zesty and rich, has consistently been one of their best sellers, but they also have a large variety of satisfying vegetarian options.

They have a huge, round tandoori oven that is responsible for producing the authentic Tandoori chicken, chicken tikka, naan bread and roti.

Dietary considerations of their customers is always paramount.

Gluten free? No problem. They have naan bread made of corn fl our.

Vegan? Lactose intolerant? Garlic

allergy? Absolutely no problem. Just ask.

The matriarch, Kam Atti, is the source of all the wonderful recipes they use at Shandhar hut. She learned to cook at her own mother’s side, and took cooking classes back in India.

It’s been trial and error in the kitchen to fi nd what Chilliwack likes, but they focused on using the fi nest and freshest ingredients, and making the food as mild or as hot as someone prefers.

Never been to an Indian restaurant because it might be too hot and spicy? Come right in and see how subtle, mild and fl avourful they can make your order.

“I always send my customers home happy,” Kam says.

They are all living “the dream” — the Canadian dream — of being successful and growing a business from the ground up.

The three Atti kids, Paul, Sukhi and Gordon, were all born in Chilliwack and raised in their home on Ashwell Road.

Being local really helps when trying to establish and build on relationships with their loyal clientele, says Gordon.

“We started from grass roots. We didn’t expect anything, and we didn’t know where it would go.”

They made a point of being versatile, fl exible and accommodating to every taste and every individual dietary need.

Gordon says his parents’ impressive work ethic, commitment and dedication through the years has been incredibly inspiring.

“My dad worked at a saw mill for 34 years after arriving in Canada with only $10 to his name. It was honest, hard labour and he worked the graveyard shift.

“Mom ran the local Pizza Hut for more than a dozen years before we started working on the idea to open our own restaurant.

“But dad always had a dream. Opening the restaurant in 2005 was the realization of that dream.

“And here we are now. Thanks so much to all of our customers from our family, they are our success.”

A 10-year anniversary celebration is set for June 28 from 11am - 3pm, with free butter chicken being handed out in the parking lot.

Shandhar Hut, at 8835 Young Road, 604-793-0189 is open Monday to Thursday, 11 a.m. to 9 p.m., Friday to Saturday, 11 a.m. to 10 p.m., and Sunday, 4 p.m. to 9 p.m.

Senses are always Senses are always

indulged at Shandhar Hut

indulged at Shandhar Hut


Josh Long is the head cook at Little Trattoria (8-45840 Yale Road), and he smiles when people walk

through the doors, scan the menu and order two or three things.

“Are you sure?” he asks them. “It’s a lot of food.”

The look on their faces when the food arrives is priceless.

“The calzones and panzerottis, they’re the size of footballs,” Josh says in a completely serious way. “They’ll be eating for a week!”

At suppertime, Little Trattoria’s huge pasta plates and sandwiches, calzones and panzerottis are great. Many a new customer has come in saying, ‘My friend told me I absolutely have to eat here.’

“At lunch though, people order something humongous and all they want to do when they get back to the offi ce is nap,” laughs Nelson MacMorran, who owns the business with wife Ali. “And of course it’s bad when the boss sees you sleeping!”

Their solution is a newly-introduced lunch and appetizer menu, with smaller portions at smaller prices, (averaging $10) to appeal to the mid-day crowd.

Initially a ‘take-out’ restaurant, they’ve added indoor seating, and outdoor seating on a new patio. In addition, they are now fully licensed to serve liquor.

“We’re famous for our panzerottis, and our pastas (penne or rotini) with 20 different sauce combinations,” Ali says.

“We’ve got pizza and veal meatball sliders, and our customers can watch us make everything they order. We think we provide a fairly unique experience.”

A fresh one too.

Nothing at Little Trattoria is pre-made. Dough. Sauces. Desserts. Everything is made from scratch. They smoke and BBQ for hours every Saturday, with rotating choices of smoked turkey legs, butterfl ied leg of lamb, smoked ribs and a slow grilled prime rib of beef.

“A lot of places nowadays, stuff is pre-packaged and brought in to make things easier, but you can taste the love in our food,” Long says. “We control as much as we can, the product is better and people notice. And, in most restaurants you order

something and that’s how you have to have it. You can’t say you don’t want peppers or onions. Because we make things specifi cally for you, you get exactly what you want.”

Little Trattoria is nearing its one year anniversary, and Nelson says they’ve been blown away by the response.

“We just kinda threw the open sign on and had customers right away, and it’s kept building and building,” he says. “Customers say they can taste the freshness and we do have something that is unique. We offer something that’s uncommon. The panzerottis, calzones and type of sandwiches we do, I haven’t seen them anywhere else.”

little trattoria 8-45840 YALE ROAD • (604) 402-0191

5-15F FVD27

Everyone loves choice and in Chilliwack, the dining possibilities are pretty impressive. Enjoy endless food options while sampling the culinary talents of our chefs within one of our

local restaurants. Each of them offers a menu unique to each other, ensuring that you will experience the diversity and passion our local Chefs put into every item on their menu.

Are you in the mood for an exquisite fine dining experience? Are you hoping to have your waiter suggest wine pairings with your meal? We have that! Are you hoping to sample menu items that are locally grown? There are many restaurants that have taken on the challenge of the Hundred Mile Diet - where all ingredients are grown within one hundred miles of said restaurant.

There are quite a few places to have a family get together, where everyone can just enjoy each other's company without the worry of cooking and that infernal clean up.. You can enjoy a super casual meal on the golf course, while hitting a few… In the mood for wings, or sliders and a beer.. then pub style dining is more your thing.

Are you thinking about an endless choice with a buffet meal or a menu of classic dining favourites? A relaxed setting family style restaurant offers informal dining options which are great for those looking to enjoy a quick bite on the go or a casual sit-down meal.

Whether it's providing innovative and delicious menu options which highlight the finest ingredients, as well as locally grown and in-season foods or a quick bite to eat (even just appies!) Chilliwack restaurants' local menus change seasonally to reflect the beautiful flavours available throughout the year.

We hope you enjoy this edition of Let's Eat and come away with some delicious alternatives to "the same old, same old"! Cheers!

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Ricky’s All Day Grill 45389 LUCKAKUCK WAY • 604-858-5663

For breakfast, lunch or dinner, Ricky’s is certain to satisfy. From their bennies and garden crisp salads to their big juicy burgers and mouthwatering steaks, they offer an extensive menu for any appetite.

Bob and Marcie Matzek, owners of the local Ricky’s, have the secret fi gured out… it’s to use the freshest ingredients, cook with tried and true recipes, have monthly features, serve drinks for days, and have plenty of sweet treats for dessert. Whether their guests wish to nibble a little or munch a bunch, at Ricky’s they’re always grilling your meal, your way.

Nine years after opening the local restaurant, Bob & Marcie are joined by their daughter in this franchise that prides itself on delivering premium service, quality food, at an affordable price.

They have the fl exibility to cater to any

group - whether a couple looking for a quiet evening, or a ball team celebrating its latest win. Ricky’s seats 160 and has a full service lounge if you just want to watch the game with some appies.

Breakfast is served from 6:30 am till 4 pm daily (although there is a special breakfast menu available after 4 pm), as they built their name on their mouthwatering waffl es, fl uffy buttermilk pancake stacks, or their signature Brekkie-Bowls, featuring either chorizo sausage or maple bacon, served with breakfast potatoes, topped with three fl uffy scrambled farm fresh eggs, a trio of cheeses, diced fresh tomatoes & green onions, all smothered with a ranchero hollandaise sauce… drool!

Lunch & dinner… how about their slowly roasted meats, creating the perfect prime rib sandwich, roast beef dinner (with Yorkshire Pudding), roasted turkey club, even their wild salmon is either

baked, blackened or cedar planked to perfection. Maybe you don’t mind getting a little messy… in that case, there’s ribs that are thick, meaty & saucy!

Customers return again and again because they know they can count on good food, in a nice homey environment, and expect the same friendly, effi cient service time after time.

Ricky’s All Day Grill is located at 45389 Luckakuck Way • gotorickys.com • 604-858-5663


birdies bakery 9371 MILL ST. • (604) 793-1993

There are some things Johanna MacDonald knows she can never

take off the menu at Birdie’s Bakery.

Removal of their lemon or raspberry-coconut squares would lead to mutiny, pitchforks and torches on Mill Street.

So what Johanna devotes her time to is trying to create the next indispensable item, and she thinks she may have found it with in the bakery’s new artisan breads, savoury fare to complement any dinner. Each week brings one of

two new offerings.

“Last week was cheddar, chive and potato, which was fantastic,” Johanna says. “Some people like wine with their food, but for me it’s the breads and deserts that make the meal. There are so many varieties we can create with fresh herbs and spices.”

The fi rst time bread was offered, three Saturdays ago, Johanna gave customers samples and found herself sold out by day’s end.

While the breads are a hit, Johanna also has

high hopes for some new preserves she’s been working on.

“We’ll have six or seven different jams, included new triple-berry and caramel apple,” she says, smiling. “And, we’re also getting into savouries like red-wine jelly, white-wine and herb jelly and hot-pepper jelly. They’ll be great as glazes or served with cheese and crackers.”

Birdies Bakery does catering as well.

Find info online at birdiesbakery.ca.

fraser valley meats 7481 VEDDER RD • 604-858-4828

Fire up the grill, it’s barbecue season.

But fi rst, stop in to chat with the always-friendly staff behind the counter at Fraser Valley Meats in Sardis.

Established in 1969, the store has a long history of providing outstanding, local, customer service.

They produce many of their own signature items including excellent beef patties and ground beef. They even have created their own tasty recipe for sausages.

Fraser Valley Meats is known for providing high quality local products,

including 63 Acres Beef, Farm Fed Chicken, Johnson’s Pork and Skye-Hi Turkey. But they have also added new value-added meal options to make whipping up a delicious dinner even easier.

They’re offering tantalizingly beef, marinated and/or stuffed, chicken and pork options. And this barbecue season, the staff at Fraser Valley Meats are ready to help you earn the title of Grill Master. They carry a full selection of healthy choices, including chicken, turkey and lamb

patties.

The staff can provide full deli meat, cheese and snack trays for parties of any size.

“We really are committed to friendly personal service” says Karen Welch, store manager. “We’ve seen more and more people coming through our doors and we’re happy and excited to serve you!”

Find Fraser Valley Meats at 7481 Vedder Road, 7:30 a.m. to 6 p.m., Monday to Saturday.

For orders and other inquiries, phone 604-858-4828 or visit them online at fraservalleymeats.com.

DELICIOUS QUALITY. SIZZLING SERVICE.

You know it’s a passion when you go from being raised in the restaurant industry, then toil as

a dishwasher to full on running a restaurant, all by the tender age of 19. Chef Dan Cool is no stranger to hard work in a hot, busy kitchen.

His latest venture is with a long time friend & business associate, Deanna Johnston. That name will sound familiar to anyone that has been in Chilliwack for any length of time... Deanna is the General Manager at the Best Western Rainbow Country Inn where they’ve recently made some exciting changes.

For the past 29 years, where there used to be the hotel, a cafe, a pub, and

a fi ne dining room, there is now one exceptional restaurant & lounge, The Unoffi cial Fraser Valley Embassy. “This is a place where community comes” says Deanna, ‘They come for fresh, local food, fundraising events & drinks with friends” Now, cooking demos, dinner & wine pairing evenings will be hosted as regular events, such as Flavour of Fusion on Saturday, June 13th.

Chef Dan has streamlined the menu, made sure there are gluten free & other dietary restriction options & insists on using as much local product as he can get his hands on. The pork comes from Johnston’s Butcher Shop, the freshest chicken from Rossdown Farms & cheeses from Smit’s & Co.

Farm Cheese, to name a few. Chef Dan & Deanna have a lot of fi re power on their team, including a pastry chef & 5 Red Seal chefs. They continue to help shape the dreams of other young chefs by offering apprenticeships.

Some things haven’t changed: they’ll still be known for the best Sunday Brunch around, and they will still host & cater events, both in their banquet rooms & offsite. Now, they’ll become synonymous with Friday Night Carveries where mouthwatering Prime Rib, fresh local vegetables & a crisp salad bar will be offered.

Chef Cool describes a meal of Pork Osso Bucco,originally a Milanese

specialty that Chef has made his own by using local pork slowly braised in vegetables, broth & white wine, as his favourite to prepare. This, he says, as he has 250 of the freshest live lobsters back in his kitchen for the Rotary Lobster Dinner & Auction he’ll be catering shortly!

All of the things that have made this venue a part of the community for many years, have now just been enhanced by the emergence of The Embassy, and have propelled the Best Western Rainbow Country Inn to #2 in the Fraser Valley for places to stay & dine. Take time to go with friends and see for yourself.

the embassy 43971 INDUSTRIAL WAY • (604) 795-3828


dairy queen 9055 YOUNG ROAD

Things are really heating up at Chilliwack’s favourite

ice cream spot.

DQ Grill & Chill is best known for serving up cool treats like sundaes, Dilly Bars and their trademark Blizzards. But this spring they brought in a fresh new line up of hot eats to add to their popular meal options.

The DQ Bakes menu introduces exciting dishes like snack melts, hot desserts a la mode and artisan-style sandwiches.

The Chicken Bacon Ranch is a mouthwatering mix of sliced grilled chicken, bacon, Swiss cheese, lettuce tomato and ranch sauce, all inside a fresh ciabatta bun.

The Triple Chocolate Brownie a la mode is as good as it sounds, with DQ’s famous soft serve ice cream, warm cocoa fudge and chocolate chunks and whipped topping.

For a quick, on-the-go bite to eat, the snack melts are a tasty option. Flavours include Buffalo Chicken, Bacon BBQ and Chicken Quesadilla, and each melt is wrapped in a tortilla and toasted to perfection.

The new menu items were launched in the United States last year and then in the Eastern provinces. Brian Glennie, manager and owner of the Young Road DQ, said they’re excited to introduce the new Bakes to their Chilliwack customers.

Dairy Queen has a long history of hitting the mark with their menu items. The chain fi rst opened its doors in Canada in 1953 and over the years, they’ve introduced treats that have won the hearts of ice cream lovers everywhere. In Chilliwack, there are two family owned and operated locations to enjoy your favourite treat, whether it’s a Buster Bar or a meal deal.

The Sardis DQ has been a local favourite for more than 25 years, and the downtown location is enjoying eight years of business.

Find your favourite fl avour at either one, 5725 Vedder Road or 9055 Young Road.

decades coffee club 45846 WELL INGTON AVE.

If the atmosphere at Decades Coffee Club is feeling even warmer these

days, it’s because everything has been handmade, with love. The entire downtown shop is infused with warmth lately, from the carefully selected specialty teas to the tables you’ll fi nd yourself lingering around. The new line of teas are thanks to a partnership with another local business, Aromatica Fine Teas. They carry a dozen new fl avours, giving enough selection to please any tea drinker. But it’s the Decades special blend they’ll hope you’ll fl ock to. Aromatica has created a black tea with chocolate caramel notes and vanilla, the perfect

accompaniment to the many desserts Decades creates from scratch. For 16 years, Decades has been helping their customers fi nd the perfect dessert, and every offering is drool-worthy. But the newest creations, dreams in a jar, have to be the best yet. They’ve put a twist on traditional favourite desserts like cheesecake, placing them layer by layer in small mason jars. The result is a dessert that looks as good as it tastes. They’re also infusing tea fl avours into baking, grinding teas down as an added fl avour or infusing milk with different concoctions to give their desserts a unique and fresh appeal. The personal touches don’t stop with the food they

serve. Guests in the past few weeks have been enjoying the look and feel of brand new tables, constructed by hand from reclaimed wood, and brought to life by artist-in-residence Esther Hoogendoorn. The staff worked together for hours and hours to get the tables just right, and they fi t in perfectly with the new offerings behind the counter. In just a few more weeks, their guests will also enjoy relaxing on the patio, where the furniture will also be made from refurbished items. “We like unique things,” Hoogendoorn says. Decades is open 8 a.m. to 10 p.m., Monday to Friday, and 9 a.m. to 10 p.m. on Saturdays.

COFFEE CLUB

Jim’s produces pizza with pizzazz

Psst? Want to know a secret? Every fresh and tasty pizza

coming out of the searingly hot oven at Jim’s Pizza is unique.

That’s the real secret of Jim’s Pizza, explains Heather Currie, of Jim’s Pizzeria & Spaghetti House on Young Road.

As someone who grew up working for franchise outlets, Heather is aware measuring cups are often used to dole out meagre toppings.

Not at Jim’s.

“Some customers like a little extra sauce, for example. So we don’t have exact portion sizes, and that makes every pizza unique,” she said.

There are two busy pizzerias under the name Jim’s Pizza, and they’ve both been around more than 20 years in Chilliwack.

The downtown Jim’s Pizza is owned by Heather Currie, Norm and Diane Melanson, while the Sardis Jim’s is owned by Wayne Zeutchus and David Williams.

“We’re two different owners, but everything else is the same, including the recipes, sauces and seasonings.”

The recipes — including those for their pizza, BBQ and pasta dishes — are all homemade recipes, made fresh, in-store daily.

They use the very best of the best cheese, which makes a difference. “It’s the absolute Cadillac of cheeses!” All of their base sauces are made in-house.

Consider the hand-made jalapeno ranch sauce, that they slather on as a pizza base or offer as a dip.

“My dad, Norm, created the jalapeno ranch sauce from start to fi nish,” Heather says.

The sauce was a year in the making.

They also prepare “spike balls” of seasonings and spices that they use to fl avour the variety of delicious sauces and dishes.

They roast chicken breasts themselves and then shred it for pizza, or served up as chicken dinner.They use fresh ground beef for their meat balls, or on pizza. “We try to keep things a healthy as possible by using fresh ingredients.”

They shop locally for their produce and meat.

Jim’s hand-stretched dough is the reason why their crust is legendary.

“We make the dough everyday.”

They’ve also brought in two gluten free crusts, one regular and the other dairy free. There’s too much free-fl ying fl our in the air to make uncontaminated gluten-free varieties in the store, but it was important to

offer that option.

“My mom had a lot of food allergies,” Heather remembers. “So we had to do something. I think we were among the fi rst to offer gluten free crust.”

They also believe in community service and often hold fundraisers to help local families.

“We grew up helping people in need. We believe that you get out what you put into your community, and we’ve been really lucky to be so successful that we are able to help people out.”

Jim’s Pizza by delivery or for pickup, seven days a week, at two locations: 9218 Young Road, 604-793-9333 or 7301 Vedder Rd # 2, Chilliwack, British Columbia, Canada (604) 858-8611. See jimschilliwack.com. Hours: Sun -Tues 11 am to Midnight, Wednesday to Thursday 11 a.m. to 1 a.m Friday to Sat 11 a.m. to 2 a.m.

jim’s pizzeria & spaghetti house 9218 YOUNG ROAD • (604) 793-933333


younies 60-45905 YALE ROAD

Stepping into Younies Family Restaurant has the feel of Cheers; a place where everybody knows your name.

“It’s absolutely a family atmosphere here,” said owner Joel Hill.

Nestled in the downtown’s core, Younies has been a staple in Chilliwack’s eating realm since 1984.

“It’s been home for a long time,” said Hill. “We have a lot of long-time customers that have made it pretty nice for us to be here.”

Whether clients are coming in for a full turkey dinner, or a belly-warming breakfast omelet, or even just a cup of Joe, they’ll be greeted with the promise of friendly smiles and homestyle cooking.

“We’re really just trying to continue that tradition of classic, timeless, homestyle cooking,” he said, with dishes that customers are both familiar with and fond of.

Hill purchased the restaurant in 1997, but started working there as a host from the day it opened in 1984. He later

became manager, then owner.

It was the inviting atmosphere that encouraged him to take over the reigns.

“We really enjoy what we’re doing here,” he said. “We have a great staff, a lot of long-time staff, who know the customers by name and know their orders ahead of time.”

Younies Family Restaurant is located at 60-45905 Yale Road in Southgate Shopping Centre.

Photos courtesy of CarmieJoes Interiors ginkgo 7579 VEDDER RD. • 9140 YOUNG ST.

• #25-5725 VEDDER RD.

Like the tree that gives Gingko its name, the restaurant continues

to spread its branches in Chilliwack.

Its roots run deep in the community. What started as a single location at Chilliwack Mall, is now three locations throughout the city.

Now, Gingko is taking that success on the road, says Jack Zhang. He recently launched a food truck that will be at Cultus Lake to feed the hungry holidayers throughout the summer. Its inaugural outing was on the Victoria Day weekend and proved to

be a success, Zhang says.

He has been with the restaurant since it began 16 years ago.

Zhang, and his family, are appreciative of the support the community has given them during the past few years. That support has earned the restaurant several top rankings from local fans, including a spot in the Chilliwack Progress’s A List.

Gingko’s reputation for freshness, plentiful portions and reasonable prices has kept customers coming back, he says.

But he’s still looking for ways to improve. Ginkgo has added online ordering to its website, making it quick and easy to browse through the restaurant’s expansive menu.

Zhang is now planning to add an app for smart phones, making it even easier to order.

The food truck, too, is an innovation. It will offer many of the same menu items as the three other Ginkgo locations.

To learn more about Gingko (or to order online), go to www.chilliwackginkgo.com.

GINKGOGINKGOCHINESE FOODCHINESE FOOD

Mike Wettig uses a number-system to maintain order in his busy Multi Pack Foods and Deli

(9382 Nowell Street).

With customers coming in and out, it’s the only way he can track whose next to be helped. But to Mike, his wife Astrid and his staff of fi ve, customers are so much more than the number they hold in their hand.

Multi Pack’s regulars are friends Mike already knows. New people through his door are friends he just hasn’t met yet.

“Sometimes I get in trouble from Astrid because I’m out here talking too much,” Mike chuckles. “But that’s the same with everyone who works here.

We smile. We’re friendly. We ask people how their day is going and we care about the answer. You don’t fi nd that in other places where you are just a number.”

Multi Pack has everything you’d expect from a deli and a whole lot more.

Mike talks proudly about some of their take-home-and-eat dinner offerings, quick and delicious fare that harkens back to his German heritage.

“We make our own pork or chicken schnitzel, which is chicken breast that’s been fried up with our spices,” he explains. “We put it in a bun here with all the condiments, or customers can take it home, heat it up and serve it with veggies. We bring these out

around lunch-time and the smell alone is attracting people.”

Another of Multi Pack’s ready-to-eat items is the German burger, a massive all-spiced pork-and-beef patty that can be eaten cold, or heated up and served with burger fi xins.

“You need to cut it in half because really, it’s this big,” he says, laughing and holding his hands out. “You just about get lock-jaw.”

Homestyle Canadian AAA roast-beef with au jus is another favourite, as is the ham-roll, a hard-to-explain treat that is very tasty.

Sausage rolls and cornish pastys are baked fresh on the premises.

Mike creates his own gluten-free low-sodium sausages, and in fact, just about all of his meat is low in salt.

If ever he doubts he’s doing things right, he’s re-assured by the familiar faces that keep coming back.

“They’re what keeps it fun for us and they provide the joy at the end of the rainbow,” Mike says. “I’ll chat with them after they try a new product and ask them how they liked the German burgers or Greendale farmers’ sausage. And it’s satisfying when I hear that they’re satisfi ed with what we’ve done. They’re why we do this.”

Call Mike at 604-795-9544

multi pack foods 9382 NOWELL STREET, CHILL IWACK • (604) 795-9544


sherry’s carpathian kitchen 45835 A IRPORT ROAD

The license plate on the car parked outside says PEROGY,

giving you a heads up about what you’ll fi nd at Sherry’s Carpathian kitchen (45835 Airport Road).

Owner Sherry Kassian makes the best perogies, cabbage rolls and borsht you’ll fi nd for miles, authentic Ukrainian food lovingly prepared in the same traditional ways used by her mother, and her Baba before that.

Preserving her culinary heritage was a big reason Sherry opened her doors 17 years ago,

and she knows her Baba (grandma) would be proud.

She thinks Baba would also be intrigued by what else she now does.

Drop in any day of the week to fi nd a delicious array of sandwiches, wraps and soups to suit any taste. A busy catering service offers everything from fruit, veggie and meat/cheese trays to lasagnas, shepherds pies and delicious desserts.

Everything’s home-made by Sherry and her staff, including a full-time baker.

Six days a week (Monday-Saturday), they’re there, welcoming customers with a smile and an open ear.

“It’s like the bar, Cheers, where you know everybody by name,” Sherry says. “When you have a full house of regulars in here, it’s a lot of fun. When someone new comes in, I hope they fi nd us friendly and feel like sitting down for a while.”

Find full menus online at perogiestogo.com604-792-8073

tractorgrease cafe 48710 CHWK LAKE RD. • 604-858-3814

Tractorgrease Café has great local food, great local music, and

a great local vibe, says owner Jeff Bonner.

Bonner and partner Jodi Augustine recently opened the home-style restaurant and live music venue, next to Bonner’s multi-media Tractorgrease studio on Chilliwack Lake Road.

Tractorgrease Café is only six kilometres down the road after turning left at the Vedder Bridge. Located in the picturesque Chilliwack River Valley, the café is less than a 10-minute trip from Garrison.

The restaurant idea came to them when they realized the Tractorgrease clients only had takeout when they came to record an album or make a live video.

When the café next door came up for lease, they went for it.

Now they’re busy cooking up healthy versions of everyone’s favourite comfort food, like handmade hamburgers and chicken burgers, hand-cut french fries and poutine, along with fresh sauces and salad dressings, made from scratch.

“Jodi and I are into a more healthy way of

eating, so that’s refl ected in what we do in the café.”

Their spacious and funky new outdoor patio is expanding all their horizons, and they’re licensed with a range of tasty craft beer and appealing wines.

“We recently built a large stage on the patio to bring some music into the mix at the ‘Grease.”

Check out the open mic acoustic jam every Friday night, and concerts from local and visiting artists most Saturdays, like West of Memphis, on May 30 at 7 p.m.

Open Thursday to Sunday. 604-858-3814. http://tractorgrease.com

Independently owned & operated, the Wildcat Grill has been serving Chilliwack since 1996. We offer a

beautiful setting where you can relax and unwind in a comfortable and inviting atmosphere.

We are all about taming your appetite at the Wildcat...

Home of the famous Rowdy Rosedale Burger. Served on half a loaf of french bread with three half

pound patties, bacon, cheese & all the trimmings. This burger is one to be challenged!

We have a fabulous selection of burgers, prime aged beef, succulent seafood, & mouth watering salads.

Our delectable Prime Rib is served Friday thru Sunday starting at 5 pm. Our Fish & Chips Fridays are famous! It’s where we serve hand battered cod fi llets with tangy coleslaw & hand cut

chips. We’re known for our wings - BBQ, honey garlic, spicy peanut & terriyaki & last but not least… Spaghetti Tuesdays! All you can eat of our house made meat sauce & buttery garlic toast… $10!

We offer sit down dining or cocktail gatherings with delightful appetizers. We aim to provide our guests with warm & attentive service.

52845 Yale Road, Rosedale

Located near the roundabout on Highway 9 & Yale Road beside the Esso gas station

Phone 604-794-7814

*FULLY LICENSED*

*OUTDOOR PATIO*

OPEN DAILY @ 11 am (kitchen closes at 8:45 pm Monday thru Thursday & 9:45 pm Friday & Saturday )

wildcat grill 52845 YALE RD. , ROSEDALE • (604) 794-7814

ses&

www.wildcatgrill.comwww.wildcatgrill.com

Celebrating 20 YearsCelebrating 20 Years


Greek hospitality is legendary – and it’s a tradition Gus Sahamis takes seriously.

“Customers who honour you by coming to your restaurant deserve your best,” he says emphatically.

Sahamis owns Greek Islands. But the restaurant is more than a business. It is his commitment to bring all the warmth, hospitality and good food of his homeland to Chilliwack.

Sahamis was literally raised in a kitchen. Still, he knows a restaurant is more than its food. It has the power to transport guests to a special place – a place where they can leave their busy lives behind, relax, unwind and enjoy.

But it has to be done right.

The service, says Sahamis, has to be impeccable, from the welcoming smile from the host, to the prompt and effi cient attention of the server.

“There is no ‘average’ here,” he says.

If it feels like you are among family at Greek Islands, it’s because you are. Many of the staff are family; son, Yianni, daughters, Effi e and Nicoletta, son-in-law, Kostas, daughter-in-law, Denelle. Even our chefs, Joel Comeault and Shawn Wilton have been with the restaurant for 14 years. They’ve all worked their way into the key positions necessary for a restaurant’s success – Sahamis wouldn’t have it any other way.

Greek Islands has a warm and comfortable feel. Water features at the entrance add a touch of exotic elegance to the restaurant. The stone and brickwork is punctuated by Hellenic tiles and classical artwork. On one wall a large mural captures a sunny afternoon overlooking the Mediterranean. As the sound of Greek music wafts through the air, you can almost feel the ocean breeze.

Greek Islands is a large restaurant, but it feels intimate. High ceilings and broad windows give an airiness to the space. Tables are well placed, providing room for many, or an intimate corner for two.

But as warm and inviting as the place is, Sahamis knows it is the food that has won the loyalty of so many Greek Island customers.

Again, his standards are high. “‘Good’ is not good enough,” he says. “It has to be ‘great.’”

That passion is shared by his son-in-law, Kostas who runs the kitchen. Dishes that don’t meet his approval will never get to the table.

Greek Islands has all the classic dishes that has made the cuisine so popular. There’s the roasted lamb, beef and chicken souvlaki, keftedes, and of course the legendary mousaka.

Each dish is made from scratch, and to

exacting standards.

Can’t decide? Try one of the Greek platters that comes with a selection of favourite items, served either for two or for four.

But there’s more to choose from. There’s a selection of pastas, including baked lasagna, as well as steaks and seafood.

And for dessert, don’t forget to leave room for the baklava.

The goal, says Sahamis, is for his guests to leave feeling more than just satisfi ed. It’s a goal he admits is sometimes a challenge to reach, but one he vows he’ll never stop striving for. The customer deserves it.

Greek Islands is located at 45781 Hocking Ave. in Chilliwack. For more information, call 604.702.1881, or visit greekislandsrestaurants.com

greek islands 45781 HOCKING AVE, CHILL IWACK • (604) 702-1881

IIII

BESTBITEPIZZA

E a t - I n • Ta k e - O u t • D e l i v e r y

Baa

best bite pizzaBest pizza in Chilliwack!

46372 YALE ROAD

Best Bite Pizza takes its name seriously — every bite promises

to be simply the best.

“Cooking is my passion,” says the store’s owner, chef Kang. He personally oversees every order, making sure it’s perfect right down to the basic ingredients.

“It starts right with the fl our,” he says.

That means the dough is made fresh each and every day, mixed with good quality fl our. The tomato sauce is free of water and oils, giving it a rich and full texture made even more mouthwatering with a “secret” blend of seasoning and spices.

They use the best quality meats. Fresh chicken breast is roasted in-house.

All the veggies are fresh and hand cut each day.

And fi nally, the cheese.

“We use 100% Canadian milk mozzarella and grate it fresh everyday” Kang says.

It all adds up to one delicious pizza, which is all Kang is concerned about once he gets into the kitchen. He’s been serving up pizza and pasta dishes at the location on Yale Road for more than four years, but has 20 years experience operating a pizza business.

He knows that most customers are looking for pizza that tastes homemade, and he does his best to deliver that. That goes for the pasta dishes, too, which are made with the same

quality ingredients.

Best Bite’s menu has 40 varieties of pizza and includes eight different vegetarian options. Also gluten free pizza crusts, and daily lunch specials including salads, wraps and donairs.

But whether it’s a quick and simple pizza or a full dinner order, the same passion for good food is put into every bite.

“My customers have to be happy,” he says. “It has to taste good, every bite.”

We appreciate all of our customers and thank you for your continued support.

Best Bite Pizza is at 46372 Yale Road. Phone in orders at 604-701-3334.

bluefi n sushi 45863 YALE RD.

Interestingly, the clean, crisp lines of Bluefi n Sushi’s decor is much

like their food… carefully, artfully put together by it’s owner, Sae Chang.

Since they own another popular restaurant in New Westminster, Sae & his partner knew just what to do when deciding to live in Chilliwack. After having visited 25 years ago & loving the mountains & lifestyle of the Fraser

Valley, they wanted to make this their home before retirement & offer all you can eat sushi, with a fair price, using fresh, high quality ingredients. For the last 4 years, that is just what they have done.

Any given day, Bluefi n is a bustling, busy place. Food-to-go is as popular with the working crowd as dining-in is to those with time for a more leisurely dining experience. One of the

most popular dishes: the Spicy Red Dragon roll - a Dynamite/California Roll with spicy tuna & shredded yam tempura, expertly wrapped. When asked how fast this Sushi Man can wrap, he chuckles & says “Easy, less than 20 seconds!”

Enjoy excellent, fresh food at a great price… fast! 45863 Yale Rd., W. (in Victoria Court) • 604-392-9394

Blue n SUSHISUSHI


There is a rustic elegance at Jacksons Steak and Grill House in Sardis. From the stone fi replace at the front door,

to the vaulted and timbered ceilings high above, the restaurant is as warm and inviting as a mountain lodge.

And that’s how it should be, says Morgen Yuan. A restaurant is about the experience – from the welcome at the front door, to the wave good-night.

Yuan has recently taken over the popular dining room. While there are some familiar faces – people who have been with the restaurant since its beginning in 2005 – he’s also introduced a few changes.

The balance has to be right, he insists. Customers have come to love the quiet

retreat; a place where they know they can fi nd a dining experience above the ordinary, where the food is excellent and the service exceptional.

Standards remain high. Jacksons serves only triple-A prime Alberta beef. Aged to perfection, the Angus beef is a cut above, whether it’s the sirloin, tenderloin, or prime rib.

What is new is the way guests can create their own dishes. “We offer a lot more freedom,” says Yuan, who lives with his family on Chilliwack Mountain.

Guests can start with their main entree, then choose from a selection of vegetables and side dishes that complement perfectly, whether it’s the

truffl e mashed potatoes, potato gratin, or asparagus gently bathed in hollandaise.

Feeling the call of the sea? Begin with lobster, rich tiger prawns, cedar plank salmon, or pan-seared Digby scallops, and use your imagination.

Even the humble hamburger is elevated to new heights. The meat is hand-ground in house and guests can build their own burgers by drawing from choices like crisp pancetta, caramelized onions, mushrooms or fresh herb mayonnaise.

The work begins long before guests sit down, Yuan says. However. the time spent hand cutting french fries, smoking the ribs in house, or creating the demi-glace from scratch is time well spent. “Customers can

taste the difference.”

Now the dining experience has been expanded to include lunch. Jacksons is currently updating its menu to include fast and convenient entrees, for guests looking for something special. Emphasis is on dishes that can be prepared quickly, taste delicious, and can be packed up to go if guests are in a hurry.

Jacksons has a tradition of providing Chilliwack with something above the ordinary, whether it’s a night out with friends, or an intimate evening with someone special.

For reservations or more information, call 604.858.9070, or go online to www.jacksonssteakandgrill.com.

Jacksons Steak & Grill House 5725 VEDDER RD. • (604) 858-9070

Canton Garden Restaurant has been a Chilliwack tradition for more than 60 years – a place

where residents can fi nd great food, a friendly atmosphere and excellent service.

It’s been that way since the 1940s, when Canton Garden was located on Wellington Ave. in the Royal Hotel.

The tradition continued as Canton Garden became a destination for local clubs and family get-togethers when it moved to its Airport Road location in the 1970s.

And today, nearly 20 years after moving to its current location on Yale Road, Canton Garden remains a

Chilliwack favourite.

Brothers Chuck and Ken Chen now hold the reins to a family business that was started by their great-uncle and continued by their parents.

They remain committed to maintaining the foundation of excellence the restaurant was built on, while exploring new ideas and new ways to please their guests.

“We have a passion to keep true to ourselves, and true to our community,” Chuck says.

“We just love what we do.”

And, adds Ken, “We care about our customers.”

Cantonese-style Chinese food is known for its freshness and fl avour – something the two brothers remain committed to.

Many of the recipes have been handed down through the family. Canton Garden’s classic chow mein, for example is the way their great-uncle would have made it.

There are changes, they add – changes that refl ect the tastes of the evolving clientele, like their new honey-walnut prawns, or sweet chili chicken.

What remains is a commitment to use the best and freshest ingredients.

Canton Garden offers an elegant dining room. It is a large space,

but one that still feels cosy and not crowded.

A portion of the restaurant is available for banquets and special events. It seats up to 150 people and comes with its own private bar. Menus are fl exible, says Chuck. And best of all, there is no additional room fee.

Catering is also available.

Canton Garden is centrally located at 45595 Yale Road, and offers ample parking.

For more information, call 604-792-0961, or cantongarden.ca

canton garden 45595 YALE ROAD • (604) 792-0961


If you’ve never been to Cookies Grill, all you really need to know is… it’s worth the wait!

By the time the staff throw open the doors at 5:30 a.m., they’ve already been hard at work preparing for the day. They know that any minute their 50-seat dining room will be full of hungry customers looking for the heartiest meals in town.

The husband and wife team, of Colin and Colleen Connolly, are committed to excellence, not only in the food they serve, but in the service they provide. In doing so, they’ve created one of Chilliwack’s best-kept secrets.

This enterprising couple are Red Seal chefs, proud of what they do and confi dent in the meals they prepare.

And they prepare a lot of them. Cookies menu is expansive, offering all-day breakfasts, hearty lunches and homestyle favourites.

The breakfasts are big, bold and they come with a reputation that has earned Cookies accolades for more than a decade. They’ve received Business Excellence awards & the Best Breakfast in Town award to name a few.

There are the classics, like Cookies Breakfast – eggs, bacon, sausage,

smoked ham, hashbrowns, toast and a choice of buttermilk pancakes, french toast or waffl e stix. Then there are hearty skillet dishes, sumptuous Benedicts or savoury omelettes. More than one of your favourites is bound to be listed as the daily special. The breakfasts are served all day. But don’t let that limit you.

Cookies prides themselves on home-cooked meals but they also have their own off site catering. Cookies offers full service catering for a wide range of functions including rehearsal dinners, weddings, showers, corporate events, cocktail parties, sports banquets & any of your holiday

events.

What more needs to be said when there are testimonials like this, “The cornfl ake encrusted french toast is to DIE for - Rebecca M., HHS”!

There are share plate items: Onion Ring Tower? Deep Fried Pickle Spears?! Those BEG to be sampled! Cookie’s offers a kids’ menu with quite a lot of choice as well, even Grilled Cheese or perogies!

Cookies Grill is open from 5:30 a.m. to 4 p.m. most days (7 a.m. to 2 p.m. Sundays and holidays).

For information on take out, or catering, call 604-792-0444

cookies grill A3-44335 YALE ROAD WEST, CHILL IWACK • (604) 792-0444

Pho [pronounced fuh] has taken Chilliwack by storm… This traditional Vietnamese soul food

originated in Vietnam in the mid 1880s. They say the French provided the beef; the Chinese supplied the herbs… and the Vietnamese perfected it!

So what exactly is Pho? Chef Simon, owner of iPho creates this delicious broth by simmering beef bones, sugar, salt & pepper, star anise, fl ank steak, whole cloves, black cardamon, cinnamon sticks, roasted ginger, fennel seeds, coriander seeds & roasted

onion for 10 to 14 hours to achieve the traditional fl avour.

This is not just a job for him, this is his family heritage, this is his life & also happens to be personally handcrafted… Simon is also the talent behind the beautiful decor and booth seating. He has worked in carpentry for many years, so applied his magic touch to give iPho its ambiance.

What makes iPho different from other Pho restaurants? All of the meals are infused with aromatic spices so that each is unique, from the Bahn Mi (like

a Vietnamese sub sandwich, made of chicken, cilantro, white onion & a satay-like sauce) to the appetizers & stir-frys.

There is one tidbit we couldn’t pry from Simon & that is his secret iPho sauce; you’ll have to be satisfi ed with sampling the fl avours & guessing the ingredients for yourself!

iPho serves gluten free options, have a delivery service & real fruit Bubble Tea to DIE for! Bubble Tea, or pearl milk tea, is a Taiwanese tea based drink with fruit, milk, tapioca “bubbles” and little

fruit jellies that is frothed and thick, not unlike a smoothie. The fl avours to choose from are plentiful & these are so refreshing.

Three words… deep fried bananas…

This mouthwatering dessert has jack fruit(a tropical apple/pineapple/mango/banana tasting Southeast Asian fruit), and the deep fried banana itself, fi nished with vanilla ice cream. What an ending to a delectable dining experience!

ipho #201 7084 VEDDER ROAD • (604) 705-1111


the chopped leaf #106-45800 PROMONTORY RD. • 604-846-8048

The night before Josh Buckle opened for business, he stood alone in the quiet of his empty eatery and looked around.

“I had a little moment where I thought, ‘Holy cow! Look what we’ve done.’” the owner of The Chopped Leaf recalls.

His place wasn’t quiet for long.

Health-conscious customers came through his doors looking for tasty and nutritious options and weren’t disappointed.

“Me and my wife (Veronika) are very active and always concerned about what we put in our body,” Josh says. “We were in Kamloops for the Dirty Feet Trail Series, and got a $2-off coupon with our race package. We tried it out, had amazing wraps and kept going back whenever we found ourselves near a Chopped Leaf. One day Veronika said, ‘I think this would be good for Sardis,’ and that’s how it started.”

Josh had two things in mind when he threw open his doors.

First, provide friendly and quick service.

“I wanted a culture where everyone’s friendly, and you’ll get three or four hellos when you walk through our door,” he says. “Everyone’s going to say hi to you, where some places you just don’t get that.”

Second, offer quality products with quality ingredients.

“People think we’re just salads and wraps, but we have sandwiches and quesadillas and our rice bowls are hugely popular,” Josh says.

Because nothing is pre-made, customers can be their own chef, customizing their salad if the menu options don’t suit them perfectly.

“A big thing we have now is a gluten-free wrap which is amazing, the best I’ve ever eaten,” Josh says proudly. “You’ll see on our menu board that our salads, dressings and soups are V & GF (vegan and gluten friendly). Whatever allergy or dietary need or preference you have, we can come up with something that works.”

If Josh could eat just one thing from The Chopped Leaf menu, it would be the Chopped Signature Salad, a mix of romaine lettuce, cranberries, pecans, croutons and feta cheese with a house balsamic dressing, all of it topped with chicken.

Diners in the mood for something spicier might try the ‘Evil Peanut’ dressing, which is really more precocious than evil.

“I can handle it, it’s really not all that hot,” Josh laughs. “Our chipotle-lime is actually our spiciest. The Evil Peanut just has a little kick to it and goes really well with our salad rolls, which are like a Vietnamese type thing with the clear rice wrap.”

Regular features keep the menu fresh.

At this moment, the menu included Greek

bowl of fair-trade organic basmati rice topped with romaine lettuce, cucumbers, tomatoes, feta cheese, greek dressing and tzatziki (olives and chicken available on request).

Our parent company is doing a menu refresh in July, and I haven’t seen it yet, but that will involve adding and subtracting a few items,” Josh says. “We’re always trying to keep things a little different and fresh.”

Josh couldn’t have picked better neighbors.

Facing The Chopped Leaf from the street, Starbucks is to the left and a recently opened Menchie’s Frozen Yogurt to the right.

“It’s perfect going from coffee to a salad/sandwich/wrap and then a dessert,” he says.

Josh has a lot of customers who drive from the Chilliwack side, and long-term, he hopes to bring a second location to downtown Chilliwack. In the meantime, he’s not resting, working tirelessly to get The Chopped Leaf name in the spotlight.

“We help out a lot of groups, and we just donated some gift cards to an organization that helps people with post-traumatic stress disorder,” he says. “We want to be involved in the community and help make a difference. That’s a big part of what we’re about.”

Find more info online at choppedleaf.ca/location/sardis-chilliwack/

Special Features - Let's Eat - May 2015

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