Bottle House The pub with the best view in town is Bottle House Pub & Eatery at 102 10th St. NW. The south wall of windows faces the river and downtown skyline. Clean, modern lines accent the space. Former regional manager for the Joey Group, David Zimmerman, heads up the place and you will see him out front and in the kitchen. He describes the menu as ‘casual ingredients at a high level’. The menu is a hybrid of pub and casual fine dining. He says, ‘we never sacrifice on ingredient quality’. Beer is sourced from Village Brewery, and he keeps two seasonal beers on tap. The menu is not large, but you can enjoy pan-seared salmon with citrus beurre blanc, a flat bread or try the rosemary lemon fries with asiago and Himalayan salt. Not your average pub food. The price points are very reasonable, with most entrees under $20 and appetizers ranging from $6 to $12. David is gluten-free and vegetarian friendly.
A great sharing dessert is the Granny Smith apple fritters. They come with crunchy almonds, cinnamon mascarpone and salted caramel. David’s caramel recipe is easy to make.
David’s Salted Caramel Sauce 2/3 cup (150 g) sugar 3 Tbs (45 mL) water 3 Tbs (45 g) butter 1/3 cup (80 mL) 35% cream, warmed Finishing salt
1. Combine the sugar and water in a
saucepan and bring to a simmer. Cook, without stirring, until it develops a medium-dark golden colour.
2. Remove from the heat and whisk in the butter and cream. 3. Sprinkle a few grains of finishing salt
on the caramel after drizzling.
Fred currently validates Individual Learning Modules for Alberta Apprenticeship, for the trade of Cook. Chair of the Canadian Culinary Institute for five year), Fred actively mentors and examines chefs across Canada.
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