Issue link: http://digital.canadawide.com/i/107892
the Star Café and Grill while strolling downtown earlier. The Star isn't your normal small-town grill. Chef Noy Lim, who came to the kitchen in 2009, creates an eclectic menu that gives the establishment a cosmopolitan flair. The wine list includes six offerings from Cypress Hills Vineyard and Winery. We order two glasses, one each of the Black Currant Mead and Saskatoon Berry Wine, and take in our surroundings while waiting for our entrees: a six-ounce sirloin with red wine sauce and black tiger shrimp for me, and barbecued chicken breast for Sandra. Both are accompanied by p16-21_Getaways.indd 17 the Star's signature creamy loaded mashed potatoes and sautéed vegetables. The Star also caters the Cowboy Sunday Brunch at Ghostown Blues. This week's fare, which we intend not to miss, will include curried bannock, roasted chicken, curried beef, barbecued beef ribs, rice, broccoli and cauliflower, and desserts of crème caramel and fresh watermelon. We arrive back at Ghostown Blues shortly after sunset. A train whistle in the distance sounds a haunting refrain. The locomotive passes a mile north of our location, a thin dark line clickity-clacketing (opposite) Historic log cabin with homestead cabin in background; (this page, clockwise from top left) cowboy brunch at the lodge; thresherman's wagon; antler hangers and creature comforts inside the 1912 cabin; owner Greg Hisey; log cabin dovetail detail; now home to six buildings, Ghostown Blues B&B was an empty field three years ago. through the fading light along the horizon. Hisey has lit a fire in a cauldron next to the chuckwagon, and guests are gathering round. As darkness closes in, lightning flickers like fire along the northern horizon. The next morning, while I make my way from the cabin to the bathrooms, Hisey is scurrying in and out of the lodge. He's Westworld >> spring 2 0 1 3 17 13-01-22 8:01 AM