let’s eat AGASSIZ HARRISON

FALL 2015

PREPARED BY:

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

This town is lucky to have Changhwan Hwang and Sandie Cho. They are the co-owners of a brand new sushi joint that recently opened in downtown Agassiz. It’s Agassiz’ � rst sushi restaurant and the lineups prove

in its short time here, Cheam Sushi is already a success.

Cheam Sushi opened its doors to the public July 22 and has been � lleting � sh, rolling rice and deep frying gyoza for the hungry hordes since then. Co-owner Sandie Cho says they are happy to offer fresh, healthy, homemade fare and are glad that locals are enjoying their food.

“It’s not fast food. It’s healthy, it’s all homemade,” says Sandie Cho.

Changhwan and his wife Yun Shin have been living in Agassiz for the past eight years since emigrating from Korea. They started talking about opening a restaurant locally because there was no sushi restaurant here. This year,

they � nally made the big jump into owning their own business with business partner Sandie Cho.

The reviews have been positive so far, with people raving about the volcano roll (spicy scallops, tuna, avocado, crab meat, four kinds of homemade sauce and crunch on top), anything off the teriyaki menu and the specialty Korean dishes. The co-owners are especially pleased to offer the Korean dishes as they are all Korean. They recommend customers try the bibimbab, a popular Korean speciality dish.

Cheam Sushi’s � sh comes direct from Vancouver two times a week and they buy all their veggies from a local produce store.

The restaurant is open seven days a week from 11 a.m. to 9 p.m.

#1 - 7101 P IONEER AVE. , AGASSIZ • (604) 491-8804cheam sushi

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

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

This town is lucky to have Changhwan Hwang and Sandie Cho. They are the co-owners of a brand new sushi joint that recently opened in downtown Agassiz. It’s Agassiz’ � rst sushi restaurant and the lineups prove

in its short time here, Cheam Sushi is already a success.

Cheam Sushi opened its doors to the public July 22 and has been � lleting � sh, rolling rice and deep frying gyoza for the hungry hordes since then. Co-owner Sandie Cho says they are happy to offer fresh, healthy, homemade fare and are glad that locals are enjoying their food.

“It’s not fast food. It’s healthy, it’s all homemade,” says Sandie Cho.

Changhwan and his wife Yun Shin have been living in Agassiz for the past eight years since emigrating from Korea. They started talking about opening a restaurant locally because there was no sushi restaurant here. This year,

they � nally made the big jump into owning their own business with business partner Sandie Cho.

The reviews have been positive so far, with people raving about the volcano roll (spicy scallops, tuna, avocado, crab meat, four kinds of homemade sauce and crunch on top), anything off the teriyaki menu and the specialty Korean dishes. The co-owners are especially pleased to offer the Korean dishes as they are all Korean. They recommend customers try the bibimbab, a popular Korean speciality dish.

Cheam Sushi’s � sh comes direct from Vancouver two times a week and they buy all their veggies from a local produce store.

The restaurant is open seven days a week from 11 a.m. to 9 p.m.

#1 - 7101 P IONEER AVE. , AGASSIZ • (604) 491-8804cheam sushi

The Agassiz Delicatessen is a staple of downtown Agassiz. This authentic deli features imported cheeses, meats from more than 20 vendors, fresh baked goods and a wide variety of lunch menu items.

“We have fantastic lunches,” shares Katrine deBrouwer, deli manager. “It’s down-to-earth, plain good lunches with wholesome food and great coffee.”

Katrine shares that the best selling sandwich at the deli is de� nitely the schnitzel sandwich, a regular feature in the case made fresh on-site. Shepard’s pie, quiche and most of the soups come hot out of the back kitchen, while fresh muf� ns, sausage rolls, cinnamon buns and more tempt from the top of the case.

While many regulars come in for a cup of joe every morning, the deli also

offers gourmet coffee creations. Try a pumpkin spiced latte or espresso from the trained baristas happy to serve.

Everyone knows and loves this authentic downtown establishment. The deli has been around for more than 25 years, with Katrine in charge for nine as an owner and now a manager. She loves knowing her customers and appreciates every one of them.

“It’s not just customers - it’s almost like we’re a happy family,” she says.

The Agassiz Delicatessen is open Tuesday - Saturday, 9-5 p.m. They are located on Pioneer Ave. next to the Red Apple.

7098 P IONEER AVE. , AGASSIZ • (604) 796-3315agassiz deli

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, bustling 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 & around 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 chicken from Rossdown Farms, the freshest eggs from Vanderpol’s Eggs & delicious 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 Ossobuco,a Milanese specialty of veals shanks slowly braised in vegetables, broth

& white wine, as his favourite to prepare. Of course not far from his mind is the fact that the Christmas season is fast approaching! There are a lot of events they’ll be catering, but also the New Year’s Eve party that they’ll be hosting in the ballroom… I wouldn’t wait to get tickets for that!

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

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

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