Westworld Saskatchewan

Winter 2015

Issue link: http://digital.canadawide.com/i/597384

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No Need to Wait for a Sale... Save up to 30% Every Day When you bring your CAA membership card to any Cloverdale Paint Store, you'll receive exclusive discounts and special incentives. Please visit your local Cloverdale Paint location for expert advice, exceptional coatings and special offers for members. To find the Cloverdale Paint location nearest you, please visit cloverdalepaint.com sandwiches and waffles with homemade sour cherry sauce and vanilla crème make diners feel like they're at home. While garden-grown vege- tables and freshly cut herbs round out the com- fort-food vibe, the setting – natural light spilling through the former train station's many win- dows and the walls of art – clearly reminds guests they're having a meal out. It's best to leave as much room as possible for dessert. New recipes meet old on the Tea Room's dessert platter, where chocolate pea- nut butter pie and Saskatoon raspberry crum- ble lie side-by-side with biscotti and apple cake with buttermilk sauce. Take home the Supper, Bread & Dessert cookbook written by Yoder and Helmuth and try your hand at some of their favourites: sweet potato soup, farmland flax cookies and rhubarb ketchup. If this is home cooking, all home cooks should open restaurants. A bout 45 minutes west of Rosthern on Hwy. 12 north, you'll find an eatery that represents the dreams of Greek immigrants Michael Pantermarakis and his wife, Georgia Sinaki. In 2010 they bought what was formerly a 1950s-style diner and began cre- ating Greek cuisine that is some of the best you'll find on the prairies. With high quality olive oil being imported directly from the family olive grove on the island of Crete, the dishes at the Olive Tree Restaurant taste as if you're enjoying them at a sunny spot in the Mediterranean. "I would never make anything that isn't from, how do you say, from scratch," says chef Sinaki in a thick Greek accent. e extra effort can be tasted in her hand- made spanakopitas with tzatziki sauce – made from imported yogurt – on the side. Balsamic vinegars and wines light up Sinaki's entrees of authentic moussaka, kleftiko and (left) Sous chef Sonia Mothoorasing serves up a curry dish at the Star Cafe & Grill in Maple Creek; (below) the Star's Caribbean fish in flavourful broth. 18 W E S T W O R L D | W I N T E R 2 0 1 5

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