Special Features - Golden Fork 2015

2015

Readers’ Choice Awards

And the winners are...

It’s What You’ve Been Waiting for All Year! ar!

GOLDEN FORK AWARDS

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2 RED DEER EXPRESS

GOLDEN FORK 2015 READERS’ CHOICE AWARDS

WEDNESDAY, NOVEMBER 18, 2015

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WEDNESDAY, NOVEMBER 18, 2015

GOLDEN FORK 2015 READERS’ CHOICE AWARDS

RED DEER EXPRESS 3

Family operated business sees numerous accolades ABC Country Restaurant wins three Golden Fork Awards

BY ERIN FAWCETT RED DEER EXPRESS A family-owned and operated restaurant which prides itself on good home cooking and exceptional customer service has seen a number of accolades in this year’s Golden Fork Awards.

ABC Country Restaurant won gold for Best Brunch, bronze for Best Lunch and bronze for Most Kid Friendly.

Charles Leclair, his wife Nicole Leclair and daughters Natalie Leclair and Guylaine Leclair have owned and operated the restaurant for the last seven years.

“This is our first time in the restaurant business. I was a livestock nutritionist and we are from Manitoba and in 2005-2006 I got a transfer to Central Alberta to become sales manager for the area. When we moved to Red Deer Natalie started at Notre Dame High School. She made a friend really quickly and her friend asked her if she wanted a job - the job was at ABC Country Restaurant,” said Charles. “The owners at that time found out that Natalie had a sister and they both started working here.

The girls worked here for two years and we got to know the owners and found out they wanted a change and I asked what it would take to take it over - and away we went.

“It has been fantastic. It has been the best thing we have ever done. It has been the most difficult thing, but also the best thing.”

The menu at ABC Country Restaurant offers home-style choices and comfort food including a turkey dinner, pot roast dinner, fish and chips and burgers along with fresh salads and pastas. The breakfast menu is very extensive as well offering all the classic choices from bacon, sausage and eggs, to pancakes and French toast.

The restaurant offers a Sunday brunch which includes classic favourites such as made to order omelettes, waffles, Eggs Benedict, pastas, stir fry, fresh fruits and a wide variety of desserts, among others.

The atmosphere at ABC Country Restaurant is also one that makes guests comfortable.

“It is very inviting and we don’t crank the music so people can

FAMILY AFFAIR - From left, Guylaine Leclair joins her mother Nicole Leclair, father Charles Leclair and sister Natalie Leclair for a photo in their family-owned restaurant, ABC Country Restaurant. Charles and Nicole purchased the company several years ago and have worked hard in their business, earning them gold for Best Brunch, bronze for Best Lunch and bronze for Most Kid Friendly.

Kalisha Mendonsa/Red Deer Express have a conversation and our booths are private which we like.

We are all about family,” said Charles.

Meanwhile, Charles said win-

ning the Golden Fork Awards this year is an honour.

“We are very appreciative of it.

We want to make sure everyone gets a great experience when

they come in and it is gratifying to know we are succeeding at a certain level.” efawcett@reddeerexpress.com

Thank You Red Deer

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and se twenty years r fo w ent.” o B e h is was excell ue on T h T eq . rb d a o b o g ed is g sket th “I’ve jud hrist CBC did I find bri – John Gilc competition 5

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GOLDEN FORK 2015 READERS’ CHOICE AWARDS

WEDNESDAY, NOVEMBER 18, 2015

To The Lost lands gold for Best Lounge Owner/Manager Sean Draper also sees silver for Best Bartender

BY MARK WEBER RED DEER EXPRESS Those looking for a comfortable and relaxed yet sophisticated spot for an afternoon drink or a full-fledged evening get-together may want to check out To The Lost in the heart of downtown Red Deer.

The popular lounge/restaurant landed gold in the category of Best Lounge.

Owner/Manager Sean Draper also won silver for Best Bartender. And since opening just this past spring - in April - the establishment already attracted a sizable and loyal following.

Draper, who has worked in the industry for many years, was excited to see the establishment open in the downtown area in particular.

“It’s a really good feeling to know that all the hard work we’ve poured into this place has paid off,” he explained of landing the Golden Fork honour.

He described To The Lost as something a bit different for local patrons partly because of its location. In tandem with other downtown establishments, it’s important to see that part of Red Deer boast new attractions and a stronger cultural sensibility, he added.

To The Lost is laid out in a comfortable, cozy way complete with a rustic feel with the bar extending along one side of the site with seating directly opposite. It’s

GOLDEN

WARD FORK A

perfectly lit and unmistakably inviting.

“Especially now that the days are getting shorter, you see the candles here on all of the tables. It’s a nice, low lit and comfortable atmosphere. You come in and the music is not too loud - and we play different varieties of music as well.”

As Draper pointed out, some lounges and eateries - regardless of their clientele - basically select one brand of music and that’s that. Not so at To The Lost, where there is a constant sensitivity to the guests and what their various tastes may be.

As mentioned, Draper has been in the industry for about 15 years, starting initially in Airdrie. He got the idea to open To The Lost when on a trip back home to Nova Scotia.

“A friend of mine had opened a nice little cocktail bar in downtown Halifax. I was really intrigued by it.”

Seeing his own establishment take shape has really been a dream come true.

“It’s great. Every job can be repetitive when you look at it, but here I am always dealing with different people. The staff we have here are great, too. It’s the staff that can really help to make a place.

“It’s really all about the people, and it’s a lot of fun.”

Plenty of attention has of course been paid to what is featured on the menu, from an enticing array of classic and original cocktails to a number of tasty appetizers and dishes as well.

STYLISH - Owner/Manager Sean Draper stands in To The Lost, a downtown hot spot that Kalisha Mendonsa/Red Deer Express just opened this past spring.

Draper said there are regular revisions to the menu in keeping pace with the best in beverages and foods as well. There are also several drinks that are original to To

The Lost as well. “If you want one of these types of drinks, you can’t go anywhere else in town to get it.” editor@reddeerexpress.com

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6 RED DEER EXPRESS

GOLDEN FORK 2015 READERS’ CHOICE AWARDS

WEDNESDAY, NOVEMBER 18, 2015

Red Boar Smokery serves up the finest meats

BY ERIN FAWCETT RED DEER EXPRESS A recently opened restaurant has seen much success to date in Red Deer.

Red Boar Smokery, which opened on Ross Street last April, won gold for Best New Restaurant and bronze for Best Independent Restaurant in this year’s Golden Fork Awards.

“We like to offer true barbecue fare. We try and create our own style of Canadian barbecue. It is still smoked - low and slow - but we have thrown a Canadian flare to it,” said Dylan Cave, owner of Red Boar Smokery. “We specialized in smoke meats - all locally raised animals - and that is the real star of the menu.”

Red Boar Smokery offers a variety of options including beef brisket, beef ribs, pulled pork, pork ribs, chicken all along with a number of delicious sides.

For Cave, his love of barbecue began at the tender age of six.

“I was being adventurous and my parents were preoccupied and I decided that I wanted to barbecue a steak. I lit up the barbecue and nearly burned down my house and I cooked my first steak. When I was 16 I bought my first competition style smoker. “What got it started with this restaurant was that I like to

host barbecues. We would have friend and family gatherings and people would bring sides and I would supply the meat.”

Earlier this year Cave’s hobby became something more and he opened the Red Boar with partners Sean Draper, James White, Terry Cave and Kyle Depta.

“We’re getting a ton of good feedback. The first six months of opening I was asking our customers not only how they liked everything, but also what part of the meal they maybe didn’t think was as good as another part of the meal. They were extremely polite and honest about it and it has helped us get better.

“For that first little while when we were still figuring out the right recipes there was probably 10 to 15 days that the brisket was not cooked to my liking and I said sorry, we’re not serving brisket today. It was not up to my standards,” said Dylan. “We care deeply about our product.

We want to know what our customers think.”

As preparation, each meat is smoked for a varied time depending on cut and size. For instance, the pork shoulders, which are about 20 lbs a piece, are smoked for 24 hours. On average, the brisket goes in for about 18 hours, while the chicken and ribs take about five hours.

A SUCCESS STORY - From left, Chris Grainger, Kyle Ross, Dylan Cave and Sean Draper have enjoyed their success with new local restaurant the Red Boar Smokery. The business offers locally prepared meats and a fun atmosphere that won them gold for Best New Restaurant and bronze for Best Independent Restaurant.

Kalisha Mendonsa/Red Deer Express

All of the meat is smoked on apple and hickory wood.

As to their wins for Best New Restaurant and Best Independent Restaurant, Dylan said he is proud of his team and

it is great to get the recognition.

“I’m flattered. It’s really flattering that people enjoy what we do enough to nominate us for something like this. It’s really cool,” he said. “It’s starting to

show a little bit of our hard work paying off. It’s wonderful to be noticed for your hard work and hopefully this continues to help us strive to be better.” efawcett@reddeerexpress.com

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THANK YOU! FOR VOTING PITA PIT AS YOUR FAVOURITE PITAS/WRAPS IN RED DEER

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47 CLEARVIEW MARKET WAY, RED DEER TEL: 403-356-1715 • FAX: 403-356-1716

From everyone at To The Lost, we would like to say a very humbling THANK YOU to this City for such great support over the last 7 months. It’s truly heartwarming to receive such a great honour in the short period of time we’ve been open. Cheers!

4916 50 St. • Red Deer, AB • 403.986.8080

WEDNESDAY, NOVEMBER 18, 2015

GOLDEN FORK 2015 READERS’ CHOICE AWARDS

RED DEER EXPRESS 7

Family-owned deli offers array of tasty options

BY KALISHA MENDONSA RED DEER EXPRESS

farmers - specifically near Wetaskiwin, as well as throughout Central Alberta. They said this way, they can really trust that A local meat shop’s owners are working their meat is antibiotic free, grass fed and hard to deliver a quality product with local.

Vitali said he was very curious to learn pride and personal service - this has the difference grass fed beef made in earned Viva Deli a bronze award for Red quality. He explained that often before Deer’s Best Deli.

Inessa and Vitali Kojlo own the deli beef is slaughtered, they are brought in and say they are loving the experience from fields into feed lots, where they of working in Red Deer. The Kojlo family are fed grains and other bulking foods. uses local meat products, prepares all As the concentration of animals grows, products in-house and even will custom- there is a higher level of bacteria in the ize their menu to their customers’ needs. area and this is why the animals require The couple said they were quite sur- antibiotics.

“Animals should be antibiotic-free anyprised to have won an award, as they way, not as a special didn’t think their litthing. The animals tle shop had made a need lots of space, big impression on the City yet.

“I TREAT MY CUSTOMERS THE well-ventilated buildings. That’s the way “It feels great (to WAY I TREAT MY FAMILY. IT’S our farmers control have the award.) You VERY IMPORTANT TO HAVE their bacteria and feel the recognition raise their animals,” CUSTOMER SERVICE AND for what you do and he said proudly. you feel appreciation, COMMUNICATE WITH YOUR The high attention which gives you moCUSTOMERS.” to quality and process tivation for the next is not the only thing day to get up and the Kojlos believe INESSA KOJLO keep going again,” gives them a uniquesaid Vitali. ness. Inessa said she He added part of is happy to interact what he thinks has made their shop memorable is their quality of product and with and get to know her customers because it allows her to make genuine attention to process of preparation.

“First of all, our smokehouse uses real connections and receive better feedback.

“I treat my customers the way I treat wood chips. These days, most people are using liquid smoke but I don’t like that. my family. It’s very important to have I don’t know what it’s made of, and it’s customer service and communicate with not traditional. We use real wood chips your customers,” she said.

“When you listen to your customers’ and that keeps people walking in. With the meat we sell, I’m a part of the process needs and get feedback, it’s important. in every step. I know where the animals One lady came and asked if we could try come from - it’s all local. The people we to make sausage like her grandma made work with we have known for years and - we tried our best and now it’s on the they are certified and audited all the shelf. One person asked for perogies with sauerkraut - it’s on the shelf.” time,” Vitali added.

She laughed and said while she may Vitali meets with the farmers, is a part of the butchering and inspection process not be able to perfectly match a grandand helps to de-bone and package all of mother’s recipe, she and her husband are the product he brings into the shop. He always willing to try.

“I listen to what the customer asks and his wife hand select each cut, making sure to be able to live up to their promise me and I try to do it. That’s why they remember us. If they say, ‘I can’t find this of fresh, high quality goods.

The Kojlos are proud to work with local anywhere else, can you do it for me?’ - I

PRIDE IN SERVICE - Viva Deli owners Vitali and Inessa Kojlo recently renovated to expand their deli, where they serve high quality, locally sourced and hand-prepared products.

Viva Deli was awarded bronze this year for Best Deli.

Kalisha Mendonsa/ Red Deer Express say I will try. We’re from Germany - we have European tastes and skills. Canada is very multicultural so we’re trying to learn what Canadians like and what we can do for them. We bring it together and make something new - that’s why we are unique.”

Viva Deli operates as a distributor as well, with five stores receiving product so far in Alberta. The couple say they are excited to continue to grow their business and to continue to develop relationships while doing so. kmendonsa@reddeerexpress.com

TH ANKS RED DEER! for selecting us

The staơ at Burger Boy appreciate your loyalty & voting us as one of your favourites

iin n the hee City Ci Cit GOLDEN FORK AWARDS

HAMBURGER 2015 Readers’ Choice Awards

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8 RED DEER EXPRESS

BRONZE winners

Best Chinese Food Phoenix Buffet

Best Greek Food Saro’s Restaurant

Best Italian Food

George’s Pizza & Steakhouse

Best Mexican Food Old Mexico Taco Buffet

Best Indian Food

Astha Fine Indian Cuisine

Best Vietnamese Food Noodle House

Best Hamburger A&W

GOLDEN FORK 2015 READERS’ CHOICE AWARDS

Most Kid Friendly

Best On Wheels

Best Indian Food

Best Late Night Eats

Best Ice Cream

Boston Pizza

Menchie’s Frozen Yogurt

Best Vietnamese Food

Best Fine Dining

Best Bakery

ABC Country Restaurant

The Keg Steakhouse & Bar

Most Romantic La Casa Pergola

Best Wine List

Redstone Grill & Wine Bar

Best Buffet Phoenix Buffet

Best Fast Food A&W

Best Breakfast Phil’s Restaurant

Best Lunch

Best Wings

The Canadian Brewhouse

Best Sushi Sushi Sushi

Best Ribs

Swiss Chalet

Best Steak

Tiffany’s Steakhouse & Lounge

ABC Country Restaurant

Best Brunch

Cora Breakfast and Lunch

Best Dinner

Browns Socialhouse

Best Dessert East Side Mario’s

The Stache

Tandoor ‘n’ Flame

Indian Flame & Pizza

Best Chicken

Best Pub

KFC

Fionn MacCool’s

Best Donair

Best Lounge

Cleopatra’s Donair & Pita

Moxie’s Bar & Grill

Best Wraps

Best Patio

Burger Boy

Best Deli

Best Wings

Viva Deli

Best Cup Of Coffee Second Cup

Best Health Food

Nutter’s Bulk & Natural Food

Best Organic Food Sobeys South

Best Gluten Free Food Sobeys South

Best Ribs

Montana’s Cookhouse

Best Steak

Mr. Mike’s Steakouse & Bar

Mary Brown’s

The Chopped Leaf

Best New Restaurant Peter’s Drive-In

Best Independent Restaurant Red Boar Smokery

Best Donair

King Donair & Shawrama

Best Wraps

The Chopped Leaf

Best Appetizers Browns Socialhouse

SILVER winners

Best Chinese Food

Red Star Chinese Restaurant

Best Greek Food OPA!

Best Appetizers

Best Sports Bar

Best Mexican Food

Nancy Hackett

Momo Sushi

Best Chicken

Best Caterer

Fratters Speakeasy

Congratulations to

Best Sushi

Famoso Neapolitan Pizzeria

Superstore

Taco Time

Boston Pizza

Boston Pizza

Best Pizza

Best Produce

Best Italian Food

Original Joe’s

Pho Thuy Duong

Best Hamburger

Sobeys South

Best Bartender

Clay Lewis @ Tiffany’s Steakhouse & Lounge

Best Pizza

WEDNESDAY, NOVEMBER 18, 2015

La Casa Pergola Mucho Burrito

Most Kid Friendly Montana’s Cookhouse

Best Late Night Eats Wendy’s

Best Fine Dining Westlake Grill

Most Romantic

Tiffany’s Steakhouse & Lounge

Best Wine List

The Keg Steakhouse & Bar

CHEERSREDDEER! GOLDE

N FORK AWARD

S

Nancy is the winner of

250.00

$

in gift certificates to participating restaurants in Red Deer.

Thank you to everyone who participated in the voting.

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WEDNESDAY, NOVEMBER 18, 2015

GOLDEN FORK 2015 READERS’ CHOICE AWARDS

RED DEER EXPRESS 9

Best Buffet

Best Organic Food

Best Steak

Best Bartender

Best Fast Food

Best Gluten Free Food

Best Pizza

Best Pub

Best Breakfast

Best Produce

Best Chicken

Best Lounge

Best Lunch

Best Caterer

Indian Flame & Pizza Subway

Ricky’s All Day Grill

Nutter’s Bulk & Natural Foods Indian Flame & Pizza Co-op Deer Park Remi’s Catering

The Chopped Leaf

Best New Restaurant

Best Brunch

Meathead

Remington’s Grill Westlake Grill

Bo’s Bar & Grill

Best Desser

Moxie’s Grill & Bar

GOLD winners

Best Bartender

winners

Sean Draper @ The 6>Ì

Pizza Hut

Swiss Chalet

To The Lost

Best Donair

Best Patio

Sam’s Donair

Earls

Best Wraps

Best Sports Bar

Best Appetizers Moxie’s Bar & Grill

Most Kid Friendly McDonalds

Best Late Night Eats Denny’s

Best Pub

Best Chinese Food

Best Fine Dining

Browns Socialhouse

Dragon City Buffet

Tiffany’s Steakhouse & Lounge

Best Lounge

Best Greek Food

Most Romantic

JB’s Lounge

It’s All Greek To Me

Westlake Grill

Best Patio

Best Italian Food

Best Wine List

East Side Mario’s

Tiffany’s Steakhouse & Lounge

Best Sports Bar

Best Mexican Food

Best Buffet

Las Palmeras

Dragon City Buffet

Best On Wheels

Best Indian Food

Best Fast Food

Indian Flame & Pizza

McDonalds

Best Ice Cream

Best Vietnamese Food

Best Breakfast

Best Bakery

Best Hamburger

Best Lunch

Best Wings

Best Brunch

Bo’s Bar & Grill

ABC Country Restaurant

Best Cup Of Coffee

Best Sushi

Best Dinner

Shiso Japanese Restaurant

Earls

Best Health Food

Best Ribs

Best Dessert

Tiffany’s Steakhouse & Lounge Bo’s Bar & Grill Cool Beans

Marble Slab

Five Guys Burger & Fries

Co-op Deer Park

Best Deli

Big Bend Market Dose Coffee Freshii

Thap Ba

Tony Roma’s

The Canadian Brewhouse

Best On Wheels Chedda Heads

Best Ice Cream

Little Ice Cream & Soda Shoppe

Best Bakery

The Tasty Bakery

Best Deli

Sobeys South

Best Cup Of Coffee Tim Hortons

Best Health Food The Chopped Leaf

Best Organic Food Big Bend Market

Best Gluten Free Food

Cora Breakfast and Lunch

The Chopped Leaf

Best Produce Sobeys South

Dragon City Buffet

Best Caterer

Red Deer Catering

Best New Restaurant Red Boar Smokery

The Keg Steakhouse & Bar GOLDEN FORK AWARDS

Dustin Harper @ Bo’s Bar & Grill Bo’s Bar & Grill

Pita Pit

Best Independent Restaurant

Best Dinner

The Keg Steakhouse & Bar

Best Independent Restaurant Las Palmeras

Thank You Red Deer & Central Alberta!

COME IN & SEE OUR DIFFERENCE CHINESE

Thank You! Thank you to all our Socialhouse guests for voting us silver for best appetizers and best pub and bronze for best dinner at the The Golden Fork Awards.

2015 Readers’ Choice Awards

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10 RED DEER EXPRESS

GOLDEN FORK 2015 READERS’ CHOICE AWARDS

WEDNESDAY, NOVEMBER 18, 2015

Meathead wins silver for Best New Restaurant

BY ERIN FAWCETT RED DEER EXPRESS Using the freshest of ingredients and featuring a friendly, laid back atmosphere have landed one local restaurant honours in this year’s Golden Fork Awards.

“WE OFFER QUALITY FOOD. WE ARE NOT DOING ANYTHING CRAZY AND OUT OF THE ORDINARY, WE’RE JUST DOING IT WELL. WE ARE TRUE FOOD AND DRINK.” MATT SWEET Meathead has won silver for Best New Restaurant.

“We are exceptionally honoured,” said Matt Sweet, general manager/operating partner of Meathead. “Everybody is thrilled from the culinary team, to the management team, to the ownership team and the staff. We are very, very honoured. It is truly humbling to have people think of you.”

The restaurant has been open for three months and so far the feedback from patrons has been

very positive.

“We’re starting a new brand so we want to make sure we are making the right decisions and building our foundation first,” said Sweet.

The restaurant and bar also offer entertainment including Beer Ball, Buck Hunter, a pinball machine and more.

“We want a cool place where people can come and hang out, watch the game, maybe play a few games themselves,” said Sweet. “It’s a place where everyone is welcome. We allow children on one side of the restaurant - so families have their space and adults have their space as well.”

The staff at Meathead pride themselves on the quality of food that they are able to offer customers.

“Everything that we can do is done here in house. We bring in fresh meats and full vegetables and we do everything here. We roast all of our own meats here, we process our vegetables here, we make our own sauces here.

A typical restaurant will spend maybe eight hours a day on food preparation, we’re spending 20 or more. That makes a big difference. Our menu is very customizable for dietary concerns because we do everything here,” said Sweet. “We offer quality food. We are not doing anything

SWEET VICTORY - Matt Sweet, general manager/operating partner of Meathead, stands proudly in the restaurant which won silver for Best New Restaurant. crazy and out of the ordinary, we’re just doing it well. We are true food and drink.”

As for their menu, Meathead offers a wide variety of selections including fresh hamburgers that come in a variety of sizes, tacos, wood fired pizzas, to hot roasted meat sandwiches, and more. There are also food and drink specials every day of the week, as well, the food menu

is 50% off after 10 p.m. nightly.

In addition, Sweet said people coming into the restaurant will feel welcome.

“From the welcome at the door, to the goodbye and the thank you at the end, our customers can expect a welcoming and friendly atmosphere. Our management team uses an active management style where we like to talk to as many of

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our guests as possible to get as much feedback as we can,” said Sweet. “We have received overwhelmingly positive feedback.

Because we offer a bit of a twist and make everything in house, we get a lot of positive feedback about that and the other feedback we hear often is about how friendly our staff is.” efawcett@reddeerexpress.com

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RED DEER EXPRESS 11

Giving back to community an important aspect of business

BY ZACHARY CORMIER RED DEER EXPRESS When you pass by Tony Roma’s in Red Deer, the first thing you will probably notice is the huge sign above the door that reads ‘Famous for Our Ribs’, proudly proclaiming the restaurant chain’s most famous product.

And it would appear that the people of Red Deer agree with that sentiment, as this year they awarded Tony Roma’s the Golden Fork Award for Best Ribs in the City.

“It’s a great community award because the people of Central Alberta are voting on it, so it’s nice to be recognized by them,” said David Murphy, the managing partner at Tony Roma’s.

The popular City restaurant offers a variety of tasty dishes and sides. Patrons are also able to choose either a comfortable restaurant or lounge setting.

Murphy has been the managing partner at the franchise since it opened its doors back in July 2000.

Since then, the restaurant has flourished, winning at least 10 Golden Fork Awards over the years.

“Tony Roma’s is a franchise so we have a lot of history, and it’s world-renowned for having great ribs, so we take advantage of the reputation that was

BEST RIBS - David Murphy, managing partner at Tony Roma’s in Red Deer, posed for a photo in front of his restaurant. Tony Roma’s was voted gold for Best Ribs in the City by Red Deerians this year.

Zachary Cormier/Red Deer Express

brought down to us from Tony Roma’s itself, so we stick with the recipes and we don’t break

them and maintain them and we give them to the Central Alberta community,” Murphy said.

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Murphy said Tony Roma’s has a lot of history in the Central Alberta community, and he per-

zcormier@reddeerexpress.com

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sonally really enjoys living and working in Red Deer.

“It’s a bigger community. The outlying areas definitely bring out different features of this City that you wouldn’t see in most cities.

“I think you really feel Central Alberta in Red Deer. It’s not just a city, it’s many different aspects from the farming community and the agriculture and the things that come into this City that we see every day and you wouldn’t ordinarily see that in a bigger city.

“It’s really nice living in Red Deer. It’s big enough to have everything we have, but we feel connected at the same time,” he said.

And because of that, it is important for the franchise to give back to Red Deer and the surrounding area.

“I’ve been involved with different boards. We also do a lot of supporting, you know small things, people looking for door prizes and different things like community functions.

“I think we just like looking at things on a day-by-day basis, what people need and how we can help them,” said Murphy.

Murphy said he’d like to thank everyone who voted for the restaurant in the Golden Fork Awards this year.

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Freshii offers a healthy alternative when eating out

BY KALISHA MENDONSA RED DEER EXPRESS Bower Mall is home to a healthy, fresh alternative that has taken the silver for Best Health Food in this year’s awards Freshii.

The title of the store is a dedication to fresh, healthy products that are made to make customers feel good about eating.

Red Deer location manager Paul Rizko said that he is proud to be part of a movement towards better eating habits and to be able to bring this experience to Red Deer, but especially in a mall food court.

Rizko also is affiliated with the mall’s Yogen Fruz, and he said that during renovations he and his staff were often feeling as if they couldn’t find an overly healthy lunch option within the mall.

“As we were here working and setting up the other store, we looked around and realized we couldn’t find a healthy meal to eat here in the mall. This location was boarded up and nobody was here yet, and I thought, “Why can’t I bring in a place with something healthy to eat here?”

Rizko said.

“We did some research into different companies and menus and we felt that Freshii was the most advanced, healthy and young company to go with. It’s very new - the founder of the company is 33, and he has a different mentality on food.

It’s forward-looking.”

Rizko said a few years ago he was feeling sluggish and often tired and decided to change his eating habits to more healthy options to try and combat the fatigue. He said he noticed a big differ-

ence as he began eating healthier and that he is glad other people have a similar mindset.

“I changed my eating habits a while back because I realized I just wasn’t feeling good. I was tired often and would want to go to sleep at three in the afternoon - and I felt it was because of what I was eating. I changed my habits and I feel much better. I feel more energized. I don’t feel the need for a nap in the afternoon,” Rizko said.

“We set it up and people have said they are very happy we’re here. We have people saying they don’t have to feel guilty when eating at the mall anymore - we even has customers who say they will drive here just for our food, and leave.

We’re a destination and a bit of a surprise in a food court.”

He said the feedback has been positive from patrons.

“People like to come to the mall, especially in the winter. They want somewhere to hang out. We don’t want them to leave the mall and go somewhere else and we don’t want them to eat something else and then come to the mall. With families, we see it a lot where the teenagers will go off and get a burger, but the parents are more interested in looking for something healthier. People come in, try one of our burritos and will often come back to us and say, ‘That was so good, I’m definitely coming back.’”

Freshii uses brown rice, quinoa and kale and spinach as bases for their salads and wraps. The dishes are loaded with fresh vegetables, handmade sauces and no salt.

“Our bases are very healthy. We don’t

HEALTHY CHOICES - Freshii, located in Bower Mall, has been awarded silver for Best Health Food. Here, employees from left are Lalita Kumar and Vilma Aspuria with Manager Paul Rizko.

Kalisha Mendonsa/Red Deer Express serve white rice, we serve brown rice. Our second base is quinoa, which is great. We also have kale, spinach and of course, romaines and mixed green lettuce. Our ranch dressing is also made with Greek yogurt and some spices - it’s straight, easy ingredients. Nothing fancy or weird.

We make it in small batches and make it often and it’s good,” Rizko exclaimed.

He said he was proud to have won a mention in the Golden Fork Awards. He said he hopes this is due to the value of product, service and quality of the restaurant.

“The other thing is we are affordable

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and it is good portions. People might be able to eat for a dollar cheaper somewhere else but not only is our food healthier for you but the portions are generous. You have a wrap, or a burrito or a bowl and you will not be hungry. When you have a meal for seven or eight dollars, that you can’t finish and it’s healthy - how can you say no? It’s a great value for money,” he said.

“You can’t force anyone to eat healthy but we are here giving people that chance, and we are happy to be a part of that movement.” kmendonsa@reddeerexpress.com

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RED DEER EXPRESS 13

Capturing traditional Indian cuisine at Astha

BY ZACHARY CORMIER RED DEER EXPRESS Astha Fine Indian Cuisine is located in Taylor Plaza in the north end of Red Deer. The family-owned establishment prides itself on serving only traditional Indian food of the highest quality.

“I WANT TO CAPTURE A TRADITIONAL INDIAN TASTE. I USE ALL DIFFERENT KINDS OF SPICES.” PONAM MOGAVEERA The interior of the building is dripping with atmosphere. Every little decoration and colour choice seems like it was made to bring guests right into the heart of India. All of the curtains are brightly coloured in reds and oranges and blues, sculptures of every size and shape line the walls and alcoves and the air hangs thick with the scent of the myriad of spices that are used to create the traditional Indian meals that define Astha.

This year, Red Deerians recognized that uniqueness by award-

INDIAN CUISINE - From left, Rama and Ponam Mogaveera, owners and operators of Astha Fine Indian Cuisine in Red Deer show off some of the decor in their restaurant. ing Astha bronze for Best Indian Food in the Golden Fork Awards.

“Everything we do is all Indian,” said Ponam Mogaveera, who owns the restaurant with her husband Rama.

The couple bought the establishment in January, and because Rama has been the chef at the restaurant since 2007, not much has changed since then.

Ponam, who is originally from

Fiji, said what sets their restaurant apart from others in town is the unique recipes.

“We eat Indian and we know about Indian food more than any other food. It’s our home, traditional food,” Ponam explained, adding that Astha has always had an Indian cook, so the traditional taste has always been there. All of the recipes on Astha’s menu were created by

thank you

Zachary Cormier/Red Deer Express

Rama, who has been the chef at the restaurant since its early days. Rama said that while many restaurants will do a lunch buffet where they make a lot of food at once and put it on a big communal table, he prefers to make individual servings so the food is never re-heated. “Everything is fresh, so I just make a little bit at a time,” said Rama.

When creating his unique rec-

ipes, Rama aims for a traditional Indian taste, using only the best spices.

“I want to capture a traditional Indian taste. I use all different kinds of spices,” he said, noting that he uses spices that no one else in the City does because of the price. “Here smell this,” he said, holding out a small tin of little red leaves. “That’s saffron,” he said. “Nobody uses fresh saffron. Most people use water colour.”

According to Rama, that is because fresh saffron is extremely expensive. But to him, that’s a sacrifice worth making.

“My prices are higher, but people really like my food. I have all kinds of customers. What I want is for my food to be fresh so when people come in and sit down, they can enjoy the fine dining,” he said.

Rama learned to cook in South India, where he grew up. From there, his cooking took him all over the world, including to Fiji, where he met Ponam.

The couple moved to Red Deer and have been here ever since.

“I like the environment, I like everything in here. I like to talk to the customers and find out what they like. I’m here sometimes and I get to see all new faces,” Ponam said. zcormier@reddeerexpress.com

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Cool Beans - Red Deer’s pioneer of food trucks

BY KALISHA MENDONSA RED DEER EXPRESS Traptow’s Cool Beans Coffee Company Inc. - Cool Beans for short - was a pioneer in Red Deer’s on-wheels food industry.

Years later, the business is still gaining recognition and was awarded silver this year for the Best On Wheels category in the Golden Fork Awards.

“I did this to connect with my family in the first place, so to connect to a bigger community is unexpected for sure. I think that when you have regular customers coming to the bus, have people rally when you get broken into and have people show up to events, those are the things that catch you off guard,” owner Kevin Traptow said.

“A lot has changed since we first opened. Just the fact there are that many more food trucks and I am still in the running for

said it’s been great to work with his family and to have their help and support in the project.

From the beginning, Kevin and his family have been humbled by their welcome in the community.

“In the beginning, it was all passion. There have been a lot of things I didn’t expect, like the community support for example. In the beginning, I was just opening a coffee shop that people would think was cool - I didn’t think that I’d have the connection that I have with people,” Kevin said.

“There are ways that people show their support and I think it’s been very rewarding. It’s been stressful - especially the first few years. I was here all winter long, in minus 20 weather, trying to sling coffee. You work out the kinks after a few years. We’re still in process, but probably always will be.”

Best On Wheels is just amazing.

(The food truck community) is a big community. All of the food trucks are here on Fridays, but it’s not a big competition. It’s a cool community. It’s nice that other people have come in and do awesome stuff, but we’re still recognized.”

Traptow began Cool Beans several years ago, inspired by a similar style coffee shop his family saw while living in the United States. The family then moved to the Philippines for a year and upon arriving home the Traptows were looking for something fun and new. The idea of the unique coffee shop came to mind and Traptow purchased the double-decker bus off EBay and began his venture.

Traptow’s wife, Becky, currently operates the coffee shop. All of Kevin and Becky’s children, aside from their eldest son, have put time in working on the bus. He

PROUD OWNER - Kevin Traptow, owner of Traptow’s Cool Beans Coffee Company Inc., stands proudly outside of his award-winning mobile coffee shop, which won silver for Best On Wheels.

Kalisha Mendonsa/Red Deer Express

He said he was very thankful for the loyal customers and for the time people took to fill out

the ballots and nominate him for this category. kmendonsa@reddeerexpress.com

Pho Thuy Duong offers some of the finest Vietnamese fare

BY MARK WEBER RED DEER EXPRESS Having been serving local patrons for 16 years now, Red Deer’s Pho Thuy Duong Vietnamese Restaurant has landed silver for Best Vietnamese Food in this year’s Golden Fork Awards.

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Staff are pleased with the award, noting that the family-run business is committed to providing fresh, hot, tasty and authentically Vietnamese dishes in a timely manner. Their friendly service has also garnered them a loyal following over the years as well since the doors first opened in November of 1999.

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“My dad is retired now, and mom is still working here 16 to 17 hours a day,” said Linda Capicio, whose parents Sam and Sherry Diep originally opened the restaurant. “She’s also here on Sundays, prepping and buying groceries - she’s a hard worker.”

As to the Golden Fork award designation, she said it was great news to hear.

“It’s fresh and it’s filling,” said Capicio’s sister Quy Diep about the array of dishes that are featured, which run from tasty appetizers like deep fried springrolls, dry ribs and hot wings to grilled meatball, shrimp and springrolls on vermicelli and beef with baby bok choy and vegetables.

Other highlights include chicken satay with onions, peppers and vegetables, curry shrimp and mixed vegetables and beef lemongrass with onions, peppers and vegetables on vermicelli. But as the sisters point out, those popular options are just the beginning. And ultimately, it’s the family’s commitment to keeping things true to the Vietnamese style that helps to keep customers coming back.

That family-run aspect is important too, the sisters agree. “My mom and my brother are here in the back - they are the

chefs. We are the front,” said Quy, adding the much of the time, family members are there from open to close six days a week.

The restaurant is open from 11 a.m. to 9 p.m. every day except Sundays. “I think a lot of customers see that, too. When they come here, they will see someone from the family here.”

Ultimately, it’s those connections to customers that make the work as fulfilling as it is, they said.

Meanwhile, both sisters point to their mom as being the heart and soul of the business.

And their dad, even though he is retired, still comes to the restaurant every morning to help out with prep and such.

“It’s the people - the same people come here and we’ve gotten to know a lot of them,” said Quy. “We’ve had people coming here since way back in the beginning.”

Capicio agreed. “Knowing people from way back when we first opened - all of a sudden their kids are all grown up and this is the place they want to come to,” she said with a smile. “So it definitely has a lot to do with the customers and those relationships that we’ve built over time.” editor@reddeerexpress.com

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FAMILY AFFAIR - Red Deer’s Pho Thuy Duong restaurant landed silver in the Best Vietnamese category for this year’s Golden Fork Awards. From left, Sherry Diep along with her daughters Linda Capicio and Quy Diep are some of the family members that have run the business since its beginning in 1999.

Mark Weber/Red Deer Express

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RED DEER EXPRESS 15

Saro’s proudly serving community since 1979

BY ZACHARY CORMIER RED DEER EXPRESS Saro’s Restaurant has been serving Red Deerians some of the finest in Greek food for decades.

“OUR BARBECUE RIBS ARE VERY, VERY POPULAR. OUR GREEK SALAD, LIKE OUR HOMEMADE HOUSE DRESSING THAT WE PUT ON IT IS VERY POPULAR AS WELL.” JOHN GIANNOUDIS The owner, John Giannoudis, said that the restaurant is more than 37-years-old, and has been in his family since it opened back in 1979.

This year, the long-standing establishment was awarded a bronze Golden Fork Award for Best Greek food.

“It’s great. It’s been a few years now that we’ve been winning it for Greek restaurant,” said Giannoudis, who has owned the restaurant for the past nine years. Giannoudis’ parents, who were originally from Greece, opened the restaurant with their brothers.

“My uncles used to work here too when we opened up and everybody kind of brought their own thing to it,” he noted.

His parents moved from Greece to Montreal before eventually coming out to Red Deer to help run the restaurant.

“It was actually my dad’s brother that started the restaurant, and my mom’s brother as well. They were good friends at the time,” he explained.

Giannoudis said that, at the time, his mom’s brother was the only one of the ownership group with actual experience working in a restaurant. “They all got together and decided they should open up a restaurant in Red Deer. My parents didn’t know anything about running a restaurant at the time, but over time they learned.”

Eventually his parents took over full ownership of Saro’s, and continued to operate it until he bought it from them in 2006.

According to Giannoudis, not much has changed, recipe-wise, since he took over.

“Maybe a little tweaking here and there, but nothing major.

It’s pretty much the same as it’s been since we opened,” he said.

The Red Deer native is also one of the cooks at Saro’s, something that he picked up during his years working at the restaurant.

“I never went to school (for cook-

CITY’S FINEST - Kathy Phillips, a waitress at Saro’s Restaurant, posed for a photo in the dining room. Phillips has been a waitress at Saro’s for 15 years. ing) or anything like that. I just learned from my parents, you know, running it all those years, coming here after school.”

The restaurant’s menu features a wide variety of cuisine, mostly focused on Greek and Italian dishes. They serve pizzas, steak, and a number of traditional Greek dishes. “Our barbecue ribs are very, very popular. Our Greek salad, like our homemade house dressing that we put on it is very popular as well,” he said,

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adding that their pizzas and pastas and their roasted lamb are also among their customers’ favourites.

When asked what sets Saro’s apart from the other restaurants in the City, Giannoudis said that it’s all in the home-style cooking.

“Everything that we make here is homemade,” he said. “I guess it’s just different from the other Greek restaurants in town. We make things differently.”

Most of the ingredients that

Saro’s uses are locally produced.

Their meats are all bought through Red Deer-based suppliers, and all of the pasta and cheese comes out of Edmonton and they get all of their produce from Red Deer as well.

“I’ve pretty much grown up in Red Deer. I love the City. And our customers too - we’ve known them for years and years. I think, to raise a family, it’s a great City,” he said. zcormier@reddeerexpress.com

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