RESTAURANT NEWS
Wishing you and your family a wonderful christmas and a Happy New Year
We still have room for our dinner theatre which takes place this saturday the 17th Dec.
As a special if you bring ten guests you get two free seats over and above the ten guests.
We also have available seating for our Victorian Christmas Dinner on the 23rd of Dec. Details below
THE DIVIDENDS OF DEATH
Saturday 17th December
It's for Nitpick Portfolio Management Inc.'s annual Christmas party. Instead of the festive spirit there is a seething pit of jealousy. immorality, greed and insanity-covered of course, with a brittle crust of social civility. A crust that could crack open anytime. Yes, this is one time that a mediation expert could be a huge help. But why bring in an outsider when a simple murder would take care of all the companies problems? Indeed, someone is thinking that very thing, and is hoping to gain THE DIVEDENDS OF DEATH.
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Victorian
Christmas Dinners
Sat. 26th Nov.
Fri. 2rd, 9th and 16th Dec.
6.00pm Cocktails 7.00pm Dinner
Once again we will be presenting our elegant seven course, plate service, English Victorian Christmas Dinner. The entrée will be a choice between Roast leg of Lamb and Prime Rib. To create a warm hospitable atmosphere our staff will be dressed in Victorian garb, candles and crackers will be placed on the table and the plum pudding will be flamed for all to see.
$85per person. Service included price.
Gst not included
Tickets are $85.00
Includes Gratuities on meal and Show.
Gst not included
Advance booking and ticket purchase essential.
Cocktails from 6pm
Dinner served at 7.15pm
FOR RESERVATIONS
PHONE 403-337- 2800
SORRY NO E-MAIL RESERVATIONS
The Christmas and the winter season are an exciting time. We are saying goodbye to the summer and to another year. Ahead is winter and the weather can be quite intimidating and at the same time magically beautiful.
I do look forward to this time of the year even though we are very busy. As the days grow shorter so the festive spirit builds up and becomes almost palpable. So too does the crusade of the Christmas slayers who are vowed and determined to put an end to this celebration advocating that this is nothing but commercial hype and skewed to one religious segment of the population. So it is not the Christmas season any more but the festive or holiday season.
You are most aware of this change when you enter a mall. Gone are all the old fashioned Christmas carols celebrating the essence of the birth of Christianity. Everything is now aseptic and the music is puerile focusing on such songs as Frosty the Snowman, Rudolph the Red-nosed Reindeer and other jingles created by Hollywood. Care and attention is given to eliminating the word Christmas and all it stands for.
Now, even though I am an agnostic, I embrace the old fashioned way of dealing with Christmas. As a child this was the best time of the year with feasting, gift exchanging and being with the family. When we became parents we passed on the tradition to our children the way our parents passed it on to us.
I admit that there is an element of crass commercialism that is glaringly evident and taints the season with greed and ruthlessness in its attempt to maximize profits. Yet, even as we abhor this aspect of Christmas, it is worth noting that if 10 to 15 percent of the population decided not to spend money on gifts and services our economy would be in serious trouble.
Two savage armies, some ninety odd years ago, celebrated Christmas by lying shivering in the trenches when the feigns of Silent Night drifted across no-man's land and into the hearts of the war weary soldiers. Both sides put down their weapons, walked across the torn no-man's land and held out their arms to each other, shared some treasured morsels of food and drink and sang carols.
At PaSu we celebrate Christmas the old fashioned way. We still play the traditional carols and we having something very special; a warm congenial atmosphere where you will be served with care and a restaurant that offers the best meal between Calgary and Edmonton.
Shopping Notes
Christmas
EXTRA SHOPPING HOURS
For your convenience we will be open in December on Fri. nights for shopping till 8 pm.
ALSO
The Mondays in December before Christmas we will be open from 11 am to 5 pm
The restaurant will not be open on these Mondays
OTHER LOCATIONS
As usual we will be at
Northland Mall
Corner of Crowchild and Shagganappi
Mid Oct., Nov. and Dec.
Also
AG TRADE RED DEER
9th to the 12th November
And do not forget
Spruce Meadows
Christmas Market
Nov. 18th, 19th &20th--- 25th, 26th & 27th
NEW!
Kingsland Farmers Market.
For those who live in the South of Calgary we offer you the convenience of this location. We have limited space so please phone the farm to find out if what you are looking for is available there.
And of course
CHRISTMAS TRADITION AT
PaSu Farm
Years ago, before we had a shop, we used to have an OPEN HOUSE at the farm on the weekends in December. This tradition still continues and we offer FREE Christmas cake and hot cider in the boutique only. Let us take the stress out of your shopping by pampering you in a relaxed environment far from the maddening crowd.
NEWS FROM THE RESTAURANT
Christmas season means good food and sometimes lots of it. I gave this some thought and came up with the conclusion that it is all to do with the weather. Once those cold temperatures creep into your bones it sends a clear message to the brain. Eat as much as you can if you hope to survive winter. We are all governed by the laws of nature which do not take into account central heating systems and presumes that if you do not have enough fat coverage you will be ill equipped to face a winter season. So let's unabashedly indulge in some good rich food.
Like most Albertans I like to use the BBQ in winter. I have just purchased the ultimate piece of equipment that is in fact the real BBQ and the design which dates back 3000 years or more and is made from clay. It very much resembles a modern tandoor oven. It is called a Kamado, looks like a giant black egg and it grills, steams, bakes and smokes. When the lid is closed felt liners on the rim seal it completely and air only enters from an adjustable vent at the bottom and leaves from a another adjustable vent at the top. The outside is a thick shell of clay and is lined inside with another layer leaving an air gap between clay pots. The fuel is wood charcoal and it is very economic. This is the ultimate winter BBQ. You set your charcoal alight, place your joint to be cooked, set it as low a heat as possible by adjusting the upper and lower vents and check on it once in a while. You do not have to fuss over it.
This last weekend I cooked the most perfect ribs ever. I had the family over so I bought a two Kilo pack of pork ribs and applied a dry rub on them at ten in the morning. At two in the afternoon I fired up the Kamado with real lump wood charcoal. In about 5 minutes the coals were ready. The grill has two layers. On the bottom I placed a pan with mesquite wood chips and another with water for humidity. On the top layer the rubbed ribs were placed. The vents were adjusted for the lowest settings. I checked once every hour and by five thirty they were mahogany coloured, tender and mouthwatering good. You could shake the meat off the bone. I could not do that with any of my other grilling BBQ's.
Here is the rub.
½ cup of Brown sugar.
¼ cup of smoked Spanish Paprika
1 TBS of Garlic powder.
1 TBS of Onion powder
1TBS of ground Mixed Peppercorns
1 TBS of Kosher Salt
1 TBS of ground Cumin
1 TBS of ground Mustard Seeds
1 TBS of Cayenne Pepper.
Mix ingredients well together and rub generously onto the meat. Refrigerate for at least three hours and place on a BBQ at the lowest settings. Read above. If you want to know more about the Kamado I will be happy to help you.
