Special Features - Let's Eat Chilliwack - Spring/Summer 2014

let’s eat

CHILLIWACK

Prepared by

SPRING/SUMMER 2014 PUBLISHER: CARLY FERGUSON EDITORIAL: GREG KNILL, JENNIFER FEINBERG, ERIC WELSH AND KATIE BARTEL PHOTOGRAPHY: JENNA HAUCK SALES: CHRIS FRANKLIN, BAIRY MARCHUK, LARRY KRAUSE, MAUREEN TEMPEL AND TARA HIEBERT CREATIVE: SARAH DRIEDIGER, LISA CLARKE, BOBBI HARDER AND KEVIN STATHAM

B2

www.theprogress.com

IHOP E

verything you love about breakfast at IHOP The possibilities are almost endless.

The International House of Pancakes brand is known for their fluffy, world-famous pancakes, as well as a surprising variety of breakfast, lunch and even dinner offerings.

The key to their success so far in Chilliwack is good family-style food, and great customer service, says IHOP owner/manager James Squire.

“It’s always been about the pancakes. That’s what people come in for. But there is also so much more.”

James’ mom, Shirley, proudly opened one of the first IHOP franchises in B.C., in Abbotsford in 1987. Since then they expanded last year with a second IHOP location — this time in Chilliwack.

“We’re a real family restaurant,” he says.“There’s something for absolutely everyone.”

One of the cornerstones is very carefully considered recipe development.

“That’s one of the many things IHOP does very well. They have their own chefs and test kitchens for developing recipes.”

Take the LTOs, which is short for Limited Time Offers.

“It allows us to serve some new, innovative dishes that get introduced every six weeks.”

At the time of writing they were about to start featuring three different mouth-watering

Wednesday, May 28, 2014 The Chilliwack Progress

4 5 4 6 6 YAL E ROAD W.

pancake variations: raspberry peach, blueberry ricotta cheese, or strawberry and banana cream. The LTO beverage is a refreshing raspberry lemonade.

James says they try to buy local ingredients whenever possible. They do make a point of getting all their eggs from a local egg producer, Golden Valley Foods.

The signature breakfast dish at IHOP is the Rooty Tooty Fresh ‘N Fruity combo, a huge seller.

“It’s always very popular. If we give away a free birthday meal, that’s the one we generally offer to our guest who is celebrating with us.”

The Rooty Tooty features two fresh eggs, two strips of bacon, two sausages, and two fruittopped buttermilk pancakes.

For lunch, one of the most popular items is a southern U.S. favourite, chicken and waffles.

“It’s a great dish that ties breakfast and lunch together nicely,” James says.

Other lunch items include our new Chicken & Chorizo Burrito and Chicken & Three Cheese Quesadilla.

Even the sheer variety of pancakes, of waffles, of French toast and of crepes is impressive. There are savoury and sweet options, with a range of flavours and toppings, from white cheddar and bacon, to sweet fruit toppings.

“Our primary focus is breakfast, all day with the slogan,‘Everything you love about breakfast,’ but what is surprising is that people sometimes

discover what variety we have for dinner items when they come with the idea of having breakfast for dinner.”

One of the appealing dinner offerings includes sirloin steak tips, or while others might choose the Italian chicken pasta.

James says he enjoys taking a hands-on approach to managing the restaurant he owns.

“I grew up in this business. It’s the business I really know.”

He started at the Abbotsford restaurant at age 14, as a dishwasher and cook and worked his way up becoming a kitchen manager right out of high school. Later he learned the ropes to manage front of house operations. He eventually became a business partner with his mom, Shirley, and then last year it was a natural progression to expand the family business, and the Squires opened their second IHOP location in Chilliwack.

Today James is involved with every aspect, from day-to-day operations and decision-making, to personally interacting with guests to ensure his guests are always satisfied and their meals have been properly prepared.

As an owner, he’s continually and personally doing quality checks at the table, which is fairly rare on the ownership side of things.

“I want to make sure guests leave happy. It’s something I always get good feedback about.”

IHOP is located at 45466 Yale Rd. W. For information call (604) 793-4467.

The Chilliwack Progress Wednesday, May 28, 2014

Ricky’s All Day Grill

www.theprogress.com

4 5 3 8 9 L U C K A K U C K WAY • 6 0 4 - 8 5 8 - 5 6 6 3

hen Bob and Marcie Matzek began looking for opportunities in Chilliwack’s hospitality industry, they looked to an old friend.

W

The doors open early at Ricky’s. But there’s no reason to rush; breakfast is served until 4 p.m. each day (although there is a special breakfast menu available after 4 p.m.).

Bob had managed three Ricky’s All Day Grill restuarants while living in Calgary.

Established more than 50 years ago, Ricky’s is known for its breakfasts. They come hot and hardy, and guaranteed to satisfy.

Now back in his hometown of Chilliwack, and with his children grown up and looking for careers, he took the opportunity rejoin the Ricky’s family.

Today, eight years later, he and Marcie are joined by their daughter as they bring the Ricky’s brand of family-style dining to Chilliwack. (Their son keeps busy managing the dairy farm the family still owns.)

Ricky’s is a franchise that Bob is happy to be a part of – one that prides itself on delivering premium service, quality food and all at an affordable price.

The restaurant has plenty of room, offering the flexibility to cater to any group – whether a couple looking for a quiet evening, or a ball team celebrating its latest win. It seats 160, with a patio outside and a full-service lounge that provides a great place to meet friends, share some appys and watch the game.

It’s a comfortable and friendly atmosphere, says Bob – a place where everyone feels welcome.

“Nobody will go away hungry,” Bob says with a smile.

Try the Grand Forks Breakfast: three eggs, three strips of maple bacon, three sausage links and three of fluffy buttermilk pancakes, with toast and breakfast potatoes with sautéed onions and peppers.

Or dive into one of Ricky’s signature “brekkiebowls,” featuring either chorizo sausage or maple bacon, served with breakfast potatoes, topped with three fluffy scrambled eggs, a trio of cheeses, diced fresh tomatoes and green onions, all smothered in ranchero-hollandaise sauce and served with a choice of toast.

The breakfast bennies come in a mouthwatering number of arrangements, from the classic eggs Benedict, to the more adventurous Monterey Benny with maple bacon and sweet piquantté guacamole.

The waffles are crisp and golden, and the pancakes are light and fluffy and come staked three or five high.

But while breakfast may have sparked the Ricky’s tradition, it’s not the only item on the menu. Good, home-style food that warms the soul and satisfies the body anchor the Ricky’s lunch and dinner offerings.

“We can cater to any appetite,” Bob says.

That home-cooked goodness begins in the kitchen where the ingredients are fresh and sourced as locally as possible. Meats are house-roasted slowly, creating the perfect prime rib sandwich, roast beef dinner (with yorkshire pudding) or roasted turkey club.

The ribs are thick and meaty, and the steaks come anyway you like them.

Rice and pasta bowls offer flavours from around the world and the seafood dishes feature wild salmon, baked, blackened or cedar planked.

It’s that attention to detail that keeps people coming back, says Bob. Customers know they can count on good food at a good price, that doesn’t leave them wanting more.

Backed by a staff of nearly 50, Ricky’s also ensures that the service is prompt and friendly.

“We pride ourselves on being very efficient,” Bob says.

Ricky’s All Day Grill is located at 45389 Luckakuck Way. For information, call 604.858.5663.

B3

B4

www.theprogress.com

Wednesday, May 28, 2014 The Chilliwack Progress

Decades

W

hen Ron Laser opened Decades Coffee Club in 1998, he had a simple dream.

To bring people together.

“Life is about relationships,” says the ‘Who We Are’ section of the Decades website.“We saw the need for friends to have a place where life conversations can happen in a social atmosphere. We opened our doors Sept. 19, 1998 and have enjoyed being a part of so many people’s lives and making a difference in our community.”

Everything in Decades seems geared towards that idea. If you didn’t know better, you’d swear you’d walked into the tastefully decorated living room of

45 8 4 6 W E L L I N G TO N AV E .

someone who really, really likes chairs. As busy as Decades can be, it’s rare to not find a seat for you and your friends — stools and armchairs are everywhere on two floors.

Decades has a drink menu to suit any tastes, and if you find any drink needing a ‘kick,’ they have a chocolate sauce that’ll spice it up with Cayenne peppers.

Music plays at a perfect level in the background, loud enough so you know it’s there, but not loud enough to drown out conversation.

The food menu features more unique items. The Silly Pig sandwich is an adventurous offering and a favourite with customers — feta, spinach, bacon and date-spread providing a sweet and salty taste sensation.

Then there’s the menu.

A Decades employee standing behind the counter is asked about unique items and grins ear to ear as she talks about the Fuzzy Peach Iced Tea. “It’s just like eating a Fuzzy Peach candy,” she bubbles.

“It’s just sooooo good.”

Decades’ baked goods, wraps, cheesecake, cream pies and sandwiches are all made on-site, from scratch, daily. Ron and his staff are especially grateful for the community support of Decades!

Austin Fish & Chips

A

ustin Fish and Chips may just have opened in Chilliwack in October, but the franchise has been serving up tasty fish and chips to customers in Mission for the past 4 years, Pitt Meadows for the past 10 years, and in Coquitlam for 20 years.

Centrally located at 45695 Hocking Avenue, this quaint English-pub style restaurant is perfect for casual dining, a family outing, or even take-out meals. Diners of every age will delight in the many seafood choices.

From clam chowder to wild cod, halibut, oysters,

45695 HOCKING AVE. • 604.392.9999

scallops and more, this affordably priced menu is sure to please. Lunches start as low as $6.50 and Seniors can enjoy all you can eat fish and chips daily for only $9.99. Why not try some traditional English fare like mushy peas or delight your taste buds with a deep-fried Mars Bar for dessert? If you are more of a land-lubber, there are even a few options available for you.

add to your favourites list.

Owners Amy Zheng and Ken Zhu put their over 20 years restaurant experience into making Austin Fish and Chips a place you are sure to

your wallet!

The combination of light homemade batter which accentuates the taste of the fish without making it greasy, and the fresh hand-cut fries are the staples that draw their customers back for more.

It is cosy and comfortable with a small town atmosphere that will fill you up without emptying

To see Austin Fish and Chips full menu, go to www.austinfishandchips. com.

garrison

bistro

Legends Bistro

F

or golfers and nongolfers alike, dining at Legends Bistro is a special experience.

Connected to Cultus Lake Golf Club, Legends Bistro features two huge outdoor decks with breathtaking views. Towering cedars provide the backdrop for the lush green fairways of the ninth and 18th holes.

The 18th is surrounded by water, with a fountain bubbling away in the middle of a picturesque pond.

AT C U LT U S L A K E G O L F C L U B

who’s just birdied the hole. Another may hear the chirping of birds or quacking of ducks. Another will relax to the sounds of cascading water.

The menu at Legends Bistro offers dishes to please any time of day, in a style that manager Michelle Bahnman pegs as ‘West Coast Casual.’

The sounds match the sights.

A breakfast favourite is Eggs Blackstone — two poached eggs on a toasted English muffin, with sauteed tomatoes and bacon drizzled with hollandaise sauce.

One table may hear the “thwack” of a driver meeting a ball or the jubilant whoop of a golfer

The Forty Creek Whiskey Burger is a lunch menu favourite, and the adventurous eater may

enjoy the Peanut Butter Bacon Burger — a fire grilled beef patty topped with bacon, cheddar cheese, creamy peanut butter and Forty Creek Whiskey BBQ sauce.

The dinner menu includes flat-bread pizzas, lasagna, quesadillas to name a few.

Just 10 years ago, Legends Bistro was a humble snack bar/coffee shop. Today, it hosts special functions, banquets, tournaments and private parties.

Get a full menu online at golfcultus.com/legendsbistro.html Located at 4000 Columbia Valley Hwy. Cultus Lake.

For reservations, call 604-858-9902.

Garrison Bistro

S

ince Garrison Bistro opened its doors three years ago, it has fast become the go-to place in the bustling Garrison Village.

With ample room inside for dinner with friends, there are still quiet corners to be found for a more intimate dining experience.

The outdoor patio – framed by hanging baskets and lulled by the sound of the nearby fountain – provides a great place to watch the world go by.

Greg and Sheila Robinson have worked hard to make Garrison

Bistro the kind of place people keep coming back to.

Working with Chef Dan Cool, they’ve created a comfortably elegant, yet affordable place to dine with family, friends and business associates.

Chef Cool likes a fresh and casual dining atmosphere, drawing on local foods and suppliers to fortify his menu. Through locally sourced businesses like Hofstede’s, Honeyview Farms and Island Farms, Chef Cool creates new menu items each day, from bistro classics to a selection of unique pastas.

6-45555 M AR K E T WAY, GAR R I SON CR OSSI NG

For something different, savour the Thai curry prawns, or perhaps the Fraser River sockeye salmon, served with citrus ginger beurre blanc and coconut rice cake.

It’s a friendly and inviting place that offers local fare, in a robust and urban setting.

For more on what Garrison Bistro offers, check out their new website at www. garrison-bistro.ca Located at #6-45555 Market Way, Garrison Crossing.

For reservations, call 604.846.1167

The Chilliwack Progress Wednesday, May 28, 2014

www.theprogress.com

Dickens Sweets

Sherry’s Kitchen

B

orsht and perogies are stars of Sherry’s Carpathian Kitchen.

It’s all about keeping the Ukrainian heritage alive at Sherry’s Carpathian Kitchen.

With traditional mouthwatering specialities like perogies, cabbage rolls, and borsht, owner Sherry Kassian says the authentic Ukrainian taste is tucked into all her dishes.

says. She follows her mom’s recipes, handed down lovingly through the generations.

The signature dish at Sherry’s is the large combo platter. The platter has nine perogies, five cabbage rolls, four slices of kubassa, along with the onions, sour cream and cole slaw.

“There’s no wrong way to make them.”

The most popular of all 10 varieties is the 4-Star perogies, made with potatoes, cheddar, bacon and onions.

She’s been selling perogies from the homey Airport Road location in Chilliwack since 1998.

The classic beet soup, borsht, is always a hit, with a vegetarian base to satisfy everyone.

“Everything here is homemade,” Kassian

“I can’t keep it in stock. It has no time to go in the

S

“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

freezer,” she says.

Kassian also started up her own catering business 12 years ago.

Along with comfort food she also serves many more mouth watering items.

It melts her heart when a customer says: “It smells like my mother’s kitchen,” when they come through the door.

“I know I’ve touched someone’s heart and brought back memories.

That’s what it’s all about.”

More information at www.perogiestogo.com or 45835 Airport Road.

For information, call 604.792.8073.

Photos courtesy of CarmieJoes Interiors

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

45 8 3 5 A I RP O RT ROA D

60 - 4 5 9 0 5 YA L E ROA D

breakfast omelet, or even just a cup of Joe, they’ll be greeted with the promise of friendly smiles and homestyle cooking.

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.”

In striving to stay up to date, the restaurant’s dining area recently underwent a major facelift that included a new entryway, new paint, new flooring, new tiling, and new bathrooms.

“It was time to update,” said Hill. “It was time to bring in a new fresh look.”

Younies Family Restaurant is located at 60-45905 Yale Road in Southgate Shopping Centre. For more informaton call 604.792.2512.

Oliver’s Tea Room ou don’t need to get on a plane for half a day just to experience a taste of Britain.

Y

While tearooms are all the rage these days, Dickens takes pride in knowing it’s 100 per cent authentic.

Oliver’s Tea Room, located in Dickens Sweets and British Museum, has all the UK you need right here in Chilliwack.

Owners Anne and Fred Hails were born and raised in Great Britain. Most of their staff have also immigrated from the United Kingdom.

The menu is chock-ablock full of decadent English treats fit for a King and Queen.

There’s dainty finger sandwiches, crumpets, scones, Devonshire cream, sausage rolls and other pastries, fresh-baked sweet pies, petit fours, mushy peas, baked beans, steak and Guinness pie, and even a “Scrooge’s supper” of toast and hard-boiled egg.

It’s the customer service, and a little of the accents too, that keep customers coming back for more.

“We have fantastic food, fantastic baking, and a great atmosphere, but without the staff we have, we wouldn’t be as important to our customers as we are,” said Trudi Rogers-Jessop, bakery and tearoom manager.

Farm Girl Market

F

arm Girl offers a market and café in one.

muffins, delicious soups and deli sandwiches,” says Trudy.

Trudy, of Farm Girl Market, had a dream while preparing to open her new venture in the Sardis City Centre.

The sandwiches and soups are made fresh, along with gluten-free sandwiches and desserts as well.

She wanted to be able to offer the best-tasting deli sandwich and coffee in a cosy bistro atmosphere.

“We pride ourselves on good customer service and high-quality food,” says Trudy. “The biggest sellers are our sandwiches, coffee and desserts.”

Today the signature item at the family owned Farm Girl Market is a tasty turkey and cranberry sandwich on rye bread.

“We sell local farm-fresh B.C.-grown produce, dairy products, imported foods, specialty coffees and teas, freshly baked

The Farm Girl Market owner is also proud to be the only vendor in Chilliwack that sells Frog Friendly Wild Coffee.

“It’s exclusive to us here in Chilliwack. It took me

45945 ALE XAND E R AVE .

To get to the tearoom, customers must first walk through the shop’s British grocery store; past the sweet shop filled with rows of jarred sweets, including Jelly Babies and toffees; past the English pub; and through the British museum of which every nook and cranny is designated to Britain paraphernalia.

The overall feeling here, said Rogers-Jessop, is that you’re walking through separate little businesses – all infused with bits of Great Britain.

To find out more about Dickens, visit its website at www.dickenssweets. com. or Facebook. Call 604.703.1981 for more information.

#303 - 7592 VEDDER R D.

a year and a half to find this coffee. I was looking for a coffee that was as pure as could be, as well as flavourful.”

They don’t use chemicals or pesticides to grow the Frog Friendly beans.

Instead they’re seeded among mango trees, vanilla orchids, cocoa and other wild flora of the last remaining intact cloud forest of Mexico.

More at www. farmgirlmarket.com or #303-7592 Vedder Road.

For information, call 604.824.0447.

B5

B6

www.theprogress.com

Wednesday, May 28, 2014 The Chilliwack Progress

Jolly Miller Pub P

eople who dine at the Jolly Miller Pub like to talk about the wings.

Full sized wings, reasonably priced and available in lots of mouth-watering flavours; teriyaki, pineapple curry, sweet chili thai, honey garlic, honey mustard, dry garlic and crispy salt and pepper.

And for the truly bold, suicide wings that are every bit as hot as the name implies.

Jolly Miller’s prawns are equally delicious, especially when eaten on a hot summer night on the outdoor patio. On Wednesday nights the place jumps to the music of Andrew Christopher. The former frontman for

Cookies Grill I

t’s still well before noon on a Friday and there’s barely a table open at Cookies Grill.

Soon, customers will be lined up at the door.

Those are the kind of credentials any restaurant likes.

But Colin and Colleen Connolly don’t take them for granted. The husband and wife team are committed to excellence, not only in the food they serve, but in the service they provide.

There’s nothing pretentious about Cookies.

The lights are fluorescent, the floor is tile and the mood is as boisterous as a family reunion.

It’s the kind of place where the waitress calls you “darlin,” and brings an extra bottle

5 8 6 5 V E D D E R R OA D • 6 0 4 - 8 5 8 - 4 1 4 1

Chilliwack band Pardon My Striptease performs live every week while his audience dines on $3 hamburgers and $2.50 pizzas, accompanied by $3.95 highballs.

Jolly Miller has food specials every day of the week.

Mexican Mondays feature quesadillas ($5.95), nachos ($3) and tacos (hard or soft for $2). Get a juicy steak and baked potato Friday nights for $7.95.

Friday and Saturday nights are particularly busy at the Jolly Miller, which has become one of Chilliwack’s premier destination for fundraising events. With seating for large groups and plenty of room to set up silent auctions, Jolly Miller is helping raise money for one

cause or another every week of the year.

Voted best liquor store and best pub grub, the Jolly Miller has won 10 consecutive years in the Chilliwack Progress’ A-List and the Chilliwack Times’ Readers Choice Awards.

Open late, with an attached liquor store providing a full selection of beverages, the Jolly Miller is a great place to relax and unwind.

Check the website at jollymillerpub.com or find them on Facebook. For reservations, call 604-858-4141

4 4 3 3 5 YA L E R D. W. C H I L L I WAC K • ( 6 0 4 ) 7 9 2 - 0 4 4 4

of ketchup because she knows your’s is running low.

The staff glide through the crowded room with choreographed ease, coffee urn in one hand, water jug in the other, and a friendly, “behind you!” as they pass.

The action isn’t confined to the dining room.

Through the service window Colin and Colleen can be seen, elbow to elbow with their staff in the crowded kitchen.

They are Red Seal chefs, proud of what they do and confident 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. There are the classics, like Cookies Breakfast – eggs, bacon, sausage, smoked ham, hashbrowns, toast and a choice of buttermilk pancakes, french toast or waffle stix. Then there are hearty skillet dishes, sumptuous Benedicts or savory omelettes.

Off the griddle, try the cornflake crusted french toast, or the stuffed french toast filled with vanilla flavored cream cheese and topped with a choice of apple cinnamon, strawberries, blueberries and real whipped cream.

mountainous and served on toasted buns with toppings like fresh sautéed mushrooms, smoked bacon and aged cheddar.

The sandwiches and wraps also feature premiere ingredients, like oven roasted turkey.

And all come with a choice of fresh cut fries, home-made soup made from scratch each day, or a garden salad.

If you’re looking for a little comfort food, Cookies has that, too, like classic meatloaf, yankee pot roast, and double-smoked farmers sausage.

The breakfasts are served all day. But don’t let that limit you.

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).

Cookies prides itself on its home-cooked meals. Their homestyle burgers are

For information on take out, or catering, call 604.792.0444.

The Chilliwack Progress Wednesday, May 28, 2014

Triple Play Pub

G

ood food and good friends just seem to go together naturally at the Triple Play Pub in downtown Chilliwack.

And that’s no accident, says manager Jo-Ann Thompson.

Since the pub opened four months ago, the emphasis has been on creating a truly “neighbourhood pub” where friends can get together, enjoy some authentic cooking and sip some of the finest craft beers in the province.

The emphasis is on local, both in the food and beverages it serves, and

the commitment the pub makes to the community.

Triple Play has a great atmosphere that it comes by naturally. The former bank building at Five Corners has that old world ambience, coupled with a sophisticated urban edge. Bright and roomy, it’s the kind of place that feels cosy, but never crowded.

But the food is the real standout. Everything is made in-house, including the burgers, sandwiches, and Triple Play’s signature pulled pork – paired with Triple Play’s own barbecue sauce and ‘drunken onions.’

Triple Play is also a great

www.theprogress.com

place to tap into the recent craft beer revival.

With 21 craft beers available (all of them brewed in B.C.), Triple Play is the only craft beer pub this side of Langley.

C future.

The neighbourhood was still growing up around it, and it would have to change and adapt as its customer base became more clear.

“Well, the future is here,” says Cooper’s assistant manager Brian Hemelspeck.

Although new neighbours are moving into the area almost every day, Hemelspeck and his team have a better sense of who their customers are today than ever before.

Cooper’s Foods is located in the heart of Garrison Crossing,

I

The food isn’t the only thing with a local touch.

The entertainment is also homegrown, with local musicians and regular jam nights.

It’s the kind of place that just feels like home, says Jo-Ann – just like a neighbourhood pub should.

Triple Play Pub is located at 45975 Wellington Ave. For information, call 604.392.7938.

Cooper’s Foods ooper’s Foods opened its doors five years ago, and knew it had to look to the

Yumi’s Yogurt

45 9 7 5 W E L L I N G TO N AV E .

anchoring Garrison Village. Anyone driving by Vedder could be excused for not noticing the grocery store.

Rather than face the busy street, its orientation is directed toward the neighbourhood it serves.

That’s no accident, Hemelspeck says.“We cater to the neighbourhood we’re in,” he says.

For Cooper’s Foods, that means an emphasis on organic, wholesome and healthy foods.

“Our produce department can’t seem to get enough organic,” Hemelspeck says with a laugh.

A look across the parking lot and it’s easy to understand why. The Cheam Leisure Centre is only a few hundred metres away. And its clientele,

t is a carefully guarded secret just who’s behind the tasty options offered at Yumi’s Frozen Yogurt.

Co-owner Samantha Klassen says there’s a ‘yogurt connoisseur’ doing behind-the-scenes work in the kitchen.

But whoever he or she is, one thing’s certain — this person has a knack for producing mouthwatering flavours.

“Our raspberry frozen yogurt is the top choice,” says Klassen, who recently bought the business with her mom, Elly.“People also love the double chocolate cookie.”

Yummy on their own, the yogurts get even better

8249 EAGLE LANDING PARKWAY

when the toppings are piled on.

“We’ve got fresh fruit — strawberries, raspberries and kiwi,” Klassen says.

“Maraschino cherries are really popular. We’ve got syrups and peanut butter cups and the kids really like the candy, especially the Nerds.”

Another topping is really catching on. Fruit popping bobas are like the bubbles (tapioca pearls) in bubble tea, with one notable difference. These things pop in your mouth, providing a jolt of fruity flavour.

day destination.

“We are enthusiastic and love what we do,” Klassen says of their keys to success.“Our focus is on keeping customers happy and coming back to get what they’ve come to expect from us.”

Find them online at yumis. ca and on Facebook.

Yumi’s Frozen Yogurt is located at 8249 Eagle Landing Parkway, Ste 220.

For information, call 604.792.9864, visit www.yumis.ca or find us on Facebook.

The bobas are one reason Yumi’s Frozen Yogurt has become a favourite sunny-

4 5 6 3 5 TA MI H I WAY • 6 0 4 - 8 2 4 - 6 6 6 7

heading home after a fitness class, swim lesson or workout, are stopping

by Cooper’s first.

Ensuring the store has what they want has been an evolutionary process, Hemelspeck says. But his staff has a simple tool.“We listen to our customers,” he says.

Team members are empowered to respond to customer requests, to research new products and to implement new ideas.

“I’m willing to bring in anything once,” says Anthony Heemskerk.

Heemskerk oversees the deli department, which offers a host of items locally made or produced.

That includes carrying products like Johnston Meats, Smit and

Co. Cheese, Fraser Valley Duck, and coffees from Pacific Roasters.

“We support local partners, and carry an extensive assortment of Chilliwack’s own,” Hemelspeck says. For example, Anita’s Organic Mill products are locally made, organic and non GMO (genetically modified organisms).

It also leads to some fresh ideas, like serving two kinds of fresh hot soup during the cold winter months. And now, just in time summer, hard icecream cones.

“We try to own local,” Heemskerk adds with pride.

Change is still coming to Cooper’s neighbourhood, Hemelspeck says.

But one thing is certain, the food store will be a part of it, whether that means supporting local community fundraisers, building stronger relationships with institutions like UFV, or simply responding to the changing tastes of the customers it serves.

That emphasis on fresh and local extends into the bakery department and across all aspects of the store.

Cooper’s is located at 45635 Tamihi Way. For information, call 604-824-6667.

“Our shelves are stocked with a wide variety of Anita’s favourites including, Morning Rush raw cocoa, pancake and waffle mix and classic chocolate chip cookie mix.”

B7

B8

www.theprogress.com

Wednesday, May 28, 2014 The Chilliwack Progress

RAINBOW COUNTRY INN

Atrium Restaurant

A

tradition in Chilliwack for 28 years, where you’ll enjoy the peaceful ambiance of our waterfall through the lush tropical Atrium Gardens, the perfect setting for a relaxing, culinary experience in gourmet dining for the entire family.

The superior cuisine and attentive servers offer you an array of favourites to choose from. Special features such as superbly prepared Prime Rib, mouth-watering Rack of Lamb, Filet Mignon, BC Salmon & more, all expertly prepared by our

4 3 9 7 1 I N D U S T R I A L WAY • ( 6 0 4 ) 7 9 5 - 3 8 2 8

Executive Chef. These items and our consistent service keep our customers coming back time after time, local or from far away.

Executive Chef/Food and Beverage Manager Bill Schildpatt, has launched an amazing apprenticeship program. He has a wealth of experience, and has taken it upon himself to help produce more highly skilled professional cooks who are proficient in all aspects of food preparation.

Roni Romy is one such fortunate

Clancy’s Meat Co.

candidate. Chef Romy has already impressed his mentor, so much so, that he may produce a menu for the Atrium of his very own, quite soon.

The perfect place to meet up with friends.

Open for Dinner Thursday, Friday & Saturday at 5:00 pm, call us to plan a surprise birthday party for a group, or even a business dinner meeting. The Atrium Restaurant will cater to your every need, Christmas Parties, Family Brunches, Easter, Mother’s Day and many

F

Chilliwack and Abbotsford.

There are options that are healthy, wholesome and most importantly, affordable, he insists.

“It’s local and it’s sustainable,” Taylor says, “but that doesn’t mean it’s expensive.” For example we sell local fresh 5oz chicken breasts from Abbotsford for only $2.

But Johnston’s isn’t the only local producer Clancy’s supports. Consumers will also find locally grown and certified organic poultry, as well as cheeses and Certified Angus Beef.

Clancy’s carries a range of Johnston Meat products that offer an alternative for today’s health conscious families. Looking for a lean and light alternative to pepperoni for the kids lunch or next homemade pizza?

Taylor recommends Johnston’s “Farmeroni.”

Clancy’s marinated meats that can save time and add a whole new dimension of flavour. The Maui ribs, pork souvlaki kabobs, or the “Out of Control Curry Yogurt Chicken” offer and quick and easy way to spice up any meal.

There are other guilty pleasures, like Johnston’s thick-cut bacon – bacon Taylor

The store has several meal packages,“that can help consumers with their choices and

Since opening in Chilliwack more than four years, Clancy has set down roots deeply in the local agriculture community. Through partnerships with company’s like nearby Johnston Meats, the shop is committed to supporting producers right here in

Join on Sundays from 10:00 am to 2:00 pm for Chilliwack’s best Sunday Brunch featuring over 75 hot & cold items combined.

Reservations are always recommended.

Call 604-795-3828 for details and reservations.

The Atrium can be found inside the beautiful Best Western Rainbow Country Inn Hotel & Conference Center at 43971 Industrial Way, Chilliwack

45800 PROMONTORY RD, CHILLIWACK • (604) 846-4335

amilies who are tapped for time don’t have to sacrifice a healthy sit-down meal to maintain their busy schedule, says Jon Taylor.

Taylor is owner of Clancy’s Meat Co. in Chilliwack – a store dedicated to making life easier, without compromising quality.

other special occasions.

The emphasis is on locally produced products that are organic, preservative and hormone-free.

calls “the best bacon around.” Another popular choice is the made-in-store pulled pork – perfect for a summer picnic.

save them a little money.”

The Greek Dinner Combo comes with four Greek chicken breasts, Greek roasted potatoes, pita bread and hummus or tzatziki. The 2-Can-Dine for $19.99 combo will get you two steaks, 2 prawn skewers, 2 stuffed mushroom caps, and 2 stuffed potatoes.

There are other dinner options that the staff at Clancy’s would be happy to share, Taylor says. It’s all local, affordable and served up with great customer service.

Clancy’s is located at #103-45800 Promontory Road, Chilliwack. For information, call 604-846-4335. www.clancysmeatco.com

The Chilliwack Progress Wednesday, May 28, 2014

Royal Cafe T

hey managed restaurants for others.

Then they decided to open their own home-style café three years ago inside the historic Royal Hotel.

Devika and Graydon Gillette run the Royal Cafe, The Wellington, and Devika’s Dynamite Catering, showcasing a range of delectable Canadian, Mexican and Fijian specialties.

Their signature dish is the Fiji Rice Bowl with a homemade curry simmered in coconut milk served with steamed rice and naan bread.

“Our customers just love it,” says Devika.

They offer the rice bowl with either chicken, salmon or prawns, and they sell about 20 to 30 bowls of it per day.

www.theprogress.com

4 5 8 8 6 W E L L I N G TO N AV E • ( 6 0 4 ) 3 9 2 - 9 3 5 5

The business has been growing steadily.

from scratch.”

“It’s going well,” she says.“I enjoy every minute of it.”

Masala Pizza is one of their newer menu offerings at the Royal, again using her signature Fiji chicken curry, which is actually lighter than some rich Indian-style curries.

The key to their success is being involved in the day-to-day at the restaurant, chatting with customers and sourcing local ingredients from Hofstede’s.

Devika admits she likes to craft her dishes her own special way in order to ensure consistency and quality for their customers.

“We offer fresh food,” she says.“We’re not just reheating it. We make our own sauces and desserts.”

If customers can’t get enough of Devika’s cooking at the café, there’s always the Dynamite Catering option they can explore.

She gets to practise her self-taught knife skills for making striking elements like a watermelon bassinet.

Take their pies for example.

“I enjoy catering events,” she says, even cutting platters of dainty fruits and veggies into appealing shapes.“It’s fun. Preparing food can be a beautiful art form.”

“We cut up the apples, and other fruit, and we mix our own dough and make the pies

Weekends are always special at the restaurant.

“We sell a lot of prime rib on Friday nights with our homemade sauce,” she says.

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

The menu at the Royal is generally kept fairly consistent to keep the regulars happy, but Devika likes to mix things up once in a while.

“People get used to their favourites, and they’ll come back just for that item.”

“But I love creating different recipes,” says Devika.“You have to love what you’re doing or it’s no use.”

More at www.ddcatering.ca., 45886 Wellington Ave or (604) 392-9355.

II

Greek Islands G

us Sahamis has told his children that, God willing, if he lives to be 90 years old he’ll still be coming in to his Greek Islands restaurant in Chilliwack to do some work.

“I love what I do,” he says, with a smile in his voice. “I could never give it up.”

That said, he’s delighted to see that love being passed down to the next generation in this family owned and operated business. Gus opened his first Greek Islands location in Abbotsford in 1994, with the Chilliwack location following in 1997. He has enjoyed every moment since, working alongside his son, Yianni, and son-inlaw, Kostas (who runs the kitchen).

“It’s a beautiful thing when your family

4 5 7 8 5 H O C KI N G AV E , C H I L L I WAC K • ( 6 0 4 ) 7 0 2 - 1 8 8 1

sticks with you and wants to do the same as you,” he says. “They love this business. They put their hearts into it and that’s what makes a difference.”

Gus thinks of his staff of 40-plus people as family too. His main line cook, Joel Comeault, has been at the Chilliwack location since day one.

There are many who’ve been there for 14-plus years and love working at the restaurant.

He expects them to work hard and take pride in what they do.

The difference, he says, is noticeable to customers from the moment they walk in the door. Yianni is often waiting to greet them with a warm handshake.

Seated by friendly staff, they are

handed a menu that features a full range of Greek cuisine.

Souvlaki. Roast Lamb. Calamari, spanakopita and the most delicious Greek salad you might ever eat. And, Gus is quick to point out, Greek Islands also serves top-quality Angus steaks.

As a teen he worked in a butcher’s shop, and Gus takes pride in being able to buy only the best cuts of meat.

He uses the word ‘fussy’ to describe his attitude towards food.

“Every sauce, everything we make in the kitchen is fresh,” says Gus, who’s in first thing every morning to do prep work and make sure the entire place is neat and clean. “It takes a lot of work, but we don’t mind working hard for the

customer.”

The end result is smiles when a plate of Greek Islands food is set on the table.

“You have to care about what you serve out,” says Gus, who was trained by a Sheraton Inns executive chef.

“You have to say to yourself, is that stuff great or is it not? If it’s not, then don’t serve it.”

In addition to its Chilliwack location, Greek Islands now has two in Abbotsford (3-2686 Langdon Street and 33244 South Fraser Way) and one in Surrey (9547 152nd Street).

Find the full menu and more info online at greekislandsrestaurants.com

B9

B10

www.theprogress.com

Wednesday, May 28, 2014 The Chilliwack Progress

The Angry Chef G

ive a wave to the cook and watch as he prepares your food on a large-screen TV.

It’s a completely original idea for Chilliwack.

The Angry Chef Diner is dishing up some delicious donairs, poutine, and burgers from the corner of Young Road and Princess Avenue.

“I always wanted a restaurant that stood out from the rest,” says co-owner Troy DeVries.

“There’s nothing else quite like us in Chilliwack.”

4 5 9 6 5 PRI NCESS AVE.

page and I look at all the Facebook comments we’ve been getting from the customers.”

The burgers are the talk of town. They come with their own special sauce — served on either a pretzel bun or a kaiser. If you’re feeling ambitious, order up ‘the ultimate burger’ with two patties, bacon, mushrooms, onion, swiss and cheddar cheese.

He and partner Adrian Skerrat opened the downtown diner less than three short months ago with take-out, delivery or dine-in options.

Poutines are pretty original. The ‘home run’ poutine has fried hot dogs, curds and gravy, while the ‘pulled pork’ adds onions, curds and pulled pork to the fries. There’s even a ‘baked potato’ flavour with bacon, curds, onion, sour cream and gravy.

Most of the customers are enjoying the “angry chef” schtick that the owner is working.

The key to their success is a bit of a mystery, DeVries admits.

The yummy food, the down-home attitude, coupled with the recognizable big yellow pickup truck for deliveries, is making a big impression on Chilliwack.

“Karma maybe,” he says. “Now that this corner has been cleaned up, it’s been busy. Word of mouth has just been huge in this town.

There’s everything from a smoked meat sandwich, or a chili cheese dog, on the menu to salads, wraps, perogies or quesadillas.

If he had to pick one signature dish, it might be the Angry Chef Sharwarma, with spicy donair beef slices, special toppings and a sweet sauce whose exact ingredients are top-secret.

Almost from the start the gourmet fast food started selling like hot cakes and their Facebook page has over 1100 likes on it in a very short time period.

“When I’m having a tough day, I open up our

“I really think the food speaks for itself.”

DeVries is a self-taught cook from the school of hard knocks. He cooked at several eateries around town, until he found the formula that really works.

“I try to build a personal relationship with our customers.”

They also find the rags-to-riches stories of the two owners quite appealing. Well, there’s no real “riches” yet, of course.

But they did start out on the streets, working their way up from nothing.

DeVries and Skerrat met as friends, but have become “brothers,” in getting the business solidified. He’s since trained his partner, Adrian Skerrat, and they tag team in the kitchen.

“We really turned things around in our lives. The hard work is paying off for the first time. We got the chance to open our dream diner, and we did it in my home town. We are that Cinderella story.”

Chilliwack is the first place in 34 years that DeVries can comfortably call “home” and he works hard day and night.

They’re doing steady and growing volumes every day at the Angry Chef, and it’s been beyond their expectations, he says.

It’s also tremendously important for them to give back to the community. They’re trying to organize a Customer Appreciation event soon, since the one they had going at one point got rained out.

The camera and large screen brings them a little closer.

“People are getting to know me. Word of mouth is huge in this town. They can see me yelling in the kitchen. It seems to be working!” he says.

“We put on a show back there. We kid each other and horse around. People love the big TV and the camera.”

See more at www.theangrychef.ca or on Facebook. You can call ahead (604) 392-6479 or head to 45965 Princess Ave.

The Chilliwack Progress Wednesday, May 28, 2014

Society Gathering House W

hen Danielle Beausoleil opened Society Gathering House last November, she wanted to bring something special to Chilliwack.

“We wanted to create our own unique space and provide our guests with something that has not been done before,” she says.

The result is a spectacular new addition to the Chilliwack restaurant scene, one that offers a classy, yet casual atmosphere where the food is fresh and the style contemporary.

Society Gathering House is a family owned and operated restaurant with a simple mission: provide customers with the best dining experience possible.

can also be seated in a cosy booth in the Glass Room, or at a table on the Runway on the main floor.

Centerpiece of this collection is the stunning chandelier, imported from Italy, that glistens by day and sparkles by night.

Says Beausoleil: “Once we hung it up and saw how beautiful it looked, we incorporated it into the logo.”

But the venue is only part of what makes Society special, Beausoleil says.

It’s the menu that is the real star.

The emphasis is on fresh, local and inspired.

www.theprogress.com

9 2 5 4 NOWELL STREET

parmesan and truffle fries; or a collection local Fraser Valley cheeses.

For something really special, try the Thai chicken curry rice bowl.

Society also serves an expansive brunch menu from 11 a.m. to 3 p.m. on both Saturday and Sunday.

“Our vision,” says Beausoleil,“is to provide Chilliwack with a beautiful space where people can come and enjoy excellent food at reasonable prices.”

It really is a gathering place, she insists, where friends and family can get together and enjoy great food, whether for a simple lunch date, or a party of up to 140 people.

Society begins with a spectacular setting.

Located inside a remodeled heritage home with a deep connection to Chilliwack, it offers a different mood in nearly every room.

The “Fraser Valley chicken club house,” for example, features Fraser Valley Chicken, tomatoes, What they’ll find is a commitment to great service, brie cheese, pancetta bacon, mixed greens and Beausoleil adds.“We think the key to a successful chipotle aioli, all served on toasted brioche bun. restaurant is to anticipate the needs of the guest Or how about the “Yarrow duck sandwich,” made and exceed their expectations,” she says.“We with five-spice roasted duck, pancetta bacon, try to go above and beyond to ensure each beer cheese and arugula. guest has a positive experience when they walk through our doors.”

Many of the menu items are meant to be shared.

The Sky Lounge above the main floor features a large table for a private party of 15. There’s also privacy in The Pinnacle room up top. Patrons

Get some friends together and enjoy a sampling of Society’s “Gathering Plates” – dishes that include crispy calamari; carrot cake baked brie;

“Our motto here at Society is,‘We are the house of yes,’” Beausoleil says.“If you can think of it, we will make it happen for you!”

Society Gathering House is located at 9254 Nowell Street. For information, call 604.391.0044, or go to www.societygatheringhouse.com

B11

B12

www.theprogress.com

Wednesday, May 28, 2014 The Chilliwack Progress

Friendly Banners W

hen James and Sun Lee purchased the popular Banners Restaurant on Yale Road a few years ago, they had a challenge.

They wanted to introduce a fresh and exciting dining experience to new customers, while honouring the loyalty shown by the restaurant’s existing clientele.

So rather than replace the existing menu, the Lees decided to expand it. The result is a unique fusion of Asia and western tastes that are attracting new families, while keeping old friends.

Sun Lee is the driving force behind the restaurant. With their children grown and gone, the couple wanted to find a way to let Sun pursue her passion in the kitchen. She always enjoyed cooking and entertaining, said James; Banners now gives her the chance to share that love.

The focus is on freshness, he says. Although they still might dip into the freezer from time to time, most of the food is prepared freshly each day.

Even standards like hash browns and french fries are made from scratch.

“We strive to include fresh ingredients in

4 5 9 6 6 YAL E ROAD

everything we do,” says James.

The menu is a blend of trusted standards and new Asian tastes. Fusion dining is something that is catching on in other parts of the country, but is only now starting to find a home here, says James.

One item is a perfect example of that blend. It takes the classic Philly cheese steak sandwich, but uses bulgogi – that tasty and tender barbecued Korean beef that is finding popularity across North America.

There are other tempting items to soothe the soul, like the baked apple cheddar pork cutlets, or the chicken in basil cream.

James and Sun are always looking for something new. Says James: “I think it is our duty to offer variety.”

They’ve got that freedom to do that, he says, because they are an independent restaurant and not bound by the constraints of franchise obligations.

Revamping the menu wasn’t the only change that Banners underwent, Lee adds. The interior has also been completely renovated, from the carpet to the light fixtures.

The goal was to create a friendly and comfortable atmosphere where customers can feel at home.

“I truly believe a good ambiance creates a better appetite,” James says.

And, of course, adding to that ambiance is a prompt, professional and friendly staff – something Banners prides itself in.

That combination – great service, an inviting atmosphere and an expansive menu – is made stronger by another key ingredient, James says: an affordable price.

Together, that has kept Banner’s customers coming back. But equally important – and something James is particularly proud of – are the new young families who are discovering his restaurant. They’re coming because they’ve found a place with a menu they can trust, a setting they can feel at home in, and a price they can afford.

For James and Sun Lee, it’s a recipe for success.

Banners is open 8 a.m. to 8 p.m. every day for breakfast, lunch, dinner and desserts. It’s located at 45966 Yale Road. For information call 604.792.5310.