Favourite dishes of 2013!

December 11, 2013

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Neil Baxter, Chef de Cuisine.

http://www.rundlesrestaurant.com

dine@rundlesrestaurant.com

Reservations: 1.519.271.6442

37th Season: May 23 to September 20, 2014.

Getting the table set for weekend cooking sessions.RUNDLES

WEEKEND COOKING CLASSES, 2013:

  • April 5th to April 7th 
  • April 12th to April 14th
  • April 19th to April 21st
  • April 26th to April 28th
  • May 3rd to May 5th
  • May 10th to May 12th

Rundles Weekend Cooking Classes – located within Rundles restaurant in the heart of the city of Stratford, Ontario – provide a unique culinary experience for those interested in hands on cooking under the guidance of one of our country’s most celebrated chefs, Neil Baxter.

The weekend cooking classes are aimed to be of interest to individuals, or, small groups, at all skill levels.  The only prerequisite is interest.

TIMELINE:
Friday Evening: 6:30 p.m. – 10:00 p.m.
Saturday Morning: 10:00 a.m. – 2:00 p.m.
Saturday Evening: 6:30 p.m. – 10:00 p.m.
Sunday Morning: 10:00 a.m. – 2:00 p.m.

Dinners begin at 8:00 p.m., and lunches begin at noon.

$410.00 person + tax.  (A deposit of $200.00 is required when making a reservation.)

Non-participant fee is $200.00 + tax. (We encourage spouses to partners to attend the “meals” as a way to be part of the weekend – but, from the sidelines. Some partners have found that it is nice to share the cooking and the eating.)

Gift certificates are available.

REGISTRATION:

Tel.: 1-519-271-6442

Fax: 1-519-271-3279

chefneil1@mac.com

For more info, please visit: www.rundlesrestaurant.com/NBweekend.html

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Rundles is now closed for the season. Thanks to everyone who dined with us this past summer, our 35th year in Stratford. We will reopen again sometime in late May, or, early June, 2013.

Cheers!

The Rundles Team

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This past summer, I discovered an excellent source of local heirloom dried beans, from one of my favourite producers at the Stratford Farmer’s Market on Saturdays, Laurie Neubrand, owner of Neubrand Country Produce. Laurie’s beans are excellent – delicious as can be. If interested in purchasing dried beans from Laurie, or, other unique vegetables and fruits, here’s how to get in touch:
NEUBRAND COUNTRY PRODUCE
Line 49, #6584
R.R.#2, Monkton, Ontario
N0K 1P0
Tel.: 519.347.2766
veggiepielady@hsfx.ca

Here are the 18 different varieties of dried beans I purchased from her most recently:

#1: Pepa de Zapallo, a.k.a., Tiger Eye.
#2: Minnesota 1940’s.
#3: Jesse Fisk.
#4: Coco.
#5: White Marrow.
#6: Blue Grey Tepary.
#7: Dutch Brown.
#8: Light Brown Zebra.
#9: Soldier.
#10: Taylor Horticultural.
#11: Jacob’s Cattle.
#12: Hidatsa Red.
#13: Great Northern.
#14: Littlefield’s Special.
#15: John’s Bean.
#16: Light Red Kidney.
#17: Orca.
#18: Milta Black Tepary.

Cheers,

Richard Maloney

#1: Pepa de Zapallo. (L.N.: “None until fall, 2012.”)
#2: Minnesota 1940’s. (L.N.: “None until fall, 2012.”)
#3: Jesse Fisk. (L.N.: “None until fall, 2012.”)
#4: Coco.
#5: White Marrow.
#6: Blue Grey Tepary. (L.N.: “None until fall, 2012.”)
#7: Dutch Brown.
#8: Light Brown Zebra. (L.N.: “None until fall, 2012.”)
#9: Soldier.
#10: Taylor Horticultural.
#11: Jacob’s Cattle.
#12: Hidatsa Red.
#13: Great Northern.
#14: Littlefield’s Special. (L.N.: “None until fall, 2012.”)
#15: John’s Bean.
#16: Light Red Kidney.
#17: Orca.
#18: Milta Black Tepary. (L.N.: “None until fall, 2012.”)

Artwork by Viktor Tinkl.

LOCAL, ORGANIC PINEAPPLE-TOMATO and ARUGULA SALAD with a ‘gremolata’ of toasted sourdough bread, bacon, and capers; and aged balsamic vinegar.
SEARED SEA SCALLOPS Peking duck and green mango salad, and brown butter flavoured with yuzu.

COLD-SMOKED ALBACORE TUNA with buttermilk sauce, white shõyu (Japanese soy sauce) vinaigrette, and "rice crispies".

SILKEN, ORGANIC CHICKEN BREAST braised leeks, cauliflower purée, hazelnuts, and a light, brown butter sauce.

Hanging art instillation by Viktor Tinkl.

LOCAL, ORGANIC PINEAPPLE-TOMATO and ARUGULA SALAD with a ‘gremolata’ of toasted sourdough bread, bacon, and capers; and aged balsamic vinegar.
PAN-FRIED PORK TENDERLOIN PICCATA (a flattened slice of meat) garnished with a creamy mixture of shredded Brussels sprouts, celeriac and bacon; and devilled sauce.

COLD-SMOKED ALBACORE TUNA with buttermilk sauce, white shõyu (Japanese soy sauce) vinaigrette, and "rice crispies".

PAN-FRIED HALIBUT with corn chowder, French beans, and herbed lobster vinaigrette.

Humberto Canale, Pinot Noir, 2010, Patagonia. (www.bodegahcanale.com)

RUNDLES’ AIR-DRIED LOIN OF PORK grilled summer squash, and fresh bean salad.
PAN-FRIED PICKEREL with curried celeriac and bok choy, sesame seed vinaigrette.
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