special features - let's eat - fall 2015

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  • lets eat AGASSIZ HARRISON

    FALL 2015

    PREPARED BY:

  • Everything is freshly made at the Royal CafeWeekends 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, were 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 dont 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 cant get enough of Devikas

    cooking at the caf inside the Royal Hotel, theres 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, Devikas 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 dont 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.

    Its fun to make food beautiful.

    You have to love what youre doing, and we do!

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

    royal caf 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. Its 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.

    Its not fast food. Its healthy, its 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 Sushis 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 CafeWeekends 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, were 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 dont 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 cant get enough of Devikas

    cooking at the caf inside the Royal Hotel, theres 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, Devikas 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 dont 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.

    Its fun to make food beautiful.

    You have to love what youre doing, and we do!

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

    royal caf 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. Its a lot of food.

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

    The calzones and panzerottis, theyre the size of footballs, Josh says in a completely serious way. Theyll be eating for a week!

    At suppertime, Little Trattorias 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 its 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, theyve added indoor seating, and outdoor seating on a new patio. In addition, they are now fully licensed to serve liquor.

    Were famous for our panzerottis, and our pastas (penne or rotini) with 20 different sauce combinations, Ali says.

    Weve 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 thats how you have to have it. You cant say you dont 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 theyve been blown away by the response.

    We just kinda threw the open sign on and had customers right away, and its kept building and building, he says. Customers say they can taste the freshness and we do have something that is unique. We offer something thats uncommon. The panzerottis, calzones and type of sandwiches we do, I havent 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. Its 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.

    Its not fast foo