As promised, here's the Saege Bistro video we did for Halifax Restaurant Deals. I had a great time at the restaurant, got to meet most of the kitchen staff, and enjoyed a great meal. Besides the food, the dining areas are great. They have a beautiful private dining room called Purple Saege. It such a beautifully created space with all the high tech gear, for private functions and business lunches.
The big booths and long bench in the bar area are sheik and go great with all of the great flowing architecture. The atrium area has a rustic feeling being half inside and out and being surrounded by stone. All of the different sections have their own great feel. Comfy and bright, inviting and unintimidating.
Saege Bistro is the product of years of fine tuning of the great Scanway style and philosophy about food and family. Having worked with the Scanway team before, I know the amount of thought and care that goes into not just the food, but every aspect of your dining experience.
But since I brought up the food, I’ll let the video and photos speak for themselves.
Hello to everyone!
Remember when I told you about working with Scanway for the Country Rocks Concert on the Commons? Those few weeks allowed me to connect with owner, Geir Simenson, who also runs Saege Bistro. I have heard a lot of great things about Saege Bistro and after reading the menu, I knew we had to feature them on Halifax Restaurant Deals.
So this week is your chance to get a great meal at Saege Bistro on Spring Garden Road for %50 off. For only $30, you get $60 dollars worth of food of their dinner or dessert menu! I can’t wait to try some of the food there. I’ll make sure the video from Saege Bistro gets on the blog!
This is a follow up post to Country Rocks Cookin’ on the Commons… Preppin Up a Storm!
Friday morning came, and it was an 8 am start. Some of the Scanway team had been there since 5:30 preparing breakfast for the crew at the commons. It was show day and soon enough there would be thousands of people in lots of plaid and cowboy hats rocking out to Johnny Reid… drinking lots of beer and hungry as hell! Luckily, I didn’t have to deal with the masses in general concessions. I had been working on the food for the cooperate tents with NSCC Chef Instructor Peter Dewar.
The corporate sponsored area had eight tents, each tent could have 30 people, so we were preparing for only 240 people. Both nights, all of the tents were served a hot main course with four salads in a buffet style and desserts brought in from the Scanway Pastry Shop. We cooked the hot food at the Four Points Sheraton, loaded it into hotboxes and into the Scanway vans. We rushed the food up to the commons, for seven pm, flashing our “all access” credentials as we pulled into a secret bat cave like entrance to the backstage area. Servers delivered warm rolls and butter to the tents as we plated up salads. After the salads had been served, the hot food was rushed to chafing dishes that were hot and waiting for the main course.
On Friday, we served a Roasted Pork Loin, with an Apple and Fruit Chutney, with Roasted Potatoes, and Veggie Skewers. Within 15 minutes of us showing up on site, the food was served and all we had to do was make sure the guests were tended to and the food was fresh and full. By 8:30 most of the food had been eaten and we were packing up. We set up for the next day, and headed back to Four Points.
It was a long day, and everyone was happy it went well, without any major complications that couldn’t be uncomplicated. We only had one more day to get through, and then we could breathe a sigh of relief.
Saturday started much the same as Friday. Only, I was more confidant know what the day would bring. The meal on Saturday was true to the country theme. It was some down home cookin’; Grilled BBQ Sirloin with fried Mushrooms and Onions, and Corn on the Cobb. We were prepped and ready to go before our seven pm service time so we helped with the other functions that Scanway was doing that evening on top of the concert. We mainly concentrated on preparing the nearly 400 pieces of sushi. It really helped me improve my sushi rolling. I rolled more sushi that Saturday afternoon than I had done to date before. After the sushi had been rolled, we cooked the steaks and headed up to the venue. Yet again, careful planning and triple checking everything prevailed and the guests were pleased. After service was finished we got to enjoy the rest of the concert, which included Kevin Costners Band and Alan Jackson. I’m not as big of a country fan as I used to be, but I wasn’t surprised when I found myself cleaning up while singing “Chattachoochee” and “Gone Country”.
The busy week had finally come to an end. Being part of such a huge production was a great learning experience for me. Since the event, I have stayed in contact with the Scanway team and I’ll be back working with them this upcoming busy weekend. I’m not sure what it will be, but if you are attending a wedding or any other major event in the city this weekend, I just may be cooking for you! J
A few weeks ago, Chef Peter Dewar asked me to help out cooking with the Scanway Catering team as they got ready for the Concert on Commons featuring the Black Eyed Peas. I got the opportunity to work with them for a few days, in their kitchen in the Four Points Sheraton just off Barrington Street preparing food for the concert. I couldn’t work the night of the concert because I was already committed to another function.
When I was asked back to help out for the recent Country Rockfest concert, I made sure my schedule was clear.
This was huge opportunity for me. Scanway Catering was taking care of all the food for the commons. This included food for the corporate sponsored tents, event staff, beer and liquor tents, and general concessions for concert goers… That’s a whole lot of food. And it was a two night event. On top of that, there were three weddings. Two off site, and one at the hotel that was a seafood spectacular that involved ice sculptures and over 400 pieces of sushi (rolled by Peter and myself). This would be about five times bigger than any catering event I have ever been a part of. It was almost too much to wrap my head around.
With much planning, and great organization and co-ordination, such a huge feat of feeding the masses can be achieved. The Scanway team were great to work with. Although Peter and I mostly concentrated on the corporate tents (essentially sky boxes on the ground, tasty food and servers included), we helped out with whatever was needed… and there was always something needed. We started basic prep on Tuesday, and got into the swing of things on Wednesday. Both were half days, setting ourselves up for the upcoming three days of organized chaos. Thursday we were full on. We added another person to our crew. Mandy Chapman, a recent graduate of my alma mater, NSCC Akerley, joined us in the kitchen. At 5pm, Peter, Paul Thimot (NSCC Kingstech), and head Banquet Chef for Scanway Jamie Knorr, left the kitchen to go set up the venue… the Commons.
Two thirds of the Commons was a maze of tents and security guards. We were given golf carts on steroids to move propane and drove around the commons in a pick-up truck moving monstrous BBQ’s that were hours away from grilling literally thousands of sausages and burgers. There were already food operations happening onsite for all the set up staff. Three square meals a day, with several choices. Popcorn was being popped and bagged up, and the fryer truck’s 8 deep fat fryers were filled and ready to go. It wasn’t stocked yet because the food supplier, Sysco, was arriving the next morning with an 18 wheeler full of food that would be cooked and sold by the end of the day. We picked up and dropped off supplies for the next day, trying to keep ahead of the game. We were at the commons until dark.
Then it was back to home base, the Four Points, to do final checks of lists and mise en place for the next morning, which was looking like it was an early one…
This event was so big, I think it deserves two posts… coming soon, Country Rocks Cookin’ on the Commons: Cookin Up a Storm!
~ Choice of 2 Soups or 2 Salads
Save up to 50% - Redeem Until November 30, 2010
When you purchase this Deal, you might think you're seeing double. It's your choice of 2 Soups or 2 Salads (or 1 of each)... and 2 Brooklyn Burgers, for only $25! This deal is only available for a limited time, and in limited quantities.
Brooklyn Warehouse, located at 2795 Windsor Street (corner of Windsor & Almon St) takes its cue from simple, honest food and strives to bring you an affordable indulgence in a laid-back bistro atmosphere. With this Halifax Restaurant Deal, you can treat yourself to that indulgence for half of the price! Buy one for yourself, and they make great gifts for family, friends and co-workers. If you've been waiting to try Brooklyn Warehouse - or you know someone that needs to try Brooklyn - now is the time.
Brooklyn Warehouse features a daily selection of soups and salads made with locally sourced ingredients with flavourful twists. The Brooklyn Burgers that come with deal are nothing short of amazing! In 2009, Chatelaine Magazine declared them one of Canada's top 5 burgers - and you'll know why after having one. Featuring 7oz of fresh organic Nova Scotia beef, Quebec raw cheddar, Brother's smoked back bacon, red pepper mayo, tomato, onion and pickles - all on a ciabatta bun, and served with oven-roasted potato wedges. Believe what you've heard about it!
View the Brooklyn Warehouse Menu
2795 Windsor Street
Halifax, Nova Scotia
This post will also be appearing on the Moneyhugger Blog on Haligonia.ca
Greetings Moneyhuggers! If you’re reading Moneyhugger on Haligonia, or you follow @moneyhugger on Twitter, or have downloaded the Moneyhugger iPhone App, then it’s probably safe to assume you like saving money or hearing about great deals. Or both. Who doesn’t like to save some money?
That’s why I’m very happy to be posting here on Moneyhugger – because our site is focused on bringing you amazing deals from your favourite Halifax area restaurants, and saving you money.
Deals for Halifax restaurants will be priced at 40% off and up – so the savings will be real and significant.
For example, our first deal is a 3 course dinner for 2 at Victor’s Bar & Grill – for $30. You get a choice of any two appetizers, any two main courses and any two desserts. Depending on your selections, this could be a savings of almost 60% off regular menu pricing! Put another way, you can turn $30 in to $65 worth of food at Victor’s with this Halifax Restaurant Deal.
If you’re already a fan of Victor’s, this could be a great savings on your next meal. And if you’ve been waiting to try Victor’s – now's the time, with more than half price off! When was the last time you had a 3 course dinner for 2 at a restaurant for $30?
In the coming weeks we’ll have more great deals from places like Brooklyn Warehouse (@BrooklynHalifax) and the new Chef Ray Bear restaurant, MIX Fresh Kitchen (@MIXfreshkitchen). We'll offer one new deal every week, from Tuesday to Thursday.
Every week, our Halifax Restaurant Deals will be featured here on Moneyhugger – and there’ll be opportunities to win a free deal every week as well. Plus we’ll be doing a lot of giveaways on our site and the HRD Facebook page and through Twitter (@HaliRestoDeals) – so be sure to connect with us online.
And if you have a favourite restaurant in Halifax that you'd love to see offer a featured deal on our site - post your suggestions on our Facebook Wall or here in the comments.
Where you love to eat in Haligonia?
Its been just over a month since the second annual CATCH Nova Scotia Seafood Festival put on by the NS Department of Agriculture, Fisheries and Aquaculture. This year was just like the last… a great success! This year was even bigger, with more exhibitors, and so much great Nova Scotia Seafood!
Last year, I was working at Bear Restaurant when the festival was going on, and Chef Ray Bear was the Host of the Great Chef Challenge, so myself and a few other staff were enlisted to be the chefs assistants in the 8 Chef battle royal. (here's a post from the 2009 CATCH Festival).
I represented HRD in the Oyster Shucking Challenge and placed third with the least amount of time penalties. In other words, I took a little more time, but I had the nicest oysters.. and for me that’s what counts. It was at a seafood festival after all… I wanted to make sure the final product was the best oyster possible. Next year, I'll be more practiced and will be back to again to compete.
The Chef's Battle was hosted again this year by Chef Ray Bear, and 3 of my 4 battles were assisting Chef Peter Dewer, a culinary arts instructor at (NSCC Kingstec campus) and currently a key member of the Canadian Culinary Olympic Team. It was an honour to work with him. He was very relaxed, organized, focused… and prepared. He was a lot of things in a short space of time, and that’s probably why he was crowned the champion.
His food was beautiful, and he used the black box seafood items in a unique way (he glued mussels together to make a flat sheet of meat), and everything was very tasty…the carrot caramel sauce was amazing. He was a very gracious winner even though he had every right to gloat… in the final he faced Chef Louis Clavel of the Holiday Inn Harbourview's "Cafe 101", a great friend and colleague, and bragging rights were also at sake on top of the grand prizes of worth over $10000.
I was honored when he presented me with a hand crafted Japanese knife he had made during his travels overseas and gave a very nice Thank You for assisting him in the competition. He actually insisted on me for the final, and for a moment, I felt like one of the boys up there with all of the accomplished Chefs, and it was a great reassurance of all the hard work that I have been and still have to put in to be an official member of the club. But it felt great.
On top of all of that, I was also trying to promote HRD. We ran a Sweepstakes contest on Facebook called Taste, Dine & Cook like a Chef. We gave away tickets for the event with tasting tokens, dinners at MIX Fresh Kitchen, Chef Ray Bears new restaurant that I will be working at (more on that later) and some of Chef Bears Q Gourmet BBQ sauces. I got a chance to present the Grand Prize winner with her prizes and got a chance to tell the crowd about HRD.It was a busy weekend… but I love the pressure… it brings out the best in me. One thing about being a chef is that it’s ok to sweat… but not to drip!
We're in the final days before we launch Halifax Restaurant Deals, and to celebrate - we're giving away Free Deals starting on Monday!